tag:blogger.com,1999:blog-13909621473415907462024-03-05T01:25:23.376-08:00Caroline's Favourite Vegan RecipesCarolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.comBlogger476125tag:blogger.com,1999:blog-1390962147341590746.post-51053730155493388362018-09-23T13:26:00.002-07:002018-09-23T13:26:16.493-07:00Matcha Tea Latte <div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3kwa3EAd3n36R2Mh70I3gSoiyDvSRxbSIMYRPRyMNRXqaZo3r9wovnfah3YxiOSItNNkFDTi9ObsKIBC4xuI8nPqbCXMyejmmBb1e5uCQOWFoBxinAB3OqPYS_cDOUfqgQEhMWPB8yog/s1600/20180923_131130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3kwa3EAd3n36R2Mh70I3gSoiyDvSRxbSIMYRPRyMNRXqaZo3r9wovnfah3YxiOSItNNkFDTi9ObsKIBC4xuI8nPqbCXMyejmmBb1e5uCQOWFoBxinAB3OqPYS_cDOUfqgQEhMWPB8yog/s320/20180923_131130.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
In a blender combine:<br />
1 cup almond milk<br />
1 tsp matcha tea powder<br />
1 tsp vanilla<br />
1 tbsp maple syrup<br />
<br />
blend for 2 minutes<br />
enjoy as is or on ice<br />
<br />Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-48028099896036667532018-09-15T08:22:00.003-07:002018-09-15T08:22:49.414-07:00Easy To Make Pancakes <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIf1rETM_kgdx8VRZ1i-8t37AMhcp44rtwEbYLBKSHllrghZM_NcMkKw2EGXGdCxtUs8NmzAqv6RTC4E38I397OxmDXppkxZHumjphSymGzw5hY0z2gx_UNImFfWpdVsWcRqoRnOAFHkO/s1600/20180915_070226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIf1rETM_kgdx8VRZ1i-8t37AMhcp44rtwEbYLBKSHllrghZM_NcMkKw2EGXGdCxtUs8NmzAqv6RTC4E38I397OxmDXppkxZHumjphSymGzw5hY0z2gx_UNImFfWpdVsWcRqoRnOAFHkO/s320/20180915_070226.jpg" width="240" /></a></div>
<br />
<br />
These are so easy to make. In a blender combine 1/2 cup of plant based milk, 1 ripe banana, 1/2cup oats and 1/2 tsp vanilla. Blend until smooth. Pour batter in non stick pan. Flip, serve, enjoy.<br />
<br />Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-82929619303411884212018-04-22T16:57:00.000-07:002018-04-22T16:57:30.517-07:00Cookies <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZZDmD3laGX3ZqWPWJAadC_1BLQmgaTCqoChaNSNT0kX1g9L3F-qntWfy2-3TiPj6RMgy3CHYueri_vc0_Dyqzwm4bW2Sox4DwvvN2KrKdoVAbQoqNIdx21xHLYBUO0FRoCbfR8936vOy/s1600/20180422_160723.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZZDmD3laGX3ZqWPWJAadC_1BLQmgaTCqoChaNSNT0kX1g9L3F-qntWfy2-3TiPj6RMgy3CHYueri_vc0_Dyqzwm4bW2Sox4DwvvN2KrKdoVAbQoqNIdx21xHLYBUO0FRoCbfR8936vOy/s320/20180422_160723.jpg" width="240" /></a></div>
<br />
From the 'How Not to Die Cookbook' these no bake cookies are easy to make and taste great.Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-75650502104987625052017-07-30T14:25:00.003-07:002017-07-30T14:25:43.853-07:00Avocado Sandwich Spread 1 avocado<br />
1 can chickpeas, drained<br />
2 tbsp lemon juice<br />
Salt and pepper to taste<br />
Add ingredients in a food processor and process until smooth. <br />
Use on wraps or bread with tomato, spinach and aflafla sprouts.<br />
<br />Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-19440898965464535892017-07-30T14:20:00.001-07:002017-07-30T14:20:27.607-07:00Caesar Dressing1/3 cup cashews, soaked<br />
2 tbsp nutritional yeast<br />
1 tsp chia seeds<br />
1/2 tsp kelp powder<br />
1/2 tsp capers<br />
1 garlic clove minced<br />
1/2 cup almond milk<br />
2 tbsp lemon juice<br />
2 tsp maple syrup<br />
Blend until smooth.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqgNutKM4rBjJ8cRbV-UIeDITeiu-noewy-SA2zg6-LBZPUxiSaz3THRFZ-t-cz-Us9XJDQXtNeVyv8viVsHfM-HaDVeDqz17MynNWr9ZlEI6yWnNM-eE-whmeGXQtLKmTOLYX6qX5ODq/s1600/20170730_132334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqgNutKM4rBjJ8cRbV-UIeDITeiu-noewy-SA2zg6-LBZPUxiSaz3THRFZ-t-cz-Us9XJDQXtNeVyv8viVsHfM-HaDVeDqz17MynNWr9ZlEI6yWnNM-eE-whmeGXQtLKmTOLYX6qX5ODq/s320/20170730_132334.jpg" width="240" /></a></div>
