salad

SHREDDED BROCCOLI AND CAULIFLOWER SALAD (w/ date paste!) . This recipe was so f…

SHREDDED BROCCOLI AND CAULIFLOWER SALAD (w/ date paste!)
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This recipe was so fun to make. It was a good reminder of summer freshness while easily pairing with warm comfort foods. Thanks to Trader Joe’s and their packaged broccoli slaw this recipe only took a few minutes to make. It’s also great for meal prep since the slaw does not get soggy easily. If you are interested in this recipe scroll down!
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Recipe:
-1/2 package of broccoli slaw from Trader Joe’s
-1/2 cauliflower head finely chopped
-2 tbsp date paste
-1 tbsp tahini
-1/2 sliced avocado
-1 finely chopped date
-1/4 red onion chopped finely
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Clearly you need a good knife for this recipe as you will need to finely chop many vegetables! This salad is soooo delicious and can be incorporated into a dish as a side slaw or even into a larger salad base as a topping that gives the salad an added sweetness and crunch. Give this slaw a try and send me a pic/ comment your review!
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KALE + BEAN SALAD w/ AVO!! . This salad is a combination of what I had in my fr…

KALE + BEAN SALAD w/ AVO!!
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This salad is a combination of what I had in my fridge, which was minimal. All that is required for this recipe is kale, grape tomatoes, any bean (I used brown pinto beans), avocado, red onion, a grain (quinua, farro, rice…), and cucumber. For a dressing I just used olive oil, red wine vinegar, and a touch of balsamic. Enjoy!!
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cooking

CAULIFLOWER ONION SALAD . This recipe combines all my favorite flavors: onion, …

CAULIFLOWER ONION SALAD
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This recipe combines all my favorite flavors: onion, onion, and more onion. Did I mention that I love onion? For this recipe I not only roasted a yellow onion, but added a decent amount of onion powder and @traderjoes onion salt (highly recommend). To the roast I added cauliflower and chickpeas. I roasted them in the airfryer for about 10 mins, but you can also roast in the oven (I recommend drizzling with olive oil If you do that). I topped this with @traderjoes spicy cashew dressing and some grape rainbow tomatoes. The base of this salad was arugula which added that peppery crunch. I also squeezed some lemon juice on top for some freshness:) head on below for the full recipe! Thank you for supporting this account !!!
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Recipe:
-cauliflower
-chickpeas
-yellow onion
-rainbow grape tomatoes
-arugula
-spicy cashew dressing (@traderjoesvegan)
-onion salt @traderjoes
-onion powder (2 tbsp)
-black pepper
-lemon juice
-red pepper flakes
(Olive oil- optional)
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Instructions:
-toss cauliflower, onion, and chickpeas in onion powder, onion salt, olive oil, red pepper flakes, and lemon juice
-roast in an air fryer or in the oven until crispy (10-15 mins airfryer, 25-30 mins oven @ 350)
-add roasted mixture to arugula and top with tomatoes, lemon juice, and spicy cashew dressing (crushed cashew pieces would also be amazing on this)
Enjoy:)))
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FEEL THE LOVE POTATO SALAD . . Believe it or not there’s absolutely 0 editing …

FEEL THE LOVE POTATO SALAD
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Believe it or not there’s absolutely 0 editing done to these pictures, this dish was just THAT vibrant and delicious. I never usually eat potato salad because it’s loaded with fatty items such as mayo and it really does not have that much flavor to me so I decided to revamp this classic dish and make it a little more fun, healthy, and vegan, which to me = more enjoyable. I ate this over some arugula for lunch and it was simply amazing. You can also just eat it as is, but the arugula gave it an extra crunch and made it more into a meal. Make sure to give this one a try, you will not regret it! see the recipe below:
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Recipe (for 2 – 3 servings)
-15 small yellow potatoes
-3 tbsp fennel chopped
-3 tbsp red onion finely chopped
-3 tbsp green onion chopped
-1/2 cup cauliflower
-1/2 can chickpeas
-1/4 cup hummus
-10 cranberries
-handful of rosemary
-2 tbsp Trader Joe’s “herbs de Provence” seasoning
-salt and pepper
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Instructions:
-chop potatoes in half and mix with olive oil, 1/2 required fennel and rosemary, and salt and pepper
-roast in airfryer or oven until soft
-put potatoes into a bowl
-add red onion, green onion, hummus, cranberries, remaining fennel and rosemary, Trader Joe’s “herbs de Provence” seasoning and more salt +pepper
-mix together and put over arugula or just eat plain! So good and delicious:)
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“FUNKY FRESH BEATS” – Kale and Beet salad . . As someone who always hated beets…

“FUNKY FRESH BEATS” – Kale and Beet salad
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As someone who always hated beets I was super surprised to have absolutely LOVED them when I gave them another try last week (thank you @tara_powell for reintroducing me to them!) My newfound love prompted this salad. I am so happy to have found another ingredient that I can incorporate into my salads!! This salad is a twist on my classic kale and tamari roasted tofu salad since it incorporates rosemary and as you know, BEETS. Also in the salad is the grain mix from @wholefoods that I previously shared, rosemary roasted pepitas, and chopped almonds. For the dressing I used lemon juice, Dijon mustard, balsamic glaze, and a dash of maple syrup:) See the ingredients in list for below!
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Ingredients:
-kale
-beets
-pepitas
-almonds
-tofu (tamari, rosemary, and nutritional yeast; roasted)

Dressing:
-lemon juice
-balsamic glaze
-maple syrup
-Dijon mustard
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BASIC KALE SALAD • Little late but better than never … thanks for the reminder…

BASIC KALE SALAD

Little late but better than never … thanks for the reminder @macyydecarlo to post! This was my lunch, but it could easily serve as a dinner if you add more tofu and grains to it! It was super simple and quick to make (i made it in the 5 mins between my classes haha). See the recipe below.
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Ingredients:
-kale
-tofu (air fried or roasted with tamari and nutritional yeast)
-grain mix from Whole Foods ( previously on my story, will post on highlights)
-red onion
-cranberries
-roasted Pepitas in rosemary and olive oil
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Dressing: I did cheat and didn’t make my own dressing whoops. Instead I used the Trader Joe’s green goddess dressing! I highly recommend. Also I squeezed half of a lemon on top to give it that extra something.
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FIELD OF GREENS – Mexican quinua salad. . . I will admit this is very similar t…

FIELD OF GREENS – Mexican quinua salad.
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I will admit this is very similar to my previous Mexican bowl, but even so it has its own unique flavor (my cheesiness is a 10/10 today). Anyways this salad is basically the lighter and fresher version of the previous Mexican bowl, as well as the less spicy one + it has roasted cauliflower in it which is my favorite!! 🙂 see the recipe below!
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Ingredients:
-paprika roasted sweet potato + cauliflower
-red onion (finely chopped)
-quinua
-corn (also roasted in paprika… can you notice a trend here lol)
-black beans
-arugula
***For the dressing I used my cilantro lime avocado dressing I have pre-made in the fridge! This is a super easy dressing to make all you need is
-1/2 avocado
-2 tablespoons Dijon mustard
-handful of cilantro
-1/2 can chickpeas
-splash of water
-1 / 2 lime squeezed
– salt
And you just blend these all up until it’s a liquid consistency! I do not recommend making too much of this though since it only stays in the fridge for a few days max since the avocado begins to brown making the dressing look super funky (but tbh it still tastes good)
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Inspired by @_veganheaven_ @carlsbadcravings @frommybowl

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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