Creamy Tahini Harissa Artichoke Dressing

Recipe from Cooking For Peanuts 
Husband-Tested in Alice’s Kitchen
Makes about 1½ cups

This is one dynamo of a salad dressing.  It’s full of smoky, tangy and slightly sweet flavor that will make your salads sing. I recommend doubling this recipe so you’ll have plenty for a week’s worth of salads, veggie dishes, sandwiches or grain bowls.

¼ cup fresh lemon juice (about 1 medium lemon)
2 Tablespoons tahini
¼ cup jarred artichoke hearts, drained
2 Tablespoons nutritional yeast or 1 Tablespoon yellow or white miso**
2 teaspoons harissa (I use mild) or harissa seasoning***
2 teaspoons maple syrup or date syrup or 1 pitted date, plus more to taste 
2 cloves garlic
2 Tablespoons water to thin, plus more as needed
Salt and freshly ground black pepper, to taste

Place all of the ingredients in a high speed blender and blend until smooth and creamy.  Add water to make it the consistency you like.  Store in an airtight container in the fridge.

Nutritional Information: (1 of 3 servings)
Calories: 108kcal | Carbohydrates: 11g | Protein: 5g | Fat: 6g | 
Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 168mg | Potassium: 185mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg

Notes: 
If you can’t find Harissa paste or Harissa seasoning, you can make your own: Harissa seasoning:  1 teaspoon smoked paprika + ½ teaspoon garlic powder + ½ teaspoon cumin + ¼ teaspoon crushed red pepper or cayenne + salt to taste. 
Reviewers suggested omitting the salt and using miso instead (in addition to the nutritional yeast.)

Herby Rice Salad

 
Recipe from Julia Maiten
Husband-Tested in Alice’s Kitchen
Makes 1-2 servings

This is just the perfect salad in that it can be made in advance, it’s great for meal prep day, it can use up left over grains and veggies, and it can be taken on a picnic, a pitch-in or in a lunchbox for work or school.  It’s full of good-for-you ingredients too.  To top it all off, this salad is absolutely delish!

Toasted Coriander Dressing:
½ teaspoon coriander seeds, toasted in a dry pan
Juice from ½ lemon
½ teaspoon Dijon mustard
1-2 Tablespoon extra-virgin olive oil (You can cut back on the fat by substituting aquafaba for half of the olive oil.)
1 clove of garlic, finely minced or grated
good amount of salt & pepper

Salad:
Cooked brown rice, cooled (I used a brown rice-wild rice mix.)
Crispy chickpeas (I didn’t have these, so I substituted steamed & blanched fresh peas.)
3-4 radishes, thinly sliced
½ red onion, thinly sliced (I used Sumac Onion Salad instead of the plain red onion.)
Fresh mint, finely chopped
Fresh parsley, finely chopped
Fresh dill, finely chopped
Small handful toasted seeds or nuts (I used pistachios.)

Optional:  I added veggies that I had left over (blanched broccoli, cauliflower and ½ bell pepper.)

Method: 
Grind the coriander in a mortar & pestle or in a spice grinder until fine. Add to a small bowl with the other dressing ingredients and mix until combined. 
Add the salad ingredients to a large bowl and mix with the dressing. 

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.

Yamitsuki Cabbage Salad

Recipe from Nena Creates Facebook Reels
Husband-Tested in Alice’s Kitchen
Makes 4 servings

Well, this is just scrumptious and so easy to make.  It’s a nice change from the usual cabbage recipes we use in our neck of the woods.  We thought this was good enough for company.

