Vegan | Gluten-free | Soy-free

There’s nothing like a vibrant salad to celebrate the summer season, and this Strawberry Champagne Salad has become one of my favorite ways to savor the hot weather. It’s bright, crisp, and packed with strawberries, avocado, vegan feta, and crunchy nuts. Tossed with a light champagne vinaigrette, it’s the kind of salad that feels elaborate but comes together in just minutes.

Whether I’m serving this at a backyard lunch, packing it for a beachside picnic, or just enjoying it as a quick lunch at home, it always brings a burst of color and flavor to the table. It’s proof that salads don’t have to be boring! With the right combination of seasonal produce and thoughtful ingredients, this salad can be completely irresistible.

The making of: Strawberry Champagne Salad

This Strawberry Champagne Salad is all about fresh ingredients and simple prep. I start by slicing ripe strawberries, dicing avocado, and crumbling the vegan feta. This adds a tangy bite that balances the sweetness of the strawberries and maple syrup. The roasted nuts bring the perfect crunch, while the avocado keeps everything light and refreshing.

The champagne vinaigrette is what ties it all together. I whisk together champagne vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until incorporated. Just before serving, I toss everything together and serve it as a side for some crispy fried tofu. It’s light yet flavorful, and it complements the strawberries without overpowering them. It’s the kind of salad that tastes just like summer.

Pin Print

Strawberry Champagne Salad

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 10 minutes Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Salad:

• 10 oz arugula greens
• ⅔ cup mixed roasted nuts, chopped
• 5-8 strawberries, hulled and quartered
• 1 avocado, chopped
• 2 oz vegan feta, crumbled

Dressing: 

• 3 tbsp champagne vinegar
• ½  lemon, juiced
• 1 tsp dijon mustard
• 2 tbsp maple syrup
• 1 garlic clove, grated or minced
• 1 tsp dried parsley
• Salt and pepper, to taste
• Optional: a drizzle of garlic-infused olive oil

Procedure

1. First, prepare the Champagne Vinaigrette by combining the champagne vinegar, lemon juice, Dijon mustard, olive oil, garlic, parsley, salt and pepper in a bowl. Whisk until the dressing comes together. 
2. Then, add the arugula, strawberries, avocado, vegan feta, and mixed nuts to a large mixing bowl. 
3. Drizzle the dressing and toss well. Serve immediately, over your preferred protein or enjoy on its own. ENJOY!

Notes

-For meal preps: Prepare the dressing ahead and keep the rest of the ingredients separated. -For leftover dressing: Store in the fridge for up to one week.

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

The post Strawberry Champagne Salad appeared first on VeggieJeva.

Vegan | Gluten-free | Soy-free

There’s something so nostalgic and joyful about a plate of nachos, especially when it’s given a sweet twist like this. These Fruit Salad Nachos are a summery, vibrant spin on a classic snack, made with fresh seasonal fruit and crisp tortilla chips. It’s the kind of easy recipe that feels just right for a sunny day by the pool, a casual backyard hangout, or a last-minute dessert when you don’t feel like baking (let’s be honest, it’s too hot for that).

I love how versatile this recipe is! You can keep it simple with just fruit and glaze or dress it up with a dollop of whipped topping or dairy-free yogurt. The best part? You have full control of the ingredients, it comes together quickly, looks beautiful on the plate, and tastes like sunshine. This is one of those “wow” recipes that feel like a treat but require almost no effort.

The making of: Fruit Salad Nachos

To make these vegan Fruit Salad Nachos, I started by prepping the fruit. I used a colorful mix of strawberries, blueberries, kiwi, and mango, but feel free to use whatever summer fruits you have on hand. I chopped the fruit into bite-sized pieces and placed them in the fridge to chill while I made the chips. Start by slicing flour tortillas into triangles, brushing them lightly with oil, and baking until golden and crisp. If you need a gluten-free option, you can swap in your favorite GF tortillas (corn or almond flour).

