Vegan Greek Salad! Used Seiten instead of lamb so good!
- 1/2 c olive oil
- 1/2 c red wine vinegar
- juice of one lemon
- 4 cloves garlic , minced
- 1 tbsp dried oregano leaves
- 1 tsp salt
- 1/2 tsp black pepper
Combine in a jar and set aside.
- Seitan, sliced thin and fried in a large pan
- 1 head of romaine, sliced thin
- 2 tomatoes, quartered
- 1 red onion, sliced thin
- 1/4 peppercini
- 1/4 c vegan cheese, crumbled
- Tortilla bowls
Toss romaine with dressing. Divide amount plates or fill tortilla bowls and top with remaining ingredients.
This is what happens when I feel super lazy – pantry taco bowl dinner! Just open a few cans toast a tortilla and voila dinner!
Preheat oven to 350. Spray an oven proof bowl and place tortilla inside creating a bowl, spray with a little olive oil and bake 5 – 8 min – keep an eye on it, they go from yum to burnt quick!
In a medium pan, dump beans, chilies and tomatoes with juice and cook over medium heat for 20 min until thickened, stirring occasionally.
Place romaine in the bottom, drizzle with ranch and salad, top with beans, avocado, cheese, more salsa and olives.
- 1 can pinto beans, rinsed
- 1 can black beans, rinsed
- 1 4oz can green chilies
- 1 can fire roasted tomatoes
- Vegan cheese
- 1 avocado, diced
- Sliced black olives
- Vegan ranch dressing
- 1 head romaine chopped
- 4 flour tortillas
This recipe is so good! There is nothing better then crunchy tofu, crispy veggies abs rice!
- 3 tbsp rice vinegar
- 2 tbsp miran
- 3 tbsp soy sauce
- 1 tsp ground ginger
- 1 tbsp lime juice
- Zest of one orange
Combine in a jar and shake. Set aside.
- 3 c cooked rice
- 1/4 c mirin
- 3 tbsp rice vinegar
- 28 oz firm tofu, cut into thin slices
- Salt and pepper
- 3/4 c cornstarch
- 1/4 c cornmeal
- 2 tbsp vegetable oil
- 6 radishes, sliced thin
- 1 avocado, sliced thin
- 2 c shredded carrot
- 1 English cucumber sliced thin
- 8 scallions sliced thin
Drizzle hot rice with miran and rice vinegar set aside.
Combine cornstarch, cornmeal and salt and pepper in a bowl. Dredge tofu strips in the mixture and set aside.
Heat 1 tbsp oil over medium heat and cook tofu until crispy on all sides. Repeat.
Divide rice among bowls, divide veggies and top with tofu, drizzling with the citrus sauce.
Serves 4 – 6
This recipe was inspired by Eating Well Magazine. I made a few minor changes, added some peanuts and made extra sauce! It is also great the next day as a salad!
- 3 tbps black rice
- ¾ c quinoa
- 1½ c water plus 2 tbsp, divided
- 1/2 c lime juice
- 1/2 c chopped scallions
- 1/4 c chopped fresh cilantro
- 1/4 c fish sauce
- 2 tsp coconut palm sugar
- 1 tsp crushed red pepper
- 2 tbsp canola oil
- 1 lb red beets, peeled and chopped
- 1 c shredded cabbage
- 1 c sliced cucumber
- 1 c Thai basil and/or mint leaves
- 1 c shredded carrrott
Place rice in a large skillet over medium-low heat. Cook, stirring occasionally, until well-toasted and starting to pop, 5 to 8 minutes. Grind to a fine powder in a spice grinder or with a mortar and pestle. Set aside.
Combine quinoa and 1½ c water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
Combine the remaining 2 tbsp water, lime juice, scallions, cilantro, fish sauce, brown sugar and crushed red pepper in a small bowl.
