Rainbow Power Salad

• Vegetarian

• Produce

  • 1 Avocado
  • 3 cups Greens/romaine lettuce, mixed
  • 1 cup Heirloom tomatoes, mini
  • 1/2 cup Radishes
  • 1/2 Yellow onion

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Handful Croutons

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Feta or goat cheese

Found on thealmondeater.com

Description

Ingredients

• ½ yellow onion, sliced
• 2 tbsp olive oil
• 2 tbsp butter
• 3-4 cups mixed greens/romaine lettuce
• 1 cup mini heirloom tomatoes
• ½ cup radishes, sliced
• 1 avocado
• ½ cup feta or goat cheese (I used a combination of both because I love cheese!)
• Handful of croutons for topping
• 2 oz. linguini pasta
• 2 pieces vegetarian bacon substitute
• 1 tsp low fat buttery spread
• 2 tbsp liquid egg substitute
• 1.5 tsp evaporated skim milk
• 3 tbsp parmesan cheese
• 1 tsp fresh parsley, chopped
• Pinch of black pepper
• To serve with:
• 3 cups mixed salad greens
• 1 tsp olive oil
• 1 tbsp balsamic vinegar
• 1 whole wheat dinner roll
• 1 apple
• 16 oz. whole grain pasta (or your favorite pasta)
• 4 cups water
• 1 jar of sun-dried tomato pesto
• Additional parmesan cheese for topping
• 2 slices of bread
• 1-2 tbsp of butter
• 1 vine ripe or roma tomato, sliced
• 3 slices fresh mozzarella cheese
• For the mayo:
• ½ cup mayonnaise
• ½ cup fresh basil, chopped
• 1 garlic clove
• Juice from 1 lemon
• Water*
• 2 vine ripe tomatoes
• 10 oz. fresh mozzarella cheese
• Pesto:
• 1 cup fresh basil
• 1 tsp dried basil
• 2 tbsp olive oil
• 2 tbsp water
• 3 tbsp pine nuts
• 1 garlic clove
• ½ cup kale, stems removed
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 2 cups farro
• 1 can ( 6 oz) tomato paste
• 2 cans diced tomatoes*
• 2 cans (32 oz total) kidney beans
• 2 cups vegetable broth
• ½ tsp oregano
• ½ tsp chili powder
• ¼ tsp salt
• Pinch cayenne pepper
• 1 cup uncooked quinoa
• 2 cups water
• 1 cauliflower head
• 2 garlic cloves
• ¾ cup breadcrumbs
• ½ tsp dried oregano
• Optional: 1-2 tbsp flour (whole wheat, all purpose or oat)
• For the sauce:
• ½ cup hot sauce
• ¼ cup dairy free butter
• 1 tsp garlic powder
• ¼ tsp chili powder
• 1 carrot, chopped
• 1 cup white mushrooms
• 1 cup bok choy, (optional, mostly for color)
• 3 garlic cloves, minced
• 10 oz egg noodles (approximately 2 cups)*
• 2 cups water
• ¼ cup Kikkoman Soy Sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tsp sugar
• ¼-1/2 tsp red pepper flakes**
• 1 cup Village Harvest quinoa
• 1½ cup water
• 2 yellow onions, sliced
• 2 tbsp butter
• 2 tbsp olive oil
• 1 cup spinach, packed
• Parmesan cheese for topping
• Optional: ¼ tsp fresh rosemary
• 1 block firm tofu (12 oz.)
• 2 tbsp nutritional yeast
• ½ tsp ground turmeric
• ¼ tsp garlic powder
• ¼ tsp onion powder
• Optional: ¼ tsp taco seasoning
• ¾ cup cherry tomatoes, sliced
• 1 cup spinach
• 1 tbsp olive oil
• Lime juice and cilantro to taste
• 4 soft taco shells
• 2 tbsp olive oil
• 1 cup sliced baby bella mushrooms
• 1 tsp fresh thyme
• 3 cups pasta*
• 2 cups water
• 1 cup unsweetened almond milk
• 2-3 tbsp flour**
• 2 tsp white truffle oil, more to taste
• 2 cups shredded parmesan cheese, more to taste
• Salt and pepper to taste
• 2 cups brown rice, cooked
• 2 tbsp olive oil
• 2 cups zucchini, sliced
• 1 cup mushrooms
• 1-2 cups kale, depending on your preference, stems removed
• 10 sun-dried tomatoes
• ¼ cup sun-dried tomato pesto
• Optional: ¼ cup feta cheese
• For the bowl:
• 2 cups cooked quinoa
• 1 cup cucumber, sliced
• 1 cup tomatoes (I used cherry, but any kind will work), sliced
• ½ cup red onion, chopped
• ¼ cup crumbled feta cheese
• For the sauce:
• 6 garlic cloves
• ½ cup cucumber
• Juice from ½ lemon
• 2 tsp fresh dill
• 2 mint leaves
• ½ cup plain Greek yogurt
• Salt and pepper to taste
• 9 slices of french baguette
• 9 slices of fresh parmesan cheese
• 2 pears, sliced
• 3 tbsp walnut pieces
• 1 tbsp fresh fennel (optional)
• Approx. 2 tbsp honey drizzle
• 2 pieces bread of your choice
• 2 tsp organic butter
• 2 slices feta cheese
• 3 red onion rings
• 1 slice tomato
• ¼ cup kale, stems removed
• 2 tbsp California Black Ripe Olives
• 2 gluten free tortilla wraps
• ¼ cup cooked quinoa
• ½ avocado
• 4 slices fresh mozzarella
• 1 tomato, diced
• ¼ cup mushrooms
• Dip:
• ¼ cup plain yogurt
• ½ yellow onion, diced
• 3 tbsp olive oil
• ¼ tsp thyme (fresh or dried)
• 1½ cup brown rice
• 2 tbsp organic butter
• 2 tbsp olive oil
• ½ yellow onion
• 3 garlic cloves, minced
• 1 cup cherry tomatoes, sliced
• ½ cup mushrooms
• ½ cup lettuce, shredded
• ½ tsp thyme
• ¼ cup parmesan cheese
• 1 cup uncooked quinoa
• 2 cups water
• 1 cauliflower head
• 2 garlic cloves
• ¾ cup gluten free breadcrumbs
• 2 tbsp flour (preferably all purpose, whole wheat or oat)
• 1 tsp dried parsley
• ½ tsp dried oregano
• 1 tbsp Italian seasoning
• 2 cups brussels sprouts
• 1 onion
• 1 chicken sausage*
• 1 tbsp butter
• 2 tbsp olive oil
• Pepper to taste

