Macaroni Salad

Ingredients:

• 1 16 oz. bag pasta of choice (I used gluten free macaroni)
• 1 can of organic green peas
• 1 small red pepper, chopped
• 1 small red onion, diced
• 1/2 C vegan mayonnaise
• 1/4 C white balsamic vinegar
• 1 1/2 - 2 T dijon mustard
• 1/2 t dill weed
• salt and pepper to taste

Preparation:

1. Cook pasta according to package directions. 
2. While pasta is cooking, whisk dressing ingredients (mayo, balsamic, mustard, dill, salt, and pepper) together in a large bowl.
3. Add vegetables and mix to coat.
4. When the pasta is done, rinse it with cold water.
5. Add pasta to the bowl and mix thoroughly to coat.
6. Enjoy!

Cashew Sour Cream

Ingredients: 

• 1 C soaked cashews
• 1/2 C organic rice milk
• 2 T fresh lemon juice
• 1/2 t apple cider vinegar
• 1/2 t garlic powder
• 1/2 t onion powder
• 1/4 t salt
• 1/4 t ground white pepper

Preparation:

1. Put all ingredients in a high-powered blender and blend until completely smooth and creamy.
2. Enjoy!

Easy One Pot Pasta

If I'd known making pasta could be this easy - without all the draining/straining mess - I'd have been making pasta this way for years. I don't know if I'll make it the "old way" again...this is easy, quick, and delish! And it makes a TON of food.

Ingredients:

• 1 12 oz. bag pasta
• 1 28 oz. can diced tomatoes
• 4 C vegetable broth
• 1 medium white onion, sliced
• 6 garlic cloves, sliced
• 1 t dried oregano
• 1/2 C chopped, firmly packed fresh basil
• 2 C fresh spinach, chopped
• 1 t salt
• black pepper to taste
• 1/4 teaspoon dried crushed red pepper
• nutritional yeast (optional, in place of Parmesan cheese!)

Preparation:

1. Place all ingredients except nutritional yeast in a large pot.
2. Cover and bring to a boil.
3. Reduce heat and simmer, covered, until pasta is slightly al dente (check the directions on the bag of pasta), stirring every few minutes.
4. Remove from heat, cover, and let stand for 10 minutes.
5. Stir just before serving.
6. Top with nutritional yeast, if desired.
7. Enjoy!

Roasted Chickpeas

This is a wicked easy appetizer or snack, and they're packed with protein and flavor. I make a big batch (double or triple this recipe) and break in into single servings, ready to grab and go in a snap.

Ingredients:

• 1 can organic chickpeas
• 1 T white balsamic vinegar
• 1 T soy sauce
• 1 t agave nectar (or other sweetener of choice)
• 1/8 t sea salt
• 1/8 t garlic powder
• 1/8 t cayenne pepper
• 1/4 t cumin

Preparation:

1. Preheat the oven to 400 degrees.
2. In a large bowl, mix the balsamic vinegar, soy sauce, agave nectar/other sweetener, sea salt, and spices.
3. Drain and rinse the chickpeas.
4. Add the chickpeas to the bowl and stir to coat evenly.
5. Pour the mixture into a glass casserole dish and roast for 30-40 minutes, until all of the liquid is absorbed.
6. Turn the chickpeas two or three times during cooking.
7. Enjoy!

Chocolate Bark with Pumpkin Seeds and Sea Salt

If you want to have something a little sweet and a little savory, this is the perfect snack or dessert! The combination of the sweetness of the chocolate, the savoriness of the pumpkin seeds, and the sea salt is just plain divine. And hey - it has pumpkin seeds and dark chocolate, so it's health food, right? At least that's what I tell myself.

Ingredients:

• 2 10 oz. bags vegan chocolate chips
• about 1 t sea salt + more for topping
• 2 C raw pumpkin seeds

Preparation:

1. Melt the chocolate in a double boiler or in the microwave.
2. Mix in salt and pumpkin seeds.
3. Pour onto a cookie sheet lined with freezer or wax paper. Spread in a thin layer.
4. Sprinkle the top with sea salt and put in the fridge or freezer to chill.
5. Break into pieces once it has hardened - you choose the size!
6. Enjoy! Store in a freezer-safe container in the fridge or freezer to keep fresh.

