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    Oh My Veggies » Vegetarian Recipes

    4 Recipes from Salad Samurai

    Published: Aug 13, 2014 · by Nicole · Updated: Apr 22, 2022 · This post may contain affiliate links.

    4 Recipes from Salad Samurai
    Instead of doing typical book reviews, we’re sharing 4 recipes we’ve made from vegetarian (and vegetarian-friendly) cookbooks. Because anyone can review a cookbook, but the real test is — do the recipes work out? And do they taste good? We’ll let you know!

    The Book

    Terry Hope Romero's Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don't Have to Be Vegan to Love is pretty much what it says it is -- a cookbook full of creative, meal-worthy vegan salads. I received a review copy from the publisher, but before it came out, it popped up on my recommended list on Amazon and my interest was piqued. I love the heck out of a good salad, but there's nothing I hate more than a bad salad.

    Well, I love this cookbook. Every time I make a salad from it, I love it a little bit more. Most of the salads are easy to put together -- the ones that aren't usually involve extra components like baked tofu or glazed nuts, which can be subbed out or omitted. In the age of food blogs, I really want my cookbooks to offer me something unique, that I can't find anywhere else, and Salad Samurai is full of those kinds of recipes. I shared a Fiery Fruit & Quinoa Salad last month, but here are 4 other salads I've made from the book:

    The Recipes

    Pepperoni Tempeh Pizza SaladPepperoni Tempeh Pizza Salad // This is as good as it sounds. I would eat this for days. Like most of the recipes in this book, we got more servings than suggested for this -- we got 4 meal-sized salads out of it. Which, to me, is a good thing, but if you're just cooking for yourself, you might want to make everything in half. This salad has a zesty tomato dressing (isn't zesty a fun word?), croutons (I used bakery croutons to save time), kalamata olives, and marinated tempeh -- pepperoni tempeh!

    Blueberry Tamari Greens BowlBlueberry Tamari Greens Bowl // I was tempted to skip the 5 Spice Tamari Almonds to cut down on prep time, but I'm glad I didn't because they were the best part of this salad. It also has baked Lemongrass Tofu, a sweet tamari dressing, and lots of fresh blueberries. This photo is pre-dressing, by the way.

    Plums Love Arugula SaladPlums Love Arugula Salad // I decided to make this one because I had leftover 5 Spice Tamari Almonds, a package of baked tofu on hand in the fridge, and a big tub of tahini in the fridge that needed to be used. Score! I wasn't sure how a tahini dressing would work with plums, but it was a delicious combination.

    East-West Roasted Corn SaladEast-West Roasted Corn Salad // This recipe calls for coconut flakes and I used the shredded kind instead, which probably wasn't the best idea. The cashew-based ranch dressing for this salad has a few different variations and I chose to go with a mango chutney version, which made this a little… weird. Not weird by itself (it was delicious by itself), but weird in this particular salad. I should have stuck with the original ranch!

    Buy It on Amazon

    « 20 Creative Vegetarian Eggplant Recipes
    This Week's Meatless Meal Plan | 08.18.14 »

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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