Ingredients
1/2 head medium cabbage 
1/2 tsp kosher salt
1/2 tsp Easy Vegetable Bouillon Powder 
2 tbsp roasted white sesame seeds
2 tbsp roasted sesame oil
1-2 cloves garlic, finely minced or grated
Optional: garnish with additional sesame seeds

Instructions
Cut cabbage in half, remove core and discard. Cut cabbage into 1” cubes and thoroughly wash and dry (I used a salad spinner.)
In a mortar and pestle or spice grinder, grind the toasted sesame seeds. Leave some seeds ungrounded for variety of texture, if you wish.
Crush garlic using either a garlic press or finely mincing or grating (all based on preference or what you have available). Add garlic to small bowl with sesame oil.
Add cabbage to a large container with a lid. Add salt and chicken OR mushroom bouillon and hand massage into cabbage OR close lid and shake aggressively to evenly distribute the seasonings.
Add garlic and sesame oil. Top with sesame seeds. close lid and shake aggressively to evenly distribute the added seasonings.
Serve immediately and enjoy! Transfer any leftovers into an airtight container and store in fridge for up to 2 days.

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.

Savory Asparagus Galette with Vegan Ricotta

Makes 4 generous servings or 6 small servings
Recipe from Nisha Vora of Rainbow Plantlife 
Husband-Tested in Alice’s Kitchen

This looks involved, but the dough and tofu ricotta can be made in advance.  I tested this a couple of times, once using a fork to work in the butter and the second time, I used my food processor.  Both work equally well.  The crust is crispy-crumbly and browns beautifully.  The tofu ricotta recipe takes no time to prepare and makes enough for three galettes. You can also use the ricotta in any pasta recipe, to spread on a sandwich or to dollop on a pizza.  This is good enough for company. 

 
Pastry Ingredients (Keep everything icy cold.)
1¼ cups (150g) all-purpose flour + more for rolling
½ cup (75-85g) medium-grind cornmeal 
½ teaspoon fine sea salt
10 Tablespoons (140g) vegan butter, cubed 
2-4 Tablespoons ice cold water
2 teaspoons apple cider vinegar
Flaky sea salt and black pepper to taste
1-2 Tablespoons plant-based milk

Slice the vegan butter into cubes. Then place it in the freezer for 15 minutes to firm up. Mix the all-purpose flour, cornmeal, and salt in a large bowl. Add the chilled vegan butter and using a pastry cutter (a fork) cut the butter into the flour mixture, until butter is about the size of peas. (You can also pulse it in a food processor.) Mix 2 Tablespoons of the ice water with the apple cider vinegar. Sprinkle it over the dough mixture, gently kneading the dough with your hands. Add more of the ice water as needed, just a teaspoon at a time until the dough easily comes together when you squeeze it and you can form a ball that doesn’t crumble when you pull it apart. Wrap the disc in plastic or place in a bowl and cover it. Refrigerate for 1 hour, or up to 48 hours.

Tofu Ricotta You won’t need to use all of this tofu ricotta. Use the rest for adding to pasta, a sandwich spread, or to top a pizza.

1 (14-ounce / 400g) block extra-firm tofu
4 Tablespoons nutritional yeast
2 garlic cloves, roughly chopped
2 Tablespoons white or yellow miso paste
¾ teaspoon onion powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly cracked black pepper
1 Tablespoon extra-virgin olive oil
15 fresh basil leaves
A small handful of fresh dill
1 medium lemon, zested and juiced (about 3 Tablespoons juice)

To make the tofu ricotta, drain and pat dry the tofu with paper towels (no need to press it). Add the tofu in chunks to a food processor or a blender, along with the remaining ingredients. Blend until smooth, thick, and creamy. 

Asparagus Filling
1 small or medium bunch of asparagus (try to choose spears that aren’t too thick or fat)
1 Tablespoon extra-virgin olive oil
Kosher salt and black pepper to taste

To prepare the asparagus, snap off the tough woody ends off the asparagus at their natural breaking point. Slice the asparagus into bite-sized pieces and toss 1 tablespoon oil and season with kosher salt and pepper.

