Marie's Kitchen--Time for some vegetarian sole

For Christmas, my husband gave me a gift certificate for a massage and an ionic foot detoxification treatment at Mind, Body & Sole in Bethany Beach. After a relaxing massage, surrounded by angels and lovely music, under the capable hands of Dana Kylen, CMT, I settled in for my foot detox with owner Michele Salisbury, RN.

Coastal Point •  Submitted: Michele Salisbury, owner of Mind, Body & Sole, shared some of her favorite vegan recipes for this week’s column.Special to the Coastal Point • Marie Cook
Michele Salisbury, owner of Mind, Body & Sole, shared some of her favorite vegan recipes for this week’s column.

I was fascinated by the icky stuff that escaped from my body through the soles of my feet – cellular debris from past surgeries, lymph and joint debris and heavy metals, etc. I’m currently going through heavy-metals chelation/detoxification treatment with Dr. Kim Furtado, a naturopathic physician in Lewes, so it’s a good time to add foot detox, as well.

Michele grew up in New Jersey and New York. After she married, she and her husband, Robin, bought and restored a 200-year-old farm house in Warwick, N.Y.

“We raised our three sons there,” she said. “In fact, our middle son, Zachary, lives there now and is taking very good care of the house. We like to visit him about every six weeks.”

Michele, a registered nurse, opened her business about a year ago.

“I’ve been an RN for 10 years, and I like the holistic side of nursing, so ionic detox came naturally to me. I did research, went to the training, bought a machine, and here I am,” she said. “My first year in business has been wonderful. Everyone has been supportive and encouraging. Delawareans are the warmest people I’ve met.”

Michele’s husband, a self-employed contractor, moved here two years ago, after commuting for five years. In May 2010, Michele joined him.

“I moved here on May 7 and opened my business on May 10. I’ve never looked back,” she said. “I love my spa and wake up every morning excited to spend my day there with wonderful clients and friends.”

Michele entered nursing school when her youngest son was in the eighth grade.

“I asked my sons – Ronnie, Zachary and Nick – to help with the cooking while I studied. They took turns cooking and shopping for one meal a week. We had some great meals! My youngest son, Nick, loved cooking so much that he recently graduated from Johnson & Wales University in Rhode Island. He recently moved here and is now one of the chefs at Off the Hook restaurant on Route 26 in Bethany Beach. I’m so proud of him.”

Michele always leaned toward a vegetarian diet, but when she read the book “Skinny Bitch” (a No. 1 New York Times bestseller and international bestseller), by Rory Freedman and Kim Barnouin, she made the decision to go vegan. The recipes she shares today come from her favorite cookbook, “1,000 Vegan Recipes,” by Robin Robertson, published by John Wiley & Sons Inc. of Hoboken, N.J.

Does Michele ever cheat?

“I do cheat,” she said, laughing. “I love the fish tacos at Off the Hook (me, too) and also their arugula salad with tuna steak. I only cheat by eating fish.”

Because of Michele’s love of yoga, she has expanded her wellness center to open Mind, Body & Sole Yoga. The yoga center has been open since the first week of April and is flourishing. The schedule is posted on her Web site. She also hosts a meditation group, which meets Monday evenings from 6 to 7 p.m.

Mind, Body & Sole is located in The Starboard Center at 32892 Coastal Highway, Suite #3, in Bethany Beach. For more information and to schedule appointments, call Mind, Body & Sole at (302) 537-3668, or visit the Web site at for a more complete understanding of ionic detox.

Michele often serves her Chickpea “Tuna” Salad in pita bread with lettuce. “Everyone loves it,” she said, “even my non-vegan friends.”

Chickpea ‘Tuna’ Salad

in Avocados


1-1/2 cups cooked or 1 can (15.5 ounces) chickpeas rinsed and drained

2 celery ribs, minced

1/4 cup minced red bell pepper

2 green onions, minced

1/3 cup vegan mayonnaise, plus more if needed

1 tablespoon plus 1 teaspoon fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon kelp powder

Salt and freshly ground black pepper

2 ripe Hass avocados

Lettuce leaves on which to serve the salad

Method for Chickpea Salad:

In a food processor, pulse the chickpeas until chopped; transfer to a large bowl. Add the celery, bell pepper, green onions, mayonnaise, 1 tablespoon lemon juice, mustard, kelp powder and salt and pepper to taste. Mix well, adding a little more mayonnaise if the mixture seems dry. Cover and refrigerate at least 30 minutes.

Halve and pit the avocados and brush the exposed flesh with the remaining 1 teaspoon lemon juice to prevent discoloration. Divide the chickpea mixture among the avocado halves, pressing gently with a spoon to mound the salad onto the avocados. To serve: arrange the filled avocados on salad plates lined with the lettuce leaves. Yield: 2 to 4 servings.

Spinach Soufflé

Preheat oven to 350 degrees F.


