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Spring Tofu Salad

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Finally Friday! I’ve had a busy week, traveling a bit and meeting a lot of people. Now, I feel a bit exhausted and am glad that I made to to the weekend.

Spring Tofu Salad Spring Tofu Salad

During this bit of a hectic week, things really got a bit tight on Wednesday. Two friends, Almond and Orlando, who live abroad, were traveling to Europe and had a layover close by. It was THE chance to catch up and I had invited the cute couple over for dinner. Of course, I was a bit late and was a bit pressed to prepare some food.

Spring Tofu Salad Spring Tofu Salad

The day was exceptionally warm with nearly summer temperatures, so I thought a full fresh salad was a good idea. This one had it all: leafy greens, nuts (macadamia and walnuts), fruits, avocado. But really, special friends deserved something a bit more special: Homemade, gluten-free garlicky croutons  and smoked tofu strips, marinated in tamari sauce. And a pink dressing made from pomegranate and cashews.

Spring Tofu Salad Spring Tofu Salad

It’s so simple and fun and actually also very quick to make. Yet, when Almond and Orlando arrived, they were stunned and thought I had spent the whole afternoon in the kitchen, preparing this Spring Tofu Salad. If only they knew… 😉

 

Spring Tofu Salad

Rating: 51

Ingredients

    For the salad:
  • 1 large mixed salad of choice
  • 1 avocado
  • 1 large handful of grapes, seeded
  • 1 cup green or black olives, stones removed
  • 1 yellow or orange bell pepper, diced
  • 1/2 cup (60 g) chopped walnuts
  • For the tofu strips
  • 7 oz (200 g) smoked tofu
  • 2 Tbs tamari sauce
  • For the Croutons
  • 1 gluten-free baguette
  • herbs of choice
  • 2 Tbs olive oil
  • 2 cloves garlic
  • For the Pomegranate-Macadamia Dressing:
  • 1 cup (100 g) macadamias divided (1/2 cup soaked overnight)
  • 1 pomegranate, seeded
  • 2 Tbs maple syrup or sweetener of choice
  • 2 Tbs citrus juice + zest
  • 1 Tbs white wine oder apple cider vinegar
  • salt, pepper to taste

Instructions

    To make the Pomegranate-Macadamia Dressing:
  1. Combine the macadamia, half of the pomegranate seeds, salt, pepper, agave or maple, as well as citrus juice and zest in a blender. Pulse until smooth.
  2. To prepare the Croutons:
  3. Cut two handful of cubes from the baguette. Add the garlic, cubes, oil, and herbs to a bowl and mix well together.
  4. Heat a large skillet over medium heat and roast the baguette cubes until lightly toasted.
  5. Making the tofu strips:
  6. Cut the smoked Tofu into thin, long strips. Mix with the soy sauce and some spices of your choice, then transfer to a casserole and cover with aluminum foil.
  7. Bake in the oven at 400ºF (200ºC) for 10 minutes.
  8. To combine the salad:
  9. Combine the remaining pomegranate seeds, salad mix, avocado, grapes, olives, pepper, and nuts in a salad bowl.
  10. Enjoy with the tofu strips and a good dollop of the Pomegranate-Macadamia dressing, garnish or serve with baguette!
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Pasta with Vegetables and Roasted Garlic Tahini Sauce

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OK, people, hands up: Who of you also resorts to pasta recipes when time is short and appetite is running high? I certainly do. And with the recent days and week having been fairly hectic for me, I’m super excited that I still found the time to create a new pasta dish rather than going for the usual suspects.

Pasta with vegetables and roasted garlic tahini sauce Pasta with vegetables and roasted garlic tahini sauce Pasta with vegetables and roasted garlic tahini sauce

Quick and easy, that’s the deal. Of course, tasty and healthy, too, but that doesn’t need to be mentioned, does it? Anyway, this one really does not require much: all it is about is cooking the pasta (easy – check), chopping and roasting some veggies (healthy – check), and making the “roasted garlic tahini sauce” (tasty – check).

Pasta with vegetables and roasted garlic tahini sauce Pasta with vegetables and roasted garlic tahini sauce

In principle, one could use any vegetables. You might want to use seasonal ones, or your favorite ones. It doesn’t really matter. I went for bell pepper, zucchini, and eggplant, chopped all of them into small cubes, and roasted them in a pan with a drop of olive oil, and carefully seasoned with salt and pepper.

Pasta with vegetables and roasted garlic tahini sauce

The main source of extra flavor comes from the sauce. You know by now that I’m pretty fond of tahini and I think it also makes for a great addition here. A couple of tablespoons of this sesame paste, a bit of liquid to thin, and the squeezed flesh of roasted garlic cloves – all whisked together and you have a hearty, tasty sauce that does not require cooking. By the amount of water you add, you can play a bit with the texture of the sauce. Some might prefer it a bit more liquid, other might go for the somewhat heavier version – it’s up to you.

Pasta with vegetables and roasted garlic tahini sauce

Finally, all you have to do is to combine the pasta and the vegetables and to add the sauce, maybe some fresh herbs, if you like. Note also that the Pasta with Vegetables and Roasted Garlic Tahini Sauce can not only be enjoyed warm but also works well as a cold salad, ideal for taking it with you for work.

Pasta with vegetables and roasted garlic tahini sauce

Rating: 51

Ingredients

    For the roasted garlic tahini sauce:
  • 3 Tbs tahini
  • 1 Tbs lemon juice
  • 1 Tbs olive oil
  • 1 Tbs apple cider vinegar
  • 3 cloves of garlic
  • salt and pepper to taste
  • water to thin
  • For the pasta:
  • 8 oz (250 g) gluten-free pasta
  • 1 red bell pepper
  • 1 zucchini
  • 1 eggplant
  • salt and pepper to taste

Instructions

    For the roasted tahini sauce:
  1. Peel the garlic and carefully roast in a small sauce pan. You can use a drop or two of olive oil.
  2. Combine all other ingredients in a small bowl and mix well. Smash the garlic cloves and add to the sauce. Use water to thin.
  3. For the pasta:
  4. Cut the vegetables into small cubes and season with salt an pepper.
  5. Roast the vegetable cubes either in a frying pan with some olive oil, or in the oven at 400ºF (200ºC) for 10-15 minutes.
  6. In the meantime, cook the pasta according to the manufacturer's instructions. When done, transfer a portion to a plate or bowl, add the roasted veggies, and top off with the roasted garlic tahini sauce.
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Cucumber Salad 2 ways

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I recently reviewed some data from my blog and stumbled upon an overview about what people had entered in the search field. And guess what, I was totally stunned by the fact that many had looked for cucumber salad recipes. Cucumber salad? Really!?! OK, you asked and you shall have! 😉

Cucumber Salad 2 ways

I had never given much thought to this, I have to admit. And I found making a simple cucumber salad a tad boring. So I just had to make this one that you cannot only enjoy one way but two ways! It’s still a five-ingredient-only recipe and doesn’t even need a single cooking plate – so it should be easy enough for everybody (another request I got  ;)).

Cucumber Salad 2 ways Cucumber Salad 2 ways

Here is all you have to do: chop your cucumbers into thin slices. One could start a page-long discussion on whether you prefer cucumbers peeled before or not – apart from the fact that they look much better with skin. I went for the middle ground and peeled finger-wide strips off only. Feel free to do whatever you prefer.

The dressing is totally straightforward: plant-based yoghurt, a bit of garlic, salt and pepper, and thinly sliced hot pepper. That’s the mild version. If you want to go spicy, simply add a bit of red thai paste or any other hot paste to the dressing. I used organic Ajvar. Beautiful color and deliciously hot taste!

Cucumber Salad 2 ways Cucumber Salad 2 ways

That’s it. Time to enjoy this “Cucumber Salad 2 ways” on its own, with some bread, or as a side!

