Creamy Avocado Gazpacho Courtesy of http://www.vegparadise.com/
1 C. (237 ml) water
Flesh of 1 medium avocado, reserving 1 T. for garnish
2 C. (480 ml) chopped cucumber
1 1/2 C. (355 ml) chopped tomatoes
1/2 to 1 Serrano chile, with seeds, sliced (optional)
1 large clove garlic, minced
1 sprig mint leaves
Juice of 2 lemons or limes
1/2 t. salt
1 t. maple syrup (can use dates or honey to sweeten)
2 small mint leaves
Paprika (optional)
1. Combine all ingredients in a blender in the order listed. Start blender on low speed for a few seconds, then switch to high. Blend until creamy and smooth, about 1 1/2 minutes.
1. Pour into 2 soup bowls. Dice reserved avocado and gently drop them into the center of the bowl. Add a mint leaf and sprinkle diced avocado with pap
Extra Zinc Soup
1 cup cucumber
1 red bell pepper
1 cup arugula
1 cup parsley, or cilantro
1/2 medium avocado
1/2 cup pumpkin seeds, ground
1/2 medium apple
1 cup water
3/4 tsp. sea salt
2 tsp. nama shoyu, or tamari sauce
2 tbsp. garlic-chile-flavored flax seed oil, or olive oil
(if using olive, then add a pinch of cayenne pepper and 1 clove of fresh garlic)
Spirulina flakes to taste (optional)
Blend all ingredients except spirulina flakes. Place in a bowl. Pumpkin seeds are one of the richest plant source of zinc, so this is why we called this soup "extra zinc".
Pesto Soup Recipe from www.rawtimes.com
Ingredients
half cup pine nuts soaked overnight, rinsed
10- 12 medium size ripe and soft juicy tomatoes, quartered
large bunch of basil leaves, washed and striped
full thumb of ginger
1 avocado
juice of 2 lemons
bunch of chives, scallions, or thin leek
pint of cherry tomatoes, save whole to serve with Directions
Mix and liquefy in blender
If this is too much for your blender and you don't have a vitamix, split it up into 2 batches
First batch
Start with ginger
Add lemon juice
Add pine nuts gradually, pulsing until mixed
add green onions and some basil and a few tomatoes Second batch
add the rest with avocado last.
combine both batches
serve with cherry tomatoes and a spring of basil or parsley
makes 1 - 1 1/2 quart, serves 4 (or one very hungry big man)
Raw Chili From www.fromsadtoraw.com
Base:
1 c. soaked/strained almonds
1 c. carrots
Chop both of these ingredients in food processor and transfer to a large bowl with the following:
1 portabella mushroom, defeathered and chopped into small cubes
1/2 c. minced celery
1/2 minced small red onion
1/2 minced red bell pepper (works well if frozen first)
Sauce:
1-1/2 c. Sun dried tomatoes and the 2 c. of soaking water
(Soak for two hours)
1 T. honey
1 T. olive oil
1 T. onion powder
1/4 c. Nama shoyu or tamari
1 to 2 cloves garlic
2 T. fresh oregano
2 t. chili powder
1 t. cumin
2 t. apple cider vinegar
Feathers from the portabella mushrooms
Mix this all in a blender
Pour sauce over the base, mix well and serve.
Sprinkle with cayenne pepper for a hotter sauce.
This will stay fresh for a week in the fridge.
- from Alex Ferrera's "The Raw Food Primer"
**To defeather a portabello: cut off the gills - the black things that are on the underbelly. You still use them, but separately.
Raw Cucumber Soup
1/2 cup chopped cucumber
1 small clove garlic, finely minced or pressed
1/2 cup shredded zucchini
1 tablespoon each olive oil and lime (or lemon) juice
1/2 teaspoon dill weed
1/2 cup diced avocado
2 cups very hot liquid (water or broth)
Cayenne pepper to taste
Blend till smooth. Adjust seasonings and serve immediately. This one is good served cold as well.
Almond milk
3/4 c Almonds raw & soaked
5 c Filtered water opt.
1 tsp. Vanilla bean, chopped
1. Put the almonds in a glass jar and cover them with filtered water. Soak them for 18 hours.
2. Strain almonds and raisins then blend with 1 cup of warm filtered water for several minutes. Add another cup of water and blend for another minute.
3. Strain milk into a carafe. (Use a fine mesh strainer, the more you strain it, the finer the milk will be.) Stir in remaining water, then strain again.
Refrigerate. Save strained almond meal for breakfast and top with sliced fruits.
NOTE: Adding 1 Tbl of lecithin granules will create a silky texture, and it also aids in breakdown of fats and aids healthy nerve tissue.
Refrigerate Keeps 4-5 days.
Lime-Walnut Milk
2 oz. walnuts
Lime juice to taste
Honey to taste
1 cup water
Combine in a blender and liquefy. Do not strain.
Grape Tomato & Avocado Salad
This delectable salad proves that fresh, high quality ingredients taste superb with little adornment. Halved grape tomatoes and diced avocado join onion, parsley, cilantro, lemon juice, extra virgin olive oil and sea salt in this perfect side dish or simple appetizer with tortilla chips. Can be prepared up to four hours ahead of serving, making it convenient for those summer days when you're constantly on the go.
Serves 3
1 pint grape tomatoes, halved
1/4 white onion, chopped
1 TB extra virgin olive oil
1 TB fresh lemon juice
1/2 cup fresh parsley or cilantro, or mixture of both
2 avocados, diced
High quality sea salt, such as Fleur de Sal
In a non-reactive glass bowl toss together the tomatoes, onion, olive oil, lemon juice and parsley or cilantro. Add the avocado and lightly toss. Season to taste with sea salt. Chill if not serving immediately.
Nutrition Info
Per serving (212g-wt.): 190 calories (140 from fat), 16g total fat, 2.5g saturated fat, 3g protein, 13g total carbohydrate (7g dietary fiber, 4g sugar), 0mg cholesterol, 210mg sodium
Hemp Kale Salad
Recipe from http://www.rawlifeline.com Creamy Avocado Gazpacho
Zesty, crunchy and nutritional its got it all. Refreshing and decisive it harnesses all the flavor you could imagine.
Ingredients
*Green kale, *lemon, extra virgin olive oil, *spices, *red peppers,* & sea salt.
*organic
Indian Cabbage Salad
2 cups thinly shredded cabbage
2 cups shredded carrot
1/2 cup crushed roasted peanuts (or raw nuts)
1/4 cup peanut oil (salad oil is an OK substitute)
1 hot green chili chopped
1/2 cup chopped cilantro
1/2 tsp. honey
Lemon juice and salt to taste
Mix everything except salt and lemon - add them only when ready to eat.
Kale Salad
1 large bunch Kale finely chopped
2 c. carrots shredded
1 pint of grape tomatoes
1/2 c. soaked pinenuts
1 red onion cut into thin rings
juice of one lemon
1/4 c. cold pressed olive oil
crushed garlic (as desired)
sea salt, cayenne (to taste)
Mix all ingredients...set in fridge overnight. Enjoy!
Mango & Tomato salad
Prep time: 10 minutes
Serves 4
Ingredients
1 Fresh ripe mango, peeled & cubed
14oz Cherry tomatoes, halved
1 Large red onion, sliced thinly into half rings
9oz Mixed green salad leaves
Dressing
2tbsp Olive oil
2tbsp Rice vinegar
Freshly ground Salt & Black Pepper
Method
1. Combine all salad ingredients in a bowl.
2. Mix dressing ingredients together, pour over salad and toss well.
3. Transfer to a serving bowl.
Apple-Nut Whip
4 apples
1 cup seedless raisins
1/2 cup ground nuts
1 tbsp. honey
Core and grate apples, sprinkling with lemon to keep from turning color. Combine with remaining ingredients and serve in sherbet glasses.
Banana Nut Pudding Pie Recipe From www.fromsadtoraw.com *Great Site!
I don't have the exact measurements for this recipe yet --- just created it on a whim. The next time I make this recipe (and it will be soon, it's really good!!!), I'll list the measurements here.
Pie Crust:
Pecans
Maple syrup
Vanilla
Mix in food processor.
Press into glass pie dish.
Dehydrate 12 hours at 105 degrees.
Filling:
Bananas
Brazil nuts
Dates
Maple syrup
Vanilla
Cinnamon
Mix in food processor. Pour into pie crust.
Garnish:
Banana, slicd
Brazil Nuts, whole
Slice a banana thin (about 1/8" thick) and garnish edges of pie crust. Place three brazil nuts in center of pie for final touch.
- from Michelle Reeves, From SAD to RAW
Blue Berry Truffles Recipe from http://beautifulonraw.com
2 cups of walnuts
1 cup of pitted dates
1 cup of frozen blueberries
1/4 cup of raw carob
Crushed walnut to roll the truffles in
Blend the walnuts, dates, raw carob and blue berries in a food processor until the mixture is smooth. Shape the mixture into small balls and roll them in crushed walnut. Makes 10 truffles.
Blueberry Pie
From: www.fromsadtoraw.com Crust
1 c. almonds (soaked makes a much moister crust; if you want them to help soak up moisture from the filling, then the filling won't be so runny, you can soak and dehydrate before using.)
1 c. medjool dates
Layer
large handful blueberries
Filling
rest of a pint of blueberries (after handful removed)
1/4 c. coconut
1/4 c. pine nuts
1 T. lemon
3-5 dates Optional, only if sweeter is wanted
To make crust, process almonds and dates. Press into pie dish. You can either dehydrate it or leave as is.
Arrange blueberries on top of the crust for a layer between the crust and the filling. To make the filling, process all ingredients until smooth and pour over blueberries/crust.
(You can substitute any fruit for the blueberries.)
- from Dixie Story
***Comments:
I add 3 Tbl honey to the crust mixture, as the dates and nuts alone weren't enough to make a pressable crust - but then again I was using unsoaked almonds this time. I used finely shredded dry unsweetened coconut for the filling and I topped the pie with a handful of "fat" chopped dry unsweetened coconut for garnish. I didn't have any dates for the optional ingredient in the filling, but it wasn't sweet enough for me as it was, so I added 1 Tbl honey to the mixture. This pie is delicious!! Absolutely delicious. - Michelle Reeves
Carob mousse pie recipie from www.rawlifeline.com
Mousse Pie Filling
2-3 ripe avocados
1/2 C coconut oil
3/4 C Agave Nectar
1 C carob or even better cacao powder Crust
1 C shredded coconut
1 C dates Filling
Put ingredients into food processor
Blend until smooth Crust
Blend in a food processor and press into pie mold
Makes approx. 1 pie
Enjoy!
Cindy's Mock Tuna Salad
4 cups almonds
5 stalks celery, diced
6 green onions, sliced thin
2 tbsp. parsley
5 tbsp. lemon juice
2 dashes cayenne
1 medium clove garlic, crushed
1 1/2 - 2 tsp. Celtic sea salt (if available - otherwise you can use table salt)
1 sheet nori seaweed, soaked briefly, then chopped (or 1/3 cup favorite soaked seaweed)
Avocado Mayo: Blend until creamy
1 cup pine nuts
1 large avocado
1 tbsp. lemon juice
2 tbsp. apple cider vinegar
1 tsp. Celtic sea salt
6 medium pitted dates (3 packed tbsp.)
