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Healthy Little Vittles

Gluten-Free, Vegan, Plant-Based Recipes

  • Recipes
    • All books and ebooks Breakfast Dessert Drinks Lunch & Dinner Make Your Own… Recipe Roundups Salads Side Dishes Snacks & Appetizers Soups
      Lunch & Dinner

      Naan Butter Cauliflower

      January 18, 2021

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      Beet Hummus Hash Brown Toast

      January 7, 2021

      books and ebooks

      7-Day Vegan Challenge eBook

      December 28, 2020

      Snacks & Appetizers

      Candied Amaretto Trail Mix

      December 21, 2020

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      Browned Butter Caramel Popcorn

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      December 5, 2020

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      Butternut Squash Spinach Pasta

      November 30, 2020

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      Hot Cocoa Whoopie Pies

      November 22, 2020

      books and ebooks

      7-Day Vegan Challenge eBook

      December 28, 2020

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      Vegan Pumpkin Pie Smoothie Bowl

      October 12, 2020

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      Naturally Sweetened Instant Pot Apple Butter

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      Gingerbread Cream Sandwich Cookies

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      Gluten-Free Apple Butter Whoopie Pies with Bourbon Cinnamon…

      October 17, 2020

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      January 18, 2021

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      Butternut Squash Spinach Pasta

      November 30, 2020

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      Stovetop Vegan Mac and Cheese

      November 5, 2020

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      Baked Potato Gnocchi

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      July 27, 2020

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      Tomato Ricotta Galette

      July 20, 2020

      Make Your Own…

      Naturally Sweetened Instant Pot Apple Butter

      October 1, 2020

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      Cinnamon Sugar Cookie Cereal

      July 6, 2020

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      Vegan Marshmallows

      June 29, 2020

      Make Your Own…

      Mini Everything Bagels

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      Homemade Vegan Ricotta Cheese

      June 11, 2020

      Make Your Own…

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      May 29, 2020

      Recipe Roundups

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      November 6, 2020

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      25 Plant-Based, Gluten-Free, Vegan Recipe Roundup

      March 19, 2020

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      Watermelon Roasted Peach and Cobbed Corn Arugula Salad

      September 11, 2020

      Salads

      Green Bean Potato Salad

      August 17, 2020

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      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

      Salads

      Creamy Grilled Romaine Salad

      March 19, 2020

      Salads

      Walnut Pear Sweet Potato Mason Jar Salads

      August 9, 2019

      Salads

      Spring Detox Mason Jar Salads

      April 6, 2019

      Salads

      Kaniwa Pear Salad

      March 10, 2019

      Salads

      Brussels + Roasted Cauliflower Grapefruit Salad

      November 1, 2018

      Side Dishes

      Gluten-Free, Vegan Green Bean Casserole

      November 10, 2020

      Side Dishes

      Browned Butter Bourbon Skillet Sweet Potatoes

      October 29, 2020

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      Green Bean Potato Salad

      August 17, 2020

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      Maple Sriracha Cauliflower

      July 14, 2020

      Side Dishes

      Ginger Dill Spring Peas

      April 9, 2020

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      Creamy Dirty Mashed Potatoes

      March 29, 2020

      Side Dishes

      Creamy Grilled Romaine Salad

      March 19, 2020

      Side Dishes

      Cornbread Stuffing

      November 23, 2019

      Snacks & Appetizers

      Beet Hummus Hash Brown Toast

      January 7, 2021

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      Candied Amaretto Trail Mix

      December 21, 2020

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      Browned Butter Caramel Popcorn

      December 14, 2020

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      Hash Brown Avocado Toast

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      Slow Cooker Broccoli “Cheese” Soup

      October 3, 2018

      Soups

      Slow Cooker Lasagna Soup

      September 12, 2018

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      Baby Bok Choy + Shiitake Red Curry Soup

      May 4, 2018

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      Creamy Pumpkin Soup with Crispy Chickpeas + Pomegranate…

      October 7, 2017

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      September 30, 2017

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[slide-anything id="6097"]
Salads

