Vegan Potato Salad with Kale and Red Onion

Vegan Potato Salad with Kale and Red Onion

Serves 4

• 4 medium Yukon gold potatoes, chopped into bite sized chunks
• 1/4 of a red onion, chopped
• ~ 3 cups of kale, cut in pieces
• 4 tbsp vegenaise 
• 1 tbsp apple cider vinegar
• 1/2 tsp agave nectar
• 1 tsp Sriracha 

Bring a large pot of water to a boil and add potatoes. Boil for 10-15 minutes or until soft but not mushy. Drain and allow to cool. Add a 1/2-inch of water to a frying pan and add kale. Heat on medium until kale is tender and wilted, then drain and allow to cool. To make the dressing, combine vegan mayo, ACV, agave nectar, and chili sauce.  In a large bowl, combine potatoes, onions, kale, and dressing. Toss well and serve cold or at room temperature.

Breaded Sesame Tofu Salad

Breaded Sesame Tofu Salad

Serves 1

• 1/2 head romaine lettuce, chopped
• 1 handful baby spinach
• 1 small handful raw kale, removed from stems
• 1 thin slice red onion, chopped
• 1 handful pea sprouts
• 1/4 cup shredded carrot
• 2 tbsp sunflower seeds
• 2 tbsp dried cherries
• 1/4 an avocado, cubed
• 1 tbsp olive oil + 2 tbsp balsamic vinegar
• 1/5 a block of extra firm tofu, pressed
• 1/2 a flax egg (1/2 tbsp ground flaxseeds + 1.5 tbsp water)
• 2 tbsp bread crumbs
• 1/4 tsp garlic powder
• 1/4 tsp sesame seeds
• 1/4 tsp onion powder
• a dash of salt
• 2 tbsp salsa, optional
• cooking oil or spray

Grease a frying pan lightly with cooking spray and place over medium heat. Combine bread crumbs, garlic powder, salt, onion powder, and sesame seeds.  Cut tofu into small cubes. Dip each cube first in the flax egg, and then in the bread crumb mixture. Make sure each cube is coated on all sides before dropping in the hot pan. Allow to cook on each side until crisp and browned. While tofu is browning, combine all other ingredients except salsa in a large bowl and toss with the oil and vinegar. Transfer to a plate if desired. Once tofu is browned, top the salad with the cubes and add salsa if you want! 

Tempeh Bacon / B.L.T. Quinoa

Tempeh Bacon

Makes about 24 small slices

• 1 8 oz. package of tempeh
• 2 tbsp tamari or low-sodium soy sauce
• 2 tbsp liquid smoke
• 1 tbsp pure maple syrup
• dash black pepper
• safflower oil 

Cut tempeh into quarters, then turn each quarter on its side and cut into three thin slices. At this point you'll have 12 strips. Combine tamari, liquid smoke, maple syrup, and pepper. Stack the tempeh evenly in a tupperware container and pour the liquid mixture over it. Let the tempeh marinate in the fridge at least overnight. I let it sit for 20 hours, turning the container upside down halfway through to make sure it soaks evenly. Preheat oven to 350 degrees, then very lightly grease a baking sheet and place the tempeh slices on it. Brush the slices lightly with safflower oil and bake for about 7 minutes. Remove the sheet and flip the slices over with a spatula. Brush the other side with oil and let it bake for another seven minutes. Once the slices have cooled slightly, transfer to a cutting board and cut each slice length-wise. Now you have 24!

B.L.T. Quinoa 

Serves 1

• 4 slices tempeh bacon
• 1/2 cup uncooked quinoa
• 2 tbsp sun dried tomatoes, sliced
• 1/2 slice of red onion, diced
• 1/4 cup cucumber, cut into cubes
• 1 large handful baby spinach
• 1 tsp tahini
• 1/2 tsp Sriracha 
• 1/4 tsp agave nectar
• 1/2 tsp safflower oil
• sprinkle sesame seeds
• black pepper

Cook quinoa according to package until all the water is absorbed and the germ has separated from the seed. Combine tahini, hot sauce, safflower oil, and agave. Add tahini mixture, sun dried tomato, red onion, cucumber, and spinach to warm quinoa and stir until well mixed. Place on low heat for a few minutes if necessary. Transfer to a plate or bowl and top with tempeh bacon, sesame seeds, and black pepper. 

Thick Cut Oven Sweet Potato Fries

Thick-Cut Oven Sweet Potato Fries

Serves 1

• 1 small sweet potato, washed and cut into wide strips
• liberal amounts of garlic powder, sea salt, black pepper, and cinnamon
• 1 tsp apple cider vinegar
• a small amount of olive oil or olive oil cooking spray

Preheat oven to 425 degrees. Toss sweet potato strips with spices, vinegar, and cooking spray or olive oil, making sure to coat well. Spread the fries out on a cookie sheet or baking pan in a single layer. Bake for 10 minutes, then remove and turn the fries over. Bake on the other side for five minutes, adding more spices in between cooking if desired. 

