Meals for your Veg Head Lifestyle Diet

My take on a Chicken Caesar salad but no animals were killed in the process of making this famous veggie dish.

(See Recipe below for Chick Steak preparation)

Head of Any Leafy Lettuce; cleaned, dried, and chopped
1/4 cut Onion; cleaned sliced or chopped (your preference)
Handful Herbs of choice(Fresh Basil, Mint, Cilantro, Parsley, etc); cleaned & chopped
1-2 clove Garlic; cleaned & grated 

(or powder dust on finished salad)
Add some Hemp Seeds for garnish
Put everything in a bowl

Mix it up good

Serve it w/ Dressing

Lettuce Wraps are very filling and versatile. I make different renditions of this often. You can substitute different veggies and even use a different kind of protein instead of seeds. Play with it!

Serves 2

1/2 cup Pre-cooked Quinoa

1 med/large carrot; cleaned & grated

1 Cucumber; cleaned & thinly sliced

1-2 clove Garlic; cleaned & grated

1/2 thumb Ginger; cleaned & grated

1/4 cup of Hemp Seeds

1 Onion; cleaned & thinly sliced

Handful of Arugula; chopped

Handful of Mint, Cilantro and Basil; Minced

1 Sheet of Nori Seaweed paper; ripped small

Squeeze the juice of 1 lemon over mix

1 Tbsp Olive Oil

1/2 Tbsp Cane Sugar or Agave

1/2 Tbsp Coconut Aminos or Soy Sauce equivalent

1/4 tsp Sea Salt

1/4 tsp Black Pepper

1/4 tsp Cayenne or Chilli Pepper

1/4 tsp Coriander

Add a few drops of Toasted Sesame Seed Oil for added flavor(optional)

Mix Well

Clean & Dry large pieces of Lettuce, keep them whole, don't cut

Serve them Together 

Place 1-2 spoonfuls of Mix in the center of Lettuce piece, wrap closed and Full Joy!

So simple and packed with a flavor punch! Our household loves this stuff, hope yours does too!

1 cup Soaked Split Peas

2 cups water

1 Carrot; cleaned & chopped 

1/2 Onion; cleaned & chopped

1-2 Green Onions; cleaned & chopped 

1 Sweet Potato or 1 Potato; cleaned & chopped

Handful of Parsley; cleaned & chopped

(Other fresh herbs can be added to your liking)

1-2 cloves Garlic; cleaned & minced

1/4 thumb fresh Ginger; cleaned & minced 

1/2 Tbsp Extra Virgin Olive oil 

1 tsp Sea Salt 

1/4 tsp Black Pepper

1/4 tsp Cumin powder 

1/2 tsp Coriander 

1/4 tsp dried Basil

1/4 cup Coconut Milk 

Blanch Fry all veggies together in 1/2 Tbsp EVOO till bright colored (2-3 minutes) on Med/High heat 

Add Soaked Split Peas, stir with veggies to blanch peas for 1 minute

Add Water and stir

Keep top tilted on pot to avoid boiling over, stir occasionally to avoid sticking, reduce to Med heat

Cook for 15 minutes or till peas soft

Add Coconut Milk once done, stir well and plate, garnish with fresh green onion and parsley or nothing at all

Serve

The first time I made this dish was in St. Thomas Virgin Islands and I didn't have lentils. Just ginger, pumpkin and tomatoes, ate it with rice and it was banging! Added the lentils to it to   rich it up w/ protein, still pair it with Quinoa or Rice to make it a complete Protein.

1 cup Pumpkin; chopped

1/2 cup Tomato; chopped

1/4 cup Onion; chopped

1 thumb Ginger; grated

1 clove Garlic; grated

1/2 Tbsp Extra Virgin Olive Oil

1 cup soaked Red Lentils

1/2 tsp Sea Salt 

1/4 tsp Black Pepper

1/4 tsp Tumeric

1/2 tsp Coriander 

1/4 tsp Garlic Powder

1/4 cup Coconut Milk 

Stir fry all veggies together in 1/2 Tbsp EVOO till bright colored (4 minutes) on Med/High heat 

Add Soaked lentils, stir with veggies to blanch lentils for 1 minute

Add Water and stir

Keep top tilted on pot to avoid boiling over, stir occasionally to avoid sticking, reduce to Med heat

Cook for 15 minutes or till lentils soft

Add Coconut Milk once done, stir well and  hand blend if desire creamy texture 

Plate, garnish with roasted Pumpkin seeds and hemp seeds or nothing at all

Serve

I grew up with lentil stew as a staple food in our house, we loved it, couldn't get enough of it. I started to use squash, pumpkin or zucchini in it...well because I simply love them in almost anything! If you don't, sub it for something else like mushrooms!

