Fresh Black Bean Salad (Vegan and Gluten-Free)

Here we have a delicious supper
for a hot summer's day:
Fresh Black Bean Salad;
Cucumber Salad and a fresh peach

Recipe from Kathryne Taylor (of Cookie and Kate) 
Recipe yields 4 large or up to 8 side servings.
Husband-Tested in Alice’s Kitchen

This Southwestern black bean salad recipe is healthy and delicious! This fresh black bean salad is perfect for potlucks, parties and busy weeks. 

Ingredients
3 cans of black beans (15 ounces each) or 4½ cups cooked black beans, rinsed and well-drained
2 ears of corn, shucked or defrosted frozen corn (I used frozen roasted corn.)
1 orange, yellow or red bell pepper, chopped
1 cup quartered cherry tomatoes
1 cup chopped red onion (from 1 small onion)
½ cup finely chopped fresh cilantro (optional)
1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 Tablespoons finely chopped pickled jalapeño
½ teaspoon lime zest (from 1 lime, preferably organic)
2 tablespoons lime juice (about 1 lime), to taste
¼ cup extra-virgin olive oil (I used 2 Tablespoons)
¼ cup white wine vinegar (I used 2 Tablespoons rice vinegar.)
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt, to taste
Optional garnishes: sliced avocado, crumbled feta, lime wedges

Instructions
1. In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another ¼ teaspoon salt.
2. Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

Notes
You can bulk this recipe up by adding some leftover brown rice or cooked quinoa.

Serve this recipe as black bean salsa (you can omit the oil) with tortilla chips. If you don’t like corn, omit it and add an extra cup of quartered cherry tomatoes.
If using the optional garnishes, be sure to add them as you serve the salad, so that they stay fresh.

Lemon Pesto Potato Salad

Here we have the Lemon Pesto Potato Salad served along with Marinated Baked Tempeh and a salad made with Homemade Vegan Tahini Caesar Salad Dressing

Recipe from Trader Joe’s

Husband-Tested in Alice’s Kitchen

Serves 3-4

Well, this just makes the hubster happy.  It makes me happy too, because it’s a cinch to make, especially when using pre-made lemon pesto sauce.  Homemade lemon pesto sauce would be lovely as well.  But, if  you’re looking to save time, Trader Joe’s Lemon Pesto Sauce will do that. The jarred kind is not vegan, but there are loads of vegan lemon pesto recipes out there to try.  

Ingredients 

1 pound potatoes, cut into bite-sized chunks or thickly sliced 

3 Tablespoons Trader Joe’s Lemon Pesto Sauce 

Sea salt, to taste 

Freshly ground black pepper, to taste

¼ cup finely chopped mint, to serve (Parsley would make a fine substitute, but the mint is quite lovely in this dish.)

Directions 

Bring a large pot of water to a boil.  

When the water begins to boil, add the potatoes with a generous pinch of salt. 

Reduce heat to medium-low and simmer 9-10 minutes, or until potatoes can be easily pierced with a fork. 

Reserve ¼ - ½ cup of starch water from the pot, before draining the potatoes. (You may not need all the water.)

While the potatoes are cooking, add the Lemon Pesto Sauce to a large bowl. Slowly add a bit of the starch water a little at a time. Whisk until the sauce has thinned a bit and has completely emulsified with the water. 

Add potatoes to the bowl and toss until completely coated in the sauce. The potatoes will also eventually absorb most of the sauce.

Season with salt and a few cranks of pepper. 

Carefully toss the potatoes with chopped mint before serving.

Carrot Salad with Citrus Miso-Ginger Dressing

Makes 4 to 6 servings

Recipe from Dishing out Health 
Husband-Tested in Alice’s Kitchen

What a lovely crispy fresh-tasting salad!  I'm thinking this would be a nice dish to take to a party.  

 
Citrus Miso-Ginger Dressing
3 Tablespoon extra-virgin olive oil
¼ cup fresh orange juice (from 1 naval orange)
1 Tablespoon white miso paste
1 Tablespoon rice vinegar
2 teaspoons grated fresh ginger
1 garlic clove, grated or minced
1 teaspoon honey (I used maple syrup to keep it plant-based.)

Carrot Salad
1¼ lbs. large carrots (rainbow or all orange)
1 cup fresh cilantro leaves and tender stems, coarsely chopped (I think parsley would be a fine substitute.)
¼ cup chopped fresh mint leaves
¼ cup pomegranate arils or raisins or dried currants or dried cranberries
3 Tablespoons toasted sesame seeds

Instructions
Prepare dressing. In a large mixing bowl, combine all dressing ingredients Whisk well to combine. Set aside.
Shave carrots. Peel and discard the rough outer skin of carrots. Hold each carrot firmly by one end using a fork and use a vegetable peeler to shave long ribbons up and down the length of the carrot. Rotate the carrot as one side gets flat, and continue shaving until you reach the narrow core. (You can use what's left of the carrot in soups, stocks, or for snacking.) 
Add shaved carrots to the bowl of dressing and toss to combine.
Add remaining salad ingredients (cilantro, mint, pomegranate arils, and sesame seeds) and toss well to combine. Taste and season the salad with a pinch of salt, if desired. 

