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Ingredients:
1/4 cup apple cider vinegar (unfiltered is best)
3/4 cup olive oil (California Olive Ranch - YUM!)
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon spirulina
Directions:
Mix together or shake in a jar and enjoy
Ingredients:
1 cup of vegan mayonnaise
1/2 cup unsweetened soy milk
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. dill (dry or fresh)
2 tsp. chopped fresh parsley
1/4 tsp. black pepper
2 Tbsp. apple cider vinegar
Directions:
Whisk all ingredients together and refrigerate.
Notes:
I never could find the perfect vegan ranch dressing. Dill is what makes this so authentic.
Ingredients:
3 pounds of plum tomatoes (about a dozen)
1/4 cup extra virgin olive oil (of course, I love California Olive Ranch)
1/4 cup diced red onion
2 cloves garlic crushed
fresh basil, chopped
Directions:
Blanch the tomatoes:
Boil a large pot of water. Score the tomatoes with an X on the end of the tomato (not the end with the core). Drop the tomatoes in the boiling water for 60 seconds. Remove and place in ice water. The skin should peel off nicely. Discard the skin.
Make the sauce:
Slice the tomatoes in quarters. Warm the oil in a pan and stir in the onion and garlic over low-medium heat until the onion is softened but not brown, about 10 minutes. Pour in the tomatoes and then add one teaspoon salt. Coat the tomatoes in the oil. Raise the heat to medium and bring the tomatoes to a boil. Reduce the heat to low-medium and cook for 30 minutes stirring occasionally. Cook until the tomatoes break down and the sauce thickens. If you like a smoother sauce, use an immersion blender to blend the sauce smooth. Remove the sauce from heat and stir in the basil.
Notes:
I was very surprised at how orange the sauce is when it is done. Rest assured it is amazingly tasty. I could eat it with a spoon!
My recipe for Country Potato Salad was a winner in the Choose Wild Recipe Contest through Take Extinction Off Your Plate, a project of the Center for Biological Diversity.
Ingredients:
1 medium size head of cauliflower
8 medium sized red potatoes
1 large crisp green apple
8 radishes
1 medium diced red onion
1 1/2 teaspoons kosher salt
1/4 cup extra virgin olive oil (love California Olive Ranch brand)
2 tablespoons apple cider vinegar (love unfiltered with the "mother")
1/4 cup fresh Italian parsley, finely chopped
Directions:
Fill a large pot with water and bring to a boil. Place the red potatoes in the boiling water and cook until a fork goes in easily but the potatoes are not mushy. Drain the water and set the potatoes aside to cool.
Place a steamer basket in a large pot and fill with an inch of water. Break cauliflower into small florets and place in the steamer basket. Cover with a lid and place on medium heat. Steam the florets being careful not to overcook then set aside to cool.
Core apples and cut into bite sized pieces and add to a bowl. Trim radishes and quarter in wedges and add to bowl. Dice onion and add to bowl. Add cooked cauliflower to bowl. Peel skin from potatoes, dice into bite sized pieces and add to bowl.
Sprinkle salt over salad and toss. Mix the oil and vinegar and then drizzle over the salad and toss to mix in. Add chopped parsley and gently mix.
Notes:
This recipe was selected as co-winner of the Choose Wild Recipe Contest through Take Extinction Off Your Plate a project of the Center for Biological Diversity.
Ingredients:
4 large russet potatoes
1 tsp salt
1 medium yellow onion
1/4 cup cold pressed extra virgin olive oil (I prefer California Olive Ranch)
6 ounces non-dairy sour cream (Tofutti or another brand)
Directions:
Wash and cut potatoes into cubes (I leave the skin on for extra nutrients). Boil the potatoes in salted water until a fork easily pierces through. While the potatoes are boiling, chop the onion and fry in the olive oil at low-medium heat until translucent.
Drain the potatoes, add the onions/oil and sour cream. Use a hand mixer to beat until smooth.
Notes:
This is the veganized version of the recipe my mother made. I made this version for her on Thanksgiving and she could not tell the difference!
Ingredients:
1 head of cauliflower, whole, with stem trimmed and leaves removed
2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup salt
3 tablespoons fresh squeezed lemon juice
1 tablespoon crushed red pepper
1 bay leaf
Coarse salt for serving
Directions:
Bring wine, oil, salt, lemon juice, red pepper flakes, bay leaf and 8 cups of water to a boil in a large pot. Carefully lower cauliflower into pot, reduce heat to medium and simmer, turning occasionally for 20 minutes. Transfer cauliflower to a roasting pan. Roast, turning throughout until brown all over for 30 to 40 minutes.
Transfer cauliflower to a plate and sprinkle with coarse salt.
