But this time, we’re leaning on the flavors from summer’s best sandwich: the BLT.

Now, we’ve done the BLT thing here before. And it’s great. I make that recipe all the time, and it’s perfect as-is.

But…

You can only fit so much summer veg between two slices of bread. And when you eat dinner on the couch (as I often do), eating a sandwich is risky and downright messy.

So I threw everything in a bowl, and now we’re here.

I kid you not, I have made this recipe almost every day for a week. I’ve swapped ingredients in and out, I honed in on a smoky-sweet dressing, and I have loved every single dining experience that has involved this here salad.

It. Is. Delightful. And just a really great way to celebrate allllll the in-season summer produce.

The core ingredients for this salad are, of course, the same as in your traditional BLT:

• Bread, toasted. Preferably a nice sourdough.
• Tomatoes, marinated. Any kind you want.
• Lettuce, shredded iceberg. No fancy lettuces here.
• Bacon, vegan. Of the coconut variety.

If you’ve never had coconut bacon before, it’s just unsweetened marinated coconut, pan-fried until crisp. It sounds weird, it is a little weird, but it is so, so good. Just trust me.

It’s best if you can find that thick flaked coconut (it is just so wonderfully crisp and chewy this way!), but shredded coconut (like I used in the pictures here) works too.

Then to make the most of our bowl and all that summery goodness, we’ll just load up the salad with anything that tickles our fancy. I went with corn, cucumber, green onion, and avocado, but you do you.

I really think you’ll love this salad just as much as I do. It has become a full-blown obsession in my house at this point, and I cannot wait for you to try it, too.

Three cheers for summer veg!

BLT Panzanella

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A smoky-sweet BLT-inspired panzanella salad made vegan! Load it up with your favorite summer veg and dive on in.

• Author: Alexa [fooduzzi.com]
• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 13 minutes
• Yield: 2-3 servings
• Category: Salad
• Method: Mix
• Cuisine: American
• Diet: Vegan

Ingredients

COCONUT BACON:

• 3 tablespoons low sodium soy sauce
• 2 tablespoons neutral oil (like grapeseed)
• 1 tablespoon maple syrup
• 1 teaspoon tomato paste
• 1 teaspoon smoked paprika
• 1 and 1/2 cups unsweetened coconut chips/flakes*

DRESSING:

• 1 tablespoon extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon maple syrup
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon smoked paprika
• pinch salt
• fresh-cracked black pepper

BREAD:

• 1 large slice of good sourdough bread, torn into bite-sized chunks
• 1/2 tablespoon oil
• pinch salt
• freshly-cracked black pepper

SALAD**:

• 2 medium tomatoes, diced
• 1–2 cups shredded iceberg lettuce
• 1/4 cup corn kernels (I used thawed frozen)
• 1/4 english cucumber, sliced
• 1 avocado, diced
• 1/2 can chickpeas, rinsed

Cook Mode Prevent your screen from going dark

Instructions

1. MIX UP THE COCONUT BACON: In a medium bowl, combine your soy sauce, oil, maple syrup, tomato paste, and smoked paprika. Whisk to combine.
2. Add your coconut chips and toss to coat completely. Allow to marinade for 10 minutes. Meanwhile, line a large plate or cookie sheet with paper towels.
3. MAKE THE DRESSING: Whisk your dressing ingredients in a large bowl. Add your diced tomatoes into it to quickly marinate. Set aside.
4. COOK THE COCONUT BACON: Heat a large pan over medium-low heat. Working in two batches, scoop out some of the coconut bacon and add it to your pan, leaving any additional liquid in the bowl to discard.
5. Cook your bacon, stirring constantly with a wooden spoon, until golden. If certain pieces start to get darker than others, you can use tongs to remove them and place them on your paper towel-lined plate. Try to keep the pieces of coconut separated as they cook. They’ll crisp further as they cool. Set aside.
6. TOAST YOUR BREAD: Toss your bread, oil, salt, and pepper in a large bowl. Toast in a toaster oven or air fryer until golden. I used a toaster oven at 335 degrees F for about 5 minutes. Add to your dressing/tomato mixture and toss.
7. ASSEMBLE: Add your other salad ingredients to the bowl with your tomatoes and bread, and toss again. Top with a nice handful or two of your coconut bacon (leftovers store well in an air-tight container in the fridge). Dive in, and enjoy!