Vegetable and Three Bean Salad

This recipe was inspired by some vegetable salsa my friend Jennifer brought me - it was AMAZING! I made a few modifications - not as much oil and sugar/sugar substitute, different beans and peppers, and walnut oil instead of canola oil. You can adjust the oil and sweetness to suit your tastes. Just a reminder: I used mostly organic ingredients. Use organic when possible!

Ingredients:

Salad:

• 1 can Northern white beans
• 1 can chickpeas
• 1 can red kidney beans
• 2 C frozen corn
• 1 roasted red bell pepper (from a jar), chopped
• 1 large sweet onion, diced
• 3-4 stalks of celery, chopped
• 1 yellow bell pepper, chopped
• 2 small jalapeno peppers, chopped
• 1 Anaheim pepper, chopped
• To add before serving (optional):
• 1 heirloom tomato, chopped
• 1 large handful of cilantro, chopped

Dressing:

• 1 cup apple cider vinegar
• 1/3 cup agave nectar
• 1/4 cup walnut oil
• 1 T water
• 1 t salt
• 1/2 t black pepper

Preparation:

1. Mix all salad ingredients in a large bowl.
2. Mix dressing ingredients in a separate bowl, and whisk to combine.
3. Pour dressing over salad and allow it to marinate in the fridge for at least a couple of hours before serving.
4. Stir in chopped tomato and cilantro before serving, if desired.
5. Enjoy!

Vegan Breakfast Quesadilla

I've gotten in the habit of making a batch of scrambled tofu and soy chorizo on Sunday, enjoying brunch, and using the leftovers for my breakfasts the rest of the week. The scramble portion is very versatile, and today I made it into a lovely breakfast quesadilla.

Ingredients:

• 1 package of veggie chorizo
• 1 package firm tofu (refrigerated)
• 1 package organic baby spinach
• 1 small sweet onion, diced
• 3 green onions (white part, sliced)
• 3-4 cloves garlic
• 1-2 T extra virgin olive oil
• 1 t turmeric
• 1/2 t cumin
• salt & pepper to taste
• whole wheat tortillas
• vegan cheese of choice
• salsa
• vegan sour cream
• hot sauce
• any other garnish!

Preparation:

1. Heat a large pan over medium heat.
2. Add olive oil and onions.
3. Saute until the onions are almost translucent.
4. Add the garlic, and stir.
5. Let the mixture cook for 2-3 minutes, then add the chorizo. Cut the casing off and crumble it up in the pan.
6. Stir and cook until the chorizo is warm, then crumble and add the tofu and the spices.
7. Once the mixture is hot, stir in the spinach and green onions, just long enough to wilt the spinach.
8. Remove from heat.
9. Warm the tortilla (I warmed it on a burner covered with foil, but you can use the microwave, the oven, or a pan - whatever method you like), and put it on a large plate.
10. Put vegan cheese on the half that will be the bottom of the quesadilla.
11. Top the cheesy half of the tortilla with the tofu, chorizo, and spinach mixture.
12. Fold in half, cut into sections, garnish with salsa, sour cream, and hot sauce, or whatever garnish you prefer, and enjoy!

Black Bean and Corn Salsa

This recipe was given to me by a good friend in Tucson. She brought me a small container of it and I'm embarrassed to admit how quickly it was gone. I basically inhaled it. You know, it has never crossed my mind to put chili powder in salsa - and I don't know why not. It's incredible! I made a few minor tweaks, and it is A.MA.ZING.

Ingredients:

• 1 can organic black beans, rinsed
• 1 cup frozen organic sweet corn, thawed
• 1/4 C fresh cilantro, chopped
• 1/4 C red onion, chopped
• 1/4 C red bell pepper, chopped
• 1 T white balsamic vinegar
• 1 t extra virgin olive oil
• 1/4 C lime juice
• 1 T agave nectar
• 1/4 t black pepper
• 1/4 t sea salt
• 1 t ground cumin
• 1 t chili powder

Preparation:

1. Put the black beans, corn, onion, pepper, and cilantro in a large bowl.
2. Mix the vinegar, oil, lime juice, agave, spices, and salt and pepper to make the dressing.
3. Pour the dressing over the beans and veggies, stirring thoroughly to combine.
4. Let the mixture marinate for at least a couple of hours before serving.
5. Enjoy!

