Tag: vegetarian

Carrot Pistachio Salad

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A quick salad to serve with Air Fryer Dilled Salmon (recipe to come), for a light dinner.

gluten-free, paleo, vegetarian, vegan

Carrot Pistachio Salad

1-2c Carrot coins

1 Tbsp Date molasses 

3 cloves garlic, Crushed

2-3 glugs Olive oil 

Salt & pepper

2 Tbsp Tahini 

Juice & zest 1 lemon

1/2 tsp Sumac 

1/2 tsp Cumin 

Big sprinkle Red pepper 

1/2 tsp Paprika 

Big handful Scallions or chives 

Big handful Pistachios 

Big sprinkle Sesame seeds 

In a large bowl, whisk together: date molasses, lemon juice, tahini, olive oil, crushed garlic and the spices. Taste. Adjust as needed. Add salt & pepper.

Slice carrot coins and add to the bowl. Add the scallions & pistachios; toss. Top with sesame seeds.

Serves 2 – 4

Satay Greens

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Satay sauce is one of my favorite condiments – dressing up your greens with satay is a great way to bulk them up to at least feel like a substantial side for nights when you don’t want anything too carb-heavy.

If you wanted to turn this into a full meal, some marinated crispy tofu or tempeh would be amazing here.

gluten-free, vegetarian, vegan

Satay Greens

1 small red onion – mostly thinly sliced into moons, with 2 Tbsp minced set aside

3 cloves garlic, chopped

3 c mixed greens (I used baby bok choy & kale) 

1 Tbsp honey (sub if vegan)

2 Tbsp peanut butter

1 Tbsp coconut aminos or soy sauce

1/2 tsp pumpkin pie spice

1/4 tsp ground cumin

Sprinkle ground cardamom

1-2 small chilis, diced

Thinly slice the onion into half moons, reserving 2 Tbsp minced for garnish.

Chop the garlic.

Add both to a medium-high pan with a little oil and sautee until a little brown and softened.

While that’s working, wash and chop the greens.

Add to the pan and sautee, tossing a couple times, until wilted. Set aside.

Add the rest of the ingredients (minus the onion) to a large bowl to make the sauce, thinning with a little water if needed.

When the greens are done, toss with the sauce and garnish with the reserved onion.

Serves 2-3 as a side

Gochujang Air Fryer Carrots

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Sweet & spicy roasted carrots made simple with the air fryer.

gluten-free, vegetarian, vegan

Gochujang Air Fryer Carrots

4 large carrots

2 Tbsp Gochujang (check your labels!)

2 tsp maple syrup (can sub, but I thought it was worth it to break out the liquid gold)

1 Tbsp olive oil

1 Tbsp sushi rice vinegar

1 Tbsp garlic powder

Salt & pepper

Sesame seeds

Scallions

To a large bowl, add the gochujang, maple syrup, olive oil, vinegar, garlic powder, salt & pepper. Stir to combine.

Chop the carrots into large coins and toss with the sauce.

Air fry on 15-ish mins at 400 or u til browned and cooked through but not burnt burnt.

Top with thinly sliced scallions & sesame seeds.

Serves 2-3

Pickled Dill Cucumber Salad

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A smart little salad perfect for serving with all of Summers’ goodness – or alone.

gluten-free, vegetarian, vegan, Whole30, paleo, keto

Pickled Dill Cucumber Salad

2-3 medium cucumbers, sliced fairly thinly 

1 Tbsp capers

1 Tbsp coconut vinegar (ACV with a sprinkle of red chili flakes will do in a pinch)

2 Tbsp fresh dill, chopped

3 cloves garlic, minced

Salt & pepper

3 Tbsp mayo (my current fav is Dutch Zaanse, but Japanese Kewpie is a close second) – swap for vegan if desired

2 Tbsp shallots, thinly sliced into half moons

Drizzle honey or pinch sugar 

2 tsp stone ground mustard (Maille FTW – if you’ve been around long enough for my lament against whomever stopped importing my favorite mustard, I’m happy to report that it’s back on shelves – at least for now – hold please: I need to stock up)

Thinly slice the cucumbers and let dry on paper towels.

