Avocado Thai Crunch Salad

This salad has it all!  Two kinds of cabbage, avocado, peanuts, carrots, cucumbers, edamame, crispy won ton skins, and two dressings that compliment each other so incredibly well.  Seriously this has so many layers of flavor, color, and texture - it truly is a feast for the senses.  It was inspired by the Thai Crunch Salad at California Pizza Kitchen, another place we used to frequent before I became more concerned about GMOs and pesticides.  Now I can say I have mastered a home version that uses only organic ingredients - Woohoo!  This does take some time to prepare, but many of the elements can be made ahead of time.  I always make this salad to have two days in a row because I love it so much.  

 Ingredients (makes 4 large entree salads)

Salad
1 head cabbage, chopped in 1/4" strips
1 head red cabbage, cored and chopped
2 large carrots, peeled and julienned
2 bunches green onions, white and light green parts chopped
1 large cucumber, peeled, seeded, and julienned
1 large bunch cilantro, chopped
2 C cooked and shelled edamame
2 cups roasted peanuts
4 avocados, chopped
1 C Cilantro Lime dressing
4 C fried won ton strips
1 C Thai Peanut Dressing

Cilantro Lime Dressing
1/4 red bell pepper, cored and chopped
1 small bunch cilantro, chopped
1 1/2 Tbsp honey
1 1/2 Tbsp white vinegar
2 Tbsp lime juice
1 1/2 tsp agave nectar
2 tsp Dijon mustard
1/2 tsp sesame oil
1/2 tsp fresh minced ginger
1/2 tsp salt
1/4 tsp pepper
1/2 C olive oil

Thai Peanut Dressing
2 Tbsp peanut butter
1 Tbsp honey
1 Tbsp rice vinegar
1 1/2 tsp water
2 tsp soy sauce
1 Tbsp sugar
1/2 tsp salt
1/4 tsp cayenne
1 Tbsp olive oil

Directions

1. Make the Cilantro Lime Dressing by putting all of the ingredients except for the olive oil into a food processor.  Process until smooth, about 1 minute.  Then, with the machine running, slowly add the olive oil.  Continue processing for 1 more minute.  Store in the fridge until ready for use. Whisk before using.
2. Make the Thai Peanut Dressing by putting the peanut butter, honey, vinegar, water, and soy sauce into a small bowl.  Whisk to combine.  Add sugar, salt, cayenne, and oil.  Whisk until fully incorporated.  
3. Assemble the salad by placing the cabbage, carrots, green onion, cucumber, cilantro, edamame, and peanuts into a large bowl.  Add the Cilantro Lime Dressing and toss to combine.  Plate the salads and top with won ton skins and avocado.  Drizzle the Thai Peanut Dressing on top and serve.  

Adapted from California Pizza Kitchen

Perfect Party Potato Salad

Oh, the weather is getting warmer.  That means it's time to get ready for summer BBQs, picnics, and potlucks!  Yippee!  :)  I love being able to enjoy the warm and sunny evenings and eating more meals outside on the patio.  This weather just calls for getting together with family and friends and sharing a big ol' meal.  One of my favorite things to bring to a summer BBQ is my potato salad that I have been perfecting over the years.  This is the best potato salad I have ever had!  It is perfect with burgers, hot dogs, grilled meats and veggies, just about anything you want to eat during the summer.  The relish gives it a sweetness, while the yellow and dijon mustards give it a slight tangy flavor.  The celery salt is my favorite addition.  I hope you try this recipe sometime this summer and let me know how you like it!

Ingredients

5 medium russet potatoes

1/2 large onion, chopped

6 hard-boiled eggs

1/4 C sweet pickle relish + some relish juice

1 1/2 Tbsp yellow mustard

1 1/2 Tbsp dijon mustard

1/2 C mayo

1 Tbsp sugar

1/2 tsp salt

1/2 tsp celery salt

Directions

1. Boil the potatoes until tender.  Allow to cool.  Peel and dice them to desired size and place them in a large bowl.  Add the onions. 
2. Separate the egg whites and egg yolks.  Place the yolks in a small bowl and set aside.  Chop the whites and add them with the potatoes and onions.  Add the relish.
3. To the yolks, add the mustards, mayo, sugar, salt, and celery salt.  Mash everything together.
4. Add the yolk mixture to the potato mixture and stir to combine.  Cover bowl and chill for a few hours before serving.