Cucumber Salad 2 ways

Rating: 51

Ingredients

  • 1 large or 2 small cucumbers
  • 1 hot chili
  • 8 oz (250 g) plant-based yoghurt
  • 1-2 cloves of garlic
  • salt, pepper
  • 2 tsp thai paste or similar hot sauce/paste (for the spicy version)

Instructions

  1. Wash the cucumbers and peel, if you like. Cut into thin slices.
  2. In a bowl, combine the yoghurt and garlic, season with salt and pepper.
  3. Seed the hot chili and cut dice finely. Add to the yoghurt dressing.
  4. If you want the spicy version, simply add the thai paste or other hot paste. Play with how spicy you want it.
  5. Add the cucumber slices to the bowl, mix well, and enjoy!
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Vegan Potato Salad

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Hot summers cry for nice and light food. This summer – at least here – seems to be either extremely hot or miserably wet. We had a recent spell of extremely hot – more extreme than I could remember. Somehow one particularly hot day, when temperatures were boiling (for my taste), I was thinking back to the summers when I grew up and I can’t remember them being that exhausting. Is that because I wasn’t living in a city back then but a smaller village/suburban area? I’m not sure. What I do remember though is that we used to have family BBQs during the summer and that we often used garden-grown ingredients for that.

Vegan Potato Salad Vegan Potato Salad

Something that was always highly anticipated was the time when the potatoes were ready. We’d go on the part of the garden where they were growing and carefully dig the potatoes out of the ground – then pick up the individual potatoes and collect them. They would be of different sizes, some with spots, some without. We removed the dirt and then they’d go into the kitchen – or storage in the basement. Out of the kitchen the potatoes would often come as a potato salad for our BBQ evening.

Vegan Potato Salad

So here I was and remembering all that I suddenly had an urge to make a Vegan Potato Salad. After finding some suitable fresh potatoes, I hunted for the extras: bell pepper, radish, pickles, scallions, capers, and herbs. It’s really a very basic recipe and in principle you can vary the vegetable components as you wish. What remains is the vegan salad dressing. I went for a mix of vegenaise and vegan sour creme – roughly at a mixing ratio of 2:1. However, one can easily play around with it a little bit. Season the dressing with a little salt and pepper.

Vegan Potato Salad

There are two different ways to serve this Vegan Potato Salad, according to your preferences. Either mix the dressing and the potato/vegetable combo, or just give a good amount of the dressing on top of your portion. All up to you. I prefer the mixed version because I think the flavors combine better. Enjoy!

Vegan Potato Salad

Rating: 51

Ingredients

  • 2 lb (1 kg) potatoes
  • 1 bunch radishes
  • 1 red bell pepper
  • pickles
  • 4-5 scallions
  • capers
  • herbs
  • 5 Tbs vegenaise
  • 2 Tbs vegan sour creme
  • salt, pepper to taste

Instructions

  1. Peel and cook the potatoes. Be careful not to overcook them and make them too soft. Drain and let them cool (you can help with a little cold water).
  2. Wash the radishes, bell pepper, and scallions. Slice/dice them together with the pickles (the amount is up to your taste).
  3. When the potatoes are cold, cut them into evenly sized slices as well. Carefully mix with the cut vegetables and add capers to your taste.
  4. Prepare the salad dressing by mixing vegenaise and vegan sour creme. I used 5 and 2 Tbs, respectively, but you can play around with the mixture. Add salt and pepper, to taste.
  5. Serve the Vegan Potato Salad either by putting a good dollop of the dressing on top of the potato-vegetables mixture or by mixing it as on the pictures.
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Salad Bowl with Miso Dressing

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Salad Bowl with Miso Dressing

I already told you in one of my recent recipes – the Vegan Tacos – that busy times are ahead. Still, that is not an excuse to not have something healthy to eat. And it’s the reason why I have this Salad Bowl with Miso Dressing today. It fits even the tightest schedule, is full of vitamins from the fruits, and crunchy from the peanuts. Except for a bit of washing fruits and lettuce, there is nothing to prepare. Don’t tell me you can’t do it!

Salad Bowl with Miso Dressing

The Miso Dressing is one of its kind. I always wanted take a shot at using miso in my creations – and this seemed the perfect opportunity. I got intrigued about it after having spotted during one shopping day and later read up upon it. Like in this article from mindbodygreen3 Secret Healing Benefits of Miso” I found out that it’s not only extremely flavorful but also full of health benefits ranging from bombastic nutritional values to digestive helper functions.

Salad Bowl with Miso Dressing

For a dressing, it’s quite easy to use. Mix the miso with a bit of water, maple, and tamari – that’s it. Sprinkle it over a nicely assembled bowl of the salad and enjoy! Even when time is at a premium, fresh and healthy still wins!

Salad Bowl with Miso Dressing

Ingredients

  • fresh berries of choice
  • lettuce
  • peanuts
  • 2 Tbs Miso
  • 2 Tbs water
  • 1 Tbs maple syrup
  • 1 Tbs tamari

Instructions

  1. To make the Miso Dressing, whisk together the miso, water, maple syrup, and tamari in a small bowl until well combined.
  2. Wash the berries and the salad. Arrange the berries, peanuts, and salad in a bowl. Sprinkle with the miso dressing and enjoy.
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Mediterranean Pinwheels

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Mediterranean Pinwheels

Friends, I’m still here! Yeah, I managed to get through the move in one piece. I’m right now sitting in a furnished apartment that will be my home for – hopefully – two months until the permanent home that is still under construction is finished. Keep your fingers crossed that there will be no delays!

Mediterranean Pinwheels

The place itself is quite ok – a bit small but bright and at a quiet street. The atmosphere is pretty relaxed and the people seem friendly so far. It’s a good start. Would be better even if the hot water was running for longer than one minute and the drain in the kitchen sink wasn’t blocked…

Anyways, in spite of this little drama, I still made a quick recipe for you – even before unpacking all my things that didn’t go into storage: Mediterranean Pinwheels. I just made a quick visit to the nearest supermarket (which had a surprisingly good selection, need to explore it more) and bought some cherry tomatoes, olives, artichokes, and lettuce. Some tahini as well as tortillas.

Mediterranean Pinwheels

First, I whisked together a tahini sauce (yeah, you know I LOVE it) with some white vinegar and lemon juice. Adding some water to make it smoother, and garlic, salt, and pepper for taste – done. That’s all one needs to prepare for the pinwheels, except for cutting the vegetables. I spread a spoonful of the tahini sauce on one tortilla, distributed the veggies and a handful of lettuce on top. Rolling it tightly and cutting the roll into slices finishes the Mediterranean Pinwheels. So simple and beautiful. And now, I can start unpacking. 😉

Mediterranean Pinwheels

Rating: 51

Ingredients

    For the Tahini sauce:
  • 3 Tbs Tahini Paste
  • 3 Tbs Lemon juice
  • 4 Tbs white vinegar
  • 1/2 cup (120 ml) water
  • 1 glove garlic
  • salt pepper to taste
  • For the pinwheels:
  • olives
  • cherry tomatoes
  • artichokes in a jar
  • lettuce
  • tortillas, gluten-free

Instructions

    For the Tahini sauce:
  1. Whisk together all ingredients in a small bowl until the sauce is creamy.
  2. To assemble the pinwheels:
  3. Cut the tomatoes, artichokes, and olives into slices.
  4. Spread about one Tbs of the Tahini sauce on one tortilla. Add the vegetables and top with a handful of salad.
  5. Tightly roll the tortillas and cut into pinwheels.
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Contentedness Bowl

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Here is another update on my move: things are running now (hot water, yeah!) and my stuff is unpacked. Well, most of it went into storage anyways but still, it wasn’t that little that had to be put into wardrobes and cupboards. It’s all good now. I even managed to figure out how the microwave-oven combination installed in this kitchen works so that I’ll be able to create recipes that require baking or oven-roasting. Woot! Woot!

Contentedness Bowl Contentedness Bowl

While I was sitting in my living room with the French balcony opened, I finally realized what a change this move has brought about: it’s so peaceful here. Before, I was living in the center of the old city at a very busy intersection. It was noisy basically the whole day. In the morning you’d wake up to the loud sounds of the first buses – with windows closed. Here, I can leave the windows open and am greeted in the morning by birds cheeping. What a difference! It’s not been long but I already feel that it has an effect on me. I can sleep better, and feel generally more relaxed.

