Quinoa and Kale Salad (Vegan, Gluten Free, and Oil Free)

Quinoa and Kale Salad

• 4 cups cooked quinoa
• 6 leaves kale (chopped)
• 1/2 cup almonds (chopped)
• 1/2 cup pepitas
• 1/2 cup celery (chopped)
• 1/2 cup carrots (chopped)
• 1/2 cup green onions (chopped)
• 1/2 cup dried cranberries
• 1/2 cup dried apricots (chopped)
• 1 apple (cored and diced)
• zest and juice of 1 lemon
• zest and sections of 1 orange (Cut each section in half.)

1. Combine all ingredients in a large bowl.
2. Refrigerate until ready to serve.

Mock Tuna Chickpea Avocado Salad (Vegan, Oil Free, and Gluten Free)

Mock Tuna Chickpea Avocado Salad

• 1 1/2 cup chickpeas (garbanzos)
• 1 avocado (diced)
• 1 stalk celery (chopped)
• 2 green onions (chopped)
• 1/4 cup sweet pickle relish
• 1/4 cup non-dairy plain yogurt
• 1 teaspoon kelp flakes
• black pepper (to taste)

1. Place chickpeas and avocado in a food processor. Pulse until desired consistency.
2. Spoon into a mixing bowl and stir in remaining ingredients.

Horseradish Coleslaw (Vegan, Oil Free, Gluten Free)

Horseradish Coleslaw

For the Coleslaw:

• 1/2 green cabbage (shredded)
• 1 carrot (shredded)
• 1/2 green bell pepper (chopped)
• 1/2 red bell pepper (chopped)
• 1/2 cup chopped onion
• 1/4 cup flat leaf parsley (coarsely chopped)

For the Dressing:

• 1 box silken tofu
• 2 tablespoons fresh horseradish (grated)
• 2 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon date sugar
• 1/4 teaspoon mustard powder

1. Combine cabbage, carrot, peppers, onion, and parsley in a large mixing bowl. Set aside.
2. Place all dressing ingredients in a blender and process until smooth.
3. Pour into salad mixture and stir until well coated.
4. Refrigerate 4 hours before serving.

Grandma’s Fruit Salad Made Healthier (Vegan, Oil Free, and Gluten Free)

My grandmother’s original recipe called for marshmallows, butter, eggs, and cream. This is a much healthier version with all the flavor!

Grandma’s Fruit Salad Made Healthier

• 2 apples (diced)
• 1 can pineapple chunks (drained)
• 6 oranges (supremed (sectioned))
• 1/2 cup chopped pecans
• 1 can coconut milk (Unshaken and refrigerated for at least 24 hours.)
• 2 tablespoons date sugar
• 2 tablespoons apple cider vinegar
• 1 teaspoon mustard powder

1. Combine fruit in a mixing bowl and refrigerate.
2. Remove solid coconut cream and put in a mixing bowl. Discard remaining liquid.
3. Add remaining ingredients, except nuts, and whip with a hand mixer until soft peaks form.
4. When ready to serve, pour off any liquid from fruit and stir in nuts and whipped cream mixture.

Cole Slaw (Vegan, Raw, Oil Free, and Gluten Free)

Cole Slaw

• 1 head cabbage (cored and shredded)
• 3 carrots (julienne or shredded)
• 1/4-1/2 red onion (minced)

For the Dressing:

• 1/2 cup red wine vinegar
• 1/4 cup date syrup
• 1/4 teaspoon celery seeds

1. Combine cabbage, carrots, and onion in a large mixing bowl. Set aside.
2. Whisk together all dressing ingredients in a small mixing bowl. Pour over cabbage mixture and stir until well blended.
3. Cover and refrigerate at least 1-2 hours before serving, but overnight is better.

