SESAME CRUSTED TOFU SALAD WITH SPICY PEANUT DRESSING

Total Time: 1 hour

Yield: 3-4 salads

Ingredients

marinated sesame tofu:

1 block extra firm tofu packed in water

2 cloves garlic, smashed

2 tablespoons toasted sesame oil

2 tablespoons soy sauce

2 tablespoons seasoned rice wine vinegar

1 teaspoon crushed red pepper flakes

1/4 cup toasted sesame seeds

1 1/2 tablespoons black sesame seeds

spicy peanut dressing

2 tablespoons peanut butter

1 tablespoon soy sauce

1/2 tablespoon toasted sesame oil

1 tablespoon seasoned rice vinegar

1/2 tablespoon sriracha hot sauce

1/2 teaspoon honey

1 tablespoon water

additional ingredients:

mixed greens

3-4 tablespoons roasted unsalted peanuts

3-4 tablespoons scallions, sliced thin

Instructions

1. Press as much water out of the tofu as possible. Slice into square cubes.

2. Add the garlic, toasted sesame oil, soy sauce, vinegar, crushed red pepper flakes and cubed tofu to a large

plastic bag (do not add the sesame seeds or dressing ingredients). Seal and chill in the refrigerator for 30

minutes to an hour.

3. While the tofu is marinating, whisk together the spicy peanut dressing ingredients and set aside.

4. Mix together the toasted and black sesame seeds in a small bowl. Dredge each piece of tofu in the sesame

seeds (I only dredged two sides).

5. Heat a large nonstick pan over medium low heat. You can add a small amount of oil or cooking spray but

the sesame oil in the marinade should prevent sticking. Add the tofu and allow it to brown a bit before

flipping sides. Periodically swirl the tofu around and keep an eye on the heat to make sure the sesame

seeds don't burn. It should take several minutes per side.

6. Serve the tofu over mixed greens. Top each salad plate with peanuts and scallions to taste (1-2 tablespoons

each per salad is a good estimate).

7. Drizzle spicy peanut dressing over salad and serve.

SAMOSA SUMMER SALAD

Ingredients for the Salad

Lettuce

1 cup of fresh peas

1 bunch of carrots (about 7)

1 pound of fingerling potatoes

2 shallots

Ingredients for the Crispy Chickpeas

1 cup or can of chickpeas

1 teaspoon curry

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon pepper flakes (if you like it spicy)

salt and pepper generously

high heat oil to coat

Ingredients for the Dressing

1 bunch of cilantro (see pictured)

3 garlic cloves

2 oregano cuttings (see pictured)

2 to 3 mint leaves

3 tablespoons olive oil (or you favorite salad dressing oil)

juice of a whole lemon

1 teaspoon curry

2 pinches cumin seeds

salt and pepper generously, pepper flakes if you like it spicy

Directions

Start by rinsing and drying the chickpeas. After they are dry toss with your favorite high heat oil and spices

and roast on 400 near the bottom rack for 15 to 20 minutes until crispy. Toss the carrots and potatoes in a

little bit of your favorite high heat oil and a dash of curry, salt and pepper and roast along with the

chickpeas near the middle rack for 15 to 20 minutes. While everything is roasting, make the dressing.

Combine ingredients and blend!

Combine salad ingredients: lettuce, peas (if using fresh peas, quickly blanch until bright green in color,

then rinse with cold water) and shallots, top with crunchy chickpeas and roasted carrots and potatoes. Top

everything with the dressing.

VEGETABLE NICOISE SALAD

For the vinaigrette:

1/3 cup olive oil

1//4 cup lemon juice

2 teaspoons minced fresh oregano

2 teaspoons minced fresh thyme

1 teaspoon Dijon mustard

1 clove of garlic, minced

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

For the salad:

1 lb small red potatoes, halved

1 lb fresh asparagus, trimmed

1/2 lb fresh green beans

1 can (16 oz) kidney beans, drained and rinsed

1 large shallot, sliced thin

1 bunch romaine lettuce, cleaned and torn into large pieces

6 hard boiled eggs, cooled and quartered

1 can (15 oz) quartered artichoke hearts, drained

1/2 cup pitted Kalamata olives

Whisk together the dressing ingredients and set aside.

Cook the red potatoes in water until tender, about 15 minutes depending on size. Drain and drizzle with 1

tablespoon of the vinaigrette. Toss and set aside.