Notes

*I used shredded coconut because I couldn’t find the big flaked coconut anywhere (I went to multiple stores!). Shredded worked, but the big flaked coconut is better.

**These are the ingredients I used the day I shot this recipe, but feel free to swap in your favorite summer veg!

The post Vegan BLT Panzanella appeared first on Fooduzzi.

Veggies are grand.

But both are better when bread is at hand.

I love bread. I was actually talking to a friend the other day and said, “You know, I’ve never been sad eating good bread.”

And it’s true. Eating good bread is one of the very best eating experiences I could think of.

And I love bread in all forms––as pizza, as the base to sandwiches, and yes, even as the star of a salad.

Panzanella, aka bread salad, is one of those dishes that’s so quick, incredibly simple, and effortlessly satisfying.

I’m not lying: the amount of pure, unadulterated enjoyment panzanella gives me far outweighs the effort it takes to actually make it myself.

And I never, ever make it.

But…I went out to dinner with a friend a few nights ago, and we split a panzanella. It was very similar to the one you see here––filled to the brim with fresh summer veggies and packed with big, chunky bread cubes.

I immediately deemed that bowl of slightly-soggy (in the best way) bread, veggies, and dressing my happy place, so I knew I needed to make my own version asap.

So I went to the market, grabbed some beautiful tomatoes and fresh bread, and went to work.

Panzanella is definitely one of those “choose your own adventure” kind of dishes; it can be as simple or complex as you want. But I went relatively simple with mine, allowing the flavors of the season to really shine:

• Big chunks of fresh tomato, because nothing is better in the summer.
• Thinly-sliced cucumber for some crunch.
• Corn kernels for a beautiful pop of sweetness.
• Wafer-thin slices of shallot, for some bite.
• Mixed, chopped olives for a lil briney moment.
• Crisp, cubed chunks of good, stale, and/or toasted bread.
• Fresh basil, because summer.
• And a quick and easy vinaigrette to finish everything out.

And while all of these ingredients are great on their own, they really shine together. The stale/toasted bread soaks up all of the juices from the tomato and dressing like the perfect carb sponge that it is. It becomes nice and chewy, and all of the veg gives you a different experience each and every bite.

It’s extremely simple, but I swear: the joy this dish gave me far outweighs most other dishes I’ve eaten in recent memory. It’s just all about celebrating those special flavors, textures, and aromas of summer.

And as a self-proclaimed summer-hater, this panzanella has me second-guessing my distain for all-things hot, humid, and hazy.

Since I’m cooking for one, I kind of assumed I’d have leftovers, but no, the recipe, as written, is the exact right amount for a single serving.

That said, it’s easily scalable, so feel free to impress all of your friends, families, and loved ones with your panzanelling. It really is the best way to use up that end-of-summer produce!

Easy Summer Panzanella

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

A quick, easy way to use up that summer produce: panzanella! Add some white beans to make it more of a meal, or keep it as light summer salad.