Notes
Store: Once assembled, the salad will keep in an airtight container in the refrigerator for up to 2 days. The carrots will continue to slightly soften, however the flavors will remain sharp. 
Dressing storage: If you choose to make the dressing in advance, it will keep for 5 days refrigerated. Give it a good shake or whisk before serving to refresh the flavors and emulsify the texture.

Nutrition
Serving: 1.25cups | Calories: 223kcal | Carbohydrates: 17g | Protein: 3.5g | Fat: 14.5g | Saturated Fat: 1.5g | Sodium: 263mg | Fiber: 5g | Sugar: 11g

Tahini Caesar Dressing (Vegan)

 

What you see here is a simple bowl made with black beans
cooked in the Instant Pot, saffron rice cooked
in the rice cooker; roasted sweet potato,
and a simple salad made with Romaine lettuce,
baby spinach, carrots, red pepper, vegan feta,
Sumac Onion Salad, and topped with Tahini Caesar Dressing.

Recipe from Julia Maiten 

Husband-Tested in Alice’s Kitchen

Makes about 1¼ cups

Just when we decide that we have a favorite go-to vegan dressing, I come upon this fabulous one.  This one is absolutely delish!  Make a double batch for the whole week to go with salads, bowls, roasted veggies, wraps or pasta salads.  

2 cloves of garlic, minced

Juice (and zest) from ½ lemon

1/3 cup (80ml) tahini

1/3 cup (80ml) water, more as needed

3 heaping Tablespoon nutritional yeast

1 heaping teaspoon Dijon mustard 

1 Tablespoon apple cider vinegar 

2 teaspoon capers, minced (optional, but so darn good)

1 Tablespoon soy sauce

Black pepper, to taste

Salt, as needed

Whisk or blend together all of the ingredients (mince the garlic and capers finely if not blending). Add more seasonings to taste. 

Nutritional Information: (1 of 8 servings) 75 calories; 4 g protein; 6 g total fat; 1 g saturated fat; 0 g sugars; 1 g fiber; 18 mg calcium; 1 mg iron; 0 mg cholesterol 

Spinach & Artichoke Chickpea Salad (vegan)

Servings 4
Author Caitlin Shoemaker
Husband-Tested in Alice’s Kitchen

This was a big hit with the husband.  It’s pretty quick to make using a food processor.  A friend had given us a late summer tomato and so I served this on whole wheat lavash with that tomato.  I didn’t have any scallions or pepperoncini peppers.  So, I used a shallot instead and drizzled in some lemon juice for the pepperoncini.  I think this would be even better with the pepperoncini since I like a bit more kick.  This made a great lunch and we got some greens and beans in our meal because of it.

Ingredients
3 scallions, cut into 2” segments (I used 1 large shallot.)
¼ bunch parsley, roughly chopped
1 clove garlic
½ teaspoon red chili flakes, optional
¼ teaspoon kosher salt
black pepper to taste
¼ cup vegan mayo (I used easy-to-make Homemade Aquafaba Mayo.)
2 cups baby spinach
32 ounces canned chickpeas, drained and rinsed
14 ounce can quartered artichokes, drained and rinsed
½ cup shredded parmesan cheese (I used dairy-free) or 2 Tablespoons nutritional yeast
3-5 pepperoncini peppers, stems and seeds removed or 2 Tablespoons fresh lemon juice 

Instructions
1. Mayo Base: Add the green onion, parsley, garlic, chili flakes, salt, black pepper, and mayonnaise to a food processor with an S-blade attachment. Process until finely chopped.
2. Pulse: Add the spinach, artichokes, parmesan, pepperoncini peppers (if using), and chickpeas to the food processor and pulse until chopped to your liking, scraping the sides of the
blender as necessary. Season with additional salt and black pepper to taste.
3. You can serve it right away or store any of the leftovers in the refrigerator in an airtight
container for up to 5 days.

Nutritional Information: (1 of 4 servings) 402 calories; 20g protein; 44g carbohydrates; 18g fat (4 g sat fat); 1178mg sodium; 14mg cholesterol; 2g sugars; 16g fiber; 26mg vitamin C; 302mg calcium; 5mg iron/28% DV; over 100% DV of vitamins A and K and manganese

Simple Marinated Lentils

This was just the best salad ever
making use of these Marinated Lentils. 
The salad pictured above consisted of
baby greens, cucumber, scallions, Marinated Lentils,
steamed beets, vegan feta
and drizzled with Curried Tahini Dressing*.

