Vegan copycat Green Vegetarian Balsamic Picnic Salad

I am really into fruit in my salads. I know, I should be putting veggies in there, but I find that I eat more veggies at dinner, when I can marinate, steam and grill them. I have never really been a raw veggie fan, with the exception of carrots and celery.

The Green Vegetarian Balsamic picnic salad was AMAZING! Since I can't go there every day (I wish) I decided to copycat it at home, to get my fix. I went to Sunflower Market and bought bulk mixed green, fresh spinach and hearts of romaine. I also bought apples, strawberries, figs and pecans, which are used in Green's salad.

When my friend Allison refused to eat a fig from my salad and told me she'd tell me how they were made later that day, I was curious. I was so happy to have discovered figs, but soon after, my desire for them would wane. I would have NEVER, in a million years, thought that figs involve the death of something. Basically, figs are pollinated by fig wasps. A fig is an inverted flower. So, the fig wasps have to go inside the fig to pollinate it. The relationship is a unique one because it is the only source of food for the wasps. So, they enter the fig flower, they eat, pollinate and then DIE inside the figs. You aren't eating the wasps in "wasp form", but you are eating the protein source that once was a wasp. The wasps get broken down during the growth of a fig.  Ew, huh?! I have a whole bag that I literally just opened, sitting in my pantry.....any takers?!

A wonderful, amazing replacement for figs in this salad is dates! I found some dried diced dates at Sunflower and just sprinkled a few on my salad.

I have to figure out how to make balsamic vinaigrette. It should be easy. I used some leftover from my Green salad, which is soooooo good.

Copycat Green Vegetarian Balsamic Picnic Salad (minus the figs)

1 cup mixed greens
1/2 cup spinach
1 cup romaine lettuce
4 large strawberries (thinly-sliced)
1/2 pink lady apple (thinly-sliced)
10 whole pecans
2 tbsp dried diced dated


Toss together and serve with balsamic vinaigrette.

Vegan copycat Green mock chicken (Seitan) Kung Pao/Thai Peanut Rice Bowl

Tonight I was craving Green (big surprise). I actually met clients/friends there tonight, but didn't eat there. I was determined to create a copycat recipe to the Kung Pao and Thai Peanut rice bowls. I bought some fresh vegetables and ginger for my creation. I LOVE ginger. LOVE. I loaded up this recipe with tons of ginger. I thought it turned out exactly like Green's dishes.
Vegan Kung Pao/Thai Peanut Seitan Recipe

SERVES 4 (enough for leftovers for 2)

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Ingredients

• 4 chicken breast size pieces of seitan
• 2 tablespoon cornstarch
• 2 teaspoons light sesame oil or vegetable oil (I used sesame oil)
• 3 tablespoons green onions, chopped with tops
• 2 garlic cloves, minced
• 1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
• 1/2 tablespoon fresh grated ginger
•  4 tablespoons rice wine vinegar
•  4 tablespoons soy sauce or tamari
•  3 teaspoons turbinado sugar
• 1/3 cup dry roasted peanuts
•  2 cups cooked rice, hot 
• 12 baby carrots sliced (or 1 regular carrot sliced)
• 1 zucchini sliced
• 1 cup fresh broccoli

Directions

1. Cut seitan into small pieces and combine with cornstarch in small bowl.
2. Toss to coat.
3. Heat oil in large non-stick skillet or wok on medium heat.
4. Add seitan.
5. Stir fry 5- 7 minutes.
6. Remove from heat.
7. Add green onions, garlic, red pepper and ginger to skillet.
8. Stir fry 15 seconds on medium high eat.
9. Add carrots, zucchini and broccoli
10. Stir fry about 5-7 minutes
11. Combine vinegar, soy sauce and sugar in small bowl.
12. Stir well.
13. Add to skillet.
14. Stir until seitan is well coated.
15. Stir in nuts.
16. Heat thoroughly, stirring occasionally, for about 5 minutes until sauce thickens
17. Serve over hot rice. 

Busy week=Green Vegetarian take-out

We didn't have the luxury of free time this week to prepare new vegan recipes, due to hectic schedules and lack of preparation. We did eat Green Vegetarian 2 times this week (pure vegan bliss).

www.greenvegetarian.com

I am on a quest for a vegan pizza recipe that tastes so much like the real thing, you would never guess it was vegan. All I need is Green's recipe for their Greenza pizza. The super thin crust: yum. The teese cheese: super yum. The pesto: heaven. The tomatoes: tasty. Green carries the teese cheese, so we bought some to try out on our next homemade pizza adventure. I just need to find a good flatbread/super thin crust vegan recipe and I think I will be in vegan heaven.

Matt got the Orecciette Pasta with no-harm chicken parm. I tried some of the no harm chicken parm and it tasted just like the real thing! I don't know how it is done, but WOW! (He ate it so quick, I didn't even get a picture of it!)

The green hummus is very flavorful and the pita chips are a naughty companion.

Green....I think I love you.