1/2 clove garlic
Puree almonds in a food processor until fine. In a medium bowl, combine all ingredients and half of the avocado mayo. Add more mayo as needed. Enjoy atop a piece of romaine or napa cabbage, and a slice of tomato.
Fettuccini Alfredo
Fettuccini noodles:
3 Zucchinis
Peel skin with vegetable peeler. Discard green skin or use for another recipe.
Use vegetable peeler to make long, flat Fettuccini-type noodles, until you reach center part with seeds. Discard or use for another recipe.
Alfredo Sauce:
1 1/2 cup macadamia nuts (soaked overnight)
1/8 c walnuts (soaked overnight)
1/4 cup cold pressed, first pressed olive oil
2 tsp Celtic sea salt
3 small cloves garlic
2 tsp fresh ground pepper
water for sauce consistency
Pour sauce over bowl of fettuccini, add dried parsley for pretty and serve immediately.
*** A nice addition is to add about 1/2 Tbl diced marinated mushrooms to the top, before you add the parsley. This gives just a nice addition to the meal without overpowering.
- from Michelle Reeves, www.FromSADtoRAW.com
Nori Rolls
1 C SUNFLOWER PATE
1 cucumber, cut into long strips (exclude any portions containing seeds)
1 bunch scallions (optional)
1 1/2 C shredded vegetables (I usually use zucchini or yellow squash, but
you can use any vegetable you like, or a combination)
1-2 ripe avocados, skins removed, slice lengthwise
2 C shredded lettuce (or cabbage or other green)
2 C sunflower sprouts
6 raw nori sheets
Nori rolls have become a very popular raw-food dish and they're not as hard to make as they may seem. You will need a nori mat, which you can acquire at your food co-op or natural food store, or an Asian market.
Place a raw nori sheet on the nori mat. About one inch from the edge of the sheet closest to you, put a line of the paté. Put a strip of cucumber on top of this and a scallion (optional). Then layer avocado strips, shredded zucchini, shredded lettuce, then sunflower sprouts. Dab end furthest from you with a bit of water. Then use your mat to roll the nori sheet over the other ingredients. Finish rolling by hand. Put nori roll to the side, then when you are finished rolling all of your sheets, cut each roll into 6 pieces. Makes 36 pieces.
Nori Rolls 2
This recipe is from http://www.rawguru.com Check out this fantastic site
The Perfect "Rice"
1 and 3/4 cups peeled fresh parnips
3 tbs. mac nuts
3 tbs. pine nuts
1 tbs. flax or hemp seed oil
1 1/2 tbs. agave nectar
2 tbs. lemon juice
1-2 pinches celtic sea salt
1 tbs. raw soy sauce or south river miso
How to: Process in the food processor until rice-like. Set aside.
Marinated Veggies for Sushi
1 medium carrot, peeled and cut into 1/4-inch-by-3-inch matchsticks
1 red bell pepper, cut into 1/4-inch-by-3-inch matchsticks
1 stalk celery, strings removed, cut into 1/4-inch-by-3-inch matchsticks
1 scallion, white and pale-green parts, cut into 1/4-inch-by-3-inch matchsticks
1 cucumber cut into 1/4-inch-by-3-inch matchsticks
1 yellow zuchinni cut into 1/4-inch-by-3-inch matchsticks
Marinate everything for 1-2 hrs. in
3 tbs. sesame oil
1 tbs. black sesame seeds
1 tbs. raw soy sauce or 2 pinches of salt
2 tbs. lemon juice
Keep in the fridge until read to use.
Extras
1 avocado julienned
1/2 cup sprouts (ginger sprouts are yummy, alfalfa sprouts, sunflower sprouts, etc..)
10 Steps to Making Perfect Sushi
Step 1: Take a sheet of nori and place it onto a clean smooth surface.
Step 2: Spread 2-3 tbs. of the rice mixture on to 1/4th of the nori sheet.
Step 3: Make a little indent and put 1-2 tbs. of the marinated veggies on top.
Step 4: Top that with a few pieces of the julienned avocado.
Step 5: Take 2 pinches of the sprouts and place it on the avocado and the rice.
Step 6: Get a mini spray bottle or a pastry brush and brush the top part of the sushi.
Step 7: Roll it up! You can roll the sushi with a sushi mat or use your fingers. I like to use my fingers. Use your thumbs and fingers and roll it up, when rolling, tighten the roll everytime.
Step 8: Let the roll sit for 5 minutes before cutting.
Step 9: Using a serrated knife cut the nori roll into 5-6 equal parts. Use a see-saw motion with a serrated knife to make it a perfect smooth cut.
Step 10: Plate 5 nori rolls and garnish the platter with garlic chives, edible flowers, sesame seeds. Serve with freshly grated wasabi and raw soy sauce.
Pizza
From "Living on Live Food" by Alissa Cohen www.alissacohen.com
Trust me: any cravings you have for pizza will be taken care of with this recipe! Crust, cheese, sauce and toppings...just like the real thing, only better!
Easiest Crust:
2 cups ground flax seeds (not soaked)
1/2 cup onion
2 celery stalks
1 carrot
1 large tomato
2 large cloves garlic
1 teaspoon sea salt
1/2 cup water
Creamy Cheddar Cheese:
1/2 cup pine nuts
1/2 cup macadamia nuts
1/2 cup sunflower seeds
1 1/2 cups red bell pepper
1/2 peeled lemon
2 cloves garlic
1 Tablespoon Bragg liquid aminos
Marinara Sauce:
2 1/2 cups tomatoes
12 sun dried tomatoes, soaked
3 dates, pitted and soaked
1/4 cup olive oil
4 cloves garlic
2 Tablespoons parsley (optional)
1/8 teaspoon cayenne
1 teaspoon sea salt Toppings:
Any assorted vegetables of your choice. I like to use avocado, mushrooms, spinach, onions, etc…
For Crust:
1. Combine all ingredients for whichever crust recipe you are using in a food processor until well blended and smooth.
2. Remove from processor and place on a Teflex sheet on top of a mesh dehydrator screen.
3. Smooth crust into 1/4 inch thick large circle.
4. Make the edge of the circle a bit thicker, like a pizza crust would be.
5. Dehydrate crust for 2 hours at 105 degrees, then flip off of Teflex sheet and onto mesh dehydrator screen and dehydrate for another couple of hours until firm but not hard or crispy.
For Cheese:
1. In a food processor, blend the cheese ingredients until smooth and creamy.
For Sauce:
1. In a food processor, blend the tomato sauce ingredients until smooth.
To Assemble:
1. Remove crust from the dehydrator and flip the crust back to its original side before topping so you have the thick outer crust that you molded facing upward.
2. Spread cheese sauce over the pizza crust. (Leave a 1/4 inch of space near the edges of the crust.)
3. Pour marinara sauce over the cheese on the crust.
4. Top with your favorite toppings.
5. Place pizza back into the dehydrator and dehydrate at 105 degrees for 6-10 hours depending on desired texture. Notes: I usually put the cheese sauce underneath the tomato sauce because it looks prettier and is easier to spread. You can use any cheese sauce you prefer... You can also use a small amount of cheese and sauce to make the pizza extra thin if you don't like it too thick. Experiment with the toppings and dehydrating times to suit your taste.
Crab Delight
2 c. almonds (soaked 12-48 hours and blanched)
3 stalks celery, finely chopped
1 red bell pepper, finely chopped
1/2 red onion, finely chopped
2 T. lemon juice
1 t. Celtic salt
1-2 t. Kelp powder
Process almonds in a Champion Juicer using the solid plate. Add remaining ingredients and mix well.
from "Living in the Raw" by Rose Lee Calabro
*** Michelle's comments: I used a food processor for the almonds (unblanched), and they turned out great. I used 1 t. Sea Seasonings Kelp powder with cayenne and it was good. I soaked the almonds for 12 hours, (then I dehydrated them before using).
This recipe is excellent served with large leafy green lettuce leaves and a little Nama Shoyu. People can make lettuce wraps out of them - reminds me of eating a tuna salad sandwich, which is interesting because when I was "cooked," I hated seafood --- tastebuds are a changin.
Flax Crackers
4 cups whole flax seeds
1/3 to 1/2 cup Braggs Liquid Aminos (depends on how salty you want your crackers to taste)
Juice of 2-3 lemons
Soak flax seeds for 4 to 6 hours in purified water. You will then have a gelatinous mixture; be sure to keep moist and loose for spreading. Add Braggs and lemon juice to taste and mix well. Spread mixture as thin as possible on your dehydrator trays with a teflex sheet on top. Keep your hands wet as this will help in the spreading of the flax seeds. Dehydrate at 105 degrees for 5-6 hours and then flip the mixture and remove the teflex sheet. Continue dehydrating until the mixture is completely dry. Approximately 5-6 hours.
Pumpkin Bread
1 cup barley, soaked 2-3 days
2 cups wheat, sprouted 1 day
1 1/2 cup fresh pumpkin puree
1/2 orange
1 tsp. orange zest
1/2 tsp. ginger
1 tsp. cinnamon
1/2 cup dates
1/2 cup raisins
1/2 cup walnuts, chopped
Put 1 1/2 cup barley, wheat mixture in the champion juicer using the solid plate along with dates. Puree pumpkin and orange and add to the mixture. Add spices, raisins, and walnuts. Mix well, form into 3 loaves of bread and place on a tray with a teflex sheet in dehydrator at 105 degrees for 4 hours. Remove teflex sheet and continue dehydrating for 4-6 hours or until moisture is desired.
Avocado Wrap Sandwich
1 Large leaf of red or green cabbage
Slices of tomato
Slices of red onion
3-4 Sslices of avocado
Raw dressing for the top: Dressing:
3/4 cup sesame seeds soaked (3 hours); blend along with soak water until fairly smooth.
Mix together with:
juice of 1 lemon
garlic to your taste
tbsp. or so ginger powder
1/2 cup olive oil
maple syrup
about 1/4 cup apple juice
Cranberry Relish
2 cups fresh or frozen cranberries coarsely chopped in food processor
1/4 medium red onion, coarsely chopped
2 stalks celery, finely chopped
1/2 ripe jalapeno, seeded and finely chopped
2 tsp. fresh grated ginger
2 oranges, sectioned and skinned
2 tbsp. lime juice
1 cup sucanat (dried cane juice)
1 tsp. psyllium
Place the cranberries and onion in a food processor and puree until coarsely chopped. Place in a medium bowl. Place sliced celery and chopped jalapeno in the food processor and puree until finely chopped. Place in the bowl with the rest of the ingredients. Mix everything together and put in a glass mason bowl or jar. Let sit in the refrigerator for a day or longer. Will last two weeks.
Cranberry Sauce (Raw)
Cranberry Sauce
2 C fresh or frozen cranberries
1 Orange
1 Apple
1 C dates
water for consistency
Process cranberries, orange, apple and dates in a blender. I like my cranberry sauce a bit sweet so you can add more dates if you wish.
