by Feeling Great | Vegetarian Recipes
Tempeh Salad with Miso-Mustard Dressing
A Crunchy & Flavorful Plant-Based Tempeh Salad Dish
This tempeh salad with tangy miso-mustard dressing is bursting with flavor and texture. It’s a perfect meal for vegetarians or anyone looking to reduce meat while still enjoying a protein-rich dish.
The combination of crisp snow peas, shredded cabbage, and mizuna creates a refreshing crunch. Meanwhile, savory, marinated tempeh adds a deep, earthy taste. Drizzled with a bold miso-mustard dressing, this salad is both nourishing and delicious.
Marinated Tempeh Salad Recipe
Ingredients:
- 2 tbsp apple cider vinegar
- 2 tbsp tamari (or soy sauce)
- 2 tbsp water
- 1 tsp grated ginger
- 1 tsp sesame oil
- 250g tempeh, sliced into thin strips (0.5cm or thinner)
- 2 tsp coconut oil (for frying, optional)
Instructions:
- In a bowl, whisk vinegar, tamari, water, ginger, and sesame oil.
- Place tempeh in a shallow dish and pour marinade over it. Let sit for 2–3 hours or overnight in the fridge.
- For frying: Heat coconut oil in a pan over medium-high heat. Cook each side for 4 minutes until golden.
- For baking: Preheat oven to 190°C (375°F). Bake for 25 minutes, flipping halfway.
Snow Pea, Cabbage & Mizuna Salad
Ingredients:
- 160g snow peas, trimmed
- 2 cups shredded red cabbage
- 1 cup shredded carrot
- 2 cups mizuna (or other leafy greens)
- 2 green onions, thinly sliced
- ¼ cup chopped fresh coriander
Miso-Mustard Dressing
Ingredients:
- 2 tbsp mellow white miso
- 1 tbsp Dijon mustard
- ¼ cup olive oil
- 3 tbsp lemon juice
- 1 small garlic clove, minced
- 1 tbsp maple syrup
Instructions:
- Boil snow peas for 30 seconds. Rinse under cold water and cut into halves or thirds.
- Combine all salad ingredients in a bowl.
- Blend or whisk together miso, mustard, lemon juice, oil, garlic, and maple syrup until smooth.
- Toss salad with dressing and top with warm tempeh.
Final Thoughts
This salad will help you feel full and energized throughout the day! Enjoy fresh & share with friends! For more Salad Recipe, you can check this Summer Salad recipe! If you’re interested with Vegetarian recipe, you can try Chickpea with Spinach and Mushroom Curry, we love to hear your experience!
CLICK HERE to book a consultation with me.
by Feeling Great | Recipes, Vegetarian Recipes
Green Goddess Dressing – Fresh, Creamy & Packed with Flavor
A Quick & Delicious Green Goddess Dressing
This Green Goddess dressing is the perfect way to elevate any salad with its vibrant, herb-packed flavor. It’s creamy, fresh, and incredibly easy to make. Plus, it pairs beautifully with chicken, roasted veggies, or as a dip.
If you’re short on time but still want bold, zesty flavors, this dressing is your go-to. It’s also dairy-free and can be easily adjusted to suit your taste.
Ingredients
- ½ avocado
- 3 tbsp coconut milk
- 4 tbsp lemon juice
- 1 garlic clove, finely chopped
- ½ cup fresh parsley, roughly chopped
- 4 tbsp basil leaves, roughly chopped
- ½ tsp sea salt
- 125ml extra virgin olive oil
- Optional: 1-2 anchovy fillets (use less salt if adding)
How to Make Green Goddess Dressing
- Blend all ingredients (except olive oil) in a food processor or blender.
- With the motor running, slowly drizzle in the olive oil until the mixture thickens and herbs are finely chopped.
- Taste and adjust seasoning if needed.
How to Use It
This creamy dressing is perfect for:
- Drizzling over fresh salads
- Tossing with roasted veggies
- A dip for raw vegetables
- A flavorful sauce for grilled chicken
Store in the fridge for up to 5 days. It often tastes even better the next day as the flavors deepen. Enjoy!
by Feeling Great | Vegetarian Recipes
Triple-Layer Vegan Cheesecake – A Healthy Indulgence
A Decadent Yet Nutritious Triple-Layer Raw Vegan Cheesecake Dessert
This triple-layer raw vegan cheesecake is the perfect balance of rich, creamy, and naturally sweet flavors. It’s a wholesome alternative to traditional desserts, making it ideal for special occasions or when you’re craving something indulgent yet nourishing.
A big thank you to Kim Stockton from the Nourish Restore Empower Challenge Facebook community for sharing this incredible creation!
Made with wholesome ingredients like cashews, coconut, and raspberries, this no-bake cheesecake is as delicious as it is beautiful.
