Quinoa Kiwi Breakfast Bowl
(Serves 2-4) ~ Vegan, Gluten-Free, Soy-Free, Dairy-Free
When I created this recipe I had my Raw Energy Balls in mind. Sometimes you need a boost and a boost for breakfast would be even better I thought. As I’ve mentioned in a prior blog post about Quinoa it is indeed a Super Food. It contains all 9 essential amino acids and has been deemed a complete protein. It’s iron rich and is packed with Fiber, Zinc, Magnesium, Manganese and Vitamins B2 (Riboflavin), E and B6. I like to think of it as oatmeal/porridge when eating Quinoa for breakfast. The best thing about this recipe is with having the simple quinoa base, you can add-in countless other ingredients to the mix. This day I added Chia Seeds, Dates, Almonds, Kiwi, Maca Powder and applesauce. The kids enjoyed theirs with Chia seeds, dates, almonds, kiwi and a drizzle of Raw Agave Nectar. You can add pumpkin seeds, hemp seeds, bananas, etc. Get creative and enjoy!
Ingredients: 1 Cup Red Quinoa (rinsed)
1 ½ Cup Almond/Coconut Milk (or water)
½ Tsp ground Cinnamon
Directions: Place rinsed quinoa, cinnamon and almond milk (or water) in pot and bring to boil. Stir, cover and reduce heat. Simmer for 15 minutes. Remove from heat – keeping lid on. Let stand for 5 minutes. Remove lid and fluff with fork.
Note: When using the almond/coconut milk I had to keep stirring occasionally to prevent milk from bubbling over.
Add-Ins: My bowl included:
2 Dates, Chopped
¼ Cup Raw Almonds, soaked overnight
1 Tbsp Chia Seeds
1 Tsp Maca Powder
¼ Cup Applesauce
1 Kiwi, sliced Raw Agave Nectar, optional Here’s a pic of my raw energy balls – click the pic for the recipe!
Big thanks to my husband for making dinner tonight. It was delicious! It’s that time of year again – rushing around at practices and school will be starting soon too. I had to dash out after work to take Jasmine to practice today and to my surprise while I was still at work, I received a text from Seth (aka Joker) that dinner was on him. Fantastic! His text read… [“JOKER’S BURGER…no meat, jokes on you. Black beans, Red Kidney beans, Sweet Onion, Shiitake Mushrooms, Sun-Dried Tomatoes…with Joker’s special herbs and seasonings.”] It’s funny because very humbly he added, “I know it’s not as appetizing as your menu items but…” Well, I guess the joke was on him because they were amazing!! – It was cute because he was actually nervous for me to try them. 🙂 The flavors were great! Seth is always thinking up ideas and sometimes helps me brainstorm some of my creations. I don’t know specifically what he added (herbs/spices) but the burgers had some great heat which was tamed nicely by the sundried tomatoes. The mushrooms really stood out and were prominent with the beans adding a nice creaminess. They were baked up and served with no buns – check them out above. 🙂
Check out the formed burgers – yum!
Here’s a pic of Mister and I at a wedding we went to last Friday. 🙂
[Revised Added] I included this picture in the post because it was just taken last week and I wanted to share a picture of the chef of the burgers and all, although I have included him (his pic) in other posts, this pic above was fresh in my mind. So, about the wedding!… I never talked about the wedding we went to last week. I know the bride was specific about sharing pics of them on social media, but I think I can at least share a detail of something that has been on my mind. I don’t typically cry at weddings, although they are always beautiful. I love going to them, it’s a joy to reflect on our love and marriage too. So, I don’t typically cry, right? Not this wedding last Friday, the tears were flowing! Maybe I’m sharing wedding secrets here or something, but I have to share this moment because it was beautiful and something I have never seen before. [The moment I cried]… This wedding was for a co-worker of my husband so I can’t say that I really knew them personally. I know of stories that he has shared with me of her, but I didn’t know her well. One story that was shared was how she had been living with and caring for her elderly grandmother for many years. As I’m sitting there watching the bridal party coming down the aisle I see a little girl, (of course she’s the flower girl, right…), the kid coming down with her poofy white dress and fluffy socks holding a sign but no flowers? Then to my surprise I see an elderly woman coming down the aisle with her rolling walker (rollator), the flower basket… throwing the flowers. I lost it! I could not hold back my tears, knowing the back story of how she had been caring for her. As I didn’t really know her, seeing that was such an intimate moment for me, it showed me how much love, respect, and care she had for her grandmother. It was such an engaging moment. The elderly often gets lost and shuffled, sometimes sadly even ignored. My mother has worked in a nursing home for 30+ years, she has such a big heart. Although I’m sure the job itself can be difficult and maybe even the patients sometimes…but I’ve seen that woman take such good care of them as if they were her own parents/family. I’ve seen it firsthand as I volunteered there back when I was in high school. She has such strength, love, humbleness, loyalty and respect – she is a good woman and taught me is still teaching me to this day. I love my mommy so much, she jokes and says, ‘when I’m old just throw me in a nursing home’ sorry mom… we’ll see about that. In 20 years, I’ll be cleaning your butt just like you did mine 🙂 She has such a good nature. Even though I didn’t really know the bride I came to know her in that moment. I learned about her nature. Maybe I amplified that moment in the wedding, I don’t know, it did have an impact on me, however. One thing that is certain, we need to take better care of our elderly folks. We can learn so much from them. They are wise and live such simple lives. We tend to overcomplicate things especially at different stages in our life. Some of them have the best stories…
Cinnamon Toast!
