Build salad, starting with leafy greens on bottom and pine nuts on top. Whisk lemon juice, olive oil, salt and pepper together. Add dressing when ready to eat.
Note: Use small plate for side salad and large plate for meal-size salad. Adjust portions accordingly.
Miyoko’s Double Cream Sundried Tomato Garlic or Similar Vegan Cheese (1 oz.)
Vine-Ripened Tomato – Sliced Thin (1 med.)
Canned Black Beans – Rinsed (1/4 cup)
Pitted Black Olives – Sliced or Chopped (10 med.)
Green Onions/Scallions – Sliced (1/8 cup)
Baby Arugula (1 cup)
Sea Salt (optional)
Cover flatbread evenly with vegan cheese. Place tomatoes over cheese. Sprinkle beans, olives, onions, and arugula on top. Fold one end of flatbread one inch (like a burrito). Roll sandwich lengthwise tightly onto itself. Best eaten immediatately.
Note: There are many possibilities for this sandwich. Experiment to discover your favorite combination. Also, vegan sour cream, guacamole, and salsa would be delicious additions.
Whisk vegan mayo with pineapple juice to achieve desired consistency for the dressing. In a large bowl, pour dressing over cabbage and fruit. Fold all ingredients until well covered. Sprinkle walnuts over the top.
Refrigerate unused portion.
Note: Shredded coconut makes a nice addition to this recipe.
Extra Virgin Olive Oil (1 tsp.) or Olive Oil Spray
Sea Salt (to taste)
Pop kernels with air-popper. Transfer popcorn to a freezer bag and add olive oil and sea salt. Shake for even cover. Deposit into bowl, and top with favorite spices.
Suggested Seasonings
Nutritional yeast
Chili powder
Garlic powder
Onion powder
Cumin
Oregano
Cinnamon
Note: I use a freezer bag to coat the popcorn evenly with oil so it will hold salt. After that, I transfer the popcorn into a bowl and sprinkle additional seasonings on top. That way I can reuse the plastic bag several times.
In a large pot, heat olive oil over medium. Mix in onion, carrots, and celery. When onions are soft, stir in garlic. Cook until aromatic but not burned. Add remaining ingredients and mix well. Bring to boil, then reduce heat and simmer for about an hour, stirring occasionally. When done, remove bay leaf (important step!). Using an immersion/stick blender, purée to desired consistency.
Refrigerate unused portion. Leftovers can be enjoyed all week.
Note: Add a dollop or two of vegan sour cream when serving.
Preheat oven to 350 degrees. Scrub potato under running water to remove all dirt. Let dry. Rub potato with olive oil and sprinkle with sea salt (optional). Poke topside of potato a few times with a fork. Place potato directly on oven rack and bake for one hour. Carefully slice potato open at top and add desired toppings.
Topping Suggestions
Green Salad Fixings: Baby Spinach. Grape Tomatoes. English Cucumber. Kalamata Olives. Onions. Sunflower Seeds. Lemon Juice. Pepper and Sea Salt.
Vegan Chili, Vegan Cheese Sauce, and Chopped White Onion.
Note: This is a great meal for potlucks. Everyone can bring their favorite toppings, so no one goes home hungry. Also, several potatoes can be baked ahead, stored in the fridge, then heated when needed.
Cut bell peppers, snap peas, and broccoli into bite-sized pieces. Heat oils in a large pot over medium-low. Add chopped onions and garlic. Cook until onions are soft. Stir in veggies, ginger, soy sauce, and rice vinegar. Gradually add rice and stir until mixed.
Refrigerate unused portion. Leftovers can be enjoyed all week.
Note: There are many veggie combos that will work in this dish. Pick the ones you like.
Vegan Author, Music Enthusiast, Vegan Novel, Katy’s Song
