Versatile Mushroom Sauce

This mushroom sauce can be used in a variety of ways and adds so much flavor to anything you mix it with. It might be the cure for bland vegetables or for those who don’t think vegetables taste good. Try it and see!

Try this as a gravy over mashed potatoes or air fried potatoes, tossed with a mixture of roasted vegetables, mix it with green beans and baked for a casserole, use as a white sauce for pasta or zucchini noodles, or thin it out with broth to make a soup. Get your creative hat on and try this in new ways.

The base of the sauce is steamed cauliflower with onion and garlic and cashews to add extra creaminess. Seasonings and herbs ramp up the flavor and the marinated mushrooms add that umami element that is so satisfying.

I hope you enjoy and find many uses for this delicious sauce.

Mushroom Sauce

Creamy and full of flavor, dairy and gluten free
Prep Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: cashew, cauliflower, cream sauce, gravy
Servings: 6
Author: Chef Kim

Equipment

  • blender

Ingredients

  • 2 cups sliced mushrooms
  • 1 tablespoon coconut aminos
  • 3/4 cup cashews soak for 1 hour
  • 1/2 head cauliflower florets aboout 4 cups
  • 1/2 cup onion
  • 2 garlic cloves sliced
  • 1 tablespoon white miso
  • 1/2 teaspoon onion powder
  • 1 teaspoon each thyme and rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • pinch cayenne
  • 1 1/2 cups unsweetened almond or oat milk

Instructions

  • Soak the cashews in water to cover for 1 hour, drain and rinse.
  • Combine the sliced mushrooms and coconut aminos in a bowl and toss, set aside.
  • Steam the cauliflower and onion until fork tender.
  • Transfer steamed cauliflower and onion to a blender, add the cashews, garlic, miso, herbs and spices. Start to blend on low, slowly add the milk and then turn up the speed and blend until completely smooth.
  • Transfer to a pan and add the mushrooms. Warm gently over medium low heat.
  • Use immediately or store and reheat, add more milk to thin if needed.

Notes

*This sauce is great over broccoli, pasta, potatoes and can be used to make green bean casserole, just toss with beans and top with crispy onions and bake.
white bean salad

Artichoke White Bean Salad

This artichoke white bean salad takes on a Mediterranean flare and makes a nice summer meal.

Use low salt canned beans and canned or frozen artichokes, not marinated in oil. Beans are filling and provide much needed fiber and complex carbohydrates along with vitamins and minerals. Artichokes are known for their detoxing qualities, but also provide vitamin C, potassium, fiber and folate.

In the summer when it is hot, you don’t really want to cook. Making this meal salad can be done without adding heat; you just combine the ingredients and enjoy.

White Bean Artichoke Salad

Mediterranean flavors combine in a quick and easy salad
Prep Time15 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: artichokes, white beans
Servings: 4
Author: Chef Kim

Ingredients

  • 2 cups Cannellini beans or Chickpeas cooked
  • 2/3 cup Artichoke Hearts from the can, drained, chopped or frozen, thawed
  • 2/3 cup Cherry Tomatoes halved
  • 1/3 cup Red Onion sliced
  • 1/3 cup Parsley finely chopped
  • 2 2/3 tbsps Extra Virgin Olive Oil
  • 2 2/3 tsps White Wine Vinegar
  • Sea Salt & Black Pepper to taste
  • 1/4 cup feta cheese optional

Instructions

  • Add all of the ingredients to a large bowl and mix to combine. Divide evenly between bowls or onto plates and enjoy!
lentil and corn salad

Lentil and Corn Salad Bowl

If you are looking for an easy summer meal that is light and satisfying, this lentil salad bowl may be for you. It’s made with lentils, you can make a batch or use canned lentils if it’s hot and you don’t want to add heat to your house or you just don’t have time to cook lentils. I like to make extra when cooking beans and lentils and then portion out two cups into bags and freeze. Then I always have some on hand.

For the corn, you can use frozen, thawed or I like raw corn cut from the cob. Yes, you can eat raw corn, it’s crispy and sweet. I tend to stay away from canned corn and use frozen if I don’t have fresh.

