BBQ Lentils and 'Shrooms.

If you're anything like me, BBQ anything is good...but when it's hearty brown lentils and meaty mushrooms that are dredged in a sweet and tangy spicy BBQ sauce?! Well, "good" just turned into "glorious"!
This is a super quick protein dish that is perfect to throw on top of a toasted hamburger bun, rice cakes, mixed greens, steamed veggies, or even brown rice or quinoa. Takes about 5 minutes, start to finish (no joke!), and tastes as if you slaved in the kitchen for hours. Sounds to me like I just decided what you're having for lunch tomorrow (or midnight snack tonight, maybe?!). Enjoy, everyone!

BBQ Lentils and 'Shrooms.

BBQ Lentils and 'Shrooms. Vegan, Gluten-free. Serves one.

Ingredients

1. 1/2 cup canned lentils, drained and rinsed

2. 1/2 cup sliced mushrooms

3. 3 T BBQ sauce of choice (try my Spicy Chipotle BBQ recipe, on the blog!)

Method

1. Combine all ingredients in a small soup pot over medium-high heat and bring to a simmer. Cook, stirring constantly, until heated through and bubbling slightly. Serve as desired! 

Protein Pasta Salad!

What's up with the weather this year? It's crazy! Last week we had 2 feet of snow on the ground...and today it was 59 degrees. But this girl ain't complaining--I HATE winter! Anyway, this warm burst has got me craving Spring...and springtime FOODS! And one of my all-time FAVORITE spring and summer dishes? PASTA SALAD. MMMMMMMMHHHMMMMM. And my Protein Pasta Salad is even better than regular pasta salad (shocking, I know)...because it has an impressive 25 GRAMS OF PLANT PROTEIN PER SERVING/RECIPE! My secret? BEAN PASTA NOODLES. I used a lentil macaroni noodle from the brand "Pasta Legume" which I am OBSESSED with, but I love all the bean pasta brands out there! Explore Asian is another great brand...love their mung bean fettuccine! I know. I just turned pasta salad fit. You love me, I know. Enjoy :)

Protein Pasta Salad!

Protein Pasta Salad! Vegan, Gluten-free. Serves One.


Ingredients
1. 3/4 cup bean-based small pasta noodles (I used lentil macaroni noodles from "Pasta Legume")
2. 1/4 cup chopped red onion
3. 1 cup raw cauliflower florets
4. 1/2 cup sliced grape tomatoes
5. 1/2 cup canned pinto beans, drained and rinsed
6. one stick celery, sliced
7. 1/8 tsp each onion and garlic powder
8. 2 T white vinegar
9. black pepper and dried parsley, to taste
10. salt, to taste

Method
1. Bring a small soup pot of water to a boil on the stove. Add pasta noodles and cook until al dente--NOTE--bean-based pastas cook MUCH faster than grain-based. When the pot begins to overflow, the goods are done!
2. Drain noodles and rinse briefly under cold water.
3. Combine noodles with remaining ingredients and toss well.
4. Spoon pasta salad into a large bowl, cover, and refrigerate 30 minutes for flavors to mingle (or until ready to eat). Serve chilled and enjoy!

Snowstorm Stew!

So, if you haven't noticed, it's snowing outside. ;)
I have to admit--this is probably the most snow I've ever seen in my life...and the "stormiest" snow episode I've ever lived through! Being from Central Virginia originally, I didn't grow up used to seeing "snowmaggedons" every winter...the most snow I ever remember getting as a child was 10 inches! But this?! This is actually frightening. Yes, you read that correctly. I am actually scared as I sit here and type this while I simultaneously watch the snow blowing wildly outside. *sigh*
Anywho, this is a really quick and yummy stew that's PERFECT for a snowy day like today--warming from the inside out and chock full of nutrient-rich veggies, this stew is certain to make it on your "fave recipes" list. Enjoy! And stay warm :)

Snowstorm Stew!

Snowstorm Stew! Vegan, Gluten-free. Serves one.