Husband-Tested in Alice’s Kitchen

Makes about 6 servings

Marinating lentils is such a simple thing to do on prep day and yet marinated lentils adds a healthy dose of yumminess to any salad or nourish bowl.  

2 (15 oz.) cans lentils or about 4 cups cooked lentils, rinsed and drained
2 Tablespoons lemon juice
½ Tablespoon maple syrup
½ teaspoon fresh lemon zest
½ teaspoon kosher salt
½ teaspoon ground black pepper

Toss all of the ingredients in a bowl until they are well combined.  Place them in an air tight container in the fridge and allow the flavors to meld for at least a few hours before adding to salads or nourish bowls. 

Nutritional Information: (1 of 6 servings) 159 calories; 12 g protein; 28 g carbohydrates; 1 g fat (0 g sat. fat); 197 mg sodium; 0 mg cholesterol; 28 mg calcium; 4 mg iron/25% DV)  

*Curry Tahini Dressing 
3 tbsp. tahini
2 tbsp. lemon juice
2 tbsp. water 
1 tbsp. maple syrup 
1 tbsp. nutritional yeast 
2 tsp. curry powder 
1/2 tsp. sea salt 
Ground black pepper, to taste 

Whisk all of the salad dressing ingredients in a bowl until well blended.  Add to any favorite salad.  

2 Tablespoons dressing = approximately 62 calories

Bean and Zucchini Salad with Fresh Mint and Toasted Pecans (vegan/vegetarian)

Recipe adapted from Martha Stewart Living Everyday Food 
Husband-Tested in Alice’s Kitchen
Serves 4

This is one of my absolute favorite salads and I’m ashamed to admit that when it’s on the table I really don’t wish to share it with anybody.  It is fabulous and it takes less than 20 minutes to make!  The combination of flavors (especially the lemon and mint) and textures (the creamy beans and the crunchy pecans) will make your mouth tingle. 

1/8 cup olive oil
1/8 cup fresh lemon juice
Kosher salt, to taste
Freshly ground pepper, to taste
1¼ pounds zucchini, thinly sliced (about 2 medium)
1 can (about 2 cups beans) cannellini beans, rinsed and drained
½ red onion, sliced very 
1 large bunch fresh baby spinach or kale leaves, rinsed well and spun dry
¾ cup pecans, toasted and chopped
¼ cup freshly grated Parmesan cheese (use vegan Parmesan cheese to make this vegan)
¼ cup fresh mint, chopped

In a large bowl, whisk together the olive oil, the lemon juice, salt and pepper.  Add the zucchini slices, onion, and beans and toss to coat.  Allow them to marinate while you prepare the rest of the salad.
Place the pecans in a dry skillet.  On medium heat, stir the pecans around until they become toasty and fragrant. Remove the pecans to a cutting board and coarsely chop.
Add the greens, the Parmesan and the mint to the zucchini/bean mixture.  Toss well and then top with the toasted pecans.  Serve.

Creamy Chickpea Italian Dressing (vegan; gluten free; dairy free; oil free)

Here we have a SCRUMPTIOUS green salad
 drizzled with Creamy Chickpea Italian Dressing.
In the bowl:  baby lettuce;
sprouts; cucumbers (marinated with rice vinegar, kosher salt & pepper);
steamed broccoli; steamed green beans; fresh mint;
and Lemon Pepper Tofu (with chickpeas). 

Recipe from Forks Over Knives
Husband-Tested in Alice’s Kitchen
Makes about 1¼ cups

Who knew you could use beans to make a creamy dressing?  This dressing is quite yummy on a simple green salad.  It will bump up the protein and fiber of any salad.  Having no oil is a bonus!  Make a double batch on prep day to drizzle on your favorite salads through the week.

½ cup cooked or canned chickpeas, rinsed and drained
½ cup unsweetened plant based milk (I used soy milk.)
2 Tablespoons fresh lemon juice
1 Tablespoon nutritional yeast
1 teaspoon yellow mustard or Dijon mustard
½ teaspoon Italian seasoning
½ teaspoon kosher salt or to taste
¼ teaspoon freshly ground black pepper or to taste

Put all the ingredients in a blender and blend until smooth.  Chill in the fridge.  Drizzle over any green salad.

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

Pineapple Chickpea Salad (Vegan/WFPB/Oil-Free)

Yield: 5 generous servings

Recipe from Monkey and Me Kitchen Adventures
Husband-Tested in Alice’s Kitchen
 
Creamy, flavorful, and hearty, this wholesome, oil-free Vegan Pineapple Chickpea Salad recipe is a vegan spin on the popular Pineapple Chicken Salad.  Sweet pineapple, smashed chickpeas, crunchy veggies, and toasty pecans all coated in an irresistible sweet and tangy sauce for the perfect cold salad on a hot summer day. Enjoy it in a wrap, on toasted sourdough bread, in a lettuce cup or on a bed of greens. This is great for lunches, picnics, and potlucks. It’s Whole Food Plant Based, Vegan, oil free, refined sugar free, gluten free and it’s free from highly processed ingredients.