(Serves 2-4) ~ Vegan, Dairy-Free, (Can be Soy-Free/Gluten-Free)
Toasting to Tuesday! I’ve always struggled with the perfect ‘French Toast’ – every version I’ve had has always been, meh… from restaurants to even versions I’ve made. I’ve just never been a fan of that soggy center that seems to be a recurring theme with every version. I’ve even tried making versions previously where I only ‘dip’ one side and nothing. Enter Cinnamon Toast! Back in the day I’ve made the quick pan kind with a slather of butter and a quick sprinkle of cinnamon and sugar, I think my dad still makes it this way, lol. This recipe is a little more thought out. Man, I just remembered…there was this restaurant in Philly – called Vegan Commissary that had some amazing vegan breakfast options – they have since closed sadly 😦 but they had some delicious Cinnamon toast too. I’ve attempt different versions of cinnamon toast including some catastrophes of burnt bread, like the pan version previously mentioned. This recipe is one my favorite attempts. I actually leave the topping sit on top of the bread a few minutes before placing them in the oven to let the mixture seep in a bit – (see the piece above next to the syrup in the pic). I love how the bottom of the bread gets perfectly toasted while the top is crusted with cinnamony caramelized ‘buttery’ goodness. Use thicker slices or gluten-free bread for different variations. Enjoy!
Ingredients:
6 Slices of Bread
¼ Cup of Earth Balance (Vegan Butter), softened
3 Tbsp Sugar (I use Pure Cane Sugar)
¼ Tsp Pure Vanilla Extract
½ Tbsp Cinnamon
Directions:
-Preheat oven 375 degrees F. -Combine Vegan Butter, Sugar, Vanilla and Cinnamon until combined. – -Spread evenly on one side of bread only – edge to edge (here you can use Gluten-Free Bread for a GF version.
-Place on Baking sheet, keeping spread side face up. Bake for 7 minutes.
-Remove from oven quickly and let stand for a couple minutes before slicing and serving. That’s it -Enjoy!
(You can add/dip in syrup for a “French Toast-like” version or eat as is).
Ingredients:
6 Slices of Bread
¼ Cup of Earth Balance (Vegan Butter), softened
3 Tbsp Sugar (I use Pure Cane Sugar)
¼ Tsp Pure Vanilla Extract
½ Tbsp Cinnamon
Directions:
-Preheat oven 375 degrees F.
-Combine Vegan Butter, Sugar, Vanilla and Cinnamon until combined.
-Spread evenly on one side of bread only – edge to edge (here you can use Gluten-Free Bread for a GF version.
-Place on Baking sheet, keeping spread side face up. Bake for 7 minutes. Remove from oven quickly and let stand for a couple minutes before slicing and serving. That’s it -Enjoy! (You can add/dip in syrup for a “French Toast-like” version or eat as is).
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.
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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 (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)
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. Fork:
– Chopper:
-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!]
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)
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!]
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.
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!
Thai Peanut Sauce with Rombi Pasta & Peas (Serves 8) – Vegan, Dairy-Free, Gluten-Free (Use with GF Pasta)
This sauce is the best…it has the perfect balance of sweet, heat and savory. This recipe is kid approved I received two thumbs up from each 🙂 . Every time I make this sauce it’s a hit, love the creaminess. This sauce is excellent with the pasta and peas tossed in. I also incorporated a protein (tofu), this is a complete meal. The pasta I used was Rombi, a short ribbon-type pasta hangs on well to the sauce (picture a chopped up lasagna). Enjoy!
