Smokey Goodness

Serves: 3

Prep Time: 30-45 minutes

 

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1 large about 1 pound Sweet potato, peeled & cubed ( about 1" cubes)

1 large Chipotle chopped with the sauce-canned with Adobo sauce

1 Tbsp chopped Cilantro

1/4 cup onion, finely diced

 1 tsp. Apple cider vinegar

1 tsp. Sugar

1 clove garlic, minced into paste

1/4 cup Veganaise ( or mayo ) 

Salt & pepper to taste

 

Boil the cubed sweet potato in a pot of well salted water until just tender. Drain and cool to room temperature.

Once cool, add the onion, garlic, apple cider vinegar and sugar and mix well.

Season with salt and pepper to taste. 

Add the Veganaise and mix until well combined. 

Top with cilantro.

Taste again and adjust seasoning according to your preference.

 

Simply Sides

Simple, Nutritious Macaroni Salad

Ingredients

1 cup Whole wheat or Regular Elbows

1 1/2 Tbsp. Chopped Cilantro

1 carrots, grated finely

1/4  onion, diced small

1/2 hot pepper, finely diced (Optional)

1 small clove garlic, minced into paste

1 tsp. Sugar (optional)

Salt and pepper to taste

1/2 tsp. Black Salt ( more or less to taste)

1-2 Tbsp. Veganaise or another mayo substitute.

** black salt is from India, and has the distinct taste of Boiled eggs, this is optional but has GREAT use for Vegans, for a flavor additive **

Boil the pasta, rinse and drain well.

Add all ingredients except for the Vegenaise and black salt.

Mix together well. Add the Veganaise according to how creamy you like it, and check seasonings and sprinkle with black salt before serving!

Quinoa Citrus Salad with Beans

Spicy Quinoa & Bean Citrus Salad

1/2 cup Brown rice vinegar

4 cloves garlic, minced

2 limes, zest and squeezed

1 1/2 Tbsp. Ginger, minced

1 Tbsp. Raw agave

1 small Jalapeno minced

4 cups cooked quinoa

1 cups chickpeas 

1 cup black eyed peas

6 green onion, sliced

salt and pepper to taste

2 cups fresh spinach chopped

Combine the vinegar, garlic, japaleno, lime zest and juice, Agave, and ginger and mix well.

Add the quinoa, beans, spinach,  green onions and salt and toss to coat. Refrigerate 1 hour before using. 

My All Time Favorite- Curried Sweet Potato Salad

This may be my favorite side dish of all times!  Serve warm or cold

3 very large Sweet Potatoes, cubed, boiled and drained

1 Jalapeno, chopped

1/2" to 1" piece of fresh ginger, according to taste

1 clove garlic

1/2 Tbsp. curry powder or more to taste

1 to 2 tsp. apple cider vinegar

Salt and Pepper to taste

1- 2 Tbsp. Vegan Oil Free Mayo or Veganaise

Put the ginger, garlic and jalapeno, in a mini chopper and pulse till finely chopped

Add all ingredients to taste in a large bowl and mix to combine well.



Three Bean & Brown Rice Salad

3 Cans of assorted beans, Rinsed and drained

1 red bell pepper, chopped
1 can organic corn, drained
1 red onion, chopped
1⁄4 cup red wine vinegar

1/4 cup apple cider vinegar
Juice of 1 lemon
1-2 Tbsp. Agave, to taste
1 tsp. sea salt
1 clove garlic, minced
1⁄2 tsp. ground cumin
1⁄2 tsp. black pepper, ground
1⁄2 tsp chili powder, to taste

1- 1" piece fresh ginger, minced

1/2 Jalapeno, minced

1 Tbsp. Minced cilantro if desired

1.In a large bowl, combine beans, bell peppers,  corn, and red onion.
Add all other ingredients and mix very well. Adjust with seasonings to taste.

Flavors get better when it sits for a day!

DAY 261

Protein-Power Sesame Slaw!