1 Onion; cleaned & chopped

1 Celery; cleaned & chopped

1 Carrot; cleaned & diced

1/2 Bell Pepper; cleaned & diced

1 Green Onion; cleaned & chopped

2 cloves Garlic; cleaned & chopped

1/4 thumb Ginger; cleaned & chopped

thumb full of fresh Thyme

1 cup soaked Green Lentils

2 cups clean Spring Water

1 tsp Sea Salt

1/2 tsp dried Basil

1/2 tsp dried Parsley

1/4 tsp Onion Powder

1/4 tsp Garlic Powder

1/4 tsp Cumin

1/2 tsp Coriander

1/4 tsp Allspice

1 Tbsp Extra Virgin Olive Oil

1/2 handful Parsley; cleaned and & chopped

Stir fry all veggies together in 1/2 Tbsp EVOO till bright colored (4 minutes) on Med/High heat 

Add Soaked lentils, stir with veggies to blanch lentils for 1 minute

Add Water and stir

Keep top tilted on pot to avoid boiling over, stir occasionally to avoid sticking, reduce to Med heat

Cook for 15 minutes or till lentils soft

Add 1/2 Tbsp EVOO

Stir together & Remove from heat

Serve  and add chopped fresh Parsley

This is a simple tasty dip that literally takes a few minutes to make. I added some of my homemade hot pepper powder as a garnish on top. Check that recipe out in my ebook that's coming soon! In the meanwhile use your favorite hot pepper powder.

3 Tbsp Tahini

3 Tbsp clean water,

Juice of 1/2 lemon or 1 whole juicy lime

1/2 tsp Sea salt

1 tsp Cane sugar

1/4 tsp Black pepper

1/4 tsp dried Dill weed

1/2 tsp Coriander

1/2 tsp Cayenne 

A fresh Scotch bonnet, jalapeno or habanero pepper

1-2 cloves of garlic; grated 

A thumb nail of ginger; grated

1 Tbsp of Olive oil

Mix in blender or shake it up in a close sealed jar. 

The consistency should be thick and creamy, if it is thick and dark tan, add a little water at a time till you get it to the consistency you want (product will thicken in the fridge, add a couple of drops of water if needed and shake/mix well) 

Hummus is a household favorite and a favorite we like to keep in our fridge as often as possible for a go to snack or an additional dinner item. Garnish it however you want with olive oil, parsley, olives, or not at all.

In a blender add;

1 cup of cooked garbanzo beans

1 heaping TBSP of Tahini 

1 tsp of sea salt

Juice of 1/2 lemon or 1 juicy lime

2 cloves of fresh garlic

1 Green onion

1 Tbsp Extra Virgin Olive Oil

1/2 cup room temperature water (add more or less based on how thick or thin you like your spread) 

Once done, consistency should be thick and creamy, no lumps

Place in bowl

Add 1 tsp of EVOO on top

Add whatever fancy garnishes you want to give it a yummy vibe(cracked black pepper, sundried tomatoes, dry olives, parsley, pickled onions, or dill, just for ideas)

Chill and Serve

This sauce can be used on salads, over raw or cooked veggies, on sandwiches or wraps, over noodles, whatever you desire. 

Use whatever nut butter you have available (seed butters too).

4 TBSP of nut butter

Juice of 1/2 lemon or 1 lime

1/2 TBSP cane sugar

1 tsp sea salt

1 Tbsp of extra virgin olive oil

3-4 TBSP of room temperature water

3 cloves of garlic

1/4 tsp black pepper

Blend  well

I love pairing this drizzle with Pancakes or Fritters...I dip my fried breadfruit in it and put it on ice cream too...really anything I think it'll taste good on...I eat it!

3 Tbsp Tahini

2 Tbsp Nut Butter(or Sunflower Butter)

1/4 cup Cane Sugar (Syrup)

3 Tbsp Coconut Milk

1 tsp Coconut Oil

1/4 tsp Sea Salt

1-2 Dates

1/4 tsp Cinnamon

1/4 tsp Ginger

1/4 tsp Cardamom

Add Everything to Food Processor

Blend until everything is Smooth

Add to Sealed Jar

Keep in Fridge

So I haven't had ketchup in some time. We don't really buy condiments anymore because of the sketchy ingredients these days. I make this for my fries, for sandwiches and even my Zoodles(zucchini noodles). It's definitely not ketchup but it's definitely damn good!

1/4 cup Sundried Tomatoes

1/4 cup Tomatoes

4 Soaked Dates(soaked in water

Half a Hot Red or Orange Pepper, with seeds for heat effect(scotch bonnet, habanero, country pepper, etc)

1 tsp Sea Salt

Blend in Food Processor or Blender until smooth(based on size of tomato and dates, may need extra water, add slowly, we want a marinara type thickness)

As a child my mom taught me this basic dressing and I've used it forever and ever. Simple ingredients, simple process, simple but delightful taste.

1/4 cup Extra Virgin Olive Oil

1/4 cup Lemon Juice or ACV

1 Tbsp Cane Sugar or Agave/Honey

1 tsp Sea Salt

1/4 tsp Black Pepper

1/4 tsp of Any favorite dried herbs

Add to Sealed Jar and Shake well, or blend 

Keep in Fridge

(Oil will separate from oil, shake before use)