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Chickpea Burger and Hearts of Palm Salad

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Chickpea Burger and Hearts of Palm Salad

In his new cookbook “The Sexy Vegan Cookbook,” author and vegan chef Brian Patton sheds light on the misconception that vegan food can’t be diverse, creative and delicious. If you’ve ever considered going vegan but aren’t sure where to start, Brian’s cookbook can help. With 100 recipes, cooking tips and QR codes that you can scan with your smart phone to watch cooking videos, you’re bound to find something that appeals to your taste buds—and isn’t too difficult to make! Check out the recipes below for a quick taste of Brian’s cooking. And for more dishes from “The Sexy Vegan Cookbook,” check out these recipes for a Portobello Mushroom Sandwich, Sun-Dried Tomato and White Bean Spread, and Curry Fried Tofu Salad.

Seared Hearts of Palm Salad
Makes 2 entrees or 4 appetizers

This salad totally sucks — if you hate things that are awesome.

2 teaspoons extra-virgin olive oil
4 whole hearts of palm, patted dry and cut into 1-inch-long segments
Salt and pepper
4 cup chopped kalamata olives
1 packed cup arugula
1 packed cup torn butter lettuce
1 medium avocado, diced

Dressing
2 tablespoons chopped oil-packed sun-dried tomatoes
4 tablespoons sun-dried tomato oil or extra-virgin olive oil
1 tablespoon white balsamic vinegar
2 teaspoons chopped fresh basil
Salt and pepper to taste

In a medium skillet, heat 1 teaspoon of the oil over medium-high heat. In a bowl, toss the hearts of palm with the remaining 1 teaspoon of oil and salt and pepper. Place them cut side down in the pan. If there’s no sizzle, wait until the oil is hot; otherwise, they will not sear. When golden on one side, flip and repeat. In a food processor or blender, puree the dressing ingredients. In a large bowl, toss the olives, arugula, lettuce, and avocado with the dressing. Arrange on a serving plate. Then cut the hearts of palm in half crosswise, so you can display the seared sides, and artfully place them around the outside of the plate.

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Susan Melgren

Susan Melgren is the web editor of Natural Home & Garden magazine. She enjoys writing about natural health, nontoxic homes and tips for green living.

43 comments

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8:26PM PDT on Apr 11, 2014

Thank you!

5:05PM PDT on Apr 5, 2014

Thank you!

5:52PM PST on Mar 7, 2014

I'll skip the olives as I don't like them (which is weird because I love olive oil) but the rest sounds good :)

5:32PM PST on Mar 7, 2014

Definitely trying this, thanks :)

11:22AM PDT on Aug 26, 2013

YUM

4:55AM PST on Jan 27, 2013

Several of the ingredients are not available in Poland anyway. :-(

1:38AM PST on Jan 17, 2013

Cheers :)

1:36AM PST on Jan 17, 2013

YUM - have shared on FB pages! Vegans go!

10:36PM PDT on May 23, 2012

oh, oops, those are the hearts of palm! missed that on the initial reading...

10:35PM PDT on May 23, 2012

yum! what are the little scallop looking things on the side of the plate in the salad pic?

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