Vegan Cobb Salad and Dressing Recipe for Vegan Wednesday

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Now that the weather is heating up and local produce is getting cheaper, I figured it a vegan cobb salad would be just the thing.  This really hit the spot today for lunch.  It’s delicious, fresh, and filling.

Traditional cobb salad (ick) contains eggs, bacon, chicken, and blue cheese along with lettuce and onions.  Mostly it’s just gross, obesity and heart attack causing animal flesh and secretions on some greens, no thanks.  Reminds me of this meme I made:

Cobb salad in theory is great though, and of course it’s very customizable, so that is why this one tops a bed of purple and green lettuce with quinoa, pan-fried asparagus, avocado, cucumber, and veggie meat (actually Field Roast Lentil Sage deli slices fried in oil, soy sauce, and maple syrup) with homemade red wine vinaigrette dressing.

Vegan Cobb Salad Ingredients

Makes 3 large salads

6 cups lettuces or lettuce blend, romaine, dark lettuce, etc., torn into bite size pieces.  I used Artisan Lettuce pack from ALDI
1 avocado, seeded, peeled, and cubed
1 whole cucumber, peeled and cubed
Veggie meat of your choice or beans (rinse if canned)
Asparagus, pan-fried or roasted
1/2 cup quinoa cooked in 3/4 cup vegetable broth


1. Bring 3/4 cup of vegetable broth to a soft boil on the stove while washing 1/2 cup of quinoa in a fine sieve or cheesecloth.  Washing helps to prevent the bitter taste of saponin, which quinoa is coated in until you wash it.  Add washed quinoa, turn heat to low, and cover with pot lid.

2. While the quinoa cooks, fry the asparagus.  Heat 1 teaspoon of vegetable oil (I used corn oil) in a wide pan on medium high heat.  Add chopped asparagus and fry for about 7 minutes while quinoa cooks, tossing gently every two minutes or so.  Add salt to taste.

3. Once asparagus is finished, check quinoa for doneness.  Meaning, taste it.  If it’s hard, put the cover back on and let it steam a few more minutes.  When quinoa is fluffy and appears to have little tails, it is ready to eat.  Empty the asparagus in a bowl and put it aside.  Use the same pan to fry or reheat the veggie meat of your choice.  Gardein or Beyond Meat chicken would also be good, or try tofu.  Or skip veggie meat altogether and add another vegetable, such as roasted or pickled beets.  It’s up to you.

3. Make a layer of lettuce in the bottom of 3 salad bowls — a large, flat bowl works the best — and add stripes of cucumber, asparagus, avocado.  Your quinoa should be done by now, so add a stripe of that along with a stripe of veggie meat.

4. Make the dressing and serve it on the side.  Dressing recipe follows:

Basic Vinaigrette for Vegan Cobb Salad


1/4 cup red wine vinegar or any vinegar, such as champagne, ACV, balsamic, whatever
1/2 cup oil (I used olive oil)
1/2 cup water
1/4 cup any color miso OR 2 teaspoons salt
1 teaspoon dry mustard or 1 tablespoon Dijon mustard
2 tablespoons sweetener (I used sugar) or to taste
1 clove garlic

Dressing directions

Add all ingredients to blender and blend until garlic bits are no longer visible.  Serve on the side of Vegan Cobb Salad.

Daily Vegan Lunch for 7 June, 2013: Roasted Potato, Sunchoke, and Asparagus

Roasted Sunchokes, Potatoes, and Asparagus

4 – 6 small organic Yukon Gold potatoes or 2 large organic Russet potatoes, chopped with skin intact
1.5 cups sunchokes, unpeeled, chopped
10 stalks asparagus, chopped
2 tablespoons oil

Salt to taste


Combine all ingredients in a baking pan (I use my old Pyrex) and bake in the oven at 400 degrees for 30 minutes.  Stir up the mixture and bake for 30 minutes more.

I prefer to eat this heated but it was also decent eaten cold for a picnic.

Daily Vegan Lunch for 17 May, 2013: Asparagus Mushroom Lemon Pasta

asparagus mushroom lemon pasta

1 teaspoon oil
18 stalks chopped asparagus, bottoms trimmed off and thick parts cut in half
1/2 a lemon’s juice
2 cloves garlic
2 cups white button mushrooms, sliced and roughly chopped

6 cups cooked spaghetti

Fry asparagus in oil on medium-high heat in a large, heavy pan until slightly charred. Add mushrooms, toss until they are browned. Add garlic last, cooking until garlic becomes fragrant, about 30 seconds. Turn off heat and add cooked spaghetti or other pasta. Pour fresh lemon juice over the mixture and toss.

Daily Vegan Lunch for 11 May 2013: Sunflower Seed Couscous and Asparagus

asparagus and couscous

9 stalks fresh asparagus
1 teaspoon oil

1/4 cup sunflower seeds
1/4 cup onion, minced
1 cup couscous (I used whole wheat organic couscous)
2 to 2.5 cups water depending on what kind of couscous you use

Salt to taste


Wash asparagus and trim off white ends, chop into small pieces, cutting thick bottoms in half if necessary. In a sturdy pan on medium high heat, fry asparagus in a small amount of oil until it is a tiny bit charred. Flip the pieces a couple of times and salt to taste (I used coarse salt).

For couscous, fry onions and sunflower seeds in a separate pot from the asparagus over medium heat in 1 tablespoon of oil until onion is translucent and sunflower seeds are slightly toasted. Add couscous and water, mix well, cover, and take off heat. Let the couscous incubate until it absorbs all the water, about five minutes.

Serve asparagus on top of couscous, or mixed in, or on the side, in the crook of your shillelagh, etc.