Adapted from Meet Me in The Kitchen

Chinese Chicken Salad

I love having a big entree salad for dinner, it just feels so clean and healthy.  I try to have a salad dinner several times a month and this salad was a wonderful addition to my line-up.  It has so many textures with the lettuce, cabbage, won ton skins, sugar snap peas, almonds, and chicken.  The dressing was light and the oranges added an extra burst of flavor in every bite.  This will be on permanent rotation in my house from now on.  I hope you try it too!

Ingredients (makes 4 entree salads)

For the salad:

1 large head romaine, chopped into bite sized pieces

1/2 head of cabbage, thinly sliced

1/2 pound sugar snap peas, sliced into 1 inch pieces

1/2 C cilantro, finely chopped

4 -5 C cooked chicken or Gardien Chick'n Scallopini, cut or torn into pieces

1/2 C scallions, thinly sliced

1/2 C sliced almonds

crispy fried won ton skins

toasted sesame seeds

8 mandarin oranges, peeled and separated

For the dressing

1/4 C soy sauce

1/4 C lemon juice

2 Tbsp sugar

1 Tbsp white vinegar

1 tsp salt

1/2 tsp black pepper

1/4 tsp ground ginger

1 Tbsp sesame oil

1 tsp toasted sesame oil

3 Tbsp peanut oil

Directions

1. In a medium bowl, combine all the ingredients for the dressing.  Whisk thoroughly and set aside.
2. In a medium bowl, combine the chicken and scallions.  Pour 1/3 C dressing in with the chicken and scallions.  Toss to combine.
3. In a large bowl, combine the lettuce, cabbage, sugar snap peas, and cilantro.  Add dressing (whisking continuously to prevent separation).  Toss to evenly coat.  Add the chicken mixture and toss.  
4. Serve on individual plates and top with almonds, sesame seeds, won ton skins, and orange slices.    Enjoy!

Classic Coleslaw

I have to admit another food I have missed since becoming a vegetarian.  I grew up having KFC occasionally, and I always LOVED their coleslaw.  But I have to tell you, there really isn't a reason to go to KFC as a vegetarian.  Because of that, I haven't had it for years.  I have tried a variety of coleslaws and this one is the closest I have found to the taste I adored.  I know, it is a mayo-based version, so it isn't the healthiest.  But you know what?  Sometimes you just want the real thing.  This is the perfect side dish for a family picnic, BBQ, or just about anything.  :)

Ingredients

1 small red bell pepper, chopped
2 green onions, chopped
1 large carrot, chopped
1/4 C parsley, chopped
1/2 large cabbage head
1/2 C mayonnaise
1/2 tsp seasoned salt
2 Tbsp sugar
1/2 tsp lemon pepper seasoning
1 Tbsp white vinegar

Directions

1. Place the bell pepper, green onion, carrot, and parsley in a food processor and pulse until finely chopped being careful not to over process.  Cut half the cabbage into chunks and add to the processor.  Pulse a few times, again being careful not to over process.  
2. Slice the remaining cabbage thinly and place in a large bowl.  Add the processed vegetables and mix together.  In a small bowl, whisk together the remaining ingredients and allow to stand for 3-5 minutes.  
3. Combine the dressing with the vegetables and toss to evenly coat.  Allow to chill for at least 1 hour.

Adapted from Paula Dean

Crispy Sweet and Sour Tofu

I am always on the lookout for new ways to prepare vegetarian Asian food.  Sweet and sour chicken was always a favorite of mine, but I had yet to make it since becoming a vegetarian.  This tofu version is fantastic!  Crispy tofu triangles tossed in a sweet and sour glaze with fresh pineapple, red peppers and onions make a perfect meal.  It was even great the next day!  The tofu wasn't as crispy, but it still maintained a delicious texture thanks to its cornstarch coating.  You can serve it over rice or with a side of noodles.

