I have a very strong bias when it comes to Jackie Sobon after the great time Ethan and I had working with her on NYC Vegan. Her photography brought our recipes to life. Not only is Jackie an incredible photographer, but she is also a fantastic cook, blogger and cookbook author. Her first cookbook, Vegan Bowl Attack came out in 2016. I was so happy when I heard she had another cookbook coming out, Vegan Yack Attack On The Go! As expected her latest book is filled with easy to follow recipes for quick vegan food and sumptuous photography that had me salivating.
The recipes in Vegan Yack Attack On The Go! are perfect for today’s busy lifestyle. Jackie give us recipes that can be made ahead of time, are easily portable, and quickly prepared. Most of the recipes in this book can be completed in less time than it takes to order a meal for delivery and wait for it to arrive. These recipes show that delicious vegan food is easy to prepare and does not require a great deal of time. I often bring my lunch to work and Jackie has now given me so many more options for my midday meal. Check out this recipe for Grill and Chill Salad that you can easily take to work and be the envy of all your co-workers.
Vegan Yack Attack On The Go! © 2018 Quarto Publishing Group USA Inc.
Text © 2018 Jackie Sobon. First Published in 2018 by Fair Winds Press, an imprint of The Quarto Group, 100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA.
GRILL AND CHILL SALAD
Make ahead • Portable • Gluten free • Soy free • nut free • sugar free
Grill and chill kind of sounds like the perfect descriptor of summer, no? In this salad, you’ll be using your grill to impart some smoky flavor onto some of my favorite veggies, then turn them into a beautiful jar salad, complete with protein from kidney beans and crisp texture from mixed greens.
FOR THE SALAD:
1 pound (455 g) summer squash, cut into ½-inch (12-mm) thick slices
6 ounces (170 g) radishes, halved
2 bell peppers, destemmed and deseeded
2 ears corn, shucked
4 ounces (115 g) red pearl onions, peeled
2 cans (30 ounces, or 850 g) kidney beans, drained and rinsed
6 cups (265 g) packaged mixed greens
FOR THE DRESSING:
5 tablespoons (75 ml) olive oil
¼ cup (60 ml) lemon juice
1 tablespoon (5 g) nutritional yeast
½ teaspoon dried basil
¼ teaspoon salt
TO MAKE THE SALAD:
Heat your grill to roughly 375ºF (190ºC, or gas mark 5). Grill the radishes, bell peppers, corn ears, and red pearl onions for 5 to 7 minutes, flipping halfway through, or until the vegetables are tender and grill marks are visible. Remove the vegetables from grill and spread them out onto a baking sheet. Refrigerate for 45 minutes, or until chilled. Move on to the dressing while chilling.
TO MAKE THE DRESSING:
In a small bowl, whisk the olive oil, lemon juice, nutritional yeast, dried basil, and salt vigorously until combined and creamy.
TO ASSEMBLE:
Divide the dressing between four 24-ounce (710-ml) jars, then top with kidney beans. Cut the corn from the cob, and chop the large pepper pieces. Place them in a mixing bowl with the squash, radishes, and pearl onions. Toss together until combined. Top the kidney beans with grilled vegetable mixture, and lastly, top with mixed greens. Close each jar with a tight-fitting lid. When ready to serve, gently shake the jar to coat everything with dressing, then empty into a bowl. Serve chilled.
Salad jars will last up to 1 week in the refrigerator.
Yield: 4 servings
Vegan Yack Attack On The Go is THE cookbook to have if you want recipes for great vegan food to match your fast-paced lifestyle.
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