Directions

• Preheat oven to 350°
• Place sliced onions, olive oil and butter in a large skillet over low-medium heat and allow 10-15 minutes for the onions to caramelize, stirring occasionally.
• While the onions are caramelizing, place tomatoes on a baking sheet, drizzle them with 1-2 tbsp of olive oil and place in the oven for approximately 10 minutes or until they become roasted and soft on the outside.
• Place lettuce, radishes, avocado, and cheese in a large bowl and stir to combine.
• Add the tomatoes and onions once they are finished cooking.
• Drizzle your salad with olive oil/balsamic vinegar and/or your favorite salad dressing.
• Enjoy!
• Cook pasta according to package directions; drain well.
• Prepare vegetarian bacon per package directions and cut into 1-inch pieces; set aside.
• Place spread in a skillet and heat over low heat. Add pasta and toss with spread.
• Whisk together egg substitute and milk until combined. Pour egg mixture over pasta; toss until well coated.
• Add bacon, parmesan cheese and parsley; toss to mix. Season with black pepper to taste.
• Transfer to a warm serving dish and serve immediately with mixed greens tossed with dressing and vinegar.
• Enjoy a dinner roll and apple with meal!
• Cook pasta with water in a pot over stovetop.
• While pasta is cooking, make the sun-dried tomato pesto in a blender or food processor.
• Drain the pasta and cover it in the pesto sauce.
• Top with additional cheese and enjoy!
• Before you can make the sandwich, youll need to make the mayonnaise.
• To make the mayo, place mayonnaise in a bowl and set aside.
• Next, put basil, garlic and lemon juice in a blender or food processor and pulse until mixed together. You want the mixture to be completely smooth, so if its not, be sure to add in some water 1 tbsp at a time and re-blend until it is.
• Combine basil mixture in with the mayonnaise and stir by hand (I found using a whisk was a bit easier than just using a spoon to stir), until mayo is smooth.
• For the sandwich: butter 1 side of each piece of bread. Place one piece of bread, butter side down, in a nonstick skillet.
• Put sliced tomato and mozzarella overtop of that piece of bread.
• Spread basil mayo on the other side of the second piece of bread before placing it, mayo side down and butter side up, overtop of the tomato and cheese.
• Grill one side before carefully flipping over and grilling the other until both sides are golden brown.
• Enjoy!
• For the salad: Slice tomatoes and mozzarella cheese and line on a plate
• For the pesto: Combine ingredients in a blender or food processor. If mixture isnt blending, add additional water 1 tbsp at a time.
• Top tomatoes and mozzarella with kale pesto and enjoy!
• ***the amount of tomatoes and mozzarella will vary depending on how many people you are serving. This recipe serves 1-2 people. If you are making this for a larger party, just double the amount of tomatoes & mozzarella
• Place all ingredients in your slow cooker, making sure to put the olive oil in first so nothing sticks to your slow cooker.
• Heat on high for 3 hours.
• After 3 hours, stir everything together, taste and add additional seasoning if you wish.
• Top with sour cream, cheese and cilantro.
• Enjoy!
• Preheat oven to 375°.
• Cook quinoa according to instructions on the package (with water over stovetop); at the same time, cook cauliflower in a separate pot over stovetop.
• While those are cooking, prepare the buffalo sauce: melt butter either in microwave or over stove and then stir in hot sauce, garlic powder and chili powder; set aside.
• Once the quinoa is done cooking, set aside; once the cauliflower is done cooking, drain and place HALF the cauliflower, along with the garlic, into the food processor and pulse for 5-10 seconds.
• Remove and pour cauliflower into a bowl before adding the second half of cauliflower to the food processor and repeating the process, removing and placing into the bowl.
