Ohmygosh it’s June already!
Can you believe it?
I am done with all the posts about myself, but I really did enjoy having a blogging challenge last month. This month I’m giving myself a new challenge: a salad a day. I always aim for a salad a day, but it’s usually just a goal in the back of my mind. I do come pretty close to it, so I know this will be an easy challenge to accomplish. But I want to put a little more time and effort into making some delicious salads for my meals this month (side salads don’t count.) Challenge accepted!
One meal everyday this month will be a salad. I don’t mean pasta salads or potato salads – a green salad. With some delicious satisfying toppings, of course.
I hope some of you will join me!
Especially since then you won’t be bored at the likely increase in salad recipes I post this month.
I was going to post a salad recipe today to kick off the month, but my lunch salad turned out meh, while last night’s dinner turned out awesome! So I’m posting that instead.
I was ravenous when I got home from work yesterday, and whipped up a meal in 20 minutes that was fantastic. Here’s how:
basil gnocchi:
serves 4
1 pouch store-bought basil gnocchi (I got mine at World Market/Cost Plus)
1/2 jar store-bought marinara sauce
1/2 C vegan mozzarella shreds
2 vegan sausages, chopped into bite-sized pieces
1 T olive oil or avocado oil
nutritional yeast for garnish
roasted asparagus salad:
serves 1
5-6 stalks asparagus
1 t olive oil or avocado oil
dash of salt
1 1/2 C greens (I used butter lettuce)
2 T cashews (I actually used some chopped up Cashew Clusters from Costco – they’re delicious)
1 T low-fat vegan ranch (from Follow Your Heart – but use any kind of store-bought dressing)
Here’s your 20-minute instructions:
1. Bring a pot of water to boil over high heat. Cover the pot to make it boil faster.
2. Slice asparagus, toss with oil and salt, and put in the toaster oven on 400 degrees for about 12 minutes until just starting to brown.
3. Slice vegan sausages. Get greens ready.
4. Boil gnocchi. They only take about 2-3 minutes, and they’re ready when they float. Drain them.
5. Heat a small skillet over medium-high heat. Add the oil and the vegan sausages and toss until they’re nice and crispy.
6. Toss gnocchi with marinara sauce and mozzarella shreds. Allow to sit on the hot stove so the sauce heats up and the mozzarella melts.
7. Pile your salad ingredients together.
8. Top gnocchi with sausage and some nutritional yeast.
Dinner is served!
Nutrition facts per serving:
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