"Good For You!"

Triple A Salad
Serves 4

Ingredients:
Salad:
1 hass avocado, cut into bite sized pieces
1/8 cup dry arame, soaked in 1 cup filtered water for 15 minutes, drained
4 cups salad greens or 1 head green leaf lettuce and 1 bunch spinach, or a mix of 4 cups of your favorite greens, washed and spun or pat dry.
¼ cup raw almonds, roasted (directions below)

Dressing:
3 tablespoons toasted sesame oil
3 tablespoons brown rice vinegar
2 tablespoons brown rice syrup, or another sweetener (if using another sweetener (honey is a good one), start with half the amount, then taste)
2 teaspoons Dijon mustard
½ teaspoon sea salt
2 teaspoons poppy seeds (or sesame seeds -- I had black sesame seeds, that's what you see in the photos)

Directions:
1. Heat an oven (or toaster oven) to 350°F, and roast the almonds on a dry cookie sheet for 7 to 10 minutes or until aromatic. Keep them whole or coarsely chop them.
2. Toss the arame with the salad greens.
2. Combine all the dressing ingredients, using a whisk to beat them. Add the dressing to the greens and arame. Toss to combine.
3. Gently fold in the avocado.
4. Garnish with the almonds.

Enjoy!

Found a wonderful e-book of plant-based friendly recipes. Check it out!
https://jessicainthekitchen.com/ebook

It's That Easy Ebook by Jessica in the Kitchen

Yummy Plant Based Mushroom Stroganoff from Caitlin @ frommybowl.com. with my modifications....

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Ingredients
1 Small Yellow Onion
10 oz Mushrooms (Cremini, baby bella...)
1 lb Whole Grain Dry Pasta (GF if you like)
~4 cups Veggie Broth or stock
1 tsp of Better Than Bouillon Vegetable Base
2 tbsp Nutritional Yeast
1/4 tsp Freshly Ground Black Pepper
1/3 cup Cashew Butter (buy or make, recipe follows)
1 tbsp Fresh Lemon Juice
1/4 - 1/2 tsp Salt (optional)
Fresh Chopped Parsley, to garnish

Instructions
--Peel Onion, cut it in half, and then thinly slice it into half "rings."
--Clean Mushrooms using a damp paper towel or cloth, then cut in half or fourths, depending on size. You want to keep the Mushrooms relatively large, as they will shrink when cooking and are the "meat" of the dish.
--Pour a splash of water to a large pot over medium heat. Add in the sliced Onions and cook until translucent, about 3-5 minutes.
--Add in the uncooked Pasta, Mushrooms, Broth, Nutritional Yeast, and Black Pepper. Bring to a boil and let simmer for 10-15 minutes, stirring occasionally to prevent sticking to the bottom of the pan.
--Turn the heat off, then stir in the Cashew Butter and Lemon Juice. Taste and add any additional Salt, if necessary.
--Top with freshly chopped Parsley and Black Pepper, and serve warm. Store any leftovers in an airtight container in the fridge for up to one week.
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To make cashew butter, put about a cup of roasted, salted cashews in a high speed blender and start by adding a tablespoon of liquid (water or stock). Blend on high and keep scraping down the sides of the blender and add more liquid until the desired texture is achieved.

EAT MORE VEGGIES!

Need to make salads, sandwiches and veggies DELICIOUS?
Try this....
Mimi’s Mostly Oil-Free Lemon Tahini Dressing or Dip

Use a blender or vitamix

½ C Tahini - pour off oil or rinse before adding to blender
3-4 baby carrots cut in quarters or 1 carrot-peel if not organic
1 stalk celery
1 green onion cleaned - some of the green part or you can use 1/8 of a regular onion
Juice of 2 lemons - I like lemon but if you don’t use less juice.
½ bell pepper – you can use any variety –red, orange, yellow or green
½ tsp of balsamic vinegar*
½ tsp maple syrup or sweetner of your choice*
1 tsp tamari
1/8 t white pepper
½ tsp Nutritional Yeast (you can omit this but I like the creamy texture and taste it adds)
½ C water

Makes about 2 cups. Store in the fridge in an airtight container. It will probably keep for 5-6 days but it is consumed very quickly at my house.

*You can substitute aged balsamic for the balsamic and maple syrup. It is naturally sweet so you don’t need any other sweetner.

Add ingredients to blender. It only takes about 5 seconds to blend.
Taste and adjust seasonings. If it needs salt add more tamari.

To use as a dip, add less water.

Enjoy on salads or as a marinade. I like it on baked tofu and steamed greens.

We have been eating Plant-based for a few months now. The results have been positive. We are both feeling much better and more active and happy! I plan to post some of our favorite recipes on this page.