Contentedness Bowl

What I felt was missing to complete this awesome day was a good meal. And here is where my Contentedness Bowl comes onto the stage. I had stacked up the fridge with fresh vegetables during the morning shopping tour and planned to make full use of what I brought home. I like bowls because you can have all the satisfying food in one go, take the bowl and sit on the couch eating while feeling cozy and observing the trees outside. So good!

Contentedness Bowl

What went into the Contentedness Bowl is cooked quinoa, chopped tomatoes, mashed avocado, as well as sautéed mushrooms and onions. And – thanks to figuring out how the microwave-oven works – roasted brussels sprouts. All of it easily done. I topped this bowl with a Hoisin sauce, whose recipe I slightly adapted from Gwyneth Paltrow’s GOOP. Essentially, it’s a sauce that you briefly boil and simmer, based on miso, maple, a bit of oil, and some spices. Sprinkle it over the bowl and enjoy!

Contentedness Bowl

Ingredients

    For Lee’s Hoisin sauce (adapted from Gwyneth Paltrow http://goop.com/recipes/lees-hoisin-sauce/)
  • 1/4 cup miso
  • 1/4 maple
  • 1 tablespoon brown rice vinegar
  • 1 tsp hot sauce
  • 1 tsp canola or sunflower oil
  • 1 small clove garlic
  • For the bowl:
  • 1 cup quinoa
  • 1 handful sun dried tomatoes
  • 1 avocado mashed
  • 1 Tbs lemon juice
  • cilantro, chopped
  • 1 large handful cherry tomatoes
  • 7 oz (200 g) mushrooms
  • 1 onion
  • 1 large handful brussels sprouts
  • olive oil
  • salt and pepper, to taste

Instructions

    For the hoisin sauce:
  1. Mix all ingredients in a small sauce pan and bring to a boil.
  2. Let it simmer for about 4-5 minutes, then set aside to cool.
  3. For the bowl:
  4. Preheat oven to 390°F (200°C) and prepare a baking sheet with parchment paper.
  5. Cook the quinoa according to the manufacturer's instructions.
  6. Prepare the brussels sprouts and put them on the baking sheet with a dash of olive oil and season with salt and pepper. Roast in the oven for about 15 minutes.
  7. Clean and chop the mushrooms, onion, and tomatoes. Heat a bit of oil in a large pan and sauté the mushrooms and onion for about 10 minutes. Season with salt and pepper.
  8. In a small bowl, coarsely mash the avocado together with lemon juice and chopped cilantro.
  9. Arrange everything in a bowl and sprinkle with the hoisin sauce.
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Otsu Salad

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Otsu Salad

There seems to be no denying. Summer is on its way out. At least it seems so around here. Days get colder, the first leafs start turning brown, and the occasional rain shower on a sunny day is replaced by the occasional sunny hour on a rainy day. There are, of course, exceptions. One of these exceptional summer days came recently and I was determined to make myself something that would capture this summer feeling for a while.

Otsu Salad

But how exactly? I wanted lots of greens, that was one thing. I remembered that I had recently come across a salad made with Japanese noodles: Otsu Salad, it was called. I had been so vibrant with green colors, it looked like the kind of salad bowl you’d want to have for lunch, or for dinner, or as a snack, or when you simple need a comforting bite.

Otsu Salad

I was lucky to still have a package of sweet potato & buckwheat noodles I could use for it. The green part comes from fresh chopped scallions and cute cucumber slices. But what I love most about this is the crunchy tofu. You cut fresh tofu into bite-sized cubes and fry them in sesame oil until they begin to brown. Of course, the dressing – made from olive and sesame oil, white vinegar, tamari, maple, and ginger – gives the right punch to the Otsu Salad. Roasted sesame seeds on top and this dream salad is ready.

Otsu Salad

Don’t miss out on this mindblowingly tasty salad. Fresh, vegan, gluten-free. A summer recipe for everyday.


Otsu Salad

Rating: 51

Ingredients

    For the salad:
  • 15 oz (400 g) fresh tofu
  • 5 - 6 scallions
  • 1 cucumber
  • 8 oz (250 g) sweet potato & buckwheat noodles
  • sesame oil for frying the tofu
  • 4 Tbs sesame seeds, toasted
  • cilantro
  • For the dressing:
  • 2 Tbs olive oil
  • 3 Tbs sesame oil
  • 1/4 cup (60ml) white vinegar
  • 1 Tbs maple
  • 1/4 cup (60ml) tamari
  • 1 piece ginger freshly grated
  • salt, pepper to taste

Instructions

  1. Cook the noodles according to manufacturer's instructions. Drain with cold water and set aside.
  2. Wash and chop the scallions. Cut the cucumber lengthwise, remove seeds, and then cut into thin slices.
  3. Heat a frying pan and briefly toast sesame seeds.
  4. Prepare the tofu by drying it and cutting it into cubes. Heat sesame oil in the frying pan and add the cubes. Fry at medium heat until they brown and become crispy.
  5. Now it's time to prepare the dressing. Whisk together all ingredients in a small bowl.
  6. Finally, in a large bowl, mix the noodles, scallions, cucumber, tofu, and most of the dressing. Serve with the remaining dressing and a good spoonful of the roasted sesame seeds.
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High Protein Salad

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My new High Protein Salad is exactly right for you, if you have been looking for healthy salad recipes and high protein recipes. Now you get them all-in-one in this vegan and gluten free recipe. All your questions about how vegans get their protein will be answered by this High Protein Salad.

High Protein Salad

A question that one often hears when people figure out you are vegan is “How do you get protein?!?”. I know, I know, the reactions on our side range from amusement to “not again” eye-rolling and face-palming. Though this is probably a little unfair because the person asking that honestly has no clue about vegan high protein recipes. It’s actually a chance to explain that protein is contained in a huge number of plant-based foods. Case in point: beans and lentils.

High Protein Salad

I recently had the chance to come up with a new high protein salad recipe that is full of good protein sources. OK, “chance” is a bit of an understatement. I was simply hungry and looked into fridge and pantry and checked what I could do with whatever was in there. Some arugula I could mix with lentils and green kidney beans. Yes, that would be nice and filling. I found some capers and added them because I love them.

Power Protein Salad

That takes less than a minute to combine. Now, even though great ingredients, the salad wouldn’t taste too well dry. For my dressing, I whisked together peanut butter, caper brine, tahini, tamari, balsamic vinegar, and hot sauce. All the stuff I love – but when they came together, it was a serious taste bomb. So rich, so tasty. In the end, the salad was done in maybe 5 minutes and it was simply amazing. That’s when I decided I had to share this impromptu creation with you here!

High Protein Salad

Not only is it a great recipe for home snack attacks, it is also a lovely lunch to take with you to work. Put the salad and the bean-lentil-caper mix into a lunchbox, package the dressing separately and off you go to school, college, or work. There you can enjoy a fresh High Protein Salad with only the best ingredients!


Power Protein Salad

Rating: 51

This is probably one of the quickest salads I have ever prepared. It's full of protein power with beans and lentils. Plus there is the amazing peanut butter based dressing that is a dream on its own!

Ingredients

    For the salad:
  • 15 oz (400 g) canned green kidney beans (or red ones, if greens aren't available)
  • 15 oz (400 g) canned lentils
  • 2-3 handful arugula
  • 4 Tbs capers
  • For the dressing:
  • 1 Tbs caper brine
  • 2 Tbs peanut butter
  • 1 Tbs tahini
  • 1 Tbs tamari
  • 1 Tbs balsamic vinegar
  • 2 Tbs hot sauce

Instructions

    For the dressing:
  1. Whisk together all ingredients in a bowl until they come together to a smooth dressing.
  2. For the salad:
  3. Mix arugula, beans, lentils, and capers. Top with dressing and enjoy!
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Skillet Potatoes

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Skillet Potatoes

This recipe for vegan Skillet Potatoes is the right easy recipe for you if you love potato recipes and vegan and comfort food. There are also many quinoa recipes but this is not just your ordinary recipe. It’s a combination of the abundance of fall. It’s already october and we are heading to christmas and the end of the year. So let’s enjoy the rest of fall with my vegan Skillet Potatoes.

Skillet Potatoes

Guys, what does ‘comfort’ mean to you? The moment I’m writing this recipe post, I’m sitting in a middle-sized chaos. During the weekend, the final step of my move happened. I could finally leave the small furnished apartment behind and set foot (and food) into the newly constructed house I’ll occupy for the next couple of years. Of course, it came fairly bare and after getting all my stuff out of storage, it piled up in the middle of the soon-to-be living room.

