Ok, so just before I begin this post, I have two things to share with you, my lovely readers
- I reached 1000 subscribers… yesterday!😀
I know, I know, when compared to some of you big bloggers out there, this does not even compare but I am so excited to reach my first 4 digit number! Of course, it is all thanks to you all and the fact that you take your time out to read my recipes and my ridiculous thoughts which appear in every post, and I could not be more appreciative.
You can’t see me right now, obviously, but I am holding up my waterbottle to you all! Thank you thank you thank you😀
- In my last post, I got the impression that I accidentally gave you the impression that my onslaught of brilliant guest posts would be starting now. Not to disappoint but I am still here – for another 2 or 3 weeks, before my exams do start – I just wanted to let you know my posting would be erratic because I am studying my butt of as well right now😀
Cool, now shall we start with the post? I reckon I have a helluva lot of explaining to do considering you saw the word salad and vegan in my title, two things not usually associated with my blog… Allow me to explain😛
So a couple of weeks ago, Aimee Hughes contacted me. A blogger from The Sexy Vegan Kitchen, she had released a new cookbook and asked me to review it! So I have decided to make 3 or 4 (depending on my time) recipes from her cookbook before giving it an overall review!
The name of Aimee’s fantastic cookbook is The Sexy Vegan Kitchen: Culinary Adventures In Love & Sex, and just like the title tells us, she does mix together the euphoric nature of sex with the deliciousness of her recipes to create a completely foodgasmic experiences, just begging you to read it and make its recipes!
In a couple of recipes time, I shall tell you a little about what this book offers, the way it allows you to heal your skills in your love life and health life😀 – But shhhh, … Spoilers… (If you understand this reference to Doctor Who, you and I are already best friends by the way, not optional :D)
Enjoy the foodgasmic journey Aimee takes us on!
Today: Wistful Walnut Pear Salad
According to Aimee, the (and I quote) ‘sexy players’ involved here are
- Date, the Dandy – Succulent amino acid filled beauties!
- Leafy Greens, the Stars –
Purifiers of blood to make it flow to the right places😉
I am just showing you the tip of the iceberg concerning these sexy ingredients though, Aimee’s cookbook goes into a lot more detail! And with toasted crunchy walnuts…
and soft, juicy pears…
You have to wonder why you did not think of this salad before
Honestly I had my doubts when I looked at this recipe. The mixture of flavours was a little… out there to a traditionalist, barely-eats-salad-unless-it-is-in-a-burger kind of girl like me. I mean seriously, dates with greens? Walnuts and pears? The closest I have gotten to a ‘fruity’ salad is a rocket and parmesan salad (and that is because I like the parmesan more than anything!)
But what doesn’t kill us (no, I never thought it would, but I was a little apprehensive for my taste buds) makes us stronger right? So this was the recipe I decided on
When I read through the dressing, my mind was going crazy? Mustard, balsamic vinegar, what kind of combo is that? Oh I would learn but before, I was confused. I was so confused. Is this some vegan thing? Is this a salad lovers thing? Have I bitten off more than I can chew (quite literally)
I was far from feeling wistful when I began to make the salad.
I photographed the salad.
I tasted the salad.
And Bam. I learnt why Aimee had put balsamic vinegar with mustard. I learnt what happens when you eat soft pears with chewy dates with crunchy walnuts with smooth greens. I learnt what a gourmet salad tastes like and felt the regret of not eating it at restaurants, avoiding it so many times.
Because this salad was gooooood. It tasted good. It looked good. It was gooooooood. Forgive me that I already mentioned that last bit😉
I then got my mum to taste it, and though she is a full salad woman, she is also prone to traditional salads, putting beans or feta in as the maximum to ‘change’. She thought it was pretty delicious too – and she is a hard lady to convert😛
There was something so mouthwatering about the tang of the balsamic vinegar, the slight heat from the mustard mingling with the sweetness of the pears. And then when you got a date, it was always a surprise in the mouth, considering the pieces were hidden by the leafy greens.
Those toasted walnuts were perfect in the mix, adding textural awesomeness known as the crunch to a soft salad, and complimented the flavours very well
- I have to say, that I found putting all the dressing made it a bit too strong for me, the tang was quite sharp and took away a little from the salad but that is personal preference – mum added in more greens and it was better for us
- Another note on personal preference – this recipe has the pears in bite-size pieces, whose aesthetic appearance I rather liked, but my mum thought slivers would look more classy (commonly seen in parmesan rocket pear salad) – again, totally up to you
- I did not have dijon mustard specifically but this one sufficed quite well
Recipe #1 Rating: 4/5
This salad was unique, delicious and while I am not sure what ‘wistful’ feels like, my tastebuds were intrigued
A great start to your recipes Aimee! Can’t wait to see which one I try next!
Already loving Aimee’s recipes and foodgasmic style? Buy her book for only $7.19 from Amazon today! Specialising in vegan recipes and using a ton of fresh ingredients, her food will definitely get you going!