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Mango Summer Salad

13 May

summer salad

Ingredients: (salad) romaine lettuce, baby spinach, red onion, radish, champagne mango, avocado, cherry tomatoes, gorgonzola cheese, (dressing) olive oil, balsamic vinegar, cherry rhubarb jam, salt, pepper, garlic, and basil leaves.

It isn’t precisely summer, yet, but it’s close enough!

Combine 2 romaine hearts and a small bag of baby spinach in a large bowl. Chop 1 mango, 1 avocado and a few cherry tomatoes. Thinly slice 3 radishes and  a little red onion. Add to salad with 1/2 cup of gorgonzola and toss.

For dressing, blend 1/3 cup olive oil, 1/4 cup balsamic vinegar, a spoonful of jam, 1 clove of garlic, 2 basil leaves, salt, and pepper in a blender till smooth. Pour over salad, toss, and serve.

Experiment: Try arugula instead of spinach. Try pear or grapes instead of mango. If you don’t have fresh fruit, try craisins, dried cherries, or dried apricots. Sprinkle with sunflower or pumpkin seeds. For more salad dressings, see Ranch Dressing Et Al.

Hummus [Updated Recipe!]

6 May

hummusIngredients: garbanzo beans, flax/sesame seed mix, olive oil, lemon, cumin, pepper, garlic, salt, white wine vinegar, water.

Start with two cans of garbanzo beans in a colander. Rinse them well with cold water. Then pour into a food processor and add 3 TSBP seed mix, 1/3 cup olive oil, 1/2 lemon (juice), 1/2 TSP cumin, a few turns fresh ground peppercorns, 4 cloves garlic, 1 TSP salt, a splash of white wine vinegar, and 1 cup water. Blend on high, adding more water to thin as needed. Transfer to plastic container and refrigerate as needed. Makes about 4 cups.

Experiment: Try using half garbanzo and half black beans. Add fresh herbs, curry, a few slices of onion, or stir in scallions at the end.

hummus

Vegetable Curry with Lentils

29 Apr

Vegetable Curry with Lentils

Ingredients: quinoa, baby spinach, sweet onion, garlic, yams, carrots, vegetable broth, coconut milk, curry powder, garlic powder, cumin, salt, cayenne, orange lentils, and cane sugar.

Saute 1 sweet onion (chopped), 6 cloves of garlic (minced), 2 yams (peeled, cubed), and 2 carrots (peeled, diced) in a large wok until onions are translucent. In a blender, combine 1 cup vegetable broth, a 14oz can of coconut milk, 1 TBSP orange Indian curry powder, 1/2 TBSP cane sugar, 1 TSP garlic powder, 1/2 TSP cumin, 1/2 TSP salt, and 1/4 TSP cayenne. Add to vegetables with 1 cup orange lentils; simmer, covered, for 20 minutes.

Serve vegetables and lentils over cooked quinoa and top with raw baby spinach. For home made flatbread follow this recipe: Mix 2 cups whole wheat flour with 1 TSP salt, add 1/3 cup oil and about 1/3 cup water. Shape dough into walnut-size balls and roll out on wax paper. Cook on lightly greased hot griddle until lightly browned. You can make these ahead of time and refrigerate to use as needed.

Vegan Carob Chip Cookies

8 Apr

Vegan Carob Chip CookiesIngredients: rolled oats, all-purpose flour, baking soda, salt, vegan butter, coconut oil, canola oil, raw sugar, agave, banana, vanilla, carob chips, ground flaxseed, and water.

Preheat oven to 350 degrees.

Start by grounding 1 1/2 cups oats, then transfer to a large bowl. Add 2 cups flour, 1 TSP. baking soda, and 1 TSP. salt.

In a blender, beat 1/4 cup vegan butter (I used SmartBalance) with 1/4 cup coconut oil, 1/2 cup canola oil, 1 cup raw sugar, 1/3 cup agave, 2 TBSP. ground flaxseed mixed with 6 TBSP. water (as egg substitute), 1/2 mashed banana, and 2 TSP. vanilla extract until smooth. While mixer is running, add dry ingredients and mix until just combined. Stir in carob chips.

Place by the spoonful onto greased cookie sheets and bake for 10-15 minutes.

Beet Burgers

18 Mar

beet burger

Ingredients: purple beets, rice, garlic, all purpose seasoning, dried oregano, onion powder, liquid smoke, fresh ground peppercorns, Dave’s Killer Bread, flaxseed meal, and water.

Roast 4 purple beats, pealed and halved, for 1 hour at 400 degrees. Once cooled, shred. Then combine with 2 cups cooked rice (brown and forbidden mixed), 3 chopped garlic cloves, 1 TSP all purpose seasoning, 1/2 TSP dried oregano, 1/2 TSP onion powder, 1/4 TSP liquid smoke, 6 turns fresh ground peppercorns, and 3 slices of Dave’s Killer Bread (toasted and finely crumbled). In a separate bowl, whisk together 1 TBSP flaxseed meal with 3 TBSP warm water. Add this to the mixture as egg substitute.

Form 4-inch patties (about 2 cm thick) from the mixture and place on a cookie sheet lined with parchment paper. Freeze for 30 minutes to an hour before pan frying. Serve on hamburger buns with vegan tartar sauce (blend 1 cup raw soaked cashews, 1/4 cup plain soy milk, 1/4 onion, 4 pickles, 1/2 TSP salt, 1 TBSP pickle juice, 1/2 TBSP white wine vinegar, 1/2 TBSP lemon juice, and pepper), tomato, lettuce, red onion, and cheese if you wish.

Inspired by Portobello Vegan Trattoria’s beet burger.

Experiment: Try using a mixture of purple beets and golden beets, which have a slightly sweeter flavor.