Stuffing Fantasy (tastes like stuffing)
1 1/2 cup (360 ml) soaked almonds
4 stalks celery, chopped
1 apple, chopped
1/2 onion, chopped
2 large cloves garlic
1 medium portabello mushroom, chopped
3 tbsp. (45 ml) flax meal
1 tbsp. (15 ml) flax oil
1 tbsp. (15 ml) Braggs Liquid Aminos or Nama Shoyu Soy Sauce
1/2 tsp. (3 ml) Celtic sea salt
1 tsp. (5 ml) salt-free Spike (optional seasoning)
1/4 bunch fresh sage, minced or 1/2 tsp. dried
1/4 bunch fresh thyme, minced or 1/2 tsp. dried
1/4 tsp. (1 ml) kelp powder
1/2 cup (120 ml) raisins
1/4 cup (60 ml) chopped walnuts (soaked and dried first)
Easy Option: Instead of sage and thyme, use 1 1/2 tsp. non-irradiated poultry seasoning
8-12 hours before making this recipe, immerse the almonds in water. Let soak for 8-12 hours, then discard the soaking water and rinse the almonds three times.
Place almonds in a food processor and puree until they become meal. Add onion and garlic to the food processor and process until well minced. Add apple and process until apples are in small chunks.
Remove ingredients from the food processor and place in a large bowl. Add the rest of the ingredients to the bowl. Mix well and make into patties or a loaf.
If you have a dehydrator, dehydrate at 105 degrees until crunchy on the outside and moist on the inside (for approximately 8-12 hours). Time will vary depending on the size of your loaf or burgers. If you don't have a dehydrator, bake in the oven at the lowest possible temperature until crunchy on the outside and moist on the inside (about 30-45 minutes). Garnish with Cranberry Relish.
Amaranth Porridge
1 cup amaranth, sprouted
1/4 cup figs, soaked
1/2 cup fig soak water
1/2 ripe banana
Blend all the ingredients until smooth. In a pot, heat the porridge to 115 degrees F or until hot to finger and serve.
Brazil Nut Pancakes
This recipe is from http://www.ksirrawfoods.com/recipes.html
2 cups raw brazil nuts. (soak 12 hours)
4 bananas
1/3 cup water
½ tsp. cinnamon
Place brazil nuts, water, cinnamon and bananas in blender and blend well.
Pour onto teflex sheets, small rounds about ¼ inch thick and place in dehydrator. Dehydrate at 100 degrees for 12 hours. Then remove from teflex sheet, turn over and dehydrate for two more hours.
Syrups:
½ cup strawberries
2 tbs honey, use soaked dates if you wish.
Blend into syrup
½ cup blueberries
2 tbs honey
Blend into syrup
Cinnamon Rolls with Frosting
Special Thanks to Elaine Love at Pure Joy Living Foods www.purejoylivingfoods.comDough:
2 ½ cups almond meal (leftover from making almond milk with the Amazing Nut-Milk, Juice, and Sprout Bag)
2 ½ cups flax meal (grind 1 1/3 cups whole flax seeds in your blender or spice grinder)
1 cup soft pitted dates, firmly packed
1/8 cup pure water
¼ tsp Celtic Sea Salt
1 dash cayenne
¼ cup olive oil or coconut butter (flax oil is too heat sensitive)
Blend the dates and water in a food processor or blender until it becomes a paste. Mix everything in a large bowl and work with your hands until the dough is well mixed. Place the dough on a Teflex sheet or piece of wax paper and form into a ¼" thick square using your hands to shape it. Then cover with another Teflex sheet or wax paper and roll with a rolling pin until the dough is a uniform thickness.
Filling:
½ cup soft pitted dates, firmly packed
½ cup raisins
1 Tbsp cinnamon
1/8 cup water
extra raisins
½ cup soaked and dehydrated walnuts, coarsely chopped
Puree the first 4 ingredients in a food processor until the mixture becomes smooth. Spread the mixture onto dough. Sprinkle with extra raisins and walnuts. Using the Teflex sheet on the bottom to push, roll the dough tightly. Wrap the roll in the Teflex or wax paper and place in the refrigerator until chilled. Slice into desired thicknesses and dehydrate at 105 degrees until warm.
Optional frosting:
1 cup raw cashews or pine nuts soaked 4 or more hours
(1 ½ cups after soaking)
¾ cup water
6 Tbs honey or dates
juice of 1 small tangerine and the entire peel
1 tsp vanilla
Blend until smooth and creamy. Add a little extra water if you want it thinner. Drizzle on top of dehydrated cinnamon rolls.
Tip: Keep rolls in your freezer. Dehydrate as needed.
Date-Oatmeal Porridge
3 cups oat groats, soaked
1 1/2 cup date soak water
1 cup dates, soaked
1 tbsp. cinnamon
1 tsp. nutmeg
Blend ingredients. In a pot, heat the porridge to 115 degrees F or until hot to finger and serve.
Grandma's Live Oatmeal Porridge
1 cup hulled oat groats, soaked
3 figs, soaked
Blend ingredients. In a pot, heat the porridge to 115 degrees F or until hot to finger and serve.
Vitamin C Smoothie (Recipe of the month)
8 oz. fresh orange juice
1 ripe pear, peeled and chopped
1 kiwi, peeled and chopped
4 frozen strawberries
Put all these ingredients in the blender and enjoy.
Chocolate Shake
For a great-tasting energy boost at any time of the day.
Mix in a blender until smooth.
2 bananas
1 cup soaked, sprouted, brown sesame seeds (230 ml)
2 cups water (460 ml)
2 tbsp. carob (30 ml)
A drop of almond extract Thanks to Carol McKenna for this recipe.
Amanda's 'Raspberry Surprise Smoothie
My 7 Year old daughter Amanda likes to help when making smoothies. One day she surprised us both by asking if she could put chocolate rice dream in the smoothie blend We tried it and to our surprise - yum!
1 cup organic o/j
1/2 large banana
1 cup frozen rasberries
1/2 to 1 cup chocolate Rice Dream
( adjust raspberries and chocolate Rice Dream to your taste and you can even add a few frozen strawberries too)
Submitted by: Mona
Banana Date Almond Smoothie
This shake got my husband off of milkshakes It's the best!
Handful of raw almonds (Preferably soaked for a few hours.)
4-5 fresh dates
2-3 frozen bananas (Make sure the bananas are ripe when you freeze them. Brown spots are good.)
Water to the consistency of a milk shake.
Blend and enjoy.
You can add vanilla or cinnamon to this shake it gives a great taste.
Blueberry Smoothy
Blueberry and Spinach
1 cup organic frozen blueberries
2 cups fresh organic spinach
1 bananna
1/4 cup water
Combine all in a blender.......a delicious way to start off your day!!
Submitted by: Robin Mohr
Cantaloupe surprize
Fruit Smoothie with Cantaloupe, Banana and Dates
A healthful all fruit, non-dairy "milkshake" substitute
(3-4 servings)
Ingredients:
1 - Cantaloupe
1 - Banana
6 - Pitted Dates
Preparation:
This recipe is best prepared in a high-powered blender such as a Vita-Mix. If a smaller blender is used, we suggest that the recipe be cut in half for each batch.
It is also best to refrigerate the fruit several hours before preparing the Fruit Smoothie. To make the Smoothie even colder, the Banana could be peeled, cut into pieces and frozen.
Thoroughly wash the Cantaloupe. Cut into sections. Remove the seeds and rind. Place into the blender. Add the peeled Banana and the Pitted Dates. If the fruit is warm, we suggest adding 1or 2 cups of ice. Cover the blender and run at "high" until the Dates are thoroughly blended into the Smoothie (about 1-minute). Serve in a tall glass with a straw, and enjoy. A Fruit Smoothie also makes a great breakfast.
Cashew Cream Cheese from http://www.rawhealth.net/recipes.htm
Cashew Cream Cheese
1 c Cashews, soaked
1 c Filtered or distilled water
2 T Herbs of choice
2 T Dill, fresh
Soak cashews in water overnight. Pour half of the water into blender and slowly add cashews. Season with herbs. Chill for a few hours to thicken.
Serves: 5-8
Fresh Basil Pesto
1 large bunch of fresh basil (I use Thai Red Basil, but any will do)
2 cloves of garlic (I use 3 big ones)
1/3 cup of olive oil (I combined olive and walnut oil)
1/3 cup raw pine nuts (pignoli) or walnuts
1/4 cup mellow white miso
2 tbs fresh lemon juice
Blend all ingredients together in a food processor - or blender - Great as a veggie dip, on hot pasta, in soup, tossed with bean or veggie salads. Also a great sandwich spread.
I also think you could add sun-dried tomatoes for another variation.
Mock Salmon Pate
Ingredients:
2 cups almonds, soaked overnight
1 cup celery, finely chopped
1/2 cup green onions, chooped
1/4 cup purified water
2 med. or large carrots
3 tsp. lemon juice
Dulse Flakes, rinsed
1 head romaine lettuce
Parsley
Soy sauce to taste
Instructions:
Run the almonds and carrots through a Champion juicer, using the "blank" plate to make a smooth pate (Or run through the food Processor)
Mix all ingredients except the lettuce in a bow, adding the dulse to taste.
Form the mixture into a rounded (or other shape) loaf, and garnish with parsley greens.
To serve, spoon onto the lettuce leaves and eat like a sandwich, or optionally, spread onto celery sticks.
No Bean Hummus
2 medium zucchini
1/4 c. olive oil
4-8 garlic cloves
2 tsp celtic sea salt (or use dulse flakes)
1/2 c. lemon or lime juice
3/4 c. sesame seeds
3/4 c. tahini
1/4 tsp cayenne
1 tsp paprika
1 tsp ground cumin
Process zucchini, olive oil and garlic first in food processor. Add remaining ingredients and process until smooth!! Yummy!
- author unknown
Comments: Holly brought this to a Raw potluck and made the following adjustments: used 8 garlic cloves, left out the celtic sea salt and put in 4 Tbl sweet white miso, used 3/4 c. lemon juice.
Recipe thanks to www.fromsadtoraw.com
Super Guac
4 avocados, mashed
1 1/2 c. tomatoes, diced
1/2 c. red and yellow pepper, chopped
1/2 c. cilantro, chopped
juice of 1 large lime
1 large jalepeno pepper
2 cloves garlicv
2 T. Nama Shoyu
2 T. Tahini
2 T. flaxseed oil
1 T. olive oil
1/4 tsp. sea salt
1 tsp. cumin (or more)
Put avocados, garlic, tahini, lime, oils, nama shoyu and sea salt in food processor. Then fold in pepper, cilantro and tomatoes. Let set for 2 hours to develop flavor. If not garlicy enough, add garlic powder and may add cayenne pepper or Tabasco sauce to taste if needs to be hotter.
- Frederic Patenaude, Sunfood Cuisine
* Michelle noted that Tabasco sauce is probably NOT raw, use the peppers instead
African Peanut Soup
INGREDIENTS:
2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
2/3 cup extra crunchy peanut butter
1/2 cup uncooked brown rice
DIRECTIONS:
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
Autumn Chowder
Ingredients
1 lb. Corn, frozen
1 lb. Peas, frozen
1 lb. Carrots
2-3 lb. Potatoes
2 Onions, medium size
2-3 Garlic cloves
2/3 cup Nutritional Yeast (NOT baking yeast)
1-2 Chipotle Peppers or Smoke Flavor
Preparation
This recipe is best prepared on the stove top.
Place the frozen corn and peas into a large cooking pot.
Wash, peel, and dice or thinly slice the carrots and onions, and add to the cooking pot. Peel and crush the garlic, and add to the cooking pot.
Wash and clean the potatoes and peel if desired (retain one medium sized potato for later addition). Slice the potatoes and cut into small cubes, and add to the cooking pot.
