Picnic Perfect Chicken-less Salad
14 Sep 2010 1 Comment
in Vegan Recipes, Vegetarian Recipes Tags: comfort food, entertaining, salad, seitan, sides, snack, tempeh, tofu, vegan, vegetarian
Truly deeeeeelish!! Perfect picnic food! This was great to have in the house. I doubled the recipe and had it for lunch several times. Packs a punch of flavor! YUM! There are a bunch of ingredients in this dish, but it comes together sooo well!
Picnic Perfect Chicken-less Salad
adapted from Healthy, Happy Life
1 package Trader Joe’s Chickenless strips
or 1 1/2 cups of grilled seitan, firm tofu or tempeh
1 1/2 cups celery, chopped thinly
1/4 tsp black pepper
1 tsp salt
1/2 Tbsp paprika
1 small orange, diced
1/2 cup red cabbage, shredded
2 Tbsp dried Tarragon, chopped
4 Tbsp Vegenaise, heaping
1 Tbsp olive oil
1 lemon, juiced or 2 Tbsp apple cider vinegar
1 tsp lemon zest
1/4 cup flat parsley, chopped
3-4 Tbsp sunflower seeds, roasted/salted
2 scallions, chopped thinly
optional: 3 Tbsp Arrowroot powder (natural thickener)
optional: 1 tsp cayenne
*Add more Vegenaise if you want a richer creamier chickenless salad
1. Saute, grill, bake or microwave chicken-less strips or seitan/tofu/tempeh. Chop into small cubes. Place into medium sized bowl-set in fridge to cool while you prep the other ingredients.
2. Clean and chop celery.
3. Finely chop tarragon.
4. Shred and chop cabbage. Dice and de-seed orange. Zest and squeeze lemon.
5. Add to a medium glass bowl:
Protein: chickenless cubes or seitan/tofu/tempeh cubes.
6. Add olive oil. Stir oil into cubes.
7. Add celery, orange, lemon juice, lemon zest, salt, pepper, paprika, cabbage, parsley, sunflower seeds, parsley and scallions. Mix well. Fold in veganaise and tarragon.
8. Add optional arrowroot powder gradually and fold into salad. Add optional cayenne and more black pepper to top of salad.
9. Press salad firmly into bowl, cover and place in the fridge for a half hour to chill. Chill overnight if you have time.
10. Serve! Add to sandwiches, pitas or eat with hearty grain crackers. Picnic perfect!
Cucumber, Watermelon & Soy Feta Salad
12 Sep 2010 Leave a Comment
in Vegan Recipes, Vegetarian Recipes Tags: non-dairy cheese, quick and easy, salad, sides, vegan, vegetarian
I was talking about my Watermelon & Mint Salad with my friend Alex. He suggested a watermelon and cucumber salad! YUM! I love both ingredients so much! Such a refreshing salad 
I also had wanted to try this yummy soy feta out and it was a perfect addition to this salad. Great idea Alex, Thanks!
Cucumber, Watermelon & Soy Feta Salad
4 cups of watermelon, chopped
2 cucumbers, peeled and chopped
soy feta, chopped
Combine everything together and enjoy! Would be yummy with mint as well.
Summer Corn & Zucchini Salad with Citrus Dressing
06 Sep 2010 4 Comments
in Vegan Recipes, Vegetarian Recipes Tags: dressing, quick and easy, salad, sides, vegan, vegetarian
Happy Labor Day Weekend!! Sorry I haven’t posted in a while but we were away on an AMAZING vaca out in Utah and Colorado. I will be posting pictures and fun out west veggie foods soon.
We still have a little bit of time left for summer corn. But I wanted to make sure to get the most out of it because I love summer corn! I usually eat it raw, but it was a pleasant change to cook it for this salad. But of course you could have it raw as well.
I ended up having extra dressing left over and it will be great for salads the rest of the week.
Summer Corn & Zucchini Salad with Citrus Dressing
6 ears cooked corn, kernels removed from cob (about 4 cups kernels)
2 small zucchini, thinly sliced
2 bunches scallions, thinly sliced (white parts only)
1/4 cup finely chopped flat-leaf parsley
Citrus Dressing
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Salt and pepper, to taste
1. To make dressing, mix lime juice and mustard together. Slowly beat in olive oil. Season with salt and pepper. Pour into a lidded container.
2. In a medium bowl, toss together corn, zucchini & scallions. Sprinkle with parsley. Cover and chill several hours or overnight. When you are ready to serve the salad add dressing and toss well to coat.
Avocado, Mango and Jicama Salad
16 Aug 2010 2 Comments
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: avocado, comfort food, quick and easy, raw, salad, sides, vegan, vegetarian
This salad is the perfect combo of sweet, creamy and crunchy! YUM!! I was thinking about serving this over baby spinach but then I just enjoyed it as is. So good!!! This is one of those dishes I would be happy eating all the time!!
My friend Karla, taught me to keep the pit of the avocado in the guac or any avocado dish I make to ensure that it does not turn brown fast. I love it and it works so well!
Avocado, Mango and Jicama Salad
2 ripe Avocados, cubed
2 ripe Mangoes, cubed
1 jicama, cubed
1/2 cup chopped Red Onion
3/4 cup dried cranberries
Salt and Pepper to taste
Combine everything, breaking up the avocado a bit to coat the salad. Enjoy!
Parent’s Dinner Party – Raw Vegan Caesar Salad
08 Aug 2010 1 Comment
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: comfort food, dip, quick and easy, raw, salad, sauces, sides, vegan, vegetarian
A few weekends ago we were super happy to host both sets of our parents over our house for dinner. We have been so busy lately it was nice to all get together It was really great to see everyone and everyone enjoyed the deelish vegan meal I put together! Awesome!! All goodness!
We started off with a Raw Vegan Caesar Salad. YUM!! I haven’t made this in over a year and it was soooo good!! I doubled the recipe and kept the rest of the dressing in the fridge for a weeks worth of salads and dip for carrot sticks! You know when you eat the same food over and over and you don’t want it anymore — that did not happen! It was disappointing when we finally finished the dressing YUM!!!
Check out the recipe here Raw Crisp Caesar Salad with Pinenut Parmesan. DEEELISH!!
Cranberry, Cabbage & Almond Chopped Salad
11 Jul 2010 3 Comments
in Cleansing, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: agave, almonds, avocado, Cleanse, dressing, flax, quick and easy, raw, salad, sides, vegan, vegetarian
Tomorrow we are starting the Juice Cleanse portion of the July Cleanse, so this was the perfect last meal before a week of Super Cleansing!!
One of my pet peeves is when a salad is full of huge pieces of lettuce that make it difficult and sloppy to eat. Here is one of my versions of the chopped salad. Super easy, tasty, nutritious, colorful and you will even look pretty eating it. 
Perfection!
Cranberry, Cabbage & Almond Chopped Salad
1/4 of a green cabbage, chopped
1/2 red bell pepper, chopped
1 large carrot, chopped
1/4 cup almonds
1/3 cup dried cranberries
Juice of 1 lime
2 Tablespoons flax oil
2 Tablespoons agave nectar
1/3 cup red onion, minced
1 large avocado, chopped
Place all ingredients into a large food processor and pulse-chop until chopped. ENJOY!!
Watermelon & Mint Salad
05 Jul 2010 2 Comments
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: entertaining, quick and easy, raw, salad, sides, snack, vegan, vegetarian
I hope everyone had a fabulous July 4th Weekend! We had sooo much fun at a fabulous wedding and fun times in Montreal. Loved it! I will be posting on our vaca soon. Stay tuned.
In honor of the heat I wanted to post this perfect, refreshing summer salad!! I love watermelon and mint! So light and such great flavor! The longer you let the salad combine together, the better it is. YUM!
It was perfect the way it was, but I plan on trying it out with some Vegan Feta and chopped Heirloom tomatoes later this summer.
