Dill Garbanzo Salad

Looking for a potluck dish that’s free from the top 8 allergens? On the search for a versatile vegan picnic dish that can go from side salad to sandwich stuffer? Meal prepping for the week and need a healthy, cheap menu item that can transition from packed lunch to snack to dinner? Hunting for a no-cook fiber-rich, protein-filled dish? Dill Garbanzo Salad!

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Canned garbanzo beans, celery, vidalia onion, soy-free veganaisse, lemon juice, dill, salt, and pepper are all you need to make this dish. Simply grab a big bowl and add in 2 cans of drained and rinsed garbanzo beans, 2 handfuls of cleaned and chopped fresh dill, 3 stalks of cleaned and chopped celery, 1 chopped small vidalia onion, 3/4 cup of Soy-free Veganaisse, the juice of 1 lemon, and salt and pepper to taste. Use a potato masher to combine the ingredients. Smash until roughly 2/3 of the garbanzo beans are crushed and the remaining beans are whole. Cover and refrigerate for 30 minutes or overnight.

After refrigerating, stir and taste to check seasoning before serving. Add more salt and pepper if needed, or sprinkle in some garlic powder if desired. If you want to add some extra zing, stir in a bit of juice from a jar of pickles and a couple of diced pickles immediately before serving.

DILL GARBANZO SALAD 

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Ingredients:

2 cans garbanzo beans (drained and rinsed)

3 stalks celery  (cleaned and chopped)

1 small vidalia onion  (chopped)

2 handfuls fresh dill (cleaned and chopped)

3/4 cup Soy-Free Veganaisse

Juice of 1 lemon

Salt and pepper to taste

* Optional: garlic powder to taste, dill pickle juice, and 2 diced pickles

Instructions:

Add all of the ingredients, minus the optional items, into a large bowl.

Using potato masher, crush the ingredients to combine until roughly 2/3 of the beans are smashed and the remaining beans are whole.

Cover the bowl and refrigerate for 30 minutes or overnight.

Before serving, stir and taste, seasoning with additional salt and pepper and/or garlic powder if desired.

For an extra flavor punch, stir in a bit of pickle juice from a jar of dill pickles and a couple of diced dill pickles.

Stuff it into a pita pocket, pile it into a sandwich, smear it on toast, roll it into a wrap, spoon it as a side dish, serve it on top of fresh greens, or scoop it into a Buddha bowl. However you use it, enjoy it!

Healthy, Dairy-free Packable Kid-friendly Lunch

Hummus dippers are a hit around here. The kids, Hubs, and I all love them. Heavy on the veggies and light on fat, it’s a healthy packable option.

You can use whatever raw veggies you like best. Sugar snap peas, broccoli, fennel, green beans, asparagus, romaine leaves, mushrooms, and radishes are fun. The kids were anti-bell-peppers because… I have no idea why. A unicorn farted and the wind changed… your guess is as good as mine. So we did cucumber, carrot, and cherry tomatoes alongside the grilled chicken and Doctor Kracker Seeded Spelt Crispbreads. You could easily substitute pita chips or pita bread for the crispbreads. Triscuits and Wasa crackers are tasty too.

Here’s how you throw together this easy, healthy, portable lunch:

Hummus Dippers

Hummus Dippers

HUMMUS DIPPERS

Ingredients

– Grilled chicken strips (we used homemade from a large batch of chicken breasts we grilled, sliced, and froze, but packaged grilled chicken strips are also an option)

– Carrot sticks

– Cucumber slices

– Cherry tomatoes

– Dairy-free whole grain crackers/crispbreads

– Hummus (Sabra makes individual to-go portions but we just scooped from the tub this time)

Directions

– Place the chicken and veggies into a sealable container.

– Pack the crackers separately to avoid sogginess.

– Scoop hummus into an individual portion size container or throw in a prepackaged individual serving of hummus.

– Add a beverage, a freezer pack, and a side of fruit for a healthy, portable lunch.

Broiled Salmon with Zucchini Pomodoro

Ok, this was a hit! I threw it together in 30 minutes flat while putting away groceries and refereeing playroom mischief.

First, while preheating the broiler, I drizzled a filet of wild caught Alaskan salmon with olive oil and sprinkled it with salt and pepper. I created a tin foil pouch around the salmon and broiled the fish until cooked through. Then I let it rest uncovered.

After removing the salmon from the oven, I placed two pints of rinsed, whole fresh cherry tomatoes in a greased baking dish. I popped the tomatoes under the broiler for a few minutes until they began to blister and burst.

Meanwhile, I used my spiralizer to create zucchini “noodles” from 5 fresh zucchini. I drizzled a large pan with olive oil, then cooked the zucchini for a few minutes, gently stirring with tongs, to release the water. Next, I drained the zucchini in a mesh strainer before returning it to the pan.

I started boiling a handful of angel hair pasta until al dente. As the pasta cooked, I took the tomatoes from the oven and poured them right into the zucchini pan, juices and all. Next, I tore leaves of fresh, washed basil and tossed them straight into the zucchini pan.

I stirred in salt, pepper, nutrional yeast, brewer’s yeast, garlic powder, and onion powder. Then, I used tongs to pick up and move the al dente pasta from the boiling water to the zucchini pan. This way, a bit of the startchy pasta water made it into the zucchini pan. Finally, I lowered the heat and cracked two eggs into the pan, mixing well. Once the egg evenly coated the zucchini mixture, I turned off the heat and served.

