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Secret Recipe Club May: Broccoli Salad

19 May

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!

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Herbed Broccoli Salad

Serves 2

 

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

 

Directions:

Place all ingredients in to a medium mixing bowl and mix well.

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Let sit in the refrigerator at least an hour before serving to let the flavors work their way through the broccoli.  Enjoy!

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Secret Recipe Club
 

Creamy Tomato Soup for the Soul

27 Mar

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.

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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

Directions:

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.

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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.

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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!

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Creamy Tahini Dressing + Another Quinoa Bowl

16 Nov

I really can’t get enough of my quinoa bowls!!

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To keep them tasting fresh I have been making homemade dressings to drizzle over top.

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The last dressing I made, peanut sauce (recipe posted on meatfreeathlete.com), was my favorite until the other day when I had this simple and delicious creamy tahini dressing!  I had it on my quinoa bowl and then again on my simple green salad the next night.  The flavor just got better with time (:

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Creamy Tahini Dressing

Serves 4

2 tablespoons tahini

1 garlic clove, minced

4 tablespoons walnut oil (or any oil you prefer)

2 tablespoons apple cider vinegar

2 tablespoons water

2 teaspoons agave

1 tablespoon nutritional yeast

Salt and Fresh ground black pepper

Directions:

Put all ingredients in to a jar with a tight fitting lid and shake away!  This is some great exercise (:

Alternately, puree the ingredients in a food processor.

Store in the refrigerator in an airtight container up to 3 days.

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To make the Quinoa Bowl:

1/2 block tempeh, chopped small

1 garlic clove, diced

1 small shallot, diced

1 tablespoon coconut oil (or any oil you prefer)

1 1/2 cups cooked quinoa

2 large leaves kale, chopped well

1/2 large carrot, diced

1/2 red bell pepper, diced

Salt and fresh ground black pepper, to taste

1 avocado, peeled, cored, and diced

2 teaspoons nutritional yeast, optional

4 tablespoons sesame sticks, optional

Creamy Tahini Dressing, recipe above

Directions:

In a large sauté pan, heat the coconut oil; add in the shallot and tempeh and cook until lightly browned.  Add the vegetables (kale, carrot, and red bell pepper) and cooked quinoa, stir well then add salt and pepper to taste.  Cook until the vegetables are just slightly softened.

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Divide everything evenly between two bowls, top with avocado, nutritional yeast (if using), sesame sticks (if using), and creamy tahini dressing.  Enjoy!

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