Tamarind Peanut Sauce

February 15, 2024February 16, 2024Leave a comment

Tamarind Peanut Sauce
vegan ~ dairy-free ~ gluten-free ~ soy-free

Makes: about 1 Cup
Total Time: 15 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

This tamarind peanut sauce is excellent. Tamarind has a tangy yet tart or sour taste with a touch of sweetness. The added sugar/ginger and peanut butter in this recipe balances the sauce perfectly.
I created this sauce recipe yesterday. Our dinner included brown rice with a mix of grains (green lentils, buckwheat, millet, quinoa, flax and chia seeds). On top of the rice were sautéed shiitake mushrooms, a piece of fried tofu – drizzled with the tamarind peanut sauce and topped with crispy shallots. Served with a side of sautéed spinach. The overall dish was extremely flavorful. Enjoy!

**Check out @veganrescue on Instagram for a video of this sauce recipe.**
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Ingredients:
1 1/2 Cups Water
1 Tbsp Tamarind Paste
2 Tbsp Raw Cane Sugar
1 Tbsp Raw Ginger, minced/grated (about 1/2 to 1-inch)
1 Tbsp Garlic, minced
1/4 Tsp Cayenne Pepper
1 Tbsp Peanut Butter

Directions:
-In a saucepan over high heat, add water and heat to a boil.
-Add remaining ingredients (tamarind, sugar, ginger, garlic, cayenne, and peanut butter).
-Reduce heat to low and continue to simmer over a slow boil for another five minutes or so. To allow the sauce to reduce.
-Remove from heat and set aside for use.
-Enjoy!

Tamarind Peanut Sauce

Makes: about 1 Cup
Total Time: 15 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Ingredients:
1 1/2 Cups Water
1 Tbsp Tamarind Paste
2 Tbsp Raw Cane Sugar
1 Tbsp Raw Ginger, minced/grated (about 1/2 to 1-inch)
1 Tbsp Garlic, minced
1/4 Tsp Cayenne Pepper
1 Tbsp Peanut Butter

For more sauces try these:
Chimichurri Verde Sauce
Cilantro Sauce
Avocado Crema
Thai Peanut Sauce
Smoked Paprika Sauce

Balsamic Vinaigrette

January 14, 2024Leave a comment

Balsamic Vinaigrette
vegan ~ gluten-free ~ soy-free ~ dairy-free

Makes: about 16oz
Total Time: 5 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

What’s new at Vegan Rescue?… Balsamic Vinaigrette and a Power Salad!

I love making my own salad dressing and vinaigrettes are the easiest. I’ll typically add Dijon mustard to my vinaigrettes but ran out this time. This recipe does not include it, but I do recommend it. Another plus to making homemade salad dressing is that you can swap and mix ingredients. This recipe uses agave, which can easily be swapped for honey.

This dressing is the perfect match for this chopped/shredded Power Salad that I made. But it also goes perfectly in wraps or even on top of some veggies. The salad was made with shredded Baby Spinach, Brussels Sprouts, Cabbage, Kale, Parsley and topped with Chickpeas, Sundried Tomatoes, and Sunflower Seeds. I always like shredding baby spinach, similar to how you julienne basil leaves. The baby spinach blends nicely when it is shredded rather than leaving the leaves whole. Also, I massaged the kale in this recipe with salt and balsamic vinegar. This Balsamic Vinaigrette is so simple and easy, a definite “go to” where you can swap ingredients. Enjoy!

**Check out Vegan Rescue on Instagram for a video of this awesome salad and dressing!

Ingredients:
1/2 Cup Balsamic Vinegar
1 Cup Extra Virgin Olive Oil (good quality)
3 Tbsp Agave Nectar
2 Tbsp Minced Garlic
Salt/Pepper to taste (I used about 1/2 Tsp-1 Tsp)

Directions:
-In a 16oz bottle or mason jar – combine all ingredients.
-Shake well to combine and store in refrigerator.
-Enjoy!

Power Salad
Baby Spinach
Brussels Sprouts
Red (Purple) Cabbage
Kale
Parsley
Chickpeas
Sundried Tomatoes
Sunflower Seeds

Balsamic Vinaigrette

Makes: about 16oz
Total Time: 5 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Ingredients:
1/2 Cup Balsamic Vinegar
1 Cup Extra Virgin Olive Oil (good quality)
3 Tbsp Agave Nectar
2 Tbsp Minced Garlic
Salt/Pepper to taste (I used about 1/2 Tsp-1 Tsp)

Directions:
-In a 16oz bottle or mason jar – combine all ingredients.
-Shake well to combine and store in refrigerator.
-Enjoy!