Broiled Salmon with Zucchini Pomodoro

Broiled Salmon with Zucchini Pomodoro

BROILED SALMON WITH ZUCCHINI POMODORO 

Ingredients:

SALMON-

1 salmon filet

Olive oil (drizzled)

Salt & pepper, to taste

ZUCCHINI POMODORO-

5 zucchini

2 pints cherry tomatoes

1 small handful uncooked angel hair pasta

4Tbl nutritional yeast

3Tbl brewer’s yeast

3 handfuls of fresh basil leaves

Garlic powder, onion powder, salt and pepper, to taste

2 eggs

Directions:

Place the salmon in a foil pouch and position in a baking pan.

Place the salmon under the broiler on high until cooked through.

Spiralize the zucchini into a fine noodle shape.

Drizzle olive oil in a pan, then add zucchini and cook on medium heat — turning gently with tongs — to remove the excess water.

Remove the zucchini from the pan once heated and place in a mesh strainer.

Remove the salmon from the broiler once cooked through.

Uncover the salmon and allow to rest.

Place cherry tomatoes in a greased baking pan and put under the broiler.

Put the spiralized, strained, and cooked zucchini back into the pan.

Drizzle the zucchini with olive oil, then tear fresh basil directly into the pan.

Boil water and cook angel hair pasta until al dente.

While the pasta cooks, stir the yeasts, garlic powder, onion powder, salt, and pepper into the zucchini.

Once the tomatoes are blistered and bursting, remove them from the broiler and put the tomatoes and their juices directly into the zucchini pan.

Use tongs to move the al dente pasta from the boiling water to the zucchini pan, allowing a bit of the startchy pasta water to enter the zucchini pan as you transfer the pasta.

Crack two eggs directly into the zucchini pan.

Reduce the heat to low and stir the eggs in thoroughly.

Serve and enjoy!

Avocado-Basil Sandwich

I was looking for a healthy, filling snack when I saw a lonely avocado, a tub of fresh basil, and a container of leftover tomato slices. Then it struck me: avocado-basil sandwich!

I cut one avocado in half — covering and storing one half for another use –, washed five fresh basil leaves, cut one tomato slice in half, toasted a slice of Food for Life Ezekiel 4:9 Sprouted Grain Bread, grabbed the salt and pepper shakers, and snagged the nutritional yeast from the pantry.

Once the bread was toasted, I cut it in half lengthwise. I spread the avocado of one side of each bread half. Then, I placed the basil leaves on top of the avocado on one of the bread pieces. I put the tomato on top of the basil, then dusted on salt, pepper, and nutritional yeast. Finally, I closed the sandwich, placing the bread with just the avocado on it avocado side down onto the tomatoes. Ta-da!

Avocado-Basil Sandwich

Avocado-Basil Sandwich

AVOCADO-BASIL SANDWICH 

Ingredients

– 1/2 avocado

– 1 tomato slice (cut in half, so as to create 2 half-circles)

– 1 slice of Food for Life Ezekiel 4:9 Sprouted Grain Bread (toasted)

– 5 fresh basil leaves

– Salt, pepper and nutritional yeast  (to taste)

Instructions

– Cut the piece of toast in half lengthwise.

– Smear avocado on one side of each of the two toast halves.

– Arrange the basil leaves on top of the avocado on one of the toast halves.

– Place tomato slice halves on top of the basil.

– Sprinkle the tomato with salt, pepper, and nutritional yeast.

– Close the sandwich by placing the toast half that has only avocado on it on top of the tomato slices, avocado side down.

– Enjoy!

Dairy-free Anytime Sandwich

I’ll eat sandwiches for breakfast, lunch, dinner, or snack. I love sandwiches! They’re particularly helpful when you’re a breastfeeding mom who, as a result, has an appetite that would rival a competitive eater’s and must be able to eat with one hand.

My Anytime Sandwich is healthy and versatile. It starts with your favorite bread (rye is generally dairy-free but always check the ingredients to be certain, and Food For Life Sprouted Whole Grain Bread is a tasty vegan option: http://m.foodforlife.com/product/breads/ezekiel-49-sprouted-whole-grain-bread). Slather your favorite hummus on two pieces of bread. Top one of the hummus-smeared bread pieces with tomato slices and sprinkle with salt and pepper to enhance the tomato flavor. Pile your favorite sprouts (I like clover and alfalfa sprout, but broccoli sprouts are also tasty and radish sprouts add a spicy zing) on top of the tomato, close the sandwich, and enjoy.

You can boost the lactogenic (milk supply boosting) qualities of the sandwich by sprinkling on some flax meal, chia seeds, nutrional yeast, and/or brewer’s yeast. You can easily customize this sandwich for breakfast by adding scrambled or fried egg and avocado. You can make it meatier for lunch or dinner with avocado and poached chicken. You could toss on some dairy-free cheese (Creamy Original Chao Original slices are my favorite: https://store.veganessentials.com/mobile/vegan-chao-cheese-slices-by-field-roast-p4350.aspx) or bacon. Amp up the veggie quotient with shredded carrots and thinly sliced cucumber and radish.

Make it suit you!

ANYTIME SANDWICH

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Ingredients:

– 2 slices of dairy-free bread

– 4 slices of tomato

– 3-4Tbl hummus

– 1/4 cup sprouts

– salt and pepper to taste

Directions:

– Spread hummus on one side of both pieces of bread.

– On one bread slice, place the tomato slices on top of the hummus.

– Sprinkle the tomato slices with salt and pepper.

– Pile the sprouts on top of the tomato slices.

– Place the second bread slice, hummus side down, on top of the sandwich fillings.

– Enjoy!