Kale Salad #1

We โ™ฅ Kale!! Pretty much all things Kale. So I am taking on another challenge, Kale Salads! Cooked kale is deelish but raw kale salads are amazing. Normal salads you dress and then they wilt, kale just gets more tender and deelish!

Kale Salad #1

1 bunch of kale, any kind
2 Tablespoons lemon juice
2 Tablespoons olive oil
1 Tablespoon Nama Shoyu and Tamari
2 tablespoons sesame seeds,ย  toasted
2 tablespoons pepitas, toasted

  1. Remove kale leaves from stalk. Roll up the leaves up cut into ribbons.
  2. Massage the dressing into the kale and let it sit for 30+ minutes. (this can last a few days in the fridge as is!)
  3. Toast the seeds in a dry frying pan, shaking constantly for a few minutes. Toss in the seeds and serve.

Spinach & Orange Salad with Maple Sesame Dressing

Simple, fresh, tasty and quick! Perfection! And despite what Scott Conant says on Chopped, I totally Heart Raw Red Onion!! YUM! It is often the star of my salads besides the frequent appearances of avocado ๐Ÿ™‚

Spinach & Orange Salad with Maple Sesame Dressing
Makes 2 servings

4 cups raw baby spinach
1/2 small red onion, sliced
1 orange, peeled and segmented
fresh black pepper, to taste
1 1/2 tablespoons sesame seeds, toasted (in a dry skillet, toast for a few minutes, stirring frequently)
2 tablespoons maple syrup
2 tablespoons tamari
1/4 teaspoon water

  1. Place spinach in a large bowl. Toss onion and orange segments on top of the spinach. Season with black pepper.
  2. Whisk sesame seeds, maple syrup, tamari, and water together in a small bowl. Add to salad and toss to mix.
  3. SO simple, enjoy!

Caramelized Tofu and Brussel Sprouts

We love all things Brussel Sprouts and this one was a real winner ๐Ÿ™‚ definitely on the sweet side, so you may want to tone down the brown sugar, but it was very tasty the way we made it. Pecans went perfectly with the sprouts. For my go-to brussel sprouts I normally use pine nuts (although once I made with pistachios) so this was a nice change. Plus I loved using the same pan to have a great one-pot meal. Fast to make, Easy to clean up and Really yummy to eat!

Caramelized Tofu and Brussel Sprouts
adapted from 101cookbooks.com
Serves 2 – 3 as a main, 4 as a side

1 block extra-firm tofu cut into thin 1-inch segments
a couple pinches of fine-grain sea salt
a couple splashes of olive
4 medium cloves garlic, minced
1/2 cup pecans, toasted and chopped
4-5 tablespoons fine-grain natural cane sugar or brown sugar
1 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons

Cook the tofu cubes in large hot skillet with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.

In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 – 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.

Combine and Enjoy!!

Super Bright Green Brussels ๐Ÿ™‚

Tofu and Pecans

Cucumbers with Creamy Dill Dressing

This salad is AMAZING!! Tastes just like the creamy, cucumber salads I had when I was younger. This is so refreshing!! It would taste deelish with anything spicy, immediately cooling you off. Or just eat it on its own, really tasty! This is the most perfect cold salad! Great for a picnic or BBQ ๐Ÿ™‚

tofu & dill cream sauce

Cucumbers with Creamy Dill Dressing

1 1-1lb package firm low-fat silken tofu
1 1/4 teaspoon garlic powder
3/4 teaspoon dried dill weed
1/2 teaspoon salt
2 1/4 tablespoons lemon juice
3 1/4 tablespoons seasoned rice vinegar
1 1/4 tablespoon cider vinegar
2 cucumbers, peeled and thinly sliced
1/4 cup thinly sliced red onion

  1. Purรฉe tofu, garlic powder, dill weed, salt, lemon juice, and vinegars in a food processor until completely smooth, 2 to 3 minutes.
  2. Place cucumbers and onion in a salad bowl. Add dressing and toss to mix. Chill 1 hour or more before serving.

Picnic Perfect Chicken-less Salad

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

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 ๐Ÿ™‚ 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

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

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

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 ๐Ÿ™‚ 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 ๐Ÿ™‚ YUM!!!

Check out the recipe here Raw Crisp Caesar Salad with Pinenut Parmesan. DEEELISH!!

Cranberry, Cabbage & Almond Chopped Salad

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. ๐Ÿ˜‰ 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!!

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