Add water to just cover all the vegetables. Cook until the water begins to boil, and then reduce the heat to simmer until the potatoes are tender and the onions are semi-translucent.
Cut the remaining potato into chunks and place into the container of a blender with about a cup of water. Remove the stems from the chipotle peppers and add to the blender container. Add the nutritional yeast, cover, and run blender at high speed until the contents are creamy smooth. If necessary, add a little more water to aid the blending process. (If you don't have chipotle peppers, add the smoke flavor and red or black pepper to taste.)
Slowly pour the contents of the blender into the soup pot while stirring constantly. The chowder will begin to thicken as you add the contents of the blender. When the chowder begins to boil lightly again, turn off the heat, cover, and allow the flavors to blend for about 10-15 minutes.
Serve and enjoy!
http://www.all-creatures.org
Creamy Cauliflower Soup
From A Taste of Vitality Cookbook
Make 6 servings.
Preparation T me:
45 minutes
A simple, quick, creamy non-dairy soup.
1/2 teaspoon olive oil
2 medium onions, quartered
3 cups cauliflower, chopped
(About 1 head - florets + core chopped)
3/4 teaspoon rosemary
3 1/2 cups no-salt-added vegetable broth, (or water)
1 teaspoon sea salt
1/2 cup almonds
(Blanched almonds are recommended for the
smoothest soup) GARNISH
2 tablespoons cilantro, chopped fine
3/4 cup green onions, chopped fine (about 6 stalks)
Heat an uncovered pressure cooker over medium-high heat and add oil. Sauté onion and cauliflower, sealing them one at a t me (about 17 minutes total). Tie the rosemary in cheesecloth very tightly, and add it with the broth, salt, and almonds to the pressure cooker. Lock lid of pressure cooker and bring it up to pressure. Begin timing at this point and adjust heat to maintain
pressure (use a flame tamer to keep the bottom from burning). Cook for 10 minutes. Remove pot from heat; Release pressure before opening.
IMPORTANT: Remove the rosemary wrapped in cheese cloth from the soup.
Finish by blending soup. (Try using a hand blender where you can blend the soup right in the pressure cooker;
this makes for very easy cleanup; if this does not make the soup smooth enough (the almonds can be a problem),
use a blender or food processor .)
Garnish each serving with a bit of cilantro and green onions.
VARIATIONS: - Use eggplant in place of cauliflower.
- To reduce fat, use rolled oats instead of almonds; this will result in a slightly different cream ness due to the
reduced fat content.
- For cheaper soup, use twice as many nuts and an additional cup of broth.
Hasa Al Hummus - Moroccan Chickpea Soup Recipe
Hasa Al Hummus is a wonderful Moroccan vegetarian soup for a comforting winter warmer. Morocco adores her soups though there are not a million varieties. Many recipes online may taste good though are faux or Moroccan "style" soups. I can guarantee that from me what you get is completely authentic Moroccan fare. I owe this to those interested in Moroccan food/cooking that is authentic. This is a very simple basic soup as most Moroccan foods are. Go to a touristy, especially a fancy one, spot and you will get French food with Moroccan influences; not how we eat every day. We eat Moroccan food perhaps with a French influence or two though never vice versa. My housemaid Nasiha who is approximately 60 taught me this recipe. I say approximately as many in Morocco do not know their birthday. Whip this up like we do and enjoy! In a pinch you can use canned chickpeas. They are acceptable, merely omit the first cooking hour. As an aside, here, hummus is the word for chickpea, not the dip/spread.
1 cup dried garbanzo beans, soaked overnight
8 cups water
1 tablespoon vegetable oil
2 cups onions, chopped
2 tomatoes, peeled and diced (optional)
8 garlic cloves, minced
1 small hot pepper, chopped finely
1/2 cup fresh coriander, leaf chopped finely
1/2 cup fresh flat leaf parsley, chopped finely
2 teaspoons salt
1 teaspoon fresh black pepper
1 lemon, juiced
1 teaspoon sweet paprika
1 teaspoon ground turmeric
6 servings
2 hours 20 minutes
20 mins prep
1.In a soup pot combine the chickpeas and water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour.
2. While the beans are cooking, heat the oil in a skillet and saute the onions, garlic, and hot pepper (we use a small straight pickled hot pepper from a jar) until they barely take on color; very slightly browned.
3. Add the mixture and the remainder of the ingredients to the soup pot and simmer 1 hour or until the chickpeas are soft. You don't want a "bite" to the chickpeas but firm and creamy.
4. NB: The preperation time does not include soaking the chickpeas.
Hot Sour Soup This recipe is from Brandy's web blog at http://brandy.weblogs.usIngredients:
4 or 5 fresh shitake mushrooms, stems removed, caps sliced thinly
one 8 oz. can sliced bamboo shoots, drained and rinsed, sliced lengthwise thinly
4 tsp sesame oil
1/2 of a 14 oz. block of regular extra-firm tofu, drained for at least 1/2 hour, sliced in thin strips
1 garlic clove, minced
1 Tbsp minced ginger (I used some from a jar, but fresh works too!)
4 cups vegetable broth
2 Tbsp soy sauce (tamari, shoyu, Bragg's, etc.)
2 Tbsp rice vinegar
1/2 tsp natural sweetener (I used agave nectar)
1 tsp Asian chili paste (I used a chili garlic sauce, the brand with a green lid and a rooster on the bottle, sorry I don't know the name)
1 tsp cornstarch dissolved in 2 tsp water
1 Tbsp sesame oil
2 green onions, chopped (white and green parts)
1 Tbsp chopped fresh cilantro, or to taste
salt and pepper
Directions:
1. Heat 2 tsp of the sesame oil in a skillet over med-high heat (I actually didn't measure, but that's how much the original recipe calls for). Add the tofu and cook until lightly browned, turning so that both sides are cooked. Remove from heat and set aside.
2. Heat 2 more tsp of the sesame oil in a large pot (again, I didn't measure), add the garlic and ginger and cook for about 30 seconds, or until fragrant. Add the broth, soy sauce, vinegar, sweetener, chili paste and mushrooms (I found it helpful to combine all the liquid ingredients before starting so I just poured it in all at once). Bring to a boil, then reduce the heat to medium, simmer about 5 minutes.
3. Add the tofu and bamboo shoots and bring back to a simmer. Add the cornstarch mixture and cook for another five minutes. Stir in the 1 Tbsp sesame oil, green onions, cilantro and salt and pepper to taste. Eat and enjoy!
Almond Peach Muffins This recipe is from this great site... http://www.parsleysoup.co.uk CHECK IT OUTIngredients
(10oz) self raising flour
(6oz) soft organic brown sugar
25g ground almonds
1 tsp baking powder
4 fl oz) vegetable oil
(8 fl oz) soy milk
1/2 tsp vanilla essence
1 tin of peach slices or fresh peaches, chopped into chunks
Flaked almonds to decorate
About 2 tbsp apricot jam to glaze Instructions
1) Sift flour, baking powder into a large mixing bowl.
2) Stir in the sugar and almonds.
3) Whisk the vegetable oil, soya milk and vanilla in a jug and quickly stir it into the flour mixture.
4) Quickly stir in the chopped peaches. The total stirring should take less than 30 seconds and it's fine if it's really lumpy.
5) Divide the mixture between non-stick muffin tins or muffin cases and sprinkle flaked almonds on top of each one.
6) Bake at 400ºF for 20-30 minutes or until risen and cooked through.
7) Heat the apricot jam in a pan or in a microwave until runny. Using a pastry brush, glaze the tops of the muffins with the jam.
Apple Crisp From: http://www.cok.net/
5 or 6 apples
3/4 cup pure maple syrup
cinnamon to taste
1/2 cup whole-wheat flour or barley flour
1/2 cup oatmeal
1/2 cup applesauce
1/2 cup pure date sugar
Preheat the oven to 350°F.
Chop the apples and place them in a lightly oiled 8X 8-inch baking pan. Cover the chopped apples with the maple syrup and sprinkle with cinnamon.
In a bowl, mix the flour and oatmeal. Then add the applesauce and pure date sugar. Mix until the flour is just moistened.
Spread the oatmeal mixture onto the apples. (Don't worry if all of the chopped apples aren't covered.) Bake for 30 to 35 minutes and serve warm.
Apple Pie
Ingredients:
4-6 granny smith apples, peeled and sliced, and cored
cinnamon
nutmeg
a dash of ginger
enough sweetener to completely coat the apples, plus a little
2 cup unbleached white flour
1/3-2/3 cup olive oil
6 tablespoons ice cold water
a few dashes of salt Directions:
This recipe was developed in our family after my husband and I turned mostly vegan due to his health. It's based on an old family recipe, modified.
Mix the apples with the sweetener, and put the spices on. I'm not sure how much cinnamon or nutmeg because I just shake those on. All I can say is I use a lot of cinnamon. Let that sit aside while you make the crust
Put 2 C of flour into a bowl. Mix in the salt and then with a fork, mix the oil into the flour mixture. Pastry cutters do not work well with liquid fats. When the mixture is pebbley put in the water 2 tablespoons at a time. Divide the mixture and roll out between waxpaper. Fill with apples and put the top crust on. For decoration use small cookie cutters on the top crust.
Bake for 8-10 minutes on 350 degrees, then turn down to 250 for about an hour.
Serves: 8
Blueberry Pie
The Ultimate Blueberry Pie
Is there much more enticing than a delicious in-season berry pie You could also use raspberries, blackberries or mixed berries. This is good with vanilla soy ice cream.
One prepared vegan pie crust
4 cups blueberries
1/2 cup maple syrup
1 cup filtered water
1 1/2 cups agar flakes*
1 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. sea salt
1 1/2 Tbsps. arrowroot powder*
1 Tbsp. lemon juice
Rinse and drain the berries. Place the maple syrup, water, agar, nutmeg, cinnamon and salt in a medium saucepan. Stir and bring to a boil over medium heat, stirring until agar dissolves, about 3 to 5 minutes
Dissolve arrowroot in the lemon juice and a little water to integrate. Add to pan and whisk as mixture comes to a boil and thickens slightly. Remove from heat.
Place berries in a large bowl and pour maple syrup mixture over them. Mix gently. Refrigerate mixture for 15 minutes, then pour into prepared pie crust and return to refrigerator, cooling completely. Serve slightly chilled or at room temperature.
*available at a natural food store
Bryanna's Strawberry Shortcake http://veganfeastkitchen.blogspot.com
Vegan, reasonably low in fat and delicious! We can get locally-grown organic strawberries, finally, so this is the perfect dessert right now.
1.) Make 1 recipe Almond Crème Whipped Topping (recipe below) and chill.
2.) For the Strawberry Filling, slice 2 pint baskets fresh organic strawberries and mash them a little with 1/4 to 1/2 c. vegan sugar. Cover and set aside until they get juicy.
3.) Just before serving, make Low-Fat Traditional Shortcake Biscuits (recipe below). Split them with a fork.
4.) To assemble the shortcakes, place the bottom halves of the shortcake biscuits in shallow bowls. Cover these with half the berries (in total). Spoon on some of the Almond Crème Whipped topping, then top with the top halves of the biscuits. Pour the remaining berries over these, then add more Almond Crème. Serve immediately.
BRYANNA'S LOW-FAT TRADITIONAL SHORTCAKE BISCUIT
Makes 6 large biscuits
Preheat oven to 450 degrees F.
