Caesar Salad with Roasted Broccoli & Pomegranate Seeds

Oh my gosh this salad was SOOO delicious! I think it'll be a new go-to for me! I had a similar salad last week at a favorite cafe of mine - it inspired me to try to replicate it at home.  I also made the dressing from scratch - I did a Caesar, but instead of mayo based, I used plain Greek yogurt.  Healthy, delicious, filling, fresh, flavorful - I think this salad has it all! This is great as a side salad or add sliced chicken or a piece of salmon and eat it as a meal.  I served ours alongside a plate of gnocchi.

Hope you enjoy! 

2 heads of romaine lettuce, chopped
1 large head of broccoli, cut into bite-sized florets
1 Tbl olive oil
1/2 cup Parmesan cheese
1/2 cup fresh pomegranate seeds
1/3 cup almonds

Dressing:
2 or 3 cloves garlic, peeled
1 Tbl olive oil
1/2 tsp Dijon mustard
1 tbsp lemon juice, fresh
1 tsp Worcestershire sauce
1/4 cup plain Greek yogurt,
1 to 2 Tbl milk
salt & pepper, to taste

Preheat oven to 400F

Line a baking sheet with parchment paper.  Lay broccoli florets on baking sheet and drizzle with 1 Tbl olive oil.  Sprinkle with salt and pepper. Use your hands to toss and then spread broccoli evenly on baking sheet. Roast for about 18 minutes, or to your liking.  Let cool slightly.

While the broccoli is roasting make the salad dressing.

Pour 1 (or 2) tablespoons of olive oil into a skillet on medium low.  Place to the cloves of garlic into the skillet and let slightly sizzle in the oil for about three minutes on each side. The garlic should be slightly browned on the outside and soft on the inside. I always saute my garlic like this before adding it to dressings. Cooking it just a bit really brings out a mild, delicious flavor - and it cuts down that sharp raw garlic spicy-ness. Remove the garlic from olive and chop.  Save the infused olive oil for the dressing.

Place the garlic, garlic infused olive oil, Dijon, lemon juice, Worcestershire sauce, Greek yogurt and milk into a container. Use a fork to combine completely. If it's too thick add a splash more milk or lemon juice. Add salt and pepper to taste.

Combine chopped romaine, roasted broccoli, Parmesan, pomegranate seeds and almonds. Drizzle with salad dressing. Toss. Enjoy!!!

Healthy Pumpkin Banana Bread

This pumpkin banana bread is delicious! I'm really excited that it doesn't contain any butter - I promise you will not notice! The applesauce, pumpkin and mashed banana make the bread really moist. I used coconut sugar and pure maple syrup instead of refined white sugar.  The whole wheat pastry flour replaces all purpose flour. I made sure to add lots of yummy spices that make this bread smell and taste amazing.  I hope you enjoy!

• 1/2 cup unsweetened applesauce
• 2 or 3 very ripe bananas
• 1 cup canned pumpkin
• 1/2 cup coconut sugar
• 1/2 cup pure maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups whole wheat pastry flour
• 1/2 teaspoons baking powder
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 cup semi-sweet chocolate chips (I like Enjoy Life vegan mini chocolate chips)

Preheat oven to 350F

Add applesauce and bananas to a large bowl. Mash bananas into the applesauce. I prefer the texture to be quite smooth. Add the pumpkin, stir. Then add the coconut sugar and maple syrup and stir. Add eggs, one at a time, stirring after each addition. Add vanilla extract.

In a separate bowl combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.  Add the dry ingredients to the wet and stir until smooth. Fold in the chocolate chips.

Pour batter into a well greased (I use coconut oil to grease my pan)  8 X 8 Pyrex (glass) pan. Cooking times can vary, so if you are using a metal pan you will need to cook longer (so adjust accordingly). I baked my bread in a Pyrex pan for 35 minutes and it was perfect.  Check to make sure a toothpick comes out clean before removing from the oven.

Let bread cool completely on the counter before cutting. Enjoy!

Split Pea & Cauliflower Bisque

I am so excited about this new cookbook I ordered off Amazon last week. It is called Back to the Cutting Board by Christina Pirello. I cooked four recipes from the book last week and each one was better than the last! I'm cooking exclusively from it again this coming week and I especially cannot wait to try more of her delicious soups.

If you read my blog you will already know how much my family and I love soup. I cook it often, even during the summer. But now that fall is on the horizon and the temperatures are starting to cool, my desire to make more soups is at an all time high.

