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Cucumber Tomato Avocado Salad

This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad | natashaskitchen.com

Cucumber Tomato Avocado Salad

The easy classic cucumber and tomato salad is so much better with the addition of avocado, a lemon dressing, and fresh cilantro.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine Italian
Servings 4 Servicinga

Ingredients
  

  • 1 lb Roma tomatoes
  • 1 English cucumber
  • 1/2 medium red onion sliced
  • 2 avocados diced
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp fresh lemon juice from 1 medium lemon
  • 1/4 cup 1/2 bunch cilantro chopped
  • 1 tsp sea salt or 3/4table salt
  • 1/8 tsp black pepper

Instructions
 

  • Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.
  • Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and 1/8 tsp black pepper.

Notes

Omit oil for fewer calories and a healthy alternative
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Homemade Vegan Salad Dressings

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Homemade Vegan Salad Dressings

These simple vegan salad dressings are a great way to flavor up your meals! They're a cinch to make, we've got 6 different flavors and all are healthy and nutritious!
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Side
Cuisine Vegan
Servings 4

Ingredients
  

Everyday Tahini

  • 1/4 cup tahini preferably toasted
  • Juice of 1/2 a lemon
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon miso paste
  • 1 teaspoon garlic powder
  • Pinch of pepper
  • 1/4 cup water or more

Oil Free Balsamic Vinaigrette

  • 1/4 cup balsamic vinegar
  • 3 tablespoons tahini
  • 1 tablespoon dijon mustard
  • Juice of 1 whole lemon
  • 1 teaspoon maple syrup or honey
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • Water if needed

Spicy Lemon Olive Oil

  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon – 1/2red pepper flakes we do 1/2!
  • Salt & pepper to taste.

Easy Vegan Ranch

  • 1/4 cup raw cashews soaked at least 30 mins in hot water
  • 1 tablespoon nutritional yeast
  • 1 teaspoon capers
  • 3/4 teaspoon caper juice
  • 1/2 teaspoon dijon mustard
  • 1 tablespoon lemon juice
  • 1 garlic clove
  • 1/3 cup – 1/2water
  • Salt + pepper to taste

Vegan Green Goddess

  • 1/2 cup plain non-dairy yogurt I like coconut
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup*
  • 1/4 cup fresh parsley
  • 1/4 cup fresh tarragon
  • 1 garlic clove
  • 1/2 teaspoon onion powder
  • Salt & pepper to taste
  • 2 tablespoons – 3water

Spicy Thai Almond Butter

  • 1/4 cup creamy almond butter
  • Juice of 1 whole lime
  • 1 tablespoon rice vinegar
  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon sriracha sauce or more
  • 1/2 teaspoon ground ginger
  • Water as needed

Instructions
 

  • Whisk together or blend all the ingredients until smooth. Stir in water as necessary, 1 tablespoon at a time until you've reached your desired consistency.
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Minstrone Soup

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Minstrone Soup

Warm up with this minestrone soup! This minestrone soup recipe is healthy, easy to make, and tastes incredible.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine Italian
Servings 6 bowls

Ingredients
  

  • 1 medium yellow onion chopped
  • 2 medium carrots peeled and chopped
  • 2 medium ribs celery chopped
  • Small can tomato paste
  • 2 cups chopped seasonal vegetables (potatoes yellow squash, zucchini, butternut squash, green beans or peas all work)
  • 4 cloves garlic pressed or minced
  • teaspoon ½dried oregano
  • teaspoon ½dried thyme
  • 1 28oz can diced tomatoes with their liquid (or 2 small 15-ounce cans), 28 ounces
  • 6 cups vegetable broth 32 ounces
  • 1 teaspoon fine sea salt
  • 2 bay leaves
  • Pinch red pepper flakes
  • Freshly ground black pepper to taste
  • 1 cup whole grain elbow or small shell pasta
  • 1 can Great Northern beans or cannellini beans rinsed and drained, or 1 ½cooked beans, 15 ounces
  • 2 cups baby spinach chopped kale or chopped collard greens
  • 2 teaspoons lemon juice

Instructions
 

  • Warm large Dutch oven or stockpot over medium heat. Add1/4 cup of broth, chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
  • Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
  • Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
  • Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
  • Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente and the greens are tender.
  • Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing.
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Vegan Pulled Pork

