Healthy lentil salad

This is a very simple salad to make that requires no oven or stove top whatsoever.

Serves: 3-4

Ingredients:

  • 1 can lentils, drained, rinsed.
  • 1 tomato, diced.
  • 1 carrot, diced.
  • 1/2 a small onion, diced.
  • 1/4 cup chopped dill.
  • 1/4 cup chopped parsley.
  • 2 small pickles, diced.
  • Sea salt to taste.
  • 2 tbsp olive oil.
  • 2 tbsp pickle juice.
  • 1 tbsp Dijon mustard.

Directions:

Simply toss together in a large bowl and enjoy!

Cherry mango soft-serve

My all time favorite smoothie I have ever made! Mango and black cherries have never gone together better!

Serves: 2

Ingredients:

  • 1 cup frozen mango.
  • 1 cup frozen black cherries.
  • 1/4-1/2 cup milk of choice.
  • Coconut flakes (optional).

Directions:

In a blender or food processor blend together the mango, cherries, and plant milk until smooth. Top with coconut flakes if desired and enjoy!

Vegan calamari

This vegan calamari is made from heart of palm! All you need is 10 semi-thick slices of it and then you bread it and fry. Make sure to use sustainably sourced heart of palm.

Serves: 1-2

Ingredients:

  • 10 heart of palm slices.
  • 4 tbsp flour.
  • 2 tbsp rice flour.
  • 1/4 tsp garlic powder.
  • Pinch of salt and pepper.

Directions:

Use a straw to poke holes in the middle of each palm heart slice. Set aside and in a small bowl combine the flour, rice flour, garlic powder, salt, and pepper. Roll the palm heart slices in the flour and heat a pan to medium high with oil. Fry until golden brown on both sides. Enjoy!

Mango hummus

The perfect summer dip! It’s so fresh and sunny looking! Not to mention perfect with crackers, carrots, celery, and so much more!

Serves: 4

Ingredients:

  • 1 can of chickpeas, drained, rinsed.
  • 1/2 a mango, peeled, cubed.
  • Juice of 1/2 a lime.
  • Sea salt to taste.
  • 1 tsp curry powder (or cumin).
  • 1 tbsp tahini.
  • 3 tbsp water.
  • 1/2 tsp ground turmeric.
  • 1 garlic clove.

Directions:

Boil the chickpeas in a pot of water for about 10-15 minutes. Then add to a food processor with the mango, lime juice, salt, curry powder, tahini, water, and garlic. Blend until smooth and creamy. Top with more cubed mango and sesame seeds!

Teriyaki tofu

Just like teriyaki chicken, but with tofu! I rarely eat soy products, but when I do I love making this because it’s so flavorful and my brothers enjoy them too!

Serves: 4

Ingredients:

  • 10-oz of firm or extra firm tofu.
  • 2 tbsp aminos or soy sauce.
  • 1 tbsp rice vinegar.
  • 6 tbsp corn starch or tapioca starch.
  • Oil for the pan.
  • 2 garlic cloves, minced.

THE SAUCE:

  • 3 tbsp aminos or soy sauce.
  • 3 tbsp rice vinegar.
  • 3 tbsp water.
  • 3 tbsp coconut sugar.
  • 1 tbsp corn or tapioca starch
  • 1/4 tsp red pepper flakes.
  • 1 tsp sesame oil.

Directions:

Drain and press the tofu. Cut into cubes and put them in a plastic or silicone bag with the 2 tbsp aminos and 1 tbsp rice vinegar. Let marinate in the refrigerator for 10 minutes. Get a new plastic/silicone bag and add the 6 tbsp cornstarch and the marinated tofu. Shake until well coated in the starch. Heat some oil in a large pan and sauté the tofu on medium-high on all sides until golden. In a large bowl whisk together all of the sauce ingredients and add to the pan with the minced garlic. Cook until the garlic is fragrant and make sure the tofu is evenly coated in the sauce. Sprinkle with sesame seeds and serve with chopped green onion!

Pineapple toast

This toast taste like a pineapple cookie! All you need is 5 simple ingredients!

Serves: 1

Ingredients:

  • 1 slice of white bread.
  • 2 tbsp flour.
  • 2 tbsp cane sugar.
  • 2 tbsp vegan butter.
  • 2 tbsp finely chopped pineapple.

Directions:

Preheat the oven to 350F. In a bowl combine the flour, sugar, butter, and pineapple until fluffy. Spread the mixture onto the bread and bake for 15-20 minutes. After baking use a butter knife to make a pattern in just to top layer of the bread (as shown in the image above).

Thai baked cauliflower wings

These cauliflower wings are so flavorful and perfectly crisp! Thai red curry paste is one of my favorite things to add to coconut curry and cauliflower is a great vegetable to use because it’s flavor is so mild that it absorbs any spices you use on it!

Serves: 4

Ingredients:

  • 1 head of cauliflower, cut into florets.
  • Bread crumbs (preferably panko).

The sauce:

  • 5-6 tbsp tahini.
  • 4 tbsp water.
  • 3 tsp red Thai curry paste.
  • 2 tsp hot sauce.
  • 3 tbsp maple syrup or agave syrup.
  • Pinch of sea salt.

Directions:

Preheat the oven to 350F. In a bowl combine all the sauce ingredients. Place some breadcrumbs in a bowl and set aside. dip the cauliflower florets into the sauce then roll in the bread crumbs. Place on a greased baking sheet and bake for 30-35 minutes until crisp.

Homemade vegan mayo

You know the water in a can of chickpeas? Well it’s called aquafaba and when it’s blended with oil it becomes creamy like when you whip eggs! You have to use room temperature aquafaba because I’ve tried it with the refrigerated liquid and it doesn’t work as well.

Makes: about 1 cup or more.

Ingredients:

  • 6 tbsp aquafaba (liquid from a can of chickpeas).
  • 2 tbsp lemon juice.
  • 2 tsp apple cider vinegar.
  • 1/2-3/4 tsp sea salt to taste.
  • 1 1/2-2 cups of sunflower oil or any neutral oil.

Directions:

In a large bowl using a hand held immersion blender, blend together the aquafaba, lemon juice, vinegar, salt, and oil. Blend until just fluffy, but do not over blend as it will become watery.

Vegan chickpea salad

This is like a chicken salad, but without the chicken! I used protein packed chickpeas instead!

Serves: 2-3

Ingredients:

  • 1 can of chickpeas, rinsed, drained.
  • 1/2-1 cup of chopped cucumber.
  • 1 carrot, shredded.
  • 3/4 cup Vegan mayonnaise.
  • Fresh dill, chopped.
  • Salt and pepper to taste.

Directions:

Toss together until well coated in the mayo.

Design a site like this with WordPress.com
Get started