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 

Curried Falafel with Kale Salad

Recipe from Whole Bowls: Complete Meals to Power Your Day by Allison Day

Husband-Tested in Alice’s Kitchen

Makes 4 servings

We really enjoyed this meal.  We had just come back from vacation and wanted something fresh and especially nourishing.  This fit the bill.  I made a double batch of the falafel and the dressing.  I froze half of the baked falafel for another time and I used the scrumptious dressing for all our salads for the week. (Falafel is traditionally made with soaked, dried chickpeas and fried.  This way is a bit quicker and more healthful since they are baked.)

For the Curried Falafel (I suggest doubling the recipe and freezing a batch for later.)

1 tbsp. refined avocado oil or extra-virgin olive oil 

1 onion, roughly chopped 

2 cloves garlic 

2 cups cooked chickpeas 

1 tbsp. lemon juice 

1 tbsp. curry powder 

1/2 tsp. sea salt 

1/2 cup chickpea flour*

*If you have a high speed blender, you can make chickpea flour by blending dried chickpeas.  Otherwise, you can purchase chickpea flour at a supermarket. 

For the 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 

Preheat oven to 425-degrees Fahrenheit. Line a large-rimmed baking sheet with  parchment paper and grease with oil. In a food processor, pulse onion and garlic until a paste forms. Add chickpeas, lemon juice, curry powder and salt; pulse until fully combined. Pulse in chickpea flour until fully combined (will look like very thick hummus). Rest for 30–40 minutes at room temperature to allow flour to absorb excess moisture. Line a large-rimmed baking sheet with parchment paper and grease with oil. Scoop 2–3 tablespoon-sized rounds onto parchment; roll into balls. Bake for 25 minutes. 

To make the dressing, in a small bowl, whisk the ingredients until well blended.

I recommend making a nourish bowl by layering a whole grain, such as quinoa or brown rice, some a steamed veggie like broccoli, some greens like baby kale or spinach with shredded carrots and sliced cucumbers and maybe some cherry tomatoes. Then add the falafel on top and drizzle with the dressing.  Pickled veggies or sauerkraut would be a lovely addition. 

Lazy Good No-Oil Tahini Dressing (vegan)

Recipe from Julia Maiten 
Husband-Tested in Alice’s Kitchen
Makes about ¾ cup dressing

I like making my own dressings and sauces, however, sometimes I’m just too lazy to go to any trouble at all.  This dressing is so simple to make, I don’t have any excuse to make a batch.  Here’s a photo of a simple nourish bowl which has been drizzled with Lazy Good No-Oil Tahini Dressing.  You’ll see sauerkraut, steamed broccoli, roasted potatoes, roasted tofu, cooked and roasted lentils atop arugula and purple onion tossed with just a touch of lemon juice. Such a great meal.

Ingredients
½ cup tahini
¼ cup water (or more depending on how drizzly you wish the dressing to be)
6 Tablespoons fresh lemon juice
3 garlic cloves, grated or crushed in a press (or ½ teaspoon garlic powder)
½ teaspoon onion powder
¾ teaspoon sea salt, plus more to taste
Freshly cracked black pepper, to taste

Instructions
Place all the ingredients in a medium bowl.  Whisk until completely blended.  Serve over your favorite nourish bowl or salad.  Store any leftovers in an airtight container or jar with lid.

Tips from Alice:
• I like to squeeze several lemons at a time.  I store some juice in a jar in the fridge for quick access.  The rest, I put in ice cube trays to freeze.  Once frozen, I pop the lemon juice cubes out and put them in an airtight container in the freezer.  
• Sometimes nut and seed butters can get stiff and clumpy and difficult to remove from the jar they came in.  So, I usually scoop out the entire jar of tahini (or nut butter) into a food processor with the “S” blade.  I give it a good whirl which ensures that the oils are blended right in, making it more “pourable” and loose.  I then scrape every last drop into a wide mouth Mason jar for easy access.  

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.

The Best Vegan Potato Salad

Makes 6 servings

Recipe from Nisha Vora
Husband-Tested in Alice’s Kitchen

We thought this potato salad was terrific!  I especially liked it warm/room temperature. I'm a big fan of Nisha Vora of Rainbow Plant Life.  I've learned so much from her YouTube channel and her books.