Ingredients

1. 1 cup canned pumpkin puree

2. 1 cup no-salt-added vegetable broth

3. one small zucchini, chopped

4. one small carrot, peeled and chopped (or 6 baby carrots)

5. 1 cup frozen florets

6. 1/2 cup canned, no-salt-added diced tomatoes

7. 1/3 cup frozen corn

8. 1/2 cup canned chickpeas, drained and rinsed

9. herbs and spices of choice

10. salt, to taste

Method

1. Combine all ingredients in a medium-sized soup pot and stir well. 

2. Bring to a boil over medium-high heat and boil for 5 minutes.

3. Reduce heat to medium and simmer, stirring regularly, for 10-15 minutes for flavors to mingle.

4. Scoop into a LARGE bowl (this makes A LOT!) and serve. (I topped mine with ground golden flaxseed for texture--delish!)

Spicy Pumpkin Pinto Burger.

Ok you guys. Of all the bean-based vegan burgers I've made, this one is undoubtedly the best one of them all. And it LITERALLY takes 10 minutes TOTAL! No blending, no smashing, none of that craziness. So simple and SO delish. Get ready to wow yourselves ;)

         Spicy Pumpkin Pinto Burger. 

Spicy Pumpkin Pinto Burger. Vegan, gluten free. Serves one.

Ingredients

1. 1/2 cup pumpkin purée

2. 1/2 cup canned pinto beans, drained and rinsed

3. 1/2 tsp cumin

4. Onion and garlic powders to taste

5. 1/8 tsp chipotle powder

6. Vegan hamburger bun

7. Burger toppings of choice (I used my "Basic Cheeze Sauce" on the blog and broccoli sprouts)

8. 1 T flax seed, ground

Method

1. In a medium size bowl, mix pumpkin, beans, spices, and flax until combined. 

2. Form into large patty and place on parchment-lined baking sheet. 

3. Bake, uncovered, at 400 degrees Fahrenheit for 25 minutes. 

4. Remove and let cool before enjoying!

Whipped Potatoes with Lentils and Parsley.

It's potato season...mashed potato season, I mean. And these go a step beyond...these are whipped potatoes people. And oh boy are they good...enjoy!

Whipped Potatoes with Lentils and Parsley. 

Whipped Potatoes with Lentils and Parsley. Vegan, gluten-free. Serves one. 

Ingredients

1. One large russet potato, peeled and chopped

2. 2 tsp apple cider vinegar

3. 1/8 tsp each onion and garlic powders

4. 1/2 T nutritional yeast

5. 1/2 cup Canned lentils, drained and rinsed

6. Dried parsley flakes, for garnish

Method

1. Place shopped potatoes in a small soup pot and cover with water. 

2. Bring to a boil and boil until fork tender. Drain, reserving about 1/4 cup of cooking water. 

3. Place potatoes and remaining cooking water in food processor with spices, vinegar, and nooch. Blend, scraping sides and adding more water as necessary until smooth. 

4. Spoon into bowl and top with lentils. Sprinkle with parsley and serve. 

Tuscan Spiced White "Beananini".

This is the simplest and best recipe ever. I eat one of these almost every week! They're so so good--perfect combo of plant based protein and healthy carbs...even add some spinach or other light greens before toasting and get some veggies in there too. Get creative! (I do these in sweet flavors as well...!) and as always, enjoy. :)

    Tuscan Spiced White "Beananini". 

Tuscan Spiced White "Beananini". Vegan, Gluten-free. Serves one. 

Ingredients

1. 2 slices whole grain vegan bread of choice (use gluten free if needed)

2. 1/2 cup canned navy beans, drained and rinsed

3. 1 T water

4. 1 tsp braggs liquid aminos

5. 1/2 tsp Italian seasoning 

6. Onion and garlic powders to taste

7. Oil and sugar free marinara sauce for dipping (I use Engine 2 brand from whole foods!)

Method

1. Combine beans, spices, aminos, and water in mini food processor and blend until smooth, scraping sides as you go. 

2. Spoon out and spread onto one slice of bread. Place second slice on top. 

3. Toast sandwich over medium heated nonstick skillet for about 3 minutes per side, or until desired level of "toastiness" is reached. Serve warm with dipping sauce. 

BBQ Beans and Tangerines.

Ok don't ask WHAT made me think of this...but be glad I did...and that I'm sharing the recipe NOW instead of saving it for my cookbook! Enjoy friends. 

    BBQ Beans and Tangerines. 

         For reals though. This is bomb. 

BBQ Beans and Tangerines. Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 oz. sliced white onion

2. 3/4 cup great northern beans (chickpeas would be Delish too!)

3. 1/4 cup BBQ sauce (like my spicy BBQ on the blog!)

