MD Vegan cutting Romaine lettuce, combining with onions, tomatoes, kidney beans, thinly sliced radishes and artichoke hearts, tossing with Sweet Sour Cashew Dressing, talking about daily greens, dark leafy greens, and making daily new salad recipes beginning with 3 ingredients, here, in this series with 5, adding artichoke hearts and radishes to try how they are together on a green salad.
For how to make Sweet Sour Cashew Dressing go to: https://youtu.be/Sqf4u753foE
[Music] Hi friends, MD Vegan. Time for my daily greens. And I have a romaine lettuce again here. That’s the most favorite one on the planet. I heard here. Roma leaves. They they are mini Roma as I have them here in Germany all the time. It’s very practical and it is a firm leaf. Of course, I need to wash it thoroughly and also because it has to be clean to the first step in making a green salad is usually in my kitchen to make a salad pad. And the salad should be fresh, crunchy. Yeah, that’s why the cell has to be washed thoroughly when it is clean. And also when you wash it in cold water, it gets fresher. You can even put the the leaves overnight into water. They love that. And when they’re a little bit wilted, put them in the water and they get crunchy again. Uh, usually they do. That’s interesting. I found out who was very surprised, but it’s true. So that’s the first salad bat. And with Roma, it’s nice because you can put almost anything on it. It’s a firm leaf. Tender leaves are a little bit more, you know, not so forgiving if you put too heavy things on it. But the firm leaves, easy. And usually I would begin, let’s say, with three ingredients to find out if it works together with the dressing. I have a salad leaves. I have an onion. This is half an onion. Chopped for one person here. I usually have a half an onion. It’s medium size. and chop it up or mince it a little bit. Depends on how hot it is. Um, and then the dressing is number three. And that’s would be a green salad. Very puristic, very simple, but sometimes I wanted just simple greens. And then I begin to add more ingredients if that mixture has um proven to be nice with the dressing. Um, I can add more ingredients. And but today I or the these days let’s say as today I add two more ingredients as a standard. So onions and the dressing and kidney beans and tomatoes. This is yet my for this period in the moment my new standard of five ingredients. Kidney beans, tomatoes, onions and leafy greens plus the dressing. So, and with this kaza proved to be so nice these combination here that I really like to use it for different salads as a base. And today I try um artichoke hearts together with radishes. You see these are three radishes uh sliced thinly sliced and some articho carts. I was lucky to find arts that were raw in a um manufacturer in Germany or South Germany or south northern Austria. I don’t sure but these artichoke hearts they have been marinated and usually I cook the artich chokes in salt water and then you take the hearts off of the art artich chokes but marinating is also possible and they do that so nicely tastes a little bit sour. Artichokes are usually bitter. They have a bitter flavor. When you marinate them, it’s a little bit more gentle, but the flavor character is it’s a fleshy plant. You see that’s what it is like here. These are fleshy artichoke hearts. That’s that’s what it look like. You see the hearts and some of the leaves are still there. Very hard leaves. When they marinate them, they’re softer and they’re typical for South France. in books you can read about them. You can go there too. They grow in the heat. And also what what’s critical or typical for South France is the radish. The children eat it with white bread and and salt. They know that flavor. They love it. That’s also from a cooking book. I read it. And today I’m going to try the radishes with the chukats on that salad. Let’s see what works. I love both ingredients. And now put it together. That’s how I try new recipe. Just change ingredients. Last time I tried the artich chokes with black olives today with radishes. So let’s see. The dressing is a sweet sour cashew dressing as I use usually this time these days. It’s made with five ingredients. Cashews, apple cider vinegar, dates, pepper, and salt. doesn’t doesn’t don’t need to have such a a large amount of dressing, but we don’t want to drown the leaves and the other ingredients. It would be too much. Let’s see. I can toss it right away. That’s an advantage of the Roma because you can toss it right away. Other ingredient, other salads, other lettucees like butterhead or so others, I would not toss it right away because once you toss it, you have to eat it right away. The Roma though it’s very forgiving. Toss it and you can also um um wait for some time until it because the leaves the Roma leaves won’t wilt that easy. That’s my sal today. I’m so happy to try it. I can’t wait. So excited. I’m making a new recipe every single day. And by the way, the dressing here, the sweet sour cashew dressing has an own video how to make it. You find the link under this one. Um yeah, when you want to have my recipes every day, just subscribe MD Vegan. Also like the video if you like watching. Thanks for it. And maybe donate. There is a thanks button under the video to further the vegan cause through me, MD Vegan. And you’ll also find me on Facebook, Instagram, Pinterest, and X.
1 Comment
UN CHILO DI POMODORI FRULLARE NON SMETTO E MISTICANZA A CHILI MA CERCO CARNE 😭