Raw Rainbow Veggie Noodle Salad with Peanut Dressing

With warmer weather comes lighter cravings, and this incredibly fresh Pad Thai-inspired salad has been one of our go-to meals this summer.
Vegetables like carrots, cucumber, and cabbage are thinly sliced or “noodled” and tossed in a bright, citrusy pe…

Raw Rainbow Veggie Noodle Salad with Peanut Dressing

With warmer weather comes lighter cravings, and this incredibly fresh Pad Thai-inspired salad has been one of our go-to meals this summer.

Vegetables like carrots, cucumber, and cabbage are thinly sliced or “noodled” and tossed in a bright, citrusy peanut dressing with a kick thanks to red pepper flake. It’s like summer in a bowl. Let us show you how it’s done!

This 30-minute noodle salad begins with making the sauce, which is inspired by Thai flavors.

Raw Rainbow Veggie Noodle Salad with Peanut Dressing from Minimalist Baker →

No Nuts! Vegan Queso Dip

Our favorite Vegan Queso Dip is based on our creamy, delicious, nut-free and veggie-based cheese sauce. Way healthier than any store-bought processed stuff. You can make this dip in within 20 minutes. Super quick right? No cashews here, so I dare …

Our favorite Vegan Queso Dip is based on our creamy, delicious, nut-free and veggie-based cheese sauce. Way healthier than any store-bought processed stuff. You can make this dip in within 20 minutes. Super quick right? No cashews here, so I dare to say that it is also quite budget-friendly.  Let’s talk Tex-Mex! We are alternating between...

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The post No Nuts! Vegan Queso Dip appeared first on My Pure Plants.

Broccoli Salad

A new and improved take on the classic broccoli salad! Crunchy and savory sweet, it stars broccoli, raisins, and a flavor-popping dressing. Love broccoli salad? Us too. There’s something about that classic American broccoli salad: you know, the one with raisins and a mayo-based dressing? It’s a retro summer salad, where the florets are marinaded in the sauce until they’re soft and savory sweet. It’s oddly satisfying and gives us all those nostalgic vibes. Here’s a new and improved version of to make it fresh and healthy: but it keeps all the character and deliciousness of the original. In fact: we think it’s even better. Broccoli salad: new and improved! Mayo dressing and raisins reeks of the 1950’s and 60’s, right? While we couldn’t find a definitive history of broccoli salad, it’s got all the markers of those decades. Usually this salad is topped with bacon and sometimes cheese: taking it from a fresh and healthy salad to a decadent treat. So here at A Couple Cooks, we set about to modernize this classic (just like we did with this green bean casserole). Here’s why you should make this broccoli salad recipe: Dressing with just enough mayo. Mayo brings big […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

A new and improved take on the classic broccoli salad! Crunchy and savory sweet, it stars broccoli, raisins, and a flavor-popping dressing.

Broccoli Salad

Love broccoli salad? Us too. There’s something about that classic American broccoli salad: you know, the one with raisins and a mayo-based dressing? It’s a retro summer salad, where the florets are marinaded in the sauce until they’re soft and savory sweet. It’s oddly satisfying and gives us all those nostalgic vibes. Here’s a new and improved version of to make it fresh and healthy: but it keeps all the character and deliciousness of the original. In fact: we think it’s even better.

Broccoli salad: new and improved!

Mayo dressing and raisins reeks of the 1950’s and 60’s, right? While we couldn’t find a definitive history of broccoli salad, it’s got all the markers of those decades. Usually this salad is topped with bacon and sometimes cheese: taking it from a fresh and healthy salad to a decadent treat. So here at A Couple Cooks, we set about to modernize this classic (just like we did with this green bean casserole). Here’s why you should make this broccoli salad recipe:

  • Dressing with just enough mayo. Mayo brings big flavor and texture, but it doesn’t need to be swimming in the stuff. This dressing is just the right blend of creamy and savory sweet. Vegan mayo is becoming easy to find: use that for a plant-based broccoli salad.
  • Skip the cheese and bacon. Salad doesn’t need cheese and bacon to taste good! Removing those, it’s fresh and plant based.
  • Same great flavor…or better! This salad is just as satisfying as the standard…in fact, we think it’s even tastier!
Broccoli salad

Ingredients for broccoli salad

Are you convinced? Here are the ingredients you’ll need for the base of this broccoli salad:

  • Fresh broccoli: make sure it’s at its peak freshness. The fresher the broccoli, the better the salad!
  • Red onion
  • Carrot
  • Raisins: You also can use dried cranberries or cherries
  • Mayo: Use vegan mayo as desired
  • Cider vinegar
  • Dijon mustard
  • Maple syrup or sugar: Either works! use pure maple syrup for a naturally sweet salad!
Broccoli salad

Add the smoky sunflower seed topping!