Ingredients

14 oz extra firm tofu, sliced and pressed
buttermilk (or 2 eggs and 1/2 C milk), mixed
1/2 C cornstarch
1/3 C coconut oil
1 Tbsp olive oil
1/2 a fresh pineapple, cored and cut into triangles
2 red peppers, cut into square pieces
1 yellow onion, cut into wedges

Sauce
7 Tbsp rice vinegar
1/2 C water
5 Tbsp sugar
2 Tbsp tamari or soy sauce
2 Tbsp ketchup
2 tsp molasses
1/2 tsp ground ginger
1 tsp salt
3 Tbsp cornstarch + 4 Tbsp water

Directions

1. Heat olive oil in a medium skillet over medium-high heat.  Add the onion, bell pepper, and pineapple.  Cook until the vegetables are crisp tender, stirring often.  Set aside.
2. In a small saucepan, combine all the sauce ingredients EXCEPT the cornstarch and water mixture.  Whisk over medium heat until the sugar and salt are dissolved.  Add the cornstarch mixture and whisk until thickened.  Set aside.
3. Slice the tofu into small triangles.  Coat the pieces in the buttermilk or egg mixture and dredge in the cornstarch to evenly coat. 
4. In a large skillet, heat the coconut oil over medium-high heat.  Working in batches, cook the tofu until golden, about 3-5 minutes each side.  Set aside to drain.  
5. Place all the tofu, pineapple, onions, and peppers into a large bowl.  Toss to combine.  Pour the sauce and gently coat all the pieces.  Serve warm and enjoy!

Chickpea Salad Sandwich

I just love sandwiches.  They are the perfect quick meal.  As soon as I saw a recipe for a creamy chickpea salad sandwich from Becca at Amuse Your Bouche, I knew it was something I had to try.  The filling can be made ahead of time and stored in the fridge so you have lunches ready for days - something important for a mom of 2 young children!  The whole family loved this sandwich...even my 18 month old.  Well, she couldn't eat the actual sandwich, but I set some of the filling aside, made sure it was well-mashed, and she ate it off a fork.  :)  The original recipe is great, but I tweaked it a bit for my tastes.  I hope you try it!

Ingredients (makes 3-4 sandwiches)

15oz chickpeas, rinsed and drained

1 tsp garlic powder

3 green onions, chopped

1/2 bell pepper, diced

2 Tbsp parsley, minced

2-3 Tbsp lemon juice

paprika

salt and pepper to taste

bread slices

lettuce

onion, sliced

spicy brown mustard

Directions

1. Lightly mash the chickpeas using a fork or potato masher.  In a large bowl, combine the chickpeas with the garlic powder, green onion, bell pepper, parsley, and lemon juice.  
2. Build your sandwiches with a layer of brown mustard on the lower piece of bread, a heaping portion of chickpea salad, and a sprinkle of paprika (to taste).  Top it off with the lettuce and sliced onion.  Enjoy!

Adapted from Amuse Your Bouche

Black Bean and Kale Quesadilla

I am so excited about this recipe!  It is a fun new way to sneak some more kale into your kid's diet.  These are so tasty, the kids won't even believe that there is any kale in them!  They are also jam-packed with black beans, tomatoes, cilantro, and avocado, making this a very hearty quesadilla (not just a big pile of melted cheese).  

Another great aspect of this meal is the fact that you can make the bean mixture and grate the cheese ahead of time.  That makes the dinnertime rush much easier to handle!  Serve these with a great side dish like Roasted Mexican String Beans or Spanish Rice, and you've got a fantastic meal for the entire family!

