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!

Day 98

Raw Vegan Fig and Date Bars

8 Black Mission Figs

5 Majool Dates

1/2 cup Raw Cashews

1/8 tsp. Sea Salt

2 Tbsp Raw Cacoa Nibs

2 Tbsp. Raw unsweetened Coconut

2 tsp. Agave syrup

Place all ingredients in food processer and chop and blend.

Shape into bars or roll into balls. Roll in raw unsweetend Coconut or in raw cocoa powder ,,,if u like

Day 95

Butternut Squash & Rainbow Quinoa Pilaf

-2 teaspoons coconut oil
 -1 small red onion, chopped
 -4 clove garlic, minced
 -1 bay leaf
 -2 cup Organic veggie stock
 -1 cup rainbow quinoa
 -1 butternut squash cubed and steamed
 -2 carrots, chopped and steamed with squash
 -1 small org. zucchini-chopped and steamed with other veggies
combine
 -2 teaspoon mustard
 -2tablespoon apple cider vinegar
 -Salt and pepper to taste
 -1/4 tsp chili powder
________________________
 -3 tablespoon chopped parsley

Heat oil add onion, garlic and bay leaf and cook until softened. about 3-4 minutes. Add veggie stock and bring up to a boil.

Add quinoa, return to a boil and cover and simmer for about 10-12 minutes or until all the water has been absorbed. Fluff with a fork and adjust with salt and pepper.

Meanwhile,  combine remaining ingredients except parlsey. Heat small pan and cook these ingredients for a few minutes until thick and mustard has smoothed out.
pour over steamed veggies. When quinoa is finished fluff with a fork and toss with veggetable mixture and top with parsley

Day 94

Pad Kee Mao...a.k.a  Drunken Noodles

2 tablespoons coconut oil
1/2 package rice noodles-cooked and set aside

1 small head broccoli seperated into floredts

2 large carrots

1 small red onion sliced

1/2 organic zucchini sliced

1/2 small head cauliflower

2 tablespoons chopped garlic
1 tablespoon smashed small thai chilies
1 tsp red chili paste

12-15 basil leaves chopped

2 tbsp. thai basil

Combine the remaining ingredients

1 1/2 tablespoons vegan oyster sauce
1 teaspoon black soy sauce
1 1/2 teaspoons golden mountain soy sauce
2 teaspoons agave

about 4 tablespoons water
1/4 teaspoon vinegar
Directions

Separate the noodles by peeling them apart one at a time. Set aside.
Steam your vegetable until aldente and get remaining ingredients togethether. Heat oil and fry onion then add garlic and keep stirring so it doesn’t burn.
When the garlic turns light brown, chili paste, chili's add the veggies . Keep stirring and cook until finished, about a minute. You may need to add a few tablespoons of water to help things not stick.
 Add the basil.   After frying for a minute or two, add the remaining combined ingredients. Stir well to mix.

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 56

On the Menu Today...

Medley of Stir Fried Curried Vegetables

Spiced Steamed Brown Rice

Fresh Tossed Salad with Tahini Dressing..

Chopped your Favorite Vegetables ..  ( I used Roasted Brussel Sprouts, Carrots, Asparagus,  Cabbage, Yellow Peppers, Broccoli, Swiss Chard, Red Onion, Red chard,  fresh Garlic and Ginger root)

Stir fry onions, garlic and ginger in a large wok, add chopped vegetables and stir fry until al dente. Sprinkle with Salt and Pepper, 1 Tbsp. curry powder, and Chili powder, to taste,  and mix well.  Drizzle in 1 Tbsp Agave Syrup and 1 cup of coconut milk, stir well to coat and cook for 5 minutes with the lid on .   Serve hot over rice

Day 54

On Today's menu......

Vegetable Fried Rice

2 cups cooked brown rice

1 head broccoli-cut into florets

1/2 head of cabbage chopped

8-10 stalks of Asparagus, sliced

3 large carrots, sliced

1 yellow pepper, diced

1 medium red onion, chopped

6 cloves garlic sliced

1 1/2 " piece of ginger, finely minced

2 Jalepeno peppers minced

1/2 cup Tamari

1 tsp. Sesame Oil

1 tbsp. Sugar

1 tsp. Sambal Oelek

salt and pepper to taste

In a large wok, fry onions and garlic til done and add remaining vegetables and stir fry until al dente.

combine Tamari, sesame oil, sugar, sambal Oelek and sugar in a small container and stir until sugar has disolved.

Once Vegetables are ready, push to the side of the wok and add cold rice and stir fry combining with rice. Add Tamari mixture and continue to stir fry coating all rice well, until hot!

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 50

On the Menu Today...

Cauliflower & Carrot Subzi

Sweet Potato Yam, and Spinach Curry

Sesame Carrot & Avocado Salad

Cauliflower & Carrot Subzi

1 small Organic Cauliflower, cut into small florets

3 Large carrots, cleaned and sliced

1/2 head of broccoli, cut into small florets
1 cup vegetable stock

2 Tbsp. Tomato paste
2 tsp coriander powder

1 tsp. salt
1 tsp cumin seeds
1 red onion, diced
 5-6 cloves of garlic, smashed
1 tsp grated ginger
1 tsp chili powder
1/2 tsp turmeric powder
2 tsp canola coconut oil 

Fry the in 2 tsp coconut oil. Add the ginger and garlic and saute for 1/2 minute or so
Add the turmeric, chilli, coriander and cumin powders and stir into the oil.
 Add the vegetable stock and tomato paste and cook for 1-2 minutes
Add the cauliflower, broccoli, and carrots stir well to coat add salt to taste. When the  vegetables are cooked but not mushy.