<br />Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-36060767302897468282017-07-30T14:14:00.003-07:002017-07-30T14:14:53.973-07:00Curry Chick'n Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-cyvjmLW3_bgo9pD1z3y3ngx-4dBwegkc3ma4X1koqXeT-g2YHxkBy7vKyKaySz1ag0jk139U9h_yVMpbI8gXQ6GDbk0JSSs8k5c-OBr9QduKfqMsHdzuL5eGKer2T3ctxzejFNEysIQL/s1600/20170730_133842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-cyvjmLW3_bgo9pD1z3y3ngx-4dBwegkc3ma4X1koqXeT-g2YHxkBy7vKyKaySz1ag0jk139U9h_yVMpbI8gXQ6GDbk0JSSs8k5c-OBr9QduKfqMsHdzuL5eGKer2T3ctxzejFNEysIQL/s320/20170730_133842.jpg" width="240" /></a></div>
8 oz soy curls (I used 4oz)<br />
1 tbsp olive oil<br />
1/2 cup plant based mayo<br />
1 tsp lemon juice<br />
2 tsp curry powder<br />
Salt and pepper to taste<br />
1/2 lb red grapes<br />
2 stalks celery stalks, diced<br />
Soak curls for 10 minutes. Drain and squeeze out excess water. Heat oil and fry curls until lightly browned.<br />
Mix rest mayo, lemon, curry, s & p.<br />
Combine all ingredients. Let rest at least 10 minutes.<br />
So good!Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-28401690783990048182017-05-21T19:58:00.001-07:002017-05-21T19:58:48.575-07:00Blueberry smoothie 1 cup almond milk<br />
1/2 cup fresh or frozen blueberries<br />
1 frozen banana<br />
1 tbsp hemp seeds<br />
1 tbsp ground flax<br />
Spinach 2cups or more<br />
Blend until smooth.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHQk7P54r27KR6_IUzOZP2YnyQKMH1YTqdfuGejQmgLkp9Xot_OJtrrA3Z2rGmhaK10DGHbiIo9952DoYecNxYo1rr2cwjrq7j_9BfFnntoKadZqi9ZVb3thOzp7W7C-aKNTd59enqN1P/s1600/IMG_20170521_095923_692.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHQk7P54r27KR6_IUzOZP2YnyQKMH1YTqdfuGejQmgLkp9Xot_OJtrrA3Z2rGmhaK10DGHbiIo9952DoYecNxYo1rr2cwjrq7j_9BfFnntoKadZqi9ZVb3thOzp7W7C-aKNTd59enqN1P/s320/IMG_20170521_095923_692.jpg" width="320" /></a></div>
<br />Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-68095769346521012962017-04-17T14:31:00.001-07:002017-04-17T14:31:04.810-07:00Cookie Dough These are way too good. Serve with apple slices.<br />
In a food processor blend together 1 cup of chickpeas with skins removed (I know it's a lot of work but very important to remove skin) 1/3 cup raw almond butter, 1 1/2 tsp vanilla, 2 tsp maple syrup.<br />
Blend until it forms a ball. Add 1/3 cup vegan chocolate chips, mix and serve with apple slices.<img height="200" src="webkit-fake-url://01fe3239-cc59-490e-b840-46f2a1f56622/imagejpeg" width="150" />Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-8182975712097838042017-02-04T16:00:00.000-08:002017-02-04T16:00:19.585-08:00Hot DawgFound this recipe on line. It's made with carrots. I had doubts. I can't believe how great it tastes.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtfwz-CE-3ILOxnH01Wh2OanPQomMk58w7osk7s9etAdiKBi6pPuNAZYoFplEq7F8SDiXEujlYjipbn-PN0WrOIkdvggomGXwPlhrakpsweNsjTh8b1GMbsPdJs6dIN92c0P6y_l2mhb28/s1600/IMG_1699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtfwz-CE-3ILOxnH01Wh2OanPQomMk58w7osk7s9etAdiKBi6pPuNAZYoFplEq7F8SDiXEujlYjipbn-PN0WrOIkdvggomGXwPlhrakpsweNsjTh8b1GMbsPdJs6dIN92c0P6y_l2mhb28/s200/IMG_1699.JPG" width="150" /></a></div>
8 carrots (peeled and shaped like a hog dog)<br />
2 cups water<br />
<br />
2 tbsp. liquid smoke<br />
1/4 cup tamari<br />
1 tsp garlic powder<br />
1 tsp salt<br />
1/4 cup veggy broth<br />
1/4 cup apple cider vinegar<br />
1 tbsp. maple syrup<br />
<br />
Heat water to a boil. Add carrots, cover and simmer for about 8-10 minutes or until fork tender. Do not over cook.<br />
Combine the marinade ingredients.<br />
When carrots are cooked, drain and run under cold water to stop cooking process.<br />
Add carrots and marinade in air tight container for 6-24 hours. <br />
Place carrots and a few tbsp. marinade in a hot non stick pan, cook allowing to carmelize, until they are a nice brown colour. <br />