Ingredients:
2 Tbsp Extra Virgin Olive Oil
2 Garlic Cloves, minced
¾ Cup Peanut Butter
1 (13.5oz Can) Coconut Milk
¼ Cup Tamari Soy Sauce
3 Tbsp Rice Vinegar
¼ Cup Blue Agave Nectar
1 Tbsp Sesame Oil Add-In:
1 (16oz Pkg) Rombi Pasta
1 (10oz Pkg) Frozen Peas
1 (14oz Pkg) Extra Firm Tofu
Directions: -Prepare pasta according to package and drain.
-Heat Olive Oil over medium heat in a large sauté pan, add Garlic and Red Pepper flakes. Sauté for about 1-2 minutes.
-Stir in Peanut Butter, Tamari Sauce and Vinegar. Whisk together to combine and continue to heat for another 1-2 minutes.
-Whisk in Agave and slowly stir in Coconut milk. -If adding frozen peas, add then now and heat through for about 5 minutes on low. Turn off heat and finish with Sesame Oil. -If you’re not adding Peas skip the last step and just finish with Sesame Oil.
-Toss to combine with cooked Pasta and sautéed Tofu
-I just cube up the Tofu and season with salt and pepper then sauté in Extra Virgin Olive Oil. Enjoy!
Credit: https://veganrescue.com/ Ingredients:
2 Tbsp Extra Virgin Olive Oil
2 Garlic Cloves, minced
¾ Cup Peanut Butter
1 (13.5oz Can) Coconut Milk
¼ Cup Tamari Soy Sauce
3 Tbsp Rice Vinegar
¼ Cup Blue Agave Nectar
1 Tbsp Sesame Oil Add-In:
1 (16oz Pkg) Rombi Pasta
1 (10oz Pkg) Frozen Peas
1 (14oz Pkg) Extra Firm Tofu
Directions: -Prepare pasta according to package and drain.
-Heat Olive Oil over medium heat in a large sauté pan, add Garlic and Red Pepper flakes. Sauté for about 1-2 minutes.
-Stir in Peanut Butter, Tamari Sauce and Vinegar. Whisk together to combine and continue to heat for another 1-2 minutes.
-Whisk in Agave and slowly stir in Coconut milk. -If adding frozen peas, add then now and heat through for about 5 minutes on low. Turn off heat and finish with Sesame Oil. -If you’re not adding Peas skip the last step and just finish with Sesame Oil.
-Toss to combine with cooked Pasta and sautéed Tofu
-I just cube up the Tofu and season with salt and pepper then sauté in Extra Virgin Olive Oil. Enjoy!
Another kind of Brownie. 🙂 People seem to like my Brownie with Salted Caramel recipe so I’m sharing another kind of brownie for you guys. This recipe is more cake-like but holds up the toppings well. I prepared this in an 11×7 brownie pan to make these so the brownies will fluff up. If you use a different pan size just watch your timing. I say this because I make this brownie recipe also without the toppings in a larger pan and it bakes for 30 minutes. However, the Rocky Road way needs to bake a little longer (maybe it’s the chocolate chip topping). I made these for work today, someone in the office decided we should all bring some food in since we’re all blessed to be working the day before a holiday [please feel the sarcasm]. So I made these and my always coveted Carrot Cake…oh I made Peanut Butter Balls too. Can you tell I like to cook/bake yet? This recipe uses Dandies Vegan Marshmallows – and people thought vegans couldn’t eat marshmallows ever again… I love this particular brownie recipe with them because the brownie base is not over sweet so it can use the added toppings. Dandies are dandy – Cruelty-Free, Non-GMO, Gelatin-Free and Gluten-Free. Enjoy!
Ingredients: 2 cups All-Purpose Flour
2 cups White Sugar
½ cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Water
½ cup Canola Oil
¼ Cup Earth Balance, melted (optional)
¾ cup Applesauce
1 teaspoon Vanilla
½ Cup Chocolate Chips (I use Enjoy Life Semi-Sweet) Toppings: 7 Dandies (Vegan Marshmallows)
1/3 Cup Walnuts, chopped
1/3 Cup Chopped Sandwich Cookies (like an Oreo), chopped/crushed
(The earth balance is optional here, I’ve made them with and without, I like it with the E.B. because it adds a little buttery touch)
Directions: -Preheat Oven 350 degrees F. Prepare 7×11 Brownie Pan (Earth Balance/Flour or vegan cooking spray if you prefer.
-Combine all dry ingredients – whisk together. Now ditch the whisk (as I always say) and incorporate wet ingredients mix with a spoon until combined. (At this point if you’re not making Rocky Road – you can just add chocolate chips into the batter directly). For Rocky Road – add chocolate chips on top.
