Posts tagged ‘Vegenaise’
Growing up, my favorite way to eat broccoli was covered in cheddar cheese. Of course, it was probably more cheese sauce than broccoli but I got a thumbs up from my parents for eating my veggies.
Now, my NEW favorite way of enjoying broccoli is raw in this salad…tossed in a delicious sweet n tangy dressing with hints of smoky bacon, scallions, nutty sunflower seeds and a touch of sweet currants or raisins. Sweet, salty, smoky, crunchy and healthy? Yes, it’s possible!
Plus, this dish can easily be made vegetarian or vegan, plus there are options to switch up the ingredients. Dried cranberries or halved grapes can be substituted in place of the currants/raisins. You can swap out the sunflower seeds for slivered almonds, walnuts or pepitas. If you don’t like mayo, just use more olive oil. Add in some smoked cheddar for the bacon if that suites you. Variety and options, you can’t go wrong!
Take this salad on your next picnic, potluck or BBQ, it travels well and is easy to prepare. I’ve been enjoying a big bowl as a quick lunch at work but it can be served as a side dish with your favorite summer or spring meal!
Smoky Broccoli Salad
Grain-free, Gluten-free, Nut-free, Soy-free, Dairy-free, Vegetarian/Vegan option, Refined Sugar-free, Quick, Paleo-friendly
2 medium crowns or stalks of broccoli (about 4 cups)
2 scallions, chopped
2 slices of cooked bacon, crumbled/chopped bacon (nitrate free if possible, omit for vegetarian,vegan)*
2-3 Tbsp sunflower seeds (pepitas, slivered almonds or walnuts can be subbed)
2-3 Tbsp currants or raisins (or dried cranberries or halved fresh grapes can be used)**
For the dressing
2 Tbsp mayonnaise or vegan mayo (I’ve used soy-free Vegenaise)
2 Tbsp rice wine vinegar
1 1/2 Tbsp olive oil
1 tsp red wine vinegar
1 tsp honey or agave (or could use a tiny dash of stevia)
2 -3 tsp dijon mustard
freshly ground black pepper
a dash of crushed red pepper (omit if you don’t like spicy)
1. Cut off the stems from the broccoli (save for another use) and cut into bite size pieces.
2. In a medium mixing bowl, combine ingredients for the dressing and whisk until combined.
3. Add broccoli, bacon, seeds (or nuts), scallions and currants/raisins. Toss to combine and serve!
Yields 4 1/2 cups
*For vegetarian, you can swap out the bacon for 1/3 cup diced smoked cheddar cheese. If you omit altogether, you will lose the smoky element but that’s ok, it’s still delicious!
**If using fresh grapes, the salad won’t keep as long. Will be best if eaten same day or the next day.
It’s been a long time since I last posted…and wow, that’s an overstatement! The whole month of December flew past without a peep on my end. I could make excuse after excuse but I’ll just leave it at work/business/life got in the way, BUT now I am back…and boy, have I MISSED YOU and BLOGGING!
I must admit, it feels like a year has gone by …..wait, it has! I have a feeling that 2013 is going to be a delicious and healthy one. That’s what I am aiming for at least!
Variety of colors = lots of vitamins…that means my body is happy! After WAY too many heavy holiday dishes, eating on-the-go, plenty of sweet indulgences and a few too many mornings of hitting snooze in lieu of the gym, I am ready for satisfying and nutritious meals to lighten the load and help get me back on track.
This veggie salad hits the spot with a combination of vegetables, dried fruit, seeds and nuts that is light yet filling, a little sweet, a little savory… and all topped off with a bright lemony tahini dressing that I could use on all types of dishes – grains, meats, a variety of salads, pastas, mmmmm!
I am loving on raw kale, a hearty winter green, instead of romaine or spinach in my salads on occasion. Prior to serving, let this salad sit for 15 minutes or so to allow the greens soften up a bit and soak up all the flavors of the dressing before chowing down 🙂 Enjoy!
Chop-It-Up Veggie Salad (inspired by Oh She Glows)
(Gluten free, Dairy-free, Soy-Free, Vegan, Nut-free Option)
4-5 cups kale, washed and chopped or torn
1/2 bell pepper (color of choice, I used red)
4 scallions, chopped
1/2 cup red onion, sliced thin
1 small head endive, chopped
2 carrots, diced
2 Roma tomatoes, diced
1/4 cup juice-sweetened dried cherries, whole or rough chopped (or other dried fruit such as raisins, cranberries, etc)
3-4 Tbsp hemp seeds (or other seeds)
1/3 cup walnuts or other nuts, eliminate for nut-free
fresh parsley (or other fresh herb), rough chop
Tahini-Garlic Dressing, recipe follows
1. Combine all chopped/diced vegetables in a large mixing bowl or salad bowl except for greens, hemp seeds and nuts.
2. Make your Tahini-Garlic Dressing (recipe below) and set aside.
3. Tear the leaves off of the kale and rip into bite-sized pieces. Wash and dry leaves thoroughly.
4. Mix the vegetables, greens and dressing (to taste) in large bowl until thoroughly combined. Garnish with hemp seeds and walnuts.
