1 Tofu Amaranth Salad
What you will need for this vegan recipe salad:
- 1/2 small clove of garlic, peeled
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon fine grain sea salt, plus more to taste
- 1 tablespoon sunflower oil
- 4 scallions, thinly sliced
- 2/3 cup / 160ml coconut milk (full fat)
- 2 tablespoons fresh lemon juice, plus more to taste
- 2-3 heads of little gem lettuces, cored and sliced into 1/2-inch ribbons
- a handful of amaranth leaves, or red lettuce, or spinach
- 12 ounces extra firm tofu, pat dry and cut into tiny cubes
- 1 small handful of basil leaves
- 1 small avocado, thinly sliced
How to prepare this vegan recipe salad:
- Start by making the dressing.
- In a mortar and pestle, smash the garlic and chili flakes into a paste along with the salt.
- Add the oil and the scallions, and smash or chop a bit more.
- Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice.
- You can store the dressing in a refrigerator for up to a week.
- Combine your lettuce and amaranth in a bowl along with the tofu and basil. Toss gently.
- Add the dressing a bit at a time, until the lettuce is coated to your liking.
- Add the avocado last and give the salad once last gentle toss.
Serves: 4. Prep time: 10 min
2 Avocado Coconut Oil Tartine
What you will need for this vegan recipe tartine:
- 3/4 cup toasted and chopped macadamia nuts
- 1 small clove garlic, finely grated
- zest of one medium orange
- 4 squash blossoms, cut into chiffonade
- scant 1/2 teaspoon fine grain sea salt, or to taste
- 4 slices good levain bread, sliced 3/4-inch thick
- 4 tablespoons pure virgin coconut oil
- 2 ripe avocados, halved, pits removed
- 4 scallions, slivered
- extra-virgin olive oil, to drizzle
How to prepare this vegan tartine recipe:
- Combine the macadamia nuts, garlic, orange zest, squash blossoms and salt in a small bowl and mix thoroughly.
- Toast the bread until it’s golden.
- While the bread is still warm, place 1 tablespoon of the coconut oil on each tartine and spread evenly, saturating the toast.
- Spoon and smash half an avocado onto each piece of toast, then evenly distribute the nut mixture equally as well.
- Finish with a sprinkling of scallions, a drizzle of olive oil, and season to your liking.
Serves: 4. Prep time: 5 min – Cook time: 5 min
3 Avocado Salad
What will you need for this vegan recipe avocado salad:
- 2 teaspoons fresh oregano
- 1/2 teaspoon sea salt
- 5 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 cups cooked lentils
- 1-2 ripe avocados, quartered
- 1/4 cup toasted hazelnuts, chopped
- 1/4 cup minced chives
How to prepare this vegan recipe:
- Smash the oregano and salt into a paste in a mortar and pestle. Gradually add in the olive oil, and then the lemon juice.
- Toss the lentils with 2 tablespoons of the oregano oil, taste, and season if needed.
- Just before serving, cut the avocado into quarters, then slice quite thinly, and arrange on top of the lentils.
- Drizzle with a bit more of the oil, and sprinkle with the hazelnuts, and chives.
Serves: 4. Prep time: 5 min
Would you try at least one of these vegan recipes? Does the vegan lifestyle suit you?
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