4 tablespoons olive oil

1 medium yellow onion, minced

4 cups fresh baby spinach

Salt and freshly ground black pepper

1 pound firm tofu, drained

1 cup all-purpose flour

1 teaspoon baking powder

3/4 cup vegetable broth

2 tablespoons soy sauce

Method for Spinach Soufflé:

Lightly oil a 3-quart casserole or round baking dish and set aside. In a large skillet, heat 1 tablespoon oil over medium heat. Add the onion; cover and cook until soft – about 10 minutes. Stir in the spinach and season with salt and pepper to taste. Cover and cook until spinach is wilted – about 3 minutes; set aside.

In a food processor, combine tofu and onion and spinach mixture and process until blended. Add the flour, baking powder, broth soy sauce and remaining 3 tablespoons oil and process until smooth. Scrape the mixture into the prepared casserole and bake until firm – about 1 hour. Serve immediately. Yield: 4-6 servings.

“My sons are all non-vegans, so I tried to impress them with a Vegan Reuben,” Michelle recalled. “They actually liked it and asked for seconds.”

Tempeh is made from cooked and slightly fermented soybeans and formed into a patty, similar to a very firm veggie burger. Unlike its tasteless cousin, tofu, tempeh has a textured and nutty flavor; it’s also high in protein, calcium, dietary fiber and vitamins – a good substitute for meat.

Tempeh Reuben Sandwiches


8 ounces tempeh

3 tablespoons vegan mayonnaise

1-1/2 tablespoons ketchup

1 tablespoon sweet pickle relish

1 green onion, minced

2 tablespoons olive oil

Salt and freshly ground black pepper

1-1/2 tablespoons vegan margarine

4 slices rye or pumpernickel bread

3/4 cup sauerkraut, well drained

Method for Tempeh Reuben Sandwiches:

In a medium saucepan of simmering water, cook the tempeh for 30 minutes. Drain the tempeh and set aside to cool. Pat dry and cut into 1/4-inch slices.

In a small bowl, combine mayonnaise, ketchup, relish and green onion; season with salt and pepper to taste; blend well and set aside.

In a medium skillet, heat the oil over medium heat. Add the tempeh and cook until golden brown on both sides – about 10 minutes total; season with salt and pepper to taste. Remove from the skillet and set aside.

Wipe out the skillet and set aside. Spread margarine on one side of each slice of bread. Place 2 slices of bread, margarine side down, in the skillet. Spread the dressing onto both slices of bread and layer the fried tempeh and the sauerkraut.

Top each with the remaining 2 slices of bread, margarine side up. Transfer the sandwiches to the skillet and cook until lightly browned on both sides, turning once, about 2 minutes per side. Remove the sandwiches from the skillet; cut in half and serve immediately. Yield: 2 sandwiches.

Michele made the following dishes for her grand opening and received rave reviews, as well as requests for the recipes.


Couscous Salad


2 cups white grape juice

1 cup water

1-1/2 cups couscous (Green Bamboo Rice was used for the grand opening.)


1 medium red bell pepper, cut into 1/4-inch dice

1/2 cup chopped red onion

2 celery ribs, minced

2 ripe pears

3 tablespoons fresh lemon juice

1/3 cup olive oil

1/4 teaspoon freshly ground black pepper

1/2 cup unsalted shelled pistachios

Method for Pistachio-Pear Salad:

In a large saucepan, combine white grape juice and water and bring to a boil over medium heat. Stir in the couscous and lightly salt the water. Cover and remove from heat; set aside for 10 minutes.

In a large bowl, combine bell pepper, onion and celery. Peel and core the pears and cut them into chunks. Coarsely chop one of the pears and place in the bowl with the vegetables. Add 1 tablespoon of the lemon juice and toss to combine.

In a blender or food processor, combine the remaining pear, 2 tablespoons lemon juice, olive oil, salt and black pepper to taste and process until smooth. Pour the dressing over the salad; add the cooked couscous and the pistachios and toss to combine. Serve chilled or at room temperature. Yield: 4 servings.

Eggplant and Walnut Spread


2 tablespoons olive oil

1 small onion, chopped

1 small eggplant, cut into 1/2-inch dice

2 garlic cloves, chopped

1/2 teaspoon salt

1/8 teaspoon ground cayenne

1/2 cup chopped walnuts

1 tablespoon minced fresh basil

2 tablespoons vegan mayonnaise

Method for Eggplant and Walnut Spread:

In a large skillet, heat oil over medium heat. Add onion, eggplant, garlic, salt and cayenne. Cover and cook until soft – about 15 minutes. Stir in walnuts and basil and set aside to cool.

Transfer the cooked eggplant mixture to a food processor. Add the mayonnaise and process until smooth. Taste, adjusting seasonings if necessary; then transfer to a bowl. If not using right away, cover and refrigerate. Properly stored, this spread will keep up to three days.

(Editor’s note: If you have recipes to share, or recipes you want, contact Marie Cook, Coastal Point, P.O. Box 1324, Ocean View, DE 19970; or by email at Please include your phone number. Recipes in this column are not tested by the Coastal Point.)