This month for Secret Recipe Club, I was assigned Erin’s blog, Making Memories with Your Kids, and I am so glad! I have always wondered about broccoli salads. I would see them at delis, supermarkets, and backyard parties… yet, honestly, I’ve never tried it. After much searching on Erin‘s blog (was very torn between broccoli salad or deep fried green beans), I came across the broccoli salad recipe. Yum!
Herbed Broccoli Salad
1 cup broccoli flowerets, chopped very small
1/4 cup Vegenaise, or any vegan mayo you prefer
1 tsp rice vinegar
1 tsp agave syrup
1/2 tsp pink Himalayan sea salt
Fresh ground black pepper, to taste
1/2 tsp Frontier brand garlic and herb seasoning
1/4 tsp dried minced onion
1/4 tsp dried chives
Place all ingredients in to a medium mixing bowl and mix well.
Let sit in the refrigerator at least an hour before serving to let the flavors work their way through the broccoli. Enjoy!
Yesterday was a crazy day! Cape Cod got hit with an insane snowstorm + hurricane!! The house was shaking and we even lost power for a few moments! But we made it… and today the sun is shining and its like yesterday never happened :D
Weather was my inspiration for some warming and soothing tomato soup.
Creamy Tomato Soup
Yields 4 servings
1 Tbsp avocado oil (or any oil of your choice)
1 medium yellow onion, diced
4 garlic cloves, diced
1 (28 ounce) can crushed tomatoes
1\4 cup coconut milk
1\4 cup unsweetened original dairy-free milk (feel free to use all coconut milk or all dairy-free milk)
1\2 cup water; more or less depending on the consistency you prefer
1 Tbsp agave nectar
1\2 tsp sea salt + a pinch more for seasoning the onions
3\4 tsp Italian seasoning
Fresh ground black pepper, to taste
In a large stockpot, heat the oil over medium heat and add the chopped onions. Cook for a few minutes until lightly browned, about 5-8 minutes. Season with a pinch of sea salt and fresh ground black pepper. Once cooked, add the garlic and cook for about a minute more.
Move the onions and garlic towards the sides of the pan exposing the brown bits that have formed on the bottom of the pan. Spoon in a little of the liquid from the can of tomatoes and scrape the brown bits up with a wooden spoon. Add the remaining can of tomatoes along with the remaining ingredients.
Stir well and let this cook over low heat for about 10 minutes until all the flavors have combined. If you prefer your soup chunky, then serve as is. Otherwise, use either an emersion blender (best method) or a blender/food processor (be careful with hot liquids) and puree until smooth.
Serve hot and, if you want, top with a sprinkle of nutritional yeast and some avocado!
Meal 1: Tempeh Burrito
Meal 2: Chk’n Patty with Roasted Potatoes and Brussels Sprouts + Salad with Green Olives & Sunflower Seeds
Meal 1: Peanut Butter and Cacao Smoothie
Meal 2: White Bean Hummus & Caramelized Onion Panini <– INSPIRED BY…
Meal 3: Bowl of Cereal with Almond Milk :D
Meal 1: Coconut Yogurt
Meal 2: Scrambled Tofu with Caramelized Onions & Sriracha Cheddar
Meal 3: Quinoa Bowl with Spinach, Roasted Cauliflower, Chickpeas & Cheddar Sauce
Meal 1: Italian Marinated Tofu (recipe below) Scrambled with Broccoli & White Cheddar [PHOTO]
Meal 2: Mashed Chickpea Salad Sandwich
Meal 3: Brown Rice Pasta with Chickpeas, Italian Baked Tofu and Veggies
For more meal planning inspiration, follow me on Pinterest – Meal Plan Monday
Italian Marinated Tofu
2/3 block sprouted extra-firm tofu, pressed dry and cut into small cubes
3 tablespoons olive oil
1-2 tablespoons apple cider vinegar
2 teaspoons Italian seasoning
1 teaspoon sea salt
1-2 teaspoons soy sauce
Whisk together all ingredients (except for the tofu) in a glass dish that has a fitted lid. Add the tofu, put a lid on the dish, and shake well to be sure all the tofu is coated. Let marinate in the refrigerator for a few hours, up to overnight.
Bake at 350-375 degrees Fahrenheit on a parchment lined baking sheet for 15 minutes, flip tofu, then bake another 10-12 minutes, or until crisp. Enjoy!