• Author: Alexa [fooduzzi.com]
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 1 large serving
• Category: Salad
• Method: Mix
• Cuisine: Italian
• Diet: Vegan

Ingredients

SALAD:

• 2 thick slices good bread, cut into bite-sized cubes*
• 1/4 cup corn kernels (I used thawed frozen, but fresh steamed or canned works too)
• 1 large tomato, cut into large chunks
• 1/4 English cucumber, cut into thin slices
• 1/2 small shallot, cut into thin slices
• small handful pitted kalamata and/or green olives, chopped
• a few leaves of basil, torn into chunks

DRESSING:

• 1 and 1/2 tablespoons extra virgin olive oil**
• 2 tablespoons apple cider vinegar or red wine vinegar
• pinch salt and pepper
• small squeeze of agave or honey
• pinch of granulated garlic
• pinch red pepper flakes (optional, for some heat)

Cook Mode Prevent your screen from going dark

Instructions

1. If your bread is dry and stale, great! It’s ready for panzanella. I ended up toasting mine by cutting it into cubes and toasting it in my toaster oven (dry, with no oil) at 375 degrees F for 2-4 minutes. It got a little color (see photos), and it was dried most of the way through.
2. Combine all of your other salad ingredients (including your stale/toasted bread) in a large bowl.
3. In a small bowl or jar, combine your dressing ingredients. Shake/stir well to combine.
4. Pour your dressing over your salad ingredients, and mix well to coat all of the ingredients. Taste, and adjust seasoning as necessary (I always love a few extra cranks of black pepper).
5. Eat immediately!

Notes

*Use your favorite kind of good bread. A sourdough would be great. My market didn’t have a good sourdough, so I ended up with an “Everything Bagel-style loaf.” It was good! If you like the bread, it’s a good bread for panzanella.

**I used the olive oil my olives were marinading in for a little extra flavor! Regular extra-virgin olive oil works great, too.

The post Easy Summer Panzanella appeared first on Fooduzzi.

Leave. Lettuce. Alone.

• If you’ve ever had a bag of slimy, brown lettuce in your fridge, this recipe is for you.
• If you’re sick and tired of throwing away unused lettuce week after week, this recipe is for you.
• If you’ve ever ate a salad and thought, “Wow, the lettuce is adding nothing to this dish, and if it wasn’t here, I probably wouldn’t miss it,” this recipe is for you.

Essentially, we’re taking everything good about a salad and leaving out the not-so-good (aka the lettuce).

Why? Because of all of those reasons up there. ☝️ And also because it’s probably my least-favorite part of any salad.

I’m never like “OH YES ROMAINE TONIGHT!” Or like “Mixed greens?! Yes please!” Or even like “Kale? HECK YES.”

I just… don’t love lettuce.

But I do love veggies. And that’s how the “Just the Toppings Salad” was born.

Is it weird to eat a salad that is just toppings? Perhaps.

Should that stop you? No. Especially if you’ve fallen victim to the high hopes of working your way through a bag of lettuce in a week only to find it in a very different color in a deep, dark corner of your refrigerator the following week.

I definitely don’t know what that’s like. Definitely not.

Groceries are just too dang expensive right now to allow for that. At least in my opinion.

That’s why I’ve been making a version of this salad every day for lunch for about a month. It’s everything I love about a salad, and find that I’m eating more veggies this way because I’m not at the mercy of the lowly bag of lettuce anymore.

I am FREE. And you can be free too, my friend.

I realize this has been a chaotic and silly little post about a lettuceless salad, but it really is very good.

And of course, the beauty of this salad lies in whatever ingredients you have on-hand. I always have a mix of veggies like cherry tomatoes, cucumbers, green onions, carrots, and olives, but anything you love in a regular salad will work.

I also am just so incredibly into roasted, salted sunflower seeds on my salads right now, so those are not optional. Unless you don’t like them. In that case, you do you.

Add some chickpeas for protein and toast up some bread on the side, and what do ya know! A tasty, veg-filled salad with nary a lettuce leaf in sight.

Out with the food waste, in with yummy, lettuceless salads. Yes, please.

“Just the Toppings” Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Yep, you’re looking at a salad without lettuce. And if you’ve thrown away your last bag of slimy, brown lettuce, this recipe is for you!

