janet @ the taste space

Three-Bean Salad with Asparagus and Coconut Dressing + Whole Bowls cookbook GIVEAWAY

In Book Review, Garden, Mains (Vegetarian), Salads on June 4, 2016 at 7:53 AM

Three-Bean Garden Salad with Asparagus and Coconut Dressing + Whole Bowls cookbook GIVEAWAY

Three beans, sweet peas, asparagus, butter beans and pecans with a coconut-lime dressing. YES! Don’t mind if I steal Allison Day‘s gorgeous photo as my lead photo. It is just too pretty to bury inside my post.

This is a fun summer salad that is perfect for your next gathering or more simply, your next meal.

Three-Bean Garden Salad with Asparagus and Coconut Dressing + Whole Bowls cookbook GIVEAWAY

The beans and asparagus are quickly steamed, just barely, to reduce their raw edge without becoming too soft or limp. This works well next to the creamy butter beans and soft, sweet peas with everything swimming in a generous dousing of a coconut-lime dressing.

While it will be a while until I can harvest my own asparagus, I thought you might be curious to see what my 1-year old asparagus plant looks like after it was planted (not even) 3 weeks ago. They shoot up so fast and now it has made it into the fern stage. Definitely too thin to harvest, but I knew that was the case. A squirrel ate one plant when it was still small, so I hope they don’t eat any more as they continue to grow.

1 year old asparagus roots, 3 weeks after planting

3 weeks after planting the asparagus (1 year old plants)

Whole Bowls cookbook review and giveaway

This recipe comes from Allison Day’s debut cookbookWhole Bowlswhich is a gluten-free and vegetarian cookbook filled with all sorts of bowls. I have been following Allison at her blog, Yummy Beet, for a while and was so happy when I heard her had a new cookbook. This girl knows how to make gorgeous, plant-based meals. As a nutritionist, Allison made sure the recipes were approachable to even the novice cook, nutritionally balanced, delicious and beautiful.

She even included a nice template for creating, or recreating, your own bowls:

  • 1/2 cup cooked grains (such as brown rice or quinoa)
  • 1/2 cup protein (such as chickpeas or tofu)
  • 1 to 2 cups non-starchy vegetables (such as kale, spinach or grilled peppers)
  • 1/2 to 1 cup starchy vegetables or fruit (such as roasted sweet potatoes, grated carrots or berries)
  • 2 tablespoons to 1/4 cup of condiments or sauce to tie it all together (such as vinaigrettes or a tahini dressing)
  • 1 to 2 tablespoons of a crunchy garnish on top (such as roasted nuts, chopped herbs or croutons)

Allison also knows the benefit of keeping things flexible, and even breaks her own rules. This salad is perfect even without a grain component.

Three-Bean Garden Salad with Asparagus and Coconut Dressing + Whole Bowls cookbook GIVEAWAY

This is truly a gorgeous cookbook which inspires you with many mini-recipes for complete meals. Black rice coconut porridge with toasted coconut and pineapple for breakfast. Southern grits with tomatoes, kale and black beans for brunch. In the salad chapter I am tantalized by Patio bowls with sweet potato wedges, grilled lettuce and sticky BBQ tempeh, South of the border bowls with walnut meat and grilled avocado, and curried falafel with kale salad.

Entree whole bowls include Bohemian bowls wth chili squash and tahini dressing, Holiday bowls with stuffing, sweet potato latkes, Brussels sprouts and balsamic glaze, vegan pho with delicata squash and enoki mushrooms, carrot risotto with rice of the prairies, vegan mac and cheese with smoked tofu and baked tomatoes.

Last but not least (although it is moe skewed towards vegetarian than vegan), we have dessert bowls including The Big Bowl of Cookie Dough (vegan of course, because you eat it before you bake it!), vegan peach buckwheat crisp and Mexican chocolate pudding.

In short, I look forward to cooking through this cookbook and I think you will too. The recipes are very vegan-friendly, simply swap for plant-based versions of yogurt, mayonnaise and cheese.

Three-Bean Garden Salad with Asparagus and Coconut Dressing + Whole Bowls cookbook GIVEAWAY

 

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in Canada or the United States. To be entered in the random draw for the book, please leave a comment below telling me what you like to eat in your own bowls. The winner will be selected at random on June 15, 2016. Good luck!

