Ultimate Protein Bowl!

March 8, 2016March 8, 20164 Comments

Ultimate Protein Bowl!
(Serves 8-10) ~ Vegan, Gluten-Free, Dairy-Free ~ This recipe serves 8 but can be adjusted accordingly +/- your favorite veggies.

This recipe is packed with protein and an innumerable amount of other nutrients, vitamins and macro minerals. This nourishing bowl was great warm the first day but also amazing the next day cold, like a salad. If you need a boost or are simply in the mood for something fresh, this bowl has it! I served this family style and we enjoyed this delicious meal two days in a row for dinner (I snuck a small bowl in for lunch too). Enjoy! 🙂

IMG_9799 (2)

Ingredients:
Roasted Beets
Sweet Potatoes
Broccoli
Edamame
Mushrooms
Tempeh
Quinoa
Chickpeas
Almonds
Dill

Immune Boosting
Protein
Vitamin A
Vitamin C
Potassium
Fiber
Riboflavin
Calcium
Etc. Etc. So many countless essential vitamins and minerals

My Plate 🙂

Ultimate Protein Bowl

Servings: 8-10
Time: 1hr 10mins
Difficulty: Medium
Print

Ingredients:
3 Roasted Beets, roasted (Check out how I roast my beets here)
2 Sweet Potatoes (or 1lb), roasted
8oz Mushrooms, roasted
16oz Broccoli, steamed
16oz Shelled Edamame, steamed
8oz Pkg Tempeh
2 Cups dry Quinoa, prepared according to package (yields 8 servings)
1 (15.5oz can) Chickpeas, pan roasted
1 Cup Sliced Almonds, lightly toasted

Sriracha Peanut Sauce Ingredients:
1/3 Cup Peanut Butter
½ Cup Hot Water
½ Tbsp Sesame Oil
½ Tbsp Tamari/Soy Sauce
¼ Tsp Course Black Pepper
½ Tbsp Sriracha

Directions:
-Steam Broccoli and Edamame.
-Follow directions for Roasting Beets here.
-Toss Sweet Potatoes (cut into 1 ½ inch cubes) with 2 Tbsp Oil of choice + ½ Tbsp Agave Nectar + ½ Tsp Salt and ¼ Tsp Course Black Pepper. Mushrooms – cleaned and stems trimmed, toss with 1 Tbsp Oil of choice. Roast for 30-40 minutes – I tossed these into the oven during the last 40 minutes of my beets roasting.
-Prepare Quinoa according to package. (2 to 4 ratio) combine quinoa and water – bring to boil, lower heat, cover and allow quinoa to cook for about 20 minutes until quinoa spirals out.
-Tempeh: Heat about 2-3 Tbsp Oil in pan over medium heat. Cook tempeh for about 5-7 minutes until golden – add ¼ Tsp Salt & Pepper or to taste during cooking. During the last minute of sautéing I add 1 Tbsp Tamari/Soy Sauce + ½ Tbsp Agave Nectar – toss to combine.
-Remove tempeh from pan – to the same pan I add the chickpeas (I did not add any additional oil). Add ¾ Tsp Curry Powder + ¼ Cup Water – toss to combine for about 5 minutes to toast up chickpeas.
To a dry pan toast up Almonds lightly.

Directions for Sauce:
Blend ingredients together – I used my nutribullet or you can whisk ingredients together to combine.

Day 2 – Leftovers!

Healthy Vegan Recipe Ideas for 2016!

January 16, 2016January 16, 20164 Comments

Healthy Vegan Recipe Ideas for 2016!

Since I recently celebrated a blogiversary and it’s Veganuary I decided to write a post compiling some of my favorite healthier recipes from 2015. It’s a New Year, full of new beginning’s, a new you, resolutions, a healthier lifestyle, a lifestyle change or maybe just healthier choices. Check out the blog for ideas and delicious recipes!

