Salad

PP Roasted Beets with Citrus

Timaree Citris Beet Salad.jpg

Chef: Timaree Hagenburger, thenutritionprofessor.com

Makes: 4-6 Servings

Prep Time: 10 min

Cook Time: 45-60 min

Total Time: 55 min-1 hr 15 min

INGREDIENTS

  • 1 bunch of beets

  • 2 t zest and ¼ c juice from 1 medium orange

  • 4 mandarin oranges

  • 1 garlic clove

  • ½ t black pepper

  • ¼ t salt (optional)

  • 2 T apple cider vinegar

  • 1 t date or maple syrup

  • 1 t spicy brown mustard

DIRECTIONS

  1. Scrub beet roots well, wrap in parchment paper and then foil and roast on a foil lined baking sheet at 375 degrees for 45-60 min or until tender (test by piercing with a knife).

  2. While the beets are roasting, press or mince the garlic and set aside.

  3. Then, zest the orange and squeeze the juice into a medium bowl.

  4. Add the zest to the juice, along with the reminder of ingredients: garlic, black pepper, salt, vinegar, syrup and mustard.

  5. Dice the mandarin orange segment and stir them in.

  6. Once beets are cool enough to handle, skin should easily rub off.

  7. Then, dice roasted beets into small pieces and add to orange and dressing mixture.

  8. This will keep well in the refrigerator for a week.

  9. Add more apple cider vinegar and/or mustard to taste.

TIPs

  1. As soon as you get fresh beets home, be sure to cut the leaves off, right at the top of the beet root, and store them in a separate bag. That way, the leaves will not pull moisture away from the beets while they are waiting for you in the refrigerator!

  2. Thoroughly rinse any sand or debris from beet greens, dry in salad spinner or on a paper towel.

  3. Chop the most tender leaves into shreds to add to salad greens, and/or chop any of the larger leaves to sauté with garlic and onion, for a separate dish.

  4. When you press/mince the garlic and let it sit for serval minutes before adding it to the orange juice, the cancer-fighting compounds develop!

  5. Be sure to zest the orange before slicing it in half to squeeze it for juice.

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Timaree Hagenburger, MPH, RD, EP-c, cherishes opportunities to connect her knowledge and passion for food, cooking, physical activity & good health with those who follow her. Her style is marked by a blend of fun and practicality, as she offers strategies and inspiration for finding pleasure in preparing and partaking in nourishing meals. Relish in Timaree’s love for whole plant based nutrition on TheNutritionProfessor.com!

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PP Speedy Cabbage, Apple and Onion Saute

Timarree Cabbage Salad.jpg

Chef: Timaree Hagenberger, TheNutritionProfessor.com

Makes: 4-6 Servings

Prep Time: 12 min

INGREDIENTS

  • I medium red onion, diced

  • 2-4 T veggie broth

  • ½ medium purple cabbage, chopped

  • 2 red apples, diced (leave the peel on)

  • 2 T balsamic vinegar, or to taste

  • Black pepper, to taste

DIRECTIONS

  1. Brown onion in a dry pan over medium to medium-high heat, adding a few T of veggie broth to avoid burning or sticking. Let them begin to caramelize before stirring (over-stirring will not allow onions to brown).

  2. Add the cabbage and apple and a few more T of broth, if needed.

  3. Cook for just a few minutes, until the cabbage is just tender. Avoid overcooking.

  4. Toss with a few T of your favorite vinegar.

  5. Sprinkle with pepper and serve immediately!

TIPS

  1. After dicing onion, let it sit for 5-10 min before cooking to maximize the nutrients available to your body!

Timaree Hagenburger, MPH, RD, EP-c, cherishes opportunities to connect her knowledge and passion for food, cooking, physical activity & good health with those who follow her. Her style is marked by a blend of fun and practicality, as she offers strategies and inspiration for finding pleasure in preparing and partaking in nourishing meals. Relish in Timaree’s love for whole plant based nutrition on TheNutritionProfessor.com!

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PS/PP Oil Free Apple Slaw

Jessica Meyers Altman PP Apple Slaw.jpg

Chef: Jessica Meyers Altman, GardenFreshFoodie.com

Makes: 20 servings

Prep Time: 20 min




INGREDIENTS

  • 1 head of cabbage, roughly 15-18 c, sliced thinly in strips

  • 4 c shredded carrots (use a food processor for ease)

  • 5 c thinly sliced apples, about 5 apples

  • 1 c apple cider vinegar, (preferably raw/fermented)

  • 2 c fruit juice sweetened (not with sugar) craisins Craisins or dried cherries

  • 2 t kosher or sea salt

  • 1 ½ - 2 t black pepper

  • 1 c minced parsley

  • 2 c pumpkin seeds (sunflower seeds or other nuts work, too), eliminate for Plant Perfect

Jessica Meyers Altman Apple Slaw 2.jpg

DIRECTIONS

  1. Place all ingredients except parsley and seed/nuts into a bowl.

  2. Massage the ingredients by running them for a little while until well mixed and slightly softened.

  3. Add parsley.

  4. When ready to serve add in the seed (do this right before serving so that they keep their crunch).

Jessica Meyers Altman Apple Slaw 3.jpg

TIPS

  1. Serve alongside your favorite dishes!

  2. This would go well with my Asian Sloppy Joe’s (coming soon), Lentil Cassoulet or veggie burgers available under my recipes on PBSNG.

