Clean Miso Broccoli Salad - Vegan

JPEG image-B481736415E5-1.jpeg

I just happened to make this AMAZING broccoli salad with whatever I had in the fridge.. It’s simple, it’s clean, and it’s vegan. I don’t know about you but I personally struggle with finding fun ways to eat broccoli. It’s just not one of those things I enjoy eating raw so my options are limited - steamed or baked. Meh… I love broccoli but sometimes it just gets old.

So I figured I’d venture out and attempt a broccoli salad - I used to enjoy the pre made one from whole foods but it’s loaded with crap I don’t really want to eat - canola oil, natural flavors, dairy, eggs, you name it. So obviously I take on the challenge to make a clean version myself… So here we go..

INGREDIENTS

FOR THE SAUCE

  • 3 tbsp almond butter

  • 3 tbsp mellow miso

  • juice of 2 lemons ( between 1/4 - 1/3 cup)

  • 2 tbsp maple syrup

FOR THE ‘SALAD’

  • 2 small heads of broccoli cut in small pieces

  • 1/4 head of red cabbage

  • 1 cup of raisins ( I would prefer golden but only had the black ones)

  • 1/2 cup toasted cashews or almond slivers

HOW TO:

  • Mix the sauce ingredients in a blender till nice and creamy.

  • Lightly toast your cashews on a dry pan for a few minutes till they turn ‘golden’

  • Cut your broccoli into small pieces and thinly slice the red cabbage.

  • Mix it all in a bowl & serve

*It works as a side or a meal by itself but you could also add in some cooked pasta to make it more fun as a lunch pasta salad.

❤ , Diana

Blackberry Crisp

IMG_3761.jpg

I currently find myself in Washington and blackberries are poppin' right now so I obviously had to come up with some sort of blackberry dish. I wanted it to be sweet/tart and simple so here's my take on a vegan/gluten free blackberry crisp. 

 

INGREDIENTS

FOR THE CRISP

  • 1/3 c gluten free flour ( I used a mix of quick and old fashioned) 
  • 1/3 c oats
  • 4 tbsp butter ( I use Myokos Vegan butter )
  • 1/4 c coconut sugar
  • 1/8 tsp cinnamon 
  • pinch of salt

    BERRIES
     
  • 2 cups blackberries
  • 1 tsp arrow root
  • 1 tbsp water
  • 2 tbsp coconut sugar 
  • 1/2 tsp vanilla extract
     

HOW TO:

  1. Add all the berry ingredients together in a bowl and give it a good stir till it's all well coated.
  2. In a bowl, add together all the ingredients for the crisp and mix till it forms a dry 'dough'.(use your hands for this. It may seem like it won't stick together but keep mixing - it will)
  3. Place the berries in a 9" cast iron pan or other small oven safe dish and pour/place the dough randomly on top.
  4. Bake at 350F for about 15-20 min

Thai Inspired Kelp Salad

Kelp noodles seem to be a hate it or love kinda thing. Kinda like brussels sprouts. But THIS kelp salad is GOALS!
I'm obsessed and I trust you will be too.

I made it into a Thai inspired thing because hey, noodles = asian so lets keep it somewhat native.
 

INGREDIENTS:

  • 1 bag Kelp noodles
  • 1/2 Bell pepper
  • Cilantro - as much as your heart desires
  • black sesame seeds

FOR THE SAUCE

  • 3 tbsp almond butter
  • 3 tbsp peanut Butter
  • 1 tsp tamari or soy sauce
  • 1 tsp maple syrup
  • lemon juice
  • pinch of chili flakes & or cayenne

 

HOW TO:

  • Rinse your kelp noodles under cold water & drain. Pour over the juice 1/2 - 1 lemon to help draw out the water from the kelp. - If you skip this step you'll end up with a soupy dish. 
  • Mix your sauce ingredients in a big bowl (it makes it easier)
  • Chop up bell pepper & cilantro.
  • Add the kelp to the sauce and combine till coated.
  • Toss in the cilantro and bell pepper, sprinkle with black sesame seeds & serve

❤ , Diana

Almond Milk

52C46E17-9BF4-4EF4-B229-0BADD3D5FE97.JPG

I loooove making my own almond milk and If you've ever done it yourself, you'll know why. The store bought stuff just doesn't even taste like real almond milk. It's so simple that there's really no reason NOT to make your own. The only thing to look out for is that you use RAW almonds but TAKE NOTE; most raw almonds that you find in the store are actually not raw. They've still been either heat-pasteurized or treated with a fumigant as it's required by law and for some reason, this only goes for almonds? If they're not steamed, they must be fumigated with a chemical called propylene oxide... soooo... Yeah.. basically my recommendation is to see if you can find some RAW almonds at your local farmers market which is what I do.  

WHAT YOU'LL NEED:

  • 1 cup raw almonds
  • Enough spring water to cover them ( no tap water here - or EVER, you should know that by now ;)
     
  • 5 cups water
  • pinch of salt
  • Pure vanilla bean powder or vanilla essence ( I prefer the powder but it can be $$)
  • Sweetener of choice - (4 Medjool Dates or 1 tbsp Maple Syrup)
  • High speed blender and nut milk bag.* 

    I've tried quite a few and it DOES matter which one you use for the best outcome. 
    I HIGHLY recommend THIS ONE

HOW TO:

Soak your almonds in enough water that they remain covered and soaked for 8-12hrs.
Personally I soak them the day before and if I don't get around to making it, I'll store them (still covered in water) for an extra day or 2 and they're still fine. 

Once soaked, you could 'pinch them' I'm not sure what that process is called but basically remove the skin (Just squeeze the almond and the skin comes right off) which will leave you with a much more smooth milk. Drain the water and poor your almonds + 5 cups of water in your blender and blend for a solid minute or more on high speed. The less water you use the more creamy the milk will be so you could try with 4 cups if you want a thicker more creamy milk. 

Poor into your nut milk bag and strain the milk into a bowl.

If I'm using dates I personally prefer to just add 2 cups of the milk back in the blender along with vanilla, salt and dates and blend until there's no chunks left. I find it to be easier to get the chunks out this way rather than blending the entire batch. Pour it all into a glass jar and store for up to a week. Mine won't last that long but you can easily tell when it has gone bad as it will have a sour taste.

Go nuts and have fun.

❤ , Diana

 

 

Vegan Kale Caesar Salad

kale caesar.jpg

This Vegan Kale Caesar Salad is honestly one of my FAVORITE ways to eat kale... I'm obsessed and pretty confident that you will be too.

 

INGREDIENTS:

  • 1/2 Cup cashews, soaked
  • 5 tbsp hemp seeds 
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tbsp nutritional yeast
  • 1/4 cup lemon juice
  • 1 garlic clove
  • 1/2 cup water

 

HOW TO:

  • De-stem and chop/rip your kale into smaller pieces and add to a BIG bowl.
  • Make sure your cashews are soaked. Something around 4hrs or overnight will do it. If you forgot or don'tt have time you can always soak them in hot water for 30 min and you'll be good. 
  • Add all the ingredients  to a high speed blender and blend until smooth. (Start with less water as you can always add more if you want it more liquid)
  • Mix your sauce and kale together (a very big bowl will make this process a lot easier.) You can use a spatula or get your hands dirty. 
  • Sprinkle with nutritional yeast and hemp seeds and serve.