January just kicked in big time. I literally feel like I’m living in a little igloo in the middle of Alaska. It’s so cold, that all I want to do is hide myself in a big blanket and eat comfort food (LOTS of it). For this week’s blog, I created a simple warm vegan salad recipe to help you survive the harsh weather.Winter is not a good enough reason to skip on eating salads. Nature has a lot of veggies to offer during this time of the year. Let’s not miss on this deliciousness.
Why should we eat seasonally?
Even though most fruits and vegetables are available all year round, it’s always a good decision to buy the ones that are in season. Their peek harvest time is when they taste their best. Opt for local food that nutritional value have not been impacted by transportation.
On average, food travels 2,500 km before it reaches our homes and plates. Due to this, it’s often harvested early so the produce doesn’t spoil on the journey, packaged with preservatives and beaten around on the way. Once produce is harvested, it begins to slowly lose its nutritional value. The longer it has to travel and sit in the store before it makes its way to your fridge, the less nutritional it is – University of Toronto
Beside getting the freshest food on the market, buying produce according to the seasons will provide your body with the vitamins it requires.
Not forgetting to mention that products that are in season are usually cheaper.
Winter vegetables for the perfect warm vegan salad
Need a little help to create your warm vegan salad?
Check out this list of vegetables that are in season :
- Brussels sprouts
- Butternut squash
For this week’s recipe I choose cabbage and cauliflower as the main ingredients. I like their mild sweet taste when they are roasted. It gave us the the possibility to be creative with the dressing. I decided to make a creamy dressing with tahini and lemon but it could have been a Dijon dressing or something a little more sweet like a maple balsamic dressing. Options are endless.
If you make this warm vegan salad or create your own version please share your thoughts and ideas in the comment box below so we can get inspired!
- ½ cauliflower cut in florets
- ½ cabbage, sliced
- 5 tbsp, olive oil
- ¼ cup, tahini
- ¼ cup, juice of a fresh lemon
- a pinch of garlic powder (optional)
- Half a can of cannellini beans (200g)
- Cress, to taste
- salt and pepper, to taste
- Preheat the oven to 400ºF
- Place the cauliflower florets and sliced cabbage on a baking sheet
- Drizzle the vegetables with olive oil and season to taste.
- Bake for 30 mins, until the veggies are tender and the edges are slightly browned.
- Meanwhile, in a bowl toss the tahini, lemon juice and garlic powder.
- Add water to obtain the desired consistency (3 to 4 tablespoons should be enough)
- On a plate, serve the warm vegetables, sprinkle the cannellini beans on top and add some cress on the sides to decorate (and to eat more greens!)
- Drizzle with dressing
- Add salt and pepper to taste
Macdiarmid, J. (2014). Seasonality and dietary requirements: Will eating seasonal food contribute to health and environmental sustainability? Proceedings of the Nutrition Society, 73(3), 368-375. , Cambridge University Press, Published online: 21 November 2013, https://doi.org/10.1017/S0029665113003753
Cox, B., Whichelow, M., & Prevost, A. (2000). Seasonal consumption of salad vegetables and fresh fruit in relation to the development of cardiovascular disease and cancer. Public Health Nutrition, 3(1), 19-29. doi:10.1017/S1368980000000045
Honton, Emily, Eating Local: Why You Should Bother, University of Toronto, Publication online: 2 June 2016.