Bring 4 cups of water to a boil in the same saucepan used to cook the red potatoes. Add the asparagus and

cook for 4 minutes or until crisp-tender. Remove the asparagus with tongs and immediately dunk the

spears in ice water to stop the cooking process. Drain and place on a paper towel lined plate to dry.

Bring the water to a boil again and add the green beans. Cook for 3-4 minutes until crisp-tender. Remove

the green beans and dunk in ice water. Drain and add them to the paper towel lined plate to dry with

the asparagus

In a small bowl combine the drained and rinsed kidney beans and the sliced shallot. Add 1 tablespoon of

the vinaigrette and toss to coat. Set aside.

In another small bowl toss the artichoke hearts with 1 tablespoon of the vinaigrette. Toss the

asparagus and green beans in 2 tablespoons vinaigrette. Toss the lettuce leaves with 2 tablespoons

vinaigrette and arrange them on a platter or individual serving dishes. Arrange the vegetables, kidney

beans, eggs, artichoke hearts and olives over the lettuce. Serve with any left over vinaigrette and enjoy!

BLACK BEAN & VEGETABLE CHILI

Serves 6

Ingredients:

1 white onion, chopped

3 15oz cans black beans

1 15oz can corn kernels

2 14.5oz cans diced tomatoes

1 32oz package low sodium vegetable broth

1 6oz can tomato paste

1 head garlic, roasted

1 zucchini, chopped

1 bell pepper, chopped

1 anaheim chili, roasted and chopped

1 jalapeno, chopped

2 chipotles in adobo, minced

2 bay leaves

1 teaspoon cumin

1 tablespoon chili powder

1 teaspoon cayenne pepper

1/2 teaspoon oregano

salt, to taste

pepper, to taste

olive oil

Steps:

Heat olive oil in a large cast iron soup pot.

Add onions and saute until translucent.

Pour in vegetable broth. Bring to a boil and then reduce to a simmer.

Stir in black beans, diced tomatoes, tomato paste, and corn kernels and continue to simmer for about 30 minutes.

Add in garlic, zucchini, bell pepper, anaheim chili, jalapeno, chipotles and spices.

Continue to simmer for another 30 minutes or until ready to serve.

Serve immediately and enjoy!

Time: 75 minutes

FETA AND KALAMATA OLIVE TORTELLINI PASTA SALAD

Ingredients:

20 oz (1 lb 14 oz) dual or tri-color tortellini

1/4 cup olive oil

1 Tbsp red wine vinegar

salt & pepper

3/4 cup feta cheese, crumbled

1/2 cup sun-dried tomates, sliced thin

1 pint grape tomatoes, rinsed and dried

1/2 cup Kalamata olives

1 tsp crushed red pepper

5-6 basil leaves, chopped

Directions:

Heat a pot of salted water and bring to a boil. Cook the pasta according to instructions on the package.

Drain and remove from pasta pot. Allow the pasta to cool.

In a medium bowl, whisk together olive oil and red wine vinegar. Add salt and pepper to taste.

In a large bowl, combine cooled pasta, feta cheese, sun-dried tomatoes, grape tomatoes, olives and red

pepper. Add olive oil and vinegar mixture and thoroughly combine. Add crushed red pepper and basil

leaves. Season with salt and pepper to taste.

Refrigerate pasta salad for at least 2 hours before serving. Store in tightly sealed container in the

refrigerator for 3-4 days.

TOFU GREEK SALAD WITH CHAR-GRILLED VEGETABLES, ROCKET AND PISTACHIOS, AND A

LEMON DILL DRESSING

Serves 2 as a main meal

Ingredients

1 eggplant, sliced into 1cm thick strips

1 large zucchini, sliced into 1cm thick strips Oil for char-grilling 200g firm tofu, cut into wedges 1cm thick 100g baby rocket (arugula) leaves 60g feta cheese, crumbled 30g shelled pistachio nuts 2 tablespoons lemon juice 2 tablespoons extra virgin olive oil 2 tablespoons finely chopped dill Salt and pepper to taste

Instructions

1. Char-grill eggplant and zucchini strips on a barbecue or ridged griddle. Set aside to cool to room temperature.

2. Fry or char-grill tofu wedges in a little oil and salt. Set aside to cool. 3. Arrange rocket leaves in salad bowl, then tofu wedges, char-grilled vegetables, feta and pistachio nuts. 4. Combine lemon juice, olive oil and dill and drizzle over salad. 5. Add salt and pepper to taste.