<br />Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-85244518623710861182017-01-16T18:57:00.001-08:002017-01-16T18:57:48.237-08:00COOKIESSSSSSS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1gVD3EzEKBp6Xx8RU6lDI1WzL6P64yegS_hDA0Tg3mXSlNC5KP1W-gvCZWM40-_mRfst3-jFKE07S8EaWXRqqf9lmn8bQvNC2LdYnm0H3J-MAZZ5ubD4m9HFwbxCboKZpw2Mq1UgvO2K/s1600/cookie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1gVD3EzEKBp6Xx8RU6lDI1WzL6P64yegS_hDA0Tg3mXSlNC5KP1W-gvCZWM40-_mRfst3-jFKE07S8EaWXRqqf9lmn8bQvNC2LdYnm0H3J-MAZZ5ubD4m9HFwbxCboKZpw2Mq1UgvO2K/s320/cookie.JPG" width="240" /></a></div>
<div>
<br /></div>
<div>
2 cups shredded coconut</div>
<div>
1/2 cup tahini</div>
<div>
1/2 cup maple syrup</div>
<div>
1/2 cup melted coconut oil</div>
<div>
1 tsp vanilla</div>
<div>
1/2 tsp salt</div>
<div>
<br /></div>
<div>
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. </div>
<br />Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-30725712089194635522017-01-16T18:52:00.000-08:002017-01-16T18:52:07.802-08:00RAW TOMATO SOUP<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCNHIwpfJoR0JBSZ0Wo_mxt4stdCYvq2SNQPLJRN3aY4RNU3Qwv0G-5-jMpXqAAU_LLmNSnqE7HV8FlLN49U9Lwy5DOdWEmd00yudQNh94grX0MNq_A3eVUxXE5qj-oq_28DoomFcqQF7/s1600/IMG_1655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCNHIwpfJoR0JBSZ0Wo_mxt4stdCYvq2SNQPLJRN3aY4RNU3Qwv0G-5-jMpXqAAU_LLmNSnqE7HV8FlLN49U9Lwy5DOdWEmd00yudQNh94grX0MNq_A3eVUxXE5qj-oq_28DoomFcqQF7/s320/IMG_1655.JPG" width="320" /></a></div>
<div>
<br /></div>
<div>
4 large tomatoes, chopped</div>
<div>
1 red bell pepper, chopped</div>
<div>
1/2 cup hemp seeds</div>
<div>
2 tbsp. lime juice</div>
<div>
1 tbsp. light miso</div>
<div>
2 tbsp. tamari</div>
<div>
2 tbsp. olive oil</div>
<div>
1 tbsp. maple syrup</div>
<div>
salt and pepper to taste</div>
<div>
<br /></div>
<div>
Place all items in a blender. Process until smooth. Beautiful and delicious.</div>
<div>
<br /></div>
<br />Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-67648663751104412332017-01-16T18:45:00.000-08:002017-01-16T18:45:49.619-08:00Lentil and Kale SoupThe lentils make this soup creamy. Perfect soup for this time of year. <br />
<br />
1 cup red lentils, well rinsed<br />
1 bay leaf<br />
1 medium onion, finely chopped<br />
1 large carrot, diced<br />
1 celery stalk, diced<br />
1 small yam, cubed<br />
1 tsp marjoram<br />
1 tsp ground cumin<br />
1 tsp ground coriander seeds<br />
2 cups finely chopped kale<br />
2 garlic cloves, minced<br />
2 tsp salt<br />
1/8 tsp cayenne pepper<br />
1 cup cilantro chopped for garnish<br />
<br />
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.<br />
Add kale, garlic and salt and simmer for about 15 minutes. <br />
Remove bay leaf.<br />
Stir in cayenne and serve garnished with fresh cilantro.<br />
<br />
<br />Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-40859158703907536752017-01-16T18:35:00.000-08:002017-01-16T18:35:51.658-08:00Rice Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoFvimpziJgAncX6IsVFYP0OE8b2plfuuHzPQFxd6pP314rpOSPvzqZK4jlorrX9G_WExPwf9qxII6H2ohRWP7CmbtIegJZ2eFX1uIbYX06zoZc7qKDg2C5y8CkjaWuVSc2malT7VZYR8/s1600/IMG_1663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoFvimpziJgAncX6IsVFYP0OE8b2plfuuHzPQFxd6pP314rpOSPvzqZK4jlorrX9G_WExPwf9qxII6H2ohRWP7CmbtIegJZ2eFX1uIbYX06zoZc7qKDg2C5y8CkjaWuVSc2malT7VZYR8/s320/IMG_1663.JPG" width="240" /></a></div>
<div>
4 cups cooked basmati rice</div>
<div>
1 cup cooked black beans</div>
<div>
1 cup chopped celery</div>
<div>
1/4 red onion, minced</div>
<div>
1 large carrot, grated</div>
<div>
1/2 cup finely chopped parsley</div>
<div>
2 tsp dried thyme</div>
<div>
1 tsp dried basil</div>
<div>
1 tbsp. ground coriander</div>
<div>
2 tsp ground cumin</div>
<div>
1 tbsp. ground turmeric</div>
<div>
2 tsp salt</div>
<div>
1/4 cup olive oil</div>
<div>
1/3 cup apple cider vinegar</div>
<div>
1/4 tsp cayenne pepper</div>
<div>
<br /></div>
<div>
In a large bowl, toss all ingredients to combine well.</div>
<div>
<br /></div>
<div>