For the final touch, sprinkle some sliced fresh mint and drizzle a simple lemon glaze made with just lemon juice and powdered sugar. Once the tortilla chips are ready, I layer them on a platter, spoon the fruits over the top, and drizzle everything with the glaze. It’s sweet, tangy, crisp, and refreshing all at once. These vegan dessert nachos are perfect for summer entertaining or as a fun after-dinner treat. You can even let guests build their own for a hands-on experience that everyone will enjoy.

Pin Print

Fruit Salad Nachos

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 5 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 to 6 8-inch flour tortillas
• Avocado oil spray
• Cinnamon sugar (2 tbsp brown sugar + 2 tsp ground cinnamon)
• 3 to 6 strawberries, chopped
• ½ cup blueberries
• 2 to 3 kiwis, chopped
• 1 mango, chopped
• Lemon glaze (1 tbsp powdered sugar + juice of ½ lemon)

Procedure

1. Place one 8-inch tortilla on a cutting board or plate and slice it into eighths to create triangle-shaped chips.
2. Transfer the chips to a parchment-lined baking sheet, spray them lightly with avocado oil, and sprinkle the cinnamon sugar mixture on both sides.
3. Bake or air fry at 375°F for about 12 minutes, or until golden and crispy. 
4. Once ready, top your tortilla chips with the chopped strawberries, blueberries, kiwi, and mango.
5. Garnish with fresh mint and drizzle with the lemon glaze.
6. And that’s it! The perfect fruity appetizer for a pool or beach day. Enjoy!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

The post Fruit Salad Nachos appeared first on VeggieJeva.

Vegan | Gluten-free | Soy-free

Today I bring you a fresh autumnal salad, ideal as a side for all of those upcoming Holiday feasts. We are going to prepare a Blueberry Arugula & Spinach Salad with pecans, vegan feta, and an incredible citrus vinaigrette. 

This salad is very easy to prepare, delicious and refreshing. You’ll love the light sweetness that the blueberries and pecans will add to it.

The making of: Blueberry Arugula & Spinach Salad

For this recipe, you’ll need fresh blueberries, arugula, spinach, vegan feta (or any other crumbly cheese), and pecans, You’ll also need lemon, garlic, maple syrup, and olive oil for the vinaigrette. Once you have all the ingredients gathered, you can start assembling. 

First, to a salad bowl, add all of the salad ingredients. Then, in a small bowl add all of the vinaigrette ingredients, and whisk together to mix. Small hack, if you have a jar with a lid, prepare your dressing there; you can shake well to mix and keep the leftovers there as well. 

Next, pour the vinaigrette over the salad and mix using salad thongs. Serve alongside your favorite holiday dishes, as a way to incorporate more veggies into your Holiday feasts. 

Add-ons:

• Roasted squash or pumpkin
• Jackfruit, cooked or raw
• Cranberries
• Almonds
• Croutons
• Vegan parmesan
• Edible flowers
• Pickled red onions
• Tempeh bacon
• Pumpkin seeds
• Balsamic glaze

Pairings:

• Roasted Tomato Soup
• Roasted Potatoes and Pumpkin
• Cheesy Garlic Bread
• Mushroom Steaks
• Vegan Chicken Noodle Soup
• Vegan Shrimp Kabobs
• Vegan Dauphinoise Potatoes

Notes:

• Keep salad and vinaigrette separate until serving time.
• For an extra kick on your dressing, add sriracha to the mix.
• Elevate this dish by slightly toasting the pecans in the oven to 400°F, for about 5 to 7 minutes.
• Leftovers? Don’t mix the salad and the vinaigrette if you’re not planning on eating it all. Store them individually until ready to serve.