WARM CAULIFLOWER & ISRAELI COUSCOUS SALAD

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

A warm couscous salad made with roasted cauliflower and kalamata olives.

Ingredients

olive oil mister or cooking spray

1 medium head cauliflower, broken into florets

1/2 c. pitted and halved kalamata olives

1 c. Israeli (pearl) couscous

1/4 c. chopped parsley

2 tbsp. extra-virgin olive oil

2 tbsp. fresh lemon juice

salt + pepper to taste

Instructions

1. Preheat oven to 400 degrees.

2. Spray rimmed baking sheet with olive oil or cooking spray. Place cauliflower florets on

baking sheet; spray with additional cooking spray and sprinkle with salt to taste. Bake for

20 minutes, then stir in kalamata olives. Cook for 15-20 minutes more or until

cauliflower is beginning to turn golden brown and olives have started to shrivel.

3. While cauliflower is roasting, bring water to a boil in a medium saucepan over high heat.

Stir in Israeli couscous; return to boil. Reduce heat to low, cover, and simmer for 10

minutes, or until water is absorbed. (Keep an eye on the couscous as it cooks --if you

overcook it, it will stick to the bottom of the saucepan!)

4. Combine cauliflower and olives, couscous, and parsley in a large bowl. In a small bowl,

whisk together olive oil and lemon juice. Pour dressing over salad and stir to coat. Add

salt and pepper to taste. Serve warm.

BROWN RICE GREEK SALAD WITH ROASTED TOMATOES - 234 kcal

Brown rice is given a Greek twist with roasted cherry tomatoes, crunchy cucumbers, creamy feta and kalamata

olives.

Ingredients

1 c brown rice prepared

1 c chickpeas drained and rinsed 1 c cherry tomatoes roasted or fresh (see below for directions on roasting)

1 c cucumber diced c scallions minced

c corn fresh, frozen, leftover grilled, etc. c feta cheese crumbled c kalamata olives

Zest and juice of one lemon

1 tbs olive oil

1 tbs dried oregano

1 tbs dried mint

2 garlic cloves grated Salt and pepper to taste

Instructions

1. To roast cherry tomatoes, pre-heat oven to 400 degrees. Line baking pan with an even layer of tomatoes and drizzle with olive oil, salt and pepper. Roast for 30 minutes; let cool.

2. In a medium bowl, combine brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives. 3. Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper. 4. Check for seasoning and adjust accordingly.

TOFU SALAD WITH ARTICHOKES AND CHERRY TOMATO

Ingredients

For the bulk of the salad:

romaine leaves, washed and ripped into bite-sized pieces

cherry tomatoes

cucumber, sliced

canned artichoke hearts, separated into smaller pieces

optional: raisins/dried cranberries, sliced almonds / cashew pieces / pinenuts, nutritional yeast, salad booster in vegan cheesy (This is yummy on salads!)

For Herbed Tofu

firm tofu, drained and pressed and cut into small cubes

italian seasoning

2 tbs apple cider vinegar / white vinegar

ground black pepper / lemon pepper, to taste

squeeze of lemon

optional: -1/2 tsp curry powder and/or cayenne, to taste Dressing:

I have been making this delicious Lemon Tahini Dressing by Healthy Tasty Cheap. It is freakin delicious and so fast to make!

Directions

1. For the herbed tofu, drain and press out the excess water (I usually wrap the tofu in a few sheets of paper

towel and place a heavy pan or cutting board on top and leave it for at least 20 minutes. Next, cut into small cubes, add into a bowl or bag and add in the italian seasoning, vinegar, pepper, lemonand toss until the tofu is evenly coated. Place in the fridge for at least 30 minutes (or a few hours), so the tofu takes in all the flavour.

2. To assemble the salad, get out a large bowl, add in the romaine, tomatoes, cucumber, artichoke and whichever other ingredients you choose. Add in the herbed tofu and toss. Add whichever dressing on top (I highly recommend the Lemon Tahini Dressing I mentioned above in the ingredients!)

