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!!!

Chickpea Salad with Curry Peanut Dressing (WFPBNO)

I got the idea to try this from a couple of different recipes I saw online. I really like how this turned out and it's so easy to make. I've already made it twice and the leftovers are delicious. I added my baked ginger garlic tofu to this to bump up the protein content and to keep us full longer. You probably have most of these ingredients in your fridge and pantry. Go ahead and make this delicious salad during these scorching days of June. It's really nice to be able to open up the frig and have something quick and delicious ready to eat. 

For the Salad:

• 1 red bell pepper, diced
• 1 cup shredded carrots
• 2-3 cups shredded green cabbage (red would also be pretty)
• 1 15-ounce can chickpeas, rinsed and drained (keep that aquafaba for something else)
• 1/2 cup chopped cilantro
• 1/4 cup sliced green onions
• 1 jalapeno, seeded and diced

For the Dressing:

• 1/4 cup smooth peanut butter (I buy one that only has peanuts as an ingredient)
• 1 tablespoon freshly grated ginger
• 1 clover garlic, minced (I buy pre-minced garlic)
• 1 tablespoon rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon yellow curry powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 3 tablespoons warm water, to thin the dressing
• a few grinds of black pepper

In a large bowl, add bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeno.

In a small blender or small bowl, mix the dressing ingredients. Be sure to add the water and if needed add a little more so it's the consistency you like. The leftovers will be a little looser as the water in the cabbage will release.

Pour the dressing over the salad.

Mix well. 

I chose to add mine to a small, pretty bowl for serving. I kept the tofu separate and added some to each bowl as we served the salad. Garnish with cashews or peanuts, more cilantro and the tofu if using.

Enjoy!!!!

Stuffed Zucchini

These turned out so good and will definitely be made again. Just serve with a side salad and dinner is ready. This mixture could also be used to stuff acorn or yellow squash, bell peppers and maybe cabbage leaves. I didn't have my homemade cheese sauce and used Daiya cheese shreds. This is what kept this dish from being "whole food plant based no oil". So, don't be like me; plan ahead and have some cheese sauce ready to top these. Scooping out the inside of the zucchini is super easy if you have a melon baller utensil.
Let's make these stuffed zucchini!

• 2 medium zucchini
• 1 smallish sweet onion, chopped
• 1 heaping tablespoon minced garlic
• 1 small bell pepper, chopped
• 1 can chickpeas, drained and rinsed
• 1 heaping tablespoon tomato paste
• 1 tablespoon hot sauce, I used Franks
• 4-6 tablespoons unsweet plant-based milk, I used almond
• 1 tablespoon garlic rice vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon onion powder
• 1 teaspoon coconut sugar
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• a few grinds of black pepper
• 1/2 cup canned brown lentils (optional)*

Cut zucchini in half lengthwise. Scoop out the flesh leaving a little less than 1/2 an inch border. Chop up the scooped out parts.

In a large non-stick skillet heat a little water and add onion. Sauté about 4-5 minutes.

Add garlic, bell pepper, zucchini flesh, all the spices, soy sauce, vinegar, tomato paste, hot sauce and milk. Cover and cook about 10 minutes, stirring occasionally.

Preheat oven to 400F. Add the chickpeas and lentils to the skillet and cook for a few more minutes. You can leave the lid off so it thickens up. Taste and adjust spices if needed.

Line a baking sheet with parchment paper. Stuff each zucchini half with the chickpea mixture.

Add your cheese to the top.

Bake for 20-25 minutes. 

You can garnish with fresh herbs if you have them. Serve with a side salad for a delicious dinner.

* I had a 1/2 cup of lentils in the frig and added them to this so that they wouldn't go to waste. If you have a little bit of something that would fit this flavor profile fill free to add it. This is a great way to use up bits of veggies so they aren't wasted.

Enjoy!!!!!

Buffalo Cauliflower & Chickpea Casserole (WFPBNO)

I've seen a few of these casseroles on line and wanted to make one that was whole food plant based no oil. This turned out so delicious. We have leftovers for the week. I also made a compliant ranch to drizzle over before serving and forgot to use it!!! So, there will be plenty for those leftovers! This would be about 6 servings but you could cut the recipe in half easily. The rice cooked perfect in the sauce. Served with homegrown collards and pepper sauce.

• 2 cups vegetable stock (low-sodium preferred)
• 1/2 cup buffalo hot sauce
• 1/4 cup nutritional yeast
• 1/2 tablespoon onion powder
• 1 rib celery, thinly sliced
• 1 can chickpeas, drained
• 2 cups cauliflower, chopped into bite-sized florets
• 1 cup uncooked brown rice
• 2 tablespoons minced garlic
• your favorite ranch dressing for garnish

Mix the vegetable broth, buffalo sauce, nutritional yeast and onion powder together in a medium pot and bring to a boil over medium high heat.

While that is heating up add the chickpeas to a 8-1/2 x 11 casserole dish.

Sprinkle cauliflower and celery over the chickpeas.

Add uncooked rice to the top.

Preheat oven to 400F. Once the sauce is bubbling remove from heat and add the garlic. 

Stir well.

Using a ladle pour the liquid over the casserole. If any rice is not submerged use the ladle and gently push down so that everything is wet. Cover with parchment paper and then aluminum foil.

Bake for 60 minutes on the middle rack of the oven. Remove from oven and carefully uncover.

Garnish with green onions and be like me and forget the ranch dressing. Store leftovers in frig for up to a week. This can be reheated in the oven, toaster oven or microwave.

Enjoy!!!!

Turkeyless Roast

I made this roast for our Thanksgiving entrée. It's really delicious with brown gravy over the top!! Also makes good sandwiches with vegan mayo, pickle relish and cranberry sauce. I'm including a pic of my Thanksgiving lunch plate since the stand alone pic wasn't the best. This takes almost 2 hours to make and cook but most of that is hands off time; letting the roast steam and then bake in the oven. 

Turkeyless Roast:

• 1 15-ounce can chickpeas, rinsed and drained
• 1 cup vegetable broth
• 2 tablespoon nutritional yeast
• 1 tablespoon poultry seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons reduced sodium soy sauce
• 1/2 teaspoon black pepper
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 1 1//2 cups vital wheat gluten

All all the turkeyless ingredients, except for the vital wheat gluten, into a food processor or blender. Blend until smooth. Add this to a large bowl.

Add the vital wheat gluten and stir. 

Once it get's mixed. Use your hands to be sure it's all mixed well and knead 1-2 minutes. 

Shape into a loaf on a sheet of parchment paper.

Add the loaf to a sheet of aluminum foil and twist the ends. Add to a steamer basket over boiling water and steam for 1 hour.

Basting mixture:

• 1/2 cup vegetable broth
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon dried thyme
• 1 1/2 teaspoon dried rosemary

While the roast steams add of the basting ingredients to a measuring cut and stir well. Set aside.

Remove roast from steamer basket and allow to cool.

Preheat oven to 350F. Place the roast in an oven safe dish.

Pour the basting mixture over the roast.

Cook for a total of 25 minutes. Removing roast from the oven every 10 minutes to baste.

Remove from oven and let rest 5 minutes before slicing with a serrated knife.

I sliced mine into about 1/2 inch slices.

Serve with brown gravy, mashed potatoes, peas or whatever veggies you enjoy!