60 spring salad recipes

I just received  60_scrumptious_spring_salads recipes from sparkspeople. One would never become bored with salads with 60 options.

WFPB March Potluck

This month's theme for the Whole food plant based gluten free potluck was using at least one green ingredient. Next month's potluck is April1st with a theme of "using an unexpected ingredient."

Smashed Cucumber

Broccoli Waldorf

Cinnamon Apples

Cucumber Sandwiches
1 container of Daiya cream cheese

1/4 C vegan mayonnaise

Onion powder to taste

Garlic powder to taste

English cucumber sliced

Dill Weed

Let the cream cheese soften and mix with the mayonnaise, onion powder, and garlic powder.  Spread on a gluten-free cracker, top with a slice of cucumber, and sprinkle the dill weed on top.

Cucumber Soup

substituted a cucumber for the zucchini

Spinach Salad

Roasted Brussel Sprouts with mushrooms'

Pumpkin seed dressing and snapea crisps

Green Smoothie

1 cup total of fresh orange and carrot juice; big handful each of greens (like spinach and kale) sunflower sprouts and parsley or cilantro; herbs of choice; cut up fresh veggies or fruits like fennel, peach, pears, apples, red or yellow peppers. Whir in blender till as smooth as you like, then add; frozen bananas and other fruit of choice, like mango or berries. And then you can add flax seed meal and/or chopped candied ginger (optional).

Avocado Cucumber Sandwiches

Cucumber slices

mashed avocado with salt

Kiwi

Smashed Cucumber Salad from Mercola

We substitute almond feta for the feta in Dr Merola's recipe for Smashed Cucumber Salad with lemon dressing. We also reduce the olive oil from 4 tablespoons to 1 TBS plus 3TBS of water.

Ingredients:
1 English cucumber, seedless and peeled
3 oz of almond feta
1 small handful of fresh parsley, chopped
6 chives or 1 scallion, chopped
2 TBS lemon juice
zest from 1/4 organic lemon
1 TBS olive oil
3 TBS water
1/2 tsp salt

Directions:
1. Place the peeled cucumber on a large cutting board with a larger sheet of plastic wrap covering the cucumber on all sides. Get ready to smash: using a heavy-bottom pan, press down on one end of the cucumber until you feel it start to crack. Now, starting at the same end, give your cucumber a few whacks until it starts splitting and smashing all the way down the length of the cucumber.
2. After smashing, remove the plastic, and slice the cucumber into 1-inch slices, leaving the cucumber in its original shape.
3. Use a spatula to carefully transfer the cucumber onto a serving platter (it will take a few trips), recreating the shape of the smashed cucumber.
4. Mix together your dressing: parsley, chives, lemon juice, olive oil and sea salt.
5.  Right when it’s time to eat, scatter the almond feta pieces all over the cucumber. Drizzle all of the dressing on the cucumber and feta, being sure to cover the outside pieces of cucumber too. Serve with a spoon. This salad will save well in the fridge; even though it gets watery, it’s still delicious.

Fat Free Crisp Potatoes

We saw this recipe on pure plant for crispy potatoes. It is from Brand New Vegan. 

We used gluten-free flour. Boiling the potatoes first should get rid of some of the starch and reduce the acrylamide formation caused from roasting starchy vegetables.

Ingredients:

• 7-8 Small to Medium Sized Potatoes
• 1 tablespoon gluten free flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon chili powder
• salt and pepper to taste

Instructions

1. Clean and slice potatoes into fairly thick french fries ¾" to 1" thick
2. Add to pot of cold water (enough to cover) and bring to boil.
3. Boil for 5 minutes.
4. Preheat oven to 425 and line cookie sheet with parchment paper.
5. After boiling, drain potatoes and place back into pot.
6. Add all seasonings, cover, and shake to distribute.
7. Spread evenly on cookie sheet and bake for 20-25 minutes.

instant pot cabbage rolls

We were able to purchase beautiful napa  heads at the farmers market and we made vegan cabbage rolls in our instant pot