SOUTHWESTERN BLACK BEAN SALAD

Yield: about 6 servings

INGREDIENTS

2 tablespoons olive oil, divided 2 ears corn, kernels removed* 1 (15 ounce) can black beans, drained and rinsed 1 tomato, chopped cup cilantro, roughly chopped cup crumbled queso fresco 2 green onions, thinly sliced 3 tablespoons fresh lime juice (from about 2 limes) 1 teaspoons minced chipotle peppers in adobo sauce

teaspoon honey teaspoon salt teaspoon pepper 1 avocado, cut into inch pieces

INSTRUCTIONS

1. Place a medium skillet over medium heat. Add in 1 tablespoon of the olive oil. When hot, add in the corn and cook for 6 to 8 minutes, until golden brown. Transfer to a large bowl. Add in the beans, tomato, cilantro and queso fresco. Toss to combine.

2. In a small bowl, whisk together the green onions, lime juice, chipotle, honey, salt, pepper and remaining 1 tablespoon olive oil. Add the dressing to the bowl with the corn and toss to combine.**

3. Add the avocado to the bowl and fold gently to incorporate. Season with additional salt and/or pepper to taste, if desired.

NOTES

*Do not substitute frozen or canned corn in this recipe.

**The salad can be prepared up to this point two days in advance. Store in the refrigerator in an airtight container.

GRILLED CHEESE CHOP SALAD WITH APPLE VINAIGRETTE

Ingredients:

1 lb. "California" Yanni Grilling Cheese 1 large English cucumber 2 cup grapes 1/4 cup chopped mint 1/2 cup toasted pine nuts 2 Tb. Musselman's Apple Cider Vinegar 1 Tb. honey 3 Tb. olive oil 1/4 tsp. hot smoked paprika Salt and pepper

Directions:

1. Preheat a skillet or grill pan to medium heat. Cut the California Yanni Grilling Cheese into 1/4 inch slices. Once the pan is hot, add 4-6 slices of cheese to the skillet, leave room for flipping. Brown the cheese for 2 minutes per side, until golden. Remove and repeat with remaining grilling cheese.

2. Meanwhile, quarter the cucumber length-wise and chop it into bite size chunks. Cut the grapes in half and add the cucumber, grapes and mint to a medium mixing bowl.

3. Whisk the Musselman's Apple Cider Vinegar with honey, olive oil, paprika and salt and pepper to taste. Pour over the chop salad and toss to coat.

4. To serve, place large scoops of chop salad on plates and top with 2-3 slices of grilled cheese. Sprinkle with toasted pine nuts and serve while the cheese is warm.

ASIAN QUINOA SALAD

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This bright and healthy Asian Quinoa Salad is great for an easy lunch or dinner. It is also great to take to

parties! It is always a hit!

Ingredients:

1 cup quinoa

2 cups water

1/4 teaspoon salt

1 cup chopped red cabbage

1 cup shelled and cooked edamame

1 red bell pepper, chopped

1/2 cup shredded carrots

1 cup diced cucumber

For the dressing:

1/4 cup lite soy sauce or tamari sauce

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

2 tablespoons chopped green onion

1/4 cup chopped cilantro

1 tablespoon sesame seeds

1/4 teaspoon grated ginger

1/8 teaspoon red pepper flakes

Salt and black pepper, to taste

Directions:

1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5

minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from

heat and fluff with a fork.

2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set

aside.

3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro,

sesame seeds, ginger, red pepper flakes, salt, and pepper.

4. Pour the dressing over the quinoa salad and stir to combine.

Note-Make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. This salad is good

served at room temperature or chilled.

Layered Raw Taco Salad for Two

Dont let the long ingredient list put you off; the entire recipe took me about 30 minutes or so. Feel free to adapt this salad depending on what you have in your kitchen.

Walnut Taco Meat: (adapted from my taco meat recipes) (yield: scant 1/2 cup)

1/2 cup walnuts, soaked for 2-8 hours

1 & 1/2 tsp chili powder

1/2 tsp cumin powder

fine grain sea salt, to taste

cayenne pepper, to taste (optional)

Cashew or Macadamia cream: (yield: 1 heaping cup)

1 cup macadamia (or cashew) nuts, soaked in water for 2-8 hours

11-12 tbsp water (use as needed to achieve desired consistency)

2-3 tbsp fresh lemon juice, to taste

fine grain sea salt, to taste (I used just over 1/4 tsp)

3-Minute Guacamole: (yield: 3/4 cup)

1 large ripe avocado

1/4 cup chopped red onion

1/2 small tomato, chopped

1/2 tsp ground cumin

1 tbsp + 1 tsp fresh lime juice

scant 1/4 tsp fine grain sea salt, or to taste

Other salad ingredients:

greens of choice

salsa

green onion (optional)

crackers

Taco meat: In a food processor (or by hand), pulse (or chop) the ingredients until combined. Make sure to

leave the walnuts chunky. Remove and set aside.