Pin Print

Blueberry Arugula & Spinach Salad

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 5 Minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

For the vinaigrette:

• 1 ½ tbsp lemon juice
• 2 garlic cloves, minced (sub. for garlic puree)
• 2 tbsp maple syrup
• ¼ cup olive oil
• Salt & pepper, to taste

For the salad:

• 5 oz baby arugula
• 5 oz baby spinach
• 1 ½ cups fresh blueberries
• ½  cup vegan feta, crumbled
• ¼  cup pecans, chopped

Procedure

1. Vinaigrette: Combine all dressing ingredients in a small bowl or in a jar. Let sit for about 5 minutes. Mix well until combined. Set aside and allow for the vinaigrette to soften and mellow the garlic.
2. Then to a salad bowl, add arugula and spinach. When ready to serve, drizzle the vinaigrette on top and toss to coat the leaves.
3. Top salad with blueberries, vegan feta and pecans. Serve immediately, and ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

The post Blueberry Arugula & Spinach Salad appeared first on VeggieJeva.

Vegan | Gluten-free | Soy-free

Salsa and fruit lovers unite! Meet your new favorite salsa: Blueberry Salsa. The contrast between the sweet blueberries and the savouriness of the veggies makes it a great appetizer with tortilla chips.

Now, I know what you’re thinking “Blueberry salsa? Weird!”, but let’s not pretend like mango salsa, peach salsa, and pineapple salsa aren’t right there. They have always been crowd favorites, and now it’s time to give blueberries a chance!

Fresh Blueberry Salsa with jalapeños, tomatoes, onions, and cilantro, chopped and seasoned with lemon juice. An unlimited source of antioxidants that tastes incredible, best served with plenty of corn chips and a margarita. 

The making of: Fresh Blueberry Salsa

This Blueberry Salsa is a very fresh and summery salsa, that’s a nice change from the traditional version. All you need is blueberries, cherry tomatoes (I’m using a sangría medley), fresh jalapeños or pickled jalapeños, red onions, cilantro, and lemon juice. After chopping everything up, mix the ingredients together and ENJOY!

This recipe is insanely easy; the hardest part being the chopping of the vegetables. Some of the blueberries in the recipe are chopped, but for the most part, if the blueberries are small, you can leave them whole. You can also choose to add bell peppers to the mix if you wish to do so. On another note, lime juice is used in traditional salsa, but lemon juice works best when it comes to fruit salsa. 

And that’s literally it! Serve with corn chips, pita chips, plantain chips, crackers with vegan cheese, jicama sticks, quinoa, or cole slaw. 

Notes:

• Elevate this recipe by adding chopped roasted garlic or confited garlic.
• Feel free to use pickled jalapeños instead of fresh jalapeños, but this will make the recipe spicier. 
• Lime juice is used in traditional salsa, but lemon juice works best when it comes to fruit salsa. 
• Sub cilantro for parsley if desired.

Pin Print

Fresh Blueberry Salsa

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Ingredients:

• 2 cups fresh blueberries
• 4-6 cherry tomatoes, diced
• 1 jalapeño pepper, deseeded and finely diced
• ½  red onion, diced
• ⅓  cup fresh cilantro, chopped
• Salt & pepper to taste
• Juice of 1 lemon

Procedure

1. After dicing the tomatoes, onions, jalapeño, and cilantro, add them all to a bowl.
2. Rinse and pat dry the blueberries. Roughly chop any of the big blueberries. 
3. Combine the blueberries and the rest of the ingredients and mix them together.
4. You can enjoy it right away, but it'll taste better after you let it sit for an hour, or overnight, in the fridge so the flavors meld together.
5. Serve with corn chips, and ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

The post Fresh Blueberry Salsa appeared first on VeggieJeva.

Vegan | Gluten-free | Soy-free

This Vegan Harvest Chicken Salad is an easy-to-make meal that’s always a 100% crowd pleaser! It’s a filling and satisfying lunch that’s loaded with fruits, veggies, and nuts, mixed with a creamy dressing.

There are many variants out there, but this version is my absolute favorite. I know this is typically an autumn recipe, but you know me, I don’t play by the rules. It’s such a refreshing savory salad that I find perfect for summer.

The making of: Vegan Harvest Chicken Salad

This Vegan Harvest Chicken Salad is perfect to have on hand for hearty lunch and it’s easy to prepare ahead of the weekend. It’s even better than the traditional non-vegan recipe since there’s no cooking involved. 

