Cauliflower & Bean Salad!

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

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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!

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Greek Salad with Tofu Feta ‘Cheese’

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

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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.
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-Add tofu – I gently mash down with the same whisk used to combine the ingredients.
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-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.
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-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:
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A bowl of Green goodness!

My (craving) Green Bowl!
(Serves 1 – Me!) ~ Vegan, Gluten-Free, Soy-Free, Dairy-Free
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This seems like such a random blog post for me because I don’t typically post my random cravings or thoughts. Lol. 🙂 So here it is – not that this is really even a “recipe” per se, just something I threw together in the madness. Well I guess it is an example of how I eat sometimes on a whim.
The level of “busy” has really kicked up times 10 it feels like – work, School, Kids, Kids School and Activities, helping my husband edit his latest book and don’t forget being an awesome wife (toot-toot, yeah that’s me tooting my own horn, lol). With that said I’ve been doing a lot of meal prep the night before or on my lunch break from work. An example of this would be, Sunday into Monday I soaked black beans overnight then cooked them the next day, so Monday night and Tuesday we ate black bean burritos for dinner. I was on the run with class so I needed something quick and on the go. Our schedules don’t sound all that bad with a little planning.
Last night I made vegan Sloppy “Joes” for the kids and Seth had a big salad and soup. I didn’t eat until after coming home from Jasmine’s cheer practice (I had a late lunch) so I just threw this together. Again an example of something I throw together and enjoy on the fly.

Ingredients:
5-6 stalks of Kale, stems removed, chopped
2-3 Cups of Peas, steamed (that’s a lot of peas for one person, isn’t it? :-/ Yikes)
1 Avocado, pitted (I started out with ½ then caved and went for the whole thing…doubles yikes)
1 Handful of Fresh Parsley, chopped
Salt/Pepper to taste
Chili Powder to taste
Drizzle of Extra Virgin Olive Oil

Directions:
I lightly sautéed the Kale in olive oil (I just did a couple turns of olive oil in the pan) just before it wilts. I tossed in the steamed peas, fresh parsley and chopped avocado then seasoned to taste. Yummy in my tummy!

Weird craving…but I love peas! Love Kale! and Love love Avocado – so why not throw them all together, right! Enjoy!

Kale & Quinoa Salad with Raspberry Vinaigrette Dressing

Kale & Quinoa Salad with Raspberry Vinaigrette
(Serves 2-4) – Vegan, Gluten-Free, Soy-Free
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Kale is nutrient dense and it is loaded with tons a good stuff. It’s no surprise that it’s considered a Super Food. Packed with Vitamin K, A, C, B6, Lutein and one cup boasts about 3 grams of protein and fiber. Excellent calcium and iron absorption also. I know I mentioned the power of spinach and Popeye yesterday, but imagine the strength he would’ve had if he ate kale instead, wow! It could’ve change the world, hehe.
Some additional ideas or variations of this salad: swap the dried cherries with cranberries or use an apple instead of a pear. Also, if the dressing is too tart or acidic add some sugar or additional Agave. Soak your peanuts, enjoy them raw or swap with chopped walnuts. Enjoy!

Ingredients:

3 Pieces Lacinato Kale, rinsed, stems removed and chopped
4 Pieces of Curly Kale, rinsed, stems removed and chopped
2 Tbsp Capers
½ Pear, julienned
½ Cup prepared Red Quinoa
¼ Cup Raw Peanuts
½ Cup Dried Cherries
½ Tsp Sea Salt
½ Tsp fresh Ground Pepper

Curly Kale – Washed, Dried, Chopped
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Dressing (Makes about 1 ½ Cups)
6oz Fresh Raspberries
¼ Cup Balsamic Vinegar
¼ Cup Apple Cider Vinegar
Juice of 1 Lemon
3 Tbsp Blue Agave Nectar
½ Cup Extra Virgin Olive Oil

Directions:
For Dressing – Combine all ingredients in high speed blender (I used a Nutribullet).
For salad – rinse and drain chopped kale, I used my salad spinner.
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Lacinato Kale – Wash, Dried, Chopped
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Combine all ingredients and toss together with ½ cup of prepared Raspberry dressing. Refrigerate for about 10-15 minutes for flavors to combine. Enjoy!

Kale & Quinoa Salad with Raspberry Vinaigrette

  • Servings: 2-4 ~ Vegan, Gluten-Free, Soy-Free
  • Difficulty: Easy
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Credit: https://veganrescue.com/

Ingredients:

3 Pieces Lacinato Kale, rinsed, stems removed and chopped
4 Pieces of Curly Kale, rinsed, stems removed and chopped
2 Tbsp Capers
½ Pear, julienned
½ Cup prepared Red Quinoa
¼ Cup Raw Peanuts
½ Cup Dried Cherries
½ Tsp Sea Salt
½ Tsp fresh Ground Pepper

Dressing (Makes about 1 ½ Cups)
6oz Fresh Raspberries
¼ Cup Balsamic Vinegar
¼ Cup Apple Cider Vinegar
Juice of 1 Lemon
3 Tbsp Blue Agave Nectar
½ Cup Extra Virgin Olive Oil

Directions:
For Dressing – Combine all ingredients in high speed blender (I used a Nutribullet). For salad – rinse and drain chopped kale, I used my salad spinner.
Combine all ingredients and toss together with ½ cup of prepared Raspberry dressing. Refrigerate for about 10-15 minutes for flavors to combine. Enjoy!