Fruit Salsa

 

Fruit Salsa

makes enough for a party!

 

4 Apples, peeled, cored, and diced

4 Kiwis, peeled and diced

2-16oz containers of strawberries, diced

12oz Frozen raspberries, thawed

1/4 Cup lemon juice

2 Tbs brown sugar

5 Tbs fruit preserves, jam, or jelly

Orange juice

 

 

Place apples, kiwis, strawberries,and raspberries in a large bowl.  In a small bowl, combine lemon juice, brown sugar, and fruit preserves.  Then, add orange juice by the tablespoon to small bowl to thin out sauce to desired consistency. Pour sauce over fruit, and stir to coat.  Serve with cinnamon pita chips.

 

Notes: More or less lemon and orange juice can be used.  Any fruits in season would work in this recipe.  A sprinkle of cinnamon or fresh minced mint can change the taste, as well.  This can be served without chips as a salad, too.

Quinoa Salsa

Quinoa Salsa

serves 6-8 

1 Cup quinoa, uncooked

1 3/4 Cup water

2-3 Cups black beans, cooked

2 Avocados, diced

1 Pint cherry tomatoes, halved or quartered

1/2 Red onion, diced

4 Cloves garlic, minced

1 Red bell pepper, diced

1 Bunch cilantro, finely chopped

Lime juice to taste

1/2-1 tsp cumin, or to taste

1/2-1 Tbs olive oil

Salt and pepper to taste

Toast dry quinoa in pot on medium-high heat for 3-5 minutes.  Then add water, bring to a boil, cover and simmer 20 minutes, or until water is absorbed.  Meanwhile, combine all other ingredients in a large bowl.  When quinoa is cooked, add to bowl, stir and serve!  This can be eaten as a salad or as a salsa with corn chips.

 

Chickpea Potato Salad

I followed this recipe for the most part.  And even though I was tired and didn't feel like cooking when I got home from work today, I still made it and it really wasn't that time consuming at all.  It is very tasty and surprisingly filling!

 

 

Chickpea Potato Salad

serves 4

 

4 medium potatoes, cubed

15 oz can chickpeas, drained and rinsed

1 cucumber, diced

3 handfuls of cherry tomatoes, halved

1 6oz  can black olives, sliced

1/4 cup capers, drained and rinsed

1/4 cup pepperoncini peppers, drained and sliced

2 1/2 Tbs chili garlic sauce

1 Tbs apple cider vinegar

2 cloves garlic, minced

 

Boil potatoes until tender-crisp.  While potatoes are boiling, place remaining ingredients in a large bowl.  Add drained potatoes to bowl and combine.

 

Notes:  This can be as spicy or as mild as you like, just add more or less of the chili garlic sauce.  My daughter can't handle much heat at all, so I didn't put any chili sauce on hers and she liked it just fine.

Cranberry Applesauce Salad

Cranberry Applesauce Salad

 

2 12oz Bags cranberries

2 Large oranges, peeled

2 Cups no sugar added applesauce

4 Tbs orange juice

2 Tbs agave nectar

 

Place half of all ingredients in food processor and process until desired texture is achieved.  Pour processed sauce into a bowl.  Next, process the remaining half of ingredients until desired texture is achieved.  Pour into bowl and mix the two sauces together. 

 

Note:  If you have a big enough food processor, you may be able to process the entire batch at the same time.  My food processor was not big enough, so I divided it into two batches to process.



Spicy Cabbage Salad

 

 

 

Spicy Cabbage Salad

Serves 6-8

 

4 Tbs apple cider vinegar

1 Tbs olive oil

1 Tbs lemon or lime juice

4 tsp minced chipotle chile in adobo sauce

1/2 tsp salt

4 Cups packaged coleslaw mix (shredded cabbage and carrots)

2 Medium carrots, shredded

1 Bunch cilantro, minced

 

In a large bowl, mix together apple cider vinegar, olive oil, lemon or lime juice, chiles, and salt.  Add cabbage, carrots, and cilantro to mixture in bowl and stir to coat. 

