Jenuinely Vegan’s Spooky Spider Salad
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- Quinola red and white quinoa
- Two medium sweet potatoes chopped (or simply swap this out for squash for convenience)
- One medium head of broccoli (chopped into bite-sized pieces)
- A handful of pomegranate seeds
- A handful of greens (I used chopped rocket or spinach)
For the hummus
- 1 can of chickpeas (rinsed and drained)
- 3 teaspoons of tahini (add more for desired consistency)
- A squeeze of lemon juice
- 1 garlic clove
- 80g of edamame (defrosted of frozen!)
For the tortilla bats
(Makes six small – snack sized bat tortillas)
- Two regular-sized white tortillas (can swap out for whole-wheat or gluten-free depending on preference)
- Two black olives to create the spider dressing
- A squirt of dairy-free sour cream for the web topping
Method for Spooky Salad:
Pre-heat oven to 190 degrees
Fill a pan with water and bring to the boil.
- Chop up the sweet potatoes into bite-sized chunks. Coat in olive oil, garlic and paprika and toss to cover. Place in an oven tray and bake for 30 minutes (toss halfway through).
- Whilst waiting for the potatoes, salt your boiling water and bring broccoli to the boil.
- Pop your Quinola red and white quinoa into the microwave for 2 minutes to warm up (or simply eat cold).
- Once ready, combine all the above ingredients into a mixing bowl, mix together and coat with garlic and paprika.
- Sprinkle pomegranate seeds.
Method for Edamame Hummus
- Combine drained chickpeas, tahini, lemon, crushed garlic and edamame into a food processor or blender.
- Blend until right consistency. If you find the hummus is slightly dry, simply add more tahini, or lemon whilst tasting.
- Serve and enjoy!
Method for the optional olive spider
- Cut one olive in half lengthways to create body shape.
- Repeat the above then slice vertically to chop four ‘leg-shaped’ olive slices.
- Place atop of your hummus for desired spooky look.
Method for tortilla bats
- Use a bat-shaped cookie cutter to create bat-shaped tortilla. Or simply trace a bat outline across the tortillas and cut with scissors.
- Simply place the tortillas in a pan on a high heat and flip across either side for the tortillas to crisp up into snacks. Add oil to create puffed, pastry-like tortillas.
- Dunk into the spooky edamame hummus and enjoy!
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Jennifer Leigh is a blogger who is passionate about all things vegan food! Her profile titled, ‘Jenuinely Vegan‘ showcases her favourite vegan recipes. Jennifer aims to encourage others to see veganism as an easy lifestyle choice and prove that being vegan, eating healthy and making delicious baked goods isn’t as difficult (or expensive) as it may seem.