RECIPES

ZESTY QUINOA SALAD

This refreshing, bright and colorful salad is a great summertime (or anytime) vegan recipe. Quick an

  • This refreshing, bright and colorful salad is a great summertime (or anytime) vegan recipe.
  • Quick and easy to make this recipe is light, citrusy, and packed full of protein with quinoa and black beans. 
  • Lime juice and cilantro give a nice zesty kick! Tastes even better the next day after all the flavors have soaked in overnight in the fridge.
  • Enjoy for lunch or dinner and serve hot or cold!

    INGREDIENTS
  • 2 CUPS water &  1 CUP quinoa
  • 1/4 CUP olive oil
  • 1 ½ CUPS halved cherry tomatoes
  • 1 CAN of black beans
    (15oz, drained & rinsed)
  • 1 BUNCH of green onions
  •  1/4 CUP of fresh cilantro (chopped)
  • 2 limes – juiced
  • 2 TSP cumin
  • 1 TSP salt
  • 1/2 TSP red pepper flakes
    DIRECTIONS
  • Bring quinoa and water to boil in saucepan. Reduce heat to medium-low, cover and simmer for about 10 – 15 minutes. Set aside to cool.
  • Whisk olive oil, lime juice, cumin, red pepper flakes and salt in bowl.
  • Combine quinoa, black beans and green onions in a large bowl. Pour dressing over quinoa mixture and toss to coat. Stir in cilantro and salt and pepper to taste (if desired).

BRUSSEL SPROUT SALAD

image149

  • Tired of lettuce?
  •  Try shredded Brussels sprouts in this delicious salad with citrus vinaigrette dressing topped with toasted almonds, dried cranberries and vegan bacon.

    SALAD INGREDIENTS
  • 20 OZ Brussel sprouts
    (chopped or pre-shredded)
  • 6 slices of crisp cooked vegan bacon
  • 1 CUP sliced red onion
  •  2/3 CUP dried cranberries
  •  2/3 CUP sliced & toasted almond slivers

    CITRUS VINAIGRETTE INGREDIENTS
  • 1 small orange juiced
  • 1 TSP orange zest
  • 1 lemon, juiced
  •  1 clove garlic, minced
  • 1 TSP yellow mustard
  • 3/4 CUP olive oil
  • 2 TSP fresh thyme
  • Salt & pepper to taste

    DIRECTIONS
  • Shred/chop Brussel sprouts with knife
  • Place Brussel sprouts in large bowl. Combine red onion, cranberries and almonds.
  • Whisk together vinaigrette ingredients.
  • Add vinaigrette to salad and top with chopped vegan bacon.

BANANA ICE CREAM

image150

  • A delicious treat! 
  • This naturally sweet ice cream made from frozen bananas is a great replacement for traditional ice cream.
  • Can be eaten for dessert or a cool, anytime snack.

    INGREDIENTS
  • 1 ½ frozen bananas (tip, slice before freezing)
  • 1/4 CUP pecans
  • 1 TSP Cinnamon
  • 1 TSP vanilla
  • SPLASH of unsweetened almond milk

    DIRECTIONS
  • Place all ingredients in blender & blend.
  • Note: You may need to use a spoon to help the blending process. 
  • Add more milk as necessary. It’s better to start with less milk and add, otherwise adding to much may create a smoothie-like substance rather than ice cream.
  •  Scoop into a bowl and top with your favorite fruit & cinnamon.