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Spinach, Pineapple, and Strawberry Salad

Celebrate spring with this stunning strawberry-centric salad. Fresh strawberries and grilled pineapple supply succulent sweetness, while edamame and almonds add plenty of crunch. An easy strawberry-and-poppy-seed dressing ties it all together.

INGREDIENTS
3 cups strawberries hulled and halved, divided
3 tablespoons white wine vinegar
2 teaspoons pure cane sugar
1 teaspoon Dijon mustard
1 teaspoon poppy seeds
4 ½-inch slices peeled and cored pineapple
1 6-oz. package fresh baby spinach
1 cup fresh or frozen edamame, cooked according to package directions and cooled
¼ cup fresh chives, cut into ½-inch pieces
¼ cup sliced almonds, toasted

INSTRUCTIONS
For the dressing, in a blender or food processor combine 1 cup of the strawberries, the vinegar, the sugar, and the mustard. Cover and blend or process until smooth. Stir in the poppy seeds
Grill the pineapple, covered, over medium-high 6 to 8 minutes or until grill marks appear, turning once; cool. Cut into bite-size pieces.
In an extra-large bowl combine the remaining strawberries, the pineapple, the spinach, the edamame, and the chives. Drizzle with dressing; toss. Top with almonds.

Credit:forksoverknives.com

Crispy Buffalo Cauliflower Bites

MAKES 6 CUPS
It took a lot of trial and error to find the right coating that would not draw out the moisture and would make the florets crisp, so I am pleased that it has turned out to be a very simple recipe. You will not need to add salt as the sauces have enough salt to season them. Either a smoky barbecue sauce or Frank’s hot sauce would work well, but if you are like me and prefer sweet and spicy, then try a little bit of both. Serve with ranch or Caesar dressing on the side if you wish, or whip up a batch of Spinach Ranch Dip. Note: The buffalo cauliflower bites will get softer once they are coated with the sauce, so hold off tossing until the very last minute

INGREDIENTS
⅔ cup brown rice flour
2 tablespoons almond flour
1 tablespoon tomato paste
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoon dried parsley
1 head cauliflower, cut into 2-inch florets
⅓ cup Frank’s hot sauce or barbecue sauce
Spinach Ranch Dip

INSTRUCTIONS
Preheat oven to 450°F. Line 2 baking sheets with parchment paper.
Combine the brown rice flour, almond flour, tomato paste, garlic powder, onion powder, paprika, parsley, and ⅔ cup of water in a blender. Puree until the batter is smooth and thick. Transfer to a bowl and add the cauliflower florets; toss until the florets are well coated with the batter.
Arrange the cauliflower in a single layer on the prepared baking sheets, making sure that the florets do not touch one another. Bake for 20 to 25 minutes, until crisp on the edges. They will not get crispy all over while still in the oven.
Remove from the heat and let stand for 3 minutes to crisp up a bit more. Transfer to a bowl and drizzle with the sauce. Serve immediately.

Credit:forksoverknives.com

Vegan Tteokguk

Ingredients:
Stock (about 2-3 servings):
Medium onion, halved, skin on
Large Korean (or daikon) radish, around 3-inch slice (or around 300g) cut roughly in big pieces
Dried kelp, around 15g
6 cups of water
For each serving:
Around 2 to 2 1/2 cups of stock
Soft or medium-firm tofu (around 150g to 200 g), cut into small cubes
1 tbsp soy sauce or TAMARI
1/2 tbsp sesame oil
2-3 stalks green onion
150-200g rice cake (around 1-1.4 cups)
Additional ingredients:
1/2 tbsp soy sauce or TAMARI (more if desired)
1 tsp sesame oil
Roasted seaweed, cut up or crumbled up (as much as desired)
More green onion if desired
Side dish option (highly recommended): vegan friendly Kimchi

Instructions:
For the broth:

Peel and roughly cut up the radish into smaller pieces.
Cut the onion in half but leave the skin on.
In a large pot, pour in 5 cups of water and add in the radish, onion, and dried kelp. Bring this to a boil.
Once it comes to a very strong boil, turn heat down to low, cover, and let it simmer for about 45 minutes to an hour to let the flavours come together.
While the broth is boiling, start working on the other ingredients.
Once the broth is done, drain the solids out. Use around 2 to 2.5 cups per individual serving of tteokguk.

To make the soup:
Slice up the tofu into small cubes. Add the tofu into a small bowl with the soy sauce (or tamari) and sesame oil and mix it well.
Chop up the green onions into thin, long pieces. Save some for garnish later (Note: feel free to chuck the heads of the green onions into the broth for an extra element!).
Take some dried roasted seaweed and cut it up with scissors or you can just crumble it up with your fingers (check the video).
Once the broth is done, take 2 to 2.5 cups of broth per serving and transfer into a smaller pot (unless you are making a big batch. Rice cake soup has to be prepared and eaten right away so if you are not using all the broth immediately, cook it in a separate smaller pot).
Add in the tofu, green onions (save a little bit for garnish), rice cakes, and Korean veggie dumplings (optional). Bring this to a nice boil while stirring every once in a while so the ingredients don’t stick to the bottom. (NOTE: To know when the rice cakes have cooked, you can either taste one to see if it’s soft and chewy, or wait until they float to the top which means they’re ready. This process does not take too long, just a few minutes).
Add more soy sauce or Tamari, and a little bit of sesame oil. Mix everything well. Give the soup a taste and add in more flavor if desired.
Transfer the cooked tteokguk into a bowl. Top with green onions and dried seaweed. Serve with kimchi.
Enjoy!

Credit:thecheaplazyvegan.com