Ingredients

1/2 small cabbage, sliced thin and chopped

2 small carrots grated

1 small zucchini grated

1 small red onion, finely diced

1 bunch parsley, chopped

1/2 small avocado chopped, sprinkle with lemon juice

1/2 cup Sesame Tahini Dressing

1/4 cup Raw apple cider vinegar

1 tsp Raw blue Agave

3 Tbsp Hemp Seeds

2 Tbsp Chia Seeds

2 Tbsp raw pumpkin Seeds

1 Tbsp Dried Kelp

Mix everthing together, serve cold or room temp.

My Favorite Tahini dressing:

1/4 cup each: Braggs liquid aminos, water, agave, and tahini

1/2 cup Olive oil

1/4 cup Nutritional yeast

1/4 cup Rice wine vinegar

1 Garlic clove and 1" piece fresh ginger, minced to a paste. Combine all

in a blender until well mixed. keep in the fridge

Day 203

Summer Pasta & Red Potato Salad

1/2 box Whole Wheat Penne pasta-cooked al dente

(rinsed with cold water)

10 small baby red pototoes, cubed and steamed

2 carrots, shredded

1/2 ripe avocado, small dice

1/2 red onion, fine dice

1 handful parsley, minced

1 small Jalepeno, fine dice

1 Tbsp. fresh lime juice

1/2 tsp chili powder

1 tsp. raw blue agave

salt and pepper to taste

1 Tbsp. nutritional yeast

Combine all ingredients and adjust seasoning and agave to taste.

Serve at Room temp.

Day 195

Creamy, Roasted Garlic Quinoa Salad

(Quick & Easy)

2 cups cooked quinoa

1 Large can chickpeas, drained and rinsed

1 small red pepper, small dice

1 small red onion, small dice

1 small handful of parsley, minced

1 tsp. grated fresh ginger or more to taste

2 cloves garlic, minced to a paste

1 tsp. curry powder

1/2 tsp. garam masala

chili powder to taste

1 Tbsp agave

3 Tbsp. Raw Apple cider vinegar

2 Tbsp. Roasted Garlic Veganaise

( or more depends on the consistency you like)

Salt and Pepper to taste

Mix everything together.Serve room temp!

Day 173

Warm Vegan Fingerling Potato Salad

1 small bag, multi-color fingerling potatoes
2 tsp. Coconut Oil
1 medium red onion, sliced and chopped

2 cloves or garlic, minced
3 Tbsp. Raw apple cider vinegar
2 tsp. Grey Poupon mustard
1/2 tsp. Course black pepper
1/4 tsp. Sea Salt

1 Tbsp. capers
Handfull of parsley minced
1 tsp. Raw Blue Agave

 Steam the potatoes  until you can easily pierce them with a knide

Heat the coconut oil and saute the red onions until soft add garlic and cook for a minute or so.

 Turn to low heat and add the vinegar, capers, mustard, pepper, and salt and agave. Cook until combined. Slice the potatoes as desired. Pour liquid over potatoes and mix well, add the parsley and combine. Serve warm or room temp.

Day 99

Easter "Egg" Salad

 ( Eggless  & Vegan, of Course!)

Longing for the taste of boiled eggs on this Easter Sunday, here is my version of an Eggless Egg Salad!

1 Block of Silken Firm Tofu

1 celery stalk, small dice

1/4 onion, small dice

3 springs of fresh parsley, chopped

1 Tbsp Dijon Mustard

1/2 tsp Raw apple Cider Vinegar

1/4 tsp fresh ground cumin

1/8 tsp. Black Salt

1/4 tsp. Tumeric

2 Tbsp. Veganaise

1/8 tsp Hot Paprika

salt and pepper to taste

Drain tofu and chop into squares, add all remaining ingredients and mix well. Serve on sproated grain bread!

Another attempt with Faux "meat"

Open face Barbequed "Pork" Sandwich with Homemade Coleslaw

As you know, I'm no fan of faux meat and meat substitutes, but I thought I'd give this one a chance..and what a surprise! Gardein's Pulled "pork" was pretty close to the real thing, although a little on the sweet side...   I prefer whole plant foods however, for something completely different, give it a try.

(gardein™ is a wholesome range of tasty plant-based foods with a meaty texture. it’s made from soy, wheat and pea proteins, vegetables and ancient grains (quinoa, amaranth, millet and kamut®).

