Salad Topper (Vegan and Gluten-Free)

Recipe from Feasting at Home 
Husband-Tested in Alice’s Kitchen
Makes 1½ cups

This is an easy-to-make, delicious way to add a nice crunch to your favorite salads, soups or bowls.  It’s made with toasted quinoa and seeds.  You can keep this simple or add your favorite seasonings.  (This is a great way to use up leftover quinoa.)

For the Crispy Quinoa
1 cup cooked quinoa 
2 Tablespoons olive oil
½ teaspoon salt

For the Seeds
½ cup sunflower seeds
½ cup pumpkin seeds (pepitas)
¼ cup hemp seeds
¼ cup sesame seeds
1 Tablespoon tamari or Braggs Aminos

Toss the cooked quinoa (thoroughly cooled) with olive oil and salt.  Spread onto two sheet pans in a thin layer.  (See notes) Bake at 350F for about 30 minutes, stirring every 10 minutes. Allow to cool completely.
In a bowl, mix together the sunflower seeds, pumpkin seeds, hemp seeds, sesame seeds with 1 Tablespoon tamari or Braggs Aminos.  Spread onto a sheet pan and bake for 10 minutes.  After the seeds are completely cool, mix with the crispy quinoa and store in an airtight container for up to a month.

Notes:
• If making fresh quinoa for this recipe, it is important to let it cool completely, otherwise it will not crisp easily.
• Spreading the quinoa on two pans in single layers will help it dry out. When it is clumped on the pan it will just steam and not crisp up.
• Quinoa- cooked and cooled, can make a day or two before baking. Use white, red or black quinoa. A mixture is nice for color.
• Seeds- sunflower, hulled hemp, pumpkin, sesame – adjust to what you have on hand.
• You can use a little salt instead of the tamari/Braggs to keep things neutral.

Ways to Enhance the Salad Topper:
• Toast chopped nuts with the seeds.
• Add lemon zest, coriander, Aleppo pepper, smoked paprika.
• Add mushroom powder.
• Add fennel seeds, sumac or za’atar.
• For a sweet twist add a little coconut sugar, cinnamon, or 5-spice powder and orange zest.

Nutritional Information: (2 Tablespoon serving) 158 calories; 0.1g sugars; 182.3mg sodium; 10.8g fat; 1.5g saturated fat; 11.7g carbohydrates; 2.3g fiber; 5.5g protein; 0mg cholesterol

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.

Vegan NOT Chicken Salad

Recipe from Jill Dalton via plantbasedcookingshow.com 
Husband-Tested in Alice’s Kitchen
Makes 4 servings

What a nice salad to make for a picnic lunch!  No need to use chicken in this recipe because it calls for Butler Soy Curls.  The texture is quite similar to chicken and so they are perfect for this plant based salad.  Feel free to add your favorite veggies to this salad such as cucumber or zucchini or peppers.  If you like things spicy, add some Sriracha or salsa.  Serve it up on top of a bed of greens or as part of a sandwich with tomato and/or avocado.

Ingredients

1½ cups Butler Soy Curls 

2 cups vegetable broth or No-Chicken Bouillon 

Dressing Ingredients

½ cup sunflower seeds (no shells)

1 Tablespoon fresh lemon juice

1 Tablespoon white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon white miso paste

1 pitted date

½ teaspoon onion powder

¼ cup water

Other Ingredients

1 carrot, grated

1-2 stalk(s) celery, diced

2 teaspoons capers or diced dill pickles

¼ cup red onion, diced (optional)

Kosher salt, to taste (optional)

Freshly ground pepper, to taste (optional)

Hot sauce, to taste (optional)

Place the Butler Soy Curls and broth into a saucepan and bring to a boil.  Reduce the heat to a simmer and cook for 10 minutes.

Drain the Butler Soy Curls and lightly press out the remaining broth.

Add the dressing ingredients to a high speed blender and blend until smooth.

Lightly chop the soy curls on a cutting board.

Add the soy curls, dressing and other ingredients to a mixing bowl and stir well.

Keep in an airtight container in the fridge.

