Vegan Strawberry Shortcake

 Sometimes you need a good vegan shortcake. This one was delicious. I was serving a true vegan so I did use coconut sugar. I did just grab the vegan butter Target brand this round and it worked just fine. 

via: https://thecookiedoughdiaries.com/vegan-strawberry-shortcakes/

STRAWBERRY TOPPING

• ▢ 5-6 cups chopped fresh strawberries
• ▢ 3 Tablespoons granulated sugar, (or coconut sugar)

VEGAN SHORTCAKES

• ▢ ¾ cup (187 g) soy milk (or vegan milk of choice)
• ▢ ½ Tablespoon white vinegar or lemon juice
• ▢ 2½ cups (312 g) all-purpose flour, (or white whole wheat flour)
• ▢ 1 Tablespoon + 1teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ ½ cup very cold vegan butter, cubed
• ▢ ⅓ cup granulated sugar, (or coconut sugar)
• ▢ coarse sugar, for sprinkling

VEGAN WHIPPED CREAM 

• ▢ store-bought vegan whipped cream , (or use ingredients below to make it from scratch)
• ▢ 2 cans full-fat coconut milk or coconut cream (chilled in the fridge overnight)
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup powdered sugar

Yumm Sauce

 Supposed to be like the Yumm sauce from Cafe Yum. Love their simple bowls that can be vegetarian or protein added. I'd probably half the recipe next time. Makes a lot. 

https://faithfulplateful.com/yumm-sauce-and-yumm-bowls/#wprm-recipe-container-81647 

Quinoa Apple, Kale, Cranberry Salad

 This is so good. I had it at a funeral and when my friend Erin said she had made a salad I immediately knew it was hers. Her recommendation is to double the dressing. Great for meal prep, using up extra ingredients. Can be vegetarian or vegan and with or without meat protein. I had roasted butternut squash and slivered almonds so I used those also delicious. I also used micro greens today out of my garden so good. Good cold, warm, whatever. Keeps well too. 

via https://www.delish.com/cooking/recipe-ideas/a42028408/cranberry-apple-quinoa-salad-recipe/

• 1 1/2 cups 

  water or low-sodium vegetable broth

• 3/4 cup 

  tricolor quinoa, rinsed and drained

• 1/2 cup 

  dried cranberries

• 1 

  large bunch curly kale (about 5 oz.), roughly chopped

• Kosher salt

• 2 

  medium unpeeled apples, such as Granny Smith or Honeycrisp, chopped

• 1/4 

  small red onion, thinly sliced

• 1/3 cup 

  toasted pecans, roughly chopped

• 2 oz. 

  crumbled feta

• 1 Tbsp. 

  Dijon mustard 

• 1 Tbsp. 

  extra-virgin olive oil

• 1 Tbsp. 

  honey

• Juice of 1 lemon

• Pinch of crushed red pepper flakes

• Freshly ground black pepper

Step 1: Make quinoa, I usually do a 1:2 ratio in the InstantPot for about 5 minutes on high pressure. Can use veggie broth or just water

1. Step 2: place kale in a large bowl; season with 1 teaspoon salt. Massage kale with your hands to combine, about 1 minute. Add quinoa, cranberries, apples, onion, pecans, and feta to kale and toss to combine. 
2. Step 3In a small bowl, whisk mustard, oil, honey, lemon juice, and red pepper flakes; season with salt and black pepper.
3. Step 4Pour dressing over salad and toss to combine.

Bird Seed Bowl

 via Abby_thome

Mix together: 
1 Tbsp chia seeds 

1-2 scoops of greek yoghurt (can omit)

Toppings:

3 Tbsp hemp seeds
berries of choice 🫐🍓
I use 1/2 cup Blueberies 🫐+ a handful of raspberries

One banana, sliced 🍌
2-3 Tbsp peanut butter
Drizzle of honey 🍯

Crispy tofu

2/3 of my kids are super picky and one of them hates meat. But they all devour this crispy tofu. We're almost a 2 pack of tofu family! 

right from Ambitious Kitchen

RECIPE:⠀
1️⃣ cut a block of firm or extra firm in half and press between two plates with paper towels + a jar or pot on top for 20-30 minutes to release the excess liquid.⠀
2️⃣ cut the tofu into 3/4-inch cubes and toss in cornstarch or arrowroot starch + a little salt.⠀
3️⃣ fry in high-heat oil (like avocado oil) in a skillet over medium-high heat for a few minutes on each side, until golden 🤌🏼⠀
4️⃣ serve immediately or refrigerate in an airtight container for a few days + reheat in a skillet, oven, or toaster oven!⠀
⠀
I served mine in a grain bowl with quinoa, roasted broccoli, shredded carrot, thinly sliced radish, sliced avocado, and sriracha ranch dressing! OH SO CRISPY.⠀

5 Bean Salad

 This is from Clean Food Crush and although it makes a ton I have enjoyed every tangy bite. My family won't touch it but it is so easy and super flavorful. Packed with fiber and protein!

Ingredients

• 15 oz. red kidney beans, rinsed and drained
• 15 oz. cannellini beans, rinsed and drained
• 15 oz. chickpeas, rinsed and drained
• 1 lb. fresh green beans (I used 1 can)
• 1 lb. fresh golden wax beans (or use 1,15 oz. can)
• 1 large red onion, finely sliced
• 3 Tbsps capers
• 1/3 cup fresh Italian parsley leaves, chopped (just used dried)

Dressing:

• 4 Tbsps extra virgin olive oil
• 4 Tbsps apple cider vinegar
• 2 Tbsps raw honey, or pure maple syrup
• 1 Tbsp Dijon mustard
• 3 cloves fresh garlic, minced
• 1 tsp dried oregano (I did use some fresh from the yard)
• 1/4 tsp white pepper
• 1/2 tsp sea salt, or more to taste

Instructions 

1. Rinse the green and golden wax beans and trim off the ends, then cut them into about 1-1/2-inch pieces.
2. In a large saucepan fitted with a steamer basket, bring an inch of water to a boil.
3. Place your trimmed beans into basket, cover and cook until just tender crisp about 3-4 minutes. Allow to cool completely, or cool quickly in an ice bath immediately after steaming.
4. While the beans are steaming, gather all your dressing ingredients into a small glass bowl, then whisk briskly until all dressing ingredients are well combined.
5. Place all the prepared beans, onions, capers, into a large salad or serving bowl.
6. Drizzle your dressing on top and gently toss to coat well.
7. Garnish with fresh chopped Italian parsley.
8. Cover your bowl with a lid or plastic wrap, then refrigerate to enhance the flavors for at least 4 hours or overnight. If possible, toss your salad several times during the chilling process to keep everything coated with the dressing.
9. Prior to serving, taste test, then adjust your seasonings if desired.
10. Serve this salad cold.
11. Stays good in the fridge for up to four days.

via https://cleanfoodcrush.com/healthy-homemade-five-bean-salad/