For this recipe, you’ll use young jackfruit as a substitute for chicken. This is certainly not the first time I use jackfruit for similar purposes; who can blame me? The texture of jackfruit perfectly resembles chicken, as it has proven to work incredibly well for Vegan Chicharrones de Pollo, Vegan Chicken Dip, Vegan Arroz con Pollo, and Vegan Asopao de Pollo. 

You’ll also need celery and red apples (gala or fuji work best) for the perfect crunch, dried cranberries for a sweet kick, and pecans for extra nutrients and flavor. As a twist, I also decided to add broccoli slaw for extra nutritional value. For the creamy sauce, I use cashew cream, which I’ll include in the recipe below, but you can choose to use vegan mayo or even vegan yogurt if you desire. 

This recipe is also versatile! You can eat it as a salad, dip, or in a sandwich. Although it’s filled with lots of autumn flavors, I know you will love it enough to eat it year round!

Here are some serving ideas:

• As an actual salad; I personally love it with romaine, arugula, and spinach. 
• Serve it as a dip with crackers or pita chips. 
• Make it into a sandwich with some whole grain bread and fresh greens.
• Use it as a topping for toast, a.k.a. an open-faced sandwich.
• Make it into a wrap.

Notes:

• Leftovers? This recipe can stay fresh for up to 5 days in the fridge.
• For the apple, use a firm sweet apple like Gala or Fuji.
• The recipe calls for pecans but walnuts work well too.

Pin Print

Vegan Harvest Chicken Salad

Rating: 5.0/5

( 1 voted )

Serves: 2-4 Prep Time: 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Cashew Cream:

• ½ cup raw cashews
• 1 garlic clove
• 1 tbsp nutritional yeast
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt & pepper, to taste
• ½ cup water

Salad:

• 16oz can young jackfruit
• 1 gala apple, cubed
• 3 celery stalks, chopped
• ¼ cup dried cranberries
• ¼  cup pecan halves
• ½ cup broccoli slaw (sub. with regular cole slaw)
• 1 tbsp juice of a lemon
• Salt & pepper, to taste
• Optional: green onions, chopped

Procedure

1. First, prepare the sauce by adding all of the ingredients to a high-speed blender or bullet blender. Blend cashews until completely creamy and smooth; add more water if needed. Note: if you don’t have a high-speed blender, soak the cashews in hot water 2 hours prior to blending.
2. To prepare the jackfruit, drain from the can and rinse. Remove the seeds and shred them into smaller pieces.
3. In a large bowl, combine the jackfruit, apple, broccoli slaw, celery, pecans, and cranberries. 
4. Pour in cashew cream, and lemon juice, along with salt & pepper to taste. Toss everything together, and let chill in the fridge before eating to allow the flavors to mend together.
5. Serve as desired, and ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

The post Vegan Harvest Chicken Salad appeared first on VeggieJeva.

Vegan | Gluten-free | Soy-free

With the high temperatures upon us, refreshing and light foods are always very welcomed. This Vegan Cucumber Watermelon & Feta Salad is just that, light and refreshing. Ever heard the saying “Summertime means watermelon all the time”? Well here’s a great recipe to make out of it!

This Vegan Cucumber Watermelon & Feta Salad recipe captures all the flavors of summer. Chunks of juicy watermelon and crunchy cucumber, brought together by tangy vegan feta and cooling fresh mint.

The end result proves to be exquisite, and not to mention colorful! Which makes this dish look very decorative. Not that we’re here just for the looks, but I guarantee that this will be the prettiest dish at your next BBQ or picnic.

The making of: Vegan Cucumber Watermelon & Feta Salad

Before I get into the recipe, I just have to express my newfound love for the watermelon+feta combo. I used to be the type of person who thought “Cheese on fruit? EW!”, but this might be the redeeming combo! Seriously, if you’ve never had it, I encourage you to try this recipe ASAP.

