Lunch – Page 3 – Kacey Tess

Deviled {vegan} potatoes

What you’ll need:

6 small red or golden potatoes halved
3-4 stalks of asparagus cut into bite size pieces
1/4 C corn (fresh or canned)
1 C lentils
1 Tbsp stone ground mustard
1 Tbsp vegan butter
Splash of flax seed milk
1 cube vegetable bullion
1 Tsp chili powder
1 Tsp black pepper
Sea salt to taste
Cayenne pepper (optional)
Dried parsley (optional) (garnish)

What you’ll do:
Cook lentils according to package (rinse lentils, bring 2 1/4 c of water to a boil, add lentils, add bullion, reduce heat and simmer covered for 60 min)

Boil potatoes until soft

Remove from water and dry

Steam asparagus until soft (just a few minutes)

Warm corn

Scoop out the middle of each potato and put in a bowl

Add 1/2 of the lentils and mix together with potatoes

Add butter, soy milk, mustard, asparagus, corn, salt, pepper and chili powder

Mix thoroughly

Spoon mixture into the potatoes

Garnish with cayenne pepper and parsley

Enjoy!!!

Hawaiian Salmon Sliders

What you’ll need:

Whole wheat dinner rolls
Teriyaki sauce
Dill pickle spears cut in bite size pieces
Red onions sliced thinly
4 pineapple slices
Salmon filet {I use wild caught}
Sea salt
Ground black pepper

What you’ll do:
Cook your salmon after seasoning with salt and pepper (I used my George Foreman grill, you could also BBQ or bake it)

Grill your pineapple until you see the grill marks (on a BBQ or George Foreman)

Assemble:
Slice your dinner roll in half
Spread teriyaki sauce on both sides
Place salmon
Add onions
Add pickles
Add pineapple
Place top on
Secure with a toothpick if desired

Enjoy!!!

Green papaya salad on soba noodles

What you’ll need:
1 batch of Thai chili dressing (see previous blog post)

2 bunches of soba noodles
1/2 green papaya cut into matchstick pieces
1 C string beans cut into but size pieces
7-8 yellow cherry tomatoes halved
1 bunch green onions chopped (white/light green part only)
1/2 Tbsp coriander
1 Tsp red pepper flakes
2 Tsp black sesame seeds
Sriracha (optional)

What you’ll do:

Bring a large pot if water to a boil
Add soba noodles
Boil for 6 minutes
Drain and place in bowl
Add 1/2 chili dressing
Mix thoroughly
Cover and place in fridge

Mix papaya, onions, string beans, tomatoes, coriander, red pepper and 1 Tsp of black seasame seeds together

Pour remainder of the chili dressing on the mixture
Mix thoroughly
Place in fridge until chilled (15-20 min)

Place soba noodles on a plate
Top with papaya mixture
Garnish with Sriracha and remaining seasame seeds

Enjoy!!!

{Grandma’s} peas and potatoes

What you’ll need:

2 C milk (I use flax seed milk)
1/4 C butter (I use vegan butter)
6-7 red potatoes washed and cut into small chunks
1 small bag of frozen peas
1 yellow onion chopped finely
1/4 C unbleached all purpose flour
1 Tsp sea salt
2 Tsp black pepper
1/2 Tsp cayenne pepper
2 C cooked brown rice (cook according to the directions on the bag)
1/2 of one vegetable bullion cube

What you’ll do:
Put chopped potatoes in a large pot, cover with water and bring to a boil

Cook for about 10 minutes until potatoes are soft

Add peas and cook another few minutes until peas are warmed through

Drain the potatoes and set aside

In a large skillet add butter and onions

Cook 3-4 minutes until translucent

Add flour and mix thoroughly

Add sea salt, pepper and cayenne

Slowly add milk and mix well

Let cook for 2 minutes

Add potato and pea mixture

Add bullion to cooked rice

Mix thoroughly and serve with brown rice on top

Enjoy!!

Smoked salmon and spinach salad

What you’ll need:
1 bag of spinach cleaned
1/2 Red onion
10 sugar snap peas cleaned and cut in half
3-4 spears of pickled asparagus
3-4 large button mushrooms sliced thinly
10 cherry tomatoes halved
1 package of smoked salmon ( I prefer to use Lox)
Sea salt to taste
Black pepper to taste
Goat cheese or feta cheese (optional)

1 batch of red wine vinegar dressing (recipe in previous blog post) or store bought

Mix all ingredients except salmon together thoroughly

Add salmon after you have plated the salad

If wanted add goat cheese or feta

Enjoy!!!