Food Processor Ingredients:
2 (15.5 oz.) cans chickpeas, drained and rinsed
¼ cup pineapple tidbits *

Salad Ingredients:
1 cup celery, diced 
½ cup red onion, fine dice 
1 to 1½ cups pineapple tidbits
¼ to ½ cup toasted* pecans, coarsely chopped 

Blender Sauce Ingredients: (This made more sauce than needed for the salad, in my opinion.  I like my salads to be lightly coated in sauces/dressings. I will use the leftover sauce for another salad.)

½ cup (raw, unsalted) cashews (I soaked them in hot water for about 20 minutes.)
½ cup pineapple tidbits
¼ cup pineapple juice (from can of pineapple tidbits)
2 Tablespoons distilled white vinegar
2 teaspoons pure maple syrup 
1 teaspoon hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon dried minced onions (I used 1 Tablespoon red onion.)
¼ teaspoon sweet paprika
½ teaspoon dried ground mustard powder
1/8 teaspoon black pepper 
¼ to 1 teaspoon sea salt 

Place the cashews into a small bowl, cover with boiling water for 15 minutes. After 15 minutes, drain off water (discard water or you can save water to make Homemade Vegan Aquafaba Mayo) and place the soaked cashews into a high-speed blender.
Make the Sauce by placing all the remaining Sauce Ingredients into a high-speed blender with the soaked cashews. Blend until smooth and emulsified. Refrigerate until ready to use.
Rinse and drain the chickpeas, shake off any excess water. Place the chickpeas into a food processor along with ¼ cup of pineapple tidbits, pulse a few seconds just until roughly chopped. Place the contents into a large bowl.
Place all the Salad Ingredients into the large bowl with the chopped chickpeas and pineapple mixture.
Pour the sauce over the mixture, gently toss. Taste test for flavor.  Add more seasoning, if needed.  Refrigerate for an hour to allow the flavors to marry. Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.

Nutritional Information (1 of 5 servings, not including bread) 230 calories; 11.7 g fat; 0 mg cholesterol; carbohydrates 27.9 g; fiber 5.1 g; protein 6.6 g; 5% calcium; 13% iron

Notes regarding ingredients: 
Pineapple Tidbits: We used a 20 oz. can Dole Pineapple Tidbits in 100% pineapple juice. You will need to separate the tidbits into 3 portions, ½ cup is in the sauce, ¼ cup is chopped with the chickpeas in the food processor.  The remaining amount is just over one cup, roughly 1½ cups and used in the salad portion of the recipe.
Pineapple Juice: Place a strainer over a bowl and dump the pineapple tidbits into the strainer to collect the juice. You will use 1/4 cup of this juice when making the sauce.
Hot Sauce: We used Frank’s Red Hot Original Hot Sauce.
Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Cashews: If you wish, you can substitute the ½ cup of cashews for Vegan Mayonnaise. You may need a little more mayonnaise largely dependent on how dry or moist you prefer your salad.
Toasted Pecans: Toasting the pecans is an additional step and is totally optional. Toasting pecans adds an extra element of flavor that one doesn’t get with untoasted pecans. (350F for 5-10 minutes) If pressed for time and effort, you can add the pecans in untoasted. (You can substitute toasted sliced almonds for the pecans if you wish.)

Spring Couscous Salad (vegan)

Recipe from Yasmeen Ali 

Husband-Tested in Alice’s Kitchen
Yield: 2-3 servings 

Now this is what I call a beautiful spring salad! It is loaded with bold, fresh flavors of mint, parsley, arugula and onions.  I love the crunch of the pistachios and garlicky “marinade” that is tossed in just before serving.  Because I keep Sumac Onion Salad in the fridge on a regular basis, I used that instead of the red onion/lemon mixture listed in the recipe. Both have the same lemony flavor, so either will work.  I’m sure any greens will be dandy in this salad as well as any nuts or seeds.  Za’atar and sumac are spices that can be found in most supermarkets or specialty stores.