Quick Coleslaw

1/4 head small cabbage sliced thinly

1/2 large carrot shredded

1 Tbsp. Raw applecide vinegar

1 tsp. Raw agave

salt and pepper to taste

pinch of cayenne pepper

Mix all ingredients together.. and enjoy... best if made ahead and flavors have time to meld.

DAy 88

Indian Spiced Chickpea and Quinoa Salad

1 cup Red organic Quinoa cooked with 1.5 cup water and 1/4 tsp sea salt.

1 15 oz can Organic Chickpeas, drained and washed

1 small red onion chopped small

1 each , small red and yellow peppers, diced small

1 Habanero , chopped fine

1 clove garlic minced

1/2 inch piece of fresh ginger , minced

1/2 organic cucumber, small dice

1/2 tsp garam masala

1/2 tsp coriander

1 Tbsp. raw apple cider vinegar

salt and pepper to taste

Mix all ingredients together in a stainless steel bowl and marinate in fridge for at least one hour before serving cold.

Day 53

Sunday Lunch

Whole Grain Bowtie Pasta Salad

1 small box whole grain Bowtie Pasta cooked until tender

1 small container cherry tomatoes-sliced in halves

1 large handful of fresh spinach chopped

1 small red onion, minced

1 small red pepper, minced

1 small avocado, chopped and dredge in lemon juice

Combine all ingredient

Vinaigrette

1/4 cup balsamic vinegar

1/4 cup Extra virgin Olive oil

8 -10 leaves fresh Basil

1 large clove garlic

salt and pepper to taste

1 tsp sugar

3-4 sun dried tomatoes

Put all vinaigrette ingrediate in a mini-blender and blend until thick and  creamy.

Right before serving , pour vinaigrette over pasta salad. Toss well and serve!

Day Three

Today's Menu:

Vegan "Sushi" Salad
with Homemade Ginger-Tahini Dressing!

Proof of it's deliciousness can be found here!

My Best Friend really, really, really enjoying hers!!

Layer the bottom of a bowl with Nori ( dried seaweed) cut into squares, and cover with a mound of seasoned white rice.

Top with Romaine lettuce, Julienned carrots and celery, minced red onions, and shredded purple cabbage. Heap with a generous portion of diced avocados and top with pickled ginger!

Douse generously with Spicy, creamy Ginger Tahini Dressing! ( recipe below)

Ginger Tahini-Dressing

2 Tbsp. Tahini

1 tsp. White Miso Paste

1/4 cup Rice Wine Vinegar

1/4 cup water

1/2 Clove of Garlic

1/2" piece of fresh ginger

3 Dates

pinch of Red Chili

Place all ingredients in food processor and process until think and smooth.

Day 2

Ahhhhh, The final day, in a lazy strech of holiday day-offs.. It's back to the obligations of a working life tomorrow... My cupboards, now replenished and chock-full of earthy goodness, it's time to cook....

1/2/2012
Today's Meal:

Tangy Three Bean & Red Quinoa Salad,

Warm White Yam and Sweet Potato Salad, and

  Shiitake Mushroom and Eggplant Indian Curry, with Spice Dusted Rice.......



Ummm...something sweet too....

Rich, Dark Chocolate Vegan cupcakes, filled with sour cherry Jam and dusted with confections sugar....

Three Bean Salad with Red Quinoa

1 can each- Organic Black beans, Chickpeas, and White beans ( You can use any of your favorite bean in place of these) Drained and washed well.
1/2 small onion- finely diced
1/2 Red and Orange peppers, diced small
1 garlic clove, minced
1 small cucumber, diced small
3 asparagus stalks sliced ( feel feel to omit or replace )
1 Cup cooked Red Quinoa ( you can use rice, or other grains )
1/2 habanero pepper- finely diced
1 1/2  tsp. cane sugar
3 Tbsp. Apple cider vinegar
1 Tbsp. Nutritional Yeast ( can be omitted)
salt and black Pepper to taste.

Combine all ingredients and stir wel, l then season accordingly with salt and pepper.
Stir prior to serving.