A Salad You Eat With Your Hands

A Salad You Eat With Your Hands
Vegan; Gluten Free; Raw; Serves 4; 10 minutes to make

Alright, maybe it's not exactly a salad in the sense that you're thinking of. Coming home from the farmers market and famished, all I could think of is making some wraps with the beautiful swiss chard leaves that I picked up. Super easy to make (cheating using my food processor to shred and slice) enjoy!

8 leaves swiss chard; steamed to help with the wrapping
2 small carrots or 1 medium carrot
1 large yellow squash
1 sweet red pepper, de-seeded
2 gypsy peppers, de-seeded
garnish with pineapple
serve with dressing of your choice
I added some gluten free edamame pasta noodles

1. (If using) Cook pasta according to directions.

2. (I cheated here) Shred carrots and yellow squash. Use a grater if you don't have a food processor. Slice the peppers.

3. Fill the swiss chard leaves like a taco with pasta, pineapple and veggies. Add the dressing of your choice and wrap.
Enjoy!

No Oil Spicy Coconut Curry

No Oil Spicy Coconut Curry
Vegan; Gluten Free; 30 minutes

I made this last night for my mom (since I'm staying with her) and she loved it. I served this with brown rice, but use what you have... I plan on making this again and adding some mustard greens, so if you have that or spinach wilt it in...

1 block of extra firm sprouted tofu, rinsed and cut into 1" slices
1 clove of garlic, minced
2 tablespoons of onion, minced
1 small zucchini, sliced
1 small yellow squash, sliced
1 cup of cremini mushrooms, sliced
2 cups mustard greens or spinach, coarsely chopped
2 large tablespoons of plain coconut yogurt
1/3 cup low-sodium vegetable broth
1/2 tablespoon of red curry paste (check the label to make sure it's vegan)
1-1 1/2 cups unsweetened hemp milk
1 teaspoon ginger powder or fresh
2 teaspoons curry powder
2 teaspoons cumin
garnish with lime and fresh cilantro

1. In a large pan saute in the vegetable broth garlic, and onion over medium heat till the onion is translucent. Add the tofu and gently toss until coated with the broth. Cook until the tofu has become golden, about 8-10 minutes. Combine the ginger, curry powder, and cumin; sprinkle over the tofu.

2. Add the squash and zucchini, cook for about 5 minutes and add the mushrooms. If using spinach or mustard greens; add it now with 2 tablespoons of water to wilt in. Stir in the coconut yogurt, hemp milk, curry paste, and simmer till the sauce becomes slightly thick. I added some crushed Thai peppers to give an extra kick, fresh cilantro and lime...

Basic Tofu Scramble

Basic Tofu Scramble

Well the below are the measurements that I use for this (typical) Sunday morning. I jazz it up with tomatoes, zucchini, yellow squash, mushrooms, asparagus and spinach. Pretty much whatever I have on hand. Bruce has come to love this as either a sandwich on rosemary sourdough or on an everything bagel. I serve this with a tempeh bacon, and the combinations are pretty endless.

Ingredients:

1/2 yellow onion, diced
1/2 green bell pepper, diced
1 block organic tofu, drained and pressed
2 tbsp oil or earth balance
1 tsp garlic powder
1 tsp onion powder
1 tbsp soy sauce
2 tbsp nutritional yeast
1/2 tsp turmeric (optional)

Preparation:

1. Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly.

2. Sautee onion, pepper and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed.

3. Wrap in a warmed flour tortilla with a bit of salsa for a breakfast burrito or top with soy or non-dairy cheese. Serves two.

Per serving provides approximately: Cal.: 365; Cal. fr. Fat: 220; Tot. Fat: 24.5g; Tot. Carb.: 18.9g; Chol.: 0mg; Sod.: 484mg; Dietary Fiber: 4.8g; Prot.: 24.2g; Vit. A 19%; Vit. C: 100%; Calcium: 39%; Iron: 33%

Found: About.com

Light Creamy Alfredo Sauce

Light Creamy Alfredo Sauce
Vegan; 30 minutes or fewer; Serves 4

I made this last night, and it was a HUGE success! Grant and Max both had 2 servings, and Bruce liked that it was the lightest Alfredo sauce that he has ever had... This recipe is SUPER quick and VERY kid friendly! I guess this will be one of the few repeat recipes, since I try to keep it fresh for all of you....

12 oz fettuccine or pasta of your choice
2 cups hemp milk (or non-dairy)
4 cloves garlic, minced
6 Tbsp. Daiya mozzarella cheese shreds
4 Tbsp. fresh parsley, chopped
ground black pepper, to taste
ground nutmeg, just a few pinches (to taste-no more then 1/8 tsp.)
2 cups vegetables of your choice (I used broccoli, mushrooms, yellow squash and sweet bell peppers) chopped and steamed

1. Cook pasta according to package directions.

2. Steam veggies together.

3. Place in a large nonstick sauté pan (I used my cast iron skillet) non-dairy milk and garlic. Bring to a simmer, stirring frequently. Add the Daiya cheese, continue cooking until the "cheese" melts and the sauce thickens. Add nutmeg and black pepper.

4. Stir in pasta and veggies, tossing gently and serve.

Apple Yellow Squash Sandwiches

Apple Yellow Squash Sandwiches
Vegan; Serves 2

So humor me here, I promise this is really good. Bruce came home for lunch to my surprise, and was famished. Currently I'm between temp assignments, so even if he does make it home, I'm at work. Well, since I was getting myself cleaned up from unpacking and cleaning-just getting back from San Antonio there is a lot to do. Having this on hand, and making some fresh hummus (the last batch was eaten on the way to San Antonio), this turns into a quick gourmet sandwich.

1/2 yellow squash, sliced
1 Fuji apple, sliced thin
Vegan pepper jack cheese slices
spinach or any green
hummus
4 slices rosemary sourdough bread, lightly toasted

1. Heat apple slices and squash slices in a skillet, just until heated through and fragrant. Spread hummus on the slices of bread, add spinach (if using), pepper jack cheese, apples and squash. Slice in half and serve with fruit or chips.