Here Is Recipe For Aura’s Dinner Salad

Here I am sharing an easy and healthy Salad Recipe For Dinner


1 – Garlic, peeled and minced
2 tbsp. Extra Virgin Olive Oil
1 tsp. Balsamic Vinegar
2 tbsp. Seasoned Rice Vinegar (Star brand with no corn syrup)
1-2 tbsp. Grated Parmesan Cheese

1 – Carrot, large – peeled and sliced thinly
1 – Cucumber – peeled and sliced
1 – Tomato – sliced or several cherry tomatoes
1 – Cauliflower pieces – cut small

1/4 head red leaf lettuce
1/4 head green leaf lettuce

However, any type of lettuce would do (spinach, too). I usually toss in 3 large handfuls for 4-6 people.


Prepare Dressing: Peel and mince garlic into a wooden bowl (preferably non-varnished natural wood). Smash the garlic along the bottom of the bowl with a small spoon. Pour remainder of dressing ingredients into bowl and mix well with the garlicky spoon.

Marinate Veggies and Prep Lettuce: Peel and slice carrots and cucumbers and toss them into the dressing with tomato and cauliflower pieces to let them marinate. Place the lettuce on top of marinating veggies and make your dinner.

Serve Salad: Toss to coat (scraping the bottom of the bowl to get all the garlic flavor) the lettuce with the veggies just before serving.

Leftovers are yummy the next day.

Serving Size: Makes dressing for large salad (serving 4-6)

Number of Servings: 4

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Roasted Turmeric Cauliflower Florets

Turmeric and especially its most active compound curcumin have many scientifically proven health benefits, such as the potential to prevent heart disease, Alzheimer’s and cancer. It’s a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis

Heal your body and health with this amazing recipe!


  • 1/4 cup avocado or olive oil
  • 1 tsp turmeric powder
  • 1 tsp garlic powder
  • 1/2 tsp chili flakes, or to taste
  • 1/2 tsp sea salt, or to taste
  • 1/2 tsp freshly ground pepper, or to taste
  • 1 large head cauliflower

To Garnish:
freshly shredded parmesan, chopped parsley, lime wedges

Preheat your oven to 450 degrees f. and line a large baking sheet with parchment paper.
Carefully cut and remove the cauliflower core and discard, then break into florets.
Place your cauliflower florets into a large bowl.
Sprinkle with your seasonings and drizzle with the oil.
Stir well to get all the pieces nicely coated.
Transfer to your prepared baking sheet and spread it into a single layer.
Roast until crisp-tender, and slightly golden brown, 25-30 minutes.

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Vegan Egg Benedict

Easy “eggy” tofu and hollandaise like we remember growing up!

Is it time for Monday brunch yet? I don’t know about you, but no matter what day it is, I’m always ready for a big savory breakfast.

This vegan eggs benedict is the perfect full-flavored alternative to the traditional version. Made with an eggy tofu patty seasoned to perfection and smothered with a rich and creamy plant-based hollandaise sauce, this vegan egg benedict is sure to hit all of the spots.

The easiest vegan hollandaise sauce made with simple ingredients! No eggs are needed to put this together and you won’t even notice their missing. All that you need is lemon, vegan butter, almond milk, dijon mustard, spices, and tofu!

This vegan eggs benedict recipe is simple to make. The hollandaise sauce can be whipped up by tossing all of the ingredients in the blender and boom; you’ll have hollandaise for days. Aside from the sauce, you’ll need some tofu, seasonings, English muffins, and slices of vegan ham. I’m honestly so glad that I was able to recreate such a fancy dish with ease and minimal ingredients. It’s safe to say that I’ll be making this vegan eggs benedict often, and you should too!

Eggy Tofu Patties

  • 1 (16 oz.) block extra firm tofu, pressed
  • 2 tablespoons olive oil
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon kala namak (Indian black salt) or Pink Himalayan Salt.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • Hollandaise Sauce
  • 1/3 block silken tofu (about 4 oz.)
  • 1/3 cup non-dairy milk (we used almond milk)
  • 2/3 tablespoon lemon juice
  • 3 teaspoons vegan butter, melted
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon salt
  • Dash cayenne pepper
  • Dash kala namak (Indian black salt) or Pink Himalayan Salt.
  • Dash black pepper
  • To assemble
  • 2 English muffins, toasted
  • 4 Vegan ham slices (we used Tofurky)
  • Chives, dill and/or green onions, finely chopped for garnish
  • Steamed spinach

Eggy Tofu Patties

Cut your tofu into squares by slicing about an inch off the bottom. Turn the block on its side then slice down the middle long ways in 1/4-1/2 inch increments. This will yield 3-4 slices depending on how thick you cut them.
In a medium-large sized sealable container, add in your tofu pieces along with some olive oil fully coating both sides of the tofu.
In a separate small bowl combine all of the spices and mix them together. Generously sprinkle spice mixture over the tofu covering one side. Flip the tofu and cover the side as well.
Close the container and allow the tofu to marinate for about 15 minutes.
Once the tofu is fully marinated, add all-purpose flour to a large plate. Dip each tofu patty into the all-purpose flour, fully coating each side. Shake off any excess flour and place onto the pan.
Heat a large pan on medium heat lightly coated in oil. Cook the tofu patties for about 4 minutes on each side, or until the tofu is golden.
Once tofu patties are cooked, place them on a paper towel lined plate and set aside.
Hollandaise Sauce

In a food processor, add in all ingredients and blend on high until you have a smooth sauce like consistency. If the sauce is too thick, add small amounts of water at a time until desired consistency is reached.