Skillet Potatoes

By now I have succeeded in getting the basic things sorted. There is a free path to all rooms of the house and the counter of the kitchen could be labeled free. I managed to create a free spot on the couch to sit down and lean back. It is a bit strange. Despite this chaos, I feel comfortable because I’m back in what is mine. My couch, my bed, my chaos. That’s probably what defines comfort for me. An environment I can relax in, where I’m, well, at home.

Skillet Potatoes

The only thing to make me feel even more comfortable is vegan comfort food. Healthy and delicious. So I made these vegan Skillet Potatoes with a bunch of fall twists. I fry small cubes of potatoes together with onion, serve them together with quinoa, roasted apple slices and fresh herbs. I recommend making an easy cashew sauce by mixing cashew butter, water, lemon juice, maple with hot sauce.

Skillet Potatoes

These vegan Skillet Potatoes are a fall delight with healthy ingredients and lots of incredible flavors and deliciousness.

Skillet Potatoes

This recipe for vegan Skillet Potatoes is the right easy recipe for you if you love potato recipes and vegan and comfort food. There are also many quinoa recipes but this is not just your ordinary recipe. It's a combination of the abundance of fall. It's already october and we are heading to christmas and the end of the year. So let's enjoy the rest of fall with my vegan Skillet Potatoes.

Ingredients

  • 1/2 cup (65 g) cashews
  • 1 apple, sliced
  • 1 onion, diced or sliced
  • 1 15 oz (400 g) chickpeas
  • 1 pound (500 g) potatoes
  • 1 cup quinoa
  • 1 Tbs olive oil
  • salt, pepper to taste
  • herbs for garnish

Instructions

  1. Cook the quinoa according to manufacturer's instructions.
  2. In the meantime, peel and dice the potatoes and onion.
  3. Heat the oil in a skillet and add onions. Cook them on high for 2-3 minutes. Then add the potato dices, season with salt and pepper, and cook until they are done an crispy.
  4. Finally, briefly roast the apple slices.
  5. Serve the potatoes on the quinoa, top with apples and herbs. Add a nutsauce of your choice.
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Grilled Corn

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Grilled Corn

This Grilled Corn recipe is definitely on of the easy corn recipes. It’s festive, delicious and you only need four ingredients to make this.

I think you can surely serve this as side dish recipe at your christmas table. But for all of you where the summer never ends it’s not too late for this grilling recipe. Thinking about Australia, New Zealand, California, South Africa, you name it. I can imagine all of you sitting with your people you love or friends at the beach making and enjoying this easy vegan Grilled Corn.

You can pretty make a double batch and enjoy, more or less depending how many people you are. It’s a gluten free and vegan recipe as always. Everyone can enjoy these, so if you have restrictions because you can’t have gluten or diary, this will be your recipe.

Grilled Corn

Comfort food recipes like this will impress everyone: vegan, vegetarian, or meat lover, this will become one of your favorite side dishes: it’s a fast and easy recipe so no super-advanced cooking skills are required. No endless shopping in the grocery to get fancy ingredients either..

The only thing I really, really want you to make sure: please buy a good vegenaise. I bought mine, which has only natural ingredients like almonds, in a local organic store. I know many readers here are from the US and I get questions which veganaise I recommend? While I was staying in the US I enjoyed veganaise by “Follow Your Heart“. If you get your hands on this one, it will be a good choice.

Grilled Corn

My Grilled Corn is a simple dish but the flavors comes out extremely well. It’s all a matter of the ingredients’ quality: Grill the corn, spread a vegenaise-cilantro mix over it, and top with fresh breadcrumbs. If you are looking for a main dish recipe look no further this corn recipe and have it together with my Mashed Sweet Potatoes. Both pair well and all together are just 7 ingredients without the optional toppings.

Grilled Corn

Rating: 51

Ingredients

  • 2 corn cobb
  • 1/3 cup veganaise
  • 1 small handful citatro + more for garnish
  • 1/2 cup (gf) breadcrumbs
  • 1 tsp lemon juice (optional)

Instructions

  1. Prepare your grill at high heat. Place the corn on the grill and turn occasionally until it is slightly brown (depends on your preference).
  2. While the corn is grilling, combine the vegenaise and chopped cilantro in a small bowl.
  3. One the corn is ready, spread the vegenaise-cilantro mix over the corn, and sprinkle with breadcrumbs.
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Christmas Stir Fry

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Christmas Stir Fry

When the first days of Christmas feasts are over, serve yourself this Christmas Stir Fry. A light rice recipe with roasted vegetables and holiday flavors from cranberries and nuts. I used brussels sprouts, mushrooms, and onion as stir fry vegetables to create a combination that is filling you up with nutrients while keeping the holiday vibes alive.

OK, ok, this might be a little early. But still, even though I’m so much looking forward to the holidays, I know it will be really tough a couple of days in. You stuff yourself with so much food just because it’s so good and it’s so great to have a good dinner in the company of your family and friends. I don’t know how it is for you but come day 3 of the festivities, I tend to be in some sort of a food coma and start craving something lighter.

Christmas Stir Fry

 

Christmas Stir Fry

Anticipating that it will happen again this year I started thinking about what I could do to satisfy that craving. Because usually it hits me and I’m totally unprepared. Not this year!

That was when I had the idea about this Christmas Stir Fry recipe. While I was definitely aiming at something light I still wanted it to be in the spirit of the holidays. The vegetables I chose were brussels sprouts, mushrooms, and onions. They get roasted in a sauce pan until they are tender and in case of the sprouts a bit browned. It’s truly simple and that’s what I love so much about this.

I also decided to add dried cranberries and some crushed walnuts to this Christmas Stir Fry. I think they add a very special and delicious flavor to the more savory roasted vegetables.

Christmas Stir Fry

In the end you can serve the Christmas Stir Fry with rice as I do here. It’s done in very little time and really, really light, contains a load of healthy ingredients. It’s totally awesome to help you recover from the feasts. And who says it can’t also be enjoyed the rest of the year? What do you guys think?

Christmas Stir Fry

Rating: 51

When the first days of Christmas feasts are over, serve yourself this Christmas Stir Fry. A light rice recipe with roasted vegetables and holiday flavors from cranberries and nuts. I used brussels sprouts, mushrooms, and onion as stir fry vegetables to create a combination that is filling you up with nutrients while keeping the holiday vibes alive.

Ingredients

  • 16 oz (400 g) brussels sprouts
  • 8 oz (250 g) mushrooms
  • 1 small onion, diced
  • 1 cup rice uncooked
  • 1/4 cup (30 g) crushed walnuts
  • 1/2 cup (60 g) dried cranberries
  • salt pepper, to taste

Instructions

  1. Cook the rice according to the manufacturer's instructions.
  2. Wash the brussels sprouts and mushrooms. Peel the onion. Dice mushrooms and onion.
  3. Heat a tsp of oil in a frying pan and add the brussels sprouts. Roast them for about 5 minutes before you add the mushroom and onion. Season with salt and pepper to taste. Fry all the vegetables for another 10 to 15 minutes (depending on the size of the sprouts).
  4. Serve with the cooked rice, cranberries, and crushed walnuts (you can also add all to the pan).
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Nutritious Veggie Sandwich

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This Nutritious Veggie Sandwich is an absolutely fast and easy vegan sandwich recipe that you can make in no time. Only 5 minutes preparation and you can enjoy a veg sandwich fully packed with healthy nutrients that will keep you going strong. Amazingly convenient, among the best sandwich ideas for you to bring to work, or take along for after or before a workout.

Nutritious Veggie Sandwich #vegan #glutenfree | www.contentednesscooking.com

I think everyone enjoys a sandwich. There is so much variability in making healthy sandwiches that it would take quite a lot of time (and space) to list all the fantastic vegan sandwich recipes that you can find. Today’s recipe will add another entry to that list. I took inspiration from my desire for spring. Fresh and colorful, light and filling, easy and nutritious – these words are a perfect description for my Nutritious Veggie Sandwich.

