Sweet and Salty Tofu Salad

One of my favorite go-to meals when I want something really light but also full of flavor and equally filling. I make some sort of variation of this salad at least once a week. Feel free to add extras like sliced bell peppers, chopped green onions, or even torn Thai basil. Also, the potions I list below just approximate servings. If you like less cabbage, add more lettuce. Hate Cilantro? Leave it out. You get what I’m saying…

BTW - Any leftover dressing will keep for 7-10 days and tastes absolutely delicious on top of cold rice noodles or rice.

Salad Base - makes 1 large salad as a main dish or 2-3 small side salads

• 1/2 of a 14oz block of extra firm organic ( ideally sprouted ) tofu cut into 1/2 inch cubes. I like the Wildwood brand.

• 1 Tb coconut aminos

• Oil spray ( like avocado )

• 2 cups thinly sliced romaine lettuce

• 1 cup thinly sliced Napa cabbage

• 1/2 cup thinly sliced purple cabbage

• 1/2 cup grated carrots

• 1/2 cup thinly sliced or grated cucumber

• 1/4 cup chopped cilantro

• 1 Tb chopped fresh mint

• 1 Tb chopped roasted peanuts or cashews

Dressing

• 1/3 cup lime juice

• 1/3 cup coconut aminos

• 1/4 cup maple syrup

• 1.5 Tb toasted sesame oil

• 1 Tb sambal ( optional but this will add the spice )

Lightly spray a neutral oil ( I like avocado oil ) on a medium skillet. Add cubed tofu and saute over medium-high heat until all sides are slightly golden in color, about 5-7 minutes. Add about 1 Tb of coconut aminos ( or tamari or light soy sauce ) and continue to saute tofu until all liquid is absorbed. Remove from heat, place sauteed tofu in a bowl, and then place in the refrigerator until cooled.

Mix all ingredients for the dressing together in a small mason jar. This makes more than one serving so place what you don’t use in the refrigerator for later use.

Thinly slice/chop romaine lettuce, Napa cabbage, purple cabbage, carrots, cucumber, and herbs.

In a large but shallow salad bowl, stack sliced lettuce, cabbage, cucumbers, and carrots. Add cooled tofu and top with cilantro, mint, and chopped nuts, and then drizzle dressing over the salad to your liking ( I like a lot of dressing! ) ENJOY!

Lemon Lentil Soup

Been making a version of this humble lentil soup forever! Not quite sure where the original recipe came from, and I have modified it over the years but it always comes out great! Feel free to replace the spinach with kale or chard. Chopped Italian parsley is a nice addition as well. This is a perfect soup for chilly late winter days. And don’t forget the crusty bread for dipping!

Lemon Lentil Soup - Make 4-6 servings

• 1.5 cups dried red lentils. Rinsed and drained.

• 6 cups vegetable broth

• 1 Tb avocado oil ( coconut oil or olive oil can be used instead )

• 1 large white onion, diced

• 2 large carrots, grated

• 5 cloves of garlic, minced

• 1 tsp coriander powder

• 1/2 tsp red chili flakes ( optional )

• 1/2 tsp chili powder

• 1/2 tsp turmeric

• 1/4 tsp black pepper

• 1/4 cup fresh lemon juice

• 2 cups, baby spinach leaves

*Optional minced chives for topping

*In a large soup pot, saute diced onion, grated carrots, and minced garlic in 1 Tb of avocado oil over medium-high heat until onions become translucent ( about 5-7 minutes ).

*Add dried spices and then saute for about 30 seconds. Add vegetable broth and rinsed lentils and then bring to a boil. Once boiling, reduce heat to low and then simmer for about 20 minutes or until the lentils are tender.

*Add lemon juice and spinach, and then stir until spinach wilts. Remove from heat and serve.

***Serve with toasted crusty sourdough or even better, Kalamata olive bread.

Red Lentil Curry

Winter has finally arrived on Maui! We even had a rare, snow-capped Haleakala this week! So beautiful.

So on these “chilly” February nights, I love making large batches of creamy soups, Dahls, and curries. Here’s a recipe for my current weeknight favorite. This Red Lentil Curry is full of exotic flavors, it’s spicy and it makes great leftovers for days.