Jessica Meyers Altman Byline pic.jpg

Jessica Meyers Altman; Garden Fresh FoodieAssociate Professor of Whole Food Nutrition & Living"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has." Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com

Instagram: www.instagram.com/gardenfreshfoodie

Facebook: www.facebook.com/gardenfreshfoodie

Twitter: www.twitter.com/gardenfreshfood

Pintrest: www.pintrest.com/gardenfreshfood




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PP or PS Crazy Summer/Fall Salad

Timaree Crazy Summer Salad.jpg

Chef: Timaree Hagenburger; The Nutrition Professor

Makes: 10 servings

Prep time: 10 min-30 min, depending on number of ingredients and toppings

INGREDIENTS

  • 1 bunch kale, Lacinato

  • 1 bunch kale, purple/red, (keep stems to chopped finely)

  • 1 bunch scallions

  • 5-9 celery, ribs with leaves

  • 1 large bunch parsley, fresh kale stems, reserved

  • 1 bag rainbow salad

  • 16 oz container greens, mixed, salad




DIRECTIONS




  1. Rinse the kale under running water and then add to a large bowl of ice water, to allow any debris to fall away.

  2. Then, toss it into a salad spinner (in batches) to remove excess water.

  3. The parsley and scallions get the ice water treatment, too, though I am even more thorough when I remove any sand/dirt clinging inside the green stems of the scallions.

  4. As theses veggies leave the salad spinner, I roll them in paper towel and refrigerate until I am ready to chop and assemble the Crazy Salad Base.

  5. I like each bite of my salad to be a great mix of textures and flavors, so I chop all of the delightful vegetables very small. However, before I grab a knife and cutting board, I get out one of my very large catering bowls, so that I have plenty of room to combine all of the ingredients.

  6. Then, I finely chop the celery, kale stems, and scallions, adding them to the large bowl.

  7. Next, I shred the kale (and then cut across the shredded pieces to end up with medium-sized confetti pieces), and

  8. add that to the bowl, along with a bag of “Rainbow Salad” – (a sibling of Broccoli Slaw) which contains a mix of julienned purple cabbage, carrots, cauliflower and broccoli.

  9. That mixture then gets tossed well, and then a one pound container of organic mixed greens, goes in as the last ingredient for the base

TIPS

  1. This salad base has become my staple lunch, as I prepare it on Sunday and divide it up into containers, two for each day (one for me and one for my husband).

  2. I add my hearty toppings the night before and pack my dressing separately.

  3. I typically rotate through my favorite whole food, plant-based dressing recipes, to change up the flavors from week to week. I have NEVER grown tired on this salad. I actually look forward to it EVERY DAY!

  4. The advanced preparation saves me so much time and money throughout the week, as all I need to do in reach in to the fridge, pop the lid open to add dressing, secure the lid, shake it up and grab a fork.

  5. Timaree's Hearty Topping Ideas-

  6. Root veggies and more: steamed diced sweet potato, roasted and diced beets, frozen green peas, steamed and cooled green beans, corn (frozen or cut from cob)

  7. Legumes*: ANY cooked (and/or sprouted) legume: black beans, kidney beans, garbanzo beans, black-eyed peas, pigeon peas, lentils;

  8. Whole grains: Any cooked (or sprouted) whole grain: quinoa, brown rice, wild rice, black/purple rice, whole wheat couscous, bulgur, teff, amaranth, wheat berries

  9. Fruit: Diced fresh fruit – apple, orange, Fuyu persimmon (use your imagination!), blueberries; Dried fruit: raisins, cranberries, goji berries

  10. Nuts/Seeds: Sesame seeds, pepita/pumpkin seeds, sunflower seeds, ground flaxseed, walnuts, almonds, pistachios

  11. A few more vegetable options* to add to your salad the morning you plan to eat it: my pickled red onions, zucchini, cucumber, chopped fresh tomato, basil, cilantro, avocado and/or diced mango…

My "salads" are truly a “party” of flavors and textures, keep me energized and savoring even the very last, delectable bite!

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Timaree’s innovative and engaging cookbook, The Foodie Bar Way: One Meal. Lots of options. Everyone's Happy., provides incredible options to make everyone happy. Available as an Ebook or a full-color, 303 page, printed book, at www.FoodieBars.com.

