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A rendition on one of my absolute favorites, Vegan Kitchen Sink Salad, which was originally inspired by the Abundant Harvest Salad I gorged on at Dandelion Communitea┬áCafe in Orlando, Florida. Make this huge salad at the beginning of the week and enjoy for quick lunches and last-minute dinners all week long. Not only is it vegan and chock full of vegetables and fiber, it is a great allergen-free dish. I usually make it with quinoa, but this time I experimented with millet, a gluten-free grain-like seed that is more commonly known as bird feed. Literally. We’re eating bird food. Feel skinny yet?

1 1/2 cups millet, prepared according to package’s directions, cooled
3 carrots, peeled and thinly sliced on a bias
3 celery stalks, thinly sliced in a bias
1 small head broccoli, cut into small florets
1 15-oz can chickpeas, drained and rinsed
1 1/2 cups frozen corn kernels, thawed
3 oz sprig mix, or other salad green
1 pint grape or cherry tomatoes, halved
Lemon tahini dressing, for drizzling (though I made a bigger batch, 1/2 cup tahini and 1/2 cup water, to accommodate this bigger recipe)
Pumpkin seeds and sunflower seeds, to garnish, toasted or raw

1. Combine cooked millet with carrots, celery, broccoli, chick peas, corn kernels, spring mix, and tomatoes.
2. Drizzle with tahini dressing and garnish with seeds. (Leave the salad undressed and drizzle just before serving.)

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This simple smoothie is ridiculously easy to prepare, and provides key nutrients to nourish your skin. Strawberries are full of vitamin C, and cucumbers contain silica, both helping to boost collagen production for youthful-looking skin.

1 cup strawberries
1 cup cucumber, sliced
1 cup coconut water

1. Combine all three ingredients and whirl in a blender until smooth.

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I first time made this chili I served it to two meat-loving men, who both couldn’t believe that it was vegan. The first recipe attempt was spot-on, and I had to be sure it wasn’t a fluke. Attempt number two is very similar to number one, with some minor changes: changed the type of oil and reduced it from 3 to 2 Tbsp, increased beer from 9 to 12 oz (simply because it makes more sense, and I was making it at 11 a.m. on a Monday, which, even for me, is too early for a drink), corrected an error in the preparation method, increased cooking time. My S.S. preferred this attempt over the first.

2 Tbsp olive oil
1 onion, medium dice
1 red bell pepper, medium dice
1 green bell pepper, medium dice
4 large cloves garlic, minced
1 cup textured vegetable protein
2 Tbsp paprika
2 Tbsp chili powder
1 Tbsp cumin
1/2 tsp cayenne pepper
12 oz beer of your choice (use gluten-free beer to make the recipe gluten-free)
1 28-oz can peeled whole tomatoes, crushed by hand
1 15-oz can red kidney beans, drained and rinsed
1 15-oz can pinto beans, drained and rinsed
1 4-oz can fire-roasted green chiles
Kosher salt and freshly ground black pepper, to taste
Scallions, thinly sliced, for garnish (optional)

1. Heat oil in a large pot over medium-high heat. Add the onion, bell peppers, and garlic and season with salt and pepper. Saute until soft, about 10 minutes.
2. Meanwhile, soak the textured vegetable protein in hot water. Drain, and then add to the pot along with the paprika, chili powder, cumin, and cayenne pepper. Saute for 2 minutes.
3. Pour in the beer and reduce by half, scraping the bottom of the pot with a wooden spoon to loosen the bits.
4. Crush the tomatoes and add to the pot, along with the beans and green chiles.
5. Cover the ingredients with water (about 1 quart). Bring to a boil, then reduce to a simmer and cook for about 1 1/2 hours, stirring occasionally, until thick (chili will continue to thicken as it sits).
6. Season with salt and pepper and garnish with sliced scallions (optional).

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The result? Very tasty, not as spicy as last time. Increase cayenne pepper to 1 tsp, but otherwise this one is getting close to where I want it to be!

3 Tbsp olive oil
1 onion, medium dice
1 red bell pepper, medium dice
1 green bell pepper, medium dice
4 large cloves garlic, minced
Kosher salt and freshly ground black pepper
1 cup textured vegetable protein
2 Tbsp paprika
2 Tbsp chili powder
1 Tbsp cumin
1/2 tsp cayenne pepper
9 oz beer of your choice (drink the last 3 oz!) (use gluten-free beer to make the recipe gluten-free)
1 28-oz can peeled whole tomatoes
1 15-oz can red kidney beans
1 15-oz can pinto beans
1 4-oz can fire-roasted green chiles

1. Heat oil in a large pot over medium-high heat. Add the onion, bell peppers, and garlic and season with salt and pepper. Saute until soft, about 8 minutes.
2. Meanwhile, soak the textured vegetable protein in hot water. Drain, and then add to the pot along with the paprika, chili powder, cumin, and cayenne pepper. Saute for 3 minutes, or until fragrant.
3. Crush tomatoes and add to the pot, along with the beans and chiles.
4. Pour in the beer and reduce by half.
5. Crush the tomatoes and add to the pot, along with the beans and chiles.
6. Cover the ingredients with water. Bring to a boil, then reduce to a simmer and cook for about 1 hour, stirring occasionally.

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