Creamy Peanut Dressing

October 5, 2023October 5, 2023Leave a comment

Creamy Peanut Dressing w/ Gardein Chicken Wrap
vegan ~ gluten-free ~ dairy-free

Makes: about 2 Cups of Dressing or 4 Wraps/Burritos
Total Time: 5 minutes (dressing only) / 30 minutes (wrap)
Difficulty: Easy
Author: Vegan Rescue/Jessica Williams

Quick and Flavorful.

This dressing is packed with flavor. Sometimes we all need a quick dinner idea, some folks call it a lazy dinner night. Tonight was one of those nights for me. My shortcuts for this recipe were purchasing store-bought coleslaw mix and matchstick carrots. I also used minced garlic (jarred) and Gardein Chicken Tenders. I use this dressing in wraps/burritos or directly on a salad. This also works great as a topping for tofu or tempeh. Bonus…it is so easy to make just using pantry items. Enjoy!

Ingredients:
1/3 Cup Peanut Butter
1/3 Cup Extra Virgin Olive Oil
1/4 Cup Agave Nectar (or Maple Syrup)
2 Tbsp Apple Cider Vinegar
2 Tbsp Soy Sauce
1 Tsp Sesame Oil
1/2 Tsp Crushed Red Pepper Flakes
1 Tbsp Fresh Ginger, grated
1 Tbsp Minced Garlic (or 3 Garlic Cloves, minced)

Directions:
-In a small/medium bowl, combine all ingredients and whisk together.
-Refrigerate and store for two to three days.
-Enjoy!

Served with:
-Wrap/Burrito (tortilla)
-Coleslaw Mix or Shredded Cabbage
-Carrots (Cut into matchsticks or store-bought)
-Broccoli Slaw, optional
-Fried Rice Noodles, optional (I added this in the wrap for an additional crunch), pictured below

Another option is to use this dressing on a salad (pictured below) or as a topping for a tofu/tempeh rice bowl.

Creamy Peanut Dressing

Makes: about 2 Cups Dressing or 4 Wraps/Burritos
Total Time: 5 minutes (dressing only) / 30 minutes (wrap)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Ingredients:
1/3 Cup Peanut Butter
1/3 Cup Extra Virgin Olive Oil
1/4 Cup Agave Nectar (or Maple Syrup)
2 Tbsp Apple Cider Vinegar
2 Tbsp Soy Sauce
1 Tsp Sesame Oil
1/2 Tsp Crushed Red Pepper Flakes
1 Tbsp Fresh Ginger, grated
1 Tbsp Minced Garlic (or 3 Garlic Cloves, minced)

Directions:
-In a small/medium bowl, combine all ingredients and whisk together.
-Enjoy!

Asian Cucumber Salad

September 12, 2023September 12, 2023Leave a comment

Asian Cucumber Salad
vegan ~ gluten-free ~ dairy-free ~ raw

Serves: 4-6
Total Time: 15 minutes
(plus an optional 1-hour to allow cucumbers to drain excess water)
Difficulty: Easy
Author: Vegan Rescue/Jessica Williams

Fresh and Spicy.

I’ve been wanting to create a version of this cucumber recipe for some time now. It’s one of those viral food creations that has been on my “to make” list. The additional peppers (Green Finger Hot peppers) are optional in this recipe, we still had some left from my husband’s co-worker. This is such an easy recipe, and I already had most of the ingredients out from the Kung Pao Tofu. Enjoy!

Ingredients:
6 to 8 Mini or Persian Cucumbers
1-1 1/2 Tsp Salt (if you plan to drain the excess liquid)
2 Tbsp Soy Sauce
1 Tbsp Apple Cider Vinegar
1 Tbsp Agave Nectar
2 Tsp Sesame Oil
3 Fresh Garlic cloves, minced
1 Tsp Crushed Red Pepper Flakes
1/3 Cup Peanuts, chopped
Additional sliced peppers (e.g. Green Finger Hot), optional

Directions:
-Slice cucumbers thinly, I used a mandolin.
If you chose to drain the cucumbers of excess water/liquid. Toss the cucumbers with the salt in a strainer over a bowl and refrigerate for about an hour.
-In a bowl, combine together the soy sauce, vinegar, agave, sesame oil, garlic and pepper. Whisk together to combine and add the peanuts.
-Toss all ingredients together with cucumbers and serve. Refrigerate leftovers, I would eat within a day.
-Enjoy!