Red Onions (I used Sumac Onion Salad in place of this.) 
½ small red onion, thinly sliced
4 Tablespoons fresh lemon juice 
1 teaspoon lemon zest
1 teaspoon kosher salt 

Couscous & Greens
1 cup fresh English peas (frozen, thawed peas will also work)
1 cup pearl couscous (plus 1½ cups water and 1 teaspoon kosher salt)
1 cup arugula, roughly chopped
½ cup firmly packed parsley, finely minced
½ cup firmly packed mint, finely minced
½ cup roasted pistachios, roughly chopped 

Marinade
4 Tablespoons olive oil
3 garlic cloves, thinly sliced 
2 teaspoon za’atar* 
½ teaspoon ground cumin 
1 teaspoon kosher salt, plus more to taste 
Sumac for serving, if desired

Instructions
Start off by blanching* the peas in boiling water. Drain the peas and set aside, and then cook the couscous in the same pot you used for the peas. 
Cook the couscous. Pour the couscous and 1½ cups water into the pot, along with 1 teaspoon salt. Bring to boil on high heat, then reduce to low, partially cover the pot, and let simmer for 8-10 minutes or until all the water is absorbed. Cover the pot and let it sit off the heat for 5 minutes. Then fluff with a fork and toss with 1-2 teaspoons of olive oil to prevent the couscous from sticking.
Prep the onions. To a bowl, add in the onions, lemon juice, zest, and salt. Toss together and set aside. 
While the couscous cooks, prep the herbs, arugula, and pistachios. Once the couscous is done, add it to the bowl of onions, along with the arugula, herbs, and pistachios. 
Make the marinade. Rinse and pat dry the pot you used for the couscous and add in the garlic and olive oil (I like to use the same pot to save on dishes). Gently fry the garlic over medium heat until it just starts to brown. Remove from the heat and stir in the zaatar, cumin and kosher salt.
Toss and serve. Pour the marinade over the salad and toss to combine. Season to taste with sumac and kosher salt, if desired.

Notes
*If you can’t find za’atar, mix together 1 tsp each sumac, sesame seeds, dried oregano, dried thyme, cumin, coriander, and 1/4 tsp kosher salt.
*To blanch to the peas, place them in boiling water for 1½ minutes.  Drain and rinse with ice cold water. 
 

Chickpea Salad (vegan)

Makes 4 generous servings

Recipe from https://theplantbasedschool.com
Husband-Tested in Alice’s Kitchen

This simply delicious chickpea salad is great to have on hand for quick (and packable) meals.  Make a batch of this on your food prep day so you’ll have easy lunches throughout the week.

2 cans (15 ounces each) chickpeas**, drained and rinsed
⅓ cup vegan mayo**
1 Tablespoon soy sauce
1 Tablespoon mustard
1 Tablespoon nori sheet blended into flakes. (I used 1 heaping Tablespoon Trader Joe’s Furikake Japanese Multipurpose Seasoning.)
½ medium red onion, chopped
1 stalk celery, chopped
1 handful fresh parsley or dill, chopped (I used parsley.)
The juice of ½ lemon (about 1½ Tablespoons)
1 Tablespoon pickles or capers, chopped (I used capers.)
2 pinches salt or more to taste
2 twists of black pepper

Instructions:
Drain and rinse 2 cans (15 ounces each) of chickpeas and transfer them into a container with shallow edges, such as an oven dish.
Mash them with a sturdy fork or potato masher.
Tip: It's easier to mash the chickpeas in a container with low edges, like an oven dish or shallow bowl like a pie plate.  Add ⅓ cup vegan mayo, 1 Tablespoon soy sauce, 1 Tablespoon mustard, and 1 tablespoon nori sheet (blended or finely chopped).
Then add ½ medium red onions, 1 stalk celery, 1 handful fresh parsley, 1 Tablespoon pickles (all chopped), and the juice of ½ lemons.
Season with 2 pinches of salt and 2 twists of black pepper.
Mix with a fork until all ingredients are well combined. Taste and adjust for salt.
Serve in a sandwich, on toasted bread, on a baked potato, or eat as is, with a side of lettuce leaves as a salad.

**Note:  Don’t discard the chickpea “water” from the can.  It’s called aqua faba and can be used to make this simple, economical and delicious Homemade Vegan Mayo that you can use for this salad!!

Mexican Tahini Sauce/Dip

Recipe from The Vegan 8 

Husband-Tested in Alice’s Kitchen

This delicious sauce/dip comes together quickly with ingredients you may already have in your kitchen. It was meant to be used as a dip for sweet potatoes, but I added a bit more water than the recipe calls for so that I could drizzle it over a Mexican style nourish bowl*. This is good enough to serve at a casual dinner party.

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin powder
1 teaspoon chili powder
¼ - ½ teaspoon fine sea salt 
2 Tablespoons fresh lime juice or lemon juice
3 Tablespoons tahini
2 teaspoons pure maple syrup 
1½ Tablespoons or more water

Add all of the ingredients to a small bowl and whisk really well with a fork for a couple of minutes until the dip is thick and smooth. Taste and add any more chili powder or spices if you want it extra spicy. If you want the dip thinner, add just a little more water, keeping in mind that it will dilute the flavor some. 

