Quick-Marinated Cherry Tomato Salad (GF) (V)
1 pint red cherry tomatoes
1 pint yellow cherry tomatoes
1/2 red onion, thinly sliced
1/4 cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons minced fresh parsley
1 heaping tablespoon vegan pesto (same as normal pesto but with Rice Dream Parm)
1/4 teaspoon brown sugar
1 clove garlic, pressed
Salt and fresh ground black pepper
1 head iceberg lettuce, cut into chunks
- Halve the tomatoes and add them to a large zipper bag with the sliced red onion. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. Seal the bag, getting all the air out. Place into the fridge until ready for dinner.
- Place the iceberg lettuce in a large bowl and pour on the tomatoes. Toss and serve! (The dressing from the tomatoes becomes the salad dressing.)
I had a request to post vegan dinner recipes more frequently – a request that I was more than happy to accommodate. I love it when readers reach out and give you suggestions on what to post so keep the requests coming y’all!
This is my vegan and gluten-free take on Pasta Florentine:
1 pound gluten free rotini or penne
2 tablespoons vegan butter (I used Earth Balance)
2 tablespoons olive oil
4 cloves garlic, minced
3/4 cup low-sodium broth, more if needed
3/4 cup dry white wine
1 bag baby spinach
2 cups grape tomatoes, halved lengthwise
- Cook the pasta according to package directions in lightly salted water. Drain and set aside.
- Heat a skillet over medium heat. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point).
- Turn off the heat. Add the spinach, tomatoes and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Serve immediately.
The best way to start any day! Juice it up!
- 4 red kale leaves
- 4 dinosaur kale leaves
- 2 celery stalks
- 1 carrot
- 2 cucumbers
- 1 orange
- 1 lemon
- 1 apple
- 1 cup raspberries
- 1 cup strawberries
- 1 cup red grapes
Juice it all up. Drink it up and enjoy!
I have searched the internet high and low for the best french fry recipe. Whether I was making them fried in oil or baked in the oven, I never was fully impressed with the end result. I have been duped, just like the rest of you! The pictures on these recipe websites would portray a a hot fry with crispy skin – yet the recipe would never produce what was actually in the picture. I would just end up with greasy, flimsy fries. Super sad face.
That was until I stumbled upon a recipe by the Pioneer Woman that promised to deliver crispy fries. The secret? The double-frying process.
Yes, I know that frying anything isn’t necessarily good for you, but sometimes we need to indulge to nourish our souls – then hit the treadmill later! I made these on Saturday along with a veggie burger for myself and bacon-cheeseburgers for Nick – and I will fully admit that I did not hit the treadmill later that night. However, I do fully intend to make it to yoga tonight and the rest of the week, so let’s just call it a wash, okay? Okay!
I also opted to fry the potatoes in Sunflower oil instead of the usual canola or vegetable oils for a healthier fry. Sunflower oil is a mild-flavored oil that is chock-full of vitamin E. It is 80 percent monounsaturated and has a high smoke point, making it perfect for frying anything.
Perfect French Fries
- 5 pounds Russet Potatoes
- Sunflower Oil For Frying
- Sea Salt
- Peel and rinse the potatoes. Cut them into sticks by cutting the potato in four or five vertical pieces, then cutting each piece into sticks. Place them in a large bowl and cover with cold water, then allow them to soak for a few hours.
- Drain the potatoes with a pasta strainer. Place the sticks on paper towel-lined cookie sheets to absorb all the water in the potatoes.
- Pour sunflower oil into the dutch oven (about 4 inches high) and heat on medium-high until the oil reaches 300 degrees.
- Drop the potatoes in batches (this recipe makes about 4 batches) into the oil for about 3 – 4 minutes, or until the potatoes are soft. Transfer soft potatoes to paper towel-lined cookie sheets to drain the oil.
- Now crank up the heat for the oil. Once the heat reaches 400 degrees, drop the batches in again one-by-one until the potatoes are golden brown and crispy.
- Drain fries on paper towel-lined cookie sheets one last time. Sprinkle them with salt and serve.
New York Style Chopped Salad with Homemade Vegan “Honey” Mustard Dressing
- 3 cups Mixed Salad Greens
- 3 cups Bibb Lettuce
- 8 whole Romaine Leaves
- 1/2 bunch cilantro, chopped
- 1/2 bunch flat-leaf parsley, chopped
- Grape Tomatoes, Halved
- 1 cup blueberries
- Sliced Or Diced Bell Pepper
- Avocado, Sliced
- Cucumbers, Halved Then Sliced
- 1 bunch radishes, sliced
- 2 carrots, peeled and sliced
- Vegan “Honey” Mustard Dressing (recipe follows
- Lay out different greens and all the veggies in small dishes.
- Have a big stainless bowl with tongs. Have everyone build their own salad by throwing what they want into the bowl. Toss with dressing, then pour tossed salad onto a cutting board.
- With two knives, quickly chop the salad so that it’s chopped into smaller pieces.
- Transfer to a plate and sprinkle with a little salt and pepper.