• Author: Alexa [fooduzzi.com]
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 salad
• Category: Lunch
• Method: Chop
• Cuisine: American
• Diet: Vegan

Ingredients

YOUR FAVORITE SALAD INGREDIENTS LIKE:

• 5 baby carrots, sliced thin into circles
• 1/4 an english cucumber, sliced thin into circles
• 6–8 grape tomatoes, sliced in half
• 1 green onion, sliced thin
• 1/2 cup chickpeas from a can
• a handful of marinated olives
• 2–4 tablespoons roasted, salted sunflower seeds
• salt + pepper
• Everyday Creamy Balsamic Vinaigrette (or your favorite dressing!)

Cook Mode Prevent your screen from going dark

Instructions

1. Cut up all of your ingredients and place them in a bowl.
2. Toss with your dressing and enjoy!

Notes

I think a nice Mediterranean spin on this recipe would be fab by using marinated artichokes, roasted red peppers, and maybe even some vegan feta… YUM.

The post “Just the Toppings” Salad appeared first on Fooduzzi.

And I know. This is definitely one of those websites where we say things like “obsession” and “SO GOOD” and “omg wowwww” quite a bit.

But like, truly. This grain bowl? Ob-sessed.

And I know. It’s silly to be obsessed with a grain bowl. It’s just a bunch of veggies, a grain, and some dressing.

But man do I look forward to it every day when I’m eating it for lunch during work. And I thank my lucky stars I was feeling motivated enough the Sunday before to make a big batch to feed me quick, nutritious, delicious lunches all week long.

Do you farro? It’s a revelation for me. So much better than quinoa (IMO!) and just a lil more fancy than rice. It’s so chewy, so toothsome, and just really great in a salad like this. It’s a whole grain wheat, so it’s not gluten free, but it is oh-so very delicious.

As for the veggies/additions in this salad, my faves are:

• Cucumber because I love that crunch
• Red pepper again for crunch (and sometimes I go roasted red pepper if I’m feelin’ extra fancy)
• Chickpeas for their creamy proteinness
• Shallot sliced real thin (or green onion… just something with a lil bite)
• Kalamata olives for something tangy and fun (omit if you’re not an olive person, but feel free to double the amount if you’re an olive fiend like me!)
• Grape tomatoes because you can find good ones pretty much any time of year

Feel free to pick and choose your Ultimate Veggie and Topping Lineup here, but those right there are my go-to.

As for dressing? I like this Creamy Balsamic Vinaigrette. Nay. I love this Creamy Balsamic Vinaigrette. And I sometimes make it extra thick by adding a bit more hummus so that it clings to the farro in just a very seductive and luxurious way.

Have I made you excited about this grain bowl yet?

What if I told you that I like to add a little bit of green to the party for even more health and fun?

Some baby kale and fresh chopped parsley is excellent, but I feel like spinach, basil, or mint would be great too. These are going to be “right before you eat it” additions, so they don’t get slimy and gross sitting in the fridge with their other grain bowl friends.

To meal prep, I store all of the grain bowl + veg + chickpeas in the same container all mixed up. Then, when I’m ready to eat, I scoop some out, add some baby kale and parsley, and drench it in my dressing.

Easy peasy, really filling, super delicious, and just a very quick meal prep option if you hate doing it like I do!

Let’s win lunch together now, shall we?

Meal Prep Farro Grain Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

A super quick, easy, nutritious, filling vegan meal prep farro grain bowl! Endlessly customizable so you’re never bored of this stunner.

• Author: Alexa [fooduzzi.com]
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 5-6 servings
• Category: Lunch
• Method: Boil
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 cup farro
• 1/2 English cucumber, sliced or diced
• 1/2 large red bell pepper (or any color you fancy), diced
• 1 small shallot, sliced thin
• 1/2 cup kalamata olives, pitted and sliced or torn
• 1 cup grape tomatoes, sliced in half
• 1 can chickpeas, drained and rinsed
• salt and pepper
• Creamy Balsamic Dressing
• To serve: some sort of green (baby kale, regular kale, spinach, etc) and some sort of herb (parsley, basil, mint, a combo of the three, etc.)