Assemble and Bake: Preheat the oven to 400F. Once the dough has chilled, arrange a rack in the middle of the oven and line a baking sheet with parchment paper. You’ll need to bring the dough to room temperature for 10-15 minutes to make it pliable enough to roll. Using a rolling pin, roll the dough into a 12” to14” round that’s between ¼ and 1/8” thick dust the rolling pin with flour as needed. Place the dough onto a parchment lined baking sheet.  Add the toppings. Dollop about 1/3 of the tofu ricotta on top of the dough, leaving a 1½” border around the edge. Arrange the prepared asparagus over the ricotta. Fold the edges of the dough up over the filling to form a crust. Brush the tops and edges of the dough with the plant-based milk. Sprinkle the filling and the crust with flaky salt and pepper. Bake the galette for 40-45 minutes, or until the crust is nicely golden brown and the crust is sturdy when you tap it, and the asparagus is tender.

Final Toppings (Optional, but quite nice.  You can use one or all of the herbs.  You can substitute cherry tomatoes, halved, for the sugar snap peas.)
1 large handful of blanched sugar snap peas, sliced in half lengthwise OR sliced cherry tomatoes 
1-2 Tablespoons fresh tarragon, thinly sliced, 1 small handful of basil leaves, thinly sliced, and/or a few sprigs of fresh dill
Lemon zest from ½ to 1 lemon

Once the galette has baked, top with the sugar snap peas or halved cherry tomatoes, fresh herbs, and lemon zest. It's also quite nice with little dollops of pesto.

Nutrition (1 of 6 servings) Calories: 379kcal | Carbohydrates: 39g | Protein: 11g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 673mg | Potassium: 422mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1659IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 5mg

Nut Butter Banana Breakfast Muffins (Vegan)

Recipe from Julia Maiten (She also has a fabulous YouTube channel.)
Husband-Tested in Alice’s Kitchen
Makes 11-12 standard size muffins

These tender, fluffy muffins are perfect to prep ahead and keep in the freezer for a quick breakfast or snack. I did use a scale to make these instead of using measuring cups.  

The original recipe said it yielded 8 muffins, but I think she used a jumbo sized muffin tin.  I was able to make 11 muffins in a standard muffin tin.  I did fill the muffin tins a bit over the top, so I’m thinking if you filled the tins to the rim, you could get a dozen lovely muffins.  The original recipe called for peanut butter, but I had a partial jar of almond butter and a partial jar of cashew butter and wanted to use them up.  I’m thinking that if you can’t have nuts, you could use seed butter as well, such as sunflower seed butter or even tahini. I used some spelt flour along with all-purpose flour to make these a bit more healthful. I will definitely make them on repeat!

Ingredients:

3 large bananas, mashed (My bananas were huge, so I used 2½ huge bananas.)
2 Tablespoons flax meal 
2 Tablespoons water
90g nut butter (I used a mixture of cashew and almond butter.)
70g maple syrup
1 teaspoon vanilla extract
200g flour, or a mix of oat flour & flour (I used 100 g spelt flour + 100 g all-purpose flour.)
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of kosher salt
½ cup dark chocolate chips, plus more for optional topping
Toppings: rolled oats, dark chocolate chips, optional

Instructions:
Preheat the oven to 180°C/360°F.  Line a standard muffin tin with paper liners.  (You can use oil spray if you wish.)
In a small bowl, mix the flax meal and the water and set aside. (This will become thick and will serve as the “egg.”)
Measure the flour(s), the baking soda, baking powder, and salt in a medium bowl.  Whisk until blended well.
Mash the bananas on a dinner plate and set aside.
In a large bowl, measure out the nut butter, maple syrup, and vanilla.  Add in the mashed bananas and the flax meal “egg.”  Stir well until all the wet ingredients are well mixed.
Add the dry ingredients to the wet ingredients and stir just until combined.  Gently stir in the chocolate chips.  
Scoop the batter into the muffin lined tin.  Top each muffin with a sprinkle of dry oats (I used quick oats.) and a few dark chocolate chips for garnish, if you wish.
Bake at 180°C/360°F for 25 minutes.  
Allow the muffins to cool just a bit before serving right away. 
They should cool completely before storing or freezing.
For a full meal, serve with yogurt, fresh seasonal fruit and/or berries and seeds.

