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Eggless Salad

March 28, 2015 By Deborah Peoples

Eggless Salad
Recipe Type: Plant Based Vegan Gluten Free
Author: Debbie Peoples
Prep time: 30 mins
Total time: 30 mins
Serves: 6
A plant based version of an old classic
Ingredients
  • 5 cups cooked garbanzo beans
  • 1 red onion
  • 3 pickles (I like Bubbies brand)
  • 1/2 cup sauerkraut (I like Bubbies brand)
  • 3 stalks celery
  • 1/2 cup finely chopped parsley
  • 1-2 tsp cracked black pepper(or to taste)
  • 1 tsp Himalayan salt (or to taste)
  • 1 cashew mayonnaise recipe
Instructions
  1. I soak a 16oz package of garbanzo beans in filtered water overnight. In the morning drain and rinse the beans, add fresh water to a large pot, salt the water to taste and cook the beans for about an hour or until tender. Allow the beans to cool completely before making this recipe.
  2. Chop red onion very small(brunoise)
  3. Small dice the pickles
  4. Chop the sauerkraut
  5. Small dice the celery
  6. Finely chop the chives
  7. Add all of the ingredients to a large mixing bowl and stir until well combined. Taste for seasoning and adjust to taste.
  8. Enjoy!
  9. Cashew Mayonnaise
  10. raw cashews 1 cup
  11. raw apple cider vinegar 1 1/2 tbsp
  12. juice of one lemon or 2 tbsp
  13. Himalayan salt to taste
  14. water 1/4 cup
  15. Place all ingredients in a high speed blender and blend until smooth and creamy
  16. Enjoy!
3.5.3208

This recipe instantly became a family favorite.  It is so tasty!  You can eat this salad alone, as a sandwich in between your favorite bread, on crackers, on a bed of greens, or in your favorite wrap(such as a large collard green leaf).  It is loaded with protein, probiotics, fiber, FLAVOR, and is good for your digestive health.

Filed Under: Appetizers, Main Courses, Salads

Cruciferous Salad

March 18, 2015 By Deborah Peoples

Cruciferous Salad
Recipe Type: Plant Based Gluten Free Vegan
Author: Debbie Peoples
Prep time: 30 mins
Total time: 30 mins
Serves: 4
A crunchy and easy to make cruciferous salad with toasted cashews and quinoa
Ingredients
  • 1/2 head cabbage sliced thin
  • 1 bunch kale de-stemmed and chopped
  • 1 medium red onion julienned
  • 3 medium tomatoes cubed
  • 3 medium avocados in large cubes
  • 3/4 cup cooked quinoa
  • 3/4 cup cashews
  • 2 tsp avocado oil
  • 1/2 tsp curry
  • For the dressing
  • Juice of 2 lemons
  • 2 tbsp extra vigin olive oil
  • Himalayan salt
  • Cracked black pepper
  • 1 tbsp honey(optional)
Instructions
  1. To toast the cashews I coated them with the 2 tsp of oil and the1/2 tsp of curry and tossed them in the iron skillet until they turned golden
  2. Add all of the salad ingredients to a large salad bowl and toss
  3. Add all of the dressing ingredients to a bowl and whisk. Taste for seasoning and adjust if needed
  4. Add to salad and toss
  5. Add toasted cashews
  6. serve
  7. Enjoy!
3.2.2802

 

Filed Under: Salads

Guacamole

February 14, 2015 By Deborah Peoples

Guacamole
Recipe Type: Vegan and Gluten free
Author: Debbie Peoples
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 6
A perfect guacamole
Ingredients
  • 4 avocados size medium
  • 4 green onions
  • 1 jalapeno(optional)
  • 2 cloves garlic
  • 1//4 cup cilantro
  • 1 small tomato
  • juice of one lemon
  • 1/2 tsp himalayan salt(or to taste)
Instructions
  1. Place the four avocados, peeled and seed removed in a mixing bowl
  2. Add the juice of the lemon and rough smash the avocados with a fork
  3. Thinly slice the green onions and add to bowl
  4. Chop the jalapeño in a small dice and place in bowl
  5. Chop the cilantro and add to bowl
  6. Small dice the tomato and add to bowl
  7. Chop the garlic and add to bowl
  8. Add the salt to taste
  9. Stir everything together
  10. Serve and Enjoy!
3.2.2802

The other day while grocery shopping I noticed that avocados were on sale 2 for 1, so naturally I bought a bunch of them to make the boys their favorite dip, guacamole.  This has been my recipe for years and it always comes out perfect.  Avocados are such a nutrient dense super food and it is said that you should be eating one a day.  The benefits include healthy fats, fiber, potassium(2x the amount found in bananas), vitamin E, B vitamins, and folic acid.  This recipe is a great way to get all of those wonderful vitamins and minerals while eating a delicious dip that everyone will love!  Enjoy!IMG_8560

Filed Under: Appetizers, Salads

OOOHMAMA!

I’m Debbie Peoples, health coach and plant-based cook. I am passionate about sharing OOOHMAMA! to inspire cooking more vegan meals that are healthy and taste great! Read More…

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