Mix together in a bowl:
1 and 3/4 c. unbleached flour
2 and 1/2 tsp. baking powder
1 tsp. salt
1 T. sugar
Cut in with your fingers:
1/4 c. Earth Balance
Quickly pour in and stir:
3/4 c. non-dairy milk
On a well-floured surface, knead dough briefly, then pat out into a 1/2"-thick rectangular shape. Cut into 6 equal pieces (I make squares). Place on an ungreased cookie sheet and bake 10-12 minutes, or until golden. Split with a fork.
BRYANNA'S ALMOND CRÈME WHIPPED TOPPING
Makes about 2 c.— you can double the recipe if you like more generous amounts of whipped topping.
Make this 4-6 hours before serving, if possible.
For me, this is the perfect shortcake crème because it isn't stiff. Traditionally, the cream for shortcakes is not whipped stiff, but is left soft. This crème has a lovely flavor.
1 c. blanched almonds
2 c. hot water
2 T. white or light vegan sugar
2 T. cornstarch or wheat starch OR 3 T. white rice flour
1/2 tsp. agar powder OR 1 T. flakes
1/4 c. firm silken tofu
1 and 1/2 tsp. lemon juice
pinch salt
1/2 tsp. pure vanilla extract
1/4 tsp. pure almond extract
In a blender, grind the almonds and hot water until very smooth—be patient and let it run for several minutes. Now strain through a fine cheesecloth-lined colander over a pot and squeeze it until you have all the almond milk. (You can use the almond meal for a facial scrub.)
Mix 1/2 c. plus 2 T. of the almond milk with the sugar, agar, and cornstarch in a small stainless steel pot. Stir over medium heat until thickened and translucent. OR, MICROWAVE OPTION: mix in a Pyrex bowl or beaker (with room for the mixture to rise up) and heat 30 seconds, whisk, and repeat 3 more times, or until thickened and translucent.
Have ready in the blender 1 c. more of the almond milk, the silken tofu, salt, lemon juice, vanilla and almond extracts. Scrape the cooked mixture into the blender. Blend until very smooth. Chill for several hours.
Sicilian Swiss Chard over Quinoa Ingredients
1-1/2 cups low-sodium vegetable broth
3/4 cup quinoa, rinsed and drained
2 tsp. olive oil
1 lb. swiss chard, leaves cut into ribbons, stems finely chopped
1 medium yellow onion, chopped (1-1/2 cups)
16 pitted black olives, such as kalamata, halved
1/4 cup golden raisins
1/2 tsp. red pepper flakes
3 cloves garlic, minced (1 Tbs.)
2 Tbs. toasted pine nuts
Directions
Bring broth to a boil in medium saucepan. Add quinoa, and bring mixture to a simmer. Reduce heat to medium-low, and simmer, covered, 12 minutes. Remove from heat, uncover, let stand 5 minutes, then fluff with fork.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add chard stems, onion, olives, and raisins. Sauté 10 minutes, or until onion and chard stems are soft. Stir in chard leaves and red pepper flakes; sauté 6 minutes, or until greens are tender. Stir in garlic, and season with salt and pepper, if desired.
Divide quinoa among 4 shallow bowls. Spoon chard mixture over top, and sprinkle with pine nuts.
Asparagus & Collard Casserole
from: http://www.all-creatures.org/
Asparagus, Collards and Rice Casserole
in a Tofu Cream Sauce
Ingredients
1-1/2 lbs. Asparagus
1-1/2 lbs. Collard Greens
1 Onion, large, diced
4-6 Garlic cloves, crushed
1 tbsp. Oregano, dried
1/4 tsp. Cayenne Pepper (optional)
1 lb. Tofu, firm
1 tsp. Turmeric, powder
4 Carrots, large
2/3 cup Lemon Juice
2/3 cup Nutritional Yeast
3 tbsp. Corn Starch
2 cups Brown Rice cooked in 4 cups of water
Preparation
Peel and dice the Onion and peel and mince the Garlic and place in a large covered glass baking dish and precook for about 5 minutes in a microwave oven on "high", or in a conventional oven at 350 degrees F.
Begin to cook the Brown Rice in a separate pot on the stove top.
Thoroughly wash the collard greens and coarsely shred in a food processor or by cutting with a knife. Add the shredded collard greens, oregano, and cayenne pepper to the onions in the baking dish and cook for about 10 minutes or until the collard greens become tender. Mix every 5 minutes to insure even cooking.
While the collards are cooking, wash the asparagus spears, trim off the bottom 1/4 inch and cut into 1 to 1-1/2 inch lengths. Add the asparagus to the baking dish and continue cooking for another 10 minutes, mixing every five minutes.
Place the tofu, lemon juice, peeled and cut carrots, turmeric, nutritional yeast, and corn starch in a high speed blender. Cover and blend on "high speed" until creamy smooth.
When the asparagus and collards are tender, add the cooked rice and the blenderized tofu ingredients and mix thoroughly. Cover and place back into the microwave or conventional oven and cook for another 5 minutes. Mix again and cook for another 5 minutes or until the casserole is firm.
Baked Tofu Ingredients
1 lb firm tofu, sliced in eight even slabs
Marinade:
1 Tblsp rice vinegar
1 Tblsp toasted sesame oil
2 Tblsp Tamari soy sauce
2 tsp sugar
1/2 tsp ground ginger or 1 tsp minced fresh
1/2 tsp cumin
1/2 tsp coriander
pinch cayenne
Optional:
1/2 tsp garlic powder or minced fresh garlic
fresh ground black pepper
chopped scallions
Marinating and Baking the Tofu:
1. Make the marinade by shaking in a jar (put the lid on first!)
2. Arrange the tofu slices in a flat baking pan
3. Spread the marinade over and under the tofu slices
4. Cover and marinate 1 hour or more in the fridge, turning once or twice if possible
5. Preheat the oven to 375 degrees
6. Bake 30 minutes in the marinade, uncovered
7. Turn over halfway through the baking
8. Less baking time, if it looks very done halfway thruough
9. Broil for a few minutes if the tofu isn't golden on both sides
What To Do With Your Baked Tofu
* Serve with pasta and steamed veggies, with a little tomato sauce and parmesan cheese
* Serve with rice or quinoa and steamed veggies
* Add to a salad for a meal in a bowl
* Combine with sauteed veggies and salsa in a wrap
* Add to a veggie casserole or stew
* Serve on a bun with fixin's and fries
* Store in a covered container for sandwiches
BBQ Onion Sandwich
One Vidalia or other sweet onion
Two Kaiser rolls
1/2 cup Vegan Barbeque Sauce (see below)
Slice onion and separate into rings. Saute onion in a few tbs of water or vegetable broth. When the onions are soft and limp, add about 1/2 cup of Vegan BBQ sauce. Scoop this onto your kaiser and serve them up.
BBQ Sauce (Vegan)
1/2 cup onion, minced
1 tbs fresh garlic, minced
1/4 cup oil
1/4 cup dark miso
3/4 cup fresh lemon juice or apple cider vinegar
2 cups tomato puree
1/4 cup tamari
3 tb unsulphured blackstrap molasses
4 1/2 tsp smoked yeast
1 1/2 tsp dry mustard powder
2 1/4 tsp ground black pepper
1 tbs chili powder
3/4 cup barley malt syrup
1/2 cup brown rice syrup
1 tbs barbecue spice blend (optional)
Saute onions and garlic in oil until onions are soft. Dissolve miso in lemon juice. Combine all ingredients and simmer for one hour in a heavy pot. Hint: Substitute 1 cup tomato paste and 1 cup water for 2 cups tomato puree.
Yield: 5 Cups
Bean and Potato Enchiladas
The other evening I made bean and potato enchiladas and they were quite yummy. Even my picky 10-year old loved them!
5 small potatoes, cubed
1 1-lb. can beans of choice, drained and rinsed
3 cloves garlic, pressed
1 tsp oregano or cilantro
1 tsp cumin
Salt to taste
12 corn tortillas
8 oz. soy cheese, shredded
10 oz. enchilada sauce, picante sauce, taco sauce, whatever (I used canned green enchilada sauce because that is what I had on hand)
Boil potatoes in just enough water to barely cover them. When they are about half done, add the beans, garlic, oregano, cumin, and salt. Boil vigorously to reduce the water a bit and finish cooking the potatoes.
When potatoes are done, pour off water into the sauce of choice. Put 2 tablespoons or so of the bean and potato mixture on a tortilla, roll and place in a baking pan. I softened each tortilla with warm water, but dipping them in warmed sauce would work too. When finished rolling tortillas, pour sauce over enchiladas and sprinkle with shredded cheese. Place in oven till cheese is melted. Remove from oven and eat with salsa or pico de gallo.
Avacado Starter
This recipe is from this great site... http://www.parsleysoup.co.uk CHECK IT OUT
Ingredients
2 ripe avocados
4 or 5 vine ripened tomatoes
1 tsp olive oil
1/2 teaspoon white wine vinegar
Salt & black pepper
A few leaves of fresh basil - chopped, or coriander
Lettuce leaves
Instructions
1) Put the tomatoes in a bowl of boiling water for about a minute. The skins should split easily and be easier to peel. Drain and peel the tomatoes. Chop them into quarters, remove the seeds and chop the remaining tomato into small pieces.
2) Stir in the oil and vinegar, and season with salt and pepper. Add chopped basil.
3) Cut avocados in half lengthways around the stone, and twist to separate the halves. Remove the stones with a knife (chop at stone to embed knife, then twist). Put the avocado halves face down on a chopping board and peel the skins off using your fingers. If the avocados are ripe, the skins can be peeled away fairly easily.
4) Arrange Avocado halves and lettuce leaves on plates, then spoon chopped tomato mixture on top.
Black Bean and Veggies
from: http://www.all-creatures.org/
Black Bean and Salsa Dip
Ingredients
1 - 15-oz. can Black Beans
1/2 cup Salsa, medium
2 tsp. Lemon Juice
1/2 tsp. Cilantro, dried
or
2 tbsp. Cilantro, fresh
Hot Pepper Sauce (to taste)
Preparation
Open the can of black beans, and drain off the liquid. Place the drained beans and all the other ingredients in the container of a blender, cover, and run at high speed until smooth.
If your blender does not have a tamping rod, you may have to stop the blender once or twice and mix the ingredients with a spoon or spatula to ensure that all the ingredients are thoroughly mixed together.
Scoop the black bean dip out of the blender container and into a serving (dip) bowl.
Ingredients
Black Bean Dip
2 Celery Ribs, large
2 Carrots, large
1 Broccoli Crown, large
Other Veggies, as desired
Preparation
Place the black bean dip in a bowl in the center of the veggie plate.
Wash and clean the veggies and peel the carrots. Separate the broccoli crown into bite-sized pieces (florets), and place on opposite sides of the veggie plate. Cut the carrots and celery into two inch lengths, split into bite-sized strips, and arrange each on opposite sides of the veggie plate as shown in the photo (above).
Black Bean Salad
"This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch. It can also be used as a dip with tortilla chips."
12 servings.
Prep Time: 20 Minutes
Ready In: 20 Minutes
INGREDIENTS:
1 (15 ounce) can organic black beans, rinsed and drained (or better yet beans that you have soaked and cooked yourself)
2 (15 ounce) organic cans whole kernel corn, drained (or fresh corn)
8 green onions, chopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 (4 ounce) jar pimentos
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
1/2 cup Italian salad dressing
1/2 teaspoon garlic salt
DIRECTIONS:
In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.