Nutritional Information: (1 of 12 muffins) 160 calories; 5 g fat; 1 g saturated fat; 0 mg cholesterol; 183 mg sodium; 25 g carbohydrates; 8 g sugars; 3 g fiber; 4 g protein; 4 mg calcium

Creamy Blueberry Agua Fresca

Recipe from Fueled Naturally

Husband-Tested in Alice's Kitchen
Serves 4-5

Creamy Blueberry Agua Fresca is refreshing, easy to make and perfect for sharing, whether you're hosting a summer gathering or just looking to elevate your daily hydration. Garnished with whole blueberries and served over ice, this vibrant drink is as beautiful as it is delicious, making it a standout addition to your plant-based beverage repertoire. We thought it tasted even better the next day, so it's perfect for a make-ahead party drink.

2¼ cups of fresh or frozen blueberries (divided)
1 cup water
Juice of 1 lemon (about 2 Tablespoons)
1 cup raw, unsalted cashews
2½ cups water
1/3 cup pure maple syrup
1 teaspoon vanilla bean paste or vanilla extract 
Good pinch of Kosher or sea salt

Place 1 cup of cashews in a bowl and cover with hot water. Let soak for at least 10 minutes.
Reserve a couple handfuls of blueberries and add the remaining into a blender along with 1 cup water a juice of one lemon. Blend until smooth. Add the blueberry mixture to a large pitcher or large jar.
Strain your cashews and discard the soaking water. Add cashews to blender followed by the 2½  cups water, pure maple syrup, vanilla & salt. Blend on high for 1 minute or until smooth.
Add a couple cups of ice to the jar or pitcher of the blueberry mixture. Then add the reserved blueberries, then pour in the cashew milk. Mix and taste. Add more sweetener to your liking.  

Store the mixture in the fridge.  

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. 
 

Vegan Gluten-Free Lunch Meat

Recipe from Plantifully Based

Husband-Tested in Alice’s Kitchen
Makes 4-6 servings

Well, I’ll be danged!  This was super easy to prepare and makes a heck of a sandwich. This lunch “meat” is gluten free because the main ingredient is super firm tofu. Using a Y-vegetable peeler, the tofu is sliced quite thin and then simmers in an herby broth until all the flavors permeate the slices. It looks and tastes very similar to thin slices of deli chicken or turkey.  Add some to some toasted bread, smear on some Homemade Vegan Mayo and then pile on some cucumbers, Sumac Onion Salad, tomato slices, and greens.  This sandwich, along with some fresh fruit, will make a stupendous lunch. 

1 block (16 ounces/454g) super firm tofu

1½ cups (360ml) water

2 Tablespoons (30g) Better Than Bouillon,** seasoned vegetable base OR 1½ cups vegetable broth in place of the Better Than Bouillon/water mix 

3 sprigs rosemary or 1 teaspoon dried rosemary

5 sprigs thyme or 1 teaspoon dried thyme

1. Use a vegetable peeler to thinly slice and peel the tofu. If you find some pieces are becoming uneven as you peel it you can use a sharp knife to thinly slice some of the tofu.

2. Prepare the Better Than Bouillon by adding the 2 Tablespoons into warm water into a large pan. Mix around until the Better Than Bouillon is mostly dissolved. (The rest will dissolve when it is cooked.)

3. Add in the remaining water, the tofu and the seasonings.

4. Bring to a simmer over medium high heat, then reduce the temperature down to medium to keep the simmer going. Stirring occasionally to make sure all the pieces of tofu are in the mix.

5. Simmer it for about 15 to 20 minutes or until all the broth has been soaked up. You want to be careful to not simmer it too high because it can cause the tofu to break apart. 

