Greek Salad with Oil-Free Greek Dressing and Feta (vegan)

Author: Brand New Vegan
Adapted and Husband-Tested in Alice’s Kitchen 
Serves 4-6

Instead of discarding the water (aquafaba) from the chickpea can, save it and use it to make the dressing for the salad.  The dressing goes perfectly well with this Greek style salad.  I added a heaping tablespoon of hummus to the dressing to give it a bit more body.  The salad ingredients are pretty typical for a Greek salad, but I think adding some bow tie pasta would be an especially nice addition.  Make this for your next work day lunch or a picnic.

Dressing:
⅓ cup red wine vinegar
¼ cup aquafaba (garbanzo bean water/juice)
½ teaspoon Dijon mustard
1 heaping Tablespoon hummus
¾ teaspoon dried basil
¾ teaspoon dried oregano
¾ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon pepper
1 Tablespoon chopped kalamata olives 

Salad:
2 English cucumbers, chopped
1 red bell pepper, chopped
1 pint cherry tomatoes, sliced
½ small red onion, thinly sliced
15 oz can drained chickpeas, saving the liquid (aquafaba)
Handful fresh spinach
¼ cup kalamata olives, sliced 
¼ cup crumbled vegan feta

Drain the water/juice (aquafaba) from a can of Garbanzo Beans and save (we'll need ¼ cup for the dressing).  Save the beans too and we'll add those to the salad. 
Mix all Dressing Ingredients together.  Whisk or shake until thoroughly mixed and set aside. 
Chop cucumbers and bell pepper into bite-sized pieces and place in a large salad bowl.  Thinly slice the onion, and cut the cherry tomatoes in half and mix into the salad.  Add the chickpeas, spinach, and the dressing and toss to coat.  
Add as little or as much feta as desired and garnish with sliced Kalamata Olives, fresh Basil and/or Parsley. 

Notes:
Artichoke hearts, couscous, or bow tie pasta would make nice additions to this salad.
Reviewers added pepperoncini and sliced beets with good results.
One reviewer substituted capers for the olives in the dressing.

Nutritional Information: (1 of 6 servings) 140 calories; 4 g fat; 35 g carbohydrates; 7 g protein; 512 g sodium; 5 g sugars; 6 mg cholesterol; 6 g fiber; 51 mg vitamin C; 112 mg calcium

One Pot Creamy Hummus Pasta (vegan)

Recipe from This Savory Vegan
Husband-Tested in Alice’s Kitchen
Servings 2-4

This One Pot Creamy Hummus Pasta is ready in 20 minutes! This vegan pasta dish is kept light by using hummus in place of typical cream sauce.  Add whatever vegetables and greens that you like. I added peas to bump up the protein.

Ingredients
8 oz dry linguine
1 cup sun dried tomatoes packed in oil drained
1 Tablespoon sun dried tomato in oil
3 cloves garlic diced
¾ cup hummus + more for leftovers (No-Oil Hummus or a flavored hummus would be great too)
1 cup pasta water
2 cups baby spinach or thaw 4 oz of frozen spinach, squeeze out the water
Salt and pepper to taste
Red pepper flakes optional

Instructions
Bring a large pot of water to a boil. Add pasta and cook for 10-12 minutes, or until tender. Drain pasta, reserving 1 cup of pasta water.
Place the empty pot back on the stove over medium heat. Add sun dried tomatoes, oil and garlic to the pan. Sauté for 2 minutes. Add hummus and pasta to the pan and stir to combine. Slowly pour in pasta water ¼ cup at a time until sauce reaches desired consistency. Add spinach and sauté until wilted (approx. 1 minute). Add salt and pepper to taste.
Serve immediately* and enjoy!

