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.

Chickpea Salad Sandwich

And just like that summer has disappeared.....

Hello, my wonderful friends!

I just realized that it has been almost an entire summer season since I posted last.  I had a summer full of activism, sanctuaries, fitness, friends and of course, food!  And I wanted to share our favorite, summer recipe, that we ate time and time again.  Honestly, we probably still make this recipe 2-3 times per week and never get sick of it!!

It is delicious, easy to make, packed with protein, and is great to share at parties, barbecues or even just with a friend for lunch.  I hope that you enjoy it as much as we do.

Chickpea Salad Sandwich

(3 servings)

 Ingredients:

• 1-15 oz. can of chickpeas, drained and rinsed

• 3 ½ Tablespoons Vegenaise (or other vegan mayonnaise)

• 1 ½ celery stalks, chopped

• ¼ red onion, chopped finely

• ¼ red apple, chopped finely

• ½ teaspoon yellow mustard

• 1 teaspoon fresh lemon juice

• 1 ½ teaspoon dill

• ¼ teaspoon salt

• 1 small dill pickle, chopped finely

• Black pepper to taste

• 6 Vegan Bread Slices, preferably Sourdough

 Directions:

1. Drain and rinse chickpeas.

2. Put the chickpeas in a mixing bowl and mash them with a fork.

3. Add the Vegenaise and stir well.

4. Add the other ingredients, stirring periodically.

5. Toast the bread.

6. Add the chickpea salad to your bread and enjoy.

 **Feel free to include any additional sandwich ingredients including:  avocado, lettuce, tomato, cucumbers. 



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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