Notes:

This is a base recipe, it is delicious on its own but if you want to add in more flavors you can try one of the variations below.

Lemon & Black Pepper: if you like a little black pepper and lemony flavor this would be a great way to brighten up the flavor. You can just sprinkle in about ⅛ teaspoon black pepper in and the juice of ½ lemon while simmering. You can then taste it and add more flavor accordingly.

Maple “Turkey”: Adding 1 Tablespoon of maple syrup while it simmers will add in a bit of sweetness.

Buffalo Sauce: Add in 1 Tablespoon of buffalo sauce while simmering.

Better Than Bouillon is available at most super markets.  Be sure to purchase the vegetable broth OR the "no-chicken" broth to keep this vegan.

 

Vegan Tuna (Chickpea/Hearts of Palm) Salad

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

This makes a dang good sandwich.  I had been making another recipe for chickpea salad. but I when I saw this recipe, I wanted to try using hearts of palm. I love the texture of the hearts of palm mingled with the chickpeas.  This was absolutely delicious, as all of Nisha’s recipes are.  

Ingredients:
1 (15-ounce) can chickpeas, drained and rinsed
1 cup canned hearts of palm, drained and rinsed and roughly chopped 
1/3 cup vegan mayo
1 Tablespoon Dijon mustard (or spicy brown mustard)
2 celery ribs, diced
2 teaspoons celery seeds
2 Tablespoons dill or sweet pickle relish (I used dill pickles.)
2 Tablespoons nutritional yeast
2 nori sheets, crumbled with your hands into small pieces OR ¼ cup Trader Joe’s Furikake Japanese Seasoning
2 Tablespoons freshly squeezed lemon juice
¼ teaspoon kosher salt
Freshly cracked black pepper

For Serving: 
8 slices of hearty sandwich bread or sliced baguette
Sandwich fixings of choice: romaine or leaf lettuce, sliced or shaved cucumber, sliced tomatoes, fresh dill sprigs, pickles

Directions:
In a food processor bowl, combine the chickpeas, hearts of palm, mayo, mustard, celery, celery seeds, relish, nutritional yeast, crumbled nori, lemon juice, salt, and several cracks of pepper.
Do not blend! Pulse about 10 to 15 times, until incorporated and combined but still chunky.
Taste, adding more salt and pepper as needed. But stir them in by hand instead of pulsing to avoid over-blending.
If making sandwiches, spread the tuna salad onto four slices of bread. Top with your desired sandwich toppings. Top each with another slice of bread (for extra richness, add a thin layer of vegan mayo to this slice of bread). 

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

Baked Vegan Crab Cakes with Artichoke Hearts

 
Recipe from Nisha Melvani of Cooking For Peanuts
Husband-Tested in Alice’s Kitchen
Makes about 12 patties

This was a big hit with the hubster.  I liked these little patties because they were easy to make and perfect for food prep day.  We had them served along with rice and a salad for dinner and then I ate a couple each day for my lunch.  

14 oz. marinated artichoke hearts (from a jar or can)
15 oz. can chickpeas, drained and rinsed
½ medium zucchini, grated using largest holes on a box grater
1½ cups panko breadcrumbs
¾ cup vegan mayonnaise
1 teaspoon Dijon mustard
1 Tablespoon fresh lemon juice
1 Tablespoon Old Bay Seasoning

Preheat the oven to 400F.  
Pulse the chickpeas and artichokes in a food processor until roughly chopped, but still slightly chunky.  Transfer to a large bowl.
Gently squeeze the zucchini to remove excess water.  Add the grated zucchini, panko, mayonnaise, Dijon, lemon juice and Old Bay Seasoning to the chickpeas and artichokes.  Mix well to combine.
Using a 1/3 cup measure, form about 12 patties.  Place them on a large baking sheet lined with parchment paper.  Bake at 400F for 15 minutes.  Flip them over and bake an additional 10 minutes more.  Set aside to firm up for about 5 minutes.

