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.

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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.

Raw Broccoli Salad

This salad is so easy and yummy! Make the dressing ahead of time.

Dressing:

  • 1/3 c water
  • 1/4 c lemon juice
  • 1/3 c raw pine soaked for 30 minutes & drained
  • 1/3 c raw shelled sunflower seeds, soaked for 30 minutes & drained
  • 2 tbsp Dijon
  • 1 tsp Apple cider vinegar
  • 1/2 tsp salt
  • 1/8 tsp red pepper flakes

Place in a blender and blend till smooth, thin with more water 1/4 c at a time if too thick. Chill.

Salad:

  • 3 c Broccoli
  • 1 c cabbage
  • 1 c celery
  • 1/4 c red onion
  • 1/4 c raw sunflower seeds
  • 1/4 c raw pumpkin seeds
  • 1/4 c sesame seeds
  • Salt and pepper to taste

Roughly chop the veggie and toss in a food processor, pulse to finely chopped.

Toss with dressing and serve.

Serves 2 – 4.

Vegan 1000 Falafel

This is from Gaz Oakley’s Vegan 100. Thy turned out a little funky, but super tasty! Hubby loved them and I’d make them again! The Tahini Sauce is great!!

Falafel

  • 3 tbsp olive oil
  • 1 onion, sliced thin
  • 3 cloves garlic, minced
  • 2 tbsp cumin
  • 2 tsp paprika
  • 1/2 tsp ginger
  • 2 tsp oregano
  • 2 tsp cayenne
  • 3 c Chickpeas, drained and rinsed
  • Zest and juice of 1 lemon
  • 3 tbsp buckwheat flour
  • Salt and pepper
  • Bunch of fresh cilantro leaves

Tahini Dressing

  • 3 tbsp tahini
  • 6 tbsp water
  • 1 clove garlic, minced
  • Zest and juice of 1 lemon
  • Salt and pepper
  • 1/4 tsp paprika

Combine all tahini ingredients in a jar, shake and set aside.

To serve:

  • Greek Salad
  • Flatbreads

Preheat oven to 350. Line a pan with parchment and spray with olive oil.

Heat a nonstick over medium heat, add 1 tbsp oil and sauté onions over medium heat, stir in garlic and spices and cook h til fragrant, about 5 minutes.

Spoon into a blender, add remaining ingredients, and blend until smooth, adding a little water if it’s too thick.

Use a cookie scoop and scoop onto the prepared pan. Bake 20 – 30 minutes until golden brown.

Serve on flatbread and drizzle with tahini sauce.

Serves 4 – 6.

Vegan Greek Salad

Vegan Greek Salad! Used Seiten instead of lamb so good!

Dressing:

  • 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.

Salad:

  • 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.

Serves 4.

Marinated Buffalo Mozzarella and Tomato

This one is from Plenty by Ottolenghi! It’s so good!

Marinade:

  • 1/2 tsp fennel seed, toasted and crushed
  • Zest of 1 lemon
  • 1 bunch of basil leaves, shredded
  • 2 tbsp chopped oregano
  • 2 tsp olive oil, the best you got
  • 2 tsp grapeseed oil
  • 1 clove garlic, crushed
  • 1/2 tsp course salt
  • Black pepper
  • 8 oz buffalo mozzarella
  • 2 rope tomatoes, quartered

Combine marinade ingredients in a small bowl.

Break up mozzarella with your hands and smear with marinade. Let rest for 30 minutes.

Place tomato quarters on a plate, top with tomatoes and cheese and drizzle with a little oil.

Serves 4 as a starter.

Grilled Eggplant with Almond Salsa

This is a riff of a recipe I found in the NYT. If you are vegan leave swap out vegan mozzarella and vegan yogurt. Melt the mozzarella on the eggplant in the broiler for a minute or two.

  • 3 small or 2 medium Italian eggplant
  • Kosher salt
  • ½ cup plain, full-fat Greek yogurt
  • Juice of 1/2 lemon, plus more for serving
  • 4 garlic cloves, minced
  • Olive oil
  • 1 bunch of mint
  • Black pepper
  • ⅔ cup roughly chopped almonds, toasted
  • 3 tablespoons red-wine vinegar
  • 1 Fresno or Serrano pepper, minced
  • 8 ounces halloumi cheese, sliced
  • Pita bread, for serving

Line a colander with paper towels or a clean dishcloth. Slice the eggplant into 3/4- to 1-inch rounds, place in the colander and sprinkle with salt. Set aside for 20 to 30 minutes, until water beads on top of the eggplant.

In a medium bowl, mix the yogurt with the lemon juice, 2 garlic clove, 1 tsp olive oil and 1 tbsp of the torn mint. Season with salt and pepper to taste and set aside.

Place the nuts in medium bowl, then add the red-wine vinegar, 1 tablespoon olive oil, minced garlic clove and Fresno pepper. Mix and season with salt to taste.

Heat a grill over high heat and spray with olive oil. Cook the eggplant and cheese about 3 -4 min pee side until nicely charred.

To serve, spread some on the yogurt mixture on a plate, top with eggplant and cheese and drill with almond salsa.

Serves 4.