Red Lentil Curry - serves 4-6

• 1.5 cups of dried red lentils, rinsed

• 1 Tb avocado or coconut oil

• 4 cups of vegetable broth

• 1, 14 oz can of full-fat coconut milk

• 1 large sweet onion, diced

• 2 carrots, diced

• 4 cloves of crushed garlic

• 1 Tb fresh grated ginger

• juice of 2 juicy limes

• 1 Tb coconut sugar ( subs can be brown sugar, agave syrup, or maple syrup )

• 1 Tb plus 1 tsp curry powder

• 1/4 tsp cayenne pepper

• 1/4 tsp black cracked pepper

• 1, 15 oz can chickpeas, rinsed

• 1 cup chopped cilantro, chopped

• 5 oz fresh baby spinach, chopped

*In a large stockpot or Dutch oven add 1 Tb of oil add diced onions. Saute about 3-4 minutes over med-high heat until slightly translucent. Add diced carrots, minced garlic, grated ginger, and black pepper and saute another 2-3 minutes. Add curry powder and cayenne pepper and saute for about 1 minute or just until spices are fragrant and slightly toasted.

*Next, add vegetable broth, coconut milk, lime juice, and sweetener of choice. Then add rinsed lentils and chickpeas and stir until combined. Bring to a boil over high heat and then reduce heat to medium-low heat and simmer ( uncovered ) until lentil curry thickens to the desired consistency. Stirring occasionally. This will take about 20 minutes.

*Add chopped baby spinach and chopped cilantro and stir until wilted ( about 2-3 minutes). Remove from heat. Taste, adjust flavor with more lime juice, cayenne or salt only if needed.

*Serve over rice. Some great toppings suggestions would be mango chutney, fresh cilantro, sliced green onions, or my favorite homemade vegan sour cream ( recipe under Dips/Sauces )

This will last in the fridge for about 4 days. This freezes really well too!

Jewel Box Salad

This pretty winter salad was inspired by a recent dinner at the Hali’imaile General Store in Makawao. I took the liberty of adding a vegan cheese but this addition is completely optional. I also thought that a citrus-based dressing would be a nice compliment to the roasted veggies.

Jewel Box Salad - makes one large salad

• 2-3 cups of mixed leafy greens

• 1/2 cup of roasted butternut squash ( made from frozen butternut cubes )

• 1/2 cup of roasted corn kernels

• 1/4 cup vegan ricotta, crumbled ( I like Kite Hill )

• 2 Tb chopped walnuts ( toasted walnuts are nice here )

• 2 Tb dried cranberries

Citrus Dressing

• 1/4 cup orange or tangerine juice

• 1/4 cup avocado oil ( or olive oil )

• 2 Tb white balsamic or champagne vinegar

• 1/4 tsp salt

• 2 drops of liquid stevia or 2 tsp maple syrup

• cracked black pepper ( about 1/8 tsp or more )

*Wisk all ingredients together and taste. Adjust any ingredients to your liking. Place in the fridge to chill until ready. This makes about 4 servings of dressing.

To prep salad ingredients

Preheat oven to 375F.

*Place frozen butternut squash cubes on a parchment-lined cookie sheet. I used a whole 10oz bag of frozen butternut so I did have some leftovers. Feel free to toss with a little bit of neutral-tasting oil ( like avocado oil ) but this isn’t totally necessary. Bake for 30 minutes or until the cubes are slightly golden brown and crispy looking. This step can be made ahead of time and kept in the fridge.

*While the squash is roasting, place 1/2 cup fresh corn kernels on a lightly oiled, non-stick skillet over med-high heat. Saute until corn is lightly roasted ( about 10 minutes ) This step can also be done ahead of time and kept in the fridge until ready.

To assemble salad

Place fresh leafy greens In a large shallow bowl. Top with 1/2 cup of the chilled or room temperature roasted butternut squash, the chilled or room temperature roasted corn kernels, 2 Tb of dried cranberries, 2 Tb of chopped walnuts, and 1/4 cup crumbled ricotta. Dress with 2 -3 Tb of the Citrus dressing and toss. Serve with extra cracked black pepper.

Nourish Bowl

I’ve definitely been taking advantage of all the Brussel Sprouts on sale lately! How about you? What are your favorite fall fruits and veggies? I also love me some Acorn squash, pears, persimmons, dates, and pomegranates as well. Wholesome bowls with the current season in mind is definitely the way to go.

As for Brussel Sprouts, this Nourish Bowl is one of my favorite ways to incorporate this healthy cruciferous vegetable into my whole food plant-based diet.

Brussel Sprouts are full of fiber, antioxidants, vitamins and minerals. And when prepared properly, they are also freaking delicious. Enjoy!