Breaded, Fried, Softly Spiced Tofu
This recipe is from www.allrecipes.com submitted by: Miss Sriri
"This tofu recipe is completely gorgeous. A former roommate introduced me to some basics with tofu, and over the past few years, I've settled on this ratio of spices and other breading ingredients. The crust on the tofu sticks is tasty and the texture is really wonderful. Serve with a relish or a dip of some sort (I love this with plain yogurt mixed with eggplant brinjal). I usually make this with a cumin-scented rice dish and a garlicky broccoli side."
INGREDIENTS:
1 (16 ounce) package extra-firm tofu, drained and pressed
2 cups vegetable broth
3 tablespoons vegetable oil
1/2 cup all-purpose flour
3 tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sage
1/2 teaspoon cayenne pepper
DIRECTIONS:
Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
Warm oil in a large skillet over medium-high heat.
Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.
Bruschetta with Tomato and Basil
This recipe is taken from http://www.deliaonline.com
Makes 12, to serve 4-6
1 ciabatta loaf, cut in 12 thin slices
1 clove garlic, peeled and rubbed in a little salt
about 6 tablespoons extra virgin olive oil For the topping:
6 red, ripe plum tomatoes
a few torn basil leaves
a few drops extra virgin olive oil
rock salt and freshly milled black pepper
You will also need a cast-iron ridged griddle.Prepare the tomatoes before toasting the bread. All you do is place them in a bowl, pour boiling water over them and leave for exactly 1 minute before draining them and slipping off the skins (protect your hands with a cloth if they are too hot). Then chop them finely.
Pre-heat the ridged griddle over a high heat for about 10 minutes. When it's really hot, place the slices of bread - on the diagonal - and grill them for about 1 minute on each side, until they're golden and crisp and have charred strips across each side. (Alternatively, toast them under a conventional grill.) Then, as they are ready, take a sharp knife and quickly make about 3 little slashes across each one, rub the garlic in and drizzle about half a tablespoon of olive oil over each one.
When the bruschetta are made, top with the tomatoes and basil leaves, season with salt and freshly milled black pepper and sprinkle a few more drops of olive oil over before serving. It's hard to believe that something so simple can be so wonderful.
This recipe is taken from How to Cook Book One and Delia's Vegetarian Collection.
"Chicken" Salad From: http://www.cok.net/
Serves 4
1 14-ounce package extra-firm tofu, pressed (see instructions below) and torn into small, bite-sized pieces
2 stalks celery, diced
1 cup diced onion
1 cup green or red bell peppers
1 cup vegan mayonnaise (such as Vegenaise or Nayonaise)
1 teaspoon onion salt
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon chopped parsley (dried or fresh)
To press the tofu, unwrap and shake off any excess moisture. Place the tofu in a freezer bag or wrap well in plastic. Freeze the sealed tofu for at least 24 hours. (Frozen tofu can keep in the freezer indefinitely, so feel free to always have a few blocks on-hand in the freezer.)
Once frozen, thaw the tofu by placing it—unwrapped—into a microwave-safe bowl. Cover the bowl and microwave* on high, checking every 2 to 3 minutes to make sure the tofu doesn't cook. Once thoroughly defrosted, gently squeeze out any excess moisture.
Put the pressed, bite-sized tofu in a bowl and mix well with the remaining ingredients. Add additional spices, as desired. Serve in a sandwich, with crackers, or topping a green salad.
* If you don't use a microwave, frozen tofu can be thawed by putting it in a pan of boiling water for 2 to 4 minutes. Alternatively, transfer the frozen tofu from the freezer to the refrigerator for 4 hours or overnight.
Avocado Wrap Sandwich Courtesy of Leslie Green
1 whole wheat flour tortilla
1 tbsp. safflower mayonnaise
Slices of tomato
Slices of red onion
3-4 slices of avocado
Salt and pepper to taste
Black Bean Burritos From: http://www.cok.net/
Makes 4 burritos
1 15-ounce can black beans, drained
1/4 cup salsa
1 cup cooked brown rice
4 flour tortillas
1 cup shredded leaf lettuce or spinach
1 tomato, diced
Combine the black beans, salsa, and rice in a saucepan and simmer gently for 3 minutes, stirring occasionally. Remove from heat, cover, and let sit for 5 minutes.
In an ungreased skillet, heat a tortilla until warm and soft, then spread a line of the bean mixture down the center. Top with lettuce, tomato, and more salsa, if desired. Roll the tortilla around the filling, then repeat with the remaining tortillas.
Black Bean Dip
A spicy black bean paste that works great as a dip, in burritos, or on nachos.
Yield 2 cups
Time 20 minutes
Tools * food processor, blender, OR medium bowl + hand mixer * small frying pan
Ingredients
2 c black beans, canned+drained or soaked+cooked
1 c hot water or bean-cooking liquid
1 T vegetable oil
1 c scallions, sliced
1 t ground coriander
1 t ground cumin
1 c cilantro, chopped
1 t chipotle chile, OR 1t cayenne
2-3 limes, juiced
1-1 t salt
Directions
Place the beans in the food processor or bowl, pour water over them, and let sit.
Meanwhile, heat the oil over medium heat, add the scallions, coriander, and cumin, and saute stirring frequently, until tender, about 10 minutes.
Add spice mixture, cilantro, and chile to the beans and pur until chunky, 10-20 seconds. Add lime juice and salt, mix, taste, and add more chile/cayenne, lime juice, and salt as needed.
Notes Bean dip keeps in refrigerator for up to 5 days, but it tastes best warm or at room temperature.
Chana Masala
Ingredients:
2 tablespoon vegetable oil
1 medium onion, chopped
1 large clove of garlic, minced
1 tablespoon curry
1 tablespoon tomato paste (I used ketchup, how embarassing Smiley
15 oz can of chick peas drained, reserving 3 tablespoon liquid
1/2 tablespoon lemon juice
1/2 teaspoon salt
fresh black pepper
crushe'd red pepper, optional to taste
1 tablespoon margarine
Directions:
I don't know how authentic this is, but I whipped it up last night. It tasted great to me.
Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over rice.
Baked Vegetable Stuffing
2 carrots, peeled and chopped into small pieces
1 celery stalk, finely chopped
1 med onion, finely chopped
1 zucchini, chopped into small cubes
1 cup of mushrooms, chopped into small pieces
5 slices of bread with crusts removed, cut into cubes
3 tbs lemon juice
Salt and pepper to taste
Combine all of the above in a casserole dish. Then in a small bowl combine:
1/4 cup vegetable stock
1/4 cup wine (or another 1/4 cup vegetable stock)
1/2 tsp sage
1/2 tsp thyme
2 tbs fresh parsley, chopped (or 1 tbs dried)
Whisk the above together and then poor over the vegetable mixture. Cover and bake about 35 minutes at 350 F. A baked sweet potato goes great with this.
Cranberry Sauce (Raw)
Cranberry Sauce
2 C fresh or frozen cranberries
1 Orange
1 Apple
1 C dates
water for consistency
Process cranberries, orange, apple and dates in a blender. I like my cranberry sauce a bit sweet so you can add more dates if you wish.
Egg-Free Egg Nog
From: http://www.cok.net/
Serves 5
1 quart soymilk
6 ounces Mori-Nu silken tofu, extra firm
6 tablespoons maple syrup
1/4 cup Amaretto, Southern Comfort, brandy, or alcohol of choice (optional)
2 teaspoons vanilla extract
11/2 teaspoons cinnamon
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
In a blender, combine all of the ingredients and blend until creamy and smooth. Chill before serving.
Mr. Fruit Bunny
3 green apples, peeled and sliced
2 unpeeled red apples, sliced
4 large firm bananas, peeled
1/2 cup lemon juice
2 slices kiwifruit (1/2 inch thick)
1 maraschino cherry
2 cans (11 ounces each) mandarin oranges, drained
9 seedless green grapes
1 stick black licorice, cut lengthwise into 1/8-inch strips
Toss apples and bananas with lemon juice. In the center of a large serving platter or 16-in. x 12-in. baking sheet covered with freezer paper, layer green apples in an 8-in. circle to make bunny's head. For eyes, place kiwi slices on top half of head about 1 in. apart. Place cherry in center of face for nose. For each ear, place two whole bananas together with only tips touching. Place red apples in center of ears with peel showing. For bow tie, form a 3-in. circle with oranges centered under head and two 4-in. triangles on each side of circle. Place grapes on oranges to make polka dots. Just before serving, cut licorice into seven 3-in. strips and seven 1-1/2-in. strips. Place three 3-in. strips on each side of cherry for whiskers. Bend the remaining 3-in. strip into a semicircle and place 1-1/2 in. below nose for mouth. Connect nose to mouth with one 1-1/2-in. strip. For eyelashes, place three 1-1/2-in. strips above each eye. Carefully slice bananas into 1-in. chunks. Yield: 12-16 servings.
Rabbit Food!
Oprah's Roasted Butternut Squash With Sage
A simple combination of sweet and savory fall flavors, adapted from a recipe in the September 2002 issue of O, The Oprah Magazine. The squash carmelizes in a really wonderful way.
1 medium butternut squash (about 2 pounds)
2 tablespoons chopped fresh sage
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon garlic powder
1. Preheat oven to 350°F
2. Peel squash, cut off stem and 1/2 inch of bottom end. Cut squash in half lengthwise. Remove the seeds and pulp. Place flat side down on a cutting board and slice into 1/2 inch pieces.
3. Mix sage, olive oil, garlic powder, pepper and salt in a bowl and toss squash pieces in the mixture until they are evenly coated.
4. Place squash pieces in a single layer on a large baking pan or dish. Roast squash for 35-40 minutes or until tender and caramelized, flipping pieces half way through cooking.
5. Serve hot, garnished with a sprig of fresh or fried sage.
Combine oats, hemp milk, chia seeds, cardamom, vanilla, ginger, cinnamon, nutmeg, black pepper, and maple syrup (if using) in glass jar with lid. Stir, close lid, and refrigerate overnight.
Open lid, stir, and sprinkle with coconut and pistachios, if using.
Bean Sausages
1 1-lb. can kidney beans, rinsed and drained (or 2 cups of cooked beans)
1 cup cooked brown rice
2 tbs ketchup (fruit sweetened!!!!)
1/4 tsp ground sage
1/8 tsp dried thyme
1/8 tsp ground savory
1/8 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1/4 tsp fennel seeds, crushed slightly (roll between 2layers of wax paper with a rolling pin)
Place beans, rice, and ketchup in a large bowl. Sprinkle evenly with spices. Mash well with a fork or potato masher, making sure that spices are evenly distributed. (Rice will be lumpy.)
Chill mixture several hours or overnight to blend flavors.
Divide chilled mixture into 12 portions. Roll each portion into a ball. Flatten each ball into a 3" patty.
Preheat a large nonstick skillet or griddle over medium heat. Oil lightly or spray with a nonstick cooking spray.
Cook sausages until brown on both sides, turning frequently to brown evenly. Oil or spray pan again if necessary.
Good served with biscuits or scrambled tofu for breakfast, or cook with sliced onions and green peppers for a delicious Italian dinner.