For this type of fresh salad, you’ll need watermelon, cucumbers, vegan feta, mint, and lemon. Cut, slice, crumble and put everything into a bowl. Squeeze the lemon over it, and drizzle some balsamic glaze on top if desired. Toss well, serve along vegan kabobs, herbed couscous, grilled veggies, or spring mix, and ENJOY! It’s really that simple!

Now, this is important to point out, that as much as I love watermelon, I know that it’s nowhere near as nutritionally valuable in order to be a complete meal or the main component of a meal. Watermelon has a high content of vitamin A, vitamin E, and many other nutrients; however it has very few calories and a high water content, which is not going to keep you full for long. That’s why I definitely recommend you to treat this recipe as a side dish.

In addition, this recipe can be very versatile. You can add different ingredients, to play around with the texture and the flavors. 

Other ingredients you could add:

• Blueberries
• Avocado
• Basil
• Tomatoes
• Celery
• Ginger 
• Red onions
• Arugula 
• Black olives

Notes:

• This recipe cannot be prepared ahead of time. However, you can cut everything in advance, and keep separate until serving time. If you do this, remove cucumber seeds before storing them away, or use a seedless cucumber. 
• For the feta cheese, I’m using the Violife feta block.

Pin Print

Vegan Cucumber Watermelon & Feta Salad

Rating: 5.0/5

( 1 voted )

Serves: 2-4 Prep Time: 5 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups watermelon, cut into cubes
• 1 cucumber, sliced & quartered
• ½  vegan feta cheese block, crumbled
• Handful of fresh mint, chopped
• 1 lemon, juiced
• 1 tbsp olive oil
• Optional: balsamic glaze
• Salt & pepper, to taste

Procedure

1. Add watermelon, cucumber, vegan feta cheese, and mint to a bowl. Mix together to evenly spread out.
2. Drizzle lemon juice, olive oil, and balsamic glaze on top. Gently toss together to completely combine.
3. Serve watermelon salad immediately, and ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

The post Vegan Cucumber Watermelon & Feta Salad appeared first on VeggieJeva.

Vegan | Gluten-free | Soy-free

I don’t know about where you live, but here in Puerto Rico Potato Salads are a serious thing!!! I don’t remember a single Holiday event that I’ve attended in my life that did’t have potato salad as a side dish or appetizer. But truth be told I was never a fan; I considered the amount of mayo traditionally used in potato salads to be criminal, and it really grosses me out

That’s why for this recipe we’re making our own alioli! Making this a light, tasty, and delicious Vegan Potato Salad; perfect to add to the list of appetizers or side dishes for your Holiday’s dinner celebrations. (#stayathome tho!)

Vegan Alioli (two ways)

As I mentioned before, I’ve never been a fan of mayo and I’m still not. Although I don’t mind vegan mayo on things like burgers, I still can’t wrap my head around eating that much mayo in a “salad”. If you’re anything like me regarding my stance on mayo, I have two recipes that can solve that issue! But you have to pick which one suits you best: oil-based alioli or oil-free alioli.

So, my first vegan alioli recipe came out a little bit over a year ago, it’s Vegan Garlic & Herb Alioli and it’s based on avocado oil & aquafaba. The result is a creamy, rich and, most importantly, garlicky alioli that suits perfectly well for this potato salad.

However, today I’m sharing with you my oil-free version of alioli, made with the best nut mother nature has given us: CASHEWS. When softened & then blended with roasted garlic, you can get the most silky smooth & delicious Vegan Alioli without the need for eggs or oil. 

Now, choose your fighter and go on to assemble the recipe!

How to: 

The preparation is very simple and consists of any type of potatoes you’d like cut in cubes and boiled. When cooked, allow to chill in the fridge until completely cold. Then add some veggies like red onion, scallions & red bell pepper, and then the homemade vegan alioli along with some herbs & spices. Of course, this recipe is completely customizable; you can add other veggies like celery, broccoli and some people even add apples. 

For an incredible result, leave potato salad to rest on the fridge over night; the flavors will mend together creating the most delicious and unique flavor. 