On a plate, place one half of an English muffin. Layering on a slice of vegan ham, steamed spinach, a tofu patty, and a generous pour of hollandaise sauce. Garnish with chives, dill and/or green onions. Repeat with the remaining 3 servings.

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Portobello Vegan Beef(less) Stew

This hearty vegan stew uses tender portobello mushrooms in place of meat, along with potatoes and veggies simmered in a savory herbed red wine broth. You won’t miss the meat in this hearty vegan version of classic beef stew!
Course Entree
Cuisine American
Keyword mushroom stew, vegan stew
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 278 kcal

2 tablespoons olive oil
1 pound portobello or cremini mushrooms, cleaned and roughly chopped
1 large onion, diced
2 medium celery stalks, chopped
2 medium carrots, sliced
3 garlic cloves, minced
1/4 cup all-purpose flour
4 cups vegetable broth
2 pounds red potatoes, cut into 1 to 2 inch chunks
2 tablespoons fresh thyme leaves
2 tablespoons finely chopped fresh rosemary
1 cup dry red wine
2 tablespoons tomato paste
1-2 teaspoons Marmite (optional, but highly recommended for savory flavor)
1/2 teaspoon liquid smoke, or to taste (optional)
Salt and pepper to taste


1). Coat the bottom of a large pot with oil and place it over medium heat.
2). Give the oil a minute to heat up, then add the mushrooms in an even layer. Let them cook for about 5 minutes, until lightly browned on the bottoms. Flip and cook for about 5 minutes more, until softened.
3) Add the onion, celery, carrots and garlic. Cook everything until veggies begin to tenderize, about 10 minutes, stirring occasionally.
4). Sprinkle in the flour, a bit at a time, stirring between additions to form a coating on the veggies. 5). Cook the veggies and flour for about 1 minute, stirring constantly.

6). Begin adding the broth, a bit at a time, stirring to eliminate any lumps that form from the flour.
7). When all of the broth has been added, stir in the potatoes, thyme, and rosemary.
8) Raise the heat and bring the liquid to a simmer. Lower the heat and allow it to simmer, uncovered, until the potatoes are just tender but still a bit undercooked, about 15 minutes stirring occasionally.
9) Stir in the red wine, tomato paste and Marmite. Bring the stew back to a simmer. Allow the stew to simmer for about another 20 minute, stirring occasionally, until the broth is thick and the veggies are very tender.
10) Remove the pot from heat and season the stew with liquid smoke, salt and pepper.
Ladle into bowls and serve.

Recipe Notes
Add the wine between steps 3 and 4, and let it simmer for 4 or 5 minutes to reduce.

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Vegan And Dairy Free Tropical Green Smoothie

I decided to create a green smoothie that’s perfect for both kids and adults. It’s full of tropical flavors and is great for breakfast thanks to fruits, veggies and healthy fats to help keep you satisfied all morning.

This green smoothie recipe happens to be both vegan and dairy-free, making it a great choice for just about anyone plus there’s no sweeteners added. Yep, that’s right, this green smoothie is sweet enough on its own thanks to tropical fruit so there isn’t any need to add unnecessary sweeteners. Just the fruits and veggies!
Frozen pineapple: did you know that pineapple is great for digestion? It contains an enzyme called bromelain which helps fight inflammation in the gut and body. I say, eat up!
Frozen mango: instead of frozen mango you can feel free to use 1 frozen banana. I do like to stick to frozen fruits as they help keep smoothies cold and frozen.
Ripe avocado: if you like your smoothies extra creamy, avocado is a great add-in. Not only does it help enhance the color of this green smoothie but it also provides healthy fats, potassium, fiber and plenty of B vitamins. Don’t worry, thanks to the tropical fruit and ginger, you won’t even taste the avocado.
Fresh ginger: this was another reader request and so delicious in green smoothies! Be sure to use fresh ginger (not powdered) and if you don’t have a high powered blender, I recommend grating the ginger ensure even blending.
Organic spinach: a great veggie to add to any smoothie. if you’re looking to get more greens in your smoothie, try adding a few cups of spinach is the perfect way to do so!
Almond milk (or milk of choice): feel free to use any milk you’d like in my smoothie recipes according to your preferences. Almond milk tends to have a neutral taste in smoothies, coconut milk will add a more tropical and creamy flavor, and regular milk will add a boost of protein.

Additional Ingredients:

Matcha: if you’re a green tea lover, you can add a teaspoon of matcha to your smoothie for green color, antioxidants and earthy flavor.
Flaxseed meal: this is one of my favorite ingredients to add to smoothies for a little boost of fiber and minerals, and is especially great for nursing mamas as flaxseed can help increase milk supply. Usually a tablespoon is plenty! Here’s a brand I love.
Chia seeds: feel free to add in a tablespoon of chia seeds to your smoothie for a boost of healthy fats and fiber.
Hemp seeds: if you’ve been wondering what to do with those hemp seeds lurking in your cupboard, feel free to throw in a tablespoon into your smoothie for a boost of healthy fats, omegas and minerals.
Protein: make this a post-workout smoothie and boost the protein by adding 1/2 cup greek yogurt or 1 scoop of your favorite protein.
Auraluv Wholefood Smoothie
Mint: do you love minty flavor? Add a few fresh mint leaves!

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