Asian Cucumber Salad

Serves: 4 to 6
Cook Time: 15 minutes or up to an hour
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Ingredients:
6 to 8 Mini or Persian Cucumbers
1-1 1/2 Tsp Salt (if you plan to drain the excess liquid)
2 Tbsp Soy Sauce
1 Tbsp Apple Cider Vinegar
1 Tbsp Agave Nectar
2 Tsp Sesame Oil
3 Fresh Garlic cloves, minced
1 Tsp Crushed Red Pepper Flakes
1/3 Cup Peanuts, chopped
Additional sliced peppers (e.g. Green Finger Hot), optional

Mediterranean Lentil & Walnut Salad

September 8, 2023September 10, 2023Leave a comment

Mediterranean Lentil & Walnut Salad
vegan ~ gluten-free ~ raw ~ soy-free ~ dairy-free

Serves: 8-10 (depending on meal i.e. dinner vs side)
Total Time: 10-15 minutes (includes prep)
Difficulty: Easy
Author: Vegan Rescue/Jessica Williams

Craving the freshness of Tzatziki was the inspiration for this salad recipe. I love the Westbrae Natural brand, especially their canned lentils. Lentils are not commonly found as a canned beans option for me. Sometimes, I’m in a pinch where I don’t have time to cook up lentils for a salad and these are perfect. Also, another tip is to toast the walnuts in a pan on the stove. It is an extra optional step, but I love the way toasting nuts releases the oils in the walnuts.

Ingredients:
3 Bunches of Romaine Hearts, chopped
15oz Can Lentils (drained/rinsed) or 1 1/2 Cups Cooked Lentils
1 (5 ½ oz jar) Kalamata Olives, drained/sliced/pitted
4.4oz (125g) Artichoke Hearts, chopped
1 Red Onion, chopped finely
1 Cup (about 80grams) Walnuts, chopped/toasted
3.5oz (about 100grams) Vegan Feta (I used the Violife brand), optional

Directions:
-Chop the romaine lettuce hearts and set aside in a bowl. Lightly salt/pepper the lettuce and toss.
-If using canned lentils, drain and rinse then add to the salad bowl.
-Drain the olives and roughly chop the artichoke hearts.
-Finely dice the red onion and add to the salad mixture.
-Roughly chop or break up the walnuts and lightly toast in a warm pan for a couple of minutes. Toasting the walnuts is optional.
-Toss entire salad together to combine, add the feta cheese and dress to serve.
-Enjoy!

Mediterranean Lentil Salad

Serves: 8 to 10
Cook Time: 10-15 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Ingredients:
3 Bunches of Romaine Hearts, chopped
15oz Can Lentils (drained/rinsed) or 1 1/2 Cups Cooked Lentils
1 (5 ½ oz jar) Kalamata Olives, drained/sliced/pitted
4.4oz (125g) Artichoke Hearts, chopped
1 Red Onion, chopped finely
1 Cup (about 80grams) Walnuts, chopped/toasted
3.5oz (about 100grams) Vegan Feta (I used the Violife brand), optional

Green Tzatziki Dressing

September 7, 2023September 10, 2023Leave a comment

Green Tzatziki Dressing
vegan ~ gluten-free ~ dairy-free

Serves: 2 1/2 Cups
Total Time: 10-15 minutes (includes prep)
Difficulty: Easy
Author: Vegan Rescue/Jessica Williams

This Green Tzatziki dressing gets its beautiful color from the parsley, mint, and dill, which are all blended together in this recipe. This dressing can easily transition back to a traditional Tzatziki dip too. Wonderfully paired with the Mediterranean Lentil Salad. Enjoy!

Ingredients:
1 (16oz Package) Silken Tofu
1/4 Cup Extra Virgin Olive Oil
3 Tbsp Apple Cider Vinegar
1 Tbsp (8-grams) Fresh Dill
1 Tbsp (8-grams) Fresh Mint
1 handful/bunch Fresh Parsley (about 1 cup/29grams)
1 Tsp Garlic Powder or 1 Tbsp Fresh Minced Garlic
1 Tsp Onion Powder
1 Tsp Salt
1/2 Tsp Ground Pepper
1/2 English Cucumber, grated

Directions:
-Grate the cucumber and set aside.
-In a high-speed blend – combine the tofu, olive oil, vinegar, dill, mint, parsley and seasonings.
-Fold in or shake up in a jar the cucumber and the blended dressing. Store in refrigerator for 2-3 days.
-Enjoy!