If you like what you see or if something below sounds appetizing – just click the link or pic! 🙂

Breakfast:
Buckwheat Buttermilk Pancakes
Oatmeal Breakfast Smoothie
Juice – Apple, Lemon, Cucumber Cleanse
Juice – Kale, Carrots, Cucumber, Ginger, Lemon, Apple
Quinoa Kiwi Breakfast Bowl
Just Fruit. Salad
Avenita ~ Oatmeal
Vegan Omelet

Soups/Salads:
Hearty Tortilla Soup
Greek Salad with Tofu Feta Cheese
Spicy Sweet Potato Wedge & Kale Salad
Mock Tuna Salad
Waldorf Salad with Kale & Chickpeas
Kale & Quinoa Salad with Raspberry Vinaigrette
Warm Mushroom & Spinach Salad with Balsamic Vinegar Dressing
Roasted Beet Borscht
Black Rice and Adzuki Bean Salad
Artichoke & Asparagus Antipasto Salad
Iceberg Wedge Salad with Creamy Italian Dressing
Zucchini Salad

Lunch/Dinner:
Vegan Asian Lettuce Wraps
Philly Vegan Mushroom Cheesesteak
Citrus Soba Noodles with Asian Glazed ‘Scallops’
Wild Rice, Walnut & Spring Vegetable Medley
Reuben on Rye with Russian Sauce
Spinach Salad with Quinoa Wraps
Bucatini with Smoked Tomato Sauce
Smoked Paprika Sauce & Baked Tofu ALT
Tabbouleh with Pearl Couscous
Fettuccini with Olive Oil, Garlic & Veggies
Roasted Vegetables

Snacks & Apps:
Raw Energy Bites
Potato Spinach Cakes with Creamy Chive Garlic Sauce
Chive Pâté
Roasted Rosemary Mixed Nuts
Oven Roasted Spiced Chickpeas
Raw Energy Balls
Bruschetta with Garlic & Tomatoes

ENJOY!!

Cauliflower & Bean Salad!

September 22, 2015September 23, 20156 Comments

Cauliflower & Bean Salad
(Serves 4-8) ~ Vegan, Gluten-Free, Soy-Free

Whew, the cupboards are getting bare…and the fridge too! When we’re low on product or if I want to use up some remaining produce that may be on its way out typically my ‘go to’ is always soup. Now that I think of it, today would have been a great soup day!? But I always make soup at this stage and wanted to do something a little different for a change. [Ah!…fingers snap with a sigh] That’s not it at all, now I remember why I didn’t make soup, I’m low out of salt. You know what they say when you’re out of salt…
Well, maybe tomorrow I’ll have two nickels to rub together and will venture out to the grocery store, maybe I’ll get some salt too! Lol, but for now – how about something different for a change. A salad instead of soup. 🙂
This was yesterday’s side; today I made some damn amazing cornbread! – I’ll have to share that recipe too. Made also with pantry items, it’s amazing what I find in there sometimes and even more amazing what creations are thrown together. I love turning nothing into something.

Ingredients:
1 Red Pepper, minced
1 Green Pepper, minced
1 Head of Cauliflower, chopped
1 handful Fresh Parsley, chopped
1 (15.5oz can) Chickpeas (Garbanzo beans), drained/rinsed
1 (15oz can) Red Kidney Beans, drained/rinsed
1 Tbsp Dijon Mustard
¼ Cup Extra Virgin Olive Oil
¼ Cup Apple Cider Vinegar
½ Tbsp Sugar
1 Tsp dried Oregano Salt/Pepper

Directions:
-In a large bowl whisk together Dijon, Olive Oil, Vinegar, Sugar, Oregano and Salt/Pepper to combine.
-Toss remaining ingredients in the bowl to combine. (I chop the peppers in small pieces almost minced).
-Note: This salad is great warm too! – You can steam the cauliflower before tossing in remaining ingredients – I find the dressing adheres nicely also. Enjoy!

