Naan-Sense

Salads aren’t just wilted leafy greens and tired, limp carrot sticks. Stunningly diverse once you peel back that initial concept, it’s difficult to pin down one concise definition of the concept to encompass all of the culinary possibilities. Salads are most frequently thought of as chilled dishes, but they can also be served warm. Though generally the healthier option on the table, some salads can be real gut bombs. Heck, if you can call something with cookies in it a “salad,” then you, too, can be anything you set your mind to.

Today, while I have less lofty aspirations in mind, the results are no less impressive. Simultaneously inspired by the glorious fresh tomatoes and cucumbers at the farmers market and exhausted by the idea of the labor of real cooking, salads are given high priority in my daily diet on hot summer days. All I want is something fresh and satisfying I can cobble together out of the contents of my fridge with an absolute minimal commitment to genuine cooking. Toasting bread, sure, I can handle that, but all the rest feels like too much work after a full shift and long commute.

Unsurprisingly, this has led to some truly questionable salads. Nothing is off limits; cooked grains, nuts, fruit, vegetables are all fair game of course, but what about that loaf of bread sitting on the counter, growing more stale by the hour? Well, why not? There’s a long tradition of thrifty Italians inventing imaginative twists on panzanella, so that only stretches the imagination for the uninitiated. Expanding on that carb-based formula, consider the pita and all it does for fattoush over in the middle east. Thus, it stands to reason, naan should be a perfectly acceptable ingredient in this formula as well, right?

Garlic naan, a thing of beauty in and of itself, seems almost too good to sacrifice to the salad bowl. Chewy, tender slabs of gluten rich oil and pungent minced garlic, is a sadly rare treat to find in ready-made vegan form. Typically prepared with yogurt and or ghee (butter,) it’s one of the few Indian staples firmly off limits for the lactose intolerant among us. Now that California Lavash has expanded its range to include a completely dairy-free rendition, nothing is out of bounds. I’m tempted to bring a package with me even when eating out at top Indian restaurants, but resist the urge by doubling down on my naan consumption at home instead.

It was only a matter of time before I found a way to shovel this glorious flatbread into my mouth by the forkful. Lightly toasting it to a crisp exterior and bestowing it with a golden curry dressing, this is a combination I could eat on repeat all summer long, and well beyond. Feel free to expand upon the vegetable inclusions based on what you have available, or go crazy with your own creative add-ins. As we’ve established, a salad is anything you want it to be, if you just believe in it.

Yield: Makes 2 – 3 Entree Servings; 4 – 6 Side Servings

Curried Naan Panzanella

Name: Curried Naan Panzanella
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 1/2 Pound (1 Pint) Cherry or Grape Tomatoes, Halved; 1/2 English Cucumber, Quartered and Sliced; 1/2 Teaspoon Salt, Divided; 5 – 6 Ounces (1 Pieces) Garlic Naan Bread, Cut into 1-Inch Squares; 2 1/2 Tablespoons Olive Oil, Divided; 1 Tablespoon Lime Juice; 1 Tablespoon Tahini; 1 Teaspoon Madras Curry Powder; 1/8 Teaspoon Ground Black Pepper; 1 Cup Cooked Chickpeas; 1/4 Cup Fresh Cilantro, Roughly Chopped

Lightly toasting chewy naan bread to a crisp exterior and bestowing it with a golden
curry dressing, this combination is unbeatable for summertime savoring, and well beyond. Feel free to expand upon the vegetable inclusions based on what you have available, or go crazy with your own creative add-ins.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 15 minutes

Total Time 40 minutes

Ingredients

1/2 Pound (1 Pint) Cherry or Grape Tomatoes, Halved
1/2 English Cucumber, Quartered and Sliced
1/2 Teaspoon Salt, Divided
5 – 6 Ounces (1 Pieces) Garlic Naan Bread, Cut into 1-Inch Squares
2 1/2 Tablespoons Olive Oil, Divided
1 Tablespoon Lime Juice
1 Tablespoon Tahini
1 Teaspoon Madras Curry Powder
1/8 Teaspoon Ground Black Pepper
1 Cup Cooked Chickpeas
1/4 Cup Fresh Cilantro, Roughly Chopped