Green Tzatziki Dressing

Serves: 2 1/2 Cups
Cook Time: 10-15 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Ingredients:
1 (16oz Package) Silken Tofu
1/4 Cup Extra Virgin Olive Oil
3 Tbsp Apple Cider Vinegar
1 Tbsp (8-grams) Fresh Dill
1 Tbsp (8-grams) Fresh Mint
1 handful/bunch Fresh Parsley (about 1 cup/29grams)
1 Tsp Garlic Powder or 1 Tbsp Fresh Minced Garlic
1 Tsp Onion Powder
1 Tsp Salt
1/2 Tsp Ground Pepper
1/2 English Cucumber, grated

Directions:
-Grate the cucumber and set aside.
-In a high-speed blend – combine the tofu, olive oil, vinegar, dill, mint, parsley and seasonings.
-Fold in or shake up in a jar the cucumber and the blended dressing. Store in refrigerator for 2-3 days.
-Enjoy!

Mediterranean Hummus Wraps

July 12, 2023July 12, 2023Leave a comment

Mediterranean Hummus Wraps
(Serving 8-10 wraps ~ Vegan)

These Mediterranean inspired wraps are incredibly easy. I love that I can make the filling ahead. It makes for a quick lunch or simple dinner. I use Nasoya Grilled Tofu in this recipe, but you can easily omit the tofu and add additional chickpeas. The cilantro adds a nice freshness too, and with most of my recipes – you can easily swap out or add ingredients.
The ease of chopping/dicing most of the ingredients, plus using prepared hummus makes this recipe so straight forward.
It’s Delicious, Fresh and Light.
I hope you try this great summer recipe option. Enjoy!

Ingredients:

1 Small Red Onion, diced
1 Large English Cucumber, diced
1 Romaine Lettuce Heart/Bunch, chopped
1 handful Cilantro, minced
4oz Artichoke Hearts, chopped roughly
7oz Grilled Tofu (2 blocks), diced
1/4 Cup Kalamata Olives, chopped
1/4 Cup Braggs Vinaigrette (or dressing/vinaigrette of choice)
1 (15oz can) Chickpeas/Garbanzo beans, drained/rinsed
Hummus for serving
Greek Pita/Flatbread for serving

Directions:
-Chop or dice all ingredients as described. Mix together to combine – adding dressing and salt/pepper to taste.
-Add about 2 tablespoons of hummus to flatbread.
-Top with desired amount of filling.
-Enjoy!

Farro Salad

July 18, 2022Leave a comment

Flavorful Farro salad

Farro is high in fiber and good for digestion. Farro is a type of wheat, so this recipe is not gluten-free. I like farro for its nutty flavor; it is also a good source of protein, zinc, and vitamins.
This is a great summer recipe; I hope you try this fresh and satisfying salad. It is a delightful dish alone or makes for a great side.

Enjoy!

Farro Salad

Time: 40 minutes
Difficulty: Easy
Print

Ingredients:
2 Cups Farro, cooked
1/2-pint Cherry Tomatoes, sliced/quartered
1/2 large English Cucumbers, diced
1 head fresh Broccoli, chopped
1 Red Pepper, diced
1 Yellow Pepper, diced
1 Tbsp fresh Garlic, minced
4 Stalks Lacinato Kale, julienned
2 Red/Spring Onions, diced/sliced
1/3 Cup Apple Cider Vinegar
1/3 Cup Extra Virgin Olive Oil
1 Lemon, juice/zest
2 Tbsp Honey or Agave

Directions:
-Cook Farro according to package instructions. I swapped the water and cooked in vegetable broth.
-In a large bowl, add spring onions, vinegar, oil, lemon, honey, garlic, and kale. Mix together all ingredients to combine. Set aside and prep/cut all other ingredients.
-Chop all other veggies and add the farro.
-Mix all ingredients together.
Enjoy!

Follow on Instagram @veganrescue for video of this recipe.

Watermelon-Berry & Watercress Salad

July 1, 2022July 1, 2022Leave a comment

Watermelon, Berry & Watercress Salad

I promise you; this fruit salad is Berry Berry Good!
We recently returned from a trip to North Carolina, and I definitely felt the need to detox. It is so easy to eat bad and fill up on junk foods when you are traveling.

This salad is so refreshing and packed with flavor. The berries alone are loaded with antioxidants, and still – I kicked it up a notch …with Watercress! Watercress has a peppery flavor to it, which pops so perfectly in this fruit salad. These leafy greens are a powerful antioxidant and packed with many minerals and vitamins (they’re also known to lower blood pressure). It is nutrient rich with Vitamins A, C, K, and is also Calcium rich.

