janet @ the taste space

Blueberry Tamari Greens Bowl & Salad Samurai Giveaway

In Book Review, Mains (Vegetarian), Salads on August 28, 2014 at 6:21 AM

Blueberry Tamari Greens Bowl & Salad Samurai Giveaway

Thank goodness I got my share of summer while I was still in Houston. Spending a month in Africa was sunny, but still a bit nippy, and definitely not that green. Our first week back in Canada was hot and humid, but that was an anomaly. Toronto didn’t get much of a summer this year, either.

However, while I am no farmer, I think one thing that has benefitted from the rainy days has been the blueberries. The wild blueberries were unbelievably big this year and the cultivated ones, even more massive. Rob tried to warn me when I loaded up with some cultivated blueberries: They don’t taste that great, he whispered to me. Turns out they were big and blueberry-delicious. And I didn’t have to share them with Rob. Score! 🙂

Without restraint, I added them to my morning oats and carefully crafted this salad courtesy of Terry’sFrom Salad Samurai. A multi-component, main dish salad with a spinach base, filled with cucumber and blueberries, beefed up with Ginger Beer tofu and topped with sticky, sweet & savoury almonds with Chinese 5-spice. I tried to stay true to the recipe, but only changes were to decrease the tamari because it was an ever-present ingredient in nearly all the components. I also did not want to turn on my oven for the tofu, so I pan-fried it in its marinade. It wasn’t as crispy as it would have been baked, but still good. The star of the salad, other than the big blueberries, were the Chinese 5-spiced glazed almonds which were perfectly balanced with the tamari, agave and the Chinese 5-spice imparted an interesting edge that I did not expect to taste so good.

This was not my first salad from the cookbook and it will certainly not be my last. Because the salads are huge ensembles of dressings, flavoured mains and interesting toppings, it can be hard to settle down and make an entire salad. Terry has some tips to master your art of making heavenly salads throughout the week. I have been picking and choosing each component separately, although, I really want to make everything: Thai Seitan Larb in Lettuce Cups, Lentil Pate Banh Mi Salad Rolls, East-West Roasted Corn Salad, Green Papaya Salad with Lemongrass Tofu, Miso Edamame Succotash Salad, Seitan Bacon Wedge Salad with Horseradish Dressing, Kimchi Black Rice with Asian Pear, Collards and Sweet Potato Crunch Bowl… ok, ok, I will stop. I basically want to make everything. The recipes are grouped by season and feature salads with loads of flavour from lots of fresh vegetables (no kidding) but also fresh herbs and spices. Terry also has a fun chapter for sweet salads, including a coconut carrot cake salad and overnight oats with Mexican chocolate creme that are calling out for salads for breakfast and dessert, too. Trust me, I am looking forward to cooking through this throughout the whole year.

Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living anywhere in the world (since I will be shipping it). To be entered, please leave a comment here, telling me about your favourite salad. I will randomly select a winner on September 5, 2014. Good luck!

Blueberry Tamari Greens Bowl & Salad Samurai Giveaway

Other recipes from Salad Samurai shared elsewhere:

Almond Butter Hemp Dressing

Asparagus Pad Thai Salad

The BKT (Bacon.Kale.Tomato) Bowl

Backyard Buffalo Ranch Caesar Salad

Coconut Bacony Bits

Coconut Samosa Potato Salad

Curried Tempeh and Apple Salad in Radicchio Cups

Fiery Fruit and Quinoa Salad

Grilled Kale Salad with Spicy Lentils

Herbed Pea Ricotta, Tomato and Basil

Mexican Roasted Corn Salad with Avocado (Esquites)

Pepperoni Tempeh Pizza Salad

Pesto Cauliflower & Potato Salad

Polish Summer Soba Salad

Seitan Bacon Wedge Salad with Horseradish Dressing

Sesame Noodles in the Dojo

Smokehouse Chickpeas ‘N’ Greens Salad

I am sharing this with Souper Sundays and this month’s Vegetable Palette.

