Tracy Childs (Veg-Appeal, PlantDiego, and PCRM chef) and fun fitness lover Vegan Danielle are together on LunchBreakLIVE TODAY making “Tracy Special Bowls!” Sunflower Baco Bits on Rainbow Fresh Corn Salad with Anti-Inflammatory Quinoa and Creamy Sweet Lemon Dressing. You’ll definitely want to try Tracy’s Creamy Sweet Lemon Dressing on your next salad creation!
Vegan Danielle is vegan for the health and environmental aspects but her main reason for sharing the vegan message on her podcast is for the animals. She recognizes current events like the Amazon burning due to animal agriculture as a huge reason to go vegan! Danielle also has informative guests on her show. She tries helping people on their journey as they transition to more compassionate lifestyles. She shows them how to get all of their protein and nutritional needs from plants. She explains that peoples dietary habits directly cause serious ailments like diabetes, heart disease, and cancer. She guides people to change their eating habits so they can avoid getting sick in the first place and possibly heal themselves through whole plant-based foods.
Tracy and Vegan Danielle focus on using fresh seasonal produce for their special salad bowl. Danielle explains the importance of shopping for produce that is in season from small local farms to avoid emissions and unnecessary chemicals. Tracy likes to have a grain, a bean, and salad in her special bowl so it is nutritionally balanced and satisfying. This bowl is packed with great ingredients that are all good for you, making this bowl extremely special. From the sunflower seeds, tofu, and quinoa that are packed with protein, to turmeric to fight inflammation, and plenty of leafy greens packed with vitamins like the massaged kale, this bowl has it all! One great tip Tracy has is to buy the unfortified nutritional yeast to avoid synthetic folic acid which can be a carcinogen. Top it all off with Tracy’s creamy sweet lemon dressing using her super simple cashew mayo as a base. The bowl is also Mr. Vegan Danielle” approved! Try making your own “Tracy Special Bowl” at home with Tracy’s recipe below and prepare to reap all the benefits of the most balanced bowl in town!
This recipe is part of the Soulful and Seasonal Pop-Up Series (San Diego area – register at www.Veg-Appeal.com) So fun to welcome Derrick AKA “Mr. Vegan Danielle” for taste testing at the end! You can follow Danielle’s podcast at www.VeganDanielle.com. The mayo recipe is part of Tracy’s blog.
Tracy Childs reporting for Jane Unchained News Network.
Photos courtesy of Tracy Childs.
Video work by Steven Childs.
Rainbow Fresh Corn Salad
4 cups Power Greens or romaine lettuce (or mix)
1/4 cup halved cherry tomatoes
1/2 cup chopped red bell pepper
1/4 cup red onions finely chopped
1 ear sweet corn, cut off the cob
Creamy Sweet Lemon Dressing
1 tablespoon Maple Baco Bits
Toss the ingredients with the dressing and top with the Baco Bits.
Creamy Sweet Lemon Dressing
2 heaping tablespoons Homemade Tofu-Cashew Mayo
1 tablespoon lemon juice
1 teaspoon maple syrup
1 small clove garlic pressed
spike seasoning (to taste)
water as needed
pepper to taste
Stir the ingredients together in a small bowl adding water as needed to get a nice, creamy dressing consistency.
Homemade Tofu-Cashew Mayo
12-14 ounces tofu, drained well (or 1 package silken tofu)
¼ – ½ cup raw cashews soaked until softened, drained
1 tablespoon Dijon mustard
1 tablespoon light miso
1 tablespoon apple cider vinegar
Blend all ingredients until smooth. Chill until serving
Smokey-Maple “Baco Bits”
1 cup raw pumpkin seeds, sunflower seeds or chopped nuts (pecans, walnuts, Brazil nuts for example)
1/2 tablespoon liquid smoke
1/2 tablespoon tamari soy sauce
1/2 tablespoon apple cider vinegar
1 teaspoon – ½ tablespoon maple syrup
optional sprinkles: nutritional yeast, black pepper, onion powder, garlic powder, turmeric, chili powder
- Preheat oven to 300.
- In a small bowl, add all of the ingredients
- Allow the nuts/seeds to absorb the marinade for about 10 minutes, stirring occasionally
- Place them on a single layer on a parchment-lined baking sheet.
Bake for about 8 minutes, remove from oven, stir and if they are not dry/crisp, place back in the oven to bake for 3 more minutes or until getting a little browned and crispy – they will crisp up further as they cool.