Cook Mode Prevent your screen from going dark

Instructions

1. I like to pre-soak my farro for even quicker cooking the next day. It always seems like a major thing to soak a grain the night before, but if you add a cup of farro to a container, fill with water, and let it sit covered in the fridge overnight, your cooking time will be cut in half the next day. Huzzah!
2. Cook your farro according to package instructions (for me and my pre-soaked farro: I put my drained farro in a pot with 3 cups of water. I brought it up to a boil, reduced the heat to medium-low, and cooked uncovered for 10 minutes. Then I just drained the excess water).
3. Pour your farro into a large bowl or onto a large baking sheet to cool.
4. Meanwhile, prep your veggies: slice your cucumber, dice your red bell pepper, slice your shallot, pit and slice your olives, slice your tomatoes, and drain and rinse your chickpeas.
5. When the farro is cooler (not CRAZY hot, but it can still be a little warm), combine it with the vegetables and chickpeas. Mix to combine, and season with a small, three-finger pinch of salt and pepper.
6. Store your farro/veg mixture in a container by itself. Then, when you’re ready to serve, mix a few spoonfuls of it with your greens/herbs of choice and a few glugs of your dressing!

The post Meal Prep Farro Grain Bowl appeared first on Fooduzzi.

It’s so easy, so good, so FRESH, and so easy to iterate upon depending on what you have on-hand.

I really love cucumber. It’s easily one of my favorite “vegetables that’s technically a fruit.”

I love it sliced in my water, I love it sprinkled with some salt and eaten plain, and I love it in a cocktail (don’t knock it til you try it!).

But perhaps the most common way I use it? In salads.

I love the fresh, juicy bite it gives any salad, and using it as the star in a salad like this? Nothing better!

Like I mentioned, you can customize this salad based on the ingredients you have at home.

A lot of the time, I don’t have avocado (or the one I do have isn’t ripe yet… or it’s too ripe. You know how avocados are.), so I just leave it out. Or double-up on the edamame!

I also really love keeping with the “green” theme here and use green onion instead of shallot, but my store was completely out of green onions when I was making this recipe to shoot photos. So alas, we have shallot, and it worked just fine.

Every once in a while, I’ll top this salad with furikake (a Japanese seasoning that’s primarily made with seaweed and toasted sesame seeds). Trader Joe’s sells a version that’s vegan, and it’s a nice way to add even more green and texture to the dish!

As for what to serve the salad with? I love it alongside a burger, some gochujang maple tofu nuggets, or even as a fresh side to something like THE Buffalo Falafel Waffle. You really can’t go wrong!

Enjoy this savory, zippy, slightly sweet, kinda tangy cuke salad, friend!

Quick & Easy Cucumber, Edamame, and Avocado Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

A simple quick side that is savory, zippy, slightly sweet, and kinda tangy! Just a really great balance of flavors here and easily customizable based on the vegetables you have on-hand!

• Author: Alexa [fooduzzi.com]
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 2-3 servings
• Category: Side
• Method: No Cook
• Cuisine: Asian
• Diet: Vegan

Ingredients

• 2 tablespoons low-sodium soy sauce (use tamari to keep this gluten free)
• 1 teaspoon sesame oil
• 2 teaspoons rice vinegar
• 1/4 teaspoon granulated garlic
• Pinch red pepper flakes (or small squeeze of Sriracha!)
• 1/2 tablespoon brown sugar
• 1/2 cup shelled edamame, thawed if frozen*
• 1/2 English cucumber, sliced into half circles
• 1/2 avocado, diced
• 1 small shallot, sliced (you can also use 2 green onions, sliced)
• 1 small handful fresh cilantro, roughly chopped
• Salt and pepper, to taste
• A sprinkle of furikake seasoning or toasted sesame seeds, optional

Cook Mode Prevent your screen from going dark

Instructions

1. In a medium bowl, add the soy sauce, sesame oil, rice vinegar, granulated garlic, red pepper flakes, and brown sugar. Whisk well to combine, until the brown sugar dissolves.
2. Add the edamame, cucumber, avocado, and shallot, and mix to coat all ingredients in your sauce. Gently stir in your cilantro. Taste, and adjust seasoning with salt and pepper if necessary.
3. Top with furikake or sesame seeds if desired! Best enjoyed as soon as you make it.

