Vegan Edamame Chickpea Salad with Avocado Lime Dressing: A flavor-packed, nutrient-rich recipe!
The Empowered Noodle Bowl with Thai Peanut Sauce is an easy, quick recipe that you can whip up in no time. In the book, there’s also a second (nut-free) dressing option (Orange-Maple Miso Dressing), which …
So, about today’s recipe. When we were in California last fall, we had lunch at a place in Sausalito called The Trident. I had their Kale & Quinoa Salad minus the cheese and it was amazing. I was craving it when we got back, so I attempted my own version.
Since then I’ve made it several times and it has evolved into one of my favorites. I’ve made it for others as well, and the reviews are always great. So, grab some kale, let’s get started.
Finally. I got some things checked off the to-do list last weekend. Stuff like transitioning Hubs’ old office into a dedicated photo studio/prop room. Hubs’ office is now a small dresser—LOL. Whatever.
He barely used it. This room now has a freshly painted table, two bookshelves full of props (plates, linens, utensils, etc), and various photo equipment. There are a lot of windows, so it’s perfect for using natural light in my food photos. Maybe I’ll snap some pics of it one of these days and share.
So, about this vegan, gluten-free Cherry Chickpea Wrap. This is a dead ringer for chicken salad. I swear, is there anything chickpeas can’t do?
This is a perfect summertime meal. A cool, crunchy, creamy wrap that requires minimal effort and zero cooking. You can even take a shortcut and use vegan mayo instead of making the cashew dressing.
Dress it up with any extras you like—lettuce, avocado, sprouts, tomato, pickles, onions, you name it. It’s great in a lettuce wrap or served on crackers, too. Or you can do what I do—eat it straight out of the bowl.
What a gorgeous holiday weekend it was here in West Michigan. We had perfect weather. A long bike ride, a BBQ/fireworks bonanza with neighbors, a lazy beach day, dinner with friends, a late night movie, sleeping in—we took full advantage of the long weekend.
The party didn’t end there. Last night we got together with friends for a potluck. We sat on their deck, enjoyed the company, and ate great food. I took a bit of a risk when I decided to make a dish I’d never made before. Fortunately, it was a winner.
I can’t say I’ve always loved curry. For me, it was an acquired taste. Hubs loves it. These days, I’m pretty crazy about it, too. This recipe is an adapted version of one I found in Terry Walters’ cookbook, Clean Food.
Hers called for tempeh, but I wasn’t able to find any tempeh in time, so I opted for sweet potatoes and broccoli instead. The end result was fantastic.