Ingredients:
2 slices of Ezekiel 4:9 Sesame Bread
4 tablespoons of hummus (see my sprouted hummus recipe)
12 basil leaves
1/2 cup sprouts (I use a combination of alfalfa, broccoli and chive)
1/2 tomato sliced
1/4 avocado sliced
Salt and pepper to taste
Directions:
Toast the bread. Spread hummus on both pieces of toast. On one piece of toast, spread basil leaves over hummus, and then place tomato and avocado on top. Sprinkle with salt and pepper. On the other piece of toast, place the sprouts.
You can eat this open faced or make it into a sandwich.
Notes:
If you have not yet tried Ezekiel Bread, you must try it! It is in the freezer section of Whole Foods. The bread is made of sprouted grains and contains no flour. The texture is absolutely amazing and it is a complete protein.
My husband and I eat this regularly for breakfast--it is the perfect way to start the day!
Ingredients:
1 14 ounce package of rice stick noodles (vermicelli--found in the ethnic food aisle)
1 cup vegetable broth
2 tablespoons soy sauce
2 tablespoons cooking sherry or white wine
2 tablespoons minced garlic
2 tablespoons minced ginger
1/2 tablespoon chopped dry red chili pepper
4 tablespoons peanut oil
1/2 yellow onion, sliced
1 yellow or orange bell pepper, cored and sliced
1 pound bok choy chopped into bite size pieces
1/2 cup snow peas
2 cups sunburst yellow tomatoes or cherry tomatoes, sliced in half
1 1/2 cup cilantro, chopped
2-4 teaspoons sesame oil
Directions:
Place noodles in a large bowl and cover with warm water. Allow to soak while you are chopping the vegetables. After 20 to 30 minutes, drain and then set aside.
Mix the vegetable broth, soy sauce and sherry or wine.
Line everything up in the order that you will need it. Peanut oil, garlic, ginger, chili pepper, onion, bell pepper, bok choy, snow peas, tomatoes, noodles, cilantro, sesame oil.
Add peanut oil to wok or pan, heat the oil and ensure that it is covering all sides. Add garlic, ginger and chili pepper. Stir fry for a few seconds. Add onion and bell pepper and fry for a few minutes until the onion starts to become soft. Add bok choy and stir fry for a minute until the leaves are wilted. Add the broth mixture, snow peas and tomatoes. Reduce heat to medium, cover and simmer for 2 minutes. Add the noodles and toss to mix the vegetables in with the noodles. Add the cilantro and toss, stir frying for another minute. Drizzle the sesame oil over the top and toss.
Notes:
Have fun with this! Use whatever vegetables that you have on hand--substitute broccoli for bok choy, sliced tomatoes for cherry tomatoes. Kids love this dish too!
Ingredients:
1 1/2 cups flour
1 teaspoon baking soda
pinch of salt
2/3 cup applesauce
1/2 stick vegan margarine, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
3 ripe bananas
Directions:
Preheat oven to 375 degrees.
Sift flour, baking soda and salt together.
In another bowl, stir sugar, applesauce, vanilla and margarine until thoroughly combined. Add flour/baking soda/salt mixture and stir until smooth.
Mash bananas with a fork and stir into the batter. If desired, add 1/2 cup chopped pecans or walnuts.
Spray two loaf pans with oil and pour in batter. Bake for 40 to 45 minutes
An alternative is to pour the batter in standard size muffin tins. Bake for 30 to 35 minutes. If you use the mini muffin tins, bake for 25 minutes.
The banana bread is cooked when the tip of a knife comes out clean and dry.
Can be frosted with peanut butter frosting for a banana peanut butter cupcake.
Ingredients:
4 ounces vegan cream cheese
1/2 cup canned crushed pineapple, strained
1/4 cup vegan sour cream
1 cup canned sliced peaches, strained
1/2 cup canned fruit cocktail, strained
1/4 cup canned mandarin oranges, strained
1/4 cup unsweetened coconut milk
maraschino cherries
Directions:
In a large mixing bowl, whip the cream cheese, pineapple and sour cream until smooth. Mix in remaining ingredients.
Ingredients:
1 tablespoon olive oil
1 cup sliced onions
6 cloves of garlic
2 tablespoons panko
2 cups vegetable broth
1/3 cup dry white wine or cooking sherry
black pepper
pinch of dried thyme
1 16 ounce can chickpeas (drained and rinsed)
1/4 cup capers with brine
3 tablespoons lemon juice
4 cups arugula
mashed potatoes or cauliflower
Directions:
In a large frying pan, sauté onions and garlic in oil over medium for 5 minutes. Add panko and stir constantly until browned, about 2 minutes.
Add vegetable broth and wine, pepper and thyme. Turn up heat boil, stirring constantly until the sauce reduces by 1/2.
Add the chickpeas and capers and heat through. Add the lemon and turn off heat.
Spoon mashed potatoes and cauliflower into a bowl. Top with a generous serving of arugula and ladle the picatta over it.