 

Notes:  This is a spicy salad that is very good eaten alone or on a tortilla with beans.  Chiles in adobo sauce can be found in the Mexican food section of the grocery store. 

 

 

 



Avocado and Chickpea Salad

Avocado and Chickpea Salad

makes 4-6 servings

2 15oz Cans of chickpeas, drained and rinsed

2 Avocados, peeled and pit removed

2 Tablespoons lime juice

1/2 Onion

Fresh cilantro to taste

1 teaspoon taco seasoning

2 teaspoons guacamole seasoning

1 teaspoon Cholula sauce

1/2 teaspoon salt

Place all ingredients in a food processor and process to desired consistency.  Use as a sandwich filling topped with spinach leaves in a bun.  This is a great recipe for those warm days when you don't feel like heating up your house with the oven.

Mixed Veggie Salad

Mixed Veggie Salad

Broccoli florets

Cauliflower florets

1 Carrot diced

1/4-1/2 red onion diced

3 sprigs of dillweed minced

Several tablespoons of salad dressing

Mix veggies with choice of salad dressing in a bowl and enjoy! 

Pueblo Corn Pie with Kale and Brussels Sprout Salad

For supper tonight I made Pueblo Corn Pie using this recipe.

It was pretty good, if you like corn bread.  If I were to make it again, I would definitely spice it up some more and not cook the corn meal in the pot so long.



I also made this Kale and Brussel Sprouts Salad using this recipe.

This was super yummy!  I think I ate about half the salad right after I made it.  My husband and daughters liked it, too.  I will definitely be making this again!!

Black Bean Salad and Homemade Tortillas

Black Bean Salad

Serves 8-10

I adapted this recipe, and it turned out GREAT!

2- 15oz Cans black beans, drained and rinsed

12oz Frozen corn, thawed

1 Red bell pepper, chopped

1 Green pepper, chopped

2 Cloves garlic, minced

1 Bunch green onions, sliced

1 teaspoon Salt

1 teaspoon Chilli powder

5 Tablespoons olive oil

6 Tablespoons lime juice

1 Bunch cilantro, chopped

2 Avocados, diced

2 Tomatoes, diced

Combine all ingredients and enjoy!  I served this in homemade tortillas made using this recipe.

Pineapple Cranberry Salad

12 oz raw cranberries

20 oz crushed pineapple

1/3 cup pecans

1/4 cup orange juice

agave nectar, to taste

Put cranberries, pineapple with juices, and pecans in food processor.  Process to desired consistency.  Stir in orange juice and add agave nectar.

This is a refreshing sweet/tart cranberry salad. 

Makes a small batch.



Homemade Vegan Tortillas

Homemade Vegan Tortillas

1 Tablespoon baking powder

1 teaspoon salt

1/2 Cup olive oil

4 Cups white whole wheat flour

1 1/2 Cups cold water

Mix together first four ingredients in mixer with dough hook.  Then, add water and mix until dough is smooth/elastic consistency.  Let dough rest 15 minutes.  Roll out balls of dough into very thin big or small tortillas.  Brown both sides in dry skillet on stovetop or on electric griddle.  Top with your favorite burrito toppings.  They are also good with peanut butter!

Spring Mix Salad

Spring Mix Salad

1 carton Spring Mix greens

1 can black olives sliced

1/4 red onion diced

2 carrots sliced

6 oz frozen peas, thawed

1/2 red bell pepper diced

Toss all ingredients together and top with favorite Vegan salad dressing.

Cranberry Salad

Cranberry Salad

1 bag cranberries

2 whole oranges peeled

Agave nectar to taste

Put cranberries and oranges in food processor and process to desired consistency.  Pour into bowl and stir in agave nectar.  This can be enjoyed as a tasty raw dessert!