5. Place in fridge to ‘marinate’ for 10-15 minutes. Keeps in fridge in a sealed container for 1 day.
Vegan, Nut-Free, Soy-Free, Grain-Free, Gluten-Free
1/4 cup tahini
3 Tbsp egg-free mayo (I use soy-free Vegenaise, can sub regular mayo if you prefer)
juice from one large lemon or two small
1-2 cloves garlic (or 1/2 teaspoon garlic powder)
1/4 teaspoon onion powder
1/2 tsp Himalayan pink sea salt
3-4 Tbsp water (or more to reach desired consistency)
1 small scallion, minced (optional)
freshly ground black pepper to taste
1. Add all ingredients to a blender (I used my Magic Bullet) and blend until smooth. The dressing will thicken after refrigeration.
I discovered my love for radishes a few months ago. Their crunchy texture and semi-spicy kick make these little veggies a great snack with hummus or a lovely addition to any salad. I even added them to my egg salad for a quick and easy lunch – the contrast of the creamy eggs with the crunchy radishes made for a winning combination!
Easy. Flavorful. Light. Basically, this recipe is springtime in a salad.
For a really quick prep, I boiled the eggs*, let them cool a bit and peeled them the night before. This step made it really easy to whip up the salad in less than five minutes on my lunch break 🙂
I enjoyed this dish with gluten free oat crackers and slices of fresh cucumber. It held me over for several hours due to all the protein and the combo of complex carbs, my tummy and I were happy!
Easy Spring-y Egg Salad
4 hardboiled cage-free eggs, peeled and chopped*
2 scallions, chopped
3-4 radishes, small diced
1-2 Tbsp Vegenaise (or mayo)
1 Tbsp plain Greek yogurt (or sour cream or more mayo)
1 tsp dijon mustard
salt and freshly ground black pepper to taste
1/2 to 1 tsp apple cider vinegar
1. Combine all of the ingredients in a medium bowl and stir until combine. Adjust seasoning with salt and pepper if needed and enjoy!
Serve with flax crackers, rice crackers or gluten free oat crackers or gluten free bread
*Nearly-no effort hard-boiled eggs:
1. Put eggs in a medium pot that will fit one layer. Cover with cold water, about 1 inch over the eggs. Bring to a boil, cover and then turn off heat. Let eggs sit for 10-11 minutes and then plunge the eggs in cold ice water to stop the cooking. Peel while running under cold water.
Tip: Use older eggs. The eggs shells peel much more easily after several days of refrigeration due to the pH level of the albumen.
I finally feel that Spring has arrived! The days are getting longer and I am loving every additional minute of natural light and sunshine.
A few days, I ran home from work for a quick meal and was able to whip up this open faced white-bean tuna melt in about 10 minutes…plus I had 15 minutes to actually sit down and eat while soaking in fresh air on our front porch. I don’t remember the last time I sat down to eat lunch and it was a nice change of pace 🙂
This easy salad was not pre-meditated but I will be making it again soon. All I knew is that I wanted tuna salad yet celery and carrots were no where to be found. Instead, I had 1/2 cup of cooked white beans and several radishes in the fridge so into the mixing bowl they went! The cooked beans extended the mayo a smidge and complimented the tuna while the radishes added crunch and freshness. I tossed in hemp seeds because I was feeling adventurous and added fresh lemon juice for flavor and brightness.
many large spoonfuls of this tuna salad by itself and halfway through decided I wanted a sandwich. Some days I can be indecisive 🙂 Either way it was delicious!
White Bean-Tuna Salad
1 6-oz can of no-salt-added tuna, drained (I used wild caught sustainable)
3-4 radishes, stems trimmed and diced
1/2 cup cooked white beans
1 tsp dijon mustard
2 Tbsp Vegenaise, mayo or greek yogurt (or a combo) I used all Vegenaise since I love the flavor – more or less to taste
1 Tbsp hemp seeds, optional (1 1/2 Tbsp sunflower seeds, walnuts or almonds would also be delicious)
2-3 Tbsp radish greens, washed and chopped (optional for color – a handful of arugula would be great in this!)
squeeze of fresh lemon juice
salt and pepper to taste
For Sandwich Melt Option:
1 slice of gluten free bread for every 1/3 to 1/2 cup of tuna salad (I used frozen French Meadow’s honey multigrain)
1 slice of swiss cheese (I used Jarslburg) or provolone
1. To prepare the salad, combine the beans, mustard, mayo/yogurt and lemon juice in a small mixing bowl. Slightly mash a few beans if you want a creamier texture, completely optional.
2. Add in remaining salad ingredients (tuna, radishes, greens, hemp seeds) and season with salt and freshly ground pepper. Add in additional lemon, mustard or mayo to taste to your liking.*
3. Toast bread lightly if needed (mine was frozen) and remove from oven. Set toaster oven to broil while you assemble the sandwich. Place one slice of cheese on the bread and mound 1/3 to 1/2 cup of tuna salad on top. Place under the broiler for a few minutes until cheese begins to melt. Remove and enjoy immediately!
Recipe Note: After making the melt, I realized I should have put the cheese on top of the tuna salad…it’s up to you which way you prefer it!
*If you are staying away from grains or looking for low-carb options, omit the bread and the cheese and enjoy this tuna salad over a bed of lettuce or alongside veggie sticks.
**If using all greek yogurt, a bit more mustard and lemon juice may need to be added for added flavor