Nutritious Veggie Sandwich #vegan #glutenfree | www.contentednesscooking.com

This 5 minute recipe will not disappoint you because at the first sight it might look a bit basic. True, there are almost infinite options to build upon this recipe. But for now, I keep it simple for you. You start out with a slice of your favorite bread. I recommend a hearty choice, like a good dark bread. For the spring-inspired topping of the Nutritious Veggie Sandwich, I chose thinly sliced carrots, onion, radishes, herbs, and vegan sour creme. You can make this easy recipe in one easy step. One easy step is the way to go.

Nutritious Veggie Sandwich #vegan #glutenfree | www.contentednesscooking.com

Benefits of making my Nutritious Veggie Sandwich

A practical benefit is of course that this is done in almost no time. But the nutritional benefit lies in the ingredients so let’s have a look at the healing benefits of herbs. Herbs are underrated but their impact on our health is outstanding. Amazing powerhouses for your health and soul! For more information, check this fantastic article by Elli KriegerThe health benefits of herbs” published in the Washington Post.

Nutritious Veggie Sandwich #vegan #glutenfree | www.contentednesscooking.com

This basic veggie sandwich recipe is a good way to start to embracing all your creativity so you can play around with other veggies. Or you might want use Vegenaise instead of vegan sour cream for a different exciting flavor.
Or maybe combine it with 2 Tbs of nut butter instead? You can vary this every time you make this by adding some new fantastic flavors. This might be your new breakfast recipe and a staple for many occasions.

I can wait to hear and see what you guys are creating with this recipe. Make sure to tag me on Facebook or Instagram so I can see what you are you making.

Nutritious Veggie Sandwich
 
Prep time
Cook time
Total time
 
This Nutritious Veggie Sandwich is an absolutely fast and easy vegan sandwich recipe that you can make in no time. Only 5 minutes preparation and you can enjoy a veg sandwich fully packed with healthy nutrients that will keep you going strong.
Author:
Recipe type: Breakfast, Lunch, Dinner, Snack
Cuisine: Vegan, Gluten Free
Serves: 4
Ingredients
  • 1 red onion
  • 5 radishes
  • 1 carrot
  • 2 Tbs vegan sour creme
  • lettuce (rucola works well)
  • herbs (cilantro, chives)
  • 4 slices of your favorite bread
  • salt, pepper
Instructions
  1. Peel the outer skin off the carrot, then use the peeler to make thin carrot slices.
  2. Wash and chop the radish and red onion. Combine with the lettuce with onion and radish, mix with the vegan sour creme.
  3. Put a good amount of the mix on a slice of your favorite bread, add carrot slices and top with chopped herbs.

 

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Go Vegan Kale Salad with Lentil Meatballs

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My Go Vegan Kale Salad with Lentil Meatballs is a healthy and easy vegan recipe that comes together in no time. Whether you want to go vegan or have already, this flavorful kale recipe has all it takes: flavor, color, nutrients. What more can you ask for?

Go Vegan Kale Salad with Lentil Meatballs | #vegan #glutenfree www.contentednesscooking.com

My new kale salad recipe will blow you away. This is not your typical green salad but is loaded with full flavors and has it all. Greens, fresh, juicy and the absolute highlight to complete a meal with my lentil meatballs all covered with a BBQ mustard dressing! Who can say no to a full plate of green delicious goodness that makes you go vegan, if you haven’t already?

Go Vegan Kale Salad with Lentil Meatballs | #vegan #glutenfree www.contentednesscooking.com

As is the standard for my easy recipes, this meal is on your plate in just 20 minutes. The Go Vegan Kale Salad with Lentil Meatballs has only 6 ingredients and takes only 3 easy steps to make.  Sounds too good? But it is true and there is no magic behind it.

I mentioned in earlier recipes that I had to learn loving kale. I had somehow classified it for myself as rather bland food but oh boy how wrong I was. Just think about the amazing vegan recipes I created after I pushed away this prejudice: my Sweet Potato Soup with Kale, Kale Pesto, Kale Pasta Casserole, or my Butternut Squash Soup – not bland or boring at all but some inspiring variety.

Go Vegan Kale Salad with Lentil Meatballs | #vegan #glutenfree www.contentednesscooking.com

Why the Go Vegan Kale Salad with Lentil Meatballs is good for you

Obviously Kale is the main ingredient in this salad. It’s low in calories, while high in fiber without any fat. At the same time, it is high in iron, which helps prevent cancer. It has a high content of vitamin k, which is essential for bone health. Filled with antioxidants, kale is great for anti inflammatory and cardiovascular support. Last but not least, it’s a fantastic detox food. Learn more about the health benefits of Kale in mindbodygreen’s “Top 10 Health Benefits of Eating Kale”. Who can say no to kale now?

But it is not only kale here: You will be right on track with the Lentils which provide you with an essential protein intake and there is no better way to enjoy this salad with my BBQ Mustard Sauce which is just to die for. This is not an empty promise but fact. Try it, enjoy it, and fall in love with it!

Go Vegan Kale Salad with Lentil Meatballs | #vegan #glutenfree www.contentednesscooking.com

I have to admit I’ve never ate a kale salad before and I was a bit skeptical at first but it quickly vanished as my plan to make this recipe became reality. Kale and me are friends now, so maybe I should not have been surprised. :) This salad I can definitely say, every people will devour, kale lover or not. Easy, delicious, satisfying, and filling, this salad has it all without any oil or fat. This oil-free recipe comes together in no time. I don’t know you guys but I guess every one is short of time. So it’s 20 minutes, no magic, no kidding, and you are done.

 

Go Vegan Kale Salad with Lentil Meatballs | #vegan #glutenfree www.contentednesscooking.com

Let’s make this Go Vegan Kale Salad with Lentil Meatballs together, my friends: We start with whisking all the ingredients for BBQ Mustard Sauce together. As easy as it gets. Next, combine all the ingredients for the lentil meatballs (which includes a bit of the BBQ Mustard sauce) in the bowl of blender or food processor. Process until you get a smooth mixture that is sticky. Form small balls and bake them in the oven for 15 minutes. While the lentil meatballs are baking, it’s time to chop your tomatoes, and slice the onions. The chopped kale might be a bit rough at first. That is why we give it into a bowl and massage it for a couple of minutes. Just knead it well. You might add a splash of water or lemon juice to help it come along. When done, add the tomatoes and onions. When the lentil meatballs are done, serve with the salad and BBQ Mustard Sauce. Enjoy!

Go Vegan Kale Salad with Lentil Meatballs | #vegan #glutenfree www.contentednesscooking.com

Now it is your turn to enjoy my Go Vegan Kale Salad. Of course, this is a basic recipe in the sense that you are free to add your favorite vegetables. I’m sure it works just as well whether you are in love with corn or beans. Whatever you feel like. I really love to see what all of you guys make out of this! Post your version on Facebook or Instagram – and don’t forget to tag me.

Go Vegan Kale Salad with Lentil Meatballs
 
Prep time
Cook time
Total time
 
My Go Vegan Kale Salad with Lentil Meatballs is a healthy and easy vegan recipe that comes together in no time. Whether you want to go vegan or have already, this flavorful kale recipe has all it takes: flavor, color, nutrients.
Author:
Recipe type: Lunch, Dinner, Salad
Cuisine: Vegan, Gluten Free
Serves: 6
Ingredients
For the BBQ Mustard Sauce
For the Lentil Meatballs:
  • 1 Tbs BBQ Mustard Sauce
  • ½ cup breadcrumbs (gf)
  • 1 14 oz can lentils or ½ cup uncooked lentils
For the Salad:
  • cherry tomatoes
  • onion
  • kale, chopped
Instructions
To make the BBQ Mustard Sauce:
  1. Whisk all ingredients together in a small bowl.
To make the Lentil Meatballs:
  1. Preheat oven to 390°F/200°C.
  2. If you use uncooked lentils, cook them according to the manufacturer's instructions and let them cool.
  3. Combine all the ingredients for the lentil meatballs (which includes a bit of the BBQ Mustard sauce) in the bowl of blender or food processor. Process until you get a smooth mixture that is sticky. Form small balls and bake them in the oven for 15 minutes.
To assemble the salad:
  1. Chop tomatoes, onion, and kale. The chopped kale might be a bit rough at first. That is why we give it into a bowl and massage it for a couple of minutes. Just knead it well. You might add a splash of water or lemon juice to help it come along. When done, add the tomatoes and onions. When the lentil meatballs a done, serve with the salad and BBQ Mustard Sauce.