Nutrition Information: (1 of 12 patties) 209 calories; 12.6 g fat; 1.3 g saturated fat; 0 mg cholesterol; 18.4 g carbohydrates; 3.8 g fiber; 1.8 g sugars; 3.5 g protein

Vegan Zucchini Bread

Recipe from https://www.wellplated.com/

Husband-Tested in Alice’s Kitchen

Makes 10 slices from a 9”X5” loaf pan

Easy vegan zucchini bread with applesauce and whole wheat flour. 

2  flax eggs  (2 Tablespoons flaxseed meal + 5 tablespoons water; if you do not need the zucchini bread to be vegan, you can substitute 2 large eggs)

2 cups shredded unpeeled zucchini (about 2 small zucchini)

1/2 cup pure maple syrup

1/3 cup unsweetened applesauce

1/4 cup melted and cooled coconut oil

2 teaspoons pure vanilla extract  

1 1/2 teaspoons ground cinnamon  

1/2 teaspoon baking soda

1/2 teaspoon baking powder 

1/2 teaspoon kosher salt

2 cups  white whole wheat flour (I used 1 cup all-purpose + 1 cup whole wheat)

1/2 cup toasted raw walnuts or pecans roughly chopped (optional) OR 1/3 cup dark chocolate chips (dairy-free if needed), plus optional extra to sprinkle over the top

Place a rack in the center of your oven and preheat to 325 degrees F. Lightly grease a 9×5-inch loaf pan with nonstick spray, and line with parchment paper. Allow the two opposite sides of the parchment to overhang the edges of the pan (like handles). Grease again.

Make the flax eggs by stirring together the flaxseed meal and water. Let sit for at least 5 minutes to thicken.

Grate and measure the zucchini, then thoroughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed so that the zucchini is as dry as possible.

In a large mixing bowl, measure out the dry ingredients (flour, cinnamon, salt, soda, baking powder) and whisk together to combine.  Add the shredded zucchini and toss to coat the zucchini.  Set aside.

In a medium mixing bowl, briskly whisk together the maple syrup, applesauce, coconut oil, and vanilla extract until smooth. If the coconut oil resolidifies, gently warm it in the microwave for 10-20 seconds, then stir until smooth. Add the flax eggs. Then mix again until combined.

Add the wet ingredients to the dry ingredients and stir just until the flour disappears. Fold in the nuts.

Scrape the batter into the prepared pan and smooth the top. If you'd like, you can also sprinkle a few extra nuts over the top.

Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for at least 20 additional minutes. Use the parchment handles to lift the loaf from the pan and onto a cutting board. Slice with a sharp serrated knife. 

Notes: 

Make sure to use a 9X5-inch pan, not an 8x4-inch loaf pan or the zucchini bread will not bake through properly.

Store for 2 to 3 days at room temperature. For longer storage, place in the refrigerator for 5 to 7 days. Freeze for up to 3 months. I also like to slice the whole loaf, then wrap and freeze individual slices. Then I can pull them out of the freezer whenever a craving strikes.

For a gluten-free version, replace the white whole wheat flour with the same amount of a 1:1 Gluten Free Baking Blend.

Nutrition: 1 of 10 slices with walnuts 307kcal; carbohydrates: 48g; protein: 8g; fat: 11g; saturated fat: 5g; polyunsaturated fat: 3g; monounsaturated fat: 1g; potassium: 278mg; fiber: 6g; sugar: 12g; vitamin A: 99IU; vitamin C: 9mg; calcium: 78mg; iron: 2mg

Sumac Onion Salad

Recipe from Unicorns in the Kitchen

Husband-Tested in Alice’s Kitchen
Makes 4-6 servings

This delectable and simple salad will immediately elevate any sandwich, wrap and plate. Very easy to prepare and so delicious! Here you see it served as a little salad and also inside the tempeh bacon, lettuce and tomato wrap.

