Tag: vegetarian

Asian Quinoa & Edamame Salad

Asian Quinoa & Edamame Salad

Asian Quinoa & Edamame Salad Ingredients: 1/2 cup dry quinoa 1 cup frozen edamame 2 stalks green onion, thinly sliced 1 red bell pepper, thinly sliced 1 small Persian cucumber, sliced into half-moons (about 1 cup) 1 cup shredded purple cabbage 1 cup shredded carrots 

Roasted Vegetable & Lentil Salad

Roasted Vegetable & Lentil Salad

Roasted Vegetable & Lentil Salad Serves 4 Ingredients: 1 medium sweet potato, diced into 1 inch cubes 1 red beet, peeled and diced into 1 inch cubes 1 small delicata squash, cut in half lengthwise, seeds scooped out and cut into 1/2 moons 4 cups 

Falafel Tahini Mixed Greens Salad

Falafel Tahini Mixed Greens Salad

Falafel Tahini Mixed Greens Salad

Serves 4

Ingredients:

2 2/3 cups green or brown lentils (cooked, drained and rinsed) *

1/3 cup tahini (divided)

1/2 cup cilantro (finely chopped)

1 teaspoon cumin

1 Tablespoon apple cider vinegar

1 teaspoon sea salt (divided)

1/4 cup unsweetened coconut yogurt

1/4 cup water

8 cups mixed greens

1 cup sauerkraut *

*Ingredient Notes*

  • I use the precooked, refrigerated lentils from Trader Joe’s
  • I love Wildbrine sauerkraut!

Directions:

1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.

2. In a food processor or blender, combine the lentils, 2/3 of the tahini, cilantro, cumin, apple cider vinegar and half the salt.

3. Form the mixture into balls using about 1 to 1 1/2 tablespoons of the mixture for each ball. Place on the baking sheet and cook for 20 to 25 minutes or until warmed through and firm.

4. Meanwhile, make the dressing by whisking together the yogurt, remaining tahini, remaining salt and water.

5. Divide the mixed greens onto plates and top with the lentil tahini falafels, sauerkraut and tahini yogurt dressing. Enjoy!

Wine Pairing Guide for Vegan and Vegetarian Food

Wine Pairing Guide for Vegan and Vegetarian Food

Wine and Food pairing can be difficult and daunting for some but I am here to tell you, it doesn’t have to be! Remember it’s all about what YOU like! Think of the food and the wine as complementing one another and bringing out the 

Rainbow Tempeh Bowl

Rainbow Tempeh Bowl

Rainbow Tempeh Bowl Ingredients: 4 cups broccoli florets 1 teaspoon avocado oil 2 cups shredded carrots 1 red bell pepper, thinly sliced 2 scallions, chopped 1 tablespoon black sesame seeds (optional, for garnish) 1 block tempeh, cubbed 1 1/2 teaspoons toasted sesame oil 1/4 cup 

Cilantro-Lime Coleslaw

Cilantro-Lime Coleslaw

Cilantro-Lime Coleslaw

Ingredients:

Coleslaw:

2 cups shredded green cabbage

2 cups shredded purple cabbage

1 cup shredded carrots

1/2 cup chopped fresh cilantro

2-3 green onions, sliced

 

Dressing:

1/4 cup extra virgin olive oil

1 lime juiced

1 tablespoon honey (or maple syrup for vegan)

1 garlic clove, minced

1/4 teaspoon red pepper flakes optional

1/8 teaspoon salt or more to taste

 

Directions:

1. In a large bowl, combine the coleslaw ingredients: shredded cabbage, shredded carrots, chopped cilantro, and sliced green onions.

2. In a small bowl or jar, whisk together the dressing ingredients: olive oil, lime juice, honey, minced garlic, red pepper flakes, and salt. Pour as much dressing over the coleslaw as desired. The dressing is also delicious over a salad if you want to dress the slaw lightly and use leftovers for any other salad!

3. Toss the coleslaw and dressing together. Serve the coleslaw over tacos, on sandwiches, a side salad or as a side to BBQ chicken, ribs or tempeh!

4. The coleslaw may be prepped in advance and refrigerated, or used immediately after preparation.

Watermelon and Heirloom Tomato Salad

Watermelon and Heirloom Tomato Salad

Watermelon and Heirloom Tomato Salad Ingredients: 1 Tbsp. extra virgin olive oil 3 Tbsp. red wine vinegar 2 Tbsp. finely chopped basil (or mint, chives, or parsley) 1/4 tsp. sea salt (or pink Himalayan salt) 1/4 tsp. ground black pepper 1 cup arugula 1/2 medium 

Winter Superfoods Bowls

Winter Superfoods Bowls

Winter Superfoods Bowls Ingredients: 2 medium beets, peeled, cut into 1-inch cubes 2 medium sweet potatoes, cut into 1-inch cubes 4 tsp. olive oil, divided use ½ tsp. ground cumin, divided use Sea salt (or Himalayan salt) and ground black pepper, divided use 2 cups 

Roasted Cauliflower Tacos

Roasted Cauliflower Tacos

Roasted Cauliflower Tacos

 

Ingredients:

2 heads cauliflower

2 tablespoons avocado or coconut oil

3 teaspoons cumin

2 teaspoons chili powder

2 teaspoons paprika

1 teaspoon pink Himalayan salt

 

For serving:

12-15 grain-free tortillas

Lime wedges

1 jalapeno pepper, sliced

1 cup red cabbage, thinly sliced

½ cup fresh cilantro

2 avocados, mashed with salt and pepper

 

Directions:

Preheat oven to 425°F. Spread cauliflower around two large baking sheets. Add oil, cumin, chili powder, paprika, and salt. Toss to combine.

Roast for 25 minutes or until golden brown and tender.

To serve, warm tortillas in microwave or oven, directly on the still-warm oven racks, until soft – only a minute or two.

Add a few spoonfuls of cauliflower. Garnish with lime, cilantro, cabbage, and avocado mash.

Best consumed when fresh. Store leftover sauce in refrigerator up to a week and cauliflower in refrigerator up to 3 days.

Buddha Bowl with Spring Vegetables

Buddha Bowl with Spring Vegetables

Buddha Bowl with Spring Vegetables Ingredients: Parchment paper 2 Tbsp. tahini (sesame seed paste) 3 Tbsp. fresh lemon juice 2 Tbsp. water ½ tsp. ground turmeric ½ tsp. pure maple syrup ¼ tsp. hot pepper sauce (optional) ¼ tsp. sea salt (or Himalayan salt) ¼