Tofu Feta, Walnut, and Beet Salad

Tofu Feta, Walnut, and Beet Salad

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Tofu Feta, Walnut, and Beet Salad
Think warm goat cheese salad without the fat, without the goat, and with ALL the flavor. The dill and white balsamic add a beautiful touch to the flavor mélange.
Tofu Feta, Walnut, and Beet Salad
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Course Salads
Cuisine Vegan
Prep Time 15 minutes
Servings
Ingredients
Course Salads
Cuisine Vegan
Prep Time 15 minutes
Servings
Ingredients
Tofu Feta, Walnut, and Beet Salad
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Instructions
  1. In a medium-sized skillet over high heat, heat oil, tofu, salt, and dill, crushing tofu into crumbles and stirring until tofu begins to brown, about 7 minutes.
  2. On each of 4 plates, place ¼ of the spinach, followed by ¼ of the cabbage, ¼ of the beets, ¼ of the tofu mixture, 1 Tbsp balsamic, and 1 Tbsp walnuts. Serve immediately.
  3. Leftovers don’t keep well, but the tofu mixture and other ingredients can be stored in the fridge and kept on hand for up to 5 days for easy salad making.
Recipe Notes

Nutrition Facts
Tofu Feta, Walnut, and Beet Salad
Amount Per Serving
Calories 247 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 1g
Cholesterol 0mg 0%
Sodium 747mg 31%
Potassium 669mg 19%
Total Carbohydrates 19g 6%
Dietary Fiber 5g 20%
Sugars 12g
Protein 14g 28%
Vitamin A 88%
Vitamin C 73%
Calcium 29%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

Carrot Ginger Soup

Carrot Ginger Soup

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Carrot Ginger Soup
The bold touch of ginger in this soup gives it real personality. Ginger is especially helpful in easing digestion, which helps to relieve nausea, an upset stomach, and even motion sickness. The high carrot content helps you get nearly 300% of the daily requirement of vitamin A. All that for under 150 calories a serving! Health never tasted so good.
Carrot Ginger Soup
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Cuisine Vegan
Servings
Ingredients
Cuisine Vegan
Servings
Ingredients
Carrot Ginger Soup
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Instructions
  1. In a large soup pot over medium-high heat, heat olive oil and sauté garlic, onion, and ginger for 5 minutes until onion becomes translucent.
  2. Add remaining ingredients and bring to a boil until carrots are soft. Blend soup in batches until entire pot is blended, and return it to the soup pot. Serve immediately, or reheat when you’re ready to enjoy it.
  3. Store leftovers in the fridge for up to 5 days, or in the freezer for up to 2 months.
Recipe Notes

Nutrition Facts
Carrot Ginger Soup
Amount Per Serving
Calories 257 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 889mg 37%
Potassium 1108mg 32%
Total Carbohydrates 47g 16%
Dietary Fiber 11g 44%
Sugars 17g
Protein 7g 14%
Vitamin A 773%
Vitamin C 30%
Calcium 13%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

White Bean and Celery Root Gratin with Bulgur Crust

White Bean and Celery Root Gratin with Bulgur Crust

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White Bean and Celery Root Gratin with Bulgur Crust
Adapted from Mark Bittman – How to Cook Everything
White Bean and Celery Root Gratin with Bulgur Crust
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Rating: 5
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Course Main Dish
Cuisine Vegan
Servings
Ingredients
Course Main Dish
Cuisine Vegan
Servings
Ingredients
White Bean and Celery Root Gratin with Bulgur Crust
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Rating: 5
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Instructions
  1. Put the bulgur into a heatproof bowl and pour 1 cup boiling water over the top. Stir, then cover with plastic wrap and let sit for 15-20 minutes. Once the water has absorbed, fluff with a fork, drizzle with a little oil, season with salt and pepper, and set aside.
  2. Lightly oil a 2-quart soufflé dish, gratin dish, or a 9×13 inch baking pan and set aside.
  3. Preheat oven to 400 °F.
  4. In a large deep skillet, add 3 tablespoons of oil and heat over medium heat. When hot, add the celery root and cook for about 8 minutes, until it starts to brown. Add the onion and some salt and pepper and cook for another 3 minutes or so, until the vegetables are soft and golden brown.
  5. Off heat, stir in the garlic, beans, paprika, and herbs. Add some of the reserved bean liquid if it seems dry (it should resemble a thick stew). Taste and season with more salt and pepper if needed.
  6. Spread the bean and vegetable mixture into the pre-oiled pan. Top evenly with the bulgur and drizzle a little olive oil over the top. Bake for 45-55 minutes, or until the edges and top are browned and bubbling happily. The time might vary depending on how deep your baking dish is.
  7. Serve immediately or let rest for up to an hour and serve at room temperature
Recipe Notes

Nutrition Facts
White Bean and Celery Root Gratin with Bulgur Crust
Amount Per Serving
Calories 322 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Sodium 533mg 22%
Potassium 130mg 4%
Total Carbohydrates 43g 14%
Dietary Fiber 13g 52%
Sugars 4g
Protein 9g 18%
Vitamin A 6%
Vitamin C 18%
Calcium 10%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

If you can’t find finely ground bulgur at your store (I couldn’t), then you should just buy regular bulgur and grind it yourself in a coffee or spice grinder at home. The first time I made this recipe I did not grind it and I was sorry. The bulgur pieces became so hard from baking that it hurt my teeth to bite down on them. So I made it again, this time grinding it first in my small coffee grinder reserved for spices until it looked similar to fine bread crumbs, and the result was MUCH better. Just goes to show that recipe instructions are chosen for good reasons and I should really pay attention to them! Don’t have celery root? Other vegetables you can use include: potatoes, parsnips, eggplant, cauliflower, broccoli, fennel, carrots, summer squash, green beans, asparagus, or cabbage.