• Stir quinoa, breadcrumbs, oregano, and HALF of the buffalo sauce together with the cauliflower and then place the bowl in the refrigerator for 10-15 minutes, allowing everything to cool off a bit.
• After 15 minutes, remove from refrigerator and, using your hands, form mixture into golf ball-sized meatballs, placing the meatballs directly onto a large skillet. If the mixture is too wet, add additional flour 1 tbsp at a time.
• Drizzle 1 tbsp of olive oil on the skillet and then cook meatballs on medium-high heat, making sure to be careful when flipping them over, until theyre golden brown on all sides.
• Pour a small amount of the rest of the buffalo sauce overtop of each meatball, making sure they all get covered with the sauce but you dont want them to be soaked with sauce or else they will get soggy.
• Remove meatballs from skillet and place on a baking sheet; bake for approximately 15 minutes.
• Remove from oven and enjoy!
• Heat 1 tbsp olive oil in a large skillet and add carrot.
• While carrot is cooking, mine garlic. Add garlic, mushrooms and bok choy to skillet and stir.
• Add in noodles, water, soy sauce, sesame oil, vinegar, and sugar; place lid overtop skillet and cook on medium-high heat until, stirring occasionally, until noodles are cooked and all the water is absorbed.
• Stir in red pepper flakes and enjoy!
• Cook quinoa with water according to instructions on the package.
• While quinoa is cooking, slice onions into long strips and place in a large skillet over medium heat with the butter and olive oil, stirring occasionally until onions are soft and golden in color.
• Add spinach to skillet with onions, stir.
• Once quinoa is cooked, add to skillet with onions, stir.
• Optional: stir in rosemary at this time. Rosemary adds a unique flavor to the dish, and I happened to like the recipe with and without it.
• Top quinoa with parmesan cheese and enjoy!
• Place tofu on a towel and then place another towel overtop of it, setting something heavy on top to press out excess liquid from the tofu. Leave tofu sit for approximately 20 minutes.
• While tofu is pressing, slice tomatoes and sauté in a skillet with olive oil and spinach.
• Once tofu is pressed, crumble into scrambled pieces into a bowl; add nutritional yeast, turmeric, garlic powder, onion powder, and taco seasoning if you wish; stir together.
• Transfer tofu to a skillet and cook on medium-high heat, stirring occasionally, for at least 5 minutes or until tofu has absorbed all of the flavors.
• Transfer tofu to taco shells, add tomatoes, spinach, lime juice, and cilantro.
• Enjoy!
• Heat olive oil in a large skillet over medium-high heat; add mushrooms and thyme, stirring occasionally for 5 minutes or until mushrooms are just starting to cook.
• Add in pasta, water, and milk and turn heat up to high; bring to a boil and cook until noodles are soft.
• Turn heat down to medium and add in 2 tbsp of flour, stirring really well.
• Add in truffle oil and cheese, stirring. If mixture still isnt thick enough, add in 1 more tbsp of flour.
• Add salt and pepper to taste and enjoy OR:
• Optional: turn broiler on high and place skillet (as long as its oven-safe) in oven and broil for 3-5 minutes or until cheese turns slightly golden in color.
• Enjoy!
• Cook rice according to instructions on the package.
• While rice is cooking, chop up vegetables: zucchini, mushrooms and kale.
• Heat olive oil in a large skillet over medium-high heat and add zucchini and mushrooms; Cook for 5 or so minutes and then add in kale and sun-dried tomatoes, stirring occasionally.
• Once rice has finished cooking, place in a large bowl and stir in pesto.
• Pour sautéed vegetables overtop, sprinkle with cheese and enjoy!
• Place quinoa in a bowl; stir in tomatoes, cucumbers, onion, and cheese and set aside.
• To make the sauce: place garlic, cucumber, lemon, dill, and mint in a food processor and pulse until garlic is completely chopped and everything is mixed together.
