Quick Pickled Carrots and Daikon Radish

 https://mykoreankitchen.com/pickled-carrots-and-daikon-radish/

Quick Pickled Avocado

 https://urbanfarmie.com/pickled-avocado/

Fresh Rolls - Yummy, Prep is Time Consuming

https://ilovevegan.com/fresh-vegetable-crunchy-rolls-with-sriracha-soy-sauce-tofu/

FRESH VEGETABLE CRUNCHY ROLLS WITH SRIRACHA & SOY SAUCE TOFU

• ½ red pepper, julienned
• 1 large carrot, julienned
• ⅓ -½ long English cucumber, julienned
• 3 green onions, thinly sliced on a diagonal
• small handful of baby spinach, gently bunched up and sliced thinly
• ½-1 full recipe of Baked Sriracha & Soy Sauce Tofu (optional: double the marinade), chilled and cut into thin strips
• sesame seeds
• 6-9 rice papers (I used 22 cm papers)

PEANUT SAUCE:

• 2 tbsp (30 ml) soy sauce (or Bragg's Liquid Aminos - GF)
• 3 tbsp (45 ml) peanut butter
• 1 tbsp (15 ml) sriracha
• 1 tbsp (15 ml) chili garlic sauce (can substitute with 1 more tablespoon sriracha)
• 1 tbsp (15 ml) sesame oil
• 1 tbsp (15 ml) brown sugar (or maple syrup)
• 1 tbsp (15 ml) sesame seeds
• 2-3 tbsp (30-45ml) water to thin

---

INSTRUCTIONS

FRESH VEGETABLE CRUNCHY ROLLS WITH SRIRACHA & SOY SAUCE TOFU:

1. While the tofu is baking you can begin to prepare all of your ingredients. Finely julienne the red pepper, carrot, and cucumber (you can use a julienne peeler for the carrot and cucumber as well) I aim for slices between 4-5 inches long (but this depends on the size of your rice paper, mine are about 8" (20 cm).) Thinly slice the spinach and green onion.
2. Once the tofu has finished baking, place it in the fridge to chill. In the meantime you can mix up the Spicy-Sweet Peanut Sauce (recipe below.)
3. Cut your chilled tofu into thin strips.
4. Prep your area. Find a nice clean space of counter to work on and fill a large bowl or pie plate with HOT water. Grab your sesame seeds and all of your prepped veggies.

Baked Tofu --very easy--made it with the fresh rolls

 https://ilovevegan.com/baked-sriracha-soy-sauce-tofu-2-quick-easy-recipes/

Make again! Chickpea Hummus Wraps

 https://www.youtube.com/watch?v=wARf6Di48_0&t=261s

Already made it twice. 

#3 Chickpea Hummus Wraps 4:21 1 small onion 1 celery stalk 1 small red bell pepper or lengthy pepper (what do you call the one i used lol) oil for the pan 1 small handful of black olives 1 tsp sesame seeds 1 tbsp lemon juice 1 tbsp soy sauce 1 tsp agave syrup 1 handful basil leaves (or parsley or any other herb you like or skip) ½ can chickpeas (120g = 4,2oz) 2 heaping tbsp store bought hummus IF the mixture feels a bit dry, add 1-2 tsp non dairy milk! 2 handfuls of greens (arugula, spinach) 2 medium tortillas optional: extra sauces to serve these with (or add that to the filling when wrapping these up) such as extra hummus, salsa, sriracha, vegan mayo, vegan yogurt sauce (1 heaping tbsp vegan yogurt + 1 tsp white wine vinegar + a pinch of salt)

Roasted Cauliflower Bowls

 https://www.budgetbytes.com/roasted-cauliflower-taco-bowls/

Keeper: Savory Oatmeal

 https://www.budgetbytes.com/savory-oatmeal/

This was delicious and relatively easy and quite fast. I do think this recipe would be more powerful if I had a more staple friendly version.

Crudite Dip

 https://www.youtube.com/watch?v=4slTcKd2ztk

The Tastier one -- not sure I got the proportions right. It was okay, but not sure it was worth it.

Mushroom Rice

 https://www.budgetbytes.com/mushroom-rice/

AMAZING fresh, less good warmed up later

Roasted Broccoli-- So yummy i ate it all when it was still warm

 https://www.budgetbytes.com/perfect-oven-roasted-broccoli/

Made it again a second time and it wasn't nearly as good, I don't think I had as small of pieces

Sombrero Salad (Evergreens inspired)

 Romaine, Avocado, Grape Tomatoes, Fire Roasted Corn, Jalapeño, Black Beans, Tortilla Chips, Local White Cheddar, 

Cilantro lime dressing

Also added pickled red onions and some pickled peppers

Instant Oatmeal Packets

 https://www.theyummylife.com/Instant_Oatmeal_Packets

Base

1/3 quick oats

1 tsp chia seeds or hemp hearts

pinch of salt

1/8 tsp cinnamon

1 tsp brown sugar

optional: 2 tsp powdered milk, 2 tsp oat bran

many possible toppings

i did 1/4 cup dried cherries and like 1-2 tbsp silvered almonds

1. Hot Water Method. (works with quick or instant oats, but not with old fashioned oats). Pour an oatmeal packet into a heat tolerant mug or bowl, pour in 2/3 c. boiling water, stir, and let stand until thickened. Instant oats are ready in 2-3 minutes. Quick oats are ready in 4-5 minutes.