4. One large tangerine, sectioned

5. Lettuce for serving 

Method

1. First, halve your tangerine and section it. Place about 4 slices in a plastic baggy and stick in the freezer overnight (or for at least 8 hours). 

2. Place onions in a small saucepan with a little water. Caramelize until soft. Add beans and stir (water should be prett much gone). Toss in your fresh tangerine chunks and add BBQ sauce. Stir well and cook, stirring regularly, over medium heat until gooey and luscious smelling. 

3. Spoon beans mixture over your lettuce (use spinach for extra iron!). Take your frozen tang slices out of the freezer and, using a hand grater, grate over dish to make "frozen citrus zest"...aka the secret ingredient of why this recipe is seriously insane. Serve immediately. 

PB Coconut Lentil Stew over Sprouts.

This. Oh heavens. Prepare yourselves, friends. 

    PB Coconut Lentil Stew over Sprouts. 

PB Coconut Lentil Stew over Sprouts. Vegan, gluten-free. Served one. 

Ingredients 

1. 1 cup canned lentils

2. 2 T ground golden flaxseed

3. 1 T coconut flour

4. 1 cup coconut milk

5. 1/4 tsp garlic powder

6. 1/8 tsp each onion powder and ginger

7. 1 cup frozen broccoli florets

8. 1 cup fresh broccoli sprouts 

9. 4 T powdered peanut butter 

Method

1. Combine all ingredients except coconut flour in a medium size soup pot. 2. Stir over medium heat. 

3. When lightly boiling, add coconut flour and stir constantly till thick. Serve over sprouts.  

Radish Chili.

Yet ANOTHER random food creation that is so good it deserves a whole blog post! Enjoy my dinner, guys 😂👌

                     Radish Chili. 

Radish Chili. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 c vegetable broth

2. 1/2 cup canned pinto beans, drained and rinsed

3. 1/2 cup tvp

4. Onion and garlic powders

5. Scant 1/2 cup water

6. 1/2 cup jarred salsa, heat of choice

7. About 4 large radishes, thinly sliced

Method

1. Mix tvp with spices, water, and a dash of braggs liquid aminos. Microwave 1 1/2 minutes. 

2. Combine all ingredients in a small soup pot and bring to a boil. Reduce, simmer 10, and serve. Enjoy! 

Brownie Hummus!

Yeah, I went there. No words. Except BOMBALICIOUS DELICIOUS! Enjoy!

     Brownie Batter Hummus Dip. 

    Everything can be used as an oatmeal topper! SO GOOD!

Brownie Batter Hummus Dip! Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 cup black beans, drained and rinsed

2. 2 T carob or cocoa powder

3. 2 packets stevia

4. 3 T water

Method

1. Blend it, yo. And then eat, of course! Use as desired-it's delish on oats, in a sweet Sammie, or even with veg. Yum!

Strawberry Poppyseed Spinach Salad.

Ahhhh, spring. The sights, the smells...the tastes! And this yummy springtime salad gives all that lush springy flavor along with a hefty dose of nutrients. (And it takes about 7 minutes to make. Bonus!)

    Strawberry Poppyseed Spinach Salad. 

                  Spring epitomized!

Strawberry Poppyseed Spinach Salad. Vegan, Gluten-free. Serves one. 

Ingredients

1. Large handful raw spinach leaves

2. Handful sliced white mushrooms

3. Two large (I MEAN LARGE! Or three medium/smallish) strawberries, chopped

4. 1/2 cup white beans 

5. 1/2 tsp poppy seeds

6. 2 T Apple cider vinegar

7. 1/2 packet stevia 

Method

1. Layer salad ingredients in the order listed. 

2. In a small bowl, vigorously whisk vinegar and stevia to make a Vinagrette. Pour over salad and serve. 

Curried Cous Cous Salad

Cous Cous is one of those foods that I literally grew up eating. My mom fixed so many international meals for our family, so Cous Cous was a very common grain when I was little. However, when I went vegan (and gluten free), I gave up my bird semolina-based hot cereal. But this story had a happy ending: I FOUND BROWN RICE COUS COUS PEOPLE! Thus, this recipe was born. A new fave! Enjoy!

           Curried Cous Cous Salad. 

                          So good. 

    This is one dish j DO NOT want to share...

         Time to devour. GET IN MA BELLY!