Ingredients

4 large handfuls of kale, stem removed and chopped

2 Tbsp olive oil, divided

15 oz cooked black beans, rinsed and drained

1/2 C Restaurant Style Salsa

1/3 C chopped cilantro

3 tomatoes, chopped

1 large avocado, peeled, pitted, chopped

salt and pepper to taste

1/2 tsp chili powder

juice of 1 lime

6 flour tortillas

8 oz shredded cheddar cheese

8 oz Greek yogurt or sour cream

3 green onions, sliced

Directions

1. Heat 1 Tbsp olive oil in a medium fry pan over medium-high heat.  Add the kale and cook, stirring constantly until wilted, about 5 minutes.  Remove from heat and place into a large bowl.
2. To the kale, add the beans, salsa, cilantro, tomatoes, avocado, salt, pepper, chili powder, and lime juice.  Mash with a fork until smooth.
3. Put an even layer of bean mixture onto half of a flour tortilla (about 1/3 C).  Sprinkle an even layer of cheddar cheese on top of the bean mixture.  Fold the tortilla in half.
4. Heat the remaining olive oil in a large fry pan over medium high heat.  Cook the quesadillas for about 3 minutes, or until golden.  Flip and repeat on the other side.  
5. Serve topped with more salsa, yogurt or sour cream, and green onions.  Enjoy!

Adapted from Kiwi Magazine Dec. 2012

Hearty Vegetarian Chili

Chili is my absolute favorite winter meal.  Comfort in a bowl.  I LOVE IT!  This particular chili has been a house favorite for years.  It is filled with black and pinto beans, tomatoes, onions, and faux ground beef (it would be AMAZING with real beef too!).  I cook my own beans ahead of time to cut out the need for canned beans (loaded with extra salt).  Serve it with some cornbread and honey butter for the perfect meal.  This recipe is so easy and so delicious you will wonder how you ever survived a winter without it!

Ingredients

2 Tbsp olive oil

1 large yellow onion, chopped

4 garlic cloves, minced

12 oz veggie ground beef (or about 1 pound ground beef)

1 Tbsp ground cumin

1 Tbsp chili powder

1 Tbsp oregano

15 oz black beans and their juices

15 oz pinto beans and their juices
28 oz diced tomatoes and their juices
1 tsp salt
pepper and crushed red pepper to taste
freshly grated cheddar cheese, sour cream, and green onions to garnish

Directions

1. Heat the olive oil in a large pot over medium heat.  Add onion and cook for about 5 minutes. Add garlic and cook an additional 1 minute.  Add veggie ground beef and and break it up with a spoon.  
2. Add cumin, chili powder, and oregano.  Stir frequently until veggie crumbles are broken up and heated through.  
3. Add black beans, pinto bean, and tomatoes, with their liquids, and bring to a boil.  Reduce heat to low, cover, and simmer stirring occasionally for about 45 minutes.
4. Add salt, pepper, and crushed red pepper flakes.  Taste and adjust seasoning as needed.  Serve hot with the toppings of your choice!

Adapted from Food to Live By

Not-a-Lotta Tostada

I just LOVE tostadas.  The crispy shell.  The fresh veggies.  The spicy salsa.  Mmmm.  Not to mention the edible bowl!  That just makes any soup or salad better, right?  :)  The only problem I have with tostadas is the fact that they are usually very big.  I mean ginormous!  For someone who is trying to manage their portions, it makes it kind of difficult to have because you don't want to waste a bunch of food!  Also, the huge fried tortilla isn't going to help that waistline of yours.  Well, I fixed both of those problems!

These tostadas use soft taco-sized baked tortillas!  You heard me, BAKED!  And it is so easy you won't believe it.  The size is perfect for a light dinner, or it can be a side dish if you prefer a bigger meal.  Once you have the shell, fill it with whatever you like and enjoy!  Below are the ingredients we used, but I didn't list any quantities since it is to your taste.  Just make it up as you go and have fun! 

Ingredients

flour tortillas

spray oil

black beans

lettuce, chopped

tomatoes, chopped

onions, chopped

green onions, chopped

cheese, grated

salsa

guacamole

sour cream

 Directions

1. Preheat the oven to 350 degrees.
2. Flip over a standard muffin tin.  Lightly spray both sides of a tortilla and place in the open space between the muffin wells.  Weigh it down with some dried beans or something similar (I used dried chickpeas).  Repeat with the rest of the tortillas.
3. Bake for about 10 minutes until the edged are golden and crisp.
4. Remove from the oven and cool completely on a wire rack.
5. Top with whatever you like and serve!

