Mediterranean Orzo Salad (WFPBNO)

The weather has been so stinking hot here I've not really wanted to cook. I decided on another cold pasta salad for lunches over the weekend. I had everything I wanted to put into this salad with the exception of the baby spinach. So, off to the grocery I went and then I grabbed all the "Mediterranean" flavors in the frig and pantry and made this delicious salad. The leftovers were delicious, I did add a splash of red wine vinegar and a squeeze of lime. After a quick toss, it was ready to serve. I would consider this very friendly as far using the ingredients you have on hand.  Get your water on to boil before prepping the veggies and dressing.

Salad:

• 8 ounces orzo
• 5-6 cups baby spinach, tear larger leaves
• 1 can chickpeas, rinsed and drained - SAVE that aquafaba water
• 1 cup diced tomato or halved cherry tomatoes, I used a combo of both
• 1 cup mini cucumbers, sliced
• 1 bell pepper, sliced and cut into bite-sized pieces, I used red
• 1/4 cup red onion, diced
• 1/4 cup kalamata olives, sliced
• 1/4 cup green olives, sliced
• 1/4 cup vegan feta, crumbled (you can omit this)

Be sure that water is on to boil. You will cook your orzo according to the package directions. Meanwhile add all the other salad ingredients to a large bowl. The spinach is on the very bottom.

Dressing:

• 1/4 cup aquafaba
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano, use fresh if you have it
• 1 clove garlic, grated
• salt and pepper to taste

Once the orzo is cooked, drain and rinse in cool water. Let cool before adding it to the veggies in your bowl. Then give it all a good toss.

Mix all of the dressing ingredients while the orzo is cooling. Give the dressing a good whisk. Give this a taste before adding it to the salad to see if you prefer to a add a little bit more of anything.

Once the salad is ready add the dressing and give it a final toss.

We ate this immediately and had leftovers the next day. I did add a few splashes of red wine vinegar and a squeeze of lime before serving the leftovers. It was delicious at room temp but even better cold from the frig.

Enjoy!!!

Greek Cucumber Salad (WFPBNO)

This salad comes together so quickly you won't believe it takes under 20 minutes. This makes a yummy, quick lunch on a hot day like today. If you have vegan feta you can add some cubes or crumbs to this salad. Or, if you plan in advance you can make a tofu feta to add to it. I served this without the feta but I know it would make a nice addition. Be sure to drain and save the juice (aquafaba) from your canned beans.

• 1/4 cup aquafaba
• 2 tablespoons red wine vinegar
• 1/2 tablespoon dried oregano
• 1 cup red onion, thinly sliced
• 1/2 English cucumber, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 pint cherry tomatoes (I didn't have a pint of home grown ones but used what I had)
• 1/3 cup pepperoncini, chopped
• 1/3 cup kalamata olives, seeded and halved
• 1 can (15 ounces) chickpeas, drained (save the liquid) and rinsed

In a large bowl, whish together the aquafaba, red wine vinegar, oregano. You can add a tad of salt but I wait and do that when I make my bowl. Add the red onions, toss to coat, let sit for a few minutes while you prep the other veggies.

Prepare all the other in ingredients and add to the dressing. Toss to coat. Add feta is using.

Serve with a light sprinkle of salt and some black pepper.

Enjoy!!!!

Refrigerator Pickles (WFPBNO)

I had some Persian cucumbers that needed to be used and decided to make a jar of refrigerator pickles. Normally, you would use a pickling cucumber for this, but what the heck. I will note I didn't have mustard seeds and so I used dried mustard powder. It made the brine cloudy so I suggest you go get some seeds if  you don't have any. However, the flavor was still spot on! These were super easy and don't require a water bath, just put them in frig for 24 hours before enjoying them. 

• 3-4 pickling cucumbers (I only had Persian and that's what I used), quartered lengthwise
• 1/4 cup Vidalia onion, sliced
• 3-5 sprigs fresh dill
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 2 cloves garlic, smashed
• 1 1/2 teaspoons pickling salt or kosher salt (which is what I had on hand)
• 1/4 teaspoon whole black peppercorns
• 1/4 teaspoon whole mustard seeds
• Pinch of crushed red pepper flakes (optional)

In a small pot heat the vinegar, water, garlic and all the spices until the mixture comes to a simmer and salt dissolves. Cool the brine while  you prep the cucumbers.

