Friday, April 27, 2012

Sweet Potato and Broccoli Salad with Pomegranate-Peanut Dressing

The more I cook, the more confident and relaxed I get about cooking. I used to follow recipes to the letter, hesitant to ever deviate from the instructions or ingredients. I just lacked the confidence or knowledge to improvise or make intelligent substitutions. Now that I have several years of cooking under my belt, I am much more comfortable making changes on the fly and substituting ingredients when necessary.

Such was the case when I made the Sweet Potato and Broccoli Salad with Pomegranate-Peanut Dressing from 1000 Vegan Recipes. The original recipe calls for cooked sweet potatoes, celery, green onions, ginger, lemon juice, fresh broccoli, peanut butter, roasted peanuts, and fresh pomegranate seeds. I wanted to make a few healthier switches, swapping almond butter and sliced almonds for the peanut butter and roasted peanuts, and maple syrup for the sugar. I also did not have fresh pomegranate seeds or fresh broccoli, so I used dried cranberries and frozen broccoli. I also cut the amount of oil in the recipe from 4 tablespoons to 2 tablespoons, and added a bed of fresh baby arugula for some greens. I stayed true to the spirit of the recipe, but I customized it to my own personal tastes and supplies. That, I think, is the way to cook!

This salad with filling, nutritious, and most importantly, tasty! It was even better the next day after the flavors married a bit. Don't be afraid to step out of your comfort zone and try some substitutions, because it will help you become a more confident cook!

1 comment:

Anonymous said...

that salad looks awesome, so glad to see you today if only for few minutes. zelda is home resting at the crazy cat house, love you, auntie and things