Nourish Bowl - Makes 2 bowls

• 2 cups cooked quinoa

• 2 cups Brussel Sprouts, washed, ends trimmed off and cut in half

• 1 can of chickpeas, rinsed and drained

• 4 cups of kale, shredded

• 1/2 cup of sauerkraut, divided

• 1 Tb of BBQ sauce of choice or Korean gochujang paste

• 1 Tb coconut aminos ( tamari or soy sauce can be used instead )

• 2 tsp roasted sesame seeds or furikaki, divided

• 1 avocado cut in half and sliced

• 1 lemon sliced in half

• Creamy Lemon Tahini Dressing ( recipe can be found on my “Dressings” page. Link HERE )

*Preheat oven to 375F and cook quinoa according to the package instructions.

*Put washed and sliced Brussel Sprouts in a medium-size bowl and add 1 Tb of coconut aminos and the juice of 1/2 of a lemon. Next, spread Brussel Sprouts on a parchment-lined baking tray.

*Place one can of rinsed and drained chickpeas in the medium-size bowl and toss with 1 Tb of BBQ sauce or gochujang paste until well coated. Place chickpeas on a second parchment-lined baking tray.

*Put baking trays in your pre-heated oven for 30-40 minutes or until desired “crispiness” has been reached.

*Place shredded kale in a medium-size bowl and squeeze the remaining lemon half over the kale. Massage the lemon juice into the kale and set aside.

To Assemble Nourish Bowl

Separate the kale into 2 medium-size serving bowls. Add 1 cup of cooked quinoa on top of the kale. Next, divide the Brussel sprouts and BBQ chickpeas and arrange them in the serving bowls. Top Nourish Bowl with 1/2 of a sliced avocado, 1/4 of a cup of sauerkraut, 1 tsp sesame seeds, or furikaki and Tahini Miso Dressing.

Late Season Spicy Gazpacho

For those of you that aren’t quite ready for “fall-themed” foods ( meaning, pumpkin spice on everything LOL ) This is a great way to use up those ripe, late summer tomatoes and make a delicious light lunch. I feel like this gazpacho is best when it has a few hours to sit and “marinate” in the fridge. If you aren’t into spicy foods, you can easily skip the sambal or sriracha that I’m obsessed with. No strict rules here so enjoy!

Late Season Spicy Gazpacho - makes approximately 6 servings

• 32 oz tomato organic juice

• 5 large tomatoes - scored, blanched, peeled, and diced

• 1 large seeded cucumber, diced ( I left the skin on )

• 1/2 large green bell pepper, diced

• 3 cloves of garlic minced

• 1/2 of a large red onion, diced

• 1/2 cup of Italian basil, chopped

• 1/2 cup flat leaf parsley, chopped

• 1/2 cup cilantro, chopped ( cilantro haters can omit )

• 2 Tbs aged balsamic vinegar

• 2 Tbs olive oil

• 2 Tbs sambal or sriracha for heat ( a finely diced jalapeno could work in space of this )

• juice of 1/2 of a large lemon

• 1 tsp sea salt

• 1/2 tsp black pepper

To Make

*Bring water to a rolling boil in a medium saucepan. Score ( cut an X ) on the bottom of each tomato and place in boiling water for 30 seconds. Quickly drain tomatoes and place in an ice bath until cool. Peel skin off of the blanched tomatoes and finely dice and place in a large bowl

*Finely dice a seeded cucumber, 1/2 of green bell pepper, and 1/2 of red onion and add to the large bowl with the tomatoes. Pour in the tomato juice and add the remaining ingredients. Stir and taste. Adjust spice, salt, and pepper if needed.

***Optional - I like to take an emulsion blender to this recipe at the very end. I just submerge it in the finished soup and pulse it a few times to break down the veggies just a little bit more. This step is completely optional. You can get the same effect by pulsing just half of the finished gazpacho in a medium speed blender and then combining it with the unblended half.

To serve

*ladle gazpacho into a shallow soup bowl. Top with chopped basil and/or chives and drizzle a little olive oil on top. Cubed or sliced avocado is a nice addition as well.

Heirloom Tomato and Asparagus Salad

Hi!

How you all doing?

It’s probably no surprise but let me tell you, it’s hot AF out here in the Mid-Pacific. I swear, the older I get, the more and more I crave the cooler months between November and March out here in Hawaii.

Almost there. I seriously CANNOT wait!

