Kale with spicy nut sauce

I love this!!! My favourite things, kale, sesame and spice!!!  TOO GOOD!

Kale with Spicy Nut Sauce:
2 Tbsp almond butter
1/2 cup water
1 Tbsp tahini
1 tsp sesame oil
1 tsp fresh ginger, peeled/chopped
2 cloves garlic, minced
2-3 tsp tamari
2 Tbsp rice vinegar
2 tsp agave syrup
5 dashes cayenne
fine black pepper to taste
Kale, washed and chopped

Directions:

1. Place a large soup pot over med-high heat on your stove top. Add all the sauce ingredients (except kale) and stir briskly until they melt and blend together. Reduce heat to medium and simmer/stir for about two minutes. Turn heat to low.

2. Add kale to the pot until filled to the brim. Fold the kale into the hot sauce. Fold well. The hot sauce will wilt the kale.

3. Turn off heat and add the remaining amount of kale. Fold the kale well for about a minute - until all the kale has wilted and mixed with the sauce.

4. Serve warm or place in fridge - covered - to chill and serve cold. Will keep well for up to a few days.
I served on rice.

SPINACH DIP WOW WOW WOW

wow wow wow wow wow

another incredible recipe

AND good for you!!!

Vegan Spinach Dip

16 oz. organic frozen spinach, thawed
3 cloves of garlic
1/4 cup lemon juice
1-2 Tbsp apple cider vinegar
1 cup raw cashews
1/2 cup raw parsley
2 Tbsp Nutritional Yeast Flakes
1-2 Tbsp Vegenaise
1 tsp sea salt
1 tsp black pepper
Daiya Cheese
1 can of white kidney beans (rinsed and drained)
Topping: Sprinkle of Daiya cheese

Combine all the ingredients except the cheese and beans and process until smooth. Add the beans. Process until smooth and add some cheese. Pour in a oven proof dish add some cheese on top and bake for 15 minutes at 350. AMAZING!

Pumpkin Fritters

WOW I love finding these amazing recipes on line. This is so good. The sauce is WOW.  I am in my happy place.

1 can chickpeas, drained
1/2 cup canned pumpkin
1/4 cup hemp seeds
1 tsp garlic
2 tsp apple cider vinegar
a few dashes of pepper, cayenne and salt to taste
1 - 2 tsp spelt flour
1 cup bread crumbs for coating
Coconut oil for frying

1. Add the chickpeas and pumpkin to a large mixing bowl. With a large fork or potato masher, mash the beans until at least 75% of them have been mashed together with the pumpkin.
2. Add in the spices, apple cider, hemp seeds and optional flour. Fold together until a moist mixture forms.
3. Preheat a few tablespoons of safflower oil in a large skillet.
4. When the oil is hot, for the mixture into golf ball sized balls and roll in your crumbs until well covered - pat down into flatter cakes and place int he hot oil - carefully.
5. Continue until the pan is full - leave about an inch space between each cake for easier flipping. Cook on each side only about 1-2 minutes - or until toasty brown. Try not to burn, although a bit of crisping is nice.
6. Transfer cooked fritters to a paper towel to cool.

Sage Cream Sauce
I blend up 4 fresh sage leaves with 1 cup silken tofu, 2 Tbsp lemon juice, 1 heaping spoonful of vegan mayo and a pinch of fresh parsley and 1/8 tsp cayanne pepper.

Pumpkin Muffins

I love PUMPKIN....here's another great recipe

• 2 1/2 cups whole grain spelt flour
• 1 t baking powder
• 1 t baking soda
• 2 t cinnamon
• 1/2 t nutmeg
• 1/2 t ground cloves
• 1/2 t salt
• 1/2 cup Earth Balance
• 1/4 cup agave nectar
• 1/2 cup organic cane sugar
• 1 cup canned or fresh pumpkin
• 1 flax egg (1 T ground flax + 3 T warm water, mixed)
• 1 t vanilla

Instructions

1. Preheat oven to 350F.
2. Prepare a muffin tin
3. Whisk flax egg in a small bowl and set aside.
4. In a medium sized bowl, combine the dry ingredients (spelt, baking powder, baking soda, sea salt, cinnamon, nutmeg, cloves). Set aside.
5. In a different bowl mix the butter, sugar and agave until smooth. Melt butter a bit in the microwave for 15 seconds
6. Now add pumpkin, flax egg, and vanilla. Beat well.
7. Carefully mix in dry ingredients being sure not to over mix. .
8. Drop the batter into muffin tin.
9. Bake for 17 minutes or until done.

