Roasted Vegetable Salad with Tahini Dressing Recipe

Before I tell you all about this recipe, let me introduce myself! My name is Holly and I run a Vegan Food Blog called Stunningly Plant-Based. I was born and raised here in Ottawa, and I have been vegan for the last 10 years. My goal is to showcase the simplicity of living a plant-based lifestyle that is easy and attainable for anyone! I have always been passionate about health, so a year ago I decided to work toward becoming a Registered Nutritionist. I want to provide even more valuable information to my readers about the health benefits of plant-based eating. Join me to explore all the delicious and nutritious ingredients this beautiful earth has to offer!

This Vegan Roasted Vegetable Salad with Tahini Dressing is packed with flavour and nutrition! Perfect for a potluck, or a summer side dish.

Summer is officially here! Bring on the warm days, picnics, and time spent with family and friends. Today I am showing you how to make a salad perfect for this time of year. This Vegan Roasted Vegetable Salad with Tahini Dressing is full of colourful veggies, satisfying crunch, and a deliciously creamy dressing. 

What’s great about this recipe is that it is completely customizable. If you don’t have the ingredients listed below, try some of these alternatives:

  • Want to use up the leftover veggies in your fridge? Roast them up and toss them with your go-to crunchy greens. 
  • Millet gives this salad a little extra bulk and texture. If you don’t have millet, good alternatives can be quinoa or couscous. 
  • Sprinkled on top are crunchy roasted chickpeas, these can be subbed out and replaced with various seeds such as roasted sunflower seeds. 
  • The tahini dressing can be made sweeter by adding more agave or maple syrup.

I can’t forget to mention that this delicious bowl is a nutrition powerhouse. It contains loads of fibre, various vitamins and minerals, protein, some iron, and antioxidants. 

How to Make this Vegan Roasted Vegetable Salad with Tahini Dressing:

Roasted Chickpeas Ingredients:

  • 1 can of Chickpeas
  • 1 tsp Olive Oil
  • ½ tsp Paprika
  • ½ tsp Garlic Powder
  • Salt and Pepper to taste

Salad Ingredients:

  • 1 bunch of Kale
  • 1 large Sweet Potato
  • 1-2 Beets
  • 1 Green or Yellow Zucchini
  • 1 cup of Millet

Tahini Dressing Ingredients:

  • ¼ cup Tahini
  • 1-2 tbsp Agave or Maple Syrup
  • Juice of half a Lemon
  • 3 tbsp of Water

Directions:

  • Preheat oven to 425 Degrees Fahrenheit. 
  • Drain and rinse the chickpeas, and toss in a bowl with oil, garlic, paprika, salt, and pepper until they are well coated. Distribute onto a baking sheet lined with parchment paper and set aside. 
  • Prepare the vegetables by slicing them into thin discs and then again into halves. The beets should be the thinnest as they take the longest to cook. Aim for ½ cm or less. 
  • Distribute the vegetables onto a separate baking sheet lined with parchment paper.
  • Place both the vegetables and the chickpeas in the oven side by side on the middle rack. Remove the chickpeas after 15 minutes and the vegetables after 20-25 minutes or until tender. 
  • As the vegetables and chickpeas are cooking prepare the millet according to package instructions. Set aside and let cool.
  • Remove the vegetables from the oven and let cool. Adding the vegetables to the salad when they are too hot will soften the kale. 
  • Prepare the dressing by whisking together the tahini, agave, lemon juice, and water.
  • Finally, assemble all the ingredients in a large salad bowl, leaving the roasted chickpeas until last to retain their crunch.

Tip: Massaging the kale for 3 minutes with some olive oil, a squeeze of lemon juice, and a pinch of salt will enhance the flavour and reduce bitterness. 

I hope you enjoyed this recipe, and I can’t wait for the opportunity to share even more plant-based dishes with you!

Instagram: instagram.com/stunningly_plant_based

Making Trash Panda @ The Merry Dairy

This week I got to live out a life-long dream I never knew I had until it happened: I got to help a local ice cream shop create a vegan ice cream flavour. But not just any flavour. The ultimate flavour. A flavour named after one of my favourite animals. TRASH PANDA.

What, you might be asking yourself, is Trash Panda? It’s a delicious concoction created by The Merry Dairy featuring a chocolate coconut base with drool-worthy chocolate covered pretzels, Oreo bits, and in-house fudge & raspberry drizzle. It’s a kitchen sink kind of flavour that is like a raccoon’s buffet. And I got to try it. It is INCREDIBLE.

I met up with Amelia, head ice cream maker, who has worked at The Merry Dairy for five years. She walked me through the process of creating their delicious flavours and I got to learn all about what led them to their newest vegan flavour.

