I love this tangy, garlicky dip! Serve it with a good crusty bread, and adjust the flavorings if you desire.
5 potatoes, boiled until soft and peeled, still warm
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
5 large cloves garlic, roughly chopped
3/4 teaspoon sea salt
dash freshly ground black pepper
Combine all ingredients in a food processor or blender.
This sauce rounds off your choice of pasta or rice for a complete meal that includes protein and lots of lycopene and antioxidants! It’s easy to change it up as desired–you can use any flavored canned tomatoes, and adding nutritional yeast or vegan cheese, etc.
1/4 cup sliced or slivered almonds, lightly toasted, and ground if desired
2 tablespoons extra virgin olive oil
15 ounce can of fire roasted tomatoes
2 cloves garlic, minced
1 large handful fresh baby spinach
Cook all the ingredients in a medium pot for 10 minutes on low heat, stirring occasionally.
This is one of my favorite dishes at Persian restaurants. Serve it over Basmati rice and with cooked vegan beef if desired. You can also add yellow peas or red lentils into the stew.
This divine dessert is super rich and sweetened with just agave.
4 ounces unsweetened chocolate, melted
1 1/2 cups silken tofu
1 cup tofu cream cheese
1/4 cup dark cocoa powder
1 cup amber agave (you can use light also)
1 teaspoon vanilla
Preheat oven to 350 degrees F.
Combine all ingredients in a food processor.
Pour into a pie crust and bake 50-55 minutes.
Pie should have cracks on the sides but still be jiggly.
Cool and then refrigerate 8 hours or overnight prior to serving.
Combine all the ingredients in a bowl and spoon evenly into muffin pan
This is a great way to make personalized appetizers in a hurry!
Makes 6 tartlets
1 medium potato, shredded finely
1 cup quinoa flour
3 tablespoons extra virgin olive oil
1/2 teaspoon dried herbs de Provence
1/4 teaspoon garlic powder or granules
1/8 teaspoon freshly ground black pepper
1/3 cup water
Garnishes- thinly sliced mushrooms, tomatoes, olives, or vegan cheese, olive oil and salt and pepper
Preheat oven to 350 degrees F and oil a jumbo muffin pan.
Mix all ingredients in a large bowl except garnishes.
Bake for 10 minutes.
Turn oven up to 400 degrees.
Top with garnishes and brush or drizzle olive oil on top, and sprinkle with salt and pepper.
Bake for another 10 minutes or until lightly browned.
This is a simple sauce that tastes really decadent, but is healthy!
Serves 4
1 cup vegetable broth
1/2 cup sundried tomatoes, packed (use either dried or in oil)
1/4-1/2 teaspoon Himalayan pink salt
1/4 teaspoon freshly ground black pepper
1 handful fresh basil leaves, plus more for garnish
3 tablespoons extra virgin olive oil
1 cup silken tofu
1-2 cloves fresh garlic
1 tablespoon fresh lime juice
Heat the sundried tomatoes in the broth for about a minute, either on a stovetop or microwave, until the tomatoes are tender.
Combine all the ingredients in a food processor or blender, leaving some chunks of tomatoes if desired.
Serve over brown rice pasta cooked al dente, garnishing with basil leaves, and cayenne pepper if desired.
Makes 8 cookies.
1 cup rolled oats, ground in food processor
2 tablespoons liquid coconut oil
2 tablespoons Dark cocoa powder
1/4 teaspoon cinnamon
1/4 teaspoon Salt
1 teaspoon Arrowroot
3 droppers liquid vanilla NuNaturals stevia
2 tablespoons unsweetened applesauce
2 tablespoons almond or other nondairy milk
Preheat oven to 350 degrees F.
Mix all ingredients and form 1 1/2 inch balls.
Place on oiled cookie sheet and bake 10 minutes.
These are so simple to make, and quick! Also really rich and satisfying, they make a great breakfast!
Makes 8 cookies.
1 cup rolled oats, ground in food processor
1 teaspoon arrowroot
1/4 teaspoon sea salt
1/4 cup almond butter
3 droppers vanilla NuNaturals liquid stevia
1 teaspoon cinnamon
2 tablespoons unsweetened applesauce
1/4 cup almond or other nondairy milk
Preheat oven to 350 degrees F.
Mix all ingredients.
Form 1 1/2 inch balls and bake 10 minutes
2 cups untoasted, unsalted cashews
2 cups stuffing mix (the kind in the bag is vegetarian)
1/4 cup extra-virgin olive oil
1 medium white onion, sliced
4 cloves garlic, chopped
6 large fresh sage leaves
1/2 cup sliced mushrooms or 1/4 cup dried mushrooms, soaked until soft
1 medium boiled white potato, chopped into 1/2-inch pieces
2/3 cup strong vegetable broth or 2/3 cup water and 1 packet broth mix
Salt – to taste
Pepper – to taste
Preheat oven to 350 degrees F and oil a 9-inch loaf pan.
Grind the cashews in a food processor until they are very small pieces, but not completely ground. Add the stuffing and pulse a few times until the stuffing pieces are smaller.
Heat the olive oil on medium heat in a large sauté pan. Add the onion and garlic and cook until translucent. Add the sage leaves and the mushrooms and continue sauté until the mixture is very lightly browned. Add to the food processor mixture.
Add the potato and broth and process until integrated, but some texture remains. Stir in salt and pepper. Spoon into the loaf pan evenly and flatten the top of the mixture.
Bake for an hour. Let the roast sit in the pan for 20 – 30 minutes and then slice and serve.