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PP Refreshing Cucumber Bruschetta Pasta Salad

Jeff Tritten Refreshing Cucumber Pasta Salad.jpg

Chef: Jeff Tritten; Respectfullife.com

Makes: 8-10 servings

Prep time: 20 min

Cook time: 8 min

Total time: 28 min


INGREDIENTS

  • 1 lg tomato, diced

  • 2 medium cucumbers, diced

  • 1 medium white or sweet onion, finely diced

  • 4 medium garlic cloves, minced or pressed

  • 10-12 lg fresh basil leaves

  • 4 sprigs fresh chives

  • 1 ½ T infused champagne vinegar (alternatively red wine vinegar)

Jeff Tritten Refreshing Cucumber Pasta Salad #2.jpg

DIRECTIONS

  1. Dice tomatoes and cucumber.

  2. Finely diced onion, chives, basil and garlic (using a garlic press is OK, too)

  3. In a lg bowl, combine all ingredients and thoroughly mix.

  4. Allow to stand and marinate for approximately one hour at room temperature.

  5. Toss with your favorite pasta, chill and serve cold.

  6. ~or~

  7. Serve on a toasted baguette.

Jeff Tritten is a respectful plant-based advocate. He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line. Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/, https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

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PP Citrus-Infused 50-50 Salad

The Nutrition Professor Citrus-Infused 50-50 Salad.jpg

Chef:  Timaree Hagenburger, The Nutrition Professor
Makes:  8 cups
Prep Time: 30 minutes

INGREDIENTS

Salad

  • 4 c watermelon, ¼” diced

  • 4 c jicama, well peeled and cut into ¼” dice

Dressing

  • Zest from 1 orange

  • I/2 c fresh orange juice (from about 1 ½ oranges)

  • Zest from 1 lime

  • ¼ c fresh lime juice (from about 1 1 /2 limes)

  • 1-2 T maple syrup or date syrup

  • ½ t ground black pepper

  • ½-1/3 c fresh mint leaves (torn into tiny pieces)

  • Salt to taste (dash-optional)

DIRECTIONS

Dressing

  1. Make a dressing in a small bowl by whisking together the zest from orange and lime, orange juice, lime juice, maple/date syrup and black pepper.

Salad

  1. In a large bowl, combine watermelon, Jicama and mint.

Combine

  1. Drizzle with all of dressing and carefully stir until well combined.

  2. Taste and season with a dash of salt if desired.

 

TIPS

  1. Always zest citrus with a microplane (one of my favorite cooking tools), BEFORE squeezing the fruit for juice.

  2. Watch Timaree shop for Jicama at the Farmer’s Market (California Bountiful TV) and then, make the recipe.


Timaree Hagenburger, MPH, RD, EP-c, cherishes opportunities to connect her knowledge and passion for food, cooking, physical activity & good health with those who follow her.  Her style is marked by a blend of fun and practicality, as she offers strategies and inspiration for finding pleasure in preparing and partaking in nourishing meals.  Relish in Timaree’s love for whole plant based nutrition on TheNutritionProfessor.com

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Timaree’s innovative and engaging cookbook, The Foodie Bar Way: One Meal. Lots of options. Eveeryone's Happy., provides incredible options to make everyone happy.  Available as an Ebook or a full-color, 303 page, printed book, at www.FoodieBars.com.

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PS Apple Fennel Summer Salad

Cathy Summer Fennel Salad.jpg

Chef:  Cathy Katin-Grazzini
Makes:  3-4 Servings
Prep Time:  30 min

 

 

 

INGREDIENTS

Dressing

  • ½ c dried unsulphured apricots
  • 1 organic lime, zested and juiced (added AFTER preventing oxidation of apple slices)

Salad

  • 1 med-lg fennel bulb w/ a few fronds, slivered
  • 1 sm yellow & 2 sm orange organic carrots, slivered
  • 3-4 French radishes, slivered
  • 1 organic Fuji apple, sliced
  • ¼ c green Lebanese olive or similar
  • 2 T shelled unsalted pistachios, finely chopped
  • ¼ c purple-podded sweet peas, shelled
  • 1 scallion slivered on its bias

DIRECTIONS

Dressing

  1. Make apricot paste by covering apricots with boiling water, or microwave 1 minutes.  Allow to cool.
  2. Blend apricots & soaking water until smooth scraping down sides as needed.  Add 1-2 t of water in order to accomplish a jam-like consistency.
  3. Zest and juice the lime and set aside.
  4. To make the dressing, drain the apples from the lime juice & whisk it with sufficient apricot paste to suit your taste.   

Salad

  1. Core and slice apple and cover with lime juice and zest to prevent oxidation of slices. 
  2. Using a mandolin on fine setting, slice fennel radishes and carrots into tender slivers.
  3. After removing lime juice, add apple slices to the vegetable slivers.
  4. Drizzle apricot paste lime juice dressing.
  5. Mix to showcase all the textures & brilliant colors.
  6. Garnish with peas and olive on top.

Cathy Katin-Gazzini, a seasoned plant-based nutritional coach and chef, teaches the profound health benefits of plant-based nutrition, without oil, by working with patients to prevent, treat and often reverse their chronic disease conditions through lifestyle counseling, group immersion programs and her empowering cooking classes.  Visit Cathy at cathyskitchenprescription.com, https://www.facebook.com/cathyskitchenprescription/, https://twitter.com/CathysKitchenRx and https://www.instagram.com/cathyskitchenprescription.