Remember we told you we removed the bacon from the classic broccoli salad? You don’t need anything in place of it. But if you really want to take this salad over the top: make this smoky sunflower seed topping! It mimics the flavor of bacon using sunflower seeds that are flavored with soy sauce, maple syrup and smoked paprika. They bring just the right smoky and savory flavor to the salad.

What’s smoked paprika? It’s a smoky Spanish version of sweet paprika. You should be able to find it at most grocery stores: it’s sometimes labeled pimentón. Smoked paprika is our secret weapon in plant-based cooking and we use it in so many recipes! Go to Best Smoked Paprika Recipes to use up a jar.

How to make broccoli salad

Do you really have to refrigerate 1 hour?

Great question: and we like that you love shortcuts (we do too). In this case though: the wait time makes a difference. Yes, you do have to refrigerate broccoli salad for 1 hour! Here’s why:

  • It makes just the right tender broccoli texture. Technically, you can eat it right away. But if you do, the broccoli is crisp. Honestly, it just doesn’t taste right! Refrigerate 1 hour, and it softens just enough.
  • The flavors permeate even more! The flavor also tastes better after that 1 hour soak. The broccoli salad tastes even more tangy and savory sweet.
Broccoli salad

More broccoli recipes

Guess what? We have so many more classic broccoli recipes to enjoy this healthy veggie! Here are some favorites that you should try:

  • Broccoli Slaw This creamy broccoli slaw is irresistibly tasty! It’s easy to make using fresh broccoli or the packaged mix you can find in most grocery stores.
  • Epic Roasted Broccoli Makes this green veggie taste SO GOOD you can’t stop sneaking bites! It’s charred until tender, then spritzed with lemon juice.
  • Creamy Broccoli Potato Soup Intensely creamy, satisfying, and 100% plant based! It’s an easy healthy soup that everyone loves.

This broccoli salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use vegan mayo.

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Broccoli Salad

Broccoli Salad (New & Improved!)


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 75 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6
  • Diet: Vegan

Description

A new and improved take on the classic broccoli salad! Crunchy and savory sweet, it stars broccoli, raisins, and a flavor-popping dressing.


Ingredients

  • 1 1/2 to 2 pounds broccoli on the stalk, enough for 8 cups florets
  • 1 cup sliced red onion
  • 1 carrot, julienned or grated
  • 1/2 cup raisins
  • 1/2 cup mayonnaise (vegan mayo as needed)
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon sugar or maple syrup
  • 2 teaspoon Dijon mustard
  • 1 teaspoon kosher salt

For the topping

  • 1/4 cup sunflower seeds
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon maple syrup or sugar
  • 1 teaspoon smoked paprika

Instructions

  1. Chop the broccoli into very small florets. Slice the red onion. Stir together with the raisins.
  2. Whisk together the mayo, apple cider vinegar, sugar, Dijon mustard and salt. Add to the vegetables and mix to combine. Refrigerate for 1 hour to allow the flavors to meld and the broccoli to become soft (you can eat right away but the broccoli is crisp and has less of the traditional texture).
  3. Meanwhile, place the sunflower seeds, soy sauce, sugar, smoked paprika, and 2 pinches kosher salt in a skillet. Heat over medium low heat and sauté for about 5 to 6 minutes, stirring frequently, until they are sticky and most of the liquid is evaporated, taking care that they do not burn and scraping any sticky bits from the bottom of the pan. When they are sticky and darkened in color (and may have clumped together), remove from the heat and spread them onto parchment paper in a single layer and allow them to dry until serving, about 10 minutes.
  4. When ready to serve, top the salad with the sunflower seeds.

  • Category: Salad
  • Method: Raw
  • Cuisine: American

Keywords: Broccoli Salad, Best Broccoli Salad

More amazing salad recipes

Salads are the best way to eat your veggies! Here are some of our favorite salad recipes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Cheesy Roasted Broccoli & Chickpea Kale Salad

If you’ve never tried crispy CHEESY roasted broccoli, you’re in for a treat.
Especially when it’s paired with crispy roasted chickpeas, citrus-massaged kale (yeah, we said it), and our 5-minute SMOKY Chipotle Dressing!
Friends, let us show you …

Cheesy Roasted Broccoli & Chickpea Kale Salad

If you’ve never tried crispy CHEESY roasted broccoli, you’re in for a treat.