*Here’s how to make the Mexican-inspired nourish bowl pictured above:
Line a bowl with shredded Romain lettuce.  If you have some purple cabbage, add some shredded cabbage if you like. Add some red, yellow or orange bell pepper, chopped.  Add some sliced radishes.  Add some roasted corn.  (I heated up some frozen roasted corn.) Top with some sweet potato chunks that have been roasted at 425F for 30 minutes or until charred.  (I drizzled the sweet potatoes with a bit of olive oil and tossed with about 1 Tablespoon of taco seasoning before popping them in the oven.) Add a dollop of Homemade Guacamole or some avocado chunks. Drizzle the whole nourish bowl with some Mexican Tahini Sauce.

Quick Cucumber Kimchi

Recipe from Olivia Yi 
Husband-Tested in Alice’s Kitchen

Quick Cucumber Kimchi is a tangy and refreshing side dish that takes just minutes to make.  It bypasses the fermentation process which can take days or weeks.  This quick kimchi is more akin to a cucumber salad and can be ready to eat in less than 30 minutes!  This particular recipe is meant to be eaten right away, but can be kept in the fridge for a day before eating.

2 English seedless cucumbers, partially peeled and cut into thick slices 
1/4 medium onion, thinly sliced then sliced again in half
1/3 cup carrots, thinly sliced or shredded
1 Tablespoons minced garlic (about 3 cloves)
2 teaspoons salt
1-2 Tablespoons Korean red pepper flakes ("Gochu-garu") (I used 1 Tablespoon Aleppo Pepper.)
1½ teaspoons sugar
2 Tablespoons rice wine vinegar
2 teaspoons fish sauce** (I used Vegan Worcestershire Sauce.)
1½ Tablespoons toasted sesame oil
2 teaspoons toasted sesame seeds, for garnish
 
Add cucumbers, onion, carrots, and garlic into a large bowl.  Add salt and mix to ensure the vegetables are well coated with salt.  Set aside and let sit for about 20 minutes. 
Drain out the excess liquid that has formed at the bottom of the bowl.
Add Korean red pepper flakes, sugar, rice wine vinegar, fish sauce, and sesame oil. Mix well and then garnish with sesame seeds.

Notes: 
**Fish sauce is not vegan.  To substitute fish sauce with a vegan substitute, here are some options:
• Soy Sauce
• Tamari
• Vegan Oyster Sauce
• Vegan Fish Sauce
• Seaweed
• Coconut Aminos
• Vegan Worcestershire Sauce
• Mushroom Broth

Roasted Pumpkin Salad with Balsamic Vinaigrette (vegan)

Recipe from Nisha Vora of Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

As you can see, this is an stunner of a fall salad.  We loved all the pops of flavors and textures.  This is company worthy salad!

1 small to medium sugar pie pumpkin or other winter squash (no bigger than 3 pounds) 

2 teaspoons pure maple syrup

1-2 Tablespoons extra virgin olive oil

½ teaspoon ground cinnamon

Kosher salt and freshly cracked black pepper

1 (15-ounce) can of chickpeas (I used about 1 cup of cooked and drained black lentils since I already had them.)

1 medium fennel bulb, very thinly sliced

1 cup fresh parsley leaves and tender stems, roughly chopped

1 small handful fresh mint leaves, torn or minced

5 to 7 ounces arugula or watercress (I used a mixture of massaged kale and lettuces.)

2 ounces vegan feta, crumbled 

Sweet Pumpkin Crunch (Make this in advance and keep in an airtight jar on the counter.)

Creamy Blender Balsamic Vinaigrette (Make this in advance.  Keep in the fridge and use for other salads as well.)

1. Preheat the oven to 425ºF/220ºC and arrange a rack in the bottom of the oven and in the top third.

2. Rinse and dry the pumpkin. Microwave the whole pumpkin for 60 to 90 seconds to make it easier to slice. Slice off the top stem, then slice off any bottom nub from the pumpkin so you have a flat surface.

3. Using your sharpest large knife, carefully slice the pumpkin in half lengthwise Use a spoon to scoop out the seeds and sticky pulp. (I used a butternut squash.)

4. Using a Y-shaped peeler, peel the pumpkin halves. If you don’t have a wide Y-shaped peeler, use a sharp knife to peel the pumpkin. Cut each half into wedges, ½” thick.

5. In a large bowl, toss the pumpkin wedges with the maple syrup and olive oil. Season with the cinnamon, several cracks of black pepper, and kosher salt (I used 1½ tsp.) Divide pumpkin evenly across the sheet pans. Keep the bowl for the next step.

6. If adding the chickpeas, drain and rinse them. Transfer them to a dish towel and gently rub to remove water, drying well. Add them to the large bowl and drizzle with a generous 2 teaspoons of olive oil, and season with ½ teaspoon kosher salt and pepper to taste. Scatter chickpeas across empty spaces on the sheet pans. (If using black lentils, spread the lentils onto a separate sheet pan and roast for 15 minutes or so until they are somewhat crispy.)

7. Roast in the oven for 15 minutes. Flip the pumpkin and roast for 12 to 15 minutes, until the pumpkin is browned in spots and fork-tender.

