Curry Chickpea Salad

Curry Chickpea Salad

Jill Keb with Plant Life Journey Retreats
Fast and Easy to whip together for a sandwich filling or to serve on crackers
Course Appetizer, Lunch, Salad, sandwich

Equipment

  • 1 Food Processor

Ingredients
  

  • 1 clove garlic
  • 1/4 red onion, cut to large pieces to drop in machine or use green onions (2-3)
  • 1 1/2 cups chick peas (aka. garbanzo beans) 1 14 oz. can chick pea
  • 1 small bunch parsley, fresh - to taste
  • 1/4 cup tahini
  • 2 Tbsp lemon juice
  • 1 Tbsp pure maple syrup
  • 2 tsp curry powder
  • 1 tsp paprika
  • 1 tsp hot sauce of choice optional

Instructions
 

  • Start your food processor with the S blade running. Drop in the garlic
  • Open machine. Add onion and beans. PULSE to chop until the beans are dice size
  • Remove to a mixing bowl and add remaining ingredients
  • Add salt and pepper to taste and stir well. Serve with grapes optional
Keyword chick peas, curry, garbanzo, parsley
Chopped Greens and Fruit Salad

 

Chopped Greens and Fruit Salad

Smoothie Salad

Jill Keb with Plant Life Journey Retreats
This chopped greens and fruit salad is a great way to start your day! Eat anytime for blast of nutrients. Quantities are up to you..... so many options. Very Refreshing!
Prep Time 10 minutes
Course Breakfast, Lunch, Salad, Snack
Cuisine Whole Food Plant Based
Servings 1

Equipment

  • 1 food processor with pulse option

Ingredients
  

  • 3 handfuls Mixed organic baby Greens of choice
  • 1 Banana, roughly chopped
  • 1/2 Cucumber, roughly chopped
  • 1 handful Blueberries
  • 1 handful Raspberries
  • 1 handful Blackberries
  • 1 handful Grapes
  • 1 Lime, juiced

Instructions
 

  • pulse the greens just until broken down, move to a medium sized bowl
  • add all the fruit and cucumber and pulse until just chopped, transfer to bowl
  • add juice of lime, stir well and eat with a big spoon!
Keyword banana, blueberries, cucumber, grapes, lime, microgreens, spinach

Beet and Ricotta 'Cheese' Bowls

Jill Keb
Beet lovers will appreciate making beets the star of the meal in this fun and healthy bowl!
Prep Time 5 minutes
Course Appetizer, Lunch, Salad, Side Dish, Snack
Cuisine American, French
Servings 2

Equipment

  • Instant Pot optional

Ingredients
  

  • 4 beets, cooked and sliced
  • 2 slices sourdough bread of choice, toasted and cubed
  • 2 cups microgreens, or sprouts, or lettuce or greens of choice
  • 2 whole green onions, trimmed and sliced use green parts
  • 2 Tbsp aged balsamic vinegar
  • 6 small scoops purchased Vegan Ricotta see our recipe for 'Easy Ricotta Cheese'

Instructions
 

  • If using an instant pot to cook beets: cut off the beet greens, rinse, add enough water to come up 3/4 way up a beet, close lid and toggle to sealing, set manual time to 28 minutes. Use manual or natural steam release to open lid, let cool before easily removing skins.
  • Use 2 wide soup bowls to layer the cooked beets around in a pretty fashion, along with the toasted bread cubes, greens and scoop ricotta into the center.
  • Sprinkle on the green onions, Salt and Pepper to taste and drizzle the aged balsamic. Serve and Enjoy.
Keyword beets, bowl, cheese, dairy-free, microgreens, wfpb

Vietnamese Supper Salad

Jill Keb, Plant Life Journey Retreats
Let your machine do the work. Use your food processor grate, slice and pulse the veggies and make the dressing. No need to clean out your blades or food processor between steps, as it is all going in the same salad. We brought this to a big outdoor concert event and received tons of great comments and requests for the recipe!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Course, Salad, Side Dish
Cuisine Asian
Servings 6 people

Equipment

  • 1 Food Processor With variable blades

Ingredients
  

  • 1 14oz pkg Rice Noodles of choice Break in half before cooking (optional)
  • 1 Lg Sweet Potato Cubed
  • 2 Cup Shelled Edamame (not in pods) or Peas
  • 1 7oz pkg Baked Teriyaki Tofu or use Tofu of choice
  • 2 Large carrots, peeled
  • 1 Long seedless cucumber, halved lengthwise
  • 1 Red Pepper, cut into 4 large pieces Remove insides/seeds
  • 4 Green Onions Trim off the roots, use the rest
  • 1/4 Cup Fresh Basil
  • 1/4 Cup Fresh Cilantro
  • 1/4 Cup Fresh Mint