Greek Salad with Tofu Feta ‘Cheese’

September 18, 2015September 18, 201516 Comments

Greek Salad with Tofu Feta ‘Cheese’
(Serves 8) ~ Vegan, Gluten-Free, Almost-Raw

I came up with this salad the beginning of this week with my husband in mind. Before we transitioned from vegetarian to vegan, he used to love Greek Salads with Feta Cheese. So much so, come to think of it, I’m pretty sure it was a Greek Salad that gave him food poisoning once from a popular local restaurant that he used to frequent. This was before we met but I recall when he told the story it was the cheese that got ‘em. Let’s just say I’m pretty sure they weren’t practicing proper food storage/handling. Ugh, that is such a yucky feeling.
On a more cheerful note – I made Tofu Feta, yay! The flavors in the tofu really pack a punch, it is very delicious. The kids enjoyed this recipe as well – salad and all. 🙂 So with Seth in mind I re-created an old favorite of his. I do enjoy veganizing classics. Enjoy and Happy Friday!

Salad Ingredients:
3 Hearts of Romaine – rinsed, dried and chopped
1 bunch Fresh Parsley (1 Handful), chopped
1 Head Radicchio – rinsed, dried, cored, shredded
1 English Cucumber, chopped
1 Red Pepper, seeded/chopped
1 Green Pepper, seeded/chopped
½ Red Onion, sliced thin
2-3 Vine Ripe Tomatoes, chopped
1 (9.5oz) Kalamata Olives, drained

Tofu Marinade:
1/3 Cup Extra Virgin Olive Oil
½ Cup Red Wine Vinegar
½ Tbsp Course Sea Salt
2-3 Tsp dry Basil
2-3 Tsp dry Oregano
1 Tsp Pepper
½ Tbsp Dijon Mustard
1 (14oz Pkg) Extra Firm Tofu, drained/pressed

Directions:
-Combine all ingredients for the tofu marinade except the tofu. – Whisk together to combine.

-Add tofu – I gently mash down with the same whisk used to combine the ingredients.

-Cover and refrigerate – I refrigerated for 3-4 hours before serving, however, you can refrigerate overnight and the flavors will develop more. –Drain any excess liquid before tossing in with salad.

–

-Combine all washed, dried and chopped ingredients for the salad – toss to combine. -I topped salad mixture and tofu feta with red wine vinegar and extra virgin olive oil to taste. With the kalamata olives, tofu feta and red wine/olive oil – I think it provides the perfect balance with each other, however, if you’re looking for a salad dressing recipe – see below. 🙂 Enjoy!

Quick Greek Salad Dressing:
1/3 Cup Extra Virgin Olive Oil
½ Cup Red Wine Vinegar
½ Tbsp Garlic, minced
1 Tsp dry Basil
1 Tsp dry Oregano
½ Tsp Salt
½ Tsp Pepper
½ – 1 Tbsp Sugar

-Whisk all ingredients together to combine. That’s it!

My bowl:

Tabbouleh with Pearl Couscous (Israeli Couscous)

September 13, 20158 Comments

Tabbouleh with Pearl Couscous (Israeli Couscous)
(Serves 8) ~ Vegan, Soy-Free, Dairy-Free, [Gluten-Free Option: swap Couscous for Quinoa]

When I think of Tabbouleh I can’t help but think of the beautiful mint in this recipe! I love mint as soon as I smell mint it is so nostalgic for me. When my brother and I were little my mother use to walk us to school and occasionally we came across wild mint growing along the way. Mint that she would pick and make tea from. Maybe I would about 6 or 7 years old but it was such a simple little pleasure that I always reminisce about when I smell mint. 🙂 I sure did love that tea.
Tabbouleh is such a beautiful dish. Keeping with the Arabic theme I chose to make this recipe with Israeli Couscous (pearl couscous) instead of the traditional bulgur. If I’m being honest I’ve never been a fan of traditional couscous, mostly because of the texture. However, the texture of pearl couscous is a bit more pleasing to me. It tastes like little puffy balls that are nutty and delicate in flavor which seems to be more palatable for me. Josh of course described it as mini gnocchi balls – I’m pretty sure I’ve mentioned before that he’s obsessed with gnocchi.
This attractive dish encompasses tri-color pearl couscous, mint, parsley and tomatoes to name a few of the ingredients. The couscous can be toasted if you’d like too. Before adding to the liquid you can lightly toast it in a pan until golden brown, similar to toasting pine nuts. Alternatively, the couscous can be swapped altogether for quinoa to make a gluten-free version of this dish. The parsley, mint and lemon in this dish are so refreshing and the colors in this salad make for an appealing salad, side or entrée. Enjoy!