 

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Greek Salad [vegan, gluten-free]

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My new Greek Salad recipe will be come a staple in your kitchen. Easy, fresh, light, vegan – it has everything to impress at spring and summer parties.

Greek Salad [vegan, gluten-free] | #vegan #glutenfree www.contentednesscooking.com
I’m totally in the mood for spring, can’t wait! What about you guys, are your spring vibes activated? Spring for me means I love to have a big bowl of salad. Today I celebrate this with my new Greek Salad recipe.

This Greek Salad recipe is so easy to make, when you start it’s just about done already. Yes that’s the whole magic and fun: no endless preparation or to many ingredients to use. And it only requires ingredients that you guys have already in your pantry.

When spring comes into my mind, I can smell and taste olives, cucumbers, tomatoes and bell peppers. All the simple and prettiest things fresh from a farmers market. You probably know next to Mexican food, I’m also an ardent lover of Mediterranean food – with Greek food being no exception. Have you ever been to Greece? If not then you might want to check my Moussaka recipe to get some extra food inspiration from it. One of the things that you can enjoy in Greece are the farmers markets. The vegetables you can get there just taste heavenly and – even better –  you can explore the fantastic varieties of olives. You might think olives are olives and there is nothing special. But those are never boring and you won’t get bored exploring those on the many markets. Don’t miss it.

Greek Salad [vegan, gluten-free] | #vegan #glutenfree www.contentednesscooking.com

Which olives for my Greek Salad?

In this Greek Salad recipe I’m using  kalamata olives which I tried for the first time some time ago in Greece. Since then I have to admit those are my favorite ones. I really adore the salty touch and the savory aroma – but feel free to use your favorite. There are no limits: black or greens, what you want or you may have in your cupboard. If you want to learn more about the different varieties of olives, I recommend this article “A Beginner’s Guide to Olives: 14 Varieties Worth Seeking Out“.

Spring also means BBQs, picnics, having a good time sitting outdoors with friends. And this Greek Salad recipe is absolutely great to serve it as a side dish to make a whole meal, or you can have it as an appetizer or just eat it with some bread.

I mentioned before that when you are started this Greek Salad is as good as done. This is what you get from me. All you need to do is slice your tomato, cucumber, bell pepper and tofu. Season the tofu with salt and pepper, done. Sprinkle with olive oil. If you are don’t want to use olive oil, just make it oil free with your favorite vinegar this will work pretty well.

Greek Salad [vegan, gluten-free] | #vegan #glutenfree www.contentednesscooking.com

This Greek salad is like the real deal, but vegan and gluten free. But I guaranteed you won’t be disappointed and it will be a staple right now in your house for so many gatherings or occasions.

Greek Salad [vegan, gluten-free]
 
Prep time
Total time
 
Author:
Recipe type: Salad
Cuisine: Vegan
Serves: 8
Ingredients
  • iceberg lettuce
  • olives, pitted (I use Kalamata Olives)
  • cucumber
  • bell pepper
  • tomato
  • tofu
  • salt, pepper
  • dill (optional)
  • olive oil, to your own taste
Instructions
  1. Wash and slice the tomato, cucumber, bell pepper and tofu.
  2. Arrange all ingredients in a bowl an season the tofu with salt and pepper.Sprinkle with a little olive oil.

 

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Panzanella with Millet

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Here is my recipe for Panzanella with Millet. It’s a super quick vegan spring salad recipe with roasted bread cubes, cucumber, tomatoes, and strawberries.

Panzanella with Millet | #vegan #glutenfree www.contentednesscooking.com

My mood is brightening with the first sights of rising temperatures. It was the chance I was waiting for to hold the first garden party in my new house’s garden – a new first time for me because, well, I never had a garden before. So with the opportunity arising, I invited some friends and neighbors over spontaneously last weekend.

Warmer temperatures invoke not only the imagination of BBQs, but also picnics or bike tours. But I guess those are for times when spring or even summer has really settled. For now, I thought about spring and what associations came to my mind. One childhood memory popped up. We went to a strawberry field to pick fresh strawberries from the field’s plants. I thought that was fun and I was in love with strawberries anyways. And that was in spring time so spring and strawberries go hand in hand for me.

No surprise then that I was going to prepare something with strawberries for the party. I wanted something light and easy and had my mind set for a salad early. I also has always wanted to make my own Panzanella salad. Traditional Panzanella is a Tuscan salad of bread and tomatoes. But you know me. I love to give traditional recipes my own spin.

Panzanella with Millet | #vegan #glutenfree www.contentednesscooking.com
One thing I wanted to add was something ‘grainy’. I really adore quinoa – that is not a secret as I bet you have seen in my Mediterranean Quinoa with Cashew Tzatziki, Mexican Quinoa Wraps, or Best hot Quinoa Burger. But this time I want to go for something different: Millet. Millet is also gluten-free like quinoa.

Have you ever tried millet before? If not, time to change! It’s so easy to integrate millet more often into your nutrition. Millet includes serotonin which is responsible for your mood. It is also a good carb supply with lots of fiber and really low simple sugar. Which means it has a low glycemic index which is able to produce low blood sugar level. Curious about more benefits? Then check out this article “12 Health Benefits of Millet“.

Panzanella with Millet | #vegan #glutenfree www.contentednesscooking.com

Creating my Panzanella with Millet

This recipe for Panzanella with Millet is a time saver. Can you imagine you plan a gathering or occasion, invite your family, friends and neighbors, and you want something fast to whip up? This recipe does it. Plus it has all the flavors which you associate with spring. All you need to do is to cook the millet according the manufacturer’s instructions. While the millet is cooking, heat a skillet and put the bread cubes in it and roast them. You don’t need any oil here! Then slice the veggies (cucumber, tomatoes, onion), and the strawberries. Finally arrange everything in a big salad bowl, top with mint (optional). For the dressing you have two options: just drop a bit olive oil your favorite vinegar without any oil to make it oil free or just mix both.
Panzanella with Millet | #vegan #glutenfree www.contentednesscooking.com

Guys, I hope you are excited and come on board with me to discover this Panzanella with Millet recipe. All my guests enjoyed this so much. If you make this, tag me on Instagram or Facebook so I can see all your lovely creations.

Panzanella with Millet
 
Prep time
Total time
 
Here is my recipe for Panzanella with Millet. It's a super quick vegan spring salad recipe with roasted bread cubes, cucumber, tomatoes, and strawberries.
Author:
Recipe type: Salad
Cuisine: Vegan
Serves: 6
Ingredients
  • ½ cup (100 g) millet
  • 1 cucumber
  • 1 onion
  • 4 oz (120 g) cherry tomatoes
  • 5 oz (150 g) strawberries
  • 2-3 slices gf bread
  • mint (optional)
Instructions
  1. Cook the millet according the manufacturer’s instructions.
  2. While the millet is cooking, cut the bread in rough cubes. Heat a skillet, transfer the bread cubes in it, and roast them.
  3. Then slice the veggies (cucumber, tomatoes, onion), and the strawberries.
  4. Finally arrange everything in a big salad bowl, top with mint (optional). For the dressing you have two options: just drop a bit olive oil your favorite vinegar without any oil to make it oil free or just mix both.

 

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Arugula Salad with Raspberries and Hazelnuts

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Who can say no to a refreshing and delicious bowl of summer salad? Check out my new Arugula Salad with Raspberries and Hazelnuts.

Arugula Salad with Raspberries and Hazelnuts | #vegan #glutenfree www.contentednesscooking.com

I don’t know about you, friends, but lately I’ve my mind all set on salads. And today I say let’s make my Arugula Salad with Raspberries and Hazelnuts together. Sometimes a simple salad floats my boat and no joke I can eat the whole bowl of this one. And I’m just satisfied and happy. But simple doesn’t mean boring. Because I can have this one the extra that makes this Arugula Salad with Raspberries and Hazelnuts special, the dressing.