Dressing for Salad

  • 1/2 Cup Natural Peanut Butter (ingredients should be just peanuts and optional salt)
  • 1/4 Cup Ketchup
  • 1/4 Cup Tamari (for gluten-free) or Soy Sauce or Bragg's Amino
  • 1/4 Cup Rice Vinegar
  • 1 TBSP Pure Maple Syrup
  • 1 tsp Onion Powder
  • 1 tsp Ginger Powder

Instructions
 

  • In a large pot, boil about 6 cups of water then add cubed sweet potatoes. Boil for about 20 minutes, until just fork-tender. Remove from pot with a slotted spoon (do not dump out cooking water yet) and rinse cubes in a colander with cold water. Once cooled, add to a very large bowl.
  • Bring same cooking water back to boil then add noodles and cook according to package. If using frozen peas or edamame, add them to the boiling noodles during last minute or two of cooking to thaw. When done, drain all in a colander and rinse well with cold water. Once cooled, add to the very large bowl with potatoes.
  • Using the grating blade on your food processor, process carrots through the chute. Dump grated carrots into the very large bowl of potatoes/noodles.
  • Change the blade on your food processor to the slicing blade, then process red peppers through the chute. Dump sliced peppers into the very large bowl of previous ingredients.
  • Slice green onions in little rounds, using green parts as well. Add to very large bowl of previous ingredients.
  • Cut tofu into small bite-sized chunks and add to large bowl of previous ingredients.
  • Change food processor to the S-blade. Add all fresh herbs to food processor bowl, cover and pulse to mince. Add minced herbs to the large bowl of previous ingredients.

Dressing Instructions

  • Place all dressing ingredients to food processor and process well to blend, scraping down sides as needed. Add dressing to large bowl of previous ingredients and mix well. Then serve.
Keyword dairy-free, Easy, gluten-free, one-pot, potatoes, vegan, wfpb, wfpbno
Colorful Beautiful Summer Salad with Corn

Colorful Beautiful Summer Salad with Corn

Easy Summer Salad

Jill Keb
Make this beautiful, colorful delicious salad using fresh summer ingredients, including corn on the cob. Want to have a taste of summer in the winter? Just thaw some frozen corn to substitute.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4 people

Ingredients
  

  • 4 ears Corn on the Cob
  • 1 can Pinto Beans or Beans of choice, rinsed & drained
  • 1 Red Pepper, chopped
  • 1 Carrot, grated
  • 1 Cucumber, diced
  • 1 Tomato or bunch of Cherry Tomotoes, sliced or diced
  • 4 Radishes, sliced thinly
  • 1 small Red Onion, sliced We used pickled onions in the picture...your choice!
  • 1 head Boston Lettuce or choice of Lettuce, torn into pieces

Dressing Ingredients

  • 1 can Lite Coconut Milk
  • 1 Ripe Avocado, take out pit & scoop out flesh
  • 1 Lime, juiced
  • 1 small bunch Cilantro

Instructions
 

  • Wash outer husks of corn on the cob well then place on microwave safe dish and cook in microwave on high for 3 minutes per ear (12 minutes total for 4 ears). Microwave times may vary. Husks and silk will slide right off (caution; they will be HOT...use oven mitt). Once cooked, cut kernels off cob to use in salad. Alternatively, take off husks/silk, cut kernels off uncooked cob and then steam, saute or microwave for 3 - 5 minutes.
  • While corn is cooking, prepare dressing as follows.
  • Dressing: In a blender, combine coconut milk, avocado, lime juice and cilantro, as well as your choice of seasonings, salt and pepper to taste.
  • Layer all salad ingredients in bowls a top with dressing to serve.
Keyword dairy-free, Easy, gluten-free, vegan, wfpb

Super Kale Salad

 

Super Kale Salad

Super Kale Salad

Prep Time 1 hour
Cook Time 11 minutes
Course Salad

Ingredients
  

  • 2 cups curly kale chopped or torn fine
  • 3/4 cup chickpeas or cannellini beans rinsed and drained
  • 2 cups packed frozen hash browns microwaved for 2 1/2 - 3 minutes or steamed until done
  • 1/2 cup carrot shreds
  • 1/2 cup red pepper chopped
  • 1/2 cup celery sliced or chopped
  • 1/4 cup dried cranberries optional
  • 1/2 avocado
  • 1 large red grapefruit

    cut from membranes or 1/2 lemon, juiced


Instructions
 

  • Massage kale with hands as you rinse and tear into pieces as this will start to tenderize it. Once chopped or torn, place kale in a large bowl. Massage the avocado into the kale, then set aside.
  • Prep and add other ingredients. Stir well. Chew slowly, allowing your teeth to  break down the juices in your mouth as this will allow better absorption of the nutrients.

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