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PP or PS Hearts of Palm Salad with Ginger Mandarin Dressing

Jeff Tritten Hearts of Palm Salad #1.jpg

Chef:  Jeff Tritten; ARespectfulLiving.com
Makes:  4 Servings
Prep Time:  20 min

 

 

 

 

 

INGREDIENTS

Salad

  • 1 14 oz can Heart of Palm, cut into rounds
  • 1 14 oz can artichoke hearts, chopped
  • 1 15 os can red kidney beans, drained and rinsed
  • 4 medium radishes, diced
  • ½ medium yellow bell pepper, diced
  • ½ medium red or yellow onion, diced
  • 1/8 c fresh parsley, finely chopped
  • 1 t sesame seeds (optional, PS, not PP, if used)

Dressing

  • 1 15 oz can Mandarin oranges ( or 1 ½ c fresh mandarin oranges with 1 c water)
  • ¼ c green onions
  • 1 t ginger freshly grated
  • 1 t orange zest freshly grated
  • 2 T low sodium Tamari
  • 1 T rice wine vinegar
  • 3/4 T date sugar (or 1 T brown sugar)
  • 1 T brown rice syrup (or maple syrup)
  • 2 t sesame seeds (optional, PS, not PP, if used)
  • 2 t arrow root

DIRECTIONS

Salad

  1. Cut Hearts of Palm, into rounds
  2. Remove “woody” outer layer of artichoke hearts and roughly chop
  3. Dice radishes, onion, yellow and red peppers
  4. Finely chop parsley
  5. Combine all ingredients
Jeff Tritten Hearts of Palm Salad #2.jpg

Dressing

  1. Combine mandarin oranges, green onion, ginger, orange zest, Tamari, date sugar, brown rice syrup and 1 t sesame seeds (if using) in blender and puree.
  2. Dump contents from blender into a non-stick pan.  
  3. Add additional sesame seeds (if using) and simmer on medium heat for 15 min.
  4. Whisk 2 t arrow root with 2 T water together and add to simmering sauce.  
  5. Whisk gently until mixture thickens.
  6. Place cooked and thickened dressing in a container to chill for use on salad.
  7. Gently mix salad and cooled dressing together and serve.   
Jeff Tritten Ginger Mandarin Dressing.jpg

TIP

  1. You can use “hot” dressing in vegan dishes of your choice.

Jeff Tritten is a respectful plant-based advocate.   He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line.  Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/
https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

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PP Easy Vegan Potato Salad (Oil Free & Healthy)

Oil Free Potato Salad.jpg

Chefs:  Alena & Lars Schowalter; Nutriciously.com
Makes:  4 servings
Prep Time:  10 min
Cook Time: 20 min
Total Time:  30 min

 

 

 

 

INGREDIENTS

Base

  • 600 g (3 medium) Yukon Gold or Red Potatoes
  • 200 g (1 1/3 c) Cherry or diced tomatoes
  • ½ avocado chopped
  • 4 medium sized pickles
  • 80 g (1/2 c) corn
  • 100 g (1/2 c) kidney beans
  • 1 green onion chopped
  • 2 T finely chopped parsley

Dressing

  • 50 ml (1/4 c) vegetable broth
  • 2 t mustard
  • 2 T soy milk
  • 1 T balsamic or red wine vinegar
  • Dash salt and pepper

DIRECTIONS

Base

  1. Dice potatoes into evenly sized cubes and cook for around 20 minutes, then set aside and let cool for 30-60 minutes.  
  2. Chop the tomatoes, pickles, green onion, and avocado and put in a large bowl together with corn and beans.

Dressing

  1. Put all dressing ingredients in a small bowl and whisk well to combine.
  2. Pour dressing over the salad and mix well.  
  3. Sprinkle parsley on top to garnish and enjoy!

TIPS

  1. You can use left-over potatoes too in order to speed up the preparation process.

Hailing from Germany, Alena & Lars are our first “International Chefs”!  You can find more healthy & delicious oil-free, whole food plant-based recipes at https://nutriciously.com/ where we provide you with useful tips on how to transition to a healthy vegan diet, jumpstart your health with actionable steps, and finally lose some pounds without starving yourself! Be sure to say "Hi" on Facebook  https://www.facebook.com/nutriciously or Twitter, https://twitter.com/nutriciously and get your daily dose of inspiration.

