Chickpea salad
Ingredients
1 can of chickpeas
2 cups of edamame beans
cranberries
1 small red pepper chopped
1 small green pepper chopped
Italian seasoning...oregano, basil, marjoram, thyme)
additional seasoning...garlic, black pepper, salt, cumin
mix white vinegar and olive oil together
Preparation
Mix all ingredients, add seasoning. Pour vinegar and olive oil until all ingredients are wet but not drowning.
Baby Spinach Salad with Mandarin Orange and Red Onions
Cashew Mac and Cheese
Ingredients
1 lb pasta, I used cavatappi
2 cups raw cashews
2 cups water
1 1/4 Tbsp minced garlic
1 1/4 Tbsp white miso
1/2 cup nutritional yeast
2 tsp onion powder
1 1/2 tsp sea salt
1/2 tsp turmeric
1/2 tsp mustard powder
red pepper flakes, optional
Preparation
Cook the noodles according to the directions on the package. While the noodles cook, add the rest of the ingredients except the chili flakes to a blender and combine. Mixture should be thick and creamy. Drain the noodles and return to original pot then back to the stove-top. Keep the pot on the same burner, so the pot stays warm but turn off the heat.
Using a spatula or a wooden spoon, add the cheese sauce to the noodles. The pot and warm noodles will heat the sauce. Serve immediately with red pepper flakes.
Vegan Feta Pasta
Ingredients
1 (450g) block firm tofu, drain and pat dry with a paper towel
1/2 cup raw cashews, soaked overnight or boiled for 30 minutes (optional)
3 tbsp nutritional yeast
1 tsp miso paste
1/2 tsp salt
Juice of 1 lemon
1 pint cherry tomatoes
6-7 cloves crushed garlic
2 tbsp olive oil, divided
1/2 tsp lemon pepper
1/2 tsp dry oregano
1/2 tsp dry basil
4-5 leaves of fresh basil (you can use more dry basil if fresh is not available)
1/4 cup sun-dried tomatoes packed in oil, sliced
8 oz (227 g) of dry pasta (wheat penne, rigatoni etc)
1/2 cup or coconut milk or reserved pasta liquid
Salt and pepper to taste
Preparation
Preheat oven to 400F. In a food processor, start by adding in your tofu, nutritional yeast, miso paste, salt and lemon juice. Process this until smooth, then set aside. In a large baking dish, add in cherry tomatoes, crushed garlic, half of the olive oil and season with a generous amount of lemon pepper before stirring well to coat evenly. Make a well in the middle of your baking dish and scoop half of the tofu mixture in the middle of the tomatoes, reserving the remaining half to store in the fridge for future use. Sprinkle in your sun dried tomatoes, dry oregano and dry basil then drizzle the remaining olive oil over top. Place baking dish into the oven for 30 minutes or until the tomatoes begin to burst and release their juices. As tomatoes and tofu are cooking, cook your pasta according to the package. Make sure to reserve your pasta water before draining the pasta. Remove baking dish and carefully with a fork or cooking spoon, mash the tomatoes and garlic well to release all the juices and stir into tofu to create your sauce. To the baking dish, add in your pasta and pasta water and stir well to coat. Your sauce will thicken and coat the pasta as you stir to combine. Stir in your fresh basil and adjust seasonings to taste before serving.
Note: If allergic to soy, try this with hummus. I found a few different versions of this recipe and made some modifications for what I felt would be improvement. The original non plant based version was treading on TikToK and one vegan version on used @plantyou.
Coconut Green Curry with Tofu
For the Pescatarians
Rockfish Ceviche from Chef Antonio Baines
Ingredients
1 pound fresh, skinless Striped Bass fillet cut into 1/4 inch cubes
1 large ripe tomato, diced into 1/4 inch sections
11/1 ears of fresh corn (shocked, kernels removed)
1/2 med red onion, diced
Juice from one fresh orange
1 tsp fresh crushed garlic (finely diced)
1/4 oz chopped fresh cilantro
1/4 oz chopped parsley
11/2 cups fresh lime juice
Juice from one fresh lemon
salt (added to taste)
1 jalapeño pepper (cored, seeded, small dice)
Preparation
In a large bowl add the rockfish, garlic, citrus juice and salt to taste. Using a rubber spatula, gently mix ingredients until well incorporated. Let stand chilled for 20 minutes. next, add the red onion, tomato, corn, Jalapeño pepper, cilantro and parsley. Gently mix until all ingredients are evenly incorporated. Salt again if necessary. Serve with your crispy root chip of choice (yam, yucca etc...) The finished ceviche can be stored around 45 degrees or consumed after preparation.