Green Goddess “Tuna” Salad Sandwich

This vegan lunch is so yummy!! If your not vegan just use tuna in place of the hearts of Palm.

  • 1/4 c basil leaves
  • 1/4 c parsley leaves
  • 1/4 c tarragon leaves
  • 1/4 c mayo
  • 1/4 c sour cream or vegan sour cream
  • Zest of 1 lemon
  • 2 tbsp 1 tsp lemon juice
  • 2 tbsp olive oil
  • 1 can hearts of Palm or tuna
  • Celery stalk
  • Shallot
  • 1 clove garlic
  • Salt and pepper
  • Lettuce
  • 4 slices whole grain bread, toasted

Purée basil, parsley, tarragon, mayo, sour cream, lemon zest, juice, and 2 tbsp oil in a blender until smooth.

In a food processor chop hearts of palm, celery, shallot in garlic until chopped finely. Toss with dressing until coated.

Top toasted bread with lettuce and heart of palm mixture.

Serves 2.

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King Trumpet Mushrooms with Orange & Pepper

This is from Shroom – the orange may sound odd, trust me it is wonderful!

  • 8 king trumpet mushrooms, halved and scored 1/8 deep
  • Zest & juice of one orange
  • 1/4 c olive oil
  • 2 tsp soy sauce
  • Salt and pepper
  • 1 tbsp butter
  • 8 oz arugula

Whisk together zest, juice, olive oil, soy sauce, salt and pepper. Place mushrooms in a large baking dish and drizzle the dressing over them, rubbing in the dressing. Let rest for at least 30 minutes.

Reserve the dressing. Prepare a grill over high heat. and grill mushrooms on each side until tender and caramelized about 5 minutes each.

Place the marinade in a small pan and bring up a boil, add butter and swirl until melted. Toss with the arugula and serve with mushrooms on top.

Serves 4.

Place

Coconut and Red Lentil Soup

This is so good! It is from Crazy Sexy Kitchen!

  • 1 1/2 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp olive oil
  • 1 tbsp cayenne pepper
  • 1 onion, diced
  • 1 1/2 c red lentils
  • 4 c vegetable stock
  • 1 can lite coconut milk
  • 2 tbsp minced ginger
  • Salt and pepper to taste
  • 2 tbsp lemon zest
  • Juice of 2 lemons
  • 1/2 bunch cilantro, chopped
  • 1 avocado, diced

Toast cumin and coriander I’m a dry pot. Place in a spice grinder and pulse till fine. Add oil to the pot and heat over medium, add the onions and spices and cook until the onions are spot.

Add the lentils, stock, coconut milk, salt and pepper. Bring to a boil, then simmer for 40 – 50 minutes until thick. Remove from heat. Stir in lemon zest, juice and cilantro.

Serve with avocado on top.

Serves 8.

Warm Kale and Quinoa Salad

This is so good and makes great leftovers!

  • 2 c Quinoa
  • 2 c water
  • 2 c baby or shredded kale
  • 1/4 c pine nuts, toasted
  • 1/4 c raisins or dried cranberries
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and pepper to taste

In a medium pot add quinoa and water and bring to a simmer. Reduce to low, cover and cook for 10 – 12 minute. Fluff with fork and add kale and cover allowing the kale to steam.

Stir in remaining ingredients and serve.

Serve 4 – 6.

Hearts of Palm Cakes

Hearts of Palm is a great substitute for crab – it looks like crab and has a similar texture. Be sure to rinse them well and dry them before using.

Remoulade

  • 1 c vegan mayo
  • 1 tbsp ketchup
  • 1 tbsp Dijon
  • 1 tsp hot sauce
  • 1 tsp vegan Worcestershire
    1 tbsp lemon juice
    1/4 tsp salt
    2 tsp capes, chopped
    2 tsp shallot, chopped
    1 tsp parlay, chopped
    2 tbsp minced red bell pepper

Combine and chill till ready to use.

Cakes:

  • 1 sheet, toasted nori, ground fine in a food processor
  • 2 cans hearts of Palm
  • Grape seed oil
  • 1/4 c diced onion
  • 1/4 c diced red bell pepper
  • 1 tbsp nutritional yeast
  • 1 tbsp old bay
  • 3 tbsp vegan mayo
  • 2 tsp arrow root
  • Salt and pepper
  • 1 c panko

Heat 1 tsp oil in a small sauté pan and cook onions and peppers till soft – 3 min or so.

Drain the heats of Palm, rinse and dry. Pulse in a food processor with nori until crab like consistency.

Combine with onion, bell pepper, mayo, 1 tbsp old bay, nori, nutritional yeast, arrowroot, and salt and pepper in a large bowl and stir to combine. Refrigerate 30 min.

Combine panko and old bay in a bowl. Form heats of Palm mixture into cakes and coat with bread crumbs. Chill for an hour or u til ready to cook.

Preheat over to 425. Spray a pan with olive oil, place cakes on pan and Spray. Bake for 15 min until golden and flip baking on other side for an additional 10 – 15 min.

You can also pan fry over medium heat.

Serve with remoulade sauce.

Makes about 12 cakes.

Portobello Bahn Mi

  • This is so good! Perfect for a weeknight dinner or lunch.
  • To Serve:
    • Cilantro
      Baguettes
      Mayo
      Fish sauce
      Hot sauce

    Pickled Veggies

    • Daikon, julienned
    • 1 carrot, julienned
    • 1/2 English cucumber, julienned
    • 1/2 c rice wine vinegar

    Combine in a bowl and set aside.

    Red Curry Roasted Portobellos

    • 1 c coconut milk
    • 1 tbsp lime juice
    • 2 tbsp Thai Red Curry Paste
    • 4 portobellos mushrooms, cleaned and sliced 3/4 inch thick

    Preheat over to 425

    Combine coconut milk, lime juice and Curry in a bowl, whisk till smooth. Place mushrooms on a baking sheet cover with sauce. Bake for 15 minutes, flip and roast 15 minutes more.

    Spread mayo on baguette, sprinkle with fish sauce, top with pickles veggie and mushrooms.

    Serves 4.