Take a look at this dressing! For it alone is to die for. It’s tempting to drink this one all by itself but please be patient and leave some dressing for the salad. If it’s all one, you will be so sad because you have nothing for the salad. Look at the colors, this dressing does the trick and makes everything better.

Do not only think of salads – also  wraps, fruits, a dip for summer gatherings and outdoor activities. For real this dressing is the perfect addition to this simple and refreshing summer salad.

Arugula Salad with Raspberries and Hazelnuts | #vegan #glutenfree www.contentednesscooking.com

Best decision to make this today with only 6 ingredients and in 2 easy steps. You don’t want to miss it and it can’t go wrong. Let’s do it, shall we? Combine hazelnuts, raspberries, oil, maple syrup, and optional apple cider in the bowl of blender, blend until smooth and creamy, done!

Going forward, next comes preparation of the salad. Take your favorite green salad (I go with arugula), add more hazelnuts and raspberries, and thinly sliced red onion. Combine all in a bowl (or divide in to small bowls), serve with dressing. Enjoy!

Who can say no to refreshing and delicious bowl of summer salad? I can’t and I hope you won’t either. This salad is refreshing, healthy, savory, sweet, a flavor sensation, elegant, straightforward and the result is absolutely drool worthy additive, delicious, creamy, filling and satisfying.

Arugula Salad with Raspberries and Hazelnuts | #vegan #glutenfree www.contentednesscooking.com

My Arugula Salad with Raspberries and Hazelnuts is not only a colorful sensation it’s a powerhouse for you.

Not only is this salad a colorful sensation. Do you know that raspberries are full of enormous health benefits? Being low in calories, loaded with fiber, rich in vitamins, and minerals you can already imagine there is no stop here for these little powerhouses. For the reason why raspberries have the ability to protect your heart, you have to know there is a compound called anthocyanin which is responsible for it’s beautiful and eye-catching color. Hello, eat with your senses, hello, colorful food! Based on its ability to reduce cardiovascular diseases it’s a helper, you can see in and out the beauty here.

Arugula Salad with Raspberries and Hazelnuts | #vegan #glutenfree www.contentednesscooking.com

Oh friends I’m all about salads, gatherings, outdoor activities to enjoy the beauty of summer in and out. If you wanna meet, say hello, make this salad, leave feedback, tag me on Instagram and Facebook. Talk to you soon, enjoy the summer, friends!

Arugula Salad with Raspberries and Hazelnuts
 
Prep time
Total time
 
Who can say no to a refreshing and delicious bowl of summer salad? Check out my new Arugula Salad with Raspberries and Hazelnuts.
Author:
Recipe type: salad
Cuisine: vegan
Serves: 2
Ingredients
For the salad:
  • 1 onion
  • ½ cup hazelnuts
  • ½ cup raspberries
  • 2 cups green salad (I used Arugula)
For the dressing
  • 1 Tbs hazelnuts
  • ½ cup raspberries
  • ⅓ cup oil
  • splash apple cider or balsamico, optional
  • 1½ Tbs maple syrup
Instructions
To make the Raspberry-Hazelnut Dressing
  1. Combine hazelnuts, raspberries, oil, maple syrup, and optional apple cider in the bowl of blender, blend until smooth and creamy, done!
Arrange the salad:
  1. Mix the green salad, add more hazelnuts and raspberries, and thinly sliced red onion in a bowl. Serve with dressing.

 

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Quinoa Salad with Asparagus

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Did you know that until today I never posted an asparagus recipe here before? No joke, so it’s about time to make a change. Enjoy my Quinoa Salad with Asparagus.

Quinoa Salad with Asparagus | #vegan #glutenfree www.contentednesscooking.com

Let’s just say I was never a big fan of asparagus before. It might sound funny when I tell you that in my childhood I ate a lot of asparagus. My parents served this with potatoes and butter or a Hollandaise sauce. But me and asparagus – we never matched for real. This makes me wonder: Are there any foods that you didn’t like it until you (re)discovered them and you convinced you to try again? That happens today. If you are an asparagus lover, hello welcome. If you aren’t one before like me, welcome too. If I can learn to love asparagus you can, too.

You know I’m all about creativity. And that’s the reason why you don’t find the classic combination like my mum served it with potatoes, butter or hollandaise. Those are obviously not vegan, haha that’s for sure. Oh of course I could post a recipe for vegan hollandaise, but now I’m on a salad run because nothing reflects all the beauty of summer better than a salad.

This Quinoa Salad with Asparagus turned out so much better than I could imagine myself. It has convinced me to try asparagus again which means – after not having had it for years – now I want more asparagus in my life.

Quinoa Salad with Asparagus | #vegan #glutenfree www.contentednesscooking.com

Best part about this recipe: You only need 6 ingredients and only 2 easy steps to make it. I give you two dressings options and keep it really simple. I know some of you prefer oil free food. In this case, just garnish the salad with a splash balsamic vinegar. Otherwise I recommend simply using a dash of olive oil. Sure, one could made a more fancy dressing here, right friends, but I want it keep really simple. I think something like a blackberry vinaigrette might also work but the result might be to dominant as well. I wanted to keep the asparagus as the main flavor wonder in this recipe.

The macadamias in the salad provide a nutty and rich crunch, and the blackberries add a really sweet flavor contrast. But all is very balanced like this. All this Elements are full flavor wonders and believe it or not, friends it seem be a bit odd to add blackberries to a quinoa salad and serve them with asparagus but they really work well here not only for aesthetic aspects. Hello colorful food!

Enough talk, let’s get straight to making the salad. First cut and cook the asparagus. I went with green asparagus and found it was a great option to use a microwave steamer. Cook the quinoa according to instructions and combine both together with blackberries and macadamia nuts in a bowl. Choose your dressing option, garnish with more macadamias if you like, divide into small portions and enjoy! Done.

Knowing this I’ll make my Quinoa Salad with Asparagus more often

You know I was never a asparagus fan for a long time before but recently I stumbled across the enormous health benefits – so that I just had to convince myself to love it. Yes I would learn to love asparagus. The benefits a real friends, it has high anti-inflammatory and antioxidant effects, is an amazing source of fiber, high in vitamin K and B1. You also know this Quinoa Salad with Asparagus is the real deal. I mean it’s summer who can resist?

Quinoa Salad with Asparagus | #vegan #glutenfree www.contentednesscooking.com

If you want include more asparagus in your nutrition, make and enjoy this, friends! Tag me on Facebook or Instagram and say hello to beauty food. Cheers and see you soon, Florian.

 

Quinoa Salad with Asparagus
 
Prep time
Cook time
Total time
 
Did you know that until today I never posted an asparagus recipe here before? No joke, so it’s about time to make a change. Enjoy my Quinoa Salad with Asparagus.
Author:
Recipe type: salad
Cuisine: vegan
Serves: 4
Ingredients
  • ¾ cup quinoa, uncooked
  • ½ cup blackberries
  • ⅓ cup macadamia nuts
  • parsley
  • 3-4 asparagus spears (I used green but feel free to use white)
  • dash olive oil or balsamic vinegar for dressing
Instructions
  1. Cut the asparagus into inch size bits and cook them. My recommendation is to steam them in the microwave for about 10 minutes.
  2. Cook the quinoa according to instructions. Combine together with asparagus, blackberries and macadamia nuts in a bowl. Choose your dressing option, garnish with more macadamias if you like, divide into small portions.

 

 

 

 

The post Quinoa Salad with Asparagus appeared first on Contentedness Cooking.

Vegan Cream Cheese Taquitos

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Vegan Cream Cheese Taquitos are my newest Mexican food creation for you. Vegan, gluten free and made with only 5 ingredients in 3 easy steps. Including the black bean filling with cream cheese.

Vegan Cream Cheese Taquitos | #vegan #glutenfree www.contentednesscooking.comVegan Cream Cheese Taquitos | #vegan #glutenfree www.contentednesscooking.com

You know about my love for Mexican food. I could eat it almost every day.

Let’s face it, it’s no secret I have a thing for dishes like my Mexican Quinoa Wraps, Mexican Pasta Bake, the Easy Vegan Taco Cups or my Vegan Burrito Bowl.