This is my new favourite. I used my food processor to chop up the veggies. </div>
<div>
<br /></div>
<br />Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-49520680146651774832017-01-01T14:54:00.000-08:002017-01-01T14:54:39.957-08:00Sun Dried Tomato Pasta - almost raw<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitYkGnkJfO1Rys85iu_KUNzuvPLFP6TN3fTVJpLzor5q-spxNac8RCzqLYMziV3aaGxyLRxHiAF-TdfSrlaGaXvY3axf_Gd2gy4IZrL0BlKsk-GGpYMzXPmfmpZ4xTSA26IF6FhXPTdZw-/s1600/zuc.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitYkGnkJfO1Rys85iu_KUNzuvPLFP6TN3fTVJpLzor5q-spxNac8RCzqLYMziV3aaGxyLRxHiAF-TdfSrlaGaXvY3axf_Gd2gy4IZrL0BlKsk-GGpYMzXPmfmpZ4xTSA26IF6FhXPTdZw-/s320/zuc.JPG" width="240" /></a></div>
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<br />
<br />
1/3 cup sun dried tomatoes in oil<br />
1/4 cup raw cashews<br />
1/3 cup grated organic carrots<br />
1 tbsp. fresh basil - use fresh it makes a big difference<br />
1 zucchini<br />
<br />
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.<br />
Spiralize zucchini. I boiled some water, added the zucchini and cooked for a minute or two. <br />
Place noodles in a bowl and gently stir in the pasta sauce. <br />
Enjoy<br />
<br />Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-57148980307930555302016-10-29T17:08:00.002-07:002016-10-29T17:22:32.352-07:00Pumpkin Seed Alfredo PastaThis is a creamy, amazing alfredo sauce!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqui30JMNk-koHo9AX8chQJP1Ly55F6yxxrUVfrmo1ALO1rY_whtErt90GEwGuHgEU0hGWbdTvCpmcc_FpvhezG1_na4NJjjtA7wgCJm3XCEta0U6OTL9VIGT3CDXhVYD9mRrSRdnLV8TU/s1600/IMG_1416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqui30JMNk-koHo9AX8chQJP1Ly55F6yxxrUVfrmo1ALO1rY_whtErt90GEwGuHgEU0hGWbdTvCpmcc_FpvhezG1_na4NJjjtA7wgCJm3XCEta0U6OTL9VIGT3CDXhVYD9mRrSRdnLV8TU/s320/IMG_1416.JPG" width="240" /></a></div>
<br />
<br />
Fettuccini Pasta<br />
1 tsp oil<br />
1/2 cup chopped onion<br />
3 cloves garlic, minced<br />
1/4 cup pumpkin seeds<br />
1/2 cup water, divided<br />
3 tbsp. nutritional yeast<br />
1/2 tsp thyme<br />
1/4 tsp basil<br />
3/4 tsp salt<br />
2 tsp lemon juice<br />
1/2 tsp white vinegar<br />
1 tbsp. rice flour <br />
black pepper<br />
2 tsp olive oil<br />
1 cup almond milk<br />
1/2 cup frozen peas, optional<br />
<br />
Cook Pasta. <br />
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.<br />
In a blender combine the rest of the ingredients including onion mixture but not the peas. <br />
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. Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-80444999500099084212016-10-29T17:08:00.000-07:002016-10-29T17:08:26.686-07:00VEGAN BACONTastes better than bacon. Especially good in a BLT!!!<br />
<br />
450g firm tofu, sliced<br />
1 tsp onion powder<br />
1 tbsp. nutritional yeast<br />
2 tbsp. soy sauce<br />
1.5 tbsp. maple syrup<br />
1 tbsp. oil<br />
1.5 tsp liquid smoke<br />
<br />
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. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCgEKgZ7evVohpj0Xk961x7xHPnOcumJnoj2x0dB6kmK__KIRv91uaUJyxe5Uct4JX1MXj4IqWfFhaKyvMH6mzTI4wTODzOz80IbufE8q9UQN8acvaXF45G9LOYKTOIYMD3SBmHBa9KTfy/s1600/IMG_1444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCgEKgZ7evVohpj0Xk961x7xHPnOcumJnoj2x0dB6kmK__KIRv91uaUJyxe5Uct4JX1MXj4IqWfFhaKyvMH6mzTI4wTODzOz80IbufE8q9UQN8acvaXF45G9LOYKTOIYMD3SBmHBa9KTfy/s320/IMG_1444.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div align="justify" class="separator" style="clear: both; text-align: center;">
<br /></div>
<div align="justify" class="separator" style="clear: both; text-align: center;">
<br /></div>