Add colored bell peppers to get a variety of antioxidants, red onion, tomatoes and avocado and you are ready to go.

Whisk together the dressing ingredients and toss. For a twist on flavor, blend the dressing ingredients with a couple spoonsful of salsa.

Easy, satisfying and delicious! Let me know if you give it a try or tag me in a post.

Lentil and Corn Salad

quick, easy and satisfying salad, perfect for warm summer nights
Prep Time20 minutes
Course: Main Course, Salad
Cuisine: American
Keyword: corn, lentil
Servings: 4
Author: Chef Kim

Ingredients

  • 2 cups Lentils, brown or green cooked and rinsed or use canned
  • 2 cups Corn thawed frozen or cut from cob
  • 2 Red Bell Pepper diced
  • 2 Tomato medium, diced
  • 1/2 cup Red Onion finely chopped
  • 2 Avocado chopped
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Lemon Juice
  • 2 Tbs Parsley very finely chopped
  • 2 Garlic clove, small, minced

Instructions

  • Divide the lentils, corn, pepper, tomato, red onion, and avocado between four bowls or plates.
  • To a small jar add the oil, lemon juice, parsley, and garlic and shake well until combined. Pour the dressing over the salads, mix well and enjoy!
strawberry chickpea salad

Strawberry, Rhubarb and Chickpea Salad

Add moreAre you looking for a yummy sweet and satisfying salad that is easy to throw together? I got you. Spinach or mixed greens, topped with strawberries, pecans and chickpeas and drizzled with a strawberry rhubarb dressing hits the spot.

If you really like the tang of rhubarb, finely dice a 1/4 cup and toss that in the salad in addition to using it in the dressing.

Don’t make salad too complicated. These simple ingredients provide, protein, fiber and carbs for a satisfying lunch, light dinner or side. Give it a try and let me know how you like the tangy dressing. Add more honey to your liking.

Strawberry and Chickpea Salad

Sweet strawberries, crispy pecans, and filling chickpeas tossed with spinach and topped with a strawberry rhubarb dressing.
Prep Time20 minutes
Course: Main Course, Salad
Cuisine: American
Keyword: chickpea, pecans, rhubarb, spinach, strawberries
Servings: 3

Ingredients

  • 1 cup Strawberries sliced, divided
  • 1/2 cup Rhubarb chopped
  • 2 Tbsp Balsamic Vinegar
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Raw Honey more to taste
  • 1/2 tsp Sea Salt
  • 4 cups Baby Spinach
  • 2 cups Chickpeas cooked or 1 can, rinsed
  • 1/2 cup Red Onion thinly sliced
  • 1/2 cup Pecans

Instructions

  • Add half of the strawberries, rhubarb, balsamic vinegar, oil, honey, and salt to a small blender and blend until smooth.
  • Divide the spinach, remaining strawberries, chickpeas, red onion, and pecans evenly between bowls. Add the dressing on top and enjoy!

Aquafaba Mayonnaise

When you run out of mayonnaise, whip up this quick aquafaba mayonnaise and see how fresh and good mayo can be. It is so much better than those that have been sitting on the grocery store shelves.

The oil you use will be the biggest flavor you taste, so be sure you like the oil you use. Lightly flavored olive oil or the oils that are infused with other flavors would also make yummy mayo flavors for salads and sandwiches. Cold pressed nut oils would work as well. Use what you like.

If you are not wanting to use a lot of oil, there is a recipe for cashew mayonnaise found here.

Let me know what you think if you give it a try.

