Since September, I’ve been attending a university class on Monday evenings. I have to drive to the campus directly after work in order to arrive by 4:30, then I stay there until about 9:30 when class is over. So, on Mondays, I must pack a lunch and a supper and some snacks. This means that on Sunday, I have to do a lot of meal prep. On a recent Sunday, for example, I worked on:
- green salad for tonight’s supper and for tomorrow’s lunch
- a big pot of soup for tonight’s supper and for tomorrow’s lunch
- a big bowl of hearty salad for tomorrow’s supper
And, of course, all of this food must be vegan, healthy, filling. Recently, I made this full-meal-deal salad:
1 cup spelt *
10 brussel sprouts, washed, cut in half **
yam, large dice, about 1 cup
1 1/2 cups cooked chickpeas
1 can artichokes, rinses, drained, cut into 8th’s
1 cup chopped purple cabbage
1/4 red onion, thinly sliced
1 red or yellow bell pepper, diced
1 bunch parsley, washed, dried, minced
2 tbsps apple cider vinegar
2 tbsps brown rice syrup
2 cloves garlic, minced
Cook the spelt in about 2 1/2 cups of water until all the water is absorbed and the grain is soft. Add more boiling water to cook a bit longer as necessary. Drain, if necessary, and let cool. Spray a baking sheet with a thin layer of veg oil. Spread out the brussel sprouts and yams on the baking sheet. Make sure all the brussels are cut-side down. Bake at 390 degrees for 20 minutes, toss the vegetables around a bit, bake for another 10 to 15 minutes until browned, but not burned, and fork tender. Put aside to cool. In a big bowl, dump the chickpeas, artichokes, cabbage, onion, and pepper. Toss together. Add the cooled brussel sprouts. Leave the yams the size they are, or cut in half, and add to the big bowl. Add the cooled spelt. Stir in the parsley. Toss everything together. Whisk together the vinegar, syrup, garlic and pour over the salad. Stir well to coat everything. Let the flavours blend and develop for a few hours or overnight, then taste and adjust the dressing as required – you may want to add some more vinegar and syrup.
* I cooked the spelt in a rice cooker with 2 1/2 cups of water and it turned out great.
** The brussel sprouts are an important taste and nutritious addition, but you may find that you prefer fewer. If that’s the case, save some of the roasted brussels for another meal and/or chop the roasted brussels in half again before tossing into the salad.
PS – After 2 or 3 servings of this salad were consumed, there was still a bit left – not enough for a full serving. I mixed it into a plain ol’ green salad and , voila, a new, tasty, even better for you salad!