Superfood Salad (and bonus skin treatment!)

Hi there folks! Long time no see. I've been busy with the holidays and FINISHING COLLEGE (yay!) and am now applying for jobs, so forgive my lack of posts lately. But now that I'm back, I'm excited to bring some new changes to the blog and start writing about more than just food!

I've actually been on a new, pretty strict eating plan as of late, so that's another reason there haven't been any new recipes lately.

But here's one I haven't shared yet, and it's one of my absolute favorites. This salad is a great meal to make on the weekend and eat for lunch all week. As a bonus, you can actually give yourself a little natural skin treatment after you make it! Cooking and a relaxing spa treatment, sounds like a perfect weekend, no?

Superfood salad with quinoa, kale, avocado, and more goodness

Serves 4-ish

Ingredients

For the salad:

• 1 cup dry quinoa (rinsed and drained)
• 1⁄2 pint cherry tomatoes, halved
• 1 can black beans, rinsed and drained
• 1 avocado, pitted and diced
• 1 bunch kale, de-stemmed and chopped
• 1⁄2 cucumber, sliced
• 1⁄4 red onion, sliced

For the dressing:

• 1⁄4 cup lemon juice
• 1⁄4 cup olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Note: The diet I'm on is very restrictive on oil and salt. Today I would blend the avocado right into the dressing instead of the olive oil, and use a salt-free lemon pepper seasoning instead of the salt and pepper. In case you want to up the health quotient on this even more!

Method

1. Cook the rinsed quinoa in 1.5 cups water, over low heat in a pot or rice cooker for about 15 minutes, or until most of the liquid is absorbed. Set aside to cool, chill in fridge. (Quinoa can be prepared up to a day in advance)
2. Chop tomatoes, avocado, onions, cucumbers, and rinse black beans and combine in a medium bowl. De-stem and chop kale and place in a large bowl.
3. Mix lemon juice, oil, garlic, salt and pepper. Pour dressing over the kale and “massage” for a few minutes. This helps improve the texture and flavor of kale.
4. Mix all ingredients into the dressing and kale mixture.

Makes about 4 servings as a main dish, 6 as a side. Will last 5-7 days in the refrigerator.

Optional: Skin Treatment

Some of the ingredients used in this salad can be used as skin treatments after you finish making the salad! 

• Scrape the skin of the avocado and rub the extra into any dry skin as an intense moisturizer. 
• Leave on for a few minutes and set some cucumber slices on your eyes.
• After a few minutes, wash off the avocado with a warm wash cloth.
• You can use any leftover lemons/lemon juice as a toner.

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Throwback Thursday: Last Thanksgiving

Thanksgiving is only a week away, and I'm getting so excited! I'm in the final planning and prepping stages for this year, and reflecting a bit on how things went the first time around.

Hollylujah's original incarnation is still out there, and its only two posts were about last year's Thanksgiving. This post explained my crafty pumpkin place cards, and this post was a roundup of how each recipe turned out.

Here are some photos from the day:

Homemade pumpkin spice lattes (vegan, natch)

Craftiness

The setup

Pumpkin candle holders = <3

Kale salad with delicata squash and all kinds of other goodness

Roasted green beans with cranberries and walnuts

It was pretty delicious if I recall.

Chocolate brownie pumpkin pie with crunchy pecan topping and maple coconut whipped cream. Say that 3 times fast.

My parents, ladies and gentlemen.

Good times :)

If you're interested in trying any of those recipes, they were all linked on the old blog. Last year was so wonderful, and one of my favorite memories ever. I can't wait to do it again!

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My Thanksgiving Menu (first draft, anyway!)

Hello! It's been a while. I've missed blogging, but some other things have been taking up my time.

For example, we rescued a bunny in August and she's been the center of my world ever since. She's a sweet, silly, and shy little lop with helicopter ears (one up and one down - the cutest thing ever). We named her Penny Lane, and spoil her rotten. There will probably be some posts about her in the near future, actually. But for now, just look at that cute face!

I've also been really busy chipping away at my last semester of college EVER. Only another 5 weeks or so until I'm a college grad! It's an exciting, slightly terrifying, and definitely busy time.

In between all that and more, I've still been cooking up a storm, and I'll have quite a few new recipes to share soon.

This month, however, my focus is delightfully directed toward Thanksgiving, as once again I am hosting this year! (There will probably be some flashback posts soon about the menu and decor from last year - they were on a different blog.)

