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.
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!
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.)
4 green onions (about 1/3 cup),chopped
1jalapeño,minced (add depending on the spice level you want)
3 mediumsweet potatoes,peeled and cubed
1 cup garbanzo/chickpeas, cooked
1 14-ounce canfire roasted tomatoes
1 14-ounce cancoconut milk
2/3 cupwater for InstantPot or up to 1 1/2 if on stove top
1 teaspoon turmeric
1/4 – 1/2 cupchopped peanuts (or cashews)
2 x 2 strip of Kombu for added minerals
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)
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.
Add the “after cooked” ingredients. If using InstantPot, after quick or natural release.
I’m going to give you the basic recipe…then some ideas on the add-ins to achieve different flavors
Dehydrator – Before
1/4 cup flax seeds
1/4 cup psyllium husks
3/4 cup water
1/8 tsp salt
Place all ingredients into a high speed blender such as a Vitamix and blend until smooth.
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 *
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.