Category: Snack

Greek Chickpea Salad

5/7/2021

Adapted from Skinny Taste - Greek Chickpea Salad, made with chickpeas, cucumbers, tomatoes, bell peppers, olives and feta is perfect to make ahead, for lunch for the week!

INGREDIENTS:

15 ounce can chickpeas, rinsed and drained (Goya)
2 cups diced Persian cucumber
1 green bell pepper, sliced
1 1/3 cups grape tomatoes, halved
20 kalamata olives
1/4 cup red onion, sliced lengthwise
4 ounces fresh feta, sliced thick
Dressing:
juice of 2 fresh lemons
2 tablespoons extra virgin olive oil
2 teaspoons fresh oregano leaves, minced
1/4 teaspoon kosher salt
freshly ground black pepper, to taste

INSTRUCTIONS:

For meal prep:

In each of 4 (4-cup) containers or bowls, arrange 1/3 cup chickpeas, 1/2 cup cucumber, 1/4 green pepper, 1/3 cup tomato, olives and red onion, top with Feta cheese.
In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper.
Serve about 1 1/2 tablespoons dressing with each salad.

Check out Skinny Taste for more recipes

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Citrus Salad with Dates & Pistachios

4/23/2021

Adapted from Feasting at Home - Here’s a cheerful little Moroccan-inspired Citrus Salad with dates, pistachios, arugula, mint, and toasted coconut, dressed in a flavourful Citrus Shallot Vinaigrette. Full of immunity-boosting vitamin C, it is like sunshine on a plate. Vegan and delicious.

INGREDIENTS:

Orange Salad

1/4 cup coconut flakes, toasted
1/4 cup thinly sliced red onion
3–5 oranges, peeled with a knife and sliced (use a mix of oranges, blood oranges, mandarins or other ripe citrus)
2–3 large handfuls of baby arugula (or baby spinach)
1/4 cup chopped or sliced Medjool dates
1/4 cup pistachios, pecan pieces or sliced almonds
fresh mint or Italian parsley
optional- crumbled goat cheese

Citrus Vinaigrette

4 tablespoons olive oil
2 tablespoons vinegar (champagne vinegar, sherry vinegar, red wine vinegar, apple cider vinegar)
2 tablespoons orange juice
1 tablespoon lemon juice (or lime)
1 tablespoon shallot (finely chopped) or sub 1 garlic clove, finely minced
1/4 teaspoon salt (more to taste)
1/4 teaspoon pepper

INSTRUCTIONS:

Make the dressing – stir everything together in a small bowl.
Toast the coconut (in a dry skillet over low heat) and soak red onions in a bowl of salted water (this optional, to remove the bite and bitterness- some people prefer the bite and bitterness.;)
Cut the rinds off the oranges using a very sharp chef’s knife ( you can also peel by hand). Slice into 1/4 inch thick rounds.
Place the arugula ( or baby spinach) on a platter to form the base of the salad. Layer the orange slices over top. Sprinkle with the chopped dates, nuts and toasted coconut.
Drain and scatter the red onions. If using goat cheese, crumble it over top. Add some mint leaves and spoon the dressing over top. You will probably not need all the dressing.
Add more cracked pepper if you like.
Serve immediately.

Check out Feasting at Home for more recipes

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Grape, Lentil, & Curried Cauliflower Salad

4/14/2021

Adapted from The Minimalist Baker - This delicious kale salad is topped with red grapes, lentils, and curry roasted cauliflower. It is served with a tahini-green curry paste dressing! Just 30 minutes required for this flavourful side or entrée.

INGREDIENTS:

Cauliflower

1 head cauliflower (divided into florets)
1 1/2 Tbsp melted coconut oil (or water)
1 1/2 Tbsp curry powder
1/4 tsp sea salt

Green Curry Tahini Dressing

4 1/2 Tbsp green curry paste
2 Tbsp tahini
2 Tbsp lemon juice
1 Tbsp maple syrup
1 Pinch each salt and black pepper
Water to thin

Salad

5-6 cups mixed greens, kale, spinach (or other green of choice)
1 cup cooked lentils (rinsed and drained)
1 cup red or green grapes (halved)
Fresh cilantro (optional)

INSTRUCTIONS:

Preheat oven to 400 degrees F (204 C). Line a baking sheet (or more as needed) with parchment paper.
Add cauliflower to a mixing bowl and toss with coconut oil (or water), curry powder, and sea salt. Transfer to baking sheet and roast cauliflower for 20-25 minutes or until golden brown and tender.
Prepare dressing by adding green curry paste, tahini, lemon juice, maple syrup, salt, and pepper to a mixing bowl and whisking to combine. If needed, thin with water until pourable.
Taste and adjust flavour as needed, adding more green curry paste for a stronger curry flavour, tahini for greater thickness, lemon juice for acidity, or maple syrup for sweetness.
Assemble salad by adding lettuce to a serving platter or bowl. Top with lentils, grapes, and cooked cauliflower and serve with dressing. Optional: garnish with fresh cilantro.
Best served fresh. Store leftovers in airtight container for 3-4 days. Store dressing separately for up to 1 week.

Check out The Minimalist Baker for more recipes

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Strawberry Quinoa Tabouli

4/1/2021

Adapted from Feasting at Home - A refreshing and healthy spring salad featuring seasonal spring strawberries, quinoa, parsley mint and cucumbers with optional slivered almonds or pistachios.

INGREDIENTS:

1 cup quinoa
1 ½ C water
1 lb strawberries
2 cups finely diced cucumber
¼ of a red onion, very finely diced
1 Cup fresh mint- chopped ( or sub cilantro)
1 Cup Italian parsley chopped
4 Tablespoon olive oil
1 Tablespoon red wine vinegar
2–3 T fresh lemon juice
1/2 tsp salt, plus more to taste
fresh cracked pepper to taste
optional additions: feta, goat cheese crumbles, toasted pistachios, toasted almonds.

INSTRUCTIONS:

Rinse quinoa well, then drain. In a medium pot add 1 ½ Cups water and quinoa. Bring to a boil. Cover, and turn heat down to low , and cook for 15 minutes. Turn heat off, leave covered 5 more minutes. Fluff and chill quinoa. ( You could do this a head and refrigerate overnight)
Add cooked, chilled quinoa to a large bowl. Finely dice strawberries and add to the bowl. Finely dice the cucumber and red onion and add to the bowl. Chop mint and parsley. Don’t skimp on the herbs ( here is where the flavour is), and add to bowl. You can always add more. Gently Toss.
Pour in olive oil, red wine vinegar, lemon juice, salt and pepper, and mix. Let salad stand for a few minutes to allow the salt and acid to absorb. Mix again. Taste and adjust salt and lemon, adding more if necessary. The quinoa will soak up some salt, so check again right before serving. Serve on a large platter, scattered with fresh herbs, or over greens.
For extra heartiness, add feta or goat cheese crumbles and toasted pistachios or slivered almonds. Enjoy!!

Paleo Broccoli Fried Rice

3/9/2021

Adapted from I Heart U Mami - Easy Paleo Broccoli Fried Rice is the perfect side dish and a great alternative for cauliflower fried rice. This broccoli rice recipe goes well with any savoury main dishes. It’s the easiest way to add more vegetables to your meal!

INGREDIENTS

4 cups riced broccoli, about 2 heads of broccoli
1 tbsp ghee, or avocado oil
1 tbsp finely chopped garlic
1 tbsp Coconut aminos
1.5 tsp Toasted sesame oil
¼ to ½ tsp coarse salt or to taste
¼ - ½ tsp grated frozen ginger, see notes
Quarter of one whole lime juice + more for serving
2 bulbs scallions, chopped
4 tbsp chopped cilantro or parsley, optional
Sprinkle with sliced almonds, as much as you like (optional)

INSTRUCTIONS

In a well heated skillet, add 1 tbsp ghee. Sauté the riced broccoli with finely chopped garlic for 1 min. Season the riced broccoli with coconut aminos, toasted sesame oil, and coarse salt. Sauté for an additional 2 mins. The broccoli should be cooked until bright green color with some bite and not mushy.
Turn off the heat and while the broccoli rice is still warm grate roughly ½ tsp frozen ginger over the rice. Season with lime juice.
Garnish with scallions, cilantro, and sliced almonds. Serve with extra lime wedges on the side.

Check out I Heart U Mami for more recipes

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Cheerful Vegan Nachos

3/2/2021

Adapted from Oh She Glows - Healthy comfort food for the win! Wahoo! No matter who you're cheering for, if you're looking for a tasty game day appetizer, this is the recipe for you. It's vegan, gluten-free, refined sugar-free & soy-free.

