This, my friends, is my favorite dinner of late. What makes it special is that each vegetable is treated individually. That is, each with its own seasoning, marinade and/or sauce.
A trip to the grocery store or farmer’s market and you have the vegetables of your choosing. What’s important is to use what is in season. Today we chose fresh green beans, portobello mushrooms, Vidalia onions, radishes, yellow squash, heirloom cherry tomatos and baby new potatos. Since most of these vegetables have very few calories, I am not including exact measurements. You can make the plate as large or small as you wish.
It’s light, it’s fresh, it’s easy…it’s what’s for dinner tonight! 🙂
Vegetable Salad Plate
- 1 handful of Petite Green Beans
- 1 small Onion or Shallot sliced
- 1 large Portobello sliced
- 1 small Yellow Squash cubed
- 1 small handful Heirloom Cherry Tomatos halved
- 1 small handful Radishes quartered
- 1 handful Baby New Potatos halved
- Salt & Pepper to taste
- FOR COOKING:
- 1-2 Tbl vegan Butter such as Earth Balance or Vegetable Oil
- Coconut Sugar Monk Fruit Sugar, Agave Syrup or your sweetener of choice
- Low or No-Calorie Italian Salad Dressing such as those from Walden Farms
- 1/2 C Coconut or Soy Creamer such as So Delicious Dairy Free brand
- Lemon Juice
- Parsley for garnish
- TO PREPARE THE GREEN BEANS:
- Blanch or Steam the green beans. In a grill pan, cook until slightly charred. Season with salt & pepper, to taste. Just prior to serving, add a small amount of Italian salad dressing. I use the no-calorie versions from Walden Farms.
- TO PREPARE THE RADISHES:
- Toss with a tiny bit of oil, Agave to taste & a squeeze of fresh lemon juice. Roast in the oven at 350 degrees until tender. We actually used a toaster oven.
- TO PREPARE THE SQUASH, ONIONS & MUSHROOMS:
- In a large saute pan, heat 1 Tbl of vegan margarine and saute the onion until tender. Add the mushrooms and squash. You may need to add more oil depending on the moisture content of the vegetables. Season with salt and pepper, to taste.
- TO PREPARE THE CHERRY TOMATOS:
- Slice the tomatos in half and toss with sweetener of your choice. I use coconut sugar, monk fruit sugar or agave syrup.
- TO PREPARE THE POTATOS:
- Leaving the skin on, boil the potatos until fork tender, slicing in half afterwards. For the dressing, in a small saucepan over medium heat, use a whisk to combine 1 Tbl vegan mararine with 1 Tbl flour and cook whisking constantly for 1 minute. Add ½C of coconut or soy creamer, lemon juice, chives and 1 tsp sugar. Season with salt & pepper, to taste. If it seems to thick, use a bit more creamer or non-dairy milk to thin. Toss potatos lightly.
Thank you for sharing your vegan recipes with us less creative types. I’m from Australia, so can you tell me if creamer is the same as cream? Thank you.
Hi Kerrie, The brand I use is this: http://sodeliciousdairyfree.com/products/coconut-milk-creamers/creamer-original?utm_source=google&utm_medium=cpc&utm_campaign=search+brand&gclid=CjgKEAjw286dBRDmwbLi8KP71GQSJAAOk4sjc6xAdmKz72K3AGXnpjiFvfJvoYu9h7LTrDA4DUQoqvD_BwE It’s an unflavored coffee creamer basically. A vegan version of heavy cream or whipping cream. I am not sure if they have this in Australia or not. You could use any non-dairy milk. Or you could use canned coconut milk. Creamer is just a bit thicker than the milks but the flour and butter mixutre should allow them to work. You might just need to cook a bit longer for that thickness to occur. Glad you like the recipes 🙂