Eating cold food is not the best choice for Vata folx or something to do in the Winter, but salads can be so refreshing I’m glad to be able to eat this one every so often without getting too vata-deranged!
The dressing is what makes it warming. I have adapted the salad dressing from the Gochujang Sauce receipt found in a cookbook by Jules Fox, The Plant Paradox Inspired Korean Cookbook, which you can purchase here. (It has all sorts of great recipes if you are vegan or paleo and lots of things to make in your Instapot.)
3 cloves, of garlic minced
1 thumb of ginger, minced
1 Tbs of Miso
2 tsp of Swerve or sweetener of choice
1Tbs Fish Sauce
1Tbs Rice Vinegar
1 Tbs Toasted Sesame Oil
1 tsp of Cayenne pepper (you can increase or decrease to your liking)1 Tbs of vegan mayonnaise
1 healthy pinch of salt
Simply put all the ingredients in a bowl and whisk—I like to whisk with a fork—it works better and half off it doesn’t leave the bowl stuck to the whisk!
You can store in the fridge for a few days.
1 stalk of Romaine chopped
2 handfuls of Spinach
Chopped Walnuts (for crunch) or Pumpin Seeds
And I love to add a handful of chickpeas I have on hand. You can have them plain from a can or keep these on hand…
I also like to add little pieces of vegan smoked gouda by Follow Your Heart when I have it!
Seasoned Chickpeas for Salads
One can of organic Chickpeas drained
In a bowl 1-2 Tbs of olive oil and 1 tsp of this Autumn Spice Mix from Honor the Temple or a mix of spices you like (even just some salt and pepper and nutritional yeast can make these so good)
Bake for 25 min at 350 degrees
You can store these in the fridge for a few days.