Nutritional Information: (1 of 4 servings excluding optional ingredients) 238 calories; 16 grams carbohydrates; 15 grams protein; 15 grams fat (2 grams saturated fat; 9 grams polyunsaturated fat; 3 grams monounsaturated fat; 0.03 grams trans-fat); 394 mg sodium; 513 mg potassium; 7 grams fiber; 5 grams sugars; 2604 IU vitamin A; 4 mg vitamin C; 94 mg calcium; 4 mg iron

Bacon-ish Bits (Vegan)

Here's a simple green salad topped with Bacon-ish Bits served
with some Curried Cauliflower Soup with grapes on the side.

Recipe from The Plant Based Cookbook by Ashley Madden
Husband-Tested in Alice’s Kitchen
Makes 1 cup

If you eat lots of salads, veggies and soups like we do, you will like changing them up with this delicious topping.  It has that savory, smokey, salty, sweet crunchy taste that we all love. These are more healthful than actual bacon bits.  

1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon nutritional yeast
1 Tablespoon + 1 teaspoon tamari
1 teaspoon maple syrup (optional)
½ cup sliced almonds (You can substitute the almonds with pumpkin seeds for a nut-free version.)
½ cup raw (hulled) sunflower seeds

Preheat the oven to 300F.  Line a rimmed baking sheet with parchment paper or a silicone mat.  

In a medium sized bowl, mix the spices, nutritional yeast, tamari and maple syrup (if using) into a paste.  Add the almonds and the sunflower seeds and mix well using a non-stick spatula until all the nuts and seeds are well coated.  

Transfer the mixture to the baking sheet in a single layer.  Bake for 18-20 minutes, mixing and redistributing into a single layer halfway through the cooking time.  They’re done when slightly browned and dry to the touch.  

Remove from the oven, mix around to break up any clumps, and let cool completely.  They will harden as they cool.  

Keep these Bacon-ish Bits in a sealed jar in a cool, dry place for up to a month.

2 Tablespoons Bacon-ish Bits equals approximately 60 calories.

 

Breakfast Birchler (Vegan)

Make your hectic mornings a lot less chaotic
by preparing this scrumptious, filling breakfast
before you go to sleep. First, make the Birchler Mix. 
Store the mix in an airtight container
on your counter or in your pantry.

Then measure out some and add the Birchler Soak ingredients. 
Here you see the Birchler Mix, yogurt, mashed banana,
and plant milk.

Stir up the ingredients.

Cover the prepared Birchler and pop it in the fridge.

Wake up refreshed knowing that breakfast
is just a spoon away!

Recipe from Good Eatings

Husband-Tested in Alice's Kitchen

Makes 8 servings

Birchler is an overnight oat breakfast.  This recipe is a winner!  It turns out very creamy and filling.  I like to keep my Birchler Mix on the counter in a pretty jar.  Then, the night before a busy day, I just measure out some of the mix and add a few ingredients to a bowl for an overnight soak in the fridge. In the morning, I've got a GREAT breakfast ready to go.

Birchler Mix:

1/2 cup buckwheat groats

3/4 cup old fashioned rolled oats

1/2 cup coconut flakes

1/2 cup sunflower seeds

1/4 cup chia seeds

1/4 cup hemp hearts

1/3 - 1/2 cup dried fruit (raisins, dried cranberries, dried cherries, dried blueberries, dried apricots, etc...)

Place the Birchler Mix ingredients in a bowl and mix well.  Transfer the mix to an airtight container.  

Birchler Soak (per serving):

3/4 cup of the Birchler Mix

1/2 cup plant milk (oat milk, almond milk, cashew milk, soy milk, etc...)

1/4 cup plant yogurt (oat yogurt, soy yogurt, etc...)

1/2 banana, mashed (optional)

1/2 teaspoon vanilla (optional)

The night before, mix the Birchler Soak ingredients in your breakfast bowl.  Cover and chill in the fridge overnight.  

Toppings: (optional)

Fresh fruit (apple, pear, banana, 

Fresh or frozen berries

Granola

More plant milk

Extra dollop of plant yogurt

1 Tablespoon nut or seed butter

In the morning, stir the birchler.  Leave your birchler plain or add any of the toppings you desire. Enjoy!