Notes:

• For an even better elevating flavor, try roasting the garlic before you blend them into the alioli. It honestly takes the recipe to a whole new level. 
• The potato salad can be kept in the fridge in an airtight container for about 5 days.
• For best results, allow potato salad to rest in the fridge overnight. 

Recipe: Vegan Potato Salad

Ingredients

Vegan Garlic Aioli:

• 2-4 cloves of garlic
• 1 tbsp of lemon juice, or apple cider vinegar
• ⅔  cup raw unsalted cashew nuts, softened
• Optional: 2 tbsp nutritional yeast
• Salt to taste
• ¼  cup water, or plant-based milk (+ more if needed)

Other Ingredients:

• 1 lb of potatoes, I used Yukon Gold
• ½  cup of chopped red onion
• ½  cup chopped red bell pepper 
• ¼   cup of chopped scallions
• 1 handful of chopped parsley
• Salt & pepper to taste

Procedure

Vegan Garlic Aioli:

1. Allow cashews to soak in warm water overnight, or at least 3-4 hours.
2. Then strain and add them to a blender or bullet blender, together with the rest of the ingredients. Blend until completely smooth. Add more water if desired for consistency.
3. Keep it in the fridge in an airtight container for about 4 days.

Potato Salad

1. Wash and chop the potatoes into cubes. Then boil for about 20 minutes or tender. When ready, starin and allow to completely cool down before mixing with the other ingredients.
2. When the potatoes are cold, add them to a big bowl along with the rest of the ingredients, and mix until well integrated.
3. Serve as a side to your favorite dish, and ENJOY!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

Disclosure: This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!

The post Vegan Potato Salad appeared first on VeggieJeva.

Vegan | Gluten-free | Soy-free | Raw

Puerto Rican Gazpacho, not to be confused with Spanish Gazpacho, is traditionally meant to be a light refreshing salad, but that can quickly change when codfish, very high in sodium, is added. This avocado and cod salad is very popular on the island and is known as “gazpacho” in the southern region of Puerto Rico.

You may be wondering how this salad is related to the well-known Spanish gazpacho? I honestly don’t think it’s related at all. Perhaps this salad has a similar name because it incorporates almost all the ingredients of Spanish gazpacho: onion, tomato, and olive oil. However, this dish is not a cold soup, ours is a salad.

The non-codfish version is a childhood favorite of mine; my grandmother used (and still does) to make a fish-less version just for me since I never liked fish. As it turns out the fish-less version is vegan! With just 5 ingredients you can make your very Vegan Puerto Rican Gazpacho; avocado, onion & tomatoes it’s all it takes.

You can eat it as it is, with chips, bread, pita or in a sandwich.

Pin Print

Vegan Puerto Rican Gazpacho

Rating: 5.0/5

( 1 voted )

Serves: 2 Prep Time: 15 minutes Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 avocado, cubed
• ½ red onion, diced
• 1 tomato, cubed
• Optional: 1 garlic clove, minced
• 1-3 tbsp olive oil or avocado oil
• Salt to taste

Procedure

1. Add all of the ingredients to a bowl, and mix until well combined.
2. Serve right away, with chips or bread, and ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

The post Vegan Puerto Rican Gazpacho appeared first on VeggieJeva.

Vegan | Gluten-free | Soy-free 

I’m often asked what I pack for lunch when I meal prep. My answer? Portable and easy meals! Always go simple, with minimal meals that are easy to carry when you’re on the go. Today, I bring you a classic: Garden Chickpea Salad. You can have this with some multigrain chips, or as my favorite, a sandwich; this is essential for heading off to school or work for the day.

This Garden Chickpea Salad is an easy, satisfying, and delicious vegan alternative to the usual non-vegan sandwich fillers. It’s so refreshing and flavorful, that it puts every tuna or chicken salad ever made put to shame.

With easy to find (& grow) ingredients, you can make an entire week worth of lunch for just under $10 in just 15 minutes! However, this Garden Chickpea Salad offers endless possibilities; you can easily customize this recipe by using other veggies, herbs & spices, and dare I say berries (?), that you might already have in your kitchen.