8. Assemble the salad. Slice the fennel, and chop the parsley/mint/fennel fronds. Add the salad greens and chopped parsley/mint/fennel fronds to a large bowl. Season with a generous pinch of salt and several cracks of pepper. Add enough Balsamic Vinaigrette to lightly coat the greens, about 1 Tablespoon per ounce of greens used (5 to 7 Tablespoons). Add the roasted pumpkin (and chickpeas/lentils), several handfuls of Sweet Pumpkin Crunch, and sliced fennel. Toss with tongs to combine. Crumble the vegan feta on top. 

Notes:

You can use any type of pumpkin or winter squash. Personally, I prefer kabocha squash, acorn squash, or butternut, as they have a bit more flavor than pie pumpkins.

If your squash is bigger than 3 pounds, don’t use more than 2 pounds of the peeled flesh because you won’t have enough space on two sheet pans.

If you prefer a milder, more neutral salad base, use greens like mesclun, mixed spring greens, baby kale, or even a mix of those with chopped romaine.

Creamy Blender Balsamic Vinaigrette (vegan)

Recipe from Nisha Vora of Rainbow Plant Life
Husband-Tested in Alice’s Kitchen
Makes about 3/4 cup

This is now my go-to balsamic vinaigrette.  It’s easy to make and ticks all the flavor boxes.  Be sure to use a high quality balsamic vinegar.  

1 small shallot (You can substitute 1/4 purple/red onion.)
2 garlic cloves
¼ cup good quality aged balsamic vinegar 
1 Tablespoon Dijon mustard
1 teaspoon maple syrup or organic cane sugar 
¼ cup + 2 Tablespoons extra virgin olive oil 
½ teaspoon sea salt, plus more to taste
Freshly cracked black pepper 

Place all the ingredients in a high speed blender OR do the following: Use a grater or Microplane to grate the shallot into a wide-mouth jar. Grate the garlic into the jar as well. If you don’t have a Microplane, finely mince both by hand. To the jar, add the balsamic vinegar, mustard, maple syrup, olive oil, salt, and black pepper to taste. Seal the jar with a lid and shake vigorously to emulsify. Season to taste with more salt or maple syrup as needed. Store the vinaigrette in a sealed jar in the fridge for 1 to 2 weeks. 

Sweet Pumpkin Crunch (vegan)

Recipe from Nisha Vora of Rainbow Plant Life
Husband-Tested in Alice’s Kitchen
Makes ¾ cup

If I were you, I’d make a double batch of this crispy, sweet crunch to top all your fall dishes.  No need to turn on the oven.  This recipe uses the stovetop and takes only a few minutes to make.  

¼ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg 
¼ teaspoon ground allspice (or 1/8 tsp ground cloves)
⅛ teaspoon cayenne pepper
A big pinch of kosher salt
1 Tablespoon extra-virgin olive oil (use ½ Tablespoon for a nonstick pan)
¾ cup pepitas (shelled, raw pumpkin seeds)
1 Tablespoon pure maple syrup

Line a large plate with parchment paper. Stir the cinnamon, nutmeg if
using, allspice, cayenne, and salt together in a small bowl. Heat a medium frying pan for 1½ to 2 minutes. Add the olive oil and heat for 30 seconds. Add the pepitas. Cook for 2½ to 3 minutes, stirring from time to time, until they start to smell toasty and some have started to turn golden.
Add the maple syrup and spice mixture. Allow to sizzle, and stir very frequently, for about 2 minutes, tossing to coat the pepitas in the mixture. Immediately, transfer the mixture to the lined plate and allow to cool for 5 minutes. Store in a jar in the pantry for at least 2 weeks.

Tabbouleh

 

Recipe from Bob's Red Mill

Husband-Tested in Alice's Kitchen

Makes 6 servings

1 cup Bob's Red Mill Bulgur

1 cup boiling water

3 cups finely chopped fresh parsley

1/4 cup finely chopped fresh mint (I use spearmint.)

1/4 cup finely minced scallions

2 medium tomatoes, seeded and diced

1 medium cucumber, seeded and diced

1/2 teaspoon kosher salt

1/4 teaspoon ground cumin

1/4 teaspoon ground black pepper

3 Tablespoons fresh lemon juice

3 Tablespoons olive oil

Combine bulgur and boiling water.  Let soak for 1 hour.  Drain well and squeeze out any excess water.  In the meantime, place the herbs, the scallions, the tomatoes, the cucumber in a large bowl.  Put the salt, cumin, pepper, lemon juice and olive oil in a jar with a lid.  Shake well to combine.  When the bulgur has absorbed the water, add it to the large bowl.  Pour the dressing over all and toss well.  Chill for 1 hour and serve.

