Salads

Rant: 5 Delicious and Satisfying Plant-Based Meals

A full leaf of Kale in the centre on a counter top surrounded by round slices of carrots and cucumer, half moon slices of radish, and lemon

What are some of the benefits of incorporating more plant-based meals into your diet?

Incorporating more plant-based meals into your diet can have numerous health benefits, including a lower risk of heart disease, and diabetes. Plant-based diets are also typically higher in fiber, which can help with digestion and satiety, and they can be more environmentally sustainable than meat-based diets.

I've been on a mission to incorporate more plant-forward meals into my diet and today, I'm going to share with you some ideas for delicious and satisfying plant-based meals that you can easily whip up on any weeknight. Whether you're a seasoned vegan or just looking to eat a little more plant-based, these meals check all the boxes.

First up, let's talk about stir-fry. This is one of my go-to meals for busy weeknights because it's quick, easy, and endlessly customizable. To make a plant-based stir-fry, start by sautéing some garlic, ginger, and vegetables of your choice in a wok or large skillet. I like to use a mix of bell peppers, onions, broccoli, and snap peas, but you can use whatever veggies you have on hand. Once the veggies are tender-crisp, add in some tofu or tempeh for protein, and your choice of sauce. I like to use a combination of soy sauce, hoisin sauce, and chili garlic sauce. Serve over rice or noodles, and you've got a delicious plant-based meal in under 30 minutes. If you do not like tofu and want to get a healthy portion of protein an alternative I use are edamame and maybe even sprinkle hemp seeds at the very end before mixing or serve over cooked quinoa.

What about tacos? I would imagine lots of pant-based options using tacos. What are some of the best plant-based taco toppings?

Who doesn't love tacos? And you are correct, the great thing about tacos is that they're easily adaptable to a plant-based diet. Some of the best plant-based taco toppings include avocado, salsa, diced tomatoes, shredded lettuce or cabbage, chopped cilantro (if you like that if not I substitute with parsley), and lime juice. Other options could be pickled onions, jalapeños, or vegan sour cream.

For plant-based tacos, start by sautéing some onion and garlic in a skillet. Then, add in some crumbled tofu or tempeh and your choice of taco seasoning. Cook until the tofu or tempeh is heated through and coated in the seasoning. Serve in tortillas with your favourite taco toppings, like avocado, salsa, cilantro, and lime.

Can salads be filling enough to be a main course? What are some ingredients that can make a salad more substantial?

Another great weeknight meal is a hearty salad. Don't think of salads as just a side dish - with the right ingredients, they can be a satisfying and filling main course. Start with a bed of greens, like spinach or kale, and add in some roasted vegetables, like sweet potatoes or beets. Then, add in some protein, like chickpeas or quinoa, and top with a flavuorful dressing, like a tahini lemon dressing or a balsamic vinaigrette. You'll be surprised at how filling and satisfying a big salad can be.

What are some of the best plant-based burger options on the market?

There are many great plant-based burger options on the market today, including Beyond Meat, Impossible Foods, and Morningstar Farms. Other options include Trader Joe's Plant-Based Burgers, Gardein Ultimate Beefless Burgers, and Dr. Praeger's Perfect Burger.

If you're looking for something a little more substantial, how about a plant-based burger? There are so many great options on the market these days, but you can also make your own at home. Try making a burger patty out of cooked quinoa, black beans, and spices. Then, top with your favorite burger toppings, like avocado, tomato, and lettuce. Serve with a side of roasted sweet potato fries, and you've got a satisfying and delicious plant-based meal.

How can you make a simple and flavourful plant-based pasta dish at home?

You can still enjoy pasta on a plant-based diet! Start by cooking your favorite pasta according to the package directions. Then, sauté some garlic, onion, and vegetables of your choice in a skillet. I like to use a mix of mushrooms, spinach, and sun-dried tomatoes. Once the veggies are cooked through, toss with the cooked pasta and a simple sauce made from olive oil, lemon juice, and red pepper flakes. Top with some fresh basil and vegan parmesan cheese, and you've got a delicious plant-based pasta dish that will have you going back to the pot for seconds.