Recipes from Whole Bowls spotted elsewhere:

Anytime Peach Buckwheat Crisp

Black Beans with Butternut Squash, Black Rice and Chimichurri

Curried Falafel with Kale Salad

Orange and Cardamom Carrot Cake with Vanilla Yogurt and Candied Pistachios

Purple Vegetable Rice Bowl

Roasted Vegetable Bowl with Fried Eggs and Goat Cheese

Spice Route Bowls with Sweet Potato Coins, Millet Couscous and Golden Curry Pecan Sauce 

Spring Rice Bowls with Chive Oil

Spring Smashed Chickpea Salad with Curry Mayo

Smoky Corn, Black Bean Bowl with Cilantro Jalapeno Pesto

South of the Border Bowls with Walnut Meat and Grilled Avocado

Yogurt Bowl with Cherry Pesto

PS. I am sharing this with this month’s Eat Your Greens, Eating al Fresco and No Croutons Required

Three-Bean Garden Salad with Asparagus and Coconut Dressing
Reprinted, with permission, from Whole Bowls

Author’s note: My mom was an expert gardener, and try as I might, I’m personally a bit clumsy in this area. Each year I make promises to myself and do manage to come out with a few edibles, but really shouldn’t quit my day job, if you know what I mean. Whether you grow and harvest the vegetables for this salad yourself, the flavors in this gorgeously green bowl do all the heavy lifting and tilling to cultivate a freshly picked garden taste. (Bonus: no dirty fingernails or back spasms).

For the Salad

1/2 pound green beans, tough ends removed, cut into 1-inch pieces on a bias
1/2 pound wax (yellow) beans, tough ends removed, cut into 1-inch pieces on a bias
1 pound green or white asparagus, tough ends removed, cut into 1-inch pieces on a bias
2 cups cooked butter beans
1/2 cup fresh or frozen, defrosted green peas
1/2 cup roasted hazelnuts, roughly chopped (see page 206) [note: I used pecans]

For the Coconut Dressing

1 cup coconut milk (thick, canned)
2 cloves garlic, minced
6 tablespoons lime juice
2 tablespoons extra-virgin olive oil
2–3 teaspoons sea salt [note: I used 1/2 tsp]
ground black pepper, to taste

1. Make the Salad: Steam green and wax beans until tender-crisp (3–5 minutes). Immediately run cold tap water over beans to preserve color and cool down. Steam asparagus according to bean directions. Dry as much water off steamed beans and asparagus as possible with a clean dish or paper towel.

2. Make the Dressing: In a small bowl, combine all dressing ingredients.

3. To Serve: In a large salad bowl, toss all salad ingredients with desired amount of dressing (you may have extra). Serve.

MAKE AHEAD

Salad (dressed): 3 days.

Coconut Dressing: 1 week.

Serves 5-6.

Recipe and photo from cookbook from Whole Bowls by Allison Day (Skyhorse Publishing; April 2016)

Note: I was given a copy of the cookbook from the publisher.  I was under no obligation to share a review. The opinions expressed are entirely my own.

Contest Rules: No purchase necessary. Contest period begins Saturday, June 4 2016 and ends Wednesday, June 15, 2016. For American and Canadian residents only. Approximate retail value US$24.99. Enter by writing a comment answering the prompt for a chance to win.  Entrants must supply a valid email address. Winners will be notified by email and must respond within 48 hours.

  1. Ohhh my God…what a gorgeous photo, on top. Yummmm…! This book sounds fantastic. I love bowl, so it will be a pleasure to have this book.

    I really love and enjoy any kind of bowl, as we can put what we prefer in it. I really like the Dragon bowl. My last one contain raw kale, red cabbage, cooked quinoa, steamed asparagus, homemade sprout, shredded beet and some marinated and grilled tempeh with the dragon sauce. Yummm…!

    Ohhh wow for your asparagus. I’m also new to this veggie in my garden this year. Considering the weather, we were only able to plant ours about a week ago, so can’t wait to see how it goes.

    Thanks Janet for this giveaway. It is so appreciated. Have a nice weekend.

  2. I really haven’t made bowls. I batch cook and make plates but I haven’t done any well planned out bowls. I think I would enjoy the organized meals in a brand new beautiful bowl reserved just for eating well designed bowls of healthy complimentary foods.

  3. Tempeh. I love tempeh because it is so versatile and has a fantastic texture. I love to marinade it in a combo of: tamari,maple syrup, apple cider vinegar, and liquid smoke before sauteing it.

    Also, my partner (who was raised on a pretty limited diet of processed junk and mushy, overdone vegetables) has loved tempeh from the first time he tried it. Hallelujah! Something healthy he enjoys!

