Creamy Fruit & Chickpea Coleslaw

Serves: 4 Total Time: 10 minutes Ingredients: 1 bag coleslaw 1 cup cooked chickpeas (or 1 can) 1/2 cup raisins 1 apple 1 small sweet or yellow onion 1/2 cup avocado mayo (I love Primal products) 3 Tbps vinegar (white or rice) Salt & Pepper to taste Directions: Core and half apple, then slice lengthwiseContinue reading “Creamy Fruit & Chickpea Coleslaw”

Vegetarian Quinoa & Feta Salad

Servings Size: 6-8 Total Time: 30-35 minutes Ingredients: 1.5 cups uncooked quinoa 1/2 cup uncooked lentils 1 cucumber 2 large or 3 medium sized tomatoes 1/2 sweet onion 2 tsp minced garlic 1/2 cup chopped cilantro 1 Tbps olive oil 1 Tbps balsamic vinegar 1 lemon 1 can garbanzo beans 8 oz. feta cheese SaltContinue reading “Vegetarian Quinoa & Feta Salad”

Asian Tofu Bowl with Mango and Coconut Rice

Serves: 5-6 Total Time: 35 minutes Ingredients: 2 cups uncooked brown rice 1.5 cans coconut milk 1 package 16 oz. extra firm Tofu (I like Nasoya) Tofu sauce: 1/4 cup liquid aminos (or GF soy sauce) 1/8 cup honey (or maple syrup if vegan) 2 tsp freshly grated ginger Veggie/Mango Mix: 1 red bell pepperContinue reading “Asian Tofu Bowl with Mango and Coconut Rice”

Mexican Lime Quinoa Salad

Single Batch: Serves 4-5, Double Batch: Serves 8-10 Total Time: 30 minutes Ingredients: 2 cups quinoa 1 red bell pepper 1 can southwestern corn 1 can black beans 1/2 cup chopped cilantro 1 tsp garlic 1 Tbps cumin 1/8 cup olive oil 1/8 red wine vinegar 2 limes 2 Tbps honey Salt & Pepper toContinue reading “Mexican Lime Quinoa Salad”