Vegan Tuna Goddess Salad

This is hands down the best sandwich I ever made! Combining the flavors of goddess sauce with a Mediterranean twist, and the texture of chickpeas and artichokes, this tastes and feels amazingly like a delicious tuna salad. It hits all the right notes and makes for a super practical, power-packed lunch option.

I am using my vegan cheddar cheese spread (recipe here) at the bottom of sandwich but feel free to use any vegan cream cheese or mayo.

Here is the fill recipe:

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Chickpea Salad Sandwich with Hearts of Palm

This chickpea salad with hearts of palm is perfect for powering up on those days when you don’t really feel like cooking but still need something filling, nourishing and delicious! Packed with protein and fiber, this is a comfort food you can feel great about eating. It takes merely 15 minutes to make with no cooking involved. Though it is easy enough to make on a whim, the recipe will make enough for several hefty sandwiches to so that you can store it in the fridge for a quick take-away lunch option, for snacking on as a dip or using it as a topping for salads. The recipe is below:

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Asian Noodle Salad with Maple Glazed Tofu Steaks

maple-glazed-tofu-final

This powerfully delicious and nutritionally balanced bowl of goodness was as simple to make as adding a bit of carb and protein to an already yummy salad, thanks to the Earthbound Farm Asian Chopped Salad Kit . The salad already came with a fresh mix of organic kale, lettuce, cabbage, carrots and cilantro, along with a vegan tahini dressing, sunflower seeds and crunchy toppings.

Most of you in the US are already familiar with the Earthbound Farm as their fresh organic greens are widely available in the grocery stores. I love that they started out so small, with 2.5 acres of farmland in the Carmel Valley of California, and they grew big through their big commitment to organic farming.

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Threesome Protein Salad

Threesome Protein Salad

Threesome protein salad with quinoa, brown rice and green lentils; a delicious and satisfying powerhouse of protein and fiber.

We have been gradually increasing our workout intensity as a family. Starting with a foundation of yoga and cardio, we added rock climbing and calisthenics elements. As overhyped as the protein argument is, we needed to increase the quantity accordingly.

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Watermelon Summer Salad

Watermelon Summer Salad

A refreshing fruity salad with a lot of flavors along with a kick of protein going for it. As simple and fun as summer itself. Basically arugulas, watermelon, crumbled tofu and avocado in a vinaigrette, this salad is a step out of the same old and it is as delicious as it is interesting. Definitely do give it a try. Here is the recipe:

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Falafelled Sweet Potato Salad

Falafelled Sweet Potato Salad
I often crave creaminess in dressings and dips, but I am no longer willing to tolerate the cholesterol-laden egg and milk based ingredients that are typically in those types of products. Essentially, I want the flavor and the velvety feel without the consequences that go along with over-processed spreads and dressings. So I’m constantly on the lookout for healthier, vegan-friendly products that offer that same type of texture and taste. This is why I was super excited to partner with Best FoodsFeedFeed to create a new recipe.
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Chickpea Caesar Salad

Chickpea Caesar Salad

After my latest goddess dressing obsession, I wanted to go back and try making a vegan caesar sauce because I saw this Quinoa Chickpea Caesar Salad by The Full Helping and I simply had to try. I loved how she seasoned the chickpeas and developed a caesar sauce using white miso! I was not disappointed, to say the least. This is one delicious, full flavored combination.

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Goddess Dressing

Sprouted Clean Protein Salad

This dressing is a game changer. Move over ranch, the goddess has arrived! I have been tasting this goddess sauce here and there over my salads, over tofu, over whatever I could  find really. The food itself have started becoming an excuse for the sauce so I thought it was time to come up with a home-made version that is fresh, and made up of good stuff. By the way, if you haven’t been using tahini as a standard pantry item, it is time to start now. No point resisting.

Also, what I used the dressing for in this picture is I think quite noteworthy. It is a sprouted clean protein salad. I sprout a mix of quinoa, mung beans and green lentils for 3 days, just soaked in water. It is super fun to eat the sprouts as is but optionally you can toast them in a pan lightly coated with olive oil for a few minutes. I use this sprouted mix in everything these days. So incredibly tasty and I know I am getting my clean, complete protein every day, not to mention all the fiber and super nutrients.

#vegan #mungbeans #quinoa #greenlentil #salad #dressing

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Orange Fennel Salad

Orange Fennel Salad
This is one of those salads that make you feel like you should eat a salad more often. You know that appreciation of the variety of tastes and textures and no heaviness after the meal, and of the fact that you just made your body very happy. I love fruity salads but the sweetness always needs to be carefully balanced. I think fennel bulb (or root) does a fantastic job at that and it goes so well with the orange taste. The roasted hazelnuts also need to be acknowledged because they are just the perfect nuts. Here is the recipe:
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Buckwheat Noodle Salad

Buckwheat Noodle Salad

The best time for me to eat raw are weekday breakfasts and lunches (which, I guess, covers most of my meals). Our household weekday breakfast is commonly just a lot of fruits and nuts. And If I am at home at lunch time, I also grab something fresh from the fridge and enjoy raw. I may add some hemp seeds or nut butter to add some needed carbs and protein.
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