2 red onions thinly sliced
1 cup parsley chopped (Can substitute cilantro, dill or green onions)
2 teaspoon sumac*
Juice of 1 lemon 
1 Tablespoon olive oil
1 teaspoon Kosher salt
¼ teaspoon black pepper
1 teaspoon Aleppo pepper**

Peel the onions and slice them thinly crosswise or lengthwise. Place them in a bowl and make sure the onion slices are not sticking to each other. If they are, separate them using your hands or a fork.
Add the chopped parsley, sumac, lemon juice, olive oil, salt, pepper and Aleppo pepper to the onion. Mix well to combine.
Serve it immediately or cover and refrigerate for at least 30 minutes before serving it as a condiment or topping alongside kebabs, chicken or sandwiches.
Keeps up to 4 days in the fridge.

*Sumac is a spice that is popular in the Middle East. Sumac is a versatile seasoning that adds a bright red color and a tartness, similar to lemon juice, to a dish. One of the most common uses for sumac is in the spice blend called za'atar.
**Aleppo pepper is about half as hot as the crushed red chile flakes you put on your pizza, and easily twice as flavorful. Like salt, Aleppo-style pepper is a flavor enhancer. It marries slow-building heat with earthy, cumin-y undertones and a little hit of fruity tang—and yes, it’s as delicious as it sounds. Good Aleppo-style pepper is flaky, semi-oily, and has a rich burgundy color. It should smell bright and fruity, with a super-savory finish reminiscent of sun-dried tomatoes.

Creamy Dill Pickle Pasta Salad (vegan)

By That Vegan Babe

Husband-Tested in Alice's Kitchen

Makes 4-6 servings

Are you celebrating the summer holidays with a picnic?  If so, be sure to include this scrumptious vegan salad in your picnic basket.  The tasty, creamy dressing can be made in advance.  What makes it particularly creamy?  Cannellini beans!  They are very nutritious.  They're fat free and an excellent source of fiber, folate, iron, magnesium, and protein.  This is an oil-free dressing.  It includes hemp seeds, which are rich in healthy fats, including omega-3 and omega-6 fatty acids.  Both of these fats are known for improving heart health, reducing blood pressure, and triglycerides.  I used chickpea pasta for this to make bump up the protein even more.  Using chickpea pasta makes this salad gluten free.

Dressing

1 cup cannellini beans
1/2 cup plant milk (I used homemade oat milk.)
1/4 cup hemp seeds
1 clove garlic
1 Tablespoon Dijon mustard
Juice of 1 lemon
1/3 cup fresh dill
1/2 teaspoon salt
1/2 teaspoon pepper

Salad
8 ounces uncooked whole wheat pasta (I used chickpea pasta.)
1/3 red onion, minced
1 green bell pepper, minced
1 cucumber, chopped
3/4 cup chopped dill pickles, chopped
3 stalks celery, chopped
1 cup quartered cherry tomatoes

Cook your pasta then run it under some cold water to cool. Add to a large bowl.
Chop up your veg and add them into your bowl
Blend up the ingredients for the sauce until smooth then drizzle over your pasta salad.

Tofu “Egg” Salad (Vegan)

Recipe from Simnett Nutrition

Adapted and Husband-Tested in Alice’s Kitchen

Make 4-6 servings

When it's too hot to turn on the stove or the oven, take a few minutes to make this delicious salad. Serve it atop some sourdough toast or greens and top with sprouts, another drizzle of Sriracha Sauce and sprinkled on some Homemade "Bacon-ish" Bits (vegan).  

Ingredients

1 package of firm tofu, drained and pressed 

¼ – ½ package of silken tofu, drained a bit 

2 stalks celery, minced

¼ purple onion, minced

2 dill pickles, chopped

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon kala namak

1/2 teaspoon celery seeds 

1/4 teaspoon turmeric 

1/4 teaspoon black pepper

1 heaping Tablespoon vegan mayo

big squirt of Sriracha sauce

1/4 cup fresh dill 

2 teaspoons fresh lemon juice

1 Tablespoon capers, drained

Sea salt, to taste

Instructions:

Place all the ingredients in a large bowl and mix well. 