The peppery flavor of the watercress, coupled with the fresh, earthiness of the basil and mint brings this recipe home. The lemon pops too, and any good salad dressing has a balance of fat and acid, so I chose coconut oil as the fat for its flavor.

Enjoy!

Ingredients:
1 Watermelon (small), seeded / cubed (reserve 1-2 cups for dressing)
2 Pints (4 Cups) Blackberries
2 Pints (4 Cups) Blueberries
2 Pints (4 Cups) Raspberries
4oz Fresh Watercress

Dressing:
1 handful fresh Mint (about 1/4 cup)
1 handful fresh Basil (about 1/4 cup)
2 Lemons, juice/zest (about 1/4 cup)
1-2 Cups of Watermelon cubes
2-3 Tbsp Agave or Honey (raw)
2 Tbsp Coconut oil, softened or melted

Directions:
-Reserve about 1-2 Tbsp of the Mint, Basil, Lemon zest for garnish.
-Cube watermelon and rinse berries, then mix to combine. Add watercress before serving.
-Blend dressing ingredients together to combine and set aside.

Note: This recipe stored in a 1.5-gallon storage container. I mixed the berries and watermelon together and topped with the watercress but I added paper towel and did not mix in the watercress to avoid wilting. I also stored the dressing in a separate container and mixed all to serve.

Enjoy!

Watermelon-Berry Watercress Salad

Time: 25 minutes
Difficulty: Easy
Print

Ingredients:
1 Watermelon (small), seeded / cubed (reserve 1-2 cups for dressing)
2 Pints (4 Cups) Blackberries
2 Pints (4 Cups) Blueberries
2 Pints (4 Cups) Raspberries
4oz Fresh Watercress

Dressing:
1 handful fresh Mint (about 1/4 cup)
1 handful fresh Basil (about 1/4 cup)
2 Lemons, juice/zest (about 1/4 cup)
1-2 Cups of Watermelon cubes
2-3 Tbsp Agave or Honey (raw)
2 Tbsp Coconut oil, softened or melted

Directions:
-Reserve about 1-2 Tbsp of the Mint, Basil, Lemon zest for garnish.
-Cube watermelon and rinse berries, then mix to combine. Add watercress before serving.
-Blend dressing ingredients together to combine and set aside.

Enjoy!

Chopped Spinach and Quinoa Salad

April 28, 2022Leave a comment

This salad is delicious and packed with protein, especially when you add the chickpeas.

While I was preparing to make the salad for dinner, I also cut up veggies for a morning juice. Sometimes it is easier to cut, wash and prep fruits and vegetables all at once for multiple uses, such as juicing or a salad or soup.

For the salad, I used a box grater to grate the carrots and apples. While I typically leave baby spinach whole, this time I chopped it up. Proportionally it worked better for me to chop the spinach and it makes for a beautiful presentation. I used a trail mix that we had on hand. Nuts are such a nutritious add to any salad. So, whatever you have available, throw it in! This recipe makes a great lunch, dinner, or side salad. I had this salad two ways, once without the chickpeas with apple cider vinegar as my dressing (it made for a good side salad). Then I had it with a creamier tahini dressing with the added chickpeas (which was great alone for dinner).

Enjoy!

Chopped Spinach & Quinoa Salad

Time: 10 minutes
Difficulty: Easy
Print

Chopped Spinach & Quinoa Salad

Ingredients:
4 cups Baby Spinach, chopped
2 Large Carrots, grated
1 Large Apple, grated (I used a Honeycrisp)
1.5 cups cooked Quinoa
1/2 English Cucumber, diced
1 Cup Nuts / Nut mix or Trail mix (walnuts, pecans, pumpkin seeds, dried cranberries)
Chickpeas, optional (1 15oz can drained/rinsed)

Directions:
-Grate carrots and apples and set aside in a large mixing bowl. To this add the cooked quinoa, diced cucumbers and chopped spinach.
-Add chickpeas and desired mixed nuts.
-Top with your favorite dressing or add equal parts of oil and apple cider vinegar.
-Add salt and pepper to taste and enjoy!

Chopped Spinach and Quinoa Salad with a creamy tahini dressing.

Proverbs 31:25

“Strength and dignity are her clothing,

and she laughs at the time to come.”

Vegan Rescue

Uncover the Vegan within.

Category: Salad