Mint and mommy – xoxo!

Ingredients:
2 Cups Pearl Couscous (Israeli Couscous)
2 ½ Cups Water
1 Bunch of Curly Parsley, chopped
¼ Cup Fresh Mint (about 50 leaves), chopped
4 Scallions (white/light green parts), chopped
½ Pint of Cherry Tomatoes, sliced in half (about 20-25)
2 Lemons (juice of both lemons and zest of 1)
½ Tbsp Garlic, minced
1/3 Cup Extra Virgin Olive Oil
2 Tsp Salt
1 Tsp fresh Ground Pepper
1 Tbsp Capers, optional

Parsley is so good for you!

Directions:
-In a sauce pan bring water to boil. Add the Pearl Couscous then bring back to boil. Stir together, cover and reduce heat to a simmer. Continue to simmer for about 10 minutes until all the liquid has absorbed. (You can swap liquid for vegetable broth too if you’d like).

-Combine remaining ingredients and toss together. I used a fork as the couscous can tend to be a bit sticky. Using the fork helped fluff and combine the ingredients best.

-Refrigerate until chilled or overnight to serve cold. You can also enjoy this dish warm.

Enjoy!

Tabbouleh with Pearl Couscous

Servings: 8 ~ Vegan
Time: 15 minutes
Difficulty: Easy
Print

Ingredients:
2 Cups Pearl Couscous (Israeli Couscous)
2 ½ Cups Water
1 Bunch of Parsley, chopped
¼ Cup Fresh Mint (about 50 leaves), chopped
4 Scallions (white/light green parts), chopped
½ Pint of Cherry Tomatoes, sliced in half (about 20-25)
2 Lemons (juice of both lemons and zest of 1)
½ Tbsp Garlic, minced
1/3 Cup Extra Virgin Olive Oil
2 Tsp Salt
1 Tsp fresh Ground Pepper
1 Tbsp Capers, optional

Directions:
-In a sauce pan bring water to boil. Add the Pearl Couscous then bring back to boil. Stir together, cover and reduce heat to a simmer. Continue to simmer for about 10 minutes until all the liquid has absorbed. (You can swap liquid for vegetable broth too if you’d like).
-Combine remaining ingredients and toss together. I used a fork as the couscous can tend to be a bit sticky. Using the fork helped fluff and combine the ingredients best.
-Refrigerate until chilled or overnight to serve cold. You can also enjoy this dish warm. Enjoy!

Gnocchi, Leftovers and a Two-Minute Dessert!

August 10, 2015August 10, 20152 Comments

Gnocchi & Leftovers
Yesterday’s Dinner with a Two-Minute Dessert

I just wanted to share a quick re-make I made yesterday. There is no throwing away and we still had leftovers! My son wanted Gnocchi for dinner, it is one of his favorites. I was originally going to just keep it simple with Earth Balance/Olive Oil, fresh Garlic and herbs but instead I incorporated leftovers. The Spicy Sweet Potato Wedge & Kale Salad with Asian Tahini Dressing that I shared the other day with the Gnocchi was amazing, great flavors! Now back in February I shared my very similar Gnocchi with Sweet Potato and Kale recipe, check out! However, this leftover re-make was so delicious the dressing really pops!

Ingredients:
2 Pkgs (17.5 oz) Gnocchi – Prepare according to package add Sweet Potato/Kale and remaining Asian Tahini Dressing recipe. Toss together to combine.

