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!

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!

Spinach and Mushroom Salad with Pearled Couscous

Lately, I've gotten in to salads that combine raw and cooked elements. I got hooked on a salad in Chico, CA that had marinated tofu, brown rice, and quinoa on top of organic greens. SO tasty. This salad may sound a little odd, but it works. Beautifully.

Ingredients:

• 1 box pearled couscous, cooked according to package directions
• 1 package organic baby spinach
• 2 portobello mushroom caps
• 4-6 cremini mushrooms
• 1-2 T olive oil
• 1 t fig balsamic vinegar
• pinch of dried basil
• 1/2 white onion
• 1/2 red pepper
• slivered almonds, toasted
• lemon tahini dressing*
• salt & pepper to taste

Preparation:

1. Saute the mushrooms in olive oil until tender and darkened. (It will look like you have a ton of mushrooms at first, but don't worry - they will cook down!)
2. Add fig balsamic vinegar, basil, and salt and pepper to taste.
3. In a separate pan, saute red peppers and onions in a bit of olive oil.
4. Cook the pearled couscous according to package directions, and toast the almonds in a dry pan.
5. To assemble, put baby spinach in the bottom of your bowls. Top with mushrooms, red peppers, and onions.
6. Sprinkle with toasted almonds, drizzle with lemon tahini dressing, and top with pearled couscous.
7. 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!

Mediterranean Pasta Salad

I admit it: I used to love pasta salad from a box. I haven't had it in years, and I make my own version using fresh ingredients instead! Be sure to use Vidalia onions and Kalamata olives. It just isn't the same if you use substitutions!

Ingredients:

• 1/2 box whole wheat rotini
• 1-2 small eggplants, cut into chunks
• 1/2 small Vidalia onion, roughly chopped
• 5-6 cloves of garlic, rough chopped
• 2-3 T olive oil (for roasting)
• 1/2 jar sun-dried tomatoes in olive oil, drained
• 1 can chickpeas, rinsed and drained
• 1/2 jar mild pepperoncini peppers
• 15-10 pitted and halved Kalamata olives
• 1/4 C red wine vinegar
• 2 T fresh lemon juice
• 1 t dried Italian seasoning
• 2-3 T extra virgin olive oil (for dressing - optional)
• salt & pepper to taste

Preparation:

1. Preheat the oven to 400 degrees.
2. Toss the eggplant, onion, and garlic in olive oil with salt and pepper to taste.
3. Put the mixture in a casserole dish, cover, and roast it for approximately 45 minutes, stirring every 15 minutes. (I covered the mixture for the first half hour, then removed the foil so the mixture could brown.)
4. Meanwhile, cook the pasta according to package directions, drizzle with olive oil so it won't stick together, and set aside.
5. In a large bowl, mix the sun dried tomatoes, chickpeas, pepperoncinis, olives, vinegar, lemon juice, Italian seasoning, and olive oil, if desired.
6. Once the eggplant mixture and the pasta have cooled, add them to the bowl and stir to coat everything evenly.
7. Serve at room temperature.
8. Enjoy!