2 pounds (900g) baby red potatoes
¼ cup (56g) tahini, well-stirred
4 ounces (112g) unsweetened coconut yogurt
2 teaspoons Dijon mustard
2 teaspoons yellow mustard
2 garlic cloves, crushed with a press or finely minced
1 medium lemon, zested (2-3 teaspoons zest)
3 Tablespoons freshly squeezed lemon juice
1 teaspoon celery seeds 
1 teaspoon kosher salt
 Freshly cracked black pepper, to taste
⅓ to ½ cup (5 to 8g) fresh dill leaves, finely chopped
1 Tablespoon caper brine
2 Tablespoons capers, drained
½ cup (50-55g) thinly sliced or shaved red onions
1 jalapeño pepper, de-seeded and thinly sliced (this is optional; keep the seeds in for a spicy kick)
1 to 2 Tablespoons chopped chives (or thinly sliced scallions)
Flaky sea salt

1. Wash and scrub the potatoes but leave the peels on. Cut potatoes in half; cut larger potatoes into chunks.
2. Transfer the potatoes to a saucepan and cover with an inch of cold water. Season generously with kosher salt. Bring to a simmer and maintain a decent simmer for 8 to 12 minutes until just tender. If the fork pierces the potatoes with the slightest bit of resistance, the potatoes are done.
* If you can't find a good-quality plain coconut yogurt, you can use use vegan sour cream.
My preferred brands are Kite Hill Foods and Tofutti (this one is quite thick, so you might need to add a spoon of water). If using sour cream, you'll likely need less lemon juice and salt.
3. Meanwhile, make the dressing. In a large bowl, whisk together the tahini, yogurt, Dijon mustard, yellow mustard, garlic, lemon zest, lemon juice, celery seeds, caper brine (not the whole capers), 1 teaspoon kosher salt, and pepper until well combined. Add 1 tablespoon of the chopped dill and stir together.
Note: If the dressing is too thick, whisk in a tablespoon of cold water.
4. Once the potatoes are cooked, drain them in a colander (reserve a little of the
cooking liquid in case it's needed). Let the potatoes rest in the colander for 5 minutes to dry out, but don’t wait until they have cooled down.
5. Add the warm potatoes to the dressing and coat evenly and well. If needed, add a spoon of the cooking water to bring everything together (I didn't need to).
6. Add the capers, red onions, and jalapeños to the potato salad, and toss again gently. Sprinkle the remaining dill and the chives on top before serving. Season to taste with salt and pepper.
7. Serve warm, or chill for at least 1 hour.

Tahini Caesar Dressing (no oil/vegan)

Recipe from Let’s Eat Plants
Husband-Tested in Alice’s Kitchen
Makes about 2/3 cup dressing

When I made this the first time, I was sorry I didn’t make a double batch.  It not only tastes great on salads, but also drizzled over steamed greens, baked tofu, etc.  I now make a double or triple batch on food prep day so that I have it handy.

¼ cup tahini
2 Tablespoons fresh lemon juice
1 Tablespoon nutritional yeast
½ teaspoons stone ground mustard
1 ½ Tablespoons capers
1 Tablespoon caper brine
1 clove garlic, minced
¼ cup warm water or more to thin
Kosher salt, to taste
Freshly ground pepper, to taste

Place all ingredients in a blender.  Blend until smooth.

Asian-Style Salad Dressing (Vegan, Oil-Free)

Here's a fantastic salad using the Asian-Style Salad Dressing
served along with baked tofu and pesto.

Here are the ingredients for a great salad
(ingredients listed below the dressing recipe)
all prepped and ready to toss with the Asian-Style Salad Dressing 
(pictured in the jar on the left.)

Recipe from Ellie Likes Cooking

Husband-Tested in Alice’s Kitchen
Servings: 6

Well, this was just fantastic, good enough for company.  I highly recommend using all of the “optional” add-ins. This dressing will make any salad sing.

Ingredients
1 small carrot, chopped
½ small onion, chopped (I used ½ of a red onion.)
1 garlic clove
1 Tablespoon sesame seeds
3 Tablespoon tahini
2-4 Tablespoon soy sauce (I used 2 Tablespoons soy sauce + 1 Tablespoon Bragg’s Liquid Aminos.)
¼ cup rice vinegar
Water, as needed to thin

Optional Add-ins
1 tbsp date paste, maple syrup, or other sweetener (I used 1 pitted date.)
½ inch knob of ginger (I used 1 Tablespoon minced ginger from a jar.)
1 teaspoon white miso
¼ teaspoon ground turmeric
Pinch of black pepper

Instructions
Add all ingredients to a blender and blend to your desired consistency.  Add water 1 Tablespoon at a time in order to thin out the dressing, if desired. 
Store covered in the fridge for up to 7-10 days.