So there you have it - five delicious and satisfying plant-based meals that are perfect for weeknight dinners. Whether you're a seasoned vegan or just looking to incorporate more plant-based meals into your diet, these meals are sure to please. By using a variety of colorful vegetables, healthy protein sources, and flavorful sauces and spices, you can create plant-based meals that are just as satisfying and delicious as their meat-based counterparts. So next time you're looking for a quick and easy weeknight meal, try out one of these plant-based options and enjoy all the health benefits that come with a more plant-forward diet.

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Recipe: Chick Chomp Salad

We’ve all heard of TikTok but have you heard of ChickChomp? Wait! WHAT? Oh yes friends, buckle up because you are about to get BLOWN AWAY! 

This ChickChomp Salad will have you smiling and dancing with every bite. I know what your thinking “exaggerate much Mary?” And yes, yes I do but I did get you thinking about something other than the sadness and worry of our current state, am I right? 

Give your mind a break and escape into a world of colour, zing, and a whole lotta Chicka-Pow-WOW! Get your mind out of the gutter you crazy kids I’m singing the praises of CHICKPEAS! 

Who’s joining in on the #ChickChomp challenge and eating Chickpeas? Share your meals people and let’s spread the joy of food! 

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Chick Chomp Salad

Total Time: 20 minutes 
Serves: 6
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS 

SALAD

  • 1 can 540ml chickpeas (about 2 1/4 cup), drained and rinsed 

  • 1 can 540ml black beans (about 2 1/4 cup), drained and rinsed 

  • 1 can flacked tuna in water, drained

  • 1 large carrot, peeled and diced 

  • 1 red bell pepper, seeded and diced

  • 3 mini cucumbers, diced

  • 3 stalks celery, diced 

  • 1/4 red onion, diced 

  • 1/3 cup feta, crumbled

DRESSING

  • 1/4 cup olive oil

  • 2 lemons, juiced 

  • 1-2 tablespoons red wine vinegar

  • 1 tablespoon Greek seasoning, plus more if needed 

  • 2 teaspoons sea salt

  • Fresh cracked pepper to taste

Note: Adjust dressing ingredients to suit personal taste

INSTRUCTIONS 

  1. Place all ingredients into a large bowl pour the dressing over, toss and serve. 

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Recipe: Warm Kale Brussels Sprouts and Fennel Salad

If Kale and Brussels Sprouts had a baby and then invited Fennel over for a visit then they all hung out on this cute white plate. I would call it your next best side dish - OH WAIT! That’s exactly what this is - let me introduce you to your new FAV dish. ⁣Warm Kale Brussels Sprouts and Fennel Salad⁣ ⁣

You’re Welcome :)

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Warm Kale Brussels Sprouts and Fennel Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 6
Author: Mary Mammoliti | Kitchen Confession 

INGREDIENTS 

  • 2 shallots, peeled and thinly sliced

  • 3 tablespoons olive oil, divided 

  • 1 pound brussels sprouts, trimmed and sliced thinly

  • 1 bunch of kale leaves, removed from stems and thinly slice into ribbons 

  • 1 bulb fresh fennel, thinly sliced 

  • salt and pepper, to taste

  • 1 teaspoon red pepper chili flakes

  • Juice from half of a lemon

INSTRUCTIONS 

  1. Hold the Brussels sprout from the stem end and thinly slice discard the stem end.

  2. Heat 2 tablespoons of olive oil in a large nonstick pan over medium heat. Add the shallots and cook, stirring occasionally, until soft, 4 to 5 minutes.

  3. Add the Brussels sprouts, kale and remaining tablespoon of olive oil and sauté until tender, 3 to 4 minutes.

  4. Stir in the fennel and continue to cook for 2 minutes. Taste and season with salt, pepper,chili flakes, and the juice of 1/2 a lemon.

