Greek Chopped Salad

I posted a beautiful picture of this salad a few days ago and people have been asking for the recipe.  So here you go!  It is unbelievably easy to make and is refreshing, especially on a hot day like the one we are experiencing in San Diego :)

**I absolutely cannot take credit for this recipe.  It is from The No Meat Athlete Cookbook, that I highly recommend checking out.

Greek Chopped Salad    (makes 2 main course, or 4 appetizer salads)

Ingredients:

• 2 romaine hearts, washed, dried, and chopped

• 1 red or yellow bell pepper, roasted or raw, chopped

• 1 large tomato, diced, or 1 cup halved grape tomatoes

• 1 cup cooked chickpeas

• 1/2 cup chopped cucumber

• 1/2 cup pitted Kalamata olives

• 1/4 cup chopped red onion

• 1/2 batch Marinated Tofu Feta (see below)

• 1/4 cup plus 2 tablespoons Cashew Tzatziki (see below)

• Whole grain pita wedges or pita chips

• Lemon wedges

Directions:

1.  Place the lettuce in a large bowl.  Arrange the bell pepper, tomato, chickpeas, cucumbers, olives, onion and tofu feta on top.

2. Drizzle with the cashew tzatziki, then arrange the pita around the edges.  Serve with lemon wedges.

Marinated Tofu Feta:

Ingredients:

• 2 tablespoons fresh lemon juice

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/8 teaspoon crushed red pepper

• 1/8 teaspoon garlic powder

• One 16-ounce package sprouted or extra-firm tofu drained and crumbled

• 1 tablespoon olive oil (Optional: omit)

Directions:

Combine the lemon juice, oregano, salt, crushed red pepper, and garlic powder in a large glass container with a lid.  Add the tofu and toss to combine.  Add the olive oil and toss again.  Refrigerate for at least 1 hour or up to 3 days before serving.

CONFESSION #1:  I accidentally messed up the spice measurements and cooked the tofu a bit.  It was still really good :)

Cashew Tzatziki

Ingredients:

• 1/2 cup chopped English cucumber

• 1/4 cup Cashew Cream (1 cup raw cashews, soaked in hot water for one hour and drained, 1 teaspoon fresh lemon juice, 1/2 teaspoon salt, 1/2 to 1 cup water blended in food processor)

• 1 teaspoon fresh lemon juice

• 1/4 teaspoon garlic powder

• 1/8 teaspoon black pepper

Directions:

Combine all the ingredients in a medium bowl.  Serve immediately or refrigerate in an airtight container for up to 2 days.

CONFESSION 2: I accidentally just made the cashew Cream for the salad and it worked perfectly.  Next time, I will make sure to try the "tzatziki" :)

I know it looks like a lot of work but it was actually really easy.  I hope that you enjoy it and please make sure to check out The No Meat Athlete Cookbook. 

"Cheesy" Kale Casserole

Hello all,

Yesterday we discussed why I think it is important to leave turkeys off of our tables (on Thanksgiving and always).  You may be wondering what to make for your holiday meal instead.

This was one of the many recipes that we made during our cooking class last week and it is incredibly delicious.  Plus, it is comforting, warm and perfect for this time of year with its' main ingredient being pumpkin.

I hope that you will give it a try and let me know what you think.

*This recipe has been modified from Fresh Creations.  For more information, check out @freshcreationssd on Instagram.

"Cheesy" Kale Casserole

(4 servings)

Ingredients:

• 2 1/2 lbs Pureed Pumpkin (*we used organic, pureed pumpkin from cans instead of whole pumpkins. The directions below are for the canned option)

• 1 Yellow Onion (small dice)

• 3 Garlic Cloves (minced)

• 1 can Organic Coconut Milk (15 oz can)

• 2 cups Kale Leaves (removed from stem and leaves cut thin)

• 1 tbsp Fresh Sage (minced)

• 1/4 cup Nutritional Yeast

• 2 tbsp Extra Virgin Olive Oil

• 1 1/3 tbsp Bread Crumbs (*we used gluten free)

• 1 Bag of Macaroni (*again we used gluten free)

• Salt and pepper to taste

Directions:

1. In an extra large sauce pan or skillet, heat oil over medium heat and cook onions for 5 minutes, stirring occasionally. Add minced garlic and sage and continue cooking until onions are carmelized.