<div align="left" class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-41599592340434494702016-10-29T17:00:00.000-07:002016-10-29T17:00:44.182-07:00Avocado Chickpea Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOao3tDJBYHiwLkLgkUBCssHL-sjOF4e1n5Ry97baWoNK6vAd7iJLNdPc77o3miRUohKBuTcsCr7e6axIIAdifC2q4Y0zzKkbcMgk8PvWWeW7gB2yrTGvq7QzE8VhHlvNm7Slk42qSm1Z_/s1600/IMG_1442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOao3tDJBYHiwLkLgkUBCssHL-sjOF4e1n5Ry97baWoNK6vAd7iJLNdPc77o3miRUohKBuTcsCr7e6axIIAdifC2q4Y0zzKkbcMgk8PvWWeW7gB2yrTGvq7QzE8VhHlvNm7Slk42qSm1Z_/s320/IMG_1442.JPG" width="240" /></a></div>
<br />
1 ripe avocado<br />
1 1/2 cups cooked chickpeas<br />
1/4 cup finely chopped red onion<br />
1/4 cup finely chopped tomato<br />
1/4 cup chopped cilantro<br />
1/2 tsp ground cumin<br />
1/4 tsp cayenne<br />
Juice of one Lime<br />
Black Pepper<br />
1/2 tsp salt<br />
<br />
In a bowl mash the chickpeas and avocado until avocado is mashed and most of the chickpeas are not whole. <br />
Mix in the rest of the ingredients. Adjust the salt and spices.<br />
Serve on its own or in a sandwich, taco or wrap.<br />
<br />Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-39683394261346478052016-10-16T13:28:00.000-07:002016-10-16T13:28:27.157-07:00Zucchini Rounds Perfect when watching sports, especially Hockey. I baked them. Next time will serve with Jalapeno Popper Dip.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmxQdXHgfj_X_bdxGZ8TNNdHcpkntBqDEKghIrUTqhEo3g4crjiYFBSwaes-CQubS80e8A2OtBBuKj4o8v8kGRDvqFlN7RT-oPtBmOln4ey3e8PiKoEq4bqwvNRMpoF6Bat2XXG-N58gW/s1600/IMG_1410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmxQdXHgfj_X_bdxGZ8TNNdHcpkntBqDEKghIrUTqhEo3g4crjiYFBSwaes-CQubS80e8A2OtBBuKj4o8v8kGRDvqFlN7RT-oPtBmOln4ey3e8PiKoEq4bqwvNRMpoF6Bat2XXG-N58gW/s320/IMG_1410.JPG" width="240" /></a></div>
<br />
<br />
2 small zucchini, sliced<br />
<br />
Mix together <br />
1/4 flour with 2 tbsps. (or more) beer. Mix until it looks like pancake batter.<br />
<br />
Combine<br />
3/4 cup panko crumbs<br />
1/4 tsp basil<br />
1/4 tsp oregano<br />
1/4 tsp salt<br />
1/4 tsp thyme<br />
1 tbsp. olive oil<br />
<br />
Pre heat oven to 425 degrees.<br />
Dip the zucchini slices in the flour mixture, then in the crumbs. Place on baking sheet lined with parchment paper. Bake for 10 minutes, turn and bake for 10 more minutes.<br />
Enjoy.Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-12562131123975386312016-10-14T19:21:00.001-07:002016-10-14T19:21:23.693-07:00Sesame Seed Balls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifsL2XXiuHJ8bSBnBwh40JlMr887BxWN0Ux5Dqg7ZmTufrmLSvXTnREXcpVXmE6J_qJn762hR9-RQLPfdjBAHHx7gw7ATr3TybDFbYiQC8uq4Dgx143rDUOKohYF3eXcn_JLmi3N-Q994x/s1600/IMG_1407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifsL2XXiuHJ8bSBnBwh40JlMr887BxWN0Ux5Dqg7ZmTufrmLSvXTnREXcpVXmE6J_qJn762hR9-RQLPfdjBAHHx7gw7ATr3TybDFbYiQC8uq4Dgx143rDUOKohYF3eXcn_JLmi3N-Q994x/s320/IMG_1407.JPG" width="240" /></a></div>
<div>
OH YEAH!</div>
<div>
<br /></div>
<div>
2 tbsp. tahini</div>
<div>
2 tbsp. maple syrup</div>
<div>
1/2 cup white sesame seeds</div>
<div>
1/2 tsp turmeric</div>
<div>
1/2 tsp cinnamon</div>
<div>
1/4 tsp cardamom powder</div>
<div>
1 tbsp. coconut flour</div>
<div>
<br /></div>
<div>
In a bowl combine the tahini and maple syrup stir until well blended and smooth.</div>
<div>
Toast the sesame seeds in a skillet over medium heat for 8 minutes or until golden. Stirring occasionally. Take off heat. Mix in the turmeric, while still warm/hot.</div>
<div>
Add the seeds to the tahini mixture. Add the spices and mix well. Add flour and mix in.</div>
<div>
Chill mixture 10 minutes then shape into balls or press in a parchment lined pan to cut into bars.</div>
<br />Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-82818197788799056752016-10-10T09:12:00.000-07:002016-10-10T09:12:51.883-07:00Vegan Meatballs with Dill GravyI want more. My new favourite recipe.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcYHjx55SdLc97oAEoHmpZ8cyjzdtJCH1SnpA8q9yrolKBLvA-MDNiEDdm_kHJlAjXn81kBEmET_nBkYbhTA6w7ZyGyJp6DEk_MtAF0bv9wYUbZSQ4kOqBKtwaK45rAqHMez_BNYTeo5_/s1600/balls.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcYHjx55SdLc97oAEoHmpZ8cyjzdtJCH1SnpA8q9yrolKBLvA-MDNiEDdm_kHJlAjXn81kBEmET_nBkYbhTA6w7ZyGyJp6DEk_MtAF0bv9wYUbZSQ4kOqBKtwaK45rAqHMez_BNYTeo5_/s320/balls.JPG" width="240" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