Ultimate Mexican Pizza

It's a known fact...I love pizza.  If I could have it every single day, I would.  If you ask me, it's the perfect meal!  It includes grains, dairy, and a variety of fresh produce!  Sounds pretty balanced, huh?  I love trying new combinations of veggies on my pizzas and boy did I find a winner!  This Mexican pizza is PACKED with veggies and is even given an extra boost with a base of beans in lieu of the standard tomato sauce.  This gives the pizza tons of fiber and a virtually fat-free source of protein.  By making your "refried" beans at home, you have control over the salt levels, lowering the overall sodium content of this meal.  

This pizza with the toppings shown above is awesome (that is how my 3 year old ate it), but if you want to make it truly "Ultimate" you have got to add my Restaurant Style Salsa and some broken tortilla chips on top of your pizza slices.  Seriously life-changing people!  The combination of hot pizza with cold salsa and crunchy chips is a match made in heaven.  All the prep can be done ahead of time, making this a great dinner when you are short on time in the evening.  Go ahead.  Try it tonight!  :)

Ingredients (add to your liking!)

Your favorite pizza dough or crust
refried beans
jack and pepper jack cheese, shredded
sliced olives
fresh or frozen corn
tomatoes, seeded and chopped
green onions, chopped
cilantro, chopped
avocado, chopped
Restaurant Style Salsa
tortilla chips

Directions

1. Heat the oven to 475 degrees with a pizza stone inside.  
2. Ready your pizza dough/crust and add toppings.  Start with an even layer of refried beans.  Next add cheese.  Then top with all the veggies except cilantro and avocado.  
3. Bake for 15 minutes or until cheese is melted and bubbling.
4. Remove from the oven and add cilantro and avocado.   Just before enjoying, top with salsa and chip pieces.  

Hawaiian-Style Mac Salad

The plate lunch is a staple in Hawaiian food.  It consists of a protein element (chicken katsu, mahi mahi, breaded teriyaki beef, shoyu chicken, and the like), 2 scoops of rice, and mac salad.  This is not like the macaroni salad you probably make for your summer BBQ.  It has a unique flavor all its own.  It may not be a health food, but I feel it is important to expose my children to food from various parts of the world.  

One of the secrets to make this dish is overcooking the noodles.  Sounds crazy, right?  But that is how they get that Hawaiian texture.  It isn't soggy, but it is not al dente.  It is quintessential Hawaiian mac salad!  It is a huge hit with the entire family and makes our plate lunches a true taste of the islands.

Ingredients

8 oz macaroni
1 C whole milk
1 C mayo
1 tsp brown sugar
1/4 tsp salt
1 tsp pepper
1/4 C cider vinegar
3 scallions, very thinly sliced
1 large carrot, finely grated
1 celery rib, chopped very fine

Directions

1. Make dressing: whisk together 3/4 C milk, 1/2 C mayo, sugar, salt, and pepper in a bowl.  
2. Cook pasta: Bring a pot of water to a boil and add pasta.  Cook for 15 minutes until very soft.  Drain pasta and return it to the pot.  Add vinegar and stir until absorbed.  Transfer to a large bowl and let cool for 10 minutes.  Add dressing and stir to coat.  Allow to cool completely.
3. Assemble the salad: Add scallions, celery, carrot, remaining milk and remaining mayo.  Stir to combine.  Cover and refrigerate for at least 1 hour.  

Adapted from rickleadem

Huevos Rancheros

If you can believe it, I had my very first huevos rancheros meal less than 2 years ago.  I can't believe what I was missing out on!  As soon as I tried it, I knew I had to make it at home.  While it might not be a "health food" because of the crispy tortillas, I do love the sheer volume of veggies you can pack on top! An added bonus of making it yourself is you can cook the black beans at home minimizing the added salt you might find elsewhere.  This dish is great for breakfast or dinner.  Best of all, you can customize it to your family's tastes with your favorite veggies!