Blueberry Tamari Greens Bowl
From Salad Samurai

1 pint blueberries
3 Persian cucumbers, diced into 1/2-inch cubes
2 scallions, green parts only, thinly sliced
4 cups baby spinach or tatsoi leaves, torn into bite-size pieces, washed, and spun dry
3 tablespoons tamari (I used less because the components had a lot of tamari, too)
1 tablespoon pure maple syrup
2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes or Japanese red pepper blend (shichimi)
1 cup 5-Spice Tamari Almonds (recipe follows)
Ginger Beer Tofu (recipe follows) or Lemongrass Tofu (recipe follows), chopped into 1-inch cubes (optional)

1. Place the blueberries, cucumbers, scallions, and greens in a large salad bowl. In a glass measuring cup or bowl, whisk together the tamari, maple syrup, sesame oil, sesame seeds, ginger, and red pepper.

2. Pour the dressing over the salad, toss to coat, and divide among serving bowls. Top with almonds and tofu, if using, and serve.

Look for the shichimi red pepper blend in little glass jars in Asian markets.

Tempting Tatsoi: I originally developed this recipe using this uncommon Japanese salad green instead of spinach, which unlike tatsoi is widely available year round. Similar in appearance to a smaller, slender bok choy with tender, sweet leaves, tatsoi adds a special touch to this Asian-inspired dish. Tatsoi has a very brief season: late spring through early summer.

5-Spice Tamari Almonds
Makes: 1 1/2 cups
Time: 20 minutes
1 1/2 cups raw whole almonds, roughly chopped
2 tablespoons dark agave nectar
3 tablespoons tamari
2 teaspoons Chinese 5-spice powder
About 1/2 teaspoon coarse salt (such as maldon)

1. Preheat the oven to 325°F. In a 13 x 9-inch metal or ceramic baking dish, combine the almonds, agave, tamari, and 5-spice powder. Stir until the nuts are completely coated. Sprinkle with salt.

2. Roast the nuts for 16 to 18 minutes, stirring occasionally, until a sticky glaze forms. Remove from the oven and immediately transfer the nuts to a lightly oiled sheet of parchment paper or aluminum foil, and use a fork to break apart any clumps of nuts. Once completely cool, store the nuts in a tightly covered container. Use within 2 weeks.

Raw Ready: Coat the nuts with the glaze, sprinkle with salt, and spread in a single layer on a solid dehydrator sheet. Dry for 8 or more hours as per manufacturer’s directions.

Ginger Beer Tofu
Serves: 2 as a salad topping
Time: 1 hour 15 minutes, most of the time inactive, including pressing and roasting
1 pound extra-firm tofu or super-firm tofu (no pressing necessary)
1/4 cup pure coconut water (I skipped this)
2 tablespoons freshly squeezed lime juice
2 tablespoons tamari
1 tablespoon light molasses (I used brown sugar)
1 heaping tablespoon grated fresh ginger
1 tablespoon olive oil

1. If using extra-firm tofu, press the tofu first. Slice the tofu into 1/2-inch strips. Preheat the oven to 400°F and coat the bottom and sides of a 13 x 9-inch ceramic or glass baking dish with cooking spray. Whisk together all of the ingredients except the tofu. Add the tofu strips and flip several times to coat with marinade.

2. Bake for 30 minutes, stirring occasionally, until the marinade has been mostly absorbed and the tofu is golden. Serve warm or chilled. Store chilled and use within 2 days for best flavor.

3. Alternatively, you may grill the tofu on an outdoor grill or in a cast-iron grill pan. Slice the tofu into 1/2-inch-thick slabs instead of strips. Oil the pan and grill the tofu in a single layer, basting occasionally with marinade and flipping once or twice until golden brown. Store as directed.

Dark & Stormy Tofu: Add 2 tablespoons spiced rum to the marinade.

For true ginger beer goodness, replace the coconut water with extra-spicy real Jamaican ginger beer!

Lemongrass Tofu
Serves: 2 as a salad topping
Time: 1 hour 15 minutes, most of the time inactive, including pressing and roasting
1 pound extra-firm tofu or super-firm tofu (no pressing necessary)
2 tablespoons maple syrup
4 teaspoons tamari
1 heaping tablespoon finely chopped fresh or prepared lemongrass
1 clove garlic, minced
2 teaspoons peanut oil or olive oil

1. If using extra-firm tofu, press the tofu first. Slice the tofu into thin 1/4-inch strips. Preheat the oven to 400°F and coat the bottom and sides of a 13 x 9-inch ceramic or glass baking dish with cooking spray.

