Kale Salad

1 ½ lbs Kale stems removed

2 Tbsp Lemon Juice

2 Tbsp Olive Oil

1 Tbsp Himalayan pink salt

In a large bowl add all of the ingredients. Massage the kale like you were kneading dough until it is uniformly dark green and the amount of kale has reduced in size.

Vegan Macaroni Salad

1 lbs cooked Pasta

¾ cup Vegan Mayo (aquafaba (chickpeas, water), salt, dry mustard, apple cider vinegar, cane sugar, safflower oil)

2 Tbsp Apple cider vinegar

1 Tomato chopped small

2 Red, yellow, and/or orange peppers chopped small ( i like to use at least 2 different colors)

1 small can sliced Blk olives drained

2 stalks of Celery chopped very small

¼ cup chopped Parsley

¼ cup chopped Basil

2 Tbsp Dijon Mustard

Himalayan salt to taste

In a large bowl mix all of the ingredients together and chill at least 2 hours before serving. The longer it chills the better it tastes.

ChickPea Salad

½ lbs cooked Chickpeas

1 large Tomato chopped

1 Cucumber peeled and chopped

2 Tbsp Parsley chopped

2 Tbsp Apple Cider vinegar

2 Tbsp Olive oil

Himalayan Salt to taste

Add all ingredients together to mix and chill for at least 2 hours.

Curried carrot salad

1 lbs Carrots peeled and shredded

¼ cup Vegan Mayo: aquafaba (chickpeas, water), salt, dry mustard, apple cider vinegar, cane sugar, safflower oil

https://minimalistbaker.com/easy-vegan-mayo-with-aquafaba/#wprm-recipe-container-35063

1 cup Raisins

2 Tbsp Curry powder

2 Tbsp Apple cider vinegar

Himalayan pink salt to taste

Mix all ingredients together and chill for at least 2 hours

Vegan chili

2 stalks Celery diced small

Kale stems ( I used the stems left over from the kale salad)

1 each Red & orange peppers diced small

2 Carrots diced small

1 16oz can fire-roasted Tomatoes diced

1 cup Textured vegetable protein

16 oz Vegetable broth

3 Tbsp Chili powder

1 Tbsp Smoked paprika

Himalayan pink salt to taste

3 Tbsp Safflower oil

1/2lbs each cooked Black & Pinto Beans

1/2lbs cooked Blck eyed Peas

1 Tbsp Liquid smoke

¼ cup Tahini

In an instant pot saute celery, kale stems, peppers, and carrots in safflower oil. Once you have a little browning add half the broth and scrape all the juicy bits from the bottom then add the rest of the ingredients except for the Tahini. Close the pot and pressure cook on high for 15 mins. Let pressure release naturally. Open and stir in Tahini. If it is too thick you can add more broth.

Prasad/Date Balls

1 cup Mejool Dates pitted

1 ½ cup Unsweetened shredded Coconut

½ cup Dried cranberries

½ cup Raisins

⅓ cup almonds

All ingredients except for ½ cup coconut to the food processor. Pulse until combined into a very thick paste. Place ½ cup shredded coconut on a plate. Roll 1 Tbsp of date paste between hands to create a ball and then roll in shredded coconut. Chill for 2 hours and serve.