Pin Print

Garden Chickpea Salad

Rating: 5.0/5

( 1 voted )

Serves: 2 Prep Time: 15 minutes Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 ½ cup Chickpeas, rinsed & drained
• ½ cup shredded carrot
• 2 stalks celery, finely diced
• ½ red onion, finely diced
• ½ cup bell peppers, chopped
• ½ cucumber, chopped & seeded
• ¼ cup Vegan Mayo (I used Just Mayo)
• Juice of ½ lemon
• Salt & pepper, to taste
• Garlic powder, onion powder, & paprika, to taste

Procedure

1. Drain and rinse your chickpeas and add them to a large bowl. Roughly mash the chickpeas with a potato masher or fork. I like to leave some chunks of the chickpeas in there.
2. Add the carrot, celery, onion, bell peppers & cucumber and mix well. NOTE: remember to remove the center of the cucumber (seeds & gooey part), otherwise after a couple of days there will be some liquid in your salad.
3. Mix in the vegan mayo, as well as the herbs, spices & lemon juice.
4. Serve with some multigrain chips or as a sandwich, and ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below. If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Garden Chickpea Salad appeared first on VeggieJeva.

A couple of months ago I joined a Vegan Facebook group from Puerto Rico, and last week some of the members came together to participate in a Raw Vegan 80/20 Challenge for a week. Although I’m not participating completely in that challenge, I love occasionally eating raw. And I’ve also been enjoying seeing all of the creativity that comes with a challenge like that.

I put together a recipe that I used to make all the time while being vegetarian; it’s full of crisp and colorful veggies tossed in a lemon-garlic-herb dressing. But I tweaked it a little bit since I used to add pasta and feta cheese to it. I also added more veggies like olives, spinach beans. Plus, Summer is the perfect time to make a cold, raw salad that’s not only easy but super refreshing.

I mean, with crisp cucumbers, juicy homegrown tomatoes, red onion, and Kalamata olives, along with spinach & avocado, what could go wrong?  Best of all, this salad takes just 15 minutes to make and it’s fully raw! And you can prepare this in bulk, for meal prepping; it holds well for about a week. However, if making it in advance, be sure to leave the avocado out and add it in right before serving. This keeps the salad fresh and prevents the avocado from turning brown in the salad.

How to: Well, there are probably many different ways to make it, but I’ll tell you how I made it. It’s easier than it looks and mainly includes chopping the vegetables, then tossing everything into a bowl. Add in some spices, lemon juice, olive oil (totally optional), garlic, and you’re ready to go.

Other great variations on this salad include the following additions:

• Quinoa
• Orzo Pasta
• Garbanzo beans (or any other beans)
• Almonds
• Tofu Feta

Recipe tips:

• Be sure to leave the avocado out and add it in right before serving, to prevent the avocado from turning brown.
• If you’re practicing an S.O.S. (salt, oil, sugar) free lifestyle, leave the olive oil and salt out.
• For a bolder flavor, let it marinate for a couple of hours.

Recipe: Raw Mediterranean Salad

Serves: 2-4

Ingredients

• 2 cucumbers, peeled and chopped into 1/4 slices
• 4-6 cherry tomatoes, chopped
• ½ of a red onion, sliced
• 6 Kalamata olives, chopped
• ½ avocado, cubed
• A handful of spinach, chopped
• 2 cloves of garlic, minced
• 1 lemon, juiced
• Optional: 1 tbsp olive oil
• Herbs: salt, pepper, parsley, & paprika, to taste
• Green onions, chopped
• Optional: 1 tbsp nutritional yeast

Procedure:

1. In a large bowl, combine cucumbers, tomatoes, onions, avocados, olives, and spinach.
2. In a smaller bowl, mix the olive oil, lemon juice, garlic, and herbs.
3. Pour vinaigrette over the salad and mix well.
4. Sprinkle green onions over the top of salad.
5. Serve & enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

The post Raw Mediterranean Salad appeared first on VeggieJeva.