Salad Made Easy

This technique makes creating a mid-day lunch or dinner snack easy.  It also helps with creating a variety in your meals.

What I like to do is put various toppings together into containers and add the salad dressing too. Ideally, choose any ingredients that you would like to marinate in the salad dressing. For me, this is everything other than nuts and soft lettuces, but I will add kale and cabbages because they are tougher lettuces.

Toppings in this photo:  beans – edamame and chickpeas, fresh sweet corn, zucchini, artichokes, bell peppers and olives.

There are so many vegetable toppings for you to choose from. For more ideas visit the FREE DOWNLOADS page to get access to the “Delicious – ‘No Fail’ Salads” Guide. Also, check out these delicious oil-free salad dressings.

Chickpea Tortillas

Tex-Mex is my favorite without a doubt. I really enjoy corn tortillas, and my preference is organic corn tortillas. Yet, it’s so difficult to find organic corn tortillas or the right organic corn meal (masa) to make my own tortillas (still looking though). But this tortilla recipe is just as satisfying. It’s very mild tasting so it would make a good wrap for anything you wish to put inside.

The original recipe is from Elavegan, but when I didn’t have any chickpea flour I decided to try fresh, cooked chickpeas instead – and it worked!

Chickpea Tortillas

Category: Dinner, Gluten-Free, Grain Free, Lunch, Recipes, Vegan, Vegetarian, Whole Plant-Based

Chickpea Tortillas

Ingredients

  • 1 cup chickpeas (they should be cooked until very tender)
  • 1/2 cup tapioca starch
  • 3/4 cup of water, to start
  • 1/4 - 1/3 tsp salt (optional)

Instructions

  1. Preheat stove-top griddle/pan
  2. Add chickpeas to a food processor, and process until very grainy.
  3. Add tapioca starch and pulse to mix in.
  4. Add water while processing to form a batter which should be pourable.
  5. Pour the batter onto a hot griddle/pan to the desired size. You may need to spread a bit with the back of a spoon or spatula.
  6. Cook until bubbly on top (just like pancakes) and flip over to cook the other side.

Notes

These always turn out well, even when I have difficulty with the mix. If you think it's too sticky add more chickpeas.

I have even used much less water to form a dough that I rolled out using a pin to form the tortilla before cooking on the griddle.

As per Elavegan's recipe (see link above) you can use chickpea flour in place of the chickpeas in this recipe.

http://realfoodanddrinks.com/chickpea-tortillas

Notice how flexible they are!

Be on the lookout for the video. (I will post it here when it’s done.)

Sweet Potato Coconut Milk Curry

I prepared this in my InstantPot. But I’m sure a pot on the stove top will work just as well. This was quick and easy. The perfect warm and satisfying meal for the cold night on which I prepared it. (Note: this recipe was based on a recipe I saw at Pinch of Yum, but I added a few things.)

Ingredients:

  • 4 green onions (about 1/3 cup), chopped
  • 1 jalapeño, minced (add depending on the spice level you want)
  • 1-2 cloves garlic, minced
  • 3 medium sweet potatoes, peeled and cubed
  • 1 cup garbanzo/chickpeas, cooked
  • 1 14-ounce can fire roasted tomatoes
  • 1 14-ounce can coconut milk
  • 2/3 cup water for InstantPot or up to 1 1/2 if on stove top
  • 1 teaspoon salt
  • 1 teaspoon curry
  • 1 teaspoon turmeric
  • 1/4 – 1/2 cup chopped peanuts (or cashews)
  • 2 x 2 strip of Kombu for added minerals
After cooked:
  • 1/4 cup peanut butter (or cashew butter) You can also take some of the soup broth and blend with peanuts (or cashews) to thicken the soup.
  • 1-2 cups kale, stems removed, chopped (or any other dark leafy greens: collards, chard)
  • 1 – 2 tsp miso paste (for added flavor)
Directions:
  1. Place all ingredients in InstantPot and cook for 10 minutes or add to a pot on the stove top and cook until potatoes are tender.
  2. Add the “after cooked” ingredients. If using InstantPot, after quick or natural release.

Carrot and Flax Seed Crackers

I’m going to give you the basic recipe…then some ideas on the add-ins to achieve different flavors

Ingredients:

Dehydrator – Before


1/4 cup flax seeds
1/4 cup psyllium husks
2 carrots
3/4 cup water
1/8 tsp salt
Directions:
  1. Place all ingredients into a high speed blender such as a Vitamix and blend until smooth.
  2. Spread onto teflon sheets of a dehydrator and follow dehydrator’s instructions. I set my Nesco dehydrator at 135 degrees F. 
Note: Sometimes I set higher … depending on how quickly I want to eat these. These can be dehydrated at a temperature lower than 115 degrees F to preserve enzymes and if you still want to consider the crackers to be RAW.
Add-ins for flavoring:
  • ginger and turmeric about (1/8 – 1/4 tsp each)
  • stevia (1/4 tsp), agave*, coconut sugar* or honey* for sweetness (1 tsp)
  • garlic powder and Italian seasonings (1/8 – 1/4 tsp each)*
  • curry and ginger spices (about 1/8 – 1/4 each)
  • taco seasonings (1/4 to 1/2 total in spices) – use a mix or cumin, garlic, chili powder, etc *
  • whole seeds sprinkled o: sesame, chia, sunflower, flax & pumpkin (shown in photos)
*High FODMAP food – remove from ingredients to achieve a Low FODMAP recipe.
Crispy Carrot and Flax Seed Crackers

Zucchini Noodles and Spaghetti Sauce

I cannot seem to get enough of zucchini noodles. Zucchini Noodles and Spaghetti Sauce for lunch and a Taco Salad for dinner.

But today I had Zucchini Noodles and sauce.

Here is the recipe:  I made the sauce in the Vitamix.  I made just a few changes from the “Fresh Tomato Sauce” recipe in the Vitamix Whole Food Recipes Book. This recipe is for one serving.

Step 1.  Place the following ingredients into the Vitamix:

  • 3 Roma tomatoes, quartered
  • 1/4 small red onion
  • 1/2 small carrot
  • 1 TBS tomato paste
  • 1/2 garlic clove
  • 1/2 tsp Italian seasoning
  • 1/4 tsp fresh lemon juice
  • 1 tsp RAW honey
  • 1/8 tsp salt
  • dash of pepper
  • dash of smoked paprika (to spice it up a bit, optional)
Step 2.  Process on high speed for about 3 minutes.
Step 3.  Pour into saucepan ans simmer for 30 – 40 minutes.
Step 4. When sauce is just about done, use Spiralizer to make noodles using 2 small to medium size zucchinis.
Step 5.  Pour sauce over noodles and add fresh basil, parsley and Parmesean cheese.

It was a good serving size.  It looked like a lot, but it tasted so good that I finished the plate and found the serving size to be just right.

www.realfoodanddrinks.com