Ingredients of Triple-Layer Raw Vegan Cheesecake
Chocolate Base
- 1 cup medjool dates, pitted
- 1 cup almonds (soaked for a few hours)
- ½ cup coconut flakes
- 2 tbsp raw cacao
- 1 tbsp coconut oil
Chocolate Layer
- 1 cup raw cashews (soaked)
- ¼ cup coconut syrup (or preferred sweetener)
- ¼ cup melted coconut oil
- ¼ cup water
- ⅔ tsp vanilla extract or powder
- 1 tsp lucuma
- 2 tbsp raw cacao
Raspberry Layer
- 1 cup raw cashews (soaked)
- ¼ cup coconut syrup (or preferred sweetener)
- ¼ cup + 1 tbsp melted coconut oil
- 2 tbsp water
- 1 tbsp lemon juice
- ⅔ tsp vanilla extract or powder
- 1 tsp lucuma
- 1 cup raspberries (fresh or frozen)
- ½ cup extra raspberries for layering
Vanilla Layer
- 1 cup raw cashews (soaked)
- ¼ cup coconut syrup (or preferred sweetener)
- ¼ cup melted coconut oil
- 1 tbsp lemon juice
- 2 tbsp water
- ⅔ tsp vanilla extract or powder
- 1 tsp lucuma
- Pinch of pink salt
Chocolate Topping
- ½ cup melted coconut oil
- 2 tbsp raw cacao
- ¼ cup coconut syrup (or preferred sweetener)
- 1 tsp lucuma or mesquite
- 1 tsp vanilla extract or powder
Optional Toppings
- Fresh raspberries
- Chocolate flakes
How to Make It
Prepare the Base
- In a food processor, blend all base ingredients until the mixture holds together.
- Press firmly into a 20 cm (8″) springform pan lined with baking paper.
- Chill in the fridge while preparing the filling.
Make the Chocolate Layer
- Blend all Chocolate Layer ingredients in a high-speed blender until smooth.
- Pour over the base and freeze until set.
Create the Raspberry Layer
- Blend all Raspberry Layer ingredients until smooth.
- Scatter extra raspberries over the chocolate layer.
- Pour the raspberry mixture on top and freeze until set.
Add the Vanilla Layer
- Blend all Vanilla Layer ingredients until creamy.
- Pour over the raspberry layer and return to the freezer.
Make the Chocolate Topping
- Process all Chocolate Topping ingredients briefly until smooth.
- Pour over the fully set cheesecake.
Final Touches & Serving
- Garnish with fresh raspberries and chocolate flakes.
- Chill in the fridge or freezer until an hour before serving.
Enjoy & Share!
This stunning, nutrient-packed Triple-Layer Raw Vegan Cheesecake is a crowd-pleaser! If you love it, don’t forget to share the recipe. Happy indulging!
You can also try this healthy dessert Raspberry and Pistachio Cheesecake Squares or this other vegetarian recipe, the Maple Pecan Paleo Granola give it a try and tell me how it goes! To book online you CLICK HERE for a consultation and session with me.
by Feeling Great | Vegetarian Recipes
Superfood Green Tabouli
A Fresh & Nourishing Superfood Green Tabouli Twist on a Classic
This Superfood Green tabouli is a refreshing take on the traditional version. Looking for a healthy, flavorful, and nutrient-rich dish? packed with fresh herbs, crunchy broccoli, and zesty citrus. It’s perfect as a side dish or a light meal and takes just five minutes to prepare!
For a satisfying meal, serve it alongside pan-seared barramundi or grilled salmon, then finish with an extra drizzle of lime or lemon juice for a refreshing burst of flavor.
Why You’ll Love Superfood Green Tabouli
- Broccoli is loaded with anti-inflammatory and detoxifying phytonutrients that promote overall wellness.
- Pistachios are rich in magnesium and potassium, essential for supporting a healthy nervous system.
- Avocado offers heart-healthy fats that help reduce inflammation and boost immune function.
- Lime and black pepper aid digestion, while goji berries provide antioxidants and a touch of natural sweetness.
Here’s the Superfood Green Tabouli Recipe (Serves 4)
- 350g raw broccoli (1 large head)
- 6 spring onions, finely sliced
- 100g parsley, chopped (1 large bunch)
- 100g mint, chopped (1 large bunch)
- ½ avocado, diced
- 20g pumpkin seeds (a generous handful)
- 50g pistachios, roughly chopped (about 2 handfuls)
- 100g baby spinach leaves
- Juice of 3 limes or 2 lemons
- 1 Tbsp cold-pressed olive oil or flaxseed oil
- 30g goji berries (1 handful)
- A generous pinch of black pepper & sea salt
Instructions
1: Prep the Broccoli
- Finely chop broccoli using a sharp knife.
- If using the stalks, remove the tough outer layer before dicing. A food processor works well too.
2: Mix the Ingredients
- In a large bowl, combine broccoli, spring onions, parsley, mint, avocado, pumpkin seeds, pistachios, and spinach.
- Put in lime juice, olive oil, goji berries, black pepper, and sea salt.
3: Toss & Serve
- Stir everything together until well combined.
- Taste and adjust seasoning if needed.
- Serve in bowls and enjoy immediately!
