I live in Canada, smack centre of the country in the flat prairie lands. I was born and raised here in Winnipeg, Manitoba. There are no other major cities near us and many believe that there is absolutely not a damn thing to do here aside from freeze during the long winter months and collect welting mosquito bites come summertime. And although there is some truth to the above statements, there are far more positive things than negative in this homely city.
Being a foodie, Winnipeg ain’t a bad place to live. One thing we know how to do here, and damn do we do it well-is food. My city is loaded with tons of unique, trendy, modern, local cafes, bakeries, and restaurants. One of my all-time favourite places to eat is at Stella’s Café and Bakery. Stella’s is exclusive to Winnipeg and their growth as a business has been off the charts, and rightfully so .With locations situated all over town, everyone who lives and visits here, makes it a point to hit up a Stella’s more often than not. And with an impressive dietary friendly menu, everyone has a seat at the table. My husband and I have monthly dates here and we obviously have our favourite order choices.
Although we both are not vegan, we do adore plant-based dishes and find that nothing beats their “Vegan Mexican Breakfast.” This just goes to show that plants can make kick ass meals that can win over any crowd. And although this is typically both of our orders 99% of the time, I sometimes stray from my usual and enjoy a lunch option where I always opt for their “house salad”. It’s a simple salad but it always hits the spot. It’s always fresh, crisp, light, refreshing, and ugh the dressing just makes it.
So here I am, being a typical foodie and trying to recreate yet another favourite restaurant order. Truth be told, I put my own spin on this salad weeks ago and I’m still preparing and eating it. It’s just that delicious. Thanks to summertime, I’ve been craving all the raw food. So if you’ve also been on more of a raw food grind lately, try out my version of Stella’s house salad. You won’t be disappointed. And should any locals (or visitors) want to join me for a real deal Stella’s date-I’m always down, hit me up.
My Stella's Salad
- 1 head of green leaf lettuce, chopped
- 2 large handfuls of spinach
- 1 bundle of pea shoots
- 1 cup purple cabbage, sliced
- ½ cup jicama, cut matchstick style
- 2 small or 1 large carrot/s, julienne peeled
- ½ cucumber, cut matchstick style
- ¼ cup red onion, thinly sliced
- Pumpkin or sunflower seeds to garnish
- Fresh lemon juice to keep fresh if preparing in advance
- Toss all ingredients in a large bowl. Squirt on some fresh lemon juice and toss once more. Garnish with your choice of seeds and drizzle on some tahini dressing.
Tahini Salad Dressing
Makes ½ cup
- 2 heaping Tbsp. tahini
- 2 Tbsp. extra virgin olive oil
- 3 Tsp. nutritional yeast
- 1 Tsp. fresh ginger root, minced
- 1 Tsp. tamari
- 1 Tsp. apple cider vinegar
- ½ Tsp. garlic powder
- Water in Tablespoon increments (I used about 4 Tbsp).
- Sea salt and black pepper to taste
- Place all ingredients (starting with 1 Tbsp. for the water) in a glass, air-tight jar and shake thoroughly. To thin out the dressing, add more water one Tablespoon at a time and shake until you have reached your desired consistency.
- Store any leftover dressing in the fridge.
*Note-Any leftover dressing may solidify a bit in the fridge (kind of like how coconut oil does) due to the tahini. Simply add a bit more water and shake thoroughly to bring it back to its original texture to serve.