Mexican salad in a jar! Part 2 of the mason jar lunch salad series (you can check out other lunch in a mason jar recipes). I have been very hard not to buy lunch. :S The problem is though, like most people, I don’t have the time or often the foresight to make lunch in advance. I love this Mexican salad in a jar recipe because it requires minimal prep and is so quick and easy to make. You can make a few of these and they will last at least 2 days in the fridge (longer if you don’t add the avocado in the jar but just before you are ready to eat).
Friends, I’ve been pretty excited to do this series: Lunch in a Mason Jar Recipes! Many people have been asking me for quick, healthy lunch ideas. I love lunch in a mason jar recipes. They are quick to make, you can store them for 3-5 days and, most importantly, they are really pretty!
I have tried to make it a point to spend less money on lunch! Lunch is expensive folks and (usually) not as healthy as the things I make it home. It’s a lose lose: expensive and unhealthy. Salad jars will be the name of the game for a bit, until I get tired of them and opt for something else. 😛 In the meantime though, ode to salads!
I’m a sucker for bean salads. They are so versatile! Lemon, garlic, olive oil and a few spices can go a long way. You can see my http://happygut.ca/black-bean-tomato-avocado-salad/ for another super easy and yummy recipe. The next salads I have in the line-up are a mexican salad and a tofu asian salad! Keep your eyes open. Have any other lunch in a mason jar recipes you’d like to try? Let me know and I’ll give it a shot! Feedback is very much appreciated. 🙂
This black bean tomato avocado salad with garlic and cilantro is my go-to weekday meal. Not only is it incredibly easy but it is very delicious. 🙂 I make so many variations of this depending on what veggies I have in the fridge. Feel free to use this as your base and go to town depending on what you have on hand! Sometimes I add some cumin and fresh chilli pepper (chopped) or chilli flakes. Feel free to add any of those if you like your salads spicy. You could also add some more tang by adding apple cider vinegar or some sweet by adding some maple syrup. Don’t be afraid to experiment! It also keeps really well in the fridge. I’ve definitely had this 3 days later and it still tastes great.
I eat this usually as the main meal but it also makes a great side dish or a crowd pleaser for a potluck!
This vegan mac ‘n’ cheese nutritional yeast recipe blew my mind! This is how the recipe came to be:
My neighbour and bff Roopa took me out to Grasshopper, a super amazing veggie restaurant in Toronto, for my birthday last week (happy birthday to me!). We ordered the chick-un nuggets, the chick-un banh mi and, with hesitation, the vegan mac ‘n’ cheese. Growing up I loved mac ‘n’ cheese (who didn’t?!) and so even though I’ve made and tried many delicious traditional meat/dairy dishes veganized, I refrained from trying a vegan mac ‘n’ cheese. I didn’t want to be disappointed! However, I decided to take the plunge and try it at the restaurant. I was impressed to say the least!
Fast forward one week later and I was scrambling to make something for a bridal shower potluck. I decided it was time to test a vegan mac ‘n’ cheese recipe. I threw cashews, nutritional yeast, garlic and some spices into my blendtec and baam! Absolute deliciousness. It was a hit at the potluck!! Not only did everyone have it (non-vegans I should add) but a few people took it home with them.
This vegan mac ‘n’ cheese nutritional yeast recipe is a one of those that I suspect will become a regular!
This canned mixed bean salad recipe is courtesy of my super duper Mama-in-law. 🙂
Even though it’s April, it seems that Winter has just arrived in Toronto – we had the biggest snowstorm this past week!
Lucky for me, I had the good fortune to spend this past week on a Caribbean cruise with my Mama. Friends, it was absolutely amazing. I’d never been on a cruise before and now I know why people are cruisers for life. It’s basically a 5-star resort on a ship, in the middle of the ocean. I was a bit worried about the food situation (being gluten-free and vegan isn’t always very easy) but I had no reason to fear! The food was incredible and they were very accommodating to gluten-free and vegan diets! We cruised with Holland American who have impeccable service.
Anywho, I arrived 2 days ago and was not ready for a Toronto winter in April! To keep up with my Caribbean spirits, I have decided to share a summer canned mixed bean salad recipe. This salad is incredibly satisfying with it’s sweet and spicy flavours. It’s basically a flavour party in your mouth. Plus, it’s perfect for the summer! Bring some Caribbean in your life. 😛 Enjoy!
