My personal vegan garbanzo flour falafel? It’s really straight forward. Living in Berlin, an Arab center in Germany, there is falafel on literally every street corner. I would even dare to say it’s Berlin’s number one street food. For a few months into my vegan…
There is literally thousands of vegan panzanella recipes on the internet. Most of them are even characterised as “easy”. However, with salads for dinner, I love to be a bit more on the elaborate side of things. Don’t get me wrong, I love salads that…
According to Wikipedia Waldorf salad is named for the Waldorf-Astoria hotel in New York City. There it was first created for a charity ball given in honor of the St. Mary’s Hospital for Children on March 14, 1896. The Waldorf-Astoria’s maître d’hôtel, Oscar Tschirky, developed or inspired many of the hotel’s signature dishes. Nowadays, he is widely credited with creating the salad recipe. In 1896, the salad appeared in The Cook Book by “Oscar of the Waldorf”.
Today, the term Waldorf Salad is used for a lot of salads as long as they just contain apple and nuts. And no matter how much I hope for it, chances that someone will name a salad after me are relatively little. Therefore, I created my very own Waldorf Salad with nuts, apples, baby spinach and a tangy vinaigrette.
One thing is for sure. If I ever end up with enough money to spend it at a Waldorf Astoria I will order a Waldorf Salad, yell the waiter because it doesn’t taste like my own recipe, box the salad and give it to a homeless person.
Hubby was very skeptical of this recipe first time around saying fruit and hearty leafy greens could never go well together. He changed his mind right after the first spoonful of this delightful Vegan Spinach Waldorf Salad.
This Vegan Spinach Waldorf Salad recipe requires very little equipment:
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
This Vegan Waldorf Salad with spinach, millet, apples, chick peas and currants will brighten up any winter’s day. Hearty and delicious, it is packable, vegan and can be made ahead! Perfect for meal prepping, as a holiday dish or to bring to a barbecue with friends.
Prepare millet according to package instructions. I use a rice cooker for convenience.
Make the vinaigrette: whisk all ingredients together, except the oil, in a small bowl, then slowly drizzle in the olive oil while whisking.
Add baby spinach to a large bowl. Then add the cooled millet, parsley, apple, scallions, chickpeas, currants and lemon zest to the bowl with the baby spinach and toss gently with the vinaigrette.
Taste and adjust salt and vinegar, adding more to taste. Serve with halved walnuts.
Berlin is an odd place. Located in the north of Germany, it seems that all the madness and craziness of the world unites among Soviet style building on one side of the city and another part of the city that’s only marginally better off. Potentially,…
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