Raw Vegan Cauliflower “Rice” Rainbow Salad with a Creamy Avocado Tahini Dressing

I think cauliflower may be one of the most versatile vegetables available to us. We always have at least one head of fresh organic head of cauliflower in our fridge and 2-3 bags of frozen. I use it for sushi “rice”, steamed and pureed like mashed potatoes, in pizza crusts, roasted, raw dipped in hummus, and it even makes a great binder in some desserts. It has a mild flavor which makes it easily adaptable to all kinds of recipes! This is one of my favorite ways to enjoy cauliflower – raw, blended into “rice”. You can use it in burritos, salads, even fry it up in the skillet with some vegetables like fried rice. Today we’re going to keep it raw and throw in a ton of fresh raw vegetables to give it a great mix of flavor, then make a really creamy dressing to pair with it!
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Ingredients:

1 head of organic raw cauliflower
1/2 cup diced cherry tomatoes
1-2 tbsp minced fresh cilantro
1/2 diced orange bell pepper
1/4 cup diced red onion
1/2 chopped cucumber
3 tbsp fresh lime juice
2 tsp sriracha
1 tsp garlic powder
sea salt/cracked pepper to taste

Wash a dry your cauliflower, then chop and add to your food processor. Pulse until you have a fine rice consistency. Add all other ingredients and mix well. You can let it set in the fridge for a few hours if you want to let all the flavors combine – it’s better after it’s sat together.

Creamy Avocado Tahini Dressing:

1/2 ripe avocado
2 tbsp Vitacost tahini
1 tbsp fresh cilantro
1/4 cup lemon juice (more or less depending on how thick you want it)
1/4 chopped cucumber
sea salt to taste (optional)

Blend well in a high speed blender. Store in an airtight container in the fridge.

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I prefer to mix this dressing into the salad and store it that way.
This is a great salad to store in a container and take to work or school if you are needing to pack a lunch.
It keep exceptionally well, and tastes even better the second a third day in the fridge!

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If you aren’t a fan of a particular ingredient I encourage you to experiment with flavors your do enjoy! These recipes are so easy to adapt, so please don’t ever feel like you must go 100% off someone else’s ingredient list.

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I hope you all have a great week!
xo Sarah

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Vegan Butternut Barley Risotto || Dairy-Free, Egg-Free, Fat-Free, Oil-Free, Vegan

One grain I don’t see used too often is barley. I think it’s one of my very favorites and it’s really so easy to make. You can use barley in soups, salads, in place of rice or meat in just about any dish, or just by itself it is so nutty and delicious! Barley is high in fiber, and has been proven to help prevent type 2 diabetes, breast cancer, and gallstones. It’s among the list of the world’s healthiest foods.

I came up with this recipe the other day playing around with a few of my favorite vegetables and flavors, creating a super creamy, savory, satisfying sauce to coat my cooked barley creating a “risotto”.

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Ingredients:

1 cup hulled barley
3 cups low sodium vegetable stock
1/4 cup steamed butternut squash
4-5 steamed baby carrots
1/4 cup drained rinsed chickpeas
3-4 tbsp unsweetened almond milk
1 clove mined garlic
1-2 tsp fine sea salt
1/4 cup chopped steamed broccoli
parsley flakes (optional)

Instructions:

To cook your hulled barley, add 3 cups of stock to 1 cup barley in a large pot with a pinch of salt and bring it to a boil. Once it’s boiling stir well and turn the heat down to a simmer. Continue to simmer for 40 minutes, stirring occasionally. Take off heat and cover for 10 minutes, then “fluff” well.

To make your sauce, add all ingredients to your high speed blender or food processor and blend until smooth and creamy. Pour sauce over your barley and stir well.

Add in your chopped broccoli and mix well. Salt and pepper as desired!

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I also added parsley flakes on top. It would be great with fresh parsley mixed in! My husband enjoyed this so much, I think it will now be part of our Christmas meal.

I hope you all are able to enjoy this week and the holidays with the ones you love! I wish everyone a very Merry Christmas!

xo Sarah

Roasted Garlic & Smoked Paprika Okra

Any time I eat okra, I can’t help but think of my sweet Nana. I remember vividly as a child, watching her cook in her little kitchen – a small framed woman bursting with this warm gentle spirit. She made everything from scratch, and without measuring a single ingredient, her recipes came out perfect every time. A good motto for us in our kitchen is “WWND” (what would Nana do). She’s not with us anymore, but she is missed greatly by all the people she left behind here – that precious woman left her mark in many hearts.

One of my favorite things she use to make was her homemade crunchy fried okra. I can’t promise that her recipe was healthy, low fat, or low calorie – but it was delicious. Like, eat 3 plates full and crawl to the living room for a 5 hour nap/coma kind of delicious. My diet has evolved pretty drastically over the years, but my love for okra stays the same. My recipe is different though – I bake instead of fry, and use fresh seasonings instead of breading. It brings out the true taste of the vegetable that I love so much, and allows me to still enjoy a meal that brings back such sweet memories.

Take a bowl full of fresh okra and cut into large piece

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Add 2-3 tbsp vegetable broth to coat, so the seasoning sticks.

Sprinkle of garlic powder, smoked paprika, and natural pink salt.

Bake on non-stick foil at 375F for 40-45 minutes, flipping halfway through.

 

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Easy as that – delicious, oil-free, baked seasoned okra. I hope you enjoy, friends!

 

Have a beautiful day!

xo Sarah

Spicy Vegan Chickpea Burgers | Gluten-Free, Diary-Free, Low-Fat, Egg-Free, Oil-Free, Vegan

My love for chickpeas really knows no end. I think they are one of the most versatile tools in a vegan cooks “ingredient-belt”. I use them for dips, brownies, falafels,  muffins, cookies, and one of my favorites – burgers! Since they are so mild and neutral in flavor, they pair well with bold spices. This is one of my favorite easy recipes! Quick to throw together and just the right amount of heat. It’s also high in protein, and VERY low in fat, making it perfect for a post-workout meal!

 

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Ingredients:

1 can rinsed organic chickpeas

1/4 cup organic corn

3 baby carrots

1/2 cup organic GF quick oats

handful of spinach/kale

1 tbsp sriracha

2 cloves minced garlic

1/2 tsp onion powder

1/2 tsp cumin powder

1 tsp smoked paprika

1/2 tsp salt

Directions:

Blend all ingredients in your food processor until combined.

 

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Form into patties and cook on parchment at 375F for 45  minutes, then broil for 5 more minutes.

Let set for 5 minutes then serve warm.

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You can absolutely serve them on bread – I just prefer to use spinach.

These are amazing in wraps and on salads as well!

Get creative with your toppings – some of our favorites include onion, avocado, tomato, cucumber, and sprouts.

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I hope everyone is having a beautiful day!

xo Sarah