1 15oz can of cannellini beans rinsed, <u><b>save</b></u> one tbsp. of the liquid from the can</div>
<div>
1 flax egg (whisk 1 tbsp. flax meal with 2 1/2 tbsp. water, place in fridge for at least 10 minutes to thicken)</div>
<div>
1/3 cup vegetable broth</div>
<div>
3 cloves garlic, chopped</div>
<div>
1/4 cup chopped onion</div>
<div>
1/4 cup fresh parsley, chopped</div>
<div>
1/4 cup fresh basil, chopped</div>
<div>
1/4 tsp fennel seeds</div>
<div>
1/2 tsp salt</div>
<div>
fresh ground black pepper</div>
<div>
1/2 cup coarsely ground oats</div>
<div>
red pepper flakes to taste</div>
<div>
<br /></div>
<div>
Preheat oven to 375 degrees</div>
<div>
Line a baking sheet with parchment paper</div>
<div>
Heat broth in sauté pan, add onion and sauté until soft and translucent. Add garlic and sauté another minute. Adding more vegetable broth if sticking. Remove from stove and let cool.</div>
<div>
Add the beans, liquid from can, flax egg, onion/garlic mixture, salt and pepper and red pepper flakes to a food processor. Pulse/blend a few times until combine.</div>
<div>
Add oats and pulse a few times more keeping some texture.</div>
<div>
Taste and adjust seasonings.</div>
<div>
Scoop out 2 tbsp. of the mixture and gently form a small balls. Place on baking sheet. You will get about 10-12. Place one of the meatballs (uncooked) aside for the gravy. </div>
<div>
Bake the rest in oven for 25-30 minutes or until browned and firm, flipping half way.</div>
<div>
Serve with Dill Gravy.</div>
<div>
<br /></div>
<div>
<u>Dill Gravy</u></div>
<div>
1 shallot, chopped</div>
<div>
1 uncooked meat ball</div>
<div>
1/3 cup vegetable broth</div>
<div>
1/2 - 1 cup vegetable broth</div>
<div>
2 tbsp. chopped fresh dill</div>
<div>
Paste:</div>
<div>
1.5 tbsp. tamari</div>
<div>
1.5 tsp apple cider vinegar</div>
<div>
2 tbsp. nutritional yeast</div>
<div>
1 tbsp. oat flour</div>
<div>
1/4 tsp fresh ground black pepper</div>
<div>
<br /></div>
<div>
Make the paste by combining all the ingredients. It will be thick.</div>
<div>
Heat 1/3 cup vegetable broth in skillet, add shallots and one uncooked meatball. Cook 3-4 minutes stirring to crumble meatball. Add 1/2 cup more broth and bring to boil. Lower heat and which in the paste until completely dissolved. Cook another few minutes. Add salt and pepper and dill. Thin if you want a thinner gravy. Taste for seasonings and adjust if needed. Serve over mashed potatoes and meatballs. Sprinkle dill on top. </div>
<div>
<br /></div>
Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-16093892647083932016-10-09T18:10:00.001-07:002016-10-09T18:10:24.387-07:00Lentil BurgersThe best burger so far! Great flavour and easy to make. I topped them with my own sprouted alfalfa sprouts and tomatoes from my mom's garden. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEO61iCp2bW1S5XtC1MTfR7y_GqZucCRq7FQGt6QSdcI-6iQaKexZov3P-EVAs5b09ptPLL1y_ukpAAs2G0KJr18IRJz4hf8S4i3N50lc4LvZc345uTpt0iac4S_sb6GY_5txCU7AsgF3f/s1600/len.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEO61iCp2bW1S5XtC1MTfR7y_GqZucCRq7FQGt6QSdcI-6iQaKexZov3P-EVAs5b09ptPLL1y_ukpAAs2G0KJr18IRJz4hf8S4i3N50lc4LvZc345uTpt0iac4S_sb6GY_5txCU7AsgF3f/s320/len.JPG" width="240" /></a></div>
<br />
1.5 cups cooked brown lentils<br />
1 cup cooked quinoa<br />
1 medium onion, chopped<br />
3 cloves garlic, minced<br />
1 chopped jalapeno<br />
1/2 cup celery, finely chopped<br />
1/2 cup grated carrot<br />
1/2 tsp dried thyme<br />
1/2 tsp dried oregano<br />
1/4 tsp cayenne<br />
2 tbsp. ground flax <br />
2 tbsp. ketchup<br />
2 tsp soy sauce<br />
2 tbsp. nutritional yeast<br />
salt to taste<br />
1/2 - 3/4 cup ground oats<br />
<br />