6 Ingredient Pulled Jackfruit! A healthy and incredibly tasty vegetarian and vegan alternative to pulled pork or chicken. Quick and easy to make. Even carnivores love it! #itdoesnttastelikechicken

Vegan Pulled Pork

A healthy and incredibly tasty vegan alternative to pulled pork or chicken. Quick and easy to make.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Vegan
Servings 4 Servings

Ingredients
  

  • 2 20 oz cans young green jackfruit in brine or water (not in syrup!)
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion sliced
  • 3 cloves garlic minced
  • 1/4 cup vegetable broth or water
  • 3/4 cup BBQ sauce

Instructions
 

  • Preheat your oven to 400F (200C). Lightly grease a baking pan.
  • Drain and rinse the jackfruit. Cut the jackfruit into smaller pieces by cutting it from core to the edge for the most pulled texture.
  • Add the olive oil to a large frying pan or skillet over medium-high heat, and when hot add the onions and garlic. Sauté until the onions are tender and beginning to brown, about 5 minutes. Add in the chopped jackfruit and vegetable broth. Cover and continue to cook another 8 to 10 minutes, until the jackfruit is soft enough that it can be mashed. Mash the jackfruit with a potato masher, until it breaks apart and looks pulled or shredded.
  • To finish the jackfruit spread in an even layer across the baking pan and then pop it in the oven for 15 minutes. Remove from oven and pour over 1/2 cup BBQ sauce and stir to combine. Toss it back in the oven for about 10 minutes, until it looks delicious and golden and even a few strands get a bit burnt. Remove from the oven and if desired stir in the remaining 1/4 cup of BBQ sauce to make it even saucier.

Notes

Serve with your favorite slaw on a bun, it tastes great this way!
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Creamy Pasta and Mushrooms

Creamy Pasta and Mushrooms

"A beautiful, aromatic, creamy mushroom sauce coats hot cooked spaghetti in this quick dish. You can use any kind of pasta you like."
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Italian
Servings 4 People

Ingredients
  

Sauce

  • 3/4 cup raw cashews
  • 1.5 cups almond milk
  • .5 lemon
  • 1 tsp salt
  • 1 tsp garlic powder

Pasta

  • 1 pound whole wheat pasta cooked
  • .5 pound mushromms
  • .5 medium onion
  • 3 cloves garlic
  • 1 teaspoon basil
  • 1 cup vegetable broth
  • 2 tablespoons soy sauce
  • 1 pinch pepper flakes to taste

Instructions
 

  • Blend sauce ingredients in a high powered blender. Set aside... Saute onions for three minutes on medium heat (adding broth to keep onions from sticking) Add mushrooms, basil, soy sauce, pepper flakes, and garlic, saute until soft (adding broth to keep onions from sticking) Mix in sauce, reduce heat when it starts to bubble. Add pasta and heat until sauce thickens. Taste add salt and or pepper to taste
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Mexican Quinoa Salad

Mexican Quinoa Salad

The most delicious Mexican Quinoa Salad of all times. Healthy avocado, protein-rich black beans, a boat load of cilantro and a little heat make this Mexican quinoa recipe more than complete.
Print Recipe
Course Main Dish

Ingredients
  

  • 2 cups quinoa cooked in vegtable stock
  • 1/2 red onion chopped
  • 1 cup cooked black beans can use can
  • 2 tomatoes chopped
  • 1 cob cooked corn cut off cob
  • 2 small avocado ripe but firm
  • 2 leaves hands full cilantro chopped
  • 1-2 red chillies minced

Instructions
 

  • Add ingredients to a bowl squeeze the lime juice over the salad then sprinkle with salt and pepper. Toss and enjoy
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Vegan Baked Beans

These thick, sweet & smoky slow cooked vegan baked beans need a little initial prep then you can leave them to do their thing while you do yours. You will be rewarded with a comforting & delicious pot of the most amazing baked beans with rich, deep & complex flavours.

