Category Archives: Salads

Caramelized Sweet Potato Sage Pasta Salad

This is a rich amd savory vegan dish that could serve a side or a hearty centerpiece. The caramelization of onions, mushrooms, rosemary and sage in vegan butter gives this dish a richness of depth that sings of holiday festivity. Some sweet potato and green beans give it more thanksgiving reminiscence, and a bright citrus vinaigrette brings out the fall flavors via compliment! For those who want the umami of the season without the meat, this is for you. 

You need:

6oz whole heat penne pasta, al dente 

3 small sweet potatoes, peeled and chopped

1 red onion chopped

3 cloves garlic minced

Handful fresh sage

2tbs minced fresh rosemary 

Salt

Vegan butter

8oz mushrooms sliced

8oz green beans, blanched and cut

1 cup cooked garbanzo beans
For the dressing:

1 small mandarin or orange

Juice of 1 lemon

2tbs tahini

1tsp apple cider vinegar

1/2 tsp dried ginger
Blend dressing ingredient on high until creamy and frothy. I only ended up using less than half on this dish and saved the rest for use on other salads!

 Combine pasta, green beans, and chick peas with desired amount of dressing  in a large bowl. Set aside in the fridge.

Heat 2 tbs vegan butter over medium and then sauté onion and sweet potatoes on low until the onions start to become translucent. Add salt to taste, mushrooms, sage and rosemary until onions and sweet potatoes begin to caramelize. Then let cool.

Lastly add your sauté mixture to your bowl and toss all ingredients together well.

Garnish with cranberries, and enjoy!

Balsalmic Butternut Noodles

Spaghetti that does not involve tomatoes, I know, what is this? But this time of year, with the butternut squash being perfectly in seas0n, lends itself to savory dishes that are not always predominantly seasoned by italian herbs. This one has a touch of asian flair with sesame oil and liquid aminos (or soy sauce or tamari), but tempered with some balsalmic vinegar so that when raw spinach is tossed in, it becomes one part pasta, one part pasta salad! Enjoy either warm or cold!

You need:

-Whole wheat pasta boiled and drained, about 1/2 a box

-Edamame, about 2 cups

-Raw spinach, about 2 cups

-Garlic, 4 cloves smashed 

-1 Onion chopped

-Sesame Oil, dash

-Balsamic vinegar to taste

-Liquid aminos to taste

-Tahini, 1-2 tbs

-1/2 lemon juiced

-Black pepper to taste 

-1/2 large Butternut squash, roasted, cooled, and cubed

-about 6 oz mushrooms, sliced
Sauté garlic, onion, mushrooms, and cooked edamame in sesame oil and liquid aminos until soft. Meanwhile boil spaghetti per package instructions and rinse with cold water, set aside and let cool. Then whisk or blend together your balaalmic, tahini, and lemon juice. Lastly toss all ingredients together in a large bowl, seasoning with salt and pepper to taste. Enjoy!

Lentil Adobo Stew

I have made chicken adobo before and suggested you could make it with tempeh, but this is a totally low fat, veggie and lentil based version that is so tasty and nourishing. You could have additional broth for a stew/soup, or if you want it dryer like mine in the photos, you can serve in romaine lettuce leaves as is, with added avocado, or with hummus and steamed potatoes as I did. Sounds weird, but tastes so good. The crunch plus creaminess is fantastic.

 

You need:

Carrots

Bay leaf

Garlic

Celery

Vegetable broth

Brown lentils

Peppercorns

Vinegar
I used the instant-pot to make these, simply combining all ingredients and putting it on the bean/lentil mode. Alternatively, combine all in a pot on the stove and simmer for 15-20min until lentils are soft, that is it! 

Enjoy!

Big Salad with Miso Ginger Dressing

I love eating huge salads at night, something about all the water and veggies that feels so replenishing. With hearts of palm and a tangy ginger dressing, this one is extra tasty!
You need:

Romaine/Greens

Red onion

Baked sweet potato

Steamed beet 

Heart of Palm

Parsley 

Fresh cilantro 
Dressing:

1 lime

1/2 tsp ginger

1/2 tsp miso paste

1/4 avocado

Mix dressing and drizzle over salad. Enjoy!

I have been eating this salad every single night 

I just cannot get enough of this salad! Many ways to mix it up, but key players are the fresh herbs, baked sweet potatoes, beets, and artichoke hearts. This is such a satisfying dinner salad. Feel free to add beans/tofu for extra protein too!

You need:

4-5 cups romaine/greens

artichoke hearts

Sweet potato, sliced then baked

Mushrooms sliced, 1/2 cup

Green onion/red onion

Basil, few leaves chopped

Parsley, handful chopped

Cilantro, handful chopped 

Celery, 1/2 cup chopped
Dressing:

Lemon 1.2 large

Tahini 1tsp

Coconut vinegar 1tsp

1/4 avocado mashed
Simply mix or blend dressing and assemble. Enjoy!!!

Butternut Squash Bowl!

Fall is approaching and with it all the squashes and pumpkins! Keeping it simple here with the old standby, creamy, vibrant, butternut squash. This bowl is SO satisfying, full of protein, healthy fats, and complex carbs. A great comfort feast for cooler nights and so so tasty!!

You need:

-1/2 large butternut squash roasted (cut in half and baked face down at 375 for 35 min)

-2 small yellow potatoes steamed

-Sweet brown rice cooked

-Green onion, chopped

-Romaine lettuce

-Black soybeans, cooked

-Tahini

-Sriracha sauce

-Sesame seeds garnish-not pictured 🙂  avocado and cilantro or fresh parsely would also make great garnishes!

Making the rice/beans and steaming/roasting the veggies is really all there is to this one. Otherwise simply assemble in a bowl, cutting squash and veggies into cubes and drizzling with the sauces, sprinkling with garnishes. I like to put everything in the romaine leaves and wrap them up like little tacos too 🙂 soooooo tasty!

Enjoy!

Chickpea Quinoa Salad

Looking for healthy cheap lunch options or a quick dinner? Take that leftover grain and left over legume and make a nutritious delicious meal of it!

You need:

Red onion, 1/4 chopped

Lime, 1/2 juiced

cucumber, 1/2 chopped

Garbanzos, about 1 cup cooked

Wild rice/quinoa blend, 1 cup

Avocado, 1/3, chopped

Salt/pepper to taste
Simply combine all ingredients in a large bowl and enjoy! Put on crackers, in a wrap, on greens, or simply eat with a fork! This is one well rounded, balanced, and filling meal!

Enjoy!