Notes
*If you have leftovers, place in an airtight container in the fridge. When reheating add 1-2 Tablespoons hummus to pasta before reheating.
Nutritional Information: (1 of 4 servings, about 10 ounces) 317 Calories; 12g Protein; 6g Total Fat (1 g sat. fat); 53g Carbs; 2 g Sugars; 0 g Cholesterol; 439 mg Sodium

Notes from reviewers of original recipe:
• Add some Cajun spice and nutritional yeast and sauté with some green olives.
• Add about 1/2 cup of vegan kale pesto from Trader Joe’s. Add some peas & asparagus.
• Add some roasted red bell peppers and mushrooms.
• Add some steamed broccoli and cauliflower.
• Top with some vegan parmesan.
• If you don’t have sun dried tomatoes on hand, pour in a tiny bit of marinara and some nutritional yeast.
• Use ravioli instead of linguini.

Red Pesto Couscous Salad with Smoky Granola (vegetarian)

Recipe from BOSH 
Serves 4
Adapted and Husband-Tested in Alice’s Kitchen

This simple Red Pesto Couscous Salad with Smoky Granola is loaded with spiced roast chickpeas and a wonderfully versatile, insanely tasty smoky granola topping. I served this with some Homemade Pickled Beets.  Lovely meal!!

Step 1 Make the Smoky Granola 
1 heaping cup almonds, roughly chopped
¼ cup sunflower seeds 
¼ cup pumpkin seeds
2 Tablespoons olive oil
1 teaspoon apple cider vinegar
2 Tablespoons light soy sauce or tamari
1½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
¼ teaspoon black pepper
1 Tablespoon nutritional yeast
Flaky sea salt, to taste

Preheat the oven to 375F.  Place a piece of parchment paper (or silicone liner) on a baking sheet. Place the almonds and the seeds in a large mixing bowl.  In a small bowl, whisk together the olive oil, apple cider vinegar and tamari.  Add the smoked paprika, garlic powder, onion powder, chili powder, pepper and nutritional yeast and whisk again until thoroughly mixed.  Add the spice mixture to the almond-seed mixture and toss until the almonds and seeds are thoroughly coated.  Roast the coated granola in a single layer on a baking tray for 12-15 minutes, stirring halfway through baking time. Transfer to a fresh baking tray or plate to prevent overcooking, then sprinkle with flaky sea salt and mix to coat. Let the granola cool to room temperature before using.

Step 2 Prepare the Air Fryer Roasted Chickpeas.  

(This is an adaptation of a recipe from Sweet Peas and Saffron.)

1 (15 oz.) can chickpeas, drained and rinsed
1 Tablespoon olive oil
½ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper or Aleppo pepper
Salt & pepper to taste

Air Fryer: Heat air fryer to 400°F.  Pat them well to dry. (I usually drain and rinse them and then put them on a towel for a few hours to make sure they’re completely dry. Whisk the olive oil and spices together. Toss in the chickpeas and mix until the chickpeas are coated. Dump the whole batch of chickpeas in the air fryer basket. Cook for 15-20 minutes or more, shaking a few times. When chickpeas are cooked to your liking, remove from air fryer. Sprinkle with salt and pepper, to taste. Since all air fryers will cook slightly differently, use the cook time as a rough estimate and check on your chickpeas frequently during the last 5 minutes of cooking. Leave the chickpeas in an open bowl or jar for up to one week. If they lose their crispness, just pop them back in the Air Fryer for a couple of minutes.

Step 3 Prepare the Couscous.
1 cup couscous
1 cup boiling water
3 Tablespoons plant-based tomato pesto (I use Trader Joe’s Organic Roasted Red Pepper and Almond Pesto which is vegetarian, not vegan.)
½ teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 small red pepper, diced
3 Tablespoons fresh parsley, minced
2 scallions, sliced

Boil a kettle and tip the couscous, red pesto, salt and pepper into a bowl. Pour the boiling water over the couscous mix. Stir well. Cover the bowl and set aside for at least 5 minutes. Uncover the bowl. Fluff the couscous with a fork. Add the diced red pepper, the parsley and the scallions and mix well.  

