Quinoa Fiesta Salad (vegan, gluten-free)

THIS SALAD IS THE BEST!!!! Sorry for shouting, but this salad really gets me going. The flavor is outrageous, it is filling, and perfect for the hot Summer days we have been experiencing. This recipe started from another poster online, and we kept tweaking it to get just the right punch of flavors, colors,  textures and servings (because it disappears FAST). BAM!!! Enough chatter, here it is...

Remember, your health and the health of our planet depends on your choosing ORGANIC, NON-GMO produce!

Step 1: Cook the Quinoa

This is something I typically do the day ahead, so the quinoa can sit and chill in the fridge overnight...it seems to have a better texture that way.

2 cups uncooked organic quinoa, rinsed

4 cups water

Place rinsed quinoa and water in your rice cooker (at least a 6 cup capacity cooker) and turn it on to cook. No rice cooker? Place the quinoa and water in a medium sauce pot on the stovetop over a medium high heat; bring to a boil and immediately reduce the heat to a very low simmer. Cook on this very low heat for 10-15 minutes or until all the water is absorbed. Set aside to cool.

Step 2: Prep the Veggies

Prep and set aside...

10 green onions, thinly sliced

1 cup chopped fresh cilantro

1 small Thai chili pepper OR 1 small jalapeño, seeded and diced small

zest of 2 limes (save the rest of the limes for dressing recipe)

2 cups frozen corn kernels, thawed

1 sweet bell pepper (orange is nice for COLOR), diced small

3 cups cooked black beans

1.5 pints cherry tomatoes, halved or quartered

1 or 2 firm-ripe avocados, pitted and diced

Step 3: Make the Dressing

Combine the following ingredients in a small bowl and whisk to blend:

1/2 cup olive oil

juice of 4 limes

2 tsp sea salt

1 tsp ground black pepper

4 tsp ground cumin

Step 4: Put it Together!

Combine chilled quinoa, prepped veggies and dressing in a large mixing bowl and toss gently with a large spoon or spatula. Ready to serve, or chill in the refrigerator.

HINT: You can play with the veggie combination and even try adding small amounts of fruit, like mango or peaches. Delicious!

*gluten-free and soy-free

Moong Dhal (vegan, gluten-free)

THIS IS A SIMPLE, EASY RECIPE!

I'm completely in love with Indian cuisine. Dhal is a classic food found in every region of India. It's a hearty soup made from lentils and spices. This dhal is made from split and skinned moong beans, found at any Indian grocery. The recipe below is a standby in my kitchen. My Indian cooking is heavily influenced by the Punjab region, known for the best food in all of India. 

For me, dhal is perfect for days when my body needs a little boost, or when I'm busy as it is easily prepared in the crock pot. You will need a standard size crock pot to accommodate the portions in this recipe, although it's fine to cook it on the stovetop as well. I always make enough for 3-4 meals. It reheats well after refridgeration, but I don't recommend freezing.

Crock pot

3 cups of split moong dhal, rinsed very well

8 cups water

1 Tbsp turmeric powder

1 tsp sea salt

Add rinsed moong beans, water, salt and turmeric to the crock pot. Set on high heat for 6 or more hours, until beans are completely mushy and mostly dissolved into the water.

1 Tbsp coconut oil

2 small onions, diced

1 inch ginger root, diced very small

3 cloves garlic, diced

1/8 tsp crushed red pepper (optional)

1 heaping Tbsp dried methi leaves (fenugreek)

salt to tast

Heat coconut oil in a saute pan over medium heat. Add onion, ginger and a dash of salt; saute until onions are translucent. Add garlic, crushed red pepper and methi leaves; saute for 2 minutes more. Add onion mixture (called a turka) to the dhal in the crock pot, stirring well. Adjust salt to taste. Dhal can be served now or allowed to heat for another 30 minutes or so to better meld the flavors.

Serve with basmati rice, although it is delightful solo as well.

*gluten-free, soy-free, contains tree nuts (coconut)

Potato Kale Soup (vegan, gluten-free)

This recipe is simple, delicious and filling.

2 medium onions, diced

1 small jalapeño, diced
6-8 medium potatoes, cubed
2 bunches of kale, ribs removed and torn into pieces
5 cloves of garlic minced
6 cups veggie broth
1 can coconut milk
2 TBSP coconut oil

In a large soup pot sauté onions and jalapeño in coconut oil until onions become translucent; add garlic and sauté for 3-5 more mins. Add kale a handful at a time and stir until wilted. Pour in veggie broth and coconut milk and stir until well mixed. Add potatoes and simmer until potatoes are fork tender. Add salt and pepper to taste.

Note: This is a broth-based soup. If you prefer the soup to be a bit thicker, you can use a potato masher to gently mash about half of the potatoes, stirring them into the soup to thicken the broth.

Recipe by Marty's partner, John Arms.

*gluten-free, soy-free

Spicy Kale (vegan, gluten-free)

This is a regular on our dinner table. It's delicious, filling, and the leftovers reheat very well. We serve it with steaming hot basmati rice.

2 tsp coconut oil

1 red onion, diced

2 tomatoes, chopped

2 bunches of green kale, chopped (de-rib if you prefer)

1/2 cup water

2 tbs lemon juice

pinch of cayenne pepper (optional)

sea salt & fresh ground black pepper to taste

Heat coconut oil over medium heat. Add onion and cook until onions begin to turn translucent, about 5 minutes. Add tomatoes, cooking until tomatoes are soft and juices have released. Add the kale, water, lemon juice and cayenne, cover and cook until kale is soft and flavors have melded well, about 10-15 minutes. Serve alone or with rice.

