I have gone through a period of vegan diet where I cut completely dairy and meat. I had to stop because my blood levels were very low, but regardless of this I still prefer eating vegetables over meat. There are many recipes that I created or adopted from others and I'll like to share with you.
Fresh Brussel Sprouts & Sweet Sprouts Salad
INGREDIENTS (you can adapt the recipe based on your liking)
2 cups freshly cut Brussel sprouts (uncooked). I bought the ones already washed and cut from Whole Foods
1/4 cup chopped red onion marinated for few minutes in vinegar (so it won't be too bitter)
1/4 chopped pecan
1/2 cup of yellow cherry tomatoes cut in half (they are so good)
1/4 of a bag of fresh sweet sprouts the ones sold in a plastic square container at Whole Foods. Those are usually used in sandwiches.
1/4 chopped green bell pepper
2 TBSP vinaigrette dressing (You can buy the pre-made dressing by Whole Foods)
You can grilled any meat or tofu and add it
You can add crumble blue cheese (yummy)
Avocado is laso a nice addition
Once you chopped everything, take a bowl or a large plate and start building your salad in layers. I start with the Brussel sprouts, then red onions, green bell pepper, pecans, and cherries. I always leave the sweet sprouts last. Pour the dressing moving quickly to ensure it gets everywhere. Add meat or tofu if desired. ENJOY!
I find salads to be fast, filling and refreshing especially in the summer. For another delicious vegan recipe check out these raw vegan lasagne made with zucchini and pine nuts.