Ingredients

• chopped almost bite size arugula
• sliced heirloom tomatoes
• Radish sprouts (or other flavorful sprouts)
• Kalamata olives sliced

Instructions

1. Layer on platter: Arugula chopped almost bite size, Kumata or other heirloom tomatoes sliced, Sliced Kalamata olives, Radish sprouts (or other flavorful sprouts). Drizzle with olive oil, balsamic vinegar & Braggs.

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Ingredients

• 1 lb bag shredded cabbage with carrots
• Cole Slaw Dressing
• 1/4 cup olive oil OR (1/8 c olive & 1/8 cup flax oil)
• 1/4 cup apple cider vinegar
• 1/8 cup "Braggs"
• 1/2 cup Vegenaise
• 1 tbsp pepperocini juice
• Optional - add any or all
• cherry tomatoes halved
• celery chopped
• nuts chopped
• raw sprouted or roasted seasoned pumpkin seeds
• fuji apple chopped
• arugula chopped
• scallions chopped
• dulse (red seaweed) chopped
• Kalamata olives sliced

Instructions

1. Mix dressing & toss into cabbage mix.

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Ingredients

• 4 cups slaw mix or shredded cabbage & carrot
• 1/3 cup pomegranate arils Or 1/4 cup finely chopped dried cranberries (Pom 4 ½ oz. can be found in produce section of grocery)
• 1/2 cup halved cherry tomatoes
• 1 small fuji apple (finely chopped)
• 1/4 cup small pecan pieces
• Daya's Ginger Dressing
• 2 tbsp Vegenaise
• 1 tbsp "Braggs"
• 2 tbsp olive oil
• 1 tsp fresh chopped ginger (best from jar as it is mashed)

Instructions

1. Whisk together & toss in slaw or salad.

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Ingredients

• 1 container (5 oz) arugula pre-washed organic
• 1 container (5oz) herb salad mix pre-washed organic
• 3/4 cup cherry tomatoes sliced
• 3 tbsp Kalamata olives sliced
• 1 large fuji apple chopped
• 4 tbsp raw hulled hempseeds
• 4 tbsp sprouted seasoned pumpkin seeds " Go Raw" or roasted seasoned pumpkin seeds
• Daya's Favorite Dressing
• 1 oz olive oil
• 1 oz apple cider vinegar
• 1 oz balsamic vinegar
• 1 oz "Braggs"
• 1 tbsp nutritional yeast

Instructions

1. Toss and Enjoy!

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Ingredients

• 2 cans cannellini (white kidney beans)
• 1/2 tsp garlic salt
• 1 tbsp olive oil
• 1 tbsp "Braggs"
• 3 tbsp scallions chopped; OR red onion, chopped
• 1/4 cup celery chopped
• Options
• Kalamata olives sliced; (from jar of Kalamata slices or pieces)
• cherry tomatoes sliced
• red bell pepper chopped

Instructions

1. Mix and enjoy!

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Ingredients

• 2 large portobello mushroom caps
• 1 pkg. smoky tempeh strips
• 1 tbsp olive oil
• 1 tbsp teriyaki sauce
• 1 tbsp hoisin sauce
• 1 tbsp mirin
• +/- 1 tbsp sriracha sauce
• 1/4 cup Trader Joe's Vegan Mozzarella Cheese
• Daya's Favorite Salad
• Marinade
• 1 tbsp shoyu
• 1 tsp sesame oil
• 1 tbsp ginger minced
• 1 tbsp mirin
• 1 tbsp garlic minced

Instructions

1. Remove portobello cap stems and chop. Spray 2 large portobello mushroom caps with oil to coat. Place top down on the broiler rack. Brush caps liberally with marinade. Put remainder aside. Broil for about 10 minutes on top rack, until tender.
2. While broiler is heating up, sauté a package of smoky tempeh strips with the chopped cap stems, with oil. Add the rest of the marinade. Add teriyaki sauce, hoisin sauce, mirin and sriracha sauce to taste. Cook until caramelized. Set aside.
3. Make Daya's Favorite Salad.
4. When mushroom caps are cooked, take out of broiler and spoon tempeh mixture on to cover. Sprinkle mozzarella cheese on top of tempeh mixture and place back under broiler to melt.
5. When done, place cooked mushroom caps on top of two large plates of Daya's Salad.
6. Enjoy!

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Ingredients

• 2 cups kale finely chopped; (red & green) OR bag of prewashed
• 3 large radishes chopped
• 1/2 cup cherry tomatoes halved
• 1/8 cup dulse (red seaweed) chopped
• 1/8 cup pine nuts
• 1 large scallion chopped
• 1 avocado cubed (1/2 inch pieces)
• Lemon Dressing
• 1 medium lemon juiced
• 1/4 cup olive oil
• 1/8 cup "Braggs"
• 2 tbsp nutritional yeast

Instructions

1. Toss well and add fresh-ground pepper on top.

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Ingredients

• 3 cups chopped romaine lettuce
• 1/2 cup halved cherry tomatoes
• 2 tbsp Kalamata olives
• 1/4 cup chopped pecans
• 1/4 cup raw hulled hempseeds
• Dijon Dressing
• 2 tbsp Dijon mustard
• 4 tbsp olive oil
• 2 tbsp "Braggs Liquid Aminos"
• 1/2 tbsp garlic (I used coarse-cut jarred in vinegar & oil)

Instructions

1. Toss into large salad bowl with Dijon Dressing and mix well.

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Ingredients

• 16 Oz. plain tempeh (crumbled)
• 1/2 cup Vegenaise
• 4 tbsp dill pickle relish
• 1 tbsp dulse or nori flakes (fine)

Instructions

1. Mix all ingredients well in a medium bowl and enjoy on a bed of salad or on tomatoes, on crackers or in a sandwich.
2. Optional: add a 1/4 c. finely chopped celery for a little crunch.

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