Cream sauce: Drain and rinse the soaked nuts. Add them into a processor and process. Stream in about 1/2

cup water and a couple tbsp of lemon juice. Add more water as needed to achieve your desired consistency.

The nut sauce should be super smooth and not grainy. Add salt to taste.

Guacamole: In a medium-sized bowl, mash the avocado flesh with a fork, leaving some chunks. Stir in the

chopped tomato, red onion, lime juice, and seasonings to taste.

To assemble: (per bowl) Add a hefty base of greens in a large bowl followed by a heaping 1/4 cup scoop

of guacamole in the middle. Spoon on 2 tbsp of salsa over the greens followed by half of the taco meat.

Add a couple tbsp of cream into a plastic baggie, snip off end, and pipe over top the taco meat. Garnish

with a chopped green onion and leftover chopped tomato and red onion. Place a few crackers into the salad

before serving. If you find yourself with leftover lemon and lime juice like I did, place juice into a glass,

fill with water, add liquid sweetener to taste, and serve over ice.

THAI TOFU AND NOODLE SALAD

Ingredients

Spicy Asian Dressing

4 thinly sliced green onion whites

2 garlic cloves, minced

1/2 c. soy sauce or tamari

1/2 c. rice vinegar

2 tbsp. light brown sugar

1 tbsp. fresh lime juice

1/2 tsp. red pepper flakes

Salad

1 (15 ounce) package extra firm tofu, drained and pressed for 30 minutes (you can use a tofu

press) and cut into 1-inch cubes

Spicy Asian Dressing

3 1/2 oz. vermicelli rice noodles, cooked according to package directions

1 tbsp. toasted sesame oil

2 carrots, sliced into ribbons with vegetable peeler

1 medium English cucumber, halved lengthwise and thinly sliced

1/4 c. roughly chopped fresh basil leaves

Bean sprouts, chopped peanuts, fresh mint leaves, and sliced green onions for garnish

Instructions

Spicy Asian Dressing

1. Whisk together all ingredients in a small bowl.

Salad

2. Place tofu and half of dressing in resealable bag or bowl. Toss to coat and marinate for 30 minutes.

3. Heat oil in a large skillet over medium heat. Add tofu and cook about 4 minutes, or until browned. Remove from heat and set aside.

4. Divide noodles, tofu, carrots, and basil into four bowls. Top with remaining ingredients, as desired. Ladle dressing into bowls and serve.

LENTILS WITH BROWN RICE & VEGGIES

Ingredients 2 cups cooked brown rice (I use Trader Joe's organic frozen brown rice & I love it)

1 cup lentils, rinsed & picked over

1 bay leaf

4 cups water

3 small tomatoes (I used brown tomatoes), diced

1 medium english cucumber, diced

juice of 2 lemons

~ 2 Tablespoons extra virgin olive oil

salt and pepper, to taste

handful of (reduced fat) feta cheese, to taste

Directions I love using Trader Joe's frozen rice (it's ready in 3 minutes), but if you're using "real" rice, prepare that now.

In a medium saucepan, add one cup of lentils with four cups of water and a bay leaf. Cover and bring to a boil. Once

boiling, reduce heat and boil uncovered for about 15 minutes until the lentils are tender but not falling apart.

While the lentils are cooking, dice up your cucumber and tomatoes.

Once done, drain your lentils and throw away the bay leaf.

In a large bowl, add your rice then top with the cooked lentils. Mix it up.

Top the lentil/rice mixture with the diced cucumbers and tomatoes and season with salt and pepper. Stir it all up.

Juice your lemons and pour over the top. Add your olive oil. (I always eyeball these steps - do it to taste). Stir it up

and add more salt and pepper, if needed.

I like to let it sit for a little bit so the flavors really come together.

Top with a handful of feta cheese and serve. Enjoy!