Slice your cucumbers into quarters, lengthwise and pack a clean pint-size jar with the, the onion slices and dill. 

Once brine is cooled pour over the jar of cucumbers. Close the lid and refrigerate for 24 hours before eating for the best flavor.

Enjoy!!!

Cold Peanut Noodles (WFPBNO)

I made these last week to have something different. It was a very hot day and these noodles hit the spot. I served them fresh at room temperature. The pasta had been rinsed in cold water and the veggies were cold from the frig. But, the leftovers were amazing served straight out of the frig. This peanut sauce recipe is one I saw online and I left out the sesame oil. It is so much better then the store bought peanut sauces that are full of stuff we don't need! I hope you'll give these a try and leave me a comment. You obviously can substitute the pasta for whatever you have on hand or enjoy and change up the veggies some as well. Cooked shelled edamame would be delicious in this.

Peanut Sauce:

• 1/4 cup natural peanut butter
• 1/4 cup freshly squeezed lime juice
• 2-3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon each - garlic powder, ground ginger, black pepper, crushed red pepper flakes

Whisk all the ingredients in a bowl until combined. Taste and add more soy sauce if needed. The consistency should be thin enough to drizzle. If it's too thick add a teaspoon of water at a time until it's the desired consistency. Set aside.

Noodle Ingredients:

• 8 ounces pasta
• 2 carrots, grated
• 1/2 English cucumber, diced
• 1- 1 1/2 cups tri-color coleslaw
• 1/2 cup fresh cilantro, chopped
• 1/2 cup green onions, thinly sliced
• Garnish: chopped peanuts, black sesame seeds, extra cilantro, oven baked tofu

Cook pasta al dente according to package directions. Drain, rinse with cold water and set aside to drain well. Once totally drained add to a large bowl. 

To the bowl of pasta add the carrot, cucumber, coleslaw, cilantro, green onions.

Toss everything well to combine and then drizzle with peanut sauce and toss again.

Serve in bowls with garnishes. If you are going to make the tofu start it while the pasta water is coming to a boil.

Enjoy!!!

Sushi Bowl with Baked Tofu (WFPBNO)

This is a very basic sushi bowl. Feel free to add whatever veggies you want. I based this on whole food plant based sushi rolls that you can get a places like Publix. No cream cheese, no fish, just wholesome foods. The best part is there is no rolling required. I simply added all the ingredients to a bowl and make spicy mayo and soy/wasabi to top off the dish.

Sushi Rice:

• 1 cup short-grain rice
• 1 1/2 cups water
• 1/2 teaspoon rice vinegar

Toppings:

• 2/3 cup edamame (I couldn't find shelled, so I shelled after cooking)
• 1 carrot, peeled and then ribboned, using the peeler
• 1 scallion, thinly sliced
• 1 small Persian cucumber, julienned
• baked ginger garlic tofu (this recipe will make more than  you need for this dish)
• kelp flakes according to taste (I used about 1/2 teaspoon per bowl)
• 2 tablespoons pickled ginger
• 1 teaspoon black sesame seeds

Spicy Mayo:

• 1/3 cup mayo
• sriracha to taste (I like it hot!)

Stir those two ingredients together and taste. Start with a small amount of Sriracha until you get it to the heat level that you enjoy.

Start your rice before you do anything else and cook according to package directions.

Soy/Wasabi:

• 1/3 cup reduced-sodium soy sauce
• wasabi paste

Mix these two ingredients into a ramakin. Start with a small amount of wasabi and keep tasting as you add more until you get the heat level you enjoy. Be sure to stir it up well.

Place the rice on the bottom of your bowl. Then add half of the Toppings to each bowl. This makes two bowls. The tofu will make enough for 4 bowls. We just ate the leftover tofu as a snack later in the day and dipped it in both sauces as we popped them nuggets into our mouths. 

Enjoy!!