Nutritional Information: (1 of 6 servings) 80 calories; 4.9 g fat; 0.7 g saturated fat; 0 mg cholesterol; 502 mg sodium; 6.1 g carbohydrates; 1.6 g fiber; 1.8 g sugars; 2.4 g protein; calcium 55 mg; iron 1 mg; 118 mg potassium

Although the salad dressing tastes great on just about any salad, this salad combo (pictured above) along with the Asian-Style Salad Dressing is pretty darn fantastic:

Power Greens

Green or Purple Cabbage

Blanched Broccoli (stems and/or florets)

Cherry Tomatoes

Yellow Bell Pepper (red or orange peppers are fine too)

Jicama

Sumac Onion Salad

Walnut Dukkah*

Vegan Feta

Malden Salt or Kosher Salt (sprinkle over the greens before adding the other ingredients)

Freshly Ground Pepper (sprinkle over the greens before adding the other ingredients)

Asian-Style Salad Dressing

*Homemade Walnut Dukkah: Makes roughly 1 cup (more than what you'll need) 

1/2 cup walnut halves

1/3 cup sesame seeds

2 Tablespoons cumin seeds

2 Tablespoons coriander seeds

1 teaspoon flaked sea salt

Preheat the oven to 350 F.  Place the walnuts on a baking pan and roast them for 5-10 minutes or until they become slightly darker and fragrant. Remove the walnuts and set aside. Toast the sesame seeds in a skillet over medium heat, about 3 minutes or so.  Place the sesame seeds in a bowl with the walnut pieces.  Add the cumin and coriander seeds to the now empty skillet and toast for 2 minutes, stirring frequently.  (They will making a popping sound.) Place the toasted spices, the walnuts, the sesame seeds, and salt in a spice grinder and grind.  Store in an air tight container in the fridge.  Sprinkle over salads, soups, hummus and anything else you fancy.

Beet Hummus

Recipe from Nisha Vora of Rainbow Plant Life

Husband-Tested in Alice's Kitchen
Servings: 6 to 8
Calories: 142 calories per serving

How pretty this delicious hummus looks on a slab of toasted sourdough or on an appetizer platter!

1 small-medium beet (5 ounces or 140g) 
1 (15-ounce/425g) can chickpeas, drained and rinsed 
1/4 teaspoon baking soda
Heaping 1/3 cup (90g) good-quality tahini 
1 large lemon, zested and juiced (3 Tablespoons juice) more as needed
3 garlic cloves, chopped
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 heaping teaspoon kosher salt
Freshly cracked black pepper
½ Tablespoon extra-virgin olive oil (optional, for richness)
For serving
Extra virgin olive oil
1 tablespoon Za’atar* 
Chopped flat-leaf parsley
Homemade toasted pita chips, warm pita or flatbread, crackers, or crudités 

Prep the (beets). Preheat the oven to 425°F/218°C. Trim off any beet greens and most of their attached stalks (leave some of the stalk intact to prevent beets from “bleeding” in the oven). If the beets have any skinny tails, don’t trim them, as it results in less juicy beets. Wash and scrub the beets. Roast the beet(s). Rub beets with a bit of olive oil so they have a thin coating. Transfer to an ovenproof baking dish or ovenproof pan for which you have a tight-fitting lid. Add ½ cup (120 mL) water, and cover tightly with foil or the lid. Roast for 45 to 60 minutes, or until fork-tender (medium-sized beets usually take 60 minutes; small beets 45 minutes). While still warm but not hot, run the beets under cool water and peel off the skins (they're easier to peel when warm). Wear food-safe gloves to avoid temporarily staining your hands. Cut the stems off and discard. Roughly chop the beets.

Simmer the chickpeas. Add the drained and rinsed chickpeas to a saucepan, cover with an inch or two of water, and add 1/4 teaspoon baking soda. Bring to a boil over high heat, then reduce the heat to maintain a rapid simmer for 20 minutes, or until the chickpeas start falling apart.

Drain and rinse cooked chickpeas. Remove any loose skins, but no need to peel the rest. Transfer chickpeas to a food processor or small-capacity high-powered blender. Blend for 1 to 2 minutes until you have a smooth puree, scraping down the sides as you go.

Blend the hummus. Add the cooked beet, tahini, 2 teaspoons lemon zest, all of the lemon juice, garlic, cumin, coriander, ½ heaping teaspoon kosher salt, and pepper to taste. Add the olive oil for a richer mouthfeel. Blend until smooth, scraping down the sides with a silicone spatula as you go. Check the consistency. To make it a bit looser, add 1 tablespoon of ice water and blend again. If you prefer a thicker texture, omit.