-Bake at 350-degrees for 40 minutes – checking for doneness after 30 minutes with a toothpick (toothpick should come out clean – in the center avoid a spot near a chocolate chip to not confuse the test). Brownies!!!
-Chop Dandies into quarters and then those pieces in half. Shoot for bite-size pieces. (Tip: Wipe the knife blade with additional Canola oil –since it’s already out – so the blade cuts clean thru…it can get a bit sticky).
-Add crushed Sandwich cookies, walnuts and top with Dandies and bake for an additional 10 minutes ‘marshmallows’ should just get that golden color a bit. Enjoy!
Ingredients: 2 cups All-Purpose Flour
2 cups White Sugar
½ cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Water
½ cup Canola Oil
¼ Cup Earth Balance, melted (optional)
¾ cup Applesauce
1 teaspoon Vanilla
½ Cup Chocolate Chips (I use Enjoy Life Semi-Sweet) Toppings: 7 Dandies (Vegan Marshmallows)
1/3 Cup Walnuts, chopped
1/3 Cup Chopped Sandwich Cookies (like an Oreo), chopped/crushed
(The earth balance is optional here, I’ve made them with and without, I like it with the E.B. because it adds a little buttery touch)
Directions: -Preheat Oven 350 degrees F. Prepare 7×11 Brownie Pan (Earth Balance/Flour or vegan cooking spray if you prefer.
-Combine all dry ingredients – whisk together. Now ditch the whisk and incorporate wet ingredients mix with a spoon until combined. (At this point if you’re not making Rocky Road – you can just add chocolate chips into the batter directly). For Rocky Road – add chocolate chips on top.
-Bake at 350-degrees for 40 minutes – checking for doneness after 30 minutes with a toothpick (toothpick should come out clean – in the center avoid a spot near a chocolate chip to not confuse the test).
-Chop Dandies into quarters and then those pieces in half. Shoot for bite-size pieces. (Tip: Wipe the knife blade with additional Canola oil –since it’s already out – so the blade cuts clean thru…it can get a bit sticky).
-Add crushed Sandwich cookies, Walnuts and top with Dandies and bake for an additional 10 minutes ‘marshmallows’ should just get that golden color a bit. Enjoy!
Kale & Chickpea Waldorf Salad with Dressing
(Serves 4-6) – Vegan, Gluten-Free, Dairy-Free
Want to know the secret to the best Waldorf Salad? Here it goes…toast the walnuts! Oh yes and organic is best this salad is all organic as is most of the dishes I create 🙂 . So about those Walnuts…this classic with Apples, Celery and Raisins is nothing without the Walnuts. Toasting them instead deepens the earthiness; it enhances the flavor and pairs well with the dressing for added creaminess. I used Raisins and Kale instead of the traditional grapes and lettuce. Tossed in a traditional “mayo” dressing with dill and celery seed which add an extra [hmm…] to the recipe. Fresh and crisp. Enjoy!
Ingredients:
8 Stalks Kale, washed, stems removed/chopped
2 Red Apples (Gala or Pink Lady), cored/chopped
3 Celery ribs, chopped
½ Cup Raisins
1 (15.5oz can) Chickpeas (Garbanzo Beans)
¾ Cup Walnuts, chopped (toasted)
Dressing Ingredients: ¾ Cup Vegenaise (vegan mayo)
1 Tsp Dijon Mustard
1 Tbsp Apple Cider Vinegar
Juice and Zest of ½ Lemon
1 Tbsp Blue Agave Nectar
¼ Tsp Dill Weed
¼ Tsp Celery Seed
¼ Tsp course Sea Salt
Directions:
-Remove Kale from stems, wash thoroughly I dry in my salad spinner before chopping then set aside.
-Quarter and core apples then chop into bite-size pieces. Then combine Apples, Celery, Raisins, Chickpeas in a bowl and set aside.
-Toast Walnuts in dry pan over medium heat for 1-2 minutes or until golden (you’ll be able to smell the nuttiness) keep shaking the pan so they toast up evenly and so they won’t burn.
-Dressing: Whisk together all ingredients.
To Combine there are a few options: #1 You can top the kale with the Apple mixture then drizzle the dressing over top. #2 You can toss the apple mixture with the dressing then top over the kale. #2 #3 You can toss everything together to combine, the dressing is just enough. The salad shouldn’t be swimming in the dressing and it won’t be dry either. Enjoy!