So, I’m assuming that most of you are pretty over meal prepping these days and even worse, having to heat up an oven? Am I right?

So guess what?! I have a perfect dish for you!

This deconstructed salad is quick, nutritious, full of fiber, has strong crave-worthy flavors and it even looks, kinda fancy. I’ll be making this several times a week now for sure. I mean, you really gotta take advantage of those amazing late summer tomatoes right now right?

Heirloom Tomato and Asparagus Salad

*This can make an individual plate for yourself ( like pictured ) or supersize it for a group.

• 1 large thickly sliced Heirloom tomato ( regular tomatoes are fine but make sure they are perfectly ripe )

• 1/4 large sweet onion ( Like a Maui Onion ), shaved

• 1 large handful of arugula

• 1/2 cup jarred or canned heart of palm, drained and sliced

• 1/4 cup mixed olives. I love the olives with the pits still intact at the olive bar at Wholefoods.

• 1/3 of a bundle of fresh asparagus ( don’t forget to snap off the tough ends )

Aioli

• 2 Tbs Veganaise + 2 Tbs Dijon mustard mixed with 2 tsp fresh lemon juice.

To Prep Salad

*For the asparagus - bring salted water to a boil and blanch trimmed asparagus for 30 seconds. Drain and then immediately dunk in a dish of icy water to stop the cooking.

*Slice tomato and heart of palm then arrange on a plate with the blanched asparagus and the olives. Add a handful of arugula, top tomatoes with shaved sweet onion, then sprinkle on flaky salt ( like Maldon’s ) and cracked pepper. Sometimes I add a little ( aged) balsamic vinegar to the thick tomato slices, but this is definitely optional.

*Serve with aioli for dipping!

Protein Packed Energy Bites

These Energy Bites are perfect for the beach, a hike, or before an intense workout at the gym. Packed with tons of plant-based protein, these will keep your hunger at bay in between meals.

I love to make these at the start of each week because they keep really well when stored in the fridge. These are so much tastier, cleaner, and cheaper than your average store-bought protein bar too. They remind me of oatmeal cookie dough. So good!

Protein-Packed Energy Bites - makes about 15-17, 1.5” balls

• 1 cup pitted Medjool dates

• 1 cup gluten-free quick oats

• 1 cup walnuts

• 1/2 cup shredded coconut plus another 1/4 cup for rolling

• 1/4 cup chia seeds

• 1/4 cup hemp seeds

• 4 scoops vegan protein powder ( I like Vega Protein Made Simple, vanilla flavor for this recipe )

• 1 tsp cinnamon or pumpkin spice powder

• 1 tsp vanilla extract

• 1/4 tsp salt

• water ( 2-4 Tbs depending on desired consistency )

*Pit dates and then place in a food processor with all the other listed ingredients ( except for the water and 1/4 cup of the shredded coconut ). Pulse until well combined.

*Next, add water one tablespoon at a time. Check the consistency of the dough with each tablespoon. You want to be able to roll dough with your palms into a ball so make sure it’s not too crumbly.

*Then, Form dough into 1.5” balls and then roll in the remaining 1/4 cup shredded coconut.

Enjoy!

Asian Noodle Bowl with Sweet Citrus Dressing

With the exception of some chopping, this salad is super easy to throw together and it makes a very satisfying lunch or dinner. I love making these on hot muggy days when I can’t bring myself to heat up the kitchen with a hot oven.

Feel free to add as many fresh veggies and herbs as you desire. I really love using red cabbage for some extra crunch and vitamin K, cucumbers are crisp and hydrating, carrots add some extra sweetness and vitamin A, bell peppers are colorful and add a great source of vitamin C. Experiment with what you like and have on hand. The more veggies and herbs the better.

For today’s salad, I used about 1/2 cup of each of the following:

• Shredded red cabbage

• shredded carrots

• sliced Persian cucumbers

• shredded romaine lettuce

Toppings

• about a handful of chopped cilantro, sliced green onions and fresh mint

• chopped peanuts

To make the rice noodles:

Cook according to the brand’s instructions and rinse with cold water to cool. My absolute favorite vermicelli rice noodles are by Dongguan Rice Vermicelli. Lotus Foods make a good one as well. I like the Millet and Brown Rice Ramen Noodles. Both brands come in perfect, one serving size dried bundles. They make about 1 cup of noodles once cooked.

To make the dressing: Makes about 1 cup of dressing. Keeps about 7-10 days in the fridge. Really good on rice or a tofu marinade as well!