Aquafaba Mayonnaise

This is a light tasting, dairy, nut and animal free mayonnaise that is easy to make.
Prep Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: avocado oil, chickpea water
Servings: 2 cups
Author: Chef Kim

Equipment

  • blender or immersion stick blender

Ingredients

  • 1 cup avocado or grapeseed oil
  • 3 T of chickpea water this is called aquafaba
  • 1 tsp Dijon mustard
  • 1 T lemon juice or cider vinegar
  • ¼ tsp sea salt
  • Pinch cayenne powder

Instructions

  • Add all the ingredients to a wide mouth pint jar or leftover jar that has a large enough hole to fit the blender tip into.
  • Let the oil settle to where you can see the layers in the mixture.
  • Insert blender to the very bottom of the jar and turn on high. Blend without moving the tip until you see the oil begin to emulsify and the creamy mayo climb up the sides of the jar.
  • When there is just a little oil left on the top of the white creamy mayo, gently lift the blender and blend moving up and down until all the oil is emulsified and no longer visible.
  • Do not blend at the top or Mayo will fly. Keep the tip just below the surface until done.
  • Keep refrigerated.
  • To make this in a regular blender, add the chickpea water and all the other ingredients except for the oil, to the blender.
    Start the blender on low, and slowly drizzle in the oil while the blender is running. Do this through the opening in the lid of the blender. Blend until creamy. Transfer to a jar for storage.

Notes

Aquafaba is the strained liquid from a can of chickpeas.
The aquafaba can be substituted with almond milk.
Light olive oil, infused olive oil and cold pressed nut oils will also wok well.
waldorf salad

Picnic Waldorf Salad

This Waldorf salad is ready for a picnic! It is sweet, crunchy and satisfying when it’s warm outside. What makes this Waldorf salad especially good for picnics is that the mayo used doesn’t have eggs, which can make it more susceptible to spoiling.

Making your own mayonnaise results in a better tasting salad. The store-bought kind don’t come close to the flavor of freshly made mayo. In this recipe I typically use the cashew mayo included, but you can also try this nut free vegan mayo.

For the salad, combine fresh crispy apples and grapes, chop some celery and add some crunch with your favorite nuts or seeds. They can be swapped out to your liking. Then stir in the mayo of your choosing and you’re done. Quick and delicious.

This recipe comes from way back in 2011 when I had finished my Raw Chef training and started teaching raw food classes. Let me know if you try it.

Waldorf Salad

Crispy, quick and delicious salad, perfect for a picnic.
Prep Time30 minutes
Course: Salad
Cuisine: American
Keyword: apples, celery, grapes, nuts, seeds
Servings: 4
Author: Chef Kim

Equipment

  • blender

Ingredients

Cashew Mayonnaise

  • 1 cup cashews soaked for 2 hours, drained
  • 6 tablespoons purified water
  • 1 ½ tablespoons lemon juice
  • 2 pitted dates
  • 1 teaspoon onion powder
  • pinch pepper
  • 1 teaspoon salt
  • 3 tablespoon olive oil mild flavor
  • ½ teaspoon garlic powder

Salad

  • 2 large apples, diced
  • 1 cup celery, chopped
  • 1 cup grapes, sliced
  • 1/2 cup walnuts or other nut or seeds
  • 6 tablespoons cashew mayo
  • 2 tablespoons lemon juice
  • 1 tablespoon sweet hot mustard

Instructions

For Cashew Mayonnaise

  • Soak cashews for two hours or to do a quick soak, add boiling water to cover cashews and soak for 30 minutes. Drain.
  • Add all the ingredients for the mayo, except the oil, to blender and blend until smooth.
  • Scrape down sides and add oil, blend again until completely emulsified. Store in sealed glass jar in refrigerator.

For the Salad

  • Cut fruit and celery and add to a mixing bowl.
  • In a small bowl, whisk together the mayo, lemon juice and mustard. Pour over salad mixture and toss well to coat.
  • Store refrigerated for three days.
strawberry arugula salad

Strawberry Quinoa Arugula Salad

Spring and early summer when the fresh berries are ready to be picked or when the farmer’s market is overflowing is the perfect time to make this strawberry quinoa arugula salad, yum!

This bright salad is full of goodness, crunch and sweetness that surely satisfies. It is easy to pull together and great for using up leftover quinoa. Make up the tahini dressing ahead and then toss everything together when you’re ready to eat.