Nutrition Facts
Servings: 6
Amount per serving
Calories	186
% Daily Value*
Total Fat 9.2g	12%
Saturated Fat 1.6g	8%
Cholesterol 0mg	0%
Total Carbohydrate 23.8g	9%
Dietary Fiber 7.2g	26%
Total Sugars 2.9g
Protein 5.8g
Vitamin D 0mcg	0%
Calcium 158mg	12%
Iron 8mg	47%
Potassium 601mg	13%

Fingerling Potato & Lentil Salad (vegan & gluten-free)

Recipe from This Savory Vegan
Husband-Tested in Alice’s Kitchen
Makes 5 servings

This Fingerling Potato & Lentil Salad is a beautiful salad, good enough for company.
 
For the Potatoes
1 pound fingerling potatoes (The colorful ones are especially nice.)
2 Tablespoons olive oil (To cut back on fat, lightly spray olive oil over the potatoes.)
1 teaspoon garlic powder
¼ teaspoon garlic salt
½ teaspoon pepper

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Add the potatoes to a stock pot and cover with water. Place on the stove and bring to a boil. Once boiling, cook for 5 minutes. Drain the potatoes and let them cool for a couple minutes.
Cut any of the larger potatoes in half lengthwise - leave the smaller ones intact. Place them on the prepared baking sheet with the oil and dry seasonings. Toss to coat and place in the oven for 25 minutes, flipping after 15 minutes. Remove from the oven and allow to cool slightly.

For the Dressing (This was the dressing in the original recipe.  I didn’t wish to use so much oil, so I used Trader Joe’s Green Goddess Dressing to lightly dress the salad.  I don’t know why you couldn’t use your favorite dressing in this salad.)
½ cup olive oil
1 Tablespoon Dijon mustard
1-3 Tablespoons red wine vinegar to taste
2 cloves garlic minced
2 Tablespoons chives finely chopped
1 lemon, juiced
¼ teaspoon pepper

While the potatoes are cooking, add all of the dressing ingredients to a bowl and mix to combine - it might taste extra tart, but try to avoid adjusting the flavors, once tossed with everything as they will mellow out.

For the Salad
2 cups fresh kale, stems removed and chopped (I used baby kale as it’s more tender.  You could use any of your favorite greens for this salad.)
2½ cups cooked lentils, chilled (I like to use French lentils for salad recipes.)
½ red onion thinly sliced (I used Sumac Onion Salad for an even better flavor pop!)
2 small avocados, sliced
Fresh chives, sliced, for serving

Add the lentils, kale and dressing to a large bowl and toss to combine. Place in the fridge until the potatoes are ready.
Add the potatoes, red onion & avocado to the kale/lentils and gently toss. Taste and adjust the dressing as needed - you can add more lemon juice, olive oil, salt or pepper. Plate the salad and top with more chives.

Nutritional Information: (1 of 5 servings) Calories: 510kcal | Carbohydrates: 44g | Protein: 13g | Fat: 34g

Healthy Mediterranean Chickpea Salad

Recipe from Beauty Bites 
Husband-Tested in Alice’s Kitchen
Serves 3

I thought this salad was just scrumptious.  It’s pretty, colorful, full of good-for-you ingredients and would make a lovely dish for company.  You can prepare all the ingredients in advance and then toss the salad just before serving it up.  The recipe calls for raw beets.  If you’re not a beet fan, I will say that the other ingredients mask the earthy beet taste, so keep an open mind.  In the winter, when it’s acceptable to turn on the oven, go ahead and roast up the beets and add them to the salad instead of the raw beets.  (I cubed half a very large beet for the salad and then shredded the other half for sandwiches later.)

Ingredients
1 garlic clove, minced
½ lemon, juiced (I used the juice from one small lemon.)
1 Tablespoon olive oil
1 Tablespoon basil leaves, chopped (I used 1 Tablespoon pesto.)
2 scallions, sliced
1½ cups chickpeas, canned, rinsed and drained
1 cup cabbage, chopped, red/purple or green
1 cup arugula or power greens
1/3 cup olives, pitted and chopped
½ cup raw beets, peeled and diced (I’m sure you can substitute roasted beets if you prefer.)
2 Tablespoon feta cheese, crumbled (I used vegan feta cheese.)
Kosher salt and freshly ground pepper, to taste (Optional…the feta and the olives will be salty.)
1 Tablespoon walnuts, roughly chopped 
1 avocado, peeled and chopped

Instructions
In a large salad bowl, whisk the garlic, lemon juice, olive oil and basil (or pesto).  Add the cabbage to the dressing and massage a bit until the cabbage softens up.  Add the rest of the ingredients except the avocado.  Toss well to coat.  Add the avocado and gently toss the salad. 

 
Nutrition Information: (1 of 3 servings) calories: 362; total fat: 21grams (saturated fat 4 grams); cholesterol 6 mg; sodium 305 mg; carbohydrates 37g; fiber 13 grams; sugars 9 grams; protein12 grams