Recently I attended the regional Society of Children's Book Writers & Illustrators (SCBWI) conference. When registering for the conference, I was able to choose vegan as my choice for lunch. Yippy! I appreciate that the conference organizers always think of the growing number of vegetarians and vegans in our community of children's writers. Usually the only choice available for me is vegetarian, which means there is cheese I remove before eating.
The vegan lunch I received was a mixture of brown rice and various roasted veggies with a yummy light dressing. Delicious! I kept thinking, I must try to duplicate this and pass it on to you—my faithful readers. And so here it is...
The salad I had at the conference contained green beans, zucchini, yellow squash and bell peppers. I added asparagus and carrots to my salad (shown in the pictures). You can add (and subtract) any veggies you want. Make it sing with what you love.
You will not need all the dressing you make for this, but it's perfect to use on other salads you make later.
Brown Rice & Roasted Vegetable Salad
from Chris Pedersen
yield 6 servings
category Salad
cuisine Healthy Vegan
ingredients
2 C veggies (bell peppers, asparagus, green beans, zucchini, carrots, etc.), chopped
1 Tbsp extra virgin olive oil
salt & pepper to taste
2 C cooked brown rice
1 Tbsp extra virgin olive oil
salt & pepper to taste
2 C cooked brown rice
Dressing:
1/4 C apple cider vinegar
1/4 extra virgin olive oil
1/2 tsp balsamic vinegar
1 tsp raw honey or cranberry concentrate (Trader Joe's)
1/4 C apple cider vinegar
1/4 extra virgin olive oil
1/2 tsp balsamic vinegar
1 tsp raw honey or cranberry concentrate (Trader Joe's)
directions
1. Pre-heat oven (I use a toaster oven) to 400°.
2. Combine the dressing ingredients in a small glass bottle with a cap; shake to mix.
3. Add chopped veggies to zip-loc bag with olive oil and seasoning. Zip closed and massage bag to coat veggies. Spread veggies in single layer on baking sheet and roast until lightly browned (about 20 minutes).
4. Cool veggies in refrigerator.
5. Once veggies are cool, combine with rice. Shake dressing and pour on rice/veggie mixture. Stir and serve.
2. Combine the dressing ingredients in a small glass bottle with a cap; shake to mix.
3. Add chopped veggies to zip-loc bag with olive oil and seasoning. Zip closed and massage bag to coat veggies. Spread veggies in single layer on baking sheet and roast until lightly browned (about 20 minutes).
4. Cool veggies in refrigerator.
5. Once veggies are cool, combine with rice. Shake dressing and pour on rice/veggie mixture. Stir and serve.
I took this salad to a potluck wine-tasting event at some friends. It disappeared! Everybody loves healthy.
What did you take to your last potluck event?
