Sweet potatoes are the uber tuber – packed wth fiber and antioxidant, anti-inflammatory, and blood sugar regulating nutrients. The best ways to prepare them for maximum health benefits are boiling, steaming and stir frying.
Salads & Soups
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Chef V’s most popular soup, salad and salad dressing recipes, all gluten free and vegan. Plus recipes for 4 different hummuses and articles about losing weight with Chef V’s salad recipes.
Cool and creamy, soups are a great way to start a meal, but are also awesome as a meal. You can easily double or triple my recipe and have delicious leftovers.
You know olive oil is healthy. But not all olive oil is of high quality. Here, Chef V schools you on what constitutes healthy, organic olive oil.
Mandarin Asian Salad – You can use lots of different greens to make this Asian inspired salad but I always include cabbage. If you are cleansing, just skip the mandarin oranges to keep it cleanse friendly.
My Grilled Mango Salad is perfect for a hot summer day. It combines the hearty flavor of black beans with the luscious richness of mangoes and avocado, all in a healthy salad, perfect before or after a Chef V Cleanse.
Chef V’s tip: Most of my salads are delicious with my Cilantro Lime Vinaigrette or Creamy Avocado Dressing. Use these on any salads unless otherwise specified.
This coleslaw recipe goes well with my BBQ Jackfruit Sandwich, my Pulled Chicken Sandwich, and my Sloppy Joes Sandwich.
My breakfast smoothie is delicious, good for you, and easy to make. What’s not to like? A Chef V recipe from her retreat in the Hamptons.
Ambrosia salad is to die for Yum but also you might die from the ingredients! Yikes! Sugar on sugar on sugar! Oh wait, a little cream too! So, I’ve decided to remix this Easter classic and make a yummy, healthy and vegan ambrosia salad.
Salads are easy to prepare and are a super convenient way to get more nutrients into your diet. This mix of greens and veggies is easy to assemble and goes great with my Yummy Vinaigrette Dressing.
Green is good! Let me show you a variety of tasty ways you can create a sensational salad. Start with locally sourced organic greens, top your salad with a variety of colorful vegetables, fruits, legumes and a touch of lean protein. Salads are easy to prepare and are a super convenient way to get more nutrients into your diet.
Green veggies are central to this recipe, full of vitamins. Cannellini beans add fiber and richness. A lovely soup for celebrating the end of winter, the bounty of summer crops, or anytime you crave something super fresh and seasonal.
My love salad with pomegranate seeds is so yummy. They are sweet and tart and add a delicious crunch to any dish. They have lots of fiber and two essential Vitamins, C and K. Sprinkle them on your favorite salads and soups or toss them into your next smoothie.
Beets, including beet greens, contain an amazing array of antioxidants, other vitamins, minerals, fiber, and protein. – Veronica
Here’s my Mango Avocado Burrito Bowl, a spin on Chipotle Mexican Grill’s awesome burrito bowls. Use my recipe as a starting point and add any of your favorite ingredients like grilled chicken or fish to make your own. You can also turn this into an easy wrap with gluten-free tortillas.
This treat is so yummy you can eat it with gluten free crackers, veggies, on a veggie sandwich. For a party or everyday, I know you’ll enjoy it.
Do you indulge and eat lots of high calorie junk food? If so, it’s time to get serious about eating healthy. I have a solution for good nutrition and you might even lose a pound or two!
Green is good! Starting with fresh locally sourced organic greens, add carrot, celery, radish, red onion, and grilled chicken (optional). Top your salad with my Carrot Ginger Salad Dressing.
Warm pumpkin salad: this is a delicious fall treat for those first cool days that signal the end of summer. It’s very filling and makes you feel full even though it’s a salad. It’s also very healthy and vegan. – Veronica
So how do I make cranberry sauce healthy? To sweeten the organic cranberries, I use coconut sugar. And in my opinion, my cranberry sauce tastes better than traditional Thanksgiving.
How about our Green Bean Casserole made from scratch, vegan friendly and enjoyable for all?! The perfect combination of crunchy and creamy in a vegetable dish… what more could you ask for!
The only thing more comforting than a bowl of soup is a bowl of homemade soup that is both vegan and gluten-free. There’s something special about cooking comforting meals like this during the Fall that will warm you up and have your kitchen smelling festive.
Yes you can grill watermelon! It will reward you with a smoky flavor and lots of sweetness. Combining the scent of outdoor barbecues with the fresh fruit flavors we love, the result is memorable. Try this on your friends and revel in the compliments.
Mason jars are our favorite accessory. We use them every chance we get – filling the empty jars with fresh cut flowers, refreshing drinks or a variety of veggies for delicious salads on the go. Below we share with you our foolproof guide for creating the best and most nutritious mason jar salads that you – and your kiddos – will love, as well as three of our go-to mason jar summer salad recipes.
This carrot soup is vegan and richly flavored. It is made with my homemade nut milk recipe. A healthy variation on this soup adds fresh ginger and fresh turmeric.
This is a delicious fall treat for those first cool days that signal the end of summer. It’s also a hit at Thanksgiving dinner. It’s very filling and makes you feel warm inside even though it’s a salad. It’s also very healthy and vegan. – Veronica
Spicy arugula, crunchy broccoli and watermelon, sweet pears, and raw pine nuts. Delicious! Blanche the broccoli florets to retain nutritional value.
Check out this delicious Meatless Monday recipe from Chef V. Perfect for this St. Patty’s day or anytime!
Black Bean soup, warm and comforting, is a creamy main course for a crisp fall evening. You can easily double or triple this recipe
Here’s my healthy Pasta Salad, using brown rice pasta, your choice of veggies and my raw cashew mayo to sauce. Mix well and refrigerate for at least 2 hours before serving. Enjoy!
Chef V’s tip: Most of my salads are delicious with my Cilantro Lime Vinaigrette or Creamy Avocado Dressing. Use these on any salads unless otherwise specified.
Before I share my yummy Super Food Salad with Pomegranates recipe with you, let me give you a little tip about preparing salads.
Balinese Urab is a salad made with any of a wide range of vegetables. You can use whatever vegetables you like – I used green beans in this recipe and added red lentils – the variation I learned in my cooking class. Balinese red bean salad: Urab.
My Creamy Broccoli Soup is made with coconut milk and coconut oil. In case you didn’t know, coconut milk is the liquid that comes from the grated meat.