Vegan Baked Beans

Wanna eat some baked beans without the fat and sugar that comes with using canned beans. Try this recipe. I really like the texture of the beans and mild almost BBQ favor of the sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side
Cuisine Vegan
Servings 6 bowls

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup tomato paste
  • 1/4 cup maple syrup
  • 3 tablespoons molasses
  • 2 tablespoons low sodium soy sauce
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon liquid smoke
  • 3/4 cup low sodium vegetable broth
  • 3 15oz Cans great northern beans drained and rinsed

Instructions
 

  • Preheat the oven to 350ºF (180ºC).
  • In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, until semi-translucent.
  • Add the garlic and cook for another 2-3 minutes, until fragrant.
  • Add the paprika, chili powder, mustard powder, salt, and pepper and cook for 2 more minutes, until the spices are fragrant.
  • Add the tomato paste, maple syrup, molasses, soy sauce, apple cider vinegar, and liquid smoke and stir for 1-2 minutes, until well-combined.
  • Then, add the vegetable broth and stir until smooth, about 1 minute.
  • Add the beans and stir for 1-2 minutes, until evenly coated.
  • Cover and bake for 40 minutes, until the beans are bubbling. Uncover and bake for another 10 minutes, or until desired consistency is reached.
  • Stir well and serve.
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Moroccan Chickpea Soup

Moroccan Chickpea Soup

Flavorful Moroccan chickpea soup. A hearty and delicious soup!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Servings 6 bowls

Ingredients
  

  • 2 tbsp extra-virgin olive oil plus more for garnish
  • 1 medium onion chopped
  • 6 cloves garlic minced
  • 2 celery sticks finely chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon sweet paprika
  • 1 28 oz can crushed tomatoes
  • 3 14 oz cans chickpeas drained and rinsed
  • 4 cups vegetable broth
  • Salt + pepper to taste
  • 7 oz baby spinach 200 g about 2 handfuls

Instructions
 

  • In a large pot, heat olive oil over medium-high heat. Add chopped onion, minced garlic, and chopped celery and cook until onion becomes translucent (reduce heat if they start to brown).
  • Add spices (cinnamon, cumin, cayenne pepper and paprika) and cook for about one minute, stirring.
  • Add crushed tomatoes, chickpeas and broth (chickpeas should be just covered by the broth - if they're not covered, add just enough water to cover them). Stir to combine. Bring to a gentle boil, reduce heat and simmer for 45 minutes.
  • Remove soup from the heat. Using a potato masher, mash some of the soup directly in the pot. Stir in spinach and let it cook through the heat of the soup for a couple of minutes until wilted. Adjusted salt and pepper if needed and serve with a drizzle of olive oil.

Notes

Recipe adapted from Food Network and Dave Lieberman
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Lara Whole Food Bars / Balls

Lara Bars

Lara Whole Food Bars / Balls

I like the taste and how quickly you can make Lara Bars or balls. They not only taste delicious but they are good for you and made with very simple ingredients. Each recipe makes 12 ball or 6 bars.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Side
Servings 12

Ingredients
  

Fig Newton

  • 1/2 cup dried figs
  • 1/2 cup raisins
  • 1 cup raw cashews
  • 1 tsp vanilla

Coconut Creme

  • 1 1/2 cup dates
  • 1 cup raw almonds
  • 1 cup unsweetened coconut
  • 1 tsp vanilla

Peanut Butter Cookie

  • 1 1/2 cup dates
  • 1/2 cup peanut butter
  • 1 cup raw almonds
  • 1 tsp vanilla

Chocolate Brownie

  • 1 1/2 cup dates
  • 1/2 cup cashews
  • 1/2 cup cocoa powder
  • 1 tsp vanilla

Instructions
 

  • (Directions are the same for the all three recipes)
  • Add ingredients to food processor and blend until mixture sticks together.

Notes

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Kale and Orange Salad

Kale and Orange Salad

A quick and easy way to enjoy raw kale. Massaging the dressing into the raw kale leaves with your hands will ensure even coating and is the best way to make this salad.

  • 1 large bunch kale (curly or dinosaur kale)
  • 1 large orange (squeezed)
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 tablespoon olive oil
  • 2 teaspoons maple syrup
  • 2 cloves garlic (minced or pressed)
  • 1/4 teaspoon salt (sea salt)
  • Pinch Cayenne Pepper (or to taste)
  • 2 tangerines (peeled and separated into sections)
  • 2 tablespoons raisins
  • 1 large carrot (grated)
  1. Hold each leaf of kale and rip small, bite-sized pieces of the greens off of the stem and collect them in a bowl.
  2. Add the orange and lime juices, oil, agave, garlic, salt and cayenne to the bowl and massage the ingredients into the leaves of the kale for at least 2 minutes. Either allow the kale to sit and marinate (for 30 minutes to overnight in the fridge) or distribute to plates and top with the tangerines, raisins, and grated carrot.

You can add pine nuts or seeds for a crunch.

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