Cook lentils and quinoa. Heat oil in sauté pan over medium heat, add onions, garlic and jalapeno. Cook for 5 minutes or until soft. Add celery, carrot, thyme and oregano and cook 5 minutes more or until veg is tender.<br />
Combine cooked veg, lentils, quinoa, flax to bowl. Mash with a potato masher until well mashed. <br />
Add ketchup, soy sauce and nutritional yeast. Mix well. Add oats. Mix. Taste and adjust salt. Mix should easily form patties. Add water if too dry, add more oats if too wet.<br />
Fry in pan in oil for about 4-6 minutes or until golden brown. <br />
<br />
GLAZE<br />
2 tsp soy sauce<br />
1 tbsp. maple syrup<br />
3 tbsp. ketchup<br />
1 tsp sriracha<br />
<br />
Mix all ingredients. Brush glaze on patties just before done or just before serving.Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-41836951721827198962016-09-28T21:30:00.000-07:002016-09-28T21:30:21.080-07:00Chia Lemon Pudding Lemony and tart and amazing!<br />
<br />
- the zest of 2 large lemons<br />
- juice of 2 large lemons<br />
- 1 (15 oz) can of coconut milk<br />
- 1/4 cup of water<br />
- 3 tbsp. raw cane sugar<br />
- pinch of salt<br />
- 1/4 tsp turmeric<br />
Blend until combined.<br />
Add:<br />
- 3 tbsp. chia seeds<br />
Stir in. Pour into a glass container. Chill over night stirring once after an hour or so to distribute the seeds.<br />
Enjoy. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-36775699551140257472016-09-24T15:17:00.000-07:002016-09-24T15:17:37.656-07:00QuicheLove this recipe. All my favourites: fresh Kale and Tomatoes from my mom's garden, yams, and tahini. So easy to put together especially with my food processor. THANK you to my daughters who bought me this food processor almost a year ago. It is awesome.<br />
I got this recipe from a site I found online called Rainbow Nourishment...check them out!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRrJlcc9Ag9led52h3XjVGLE4tVJQNboH6R3sFW3VXP25afFd_5twYyah8X9S2NVqG0EzGN39kwyd3U7jpPq6_tUe3cGIZPit7-M0z7Ynv_a5ToHx26w4OmYk_t2PdEdVfm6KLCQcsGee/s1600/IMG_1290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRrJlcc9Ag9led52h3XjVGLE4tVJQNboH6R3sFW3VXP25afFd_5twYyah8X9S2NVqG0EzGN39kwyd3U7jpPq6_tUe3cGIZPit7-M0z7Ynv_a5ToHx26w4OmYk_t2PdEdVfm6KLCQcsGee/s320/IMG_1290.JPG" width="240" /></a></div>
<br />
<br />
Yam Crust<br />
1 large Yam, peeled, chopped and boiled until cooked<br />
1/2 cup flour, I use a gluten free blend<br />
1/2 water<br />
2 tbsp. chia seeds<br />
1/2 tsp baking powder<br />
<br />
Tomato Pizza Sauce<br />
2 large tomatoes chopped<br />
1/2 can tomato paste<br />
1 clove garlic<br />
basil<br />
Cook all these ingredients, then with immersible blender, blend until smooth<br />
<br />
Ricotta and Kale Quiche Filling<br />
150 g firm tofu<br />
2 handfuls kale<br />
1/4 cup almond milk<br />
1/4 nutritional yeast<br />
salt and pepper to taste<br />
parsley, fresh<br />
Blend all ingredients until smooth, add more milk if needed<br />
<br />
Vegetables: I used eggplant and red pepper, roast in 400f oven until done<br />
<br />
Cheese Sauce<br />
Blend:<br />
2 tbsp. tahini<br />
2 tbsp. water<br />
2 tbsp. nutritional yeast<br />
<br />
1. Preheat oven to 400F. Line a pie plate with parchment paper. <br />
2. In a food processer, blend all ingredients for crust until smooth.<br />
3. Spread crust on bottom and sides of pie plate. Bake for 20 minutes.<br />
4. Tomato/pizza crust - boil ingredients and simmer until sauce like consistency. I used my immersible blender to make smooth.<br />
5. Ricotta - blend all ingredients in food processor until smooth and it forms a paste like consistency. Add more milk if needed.<br />
6. Prepare/roast veggies<br />
7. To assemble pizza, on baked crust spread tomato sauce, then ricotta, then vegetables.<br />
8. Bake for 45 minutes or until the crust starts to come away from the sides of the pan<br />
