Cauliflower Caesar Salad

So good! Pizza salad – even hubby said it was great! The dressing is not vegan, a good Caesar dressing is always going to keep me from being 100% vegetarian. There are vegan caesars on my blog if that’s your jam.

  • 1 cauliflower pizza (TJ’s or your own)
  • 1 head shredded romaine
  • 1/4 c croutons
  • 1 tbsp vegan or reg Parmesan cheese
  • Red pepper flakes
  • Kalamata olives

Caesar Salad

  • 1 clove garlic
  • 2 tbsp lemon juice
  • 2 egg yolks
  • 4 anchovy filets it 2 tbsp anchovy paste
  • 1/4 c vegan or reg parm
  • 1/2 c avocado oil
  • Pepper

Combine garlic, lemon, egg yolks, anchovy and parm in a food processor. Pulse till combine. Run to processor and slowly add the oil. Chill till ready to use.

Cook cauliflower crust according to package.

Toss romaine with 1 tbsp dressing to coat. Spread 1 tbsp dressing on crust. Top with romaine, cheese, croutons, pepper flakes and olives.

Slice and serve.

Serves 4.

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Spinach Wraps

I love a quick and easy lunch – Wraps are one of my favs – but they all have so many carbs!! These healthy wraps are perfect for a low carb healthy lunch!

  • 3 c spinach
  • 1 c parsley
  • 1 – 2 c water
  • 1 flaxseed meal
  • 1 c chopped green apple
  • 1/2 c chopped onion
  • 1 clove of garlic
  • 1 tsp Himaplayan pink salt

In a high-speed blender, mix thawed spinach, water, flaxseed meal, apple, onion, garlic, and salt.  Blend until silky smooth.

  • Line 3 dehydrator trays with non-stick silicon sheets.   For large wraps, scoop 1 cup of the batter onto each sheet.  If you want small wraps, use 1/2 cup and make 2 wraps on each sheet.  Spread evenly with an offset spatula until the wraps are about 1/8 inch thick.
  • Dehydrate at 115 degrees for 4 hours.
  • Carefully Flip the wraps and dehydrate for an additional 4-5 hours.
  • You want to dehydrate the wraps until they are completely dry, but still flexible.
  • When they are done cooking, cut the hard edges off with scissors to make them look nice and pretty.
  • Let them cool at room temperature for 5 minutes before storing.  Store in an air-tight container in the refrigerator for up to a week.
  • Makes 6 – 8.

    Vegan Shawarma Wrap

    This recipe comes from Liveakindly – it uses mock duck by Companion. This company only uses non-GMO wheat gluten, and the only extra ingredients are oil, sugar, soy sauce, and salt. You can get this is most Asian supermarkets. It does not taste like duck; it’s more the texture is formed like duck. It was quite taste. I used 1/2 for this and 1/2 for another recipe.

    Tzatziki:

    • 4 oz of vegan yogurt
    • 1 tbsp olive oil
    • Juice of 1 lemon
    • Salt & pepper to taste
    • 1 cucumber
    • 2 garlic cloves, minced
    • 2 tablespoons Toffuti sour cream
    • Mock Duck:
    • 1 can of mock duck
    • 1 tsp smoked paprika
    • 2 tsp onion powder
    • 3 tbsp Tamari
    • Black
    • 2 tsp garlic powder
      Additional Wrap Ingredients:
    • Pita wraps, toasted
    • Chopped tomatoes
    • Shredded red cabbage
    • Sliced cucumber
    • Chopped lettuce
  • For the tzatziki:
  • Grate cucumber and squeeze excess juice out. Mix all ingredients together and pop into the fridge.
  • For the mock meat:
  • Drain and slice the mock duck thinly, then mix well with all the mock duck ingredients to coat evenly.
  • Fry in a little oil until it starts to get brown and crisp up.
  • To Assemble the Wrap
  • Pile on the mock duck and wrap filling ingredients into the (toasted) wraps or pitas. Drizzle on the tzatziki 
  • Serves 2 – 4

    Skillet Taco

    This is a quick and easy one skillet meal! I used vegan meat, but use beef or turkey if that’s your jam. This one is inspired by What Gaby’s Cooking with some vegan modifications.

    • 1 tbsp oil
    • 1 onion, sliced thin
    • 3 bell peppers, diced
    • 1 lb vegan or ground meat of choice
    • 1 packet Taco seasoning
    • 1 14oz can fire roasted tomatoes with chilies
    • 1 c frozen corn
    • 1 can black beans, rinsed
    • Vegan shredded cheese
    • 1 avocado, diced
    • 3 green onions, chopped
    • Black olives, sliced

    Combine onions, peppers and oil in a 12 inch skillet and cook over medium heat until soft, about 5 minutes. Stir in “meat” and seasoning and cook until brown or heated through. Add tomatoes, corn and beans and cook over medium heat for 19 minutes, stirring a few times.

    Scoop into bowls and top with cheese, avocado, green onions and olives.

    Serves 4 – 6.

    Tofu Halloumi

    I never knew tofu could take so wonderful! This is from One Vegan Arab, I made a few changes to add a bit more flavor.

    • block of extra firm tofu
    • 2 tbsp lemon juice
    • 2 tsp of sea salt
    • 3 tbsp nutritional yeast
    • 2 tbsp dried mint
    • 1 tbsp olive oil
    • Freshly ground black pepper

    Drain and press tofu – wrap it in a clean cloth and place a heavy book on top for about 15 minutes. When done, slice in half lengthwise and then slice those in

    Combining the remaining ingredients in a bowl. Note that you want the marinade to be a thicker consistency rather than watery – so adjust liquid amounts accordingly.

    In a shallow dish, lay out the tofu strips and pour over a little marinade on each strip using your fingers to rub it in on both sides. leave the tofu to rest for 30 min or overnight.

    Heat waffle iron. Grill tofu for 5 minutes or so in your waffle iron/grill until golden brown and slightly crispy on the outside.

    Serve with a drizzle of olive oil, chopped fresh mint, olives and tomatoes.

    Serves 4.

    Cheese Cauliflower Rice

    This is a super quick side that is so delicious!! If your not vegan just use regular cheese.

    • 1 head of Cauliflower
    • 2 tbsp Olive Oil
    • 1/2 c water
    • 1 small bunch of green onions, chopped
    • 1/2 c shredded vegan cheddar cheese

    Pulse cauliflower in food processor until

    chopped fine.

    In a large pan, heat olive oil and add the

    cauliflower rice, water, cover and cook for 10 minutes until soft. Stir in cheese and green onions and serve.

    Serves 4.

    Spicy Chopped Raw Salad

    I’m trying some raw salads for lunch and loving them! This one is so good! And it keeps dressed without getting soggy! Perfect for lunch!

    Filling:

    • 1/2 c raw almonds
    • 1/2 c raw walnuts
    • 4 tbsp shredded carrot
    • 3 green onions, chopped
    • 2 tbsp ginger
    • 1 small zucchini
    • 1/2 tsp lemon juice
    • 1 clove garlic
    • 1/4 tsp salt
    • Cayenne pepper
    • 2 tbsp cilantro

    Toss in a food processor and pulse till chopped.

    Serve on romaine lettuce topped with chopped avocado.

    Serves 2.