Thinly slice the shallots, run a knife through the capers, mince the garlic, and chop the dill; adding to a large bowl as you go.

Add the vinegar, honey, salt & pepper, mustard and mayo. Stir to combine.

Add the cucumbers and toss really well to incorporate fully.

Let sit for an hour or so to marinate and serve.

Serves 2 – 4 as a side, depending on how large your cucumbers are

Carrot Miso Soup

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Carrot Miso Soup

4 large carrots, chopped

2 chilis, chopped

4 cloves garlic, chopped

1 thumb ginger, chopped

1 medium onion, chopped

1 Tbsp. white miso

4 c. vegetable stock

Baby spinach

1c. white rice

Set your favorite slow cooker or Instant Pot to soup or stew to cook.

Top with:

Scallions

A swirl olive oil

A sprinkle of seeds for crunch

Chopped herbs

Serves 4

Sweet Potato Breakfast Bowl

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Sweet Potato Breakfast Bowl

1 medium sweet potato, boiled until soft and mashed

Glug or so your favorite milk

Hefty dash cinnamon

Sprinkle salt

Teaspoon or so vanilla

1/2 tsp cardamom

1/4 tsp nutmeg

Purée together until smooth.

Optional toppers:

Nut butter

Ground flaxseeds

Pomegranate seeds

Pepitas

Granola

Coconut flakes

Serves 1

Singapore Sling Smoothie

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This is a nice and light smoothie with all the main flavors found in a Singapore Sling – minus the gin.

Note: As written, this smoothie may be a bit bitter for some. I would suggest adding a date if you are sensitive to that flavor.

gluten-free, vegetarian, vegan

Singapore Sling Smoothie

Big hand frozen cherries

Equal amount pineapple chunks

2 Tbsp lime juice

1/2 avocado

1 tsp nutmeg

1/4 grapefruit, peeled and chopped

1/2 small beet, chopped

Big hand spinach

1 scoop protein powder

3/4 c water

Combine and blend.

Serves 1

Thai Peanut Quinoa Salad

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This is a bright, fresh salad. A touch salty as written, but pairs perfectly with an added protein – which balances.

gluten-free, vegetarian, vegan

Thai Peanut Quinoa Salad

1 cup quinoa

2 cups water + your favorite stock situation

2 tsp olive oil

2 mandarin oranges, segmented and chopped

1 large carrot, diced

1/4 cup cilantro, chopped

1 large scallion, chopped

Hand full salted peanuts

6 leaves basil, chopped

1 Tbsp peanut butter

2 Tbsp soy sauce or aminos

1 Tbsp sesame oil

2 Tbsp lime juice

1.5 tsp coconut syrup

1 Tbsp garlic powder

To make the quinoa, add the quinoa, stock/water, olive oil and a few grinds salt to a rice cooker. Cook on the rice setting until finished.

While that works, whisk together the peanut butter, soy sauce, sesame oil, lime juice, coconut syrup and garlic powder to form a dressing.

In a large bowl, add the rest of the ingredients. Toss with the cooked quinoa and dressing. Sprinkle the peanuts over to serve.

Serves 3-4 with a protein

Mango Lime Smoothie

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This is another odd combo that just works. Cardamom & mango isn’t totally unfamiliar to me, but the addition of semi-aggressive lime just brings this smoothie over the top. And the addition here of orange veggies makes it really pretty to look at, too.

gluten-free, vegetarian, vegan, paleo

Mango Lime Smoothie

1 large mango

4 small limes – zest + juice

3-4 tsp ground cardamom

1.5 c oat milk

1/2 c chopped sweet potato

1 medium carrot

1 avocado

2 scoops protein powder

Blend

Serves 2

Thai Smoothie

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Another kinda-weird sounding smoothie that works. I will be making riffs on this one for months to come.

gluten-free, vegetarian, vegan, paleo

Thai Smoothie

6 leaves fresh basil (Thai would be best, but Italian is fine)

1 Tbsp lime juice

Big hand full spinach

1 scoop unflavored protein powder

1/2 apple

1/2 avocado

1-2 tsp fresh ginger

100ml pineapple juice

Fill the blender cup up with pineapple 1/2 – 1c chunks

Blend to combine.

Serves 1