9. Meanwhile make the cheese sauce by mixing all ingredients until smooth. <br />
10. Remove pizza when done, drizzle with cheese sauce <br />
<br />
<br />
<br />
<br />
<br />Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-46623230641633223912016-09-22T17:19:00.000-07:002016-09-22T17:19:32.709-07:00Jalapeno Popper Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFwLEmN0XnWwFsD-l5XeVRut8-KW-LxbpFNHPD0c9yj3K9IGYAtmZNqDEqZNRKTjWleyUO5OYzzRVd_hsMZg80-ViByCzcGwFtfl0cMM2slh1DD4sKuPsLjx2VX9x2JYbRaMoNH71nmat/s1600/IMG_1285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFwLEmN0XnWwFsD-l5XeVRut8-KW-LxbpFNHPD0c9yj3K9IGYAtmZNqDEqZNRKTjWleyUO5OYzzRVd_hsMZg80-ViByCzcGwFtfl0cMM2slh1DD4sKuPsLjx2VX9x2JYbRaMoNH71nmat/s320/IMG_1285.JPG" width="320" /></a></div>
AMAZING. This dip is incredible. It's vegan, raw and gluten free. Made from organic raw cashews. Healthy and just the right spice. <br />
Recipe:<br />
3/4 cup of raw cashews, soak for at least 2 hours<br />
1/2 tbsp. olive oil<br />
1/4 -1/2 cup water<br />
Blend all ingredients. Remove 1/3 of mixture and set aside.<br />
<br />
Blend together the <br />
2/3 portion of cashew cream<br />
1/2 tsp raw sugar<br />
1/2 tsp salt<br />
1 tsp apple cider vinegar<br />
about a 1/2 clove garlic<br />
1 tbsp. onion<br />
7 slices pickled jalapenos<br />
When blended pour in serving bowl<br />
<br />
In the same blender add:<br />
1/3 portion of the cashew cream<br />
1/8 tsp salt<br />
1/2 clove garlic<br />
1 tbsp. chopped onion<br />
1/2 tbsp. nutritional yeast<br />
black pepper<br />
1/8 tsp red pepper flakes<br />
1/8 tsp Dijon mustard<br />
Blend until smooth. Add on top of last layer.<br />
<br />
Chop about 4 slices of pickled jalapeno add to dip. Swirl in. Don't mix completely. Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0tag:blogger.com,1999:blog-1390962147341590746.post-45470446628416444172016-08-21T11:58:00.000-07:002016-08-21T11:58:59.761-07:00Cauliflower Hummus on Cumin Roasted Yam Rounds<div align="left" class="separator" style="clear: both; text-align: center;">
<br /></div>
<div align="left" class="separator" style="clear: both; text-align: center;">
Beautiful and Delicious!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANpjNqz4awi0fHz0C0_EjPXEMlxf214M7KV8dfiwwYykwtV_TxfSoRc29kwRL1RKCJEQGCJgVWZXrML4JAyIntFg30xKkWdI3JrBEHiq1pbcIm5GobJ4Ey5j83cHVJ6c_5aELjDDJQA9t/s1600/IMG_1127+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANpjNqz4awi0fHz0C0_EjPXEMlxf214M7KV8dfiwwYykwtV_TxfSoRc29kwRL1RKCJEQGCJgVWZXrML4JAyIntFg30xKkWdI3JrBEHiq1pbcIm5GobJ4Ey5j83cHVJ6c_5aELjDDJQA9t/s320/IMG_1127+%25281%2529.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Hummus:<br />
1 small head cauliflower chopped into largish pieces<br />
2-3 cloves garlic, chopped<br />
1 1/2 cups cooked chickpeas<br />
2 tbsp. tahini<br />
1 tbsp. olive oil<br />
1/4 cup chopped green onions or chives<br />
1/4 cup loosely packed fresh parsley<br />
1 tsp salt (or to taste)<br />
2 tsp cumin<br />
1/4 tsp paprika<br />
2-3 tbsps. fresh lemon juice<br />
water to thin hummus if needed.<br />
<br />
Bring a pot of water to boil. Add cauliflower cook until you can easily pierce with a fork. About 12 minutes. Drain and let cool for a bit. Place in food processor and puree a bit.<br />
Add the remaining ingredients and puree until relatively smooth. Taste and adjust if necessary. Add water to thin if needed.<br />
<br />
Yams:<br />
1 yam about 1lb, peeled and sliced into 1/4 inch thick rounds<br />
1 tbsp. olive oil<br />
1 tsp cumin<br />
Salt & Pepper to taste<br />
<br />
Preheat oven to 425 degrees F. In a mixing bowl, toss the yams with olive oil, cumin, salt, and pepper. Spread in an even layer on a baking sheet lined with parchment paper. Roast for 10 minutes, flip them and roast 10-15 minutes more until they are crispy and golden brown on the outside.Carolinehttp://www.blogger.com/profile/02263084588219870444noreply@blogger.com0