1 lb pasta cooked to package instructions and rinsed in cold water, set aside to drain, toss with a little olive oil
1 cucumber, half, cut into quarters, halve the quarters and slice
1 can artichokes, sliced
2 celery stalks, sliced thinly
8-10 oz cherry tomatoes, quartered
1/4 cup +2 tbsp evoo
1/4 cup water
3 tbsp red wine vinegar
2 tbsp dijon mustard
2 tbsp nutritional yeast
1 tsp celery seed
1 tsp tarragon
1 tsp italian seasoning
1 tsp dried dill
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp mushroom & co umami powder - (trader joes) - may omit if you don’t have
1 TBSP Bragg’s liquid aminos
salt and pepper to taste
1.Prepare the dressing by whisking together olive oil, water, vinegar, mustard, nutritional yeast, celery seed, tarragon, italian seasoning, garlic powder, onion powder, mushroom powder, dill, Bragg’s, salt and pepper.
2.In a large serving bowl, combine pasta with the dressing. Use your hands and mix well.
3.Top with veggies, arranged neatly
4.Mix well with tongs before serving
5. Best served cold, may need to add in a little more oil depending on how long it sits before serving (the noodles drink it up!)
Your favorite sandwich toppings like: Lettuce, Tomato, Pickle, Avocado, Dijon mustard
Optional add-ins: finely chopped celery, carrots, onion, pickle, substitute mashed avocado for mayo
Quarantine has given me an opportunity to refine my baking skills and every week I am baking something from bread to muffins from cookies to crackers. Sunday mornings often mean muffins, pancakes or cookies. Here is my favorite variation on Blueberry Muffins.
Yield: 12 muffins
1 cup soy milk (oat milk works, but soy curdles better)
1 tsp apple cider vinegar
2 cups all purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 ripe banana
1/4 cup coconut sugar
2 tsp maple syrup
1/4 cup plus 2 Tbsp melted coconut oil
1 tsp vanilla extract
2 cups blueberries (if using frozen, be sure to thaw first)
1. Begin by preparing the sour cream: In a small saucepan over low heat, gently heat the cloves of garlic in grape seed oil until the garlic is lightly browned and fragrant. Add this to high speed blender with the remaining ingredients and blend on high, until smooth. Adjust with more salt and lime juice if needed. Pour into a container and place in fridge to cool and firm slightly.
2. Prepare beans by emptying the can of beans into a bowl. Stir in chili powder, garlic powder and salt to taste. Combine well. Spread the beans on the bottom of a 9x9 pyrex creating an even layer.
3. Next, layer on guacamole then salsa, followed by cooled sour cream and a healthy layer of shredded cheese. Top with sliced tomatoes, olives and green onions.
4. Refrigerate for at least one hour, but overnight tastes best.
5. Enjoy with tortilla chips.
5 Tbsp Miyokos Vegan Butter
2 16 oz bags frozen hash browns, thawed completely
1 bunch of kale stemmed and finely chopped
1 package of Extra Firm Silken tofu
1/2 tsp garlic powder
1/2 tsp turmeric
Sea salt & pepper to taste
2 cups prepared Cheeze Sauce or favorite Vegan cheeze shreds
1-2 Tbsp Nutritional Yeast
6 cups veggie broth
1 Tbsp grape seed oil
1 onion diced
1 carrot diced
2 stalks celery diced
2 cloves garlic, minced
1 tsp cumin
1 tsp turmeric
1 tsp garlic powder
1 tsp coriander powder
1/2 tsp onion powder
1 bay leaf
1 cup red lentils soaked and rinsed
3 cups baby greens
Juice of one lemon
Braggs, Salt and Pepper to taste
4 medium Russet Potatoes, halved then cut into thirds
1 lb cremini or white button mushrooms, quartered
1 cauliflower, cut into florets and half or quarter any larger florets
1 lb brussel sprouts, halve the larger brussels
1/2 tsp dried thyme
1/2 tsp dried rosemary
Grape seed oil, Sea Salt and pepper to taste
3 Tbsp Tahini
3-4 Tbsp filtered water
1 tsp Bragg’s aminos
Dash of cayenne (optional)
Use over roasted veggies, on top of baked tofu, salad or braised greens.
I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.