Especially when it’s paired with crispy roasted chickpeas, citrus-massaged kale (yeah, we said it), and our 5-minute SMOKY Chipotle Dressing!

Friends, let us show you how easy this 30-minute dish is!

The first step is to roast the broccoli and chickpeas on a large baking sheet.

The broccoli is seasoned with avocado oil, salt, and pepper, then topped with nutritional yeast for cheesy flavor!

Cheesy Roasted Broccoli & Chickpea Kale Salad from Minimalist Baker →

Vegan Nacho Cheese Sauce

Our favorite Vegan Nacho Cheese Sauce is nut-free, oil-free, but absolutely creamy, delicious and nutritious. Definitely healthier than any store-bought processed stuff. It is also easy to make and you can be ready within 20 minutes. No …

Our favorite Vegan Nacho Cheese Sauce is nut-free, oil-free, but absolutely creamy, delicious and nutritious. Definitely healthier than any store-bought processed stuff. It is also easy to make and you can be ready within 20 minutes. No cashews here, so I dare to say that it is also quite budget-friendly.  As we deep-dived into plant-based eating we started...

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Vegan Mac and Cheese Sauce (Nut-free)

This Vegan Mac and Cheese Sauce is easy, creamy, veggie-packed and ready in 20 minutes. If you’re looking for a pasta sauce that is vegan (dairy-free and egg-free), gluten-free, nut-free and oil-free not to mention delicious and nutriti…

This Vegan Mac and Cheese Sauce is easy, creamy, veggie-packed and ready in 20 minutes. If you’re looking for a pasta sauce that is vegan (dairy-free and egg-free), gluten-free, nut-free and oil-free not to mention delicious and nutritious, you might want to read on. No cashews here, so I dare to say that it is also quite...

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The post Vegan Mac and Cheese Sauce (Nut-free) appeared first on My Pure Plants.

Easy Homemade Bread

Want to make amazing bread? This homemade bread is easy to make and very versatile: it works for sandwiches, toast, and more! Want a go-to easy homemade bread recipe? Here’s ours! This recipe works for just about anything. It’s perfect for sandwiches, making toast, or serving with soup. Even better, it really is easy compared to other breads you’ll bake. (It’s loads simpler than sourdough bread.) You don’t need specialized equipment, and it bakes right in a 9-inch loaf pan. It’s got a little whole wheat flour, oats, and seeds on the top for added nutrients and flavor. You’ll never need to buy bread again! We think you’re going to love it…because our family is obsessed. How to make homemade bread: an overview Here’s an overview of how to make homemade bread! Here’s the basic outline of what you’re getting yourself into. What’s the total time? Baking this homemade bread takes 2 1/2 to 3 hours total, then 1.5 hours to cool it. It’s a project you’ll want to save for days off of work like weekends. (Or if you’re feeling ambitious, start early on a weeknight.) Here are the basic steps: Mix & knead the dough 15 minutes active […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Want to make amazing bread? This homemade bread is easy to make and very versatile: it works for sandwiches, toast, and more!

Homemade bread

Want a go-to easy homemade bread recipe? Here’s ours! This recipe works for just about anything. It’s perfect for sandwiches, making toast, or serving with soup. Even better, it really is easy compared to other breads you’ll bake. (It’s loads simpler than sourdough bread.) You don’t need specialized equipment, and it bakes right in a 9-inch loaf pan. It’s got a little whole wheat flour, oats, and seeds on the top for added nutrients and flavor. You’ll never need to buy bread again! We think you’re going to love it…because our family is obsessed.

How to make homemade bread: an overview

Here’s an overview of how to make homemade bread! Here’s the basic outline of what you’re getting yourself into. What’s the total time? Baking this homemade bread takes 2 1/2 to 3 hours total, then 1.5 hours to cool it. It’s a project you’ll want to save for days off of work like weekends. (Or if you’re feeling ambitious, start early on a weeknight.) Here are the basic steps:

Mix & knead the dough15 minutes active time
Proof 145 to 60 minutes, hands off
Shape10 minutes active time
Proof 240 to 50 minutes, hands off
Bake30 minutes, hands off
Cool90 minutes, hands off
Homemade bread in pan

Equipment list: what you need!