Canned Mixed Bean Salad Recipe
This canned mixed bean salad recipe is the perfect spring and summer salad. Not only is it super delicious but it is incredibly quick and easy to make!
Sigh, vegan winter salads….the best type of salads! I love salads and eat them all year round. Eating salads is the summer is super easy and refreshing. Having salads in the winter though is not always awesome. My criteria for vegan winter salads: it has be warm and complete with protein (and, of course, delicious and easy).
I was invited to a potluck a couple of weeks ago and decided to bring a salad. In my search for vegan winter salads, I came up with so many delicious options that I decided to bookmark and share with you. 🙂
See below for my roundup for the best vegan winter salads.
All of the salads are complete with protein. The first section of salads calls for lentils, the second section has tofu and the last section has some other type of veggie protein.
I love me some real simple quinoa salad. It’s the perfect quick, yummy and nutritious weekday meal.
I’m lazy and so I need meals that are complete and packed with protein. Adopting mostly a plant-based lifestyle this isn’t always so easy and so I’m always on the look out for quick, delicious and complete meals. I’ve curated the best real simple quinoa salad recipes that are both vegan and are complete meals with protein.
See my roundup below for the the best real simple quinoa salad recipes.
All of the recipes are vegan but I have also indicated whether they are:
What are the best type of kale chips? Kale chips indian style! I grew up eating amazing Indian-Pakistani style foods so I take any chance I can to make stuff with an indian twist! I had a couple of friends coming for dinner and needed a delicious appetizer. This did the trick and was such a hit!
See my recipe for kale chips indian style below. 🙂
Ingredients for Kale Chips Indian Style
large bunch of kale (you can 1/2 the recipe if you have a smaller bunch)
1 tsp cumin powder
1 tsp garam masala
1/2 tsp coriander powder
1/2 tsp garlic powder
1 tsp turmeric
1/4 – 1/2 tsp chilli powder
1 tbsp olive oil
Directions for Kale Chips Indian Style
If using oven, preheat oven to 300
Wash and dry kale (make sure it’s completely try)
Remove stems and rip kale into bite sized pieces
Combine all the spices in a small bowl and mix well
Massage the olive oil into the kale and add the spices, coating each kale piece as best you can
Place the kale pieces onto a baking sheet, or dehydrator sheet if using, and make sure not to stack them at all (this may require multiple sheets)
If using oven, bake for 10 minutes, and then flip the chips and bake for another 10-15 or until very crispy (but be careful not to burn!)
Is using dehydrator, “cook” until crispy (this will vary depending on your humidity level, it is quite dry during this time of year in my apartment so it took about 2 hours).
The mung bean salad indian style is so delicious and super quick. The perfect weekday meal with such few ingredients. I’m always looking for fast protein packed meals that are yummy. I basically used the same ingredients for my Quinoa Salad with Cilantro, Tomato, & Cucumber but with an indian twist.
I made this one with mung beans but feel free to use the beans of your choice. I try to use dry beans over canned beans when possible (for the advantages of using dried beans over canned beans see Dry Beans Vs. Canned Beans). The problem with using dry beans though is the soak time. Dry beans usually require 8-12 hours of soak time. I can sometimes bypass at least some of the soak time by using my pressure cooker. I often opt for mung beans as they require less soak time and they better for the tummy (see here for more info). Make sure to not overcook the beans, as even a few minutes too long will cause them to go mushy.
Ingredients for Mung Bean Salad Indian Style
2 cups dry mung beans (or another type of beans, can also use 3 cans of beans)
4 cloves garlic, crushed
half a small red onion or 3 green onions, chopped
1 tomato, chopped
1 cup chopped cucumber
1 avocado, chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
juice from one lemon
1-2 fresh chillies chopped
salt and pepper to taste
Directions for Mung Bean Salad Indian Style
For cooking dry beans: wash beans and soak overnight/8-12 hours (can soak for less time but just know that it will require more cooking time). Place beans in a pot or pressure cooker with 6 cups of water. If using a pressure cooker, cook beans for about 10-15 minutes, checking frequently. If using a regular pot, cook for 40-50 minutes, checking frequently.
Combine cooked or canned beans with the rest of the ingredients.