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Toppings

Walnut Taco Meat​

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  • 1 cup walnuts

  • 1 tbsp olive oil

  • 1 tbsp tamari - or coconut aminos for lower sodium

  • 1 tsp oregano

  • 1 tsp cumin

  • 1/2 tsp chili powder

  • 1/4 tsp garlic powder or one clove garlic

 

Blend in the food processor til chunky. Crumble onto salads. Adds crunch and flavor.​

Spicy Sunflower Seed Croutons

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Inspired by TheRawChef

  • 1 cup sunflower seeds and/or pumpkin seeds soaked 4 to 8 hours

  • 1 dried pasilla chili soaked for 4-8 hours 

  • 1 Tbsp miso

  • 2 tsp cumin

  • 2 tsp ground coriander

  • 2 tsp garlic powder

  • 1 tsp chipotle chili powder or regular chili powder

  • 3 spring onions (green onions diced)

  • 1/4 cup cilantro or parsley roughly chopped

  • 2 tsp maple syrup or honey or 2 dates

  • 1 tbsp olive oil

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The word crouton is used loosely here. This is a vegan seed blend that can be baked to make a crumbly salad topping with huge amounts of flavor.

 

Process in a food processor until all ingredients until blended but still somewhat chunky. To make croutons, or crumbly crackers, line baking sheet with parchment paper, pour in the seed mixture and press with hands to make it evenly thin. Bake at 400 degrees for 20 minutes. Remove from oven and flip over directly onto baking sheet (discard parchment paper). Bake for another 15 minutes. May need another 5 minutes to crisp up, but be careful not to burn. Break into pieces for croutons or crackers. 

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Tofu Croutons

Talking Meals

  • 14 oz Organic Extra Firm Tofu

  • 1 Tbsp Extra Virgin Olive Oil (Avocado oil)

  • 1 tsp Onion Powder

  • 1 tsp Garlic Powder

  • 1/2 tsp Salt

  • 1 tsp Dried Oregano

  • 1 tsp Paprika

  • 1 tsp Ground Coriander

 

Press tofu, then chop into crouton size pieces. Mix spices then add to tofu and mix. Add oil and mix. Bake at 400 degrees for 20 minutes. 

Vegan Parmesan

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  • 1/2 cup raw cashews (or pine nuts)

  • 1/4 cup walnuts (or sunflower seeds)

  • 1/4 cup nutritional yeast

  • 1/2 tsp garlic powder

  • 1/4 tsp onion powder

  • 3/4 tsp sea salt

  • 1/2 tsp dried oregano or thyme

  • 1/4 tsp yellow mustard powder 

 

Pulse everything in a food processor, blend until crumbly, but not too long or it will turn to butter. Store in a mason jar. Sprinkle on salads and pasta.

Spice and Seed Topper

 

The Awesome Green

  • 1 cup hazelnuts lightly toasted and crushed

  • 1/2 cup pumpkin seeds

  • 2 tsp nigella seeds

  • 2 tsp sesame seeds

  • 1 tsp turmeric

  • 1/2 tsp cinnamon

  • 1/4 tsp crushed coriander seeds

  • 1/4 tsp ginger powder

  • 1/4 tsp garlic powder

  • 1/2 tsp cayenne pepper

 

Mix and sprinkle.

Carrot Ginger Dressing

 

Connoisseurs Veg

  • 2 medium carrots

  • 2-inch piece of ginger, peeled and cut into chunks (my shortcut is 1+ tbs homemade ginger turmeric paste)

  • 2 tablespoons vegetable oil

  • 2 tablespoons rice vinegar (1 tbs apple cider vinegar)

  • 1 tablespoon soy sauce

  • 1/2 teaspoon honey

 

Blend in the food processor. This is a Japanese style dressing that is more of a spread or topping, rather than a thin dressing, which is how I prefer my salad dressings. Place a large dollop on top of salad. 

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This is even better with orange slices on the side, or peel and chop the oranges to garnish the salad.

Alkalizing Vinaigrette

 

Cookie and Kate​​

  • 3 tablespoons apple cider vinegar

  • 2 tablespoons lime juice

  • 2 tablespoons olive oil

  • 1 tablespoon chopped fresh mint or cilantro

  • 2 tablespoons honey or maple syrup or agave nectar

  • ½ teaspoon (homemade) mustard

  • ¼ teaspoon salt

  • Freshly ground black pepper, to taste

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