Taco Salad with Creamy Chili Lime Dressing

Taco Salad with Creamy Chili Lime Dressing

Serves 1 as a meal or 2 as an appetizer or side

• about 3/4 head of romaine lettuce
• 1/4 cup canned black beans, drained and rinsed
• 1/4 cup frozen corn
• 1/4 cup ground beef style soy or vegetable protein (Trader Joe's Beefless Ground Beef is my fave)
• 1/4 of a ripe avocado, sliced
• 2 tbsp of your favorite salsa
• 1/2 tbsp tahini + 1/2 tbsp water
• 1 tbsp fresh or bottled lime juice
• 1/2 tsp chili powder
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• a dash of sea salt
• about 1/4 tsp stevia sweetener, or to taste

Chop rinsed romaine with a sharp knife and remove stems. Place leaves in a mixing bowl. Mix tahini, water, lime juice, chili powder, onion powder, garlic powder, and salt together. At this point, taste the dressing and very carefully add stevia in 1/8 tsp increments. Too much sweetener could very easily ruin the dressing. It should only be sweet enough to mellow out the tartness of the lime juice. Once the dressing is very thoroughly mixed, pour it onto the salad and toss well with hands. Set aside and let the leaves sit for at least five minutes. In the meantime, lightly grease a frying pan with cooking spray and combine frozen corn, black beans, and ground beef substitute. Fry over medium heat, stirring often, until mixture is hot. Transfer romaine to a plate and top with the frying pan contents, salsa, and avocado. 

Apple & Beet Salad with Sweet Corn & Quinoa

Apple & Beet Salad with Sweet Corn & Quinoa

Serves 4 as an appetizer

• 1/2 a head of romaine lettuce, chopped
• a large handful of fresh baby spinach
• a large handful of fresh kale leaves, separated from stems
• 1/4 of a red apple, sliced thinly
• 1 15 oz. can of beets, drained and sliced
• 1/2 cup uncooked quinoa
• 3-4 tbsp of your favorite balsamic dressing (I used Trader Joe's fat free balsamic)
• about 1 cup frozen or fresh sweet corn
• black pepper, to taste

Bring 1 cup of water with 1/2 cup of quinoa to a boil, then reduce heat to low, cover, and simmer about 10 minutes or until the water has evaporated and the quinoa germ (the little tail) has separated from the seed. Salt lightly during cooking. Once cooked, transfer to a bowl and let quinoa cool completely. If using frozen corn: microwave corn and a small amount of water for about 1.5 minutes. Drain any extra water and allow to cool. Once corn and quinoa are completely cooled, combine with all other ingredients. Add balsamic dressing and black pepper about 15 minutes prior to serving. Toss well and let the salad sit for a while to blend the flavors.

Savory Spinach Oats

Savory Spinach Oats

Serves 1 

• 1/4 cup uncooked steel cut oats
• 1 cup (~80 grams) frozen spinach
• 1/4 cup marinara sauce
• 1 tbsp nutritional yeast
• 1/3 cup ground beef style vegetable or soy protein crumbles (optional)
• salt and pepper, to taste

Boil 1 cup of water and then stir in oats, reducing heat to medium. Let cook for about five minutes. Taste test the oats; they should be about halfway done, so still pretty chewy. Stir in frozen spinach and nutritional yeast. Continue to simmer on medium heat about five minutes or until spinach is thawed and oats are at your preferred chewiness level. Stir in marinara, protein crumbles, and salt and pepper. Cook another 1-2 minutes to evenly heat all ingredients. Serve immediately, adding more salt or pepper if desired. 

Cinnamon Sweet Potato Home Fries

Cinnamon Sweet Potato Home Fries

Serves 1 hungry person or 2 as a side dish

• 1 medium sweet potato, peeled, rinsed, and diced into small pieces
• 1/2 medium sweet onion, diced
• 1 tsp apple cider vinegar
• a generous sprinkle each of sea salt, black pepper, garlic powder, and cinnamon
• olive oil or olive oil cooking spray, for frying

Place sweet potato chunks and diced onion in a frying pan with a small amount of water. Steam over medium heat until the sweet potato chunks are fork-tender but not too soft, adding more water as necessary. Once all the water has been absorbed and the sweet potato chunks are cooked, add either oil or cooking spray and apple cider vinegar. Turn heat to high and add spices. Sauté until the edges and faces of the sweet potato chunks are crispy are browned. Have a taste and add more spices, if desired. Serve with ketchup, hot sauce, or both. 

Sweetcrisp Quinoa

Sweetcrisp Quinoa

Makes about 4-1/2 cups

• 1 cup uncooked quinoa, rinsed
• 1 medium honeycrisp apple, rinsed (or whatever type you've got)
• 1 medium sweet potato
• 1 tsp olive oil
• 1 tbsp balsamic vinegar
• 2 tsp whole grain Dijon mustard
• 2 tsp agave nectar (could substitute maple syrup)
• a dash each of garlic powder, onion powder, and ground ginger
• salt and pepper, to taste

Combine quinoa and 2 cups of water in a pot and bring to a boil, then turn the heat to low and cover. Allow to cook for about 15 minutes or until the water is absorbed and the germ has separated from the seed. While the quinoa is cooking, wash the sweet potato and poke holes in the skin with a fork. Pop it in the microwave over a paper towel and nuke for four minutes. Allow to cool for a few minutes once time is up. Cut the cooked sweet potato in half with a sharp knife. The idea is to not smush the sweet potato, so cut it like an avocado: in half, then make crisscross cuts in each half, then pull the skin from the back. Core and cut the apple into small pieces. To make the dressing, combine olive oil, balsamic vinegar, Dijon mustard, agave nectar, garlic powder, onion powder, and ground ginger. Stir well. Once the quinoa is done, combine it with the apples and sweet potato in a large bowl. Add the dressing and toss thoroughly.