Mustard vinaigrette 

 

You may be getting sick of salads but I bet you that’s because your dressings are boring or your toppings haven’t changed.

Add a spark (and definitely a zing) to your next dinner/lunch salad with this little ditty.

Veggies in here included sliced zukes, cukes, kale, romaine, spinach, green onion, tomato and the Tofurky Lightly Seasoned Chicken product.

Ingredients: 
2 tbsp grainy German mustard

2 tbsp red wine vinegar

1 tbsp chickpea miso

1/8 cup water

1/2 tsp freshly cracked pepper

Method: 

Whisk all ingredients together with a fork and drizzle over salad. Works well with hot protein as well as cold.

2 minute dijon dressing

There is nothing simpler and more dynamic than a salad – especially at dinnertime. In my home the last meal of the day (other than a protein shake while on prep) is a salad. The ingredients can be used in a variety of ways to prep other types of meals & snacks during the week.

All of your hard earned cashola spent on organic & pesticide free fruits and vegetables will not go to waste if you can keep a wide range of meals in your grab bags. This is one of them.

I’m adding some produce notes before the quick dressing recipe because I want you to keep at least 5 or 6 types of fresh veggies in the fridge for all around use at all times:

1 – Cucumbers – use these little suckers to make juice, scoop hummus, eat plain, place on salad, make into their own salad with a modification to THIS little recipe here or place on tired eyes.

2 – Carrots, Celery & Peppers– see cucumbers…..these can also be sauteed for quesadillas, or added to quick soups. Not sure how hot they will be on eyes, test it and let me know.

3 – Kale & Spinach – great salad base, great smoothie & juice base, great sauteed with onions and garlic, fantastic kale chips &  oh yes- you can also add both to salad. Don’t waste this delicious cruciferous delight.

Ingredients: 

Dressing: 

4 tbsp dijon mustard

2.5 tbsp nutritional yeast

1 tsp apple cider vinegar

1/8 cup water

Salad ingredients: 

4 cups diced curly green kale

2 cups spinach

1 cup beet leaves

2 cups romaine hearts

1 cup sliced cukes

1 cup sliced carrots

1 cup diced celery

1 cup diced red pepper

Sprinkling of hemp hearts

Protein options: Tofurky “chicken” or Green Cuisine Smoked Tempeh

(6-7 oz for average sized men 3-4 oz for women)

Method: 

You know the method for the salad, right? I mean, just look at the picture.

Add all dressing ingredients to vessel large enough to hold them, whisk with fork. This should be runny so that it coats your entire salad without being “too much” sauce.

Serves 4.

 

 

Asparagus soup with tempeh croutons – Vegan bodybuilding Series

Aaaah the inflexible diet of the bodybuilding competitor. I have to admit at the point of 2 months of dieting I’m ready to cry at some of the ingredients – spices or not – it’s tough.

This quick recipe came about as a way to combat my boredom with food and to help me be able to choke down pounds of asparagus every week without throwing it back up.

What this IS missing is fat content so if you are NOT bodybuilding or uber restricted, please add an avocado to this recipe.

Ingredients

1 clove garlic

2 cups asparagus

1 pinch cayenne

2.5 cups hot water (2.5 cups veggie broth if unrestricted)

3 oz tempeh – for croutons

Sriracha salt

Pepper

Method

Over medium heat in skillet with a teensy amount of coconut oil, fry up tempeh until it begins to harden – about 8-10 minutes.

Meanwhile add all other ingredients to your blender (ADD AVOCADO HERE IF YOU ARE UNRESTRICTED) and blend until smooth and creamy.

Serve in bowl, top with croutons, salt and cracked pepper. Again if you are unrestricted add some Daiya shavings as well.

Mustard Greens

Summer and Fall flavours.

Mustard Green sare a member of the brassica family along with kale, cabbage and collard greens and are amongst the worlds healthiest foods – watch out kale.

Along with a myriad of other benefits, mustard greens lower cholesterol, aid in the fight against cancerous cells and are chock full of vitamin C.

The flavours of this headless cabbage looking fellow are peppery bordering on hot. When cooked, this simple green takes on a lot of robust flabour. For that reason, I like to serve it up relatively plain as a side dish with simple favourites off of the BBQ.

Heat, salt and fat tame bitterness, so use these tools to create a flavour you love.

Smaller, more tender leaves carry the mildest of flavour – if you’re a newb, try these first. Mature leaves of late summer and early fall pack a bit more punch.

Ingredients: 

4 cups mustard greens loosely packed
1 medium yellow onion chopped
1 clove minced garlic
1 tbsp unscented coconut oil
1/3 cup veggie broth
1/3 cup pine nuts, toasted
1/4 cup yellow pepper chopped
Salt to taste
Method:
Toast pine nuts lightly on medium for 2-3 minutes. Remove from heat and set aside.

Saute onion in coconut oil and 1/2 your broth fro 3-4 minutes. Add garlic & peppers, cook for another minute or so. Add mustard greens and remainder of broth and cook until wilted but still brightly coloured.

Remove from heat and serve with full spectrum sea salt. I like pink Himalayan Salt.