Thursday, May 28, 2015

28 Days of Salads: Hearty Vegan Salad

Salad # 6: Hearty Vegan Salad

So a salad is supposed to consist mainly of veggies, but I never fail to have some kind of seafood or meat to make it more satisfying.  With the national movement to consume less animal product, I've created a vegan salad consisting of eggplants, tomato, artichoke lentils and chickpeas.  Surprisingly, it was pretty good!

*Disclaimer, the eggplants used WAS grilled on the same surface along with other meat products.

After the eggplant was grilled, I simmered it with water, onion and fresh tomato medley of red, brown and yellow tomato.

In another saucepan, I sauteed garlic, olive oil, rosemary, thyme, 1/3 cup of canned lentils, 1/3 cup of canned carrots, and 1/3 cup of chick peas.

Once the mixture was cooked for a few minutes, I turned off the heat and let it cool.  I found some peppadew peppers and marinated artichoke hearts in my pantry.

Plate 2 loose cups of field greens on a plate (or bowl) and top with the eggplant/tomato and sauteed lentils and chick peas. Top off with Marinated artichoke hearts and peppadew. No dressing necessary!  The sauteed eggplants and lentils should be oozing with flavor!