Grandma’s Potato Salad
Boil a bag (5 lbs.) of your favorite potatoes. I peel them, but you don’t necessarily have to. The skins hold a lot of nutrients and, if you’re using colorful potatoes, they taste great! When the potatoes are tender, drain them and add a cup of either pickle juice or apple cider vinegar. Smash lightly. Finely chop one large onion and a bunch of carrots. Stir in. Stir in your favorite vegan mayo. I like Veganaise or Just Mayo. Use as much or as little mayo as you like (I know tastes vary when it comes to the creaminess of your potato salad.) I like a lot, my family likes a little. Refrigerate until chilled.
Colorful Pasta Salad
Cook one box tri-color rotini (make sure it is vegan). While hot add italian dressing (again, check ingredients) or use red wine vinegar. I love infused vinegars, as well. If you have these, spicy ones are nice in this salad. Chop tomatoes, cucumbers, celery, carrots, onion, garlic and red bell peppers, stir into pasta. Chop fresh dill and stir in. Refrigerate.
Soak bamboo skewers or use metal ones (be careful, the handles may get hot). You can add anything you like to these skewers, but here’s what I like to add. Whole mushrooms, cherry tomatoes, pearl onions, pineapple, peach slices, watermelon cubes, and bell pepper slices. Use any other veggies you like! Spray with non-stick spray and grill. You can make fruit kabobs separate or mix them! Another fun veggie on the grill is asparagus. Spray them with non-stick spray, dust with garlic powder and turmeric and grill. They are great “kabobs” on their own.
Cinco de Mayo Nachos
Celebrating tonight? Here’s an easy, vegan crowd-pleaser!
Take a bag of tostitos (or your favorite nacho chips), arrange nicely on platter. Heat up two cloves of garlic in a drop of oil or water, add a diced shallot, some fresh, chopped cilantro and a tsp of cumin. Add a can of black beans (or some dried beans that you’ve previously cooked). Heat well. Pour over nachos. In a saucepan, heat up one cup of unsweetened cashew milk and add your favorite vegan cheese (I like cheddar or jack cheese for this.), and stir until it is a creamy cheese sauce. Pour over your chips. Top with diced tomatoes, chopped scallions and diced jalapenos. Enjoy!
Simple Chorizo-Kale Tacos
I like the Trader Joe’s Vegan Chorizo. Heat that up in one pan (warning, it’s a bit spicy). In the meantime shred your Kale and massage with a drop of coconut oil to make tender. Add black pepper and cumin seeds to your kale. When the chorizo is cooked, add it to your favorite vegan taco shells (hard or soft) and top with kale.
Need extra toppings? Try some avocado or tomato on top for added freshness and creaminess.
Garlicky, Cilantro Lime Rice
*Saute 6 cloves of garlic and one bunch of cilantro, both chopped, in one teaspoon of coconut oil (my oil-free friends may use a bit of veggie stock or water) for three minutes or so.
**Add your rice (I used organic brown basmati, but any rice will work.) and saute for another three minutes. Use as much rice as you need, per package directions, I used two cups of rice. If you are making a bigger batch, you’ll want to up the garlic and cilantro.
**Add you water and cook until water is absorbed. Plate and top with a squeeze of lime and a bit of lime zest (do this while hot). ENJOY!
Are you loving farro right now? Try this fast and easy recipe. Add some non-dairy milk to a pan, add two tablespoons PB2 powder (you can add more or less depending on your desired level of peanut “butteryness”), cooked farro, any type of berries. Cook until bubbly and serve! SOOOO GOOODD! Enjoy!
This dish will make you feel like you’re on a tropical island…in the sun…eating delicious tropical fruits. Close your eyes and imagine the beach and palm trees…here’s the recipe that will transport your soul! Enjoy!
Cook farro according to package directions. I love Trader Joe’s 10-minute farro, but any kind will work. While farro is hot, add it to a bowl with about a quarter cup of coconut milk (almond, soy, hemp, rice, any non-dairy milk will work). Sprinkle in cardamom (smells delicious already, right?), cinnamon and nutmeg. Stir well. Top with diced mango, sliced banana and shredded coconut.
Tip: You can make this in a mason jar the night before by adding the cooked farro, non-dairy milk, shredded coconut and spices at night and mixing in the fruit in the morning!
Quick and Easy Breakfast Oats
Make one serving of oats according to package directions…I like Quaker Oats–cooks in five minutes. Add one teaspoon of raw cacao powder, one tablespoon of PB2 peanut butter powder, and sprinkle of pumpkin pie spice. When done, add a sliced banana! YUM!
*Chop and coat colorful carrots with 1 tbsp avocado oil and pinches of thyme, rosemary, sage, salt and black pepper. Roast until tender. (can be cooked the day before)
*Make mashed potatoes ahead of time using a 5-lb. bag of potatoes and vegan butter.
*Saute one small onion and a red pepper in coconut oil until the onion begins to brown. Add in carrots and saute until warm. (if cooked the day before) *Place veggie mixture into casserole dish *using the same pan, saute one bag of Beyond Meat “Beef” Crumbles and one package of Trader Joe’s Soy Chorizo removed from the casing (you can use any vegan meat substitute) *pour “meat” over veggies in casserole dish *Top with mashed potatoes, sprinkle with 3-4 tbsps nutritional yeast and top with shredded vegan cheddar of your choice — spray top with coconut oil spray *bake at 350 until “cheese” melts
Delicious Cold (or warm) Lentil Salad
Cook lentils according to package until al dente. Dice celery, cucumber, red onion, garlic and a red (or orange for color) pepper. Chop some fresh dill. Mix all ingredients. Sprinkle with black pepper and a splash of apple cider vinegar. Stir. If serving cold, place in refrigerator. If serving warm, enjoy!