Recipe by John Arms

*gluten-free, soy-free

Bandh Gobi Subji / Punjabi Cabbage Dish (vegan, gluten-free)

1 Tbsp coconut oil
1/2 tsp mustard seed
6-8 curry leaves
1 small onion, diced small
1 to 2 small jalapeno (depending on heat desired), diced small
3 cloves garlic, diced small
1 small head green cabbage, diced small
1/2 tsp tumeric
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 to 3/4 cup frozen peas
1/4 tsp garam masala (optional)
sea salt to taste

Heat the coconut oil over medium high heat. Add mustard seed and cover pan, allowing mustard seeds to pop (but not escape!). Remove cover as seeds finish popping, lower heat to medium and add onion and curry leaves; saute until onion begins to brown. Add jalapeno, garlic, cabbage and about 1/4 tsp salt, stir to mix well; cover and cook for 5 minutes. Add tumeric, cumin, and coriander; stir well, cover and cook for 5 minutes. Add frozen peas; stir well and cook another 5 minutes or until any water from cabbage and peas has cooked off. Add garam masala and saute an additional 3 minutes. Test salt and add more as needed. Serve with roti (Indian flat bread) or rice.

*soy and gluten free if served with rice

Zucchini Subji (Indian Zucchini Dish) (vegan, gluten-free)

Zucchini and Summer squash abounds this time of year. Here is a simple and yummy way to prepare zucchini. I sometimes throw in a yellow Summer squash as well if my garden is in full swing.

Heat oil in pan over medium-high heat:

1 Tbsp coconut oil

Add and saute 1 minute or until seeds begin to pop:

1 Tbsp cumin seed

Add and saute until onions are translucent:

1 small onion, diced
1/4 c fresh ginger root, peeled, sliced thin
1/2 or 1 jalapeno (depending on desired heat), diced
dash of salt

Add and saute another 2 minutes:

1 tsp tumeric
2 tsp coriander powder
3 cloves of garlic, diced
1 medium tomato, diced

Add and cook on a medium-low heat 15-25 minutes or until zucchini falls apart:

3 cups zucchini, semi-circle sliced thin

Add and stir in, cooking just 2-3 minutes more:

1 tsp garam masala (find it at your local Indian grocery)

Serve with cooked basmati or Jasmine rice or with fresh roti (Indian flat breads).

*gluten free (as is, without roti) and soy free

Thai Red Curry (vegan, gluten-free)

Heat over a medium flame:

• 1 Tbsp coconut oil

Add and saute until onions become translucent:

• 1 cup onion, diced
• 1/4 cup ginger, sliced thin and small or grated
• 1 medium jalapeno, diced
• 8-10 white button or baby Bella mushrooms, sliced thin

Add and saute until zucchini softens

• 1-2 medium zucchini, in a large julienned-style cut
• 1 medium tomato, diced or 1 cup Muir Glenn Organic Fire Roasted Crushed Tomatoes (preferred)
• 1 to 1 1/2 cups frozen pea and carrot blend
• 3-4 cloves garlic, diced

Add and stir until mixed well; bring to a boil and reduce heat to simmer for 5-10 minutes:

• 1-4 Tbsp prepared Thai Red Curry Paste, adjust to desired spicy factor (I used Thai Kitchen brand, labeled vegan)
• 2-3 cups unsweetened coconut milk

Serve with sticky rice or jasmine rice (both cook in a rice cooker nicely).


Note: You can add a grain/veggie meat to this dish (remember most of these contain gluten and/or soy), like the one pictured here. I sauteed them in a separate pan and added them at the end of the veggies and before the Red Curry paste.

Remember, use local and organic foods as much as possible. This is just as important as our choice to remove/reduce animal products from our diet!


*gluten free if not adding a grain/veggie meat, can be soy free if you choose a non-soy grain/veggie meat or omit

Indian Inspired Curry (vegan, gluten-free)

Heat over medium-high flame in a large skillet (steel preferably):

• 1 Tbsp coconut oil 

Add  and let them 'pop' for about 30 seconds:

• 1 Tbsp whole cumin seed

Add and saute until onions are beginning to become translucent:

• 1/2 cup (1 small) onion, diced 
• 1/4 cup fresh ginger root, sliced small and thin or grated
• 1 medium jalapeno, diced (adjust for desired spicy factor)
• dash of sea salt

Add and saute until the oil releases from the tomatoes (you will begin to see the oil leaving the ingredients and returning to the pan). Experiment to adjust spices to your preference:

• 1 medium tomato, diced (or 1 cup Muir Glen Organic Fire Roasted Crushed Tomatoes, my preference)
• 1 tsp turmeric
• 1/2 to 1 tsp curry powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp cinnamon powder

Add and saute until veggies are soft:

• 1 cup frozen broccoli, diced to bite size pieces
• 1 cup frozen peas and carrot mixture
• any other veggies that you like such as spinach, green onion, asparagus, etc. (note: if adding mushroom, add them in the second step with the onions)
• 1/2 tsp sea salt

Add and cook until milk reaches a soft boil, reduce heat and simmer up to 10 minutes:

• 1-2 Tbsp agave nectar (adjust to desired sweetness)
• 1 1/2 to 2 cups unsweetened coconut milk (to desired consistency)
• 1 tsp at a time of corn starch once boiling if you desire a thicker curry

Taste test and adjust spices and add sea salt as desired. Serve over rice or with roti (Indian flat breads).

Note: Top photo of curry is a version with Gardein cutlets (this adds gluten/soy). If you are adding a grain/veggie meat, add this between the onion step and the tomato step.

Remember, use local and organic foods as much as possible. This is just as important as our choice to remove/reduce animal products from our diet!


*gluten and soy-free if not adding a grain/veggie meat.