Vegan “Honey” Mustard Dressing:
- 3 1/2 Tbsp Lemon Juice
- 1 Tbsp Apple Cider Vinegar
- 1/3 Cup Agave Nectar Light
- 2 1/2 Tbsp Spicy Brown Mustard
- 1/2 tsp Sea Salt
- 1 Clove of Garlic, minced
- Black Pepper to taste
- 1/3 Cup Extra Virgin Olive Oil
1. Whisk all ingredients in a bowl and serve.
There is something about these hot, HOT Arizona summers that just get me in the mood for a crisp, refreshing fruit salad.
When I was little and still living in New Jersey, my grandparents used to take us to pick strawberries on those humid summer days. We would make fruit salads, desserts or just eat those succulent berries all by themselves. Ahhh the good old days.
I pulled this recipe from one of my favorite down-to-earth chefs – Ree Drummond 9aka the Pioneer Woman). I realize she makes hearty, cowboy recipes that aren’t exactly the healthiest things to put in our bodies, but she will throw in a salad or fruit dish every now and then.
Her recipe calls for a sugar and water mixture to sweeten the recipe up, but I just like to use to some freshly-squeezed orange juice to kick up the antioxidants and Vitamin C levels.
This dish would make a great dessert or side dish as any BBQ. In fact, I’m eating it right now for breakfast!
Pretty Fruit Salad:
- 1 green apple, cubed
- 1 pint of strawberries, chopped
- 1 cup blueberries
- 1 cup raspberries
- 2 kiwis, peeled and chopped
- 1 orange, juiced
- A couple of mint leaves, chopped
Combine all ingredients in a bowl and toss together. Refrigerate until cold and serve. Great as leftovers!
Sesame Tofu and Broccoli (GF) (V)
It’s true… Chinese food is the ultimate leftover lunch!
- 14 ounces extra firm tofu
- 1/4 cup cornstarch, for dusting
- canola oil (for frying)
- 1/2 cup sesame seed, lightly toasted
- 1 bunch scallion, trimmed and cut into 1-inch pieces
- 1/3 cup agave
- 3 tablespoons gluten-free soy sauce
- 3 tablespoons finely minced gingerroot
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 2 finely minced garlic cloves
- 1 -2 teaspoon red chili pepper flakes
- Wrap tofu with paper towels and place on a cutting board.
- Put a heavy plate on top to press out liquid for approximately 20 minutes.
- Stir sauce ingredients together in a saucepan.
- Simmer sauce while you cook the tofu.
- Dry drained tofu with paper towels and cube. Dust very lightly with cornstarch.
- Heat 1″ oil in deep frying pan.
- Fry tofu in 350 degree F oil until golden brown.
- Place fried tofu in a large bowl and toss with 2/3 cup sauce, sprinkle liberally with sesame seeds and scallions.
- Toss gently.
- Serve over rice with remaining sauce for dipping or drizzled over vegetables.
Orange Tofu and Broccoli (V) (GF)
- 1 tablespoon cornstarch
- 1 tablespoon warm water
- 3/4 cup orange juice
- 1 tablespoon finely grated orange zest
- 1/4 cup gluten-free soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons agave nectar
- 1 teaspoon hot chili sauce or sriracha
- 3 tablespoons vegetable oil
- 1 pound extra firm tofu, weighted, drained, and cubed
- 3 cloves garlic, minced
- 1 pound broccoli florets
- Bean sprouts to garnish
- In a bowl, whisk cornstarch and warm water. Add orange juice and zest, soy sauce, rice vinegar and hot chili sauce. Reserve.
- Steam broccoli for 2-3 minutes until broccoli turns bright green but is still very firm.
- Heat oil in a very large nonstick pan or wok over medium-high heat. Add tofu to pan and cook, browning on all sides, about 6-8 minutes total. Add garlic and cook for 30 seconds. Add broccoli and orange sauce and stir to combine. Cook until sauce begins to bubble and reduces slightly, an additional 2-3 minutes. Plate the entree, top with bean sprouts and serve with rice.
To be honest, this recipe was supposed to be a slaw – but my clumsy self broke the shredder attachment on my food processor (BIG surprise – not). So, in a panic and in desperate need to use up my 2 lb bag of brussels sprouts and the head of radicchio sitting in my crisper, I decided to turn this slaw into a salad.
This slaw or salad is a great addition to any bbq or pasta dish. Here is my recipe:
- 1 1/2 tsp. plus 1/4 cup olive oil
- 1/4 tsp. kosher salt, plus more, to taste
- 1 tsp. sugar
- Pinch of cayenne pepper
- 2 lb. brussels sprouts, trimmed and fibrous stems removed
- 1 small head radicchio, quartered and cored
- 2 Tbs. cider vinegar
- 1 Tbs. fresh lemon juice
- 2 Tbs. whole-grain mustard
- 3 Tbs. maple syrup
- Freshly ground black pepper, to taste
- Shred the brussels sprouts and radicchio. Transfer to a large bowl and stir to combine.
- In a small bowl, whisk together the vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the 1/4 cup olive oil and season with salt and black pepper.
- Add half of the dressing to the brussels sprout-radicchio mixture and toss well to combine, adding more dressing as needed. Let stand for 15 minutes to slightly wilt the brussels sprouts. Top with the pecans and serve immediately.