The quinoa adds complete protein and fiber, while the sunflower seeds and tahini add a dose of good fats and essential minerals. The bright strawberries add vitamin C, antioxidants and natural sweetness that pulls all the ingredients together into a luscious satisfying bowl.

You can definitely substitute ingredients for what you might have on hand. Try almond butter for the tahini, pumpkin or hemp seeds for the sunflower seeds, spinach or baby kale for the arugula, and blueberries for the strawberries.

Enjoy!

Strawberry Quinoa Salad

A fresh spring salad bursting with strawberries.
Prep Time30 minutes
Course: Salad
Cuisine: American
Keyword: arugula, quinoa, strawberries
Servings: 4
Author: Chef Kim

Ingredients

  • 1/2 cup Quinoa uncooked
  • 2 tbsp Tahini
  • 1 tbsp Maple Syrup
  • 1 1/2 tsp Lemon Juice
  • 1 tbsp Water warm
  • 1/8 tsp Sea Salt
  • 6 cups Arugula or spinach
  • 1/4 cup Sunflower Seeds
  • 1 cup Strawberries chopped

Instructions

  • Cook the quinoa according to package directions. Let cool. Or a great way to use leftover quinoa.
  • In a small mixing bowl, whisk together the tahini, maple syrup, lemon juice, water and salt. Season the dressing with additional salt or lemon juice if needed.
  • Pour the dressing over the arugula and toss to coat evenly. Fold in the cooked quinoa, sunflower seeds and strawberries. Transfer to plates and serve immediately. Enjoy!

Notes

If making ahead, keep ingredients separate until ready to serve. 
In place of sunflower seeds, try hemp seeds, pumpkin seeds or walnuts.
zucchini noodle salad

Mediterranean Zucchini Noodle Salad

This zucchini noodle salad is the perfect dish to take to that family gathering or end of summer picnic. When zucchini is in season you usually have a lot of it if you have your own garden. If not, it’s at the farmers market or people are trying to give it away. Spiralizing the zucchini and making this salad is a great use. Also think about freezing zucchini for later use. You can spiral cut extra zucchini and freeze in bags and when you’re ready to use it, sauté it with other veggies or throw it into soups or make zucchini bread.

The Mediterranean flavors in this salad pop and are just so yummy. The Kalamata olives bring in healthy fat and a salty component, while the artichokes are creamy and exotic but very cleansing for the body. The chickpeas add fiber and protein, while the tomatoes add in antioxidants and all the ingredients combined help build and support the microbiome.

I hope you give it a try and then write me back and tell me how you liked it.

Mediterranean Zucchini Noodle salad

Flavorful and full of health boosting ingredients, perfect for a family gathering or picnic.
Prep Time30 minutes
Course: Main Course, Salad
Cuisine: Mediterranean
Keyword: artichokes, chickpea, kalamata olives, tomato, zucchini
Servings: 6
Author: Chef Kim

Equipment

  • Spiral slicer or julienne mandolin

Ingredients

  • 2-3 zucchini
  • 1 can artichoke hearts, quartered
  • 1 cup Kalamata olives
  • 1 can chickpeas
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, sliced thin

Dressing

  • 2 Tbs tahini (sesame butter)
  • 2 cloves garlic
  • 1/2 tsp onion powder
  • 1/4 cup lemon juice
  • 1 tsp coconut aminos
  • 1/4 cup water, plus more if needed
  • 1/8 tsp sea salt & black pepper

Instructions

Dressing

  • Combine everything for the dressing in a bowl and whisk until smooth or use a small blender to blend it together.

Salad

  • Use a spiralizer, julienne mandolin or peeler and make noodles out of the zucchini. Place in a large bowl.
  • Cut tomatoes and olives in half and add to the bowl. Slice the onion and add it along with drained and rinsed chickpeas and artichokes.
  • Toss with the dressing and serve.
    Store chilled and covered for up to 5 days.
salad

Pack-a-Punch Dressing

Usually, it’s the dressing that adds the calories, sugar and unhealthy fats to a salad or dish of yummy veggies. So why not make this dressing and add additional nutrients and a flavorful punch to most any dish.

