tomatoe stuffed

 

 

 

 

15 ounce can chickpeas, drained
2 stalks celery, diced
1/4 cup, sliced green onions
1/4 cup, shredded carrots
1 tablespoon dill pickle relish
1 tablespoon Dijon mustard
1/4 – 1/2 cup vegan mayonnaise
salt, pepper and paprika to taste
Large whole tomatoes

In a food processor pulse chickpeas, celery, green onions and carrots until blended coarsely.
Add dill pickle relish, Dijon mustard and vegan mayonnaise.
Blend until mixture holds together.
Season to taste.
Cut out core of tomatoes.
Make cuts around the top of tomatoes, going about halfway down.
Lightly sprinkle inside of tomatoes with salt.
Stuff with “tuna salad”

Serves 4

edamame salad1
Dressing:
2 tablespoons plain yogurt, or plain non-dairy yogurt
1 tablespoon shelled raw pistachios or raw cashews, finely chopped
1 tablespoon green tea, steeped and cooled to room temperature
1 tablespoon green onion, thinly sliced
1 teaspoon parsley, finely chopped
1 teaspoon red wine or balsamic vinegar
1/2 teaspoon garlic, minced
Salt and freshly ground black pepper

Salad:
3/4 cup frozen, shelled edamame
1/2 cup celery, thinly sliced
1/3 cup marinated artichoke hearts, chopped
1/4 cup radishes, thinly sliced

Dressing Directions:
In a small bowl stir yogurt, pistachios, tea, onion, parsley, vinegar, and garlic.
Season to taste with salt and pepper.

Salad Directions:

Defrost edamame in microwave according to package directions.
Cool to room temperature.
In a medium-size bowl, toss edamame, celery, artichoke hearts, and radishes with dressing.

Serves One

tofu-20

 

 

 

 

4 ounces soba noodles (Japanese buckwheat noodles)
1 cup frozen, shelled edamame (green soybeans)
1 cup bean sprouts, washed and drained
1 cucumber, halved lengthwise, peeled, sliced with seeds removed
12 ounce package firm tofu, drained and sliced thickly
2 tablespoons soy sauce, divided
1 1/2 tablespoons sesame oil, divided
1 1/2 tablespoons fresh lime juice
1/4 cup chopped green onions
1/4 cup fresh cilantro leaves
Sesame seeds for garnish

Cook soba noodles as stated on package.
Add edamame to the noodles for the last three minutes of cooking
Rinse with warm water
Drain well
Set aside
Dry tofu with kitchen towel
Mix a teaspoon of sesame oil with a teaspoon of soy sauce in a small bowl
Brush mixture over tofu steaks
Grill, using an indoor grill or outdoor grill for two to three minutes per side
Place noodle mixture in a large bowl
Add the bean sprouts, cucumber slices, and chopped green onions
Mix remaining soy sauce, sesame oil and lime juice in a medium bowl.
Pour over salad and toss
Garnish with cilantro leaves and sesame seeds, if desired
Serve with grilled tofu steaks arranged on top

Note: For a spicy alternative, mix into the dressing 1 1/2 tablespoons sweet chili sauce or sriracha sauce

vegan tuna salad

 

 

 

 

15 ounce can chickpeas, drained
2 stalks celery, diced
1/4 cup, sliced green onions
1/4 cup, shredded carrots
1 tablespoon dill pickle relish
1 tablespoon Dijon mustard
1/4 – 1/2 cup vegan mayonnaise
salt, pepper and paprika to taste

In a food processor pulse chickpeas, celery, green onions and carrots until blended coarsely.
Add dill pickle relish, Dijon mustard and vegan mayonnaise. Blend until mixture holds together.
Season to taste.

Serving suggestions: Can be used as sandwich spread, scooped up with crackers, pita chips or served on a bed of leafy greens.

8 ounces button or portobella mushrooms, grilled/roasted
1 red bell pepper, grilled/roasted and cut in pieces
1/2 large eggplant, peeled, cut in chunks and grilled/roasted
1 bunch green onions, grilled/roasted
16 mixed Mediterranean olives, pitted, optional
1 – 2 tablespoons fresh lemon juice
2 ounces goat cheese, crumbled
1/8 teaspoon each salt and pepper, or to taste
4 whole wheat tortillas or flatbreads
4 large lettuce leaves

Roughly chop mushrooms, peppers, eggplant, green onions and olives.
Toss them in a large bowl with the lemon juice, goat cheese, salt and pepper.
Line tortillas with lettuce. Spoon vegetable-goat cheese mixture on top. Wrap tightly, tucking in the ends burrito-style and serve.

Serves 4

Note: Can use leftover grilled/roasted vegetables to prepare these wraps. Great for a summer supper or a packed lunch.