Best VEGAN Salad Recipe | Interview and Cooking with Chef Kelley Williamson

Kelley Williamson is a Plant Based Chef and a Certified Food for Life Instructor through Physicians Committee for Responsible Medicine (PCRM) specializing in low fat plant based (vegan) cooking under the name Plant Based Kitchen. Kelley focuses on facilitating cooking classes, offering personal chef services and sharing food information, recipes and ideas through all of the classes that she teaches. Kelley has taught over 6,000 individuals on plant based nutrition and has a passion for helping people heal through food.

Kelley has classes at Tagawa Gardens, Whole Foods, Natural Grocers, and her own “cook with me” cooking School. To find out more please go to: https://www.meetup.com/Denver-Healthy-Plant-Based-Cooking-Classes/

Kelley is also the co-owner and facilitator of the Plant Based Health and Wellness Summit in Denver, Colorado. The summit focuses on providing individuals that are either already in the plant based lifestyle or looking to learn more the ability to learn and personally meet with providers, chefs and other health and wellness practitioners.

Kelley most recently formed a non-profit, Healthy Living thru Nutrition which will focus on establishing relationships with schools, students, families, and volunteers across the state of Colorado. The essential purpose of this non-profit will be to fulfill the Healthy Living thru Nutrition mission by teaching cooking classes that focus on proper nutrition, which helps families build the skills and knowledge to cook meals and make healthy choices on their own.

One of Kelley’s newest ventures is the Healthy Taste of Colorado which will focus on everything about cooking. This event will bring together chefs from local Colorado restaurants and celebrity chefs so that information and skills can be shared.
Professional Credentials:

Plant Based Chef
Food for Life Instructor Certification
Forks Over Knifes Certification
Plantrician Certification
Plant Powered Lifestyle Coach
Cookbook Author

Quinoa Stuffed Zucchini Boats
Ingredients:
4 servings
2 medium sized zucchinis – about 10 to 12 inches long
2 tablespoons vegetable broth
1 small onion, small diced
1 medium green bell pepper, cored and small diced
1 cup frozen corn kernels
1 clove garlic, minced
1 teaspoon cumin and dried oregano
1 tablespoon hot sauce
½ cup quinoa, follow package instructions
¾ cup vegetable broth
1 medium tomato, cored and diced
1 tablespoon fresh cilantro, chopped

Toppings:
1 cup avocado, small diced - topping
1 cup sour cream - topping
1 cup fresh tomatoes, sliced in half – topping

Sour Cream:
1 container silken tofu
Juice of a small lemon (about 1 tablespoon)
2 tablespoons apple cider vinegar
1 teaspoon fresh minced garlic
Himalayan pink salt to taste

Directions:

Preheat the oven to 350 degrees and then line a baking sheet with parchment paper. Cut the zucchinis into lengthwise halves and then use a spoon to scoop out the centers, reserving for the stuffing, leaving a good half inch all around to form a “stuffable” boat.

Arrange on the baking sheet with cut/scooped sides facing up. Place the baking sheet in the oven and bake for about 15 to 20 minutes until tender and slightly browned but not soft.

Quinoa: cook according to package instructions then set aside.

Sour Cream: add all ingredients to a blender and blend until smooth.

In a sauté pan, add the vegetable broth and then add the zucchini stuffing, onion, pepper, corn and black beans and sauté for a few minutes – about 5 minutes. Then add the garlic, cumin, oregano and some hot sauce (optional) and mix to combine.

Then add the quinoa and the vegetable broth and simmer on low and then for the last of the finishing touches, add the diced tomato and cilantro.

Portion the stuffing among the zucchini boats and then top with diced avocado, sliced tomatoes and drizzle with sour cream.

Detox Kale Salad

Ingredients:
6-8 servings
2 cups finely chopped broccoli
2 cups finely chopped cauliflower
2 cups finely chopped red cabbage
2 cups carrots (matchsticks or peels)
3 cups finely chopped kale
1 cup finely chopped green onion
1 cup dried cranberries
1 cup slivered almonds

Dressing:
4 teaspoons Dijon mustard
4 tablespoons balsamic vinegar
2 teaspoons shallots, small diced
1 teaspoon ground flax seeds
1-2 tablespoons agave
1 teaspoon fresh ginger, grated

Directions:

Chop and dice all salad ingredients and then place in a large bowl.
Dressing: add all ingredients to a blender and blend until smooth. Set aside.
Add the dressing slowly to the salad ingredients and then massage in the dressing. Enjoy!

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