You can use about any mix of greens and herbs that you have on hand, pick up at the farmers market or are growing outside your door. Blend them together with a few more ingredients and you have yourself and wonderful accent for a soup, grilled veggies, hummus, dip or salad.

Give it a try and let me know how you like it and your favorite way to use it.

Greens & Herbs Dressing

Pack a nutritional punch with this dressing as a delicious compliment to any salad or veggie dish.
Prep Time15 minutes
Keyword: dressing, herbs, mixed greens
Author: Chef Kim

Equipment

  • blender

Ingredients

  • 2-3 cups mixed greens: dandelion arugula, spinach, parsley, cilantro, oregano, thyme
  • 2 Tbs nut/seed butter, tahini or flax oil
  • ¼ avocado
  • ½ cucumber peeled & chopped
  • ¼ cup fresh lemon juice cider, wine or rice vinegar
  • ½ tsp sea salt
  • 1 garlic clove
  • 1 date pitted and soft
  • Pinch cayenne, ginger and turmeric (optional)
  • ½ cup water or more

Instructions

  • Blend everything together adding water to reach the desired consistency.
  • Use this dressing as a dip, dressing for greens or grains, added into soups, drizzled over grilled veggies or swirled with hummus.
Root salad

Cleansing Root Salad

This cleansing root salad is great to incorporate both in the spring when all the cleansing young greens are sprouting up and, in the fall, when the root veggies are fresh out of the ground. We usually think of spring cleaning our homes, but we could benefit our bodies with a little focused cleansing as well.

Taking a specific time period to eat light and fresh meals will ease digestion and allow your body to put more energy toward cleansing, detoxing and repairing cellular damage. Of course, cleansing can be done in a myriad of ways, but I like to encourage people to start slowly by eating fresh whole plant-based foods and smoothies before jumping into a juice or liquid cleanse. Cleansing too quickly can cause adverse reactions. High nutrient dense foods are needed for the detox pathways in the liver, but also for tissue repair. Root veggies, especially beets, are wonderful for supporting the liver along with the bitter greens that are prevalent during the spring. For more about cleansing, see this article.

The greens I like to use in the spring are dandelion, arugula and cilantro, while in the fall, I incorporate kale and/or Swiss chard. You can use several kinds of root vegetables in the salad, I recommend using at least two kinds. The dressing is light and tangy, making the salad really refreshing.

This root salad also has a good shelf life, so it works great in meal prepping for the week. Add this to cooked quinoa, eat it as is or use it as a filling for wraps. It stays well for a week in a sealed container in the refrigerator.

Cleansing Root Salad

A delicious crunchy raw salad that promotes cleansing and provides nutrient dense veggies.
Prep Time30 minutes
Course: Salad
Cuisine: American
Keyword: arugula, beets, cabbage, carrots, dandelion, kohlrabi, lime, radish, turnips
Servings: 8
Author: Chef Kim

Equipment

  • food processor
  • grater

Ingredients

  • 4 cups Mixture of root vegetables: carrots, turnips, radish, beets, kohlrabi, jicama
  • 1/4 head Cabbage
  • 1/2 bunch Kale or dandelion or arugula greens.
  • 1 Shredded apple, if desired.
  • 1 tsp dried herbs of choice, Italian blend, dill or cumin, Herbs d' Provence

Dressing

  • 3 T lemon or lime juice or cider vinegar
  • 6 T water
  • ½ tsp maple syrup or honey if desired

Instructions

  • Peel and shred the root veggies you choose to use. Add to a mixing bowl.
  • Shred the cabbage and chop the greens. Add to bowl.
  • Add the shredded apple.
  • Season the salad with salt and pepper and your choice of dried herbs. Mix well.
  • Toss with the dressing.

For the dressing:

  • Combine the lime juice, water and maple syrup, whisking well to combine. Pour over vegetables and greens.
  • Eat as is or use as a filling in collard wraps, tortillas or lettuce boats. Mix with cooked rice or quinoa.