Quick Lunch: Black Bean and Corn Bowl

When you're short on time and are hungry for something in a hurry, this is a quick and easy meal. It's easy peasy to dress up canned beans with some fresh, raw veggies and herbs, and you're good to go!

Ingredients:

• 1 can of black beans
• 1 ear of raw corn
• 1/4 C purple cabbage, chopped
• 2-3 T cilantro, chopped
• 1-2 T fresh salsa
• salt & pepper to taste
• hot sauce (optional)

Preparation:

1. Heat a can of black beans (add spices if you want) and put a serving of them in a bowl.
2. Add raw corn, purple cabbage, salsa, fresh cilantro (plus hot sauce if you like a little spice), and salt and pepper to taste.
3. Enjoy!

Easy Roasted Root Vegetables, Cabbage, and Garlic

One of my favorite ways to enjoy root vegetables is to roast them. It's so simple! Roasting brings out the natural sweetness in the vegetables, and they taste divine. I added some cabbage and garlic to this evening's blend - and the results were awesome!

Ingredients:

• 1/2 cabbage, cut into chunks
• 1 large turnip, peeled and cut into chunks
• 1 sweet potato, peeled and cut into chunks
• 2-3 beets, peeled and cut into chunks
• large handful of garlic cloves (whole)
• handful of spring onions, white part + thick green only
• 1/2 t Italian seasoning
• 2-3 T extra virgin olive oil
• salt & pepper to taste

Preparation:

1. Preheat oven to 400 degrees while you prepare your vegetables.
2. Put the olive oil in a casserole dish.
3. Put the veggies, cabbage, and garlic in the casserole dish and stir to make sure everything is coated with olive oil. Add more oil if necessary.
4. Sprinkle with Italian seasoning, salt, and pepper.
5. Cover with foil and bake for 40 minutes, stirring once. After 40 minutes, remove the foil, stir again, and roast uncovered for 20 more minutes to brown.
6. Enjoy!

Vegan Buffalo Sauce

Buffalo Cauliflower

The first time I made this, it was for buffalo tofu bites. I couldn't get enough of it! I admit, I put it on everything. (I might have been known to eat it with a spoon, lol.) I usually make a double or triple batch and freeze some for later use - because I ALWAYS have buffalo sauce on hand! Serious yum.

Ingredients:

• 1/2 C vegan buttery spread
• 1 C Texas Pete Hot Sauce
• 1 C Frank's Red Hot Original Hot Sauce
• 1 T agave nectar
• 1-2 t ground cayenne pepper
• garlic powder to taste (optional...but isn't everything better with garlic?)

Preparation:

1. Melt the vegan buttery spread in a sauce pot over medium heat.
2. Add other ingredients and bring to a boil.
3. That's it! Incredibly easy and completely addictive.
4. Enjoy!

The Chef and the Dietitian House Dressing

I saw this dressing recently on an episode of "The Chef and the Dietitian" and I couldn't WAIT to make it. This is, hands down, the best dressing I've ever had. And it is incredibly healthy to boot! Thanks so much, Plant-Based Dietitian Julieanna Hever and Chef AJ. They call it "house dressing," but since I have my own version of that, I renamed it.

Ingredients:

• 4 T tahini
• 1/2 C water
• 6 T lime
• 4 t stone ground mustard
• 8 T nutritional yeast
• 1 T maple syrup
• 4 t soy sauce

Preparation:

1. Whisk together the tahini and the water until the tahini is completely dissolved.
2. Add all of the other ingredients and whisk until thoroughly mixed.
3. Enjoy on a salad, over greens, or as a dip for veggies...the possibilities are endless!

Notes:

Here, I served this dressing over my Not-So-Southern Greens, which I reheated in a skillet with a little olive oil. I drizzled the dressing over the top and added a little ground flax seed (after I took the photo), and lunch was served! Absolutely delish.

Yellow-Eyed Pea Salsa

I recently made a slow cooker full of yellow-eyed peas and had about two cups of peas left after dinner, so I threw together this salsa. I have to say it was healthy and fantastic - so much so that I ate it with a spoon! Who needs chips?