INGREDIENTS

FOR THE COOKED TOPPINGS:

1 batch All-Purpose Vegan Cheese Sauce*
1 large (450 g) sweet potato, peeled and chopped
2 teaspoons (10 mL) oil of choice
Fine sea salt, to taste
Chili powder, to taste
1 batch Spicy Black Beans**

FOR THE FRESH TOPPINGS:

1 bag tortilla chips of choice
1 medium (240 g) avocado (pitted and chopped) or guacamole***
2 medium (20 g) green onions, thinly sliced
3 to 4 tablespoons (45 to 60 mL) pickled jalapeños, drained****
1/3 cup (80 mL) chopped jarred roasted red pepper, drained
1/4 cup (20 g) finely chopped purple cabbage
Handful (12 g) fresh cilantro, chopped
Salsa, to taste*****

INSTRUCTIONS

Begin preparing the All-Purpose Vegan Cheese Sauce by soaking 1/4 cup cashews in a small bowl of boiling water for at least 30 to 60 minutes.
Prepare the All-Purpose Vegan Cheese Sauce. While you’re making the cheese sauce, preheat the oven to 400°F (200°C) and line a medium rimmed baking sheet with parchment paper. Set the cheese sauce aside once prepared.
Spread the chopped sweet potato onto the parchment-lined roasting pan and toss with the oil. Sprinkle with a generous amount of salt and chili powder. Roast for 25 to 30 minutes, until the bottoms are lightly charred.
While the potatoes are roasting, prepare the Spicy Black Beans found in my DIY Burrito Bowl recipe (linked in ingredient list). After cooking, leave the beans in the skillet so you can reheat them just before layering onto the nachos.
Gather and prep any fresh toppings you’d like to use so they’re ready to go. Please note my measurements are simply a guide. Feel free to add as much or as little of each as you wish!
On a medium rimmed baking sheet or platter (if your sweet potatoes are finished roasting, feel free to set them aside and re-use the same sheet here), spread a layer of chips to cover the base entirely.
For warm nachos, reheat the Spicy Black Beans in the skillet and the All-Purpose Vegan Cheese Sauce in your microwave or a small pot on the stovetop.
Now it’s time to dress up those nacho chips! Layer the beans first before adding cheese sauce, roasted sweet potatoes, avocado (or guacamole, if using), green onion, pickled jalapeños, roasted red pepper, cabbage, cilantro, and salsa. Season with salt and serve immediately.

Check out Oh She Glows for more recipes

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Chocolate Covered Strawberry Chia Seed Pudding (Vegan)

2/8/2021

Adapted from Fitliving Eats - Nothing says Valentine's Day or any other special occasion more than a chocolate covered strawberry. The chia seeds and cacao powder in this recipe amps up the nutrient profile of this healthy treat and unleashes its superfood powers.

INGREDIENTS

1 cup almond milk
4 Tablespoons chia seeds
2–3 Tablespoons cacao or unsweetened cocoa powder
1 Teaspoon monk fruit sweetener
1/2 teaspoon vanilla
Pinch of pink Himalayan salt

Strawberry filling:

3/4 cup strawberries, sliced
1 Teaspoon monk fruit sweetener
1/4 cup sliced almonds

INSTRUCTIONS

Combine all of the chia seed pudding ingredients in a small mixing bowl and whisk to combine. Pour into a sealed container and place in the fridge overnight, or for at least 3-5 hours until the mixture has thickened to a pudding-like texture.
At the same time, slice the strawberries and toss with monk fruit sweetener to coat. Cover with saran wrap and place in the fridge to macerate (aka get the juices flowing!). Strawberries can be left in the refrigerator until the chia seed pudding is ready to serve.
To assemble: lightly mash the strawberries to resemble a jam-like texture. Pour half of the mashed strawberries in the bottom of 2 serving bowls or jars. Sprinkle with sliced almonds and top with half of the chia seed pudding, distributing evenly. Distribute the remaining mashed strawberries among the 2 jars and top with the remaining sliced almonds and chia seed pudding. Garnish with extra sliced strawberries and almonds. Grab a spoon and enjoy!

Check out Fitliving Eats for more recipes

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Portobello Steaks with Avocado Chimichurri

1/26/2021

Adapted from The Minimalist Baker - Grilled, marinated portobello steaks with a spicy avocado chimichurri sauce! An incredibly hearty and flavourful 30-minute plant-based meal!

