This is a truly simple vegan salad that is delicious on its own or mixed into a green salad. Makes a quick and easy lunch or dinner.
White Beans with Black Olive Vinaigrette
Recipe Type: Salad
Cook time: 10 mins
Total time: 10 mins
- 1 garlic clove, minced
- 1/4 cup finely chopped pitted black olives
- 1 tbsp. finely chopped parsley leaves
- 1 tbsp. red wine vinegar
- 1/4 cup olive oil
- Pinch of crushed red pepper flakes
- 2 cans cooked cannellini beans
- Lettuce, optional
- Mix together all ingredients from garlic to red pepper flakes in a large bowl. Season with S/P. Add the beans and toss gently to coat. Taste and adjust seasoning as needed. Serve atop lettuce or a tossed salad, or eat on its own.
I’ve been craving miso soup like crazy, but really wanted something that would provide a full meal. So why not make miso soup loaded with goodies to make a complete meal?
Done and delicious.
This makes a large pot with 4-6 bowl-sized servings. Great for lunch or dinner, and perfect for packing for work lunches. Enjoy!
Loaded Miso Soup
- 8 oz. Somen, rice vermicelli, Soba, Udon or any other type of noodle
- 1 tbsp. olive oil
- 2 cups sliced bok choy, stems and leaves
- 1 bunch scallions, sliced (whites and greens)
- 5 slices peeled fresh ginger
- 8 oz. diced tofu, drained
- 6 cups water
- About 5 tbsp. miso, to taste
- Salt, optional
- 2 cups baby spinach, or chopped spinach
- Soy sauce
- Cook the noodles according to package instructions and reserve a tbsp. of pasta water. Drain and set noodles aside; toss with the pasta water to prevent sticking.
- In a large pot set over medium-high heat, heat the olive oil and then add the bok choy, scallions, ginger, and tofu. Cook until fragrant and tender, about 3 minutes.
- Add 5 cups of water to the pot – reserve the last cup and add the miso to that cup and whisk until smooth (this just makes it easier to dissolve the miso). Add the miso water to the pot, stir to combine.
- Bring the soup to a simmer and let cook about 10 minutes. Do not boil, just simmer. Taste and adjust seasoning by adding more miso, and/or salt if needed. Once the seasoning is adjusted, stir in the spinach and a splash of soy sauce. Remove from heat.
- Add noodles to each bowl and then ladle soup onto the noodles. Serve immediately. Store leftover noodles separately – if you store them in the soup they can soak up the broth and become soggy.
Miso comes in three types: red, yellow, or white. Any variety works in soup. I use a type called Mellow White Miso. I have to buy it at Wholefoods or Asian markets in a refrigerated area. Do not just get a miso soup mix – you want actual miso. Different types vary in the strength and sodium which is why I can’t put an exact tbsp. amount in the recipe. Start with a few and then taste. The Mellow White is mild and low in sodium so I use a good amount and add a bit of salt to taste.
Watermelon has been my go-to snack lately, so why not put it in my green juice? Now, mixing green and pink juices together does not result in the most beautiful of colors, but the taste is delicious. This juice is sweet and super refreshing – perfect for summer!
Watermelon Green Juice
Recipe Type: Beverage
- 2-3 cups watermelon
- 3 stalks celery
- 1 bunch kale or romaine
- 1 bunch mint
- 2 cucumbers
- Prep and wash all produce. Juice and serve. This makes about 3 regular sized mason jar servings for me. I store extra in the fridge and consume within a day.
It’s July – holy shit, how did that happen? Summer is going by way too fast! I’ve been traveling and we recently adopted a rescue puppy so things have been a bit crazy around here.
It’s hot, and I’m pretty exhausted, so easy, cool, refreshing salads like this are my perfect summertime lunch. Fresh, homemade tabbouleh is so delicious – I love it stuffed in pita bread! Enjoy!
*I’ve listed the cooking time as 30 minutes, which is the active time – plan on another 1hr 30 mins for standing time.
America’s Test Kitchen Tabbouleh
Cook time: 30 mins
Total time: 30 mins
- 3 medium round tomatoes, about one pound
- 1 bunch fresh parsley
- 1 bunch fresh mint
- 2 scallions
- 1/2 cup medium grind bulgur (this is the most common “size” of bulgur)
- 2 lemons
- 6 tbsp. olive oil
- 1/8 tsp. cayenne pepper
- Core the 3 tomatoes and cut into 1/2 inch pieces. Toss tomatoes and 1/4 tsp. salt in a large bowl. Transfer to a fine-mesh strainer, set strainer in bowl and let stand for 30 minutes, tossing occasionally.
- Meanwhile chop enough parsley to yield 1/2 cup. Set aside. Thinly slice the scallions. Set aside. Juice the 2 lemons to yield 1/4 cup juice. Set aside.
- Once tomatoes have finished draining, rinse the bulgur in fine-mesh strainer under cold water. Drain well. Transfer to a medium bowl and stir in 2 tbsp. of the lemon juice and 2 tbsp. of the juice drained from the tomatoes.
- Let stand until grains begin to soften, about 30-40 minutes.
- Whisk remaining 2 tbsp. lemon juice, 6 tbsp. olive oil, cayenne pepper, and 1/4 tsp. salt in a large bowl. Add drained tomatoes, soaked bulgur, chopped parsley, chopped mint, and scallions. Toss gently to combine.
- Cover and let stand at room temperature until flavors have blended and bulgur is tender, about 1 hour. Toss to recombine, season with S/P to taste, and serve.
TGIF!! I just watched the Nashville on the Record concert – love that show! I’m usually not a country music fan, but I love the music and the actors on the show. After I get this post up, I’m heading to the grill to cook up a huge salmon fillet for a relaxing dinner at home. I hope you have a fabulous weekend filled with some good food – like these delicious cookie bars!
A friend of mine eliminated dairy while breastfeeding and sent this recipe to me. She found it at the blog Milk Free Mom, which has a ton of great recipes if you’re forgoing dairy. We love almond milk at this house, but I don’t do a ton of vegan baking. This recipe was so easy, and so delicious, I will definitely look into more vegan sweets.
My husband could tell there was a distinct flavor from the sunflower butter, but would have never guessed they were vegan. They are incredibly sweet and moist with a crumbly exterior. The center seems to stay a bit more dense and the outer shell crumbles a bit, but they are delicious from top to bottom. Fresh out of the oven – oh my! I can eat half the pan.
Vegan Chocolate Chip Cookie Bars
Recipe Type: Dessert
- 3/4 cup Sunbutter (you can sub peanut butter or any other nut butter)
- 1/3 cup vegetable oil
- 1 cup brown sugar
- 1/4 cup non-dairy milk (I used almond milk)
- 2 tsp. vanilla extract
- 1 cup all purpose unbleached flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1 cup Enjoy Life Foods chips or chunks (or reg. chocolate chips for nonvegan option)
- Preheat oven to 350 degrees. Lightly grease an 8×8 baking dish.
- In a large bowl, mix together the Sunbutter, oil and sugar, then add the milk and vanilla. Stir in the flour, salt, and baking powder.
- Gently fold in the chocolate chips. Spread the dough evenly in the baking pan and press it into place.
- Bake for 22 to 25 minutes. The edges should start to lightly brown, and the center should feel semi-firm. Let cool completely before slicing.