Notes

* I buy mine frozen, so I just toss them in a cup and cover them with hot water to quickly thaw!

The post Quick & Easy Cucumber, Edamame, and Avocado Salad appeared first on Fooduzzi.

Growing up, we used to have “side salads” with almost any dinner. Any vegetable we had in the fridge was chopped up and sprinkled on some shredded romaine, and then we topped it all with some sort of dressing.

I’ve always navigated towards vinaigrettes –– that classic combo of vinegar and oil always seemed to compliment my salads rather than coat it in a thick blanket of goo like ranch.

A classic vinaigrette follows a simple equation: 1 part your choice of vinegar to 1-4 parts your choice of oil (plus salt and pepper, to taste). But I like to add a creamy special ingredient to make it just a little more luscious and exciting!

Any guesses what it might be? If you’ve been around Fooduzzi for a while, you probably do. We’ve used that same ingredient in:

• Dips
• Pastas
• Breakfasts
• “Crab” Cakes
• Enchiladas
• Wraps
• Sandwiches
• And so many more things!

Yes, my friend. It is hummus. But trust me. It makes for the creamiest, most delightful, ideal-for-your-everyday-salad-needs dressing.

I like to use 1/2 cup of oil to 1/3 cup of vinegar in my vinaigrette.

I find that this ratio is ideal with these ingredients. It’s bitey and tangy from the vinegar, but it’s balanced thanks to the thick fattiness of the oil. It also creates a perfectly thick (but not too thick!) dressing, which I prefer because it coats my entire salad in a thin layer of flavor.

Balsamic is my vinegar of choice in dressings 99.9% of the time. The flavor is sharp and zippy like any good vinegar, but it’s balanced with some sweetness. I love it! Any vinegar will do, but if I’m not using balsamic, I like using a bit more oil than I normally would to make up for the lack of sweetness. We’re all about that balance!

And, at the risk of sounding like the Barefoot Contessa herself, try to use a decent olive oil here. We’re not cooking it at all, so you really will taste the difference –– not sponsored, but I like DeLallo and Liokareas!

And any hummus will do just fine. I like a roasted garlic variety for some extra flavor, but feel free to experiment with different kinds for fun variations on this recipe!

(Pictured above is this salad, and you need to try it with this dressing!)

And that’s that! Feel free to drizzle, dip, dunk, or douse whatever your heart desires with this stuff. We love keeping a batch in the fridge to make getting some veg in our meals even easier (and 100% more delicious).

Excited for this one to become a staple in your everyday salad consumption, friend!

The post Everyday Creamy Balsamic Vinaigrette appeared first on Fooduzzi.

Salads, I feel, kind of have a bad rap. They’re the thing you reach for when you’re “trying to be good.” They can be bland, pretty weak, and just not very exciting.

That’s not the kind of salad we’re talking about today, my friend.

This salad rules. Honestly. It’s so simple, and the ingredients are relatively minimal, but D A N G.

It’s just the perfect salad for fall. And it’s really easy to jazz up:

• Add avocado for some creaminess
• Add crispy tofu or beans for some protein
• Add pumpkin seeds for some additional fall flair
• Add roasted squash or fennel for some extra veg goodness

This salad is going to be the base for all of my other fall salad endeavors.

It’s very very simple, so I’d say the two keys to this recipe are:

The Dressing:

Oh me, oh my. This dressing is GOOD. I’m not typically one to go bonkers over maple-flavored things. But this year? I’m SO into it.