Step 4 Plate the finished dish.
1 cup hummus
1 cup of the Smoky Granola
4 cups arugula (or other favorite green)
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
Pinch of Kosher salt

Sprinkle the arugula with the fresh lemon juice.  Add the olive oil and salt.  Toss.  Divide the arugula between 4 bowls.  Spoon ¼ cup of hummus onto each bowl.  Spoon some of the couscous into bowls and top with the roast chickpeas. Sprinkle over the smoky granola and serve immediately.

Harissa Curry Dressing (Vegan)

I like to keep delicious sauces/dressings on hand in the fridge
to drizzle over roasted veggies, proteins, beans, grains, and salads.

Here's how it looks just after mixing the few ingredients.

Recipe from Alexandra Andersson

Husband-Tested in Alice’s Kitchen

For the quickest dressing ever that tastes great on just about anything, make this!  

1/2 cup hummus (homemade or store bought) 
2 Tablespoons fresh lemon juice 
1 Tablespoon maple syrup 
1 teaspoon yellow curry powder 
1/4 Tablespoon harissa paste 
1/4 teaspoon sea salt or Kosher salt

Measure all ingredients in a small bowl and whisk until thoroughly blended.  (You can add a bit of water to get a thinner consistency if you wish.) Store in the fridge.

Tofu Waldorf Salad (Vegan)

Recipe from Jordan Waddell

Husband-Tested in Alice’s Kitchen

Makes 4 generous servings

I was watching Jordan Waddell’s YouTube channel posting about lunches that can be enjoyed at work/school without a microwave or refrigerator.  She prepared three lunches that all looked good, but when she demonstrated this Tofu Waldorf Salad, she said that it was her favorite.  So, of course, I had to give it a go.  It was absolutely delicious.  If you have poultry seasoning and store bought hummus, this will be a cinch to put together.  When I made this the first time, I had neither and had to make the seasoning and the hummus.  (Recipes in the notes.)

1 package extra firm tofu, drained, pressed and cubed

2 Tablespoons poultry seasoning

½ lemon, zest and juice

¼ cup hummus

2 Tablespoon vegan mayonnaise

Kosher salt, to taste

Freshly ground pepper, to taste

½ cup red grapes, halved

2 celery stalks, chopped

¼ cup fresh parsley leaves, chopped

¼ cup sunflower seeds (or other seeds or nuts)

Preheat the oven to 375F. Toss the tofu cubes with the seasoning.  Bake on a parchment lined baking sheet for 375F for 15-20 minutes or until golden around the edges.  Meanwhile, whisk together in a large bowl the lemon juice, zest, hummus, salt and pepper.  Add the grapes, celery, parsley, sunflower seeds and then the tofu.  Mix gently until well combined.  Serve on toast or bread or over salad greens.

Poultry Seasoning:

2 teaspoons ground dried sage

1 ½ teaspoons ground dried thyme

1 teaspoon ground dried marjoram

¾ teaspoon ground dried rosemary

½ teaspoon ground nutmeg

½ teaspoon finely ground black pepper

Mix all the ingredients together in a small bowl.  Store in a glass jar with a tight fitting lid.

Homemade Hummus (Recipe can be halved.)

Recipe from Downshiftology

2 (15 oz.) cans chickpeas (Do not discard the liquid.)

1/3 cup or more chickpea liquid from the can (This is called aquafaba.)

½ cup tahini (This is sesame seed paste.)

¼ cup olive oil

2 lemons, juiced

2 cloves garlic

1 teaspoon ground cumin

½ teaspoon salt

Put all the ingredients in a high powered blender or food processor.  Blend until completely smooth.  Add more aquafaba, if you like a looser consistency.  Garnish with olive oil, paprika and/or parsley, if desired.

Vegetarian Spaghetti Squash Boat (Vegan option)

Recipe from Simply Quinoa

Husband-Tested in Alice’s Kitchen

4 servings (Recipe can be halved.)