Popcorn Trail Mix

 

Husband-Tested in Alice's Kitchen

Makes about 6 cups or so.

When you are doing your meal prep for the week, set aside just a few minutes to make this satisfyingly delicious trail mix to snack on or to pack in a lunchbox or picnic basket.  I use a silicone popcorn maker that's collapsible so that it fits in a drawer.  I don't use any oil.  I just measure out a couple of Tablespoons of un-popped popcorn into the bowl, pop on the lid and then zap it in the microwave for a couple of minutes. While the popcorn is popping, I measure out the rest of the trail mix ingredients into a big bowl. Then I store it in a large Mason jar and keep it on the counter. The popcorn popper is called Original Salbree Microwave Silicone Popcorn Popper (collapsible bowl) that I ordered from Amazon.  The bowl comes in lots of colors and makes a great gift.  

2 Tablespoons un-popped Popcorn

1/3 cup Unsalted Peanuts (Use other seeds or nuts if you wish.)

1/3 cup Whole Almonds

1/4 cup Pumpkin Seeds

1/4 cup Sunflower Seeds

1/3 cup Dried Cranberries (Raisins or dried apricots would be good substitutes.)

2 Tablespoons Cocoa Nibs or Mini Dark Chocolate Chips (Use vegan chips to keep this vegan.)

1/2 teaspoon ground cinnamon

1/2 teaspoon sea salt or Kosher salt

Pop the popcorn using whatever method you wish.  Mix the popped popcorn with the remaining ingredients and then store in an airtight container on the counter.  I think it should last about a week or so.

Buckwheat Millet Fruit and Nut Bread (Vegan and Gluten-Free)

 

Recipe from Whole Food Cooking Everyday by Amy Chaplin

Husband-Tested in Alice's Kitchen

Makes One (9" X 5") Loaf

I have a buddy who I walk with once a week.  She calls me her Wednesday Girl.  She is gluten intolerant and so I've had fun testing gluten free recipes for her to try. This one I knew she'd love because it's full of nuts and seeds and other good things.  Instead of waiting after our walk to eat the sample slices, we nibbled while we walked.  I had spread a little sunflower butter on each slice and drizzled them with honey, and, oh, my, was it ever good! This recipe is very simple,(there's no kneading) but you will have to soak several of the ingredients in water overnight and you will need a food processor.  This bread will make a fabulous breakfast, toasted, spread with nut or seed butter and drizzled with honey or maple syrup and served along with a whole fruit, like a pear or an apple.

1 cup raw buckwheat groats, soaked overnight in 4 cups water
1/2 cup millet, soaked overnight with the buckwheat
1/2 cup raw pumpkin seeds, soaked overnight in 2 cups water
1/2 cup raw sunflower seeds, soaked overnight with the pumpkin seeds
1 cup whole raw almonds or hazelnuts, soaked overnight in 2 cups water
1/2 cup golden raisins
1 cup old-fashioned rolled oats (gluten free)
1 cup water
2 Tablespoons ground flax meal or psyllium husks
2 teaspoons ground cinnamon
1 Tablespoons baking powder
3 Tablespoons coconut oil or olive oil
1 1/4 teaspoons fine sea salt
Raw seeds for sprinkling

Preheat the oven to 350F.  Line an 9" X 5" loaf pan with parchment paper, leaving at least a 1-inch overhang on each long side.  Set aside.  

Pour the soaked buckwheat and millet into a large strainer and rinse until the buckwheat is no longer slimy.  Drain thoroughly.  Set aside.

Put the raisins in a heat proof bowl, cover with boiling water.  Allow them to soak for 5 minutes.  Drain. Set aside.

Drain and rinse the pumpkin and sunflower seeds.  Set aside.

Drain and rinse the almonds.  Roughly chop the almonds. Set aside.

Transfer the soaked buckwheat and millet to a food processor.  Add the oats, 1 cup water, flax meal, baking powder, oil, cinnamon and salt.

Process by pulsing until combined and the grains have broken down, but the mixture still has texture.  Scrape the sides and process again.  

Place the buckwheat/millet batter into a large bowl and add the raisins, the seeds and the chopped almonds. Stir until well blended.