And if I’m up for something sweet my Strawberry Tostada with Pecans and Dessert Quesadilla are the first choices.

Vegan Cream Cheese Taquitos | #vegan #glutenfree www.contentednesscooking.com

Now it’s time to welcome a new addition to this list. These Vegan Creme Cheese Taquitos are an absolute flavor bomb. Nothing less than super delicious.

Don’t miss the chance to try them. I would say if you haven’t tried these you have not really lived.

I hope you all love these taquitos. They are full of flavor, drool worthy, incredibly delicious, easy, made with just 5 ingredients, in 3 easy steps. These are done in no time.

Vegan Cream Cheese Taquitos | #vegan #glutenfree www.contentednesscooking.com

I hope you come on board and enjoy these Vegan Cream Cheese Taquitos as much as I do! Do you want to know how? Shall we start?

First step is making the filling: combine black beans, vegan cream cheese, garlic, and nutritional yeast in a small bowl. Season with salt and pepper, mash with a fork or potato masher until you have a smooth mix.

Next comes preparing the actual taquitos: add about 2 Tbs of the filling into the tortilla and roll tight. You can brush these with a bit of oil. Bake the rolls on a baking sheet prepared with parchment paper for around 15 minutes at 390F and you are done. Easy game as always, friends.

Vegan Cream Cheese Taquitos | #vegan #glutenfree www.contentednesscooking.comVegan Cream Cheese Taquitos | #vegan #glutenfree www.contentednesscooking.com

Friends you can enjoy these of course with your favorite salsa or guacamole. The options are endless and the possibilities don’t leave anything to be desired.

Dream big friends, don’t hold back! It’s really up to you but I can guarantee these flavor wonders will be a big hit at your gatherings, summer BBQs or whatever get-togethers you plan.

A definite win for every taco night or fiesta. The Vegan Cream Cheese Taquitos also makes am astonishing appetizer to wow. Countless options, friends. A never ending dream of delicious food will happen.

 

Vegan Cream Cheese Taquitos | #vegan #glutenfree www.contentednesscooking.com

Why you will get addicted to these Vegan Cream Cheese Taquitos!

Nothing is worse than bland food. One of my favorite ingredients to spice up my recipes is garlic.

Only recently I realized that garlic has enormous health benefits. The article “7 Surprising Health Benefits Of Garlic” lists some of them: it purifies your blood, gives great relief from cold and flu, and is in general good for your heart health. Check out the full set and more background information in the article.

Now I know that I shouldn’t hesitate to use even more garlic. And these taquitos have a super flavor thanks to 6 cloves of garlic!

Vegan Cream Cheese Taquitos | #vegan #glutenfree www.contentednesscooking.com

I’m in love with these Vegan Cream Cheese Taquitos. They are my new summer favorite and honestly you can’t beat this flavor experience. If you make these, tag me on Instagram and Facebook. Snap a picture, say hello! Talk to you soon, Florian!

Vegan Cream Cheese Taquitos
 
Prep time
Cook time
Total time
 
Vegan Cream Cheese Taquitos are my newest Mexican food creation for you. Vegan, gluten free and made with only 5 ingredients in 3 easy steps. Including the black bean filling with cream cheese.
Author:
Recipe type: Appetizer, Snack
Cuisine: Vegan, Mexican
Serves: 8
Ingredients
For the filling:
  • 4 oz vegan cream cheese
  • 1 15 oz can black beans
  • ½ cup nutritional yeast
  • 6 cloves garlic pressed
  • salt, pepper
For the Taquitos:
  • your favorite tortillas (I used gluten free)
Instructions
Make the filling:
  1. Combine black beans, vegan cream cheese, garlic, and nutritional yeast in a small bowl. Season with salt and pepper, mash with a fork or potato masher until you have a smooth mix.
  2. Add about 2 Tbs of the filling into the tortilla and roll tight. You can brush these with a bit of oil.
  3. Bake the rolls on a baking sheet prepared with parchment paper for around 15 minutes at 390F.

 

The post Vegan Cream Cheese Taquitos appeared first on Contentedness Cooking.

Quinoa Taco Salad [vegan, gf]

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Enjoy this vegan Quinoa Taco Salad made with just 5 ingredients in 2 easy steps. A plant-based, gluten free, Mexican delight with quinoa, salsa, black beans, and avocado.

Quinoa Taco Salad | #vegan #glutenfree www.contentednesscooking.com Quinoa Taco Salad | #vegan #glutenfree www.contentednesscooking.com

It’s so hot here in the Netherlands. I can wear shorts and t-shirt, real summer vibes. In such times I’m craving a bit lighter meals, what about you?

What are you craving when it’s getting hot?

By now you surely guess that I’m going for an addition to my Salad Recipes. Are you ready for this new Quinoa Taco Salad?

Quinoa Taco Salad | #vegan #glutenfree www.contentednesscooking.com

Let’s waste no time and let me show you how to make this.

Start with cooking the quinoa according the manufacturer’s directions. While the quinoa is cooking, drain the black beans and transfer to a big bowl.

Later, add cooked quinoa, salsa, tortilla chips, and season with salt and pepper. Garnish with avocado and the optional coriander, and you are ready to enjoy this salad.

Quinoa Taco Salad | #vegan #glutenfree www.contentednesscooking.com

I’m sure you will all love this Quinoa Taco Salad as a new member of my exciting Mexican recipes. It’s flavorful, easy, done in no time, so delicious and versatile.

There was a get together recently at one of my friends and I was bringing this salad for good use. It’s is definitely a time saver if you plan to bring something to potlucks as well. You can make this in no time, friends and it’s of course so portable, this will also make the perfect lunch for work.

Think  about main course on it’s own, side dish, this will make a delicious addition to grilled tofu, tempeh, or just veggies. The flavors work so well together, so say hello to grilling season!

Quinoa Taco Salad | #vegan #glutenfree www.contentednesscooking.com

One word to the tortilla chips and salsa: You can make your own tortilla chips and salsa easily no big game, but if you’re a lazy kid, no worries.

Just make sure you always buy organic whenever it’s possible. I bought my Salsa and Tortilla chips at a organic store with really clean and few ingredients. Both are vegan and gluten free.

Some Salsas and tortilla chips may not be vegan so please have a eye on this!

Quinoa Taco Salad | #vegan #glutenfree www.contentednesscooking.com

Enjoy my  Quinoa Taco Salad as your new to go portable must have

Besides all the overflowing yummy-ness of my salad, as always, it’s packed with a load oh healthy nutrients too.

I love using black beans in my recipes a lot. Black beans are a good source of protein, are full of antioxidants and vitamins – all of that at a really affordable price. Nothing fancy, just good food! Read up on more info about “Black Beans Nutrition, Health Benefits & Recipes“.

And if you are curious for more quinoa inspirations, don’t forget to check out my:

Quinoa Taco Salad | #vegan #glutenfree www.contentednesscooking.com

Friends, grab a bowl and make this Quinoa Taco Salad. I’m happy to hear your feedback, give me a tag, take a snap on Facebook or Instagram as always. Happy summer! Cheers, Florian!

Servings 4

Quinoa Taco Salad [vegan, gf]

Enjoy this vegan Quinoa Taco Salad made with just 5 ingredients in 2 easy steps. A plant-based, gluten free, Mexican delight with quinoa, salsa, black beans, and avocado.

5 minPrep Time

15 minCook Time

20 minTotal Time

Save Recipe

Ingredients

  • 1 cup quinoa, uncooked
  • 1 cup salsa
  • 2 handful tortilla chips, crushed, organic
  • 1 15 oz can black beans
  • 1 avocado, sliced
  • salt, pepper, to taste
  • cilantro (optional)

Instructions

  1. Cook the quinoa according the manufacturer’s directions. While the quinoa is cooking, drain the black beans and transfer to a big bowl.
  2. Add cooked and cooled quinoa, salsa, tortilla chips to the black beans. Season with salt and pepper and garnish with avocado and the optional coriander.
Cuisine: Vegan, Mexican | Recipe Type: Dinner, Lunch, Snack
http://www.contentednesscooking.com/quinoa-taco-salad-vegan-gf/

 

The post Quinoa Taco Salad [vegan, gf] appeared first on Contentedness Cooking.

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