Mary Louis

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personal chef & recipe creator. real food & plant-forward eating. healthful, sustainable & simplified living. good vibes only. nyc & beyond. ✌🏻️❤️🥦

Location Brooklyn, NY
Country United States
Member Since APRIL 04, 2019
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Social Audience 10K
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Highlights
Tex-Mex Chopped Salad with Creamy Tomatillo-Avocado Dressing

It went something like this – kale & romaine base, avocado, pepper jack cheese, charred red onions, corn, black beans, broccoli. oz chopped or shredded green kale leaves (1 bunch) 2 large red onions, frozen sweet corn or 4 ears fresh corn kernels 2 14-oz cans black beans, drained, rinsed 2 14-oz cans hearts of palm, drained & chopped 1/2 cup toasted pumpkin seeds 2 cups creamy tomatillo dressing Per serving use 3-4 handfuls of chopped romaine & kale (4 oz total, 3.5 cups packed) plus roughly 1/2 cup seasoned black beans, 2 tablespoons toasted pumpkin seeds, 1/2 cup cooked corn kernels, 1/2 cup chopped hearts of palm, 1/3 cup roasted onions and 1/3 to 1/2 cup dressing.

Creamy Tomatillo-Avocado Sauce (vegan)

Add cooked grains or a tortilla to the mix, prep some produce in a variety of ways (pickled, roasted, raw, shredded, diced, etc) and finish with protein (tofu, beans or seitan, maybe) and miscellaneous extras (like toasted nuts, dried fruit or some olives). A creamy mix of roasted tomatillos, ripe avocado, cilantro and lime juice, it’s super simple to make at home and good for not just salads. Creamy Tomatillo-Avocado Sauce makes about 2 cups Ingredients 1 lb tomatillos, papery skins removed, rinsed 1 jalapeno, halved, seeds/ribs removed for mild heat 4 cloves garlic, gently crushed/peeled olive oil Using a blender, food processor or immersion blender, blend tomatillos, jalapeño and garlic with peeled/pitted avocado, lime juice, 2 tablespoons olive oil (optional) and 1.25 teaspoons salt (or to taste).

Tabouli-Inspired Brown Rice Salad (vegan)

When I think of a classic tabouli, I think of mostly fresh chopped parsley flecked with bulgur, cucumber, tomato and onion. Basically, my version of Tabouli is inspired by the traditional (fresh herbs, tomato, cucumber, onion, lemon, garlic), but with the feel of a true grain salad (hearty brown rice, fresh veggies and a parsley-mint-lemon vinaigrette). For Salad 1 cup dry brown rice sea salt 1 pint cherry tomatoes 1.5 cups diced cucumber (1 large, seeds removed, or 3-4 minis) 1/4 cup minced white onion or scallions (optional) * 2 teaspoons honey (or sweetener of choice) 1 teaspoon salt 1/4 teaspoon black pepper 1/2 cup packed fresh mint leaves 2/3 cup

One-Pot Sun-Dried Tomato Rigatoni (vegan)

-Pot Sun-Dried Tomato Rigatoni Ingredients 1 jar oil-packed sun-dried tomatoes (8.5 oz, 4.9 oz dry wt) 1 Heat 2-3 tablespoons of the sun-dried tomato oil in a large covered sauté pan or pot over medium heat. After 10-15 minutes, add the minced garlic to the onion and cook for another 1-2 minutes. Add herbs/spices, vegetable broth, coconut milk, chopped sun dried tomatoes, 2-3 teaspoons salt and 3/4 cup water to the pan.

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