Transfer the batter to the prepared pan, spreading it out well.  Sprinkle the top with the extra seeds.  

Bake for 1 hour and 20-25 minutes or until the loaf is golden and has pulled away from the sides of the pan.  

Use the parchment paper to lift the loaf out of the pan and onto a wire rack.  Be SURE to cool the bread completely before slicing or it will be sticky/gummy inside.  

Store the loaf in an airtight container at cool room temperature for up to 3 days or in the refrigerator for 1 week.  You can also freeze the sliced bread in an airtight container for up to 3 months.

Nutritional Information: (1 of 10 slices) 280 calories; 15 g fat (4.8 g sat. fat); 0 mg cholesterol; 240 mg sodium; 32.2 g carbohydrates; 5.5 g fiber; 5.2 g sugars; 8.4 g protein; 116 mg calcium; 3 mg iron; 478 mg potassium

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.

Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing

Recipe from Vegan Richa

Husband-Tested in Alice’s Kitchen

Serves 3

When the husband says, “I could eat this every day,” I know I’ve found a keeper of a recipe.  When I told him the recipe author suggested that this could be served on a tortilla as a taco, I could see the wheels turning.  It’s an easy dinner to make, but there is a spice mixture to measure out and a dressing to make, so next time I make this, I’ll make an extra batch of the spice mixture for another time.  The dressing can be made and the prep dishes can be washed while the sheet pan of veggies roast.  This is good enough to serve to company!

Spice Mixture:

¾ teaspoon chipotle pepper powder

½ teaspoon red pepper flakes

½ teaspoon smoked or sweet paprika

¾ teaspoon garlic powder

½ teaspoon onion powder

¾ teaspoon kosher or sea salt

½ teaspoon oregano

1/8 teaspoon freshly ground black pepper

1/8 teaspoon ground cinnamon

Veggie Mixture

1 head broccoli, cut into bite-size pieces

1 cup peeled and cubed sweet potato (1 small)

1½ cups cooked chickpeas, drained and rinsed (After rinsing, place the chickpeas on a clean towel to dry.)

1 cup tofu, pressed for 10 minutes and cubed (about ½ package)

½ bell pepper, sliced (any color)

2 teaspoons olive oil

Miso Maple Lime Dressing:

1 Tablespoon fresh lime juice

1 Tablespoon miso

1 Tablespoon water

1 ½ Tablespoons maple syrup

Pinch of kosher or sea salt

Pinch of smoked paprika

1 teaspoon olive oil

Flavor Crunch

3 Tablespoons hulled sunflower seeds

3 cloves garlic, finely chopped

Cooking spray

Greens for serving

Preheat the oven to 400 F.  Line a large rimmed baking sheet with parchment paper (optional.) Add the broccoli, sweet potato, pepper to the baking sheet and toss with oil.  Add the chickpeas and the tofu.  Sprinkle the veggies, beans and tofu with the spice mixture. Toss gently to coat.  Spread the spice coated mixture out so that it’s a single layer on the baking sheet.  Roast for 25 minutes.  Meanwhile, make the dressing by whisking the dressing ingredients in a small bowl.  Set the dressing aside.  When the oven timer dings, sprinkle the veggie-tofu mixture with the sunflower seeds and garlic.  Spray oil on top of the garlic and seeds.  Bake for another 10 to 15 minutes or until the veggies are done to preference and the chickpeas are roasted.  Add some greens to a plate.  Place the roasted veggie-tofu mixture over the top of the greens.  Drizzle with the dressing and serve. 

Notes:  You can substitute the oil with a mixture of broth and lime juice.  You can use chickpea miso in the dressing and more chickpeas or veggies instead of tofu if you wish this to be soy free.  You can also serve this in tacos with the dressing and avocado.

Nutritional Information: (1 of 3 servings) 411 calories; 52 g carbohydrates; 20 g protein; 15 g fat (1 g sat. fat); 693 mg sodium; 828 mg potassium; 12 g fiber; sugars 15 g; Vitamin A 7500IU; Vitamin C 111 mg; Calcium 203 mg; Iron 4.8 mg