Who doesn’t LOVE 15-minute meals on a Monday?? You’re welcome in advance.
Tempeh Tacos (V)(GF)
2 tbsp avocado oil (or any high-temp cooking oil)
1 onion, diced
1 package tempeh, sliced into 1/2 inch cubes
1 tbsp tamari
1 tsp cumin
1/4 cup fresh chopped cilantro
other taco fillings such as lettuce, tomatoes, lime juice
corn tortillas or taco shells
lime wedges for serving
- Sautee the onion in olive oil for 3 to 5 minutes, or until onion is soft.
- Add tempeh/chicken, gf soy sauce and cumin. Allow to cook for about five more minutes, stirring frequently. Remove from heat and stir in the cilantro.
- Fill your taco shells or tortillas with the protein mixture mixture and top with lime juice, lettuce, tomatoes, salsa or if desired.
Rainbow Chopped Salad (V)(GF)
the salad ingredients:
large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper, seeded and chopped
1 pint cherry tomatoes, chopped
1/2 english cucumber, chopped
2 cups corn
1/2 red onion, chopped
Cilantro-Avocado Dressing (V)(GF)
the dressing ingredients:
1 cup loosely packed cilantro, stems removed and roughly chopped
1 avocado, smashed
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1 to 2 garlic cloves
1/4 cup avocado oil (or olive oil)
1 1/2 tsp. white wine vinegar1 tsp. agave nectar
1/8 tsp. salt
- Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
- Finely chop romaine, bell pepper, tomatoes and onion.
- Place all ingredients in a large bowl and stir to combine.
- Toss with desired dressing and serve.
Grilled Veggies in a Tomato-Cilantro-Turmeric Sauce (V)(GF)
2 large plum tomatoes, coarsely grated on a box grater
2 garlic cloves, minced
1/2 cup pure olive oil
1/2 cup chopped cilantro
1 tbsp. turmeric
1 lemon, juiced
1 zucchini, sliced
1 red onion, sliced
2 vine-ripened tomatoes, sliced
Vegetable oil, for brushing
Salt and freshly ground pepper
- In a food processor, combine the grated tomatoes, garlic, olive oil, lemon juice, turmeric and cilantro. Pulse until smooth. Add the veggies to marinade and coat thoroughly. Cover and refrigerate for 30 minutes.
- Light a grill. Thread the veggies onto metal skewers (if you’re using bamboo skewers, make sure you soak them for 30 minutes prior to grilling), leaving a small space between each piece. Brush the veggies with vegetable oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until lightly charred and just cooked through, about 10minutes.
- Use extra sauce for dipping. :)
Broccoli Stir-Fry (GF)(V)
1/2 cup veggie stock
1 Tbsp tamari (you can use soy sauce if you aren’t gluten-intolerant)
1 Tbsp dark sesame oil
Avocado oil (or some other high smoke-point cooking oil)
1 pound broccoli florets, rinsed, patted dry, cut into bite-sized pieces
2 cloves of garlic, minced (about 1 Tbsp)
1 Tbsp minced fresh ginger
- Mix the stock, soy sauce, and dark sesame oil together in a small bowl, set aside.
- Heat 1 Tbsp of avocado oil in a large, covered sauté pan on medium high heat. Add the broccoli florets, stir to coat the florets with the oil, Sauté for about a minute. Clear a space in the middle of the broccoli and add the ginger and garlic. Add a little more oil to the ginger and garlic (about a teaspoon) and sauté for half a minute, stirring just the garlic and ginger, until fragrant. Then stir the garlic and ginger in with the broccoli.
- Add the vegetable stock mixture to the pan. Bring to a simmer, reduce the heat and cover. Let cook for 2-3 minutes, until broccoli is still firm, but can be pierced with a fork. Remove from heat. Remove broccoli with a slotted spoon to a bowl. Return pan to heat, increase heat to high and boil down the liquid until just a couple tablespoons remain. Turn off heat, return broccoli to the pan and toss with the liquid. Put into a serving bowl with some rice.
Sometimes you just have to stop and ask yourself, “What would Audrey eat?”
2 tablespoons of Earth Balance butter
1 large spring onion, chopped
1 26.2 oz. box of Pomi strained tomatoes
freshly ground black pepper
6 tablespoons soy milk
1/4 cup vodka
1/2 pound gluten free pasta (cook while making sauce)
flat-leaf parsley, for garnish
Heat butter in a big skillet until melted, then add onion and sauté until softened. Toss in the tomatoes with some salt and pepper, and let simmer until thickened and the tomatoes are breaking down. Around 10 minutes, give or take. Stir in the vodka and half and half and let heat briefly. Stir into the cooked penne. Garnish with fresh parsley.
I have finally found the perfect substitute for hot wings that vegetarians can eat! This recipe was amazing and is a real crowd pleaser – perfect for parties or a dinner with friends. I made mine vegan, but you do not have to… it was just a little experiment of mine. I hope you try it! :)
- 1 head cauliflower, chopped into bite size pieces
- 1 cup garbanzo bean flour
- 1 cup water
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1 tsp. Earth Balance butter (or regular butter or ghee)
- 2/3 cup hot sauce (I only use Frank’s Red Hot… it’s the best)
- Preheat oven to 450F. In a medium size bowl, combine flour, water, garlic powder and salt.
- Whisk together until smooth. Toss cauliflower into batter making sure to coat each piece completely, then place battered cauliflower on a lightly greased, non-stick baking sheet. Bake for 15 minutes, tossing half way through.
- In the meantime, combine melted butter and hot sauce in a large bowl, stirring. When cauliflower is done, remove it from the oven and gently toss it in the hot sauce mixture. Place cauliflower back on the baking sheet and cook for an additional 25 minutes or until it becomes crispy. Allow cauliflower to cool for 15 minutes before serving. Serve with your favorite creamy dressing.
Ranch Dressing (GF)(V)
- 1 cup vegan mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 teaspoons parsley, chopped
- 1/2 cup unsweetened soymilk
Whisk all ingredients together and chill before serving. Add a little more soy milk if you need to thin dressing.
Grilled Pineapple (GF) (V)
- 1 fresh pineapple – peeled, cored and cut into 1 inch rings
- 1/4 teaspoon agave nectar
- 3 tablespoons melted Earth Balance butter
- 1 dash hot pepper sauce (I used Frank’s Red Hot)
- salt to taste
- 1 tbsp Pico de Gallo
- Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
I’m not going to lie to you, this smoothie is absolutely hideous, yet oh-so-delicious. It will also give you that energy boost you need sans coffee! I am doing a detox with Nick this week – so I plan on adding more smoothie recipes to the collection. Enjoy!!
Rise and Shine Detox Smoothie (V)(GF)
- 1 cup water
- 1 tbsp flax seed, ground
- 1 cup raspberries
- 1 banana
- 1/4 cup spinach
- 1 tbsp almond butter/peanut butter (I used peanut butter in Nick’s since he has an almond allergy)
- 2 tsp lemon juice
Blend. Sip. Repeat.
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.)