2. While onions are carmelizing, cook pasta of choice using directions on package. Strain and set aside.

3. Add pureed pumpkin, coconut milk and nutritional yeast to carmelized onion sage and garlic mixture. Stir/mix together. Cook 4 minutes.

4. Add shredded kale leaves, stir everything together and let it simmer for 5 minutes. Season with salt and pepper to taste.

5. Combine pasta with pumpkin and kale mixture.

6. Scoop into individual ramekins or a 9x9 baking dish. Top with bread crumbs of choice. Bake for 10 minutes or until bread crumbs are golden brown.

7. Garnish with green onion or chili pepper flakes (you can also add some tempeh bacon).

I truly hope that you enjoy this recipe!  Please remember that it is absolutely possible to have an amazing, and satisfying, holiday meal without consuming animal products <3

Quinoa Power Bowl with Tangy Lemon-Herb Dressing

Hello everyone,

A few months ago I took a wonderful class in San Diego with a business called Veg-Appeal.  It was incredibly informative and we ate ahhhh-mazing food!  This was one of my favorite recipes from Veg-Appeal and I wanted to share it with you (with their permission, of course!).  It may look like a lot of work, but it really isn't, and it is SOOOO worth it!

Quinoa Power Bowl with Tangy Lemon-Herb Dressing

(serves 2)

Ingredients:

• 4 cups Mixed baby greens, chopped

• 1/2 cup Red cabbage, chopped

• 1/2 cup Cucumbers, chopped

• 1/2 cup Cherry tomatoes, halved

• 1 cup Cooked great northern beans, rinsed and drained

• 2 tbsp Smoky Maple "Baco Bits" or your favorite nut or seeds, toasted or raw

• 2 cups Anti-inflammatory Quinoa, cooled

• 1/2 Avocado, cubed or sliced

• 2 tbsp Pomegranate seeds (if in season) or chopped apple or soaked/drained dried cranberries

• 1/2 cup Tangy Lemon-Herb Dressing (see below)

Smoky-Maple "Baco Bits"

• 1 cup Raw Pumpkin seeds, sunflower seeds or chopped nuts

• 1/2 tbsp Liquid Smoke

• 1/2 tbsp Tamari, Braggs Liquid Aminos, or soy sauce

• 1-1-1/2 tsp Maple Syrup

• 1/2 tbsp Apple Cider Vinegar

Anti-Inflammatory Quinoa

• 1 cup Quinoa, rinsed, drained well

• 2 cups Low-sodium vegetable broth, or water

• 1/4 tsp Salt

• 1/2 tsp Turmeric

• Black pepper, to taste

Tangy Lemon -Herb Dressing

• 1/4 cup Dates, pitted and soaked (about 3 large or 6 small)

• 1/2 cup Water

• 1 small Zucchini, chopped (this thickens and extends the dressing without adding additional fats and calories)

• 2-4 medium cloves Garlic

• 1/3 cup Lemon juice

• 2 teaspoons Chia seeds

• 1/4 cup Tahini

• 1/2 teaspoon Turmeric

• Black pepper to taste

• 1/2 cup Nutritional yeast

• 1/2 tsp Salt or 1 tbsp light miso

• 1/4-1/2 cup loosely packed Fresh herb, or a mix of herbs (parsley, cilantro, basil, scallions, oregano, for example, going lighter on stronger flavors like oregano and basil)

Directions:

Prepare the Smoky-Maple "Baco Bits"

1. Preheat the oven to 350 degrees F and prepare a baking sheet with parchment paper.

2. Add all of the ingredients in a small bowl.  Marinate the nuts/seeds for about 10 minutes, stirring occasionally.

3. Place them on a single layer on the prepared baking sheet and bake for 8 minutes.  Remove from oven, stir and place back in the oven to bake for 3 more minutes, or until getting a little browned and crispy-they will crisp up further as they cool.

Prepare the Anti-Inflammatory Quinoa

1. Bring all of the ingredients to boil in a medium saucepan.  Stir well. Reduce the heat to a low-simmer. Cover and continue to cook for 15 minutes.