Once you reach your desired texture, taste for seasonings, adding more salt, lemon zest, lemon juice, garlic, or cumin/coriander as needed. Transfer the hummus to a large plate and use the back of a spoon to make waves or to make a well in the center. Drizzle with olive oil in the well and garnish with Za’atar if using, cilantro or parsley, and a pinch of flaky salt.

*For a simple homemade Za’atar: In a small bowl, mix together 1 TBSP minced fresh thyme, 1 TBSP toasted white sesame seeds, 1 tsp sumac, and 1/4 tsp coarse or flaky sea salt. Mix well and store leftovers in the pantry for a few weeks.

Double Chocolate Black Tahini Banana Muffins

Yield: 12 standard size muffins
Recipe from The Conscientious Eater
Husband-Tested in Alice’s Kitchen

I’ve watched a few YouTube videos in which black tahini is used.  I was intrigued, so I bought some to give it a try.  This was the first recipe I tested using black tahini.  These muffins are terrific.  Perfectly moist and chocolatey.  The author said that regular tahini can be used, but the color won’t be a “rich” looking.  Of course, these are delish with a cup of hot tea or coffee.

2 flax eggs (2 Tablespoons ground flaxseed + 6 Tablespoons warm water)
3 ripe bananas
⅓ black tahini (I'm thinking regular tahini will work, but the color won't be as intense.)
¼ neutral oil
¾ cup coconut sugar
1 ¼ cups whole wheat flour (I used spelt flour because I was out of whole wheat.)
¼ cup cacao powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup mini dairy-free chocolate chips

Preheat your oven to 350 degrees and grease or line 12 muffin cups with cooking spray or silicone or paper muffin liners. Set aside.
In a small bowl, whisk together 2 Tablespoons ground flaxseed and 6 Tablespoons water to create your flax eggs. Set aside to thicken.
In a large bowl mash the ripe bananas until smooth.
Add in the black tahini, oil and coconut sugar and whisk until smooth.
Add in the thickened flax eggs and mix again until all the wet ingredients are incorporated.
Evenly shake the whole wheat flour, baking powder, baking soda, and salt over the top of the wet ingredients and mix until just combined.
Fold in the mini chocolate chips.
Pour the batter into your prepared muffin cups.
Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool before serving or storing in an airtight container.

Nutrition Information: (1 muffin) Calories: 215; Total Fat: 7 g saturated Fat: 3 g trans Fat: 0 g unsaturated; Fat: 3 g cholesterol: 16 mg sodium: 198 mg carbohydrates: 39 g net Carbohydrates: 0 g fiber: 4 g sugar: 24 g sugar Alcohols: 0 g protein: 4 g

Curry Dressing (Vegan, Gluten Free & No Oil)

Here I've made a triple batch of this scrumptious dressing.

Here's a simple veggie salad topped with Crispy Air Fryer Tofu
and drizzled with Curry Dressing,
served along with Pear Cranberry Chutney and sliced oranges.

Recipe from Monkey and Me Kitchen

Yield: 2/3 cup dressing

This is my husband's absolute favorite dressing.  And, no wonder!  It's slightly sweet, slightly tangy and full of flavor.  Of course, it goes well on any salad, but it's also delicious over roasted veggies and tofu too.  Those of you who eat poultry and pork, it would be a perfect sauce to drizzle over.  I make this often and when I do, I double or triple the recipe so that I can easily add a bit of WOW to our meals.

3 Tablespoons tahini
2 Tablespoons brown rice vinegar
1 Tablespoon white wine vinegar
2 Tablespoons water
1 Tablespoon + 1 teaspoon maple syrup
2 teaspoons tamari
1 teaspoon miso
1 teaspoon curry powder
1-2 Tablespoons finely chopped fresh cilantro 

Place all ingredients in a small bowl and whisk until smooth.  For best flavor after refrigeration, remove from the fridge and allow to sit for 30 minutes to come to room temperature before serving.

Nutritional Info:  (2 Tablespoons serving) 67 calories; 4.4 g fat; 0 mg cholesterol; 5.5 g carbohydrates; 0.9 g fiber; 2 g protein

Green Spring Balance Bowl (Vegan + Gluten Free)

I tested this lovely salad out for a Spring birthday dinner party.  Not only was it very beautiful, but it was absolutely scrumptious.  This is a keeper for sure.