Shredded Brussels + Kale Salad with Rhubarb + Grilled Oranges + Citrus Tahini Dressing

by Gina Fontana January 26, 2018
written by Gina Fontana January 26, 2018
Jump to Recipe

shredded brussels and kale salad

Lately I’ve been craving citrus. I am not sure if there is an underlying meaning to that other than I must be longing for spring. So I decided to embellish this salad with some sunshine to brighten things up a bit. I quite enjoy brussels sprouts, but actually very rarely eat them raw. Kind of a weird concept… to me. But when you shred them like this and jazz it up with some delicious toppings and dressing, they’re a veggie to be reckoned with! I think I’ll be adding raw brussels into my recipe rotation more often! (not to mention it literally takes 20 minutes less to prepare)

shredded brussels and kale salad

So in this salad I shredded brussels sprouts and kale (because I add kale to pretty much everything), I sliced a stalk of rhubarb to add a little crunch and because it’s just so darn pretty. I “grilled” some orange slices (I say “grilled” because I actually grilled them stovetop), then topped this salad off with toasted almonds, vegan parmesan cheese, hempseed, and my homemade citrus tahini dressing! I think this is a fantastic preview of what’s to come this summer. As always, leave a comment below and tag me in your creations on social media!

shredded brussels and kale salad

Continue to Content
shredded brussels and kale salad

Shredded Brussels + Kale Salad with Rhubarb + Grilled Oranges + Citrus Tahini Dressing

Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients

  • 12 oz fresh brussels sprouts
  • 3 stalks kale
  • 1/2 cup slivered almonds
  • 1 stalk rhubarb
  • 2 oranges
  • citrus tahini dressing, (recipe below)

optional but recommended

  • hempseed (shelled)
  • vegan parmesan cheese

Citrus Tahini Dressing

  • 1/4 cup tahini
  • 1/2 tbsp minced garlic
  • 1/3 cup lemon juice
  • 2 tbsp maple syrup
  • 1/2 orange
  • water , (to thin)
  • pinch salt + pepper, (to taste)

Vegan Parmesan Cheese

  • 3/4 cup raw cashews
  • 3 tbsp nutritional yeast
  • 1/4 tsp garlic powder
  • 3/4 tsp salt

Instructions

  1. Trim the ends off your brussels sprouts and shred them in your food processor
  2. ** NOTE: you could alternatively use your blender in the pulse mode, but I have not tried this method
  3. Empty the sprout shreds into a medium-large bowl
  4. Remove the leafy part of the kale leaves from the stems and also shred those in the food processor. Add those to the same bowl and the brussels. Toss to combine
  5. Peel and slice your oranges. Heat a skillet to medium (or your actual grill) and grill/sautee them until they just start to turn slightly golden (grill marks)
  6. **NOTE: You will use 1+1/2 of the oranges for grilling and the other half for the dressing
  7. In the same skillet over medium heat, toast your almonds, tossing them frequently to prevent them from burning. Pour onto a plate while you prepare the rest
  8. Make your dressing by blending all the dressing ingredients until smooth, adding more water in little bits at a time until you achieve desired thickness
  9. Slice your rhubarb into desired sized pieces
  10. If you haven't already made your vegan parmesan and have some on hand (which I highly recommend), do so by blending all ingredients together in your food processor or blender until you have a fine "parmesan cheese"-like texture

Salad Assembly

  1. Place the shredded brussels and kale onto salad plates/bowls, top with toasted almonds + sliced grilled oranges + rhubarb + vegan parmesan cheese + hempseed and drizzle dressing over top!

Notes

** Vegan Parmesan Cheese recipe from Minimalist Baker

** Dressing inspired by Minimalist Baker

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Category: Salad
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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Gina | Healthy Little Vittles
This NAAN BUTTER CAULIFLOWER makes the perfect wee This NAAN BUTTER CAULIFLOWER makes the perfect weeknight Indian-inspired meal! Cauliflower gets baked with a naan breading then tossed in a butter curry sauce and served over rice for the perfect gluten-free, vegan meal!
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Just imagine cauliflower wrapped in naan and then baked in the oven for crispy, bread-y, scrumptiousness! A naan hug, if you will 🤗
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Find the recipe on my blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/naan-butter-cauliflower/
Banana Bread sure had its moment in 2020, and I'm Banana Bread sure had its moment in 2020, and I'm continuing on with the trend into 2021 with a little added pizzaz! I frosted this vegan banana bread with a vegan cream cheese icing and some funfetti sprinkles! This recipe is also gluten-free and grain-free using one of my favorite flours from @edwardandsons Green Banana Flour! It's light and moist and everything a good banana bread should be. My whole family devoured it! I know you're going to love it, so here's the recipe:

