Nourishing Meals: Autumn Detox Salad with Creamy Ginger-Cilantro Dressing (vegan)

What’s for dinner?  I made this delicious salad tonight for dinner.  I also made almond flour flatbread from a mix from Simple Mills–also delicious. These were my substitutions: red cabbage instead of  broccoli sprouts daikon radish instead of watermelon radish and a roasted sweet potato instead of the squash (those were the things I had on hand) I also added some red pepper. I used almonds instead of cashews in the dressing.  It was a bit grainy but very tasty.  I don’t eat cashews because they’re high in histamines. YUM! Source: Nourishing Meals: Autumn Detox Salad with Creamy Ginger-Cilantro Dressing (vegan)

Creamy Cauliflower Alfredo (Dairy-free, Nut-free) | Detoxinista

This creamy Alfredo sauce is deceptively healthy. In lieu of the heavy cream, butter and cheese found in traditional Alfredo sauce, this particular Source: Creamy Cauliflower Alfredo (Dairy-free, Nut-free) | Detoxinista I made this for dinner tonight and it was really good!  Very creamy.  It was a little bit bitter, but not enough to bother me.  I did use olive oil instead of coconut oil.  I had it with red lentil pasta and sprinkled on a little nutritional yeast for more “cheesy” flavor.

Spicy Vegan Orange Tofu and Peppers. Glutenfree Recipe – Vegan Richa

I made this for dinner tonight and served it with brown rice pho noodles.  It was easy and delicious!  I used 12 ounces (1 box) of silken tofu–more than the recipe called for–but I would do it the same way again. This Spicy Vegan Orange Tofu and Peppers is a great fix for weeknight dinner. Sweet and sour and zesty glaze on some crispy Tofu. Source: Spicy Vegan Orange Tofu and Peppers. Glutenfree Recipe – Vegan Richa

warm butternut squash and chickpea salad | smitten kitchen

We had this for dinner tonight, with a green salad, and it was delicious (and easy)! : Warm Butternut and Chickpea Salad with Tahini Dressing Adapted from Orangette, who adapted it from Casa Moro Yield: 4 servings For salad: 1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces 1 medium garlic clove, minced or pressed 1/2 teaspoons ground allspice (I skip this) 2… Source: warm butternut squash and chickpea salad | smitten kitchen