CASHEW CABBAGE CRUNCH SALAD

dairy, egg, and gluten free, vegan

makes one large bowl of freshness

1 purple cabbage, cleaned cored and chopped

1 tablespoon salt

1/3 cup white vinegar

1/4 cup olive oil

2 tablespoons maple syrup

2 tablespoons Dijon mustard

1 garlic clove, minced fine

1/4 onion, minced fine

2-3 tablespoons caraway seeds

1 -2 large carrots, grated

3/4 cup shelled edamame

1/2 3/4 cup raw cashews 1 avocado, peeled seeded and cubed

Chop cabbage into bite size pieces, add to large colander and toss with salt. Cover and set aside to

drain (at least one hour).

Meanwhile, in large bowl, whisk together vinegar, olive oil, maple syrup, Dijon mustard, garlic,

onion, and caraway seeds to make a dressing. Set aside to marinate.

Toss cabbage in colander to remove excess water, add to dressing mixture in bowl. Add carrot,

edamame, cashews and avocado, toss together to combine and coat completely.

Enjoy right away or refrigerate for later; gets better as the flavors marinate.

BBQ TOFU SALAD

1 package, House Foods Medium Firm Tofu (you can find this at Whole Foods and most grocery stores)

1 head Romain lettuce, finely chopped

2 Red Peppers, grilled

1 Onion, grilled and sliced

1 Corn on the cob, grilled

2 Zucchinis, grilled

2 Jalapenos, grilled

15 Cherry tomatos, halved

1/2 Jicama, thinly sliced

3 Persian Cucumbers, chopped

2 Green scallions, chopped

1 Avocado, diced

3/4 cup Gradma Koyotes BBQ sauce, or another brand with no sugar (Whole Foods)

Spices: garlic powder, sea salt, pepper, dried basil, dried oregano, cayenne pepper

Olive oil for grilling

1. Place chopped lettuce, jicama, cucumbers, avocado, scallions, and tomato in the bowl with the grilled

vegetables

2. To make the grilled vegetables: Brush the peppers, onions, zucchini, jalapeno, and corn with olive oil.

Sprinkle with salt, pepper, basil, cayenne, and oregano. Grill over a medium high flame until the vegetables

are charred. (You can also bake the vegetables in a 425 degree oven for about 45 minutes or until

browned). Chop all the grilled vegetables and cut the corn kernels off the cob. Mix in with raw chopped

vegetables.

3. For the tofu: Either on tin foil on the grill or a stovetop pan over medium heat,, dice the tofu with the

BBQ sauce. Allow to cook for about 10 minutes until heated through and the BBQ sauce has a chance to

seep into the cubes of tofu.

4. Mix up the salad. Plate. Top with tofu and any extra BBQ sauce. The olive oil from the grilled

vegetables and the extra BBQ sauce will create enough flavor and texture that you wont need any extra dressing.

WHOLE GRAIN SPELT MINI PITAS WITH GREEK SALAD TWO WAYS!

Whole Grain Spelt Mini Pitas

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Yield: 4 large pitas or 12 mini pitas

Ingredients

C warm water

2 tsp active dry yeast

2 tsp honey or sugar

1 tbsp olive oil

1 tsp sea salt

1 tsp lemon juice

1 C + 2 tbsp whole grain spelt flour(or 1 C whole grain hard wheat), plus more for kneading and

rolling

Instructions

1. Place the warm water in a bowl. Sprinkle yeast over top and allow 5-10 minutes for it to soften. 2. Stir in the honey, oil, salt, lemon juice and 1 C flour. When completely combined stir in the

remaining C flour. Flour a surface and turn the dough out and knead for 8-10 minutes until

smooth. Divide the dough either into 4 or 12 and roll into balls, depending on the size of pita youd like. Place on a floured surface, cover with a towel and let rest for 20 minutes.

3. Preheat oven to 500 degrees and place a baking sheet or pizza stone in the oven to heat up as well. 4. Roll out the dough balls on a well floured surface to thick or about 4-5 in diameter for mini

pitas. Let rest while rolling out the rest. When they are all ready, place as many in the oven as

possible at a time(3-4 per baking sheet) .

5. Bake till puffed up, 3-4 minutes. Remove from the oven and cover with a towel. 6. Repeat with the remaining pitas. 7. Cool pitas completely before storing in an airtight bag.