Ginger Cookies

Ginger cookies are my FAVOURITE!!!  This recipe is so easy and so good. Mmmmmm I'm in my happy place.

1/2 cup + 2 tbsp Earth Balance buttery stick

1/2 cup organic white sugar

1/4 cup blackstrap molasses

1/4 cup pure maple syrup

1 tsp pure vanilla extract

Flax egg (1 tsp ground flax + 4 tbsp almond milk)

1/2 tsp Himalayan sea salt

1 tsp ground cinnamon

2 tsp freshly grated ginger

1/2 tsp ground cloves

1 tsp baking soda

2.5 cups spelt flour

Directions: Preheat oven to 350F. Line 2 baking sheets with parchment paper. Mix flax egg in small bowl and set aside. In a large bowl, beat together the Earth Balance and sugar until combined. Now add the molasses, maple syrup, flax egg, and vanilla and beat for another 60 seconds or so. In a medium sized bowl sift together the dry ingredients (flour, baking soda, ginger, cinnamon, sea salt, optional cloves). Slowly add the dry ingredients to the wet while beating with a mixer to combine. Beat until smooth and mixed well, about 20-30 seconds. With slightly wet hands, shape the dough into 1-1.5 inch balls and place 2 inches apart on the cookie sheet. Carefully flatten ball slightly with bottom of a drinking glass dipped in sugar. Bake for no longer than 10 minutes at 350F. Cookies will slightly firm up after removing from oven. Makes 26 small cookies.

Pumpkin Pasta

I'm sorry for repeating myself but WOW this is amazing.  I had left over pumpkin and searched the web. I found this recipe. Wow so very good. The walnuts add a crunch and great flavour. Mmmmm.

1 garlic clove, minced
1/2 onion, diced
1 tsp coconut oil
1/2 cup vegetable broth
1/2 cup almond milk
1 1/4 cups canned pumpkin
1 tsp sage
salt & pepper to taste
1/3 cup of chopped walnuts

Saute garlic and onion in oil for about 5 minutes. Reduce the heat to low. Add broth, milk, pumpkin and sage. Stir to combine and simmer for 10 minutes. Add salt, pepper and walnuts. Serve over pasta.


MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM

Enchilada

So very good....I'm in heaven  :)

2 cups baby spinach

1.25 cups pasta sauce

1 bell pepper

1 zucchini, chopped

1 medium onion, chopped

1 tsp mild chili powder

1/4 tsp sea salt, to taste

1 tsp nutritional yeast

1 tsp lemon juice

1.25 cups cooked black beans, rinsed and drained

2 whole grain tortillas

Vegan cheeze sauce for the topping: (4 tbsp hummus, 1 tsp or a bit more milk, 1/2 tsp nutritional yeast)

Directions: Preheat oven to 350F. Throw chopped onion into a large pot and heat until caramelized, stirring frequently for about 5 minutes on medium heat. Add in the chopped pepper, zucchini, beans, and spinach and cook another few minutes until the spinach wilts. Add in the pasta sauce, nutritional yeast, sea salt, chili powder, and lemon juice and stir very well. Cook for about 3-4 minutes on medium heat. Take a baking dish and pour about 1/2 of pasta or enchilada sauce onto bottom of dish. Now take 2 tortillas and fill with mixture. Wrap tortillas and place into dish, fold side down. Cover the tortillas with the remaining enchilada veggie/bean mixture and place into the oven uncovered at 350F for about 18-20 minutes. While it is cooking prepare the vegan cheeze sauce and then drizzle it over the enchiladas before serving. Makes 2 servings.