Heat oil in the skillet over medium-high heat. Add beets and cook, stirring, until almost tender, about 4 minutes. Add the ground rice and ½ of the sauce. Cook, stirring, until fragrant and the liquid is absorbed, about 2 minutes.
To serve, divide the quinoa among 4 bowls and top with the beet larb, cabbage, cucumber, herbs and carrot. Drizzle with the remaining sauce.
This recipe comes from Bon Appetite – with some minor adjustments. I used soy sausage, use regular chorizo if you prefer. It makes for great leftovers too.
- 2 cups wheat berries
- 4 tbsp olive oil, divided
- 12 oz soy sausage, casings removed
- 1 garlic clove, finely grated
- 1/2 c plain Greek yogurt
- 2 tbsp lemon juice, divided
- 2 tsp za’atar, plus more for serving
- Salt and pepper
- 1/2 c pomegranate seeds
- 1/4 c coarsely chopped min
- 1 bunch scallions, thinly sliced, divided
- 3 Persian cucumbers, thinly sliced into rounds
- Pine nuts
Simmer wheat berries in a large saucepan of salted water until grains are tender and hulls have just started to split open (cook time will vary and can take up to 1 hour). Drain and rinse under cold water, then thoroughly drain again. Transfer to a large bowl.
Meanwhile, heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Cook sausage, breaking up with a wooden spoon, until browned and crisp, 8–10 minutes. Transfer to a medium bowl with a slotted spoon.
Mix garlic, yogurt, 1 Tbsp. oil, 1 Tbsp. lemon juice, and 2 tsp. za’atar in a medium bowl; season with salt and pepper. Set yogurt sauce aside.
Add pomegranate seeds, chopped mint, half of scallions, remaining 2 Tbsp. oil, and remaining 1 Tbsp. lemon juice to bowl with wheat berries and toss to combine. Season with salt and pepper.
Divide wheat berry mixture among bowls and top with cucumbers, sausage, and remaining scallions. Drizzle with reserved yogurt sauce, scatter mint leaves over, and sprinkle with more za’atar. Sprinkle with pine nuts.
This is a simple and quick dinner – you can use whatever veggie or grain that is in seasons
- 1 bunch of asparagus
- 1 bunch of spring onions, large ones halved
- 1 bunch of green garlic
- 1 bunch of garlic scales
- Young fava beans whole
- Avocado, halved and sliced
- Toasted sesame seeds
- Nutritional yeast
- 1 c cooked black rice
- 1 c cooked lentils
- 1/2 c tahini
- Juice of 1 lemon
- 1 clove garlic, minced
- 3/4 tsp salt
- 1/2 c water
Combine in a blender until smooth.
Preheat a grill to high. Toss veggie with olive oil and grill until nicely charred. Toss with a little salt.
Spread some tahini sauce on a plate, top with rice, lentils, veggies, 1/2 tsp toasted season seeds, 1/2 tsp nutritional yeast, avocado and drizzle with more tahini sauce.
I toasted my chilies before soaking – smokey and oh so good.
- 6 ancho chilies
- 2 guajillo chilies
- 2 Pasilla chilies
- 2 tbsp olive oil
- 2 lb beef chuck, cut knot bite size pieces
- Salt and pepper
- 2 onions, sliced thin
- 6 cloves garlic, minced
- 1 tbsp cumin
- 1 tbsp dried oregano
- 2 14 oz cans fire roasted tomatoes
- 2 tsp Apple cider vinegar
Heat a large pot over medium heat, toast peppers and then place in a bowl and cover with 3 c boiling water. Set aside for 30 minutes. Remove stems and place in a blender and purée.
Heat oil in pot, add onions and cook till soft, stir in beef and garlic cook until meat is browned add remaining ingredients and chili purée, stir. Cook for 2 hours over low, add more water 1/2 c at a time if needed.
Top with grated cheese, sliced jalapeños, sliced red onions, sour cream, diced avocado or what ever else you like on your chili.