dressing

LENTIL SALAD. . I never really use lentils but I had a can of them so figured I…

LENTIL SALAD.
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I never really use lentils but I had a can of them so figured I would experiment with them a bit, especially since they are SUCH a great source of protein for plant based eaters. Also they just taste amazing. When buying canned beans make sure they have NO ADDED SALT, they can be very sneaky about that. So for this recipe I chopped up some purple cabbage (wish I cut it a bit finer), carrots, red onion, and celery. I added these to 1/2 can of lentils and then topped it with some parsley and cumin roasted sweet potatoes. For the dressing I simply mixed tahini, red wine vinegar, mustard, and since I had extra of my cilantro lime sauce I mixed that in too (but that’s completely optional). This meal made a lunch + some! Inspired by @reciperunner and @vegetariangastronomy Enjoy the recipe below 🙂
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Ingredients:
-purple cabbage
-lentils
-carrots
-celery
-red onion
-sweet potato (roasted with cumin, olive oil, and parsley flakes)
-salt + pepper
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Dressing:
-2 tbsp tahini
-1.5 tbsp red wine vinegar
-1 tablespoon Dijon mustard
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Today’s lunch: Mixing it up with Mixed Greens:) . Today I decided on a refreshi…

Today’s lunch: Mixing it up with Mixed Greens:)
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Today I decided on a refreshing light salad since it was so sunny and nice out, but of course I added some roasted vegetables to make it a little more fall like. To top it off I made a tahini balsamic dressing which will be shown below. Also below are all the ingredients used to make this meal:)
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Salad:
-mixed greens
-apple (I used gala, but you can use whatever you want)
-pickled red onions (white vinegar, red wine vinegar, mustard, agave, pepper)
-roasted carrots (dried parsley, olive oil, nutritional yeast, salt and pepper)
-air fried crispy chickpeas (Chile powder, olive oil, salt)
-tofu (tamari, nutritional yeast, Chile powder)
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Dressing:
-tahini (1 tbsp)
-red wine vinegar (2 tbsp)
-Dijon mustard (1 tbsp)
-balsamic glaze (from TJ’s; 1 tbsp)
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Decomposed veggie burger bowl. You may notice that this bowl is very similar to …

Decomposed veggie burger bowl. You may notice that this bowl is very similar to the veggie burger sandwich and that’s because it is. I used the same balsamic marinated veggies (with some added red onions) and roasted them in the air fryer with some frozen peppers and onions, and cauliflower rice, and topped it with some air fried crispy kale and a high protein veggie burger from @traderjoes
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Ingredients:
-cauliflower rice
-kale
-frozen peppers and onions
-red onions
-high protein veggie burger
-sriracha
-olive oil
-salt and pepper
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I finally finished off my balsamic marinated veggies and my honey mustard tofu w…

I finally finished off my balsamic marinated veggies and my honey mustard tofu with this dish and it completely confirmed that the longer you marinate something the better it tastes. Since this dish was almost all comprised of leftover meal prep items it was super easy to make. I just roasted the veggies and tofu in the balsamic marinade and then topped it off with some avocado and my cilantro lime creamy sauce! See my previous posts for the balsamic veggie marinade ingredients, and the cilantro lime sauce recipe is below!
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Cilantro lime sauce:
-1/2 avocado
-2 tablespoons Dijon mustard
-handful of cilantro
-1/2 Can chickpeas
-splash of water (enough to create liquid consistency)
-1 lime squeezed
*i used a basic blender to blend all these up!
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Veggie GALORE sandwich . . Let me tell you. The high protein veggie burger from…

Veggie GALORE sandwich
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Let me tell you. The high protein veggie burger from Trader Joe’s is the best thing you will ever taste. My friend described it as tasting like breadcrumbs and I couldn’t agree more. It’s so delicious and nutritious!! Best combo 🙂 I also added some kale and frozen peppers and onions which I threw in the air fryer on the roast setting with some olive oil, sriracha, nutritional yeast, salt and pepper. You can also cool these on the stove top or in the oven super easily. I didn’t cook the red onions because i wanted an extra crunch but you can throw them in with the other veggies if you like them better roasted and toasted !! For the sauce I tried to make vegan mayo with aquafaba (chickpea juice) and kind of failed due to not actually measuring correctly, but it was good nonetheless. I will post the recipe for aquafaba mayo on my story later! For now, here are the ingredients for the sandwich.
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Ingredients:
-Ezekiel bread
-avocado
-frozen peppers and onions
-red onions
-kale
-nutritional yeast
-avocado
-olive oil
-salt and pepper
-sriracha
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Things got eggy this AM. Nothing like a good old egg sandwich to fuel you for t…

Things got eggy this AM.
Nothing like a good old egg sandwich to fuel you for the day. I decided to spice this one up by adding my own homemade creamy spicy cilantro sauce (recipe below). I also added some extra avocado and sriracha because as you may have realized, I’m obsessed with both those things. I also used sprouted grain bread, better known as Ezekiel bread by @foodforlifebaking , and I found it at @stopandshop ! To give the whole sandwich some extra crisp I threw it in the airfryer for about a minute, but this is completely optional! Anyways, scroll down to get a great breakfast recipe!
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Ingredients:
-2 eggs (cooked sunny side up)
-Ezekiel bread
-avocado
-sriracha
-salt and pepper
-red onions (sliced thinly)
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Creamy Cilantro Sauce:
-a handful of cilantro
-half an avocado
-half a can of chickpeas
-1 tablespoon mustard
-handful of red onion
-teaspoon of salt
-1 tablespoon nutritional yeast (optional)
– 1 tablespoon of Sriracha
-1 lime squeezed
-1 – 2 tablespoons of water depending on your desired thickness
*i used a regular blender
to blend everything up!
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