Monday, January 16, 2017

COOKIESSSSSSS


2 cups shredded coconut
1/2 cup tahini
1/2 cup maple syrup
1/2 cup melted coconut oil
1 tsp vanilla
1/2 tsp salt

Combine tahini, syrup, oil, vanilla and salt until well combined. Add the coconut and mix well. Drop cookies on a cookie sheet cover and freeze at least 30 minutes. Store in freezer.

RAW TOMATO SOUP


4 large tomatoes, chopped
1 red bell pepper, chopped
1/2 cup hemp seeds
2 tbsp. lime juice
1 tbsp. light miso
2 tbsp. tamari
2 tbsp. olive oil
1 tbsp. maple syrup
salt and pepper to taste

Place all items in a blender. Process until smooth. Beautiful and delicious.


Lentil and Kale Soup

The lentils make this soup creamy. Perfect soup for this time of year.

1 cup red lentils, well rinsed
1 bay leaf
1 medium onion, finely chopped
1 large carrot, diced
1 celery stalk, diced
1 small yam, cubed
1 tsp marjoram
1 tsp ground cumin
1 tsp ground coriander seeds
2 cups finely chopped kale
2 garlic cloves, minced
2 tsp salt
1/8 tsp cayenne pepper
1 cup cilantro chopped for garnish

In a large pot on high, bring to a boil 6 cups water, lentils, bay leaf, onion, carrot, celery, yam, marjoram, cumin, coriander. Turn heat to medium and cook partly covered for 20 minutes, stirring occasionally.
Add kale, garlic and salt and simmer for about 15 minutes.
Remove bay leaf.
Stir in cayenne and serve garnished with fresh cilantro.


Rice Salad

4 cups cooked basmati rice
1 cup cooked black beans
1 cup chopped celery
1/4 red onion, minced
1 large carrot, grated
1/2 cup finely chopped parsley
2 tsp dried thyme
1 tsp dried basil
1 tbsp. ground coriander
2 tsp ground cumin
1 tbsp. ground turmeric
2 tsp salt
1/4 cup olive oil
1/3 cup apple cider vinegar
1/4 tsp cayenne pepper

In a large bowl, toss all ingredients to combine well.

This is my new favourite. I used my food processor to chop up the veggies.


Sunday, January 1, 2017

Sun Dried Tomato Pasta - almost raw


This recipe is almost raw. To make it raw, don't cook the zucchini. My new favourite. The pasta sauce is thick and can be used as a pate with crackers or crudities.  Yum Yum

1/3 cup sun dried tomatoes in oil
1/4 cup raw cashews
1/3 cup grated organic carrots
1 tbsp. fresh basil - use fresh it makes a big difference
1 zucchini

Process or use an immersible blender and blend the cashews and tomatoes. I added a bit of water. Add carrot and basil. Process until smooth, resembling a nut pate.
Spiralize zucchini. I boiled some water, added the zucchini and cooked for a minute or two.
Place noodles in a bowl and gently stir in the pasta sauce.
Enjoy

Saturday, October 29, 2016

Pumpkin Seed Alfredo Pasta

This is a creamy, amazing alfredo sauce!


Fettuccini Pasta
1 tsp oil
1/2 cup chopped onion
3 cloves garlic, minced
1/4 cup pumpkin seeds
1/2 cup water, divided
3 tbsp. nutritional yeast
1/2 tsp thyme
1/4 tsp basil
3/4 tsp salt
2 tsp lemon juice
1/2 tsp white vinegar
1 tbsp. rice flour
black pepper
2 tsp olive oil
1 cup almond milk
1/2 cup frozen peas, optional

Cook Pasta.
Heat oil, add onion and garlic and cook until translucent about 3-4 minutes. Add pumpkin seeds and 1/4 cup water. Bring to a boil and cook 4 minutes. Cool.
In a blender combine the rest of the ingredients including onion mixture but not the peas.
Blend until smooth. Return skillet over medium heat. Add Alfred sauce and another 1/4 cup water (use the water to rinse blender) Bring to a boil. Stir frequently to avoid lumps. It will thicken. Cook for another minute. Total 3-4 minutes. Adjust salt. Add cooked pasta and peas and toss well. Cover, switch off heat. Let stand 3 minutes. Garnish with pepper flakes.

VEGAN BACON

Tastes better than bacon. Especially good in a BLT!!!

450g firm tofu, sliced
1 tsp onion powder
1 tbsp. nutritional yeast
2 tbsp. soy sauce
1.5 tbsp. maple syrup
1 tbsp. oil
1.5 tsp liquid smoke

Preheat oven to 375 degrees. Mix all ingredients except tofu. Marinate tofu in mixture for 10 minutes. Place tofu on oiled baking sheet. Bake 15 minutes or until tofu is crispy. Serve on bread with tomato, veganaise and lettuce.