Watermelon & Mint Salad
3 cups seedless watermelon cubes
1/4 cup finely chopped red onion, rinsed
2 tablespoons balsamic vinegar
1 tablespoon seasoned rice vinegar
3 tablespoons finely chopped fresh mint
1/4 teaspoon freshly ground black pepper
Combine all ingredients and toss together.
Double Broccoli Quinoa
19 Apr 2010 5 Comments
in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: almonds, comfort food, daiya, non-dairy cheese, pesto, quinoa, salad, sauces, sides, snack, vegan, vegetarian
OMG! We loved this! Broccoli Pesto – Genius!! I always love quinoa but this was a really exciting and super deelish way to have it. Such a creamy and well seasoned dish! I know we will have this again soon.
Let me know if you get to try this and what you think! ENJOY!!
Double Broccoli Quinoa
Recipe adapted from 101cookbooks
3 cups cooked quinoa
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup cheddar vegan cheese (preferably daiya)
2 big pinches salt
2 tablespoons fresh lemon juice
1/3 cup olive oil
- Heat the quinoa and set aside.
- Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
- To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, vegan cheese, salt, and lemon juice in a food processor. Drizzle in the olive oil and pulse until smooth.
- Just before serving, toss the quinoa and remaining broccoli florets with the broccoli pesto. Taste and adjust if needed, you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds.
Serves 4 – 6.
Pesto in the Vita-Mix
Cucumber, Mango, and Spinach Salad
24 Mar 2010 Leave a Comment
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: dressing, green, quick and easy, raw, salad, sides, snack, vegan, vegetarian
This was really yummy and different. There was not too much dressing, so if you want more add more vinegar and lime juice. It was light and refreshing with great sweet bites of mango. YUM!
Cucumber, Mango, and Spinach Salad
5-10 ounces organic baby spinach
1 mango, peeled and diced
1 English cucumber, peeled and diced
6 scallions, thinly sliced
1/2 cup fresh basil, chopped
juice of 1 lime
1/2 cup seasoned rice vinegar
freshly ground black pepper, to taste
Place spinach in a serving bowl. Toss mango, cucumber, green onions, and basil in a medium bowl. Add lime juice and vinegar and stir to mix. Spoon mango mixture on top of spinach and sprinkle with black pepper.
‘Chicken salad’ sandwich
14 Mar 2010 3 Comments
in Vegan Recipes, Vegetarian Recipes Tags: agave, chicken, comfort food, nutritional yeast, quick and easy, salad, sandwich, seitan, sides, Skinny Bitch, snack, vegan, vegetarian
Ahhhh Skinny Bitches! I love those fabulous ladies, Rory Freedman and Kim Barnouin! They have had the most amazing impact on the vegan movement and helping people eating a healthy vegan diet. Everything I have made from them has been amazing
This ‘Chicken salad’ sandwich recipe was quick to make and the perfect quick fix for lunches. You can eat this salad or bread, put it on lettuce wraps or eat it straight.
‘Chicken salad’ sandwich
Recipe from ‘Skinny Bitch in the Kitch’
Makes 3 or 4 sandwiches
• 1/2 cup vegan mayonnaise
• 2 teaspoons lemon juice
• 1 tablespoon coarse nutritional yeast
• 1/2 tablespoon agave nectar
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon curry powder
• 1/8 teaspoon pepper
• 2 cups chopped or shredded vegan chicken strips or chunks (thawed, if frozen)(I used seitan)
• 1/4 cup halved (quartered if large) seedless red grapes (optional)(I did not use grapes)
• 1 celery stalk, finely diced
• 1/4 small red or white onion, finely diced (I used shallots)
• 2 tablespoons chopped fresh Italian parsley
• 6 to 8 slices vegan whole-wheat bread
- In a small bowl, combine the mayonnaise, lemon juice, yeast, agave nectar, salt, curry powder and pepper. In a large bowl, combine the chicken, grapes (if using), celery, onion, and parsley. Add the mayonnaise mixture to the chicken mixture, tossing gently.
- Spread the chicken salad on 3 or 4 slices of bread, top with remaining 3 or 4 slices, and serve.
