Vegan Mofo #15 Korean Kimchi Scallion Lettuce Salad

So Fresh, Clean, and Exciting!!!

Let’s here it for salad. Yes, a good ‘ole typical green salad with a twist.

I love salad. It’s one of those meals where you can pull together any kind of vegetable and create a meal whether it be for lunch or dinner.

I also love Korean food. As a vegan, a lot traditional Korean meals aren’t vegan, although some of their vegetable sides (banchan) are vegan. Plus when you go to a really good Korean restaurant that search banchan before your main dish comes, you can try a little of everything and they will refill the banchan. It’s that cool?!

I created this recipes when I decided that I wanted a salad for a quick meal. When I opened the refrigerator door, my kimchi stared back at me and the creation of this dish was born. Have fun. Be creative.

Vegan Mofo #15 Korean Kimchi Scallion Lettuce Salad


  • 1 bunch of romaine lettuce
  • 3 tomatoes, julienne
  • 3 cucumbers, julienne
  • 3 green onions, shredded or sliced thinly
  • 1 green onion, sliced thinly
  • 1 cup kimchi, chopped
  • 1/4 cup kimchi juice
  • 1 teaspoon sesame oil


  1. Wash, dry and chop romaine lettuce. Place into bowl.
  2. Wash, dry and julienne tomatoes. Place into bowl.
  3. Wash dry and julienne cucumbers. Place into bowl.
  4. Wash, dry and shred 3 green onions. Place into bowl.
  5. Drizzle kimchi juice over salad.
  6. Toss.
  7. Measure about 1 cup kimchi and chop into bite size pieces. Place over salad.
  8. Thinly slice one green onion. Sprinkle over top.
  9. Drizzle with sesame oil.
  10. Serve.

My Love Affair with a Dandy Avocado Salad

I love avocados. I crave avocados. I MUST have avocados often. Yet, the opportunity doesn’t present itself  for me to have avocados every day. So when the opportunity does come around for me to go to Dandelion Communitea Cafe to enjoy a salad maybe even some soup with a mug of hot tea. I jump at the chance.

Each time, I take a glance at the daily specials just to see if my favorite is there. When I don’t see it I grab a menu and slowly open it knowing that it really doesn’t change except for more special items that have graduated to the menu. Like a sweet potato burrito I have yet to try.

I continue to turn the page and there it was, my beloved Avocado Fetish! I LOVE this salad. the lettuce is so fresh and crisp as if they walked outside to their lovely garden and picked each leaf to prepare your salad. The tomatoes actually taste like a tomato. The avocados are so creamy and rich with flavor especially when paired with the whirred peas. The whirred peas are just one of a selection of sides that come with the salad. I love the combination of the avocados and pea guacamole and a touch of balsamic vinaigrette is amazing. Now I am very light on the balsamic because really the avocados and whirred peas I order as my side work well together.

So whenever you get a chance to or want to give your body a wonderful treat in the way of a salad, go in, cross your fingers and hope that the salad is available to order. If it isn’t, there are plenty of other salads, great chili, nachos, soups, excellent teas, and desserts.

Happy Eating!


Vegan Mofo #17 Kale Salad

When I went to bed, I was not feeling all that great. I figured that I would feel better once I got some sleep. That was not the case. So I had a cup of something hot to drink and a piece of toast. That did not help. So I went back to bed.

Once I woke up, I decided to have something green. So I decided to make a kale salad to have something healthy and nutritious, with the hope that it would be good enough of a light meal.


It is really a very tasty salad, yet my stomach just wasn’t having anything in it. So I ended up just letting my daughter have all that nutritional goodness from a powerhouse of kale, sodium from celery, sweetness from the dried fruit, and protein from the nuts.


Vegan Mofo #17 Kale Salad

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Serves 2


  • 1 bunch of kale (any variety)
  • 1/2 cup apple cider vinegar
  • 3/4 cup pecans or walnuts, chopped
  • 1/2 cup raisins, dried cranberries, dried cherries (or a combination of dried fruit)
  • 1/2 cup celery and the tops, chopped
  • 2 tablespoons green onions
  • 1 pear, divided and chopped
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons water


  1. Wash kale.
  2. Tear leaves away from stems.
  3. Save stems to chop and use in the salad.
  4. Place washed kale in a bowl.
  5. Add the apple cider vinegar.
  6. Add chopped stems.
  7. Squeeze the kale to make sure each piece gets vinegar.
  8. Set aside to wilt kale.
  9. Dressing
  10. Add 1/2 cup of chopped nuts.
  11. Ad 1/4 cup of dried fruit.
  12. Add 1/4 cup of celery.
  13. Add half the pear.
  14. Add the rice wine vinegar and the Dijon mustard.
  15. Place lid on and blend until smooth.
  16. If too thick, add the 2 Tbsp water.
  17. Pour out of blender and set aside.
  18. Squeeze kale.
  19. Pour out the excess vinegar and rinse if you like.
  20. Add the remaining ingredients along with the dressing.
  21. Stir.
  22. Chill,
  23. Serve.