  4. Oh my gosh! Stunning looking food! I would be all over that Black Rice Coconut Porridge with toasted coconut and pineapple. My word, I’m already dreaming about it. Great giveaway!
    Renee

  5. I like my bowls to contain lots of greens – broccoli, steamed chard / kale / bok choy, spinach, and then add some colourful veggies on top like peppers and tomatoes!

  6. I love to start with a bed of raw greens, top it with a variety of steamed veggies (chilled), and hit it with just a smidgen of apple juice. In winter I will top the raw greens with hot veggies.

  7. I would like asparagus and quinoa plus peppers with some tofu and peanut sauce on top.

  8. Oh my goodness that bowl looks so delicious!!! Currently loving edamame beans, so been trying to sprinkle them on anything that I can 💚💚

  9. What do I like in a bowl? I’m always going to want a grain or starch as I find I’m not filled up when meals only have veg and protein. Beyond that, I’m an equal opportunity bowl eater!

    Though, I think the roasted cauliflower bowl with miso tahini sauce is probably my favourite bowl recipe ever.

  10. I usually eat a simple rice/veg/sauce bowl but just the idea of a cookie dough bowl sounds delish.

  11. I have totally jumped on the bowl bandwagon!!! Even just bought some perfect pottery bowls from Blue Moon Pottery in VT. All the bowls described in the post sound amazing. That breakfast bowl! Yum!!!

  12. As long as my bowl has avocado I am happy!?

  13. I love falafel and lots of veggies in my bowls!

  14. Yum! I love simple bowls: brown rice, broccoli or Brussels sprouts, topped with srirarcha, tamari and nooch.

  15. i haven’t actually made and bowls myself but think it is a concept I could certainly get behind.

  16. I really like bowls even though I’m not a big fan of sauces and gravies. I often skip that part if the rest of the components are not too dry.

  17. i LOVE bowls. so yummy! my favourite as of late includes: broccoli, asparagus tips, chickpeas, mint, brown rice with a tahini+ginger+tamari dressing.🙂 btw, YOUR photos are awesome too!

  18. This looks delicious!

    One of my ideal bowls is sweet potato spiralized noodles (spoodles!) with sautéed spinach, kale and peppers topped with a runny egg, some guacamole, cholula hot sauce and cilantro.

  19. I make a Taco Salad by heating veg refried beans, sweet corn kernels and Daiya cheese in the microwave. Then I top it with chopped olives, pepperoncinis, green onions, cilantro, avocado, lettuce, salsa and Tabasco Sauce. Vegan Sour Cream if we have it. =) Then I scoop it up with tortilla chips.

  20. What a fun summer bowl! I really love butter beans. I can only find canned ones, though I’ve tried finding dried.
    Making bowls is my favourite!! I make different ones every week, but my favourite is more like a burrito bowl with rice, beans tomato & guac. YUM!
    This cookbook sounds awesome!

  21. I think I need some asparagus right now! I had never thought to use it in a bowl. Mine usually start with quinoa, kale, sweet potatoes, a bean/tempeh/tofu and a tahini based dressing.

  22. I wish we had planted asparagus when we first moved in. I finally got some in last fall. Love cooking with it.

  23. I like the crunch that lightly toasted nuts or seeds add to bowls and salads.

  24. I have really never experimented making bowls. I would love this book to get some ideas. Thanks for the chance to win

  25. I like my bowls most when there’s avocado and a creamy sauce in them! Thanks for the giveaway.

  26. I have been wondering how vegan-friendly this book is so thank you for your review! I must say that The Big Bowl of Cookie Dough sounds good enough to justify getting it🙂
    I eat EVERYTHING in a bowl and my favorite things to include are sauerkraut and avocado.

  27. As a thirty-something single girl, most all my meals come in bowls. It’s just more fun that way! I always include some greens, as a base, and then a grain (like barley or quinoa or brown rice), then a protein (whatever I can find in the fridge), cheese (because cheese makes everything better), nuts or seeds (or both), and different vinaigrettes. I try to vary what I put into my bowls every week, but somehow I seem to return to the same combinations… I’m pretty sure that Allison wrote this book for me because lately I’ve been feeling a little bored of my usual lunch bowls, so I need this book😉

  28. I have a basic recipe that I use which is brown rice, roasted veggies, baked tofu and balsamic vinaigrette. =)

  29. This salad sounds delightful. I really need to get more butter beans in my life. For my bowls. I tend to go for brown rice with black or refried beans, lots of salsa, crispy chopped lettuce, corn, avocado, and hot sauce. The classic taco bowl! Thanks for the giveaway opportunity!

