LUNCH/DINNER

CAJUN CAESAR SALAD

1/3 cup tahini

1 tbsp minced garlic

1 lemon, juiced

1 tsp apple cider vinegar

1 tsp dijon mustard

1 tbsp nutritional yeast

1 tsp Worcestershire sauce

S&P to taste

water, as needed 

Add all ingredients except water to a bowl and mix well. Slowly mix in water until you reach your desired consistency (I did ~1/4 cup). Pour over romaine lettuce with parmesan and red pepper flakes and whatever other toppings you desire! I sautéed about 3 oz Daring 100% plant baed cajun "chicken" for a topping! 

VEGGIE PAD THAI

8 oz pad thai noodles

avocado oil spray

2 cups shredded carrots

1 red bell pepper, thinly sliced

1 cup shredded cabbage

1 pouch SimplyOrganic pad thai simmer sauce

Cook noodles according to package directions. Meanwhile, spray pan with avocado oil and place on stove. Turn to medium-low heat and add veggies and stir fry until they become softened. Add noodles and sauce and cook, stirring, until noodles softened and sauce thickens. Garnish with chopped cilantro, chopped peanuts, sesame seeds, etc!

NOT SO GREEK, GREEK SALAD

2 medium-sized tomatoes, cut into wedges
3 small Persian Cucumbers, sliced
1 large green bell pepper, cored & thinly sliced
1/2 red onion, peeled & diced
3 tbsp olive oil
2 tbsp red wine vinegar
1 tsp dried oregano, plus extra for serving
salt & pepper
Chop veggies and mix ingredients for dressing in a bowl. Add all vegetables together in a bowl and pour over dressing. Mix well to combine. Serve immediately or refrigerate for an hour or two to let the flavors sink in.

SECRET SPICY SAUCE VEGGIE PASTA

1/4 cup hummus (any flavor)
1/4 cup vegetable broth
1 tbsp spicy brown mustard
1 tsp date syrup
Mix all ingredients in a small bowl & pour over 8 oz cooked noodles of choice & whatever sautéed veggies you want (I like mushrooms, broccoli, & chopped carrots)

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