Cauliflower Rice and Beans
Heat two cups of veggie broth to a simmer, add in one bag cauliflower rice. (This is “rice” made from cauliflower!) Add one teaspoon Mexican oregano, black pepper to taste, bay leaves, fresh ginger, one tablespoon of garlic powder. Chop slices of vegan grilled unchicken or cube firm tofu. Add to rice. Add in any veggies you like…I added a chopped spicy red pepper and spinach. I added canned (BPA lined) kidney beans. When you have about two minutes of cooking left, add a few saffron threads. ENJOY!
Eggplant and Purple Potato Stew!
Heat up a soup pot and add one cup of veggie broth. Add a teaspoon of cumin, two teaspoons of Mexican oregano, black pepper to taste, a few bay leaves and a teaspoon of garlic powder. Thinly slice one large leak, three cloves of garlic and three Japanese eggplant. Add to pot. Slice one large purple potato. (This is what give the stew this amazing color.) Of course, a sweet potato would be yummy if you have that on hand. Let simmer until leaks are starting to wilt. You may need to add more broth or water. Next, add in tomatoes. I used a large can of fire-roasted whole tomatoes. You can use fresh tomatoes or roast your own. (Make sure can has BPA-Free lining!) You will cook this down, adding more stock or water, as needed, for about an hour. When it is almost ready (potatoes are tender) add one can (again, watch your can lining) of beans. I like the white beans in this recipe. I served it over baby spinach and roasted spaghetti squash, which I simple cut in half, removed the seeds and roasted while the stew was cooking. You can, also, add the spinach to the stew, which would wilt it and make it delicious. ENJOY!
Breakfast Tofu Scramble….
Place tofu in a strainer and put a bowl on top of it. The goal is to remove as much liquid as possible from the tofu. I like to use extra firm. Remember to always choose organic soy products. In the meantime, saute any veggies you like. I like kale, spinach and mushrooms. Mash tofu with a fork. Add to veggie saute. Add a teaspoon of turmeric, black pepper, and a pinch of red pepper flakes. When almost done, (approximately 4 minutes) top with shredded vegan cheese and cook for another minute or until cheese melts. Serve with tomatoes, toast or eat alone! YUM!
Super Easy Hummus!!!!
Put one large can of Chick Peas, two large cloves of garlic, tablespoon of tahini, large bunch of cilantro, pinch of salt, teaspoon of black pepper and pinch of red pepper flakes in the blender. As you are blending add in quarter cup of water and then drizzle in sesame oil until desired consistency! DELICIOUS and easy! Serve with endive leaves! YUM!
Here’s a quick and easy breakfast idea…
Toast two pieces of good, whole-grain bread. Spread a small amount of coconut oil on the toast. (Coconut oil is high in natural saturated fats. Saturated fats not only increase the healthy cholesterol (known as HDL) in your body, but also help to convert the LDL “bad” cholesterol into good cholesterols. By Increasing the HDL’s in the body, it helps promote heart health, and lower the risk of heart disease. http://www.draxe.com) Sprinkle with some chia seeds (chia seeds are among the most nutritious foods on the planet. They are loaded with fiber, protein, Omega-3 fatty acids and various micronutrients. www.authoritynutrition.com) and top with fresh berries! YUM!
Simple and delicious way to eat healthy on a weeknight with items from your CSA!
Here’s the recipe…
Thinly Slice two eggplant
Thinly slice three large tomatoes
In blender create “ricotta cheese” –combine tofu (I like extra firm.) with a bunch of basil, black pepper and lots of garlic. (Note how specific this is?).
Layer eggplant, tomatoes, white cannellini beans, “cheese” over and over like a lasagna. Top with chopped basil and parsley, garlic and “mozzarella”–I used Daiya–you can use you can use your own.
Bake at 375 for about an hour. Delish!! Enjoy!
So….I made a delicious salad last night and while the veggies were fresh and local (Which makes such a difference!), I know that this super simple vinaigrette added to the making of the best salad ever!!!!! ENJOY!
Vinaigrette for the Best Salad EVER
**One shallot, diced small **One large garlic clove, diced small **1/8 cup of Olive Oil ** 1/4 cup of Apple Cider Vinegar **Juice from one lemon **Sprinkling of black pepper, red pepper flakes, oregano **Chopped Fresh Parsley **Wisk, pour over salad, get some tea and enjoy!
Sooooo many tomatoes!
Here’s a fast and easy mac n cheese recipe that allows you to use some of your yummy CSA tomatoes!
I like to use the Ancient Grains pasta. Cook one box according to directions. Put in oven-proof pan with two packages of Daiya Cheese–leave some to top the pasta (I like one cheddar and one mozzarella.). Mix well. Blend tomatoes, garlic and basil and mix into pasta and cheese. Top with cheese. Bake until cheese is melted. Enjoy!
For your Labor Day BBQ!
Grill Corn on the Cob. Spread a little coconut oil on it while hot, sprinkle with cumin and a squeeze of lime! DELISH! (And…how simple!)