Healthy little vegan

Stir-fry rice paper rolls

Got leftover stir-fry? no need to worry! These rolls use leftover stir-fry and are just as delicious! Dont have leftover stir-fry? No problem! Just use any leftovers you have!

I’ve alway loved rice paper rolls! They were so clear and fresh that I just had to use them in a recipe…well here I am making rice paper rolls and not even having to cook anything! All I have to do is… fill, roll, devour! It’s that simple!

Vegan option

Use vegan leftover stir-fry or leave out the meat part of the stir-fry.

Ingredients

Category: japanese/ chinese

Serves: 1 per two rolls

2 rice paper roll wrappers.

Leftover stir-fry.

Cilantro.

Lettuce.

Fresh grated ginger.

DIRECTIONS

Fill the wrappers with the ingredients. Roll them up and put on a plate.

The peanut-free spicy sauce

Nut butter (I used sunflower seed butter).

Rice vinegar to taste.

Coconut aminos to taste.

Grated ginger.

Chili powder to taste.

DIRECTIONS

Mix all the ingredients together in a small bowl. Serve the rolls with the nutty sauce.

Garnish with…

Lime slices.

Ginger.

Cilantro.

Lettuce.

Italian dressing

Simple italian dressing is a favorite of mine and is one of the easiest dressings to make! Using only herbs, olive oil, vinegar, sea salt, and black pepper! The only trick to making this dressing is having the right amounts of olive oil and vinegar.

Totally…

This dressing is totally vegan,dairy free, gluten free option (gluten free croutons) and it’s totally delicious!

Gluten free option

Only the salad has gluten on it and it’s the croutons. To make this salad 100% gluten free opt for gluten free croutond or leave them out completely.

Meat lover option

Add crispy bacon pieces or cubed lunch meat for some meaty flavor and protein.

Vegan protein add ins

For protein without the meat use a vegan protein such as…tofu, nuts (I like walnuts) vegan meats, tempeh or vegan protein of choice. Enjoy!

Ingredients

Category: Italian

Serves: 1 per salad and 1-2 per dressing

The dressing

1/4 cup extra virgin olive oil.

1/4 cup rice vinegar.

1 tbsp of Italian herbs.

Pinch of dried oregano.

Sea salt and black pepper to taste.

DIRECTIONS

Stir or whisk until well combined.

The salad

Chopped romaine lettuce.

Carrot slices.

Celery, chopped.

Black olives.

Croutons ( optional and gluten free option).

Parsley to garnish.

DIRECTIONS

Toss and arrange as desired. Enjoy!

Pineapple dressing

Have some last couple bites of pineapple still left in the fridge, but you cant bring yourself to eat them? No problem! Just make those last little nibbles into a tropical pineapple dressing!

Sweet with a little zing from the rice vinegar and topped with a crunch from the pistachio pieces. This dressing is a refreshing way to eat a salad!

pineapple dressing drizzled over a salad

Ingredients

Category: Hawaiian/American

Serves: 1 per salad and 1-2 per dressing

The dressing

4-5 pineapple cubes.

2 tbsp rice vinegar.

2 tbsp extra virgin olive oil.

Top with…

Crushed pistachios.

Black pepper.

DIRECTIONS

Pulse in a food processor until smooth.

The salad

Chopped romaine lettuce.

Carrot slices.

Walnuts.

DIRECTIONS

toss the carrots and lettuce together then top with the walnuts. Drizzle with the dressing.

Blood orange salad and dressing

there was a bag of blood oranges in the fridge and they were about to go bad. Luckily I decided to make a salad with the overly juicy oranges before they went bad and I even feel like getting more oranges!

I have a problem with oranges (mostly navel oranges) when I start eating them I cant stop!

Oranges

There are many types of oranges, but this recipe calls for blood oranges, but you can use any type of oranges you like or have on hand. If you use a different type of orange the flavor will change slightly and the recipe will be your own.

Lettuce

I used romaine lettuce, but bib or butter crunch lettuce will work just as good if not better.

Ingredients

Category: American

Serves: 1 per salad and 3-4 per dressing

The dressing

1/2 cup blood orange juice.

1/2 cup extra virgin olive oil.

1 garlic clove, minced.

1 leek strand, chopped.

Parsley stem and all, chopped.

Cilantro stem and all, chopped.

2 tbsp rice vinegar.

DIRECTIONS

Stir or shake in a jar until well combined.

The salad

Chopped romaine lettuce.

Sliced, peeled,blood orange slices.

Cilantro.

Sliced avocado.

Crushed pistachios.

DIRECTIONS

Tosd the lettuce and top with the remaining ingredients.

Drizzle with the dressing and enjoy!

Pita chips

These super easy pita chips only require 2 ingredients and they taste wonderful with guacamole, pesto, or just plain!

Store bought pita chips are expensive and I never buy them for that reason. Now that I can make my own I’ll never have to buy them again!

The pitas

When choosing the pitas you want to use make sure they are not too flimsy or else they might tear when you try to cut them. For my pita chips I used sprouted pitas, but use whatever pitas you like.

Ingredients

Category: greek

Makes: 32 chips per 4 pitas

4 whole pitas, halved lengthwise and quartered.

Olive oil.

DIRECTIONS

Grease a baking sheet with the olive oil. Randomly arrange the pitas. Bake on broil for 2-3 mins until slightly browned and crisp.

Enjoy with pesto or guacamole

Here’s my pesto and guacamole recipes

Lilee’s guacamole!

Pesto

3 ingredient dips for fruit

I love healthy dips for fruits and veggies alike, but today I’m just doing fruit dips!

Some of these dips are nut free some are vegan,but they all have vegan options.

Let’s start with my favorite fruit dip!

Honey greek yogurt

Honey to taste.