—

I love bananas! It’s funny because I have a co-worker that will only eat pretty unblemished yellow bananas. I often let mine go and flash her my beautiful spotted bananas, lol. And when opened they are beautiful, sweeter and yummy. Sometimes I’ll forget or won’t get a chance to eat them at work and will bring them back home. They usually get darker even still… I’m guessing from all the transport, lol. When they get like this I tend to peel them up, place them in a freezer bag and pop them in the freezer for later. Did you know you can make ice cream with frozen bananas?…of course you knew this, it is one of my favorites. I want to share a funny banana story from the other day. I came home from work and placed my very overripe banana on the counter. I left the room and later that afternoon I went back in the kitchen and to my surprise – my banana was gone?? Oh no! I don’t know what made me look in the trash… but there it was, in the trash. Someone (who shall remain nameless) threw away my banana!! Noooo, I quickly rescued it. Yes it did, pulled it right out the trash. It was on top of the trash, it was good. If you’re a Seinfeld fan, picture the time that George ate the éclair from the garbage, lol! You know the episode, it was on top! So I rescued it, peeled it and froze it. Then I made my favorite ice cream the next day, just for me. 🙂

Salted Banana Peanut Butter ice cream

Two-Minute Salted Banana Peanut Butter Ice Cream:

2 Very Ripe Bananas, Peeled/Frozen overnight
2 Tbsp Peanut Butter
Sprinkle of Course Sea Salt

-Combine frozen bananas and peanut butter in food processor until smooth. Sprinkle with Sea Salt, Serve & Enjoy!

(Sometimes I’ll add vegan chocolate chips – if I have an open pack)

Mock “Tuna” Salad ~ Today as a “Tuna” Melt

August 8, 201512 Comments

Mock “Tuna” Salad ~ Today as a “Tuna” Melt
(Serves 4) ~ Vegan, Gluten-Free, Dairy-Free

This is an oldie but a goodie. I make this recipe a lot! It is truly the perfect lunch item for me. I love it on a salad, in a wrap or on a sandwich. I made my Eggless “Egg” Salad the other day and so many people enjoyed it that it made me think of my Mock Tuna which I make so often… now why is it that you haven’t you gone vegan yet? Today I make this as a “Tuna” Melt… Oh my gosh. This is truly a masterpiece of ooey gooey deliciousness! Get your napkin out, and maybe a bib, enjoy!

Mock Tuna Melt:
Bread slices: Whole Wheat, GF, Sourdough or Ezekiel Bread are all nice options here. Daiya Cheddar Cheese – Slices or my new favorite-their block cut off one slice.
Earth Balance (Vegan Butter)
1 Small Tomato, sliced
1-2 Pieces Romaine Lettuce
Mock Tuna – a couple tablespoons – recipe to follow.

Directions: Like a good grilled “cheese”…
-Spread both sides of bread slices with earth balance, place down onto pan.

-Layer with Mock Tuna, Tomato, Daiya Slice(s) then top with bread slice.
-Turn heat on medium heat, grill for about 2 ½ minutes. Flip over turn heat off then allow it to cook on opposite side for another 2 minutes. -Sometimes I’ll open it up and add some romaine lettuce. -Slice and enjoy!
Mock “Tuna” Salad

Ingredients:
1 (15oz can) Chickpeas (Garbanzo Beans) or 1 ½ Cup Cooked
2 Dill Pickle Spears, minced
1 Celery Rib, minced
3 Tbsp or up to ¼ Cup Red Onion, minced (soaked in ice water for 10 mins)
2 Tsp Dijon Mustard
½ Tsp Salt
1 Tsp Fresh Ground Pepper
1/3 Cup Vegenaise (or ¼ Cup)
(Optional, ½ Tbsp Nutritional Yeast and Tamari Soy Sauce is really nice I this recipe too, about 2 Tsp)

-Soak the onions in cold water, this optional but will take the bite out of raw onions. -Combine remaining ingredients in a bowl.
[Note: For extra creamy tuna salad use the 1/3 cup although ¼ cup is just enough sometimes I add a splash of soy sauce. There are times I’m out of nutritional yeast, like today… and it tastes perfectly fine without it. I make this recipe so often that honestly sometimes I add it and sometimes I don’t. There are times I omit the onions altogether too. See what you like and enjoy!]

GO Vegan!! – Up close and very personal! 🙂

Mock “Tuna” Salad ~ “Tuna” Melt

Servings: 4-6
Time: 15mins
Difficulty: Easy
Print

Credit: https://veganrescue.com/

Directions: Like a good grilled “cheese”…
-Spread both sides of bread slices with earth balance, place down onto pan.
-Layer with Mock Tuna, Tomato, Daiya Slice(s) then top with bread slice.
-Turn heat on medium heat, grill for about 2 ½ minutes. Flip over turn heat off then allow it to cook on opposite side for another 2 minutes. -Sometimes I’ll open it up and add some romaine lettuce. -Slice and enjoy!