Serves 4
Recipe from Good Eatings 
Husband-Tested in Alice’s Kitchen

Herby Quinoa:

¾ cup quinoa

1 ½ cup water

Packed ½ cup fresh coriander

Packed ½ cup fresh flat leaf parsley

1 lemon

1 Tablespoon extra-virgin olive oil

½ teaspoon herbal salt

Black pepper, to taste

Roasted Asparagus:

1 bunch asparagus

1 Tablespoon olive oil

Salt and black pepper, to taste

Bean Salad:

1 can of chickpeas, rinsed and drained

1 cup shelled edamame beans

1 Tablespoon chili oil with “bits”

Basil Dressing:

1 ½ cup fresh basil leaves

1 cup baby spinach

1 lemon, juice only

1 shallot

1 garlic cloves

¼ cup nutritional yeast

2 Tablespoons extra-virgin olive oil

2 Tablespoons tahini

3 Tablespoons water

1 teaspoon maple syrup

Salt, to taste

To Serve:

4 large handfuls mixed baby greens

2-3 cups sugar snap peas, sliced in half

A handful of microgreens, optional

Method:

Preheat the oven to 400F. Rinse the quinoa if you wish and then transfer it into a sauce pan along with the water. Season with salt and cover with a lid. Bring it to a boil and then reduce to a simmer until all the water has been absorbed by the quinoa. This usually takes about 20 minutes.

While the quinoa is cooking trim the woody ends off on the asparagus and place it in an oven safe dish or on an oven tray. Drizzle with oil and season with salt and black pepper. Toss to coat. Roast in the oven for 12-15 minutes or until tender. Then prepare the bean salad simply by draining and rinsing the chickpeas and mixing them with the edamame beans and chili oil until well coated. Set aside.

Also make the dressing while the other components are cooking. Combine all the ingredients in a high speed blender and blend until smooth. Refrigerate until you are ready to use it.

To finish off the quinoa, once it is cooked, finely chop the fresh parsley and coriander and add to a bowl along with the quinoa. Use a Microplane or box grater to zest 1 lemon into the bowl and then squeeze in the juice of half of it. Drizzle over the oil and season with herbal salt and black pepper. Mix well to combine. To assemble the bowls start with a bed of mixed baby greens followed by the sliced sugar snaps. Then layer the herby quinoa and bean salad on top. Drizzle the dressing over it all and finish with the roasted asparagus.

 

Curried Broccoli Chickpea Salad (Vegan)

Recipe from Ambitious Kitchen

Husband-Tested in Alice's Kitchen

Makes 4 generous servings

What a treat this was!  This salad was absolutely delicious and good enough for company.  It's easy to make and tastes great after it has a while for the flavors to meld, and that means it's perfect for food prep day.  As you can see in the photo, I served the salad over some greens.  I actually forgot to put in the chickpeas, so I served it along side some Trader Joe's Giant Baked Beans in Tomato Sauce.  In my defense, we had spent the afternoon working on taxes and so my brain was a bit frazzled.  Ha!

For the salad:

1 head of broccoli, very finely chopped*

1 cup shredded carrots (about 3 small carrots or 2 large)

1 (15 ounce) can chickpeas, rinsed and drained

1/2 cup toasted* sliced almonds (can also use chopped roasted almonds)

1/2 cup dried cranberries

1 bunch green onions, chopped OR 1/2 red/purple onion, minced

¾ cup chopped fresh cilantro

For the dressing:

1/4 cup tahini

1/2 large lemon, juiced

3-5 tablespoons warm water, to thin dressing (I used 4 Tablespoons.)

1 clove garlic, finely minced

2 teaspoons pure maple syrup

1 teaspoon yellow curry powder

½ Tablespoon freshly grated ginger

½ teaspoon ground turmeric

½ teaspoon salt

Freshly ground black pepper

In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.

Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times.

Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.

Recipe Notes:

*I blanched the broccoli putting it in boiling salted water for 2 minutes and then plunging it in ice water.  I drained the broccoli and patted it dry (so the dressing would stick) and then proceeded with the recipe.  I find blanching broccoli takes any bitterness away.  It also brightens the green which is quite appealing to me.

*If you are making this for a party with several other dishes, it will most likely serve 6 rather than 4 people.

*To toast almonds: Add sliced almonds to a pan and place over medium heat. Use a spatula to stir the almonds; stirring every 30 seconds or so until they are nice and golden brown, about 5 minutes total time. If pan begins to smoke, make sure to reduce the heat to prevent burning.