I have been pinning and organizing the potential recipes for weeks, and today I may just have finalized the menu. I recently eliminated wheat and refined sugars from my diet, so had to factor that into the planning process, and I managed to create a menu that works! So without further adieu, here is a 100% vegan, gluten-free, refined sugar-free Thanksgiving menu that I can't wait to bring to life:

Main Course: Thanksgiving Meatless Loaf from FatFree Vegan Kitchen. After 3 blissful years of ordering the Native Foods Wellington (a puff pastry filled with meaty seitan, yams, kale, and stuffing and topped with what is arguably the best mushroom gravy in existence), we decided to go our own way this year (plus, the wellington has tons of wheat). We chose a meatless loaf that doesn't pretend to be meat. It's full of vegan staples - beans, tofu, veggies - delicious thanksgiving herbs and spices, and looks like it will be completely perfect when slathered in mushroom gravy. Speaking of which...

Gravy: Happy Herbivore's Everyday Mushroom Gravy - Quick fangirl moment - Lindsay Shay Nixon is by far my favorite plant-based cookbook author (and idol). She's a pro at creating recipes that are as simple as they are delicious, and her compassionate "progress not perfection" approach to the vegan lifestyle is a refreshing change of pace. Anyway! I'm not sure if this simple gravy recipe is anywhere online, but it can be found in two of Lindsay's books, Everyday Happy Herbivore and Happy Herbivore: Holidays and Gatherings (which is new this year and also the source of another recipe I plan to try - fangirling over!)

Stuffing: Southern Cornbread Stuffing from Food to Glow - When I asked my boyfriend if he had any special requests for Thanksgiving (which also falls on his birthday this year), he suggested cornbread. So when I realized I also had to start looking for a wheat-free stuffing recipe, this was a no-brainer. This recipe was the first to pop up in my search, and it had me at hello - I think it's going to be the home run recipe of the year.

Salad: This is going to be my original recipe, so look for that post in the next few weeks once I get it right. But it will be a kale salad with plenty of autumn accents.

Other side dishes: Garlic/rosemary mashed potatoes, simple roasted green beans, and Happy Herbivore's sweet potato casserole from her new holiday book.

Dessert: GF Maple-Nut Pumpkin Pie. I'm trying a hybrid of this simple pie filling made with cashews and this gluten-free crust made with pecans, and topping it all off with the maple coconut whipped cream that we loved last year. Making some small changes to make the recipes work together, and to work with my current diet, but I'm excited to see how this turns out.

And there you have it! I couldn't be more thrilled to make and eat all of this in a few weeks. What new recipes are you trying this year?

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Chickpea Salad from Adventuresome Kitchen

Happy 4th of July! I hope you're all enjoying a nice relaxing day off with friends and family.

I'm headed to a potluck today, and found myself without a recipe last night. I texted some friends in a panic and told them I was thinking about a chickpea salad, and my lovely friend Jessica came to my rescue with this link. It was a miracle! I actually had almost everything on hand, and only needed to run to the store for a few things this morning. So this post is dedicated to Jessica, for saving my 4th of July :)

As usual, I made a few modifications (less oil, mostly!) to the recipe, which I'll explain in this post, but you can head over to Adventuresome Kitchen for the original recipe if you like.

Chickpea Salad (adapted from Adventuresome Kitchen)

Ingredients (Serves about 10)

• 4 cans chickpeas (garbanzo beans) drained
• 1 large sweet potato, peeled and diced into cubes
• 1 large red onion, diced
• 1 pint of cherry tomatoes, halved
• 1 bag, or several bunches of spinach, torn into smaller pieces
• 2 1/2 tbs extra virgin olive oil
• 1/4-1/2 cup vegetable broth or water
• 3 tbs red wine vinegar
• 1 tbs dried rosemary
• 1 tbs herbes de provence
• salt and pepper to taste

Method

1. Preheat the oven to 350° F. Dice the sweet potato and onion. Place in a large bowl with 1/2 tbs oil and stir.
   
   Place on a parchment paper-lined cookie sheet and sprinkle lightly with salt. Cook until softened - about 30 minutes.
   
2. Drain chickpeas and place in a large bowl. Add tomatoes. When the sweet potato onion combo has finished cooking, add to the bowl.

   

   I had a few different brands of chickpeas lying around. Can you see the color difference?

