Supreme Salad

Roy's Supreme Vegetable Salad Vegan KVersion

Serves 6

Rice cooker with 3 cups of water

1/3 cup dry chickpeas (garbanzo beans) (presoak overnight)

2/3 cup dry lentils (presoak)

1/3 cup brown rice

1/3 cup wild rice

1/3 cup oat bran

Steam

3 spears broccoli or 5 cups florets cut up (10 minutes)

1 large sweet potato ½ inch cubes (15 minutes)

Chop up raw

6 cups (1 large head) romaine lettuce rinsed in vinegar (1/4 cu) and sink full of water solution then spin to dry then hand shred

1 large red peppers diced

2 medium zucchini or other summer squash sliced

1 medium tomato sliced

1/4 small head red cabbage shredded

1 medium sweet onion sliced

1 carrot shredded

1/3 cup sunflower seeds

Sauce/Dressing

16 ounces commercially prepared salsa, mild or spicy—Tostitos my favorite

4 tbsp balsamic vinegar—Heirloom Balsamic Vinegar my favorite

2 tbsp olive oil (optional)

1/2 cup parsley or use Baba Foods’ Tabouli

1/2 cup Soybean Yogurt (Ken's version--Soybeans and Probiotics)

3 ounces tomato paste

INSTRUCTIONS (takes about 1 hour to prepare):

Soak garbanzo beans, lentils and wild rice for several hours or overnight. Discard soak water. Combine garbanzos, lentils, wild rice and brown rice and 3 cups of water in rice cooker. While there is still some liquid –about 10 minutes before done timer--add the oat bran to the other ingredients in rice cooker.

Hard boil one egg.

Meanwhile, in a steamer, steam broccoli for 8-10 minutes. You can also throw in the sweet potato or even better bake at 250 degrees F for 2 hours for additional sweetness. Then quarter potato for each serving.

Soak romaine lettuce in a vinegar (1/2 cup) and water solution (a sink full) then rinse and set aside to dry. The vinegar seems to preserve the crispness of the lettuce for 4+ days in refrigerator. Spin dry the romaine.

Combine all chopped up vegetables in a large salad bowl. Slice tomato, red pepper, squash, and onion into bite size pieces. Shred the cabbage and carrot.

Blend together salsa, finely sliced parsley, tomato paste, balsamic vinegar, Soybean Yogurt and olive oil. Add warm bean-rice-bran from rice cooker, mix and stir thoroughly.

Excellent served with a whole grain bread or pumpernickel roll.

Hint: This keeps in a refrigerator for 5-days if you keep the “dressing” separate from the rest. Then warm up the dressing in a microwave just before serving.

Near perfect balance of all nutrients for one meal.

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