Ingredients:

• 2 C cooked yellow-eyed peas
• 1/4 - 1/2 C salsa or picante sauce
• 1/4 C green bell pepper
• 1/4 C white onion
• 1 handful + cilantro, chopped
• 1/4 t garlic salt
• 1/4 t cumin
• 1/4 t Italian seasoning
• 2 T balsamic vinegar
• generous pinch of ground red pepper
• salt & pepper to taste

Preparation:

1. Mix ingredients.
2. Enjoy!

Notes:

This is my favorite kind of recipe - one that I just put together without a lot of work and measuring! So, the measurements above are all approximations. Adjust according to your own tastes.

Easy Overnight Yellow-Eyed Peas

Did you know there was such a thing as yellow-eyed peas? They are new for me! I bought a bag of them at the North Carolina State Farmers' Market in Raleigh. My first thought was to cook them and make yellow-eyed pea salsa, but the broth turned out so good I ate two bowls of beans - straight from the slow cooker, topped with a dollop of salsa! (And I made salsa with the rest of them - recipe HERE!)

Ingredients:

• 2 C yellow-eyed peas 
• 8 C water 
• 3 Not-Beef bouillon cubes* 
• 1/4 t red pepper flakes 
• 1/4 t garlic powder 
• 1/2 t cumin 
• salt & pepper to taste 

Preparation:

1. Sort and rinse beans. I soak them for a couple of hours in the evening to reduce cooking time and pour off the soaking water. 
2. Put all ingredients in the slow cooker when you go to bed and set it on low. 
3. Stir a couple of times during the night, if you happen to get up. 
4. The house will smell wonderful and the peas will be ready for lunch the next day. 
5. Enjoy! 

Notes:

*I buy Edward & Sons brand vegan, gluten-free "Not-Beef" bouillon cubes. They are available at specialty grocery stores.

Deconstructed Guacamole and Tomato Sandwich

My usual tomato sandwich is incredibly simple and tasty: fresh garden tomatoes, a layer of basil, vegan mayo, a splash of red wine vinegar, and salt and pepper. I wanted a little something different today and had an avocado I needed to use. Thus, the deconstructed guacamole and tomato sandwich was born!

Ingredients:

• bread of choice
• 1 ripe avocado
• 1 ripe garden tomato
• 1 spring onion, chopped
• 1 lime
• chopped cilantro
• vegan mayonnaise
• salt & pepper to taste

Preparation:

1. Spread avocado on the top slice of bread, vegan mayo on the bottom slice.
2. Put the tomato and the cilantro on the bottom slice of bread, and sprinkle the green onion on top of the avocado. Squeeze lime on both sides and sprinkle with salt and pepper.
3. Put together, slice in two, and enjoy!

Easy Scrambled Tofu

Don't let the ingredient list and the length of the instructions fool you - this is a quick and easy breakfast (or lunch, or dinner). It only takes 10-15 minutes to prepare. The texture mimics scrambled eggs, but this is much more flavorful and nutritious than any scrambled egg dish I've ever had. (Hint: You can also roll this up in a tortilla and enjoy it as a burrito!)

Ingredients:

• 1/2 block firm tofu
• olive oil spray
• 1/2 C white or yellow onion
• 1/2 C chopped bell pepper
• 1/2 C chopped broccoli
• 2-3 cloves garlic
• 2 handfuls of fresh baby spinach
• 1 T nutritional yeast
• 1 lemon wedge
• 1/4 t turmeric
• 1/4 t paprika
• 1/4 t cumin
• 1/4 t ground thyme

Preparation:

1. Heat a non-stick skillet over medium-low heat.
2. Spray liberally with the olive oil spray.
3. When the skillet is hot, add the onion and veggies. Let them cook for several minutes (4-5) until the onion is translucent and the veggies are starting to brown.
4. Chop the garlic and add it to the pan, being careful not to burn it. Let the veggie/garlic mixture cook for a couple of minutes.
5. Add the spices (turmeric through thyme) and mix with the garlic and onion. Your kitchen will smell divine!
6. Crumble the tofu and mix, making sure the tofu is thoroughly coated with the spice mixture.
7. Add the spinach and squeeze the lemon in to the pan, and stir.
8. Add the nutritional yeast and stir again. The nutritional yeast will give the mixture a creamy texture, and it adds a cheesy/nutty flavor as well as lots of vitamins and minerals.
9. Make sure all of the ingredients are thoroughly incorporated and heated.
10. Enjoy!

Quick Lunch: Veggie Tacos

This is a great way to use leftovers. What I had? Brown rice from a Chinese restaurant, leftover veggies from a diner, and a few cherry tomatoes that needed to be used. My solution? Veggie tacos!