Yogurt of choice ( for vegan use vegan yogurt).

Chia seeds or vanilla beans.

DIRECTIONS

Stir until well combined.

This next recipe is so good and the avocado goes so well with the nut butter.

Avocado nut butter

1-2 tbsp nut butter.

Avocado to taste.

Crushed pecans to garnish.

DIRECTIONS

Mash the ingredients together until well combined.

Nutty dip

Nut butter.

Coconut oil as needed.

Chopped nuts.

Stir and drizzle or dip fruit in it.

Other dips to try…

Vanilla bean fruit dip

Dip for artichokes

Lilee’s guacamole!

Absolutely amazing ranch dip or dressing

Avocado green goddess dressing

Pesto

Homemade pesto! All you need is herbs, olive oil, lemon juice, and parmesan cheese (optional)!

store bought pesto is expensive and making your own pesto is so easy why would you ever want to buy store bought again!

Make it vegan

Use vegan parmesan cheese or leave it out, but the parmesan cheese does give it a great flavor.

Choosing the right parmesan cheese

When choosing your parmesan cheese make sure it’s from Italy or at least made from goat and/or sheep milk.

The herbs

All of the herbs in this pesto must be fresh or else your pesto will not even taste like pesto!

Ppurslane

Purslane is a wild edible plant that can easily be identified just look up images of it. If you dont want to use purslane just leave it out (it’s not a normal ingredient in pesto anyways).

Ingredients

Category: Italian

Makes: 1 half pint jar

1 sprig or mint.

Parsley.

Leeks or chives.

Thyme.

Basil.

Sage.

Purslane (optional).

Rosemary.

Dill.

Juice of 1 lemon.

Extra virgin olive oil as needed.

Sea salt and black pepper to taste.

Garlic powder to taste.

Grated parmesan cheese (optional or vegan option).

DIRECTIONS

Pulse in a food processor until smooth. Add all the ingredients to taste especially the herbs and cheese.

serve

serve on recipes and dishes such as…

Salad with pesto dressing

Paprika salmon

Salads.

Meats.

Seafood.

Poultry.

Appetizers.

On bread.

and much more!

Homemade tomato sauce

Probably one of the easiest things to make, tomato sauce as it should be in its simplest form. Store bought tomato sauce has added fillers and way to much sodium (salt). Making homemade tomato sauce enables you to use the amount of salt you want and you dont have to add fillers!

Fresh ingredients

Although I used canned tomatoes, getting fresh tomatoes will make your sauce even better in flavor!

Fresh herbs taste wonderful in tomato sauce and give it a stronger flavor. Dried herbs lose most of their flavor.

Vegan

This tomato sauce not just vegan, it’s also…

Gluten free.

Dairy free.

Filler free.

Msg free.

Low in sodium.

Fresh.

Ingredients

Category: Italian

Makes: a little over 2 half pint jars

1 28-oz can of peeled tomatoes or fresh tomatoes.

Fresh basil.

Fresh thyme.

Sea salt to taste.

2 small, peeled, garlic cloves.

1 tsp Italian herbs.

1/4 tsp dried oregano.

Cracked black pepper.

DIRECTIONS

Pulse in a food processor until slightly clumpy, but mostly smooth.

Clumpy sauce

Pulse for only a few seconds.

Very smooth

Pulse until smooth.

Use in recipes such as…

Meat sauce subs

Lemon butter asparagus

Use this sauce on homemade pizza!

Marinated artichokes

This recipe is not only delicious, but very simple and no cooking required!

this marinade is an italian twist with olive oil, garlic, black pepper, and oregano.

This recipe makes two half pint jars, but one was devoured before I got a pic!

The artichokes

I used canned artichokes with no other added ingredients and low sodium.

Ingredients

Category: Italian

Makes: 2 half pint jars

1 can of artichoke hearts and the water in the can.

1/2 cup extra virgin olive oil.

1 tsp dried italian herbs.

sea salt to taste.

Cracked black pepper.

2 garlic cloves coarsely chopped.

1/4 tsp dried oregano.

DIRECTIONS

Marinate for at least 1 hour.

Enjoy!

Salad with pesto dressing

I didn’t even mean to make a pesto, but this is how it came out and I dont regret it! This dressing was suppot to be a fresh herb dressing, but then I added lemon juice, olive oil, and parmesan cheese and it came out tasting almost exactly like the pesto I bought at a farmers market!

Make it dairy free

The parmesan cheese I used wa half goat milk half sheep milk, but if you have problems with these milks then you can use vegan parmesan cheese. Dont leave the cheese out though if your not using this as a dressing because it’s a main ingredient in pesto! If your using this as a dressing the cheese can be left out completely.

Super simple

This pesto is simple, but has a lot of different herbs in it. The salad is only two ingredients you cant get much simpler then that!

Purslane?

Purslane is in this recipe and its definitely not a common ingredient in pesto in fact I might be the first to ever use it in pesto! Purslane is a wild edible plant that can have light red stems and pink to yellow flowers, but dont worry this ingredient can totally be left out if you dont have it on hand.

Ingredients

Category: Italian

Serves: 1 per salad and 1-2 per batch of pesto

1 small bunch of parsley.

Dill.

Mint.

Thyme.

Cilantro (optional).

Basil.

Rosemary.

Sage.

Chives or leek strands.

1 thick purslane sprig (optional).

1/4 cup extra virgin olive oil.

Sea salt and black pepper to taste.

Juice of 1/2 a lemon.

Garlic powder to taste.

Parmesan cheese (optional if being used as a dressing).

DIRECTIONS

Pulse for a few seconds in a food processor. If you blend it too long it will not be a dressing, but a normal pesto.

The salad

Bib lettuce.

Butternut squash slices cooked.

DIRECTIONS

Toss the lettuce and top with the butternut squash slices.