This split pea and cauliflower bisque was absolutely wonderful.  There are very few ingredients, which made it easy to throw together. It was rich and flavorful, yet there is no cream or butter - just healthy yumminess!! I served it with grilled cheese sandwiches made on thicky, whole grain brain.

I hope you enjoy this recipe as much as my family did!
Here it is word for word from the cookbook Back to the Cutting Board:

1 to 2 Tbl avocado oil <I used olive oil>
1/2 yellow onion, diced
2 garlic cloves, crushed and minced
sea salt
1 tsp curry powder
2 cups cauliflower florets
1 cup yellow or green split peas, rinsed well
4 cups filtered water <I used a quart of vegetable broth, plus another cup of water to thin the soup>
2 tsp white miso paste
2 to 3 sprigs fresh parley, minced, for serving

Stir together the oil, onion, and garlic in a soup pot over medium heat. When the onion begins to sizzle, add a small pinch of salt and the curry powder and saute until the onion is translucent, about 2 minutes. Add the cauliflower and saute until shiny with oil. Add the split peas and water and bring to a boil. Reduce the heat to low, cover, and cook until the peas are quite soft, 45 minutes to 1 hour.

Remove a small amount of broth from the pot and use it to dissolve the miso. Return the miso mixture to the pot; using a handheld blender or food processor <I used my Vitamix blender>, puree the soup until smooth <if the soup is hot make sure you have the vent on the blender lid open and covered with a dry, clean cloth so the steam can safely escape>. Return to the stove to warm through and serve garnished with fresh parsley.

Vegan Crunchwrap Supreme - Pinch of Yum

This recipe from the blog Pinch of Yum (LOVE this blog so much!) was absolutely delicious!!! It was so fun to put together and my kids (and husband) LOVED eating it! I caved and used Doritos inside the wrap - this makes me laugh since the rest of the ingredients were fairly healthy - but those cheesy chips definitely added some great flavor to the wrap. Oh and this vegan cashew queso was AMAZING!!!!!!!!!!! Such a great meal! I know I'll be making it again.

Check out Pinch of Yum for great step-by-step pictures that will show you how to create the wrap. It wasn't complicated, but her pictures really help. 

In the crunchwraps I made I used her cashew queso recipe, refried beans, Doritos, bagged cabbage slaw, and her spicy sofritas tofu recipe.

Here are Pinch of Yum's instructions word for word:
 

Ingredients:
Spicy Sofritas Tofu

• 3 tablespoons olive oil
• 16 ounces firm tofu (press out some liquid first)
• 2 tablespoons taco seasoning (add about 1 teaspoon salt if it’s unsalted)
• 2 chipotle peppers, minced
• 1/2 cup salsa

Cashew Queso

• 1 cup cashews
• 1/2 cup water
• 1 can diced green chiles (or less, to taste)
• 1 teaspoon taco seasoning (add a pinch of salt if it’s unsalted)

Crunchwraps

• huge burrito-sized flour tortillas
• something crunchy: tostadas, tortilla chips or, dare I say, Doritos / Hot Cheetos (!!)
• roasted vegetables
• black beans
• avocados
• fresh stuff: tomatoes, cabbage slaw, lettuce, cilantro
• salsa

Directions:
 
Sofritas Tofu: Heat oil over medium high heat in a large nonstick skillet. Add tofu and break apart into crumbles. Add taco seasoning, salt, chipotles, and salsa. Simmer for 5-10 minutes. Finish by letting everything sit without stirring for another 7-10+ minutes (adding oil to prevent sticking as needed) until you get some nice browned, almost-crunchy pieces.
Cashew Queso: Blend everything together aggressively until smooth!
Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: tofu, queso, crunchy stuff, and any other extras you want in there. Fold in the edges of the tortilla toward the center. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!

FOR REGULAR SIZE CRUNCHWRAPS: Keep your filling amounts minimal. It is very common to run into the issue of overflow, in which case, you can a) reduce filling amounts, b) fold it up as-is and hope for the best – I found even half-closed crunchwraps still grilled up nicely, c) break your tostadas into smaller pieces to allow you more space, or d) make a MEGA CRUNCHWRAP. See next note.
FOR MEGA CRUNCHWRAPS (this is what I demonstrated in the post): Cut a few of the large flour tortillas so they are the same size as your tostadas. Then, once you’ve layered all ingredients, just place a small flour cutout tortilla on top and fold edges over that. This should buy you a little extra space for filling.
FOR MARINATED CABBAGE: I just tossed some thinly chopped cabbage with olive oil, salt, pepper, and vinegar to taste.