This is delicious comfort food for sure.  It’s loaded with fiber too.  First, the spaghetti squash is roasted. Then it’s filled with a flavorful mixture of red lentils, hummus, nutritional yeast and seasonings that is cooked on the stove while the squash is roasting. Top off the stuffed squash with cheese (vegan cheese, if you prefer) and give it a minute or two under the broiler.  Serve this with a crisp green salad for a complete meal. If you have difficulty cutting into a raw spaghetti squash, you can pierce the whole squash with the point of a sharp knife, then roast.  After it has roasted, it will be easier to cut in half.

2 small spaghetti squash
2 cans diced tomatoes, undrained

½ cup dry red lentils
½ cup hummus, flavor of choice

¼ cup nutritional yeast
1 Tablespoon Italian seasoning
Salt & pepper to taste
½ to ¾ cup water*
2 cups shredded vegan cheese or mozzarella cheese

Preheat the oven to 425F. Cut the squash in half, lengthwise and put them face down in a baking dish. Add enough water to cover the squash by 1/4”. Roast squash for 20 minutes.

While the squash is cooking, add the remaining ingredients (minus the cheese) into a saucepan. Start with just ½ cup of water and add more as needed. Bring the pot to boil, then reduce and simmer until thickened and lentils are tender, about 10 - 15 minutes.

Once squash is done roasting, remove from oven, flip over and scoop out the seeds. Fill each squash half with about 1 cup of sauce. Sprinkle with cheese.

Place the squash back into the oven and turn the oven to broil. Broil for 2 - 3 minutes, watching carefully so the cheese doesn’t burn.

Remove and serve immediately!

Winter Salad Hummus Bowls with Seedy Power Sprinkle

Recipe from Anna Stockwell via Epicurious

Husband-Tested in Alice’s Kitchen

Serves 4

5 Tablespoons unseasoned brown rice vinegar

1 Tablespoon honey

1 Tablespoon tamari or soy sauce

½ teaspoon kosher salt

¼ cup olive oil, plus more for drizzling

1 bunch kale, stems removed, torn into bit-sized pieces OR 4 cups baby kale

1 lb. brussels sprouts, trimmed, thinly sliced

4 Hard-Cooked Eggs, cut in half

1 cup store bought or homemade hummus

1 cup Seedy Power Sprinkle*

Flaky sea salt, for serving

Freshly ground pepper, for serving

Whisk the unseasoned brown rice vinegar, honey, tamari or soy sauce, kosher salt and ¼ cup olive oil in a large bowl.

Add the kale and brussels sprouts to the vinaigrette.  Toss and massage with your hands until the kale is darker in color and the vegetables are coated in the dressing.

Smear about ¼ cup of hummus onto the side of each bowl or plate.  Top with the salad and egg halves. Season the eggs with sea salt and freshly ground pepper.  Drizzle with oil and top with the Seedy Power Sprinkle.

Notes:  Unpeeled eggs can be prepared 2 days ahead.  The vegetable salad can be made 8 hours in advance. 

Seedy Power Sprinkle

1 large egg white

2 Tablespoons extra-virgin olive oil

2 Tablespoons honey

1 Tablespoon Aleppo-style pepper (optional)

1 Tablespoon water

2 teaspoons kosher salt

1 cup sunflower seeds

½ cup chia seeds

½ cup flaxseeds

½ cup raw sesame seeds

Whisk egg white, oil, honey, pepper (if using), salt, and water in a medium bowl to combine.  Add the sunflower seeds, chia seeds, flaxseeds, and sesame seeds and stir to coat.  Let sit until the liquid is absorbed, about 30 minutes.

Preheat the oven to 325F.  Spread the seed mixture in an even layer on a parchment-lined rimmed baking sheet.  Bake, stirring very gently after 10 minutes to encourage the mixture to from small clusters, until golden brown and crisp, 20-25 minutes.  Let cool.  Sprinkle can be made 2 weeks in advance.  Store in an airtight container at room temperature.  Use them for the salad listed above or use them to sprinkle atop yogurt, soups, or on anything you wish to add a bit of crunch.