Mock “Tuna” Salad

Directions:
-Drain the chickpeas but save that brine – it’s magical stuff!
-Two ways to mash the chickpeas: Mash with a fork or every now and again I pull out the mini chopper, both seem to work fine.
-Soak the onions in cold water, this optional but will take the bite out of raw onions. -Combine remaining ingredients in a bowl.
[Note: For extra creamy tuna salad use the 1/3 cup although ¼ cup is just enough sometimes I add a splash of soy sauce. There are times I’m out of nutritional yeast, like today… and it tastes perfectly fine without it. I make this recipe so often that honestly sometimes I add it and sometimes I don’t. There are times I omit the onions altogether too. See what you like and enjoy!]

Spicy Sweet Potato Wedge & Kale Salad with Asian Tahini Dressing

August 8, 20155 Comments

Spicy Sweet Potato Wedge & Kale Salad with Asian Tahini Dressing
(Serves 6-8) ~ Vegan, Gluten-Free, Dairy-Free

I love this recipe because it can be a salad or appetizer/snack. It is also great for dinner, lunch or as a side! This healthy salad is incredibly delicious and filling. The sweet potatoes can stand alone with the dressing, honestly it was hard for me to resist sampling the sweet potatoes and dipping before building my salad. 🙂 You can always kick the heat up to your liking. Speaking of heat… check down below I’m sharing some pics from my husband’s hot sauce! He has some pretty flavorful sauces. Well try my salad, I’m still working on it three days later. I anticipate that you will really enjoy this recipe! Enjoy.

Ingredients:
2 ½ Lbs Sweet Potatoes, peeled/chopped
½ Tbsp Course Sea Salt
½ Tbsp Chili Powder
2 Tbsp Extra Virgin Olive Oil
4-5 Cups Kale, stems removed/chopped (about 7 stalks)
1 ½ Cup Red Cabbage, shredded
1/3 Cup Peanuts, optional

Directions:
-Heat oven to 450 degrees F. Cut sweet potatoes into wedges or cubes (I prefer wedges). Spread sweet potatoes evenly on two baking sheets and rub with olive oil, sea salt and chili powder. Bake for 30 minutes – toss about halfway through for even baking. Toss with dressing, kale, cabbage and top with peanuts. Enjoy!

Asian Tahini Dressing
¼ Cup Tahini
¼ Cup Tamari Soy Sauce
2 Tbsp Sesame Oil
¼ Cup Rice Vinegar
2 Tsp Fresh Grated Ginger
3 Garlic Cloves, minced
1 ½ Tbsp Brown Sugar
½ Tbsp Sriracha
-Whisk all ingredients to combine. Let stand for 10 minutes for flavors to combine.

Day 3 and still delicious!!!
—–

My hubby’s hot sauce! -Great flavor, I’m not a big heat person but this sauce is amazing. I wonder if he’ll share his recipe one day.

–

Spicy Sweet Potato Wedge & Kale Salad

Servings: 6-8 ~ Vegan/Gluten-free
Time: 30mins
Difficulty: Easy
Print

Credit: https://veganrescue.com/
Ingredients:
2 ½ Lbs Sweet Potatoes, peeled/chopped
½ Tbsp Course Sea Salt
½ Tbsp Chili Powder
2 Tbsp Extra Virgin Olive Oil
4-5 Cups Kale, stems removed/chopped (about 7 stalks)
1 ½ Cup Red Cabbage, shredded
1/3 Cup Peanuts, optional

Asian Tahini Dressing
¼ Cup Tahini
¼ Cup Tamari Soy Sauce
2 Tbsp Sesame Oil
¼ Cup Rice Vinegar
2 Tsp Fresh Grated Ginger
3 Garlic Cloves, minced
1 ½ Tbsp Brown Sugar
½ Tbsp Sriracha

-Whisk all ingredients to combine. Let stand for 10 minutes for flavors to combine.

