Autumn is a great time of year for devising recipes. The end of summer is usually peak time for lots of different vegetable produce. With so much that is at its best in terms of taste and freshness there are exciting possibilities. Here's a dish that came mostly from my own garden but you should be able to find all the ingredients at a local market in Tasmania. This salad was excellent warm and just as satisying when the cold leftovers had their turn on the table.
Gluten-free & nut free: yes!
Low-fat: use a low-fat dressing instead of the infused oil
Variations: try a different root vegetable instead of or in addition to the beetroot. Try grilled tomatillos in place of the tomatoes.
From time to time classic dishes can stand a bit of reinvention, so here's a modern-style waldorf salad. We can do ditch the gunky mayonnaise thank you and also make use of delicious seasonal pears. It's a good make-and-take salad, can also be conveniently be prepared the day before.
1 ripe pear
1 apple (any variety, though I like red-skinned for colour)
1/2 lemon (juice)
1/2 cup water
2 sticks celery
2 small or 1 large carrot
1/2 cup walnut pieces
1/2 cup raisins
8 leaves fresh mint
1 Tbs red wine or apple cider vinegar
1/2 tsp Dijon mustard
1 Tbs walnut or macadamia oil
1 Tbs olive oil
salt and pepper to taste
SuperTassievore: substitute fresh or dried blueberries for the raisins.
Nutfree: subtitute sesame oil for the nut oil; substitute sunflower kernels or pumpkin seeds for the walnut pieces.
Lowfat: take half the oils out of the dressing and replace with water.
Gluten free: Is already gluten free, yay!
We blog about once a month on vegan and food topics in and around Hobart.