Sunday, August 28, 2011

Raw Coconut Macaroons

These taste amazing.  I couldn't stop eating them.

1 cup macadamia nuts (I used raw cashews)
1 cup shredded coconut
1/4 cup agave nectar
1/4 cup mashed banana

Process the nuts until finely ground. Mix in the remaining ingredients. Spoon onto parchment paper and refrigerate until ready to enjoy.

Tofu Satay

This is a great recipe!!!

1 lb extra firm tofu, cubed
1 tbsp tamari
1 tbsp sesame oil
1 tbsp water
2 green onions (I used fresh chives from my garden)

1 (14oz)can coconut milk
1 cup almond butter
1 garlic clove
1 tbsp freshly squeezed lime juice
4 tsp  soy sauce
1 tbsp toasted sesame oil
1 tbsp minced fresh cilantro
2 tsp pure maple syrup
crushed red pepper flakes

Preheat the oven. Place the tofu cubes, soy sauce, oil and water in a small bowl and gently mix well. Allow to marinate for 5 minutes, stirring frequently. Transfer to a well-oiled baking sheet and roast for 20 minutes.
While the tofu is marinating and cooking, prepare the peanut sauce by placing all the ingredients in a blender and blending until smooth. Pour a small amount of the sauce onto the baking tofu as soon as you finish blending it. Pour the remaining sauce into a bowl for dipping.
To serve place the tofu in a bowl when done cooking and top with the green onion. Serve with toothpicks for dipping.

Roasted Cauliflower and Shallots with Millet

Even though this recipe looks plain it is great!! The roasted cauliflower and shallots make this recipe incredible!!

1 cup millet
3 cups veg broth
1/2 cup frozen baby peas
3 cups small cauliflower florets
3 medium shallots, quartered
2 tbsp olive oil
Salt and freshly ground pepper

In a medium sauce pan, bring the millet and broth to a boil. Cover with a tight-fitting lid and cook until the vroth is absorbed, about 40 minutes. Stir in the peas and set aside, covered, and keep warm. Pre heat the oven to 425 degrees. Lightly oil a 9 X 13 baking pan and set aside.
Spread the cauliflower and shallots in the prepared baking pan and drizzle with the oil. Season with salt and pepper to taste and roast until tender and lightly browned, turning once, about 20 minutes.
In a large serving bowl, combine the roasted cauliflower and shallots with the cooked millet and peas. Toss gently to combine. Serve immediately.
Serves 4
Per serving
308 calories
9 grams of protein

Creamy Tahini Dressing

This has a very strong tahini taste...great if like me you love tahini.

1/2 cup tahini
1/4 cup water
2 tbsp fresh lemon juice
2 tbsp tamari
1 tbsp sesame oil
2 tbsp minced fresh parsley
Ground Cayenne

Mix tahini with water until well blended. Add remaining ingredients combine well.
44 calories per tbsp.

Tuesday, August 23, 2011

Parsnip Puree

Mmmm so good. I don't think I will go back to potatoes.

Peel and cut up parsnips. Boil and cook till tender, about 30 minutes. Add margarine, almond milk, salt and pepper. Blend together. Tomorrow I will top with my roasted fennel. Mmmmm.

Creamy Maple Sesame Dressing

WOW another great recipe. My salad was romaine & butter lettuce, endive, snow peas, chives, grated fennel and sesame seeds.

1 1/2 tbsp veganaise
1 1/2 tsp sesame oil
1 3/4 tsp balsamic vinegar
1 1/2 tsp Dijon mustard
1 1/2 tbsp maple syrup
1/4 tsp salt
Fresh pepper, to taste
2 tbsp avocado oil or any other mild oil

Mix together everything but the avocado oil. Slowly drizzle the oil into the bowl while whisking vigorously to emulsify. the oil should blend completely into the dressing and it should thicken.

Monday, August 8, 2011

WOW Orgasmic Tomato Puree

I just experienced the best Tomato Puree EVER. My chef at work made it and I am sorry to say that I don't have the recipe. It was AMAZING!!!  I mixed it with pasta, kale, zucchini and onion. So very good. WOW. Thanks Marian for the experience.