Cabbage, Kale, and Orange Slaw with Ginger Lime Dressing (Vegan, Raw, Gluten Free, and Oil Free)

Cabbage, Kale, and Orange Slaw with Ginger Lime Dressing

For the Slaw:

• 1 small cabbage (shredded)
• 1 bunch lacinato kale (thinly sliced)
• 4 carrots (grated)
• zest of 1 orange
• 2 oranges (peeled, sectioned, and cut into bite-sized pieces)
• 4 green onions (sliced)
• 1/2 cup dried cherries (optional)

For the Dressing:

• zest and juice of 1 lime
• 1 tablespoon date syrup
• 1 tablespoon reduced sodium soy sauce or liquid aminos
• 1 inch piece ginger (peeled and grated)

1. Combine all slaw ingredients in a large bowl.
2. Combine all dressing ingredients in a small bowl.
3. Pour dressing over slaw mixture and toss until evenly coated.
4. Refrigerate at least 1 hour before serving.

The Best Guacamole (Vegan, Raw, Gluten Free, and Oil Free)

The Best Guacamole

• 4 ripe avocados
• juice of 1 lime
• 1/2 cup red onion (finely chopped)
• 1 clove garlic (minced)
• 1 to mato or a handful of grape tomatoes (diced)
• 2 tablespoons finely chopped cilantro
• 1 jalapeno or serrano (seeded, deveined, and minced)
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• freshly ground black pepper (to taste)

1. Cut avocados in half, remove pit, and slice the flesh crosswise and lengthwise without cutting through the skin. Spoon out flesh and put in a large mixing bowl.
2. Add the rest of the ingredients. DO NOT mash the avocado! (Smooth guacamole is gross and you don’t want anyone to think it came from a mix.) It will become less chunky as you blend in the other ingredients.
3. Serve immediately or refrigerate until serving (if it lasts that long).

How pick perfect avocados at the grocery store: Do not squeeze avocados! If you will be using your avocados the same day you purchase them, pick off the stem part of an avocado. If it is difficult to remove, it isn’t ripe enough. If the crater left from the stem is brown, it is overripe. If the stem comes off fairly easily and the crater is yellow, the avocado is perfectly ripe.

Raw Fennel and Orange Salad (Vegan, Gluten Free, and Oil Free)

Ingredients

• 1 fennel bulb, thinly sliced (I use a mandolin)
• 1/4 red onion, thinly sliced
• 1 orange, supremed (peeled and sectioned)
• juice of 1/2 an orange
• freshly ground black pepper, to taste
• 1/4 cup raw almonds, coarsely chopped

Directions

Combine all ingredients, except almonds, and toss.

Serve on a bed of baby spinach and garnish with chopped almonds.

Serves 4.

Carrot and Beet Salad (Vegan, Raw, Gluten Free and Oil Free)

Ingredients

• 1 lb carrots, shredded
• 1 lb beets, shredded
• 1 apple, shredded
• 1 shallot, minced
• 2 tbsp cider vinegar
• 2 tsp Dijon mustard
• 4 dashes Tabasco or other hot sauce
• 1/2 tsp smoked sea salt
• freshly ground pepper, to taste

Directions

Combine carrots, beets, apple, and shallot in a large bowl.  In a small bowl, combine remaining ingredients.  Pour onto salad and mix until thoroughly blended.  Let sit at least half an hour before serving.  This is even better the next day.

Serves 4-6.

Raw Carrot and Beet Salad (Vegan, Gluten Free and Oil Free)

Ingredients

• 1 lb carrots, shredded
• 1 lb beets, shredded
• 1 apple, shredded
• 1 shallot, minced
• 2 tbsp cider vinegar
• 2 tsp Dijon mustard
• 4 dashes Tabasco or other hot sauce
• 1/2 tsp smoked sea salt
• freshly ground pepper, to taste

Directions

Combine carrots, beets, apple, and shallot in a large bowl.  In a small bowl, combine remaining ingredients.  Pour onto salad and mix until thoroughly blended.  Let sit at least half an hour before serving.  This is even better the next day.

Serves 4-6.