Nutrition Information: (1 of 4 servings)

Calories 434; Calories from Fat 159; Fat 17.7g; ; Carbohydrates 56.4g; Fiber 14.9g; Sugar 15.6g; Protein 15.8g

"Eggy" Tofu Scramble (Vegan)

Recipe from Rainbow Plant Life

Husband-Tested in Alice's Kitchen

Makes 3-4 servings

My favorite breakfast is Brownie Batter Chocolate Baked Oatmeal drizzled with some PB2 served up with whatever seasonal fruit is on hand.  However, lately I've been eating this truly yummy tofu scramble with some brown rice, a bit of avocado, and some pico de gallo or salsa.  Sometimes I drizzle it all with 1-Minute Sauce. Tofu is a good source of protein, calcium and iron.  You can prepare this and reheat it in the microwave later so it's a great way to meal prep your breakfast for busy mornings.  Kala namak is a salt that has an aroma similar to eggs.  It's also called black salt because that its color when mined, but once it's been pulverized, it takes on a pinkish hue. I've provided a link that tells more about this ingredient in the recipe.

1 (14-16 oz.) block firm tofu 

1/4 teaspoon ground turmeric

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon paprika

1/2 teaspoon chipotle chili flakes or powder

1/2 teaspoon kala namak (Indian black salt or Himalayan black salt)

Freshly ground black pepper

1 generous Tablespoon tahini (sesame seed paste)

2 Tablespoons nutritional yeast

1/2 cup plant-based milk of choice (oat, cashew, almond, etc.)

1 Tablespoon olive oil (or up to 1/4 cup vegetable broth)

Sea salt or Kosher salt, to taste

Drain the tofu.  Press for at least 15 minutes or press in the fridge overnight.  (If you are a tofu novice, here's how to press tofu without a tofu press.  Now that we've been eating more tofu, I use this tofu press.)

In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle powder, kala namak, tahini and nutritional yeast.  Pour in the milk gradually and whisk until you have a nice sauce.  

Heat a large non-stick skillet over medium-high heat with the oil (or vegetable broth.)  Once the skillet is hot, crumble the tofu into the pan with your hands.  Fry until the tofu is lightly browned, about 5-7 minutes, breaking up any large chunks of tofu with a spatula.  Do not break it up too finely.  

Add the "eggy" sauce and fold to combine with the tofu so that the tofu is covered with the sauce.  Continue frying the tofu until you reach the desired texture and consistency.  If you prefer it on the "wet" side, cook for just 30-60 seconds.  Finish the scramble with a few shakes of more kala namak and/or salt.  

Delicious No-Oil Hummus (Vegan)

Recipe from High Carb Hannah

Husband-Tested in Alice's Kitchen

Makes about 15 (2-Tablespoon) servings

I do love a good hummus and this one is a keeper.  And, we get bonus points for using no oil in this recipe!  That doesn't mean that there's no fat in this recipe, but the fat comes from tahini (sesame seed paste) which is high in fiber, protein and several vitamins and minerals. Oil doesn't contain protein or carbohydrates and is not a significant source of vitamins and minerals.  This hummus recipe is full of flavor and is perfectly smooth due to using a high speed blender for a full 2 minutes.  Serve it with your favorite veggies, crackers or dollop some on a salad or roasted vegetables.

1 (15 oz.) can chickpeas (garbanzo beans)

1/2 cup aqua faba ("water" from the chickpea can)

3 garlic cloves

3 Tablespoons tahini (sesame seed paste)

Juice of 1 lemon

1/2 teaspoon kosher or sea salt

1/4 teaspoon paprika

1/4 teaspoon ground cumin

1/2 teaspoon red pepper flakes (optional, if you like spicy)

Set out a glass measuring cup on the counter with a strainer placed on top.  Pour the canned beans into the strainer allowing the liquid from the can to run through the strainer into the measuring cup.  Set the reserved liquid aside.  (This liquid/"water" is called aqua faba.) Put the beans into a high speed blender along with the garlic, tahini, lemon juice, salt, paprika, cumin and red pepper flakes (if using).  Pour in 1/2 cup of the reserved bean liquid.  Blend on high speed for 2 minutes.  Enjoy!

Nutritional Information: (1 serving = 2 Tablespoons) 106 calories; 5.6 g protein; 5.1 g fiber; 1.8 g fat (0.2 sat. fat); 0 mg cholesterol; 85 mg sodium; 17.8 g carbohydrates; 3.2 g sugars; 32 mg calcium; 2 mg iron; 259 mg potassium

Cranberry-Walnut Vegan “Chicken” Salad

 

Recipe from Simple-Veganista.com

Husband-Tested in Alice’s Kitchen

Makes 6 servings

Salad:

3 cups cooked or 2 cans (15 oz.) chickpeas (garbanzo beans), drained and rinsed

1 cup diced celery

1/2 cup dried cranberries 

1/2 cup walnuts or pecans, roughly chopped

1/2 cup scallions, thinly sliced (you can substitute 1/4 of a red onion, minced)