• Transfer to a bowl and stir in yogurt; stir to combine.
• Drizzle sauce overtop quinoa and enjoy!
• Preheat oven to 350°.
• Top crostini with parmesan cheese slices*; place on a baking sheet and in the oven for approximately 10 minutes.
• While crostini is in the oven, slice pears and crush walnuts into smaller pieces.
• Once cheese has melted, remove crostini from the oven and quickly top with pears, walnuts and fennel.
• Drizzle with honey and enjoy!
• Butter both pieces of bread. Set one piece, butter side down in a skillet over stovetop.
• Place cheese, onion, tomato, kale, and olives on top of bread and then place the other piece of bread overtop, butter side up.
• Cook until bread is slightly browned and then carefully flip over so that the other piece of bread cooks and cheese is slightly melted.
• Remove from skillet and enjoy!
• Heat the tortillas over a skillet on the stovetop for approximately 30 seconds per side or until theyre slightly browned; set aside.
• For the dip: heat olive oil and onion in a skillet and cook until onion becomes soft; place in a bowl and stir in yogurt and thyme.
• Spread onion dip on tortilla and then fill with quinoa, avocado, mozzarella, tomatoes, and mushrooms.
• Assemble accordingly; use leftover dip as a condiment.
• Enjoy!
• Cook rice in a pot over stovetop according to instructions on the packaging.
• While rice is cooking, chop up onion, garlic, and tomatoes.
• Heat olive oil in a large skillet and add onion, garlic and tomatoes. Once olive oil is mostly absorbed and onions start to turn golden, add butter. Then, add tomatoes and mushrooms.
• Once rice is cooked, transfer to the large skillet; stir in lettuce, thyme and parmesan cheese.
• Remove from heat, add extra parmesan cheese and enjoy!
• Preheat oven to 375°.
• Cook quinoa according to instructions on the package (over stovetop with water); at the same time, cook cauliflower in a separate pot over stovetop until soft.
• Once quinoa is done, set it aside; once cauliflower is done, put it in the food processor, along with the garlic, and pulse for around 10 seconds until cauliflower is mashed.
• Remove mixture and place in large bowl; stir in the quinoa.
• Add breadcrumbs, flour, parsley, oregano, and Italian seasoning and stir by hand. Place bowl in refrigerator for 10-15 minutes, allowing mixture to cool off and harden a bit.
• Using your hands, roll mixture into meatballs--mine are typically golf ball size but feel free to make yours smaller. Rather than just rolling, you will need to use your hands to mash and shape them into balls, as they wont roll all that well since theyre made out of quinoa.
• Once all of the meatballs are formed, heat a bit of olive oil in a large skillet and place meatballs in skillet. Cook until slightly golden brown on all sides, carefully turning meatballs to cook thoroughly.**
• Transfer meatballs to a baking sheet and bake for 15 minutes or until meatballs are firm.
• Remove from oven and enjoy!
• Peel and cut onion into longer strips. Melt butter in a pan over the stove and, once melted, add the onions.
• While the onions are cooking in one pan, slice the brussels sprouts in half and add 1 tbsp olive oil to a second pan and then cook the brussels sprouts until they are browned on both sides and then set aside.
• Wait 15 minutes or so and, by that point, the onions should be started to turn brown. Give them a stir to make sure they dont burn and continue cooking. If some of them look like they are burning then add 1 tbsp olive oil to the pan.
• If you choose to add chicken sausage to this dish, cut the chicken sausage into small pieces and cook in a pan over the stovetop until slightly browned.
• Once the onions are caramelized (golden brown all the way through) transfer them to the same bowl as the brussels sprouts, add the chicken sausage and pepper to taste.
• Enjoy!

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