Mediterranean Party Salad

This salad is a like a big ol' party of Mediterranean inspired ingredients all on one plate. It's filling, healthy and delicious!

Mediterranean Party Salad

Serves 2

Ingredients 

1/2 Yellow Onion

4 or 5 Mushrooms (I used Shitake and Baby Portobello)

1/3 Package of Tempeh

2 Handfuls of Broccoli Florets

4 Artichoke Hearts (halved or quartered)

1/4 Cup Green Olives (from a can: less salt and more mild, natural olive taste)

1 Carrot

6 Tomatoes (Cherry or Grape)

1 Avocado

Mixed Greens

Sprouts

Fresh Basil (to taste)

1/8 Cup Pine Nuts

1/2 Cup of Red Wine (or watered down balsalmic vinegar)

(Optional Squeeze of Lemon and Pink Salt)

Dressing

Tahini with 1 tsp Dijon Mustard (If you need Tahini help, see my blog post here)

Directions

Chop Onion, Mushrooms, Tempeh and Broccoli.

Put Red Wine in a pan and toss in Onions for a couple of minutes on medium heat with lid on. Add Water or more Wine if needed.

Add Mushrooms and Tempeh for a minute, then Broccoli.

Cook covered for 2 more minutes or until it is cooked to your preference then turn off heat. 

On a plate, put Mixed Greens, shredded Carrot and chopped Artichoke Hearts, Olives, Tomatoes, Basil, Avocado, Sprouts.

Top with cooked ingredients, and sprinkle with Pine Nuts.

Drizzle on the Dressing and Buon Appetito!

Easy Power Cooking

I'm a big fan of not washing very many dishes. So, when I cook, most of the time I like to cook everything in the same pot. It's super easy and I like that.

Here's a sample of one of the many combos that I do. Put quinoa in the lightly salted water (just follow the amount on the package, plus a little extra water as needed for veggies) and let it cook while you cut up the veggies. Chop the veggies up to about the same size so they cook evenly, then put them in with the quinoa (not too long, so they stay bouncy), stir, and when it's almost done, toss in the greens.

This one has quinoa, celery, carrots (multi-color), lima beans, beets, zucchini, onions, and baby power greens (kale, chard, and spinach), with fresh basil garnish (which I mixed in and ate, recommended). I topped this one on my plate with a little sea salt, pepper, lemon, a nice balsamic vinegar, and a little bit of raw olive oil. You can top it with other things as well, such as a marinara, tahini sauce, or a puree soup as a sauce as well.

Super healthy, vegan, no heated oils, tons of veggies, gluten free, packed with complete protein, and delicious!

See what kind of combos you can come up with in your pot, so many possibilities...