Brussel sprout quinoa salad

What you’ll need:

1 Tbsp extra virgin olive oil

1 bunch of brussel sprouts with the stems cut off and halved

1 head of broccoli cut into bite size pieces

1 cup of quinoa cooked

1/4 C dried cranberries

10 yellow tomatoes halved

Sea salt

Black pepper

1 lemon

1 Tsp honey

What you’ll do:

Cook the quinoa according to the directions

Place in a bowl

Heat olive oil over medium in a medium skillet

Add brussel sprouts and juice from 1 lemon and the rhine(remove before serving)

Add sea salt and pepper to taste

Cook for about 5 minutes and add broccoli

Cook for another 2-3 minutes

Add to bile with quinoa

Add cherry tomatoes

Add dried cranberries

Add honey

Mix thoroughly

Enjoy!!!

Greek Salad

What you’ll need:

Mixed greens
1/4 red onion sliced
Marinated artichoke hearts (3-4)
Olives (green, kalamata, ect)
Marinated peppers
Marinated white beans
1 tomato chopped

Dressing:
1/4 Cup Red wine vinegar
1/2 lemon (juiced)
1 TBSP olive oil
Sea salt to taste
Ground black pepper to taste

What you do:
Combine all salad ingredients

Combine all dressing ingredients

Pour on salad and enjoy!!!!!

Spicy Black Bean Burgers with Gaucamole

What you’ll need:

1 can of black beans (rinsed very well and drained) mashed
1/2 large white onion or a whole small-medium onion
1/2 green bell pepper (de-veined and seeded) chopped
1 jalepeno (de-veined and seeded) chopped very finely
1 garlic clove chopped very finely
1/2 C of bread cumbs (un flavored)
1 large egg
1 TBSP of chilli powder
1/2 TBSP corriander
1/2 TSP cayenne pepper
1 TSP red pepper flakes
1 TBSP of your favorite hot sauce
1 batch of fresh guacamole (you can find my recipe in an older blog post)
Your favorite bun (I like whole wheat large rolls I find at my local Smith’s)
Your favorite condiments ( I used Frank’s spicy hot wing sauce)
Onion crisps (fried leeks would be great too)

What you do:

Preheat oven to 375 (you could also grill these)

Take the mashed black beans and add the onions, jalepeno and bell pepper

In a seperate bowl combine the egg, hot sauce and all seasonings

Add the egg mixture to the black beans

Combine thouroghly

Add the bread crumbs

Combine thouroghly

Divide the mixture into 4 equal sections

Form each of the sections into patties

Place patties on a lined, greased baking sheet

Bake at 375 for 10-12 minutes per side until crispy on both sides

Cut rolls/buns, add patty, sauce, guacamole and onion crips

Enjoy!!!

Summer Pasta Salad

What you need:
Pasta shells (or bowties) 2 cups
1/2 bunch of asparagus trimmed
1 yellow pepper chopped into small pieces
1/2 package of cherry or grape tomatoes
1/2 package of fresh dill or 1 TBLS of dried dill
10 fresh mint leaves (optional)
1/2 lemon (juice)
1 TSP sea salt
1 TSP black pepper

What you do:
Boil water and cook pasta according to directions on box
Drain pasta and rinse will cool water
Sautee the pepper and asparagus over medium heat with 1 TBLS olive oil until tender (try not to overcook)
In a large bowl combine pasta and veggies in 1 TBLS olive oil

Add cherry tomatoes, dill, salt, pepper, dill, mint and lemon
Toss everything well
Chill in fridge until cold

Enjoy!!

Vegan Club Sandwich with Kale Chips

What you’ll need:
1 bunch of kale
Season salt
Sea Salt
Black pepper
Red pepper flakes (optional)

Wheat bread
Tempeh
2 TBLS olive oil
1 TBLS balsamic vinegar
Tofurkey (I use peppered)
1 vine ripened tomato
1 avocado
Alfalfa sprouts
Pickles
Dressings: mustard, vegenaise, ect.

What you do:
Preheat oven to 350 degrees
Prepare a baking sheet with aluminum foil
Clean and cut kale into bit size pieces removing any veins
Place the cleaned, cut kale on the baking sheet
Drizzle olive oil over kale (I use a spray olive oil to coat the kale more evenly)
Sprinkle the season salt, sea salt, pepper and red pepper flakes on kale
Bake for 10-15 minutes until crispy

In a large frying pan heat 1 TBLS of olive oil and 1 TBLS of balsamic vinegar on medium heat
Place tempeh in pan and cook for about 5 minutes on each side until golden brown

Spread mustard, veganaise (whatever dressings you prefer) onto the bread
Add: tomatoes, avocado, sprouts, pickles, tempeh and tofurkey
Sprinkle with salt and pepper

Enjoy!