Mediterranean Coleslaw

 https://www.budgetbytes.com/mediterranean-coleslaw/

This is great!

Vegan Seitan Kebab

 Haven't tried it yet, (made it), we'll see tomorrow

https://simpleveganblog.com/low-fat-vegan-kebab/

Ingredients

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• 9 oz seitan (250 g)
• 6 pita bread
• 1 red onion
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 6 romaine lettuce leave
• Vegan yogurt sauce to taste

For the marinade:

• 1 tsp onion powder
• 2 tsp garlic powder
• 2 tsp cumin powder
• 1 tsp curry powder
• 1 tbsp soy sauce or tamari
• 4 tbsp tahini
• 1 tbsp lemon juice
• Black pepper to taste

Instructions

1. Cut the seitan and the veggies into strips. Set aside.
2. Mix all the marinade ingredients in a bowl until well combined. Add the seitan and mix with a spoon or using your hands. Cover the bowl (I used a dishcloth) and let stand for 1 to 2 hours in the fridge.
3. Preheat the oven to 355ºF or 180ºC.
4. Place the seitan onto a baking tray with some parchment paper and bake for 25 minutes or until golden brown. Stir every 10 minutes.
5. Heat the pita bread using the oven, a skillet or a toaster (optional) and fill it with the seitan, veggies and some yogurt sauce to taste.

Qalayet banadoura - Palestinian Tomatoes Dip

 Not sure yet, it definitely took WAY more than 15 minutes to simmer and mine still didn't look like his, I don't know what I did wrong or if the tomatoes were too watery or what (his looked like it had way more substance at the mash stage), but it's quite yummy. 

Palestinian Tomatoes

¼ cup olive oil in pan over medium heat

Add one green chili that just wash and chop the top and tail off

Fry for a few minutes until brown on both sides (a bit)

Then add 6 thinly sliced cloves of garlic and let golden for 30-60 seconds

Add 6 (750g) vine-ripened tomatoes cut in half, sliced side down. Cover with lid for 5 minutes to let steam. 

Remove the skins with a fork 

Season with ½ tsp salt and ¼ tsp pepper

Mash it up

Simmer wit lid off 10-15 minutes until tomato has reduced 

Lentil Fattah

 Oh my god this ended up taking so much. I would make the lentil soup again, I'd make ONE tasha maybe and I'd use Amy's Pita Chips.

Makes about 3-4 servings:

Toasted pitta: 4 Pitta breads 1-2 Tbsp olive oil 1/4 Tsp Salt 1/8 Tsp Black pepper Lentil Soup: 250g Split red lentils 150g Carrots 1 Medium Onion 1 Tomato 4 cloves of garlic 2.5 tsp salt 1 tsp cumin 1/2 tsp black pepper 1/2 tsp Aleppo pepper Tasha (garlic and vinegar sauce): (make this twice, once minced, once slices) 1-2 Tbsp butter or oil 4 Cloves Garlic 1/3 Cup White Vinegar 2 Tbsp Butter ___ Directions: To make the toasted pitta: 1- Slice your pitta into squares about 2cm X 2cm and place on an oven tray 2- Add the olive oil, salt and pepper. Mix well then spread out into a single layer 3- Back at 160c for around 15 minutes until crispy and dried out To make the lentil soup: 1- Wash your lentils thoroughly until bright orange in colour 2- Roughly chop your vegetables, then add to the pot with the lentils, and 1.25l of vegetable stock 3- Bring to a boil, then remove the tomatoes and peel their skin. Turn the heat to medium and cover with a lid 4- Cook for 30-40 minutes until the carrots are cooked through, then blend until smooth 5- Add the salt, pepper, and spices, and simmer until it reaches a lightly thick texture 6- Make the Tasha by melting the butter, then adding the garlic and frying for about 30 seconds. Add the vinegar and bring to a boil then pour into the soup 7- You can serve it as soup immediately To make the Lentil Fatteh: 1- Plate a pile of toasted bread in a plate or bowl 2- Add some garlic vinegar tasha onto the bread, then ladle over the lentil soup 3- Add more tasha on top 4- Garnish with parsley and nigella seeds 5- Serve immediately