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PP Citrus Carrot Salad

Kenden Alfond Carrot Citrus Salad.jpg

Chef:  Kenden Alfond; Jewish Hero Cookbook
Makes:  8 Servings
Prep Time:  10 minutes
Cook Time:  5 minutes
Total Time:  15 minutes

INGREDIENTS

Salad

  • ½  lemon, sliced into thin rounds and quartered
  • 3 ¼  c coarsely grated carrots (from about 10 medium-sized carrots)
  • 1 c chopped dried apricots
  • ¼  c minced parsley
  • 2 t ground cumin
  • 2 t ground cinnamon
  • Sliced shallots or green onion to taste; Optional

Citrus Dressing

  • 1 t fresh orange zest
  • 3/ 4 c fresh orange juice
  • 2 T lemon juice
  • Sea salt to taste
  • Pepper to taste

DIRECTIONS

  1. Cook the lemon slices by placing the quartered lemon slices in a small skillet and
  2. sauté for 5 minutes

Salad & Seasoning

  1. Grate the carrots using the food processor grater function (or a hand grater).
  2. In a large bowl, combine the carrots, dried apricots, and parsley.
  3. Add the sautéed lemon slices, along with all of the remaining ingredients, and mix well.
  4. Add shallots or green onion if using.

Dressing

  1. Combine all the ingredients in a small bowl and whisk to blend

To serve

  1. Just before serving, pour the dressing over the salad and toss to coat

Kenden Alfond coined the archetype of "The Jewish Food Hero".  Passionate about her Jewish culinary heritage, she takes traditional Jewish recipes and spins them into delicious whole plant based cuisine without oil.  “The Jewish Food Hero calls out to the healthy hero within each of us. It helps us all to create a new and healthy food future, one that is connected to our most beautiful traditions...“ View all of Kenden’s projects and her gorgeous website at http://jewishfoodhero.com/about/.  If you like this recipe, you will love the Jewish Food Hero Cookbook: 50 Plant Based Recipes for your Holiday Table. 


Click here to review the cookbook. 

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PS Fresh Crispy Slaw

Chef:  Patricia Ode
Prep Time:  10 minutes (Add 5 hours for cashew soaking time)

INGREDIENTS

Slaw Base

1 bag of mixed cabbage and carrots 

Dressing

  • 1 c raw cashews
  • 2-4 garlic cloves
  • pink Himalayan salt, to taste
  • ground black pepper
  • pinch dried mustard
  • pinch dried ginger
  • 1 t ground Sumac
  • 1 T black poppy seed
  • 1 T nutritional yeast
  • Juice of one small lemon
  • 1 c filtered water

DIRECTIONS

Slaw Base

  1. For the salad mix you may either purchase a bag of pre-cut veggies, or purchase the ingredients separately. If you choose to purchase the ingredients , you may use a food processor for easier chopping.
  2. Place chopped veggies in a bowl.

Dressing

  1. Combine all sauce ingredients in a high speed blender and blend until creamy.
  2. Slaw
  3. Pour the dressing all over your veggies and mix thoroughly.
  4. Garnish with fresh rosemary and a bit of extra salt. Mix together and let chill in the fridge for 30 minutes to an hour before serving.

TIPS

  1. Soak cashews for minimum of five hours for a creamier texture and better digestion. You may also use raw pine nuts in place of the cashews. 

Patricia Ode:  Certified Plant-Based Nutritionist🌱🍌🍉Raw Foodie 🍋 Yogi 🙏 Runner 🏃🏻‍♀️Rocco 🐶 Wanderlust 🚍Purpose 💜Passion 🙌 Serve others 👫Armenian Lady.  Visit her on Facebook:  https://m.facebook.com/patriciatamaraode?ref=bookmarks and Instagram:  https://www.instagram.com/patriciatamarao/.

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Edamame Salad With Herb Vinaigrette

Chef:  Jessica Meyer Altman; Garden Fresh Foodie
Makes:  16-20
Prep Time:  15 minutes
Cook Time:  3 minutes
Total Time:  18 minutes

 

 

INGREDIENTS

Salad

  • 6 c of edamame
  • 4 c of corn kernels, fresh is best, but frozen is fine (just defrost)
  • 2 c of medium diced peppers – we use 1 red and 1 orange
  • 1 c chopped scallions
  • ½ c chopped parsley
  • 3 T fresh dill (or 1 tsp dried)

Summer Herb Dressing

  • ½ c apple cider vinegar
  • ½ c fresh basil
  • 2 T fresh or 1 t dried dill
  • 3 T fresh parsley
  • 2 T of sweetener of choice-maple syrup, date paste-if desired, you can omit to have no added sugars
  • Pinch sea salt (or to taste), about ½ t
  • Freshly ground pepper or to taste
  • Water to thin if desired (we didn’t)

 

DIRECTIONS

  1. Mix dressing ingredients together in a blender, taste to season.
  2. Blanch edamame in boil water until they turn bright green and soften slightly.   Drain.
  3. If using frozen corn, defrost.  Toss remaining ingredients into a bowl and added as much dressing as you feel you need.
  4. Season to taste and serve as a salad topper or as a side dish.  This would also be great on top of a baked sweet potato!  In the picture below, I show it with my home-grown sprouts, Red Cabbage Slaw, and Buckwheat Tabbouleh.

Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com 
Instagram:  www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest:  www.pintrest.com/gardenfreshfood

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PP Oil Free Vegan Pasta Salad

Chef:  Chuck Underwood
Makes:  8 Servings
Prep Time:  20 minutes
Cook Time:  Follow pasta directions
Chill Time:  1-2 Hours
Total Time: 1 hour 20 minutes to 2 hours and 20 minutes

 

INGREDIENTS

Salad

  • 4 c whole wheat pasta
  • 2 ribs celery; chopped
  • 3 green onions; chopped fine
  • ½ red bell pepper
  • 1-2 radishes chopped fine
  • 2 T pimento (packed in water)
  • 2 T sweet pickle relish

Dressing

  • 1 15 oz can Cannellini beans w/juice 
  • 3 T lemon juice
  • 1 T red wine vinegar
  • 1 T miso
  • 1 T dill pickle juice
  • 1 T spicy brown mustard
  • ½ t garlic powder
  • ½ t ground pepper
  • ¼ t dill weed
  • ¼ t onion powder
  • ¼ t salt

DIRECTIONS

  1. Cook the pasta according to package instructions.  Drain and rinse well when finished and set aside.
  2. Chop all veggies and add to a large bowl.
  3. Add all dressing ingredients to your blender, including the liquid from the can of beans and blend on high until smooth.  It may look a little thin, that’s ok, the pasta will soak it up.
  4. Gently toss pasta and veggies together and fold in dressing.  Gently stir until everything is well coated.
  5. Cover and chill in the refrigerator for at least 1-2 hours before serving. 

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP/PS Spinach Citrus Salad

Chef:  Terri Edwards
Makes:  6 Servings
Prep Time:  10 minutes

 

 

 

INGREDIENTS

Salad

  • 1 10 oz bag of fresh spinach
  • 1 c berries, grapes or 10 sliced strawberries
  • 1 10 oz can mandarin oranges; or clementine oranges peeled and separated; or grapefruit sections
  • 1 t sunflower seeds (plant strong only)
  • 1 t brazil nuts; chopped (plant strong only)

Raspberry Vinaigrette

  • 2 c fresh or frozen raspberries
  • 2 t Dijon mustard
  • 1-2 T balsamic vinegar
  • 1 T fresh herbs, such as thyme or rosemary, freshly chopped (optional)
  • 1 -2 T maple syrup or to taste
  • ¼ t salt or to taste
  • 14 t pepper or to taste

 

DIRECTIONS

Salad

  1. Mix all the chosen salad ingredients above.

Raspberry Vinaigrette

  1. Puree raspberries in a blender.
  2. Remove and place in a bowl.
  3. Whisk in mustard, vinegar, herbs (if using), maple syrup, salt and black pepper.  Start with 1 T vinegar and add more after tasting.  Adjust flavor with maple syrup, salt and black pepper.
  4. Store in a covered container in the refrigerator.  

TIPS

  1. Leftover Raspberry Salad Dressing will keep for up to 3 days.

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

 

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PP Colorful Southwest Salad

Chef:  Brandi Doming; Vegan 8
Makes:  2-4 servings
Prep Time:  15 minutes
Cook Time:  15 minutes
Total Time:  30 minutes

INGREDIENTS

  • 1 huge red bell pepper or 2 small ones, finely chopped (200 g, you’ll need about 2 c chopped)
  • 1 ¼ c pre-cooked corn (I just use frozen)
  • 2 15 oz cans low-sodium black beans, drained and rinsed
  • ¼ c fresh lime juice (about 4-5 limes, make sure to measure)
  • 1 T pure maple syrup 
  • 1 t chili powder
  • ½ t ground cumin
  • 1/8 t fine sea salt
  • 1 avocado chopped

DIRECTIONS

  1. Preheat the oven to 400 degrees and line 2 sheet pans with parchment paper. 
  2. Place the chopped bell pepper to one of the pans and season with salt and pepper.
  3. Spread the corn out on the second pan.
  4. Put the bell peppers on the middle rack and the corn on the bottom rack.  Roast for 10 minutes.
  5. This is just enough to give them some flavor and soften them, but still retain firmness. 
  6. While the veggies are roasting, drain and rinse the beans and warm them up.
  7. Next, prepare your lime sauce by combining the lime juice, syrup, chili powder, cumin and salt; whisk well.
  8. Add to a small pan over the stove over medium-low heat.  Cook for just a couple of minutes to heat through.
  9. Once the veggies are done from the oven, add them to large serving bowl.  
  10. Add the beans and pour the lime sauce over and toss to coat everything evenly.
  11. Chop your avocado and add last, right before serving.

TIPS

  1. Citrus flavor gives a wonderful flavor to this salad; so hardly any salt is needed.  
  2. But taste and adjust seasonings if necessary. 
  3. I sprinkle more chili powder and just a pinch of salt.
  4. If serving this as a main meal, it will probably only be enough for 2 servings, but as a side dish, it will be good for 4.  
  5. We’ve eaten this as a salad and also added it as a filling inside tacos with my Mexican Tahini Sauce.  YUM.
  6. This salad is delicious both chilled and warm.

