Lunch on the light side: Eggplant Noodle Salad and Raw-Vegan Eggless “Egg” Salad
Looking for a quick, easy, and delicious lunch to take with you to work or school next week? Well, look no further. I have two yummy options right here.
Layered Eggplant Noodle Salad
- 1 slice eggplant, lightly sautéed or grilled
- 1 – 2 Tbsp roasted red pepper hummus
- 1 cup zucchini and yellow squash noodles
- 1 scallion, diced
- 1/4 cucumber, diced
- cilantro, chopped
- 1/4 red bell pepper, diced
- sprouts (whatever kind suits you)
Mix noodles, diced vegetables, and cilantro together in a small bowl. Begin layering with a slice of eggplant with roasted red pepper spread on top. Then add noodle salad on top of that. Finally, top with sprouts.
It’s light. It’s delicious. It’s satisfying.
Raw-Vegan Eggless “Egg” Salad (from Melomeals)
- 3 c cauliflower, pulsed in food processor
- ½ c sunflower seeds soaked for 4 hours, drained then pulsed in food processor
- 1 c diced celery
- 1 c shredded carrots
- ½ c scallions
- ½ c nutritional yeast
- 2 t dried sage
- 1 T dried dill
- 1 T dried parsley
- ½ t garlic powder
- ¼ t turmeric
- 4 T tahini
- 4 T yellow mustard
- 2 T Dijon mustard
- 4 T relish
- 1 T chia seeds
- 1 t salt
- ½ c water
Pulse the cauliflower in a food processor and set it aside in large mixing bowl. Pulse the sunflower seeds, and add it to the cauliflower. Add the celery, carrots and scallions, nutritional yeast and spices.
Then, in a separate small bowl combine the tahini, mustard, relish, chia seeds, salt and pepper along with ½ c water. Mix well and pour over the veggies. Allow the salad to chill for an hour before serving.
Serve on lettuce, in a pita, or with raw bread/crackers.
I served ours on lettuce, with a side of triangular-cut sunflower seed-flax raw bread (from Love Force).
And because I love sprouts so much (but the kids don’t so much), I also added sprouts to mine.