Chickpea/ Tofu Lettuce Cups

Ingredients

1 can (15 oz) chickpeas, drained and rinsed or 7 oz baked tofu cubes
1/2 cup diced bell pepper (any color)
1/2 cup diced cucumber
1/4 cup diced red onion
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste
8 large lettuce leaves (such as romaine or butter lettuce)

This also is DELISH with my peanut sauce ( just omit the oil, mustard and lemon)

Instructions:

1. Prepare the Chickpea Salad Mixture:

• In a large bowl, combine the drained and rinsed chickpeas, mash slightly with a fork ( or add baked tofu cubes) diced bell pepper, diced cucumber, diced red onion, and chopped fresh parsley ( this gives such a fresh taste).

• In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.

• Pour the dressing over the chickpea or tofu mixture and toss until everything is evenly coated. Adjust seasoning to taste if needed.

• 2. Assemble the Lettuce Wraps:

• Lay out the lettuce leaves on a clean surface.

• Spoon the chickpea/tofu salad mixture evenly onto each lettuce leaf, placing it near the bottom edge.

  3. Wrap and Serve:

• Fold the bottom edge of each lettuce leaf over the chickpea/tofu salad mixture

• Fold in the sides of the lettuce leaf, then roll tightly . You may also leave the lettuce leaf open and make a cup.

• Secure with toothpicks if needed.

• Serve immediately, or refrigerate in sealed container until ready to serve.

Sweet & Sexy Kale Salad

Ingredients:

•  4-6 cups washed, and dried finely chopped Kale

• 1 cup cherry tomatoes, (go for mix of red and yellow for extra flavor) sliced in half.

• 1/4 cup dried cranberries

• 1 green or red apple cut into small strips

• 1/4 cup walnuts broken into pieces or sunflower seeds

• Sea salt and pepper to taste

Dressing

Apple Cider Vinaigrette:

• 2 tablespoons olive oil

• 1 tablespoon apple cider vinegar

• 1 tablespoon Dijon mustard

• Whisk all together in a bowl until creamy

• (OR you can use the oil free option in Dressings)

To Prepare

Mix all together in a roomy salad bowl with clean hands. “Massaging” the kale helps to soften the texture.

Buckwheat Asian Salad with Peanut Sauce

A wheat-free pasta alternative

Ingredients

• 8oz package of 100% buckwheat noodles ( read the ingredients, many that say buckwheat are not GF. You can also use rice noodles )

• 1/2 red pepper julienned

• 1 cup shredded Napa cabbage and purple cabbage

• 1/2 zucchini julienned

• 1 cup chopped romaine hearts

• 1/4 cup sunflower sprouts

• 2 tbsp. of toasted sesame seeds

• 1 scallion

• 1 tbsp of chopped parsley

• 1/4 cup dried seaweed (wakame or hijiki) Soak in HOT tap water (optional)

Peanut Sauce

1/4 cup of peanut butter

3 tbsp of rice vinegar

2 tbsp low sodium soy sauce or GF tamari

1/2 tsp sriracha

1/2 tsp grated ginger

1/4 tsp maple syrup

1-3 tbsp water

Whisk together PB, vinegar, tamari, and maple syrup. Whisk in water slowly to the consistency you would like.

Optional: 1/2 tsp of toasted tsesame oil and/ or 1 garlic clove grated

Instructions

• Cook the noodles according to package. Do not over cook.

• Strain and rinse with cool water.

• Dry seaweed gently on a paper towel and add to noodles.

• Toss noodles, peppers, zucchini, cabbage, and romaine with desired amount of peanut sauce.

• Top with sunflower sprouts and sesame seeds, parsley, and scallions.