3. Place the torn spinach and 1/4 cup vegetable broth into a large pan and heat over medium heat. Saute until the greens are barely wilted- about 2 minutes, adding more liquid if necessary. Add to the bowl.

   

   Magically shrinking spinach

4. Whisk together the remaining 2 tbs oil, red wine vinegar, and herbs, and pour over salad.
5. Using a large spoon, gently toss all the ingredients together.
   
6. Salt and pepper to taste, and enjoy!

We'll be heading to the potluck with this, some blue corn chips and salsa, and a red summer wine. Hope you have a beautiful day!

Nutrition (Per 1 1/4 cup serving)

• Calories: 219
• Total Fat: 6.7 g
• Saturated: 0.5 g
• Polyunsaturated: 0.4 g
• Monounsaturated: 2.5 g
• Trans: 0 g
• Cholesterol: 0mg
• Sodium: 430.5 mg
• Potassium: 219 mg
• Carbs: 37.9 g
• Fiber: 12 g
• Sugars: 4.6 g
• Protein: 9.8 g
• Vitamin A: 114.7%
• Vitamin C: 18.8%
• Calcium: 9.5%
• Iron: 41%

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Quinoa Tabbouleh Recipe

I have a bit of an obsession with tabbouleh. It's a middle eastern salad made with a refreshing combination of fresh parsley and mint, tossed with lemon juice, tomatoes, and bulgur wheat. As a vegan I like to pack in a little more protein wherever I can, so I prefer to make it with my favorite superingredient, quinoa.

I've tried several different recipes for quinoa tabbouleh that I've found online, but the one from Epicurious is by far my favorite. Recently I've made some changes to it to make it a bit healthier and easier to prepare. 

Behold: a nutritious, delicious summer salad that you can grab and take anywhere. You can substitute the cucumber or add just about any of your favorite salad veggies here, and it's also great served over shredded romaine lettuce (might want to make more dressing, though).

Hello, I'm delicious.

Quinoa Tabbouleh Recipe (adapted from Epicurious.com)

Makes 6 servings

Ingredients

• 1 cup dry quinoa
• 1 pint cherry tomatoes, halved
• 1 large cucumber or 2-3 small, sliced into half moons
• 1/2 red onion, diced
• 2 tbsp lemon juice
• 1/4 cup (4 tbsp) olive oil
• 1/4 cup (4 tbsp) low-sodium vegetable broth (or water)
• 1 garlic clove, minced
• 2/3 cup flat-leaf parsley
• 1/2 cup fresh mint
• 1 tsp lemon pepper seasoning (optional)
• Salt and Pepper to taste

Method

1. Thoroughly rinse the quinoa in a fine mesh strainer. This step is very important to remove the bitter coating.
2. Cook the quinoa in 1 1/2 cups water and a few dashes of salt. I like to make mine in a rice cooker, but a pot works too. Stir frequently to prevent burning, and cook until the water is absorbed and the quinoa is tender, roughly 10-15 minutes. 
3. Set aside in a large bowl until cooled to room temperature, and then refrigerate. I like to prepare my quinoa several hours or even a day in advance, so that it is fully chilled when I prepare the rest of the tabbouleh.
4. Add chopped tomatoes, cucumber, and onion to chilled quinoa.
   
   
   
5. Pick leaves from parsley and mint and add to blender. A mini blender works great if you have one, but a large one will do. You can also just chop the herbs and then stir in the liquids.
6. Add the olive oil, vegetable broth (or water), garlic, lemon pepper, salt and pepper to the blender. Pulse a few times until the herbs are finely chopped (but not pureed) and the ingredients are all well mixed.
   
   
   
7. Pour the dressing over the salad and stir to combine.
   
   
   
8. Eat joyously.

That's a happy bowl.

Nutrition (Per 1 1/2 cup serving)

• Calories: 314
• Total Fat: 16.3 g
• Saturated: 2.1 g
• Polyunsaturated: 2.5 g
• Monounsaturated: 10.9 g
• Trans: 0 g
• Cholesterol: 0mg
• Sodium: 371.2 mg
• Potassium: 644.7 mg
• Carbs: 37.8 g
• Fiber: 4.4 g
• Sugars: 3.8 g
• Protein: 7.1 g
• Vitamin A: 26.1%
• Vitamin C: 53%
• Calcium: 7.3%
• Iron: 29.9%

Special thanks to my friend Nena for taking some of the photos for this post.
You can check out her blog here.

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