Greek Salad Dressing

Prep time

5 mins

Total time

5 mins

Ingredients

C extra virgin olive oil

3 tbsp lemon juice

2 tbsp red wine vinegar

1 tbsp fresh oregano(or 2 tsp dry)

1 tbsp fresh basil(or 2 tsp dry)

tsp sea salt

tsp freshly ground black pepper

1 tsp honey(or sugar)

3-5 cloves fresh garlic

Instructions

1. Place all ingredients in a small blender and blend until completely smooth. Alternatively, finely chop the fresh herbs, mince the garlic and whisk dressing together. Let sit at least 1 hour before

serving for the flavors to mingle.

2. Dress just the amount of salad that will be eaten reserving any extra veggies and dressing in the fridge for the next day.

Mini Greek Salad Pita Pizzas and Greek Salad Stuffed Mini Pitas

Ingredients

Greek Salad Dressing(recipe above)

Spelt Mini Pitas(recipe above), or your favorite mini pitas

Hummus

Your favorite Greek Salad ingredients: Tomatoes

Cucumbers

Sweet onions

All colors of sweet peppers

Olives

Feta cheese

Instructions

1. Mini Greek Salad Pita Pizzas Spread 1-2 tbsp of your favorite hummus on a mini pita, top with your favorite Greek Salad veggies with dressing and crumbled feta cheese and enjoy!

2. Greek Salad Stuffed Mini Pitas Simply slice your mini pitas in half(or simply open one side if theyre small) and stuff with you favorite Greek salad mix. Enjoy!

CHOPPED SOUTHWEST SALAD

Prep time: 10 mins

Total time: 10 mins ; Serves: 4

Ingredients

1 head Lettuce (any kind you like, about 4-6 cups) chopped

1 Cucumber (diced)

2 ripe Tomatoes (diced)

1 Bell Pepper (diced)

cup Corn (frozen and thawed, or fresh)

1 cups Black Eyed Peas (drained and rinsed)

1 recipe Vegan Ranch Dressing

Salt and Pepper (to taste)

Tortilla Chips (optional, to serve)

Instructions

1. Add the lettuce, cucumber, tomatoes, peppers, corn, and peas to a large bowl 2. Add the Ranch dressing and toss to coat 3. Add salt and pepper to taste 4. Top with tortilla chips (if using) and serve!

Vegan Ranch Dressing

Ingredients

2 Avocados

5 teaspoons Raw Apple Cider (or White Vinegar)

1 teaspoon Fresh Dill (roughly chopped)

1 tablespoon Fresh Parsley (roughly chopped)

teaspoon Garlic Powder

1 tablespoon Fresh Chives (or green onion)

Salt and Pepper (to taste)

Instructions

1. In the bowl of a food processor, add all the ingredients 2. Process until smooth 3. Add salt and pepper to taste

ROASTED SUMMER PANZANELLA

10-15 grape or cherry tomatoes, halved About 6 slices of cucumber, halved a yellow summer squash, sliced and halved 1 cob of corn About cup of mozzarella or bocconcini (I used about 10 mini bocconcini balls) Hunk of bread (bagette or loaf, not the sliced sandwich bread I used a piece of baguette about 4 inches, or 100g) 1-2 garlic cloves, smashed 1.5 tbsp olive oil, plus more for roasting 1 tbsp red wine vinegar or balsamic tsp dried oregano (or use fresh) Handful of fresh basil Salt and pepper First, you need to roast all the veggies, so preheat the oven to 350. Put the corn in the oven with the husk on (this is my favourite

method of cooking corn!) and roast for 30 minutes. Meanwhile, prepare the other veggies. In a baking dish, mix the tomatoes, squash, and garlic with some olive oil, salt and

pepper. Put this pan in the oven with the corn for the last 15-20 minutes of roasting time. Cut your loaf of bread in half and brush each half with a bit of olive oil (or cooking spray). Add bread to oven on a baking pan

for the last 10 minutes of cooking time. When the corn is done, remove the husk (you might need oven mitts, it will be hot!) and slice off the kernels with a knife into a

bowl. Add the remaining veggies, garlic, and cheese. Tear or slice the bread into small pieces and add to bowl. Next, add the oregano, olive oil and vinegar and mix everything together. Mix in the basil last. ROASTED WINTER PANZANELLA

1 medium beet, peeled and diced 2 medium carrots, washed and diced 2 small red potatoes (about 8 oz), washed and diced 6 oz brussels sprouts, trimmed and halved 1 tsp dried oregano About 3/4 cup grape tomatoes, halved 2 cloves of garlic, peeled and smashed 2 thick slices of pumpernickel bread (1-2 cups when cut into pieces) 1 tbsp fresh sage, sliced 2 tbsp olive oil, plus more for roasting 1-2 tbsp balsamic vinegar Salt and pepper Preheat oven to 450F.

Toss beets with a splash of olive oil, salt and pepper and spread on a large baking tray. Place in the oven and roast for 10

minutes.

Meanwhile, prepare the potatoes, carrots and brussel sprouts and toss with more olive oil, salt, pepper, and oregano. Remove

beets from oven and add vegetables to the baking pan along with the beets. Return to oven for 35-40 minutes.

Place the grape tomatoes and garlic in a separate baking dish and toss with some olive oil, salt and pepper. Add to oven for the

last 15-20 minutes of roasting time. Place the slices of bread in the oven for the last 5-10 minutes, until lightly toasted (I placed the slices directly on the oven rack).

Remove and slice or tear into bite-sized chunks.

To prepare salad, place all vegetables, bread, and sage in a bowl and toss to mix. Drizzle with about 2 tbsp olive oil and 1-2 tbsp

balsamic vinegar. Season with more salt and pepper to taste.

ROASTED CAULIFLOWER & ANTIPASTO PANZANELLA WITH POMEGRANATE

DRESSING

Approximate amounts per serving: (feel free to adjust to your liking) 1/4 head cauliflower, chopped 1/2 tbsp olive oil 7-8 grape tomatoes 7-8 pitted olives (I liked the small kalamatas best) 1 clove garlic, peeled and smashed ~50 grams of crusty bread, sliced or torn into small bite-sized pieces ~3 pieces of quartered artichoke hearts, sliced in half (the marinated jarred kind) 1 whole roasted red pepper (I used the jarred kind), sliced into thin strips 3-4 large leaves of fresh basil 1 tbsp chopped fresh mint

1.5 tbsp red wine vinegar 1 tbsp pomegranate molasses 1 tsp whole grain mustard 1/2 tbsp olive oil (optional I left it out when I made the salad fresh, but added it to my leftovers the next day) Salt and pepper

Preheat oven to 425F.

Place the chopped cauliflower in a large roasting pan and drizzle with 1/2 tbsp olive oil, salt and pepper, tossing to coat. Roast in

the preheated oven for 25-30 minutes total.

After 10 minutes of roasting, add the tomatoes, olives, and garlic to the pan and return to the oven (for another 15-20 minutes).

Place the bread chunks on a small baking sheet and spray with a bit of cooking spray. Add to the oven for the last 5 minutes of

cooking time so they are lightly toasted (or longer if you like them extra crispy).

When everything is done roasting, combine in a large bowl (cauliflower, tomatoes, olives, garlic, and bread). Add the sliced

artichokes and red pepper, basil, and mint, and toss to combine.

Whisk together the vinegar, pomegranate molasses and mustard. Pour dressing over salad and toss well. Drizzle with the extra

1/2 tablespoon of olive oil if desired.

Serve warm. Season with additional salt and pepper.

BROCCOLI SLAW SALAD WITH FIVE-SPICE TOFU

This crunchy salad comes together quickly and can be made in advance. Five-spice pressed tofu and

Chinese black vinegar can be found at most Asian grocery stores. Chinese black vinegar, in particular, is

worth seeking out for its malty sweet quality.

Dressing

2 Tbs. roasted sesame oil

2 Tbs. Chinese black vinegar or 1 Tbs. rice vinegar plus 1 Tbs. balsamic vinegar

1 tsp. sriracha or any chile-garlic sauce

1 tsp. sugar

Salad

1 1-lb. pkg. broccoli slaw

1 small red bell pepper, thinly sliced (1 cup)

7 oz. five-spice pressed tofu, sliced into matchsticks

cup chopped cilantro 2 green onions, chopped ( cup)

4 Tbs. chopped roasted peanuts

1. To make Dressing: Whisk together all ingredients in small bowl. Season with salt, if desired.

2. To make Salad: toss together all ingredients with Dressing in large bowl.