Curried Cous Cous Salad. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/4 cup brown rice couscous

2. 1/2 cup water

3. 3/4 cup canned chickpeas, drained and rinsed

4. 1/4 cup chopped sweet onion

5. 1/4 cup chopped red bell pepper

6. 2 T raisins

7. 1 T white whine vinegar

8. 1/2 packet stevia

9. 1/2 tsp curry powder

10. 1 1/2 tsp braggs aminos

11. 1/8 tsp garam masala 

12. Handful finely chopped cilantro

Method 

1. Cook couscous according to package directions and fluff with a fork. Remove from heat and set aside to firm up for a few minutes. 

2. Return to heat, along with all ingredients except cilantro, along with 1/2 cup water, and stir together over medium heat. 

3. When heated through and water is absorbed, stir in cilantro. 

4. Serve warm and enjoy! 

Spicy Italian Black Bean Burger Toasts.

I have to be honest. This was NOT meant to end up on this blog! This was one of those famous "what do I have in the fridge that's getting ready to go bad and needs to be used ASAP" creations...again--NOT SUPPOSED TO BE A RECIPE. However. IT IS SO GOOD I HAD TO BLOG IT! You guys will LOVE LOVE LOVE this one--the unique combination of flavors is so so good. I'm guessing gonna predict this one will end up on your list of go-to's. It's sure on mine now!

    Spicy Italian Black Bean Burger Toasts. 

              No. Words. Needed. 

Spicy Italian Black Bean Burger Toasts. Vegan, Gluten-free. Serves one. 

Ingredients

1. 2 cups frozen spinach

2.2 slices vegan bread of choice, toasted

3. 1 cup canned black beans

4. Spices to taste: onion, garlic, black pepper, oregano

5. Large handful sliced onion

6. 1 T braggs liquid aminos 

7. 1/2 cup canned no salt added tomato sauce

8. Dash liquid aminos

9. Onion powder, garlic powder, and chipotle powders to taste

Method

1. Place frozen spinach on a large plate and pop in the micro for 2 minutes. Top with toasts. 

2. In a medium size bowl, mash beans with all spices using the back of a spoon. 

3. Form two even patties using your hands place on parchment lined baking sheet and bake at 350 for 15 minutes. Place on top of toasts. 

4. Sauté sliced onion in 1 T aminos until caramelized. Place on top of burgers. 

5. In a small soup pot, heat tomato sauce with aminos and spices (onion, garlic, and chipotle) until hot. Spoon over plate and sprinkle with dried (OR FRESH!) parsley. 

Sweet 'n Sour Spaghetti Pasta Salad.

This kind of goes without saying, but I LOOOVE taking traditional recipes (pasta salad, for example!) and putting a totally weird spin on them. It's so fun to come up with creative flavor combinations, and even MORE fun to EAT it afterwards! Nothing better 😄 this is a really fun recipe--super colorful, too! Nice and quick, tastes super fresh, and can be made ahead (and taken to a picnic!). The use of spaghetti noodles really makes this recipe awesome. Most pasta salads use bow tie, macaroni, fusilli, shells, you get the point. But...I'm not most 🙌😂 hope you enjoy!

    Sweet 'n Sour Spaghetti Pasta Salad!

   Where have you been all my life?!

Sweet 'n Sour Spaghetti Pasta Salad; Vegan, Gluten-free. Serves one. 

Ingredients

1. One serving spaghetti noodles of choice, cooked and cooled

2. 1 cup chopped fresh spinach

3. 3/4 cup steamed, sliced beets (canned is fine), sliced into matchsticks

4. 1/2 cup white beans of choice (I used navy--great northern are great, too!)

5. One stalk celery, sliced

6. 2 T Apple cider vinegar

7. 1/2 packet stevia

8. Ground ginger

Method

1. In a large bowl or on a large plate, arrange your chopped spinach. Place cooled spaghetti noods on top. 

2. Top noodles with beets, then beans, then celery. 

3. In a small bowl, vigorously whisk vinegar and stevia to make a Vinagrette. Pour over pasta salad, and top with ginger. Enjoy! 

Note: I actually rink this tastes better if you let it sit for a while...it will begin to marinate and absorb the Vinagrette...yum!

Pink Lady Stew!