2. Fluff the quinoa with a fork, replace the cover and let cool.

Prepare the Tangy Lemon-Herb Dressing

1. Soak the dates in the water for about 1/2 hour, using warm water if you are in a hurry.  Do not drain.

2. Add the water and dates to a blender along the rest of the ingredients, and blend.

3. Add more liquid (water or lemon juice) to achieve the desired consistency.

Serve, or refrigerate for up to one week, adding more lemon/water as it thickens over time.

Assemble the Power Bowl

1. Toss the salad ingredients well in a large salad bowl.  Drizzle on the dressing and toss to mix.

2. Divide into two large salad bowl.  Serve immediately, or chill for about an hour.

3. Enjoy!!!!

Click here for more information on Veg-Appeal.

Baked Stuffed Sweet Potato

Hello everyone,

It has definitely turned into Fall in Southern California, and the temperature has started dropping in the evenings.  I am craving nothing but warm, comfort foods for dinner and this is one of our favorites.  I am not sure that there are many healthy, dinner recipes out there that are this easy.

Baked Stuffed Sweet Potato (serves 2)

Ingredients:

• 2 medium-sized sweet potatoes

• 3/4 can of black beans

• Your choice of veggies (we prefer cherry tomatoes, carrots, spinach, bell pepper, zucchini, red onion)

• Optional: salsa, guacamole or vegan butter

Directions:

1. Preheat the oven to 400 degrees.

2. Poke holes in your sweet potatoes with a fork.

3. Cook sweet potatoes until they are soft, all the way through (approximately 45 minutes).

4. In the meantime, chop and saute your vegetables and black beans.

5. When the sweet potatoes have finished cooking, pull them out of the oven.  Slice them open (length wise) and mash the insides with a fork.

6. Add your veggies, black beans, salsa and guacamole.

7. Enjoy!

*I will sometimes add guacamole, salsa or vegan butter to the sweet potato before piling on my veggies.  This helps take away from the dryness of the sweet potato.

Garlicky Rosemary Potato Soup

This is an old recipe but is still one of our favorites.  It is delicious, comforting and is perfect for those upcoming Fall evenings.

We found this recipe in The No Meat Athlete Cookbook and it has quickly become one of our favorites.  It's easy to make and is incredibly filling.  Enjoy it with a warm piece of vegan toast :)

Garlicky Rosemary Potato Soup (The No Meat Athlete Cookbook)

Serves 4-6

Ingredients: 

• 1 tablespoon olive oil (Optional. Or use ¼ cup/120 ml of the broth listed below)

• 1 large yellow onion, chopped fine

• 1 celery rib, chopped fine

• 8 garlic cloves, chopped

• 2 sprigs fresh rosemary, leaves stripped and minced

• 2 pounds waxy potatoes, such as Yukon Gold, peeled and diced

• One 15-ounce can cannellini beans, drained and rinsed

• 1 bay leaf

• ¼ teaspoon black pepper, plus more to taste

• 4 cups vegetable broth

• ¼ cup Cashew Cream: 1 cup raw cashews, soaked in hot water for 1 hour, then drained, 1 teaspoon fresh lemon juice, ½ teaspoon salt, ½ to 1 cup water….blended together Click here for quick demo on how to make Cashew Cream

• ¼ teaspoon salt

Directions: 

• Place a medium stockpot over medium-high heat.  Add the oil, then add the onion, celery, garlic, and rosemary.  Cook, stirring often, for 5 minutes.  Add the potatoes, beans, bay leaf, and ¼ teaspoon pepper and stir to combine.  Add the broth, increase the heat to high, and bring to a boil.

• Reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 30 minutes. Remove from the heat and stir in cashew cream.  (If you prefer a smooth texture, puree half the soup in a blender).

• Add ¼ teaspoon salt and season with more pepper. Discard the bay leaf before serving.

Click here to purchase your own copy of The No Meat Athlete Cookbook.

Easy to Make Vegan Pesto

Here is a quick and easy to make pesto recipe that is truly delicious.  I love it on pasta, as a veggie dip or as a spread on sandwiches.

I hope that you enjoy it! Click below for the full video demonstration.

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