Tuscan Pasta Salad

 

This was an easy weekend meal - very tasty! I think the addition of vegan sausage (we LOVE Beyond Sausage) or chicken sausage would be excellent. I served this meal with a fruit/veggie smoothie and good, crusty bread. 

I found this recipe on the blog Vegan Richa (I love this blog!)......and here it is word for word with my additions in italics.

 

Ingredients

• 8 oz farfalle , or other pasta <I used cavatappi pasta>
• 4 oz baby spinach or greens <I chopped my spinach> 
• 1/3 cup chopped sun dried tomato (oil packed)
• 1 small cucumber peeled and cubed
• 1/4 cup vegan feta <I used goat cheese crumbles>
• fresh parsley , black pepper, vegan parm (optional) for garnish
• other add ins: roasted zucchini or seasonal veggies , chopped artichoke hearts, olives <I used pine nuts>
• <I think Beyond Sausage, cooked and sliced, or chicken sausage would be a great add-on> 

Dressing:

• 1 large clove garlic pressed or minced <I used three cloves of garlic, sauteed in olive oil>
• 1/2 tsp garlic powder
• 1/4 tsp or more black pepper
• 1/2 tsp dried oregano or parsley
• 3 tbsp really good extra virgin olive oil
• 2 tbsp or more lemon juice <I used 2 1/2 lemons>
• 1/4 tsp salt
• <I added 1 tsp of maple syrup> 

Instructions

1. Cook the pasta according to instruction on the package. Rinse in cold water to cool completely and add to a large bowl. Combine the rest of the salad ingredients except feta.
2. Make the dressing by mixing all the ingredients in a small bowl. (variation: Replace some of the lemon juice with red wine vinegar).
3. Drizzle and mix the dressing with the salad when ready to serve. Toss well to coat all the greens. Add feta towards the end while tossing. Garnish with fresh parsley or thyme, black pepper and vegan parm(optional). Let sit for 5 mins and serve.

Citrus Sunshine Juice

So, I've been back to juicing regularly for the past three months - I drink a big glass of celery juice every morning (and yes, it taste about a yucky as it sounds - but boy is it good for you - so, for my health, I rally through it - hahaha). So, after all this celery juice, I was in the mood for something tangy and sweet.  I had all this citrus sitting in my fruit bowl and I thought throwing it all together would result in something delicious.  And oh boy this juice completely satisfied - it was actually and literally "lip smackingly" refreshing.  Enjoy!

1 grapefruit, peeled
2 oranges, peeled
2 clementines, peeled (optional)
1 lemon, peeled
1 lime, peeled
1 large apple
1 inch knob of fresh ginger

Put all the fruits and ginger through a juicer. Drink immediately. Enjoy!

Cauliflower Salad with Gruyere & Walnuts

I LOVE roasted cauliflower so much. I try to make it as often as I can.  I can get away with a roasted cauliflower dish about once every two weeks - maybe week and a half- without anyone noticing! HA! Anyway, I was in the mood for it today......and I was thinking a cold salad would be good. The other ingredients just came together - flavors I like - a little savory, a little sweet (craisins), a little salty (capers)....it all worked! The vinaigrette is light. This was a great side salad.

Ingredients:
1/4 cup + 2 tablespoons olive oil
1 teaspoon dried rosemary
Juice from one fresh lemon juice
1 tablespoon red wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 Tbl honey

1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
2 large leaves of kale, stemmed and thinly sliced
1 large carrot, shredded
3 Tbl craisins
2 Tbl capers
1/3 cup shredded Gruyere cheese
1 cup coarsely chopped walnuts, toasted
 
Preheat oven to 400°F

Toss cauliflower florets with 2 tablespoons olive oil and season well with salt and pepper. Spread on a baking sheet and roast until edges are dark and caramelized. Stir after 15 minutes. Continue roasting for about another 10 minutes.

While cauliflower is roasting, make the dressing. Combine remaining 1/4 cup olive oil, rosemary, lemon juice, vinegar, salt, pepper and honey. Whisk til combined.

Combine roasted cauliflower and all the rest of the ingredients. Toss with dressing. Enoy!