Creamy Pasta Salad (WFPBNO)

Pasta is one of my favorite things to eat. Fix it any way and I'm down. I do love a good pasta salad. This was so good and having it in the frig to add to to a quick lunch or even for an afternoon snack was ideal. of course you can use the veggies you have on hand or add some extras like mushrooms or chopped spinach. 

• 10 ounces whole grain rotini
• 1 orange bell pepper, chopped
• 1/2 red onion, chopped
• 1/2 cup cherry tomatoes, quartered (if your tomatoes are small just cut them in half)
• 1 Persian cucumber, quartered and sliced
• 3/4 cup dill pickle relish
• 1/2 cup black olives, sliced or quartered
• mayo

Cook pasta according to package directions. While it cooks prepare all of the veggies in a large bowl.

Once pasta is done, drain and rinse to cool it off. Add pasta to bowl with veggies and give it all a good stir.

Add your homemade, oil free, dairy free mayo. I used about 2/3 a cup. Remember this is a creamy pasta salad so add the amount that you like.

Serve as a side dish to a cookout, next to a sandwich or a bowl of soup. This can be garnished with sunflower seeds or a sprinkle of nutritional yeast. 

Simple and delicious!

Dynamite Sushi Bowl (WFPBNO)

I have never rolled sushi, even though I have everything to do so. I've seen a couple of sushi bowls online and decided to give my hand a whole food plant based sushi bowl. This was amazing. It made enough for two meals (4 servings) with a little rice left over. You will not be disappointed in making one of these bowls. Be sure to prep all your veg while the tofu is marinating or baking. You can use more or less wasabi depending on how much heat you enjoy! Also you could sub out some of the veg. I tried to make mine like a California roll without the cream cheese. I prefer to serve this dish in a bowl, but my big bowls were all in the dishwasher when I made this.

For the tofu:

• 1 12-ounce package extra-firm tofu
• 1/2 cup low-sodium soy sauce
• 1/4 cup roasted garlic rice vinegar
• 2 tablespoons agave
• 1 teaspoon minced garlic

For the bowls:

• 4 servings sushi rice, cooked according to package directions
• 1/2 cup julienned carrots (1/4 cup per bowl)
• 2 persian cucumbers diced or cut into strips (1/2 a cucumber per bowl)
• 1 avocado, cubed (1/2 per bowl)
• Garnish: black sesame seeds, pickled ginger, alfalfa sprouts
• save the marinade from the tofu add wasabi to taste, mix well
• sriracha + mayo for a spicy mayo drizzle

Press the tofu for about 30 minutes to get rid of excess moisture. Cut into bite sized cubes and marinage in soy sauce, vinegar, agave and garlic.

Preheat convection oven to 375F. After marinating tofu add to a rack placed over a baking sheet.

 Bake for 20-25 minutes until firm and brown. Set aside.

To make your bowl, add rice, place tofu and veggies on your plate/bowl. Top with soy sauce/wasabi combo, spicy mayo, sesame seeds and pickled ginger!

This is a delicious dish. If you want WFPBNO be sure to make your own mayo. I used a vegan mayo to save on time, since you don't use very much.

Enjoy!!!

Cucumbers, Tomatoes, Onions, Avocado and Balsamic Salad (WFPBNO)

I love this salad. I always have Persian cucumbers and tomatoes in the kitchen. This is best eaten fresh, especially with the avocado which will look terrible the next day. This will make 2 large salads. I added the olives to the prepared salad for extra zing. If you want to use this as a salad topping be sure to have some lettuce on hand.  We did have some leftover and served it as a side dish with a BBQ Jackfruit sandwich.

• 2 small Persian cucumbers
• 1 cup diced tomato or halved cherry tomatoes
• 1/4 cup thinly sliced scallions or sweet onion
• 1 avocado
• 1 tablespoon balsamic vinegar
• 6-8 halved Kalamata olives (optional)
• coarse salt and fresh black pepper

To a medium sized bowl add cucumbers that have been sliced into 1/4 inch thick slices, tomatoes and remainder of the ingredients. Gently toss to mix it all up.

Toss torn romaine lettuce into a bowl.

Top with salad mixture.

You can also serve as a side dish.

Enjoy!