Ingredients:

• 1/2 T extra virgin olive oil
• 1/4 C chopped onion
• 1-2 cloves garlic, chopped
• 1 can black beans
• 1/2 t cumin
• 1/4 t chili powder
• 1/2 C brown rice, cooked
• 1/2 C cherry tomatoes, sliced
• + any veggie leftovers you happen to have
• Possible taco toppings: vegan sour cream, avocado, vegan cheese, chopped cilantro, chopped jicama, squeeze of lime

Preparation:

1. Saute the onion and garlic in a little extra virgin olive oil.
2. Add black beans, rice, cumin, chili powder, cherry tomatoes, and veggie leftovers. Warm a couple of toasted corn tortillas.
3. Top with salsa, hot sauce, vegan sour cream, avocado, vegan cheese, cilantro, a little jicama, and a squeeze of lime juice - whatever toppings you enjoy.
4. Voila! Lunch is served!

Quick and Easy Guacamole

Once upon a time ago, I wouldn't eat avocados - it was a texture thing. Not anymore! I love them, and I almost always have them on hand. When hungry strikes, this is a healthy, filling dinner or snack that takes me less than five minutes to make.

Ingredients:

• 1 ripe Hass avocado
• 1 t fresh lime juice
• 1 T hot salsa
• 1 T fresh onion, chopped
• generous pinch of chili powder
• generous pinch of garlic powder
• chopped fresh cilantro to taste
• salt & pepper to taste

Preparation:

1. Cut avocado in half, remove pit, and scoop flesh into a small bowl.
2. Add lime juice.
3. Mash with a fork to desired consistency.
4. Add remainder of ingredients and mix thoroughly.
5. Enjoy!

Miso Soup

Miso soup is tasty, easy to make, and very healthy. The Okinawans, who are known for living long, healthy lives, drink miso soup every morning. Made from fermented soybean paste, miso contains live enzymes that aid in digestion. (Make sure to purchase non-pasteurized miso). It also has cancer-fighting properties and is rich in beta carotene and protein. Wakame is dried seaweed that is easily re-hydrated by soaking for a few minutes in cold water. Seaweed contains protein, iodine, calcium, Vitamin A, iron, and antioxidants.

Ingredients:

• 4 C water
• 1 package firm tofu
• 2 green onion stalks
• 4 t dried wakame flakes
• 4 T mellow white miso paste

Preparation:

1. Cube the tofu and cut the green onions to desired length. (I like to slice them thin.)
2. Bring three cups of water to a boil. Add green onions and tofu, even if the water is not boiling yet.
3. Meanwhile, soak the wakame in cold water to re-hydrate. When the wakame has expanded, drain and add to the boiling water.
4. In a separate bowl, add miso paste to one cup of warm water. Whisk until the miso is dissolved. (Boiling destroys the live enzymes in miso; thus the separate preparation.)
5. Turn off the boiling water and add the whisked miso paste.
6. Mix well and enjoy!

Notes:

You do not have to follow this recipe precisely. Add more or less green onion or tofu based on taste, add other vegetables like daikon or mushrooms, or use a different type of miso. Just remember to use one tablespoon of miso per cup of water.

Hummus and Veggie Wrap

This is an incredibly quick, easy, and tasty lunch. I can't really call it a recipe...more like assembly instructions! Use whatever ingredients tickle your fancy. As with many of my recipes, it's very easy to customize! 

Ingredients:

• 1 sprouted grain tortilla
• hummus of choice
• spinach
• tomato
• sugar snap peas
• sprouts
• avocado
• green onions
• lemon tahini dressing*
• salt & pepper to taste

Preparation:

1. Warm the tortilla, and spread hummus in the center of it.
2. Add spinach, tomato, peas, sprouts, avocado, and green onions.
3. Drizzle with dressing, sprinkle with salt and pepper, wrap, and enjoy!

Notes:

*For the lemon tahini dressing, I don't really use a recipe. The ingredients are water, tahini, lemon juice, soy sauce, nutritional yeast, and garlic or garlic powder. I usually mix everything but the water together first, taste test it, adjust, and then add water to thin to desired consistency. Note that if you use raw garlic, use it sparingly - it's much stronger than powdered or granulated garlic!