2. Combine the maple syrup, tamari, lemongrass, garlic, and oil in the baking dish and whisk together. Arrange the tofu slices in the marinade and set aside while the oven is preheating, about 15 minutes. Occasionally stir around the tofu strips.

3. Bake the tofu for 20 minutes. Remove from the oven and flip the strips over. Bake another 15 to 20 minutes, until the strips are golden and the marinade is absorbed. Serve warm or chilled. Store chilled and consume within 2 days for best flavor.

From Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love by Terry Hope Romero. Reprinted with permission from Da Capo Lifelong, © 2014

  1. Nuh! You left me behind with these blueberries. I ate some when you weren’t looking 🙂

  2. One can never have enough salad recipes.

  3. was it foolish of me to hope the tofu was made with ginger beer – I love the sound of it anyway and the salad looks magnificent – as does the book – I love that it has sweet salads too

  4. Ahhh…thanks for this giveaway 🙂 I would be really, really, really happy to win it since I’m in love with ALL kind of salad. I could live on salad for the rest of my life…hi hi !!! Favorite one ?! Oufff…tough question because I like it all…hi hi !!! I love a salad full of fresh greens, artichoke, tomatoes, cucumber, kalamata olives with fresh herbs topped with a good marinated & grilled tofu or tempeh as a protein…miummm !!! Simple salad is often the best.

    I’m a huge fan of blueberries, so I’ll keep your recipe in mind or even better, pin it on my Pinterest 🙂 Thanks again and good luck to everybody.

  5. Love the blueberries.. any way they’re grown Wild or cultivated.

  6. “Salad”, or huge-ass bowl of fresh vegetables + protein + dressing of the moment is seriously my favourite meal. Ever. If the produce is fresh, the Sriracha is present, and the bowl huge, I am a happy camper. Farmer’s market/CSA veg. takes it up a notch.

  7. Oh, when I was pre-gan it was casaer salad, all day every day. not even for the dressing….it was for the croutons! I’d love to win this book so i could make more salads (or more importantly “bowls” because i think with all the incredible Terry options these aren’t just salads, but amazing bowls!)

  8. I tried to get the “Enter your commnent here…” to disappear from the comment box, but it refused to budge, so if this comment looks a little weird, you’ll know why!

    Probably my favorite salad is a Spinach Salad with fresh raspberries, thinly sliced red onion and toasted pine nuts, dressed with a smidge of poppyseed dressing.

  9. My favorite salad(s) are Panzanella and Nicoise, both veganized of course. I eat a ton of salad and could use some new ideas. This book looks terrific, thanks for the giveawayI

  10. My favourite salad is any kind of base and veggies with a bunch of chia seeds, hemp seeds, bacos and homemade pumpernickel croutons on it.

  11. My favorite salad is chopped garden fresh tomatoes and cucumbers, shredded daikon and red radish, a sprinkle of Maldon salt and cracked pepper then drizzled with apple cider vinegar from Vom Fass. Heavenly!

  12. my favourite salad is kale massaged with tahini and lemon juice and garlic! Yum! also any salad that uses hummus as its dressing.

    and yes indeed, Toronto has been COLD. thankfully I took advantage of Tuesday and went swimming at Christie Pits after work. looooove the free public pools.

  13. I love a Mexican salad that’s homemade with spinach, refried beans, tomatoes, sour cream, salsa and cheese.

  14. My fave salad is greens, black beans, corn, chilies, and tortilla slivers.

  15. Baby kale org, avocado, sunflower seeds, hemp dressing with cornbread croutons. Yum

  16. I love this book! But I lent it to a friend after making a few recipes so haven’t been able to make anything since my review. It’s back in my possession now so I can get back into it.
    Lucky you with abundant blueberries. Blueberries don’t grow wild here and definitely aren’t as good as the ones we picked in the forest in Norway.