Instructions

Begin by tossing the sliced tomatoes and cucumbers with half of the
salt. Set aside for about 15 minutes to draw out some of the excess
liquid. Drain the extra water they’ve given off before proceeding.
Meanwhile, combine the sliced naan with 1/2 tablespoon of oil and
spread the pieces out in an even layer on a baking sheet. Run under the
broiler in your oven set to high for 10 – 15 minutes, until toasted
golden brown and crisp.
Simply whisk together the remaining oil, lime juice, tahini, curry
powder, black pepper, and remaining salt to create the dressing. Toss
everything into a large bowl, including the drained vegetables, toasted
bread, dressing, chickpeas, and cilantro, and mix well to combine. Serve
immediately; this salad doesn’t keep well once dressed as the naan will
begin to get soggy.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 376Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 599mgCarbohydrates: 55gFiber: 4gSugar: 5gProtein: 12g

July 24, 2018October 2, 2019

Hannah (BitterSweet)10 Comments

Wordless Wednesday: Winning Friends with Salad

Little Gem Salad from Millennium

Homemade Tofu and Peach Salad from Sound & Savor

Something Healthy Salad with Fried Vegan Egg from The Butcher’s Son

Fattoush Salad from Saha

Next Level Cobb from Next Level Burger

Buddha Bowl from Paradise Park Cafe

May 30, 2018

Hannah (BitterSweet)6 Comments

Silent Sunday: Salad Daze

Tea Leaf Salad from Burma Superstar

Yemeni Okra from Saha

Vegan Cobb Salad from The Cheesecake Factory

Roasted Beet and Shaved Fennel Salad from Pizza Moda

Kale Salad with Tempeh from Samovar Tea Lounge

Peach Salad with Herbed Cashew Cheese from Sound & Savor

February 18, 2018February 16, 2018

Hannah (BitterSweet)5 Comments

Jack of All Trades

Anything meat can do, plants can do better.

This isn’t news, but affirmation of fact. Brilliant marvels of engineering, science, and nutrition are bringing greater alternatives to the market every day, but sometimes it seems like the best substitutes have been right under our noses all along, growing in plain sight. Jackfruit is that underdog; the geeky guy in high school that ends up getting the girl and beating the popular kids at their own game. All it takes is a new perspective, some small insight and self-discovery, to unlock its full potential.

Though I adore eating the fresh, sweet fruit, the young, canned jackfruit in brine is the meat of the matter here. Slowly simmered in an aromatic marinade inspired by sweet tea, an irreplaceable summertime brew designed for maximum refreshment, these immature arils tenderize to a texture almost indistinguishable from pulled pork. Spiked with fresh lemon, it has a tart, sweet-and-sour balance, pulling out all the savory stops.

Deceptively simple, the ginger-scallion slaw is not to be underestimated, nor overlooked. Crisp, cooling, yet bright and invigorating in flavor, I could honestly just eat this by the bowlful. It’s an ideal foil to the richly meaty main, and truly completes this deeply satisfying sandwich.

Sugar is neither stranger nor foe to me. As a baker with a serious sweet tooth, I consider myself very lucky that it’s one ingredient that I don’t need to worry about. Many are far more sensitive, and it always bums me out when I can’t share my latest creations with them. For this dish, while you could use plain granulated sugar in a pinch, erythritol sweetens the deal. It’s not as sweet as table sugar, so it merely smooths out the harsh edges of the citrus and tea in this tangy marinade.

Life is sweeter when it can be shared. Meatless, sugarless, or otherwise, this is a dish that everyone can enjoy*.

*This is especially true if you use tamari instead of soy sauce and opt for gluten-free buns if wheat is an additional concern!

Yield: Makes 3 - 4 Servings

Sugar-Free Sweet Tea Pulled Jackfruit Sandwiches

Slowly simmered in an aromatic marinade inspired by sweet tea, jackfruit tenderizes to a texture almost indistinguishable from pulled pork. Spiked with fresh lemon, it has a tart, sweet-and-sour balance, pulling out all the savory stops.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

Sugar-Free Sweet Tea Pulled Jackfruit:

1 Tablespoon Olive Oil
1/2 Medium Red Onion, Thinly Sliced (About 1 Cup)
2 Cloves Garlic, Minced
1 Teaspoon Black Tea Leaves
1/4 Cup Erythritol (or 3 Tablespoons Granulated Sugar if Not Sugar-Free)
1/4 Cup Lemon Juice
1/4 Cup Vegetable Stock
2 Tablespoons Soy Sauce
14 Ounces Young Jackfruit, Drained and Rinsed
1/2 Teaspoon Dried Rosemary, Crushed
1/4 Teaspoon Ground Black Pepper

Ginger-Scallion Slaw:

1 Cup Roughly Chopped Scallions
1 Inch Fresh Ginger, Peeled and Chopped
2 Tablespoons Lemon Juice
2 Tablespoons Rice Vinegar
1/4 Teaspoon Salt
1/4 Cup Olive Oil
1/2 Medium Head Green Cabbage, Shredded (about 6 Cups)
1 Cup Shredded Carrots

Assembly:

3 – 4 Sandwich Buns, for Serving

Instructions

Place a medium saucepan over moderate heat. Add the oil and onion, stirring periodically until softened and aromatic. Introduce the garlic and tea leaves next, cooking until golden all over. Give it time, because this could take 10 – 15 minutes to properly brown. Stir in the erythritol (or sugar, if you’re not worried about making this sugar-free) and then quickly deglaze by pouring in the lemon juice, vegetable stock, and soy sauce all at once. Thoroughly scrape the bottom of the pan to make sure that nothing is sticking and burning.
Add the jackfruit, rosemary, and pepper next, stirring gently to incorporate without splashing. Turn down the heat to medium-low and simmer until most of the liquid evaporates; about 20 – 30 minutes. Use the side of your spatula to roughly mash/shred the jackfruit once it’s fork-tender.
For the slaw, toss the scallions, ginger, lemon juice, vinegar, and salt into your blender. Pulse to break down the more fibrous aromatics, pausing to scrape down the sides of the container if needed. With the motor running, slowly stream in the olive oil to achieve a creamy emulsification. Pour the dressing over the cabbage and carrots in a large bowl, mixing to thoroughly coat all of the veggie shreds.
To serve, lightly toast the buns and top with generous spoonfuls of the stewed jackfruit and slaw. Devour immediately! These are unapologetically messy sandwiches, so don’t be afraid to dive right in trying to be dainty about it. The buns will only grow progressively more soggy once fully assembled.

Notes

Use tamari instead of soy sauce and opt for gluten-free buns to make this recipe gluten-free.

Recommended Products

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 430Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 943mgCarbohydrates: 58gFiber: 5gSugar: 23gProtein: 8g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

August 21, 2017September 18, 2022

Hannah (BitterSweet)11 Comments

Be a Peach, Will You?

Peaches have been on my mind lately, and not just because they’re at the peak of perfection right now, flooding the markets across the country. Peach madness is actually coming to a close in the bay area, where unusually warm weather has facilitated early harvests and particularly exceptional yields. In its wake, I’m left with memories of almost a dozen peach-centric menus dreamed up by my good friend Philip Gelb, mastermind and chef behind Sound & Savor. Each dinner presented the humble fruit in an entirely new light, inspired by a diverse range of cuisines and almost no repetition between meals. It would be impossible to pick out just one favorite set of plates, let alone a single dish, but there is one in particular that inspired me to head straight for the kitchen as soon as the bold flavor combination touched my lips.

Wasabi and peaches may sound like odd bedfellows, but once you’ve tried them together, the suggestion doesn’t sound so crazy. Bright, assertive spice takes the lead, flaming out quickly to the round, soothing sweetness that only a truly superlative fresh peach can provide. A subtle floral quality can be found in the very best fruits, adding another dimension to this duo. Blended into a velvety vinaigrette and lavished over a simple summer salad, it shines with a clarity of flavor that’s difficult to beat, no matter how basic it may seem on paper.

The best thing you can do with superlative ingredients is just not mess them up. Seek out only the juiciest, sweetest peaches to prove that point with every invigorating bite.

Yield: Makes About 4 Servings

Peach Wasabi Salad

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

Wasabi-Peach Dressing

1 Very Ripe, Large Peach
2 Tablespoons White Miso Paste
1/2 – 1 Tablespoon Wasabi Paste
3 Tablespoons Lemon Juice
1/2 Cup Avocado Oil

Salad:

2 – 3 Persian Cucumbers, Thinly Sliced
1 (10-Ounce) Package Cruciferous Crunch Collection (Or About 6 – 7 Cups Shredded Slaw Mix; 1 Cup Shredded Broccoli Stems (Optional), 2 Cups Shredded Brussels Sprouts, 2 Cups Shredded Kale, 2 Cups Purple and/or Green Cabbage)
1 Large Peach, Thinly Sliced
1/2 Cup Chopped, Toasted Pecans

Instructions

To make the dressing, pit the peach and chop it into rough chunks. Toss it into the blender along with the miso, wasabi, and lemon juice. Blend to combine, pausing to scrape down the sides of the canister if needed to incorporate everything. With the motor running, slowly drizzle in the oil, allowing it to emulsify into a silky-smooth and thick vinaigrette. Add more wasabi to taste if desired.
For the remainder of the salad, simply toss together all of the vegetables and fruit. Add enough dressing to coat but not drench the mixture (you’ll likely have extra leftover dressing, which keeps well in an airtight container for about a week in the fridge,) top with chopped pecans, and serve right away.

