Sriracha Aioli

Inspired by the Minimalist Baker, I’ve been making this sriracha aioli to put over my grilled + roasted veggies this summer. It’s sure to stay in the rotation this winter. Put all of the ingredients into a high speed blender and mix until smooth and creamy. If you don’t have a high speed blender, soak…

chickpea chick’n/tuna salad

Chickpeas can make a great replacement for chicken or tuna in this easy cold salad. Loaded with protein, chickpeas can offer 20grams of protein in 1/2cup serving! I can’t get enough of this as a topping for a green salad or a side or main dish for meals. Also makes a great sandwich filling.  …

Lemon Tahini Dressing

This is my winter go-to dressing on piles of steamed veggies. A little fat, a little citrus zing, perfect. Ingredients juice from 2 fresh lemons 1/4 cup water 1 TBSP Braggs aminos or tamari 1TBSP rice vinegar or apple cider vinegar 1/4-1/2 cup tahini 1/8-1/4 cup olive oil Mix all ingredients in a bowl with…

Raw Vegan Caesar Salad

This is my new favorite Spring food obsession! Serve with crispy chickpeas or tofu to make a light meal of this tasty salad.    Ingredients: 1-2 heads of romaine lettuce, washed and sliced into 1” ribbons (OR 1 head romaine and 1 bunch of kale, washed and sliced into 1” ribbons) fresh lemon juice from 2-4…

Quinoa-Spinach-Arugula-Apple salad

It’s finally summery weather in New England and that means farm stands, farmers markets and lots of salads! Here’s a quick way to add some protein hearty grains to quick and tasty salad. Ingredients: 2 cups cooked quinoa, chilled large bunch of fresh baby spinach large bunch of fresh arugula 2 granny smith apples, diced…

Warm brown rice penne pasta salad

My salad consisted of crispy seitan, mixed greens, dried cranberries, tomato and avocado.  I didn’t want cold salad for dinner, so I cooked up some brown rice penne pasta and turned it into a warm tasty dinner! This makes several servings. Ingredients: 1 package seitan chunks (* GF use 1/2 inch tofu cubes) 2 Tbsp…