Salad

November 19, 2017December 10, 2020

My Burrito Bowl (My Version of Chipotle’s)

Served in a bowl and made with a homemade, cilantro-lime rice, pinto and or black beans, sauteed onions and peppers, a spicy dressing, and guacamole, this dish is healthy and good.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Dish

Cuisine Vegan

Servings 4 bowls

Ingredients

Cilantro-lime Rice

4 cups extra long grain cooked brown rice
1 whole juice from a small lime
1/4 cup chopped cilantro
dash of sea salt

Beans

2 15 oz can pinto beans
2 tablespoons onion
2 tablespoons garlic
2 tablespoons oregano
2 tablespoons chipotle-chili adobo

Fajita Veggies

2 medium bell pepper
1 medium red onion
1 tablespoon garic
1 tablespoon fresh oragano

Guacamole

1 large avacado
1/4 cup onion
1/2 jalapeno jalapenos chills
1 tablespoon cilantro
1/2 small lime

Toppings

1 heart romaine lettuce shredded
1 large tomato chopped
1 package roasted corn

Instructions

Rice

Cook rice as normal with water, lime juice, cilantro and sea salt per directions

Beans

Cook your beans to close-to-optimum softness, then add onions, garlic, oregano, and chipotle-chili adobo and simmer for an additional 20 - 30 minutes.

Fajita Veg Mix

Slice up the bell peppers, red onion, and fresh oregano, then stir fry in light oil or water until soft.

Guacamole

Mash the avocado with red onion, jalapeño, cilantro, and juice from lime

Bowl Assembly

Start with a cup of rice base at the bottom of your bowl Top with a half to whole cup of beans on one side and 1/2 cup of fajita mix on other Add tomato, corn, and or lettuce Slap on a healthy topping of guacamole
Drizzle with the Wholly Moly Chipotle Dressing (link in notes)

Notes

You can go free stye with the toppings, please don't let me limit you here. Wholly Moly Chipotle Dressing

August 22, 2017October 4, 2021

Mediterranean RAW Salad

Mediterranean RAW Salad

This salad is EPIC, savory, and tasty! It's all about the flavors coming together to celebrate taste, culture, family, passion, and love! There are a lot of ingredients in this salad because it is all of the flavors that make it absolutely delectable! An infusion of flavor is the Mediterranean way! 🙂

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Prep Time 20

Total Time 20

Cuisine Vegan

Servings 8 Servings

Ingredients

Ingredients for the Salad:

1 - 2 cups ½ each of thinly sliced romaine and kale can use cabbage instead of kale
1 cups of cherry tomatoes
2 large diced cucumbers
1 cups diced carrots
1 cup combined of mint and basil leaves
2 tablespoons of cumin
2 cups of colorful bell peppers
1 Medium red onion
1 medium Lemon Juice
1 cup olives halved
1 bunch Italian or curly parsley

Ingredients for the Hummus Dressing:

1 whole zucchini cut in chuncks
1/4 cup Tahini
1 medium Lemon Juiced
1/4 cup water as needed
4 cloves garlic

Instructions

Chop and dice all ingredients into a large bowl of your choice. Wood is the Mediterranean way! Mix the ingredients until you see a rainbow salad appear before your eyes!

Dressing

Blend all ingredients in a high speed blender. I am using a Vitamix. If you do not want your hummus to have a green tint, peel it before you blend it. After it's blended, pour your hummus onto your salad or use it as a side dipping sauce and savor!
Note from Roy: This is a big salad, so you may want to store the dressing in a bottle and apply to individual portions. I find this helps keep the salad fresh and crunchy.

Notes

Per cup of Salad

Per 1/4 cup of Dressing

August 22, 2017December 10, 2020

Mexican Bean Salad

"A colorful, spicy, and refreshing bean and corn salad."

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Prep Time 15

Total Time 15

Cuisine Vegan

Servings 8 servings

Ingredients

Salad

1 15 ounces can black beans drained and rinsed
1 15 ounces can kidney beans drained and rinsed
1 15 ounces can cannellini beans drained and rinsed
1 medium green bell pepper chopped
1 medium red bell pepper chopped
1 10 ounce package frozen corn kernels
1 medium red onion chopped
1 cup tomato bite size pieces
1 bunch chopped fresh cilantro
2 medium jalapenos chills seeded and diced

Dressing

1/8 cup olive oil recipe says 1/2 cup, most times I use none
1/4 cup plum vinegar
1/4 cup red wine vinegar
1 small fresh lime juice
1 tablespoon Lemon Juice
1 tablespoons honey optional
1 tablespoon salt
3 cloves crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder
1 medium avocado
1/4 medium chopped onion

Instructions

Salad

In a large bowl, combine beans, bell peppers, frozen corn, red onion, etc.

Dressing

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Notes

August 22, 2017December 10, 2020

Shredded Cabbage Salad with Warm Balsamic Dressing

Bored with plain old salads? All the contrast and awesome flavors are in this recipe; cool, crisp, tangy, sweet, and crunchie.

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Prep Time 20

Total Time 20

Cuisine Vegan

Servings 4 servings

Ingredients

1/4 cup dried cranberries or currants
3 tablespoons balsamic vinegar
6 cups thinly sliced green or red cabbage from about 1/2 medium head
1 tablespoon extra-virgin olive oil plus a splash
1 tablespoon finely chopped shallot
1/2 cup whole almonds toasted, coarsely chopped
1/4 cup chopped fresh Italian parsley

Instructions

Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.
Place cabbage in large bowl; set aside. Heat a splash of olive oil in a smalll nonstick skillet over medium- high heat. Add shallot and sauté 1 minute. Remove from heat. Stir in currant- vinegar mixture and olive oil. Season with salt and freshly ground black pepper.
Pour the mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.