Tuna-Free Eggless Salad

Tuna-Free Eggless Salad

Print Recipe
Tuna-Free Eggless Salad
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness. See more at colleenkachmann.com
Prep Time 15 min
Servings
Ingredients
Prep Time 15 min
Servings
Ingredients
Instructions
  1. Take the tofu out of the package and rinse. Wrap in a bowl to extract as much liquid as possible. Place something heavy over the towel and let it dry out while you assemble the rest of the ingredients.
  2. Place chickpeas in a bowl and mash with a fork. If you prefer, use a blender. Add the remaining ingredients and crumble in the tofu so there are no big pieces. Stir until combined.  
  3. Serve cold, on a bed of tomato, arugula or wrapped in collard greens. Or serve hot on toast and top with cashew cream, kefir or vegan parmesan. 

Black Bean Vegan Chili

Print Recipe
Black Bean Vegan Chili
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness. See more at colleenkachmann.com
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Saute onions and garlic in soup pot.
  2. Add the tomato paste, chili powder, cumin, and oregano and stir for about 2 minutes.
  3. Add the beans, stock, and potatoes, and season with salt and pepper, if desired, and cook for about 5 minutes.
  4. Add in quinoa and cook for an additional 20 minutes or so until quinoa and potatoes are cooked, stir frequently.
  5. Top with avocado, chopped cilantro, or jalapeños. Enjoy the Vegan Chili with Quinoa, Sweet Potato, and Black Beans!