Quinoa Salad
Dressing:
Mix salad ingredients together in a bowl. Add all dressing ingredients together in a blender. Blend until smooth and creamy. Add dressing to taste.
Favorite non-oil salad dressing
Chickpeas
Shredded carrots
Sliced onions
Cherry tomatoes
Yellow bell pepper
Cauliflower
Dried cranberries
Mixed greens
Layer ingredients in the order listed, close the jar, and store in the refrigerator or cooler until ready to eat.
To prepare, empty the jar into a bowl to mix together.
Feel free to experiment, or sub ingredients!
Serves 2, or as a meal for 1.
16 oz. cooked brown rice pasta
2-4 green onions, diced
1 avocado, diced
1 orange bell pepper, diced
1/2 cup black olives, sliced
1/3 cup chopped sun-dried tomatoes, packed
Dressing:
5 tbsp balsamic vinegar
2 tbsp maple syrup
2-4 cloves garlic, minced or pressed
2 tsp dried basil, or 4 tsp chopped fresh basil
2 tsp onion powder
Cook pasta according to directions on package, then let it cool.
Whisk together all dressing ingredients. Mix vegetables separately, then pour dressing over and stir to combine. Gently stir in pasta until evenly distributed.
3-4 ears of corn, grilled
1 red bell pepper, finely chopped
1 jalapeño, seeded and diced
1/2 red onion, diced
1/4 cup cilantro, minced
1/3 cup peanuts
1 lime
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
Cut corn off the cob, combine with bell pepper, jalapeño, onion, cilantro and peanuts. Mix well. Squeeze fresh lime juice onto mixture and add seasonings. Mix well a second time.
4 cups shredded cabbage
2 cups packaged broccoli slaw
1 cup Simple Mayo (see below)
1 TBSP agave nectar
2 TBSP apple cider vinegar, or to taste
1 tsp salt
1 tsp onion powder
1/2 tsp celery salt
shredded radish for garnish, optional
Whip up some Simple Mayo:
12 oz. box Mori-Nu Silken Soft Tofu
1 cup raw cashew nuts
1/4 cup lemon juice
1 TBSP maple syrup
2 tsp salt
1 tsp onion powder
Place all ingredients in blender, and blend for at least 1 minute until silky smooth. Chill to thicken.
Combine all coleslaw ingredients and stir until evenly mixed.
7-8 medium red potatoes, scrubbed and cubed
1 can black or green olives
1/4 cup red onion, chopped
1 stalk celery, finely chopped
1/2 cup "Simple Mayonnaise" (see below)
1 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
2 TBSP pickle relish (optional)
Boil potatoes with salted water and cook for about 10-15 minutes, until soft. Drain and chill.
When your potatoes are chilled add the rest of the ingredients and mix until well blended.
Simple Mayonnaise:
12 oz box Mori-Nu Silken Soft Tofu
1 cup raw cashews
1/4 cup lemon juice
1 1/2 TBSP maple syrup
2 tsp salt
1 tsp onion powder
Place all ingredients in blender, and blend for at least 1 minute until silky smooth. Chill to thicken.
1 12 oz. box tri-colored rotini
1/2 red onion, chopped
1/3 cup cilantro, chopped
1/4 cup kalamata olives, chopped
1/2 tsp. salt
1/2 cup red wine vinegar
1 TBSP. low sodium soy sauce
Cook pasta according to package instructions, drain and rinse with cold water. Combine all ingredients and toss until evenly mixed. Eat right away, or refrigerate and let sit overnight. Tasty either way!
2 cans chickpeas, drained
1 TBSP fresh lemon juice
1 cup simple mayo (see below)
2 TBSP spicy brown mustard, optional
1/2 tsp celery seed
2/3 cup celery, minced
1/2 cup green onion, minced
1/3 cup stuffed green olives, minced
1/2 cup pickle relish (dill or sweet)
1 tsp onion powder
salt & pepper to taste
In high powered blender or food processor add chickpeas, lemon juice, celery seed, onion powder and mustard. Pulse until well combined but not puréed. Scoop into bowl and add everything else.
Simple Mayo recipe:
12 oz. box Mori-Nu Silken Soft Tofu
1 cup raw cashew nuts
1/4 cup lemon juice
1 1/2 Tbs honey
2 tsp salt
1 tsp onion powder
Place all ingredients in high-powered blender and blend for at least 1 minute until silky smooth. Chill to thicken. (If not using a high-powered blender, soak cashews overnight.)
1 bunch raw kale, washed, de-stemmed and dried
2 TBSP tahini
2 TBSP apple cider vinegar (or water)
2 TBSP lemon juice
2 TBSP Bragg's liquid aminos (tamari or soy sauce would work too)
4 TBSP nutritional yeast
2 tsp minced garlic (1 - 2 cloves of garlic)
sesame seeds, to taste as garnish (optional)
Break or cut kale into bite size pieces and place in a large bowl.
Puree all ingredients except kale and sesame seeds in a blender or food processor to blend the dressing.
Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated.
Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable - particularly for those who are skeptical of eating raw kale.
Sprinkle on some sesame seeds before serving if so desired.
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