Boost the Flavor
- Drizzle with pomegranate molasses for extra depth and richness.
- Place raw green sprouts for more crunch and nutrients.
- Sprinkle with chia seeds for an omega-3 and fiber boost.
This vibrant, superfood green tabouli is perfect for a quick, healthy meal or a flavorful side dish. Give it a try and let us know how you like it!
You can also try this Green Breakfast Bowl or this Best-Ever Chunky Guacamole and share what you think about it. BOOK HERE to contact and have session with me.
by Feeling Great | Recipes, Vegetarian Recipes
Summer Salad – Fresh, Crunchy & Packed with Flavor
A Refreshing & Nutritious Summer Salad Meal for Warm Days
This vibrant summer salad is a personal favorite—simple, delicious, and bursting with fresh flavors. It’s loaded with nutrients, making it a perfect choice for lunch or dinner.
For an added boost, toss in some microgreens or fresh herbs if you can find them at your local market. They bring extra texture and a burst of flavor.
To make this salad more filling, add a protein of your choice—chickpeas, nuts, seeds, grilled fish, poached chicken, boiled eggs, or sliced lamb.
Ingredients (Serves 4)
- 1 Lebanese cucumber, chopped
- 2 big handfuls baby spinach leaves
- 1 handful sprouts (or microgreens)
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- 1 small red onion, sliced
- 250g cherry tomatoes, halved
- 6 spring onions, sliced
- 1 bunch fresh mint, chopped
- 1 bunch parsley, finely chopped
- ½ tsp sea salt (Himalayan or Celtic)
- Freshly ground black pepper, to taste
Dressing Ingredients
- 3 tbsp cold-pressed olive oil (or flaxseed oil)
- 3 tbsp fresh lemon juice
- 1 garlic clove, minced
- 2 tbsp pomegranate molasses (optional, if available)
How to Make Summer Salad
- Prepare the salad: Add all chopped vegetables, greens, and herbs to a large bowl. Season with salt and freshly ground pepper.
- Mix the dressing: In a small bowl, whisk together olive oil, lemon juice, garlic, and pomegranate molasses until well combined.
- Combine & serve: Pour the dressing over the salad just before serving and toss everything together. Pair it with your favorite protein for a balanced meal.
Why You’ll Love This Salad
This easy summer salad is light yet satisfying. The crunchy veggies, zesty dressing, and fresh herbs create a perfect combination of flavors and textures.
Enjoy it on its own, as a side dish, or topped with your favorite protein. It’s a healthy, refreshing option for any warm day!
Loved this recipe? Share it with friends and leave a comment below!
by Feeling Great | Dessert Recipes, Recipes, Vegetarian Recipes
Raspberry and Pistachio Cheesecake Squares
A Creamy, No-Bake Treat with a Crunchy Twist
These Raspberry & Pistachio Cheesecake Squares are the perfect no-bake dessert. They have a smooth, creamy texture, bursts of fresh raspberries, and a delightful crunch from pistachios. Plus, they’re vegan, dairy-free, and naturally sweetened, making them a fantastic option for those who love cheesecake but need a lighter alternative.
The best part? Leftovers freeze well, so you can enjoy them anytime!
Ingredients (Makes 16 Squares)
Base
- 1 cup raw pistachios, shelled
- 2 Tbsp melted coconut oil
- 5 Medjool dates, pitted
- Pinch of salt
Filling
- 3 cups cashews, soaked for 4 hours, then drained
- 1.5 Tbsp honey (or rice malt syrup)
- 1/4 cup lemon juice
- 1/4 cup melted coconut oil
- 1 tsp natural vanilla extract (or vanilla powder)
- 1/2 cup raspberries (fresh is best)
- 3 Tbsp pistachios, roughly chopped
How to Make Raspberry and Pistachio Cheesecake Squares
- Prepare the Tin: Line a 20cm square cake tin with parchment paper, ensuring it overhangs two sides for easy removal.
- Make the Base: In a food processor, blend pistachios, coconut oil, dates, and salt until a soft, crumbly dough forms. Press evenly into the lined tin and place in the fridge to chill.
- Blend the Filling: In a high-speed blender, combine soaked cashews, honey, lemon juice, coconut oil, and vanilla. Blend until the mixture becomes smooth and creamy.
- Fold in the Raspberries: Gently mix in half of the raspberries, then spread the filling over the chilled base. Tear the remaining raspberries into smaller pieces and press them into the top.
- Set in the Fridge: Smooth the surface, cover with parchment paper, and refrigerate for 1-2 hours until firm.
- Slice & Serve: Lift the cheesecake from the tin and place it on a cutting board. Cut into 16 squares and sprinkle with chopped pistachios.
- Storage Tips: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Why You’ll Love This Recipe
- No baking required – Quick, simple, and hassle-free.
- Naturally sweetened – No refined sugar, just wholesome ingredients.
- Vegan & dairy-free – A delicious dessert everyone can enjoy!
Enjoy these creamy, nutty, and fruity cheesecake squares, and if you love them, share the recipe!
