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MY MUST-HAVES AND FAVORITES FOR A PLANT BASED LIFE:
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Who else is SO happy it’s SUMMER!? I am! You can still enjoy an evening grilling out by the barbecue for a summer cookout if you’re plant based or vegan.
I’m sharing three easy, delicious, and healthy vegan recipes since Memorial Day is next weekend! These are perfect for your next BBQ or if you need an easy dish to take to a potluck or picnic.
This recipe video is vlog style – I hope you like it! 😄
WHITE BEAN SALAD:
1 can white beans, rinsed and drained
1 cup grape tomatoes, slices
1 cup cooked green beans, chopped
Oil Free Balsamic Dressing:
2 tsp water
2 tsp balsamic vinegar
1 tsp dijon mustard
1 tsp nutritional yeast
1/2 tsp dry parsley or basil
pinch each of salt and pepper
Whisk together the dressing ingredients in a salad bowl. Toss with beans, tomatoes, and green beans. Serve cold or at room temperature. Serves 4.
ORZO GREEK SALAD WITH TOFU FETA
1 cup dry orzo
3/4 cup cucumber, chopped
3/4 cup red bell pepper, chopped
1/3 cup kalamata olives, pitted and chopped
1 scallion, chopped
5-6 fresh basil leaves, torn
Oil Free Creamy Lemon Dressing:
1/4 cup tahini
1/2 lemon, juiced
1 tbsp maple syrup
1 tbsp apple cider vinegar
2 garlic cloves, minced
2 tbsp water
pinch each salt and pepper
Cook orzo according to package directions. Meanwhile, whisk together the dressing ingredients in a large bowl. Add the orzo, vegetables and herbs to dressing. Toss to combine. Top with Tofu Feta if using. Serve cold or room temperature. Serves 4-6.
Tofu Feta:
1/3 block extra firm tofu, pressed then cut in cubes
2 tbsp apple cider vinegar
1 tbsp white miso
1 tsp nutritional yeast
1 tsp lemon juice
1/4 tsp dry oregano
1/4 tsp dry parsley
pinch of salt and pepper
Toss the tofu in remaining marinade ingredients. Store in fridge for at least an hour.
SWEET TERIYAKI “CHICKEN” KABOBS
1 cup vegan chicken strips (such as MorningStar Farms or Beyond Meat)
1/3 cup pineapple chunks
1/3 cup red onion, cut in 1 inch square shapes
1/3 cup teriyaki sauce such as Soy Vay:
Skewers
Layer the skewers with vegan chicken, onion, and pineapple. Grill over indirect heat, covered for 4-5 minutes, turning once, or until onion and pineapple have softened and chick’n is heated through.
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I’m Jordan, and I’m a lover of all things holistic health and wellness.
I upload weekly lifestyle videos about:
Eating healthy, unprocessed, plant based food
Meal planning, prepping, cooking and recipes
and life as a graduate college student to become a Nurse Practitioner!
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DISCLOSURE
Some of the links in the description may be affiliate links, meaning, at no cost to you, I will earn a commission if you click through and make a purchase. Thank you for your support! 🙂
This video is not sponsored. All opinions are my own.
Thanks for watching!
Originally Posted Here