Eggless “Egg” Salad

August 4, 2015August 4, 201514 Comments

Eggless “Egg” Salad
(Serves 4) – Vegan, Gluten-Free, Dairy-Free, Egg-Free

This recipe is so simple and delicious… I’m pretty sure you guys are starting to notice a trend throughout my posts – simple simple. I love easy dishes and this recipe takes no time at all. I typically like to mention a couple add-ins or swaps because sometimes you may not have certain ingredients on hand: capers and/or nutritional yeast would be nice additions to this recipe or you can swap the pickle with (1-2 Tbsp) of Relish instead. You can spice it up with Chili Powder or freshen it up with Dill. Enjoy!

Ingredients:
1 (14oz Pkg) Extra Firm Tofu, drained/pressed
¼ Tsp Turmeric
¼ Tsp Smoked Paprika
1 Dill Pickle Spear, chopped finely
1 Celery Rib, minced
½ Tsp Salt
½ Tsp Fresh Ground Pepper
1 Tsp Dijon Mustard
½ Cup Vegenaise (Vegan Mayo)

Directions:
-In dry sauté pan warm Tofu through mashing down with wooden spatula for a couple minutes.
-Add Turmeric and Paprika then mix through.

-Combine tofu mixture in bowl with remaining ingredients.

-Serve on a roll or in a lettuce wrap/cup for completely gluten-free option. Enjoy!

Another reason to be vegan! Eggless Egg Salad – you won’t miss the period.

Eggless 'Egg' Salad

Servings: 4 ~ Vegan, Gluten-Free, Dairy-Free, Egg-Free
Time: 10mins
Difficulty: Easy
Print

Credit: https://veganrescue.com/
Ingredients:
1 (14oz Pkg) Extra Firm Tofu, drained/pressed
¼ Tsp Turmeric
¼ Tsp Smoked Paprika
1 Dill Pickle Spear, chopped finely
1 Celery Rib, minced
½ Tsp Salt
½ Tsp Fresh Ground Pepper
1 Tsp Dijon Mustard
½ Cup Vegenaise (Vegan Mayo)

Directions:
-In dry sauté pan warm Tofu through mashing down with wooden spatula for a couple minutes.
-Add Turmeric and Paprika then mix through.
-Combine tofu mixture in bowl with remaining ingredients. Serve on a roll or in a lettuce wrap/cup for completely gluten-free option. Enjoy!

Just Fruit. Salad – A Summertime Favorite!

August 2, 20157 Comments

Just Fruit. Salad – A Summertime Favorite!
(Serves 10-12) ~ Vegan, Gluten-Free, Raw, Soy-Free, Dairy-Free

This fruit salad is Colorful, Fresh and Perfect for a summer gathering. It’s also ideal for breakfast, lunch, snack time and dessert 🙂 . I love fresh cold fruit in the summer. This salad is so refreshing; it’s a simple crowd-pleaser that is far from the canned stuff. I titled this – Just Fruit – because it is…just fruit – no added sugar, sauces or syrups. Enjoy! One of my favs.

Ingredients:
1 Honeydew (I used Orange Flesh Honeydew)
6oz Blackberries, rinsed
3 Cups Green Grapes (about 18oz)
2 Cups Peaches (about 14oz)
1-2 Ripe Mangoes, peeled and chopped
1 Pineapple, Peeled/Cored/Chopped
20 Strawberries, hulled/quartered
6oz Raspberries, rinsed
2 Kiwi, peeled/sliced

Directions:
Peel and Chop or Slice: Honeydew (I used my melon baller), Peaches, Mango, Pineapple and Kiwi.
Rinse and pat dry: Blackberries, Grapes, Raspberries and Strawberries (slice in half or quarter strawberries.
Refrigerate before serving. Sometimes I place in the freezer for 30 mins. for a quick chill.

I love fresh pineapple!

-You can layer this fruit salad and get fancy-

-Or Toss to combine –

Enjoy!

Vegan Rescue

Uncover the Vegan within.

Category: Salad