Ingredients (makes 3 servings)
1 C dried black beans, cooked and drained (or 1 can, drained)
1/4 C olive oil, plus 1 Tbsp
1/4 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
1 large onion, chopped
8 oz cheddar cheese, finely grated
6 oz sliced olives
3 green onions, thinly sliced
1 avocado, diced
4 Tbsp cilantro, finely chopped
6 eggs, over easy (2 per plate)
Restaurant Style Salsa
sour cream
6 flour tortillas (2 per plate)

Directions

1. Heat about 1/4 C olive oil in a large frying pan over medium-high heat.  Place one tortilla at a time and cook until the underside is crispy and golden.  Flip and repeat on other side.  Place on a paper towel to drain excess oil.  Repeat for all the tortillas you plan on using.  Set aside. 
2. Heat 1 Tbsp olive oil in a medium skillet over medium-high heat.  Add onions, beans, cumin, chili powder, salt, and pepper.  Cook 2-3 minutes, stirring frequently.  Remove from heat and set aside.
3. Cook eggs over easy while you assemble the rest of the dish.  Place 1 tortilla on a large plate.  Top with about 1/4 C of the black beans.  Top with the other tortilla.  Ad more black beans, then cheese, then the rest of the veggies.  Top with the cooked egg.  Add salsa and sour cream to taste and garnish with cilantro.  

Quinoa Tabbouleh

We have been suffering through a very uncomfortable heat wave here in southern California.  There is nothing worse than turning on your stove or oven in 90+ degree weather!  During the summer, I love finding recipes that use fresh veggies and ZERO cooking!  This is one of my go-to recipes.  It is full of fresh summer vegetables and hearty quinoa.  This is a wonderful side to any meal, and leftovers make a healthy lunch!

Ingredients

2 C water

1 C uncooked quinoa

1/4 C olive oil

1/4-1/2 tsp salt

1/4 C lemon juice

4 tomatoes, diced

1 large cucumber, diced

3 green onions, diced

3 carrots, finely grated

1 C fresh parsley, chopped

Directions

1. Combine the water and quinoa in a small saucepan and bring to a boil.  Reduce heat, cover and simmer for 15 minutes.  Remove from heat and allow to cool.
2. In a large bowl, combine the rest of the ingredients.  Stir in cooled quinoa.  Best if given at least 30 minutes to chill before serving.

Southern-Style Veggie Sliders

Hamburgers are one of those foods that are so wonderful for a warm-weather dinner outside.  What's even better than hamburgers?  Sliders!  Sliders are so much fun for kids to eat because they are just the right size for little hands.  These southern-style sliders are a wonderful twist on an old favorite.  They have bright veggies right in the patty, and the Cajun mayo is so yummy!!

Given the fact that my husband is a meat-eater, I can't make just any veggie patty.  I try to find options that have a unique flavor and a hearty texture.  He has learned that vegetarian burgers are not going to taste like beef, so he knows not to expect that.  They are a new category of food with an entirely different flavor.  

The patty has a base of mashed black-eyed peas.  They give the patty a great texture and the kids will have a blast smashing the beans!  The black-eyed peas are a great way to get more legumes into your diet for lean protein since each serving contains no fat or cholesterol.   They are also a good source of potassium and iron.

When you add the veggies to the bean mixture, the colors really pop.  The selection of chopped vegetables really give the patty a nice texture.   Give these sliders a try for a healthier alternative to ground beef.  They are just delicious!!

Ingredients

2 (15 oz) cans black-eyed peas, drained and rinsed

1 egg, lightly beaten

1/2 C finely chopped sweet red pepper

1/2 C finely chopped celery

3 green onions, finely chopped

1/4 C fine dry bread crumbs

1/2 tsp garlic salt

olive oil for cooking

1/2 C mayonnaise

1 Tbsp cajun seasoning

12-14 soft dinner rolls or mini hamburger buns

lettuce

Directions

1. In a large bowl, mash the black-eyed peas with a potato masher or meat tenderizer.  Add the egg, red pepper, celery, green onions, bread crumbs, and garlic salt.  Mix well.
2. When ready to cook, shape the bean mixture into 1/2 inch thick patties that will fit the size of your rolls - they will not shrink during cooking.
3. Heat the olive oil in a large skillet over medium heat.  Add the patties and cook about 4 minutes on each side until lightly browned and heated through.
4. In a small bowl, combine the mayonnaise and Cajun seasoning.  Serve with lettuce.

Adapted from BHG