The Merry Dairy is a local ice cream shop that started their plant-based journey by creating a vegan coffee coconut flavour. They got their name because of the happy, merry-like and joyful experience that comes along with enjoying a good ol’ scoop. Since then, they’ve created over 30 ingenious flavours like Sugar Plumped Fig and Earl Grey or the wildly popular Radler Sorbet. We joked that one day, they might even become the Merry Non-Dairy, because their vegan flavours fly off the shelves. So much so, they had to create a dedicated scooping freezer in the front of their store. (Way to go vegans!)

Back to Trash Panda, though. I’m a sucker for their vegan coffee flavour, but after today I might be a convert. Seriously, it took everything in me to not to ask for a funnel so I could just down the whole batch. As Amelia says, their vegan flavours are created with the coconut base top-of mind. They choose ingredients that will enhance and work with their plant-based option – a dance of flavours. It’s truly an art to watch them work their magic. Everything is made in house, with the exception of the oreo crumble mixed in. They create their own vegan base,  fudge and raspberry drizzle. All the way down to drizzling chocolate on the pretzels and chopping them up. Are you drooling yet?

Well, I’m happy to announce that Vegan Trash Panda is now available in store at The Merry Dairy. Head on over to 102 Fairmont (or order online for delivery!) and try it for yourself!

GIVEAWAY: Want to try the Trash Panda Flavour? Share our Instagram or Facebook post and tag us at @vegottawa. Every post that tags us will be entered to win a tub of their incredible new flavour!

Moving Towards a Vegan Option in Canada

By Carolyn Harris

Hello everyone!

I wanted to give you all a quick update. You may remember two of my previous blog posts, letting you know about a petition calling on the Canadian government “to require public canteens under federal jurisdiction to provide a vegan option, and to raise this issue and work with provincial and territorial counterparts to require the same at all levels of government.” In practice, this means that a vegan option would be required to be served in all public schools, hospitals, prisons, and other public institutions. This is an important step that our country can take towards animal rights and vegan rights. A similar law is already in place in Portugal.

I didn’t start the petition, but I signed it and mentioned it on my blogs because this issue matters a lot to me.

In total, the petition received 3106 signatures from the public, and it was presented to the House of Commons on February 7, 2018. The government’s response was disappointing—basically, they implied that they don’t plan on taking action on this issue.

Fortunately, however, the dedicated vegan advocates who are working on this issue are not giving up! A new organization, Vegan Option Canada, has been founded to advocate for this new law. Vegan Option Canada is currently running two versions of their petition: an official paper petition and an unofficial, supplementary online petition. You can sign both, as the signatures for each petition are counted separately. You can access the online petition directly by clicking here. Check out Vegan Option Canada’s website to learn more about this issue and to find a paper petition near you. Alternatively, you can order sheets of the paper petition so that you can collect signatures yourself!

I feel quite confident that this initiative can succeed. Let’s work together and make it happen!

Update on Petition Calling on Canadian Government to Provide A Vegan Option at Public Canteens

By Carolyn Harris

Recently I received an e-mail from the House of Commons Electronic Petitions website notifying me that on February 7th, 2018, petition e-1205 was presented in the House of Commons. The e-mail goes on to say, “You will be notified once a government response has been tabled.”

This is a petition that I mentioned on this blog previously—it was calling on the federal government “to require public canteens under federal jurisdiction to provide a vegan option, and to raise this issue and work with provincial and territorial counterparts to require the same at all levels of government.” You can see the full text of the petition here, although it is no longer open to signatures.

On the House of Commons website, it is mentioned that this topic was brought up as well, but it doesn’t say if or how anyone responded to it. You can see what I am talking about here.

I am looking forward to seeing how the government responds. I will post on this blog again to let you know how they responded once I receive further information on the subject!

A Guide for Local Restaurants to Offer Vegan Foods

Did you know that the NCVA has its own e-book developed to help restaurant owners offer vegan items on their menus? The e-book, written by the NCVA’s past president Pamela Tourigny, is called “Beyond Veggies: A Guide for Introducing Plant-Based Meals at Your Food Establishment”.

Restaurant owners looking to serve vegan foods at their restaurants can download the guide for FREE from our website (see below). Additionally, individuals hoping to encourage more of their local eateries to serve vegan food can print off the guide and present it to their local restaurant owners. Basically, anyone who wants the guide can have it, free of charge!

Beyond Veggies Cover

It would be great to know who is downloading the guide and why, so we ask that interested people answer a few quick questions using the form below before getting access to the download links. Thanks!

Note: If you are interested in volunteering with the NCVA to help us reach out to restaurants and discuss the guide with restaurant owners, feel free to contact us for more information!