  5. Transfer to a serving dish and enjoy. 

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Recipe: Lemony Fresh Orzo Salad

To quote my nieces and nephew “FOMO is real” and I couldn’t agree more. It’s been so grey and rainy here in Toronto that I’m missing the sunshine. Where is it?  I bet it’s at a party! Did I miss the invite? Why hasn’t it been around? GHAAAA! I can’t take this! Let me check @instagram. I’m missing out on something great! Maybe. Umm, probably not. Who knows where it is and what it’s doing I just miss it and decided to stop obsessing. I’m taking matters into my own hands.  Did you know that adding lemon to just about any dish will give you instant sunshine? 

Give this beauty a try and let me know if it brightens up your day.

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Lemony Fresh Orzo Salad

TOTAL TIME: 30 MINS
PREP TIME: 15 MINS
COOK TIME: 15 MINS
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS:

  • 12 ounces uncooked orzo

  • 2 large handfuls fresh arugula, chopped

  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

  • 1 English cucumber, diced

  • 1 cup frozen corn, thawed

  • 1 cup roughly-chopped fresh basil leaves

  • 1/2 head radicchio, roughly-chopped fresh

Lemony Dressing:

  • 2 lemons, juiced

  • 1 tablespoon rice wine or white vinegar

  • 1/2 tablespoon Dijon mustard

  • 1 garlic clove, finely minced

  • 1/2 cup olive oil

  • 1 teaspoon sea salt and freshly-cracked black pepper, to taste

  • optional: 1/2 cup crumbled feta or goat cheese

DIRECTIONS:

  1. Cook the pasta in a large stockpot of generously-salted water until al dente, according to package instructions.  Drain pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled.  Transfer to a large mixing bowl.

  2. Add all the lemony dressing ingredients to a medium sized bowl and whisk for 1-2 minutes, or until the dressing begins to look creamy. Set aside.

  3. Add the remaining ingredients to the mixing bowl. , pour dressing over and toss to combine.  Taste, and season with extra salt and pepper, if needed.

  4. Serve immediately.  Or cover and refrigerate for up to 3 days.

NOTE:

If you do not use all the dressing store in a sealed jar in your fridge for up to one week.

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Recipe: 2 Pasta Salads You Should Make Now

It’s scorching hot in Toronto and I’m not complaining BUT the thought of spending time in front of a hot stove is making me sweat. SOOOOO, bring on the cool, bright, pasta salad! I’ve got 2 recipes for ya. Can’t decide which one to make? Try both, and leave them in the refrigerator for the week. Going to a summer potluck? Bring the Greek Pasta Salad with feta and fresh tomatoes or an Asian inspired bow tie pasta salad may be your dish of choice.

 

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Greek Pasta Salad

This recipe makes a huge batch of Greek Pasta Salad. Share this recipe with friends and bring it to your next potluck This would be great for a potluck.  I usually half the recipe when I make it. We ate this for several days with lunch and dinner. This will keep for 5 days in the refrigerator. The simple mediterranean flavours of the dressing with the creaminess of the crumbled feta and fresh cherry tomatoes is exactly what is missing on your dinner table! Have is as a side or enjoy it as the main dish. 

Prep Time: 10 minutes
Cook Time: -
Total Time: 10 minutes
Serves: 10 - 12
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 (16-oz) box penne pasta
2/3 cup olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup mayonnaise
3 Tbsp greek seasoning
3/4 cup grape tomatoes, cut into halves
1-1/2 cups crumbled feta cheese
1/4 cup chopped fresh basil

INSTRUCTIONS

  1. Cook pasta according to package directions. Drain and cool.

  2. Whisk together olive oil, lemon juice, mayonnaise and greek seasoning in a large bowl. Add cooked pasta, tomatoes, feta cheese and basil. Toss to coat.

  3. Cover and refrigerate 8 hours before serving.

Asian Pasta Salad

This simple and light pasta salad has quickly found it's place on my summer salad list. This dish will quickly become a family favourite, and a great one to share at any potluck. It can be served as a side dish or eat on it’s own as a light lunch. This Asian Pasta Salad is completely addictive and the sesame-soy dressing will have everyone coming back for seconds!

