My Favourite Flower Salad

I first made this salad from a recipe developed by Angela Liddon of  Oh She Glows fame. Props to our famous Canadian vegan cook! It was her version of a salad that she had purchased at Whole Foods. I made Angela's recipe the first time but then made some minor adaptations of my own. My version uses more sunflower seeds & fewer currants because I found the salad too sweet & I like to have an extra boost of protein. I also halved it & renamed it. It's an adaptable recipe, so try it out & add your own twist.

1 head broccoli
1/2 head cauliflower
1&1/4 cups shredded carrots
 1/2 cup sunflower seeds
1/4 cup currants
1/4 cups raisins
1/4 cup parsley
3 tablespoons lemon juice
1/4 teaspoon salt
black pepper

I use my 7 cup Cuisinart food processor for this recipe.
Using the grater attachment, shred a large carrot & place in a large bowl.
Remove the flowers from a head of broccoli & place in the food processor, fitted with chopping blade. Chop until fine & place in the bowl with the carrots.
Remove the flowers from 1/4 head of cauliflower. Process until fine. Place them in the bowl with the other veggies. Repeat for the remaining 1/4 head.
Remove the leaves from a small bunch of parsley. Process until fine. Add to bowl.
Add the sunflower seeds, currants, raisins, lemon juice, salt & pepper.
Stir until everything is well mixed. Salad will keep, in the fridge for several days.
I love having this salad on hand. It goes with everything & is delicious on it's own for a quick snack.

pan-seared garlic tofu

This recipe is from  the oh she glows cookbook. Thanks Angela Liddon! It's simple, tasty & versatile. I like to eat is just as is but it's also good to add to stir fries, salads, veggie bowls, summer rolls ..... you get the idea.

this photo is 1/2 of the recipe

serves 4

Ingredients
1 lb block of firm or extra firm tofu
1 tsp garlic powder
1/4 tsp fine grain sea salt
1/4 tsp freshly ground black pepper
1 Tbs melted coconut oil

Method
Press tofu for at least 30 minutes.
Slice pressed tofu into 9 or 10 rectangles & then slice each rectangle into 6 squares.
In a large bowl, combine all ingredients. Toss to fully coat tofu.
Preheat a cast-iron (heavy bottomed non-stick) skillet over medium heat for several minutes.
When a drop of water sizzles on the skillet, it's ready.
Add the oil to the skillet & tilt to coat evenly.
Add the tofu to the pan, Reduce heat to medium low & cook tofu for 3-5 minutes on each side or until golden.

Chocomole!!

Chocomole!!

This recipe is from Angel Liddon. She calls it Salted Chocolate Avocado Pudding & it can be found on her Oh She Glows app. I adapted it very slightly by using half the amount of coconut oil. I used sunflower seed butter, because I didn't have any almond butter on hand & agave instead of brown rice syrup, also due to a pantry shortage.
This pudding is just plain delicious. I like to eat it with seasonal berries / fruit. You can also use it as frosting on cake or freeze it in moulds to make a frozen treat.

Serves 3-4

Ingredients
3/4 cup of packed avocado (1 medium)      
1/4 cup unsweetened cocoa powder
1/4 cup pure maple syrup
2 Tbs agave syrup
1 Tbs melted coconut oil
2 Tbs unsweetened almond milk
1 Tbs sunflower seed butter
1/2 tsp vanilla extract
1/4 tsp fine sea salt

Directions
If you're making just one batch of this, a mini food processor works well. If you're doubling (or more!) use a larger one.
Scoop the avocado into the food processor along with all the other ingredients & process until smooth. Chill for 2 hours, if you can wait that long ;)