That said, this dressing isn’t super mapley. It doesn’t taste like a stack of pancakes, you know? It just gives the overall dressing some dark, rich sweetness that I love.

Other ingredients you’ll need include dijon mustard, olive oil, apple cider vinegar, salt, and pepper. Mix it up and take it to Salad Town.

Speaking of which…

Massaging the Kale/Brussels Sprouts:

Yeah, we’re massaging our greens. It’s weird. I know. But it really helps make raw veg more digestable and tender.

If you’ve had raw kale or brussels sprouts before and didn’t like them, I think the lack of massaging is probably why.

You just pour your dressing on the greens and massage it into the leaves.

The kale will turn bright green and start to soften. The shredded brussels sprouts will get dressing in all of their nooks and crannies. It’s a good time.

If you nail both of these steps, you’re destined for delicious fall salad success.

If you’re looking for some lighter fall fare, this salad is for you. And while it’s not the typical kind of “comfort food” we’re all kind of looking for this time of year, it’s comforting in its own way.

Tasty, full of veg, and way too easy to make <– I don’t know about you, but that sure sounds comforting to me.

The post Kale Brussels Sprout Salad with Maple Dijon Dressing appeared first on Fooduzzi.

I’m just a girl. Standing in-front of her invisible internet friends. Asking them to put salad on their pizza.

Welcome to my newest obsession. Salad…on a pizza.

And I KNOW. It sounds insane.

But…hear me out.

Chopped salads are…so very good. Soft lettuce, lots of fresh and crunchy mix-ins, a nice glug of a tangy vinaigrette. Honestly one of my favorite things. Ever.

I love a good chopped salad with some croutons or with a side of pita or something, and that’s kinda what the pizza part of this equation is like! It’s soft, a little chewy, and the perfect vessel upon which you can shove said salad into your mouthhole.

Honestly, this is just one of my favorite recipes at the moment, and you need to try it. Asap.

It all starts with the socca. Are you familiar with this terrific chickpea-based flatbread? If not, allow me to completely and totally blow your mind.

First, watch how it’s made:

Socca is made up of just a few ingredients – chickpea flour and water –, but you know I had to jazz it up a little bit with some flavor like garlic powder and Italian

Developing this recipe was the very first time I ever tried chickpea flour, and I’m now IN LOVE. Apparently you can even make vegan omelettes with the stuff! I used Bob’s Red Mill’s Chickpea Flour here, because, as I’m sure you know, I love Bob’s products and choose them whenever I can!

The best thing about socca is that it takes nearly no effort to make. You mix the batter, you pour it into a hot cast iron skillet, and then bake it for 15 minutes. DONE.

And the salad! Oh, the salad. I’m going to leave your ingredients up to you, but if you want some inspo, I used:

• Butter lettuce, always my #1 choice
• Chickpeas, goes with the socca so well!
• Banana peppers, my love
• Marinated artichokes, always makes a salad better imo
• Carrots, for color and maximum crunch
• Green onion, for that bite
• Cucumbers, for a lil bit of freshness
• Roasted salted sunflower seeds, honestly not a salad without them

I think roasted red peppers, mushrooms, sun-dried tomatoes, and pretty much any traditional (or non-traditional – go crazy!) salad ingredient would be great here! Have fun and make it your own.

You’ll just pile it all on top of your cooked socca that you lightly dressed with your favorite marinara/pizza sauce (it just helps the salad stick). Pile it HIGH, my friend. This is no time for a small salad.

We want an Elaine-sized salad here.

And that’s that! Such an easy, satisfying recipe that me and my taste-testers just loved. The flavors! The textures!

This is the way to eat a veggie pizza, my friend.

The post Socca Salad Pizza appeared first on Fooduzzi.

And while it’s entirely possible to have a love affair with those sweets and meals, I’m here to argue it’s possible to have one with this salad, too.