Prep Time: 20 minutes
Cook Time: -
Total Time: 20 minutes
Serves: 8
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

SESAME-SOY DRESSING:

1/4 cup grape seed oil
3 tablespoons rice vinegar
2 tablespoons coconut palm sugar or brown sugar
1 tablespoon sesame oil
2 teaspoons low sodium soy sauce, or tamari sauce
2 tablespoons toasted sesame seeds

PASTA SALAD:

12 ounces bow tie pasta (about 4 cups)
2 cups chopped rotisserie chicken
1 cup shredded carrot
3/4 cup roughly chopped parsley
1/2 cup thinly sliced green onion
1/2 cup diced red bell pepper
1/2 cup slivered almonds or peanuts

INSTRUCTIONS

  1. Mix together dressing ingredients in a jar or bowl with tight fitting lid. Shake well and set aside.

  2. Boil bow tie pasta for 10 minutes or about one minute shy of the package directions. Pour cooked pasta into a colander and rinse with cold water to stop the cooking process and cool down the pasta. Drain well and transfer to a large bowl.

  3. Mix in remaining salad ingredients. Give dressing a good shake and pour over the salad. Mix well.

RECIPE NOTES
If you'd like to get some of the prep out of the way you can boil the pasta the day before. Rinse it well with cold water, drain it, and then toss it with a teaspoon or two of grape seed oil to prevent it from sticking. Transfer the cooked pasta storage container, cover and refrigerate overnight. Assemble the salad no more than an hour or two before serving for the best result and reserve nuts to add just before serving.

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Recipe: Watermelon Berry Salad

Yesterday, I ran an Instagram poll (one of many I like to do on instagram) and the poll results are in! I posted a photo of this Watermelon Berry Salad and asked “would you like the recipe for this summer salad?” and the “Hells Ya!” have won.

Thank You all for taking part and keep scrolling down for the full recipe. These polls help me decide what recipes to post. and which I should keep to myself, locked away, deep in my archives. I hope you enjoy this salad as much as Frank and I do.

PSA: The dressing is what makes this combination shine BUT if it’s not your thing simply pour the juice of two limes over the cut fruit and toss.

If you've been following along for a while or just joined the KC foodie gang, nothing makes me happier than food. From cooking, to eating to talking about food. So, feel free to comment below. I would love to hear your thoughts. Don’t be shy, let’s chat ~ (((hugs)))

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Watermelon Berry Salad

Total Time: 10 minutes
Serves: 4 servings
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

For the Salad

1/2 seedless watermelon cubed (approx. 8 cups)
1/2 cup blueberries
1/2 cup blackberries
1/4 cup crumbled feta (I used goat/sheep milk feta)
8+ mint leaves, chiffonade (cut mint leaves into slender ribbons)

For the Dressing

1 lime, juiced
2 teaspoons olive oil
2 teaspoons honey
1/4 teaspoon sea salt

INSTRUCTIONS

  1. Combine the fruit, mint and cheese in a bowl.

  2. Add the dressing ingredients to a bowl and mix well to combine. Pour over salad, toss and serve .

 

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Rant: AVOCADOS - What You're Doing Wrong

Rant: AVOCADOS - What You're Doing Wrong

AVOCADO, often mistaken for a vegetable, this pear-shaped fruit with a hard dark green exterior, a single large seed in the centre and a soft creamy pale green pulp has been around for centuries. Consumed and known for their health benefits

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Recipe: Meal Prep - Rotisserie Chicken Salad Lunch Bowl

Recipe: Meal Prep - Rotisserie Chicken Salad Lunch Bowl

We’re all guilty of saying “I’m so busy” at least once a day. Has this become the new normal?  Have these three words become the scapegoat of 2017?

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Recipe: Mediterranean Pasta Salad

Recipe: Mediterranean Pasta Salad

Mediterranean Pasta Salad because ...... why not? This dish had me at Pasta.

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Recipe: Apple Cider Vinaigrette

Recipe: Apple Cider Vinaigrette

A salad without a great dressing is like an Oreo without the creamy vanilla centre. Booooooring!Make this dressing on Sunday, refrigerate, and zhush up your weekday meals.

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Healthy Bean and Couscous Salad

This Healthy Bean and Couscous Salad is a flavour explosion that leaves your taste buds cheering. I kid you not, it’s delicious!

Healthy Bean and Couscous Salad
Prep time: 25 minutes
Cook time: 10 minutes
Yield: 8-10 servings

Ingredients
1 ¼ cups Israeli Couscous
1 ¾ cups low sodium vegetable broth
15 oz can garbanzo beans, rinsed + drained
15 oz can black beans, rinsed + drained
1 small shallot, finely chopped or ½ cup green onion, thinly sliced
1 cup unpeeled English cucumber, diced
1½ pint container grape tomatoes, quartered
1 cup carrots, diced
¼ cup fresh parsley, finely chopped
⅓ cup white balsamic vinegar
2 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic
⅓ cup extra virgin olive oil
¼ tsp salt
¼ tsp black pepper
Instructions

Pour the vegetable broth and couscous into a large saucepan. Bring to a boil, lower heat to simmer, cover and cook for 10 minutes until it’s just tender. Drain. Rinse with cold water to cool.
Transfer drained and cooked couscous to a large bowl. Add garbanzo beans, black beans, cucumber, tomatoes, parsley and diced carrots.
Whisk vinegar, cumin, chili powder, salt, pepper and minced garlic in a small bowl. Whisk in extra virgin olive oil.
Pour dressing over the couscous and vegetables. Stir gently to coat all ingredients.
Serve at room temperature or chill in refrigerator before serving.

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Recipe: Pear Argula Salad

Pear Arugula Salad

Yield: 2 generous servings

Ingredients

  • 6 cups fresh baby arugula
  • 1 large bosc pear, cored and sliced thin
  • 1/4 shredded parmigiano reggiano
  • 1/4 cup toasted pine nuts  

Vinaigrette

  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1/4 cup apple cider vinegar
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper

Directions

1. Salad - Add arugula, pear, toasted pine nuts, shaved parmigiano reggiano; set aside.

2. Vinaigrette - In a small glass mason jar or any container with a lid, add olive oil, honey, apple cider vinegar, salt and pepper. Put the lid on and shake vigorously until combined. Drizzle over salad, toss to combine, and serve immediately.

 

 

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Recipe: Summerlicious Salad

When I think of summer I immediately envision bright ripe berries, juicy watermelon, vibrant greens, light and refreshing meals. So the only logical thing to do is combine all this into a single bowl and turn it into a delicious meal..............am I right?

Voila! My Summerlicious Salad! This brain power, antioxidant packed salad has quickly become a staple in my home. So, bookmark this page, and when temps reach record highs and you can't imagine standing in front of a hot stove to make dinner or going outside to fire up the BBQ in that heat. That's when you take a look in your recipe index (because I know you'll be saving this one) and whip this up in minutes. It will take as long as the intro theme song of your favourite evening soap opera to make. Okay, the cat's out of the bag, The Young and the Restless is my guilty pleasure......don't judge :-) 

SUMMERLICIOUS SALAD  (SPINACH SALAD WITH TUNA, WATERMELON, AND BERRIES)

PREP: 10 MINS TOTAL: 10 MINS

YIELD: 2 SERVINGS

INGREDIENTS:

SALAD INGREDIENTS:

  • 6 ounces tuna packed in water, drained
  • 1/2 cup diced watermelon
  • 4 cups baby spinach
  • 1/2 cup fresh blueberries
  • 1/2 cup blueberries
  • 1/4 cup blackberries
  • 1/4 cup chopped walnuts (optional)
  • half a red onion, thinly sliced

HONEY CHIA SEED VINAIGRETTE INGREDIENTS:

  • 1/3 cup olive oil
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. chia seeds (optional)
  • 1 Tbsp. honey
  • 1/4 tsp. salt
  • fresh cracked pepper

DIRECTIONS:

FOR THE SALAD:

Toss all ingredients together until combined. Drizzle or toss with vinaigrette.

TO MAKE THE VINAIGRETTE:

Whisk all ingredients together until combined and emulsified.

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Recipe: Quinoa Roasted Veggie Salad

Recipe: Quinoa Roasted Veggie Salad

I’m a huge believer that we really shouldn't eat ingredients we can’t pronounce……EXCEPT QUINOA. You should definitely eat quinoa. 

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