Ingredients for the cabbage filling
1 onion, diced
2 cloves of garlic, minced
2 TBS minced fresh parsley
1/2 tsp ground black pepper
1/2 tsp salt
1/4 tsp allspice

1 cup split red lentils, rinsed well
1 1/2 cups basmati rice, soaked in water for 15 minutes, rinsed and drained
3 1/2 water vegetable broth

Directions:
vegetable broth saute the onion and garlic for 5 minutes using the saute setting.
add the seasoning and parsley
add rinsed lentils and rice
add vegetable broth
using manual setting set for 23 minutes and allow the pressure to release naturally

Ingredients for the sauce
1 medium onion, chopped
4 cloves of garlic minced
3 cans of stewed tomatoes, puree 1 can
1 TBS tomato paste
1 tsp salt
1/4 cup raisins

Directions:
vegetable broth saute all but the raisins and pureed can of tomatoes for 5 minutes using the saute setting.

Cabbage
Dip cabbage in hot water to wilt the leaves for rolling.
Place 1/4-1/3 cup of lentil rice mixture on each leaf and roll, tucking ends
place the rolled cabbage in the instant pot over the sauce, excluding the pureed tomatoes and raisins
When finished rolling leaves, pour pureed tomatoes and raisins over the top.
Use the manual setting on the instant pot and set time to 15 minutes.
Use the natural release

Onion Bhajis by Racey Baby

We loves these at Kababish Cafe and have found a healthier version online

Recipe by Racey Baby

Onion Bhajis

2 1/2 cups sliced onion (500g)
1 cup chickpea flour 
1 tsp cumin powder
½ tsp turmeric
2 tsps cumin seed
2 tsps curry powder
1 tbsp tomato puree
Pinch chilli powder
1 tsp salt
1 garlic clove 
Handful of spinach (optional)
Green chilli (optional)
Enough water to make the batter (only a couple of TBS)

Directions:
preheat oven 375
slice onions, half moon slices
water saute onions until transparent
in bowl add spices, chickpea flour and tomato paste and mix
add enough water to make a pancake like batter
add cooked onions and mix
make 2 TBS balls uniform size so cook evenly 
bake 20 minutes
flip and bake another 10 minutes

Vegan Whole Food Plant Based February Potluck

This month's theme is "something NEW that you haven't brought before". Next month, March 4th, the theme is at least one green ingredient!

Vegan pizza with aquafaba mozzarella, caramelized onions and "tomato-roni"

Sweet Potato casserole with a Walnut and Oatmeal crust

Autumn Root Salad

Penne with Spinach Bechamel

Serves 4

1 large head cauliflower, cut in florets

Unsweetened plain almond milk, as needed

¼ C nutritional yeast, optional

¼ teaspoon ground nutmeg

Salt and freshly ground black pepper to taste

1 medium yellow onion, peeled and diced small

2 cloves garlic, peeled and minced

2 teaspoons minced thyme

¼ C finely chopped basil

4 C chopped spinach, cooked until wilted

1 pound penne, cooked according to package directions, drained, and kept warm

1. Add the cauliflower to a large pot and add enough water to cover. Bring to a boil over high heat and cook until the cauliflower is very tender, about 10 minutes. Drain exces water from the pan and puree the cauliflower using an immersion blender or a blender with a tight-fitting lid, covered with a towel, in batches if necessary. Add almond milk 1 tablespoon at a time, as needed to achieve a creamy consistency. Add the nutritional yeast (if using), nutmeg, salt and pepper. Set the puree aside.
2. Place the onion in a large saucepan and saute over medium heat for 10 minutes. Add garlic, thyme, and basil and cook for another minute. Add the spinach and cooked pasta and cook for 5 minutes, or until heated through.
3. To serve, divide the pasta mixture among 4 plates and top with the warm cauliflower puree.

From Forks over Knives cookbook by Del Sroufe, page 151

Almond butter cups (made without the crust)