Ingredients
2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
1 cup Let's Do Organic Green Banana Flour from @edwardandsons
1/2 cup Let's Do Organic Tapioca Starch from @edwardandsons
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch salt
2 bananas, ripe and smashed with a fork
1/2 cup plant milk 
1/2 teaspoon pure vanilla extract
1/2 cup maple syrup
1/4 cup peanut butter/sunflower seed butter (can use other nut butter if desired)

Cream Cheese Icing
1/2 cup vegan cream cheese
1/2 cup vegan butter, softened
2 cups powdered sugar
sprinkles

Preheat your oven to 350 degrees F. Combine the flaxseed meal and water in a small bowl and set aside. In a large bowl, whisk together all the dry ingredients. In a separate bowl, combine the mashed bananas, plant milk, vanilla, maple syrup, nut/seed butter, and flax eggs. Pour the wet ingredients into the dry and stir to combine. Don't over mix. Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean and the top of the bread is nice and golden. To make the icing beat the softened butter and cream cheese together until smooth, then add the powdered sugar a little bit at at time until the frosting forms. Allow the banana bread to cool completely before icing. Store covered on your counter for up to 3 days.
Hello! I know I’ve been a little MIA lately on t Hello! I know I’ve been a little MIA lately on the ‘gram... I’ve been immersed in dessert world trying to get my book finished... 40 recipes down, 20 to go! 😅
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Anywho, VEGAN STOVETOP MAC AND CHEESE to the rescue! Quick, easy, comforting, delicious, kids love it, and it sneaks in some plant based veggie goodness! We may be having a lot of this over the next few weeks.
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Recipe is on the blog! Clickable link in bio @healthylittlevittles #healthylittlevittles
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https://www.healthylittlevittles.com/stovetop-vegan-mac-and-cheese/
There’s nothing like a classic peanut butter coo There’s nothing like a classic peanut butter cookie. But make it gluten-free, grain-free, vegan and naturally sweetened and add sea salt on top for the perfect salty sweet treat!
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Sorry to tease you... but this recipe will be in my new dessert book, so you’ll have to wait, but promise it’ll be worth it 🧡
GREEN GODDESS PESTO BOWLS: packed with nutrients, GREEN GODDESS PESTO BOWLS: packed with nutrients, made in just 30-minutes, and is so tasty you’ll forget it’s actually good for you! You can certainly modify it to include whatever veggies you’d like. In this version I chose to include:
☆ potatoes
☆ kale
☆ brussels sprouts
☆ crispy chickpeas
☆ toasted pumpkin seeds
☆ my favorite pea pesto from @minimalistbaker

Head to the blog for the full recipe! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/green-goddess-pesto-bowls/
You guys really loved these when I posted them a l You guys really loved these when I posted them a little while back so I decided to share this BEET HUMMUS HASH BROWN TOAST recipe on my blog! The beet hummus is so delicious topped with sautéed balsamic mushrooms, avocado, vegan parmesan cheese, and fresh microgreens 💗🌱 They make a great appetizer, lunch, dinner or even savory breakfast! Basically they are perfect any time of day. SWIPE to see a closeup! 👉🏻
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BONUS: use @strongrootsusa cauliflower hash browns for extra yum factor 😋
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Clickable link in bio @healthylittlevittles

https://www.healthylittlevittles.com/beet-hummus-hash-brown-toast/
Besides being nature’s candy, poached pears are Besides being nature’s candy, poached pears are super easy to make and look so pretty! Serve with coconut whipped cream, ice cream, or even chocolate sauce. You know what?! Treat yo’self and you just go ahead and enjoy with all the above 😉 This recipe will be in my new book! Who’s excited?! 🥳💗
One of my most popular blog recipes in 2020... and One of my most popular blog recipes in 2020... and I think will continue on in 2021 is this BUTTERNUT SQUASH + SPINACH PASTA! It’s made in under 30 minutes and is so so good 😋 Recipe is on the blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/butternut-squash-spinach-pasta/
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My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

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