INGREDIENTS

for Mushrooms:

3-4 large portobello mushrooms (stems removed, wiped clean)
1/3 cup balsamic vinegar
1/4 cup olive oil
1/2 tsp cumin
1/2 tsp black pepper
1/4 tsp smoked paprika
3 cloves garlic (minced)
1 Tbsp steak sauce (optional // vegan friendly, like A1)

for Chimichurri Sauce:

1 1/2 cups parsley (finely chopped // either kind will work, but flat leaf Italian parsley is best)
3 cloves garlic (minced)
1 medium shallot (minced)
1/4 tsp red pepper flake
3-4 Tbsp olive oil (extra virgin when possible)
3 Tbsp lemon juice (for more traditional chimichurri, sub red or white vinegar)
1/2 tsp each sea salt and black pepper
1 small ripe avocado (cubed // a non-traditional addition, but one that adds healthy fats, fiber, and creaminess!)

INSTRUCTIONS

Add portobello mushrooms to a shallow baking dish or large freezer bag. Set aside.
In a small mixing bowl, whisk together balsamic vinegar, olive oil, cumin, black pepper, paprika, garlic, and steak sauce (optional). Taste and adjust seasonings as needed.
Add sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 5 minutes.
In the meantime, prepare chimichurri by adding parsley, garlic, shallot, red pepper flake, olive oil, lemon juice, salt, and pepper to a medium mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for flavor, or red pepper flake for heat. Add avocado and toss to combine. Set aside.
Heat a grill or a large skillet over medium heat. Cook on each side for 2-3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor.
To serve, top portobello steaks with avocado chimichurri. This makes a great standalone meal, but would also pair well with my Pecan Apple Salad, Pear Walnut Salad, or Vegan Mashed Potatoes! They would also pair well with grilled asparagus and/or cooked quinoa, millet, or brown rice. Best when fresh.

Charred Veggie & Fried Goat Cheese Salad

1/19/2021

Adapted from Ruled Me - Not your ordinary salad. It's hearty & warm, but still gives you the crunch you crave from veggies. The bite of a slightly charred bell pepper paired with creamy yet tangy hunks of half melted goat cheese is heavenly.

INGREDIENTS

2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 teaspoon onion flakes
1 teaspoon garlic flakes
4 ounces goat cheese, cut into 4 ½ in thick medallions
1 medium red bell pepper, seeds removed & cut into 8 pieces
½ cup baby portobello mushrooms, sliced
4 cups arugula, divided between two bowls
1 tablespoon avocado oil

INSTRUCTIONS

Combine the poppy and sesame seeds, onion, and garlic flakes in a small dish.
Coat each piece of goat cheese on both sides. Plate and place in the refrigerator until you are ready to fry the cheese.
Prepare a skillet with nonstick spray and heat to medium. Char the peppers and mushrooms on both sides, just until the pieces begin to darken and the pepper softens. Add to the bowls of arugula.
Place the cold goat cheese in the skillet and fry on each side for about 30 seconds. This melts quickly so be gentle as you flip each piece!
Add the cheese to the salad and drizzle with avocado oil. Serve warm!

Check out Ruled Me for more recipes

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Superfood Breakfast Bowl

1/12/2021

Adapted from Vegetarian Gastronomy - Jump-start your morning with this quick and easy overnight low carb Superfood Breakfast Bowl made with chia seeds, hemp seeds, unsweetened coconut, and berries! It’s vegan and gluten-free, and packed with protein, healthy fats, and fibre!

INGREDIENTS

1 cup non-dairy milk
1/4 cup protein powder
2 tbsp chia seeds
.5 tbsp hemp seeds
2 tbsp unsweetened coconut flakes

Additional Mix-ins:

mixed berries , blueberries and/or strawberries
pecans , chopped
walnuts , chopped

INSTRUCTIONS

Add the non-dairy milk, protein powder, chia seeds, hemp seeds, and unsweetened coconut into a jar or container.
Mix/shake well so that the protein powder is fully incorporated with the rest of the ingredients.
Place in the fridge overnight.
Next morning, add in fresh or frozen mixed berries and chopped nuts! Enjoy cold!

Check out Vegetarian Gastronomy for more recipes

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Recipes We Love

Greek Chickpea Salad

Citrus Salad with Dates & Pistachios

Grape, Lentil, & Curried Cauliflower Salad

Strawberry Quinoa Tabouli

Paleo Broccoli Fried Rice

Cheerful Vegan Nachos

Chocolate Covered Strawberry Chia Seed Pudding (Vegan)

Portobello Steaks with Avocado Chimichurri

Charred Veggie & Fried Goat Cheese Salad

Superfood Breakfast Bowl

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