Cranberry Banana Oat Bread Recipie from wholefoods.com
Open the oven door and the aroma of this fresh-baked breakfast bread will have the entire house clamoring into the kitchen. Moist and dense in texture, the bread includes wholesome ingredients, such as oats and fresh banana, and is easy to prepare and very adaptable, accommodating your choice of chopped nuts or dried fruit in place of the cranberries. For a delicious alternative grain version, try our Cranberry Banana Quinoa Bread. Both are perfect to make ahead for a simple holiday morning breakfast or brunch.
Serves 9
11/4 cups all-purpose flour
3/4 cup quick oats
1 TB baking powder
1/2 tsp salt
11/4 cups ripe mashed banana pulp (about 3 bananas)
2 large eggs
1/3 cup non-hydrogenated, non-dairy margarine, melted, cooled
1/2 cup granulated sugar
1/2 cup dried cranberries
1/4 tsp freshly squeezed lemon juice
Ingredient Option: replace the margarine with canola oil, if desired.
Preheat the oven to 350°F. Lightly grease an 8½ by 4½ by 2½-inch loaf pan with a small amount of margarine.
Combine the flour, oats, baking powder and salt in a large bowl. Mix together with a whisk and set aside. Whisk the bananas, eggs and margarine together in a bowl. Add the sugar, cranberries, and lemon juice; mix until blended. Gently stir the banana mixture into the flour mixture until just combined. Do not over mix the batter.
Pour the batter into the prepared loaf pan and bake until lightly browned, 45 to 50 minutes. Allow the bread to cool completely in the pan, about 1 hour. Turn the bread out onto a cutting board and, using a serrated bread knife slice the bread into 3/4-inch thick pieces. Arrange on a platter and serve.
Honey Nut Oatmeal Bread Submitted by Kay Frost
1 1/3 cup distilled water
1/4 cup honey
1 cup whole wheat flour
2 1/2 tsp. yeast
2 tbsp. unsweetened applesauce
1 cup rolled oats
2 cups bread flour
2/3 cup walnuts
Place all ingredients in a bread machine except walnuts. Turn machine on to the Sweet Bread setting. Chop walnuts. At the beep, add the walnuts and continue baking until the machine shuts off.
Vegan Cornbread
Mix together the following:
1 cup plain cornmeal
2 Tbs. wheat germ
1 tsp. salt
1/2 cup whole wheat flour
1/2 cup oat flour (whiz oats in your blender)
1 Tbs. Baking Powder
Blend the following in a separate bowl:
1 1/4 cup water or vegan milk of your choice ( I like rice milk)
1/4 cup sugar free applesauce
1 1/2 tsp. egg replacer (see the cooking without eggs article)
Combine together the wet and dry ingredients. You may have to add some more water, if too thick. Bake in a hot oiled pan at 450 degrees for about 20 minutes or until golden brown. A black iron skillet works best. If you want a sweet cornbread, just add some honey to the water. This recipe works well for a cornbread dressing, since it is not so sweet. The applesauce replaces the oil. Enjoy!
Salad of Shaved Fennel, Oranges, and Candied Pecans IngredientsCandied Pecans
1/2 cup pecans, halved and quartered
1 Tbs. pure maple syrup
1/2 tsp. sugar
1/2 tsp. salt
1 pinch cayenne pepper
Salad
3 Tbs. olive oil
2 Tbs. white wine vinegar
2 medium fennel bulbs, halved and thinly sliced (2 1/2 cups)
2 cups baby arugula leaves
3 small Valencia oranges, peeled and thinly sliced
1 small red onion, halved and thinly sliced (3/4 cup) Directions
To make Candied Pecans: Preheat oven to 400°F. Toss pecans with maple syrup in small bowl. Add sugar, salt, and cayenne; toss to coat. Add sugar, salt, and cayenne; toss to coat. Spread nuts on small baking sheet, and roast 10 minutes, or until crispy and aromatic. Cool 10 minutes.
Meanwhile, to make Salad: Whisk together oil and vinegar in salad bowl. Toss together fennel, arugula, orange slices, and onion in large bowl. Season with salt and pepper, if desired. Add salad mixture to vinaigrette, and toss to coat. Sprinkle with Candied Pecans.
Warm Potato Spinach Salad with Pine Nut Dressing Recipe from: Dreena Burton; eat, drink & be vegan. Check out her web site http://viveleveganrecipes
MAKES 4-5 SERVINGS. WHEAT-FREE
1 lb (680 g) new potatoes or fingerling potatoes (see note)
VINAIGRETTE:
2 1/2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp agave nectar
½ tsp sea salt
freshly ground black pepper to taste
4 tbsp extra virgin olive oil
1/8 cup toasted pine nuts
SALAD MIXTURE:
2 ½ cups (loosely packed) fresh baby spinach leaves, whole or chopped
¼ cup (packed) fresh basil leaves, julienned
¾-1 cup artichokes, chopped (may use marinated in a jar or canned, rinsed and patted dry)
½-¾ cup red bell peppers, diced
¼-1/3 cup pitted Kalamata or green olives, halved or chopped
2 tbsp toasted pine nuts
½-1 tbsp olive oil (optional)
In a large pot of salted water, add potatoes and bring to a boil on high heat. Reduce heat to simmer for 12-15 minutes, or until potatoes are tender when pierced with a knife. Meanwhile, in a blender or mini-food processor, or with a hand blender, combine all vinaigrette ingredients
and purée until fairly smooth. Once potatoes are tender, drain, let cool just enough to handle, and cut in half or in quarters (see note). In a large bowl, toss hot potatoes with vinaigrette, then add salad ingredients, except oil, and toss again. (If you don't want spinach to wilt, toss in once entire
salad has cooled considerably). Taste test, and season with additional salt and pepper and ½-1 tbsp oil if desired. Serve warm, or refrigerate in a covered container and serve chilled (if salad seems dry after refrigeration, add an additional 1 tsp vinegar and ½-1 tbsp olive oil).
Cooking Notes:
1) You can use the larger, whole red potatoes for this recipe, but the cooking time will be longer. Russet potatoes are not suitable because they do not hold their shape once cooked.
2) The potatoes will absorb the flavors of vinegar and olive oil best when they are still warm or hot.
Bryanna's Potato, roasted corn and bean salad
check out her great site: http://veganfeastkitchen.blogspot.com/2006
Serves 8
4 lbs. new boiling potatoes or red-skinned potatoes, peeled (cut into same-sized chunks if too large to cook whole)
2 c. shelled frozen edamamé (green soybeans), or baby lima beans
4 cups fresh or frozen sweet corn kernels
2 medium onions, thinly sliced and soaked in boiling water to cover for 10 minutes, then drained
NOTE: I only had regular onions, and this process makes the taste much less strong. I you want the onions really raw, use a sweet onion instead.
1/4 c. cider vinegar
Salt and freshly-ground black pepper to taste
1/4 c. minced fresh tarragon (or 4 tsp. dried tarragon)
2 medium ripe, firm tomatoes, diced CREAMY VINAIGRETTE:
NOTE: If you prefer not to use the starch mixture, use the broth from cooking chickpeas instead.
1 c. COLD vegetarian broth
2 tsp. cornstarch or potato starch
1/3 c. cider vinegar
1 tsp. salt
freshly-ground black pepper
1/2 c. Tofu Mayonnaise (or use Veganaise!)
Cover the potatoes with water and bring to a boil. Cover and simmer until they are tender, but still firm. Drain in a colander and peel them with your fingers under running cold water (or leave the peel on, if you prefer-- I did because I like the color of the pink-red peels).
Drain them again and cut into medium dice, or thick slices, as desired. Toss the potatoes in a large bowl with vinegar, onions, tarragon and salt and pepper to taste. Set aside.
Cook the beans in boiling water to cover for about 5 minutes, or until crisp-tender. Drain and cool under cold running water. Drain well again. Fold the beans into the potatoes.
Spread the corn (thaw the frozen kernels in boiling water, then drain first) on a cookie sheet sprayed with oil from a pump sprayer. Spray the top of the corn with a little more oil. Broil just until the corn starts to brown and char a bit around the edges and on top.
To make the Vinaigrette, stir the starch and broth together in a small saucepan. Stir constantly over high heat until the broth thickens and clears (cornstarch has to boil; potato starch does not). Whisk in the vinegar and salt. Add the mayonnaise and blend until smooth with a hand immersion blender (or blend in a blender or food processor).
Pour the mixture over the potatoes and beans and stir gently, sprinkling with pepper to taste. Add the diced tomatoes and stir gently; taste for salt. Place in a serving bowl and refrigerate until serving time. Serve on crisp romaine lettuce leaves, if you like.
Butternut Squash Kasha Salad with Citrus Vinaigrette and Spicy Almonds
A robust early fall salad combining roasted organic butternut squash and Kasha grain with a zesty citrus vinaigrette, fresh mint and the added crunch of spicy almonds. This vegetarian, dairy-free and gluten-free dish is perfect for entertaining guests with special dietary needs.
Serves 6 as a side dish
1 butternut squash, peeled, seeded, and cut into 1 inch cubes
3 TB vegetable oil
sea salt, to taste
ground pepper, to taste
1/2 cup Kasha grain
11/3 cup water
juice of 1 grapefruit
1 cup orange juice
juice of 2 lemons
1 TB honey
1 small shallot, peeled
3 TB olive oil
1/2 cup blanched almonds
cayenne pepper to taste
1/2 TB vegetable oil
zest of 1 lemon
1/4 cup fresh mint, finely chopped (about 1/2 bunch)
To roast the squash:
Preheat oven to 350°F. In a medium-size bowl, mix butternut squash with vegetable oil and sprinkle with salt and pepper. Toss to coat squash evenly with oil and place in a baking dish. Roast for about 30 minutes, stir with a spoon and roast for 30 minutes more or until squash is soft when pierced with a knife and slightly brown on the edges. Let cool.
To cook the Kasha:
Bring the water to a boil in a small pot with a lid. Once boiling, add Kasha and reduce heat to a simmer. Add a pinch of salt and cover. Cook for about 10-15 minutes or until cooked through. Strain if there is excess liquid, place in a bowl and let cool.
To make the vinaigrette:
Mix grapefruit, orange juice and lemon juice in a bowl. Strain mixture into a blender. Add a pinch of salt and pepper, honey and shallot. Mix at medium speed and with machine running add about 3 TB olive oil in a slow drizzle. Taste and adjust seasoning with salt, pepper or extra honey, according to taste. Set aside.
To make the spicy almonds:
Preheat oven to 250°F. Place the blanched, peeled almonds in a small mixing bowl, sprinkle with the vegetable oil and season with cayenne pepper and salt according to taste. Place on a baking sheet and cook for about 5 minutes or until fragrant and slightly brown, checking often. Take out of the oven, place in a bowl and let them cool.
To assemble salad:
Mix cooled kasha with cooled butternut squash. Add about 8 TB of the vinaigrette. Add lemon zest, mint and almonds. Toss, taste and adjust seasonings/dressing as desired. Serve immediately.