One of the great things about this homemade bread is that you need minimal equipment! Sourdough bread requires lots of specialized equipment, and our favorite artisan bread recipe requires a Dutch oven. But this one? You only really need a loaf pan! There are 2 items that are optional:

Required tools for homemade bread (really, only one thing!)

  1. 8 or 9-inch loaf pan
  2. Kitchen scale (optional) for measuring the ingredients by weight
  3. Instant read thermometer (optional) for measuring the internal temperature

Why use a kitchen scale when baking homemade bread? Weighing out ingredients is the most accurate way to measure flour. Its volume varies based on the environment! But for this homemade bread recipe, exact precision is not as important as something like sourdough. So you can get away with cup measures!

Why use an instant read thermometer? Reading the bread’s internal temperature is the best way to determine whether the bread is fully baked. But you can get away with baking without it! Just judge whether the top is nicely golden brown.

Easy homemade bread recipe

What’s in this this homemade bread?

This homemade bread recipe is technically a white bread, but Alex and I wanted to infuse it with more nutrients and flavor. So it’s also got whole wheat flour and oats in the bread dough! This adds great flavor and helps to make it more filling. You can also add optional seeds to the top to get a nice contrasting texture.

  • Whole wheat flour and all purpose flour
  • Oats
  • Butter
  • Milk
  • Maple syrup
  • Yeast
  • Optional seed topping: poppy seeds, sunflower seeds
Homemade bread

What is proofing bread?

This homemade bread recipe calls for two proofs. If you don’t watch the Great British Baking Show like we do, you might wonder: What is proofing? Proofing is letting the bread dough rest so that it rises. This creates the desired fluffy texture of the bread (also called the crumbe).

What temperature should bread be proofed at?

  • Warm place: For best results, the proofing temperature should be between 80°F and 90°F. Many ovens have a proofing setting you can use for this step. (Just don’t forget about your proofing bread and accidentally turn on the oven to make something else!)
  • Room temperature: With this homemade bread, you can also proof at room temperature. The proofing temperature for sourdough bread is much more important since it’s a little more touchy. The bread can be proofed at either temperature.

How to store homemade bread

Another important thing about homemade bread is storage instructions! Because it doesn’t have preservatives like store-bought bread, the storage will be different than you might expect. Alex and I were thrilled when we tested this bread and it held up very well with both methods.

  • Room temperature: Store the bread at room temperature wrapped in plastic for 2 to 3 days
  • Refrigerator: Store refrigerated wrapped in plastic for up to 1 week (this bread stores refrigerated much better than an artisan loaf)
  • Freeze: Slice the bread into pieces, wrap in plastic, and it can freeze for 3 months
Toast with nut butter
This homemade bread is perfect with a slather of nut butter and drizzle of honey

Serving this bread!

This bread works wonderfully for so many things! Here’s what we like to use it for:

Make sure to check out our other Homemade Bread Recipes and top Baking Recipes You Should Know.

Homemade bread

This homemade bread recipe is…

Vegetarian. Vegan bread coming soon!

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Homemade bread

Easy Homemade Bread


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 1 loaf (12 to 14 slices)

Description

Want to make amazing bread? This homemade bread is easy to make and very versatile: it works for sandwiches, toast, and more!


Ingredients

  • 2 tablespoons unsalted butter, melted (20 grams)
  • 1/2 cup milk (118 grams)
  • 2 tablespoons pure maple syrup (15 grams)
  • 3/4 cups warm water (177 grams)
  • 2 teaspoons instant or active dry yeast (8 grams)
  • 1 cup whole wheat flour (125 grams)
  • 2 1/4 cups all purpose flour (280 grams)
  • 1/2 cup rolled oats (45 grams)
  • 1 1/2 teaspoons kosher salt (8 grams)
  • 2 tablespoons seeds: sesame seeds, poppy seeds, sunflower seeds, etc (optional)

