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Winter Kale Salad

Winter Kale Salad | Vegan Living by Danielle

Ingredients:

Salad –

  • 1/4 cup dry quinoa (I think red or tri-color quinoa look the best)
  • 1/2 cup water
  • 8 cups of kale, thick stems removed
  • 1/4 cup hemp seeds (walnuts work well too, we have a nut allergy in the family so I sub hemp seeds)
  • 2 apples, chopped (I like fuji and honeycrisp best, but chose your favorite apples!)
  • 1/2 cup of pomegranate seeds (sub dried cranberries)

Dressing –

  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 Tbsp lemon juice
  • 2 Tbsp maple syrup

Directions:

  1. Put dry quinoa in a small pot with of water.
  2. Set timer for 15 minutes once the burner is turned on.
  3. Move the temperature to low or medium-low once water is boiling. (You’ll know quinoa is fully cooked when the kernels opened and look fluffy.)
  4. Remove the thick stems from kale and cut into bite-size pieces.
  5. Put all kale in a pot to steam with about 1-2 cups of water. Stir kale and repeat until all kale is very slightly cooked.
  6. Once kale is cooked, drain the pot and pat kale dry with paper towel if needed.
  7. In a small bowl, mix the apple cider vinegar, olive oil, lemon juice, and syrup.
  8. In a large bowl, combine cooled kale, cooled quinoa, fruit, seeds/nuts, and dressing.
  9. Toss until mixed thoroughly and dressing is evenly distributed.
  10. Enjoy!

Makes about 4 side salads, or 2 lunch-sized salads!

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Baked French Fries

Ingredients:

  • 1 – 2 medium sized potato or sweet potato
  • 2 Tbsp vegetable or olive oil (you can also use sprayable cooking spray which helps to use less oil and makes this recipe a little more healthy)
  • 1 tsp of salt
  • 1 tsp of pepper, optional
  • 1/2 tsp of cumin, optional

Directions:

  1. Preheat the oven to about 350F.
  2. Cut potatoes into strips length wise. The thinner you cut them, the quicker they cook and the more likely to become crunchy they are. *Tip: if you like crunchy fries, cut them very thin! Lay out on a cookie sheet so they aren’t touching (although it’s not the end of the world if they get a little cozy on the cooking sheet).
  3. Lightly brush or spray the cooking oil on the potatoes. Too much oil could make the fries soggy.
  4. Sprinkle with salt and pepper. Cooking the fries with spices makes the spices much more potent than adding them after it’s cooked. So remember you can always add more of the salt and pepper after if it’s not enough, but you don’t want to over do it! 
  5. Sprinkling with cumin will also give the fries an extra flavor and this is helpful for avoiding dipping them in ketchup if you’re trying to be healthy!
  6. Cook the fries for about 15-20 minutes, but watch them until they start to get golden.
  7. Take them out to cool for a minute or so

Enjoy!!

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Veggie Tacos

 

Veggie Tacos | Vegan Living by Danielle

Ingredients:

  • taco shells
  • 1 can of beans (your choice of kidney, black, or pinto)
  • 1/2 cup of your favorite salsa
  • handful of spinach
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper (optional if you like the spice!)

Topping Suggestions:

  • guacamole or avocado (to balance the spice and replace the cheese)
  • shredded lettuce
  • chopped tomatoes
  • black olives
  • extra salsa
  • Tofutti sour cream (optional if you don’t like avocado or aren’t worried about the extra calories)

Directions:

  1. Warm a frying pan over medium heat and preheat oven to cook your taco shells according to the package.
  2. Drain the can of beans and pour into pan with salsa.
  3. Cook stirring occasionally for about 3 minutes to cook the beans.
  4. Throw in your spinach (it doesn’t add too much taste, but adds great superfood nutrients!!) and add the spices.
  5. Lower the burner to low-medium heat and cover to wilt the spinach, stirring occasionally. Now is normally a good time to throw the taco shells in the oven, but double check against the package!
  6.  Once the spinach is wilted, serve your filling in the taco shell and top with your choice of ingredients from the topping list!

Enjoy!

Vegan Pro Tip: Use taco fillings that are left over as topping for a taco salad for lunch or dinner the next day! 

Taco Salad | Vegan Living by Danielle

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Avocado Hummus Toast

Avocado Hummus Toast | Vegan Living by Danielle

Ingredients:

  • 2 slices of bread (I prefer Dave’s Killer Bread – Powerseed for extra protein)
  • 1/2 hass avocado
  • 2 Tbsp classic hummus (feel free to experiment with different hummus flavors!)
  • 2 Tbsp hemp seeds optional

Directions: 

  1. Toast 2 slices of bread to your liking.
  2. Cut avocado in half.
  3. Slice the one half into equal parts length wise.
  4. Spread 1 Tbsp of hummus on each slice of toast.
  5. Top toast with slices of avocado.
  6. Optional: sprinkle finished toast with 1 Tbsp of hemp seeds each for extra protein.

Enjoy!

*Vegan Pro Tip: Add hemp seeds to this meal, salad, oatmeal, and much more for an extra boost of protein without changing too much of the flavor of your meal!

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Savory Baked Sweet Potato

Savory Baked Sweet Potato | Vegan Living by Danielle

Ingredients:

  • 1 small sweet potato
  • 1/2 cup of frozen, shelled edamame (found in with frozen vegetables at Target)
  • 2-3 Tbsp of salsa


Directions:

  1. Wash sweet potato.
  2. Make a shallow cut length wise on the potato.
  3. Throw sweet potato in the microwave on a microwave-safe plate and hit the potato button, or cook for about 5 minutes. Time length will vary based on size of potato.  
  4. Use oven mitt or towel to remove sweet potato from microwave and set aside to cool slightly.
  5. Put edamame in a microwaveable cup and cover beans with water. Cook for approximately 3 minutes.  
  6. Drain water from cup with edamame in it.
  7. Push the long ends of the potato in to open the sweet potato like a bowl.
  8. Top sweet potato with 1/2 cup edamame and 2-3 Tbsp salsa.
  9. Optional: heat the salsa in the microwave for 20 seconds prior to topping the sweet potato with it. I personally prefer a really warm potato and cool/room-temp salsa.

Enjoy!

One serving is approximately 300 calories.