One of the things I love best about this time of year are all the root vegetables that are highly available and so delicious! It’s not always easy to eat fresh, vegan and gluten-free and have something that warms up the body on these colder days.
At our house, salads have always been popular. I don’t particularly like eating them during the colder months, but since my son loves them so much, I decided to heat it up a bit!
Here was our delicious “Lukewarm” salad. Some of the vegetables in here were raw, while others were semi-cooked. By only slightly cooking the vegetables, we get to retain most of their nutrients and because some veggies were semi-cooked, it warmed up the dish making it feel nice and cozy as well as delicious.
This meal took me about 20 minutes to make and I served it with organic baked potatoes…just because I love potatoes so much!
To make this “Lukewarm” salad, you will need:
1/2 a Napa cabbage
1/2 cup Butternut squash
3 small Red beets
3/4 brick Smoked tofu
2 cloves Garlic
15 ml Olive and 30 ml (or to taste) sunfour oil
15 ml Apple cider vinegar
15 ml Nutritional yeast
5 ml (or to taste) Herbal salt
1. I started by peeling and cutting the beets and cooking them for about 10 minutes. Once cooked, I shredded and added them to the salad bowl.
2. I shredded a quarter of my butternut squash and cooked it for about one minute in olive oil and garlic. I also added it to the salad mix.
3. I cut the organic smoked tofu into small pieces and fried it up for about 4-5 minutes in the leftover olive oil in the pan from the shredded squash.
4. I cut my napa, tossed it in the bowl and added the dressing.
For the dressing I added 2 quantities of sunflower oil for 1 quantity of apple cider vinegar. I topped it all off with some Red Star nutritional yeast and herbal salt to taste.
All that is left to do is mix it all up and ENJOY!!
Love & Light