Waldorf Salad with Chickpeas/Kale
(Serves 4-6) – Vegan, Gluten-Free, Dairy-Free
Ingredients:
8 Stalks Kale, washed, stems removed/chopped
2 Red Apples (Gala or Pink Lady), cored/chopped
3 Celery ribs, chopped
½ Cup Raisins
1 (15.5oz can) Chickpeas (Garbanzo Beans)
¾ Cup Walnuts, chopped (toasted)
Dressing Ingredients: ¾ Cup Vegenaise (vegan mayo)
1 Tsp Dijon Mustard
1 Tbsp Apple Cider Vinegar
Juice and Zest of ½ Lemon
1 Tbsp Blue Agave Nectar
¼ Tsp Dill Weed
¼ Tsp Celery Seed
¼ Tsp course Sea Salt
Directions:
-Remove Kale from stems, wash thoroughly I dry in my salad spinner before chopping then set aside.
-Quarter and core apples then chop into bite-size pieces. Then combine Apples, Celery, Raisins, Chickpeas in a bowl and set aside.
-Toast Walnuts in dry pan over medium heat for 1-2 minutes or until golden (you’ll be able to smell the nuttiness) keep shaking the pan so they toast up evenly and so they won’t burn.
-Dressing: Whisk together all ingredients.
To Combine there are a few options:
#1 You can top the kale with the Apple mixture then drizzle the dressing over top.
#2 You can toss the apple mixture with the dressing then top over the kale.
#3 You can toss everything together to combine, the dressing is just enough. The salad shouldn’t be swimming in the dressing or it won’t be dry.
Fried Hearts of Palm Nuggets (Serves 2) – Vegan, Gluten-Free, Soy-Free
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See the wet can? You should always rinse/clean the tops of your cans before opening them. My aunt taught me that when I was a little girl helping out in the kitchen one day. I was so young when she taught me this lesson, as I proceeded to open the can straight from the pantry that day. Oops I was maybe 8? I never forgot that lesson all these years. She showed me the dust on top and further explained how dirt, bugs, insects etc. can come in contact or sit on top of the can on the shelves at the store or in transit for example. No one wants that getting in your canned veggies if the lid drops in accidently. I thought about this today, in fact, I think of her every time I open a can. Every single time if you can believe it. She has passed away, I miss her dearly and think of her often.
This can today was dusty! Back of the pantry almost forgot it was back there dusty. The children are visiting family and with just hubby and I, I did not feel up to going to the store. I had Quinoa, Black Beans and Spinach working and just wanted something else to pair with it so I came up with this recipe. A great sauce that would go great with this is my Russian Sauce. Enjoy!
My Titi (Aunt) and I – Miss you.
Ingredients:
1 (14oz Can) Hearts of Palm Wet: 2 Tbsp Potato Starch
½ Tsp Sea Salt
1 Tsp Sriracha
¼ Cup Water
Dry: ¼ Cup Coconut Flour
½ Tsp Sea Salt
¼ Tsp Cayenne Pepper
Oil for Frying – (I used ¼ – ½ Cup Canola Oil)
Directions: -Slice Hearts of Palm in three pieces or quarter.
-Whisk together wet ingredients to combine.
-Stir in Hearts of Palm pieces to coat in wet mixture for a few minutes.
Meanwhile, stir together dry ingredients to combine.
-Heat oil over medium-low. -Remove pieces to drain then toss in dry mixture.
-Fry for a couple minutes on each side. -NOTE: Be sure your oil is not too hot and/or you don’t leave pieces in too long as they will burn very quickly, coconut flour is unforgiving that way.
Ingredients:
1 (14oz Can) Hearts of Palm Wet: 2 Tbsp Potato Starch
½ Tsp Sea Salt
1 Tsp Sriracha
¼ Cup Water
Dry: ¼ Cup Coconut Flour
½ Tsp Sea Salt
¼ Tsp Cayenne Pepper
Oil for Frying – (I used ¼ – ½ Cup Canola Oil)
Directions: -Slice Hearts of Palm in three pieces or quarter. -Whisk together wet ingredients to combine. -Stir in Hearts of Palm pieces to coat in wet mixture for a few minutes. Meanwhile, stir together dry ingredients to combine. -Heat oil over medium-low. -Remove pieces to drain then toss in dry mixture. -Fry for a couple minutes on each side. -NOTE: Be sure your oil is not too hot and/or you don’t leave pieces in too long as they will burn.
The children are visiting family and with just hubby and I, I did not feel up to going to the store. I had Quinoa, Black Beans and Spinach working and just wanted something else to pair with it so I came up with this recipe. A great sauce that would go great with this is my 
Vegan Rescue 