Notes

The dressing can be doubled, tripled, or even quadroupled and stored in an airtight container in the fridge for up to 2 weeks.

Great Grains

Farmers dutifully set up shop, week after week, hawking their fresh fare at the market no matter the conditions. A particularly stoic lot, they laugh in the face of adverse weather, forging ahead fearlessly where so many others would turn back. They find great bounty where most would see scarcity. Even during these lean, dark days of winter, life erupts from the soil in all rainbow hues, if only the rest of us would open our eyes wide enough to fully appreciate it.

While cravings for local berries are fierce at times, greater seasonal riches are available to quell that temptation. All it takes is a bit of care, pairing bright flavors with a range of textures, to satisfy while maximizing the available fresh produce.

Leaning more heavily on hearty cooked grains than frilly tender greens, this is a salad built to endure colder, less forgiving days. Toothsome, high-protein kamut, known in some circles as Khorasan wheat, is the backbone of this production here, another unsung hero that rarely garners the praise it truly deserves. Lest you write it off as just another one-dimensional side dish, consider the limitless possibilities it possesses for adaptation. Restorative and soothing when served warm, it’s just as satisfying prepared in advance and served chilled, for those unpredictable spikes in temperature as spring grows nearer. Transform it into a one-bowl main dish by tossing in cooked beans of any sort, and ramp up the rainbow of vegetables by adding thinly sliced radishes, shredded carrots, and/or diced avocado. Crowning the whole affair with a handful of crumbled vegan feta may be gilding the lily, but that small indulgence is the perfect foil to such a robust, no-nonsense foundation.

Having used this base as a starting point for countless culinary adventures already, I can vouch for all of these additions, but by no means are they your only options. Simply look to your local market with fresh eyes and see how many wonderful options still flourish and thrive, rather than the typical staples that may be absent. There’s still a wide world of flavor our there, ready to be discovered.

Yield: Makes 4 – 6 Servings

Kamut and Kale Salad

Toothsome, high-protein kamut, known in some circles as Khorasan wheat, is the backbone of this winter salad. Restorative and soothing when served warm, it’s just as satisfying prepared in advance and served chilled, for those unpredictable spikes in temperature as spring grows nearer. Transform it into a one-bowl main dish by tossing in cooked beans of any sort, and ramp up the rainbow of vegetables by adding thinly sliced radishes, shredded carrots, and/or diced avocado.

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Ingredients

Kamut and Kale Salad

2 Cups Cooked Kamut*
6 Ounces Kale, Shredded
1/4 Red Onion, Thinly Sliced
1/4 Cup Fresh Mint Leaves, Minced
1 1/2 Cups Seedless Red Grapes, Halved
1 Pound Red Beets, Cooked, Peeled, and Sliced
Vegan Feta (Optional)

Vinaigrette:

2 Tablespoons Olive Oil
1 Tablespoon Red Wine Vinegar
1 Teaspoon Lemon Juice
1 Teaspoon Dijon Mustard
1/4 – 1/2 Teaspoon Salt

Instructions

If you’d like to serve this salad warm or hot, begin assembly as soon as the kamut is fully cooked. Otherwise, chill the cooked grains for at least two hours before proceeding.
Preparation is very straightforward, and I have a feeling you could probably figure it out just by looking at the list of ingredients. In any event, toss the cooked kamut, kale, onion, mint, grapes, and beets together in a large bowl. In a separate bowl, whisk together all oil, vinegar, lemon juice, and mustard, adding salt to taste. Pour the dressing over the vegetables and grains, mixing thoroughly to coat. Top with crumbled vegan feta, if desired. Enjoy!

Notes

*To cook kamut, I typically use the pasta method, which means adding about a cup or so of grains to a generous measure of water; at least 4 or 5 cups. Bring to a boil and then reduce the heat to a simmer. Cook for 45 – 60 minutes until the grains are tender but still toothsome, and drain off the excess water. This ensure the perfect texture every time without the threat of having anything stick and burn on the bottom of the pot. Measure out what you need for the recipe and store any extra in an airtight container in the fridge for up to a week.