Homemade Almond Milk, Creamy Avocado Spring Mix Salad & Roasted Veggies w/ Tempeh, Quinoa and Dried Cranberries for Meatless Monday!

Does the thought of making anything homemade freak you out?! Typically we tend to overthink things when it comes to making simple meals, and if we get the courage to step up to the plate, (literally!) then we would find how simple it is to cook up some nourishing delicious simple goodness! I tossed some leftover quinoa with roasted veggies, tempeh and dried cranberries together for a hearty and luscious meal. A mixture that came together in no time! My health nut friend Oliver made a delicious and simple spring mix salad and so I asked him to share this tasty treat with me (and all of you) for our meatless monday post. And what about those nut milks?! Have you attempted to make your own?? Because let me tell you….its super duper easy! I’ve included my favorite recipe below for vanilla almond milk and I hope you enjoy it as much as I do. Happy meatless monday noshing!

 

Vanilla Almond Milk

Ingredients:

1 cup almonds, soaked 8-12 hours
4 cups water
1/4 cup agave
1 tsp pure vanilla extract (or fresh vanilla bean)

Soaking almonds is ideal! If you don’t have 8-12 hours, even 1-2 hours will do! I soak my almonds in my vitamix overnight, then drain them in the morning and add 4 cups FRESH spring water to the almonds plus all other above ingredients and blend. If you prefer a smoother consistency, use a nut milk bag to strain the almonds, or run the mixture through a very fine strainer/sieve. You can use the almond pulp for cookies, nut pates or a nut butter! Serve this milk with your favorite granola or cereal, or add it to smoothies. It’s amazing!

Creamy Avocado Spring Mix Salad

Ingredients:

Couple handfuls of Spring mix
1 grated carrot
1 avocado
2 tbsp hemp seeds
2 tbsp sunflower seeds
2 tbsp fresh lemon juice
2 tbsp apple cider vinegar

Mix well until the avocado has a creamy consistency

 

 

 

Roasted Veggies withTempeh, Quinoa and Dried Cranberries

Ingredients:

1 eggplant, diced
1 zucchini, diced
1 cup red onion, diced
2 cups mushrooms, quartered
1 cup each red, green and yellow pepper, diced
3-4 garlic cloves, whole
3 tbsp olive oil
1 tsp dried oregano
1 tsp dried mint
1/4 cup balsamic vinegar
1/2 tsp sea salt
1 cup quinoa, cooked
3-4 tbsp dried cranberries
Tempeh:
2 cups tempeh, chopped (feel free to use any flavor, or just plain. I like Henry’s tempeh)
2 tbsp olive oil

Preheat oven to 375. In a large bowl, toss all veggies with olive oil and dried herbs. Spread on a baking sheet and bake for 20-25 minutes, or until veggies are slightly brown and garlic is soft. Place all veggies in a bowl and toss with vinegar and salt.
Meanwhile, saute tempeh in 2 tbsp olive oil for 3-4 minutes on each side.
Toss veggies with tempeh, quinoa and dried cranberries.

Enjoy!
Health & Abundance,
Samantha 🙂

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