Follow BRANDI @ http://thevegan8.com/ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #thevegan8 or share them on my Facebook page https://www.facebook.com/TheVegan8/

 

 

 

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PP BBQ Jackfruit Taco "Meat" w/ Dilly Slaw

Chef:  Marla Rose; Vegan Street
Makes:  4-6 Servings
Prep Time:  20 minutes (Dilly Slaw) 10 minutes (BBQ Jackfruit Taco “Meat”)
Cook Time:  35 minutes or until tender
Total Time:  1 hour 11 minutes

INGREDIENTS

  • 40 oz canned jackfruit in water or brine, drained, rinsed and shredded with a fork or sharp knife
  • 1 T low sodium tamari
  • 3 cloves garlic, minced
  • ¼ t liquid smoke
  • ½ c plus 2 T of your favorite (no oil) vegan BBQ sauce, homemade/store bought, divided
  • ¼ c low sodium vegetable broth
  • 1 t cayenne powder (optional)
  • Salt & pepper to taste

DIRECTIONS

Slaw

  1. Prepare slaw first.  In a medium bowl, combine all ingredients and stir; season to your preference.  
  2. Allow to sit for 20 minutes or more to absorb the flavors and soften.

Jackfruit

  1. Heat a large skillet over medium heat.  
  2. (You will be healthy sautéing w/ water or veggie broth.  To prevent sticking, put a little and let it bubble in pan.)
  3. Add the shredded jackfruit and saute, stirring often with a spatula, for about 5 minutes.  
  4. Add garlic, tamari and liquid smoke, sautéing for 6 minutes.
  5. Add ½ c of BBQ sauce, vegetable broth and cayenne (if using), bring to a simmer, then lower the heat to medium low.  
  6. Cook for 25-30 minutes, stirring occasionally, until softened.  
  7. Add more broth by the tablespoon if mixture gets too dry.  
  8. When jackfruit has reached the desired level of tenderness, add the final two tablespoons of BBQ sauce, stir through and remove from heat.
  9. Serve hot and garnish as you wish with Dilly Slaw on top!

Marla Rose and John Beske hatched the idea for the original VeganStreet.com in 1997. Vegan Street conveyed the sense of community and spirit of optimism they felt about compassionate living. Through combining their convictions about veganism with their passions for writing, communications and the arts, they began to carve out their perfect vehicle to express it with -- VeganStreet.com.

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PP/PS Tabbouleh Made with Buckwheat

Chef:  Jessica Meyer Altman; Garden Fresh Foodie
Makes:  6-8 Servings
Prep Time:  20 minutes
Cook Time:  12 minutes
Total Time:  32 minutes

 

 

INGREDIENTS

  • 1 c raw buckwheat groats (or could use 1 c quinoa, soaked for 4 hours and drained before cooking)
  • 3 T fresh lemon juice (zest it first)
  • 1 t lemon zest
  • ¾ c chopped parsley
  • ¼ c minced red onion or ½ c chopped scallions
  • 1 c diced heirloom tomatoes
  • 1 c diced cucumber
  • 1 ½-2 T fresh dill, or 1 ½ t dried (fresh is SOOO much better)
  • Dash cayenne
  • 1/3 c pumpkin seeds (or could do toasted pine nuts) (PP would not use seeds or pine nuts)
  • Salt & pepper to taste

DIRECTIONS

  1. Place a pot filled with about 2 quarts of water, a pinch of salt, and buckwheat in a pan and bring to a boil.  Reduce and simmer for 12 minutes (or until grains are soft but not mushy).  Drain and let cool.
  2. Add in remainder of ingredients.  Salt and pepper to taste.  If not serving right away, add pumpkin seeds or pine nuts right before, so that they keep their crunch.
  3. Serve with falafel, chipotle hummus, or any number of dishes.

 

Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com
Instagram:  www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest:  www.pintrest.com/gardenfreshfood

Jessica Meyers Altman Byline pic.jpg
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PP White Bean Salad with Apricots and Pistachios

Del Sroufe White Bean Salad with Apricots and Pitstachios.jpg

Chef:  Del Sroufe
Makes:  4 Servings
Prep Time:  20 minutes

INGREDIENTS

  • 2 (15 oz) cans white beans, rinsed and drained, or 3 c cooked white beans (*see tip)
  • 1 medium red onion
  • 1 medium red bell pepper, seeded and diced
  • ¾ c dried unsulfured apricots, chopped
  • 3 T chopped fresh mint
  • ½ c toasted pistachios
  • Grated zest of one orange
  • Juice of 2 oranges
  • Juice of 1 lemon
  • ½ t crushed red pepper flakes
  • Sea salt, to taste

DIRECTIONS

  1. Combine all the ingredients in a large bowl and mix well.  
  2. Store in an airtight container in the refrigerator for up to 5 days.