1/2 teaspoon kosher or sea salt

1/2 teaspoon freshly ground black pepper

 Dressing:

6 Tablespoons (1/3 cup) tahini or vegan mayonnaise 

4 Tablespoons (1/4 cup) champagne, white wine or cider vinegar

2 Tablespoons water, as needed if using tahini

1 Tablespoon maple syrup

Mash most of the chickpeas with a fork.  Keep some of the chickpeas partially whole for texture. The mashed chickpeas will help bind the salad.  Add the remaining salad ingredients and toss until well combined.  Whisk the dressing ingredients together in a small bowl.  Add water a little at a time, if needed, to thin the dressing.  Add the dressing to the salad and mix well.  Serve the salad on bread or toast with fresh greens or dollop some of the salad onto a tortilla along with greens for a wrap.  You can also serve this on top of greens as a salad.  Store any remaining salad in the fridge.

Nutritional Info: (1 of 6 servings) 324 calories; 16.9 g fat; 1.9g saturated fat; 0 mg cholesterol; 594 mg sodium; 37.4 g carbohydrates; 8.5 g fiber; 15.1 g sugars; 103 g protein

Tahini Dressing (Vegan)

Recipe from Minimalist Baker

Husband-Tested in Alice's Kitchen

Makes about 4 (3 Tablespoons) servings 

(I always double the recipe though.)

This is a very versatile recipe. It takes just moments to make and tastes lovely on almost anything!  I always double the recipe because it lasts all week and so it's simple just to roast up some veggies or toss a salad and then with a little drizzle of this dressing, it takes what would be an ordinary dish to making our taste buds quite happy. I rarely purchase dressings or vinaigrettes because they're so simple to make at home.  I like to store my homemade dressings in repurposed jars.  

1/3 cup tahini

3 Tablespoons fresh lemon juice and/or orange juice (I love a mixture of the two.)

1-2 Tablespoons maple syrup

Pinch of sea salt

Pinch of black pepper, if desired

1 clove garlic, minced

Water to thin

Whisk all the ingredients together, adding water to thin to the consistency you like. I like it thin enough to pour easily.  

Store in the fridge for up to 5 days.

Serve it drizzled over salads, roasted vegetables, falafel, Buddha bowls, grains, etc...

Nutritional Information: (One 3-Tablespoon serving) 133 calories; 8.1 g carbohydrates; 3.6 grams protein; 10.8 grams fat; 1.5 gram sat. fat; 0 trans fats; 0 mg cholesterol; 24 mg sodium; 2.3 grams fiber; 2.7 grams sugars

 

Tahini Popsicles (Vegan)

Recipe from Great Vegan Meals for the Carnivorous Family by Amanda Logan

Husband-Tested in Alice's Kitchen

Makes 6 popsicles

This was surprisingly good!  It reminded us of a mild salted caramel ice cream dessert.  So, if that's your thing, you're going to love these frozen treats.  I think these would be a fun and delicious ending for a casual dinner party.  

1 (14 oz.) can full-fat coconut milk

1 very ripe banana

2 Tablespoons tahini 

3 Tablespoons maple syrup 

1 teaspoon vanilla extract

Pinch of sea salt

Combine all of the ingredients in a high speed blender.  Blend until smooth.  Pour into popsicle molds.  Freeze for at least 6 hours until set before serving.

Nutritional Information: (1 popsicle) 228 calories; 18.5 g fat (14.4 g sat. fat); 0 mg cholesterol; 44 mg sodium; 16 g carbohydrates; 2.4 g fiber; 2.6 g protein; 40 mg calcium; 2 mg iron; 287 mg potassium

Sushi Buddha Bowl with Sesame Dressing (Vegan)

 

Recipe from www.yeungmancooking.com
Husband-Tested in Alice's Kitchen

Makes 2 generous servings

This was absolutely delicious and compelled me to say "mmm" after each and every bite!!

Buddha Bowl:

1/2 cup sushi rice
1/2 cup water

1/2 cup carrot (cut into matchsticks)

1/2 cup cucumber (cut into matchsticks)

1 radish, thinly sliced

1/4 red bell pepper, thinly sliced

1 scallion, thinly sliced

1/4 lb. extra firm tofu, drained and pressed

1 Tablespoon olive oil

Sea salt or Kosher salt

Freshly ground black pepper

2 Tablespoons rice vinegar (unseasoned)

1 Tablespoon white sesame seeds

1 Tablespoon black sesame seeds

1/2 cup green leaf lettuce or greens, chopped

2 Tablespoons edamame

Few slices of pickled ginger

1/2 avocado, peeled

Dressing:

2 Tablespoons soy sauce

2 Tablespoon fresh lemon juice

1 teaspoon cane sugar

1/4 cup tahini

1 Tablespoon black sesame seeds

Directions:

Place the sushi rice into a small saucepan.  Rinse and drain enough times to get rid of the excess starch.  (The water should run clear.) Then, add 1/2 cup water and heat the rice up on medium high heat. 