Nutrition Info
Per serving (351g-wt.): 350 calories (200 from fat), 22g total fat, 2.5g saturated fat, 6g protein, 39g total carbohydrate (8g dietary fiber, 11g sugar), 0mg cholesterol, 210mg sodium
Carrot & Sunflower Seed Salad
This recipe is from this great site... http://www.parsleysoup.co.uk CHECK IT OUTIngredients
3 carrots, grated
Handful of sunflower seeds - can use sunflower and pumpkin seeds too
Dark soy sauce
Drizzle of olive oil
Shredded Lettuce (optional) Instructions
1) Put seeds in a dry frying pan over a low heat until brown. Stir them occasionally to prevent them from sticking and burning.
2) Take the pan off the heat, stand back, and add a few dashes of soya sauce. Turn seeds with a spatula so that they are all coated, then tip into the grated carrot.
3) This is nice by itself, but nicer on shredded lettuce if you are not serving it with a leafy salad too.
Carrots With Pine Nuts and Basil
Ingredients:
1/4 cup pine nuts
6 Carrots (about 1 pound), peeled and grated
1 1/4teaspoons lemon juice
1/4 teaspoon Salt
1 1/2 tablespoons Olive oil
2 tablespoons thin-sliced Basil leaves Directions:
1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the pine nuts in a 350° oven for 5 to 10 minutes. Let cool.
2. In a large pot of boiling water, cook the Carrots for just 30 seconds. Drain the Carrots, rinse with cold water, and drain thoroughly. Toss the carrots with the lemon juice, Salt, oil, pine nuts, and basil.
Almond Butter Toast with Grapes
Serves 2
2 slices whole wheat bread
4 TB almond butter
1/2 cup seedless grapes, sliced (red or green)
Toast the bread. Spread each piece with 2 tablespoons of almond butter and top with the sliced grapes.
Antless Logs & Chickpea Spirals Check out this great web site for daily lunch box ideas:
http://veganlunchbox.blogspot.com/
This lunch box has, "veggie spirals" -- pasta colored with powdered spinach, beet, and tomato powder -- and tossed it with olive oil, garlic, parsley, and chickpeas. Up in the fruit section we have apple and orange slices (now that's an apple that's not going brown!). Over in the veggie department I used a small cookie cutter to make cucumber flowers and spread organic peanut butter on celery sticks (no raisins -- shmoo can't stand ants on his logs). For snacktime I tucked in another Thinkorganic! Cashew Pecan Bar.
Ants on a log
INGREDIENTS:
5 stalks celery
1/2 cup almond butter
1/4 cup raisins
DIRECTIONS:
Cut the celery stalks in half. Spread with almond butter. Sprinkle with raisins.
Cashew butter Sandwiches
This recipe is from a great web site done by Jennifer in Washington for daily lunch box ideas:
http://veganlunchbox.blogspot.com/
I had both white and spelt bread today, so I made two matching cashew butter and organic strawberry jam sandwiches, cut out with a large biscuit cutter. I also packed some baby carrots with vegan ranch dip, and we decided to give baby bananas a try for the first time. Here's something else new: Barbara's Snackimals Oatmeal Wheat-Free Cookies. I wasn't sure if these were vegan ("natural flavor" is so vague) until I saw them for sale over at Food Fight Grocery, an all-vegan grocery store I desperately want to visit someday. Beverage: plain rice milk.
Kiwi Pitas
Check out this great web site done by Jennifer in Washington for daily lunch box ideas:
http://veganlunchbox.blogspot.com/
Fun with mini-pitas today! This time I filled the pitas with peanut butter and kiwi fruit, an interesting alternative to jelly. Above the pitas are baby carrots and some "Savory Baked Cereal Mix" from my newest cookbook acquisition, The Vegetarian Family Cookbook by Nava Atlas. I used two types of organic square-shaped cereal mixed with pretzels and nuts.
Below the cereal mix is a "frozen banana custard". I got this idea from my friend Renee's booklet The Happy Lunchbox: mash a banana, mix it with 1 TB orange juice (I used fresh), and freeze it overnight. Put it in the lunchbox in the morning, and by noon "it will have thawed enough to taste like a rich banana custard."
Asparagus
This recipe is from Bryanna Clark Grogan, Vegan Chef and Cook Book Author: http://www.bryannaclarkgrogan.com
Asparagus is a member of the Lily family. It's low in calories, less than 4 calories per spear, and contains no fat or cholesterol. It's very low in sodium and a good source of potassium, fiber (3 grams per 5.3 oz. serving). It's an excellent source of folacin, which is necessary for blood cell formation, growth, and prevention of liver disease, and a significant source of thiamine and vitamin B6. It is also one of the richest sources of rutin, a substance which strengthens capillary walls.
Asparagus FAQs about choosing, storing and cooking asparagus:
http://www.asparagus.org/maab/faq.html
BROILED ASPARAGUS
My favorite way to prepare asparagus these days is to trim it, cut it into 2" diagonally-cut pieces, toss with a little olive oil and salt in a shallow baking pan and place it about 3-4" inches below the heat of my oven's broiler. I keep an eye on it and toss the asparagus when it starts getting a bit charred on the top. Keep tossing now and then until it is done to your liking. This takes 10 minutes or less. Eat "as is" or add to salads, pasta dishes, etc.
BRYANNA'S VEGAN HOLLANDAISE SAUCE
makes 1 c. (Can be soyfree)
This is a new recipe. Creamy, smooth and butter-y.
1/2 c. plus 1/4 c. unflavored soymilk or other nondairy milk (3/4 c. total)
2 T. Earth Balance or Soy Garden Natural Buttery Spread, melted and kept warm
1 and 3/4 T. cornstarch or wheat starch
*Note: Do not substitute arrowroot, tapioca starch, or kuzu— I tried these and the results were not satisfactory.
1 T. fresh lemon juice
1/2 tsp. salt
pinch of white pepper or a dash of hot pepper sauce
tiny pinch of tumeric (less than a 1/16th of a tsp—more makes a phony-looking color)
Heat the 1/2 c. soymilk until not quite simmering—pour into the blender container along with the salt, pepper or hot sauce, and cover to keep hot while you melt the Earth Balance and go on to the next step.
In a small (2 c.) saucepan or microwave-proof bowl, mix together the first 1/4 c. of soymilk and the cornstarch and tumeric, and whisk together well.
If making in a pot on the stovetop, stir constantly over high heat until thick and translucent, shiny yellow, not a dull yellow
Grilled Sesame Asparagus
INGREDIENTS:
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
3 cloves garlic, minced
1 teaspoon raw organic brown sugar
1 1/2 pounds fresh asparagus, trimmed
2 tablespoons toasted sesame seeds
DIRECTIONS:
Preheat grill for high heat.
In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.
Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.
Japanese-Style Sesame Green Beans
INGREDIENTS:
1 tablespoon canola oil
1 1/2 teaspoons sesame oil
1 pound fresh green beans, washed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
DIRECTIONS:
Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.
Oven-Roasted Sweet Potato Fries
4 servings.
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes INGREDIENTS:
1 teaspoon Seasoned Salt
1/2 teaspoon paprika
1/4 teaspoon Garlic Powder With Parsley
1/4 teaspoon chili powder
1 1/2 pounds sweet potatoes, peeled and cut lengthwise into 1/2-inch-thick slices
3 tablespoons Cold Pressed Olive Oil
DIRECTIONS:
Preheat oven to 425 degrees F. In small bowl, combine Seasoned Salt, paprika, Garlic Powder With Parsley and chili powder; set aside.
In large bowl, toss sweet potatoes with Olive Oil; sprinkle with seasoning mixture and toss to coat. On jelly roll pan sprayed with nonstick cooking spray, arrange potatoes in single layer.
Roast, turning once, 40 minutes or until potatoes are tender and golden. Serve, if desired, with additional Seasoned Salt.
Roasted Apples and Parsnips
This unique combination of sweet apples and earthy parsnips makes a perfect accompaniment to roast pork, chicken or turkey. A great Thanksgiving side dish too!
Serves 4
11/2 lbs parsnips (5 medium), peeled
1 lb Gala or Braeburn apples (2 large), cored and peeled
1/2 tsp salt
1/4 tsp black pepper
2 TB extra-virgin olive oil
1 TB fresh sage, coarsely chopped
Place oven rack in upper third of oven and preheat to 475°F.
Cut parsnips lengthwise into quarters and then into 2-inch pieces. Cut apples into quarters and then into 2-inch pieces. Toss parsnips and apples with salt, pepper, olive oil and sage. Spread in one layer in a large shallow baking pan. Roast, turning occasionally, until parsnips and apples are tender and browned, 20 to 25 minutes.
Nutrition Info
Per Serving (181g-wt.): 260 calories (160 from fat), 18g total fat, 5g saturated fat, 4g protein, 23g total carbohydrate (4g dietary fiber, 7g sugar), 15mg cholesterol, 470mg sodium
Homemade Energy Bars
Recipie from wholefoods.com
These are easy to make and versatile too, just substitute any dried fruit of your choice. Ideal for breakfast or snacking, while traveling in a car or on the trail.
Serves 16
11/2 cups ground almonds
11/2 cups ground walnuts
1/4 cup sesame seeds
1/2 cup pine nuts
1/2 cup raisins or dried cranberries
1 cup dried blueberries
3/4 cup agave nectar, maple syrup or molasses
cinnamon, cardamom or nutmeg (optional)
Preheat oven to 275°F.
Mix all ingredients together in a large bowl. The mixture will be somewhat sticky. Using wet fingers press it down into a 7x11 baking dish that has been sprayed with canola oil spray. Bake for 30 minutes to one hour depending on how toasty you prefer it. Cool and then cut into 16 pieces. Store in your refrigerator.
Nutrition Info
Per serving (1 piece/53g-wt.): 220 calories (140 from fat), 15g total fat, 1.5g saturated fat, 5g protein, 18g total carbohydrate (3g dietary fiber, 10g sugar), 0mg cholesterol, 0mg sodium
The VERY best POPCORN
This recipe was added for my friends at Bethany College!
This is a great snack that I make on a fairly regular basis.
You will need a air pop corn popper. You can find these at Target or Walmart for 10-20 dollars. Or online, just type in popcorn popper into Google and you will see lots.
Ingredients
Popcorn - organic is preferred
Olive oil - Cold pressed
Sea Salt- read below about sea salt
Spirulina
Nutritional Yeast - must be nutritional not bakers yeast.
Pop your popcorn
Pour olive oil over the popcorn, lightly cover
Sprinkle sea salt
Sprinkle Spirulina
Sprinkle Nutritional Yeast
This is a great snack full of nutrients
Mineral Salt vs. Table Salt
Common table salt is extracted from seawater, which can contain harmful pollutants and toxins. This sea salt is then heated, refined, and processed, whereby all of its original mineral properties are stripped. Iodine, which occurs naturally in sea salt, is lost in the processing and re-added artificially to table salt. Additives, preservatives, and chemicals might be added to ensure a smooth consistency and a white color. In addition, aluminum is often used as an anti-caking agent for table salt and may be adverse in some individuals. Aluminum has also been implicated in promoting Alzheimer's disease.
The anti-caking agent in table salt prevents it from dissolving in water and fluids within our bodies, resulting in a build-up and formation of salt deposits in our organs and tissues. This can cause severe health problems and high blood pressure, as our bodies are not equipped to handle large amounts of sodium. Healthy individuals can tolerate some excess sodium if it is in a naturally occurring form that our bodies can readily use or excrete. Predictably, the average American who uses refined salt is overdosed on sodium, consuming between 5000 and 6000 mg of sodium per day with the RDA being less than 2400 mg per day.
