Salad Isn't Boring, You're Just a Terrible Cook
#shorts
Song: Plastic Love -mariya takeuchi
Creamy Cilantro Sunflower Seed Dressing | Minimalist Baker Recipes
Easy, creamy sunflower seed dressing with fresh lemon, garlic, and cilantro. Gluten-free, plant-based, and perfect for salads and bowls. Just 5 ingredients, 1 blender, and 10 minutes required!
Full Recipe:
FOLLOW US!
Blog:
Instagram:
Twitter:
Facebook:
Raw Zucchini Pasta & Creamy Sunflower Sauce // Gluten Free, Vegan, Raw // From YUM by Dr. Nicassio
This recipe is from a cookbook that is near and dear to my heart: YUM! Plant Based Recipes for a Gluten Free Diet by Theresa Nicassio. She healed herself from her autoimmune disease through the power of food, and by doing so, created the recipes for this book. All recipes are plant based, gluten free and are easy enough that a 12 year old can make them! Recipe below:
Theresa's website and to purchase Yum!:
Recipe:
Creamy Sunflower Seed Sauce/Dressing
1/2 cup nutritional yeast
1/3 cup water
1/3 cup apple cider vinegar
1/3 cup gluten free tamari or coconut aminos
2/3 Tablespoons lemon juice
1 1/2 cup extra virgin olive oil
2 Tablespoons sunflower seeds
1/4 teaspoon garlic powder
Sea salt, to taste
Raw Zucchini Pasta
1 medium-large zucchini (you can use a grater if you don't have a spiralizer)
1 medium carrot, peeled into ribbons
1/2 red bell pepper, sliced into thin slices
Optional toppings
Sunflower seeds
Pumpkin seeds
Hemp hearts
Sesame seeds
Put all sauce ingredients into a Vitamix/blender/food processor and blend until smooth.
Put all veggies into a medium bowl, toss with dressing and top with preferred seeds, etc.
Eat immediately! (This does not travel very well as the zucchini will get mushy).
Enjoy and cheers to living free :)
#rawzucchinipasta #glutenfreevegan #yumcookbook #theresanicassio
Instagram:
Facebook:
Twitter: @livingfreeactor
Mediterranean-Inspired Orzo Pasta Salad | Minimalist Baker Recipes
Fresh, colorful Mediterranean-inspired Orzo Pasta Salad! Plant-based, gluten-free optional, and perfect for BBQs, picnics, and beyond. Just 30 minutes required!
Full Recipe:
FOLLOW US!
Blog:
Instagram:
Twitter:
Facebook:
I made a big mistake making this Salad | MyHealthyDish
15-Minute Pasta Salad | SO VEGAN
This really is an awesome pasta salad.
It has a bit of everything; it’s zesty, tangy, slightly sweet and there’s a lovely kick from the chilli flakes.
But better still, this recipe will only take you 15 minutes to prepare. Not bad, right?
This one of our go-to meals after a busy day in the So Vegan HQ. It takes almost no time at all, and it simply never gets boring.
We hope you enjoy!
Roxy & Ben
- Ingredients -
200 g pasta
1 red onion (thinly sliced)
1 large cucumber (diced)
200 g cherry tomatoes (quartered)
1 x 400g tin chickpeas (drained and rinsed)
1/2 cup black olives (pitted and halved)
1/4 cup sunflower seeds
2 handfuls of parsley (finely chopped)
For the dressing
1 lemon (juice only)
3 tbsp apple cider viegar
2 tbsp olive oil
2 garlic cloves (minced)
1 tsp chilli flakes
1 tsp agave syrup
pinch of salt
pinch of pepper
- Method -
1. Bring a saucepan of water to the boil and cook the pasta as per the packet instructions.
2. Meanwhile, transfer the sunflower seeds to a frying pan on a medium heat and toast them for 5 minutes or until the seeds start to crackle.
3. Add the red onion, cucumber, cherry tomatoes, chickpeas, olives, parsley and toasted sunflower seeds to a mixing bowl.
4. Then prepare the dressing by mixing all the ingredients together in a small bowl.
5. Drain the pasta, run cold water through it, then transfer the pasta to the mixing bowl and pour the dressing on top. Stir the pasta salad well to combine.
6. Serve with a sprinkling of parsley and any leftover sunflower seeds.
You can also find us here: