Arugula Sundried Tomato Vinaigrette

In a blender, blend until smooth: 

1 cup sundried tomatoes in oil

1/2 cup extra virgin olive oil

1/4 cup nutritional yeast

1 handful of baby arugula

2 inches piece leeks (the green part)

3 cloves of garlic

3 tbsp. rice vinegar (the clear one, not the dark one)

1 tbsp soy sauce

1 pinch of salt

Oil Free Quinoa Salad

Ingredient:

Precooked quinoa

Freshly chopped baby arugula, romaine lettuce, red cabbage, tomato, cucumber.

Freshly squeezed lime juice 

1 tbsp grape jam

Raw unsalted pistachios

Raisins
Dates

A pinch of salt to taste

Toss them up and enjoy.

Sesame Oil Cucumber Salad

Ingredients: (1 serving)

1 cucumber (roughly chopped)

2 cloves garlic (finely chopped)

1 tbsp rice vinegar

1/2 tbsp soy sauce

1 tbsp sesame oil

2 tsp nutrional yeast

a pinch of fresh cilantro

salt and red pepper flakes to taste

Toss all the ingredients above together. Enjoy!

Meaty Mixed Greens

Ingredients: Mixed greens, bread, minced garlic, balsamic vinegar, olive oil, salt

1. Tear up the bread and mix it with different greens

2. Mix minced garlic with olive oil and let it chill for a while to avoid the spiciness

 (You can decide the amount of oil and garlic. I prefer to let every piece of food to have a thin layer of oil. )

 3. Add a little bit of balsamic vinegar and salt to taste

Sweet Walnut Spinach Salad

Ingredients: Raw walnuts, Spinach, Sweetener (eg. raw blue agave)

1. Heat up a pan on medium heat, put crushed raw walnuts in it 

 2. Keep on turning them over because it is very easy to burn them 

3. Cook about 7 mins until brown

4. Add sweetener to taste and cook until the sweetener is boiling

5. Turn off the fire and let it cool

The walnuts should be crispy and ready to serve with sauteed spinach