It never fails...every February, all I want to make is pink food. I undoubtedly blame that on all the cutesy Valentine's Day displays in stores. And it really doesn't take much to get me in the mood to cook holiday-themed food...I'm so sappy! 😂 

Anywho, the idea for this awesome stew came to me while I was cooking it. Totally serious right now! I just started throwing things into a pot, and voila! New favorite recipe! Hope you enjoy! (Hint: this one is PERFECT for "Soup Sundays"!)

                   Pink Lady Stew!

     Everything's better when it's pink!

Pink Lady Stew!; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 1/3 cups water, divided

2. 2 oz sliced red onion

3. 2 tsp minced garlic 

4. 1 T Apple cider vinegar

5. 1/2 cup frozen chopped spinach

6. 1 cup great northern beans (or other white beans)

7. 3/4 cup steamed, sliced beets (I used canned, actually. Just make sure they have no salt and no sugar added...just beets and water)

8. 1/2 packet stevia

9. 1/4 tsp nutmeg

10. Chives for garnish

Method 

1. Sauté onion and garlic in 1/3 cup water until soft. Add nutmeg and stir. Cook 2 minutes. 

2. Add rest of water, ACV, white beans, stevia, and spinach. Bring to a boil, and simmer for 5-10 minutes. 

3. Add beets and mix well. Simmer 5-10 more minutes, until water turns a bright pink. 

4. Serve in a large bowl, and garnish with chopped chives. 

Raw Goodness: TFVG's Asian Glow Bowl.

If you follow me on Instagram (@thefitveganginger), you already know that I LOVE my raw veggies--I don't go a single meal without a bowl of raw deliciousness! My diet is primarily raw or almost raw based...If I had to guess I would say it's about an 80/20 raw/cooked split. I love making savory and gourmet-style goodies out of vegetables...especially raw ones! Being vegan isn't just easy, it's FUN TOO! 👍 

This glow bowl is super easy, and super DUPER tasty--I just used what I had on hand...you do the same! 

            TFVG's Asian Glow Bowl. 

TFVG's Asian Glow Bowl; Vegan, Gluten-free option. Serves one. 

Ingredients

1. 5 small to medium radishes, sliced 

2. 1 cup sugar snap peas

3. Large handful sliced mushrooms

4. 1 medium carrot, grated

5. 3/4 cup canned no-salt added chickpeas, drained and rinsed

6. 2 oz. silken soft tofu

7. 1/4 tsp EACH onion powder, garlic powder, and ground ginger

8. 1 1/2 tsp braggs liquid aminos 

9. Pita bread for serving

Method

1. Prepare your veg and arrange as desired on a large plate. 

2. In your mini food processor, combine chickpeas, tofu, aminos, and spices with 3-4 T water. 

3. Blend until perfectly smooth and creamy, scraping sides periodically throughout blending. 

4. Serve hummus in the center of veggie bowl. Serve with Pitas for dipping. 

Tuscan Veggie Pasta with Homemade Hummus.

What began as a "quick weekday lunch after class" quickly turned into another delicious recipe creation! No surprise there, right?! 

This yummy veggie-based meal is packed with protein and fiber to keep you going all day long! And as usual,100% oil free, sugar free, and added salt free. Oh, it tastes pretty good too! 😉 enjoy babes! 

Tuscan Veggie Pasta with Homemade        Hummus. 

Tuscan Veggie Pasta with Homemade Hummus; Vegan, Gluten-free. Serves one. 

Ingredients

1. One large zucchini

2. One medium Roma tomato, chopped 

3. Handful of sliced black olives 

4. 1 cup no salt added canned chickpeas, drained and rinsed 

5. 2 oz. silken tofu 

6. Generous sprinkling of onion and garlic powders

7. About 1 T lemon juice

8. Tuscan style seasoning (Italian seasoning will also work)

9. Black pepper to taste

10. Small handful finely chopped kale greens

Method

1. Spiraling your zucchini Int'L noodles and place in a large bowl. 

2. Top noodles with chopped tomato, kale, and sliced olives. 

3. In a food processor, combine chickpeas, lemon juice, seasonings, and tofu. Blend till very smooth, scraping sides as needed. 

4. Top pasta with hummus (if you have some left over like I did, it's delish on toast! Mmmm!) and a sprinkling of black pepper. Serve with a side salad with balsamic. YUM! Perfect meal. 

Spicy Chipotle-Pumpkin Soup.

