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

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.

Soyrizo & Pinto Bean Tacos

Taco Tuesday! If meats your jam use regular chorizo – ya want the Mexican kind not the Spanish kind for this taco!

  • 10 oz soyrizo
  • 1 can pinto beans, rinsed
  • 1 onion, sliced thin
  • 1 pack TJs taco seasoning
  • 1 c water
  • 10 oz cabbage, shredded
  • 2 carrots, shredded
  • 2 limes
    Green onions, sliced thin
    Sliced olives
    Salsa
    Taco shells
    Avocado

In a 12 skillet, heat 1 tbsp oil, add onions and cook over medium heat, till soft. Add soyrizo and break up with a spoon, cook until browned. Add beans, seasoning and water and cook until water is absorbed.

Toss cabbage, carrots, lime juice and oil together.

Assemble tacos and enjoy!

Serves 4.

Cucumber Avocado Salad

This salad is so good – cucumber and avocado play so well together!

  • 3 tbsp olive or avocado oil
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • Salt and pepper
  • 1 large avocado, chopped
  • 4 Persian cucumbers, sliced thin
  • 1 c arugula or spinach

Combine oil, vinegar, garlic, salt and pepper in a small jar.

Place remaining ingredients in a bowl, toss with dressing and serve.

Serves 4.

Taco Salad

This is vegan, feel free to use cheese and chorizo if your not vegan. This is perfect for a frantic taco Tuesday!

  • 6 oz soy chorizo
  • 2 cans black beans
  • 2 jalapeños, dice
  • 1 onion, sliced thin
  • 2 cloves garlic, minced
  • 2 bell peppers, diced
  • 2 tsp cumin
  • 2 tsp oregano
  • 4 green onions, chopped
  • 1 head romaine, chopped
  • Olives, sliced
  • Vegan Mozzarella, crumbled
  • 1 avocado, diced
  • Salsa
  • Hot sauce

In a large sauce pan, cook chorizo over medium heat, add onions, garlic, peppers, cumin and oregano, cook for 5 minutes, stirring occasionally. Add beans, reduce to low and cook 20 minutes, stirring a couple times.

Diced lettuce among plates, tops with beans, olives, cheese, avocado and salads.

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.