 

Plant Based Magic Cookie Bars (Vegan)

Recipe from The Whole Food Plant Based Cooking Show

Husband-Tested in Alice's Kitchen

Makes 8 Generous Servings OR 16 Perfect Treats

These scrumptious treats will be perfect for the lunchbox or a picnic. They are quite easy to make using a high speed blender and would be a great snack to make on your food prep day.  I love that they are sweetened with dates.  

Crust

1 cup (120g) almond flour

1 cup (80g) gluten-free rolled oats, ground into a flour

1/2 cup (112g) pitted dates

1 teaspoon Braggs liquid aminos (This may sound like a strange addition, but you won't taste it at all.  You can substitute sea salt for the liquid aminos, if you wish.)

Filling

1/3 cup (26g) gluten-free rolled oats

1/3 cup (75g) pitted dates

1 cup (236ml) water

1 teaspoon vanilla extract

Toppings

1/2 cup (47g) shredded unsweetened coconut

1/2 cup (85g) vegan chocolate chips

1 cup (150g) chopped pecans 

Preheat oven to 350°F (180°C). Grease or line a 9" X 9" (or 8" X 8") baking pan with parchment paper.  

Blend crust ingredients in a blender or food processor until mixture almost sticks together when pressed together. 

Press crust firmly into the bottom of the greased or parchment-lined baking pan.

Blend the filling ingredients in the same blender until dates are completely pulverized.

Pour filling over the crust. (The filling will be thin or watery.  It's okay.  It will turn out in the end.)

Sprinkle the toppings one at a time over the filling and lightly press the toppings down with a fork so that a little of the filling comes through.

Bake for 35 minutes.  Cool completely before serving.  Cut into 8 bars or 16 small squares.  Store in an airtight container in the fridge.

Nutritional Information: (1 of 16 servings) 171 calories; 10.9 g fat (1.8 g sat. fat); 0 mg cholesterol; 22 mg sodium; 17.4 g carbohydrates; 3.5 g fiber; 9.4 g sugars; 3.8 g protein; 28 mg calcium/2%; 1 mg iron/8%; 117 mg potassium/2%

Chickpea Salad (vegan)

Recipe from Sweet Potato Soul 

Husband-Tested in Alice's Kitchen

Makes 3-4 servings

Usually I eat dinner leftovers for lunch, but it's quite nice to have something I've made especially for the mid-day meal.  This salad hits the spot for me. Sweet Potato Soul is an excellent source for vegan recipes.

1 (14 oz.) can salt free chickpeas, drained and rinsed

1 stalk celery, chopped

2 Tablespoons minced scallions OR red onion OR shallot

1 carrot, shredded (optional)

1/4 cup vegan mayo OR 1/4 cup + 2 Tablespoons mashed avocado

1 Tablespoon dijon mustard OR whole grain mustard

1 1/2 Tablespoons ume plum vinegar (Red wine vinegar is a good substitute.)

2 teaspoons celery seeds

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper OR red pepper flakes

1/2 teaspoon dulce flakes (optional)

Using a fork or potato masher, mash up the chickpeas in a large bowl, leaving some whole or in small bits for texture.  Add the celery, scallions, and carrots. Mix well.

In a small bowl, whisk together the remaining ingredients.  Add the mayo mixture to the chickpea mixture and stir until well combined.

Serve on some whole grain bread or toast with tomato and lettuces or serve on top of some greens along with some whole fruit for a wholesome meal.

Nutritional Info: (1 of 4 servings) 134 calories; 5.2 g fat (0.2 sat. fat); 0 mg cholesterol; 1357 mg sodium; 17.2 g carbohydrates; 3.7 g fiber; 1.3 g sugars; 5 g protein; 54 mg calcium; 3 mg iron; 196 mg potassium