This is a quick and easy salad from Patricia Wells.
Gently toss all the ingredients together in a large bowl.
Serves 4.
This is a refreshing and easy summer salad. Patricia Wells never disappoints. Use a mandoline to make quick work of the slicing.
Dressing
Combine the oil and lemon juice in a small jar.
Toss the remaining ingredients in a bowl, then toss with a little dressing, adding a little more to ensure everything is coated. Season with salt and pepper.
Serves 4.
Patricia Wells is my go to all summer! This is a warm potato salad that can be served at room temp. It is perfect for picnics too!
Bring a large pot of water to a simmer with a steam rack inside. Place the potato on the rack and cover, boil over medium heat for about 25 minutes, until they can be easily pierced with a knife.
In a large bowl, big enough to hold the potatoes, whisk together the olive oil, mustard, zest and lemon juice. Stir in the onions and capers.
Add the potatoes directly to the dressing while hot and toss to combine. If your potatoes are large, cut then into cubes.
When ready to serve toss with mint.
Serves 4 – 6.
This is another Patrica Wells winner, okay all her recipes are amazing! I added a spoonful of sour cream.
1 lb beets, steamed
4 cloves garluc
1 onion peeled
2 tsp dijon mistarr
1 tbsp best quality sherry vinegar
Salt
Chives for a a garnish
Place all ingredients in a large blender with 2 c of water and purée till smooth. Chill for 2 to 24 hours. Garnish with chives.
Serve 4. 0 ww pp
This is the perfect meatless Monday recipe, the broccoli and tofu roast in the oven while you whip up the sauce. Dinner in under 30 minutes.
1 (12- to 14-ounce) block of tofu (firm or extra firm)
1 lb of broccoli cut into florets
1/4 cup peanut butter (creamy or natural peanut butter is best — no chunks)
1/2 teaspoon ground ginger
2 tablespoons lime juice (or orange juice)
1 tablespoon soy sauce
2 tablespoons sesame oil (olive oil can be used if you’re in a pinch)
1 tablespoon sweet chili sauce or sriracha
Preheat over to 425.
Press the moisture out of the tofu, I like to wrap it in a towel and put a heavy plate on top of it.
Chop the broccoli, toss it with some olive and salt and pepper and spread out on a baking sheet.
Cut the tofu into bite size pieces. Place on a baking sheet that has been oiled. Spray the tofu and pop the tofu and broccoli in the oven. You want to toss them several times to make sure they brown evenly. Bake for 20 – 25 minutes.
I’m a medium bowl combine the remaining ingredients in a bowl to make the sauce.
In a large bowl, place 1/2 the peanut sauce and toss the tofu in the sauce. Divide the tofu and broccoli on to 2 – 4 plates and serve with remaining sauce on the side.
This is a great quick salad! Perfect for a picnic!
2 lbs carrots, shredded
1/4 c olive oil
2 tbsp lemon juice
1 tbsp dijon
1/2 tsp honey
3 tbsp minced chives and tarragon
Combine everything except the carrots in a large bowl. Whisk to combine. Add carrots and toss.
Serves 6.
This is almost vegan. It tastes amazing! Even hubby liked it! Next time I’d pop them under the broiler to melt the cheese a bit more.
8 oz tempeh, sliced in half and quartered
2 tsp olive oil
1/4 c orange juice
1/8 tsp ground ginger
Dash of allspice
1/8 tsp mustard seed
1/8 tsp brown sugar
1 tbsp minced garlic
Salt and pepper
4 slices Swiss of vegan cheese
1 c sauerkraut, drained
4 slices rye, toasted
Thousand island dressing
Combine olive oil, oj, ginger, allspice, sugar, garlic, salt and pepper in a zip lock bag, add tempeh and marinade for 30+ minutes.
Cook the tempeh in a skillet over medium heat until browned.
Spread 1 tbsp thousand island dressing on bread, top with tempeh and Swiss cheese.
These are simple and so yummy!!
Preheat oven to 450.
Toss Brussels Sprouts in oil and salt. Spread on pan and back 20 – 30 minutes until browned.
Combine remaining ingredients in a small bowl. Pour over Brussels Sprouts and roast for 5 min more.
Serves 4.
Minor
This is a quick and easy number. Get everything ready in advance. I served with rice and an Asian salad from Trader Joe’s.
Combine all ingredients except oil and tofu in a bowl and set aside.
Heat a large skillet over medium high heat, add the oil and then the tofu. Cook a few minutes per side turning to brown on all side. Once brown on all side, add the sauce and cook for about 4 minutes until it starts to thicken, adding a little water of needed.
Serves 4.
This is a simple almost vegan soup – use oil instead of butter and it’s vegan. I love the flavor of the spices and the coconut milk!
In a stock pot, heat butter or oil over medium heat and melt butter. Add the onion and 1/2 tsp salt. Reduce to medium-low and cook onions until tender, about 15 minutes.
Stir in the spices and cook for 1 minute until fragrant. Stir in tomatoes and 28 oz of water (use the can). Bring to a boil and simmer on medium high for 20 minutes.
Remove from heat. Use an immersion blender to purée the soup. Return to low heat and stir in coconut milk.
Serves 4 – 6.
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