After feeling like I was coming down with something over the weekend, I've unfortunately today been hit hard by this nasty flu bug going around--and boy, I mean hard. It's rough--but vegan food always helps! And this soup sure did...temporarily at least! I made my bowl SUPER SPICY to try to "decongest" myself...but feel free to cut back on the chipotle powder. Otherwise, this is a lovely and super quick soup that is great for lunch or dinner--sick OR well! Enjoy!

       Spicy Chipotle-Pumpkin Soup.

                  Close up. Always! 

Spicy Chipotle-Pumpkin Soup; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 cup canned pure pumpkin purée 

2. 1 cup low sodium vegetable broth

3. 1/4 tsp each onion and garlic

powders 

4. 1/4-1/2 tsp chipotle powder (again, feel free to cut back!)

5. 1/2 cup canned black beans, drained and rinsed well 

6. 1 cup frozen corn

7. Dash braggs liquid aminos (about 1 tsp or less)

8. Oregano for garnish

Method

1. So easy...perfect lazy food haha! Combine pumpkin and broth in a sauce pan over medium heat. 

2. Add spices and aminos and stir. 

3. Add corn and beans and bring to a boil, stirring regularly. Reduce heat, and simmer about 10 minutes. 

4. Serve hot, topped with dried oregano leaves and rustic toast. Mmm. 

Soul-soothing Winter Vegetable Stew.

If you're like me and unluckily got sick over Christmas, you weren't doing too much "ROCKIN' around the Christmas tree"...maybe not, but after you eat a comforting bowl of this hearty stew, you're sure to feel mostly (if not ALL!) better! 

     Soul-soothing Winter Vegetable Stew. 

Soul-soothing Winter Vegetable Stew; Vegan, Gluten-free. Serves one.  

Ingredients

1.  1/4 cup chopped onion

2. 2 tsp minced garlic 

3. 1 2/3 c vegetable broth

4. 3/4 cup sliced steamed beets (you can used canned, just ensure no salt added)

5. 1 cup white beans

6. 1 cup frozen spinach

7. 2/3 cup frozen butternut squash cubes

8. Dash bragg's liquid aminos

9. 1/4 tsp each: basil, tarragon, sage, rosemary, thyme

10. Sprinkling of black pepper

Method

1. Sauté onion and garlic in a little veggie broth until soft. Add spices (except pepper) and aminos and stir. 

2. Add remaining veg broth, beans, spinach, and butternut squash. Bring to a boil and boil 2 minutes. 

3. Reduce to a simmer, add beets, and simmer 5 minutes. 

4. Remove from heat, add pepper, stir, and serve. Pairs beautifully with rustic toasted bread! Mmmmm. 

Around the World Mega Salad.

If you all follow me on Instagram (@thefitveganginger--follow me! Hehe!) you will know my utter OBSESSION with giant salads...I have lovingly termed these gigantic veggie piles "Mega Salads". I've posted a few of my past fave mega salads on the blog, but this one tops them all. The eclectic combination of flavors really makes this salad pop. You've got crisp, tangy, spicy, fresh, and buttery all rolled into one TOTALLY BOMB dish. "Clean out the fridge salad" just became a new fave lunch. 

         Around the World Mega Salad. 

Around the World Mega Salad; Vegan, Gluten-free. Serves one (makes one GIANT salad!). 

Ingredients

1. 8 cups packed fresh spinach leaves 

2. 1 cup canned navy beans (don't sub with great northern or cannellini. Navy beans are essential in this recipe because of their smooth and buttery texture, which other white beans don't provide.)

3. 1/2 medium red bell pepper, chopped

4. 2 T bragg's liquid aminos

5. 1/2 tsp dried basil

6. 1/4 tsp fenugreek powder

7. 1/4 tsp curry powder

8. Pinch mustard powder

9. Onion, garlic, and black pepper to taste

Method

1. Place spinach in a HUGE bowl (DO NOT UNDERESTIMATE BOWL SIZE---I literally eat my salads out of a family size serving bowl...!) and too with red pepper chunks. Add beans and aminos and sprinkle on spices. Eat up! So good. 

Note: because of all the different flavors in this salad, it goes well with almost anything as an addition to make a full meal. Think pita bread, brown rice, hummus on gluten free cracker, you name it. I may or may me have had this with my "Cinnamon Swirl Oatmeal", though....