  17. Ginger Beer tofu!!! I’ll definitely be making that with some of the Bundaberg ginger beer very soon…

    My favourite salad is a grain salad that I make. I start with a dark grain (black or red quinoa, or black barley) which I’ve cooked in some light vege stock w/ a little cumin. Then I mix in some celery that I’ve caramelised, matchstick-sized carrot pieces, lots of fresh herbs (most often parsley and mint), dry-roasted almonds and lots of toasted pepitas. I either eat it as-is, for a main meal, or mix it with baby spinach and lemon-cumin dressing for something lighter. It makes amazing leftovers too, which is pretty important to me when I’m planning a meal!

  18. Welcome back home! How was your Africa trip? I’m planning to go there next year, but not sure where to start with, I would love to hear your suggestions. I love staying longer in different countries and cities so I can find some interesting vegan eats not found anywhere else 🙂 I was asked to review the book, but did not have the time due to travels. What a great and thorough review, Janet! The Ginger Beer & Lemongrass Tofu sound pretty tasty…I’ve never had blueberries in my salads before, but would like to try!

    • Hi Rika, Definitely let me know if you have any questions. South Africa was reasonably friendly for vegans but Madagascar was not. I know someone else who went to Namibia and loved it, so that might be a better option. Madagascar was unique but also very poor. It was a good experience, though.

  19. Yay! This salad looks exactly up my alley. You have to love a big plate of greens with tangy berries and crunchy nuts! I am hard pressed to pick an actual favorite salad, though. Since it’s August for another ten minutes, how about the most classic summer salad: tomatoes and basil, together forever, with a sprinkle of salt and a little olive oil. 🙂 Thanks for the giveaway opportunity!

  20. Awesome giveaway! This book is definitely on my wish list. My favorite salad is shredded carrot with lemon, good olive oil, toasted nuts, and dried fruit (cranberries are awesome, dried cherries are even better!).

  21. vegan caesar salad!

  22. My favorite one is chicken salad with strawberries! 🙂 Yummy!

  23. I’ve been throwing whatever I have in the garden into my salads. last night it was romaine, cherry tomatoes, celery, broccoli, basil, golden beets and also faro(not from the garden). For dressing, tahini, golden balsamic, Cholula and nutritional yeast.

  24. Such a vibrant and delicious-looking salad. I especially love those five-spice almonds. 😉 Thanks for sharing it with Souper Sundays.

  25. That’s a beautiful salad! My favourite salad is probably a vegan caesar salad. Mmmmm

  26. I love a good kale salad, but I think whatever is fresh and in season tends to taste best! This looks delicious and I love your photos.

  27. The mix of flavors in that salad sounds great!
    I love all kinds of salads, and I really appreciate how versatile they are, and how easy it is to reinvent them based on what’s available in the moment. I’ve had one a few years ago that was memorable; it included sanguine oranges, roasted beets, lots of greens and a delicious dressing that had a reduction of sanguine orange juice as a base – it became an instant favorite!

  28. My favorite salad is one I found on a blog. It features grilled halloumi cheese (so wonderful), fresh strawberries, mixed greens, and a balsamic vinaigrette.

  29. I love a massaged kale salad, maybe with protein, some fresh veggies, hemp seeds a must & a delicious dressing, usually tahini or mustard-based. Eating a raw kale salad really makes me slow down and chew slowly (and chew & chew) and really savor the healthy food I’m putting into my body.

  30. One of my favorite salads is a carrot/raisin/apple combo with a mayo dressing. It reminds me of my childhood and can be eaten with almost anything.

  31. I’m always hesitant to combine fruit with things like warmed salad ingredients like tofu. But this does sound super delicious =)

  32. Aw gutted I didn’t enter, got so distracted with Vegan Mofo and work, the blog visits were limited 😦 Anyway, Thank you so much for sharing with Vegetable Palette, the round up will be up tonight.

  33. […] has been a while since I flipped through Terry’s Salad Samurai. I know salads are not just for the summer, but I smiled pleasantly as I looked through the […]

  34. […] Tamari Greens Bowl Section: Spring Recipe: Taste Space I’ll level with you guys- I made this salad maybe a year ago? I remember very little about […]

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