It’s true. I go absolutely crazy for this salad. So much so I’ve actually eaten it for lunch and dinner. ON THE SAME DAY.

It’s the textures, man. Crunchy pumpkin seeds, creamy avocado, tender squash…it’s perfect.

I photographed this recipe with a baby kale, but I actually prefer a curly kale here. And that’s because the Lemon Tahini Dressing we’re using (you know it already, and many of you are as obsessed as I am) is so yummy when massaged into those thick and curly leaves.

The salad obviously works with baby kale too; I think I just prefer the curly kale a wee bit more.

Toppings are totally up to you as well! Don’t you love having a little freedom in the kitchen? Feel free to switch up the squash, or use sweet potato instead! Sprinkle on hemp hearts and pumpkin seeds like I did, or use pecans or almonds. It’s gonna be delish either way. Pinky promise.

A short and sweet post for a short and sweet recipe for ya today, and that’s okay. I just couldn’t sit on this recipe for one more second before sharing it with you, my internet bffs.

Hope you love it as much as I do!

The post Lemon Tahini Kale Squash Salad appeared first on Fooduzzi.

Are you ready for Thanksgiving Pasta Week Recipe #2?!

I sure hope so, because Mark and I polished off this recipe between the two of us, and we immediately decided we needed to make it again. 

It’s gonna be the star student of your Thanksgiving dinner table.

Now, pasta salad for Thanksgiving? Sounds weird, yeah?

I get it. But allow me to convince you why it’s the best idea ever:

• It’s make-ahead; you can have it ready while your kitchen is buzzin’ on Thanksgiving
• It can be served cold; clearing up precious oven and stove space for other goodies
• It’s non-traditional; meaning it’ll be the talk of the dinner table
• It’s so dang flavorful and full of fall fun; you’re going to go in for seconds (and probably thirds)

This pasta is a win-win for everyone involved, and I cannot wait for you to try it!

So. What’s in a Vegan Fall Pasta Salad?

IMO, pasta salad needs to be packed with different colors, textures, and flavors, and that’s exactly what we have going on here in this fall version. 

Shredded brussels sprouts are one of my favorite things on a typical Thanksgiving table, and they’re surprisingly yummy when paired with pasta (proof here). I’m not the biggest fan of raw brussels sprouts, so I opted to cook them a bit to caramelize them and make them a bit softer. That said, you do you. Raw brussels sprouts will cut down the prep time substantially!

The only other “cooked” part of this recipe is the pasta, which is DeLallo’s Organic Whole Wheat Radiatori! This whole grain cut is so tasty with all of the other fall flavors happening here. It’s a little nuttier and a bit toothier than regular pasta, and it holds up so nicely against our other mixins. Plus, I don’t think I’ve ever been to a family holiday without at least one DeLallo product making appearance since I was a kid. We are a DeLallo family through and through!

Then we add other no-cook ingredients: chopped pecans, dried cranberries, and fresh parsley. If you’re not a fan of pecans, try pumpkin seeds. No cranberries? How about pomegranate seeds! This pasta salad is super customizable for any palate.

Just don’t skip the dressing, okay? Please. Whatever you do. Make this dressing and drench every last noodle with the stuff. It’s a typical vinaigrette recipe with the normal cast of characters, and it. is. epic.

Tangy, sweet, slightly mustardy. It stands up so well to all of the other flavors happening in this salad. I suggest only dressing the salad right before serving, or the noodles will suck it up a bit too much. Or you can double the dressing recipe and serve some on the side. Totes up to you.

If you’re looking for a simple, non-fussy Thanksgiving side that everyone will love, you’ve found it! Way to go! 

Serve it with the Vegan Fall Lasagna from earlier this week, and you’re IN for the best carb-o-licious Thanksgiving of your life.

The colors! The textures! The flavors! Happy Thanksgiving to y-o-u.

The post Vegan Fall Pasta Salad appeared first on Fooduzzi.