  30. I like my bowls to contain lots of different flavours and textures. Grains, beans, and lots of different types of greens. Then some raw veggies for some crunch and often roasted squashes for something a bit softer. And definitely some sort of very tasty dressing to tie everything together. My current favourite is to mix up some hummus with rice vinegar or soy sauce, then add in miso, sriracha, and then maple syrup. Yum!

  31. These bowls look and sound delicious. I love to make bowls based around quinoa. One of my favorites is quinoa with green beans, roasted cauliflower, roasted Brussels sprouts, peas, and sweet chili mustard sauce. So darn good.

  32. Summer time in a bowl! Looks delish🙂
    I eat everything out of bowls (literally 1 out of ten meals will be on a plate) For me it is A base of greens, some grains, throw on some protein source, top with herbs and a vinegar based dressing and eat it with chop sticks = my go to dinner. Quick and easy but I would love to mix it up with some new recipes, this one for tonight!

  33. That looks like a great, super healthy salad! Perfect to pre-made and take into the office for a healthy lunch!! Love it!

  34. What a gorgeous bowl of food! I love that coconut dressing. The book sounds awesome too. I need to check it out :O)

  35. This sounds amazing! I usually throw whatever veggie protein I’ve batch cooked into a bowl (so green lentils, beans, quinoa) and then add some greens like broccoli or spinach, sometimes sweet potato, and then at least one other raw vegetable. And always garlic, hah.

  36. Not entering the giveaway – I already have a copy and am a huge fan myself. Just wanted to say your bowl is beautiful! And yes to the coconut dressing! Happy weekend!

  37. I absolutely love eating from bowls – especially some Indian food over yogurt rice in the summer on the deck. Can’t think of a better meal. Would also enjoy some delicious dahl to top everything off.

  38. Ok, first things first, that looks awesome, the dressing sounds SPECTACULAR, and the book looks absolutely wonderful.

    As for me? I’m a sucker for falafel. I would gobble up a bowl filled with falafel, cucumber, and tzatziki. In a heartbeat.

  39. Oh my goodness, that is a gorgeous looking bowl! I love the asparagus and coconut dressing in it. Would never have thought to include that!

    If this recipe is anything to go by, Allison’s cookbook must be amazing. I’d definitely like to eat something with lots of zucchini…I can’t get enough of that stuff!

  40. My favorite bowl is farro, power greens, roasted sweet potatoes, barbecue tempeh (or baked tofu, or just plain beans) and lemon-tahini sauce on top. Garnish with chopped scallions.

  41. Yum! This green bowl look incredible. I love a good plant-based bowl myself! My favourite is my Vegan Southwest Quinoa Bowl — quinoa, roasted sweet potatoes, raw corn, black beans and cherry tomatoes with a creamy avocado-lime dressing garnished with green onions and cilantro. I have that recipe up on the blog and it’s a crowd-pleaser at dinner parties!

  42. I love bowl food, because I love one-pot meals. My favorite bowl meal is sweet potato hash. I basically throw in as much fresh produce as I can plus an egg or two. I usually have: oil (coconut or olive), onion, garlic, (red) bell pepper, (grape) tomatoes, diced sweet potatoes, fresh green (spinach or a mixture of power greens), salt, pepper, and sage. It’s a bowl full of deliciousness.

  43. This salad looks great! I never use green beans/butter beans in salads but that’s a wonderful idea.

    Thanks so much for linking up with us for #HealthyVeganFridays! I’m Pinning and sharing!

  44. I haven’t done a planned out bowl but rather batch cook food and then throw it all on top of a nice mixed green salad

  45. My go to bowl is spiralized zucchini noodles covered in red lentil dal containing squash and bok choy (or whatever veg is in season), seasoned with fennel seeds, cumin, and cinnamon. I top it with sprouts, cilantro, and avocado slices…yum!!

  46. Seitan, rice, and mixed veggies for me!

  47. This book sounds brilliant and so visually appealing. Thanks for linking to eating al fresco x

  48. i love the sound of this book and the salad looks really good! So healthy but still enough to fill you up and stop you feeling hungry soon afterwards.

  49. That’s my kind of salad bowl. It looks so good and I love the ingredients. Thanks for submitting it to NCR, the roundup is live🙂

  50. […] Three Bean Salad With Asparagus & Coconut Dressing from The Taste Space: […]

  51. […] Salad which could easily be served on a plate, but I am still drawn to try to recipe! I found Allison’s Whole Bowls to be a bit more confined to a bowl architecture (protein, carb, vegetable, dressing) than this […]

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