When the water just starts to bubble, give the rice a good stir to release any rice that is grabbing the bottom of the pan.  Then, cover and cook on medium low for 15 minutes. After 15 minutes, turn off the heat and let the rice steam further for another 10 minutes.

Slice the tofu into strips.  Heat a non-stick to medium heat (I used a well seasoned iron skillet and heated it until it was smoking.)  Add the olive oil and sear the tofu for 1-2 minutes on each side.  Season with salt and pepper.  Set aside.

Add a pinch of salt, the rice vinegar, 1 Tablespoon white sesame seeds and 1 Tablespoon black sesame seeds to the rice.  Give it a mix. Plate the rice and let it cook for 5-10 minutes.

Add the lettuce, carrots, cucumbers, red bell pepper, tofu, radishes, scallion and edamame.  Thinly slice the pickled ginger and add it to the bowl or plate.  

Carefully sliced the avocado width-wise using the tip of the knife.  Shape the avocado into a rose and add it to the bowl or plate.

Place the dressing ingredients into a small mason jar with a lid.  Shake the jar until the ingredients are emulsified.  Pour the dressing over the Buddha bowl and serve.

Gingerbread-Tahini Banana Bread

 

Recipe from http://dishingouthealth.com

Husband-Tested in Alice's Kitchen

Makes one (9"X5") loaf or 14 servings

Well, I'll be.  This whole-grain banana bread checks off all the boxes for me.  It's moist and tender, with the perfect amount of holiday spices.  The tahini, molasses, and bananas are a great combo.  Serve it up with a hot cup of tea or coffee.  It'll hit the spot for sure.

200 grams very ripe, mashed bananas (about 2 medium bananas)

2 large eggs

3/4 cup brown sugar

1/4 cup tahini (sesame seed paste/butter)

3 Tablespoons melted and cooled coconut oil

2 Tablespoons molasses

1 1/2 teaspoons vanilla extract

1 1/2 cups white whole-wheat flour or whole-wheat flour

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 teaspoon white and/or black sesame seeds (optional)

Preheat oven to 350 F.  Coat a 9-inch X 5-inch loaf pan with cooking spray.

Combine banana and the next 6 ingredients (through vanilla) in a large bowl; whisk to combine.

Spoon flour into dry measuring cups; level with a knife.  Combine flour, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl.  Whisk to combine.  

Add the flour mixture to the banana mixture; mix just until combined.  Pour the batter into the prepared pan; sprinkle with sesame seeds, if using.

Bake for 45-50 minutes or until a wooden pick inserted in the center comes out clean.  Cool in the pan for 10 minutes on a wire rack.  Remove the bread from the pan; cool completely before slicing.  Drizzle extra tahini over the top, if desired.

Cooked Ramen Noodle Salad with Kimchi (vegan)

Recipe from From My Bowl

Husband-Tested in Alice’s Kitchen

Make 4 servings

Here’s a quick-to-make dinner for those busy weeknights that is very satisfying.  I added some leftover peas to the salad for a little extra boost of fiber and protein. 

6 ounces ramen noodles (discard the flavor packets)

½ head Napa cabbage, finely chopped (about 6 cups)

2 carrots, peeled and cut into noodles or matchsticks (you could also just use the largest holes on a box grater)

2 scallions, thinly sliced

1 ½ cups kimchi**, roughly chopped

1 clove garlic, minced

2 Tablespoons low-sodium tamari

1 Tablespoon toasted sesame oil or 2 Tablespoons tahini (I used tahini)

½ to 1 cup peas or edamame (optional)

¼ cup toasted sesame seeds

Bring a large pot of water to a boil and cook the ramen noodles according to their package instructions.  Drain and rinse the noodles with cold water, to prevent them from sticking.

In the meantime, prepare the cabbage, carrots, scallions, kimchi, and peas, if using.  Place the garlic, tamari and the sesame oil (or tahini) in a jar with a lid.  Shake vigorously until the ingredients are well incorporated.  Toss the noodles, veggies and dressing in a large bowl until well mixed.  Sprinkle with the toasted sesame seeds and serve.

**Not all kimchi is vegan, so if you wish the dish to be vegan, be sure to read the label.