Instructions

  1. Make the dough: In a small saucepan, melt the butter over low heat. Once melted, remove from the heat and stir in the milk so it is just warm.
  2. In a large bowl, combine the melted butter and milk with the maple syrup, warm water, and yeast and mix with a wooden spoon or dough whisk until just combined. In a separate bowl, stir together whole wheat flour, all purpose flour, oats and kosher salt. Add the flours and oats to the bowl and stir with the spoon until just combined. Turn the dough out onto a clean, lightly floured countertop and form the dough into a ball.
  3. Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
  4. Proof 1: Place the dough ball in a clean bowl and cover with a clean dish towel. Allow the dough to stand in a warm place (proof) until it rises to double in size, about 45 minutes to an 1 hour.
  5. Shape the dough: Once proofed, grease an 8 to 9-inch loaf pan. Turn the dough onto a counter and gently press the dough into a large rectangle about 1/2-inch thick. The short side of the rectangle should be about the width of the long edge of the loaf pan. Roll the dough into a log (the width of the loaf pan). Pinch the seams on the sides and bottom of the roll and then place it into the greased pan seam-side down. Gently press the dough to fill the bottom of the pan.
  6. Proof 2: Cover with a clean dish towel and allow to proof for 40 to 50 minutes until the dough rises about 1 inch above the rim.
  7. Meanwhile, preheat the oven to 350°F.
  8. Bake the bread: Once proofed, brush with the top of the loaf with water. If desired, sprinkle the seeds on the top. Bake 30 to 35 minutes. The bread is done when the top is golden brown and the inside of the bread reaches 190°F on an instant read thermometer. Remove the bread to a cooling on a rack and cool completely, at least 90 minutes. (However tempting, cutting the bread while warm will ruin its texture!)
  9. Serve (+ storage info): Slice the bread and serve. Store the bread at room temperature for 2 to 3 days wrapped in plastic, or refrigerator for up to a week. The bread can also be frozen, sliced into pieces and wrapped in plastic, for 3 months.

  • Category: Bread
  • Method: Baked
  • Cuisine: Bread

Keywords: Homemade Bread, Homemade Bread Recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Creamy Vegan Broccoli Salad (Mayo-Free!)

When considering what recipes to share this holiday season, I couldn’t shake the idea of a plant-based take on classic broccoli salad.
Have you ever tried it? It’s basically a salad with raw or blanched broccoli, bacon, dried cranberries, s…

Creamy Vegan Broccoli Salad (Mayo-Free!)

When considering what recipes to share this holiday season, I couldn’t shake the idea of a plant-based take on classic broccoli salad.

Have you ever tried it? It’s basically a salad with raw or blanched broccoli, bacon, dried cranberries, sunflower seeds, and onion tossed in a sweet mayo-based dressing. While indulgent, it satisfies that salty-sweet flavor I’m often looking for in salads.

So I got to work on an easy plant-based version and am super pleased with the results.

Creamy Vegan Broccoli Salad (Mayo-Free!) from Minimalist Baker →

Multigrain and Seed Biscotti

I was browsing some older cookbooks recently. There are so many really great new cookbooks that come out every season that it’s easy to forget some of the beloved ones waiting patiently on our shelves, for us to return to them. Before electronics came on the scene, I used to curl up every night under the cover with an actual book or two, before dozing…

I was browsing some older cookbooks recently. There are so many really great new cookbooks that come out every season that it’s easy to forget some of the beloved ones waiting patiently on our shelves, for us to return to them. Before electronics came on the scene, I used to curl up every night under the cover with an actual book or two, before dozing off to bed.

The downside was that I always ended up bookmarking recipes that I wanted to make, and I’d get excited, and start running up and down (in back and forth) in my mind, about how I’m going to gather the ingredients when I wake up the next morning. Recently one that I came across was a recipe for Multigrain Biscotti in a cookbook from the ’90s that had nearly two dozen ingredients in it. But they sounded so good, I made a little (okay…not-so-little) shopping list, for the next day, using that list as a bookmark, planning to make them the next day.

Continue Reading Multigrain and Seed Biscotti...

Vegan Sour Cream (Nut-free, Soy-free)

It is a 5-minute, homemade dairy-free sour cream recipe for when you need something nut-free and soy-free. 4-ingredients plus a high powered blender and you have yourself a creamy, tangy vegan sour cream.  Finding a good non-dairy sour cream substitute…

It is a 5-minute, homemade dairy-free sour cream recipe for when you need something nut-free and soy-free. 4-ingredients plus a high powered blender and you have yourself a creamy, tangy vegan sour cream.  Finding a good non-dairy sour cream substitute can be challenging as dairy sour cream has such a unique texture and taste. And...

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The post Vegan Sour Cream (Nut-free, Soy-free) appeared first on My Pure Plants.