TIPS

  1. Any white beans will work in this recipe –Great Norther, cannellini or navy-so use whatever you have on hand.  
  2. You can use this recipe as a template for different bean salads.  Try different beans, different dried or fresh fruits, and different herbs like basil, cilantro or tarragon.  If you are not a fan of beans, substitute 4 cups brown rice or cooked quinoa.
  3. You might be tempted to skip the orange zest in this dish or to use bottled orange juice or lemon juice in place of fresh juice, but the fresh juice has much better flavor than the bottled.  Have fun at home and do your own taste test to see which your family like better.

*Note for the cook:   You can toast nuts in the oven or on the stove top.  I prefer the oven method because it is a little more forgiving if I happen to walk away from the kitchen and leave them unattended.  On the stove top, nuts quickly go from toasted to burned, so you have to stay with them to avoid burning.  Stove top method:  Coarsely chop the nuts and toast them in a skillet over medium-low heat, shaking the pan frequently, until fragrant and lightly browned, 4 to 5 minutes.  Oven method: Preheat the oven to 350 degrees F. Coarsely chop the nuts and spread them out on a rimmed baking sheet. Bake the nuts until fragrant and lightly browned, 7 to 8 minutes. 

Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum.   Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at www.chefdelsroufe.com.

          

 

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PS Super Kale Salad

Chef:  Patricia Ode
Makes:  6 servings
Prep Time:  20 minutes

INGREDIENTS

For Salad

  • One large head of curly kale
  • One container of cherry tomatoes or two beefsteak tomatoes
  • Fresh mixed salad sprouts
  • Fresh garlic
  • One large lemon
  • Filtered Water

For the Cashew Dressing

  • 1 1/2 cups raw soaked (5 hours) cashews
  • 2-3 fresh garlic cloves
  • juice of one fresh lemon
  • 1/2 cup filtered water

DIRECTIONS

To Make the Salad

1. Cut or rip the kale away from the stem in bite size pieces. Wash thoroughly.
2. Mix the washed kale and cashew dressing in a bowl together with your hands. Make sure you really saturate your kale in the dressing.
3. Add tomato and sprouts.

*I picked my sprouts up from a local health market, but you can make your own at home! 

To Make the Dressing

  1. Toss all ingredients in the blender. Start with 1/2 cup water and add more water slowly until you reach your desired consistency.

Patricia Ode:  Certified Plant-Based Nutritionist🌱🍌🍉Raw Foodie 🍋 Yogi 🙏 Runner 🏃🏻‍♀️Rocco 🐶 Wanderlust 🚍Purpose 💜Passion 🙌 Serve others 👫Armenian Lady.  Visit her on Facebook:  https://m.facebook.com/patriciatamaraode?ref=bookmarks and Instagram:  https://www.instagram.com/patriciatamarao/.

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PS: A Wonderful Winter Salad

Chef:  Cathy Katin-Grazzini
Makes:  2-4 servings
Prep Time:  45 Minutes
Cook Time:  25-30 minutes for squash  & reduction
Total Time:  45 -50 minutes

 

 

 

INGREDIENTS

  • I delicate squash, cut lengthwise, seeded
  • 3 T date sugar or maple syrup
  • Arils from ½ lg pomegranate or 1 small whole pomegranate
  • 2 shallots, peeled, small dice
  • ½ c fresh raw walnut halves, broken into small pieces (Option soak & dehydrate to increase nutrient bioavailability) (If eliminated, recipe would be PP)
  • 4 c young arugula leaves, washed
  • 1 lg tight Chioggia radicchio or 2 Treviso rosso radicchio, thinly sliced
  • Iodized sea salt to taste
  • Freshly ground pepper to taste
  • A nice drizzle of white balsamic vinegar reduction

DIRECTIONS

Dressing

  1. To dress, use a reduction of white balsamic vinegar straight up or diluted with a splash of orange or lemon juice.  
  2. To reduce balsamic vinegar, pour a large bottle of milder white balsamic vinegar (avoid those with preservatives or coloring additives) contents in a pot over a low flame and allow water to evaporate slowly & flavors to concentrate.  
  3. Remove when it coats the back of a spoon or to a desired viscosity.
  4. Reduce in a well-ventilated kitchen as the vapors are strong.  Store in a squeeze bottle in the refrigerator or if you are a fan and like to use quite a bit, at room temperature.

Salad

  1. Preheat oven to 400 degree F (200 C).  On parchment paper, place the delicate halves face down and bake for 15 minutes.  Turn over, sprinkle on date sugar or brush maple syrup on squash flesh and return to oven for 10-15 minutes or until fork penetrates easily.  Remove.  Cool.  Cut in ½ inch slices.
  2. Combine all the salad components in a bowl or arrange them on a platter or individual plates.
  3. Season and dress immediately before serving.
  4. Yum!  

Cathy Katin-Grazzini is a Plant Based Nutrition Coach, Culinary instructor & Personal Chef.  "Discover the joys of cooking with plants, wake up your senses & take back your health."
 Visit me at www.cathyskitchenprescription.com

 

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