• 1/3 cup coconut aminos

• 1/3 cup fresh squeezed lime juice

• 1/4 cup maple syrup

• 1 Tbs toasted sesame oil

To assemble:

Arrange the shredded veggies, cooled rice noodles, chopped fresh herbs and peanuts in a large deep bowl. Add about 3 Tbs of the dressing and toss. Sometimes I like to throw in a little sambal for some heat. Enjoy!

Vietnamese Summer Rolls + Hoisin Peanut Sauce

I should have just gone to the beach today. I mean, it’s absolutely gorgeous out but I’m dealing with a lot of anxiety right now. I’m sure you can relate?

Covid-19 is exploding on the U.S. Mainland, no idea when I’ll see my family again, the economy is tanking, kids can’t go back to school, we’re on a “Hurricane Watch” in Hawaii right now, it’s 2020, blah blah blah…Ugh, I’m so sorry. I am definitely in a mood right now. But for whatever dumb reason, I felt that it was better to sit inside and watch the news all afternoon instead of enjoying a beautiful ( pre-hurricane ) day outside. It was probably not the right decision but unfortunately, that’s what I did.

THIS TOO SHALL PASS ( right? )

Anyway, enough with that. I did make myself an absolutely fabulous lunch though!

Vietnamese Summer Rolls are really a perfect lunch (or dinner) to make when you’re stressed and trying to keep your sanity in check. Lots of repetitive chopping and meditative rolling going on here. And don’t worry about getting them to look perfect. It will most likely take a few tries before you get them just right but that’s not the point. Just think of rolling them like little burritos and it gets easier.

Ingredients for Summer Rolls

• 1 package of Vietnamese tapioca/rice paper ( I like this brand HERE )

• 1 large shallow bowl filled with warm water

Summer Roll filling ideas ( today I used lettuce, mint, chives, carrots, cucumber, cabbage, and mango )

• red or green cabbage sliced thin

• sliced bell peppers

• julienned carrots

• sliced cucumbers

• sliced bell peppers

• sliced avocado

• lettuce ( I like Butter Lettuce for these )

• mango slices

• mint

• chives or green onions

• tofu

• grilled tempeh

To Assemble

*Take one rice paper sheet, dip it in warm water for about 30 seconds, and then place it on a clean large cutting board.

*Arrange the fillings in the center of the wet rice paper. I find that starting with a lettuce leaf works best. Then layer the other fillings in the center of the lettuce horizontally. Note: It’s helpful to have the fillings cut roughly the same length. I like them all to be about 2-3 inches long.

*To roll: Fold the top end of the rice pepper over the fillings. Push the fillings back in if they start popping out of the front or side. Then fold the sides in like a burrito and continue to finish rolling the summer roll until tight.

*Slice in half or leave whole to serve

*I find that these don’t keep that well in the fridge for longer than one day because the rice paper wrapper tends to get hard and chewy. Best to eat them ASAP if you can.

Hoisin Peanut Sauce - makes about 2 cups

• 1 and 1/3 cups of water

• 1 cup hoisin sauce

• 1 cup creamy peanut butter

• 1.5 Tbs minced shallot

• 1 Tb rice wine vinegar

• 2 tsp coconut sugar ( optional )

• 1 Tb sambal oelek or sriracha

*More water if needed for consistency

*In a small saucepan over med-high heat saute the minced shallot in a splash of water until translucent ( about 1-2 minutes ).

*Add water and hoisin and whisk until blended and bring to a low simmer. Add peanut butter, vinegar, sugar, and sambal and whisk until smooth. Remove from heat.

*I like to serve this with crushed salted peanuts sprinkled on top. This makes a lot of sauce so feel free to cut the recipe in half. Stores well in the fridge for several days. Add more water to thin out if needed.

***Optional Peanut Sauce without Hoisin below***

Spicy Peanut Dipping Sauce - makes about 14 oz

• 1/2 cup creamy organic unsweetened peanut butter or almond butter

• 3/4 cup - 1 cup full-fat coconut milk ( depending on desired consistency )

• 1/4 cup of coconut sugar ( 2-3 tbs can be used instead if you want to reduce sugar content )

• juice of 1 juicy lime

• 1 tbs low-sodium soy sauce or tamari

• 2 tsp sambal ( or sriracha )

• 1/2 inch piece of fresh peeled ginger

• 1 clove of garlic

• Blend all ingredients in a highspeed blender until smooth. Lasts for about 1 week in the fridge.