Zucchini Fritters

Oh my another great recipe. I found this one on line www.chefinyou.com
They are so easy to put together and unlike some recipes they don't fall apart.
I served with chili veganaise. Mmmmm

2 small-medium Zucchini, about 2 cups tightly packed

1/4 cup grated Carrot

1/2 cup (1 small potato) boiled and mashed Potato

1/4 cup Whole Wheat Pastry Flour (I used rice flour)

1/4 tsp Baking Powder

1/4 tsp dried Thyme (optional)

Salt and Pepper to taste

Grate the zucchini and toss with 1 tsp salt. Put in a colander and set aside for 30 minutes. Squeeze out excess water. I wrapped it in a tea towel.
Add the zucchini to the grated carrot, mashed potato and dried thyme.  Taste and add salt if needed.
Mix the flour and baking powder. Add to the zucchini mixture. Mix until well combined.
Form into patties and fry for about 5 minutes per side or until golden brown.

Avocado Bliss!!!

When I found this recipe that had Avocados and Kale, my 2 favourites, I knew I had to make it. From the website Spabettie. I can't wait to try more of her recipes. It was fantastic!!!

INGREDIENTS:
avocado & kale 
1/4 cup (40 g) Pecan Parmesan (recipe below) 
1/4 cup (40 g) bread crumbs (I used gluten free)
juice of 1 lemon 
1 large avocado 
olive oil spray 
1 teaspoon extra virgin olive oil 
salt and black pepper to taste 
1 garlic clove, minced 
4 cups (160 g) tightly packed destemmed chopped kale 

hollandaise
1/2 cup (80 g) raw cashews, soaked in water at least 1 hour, water reserved 
1 tablespoon apple cider vinegar 
1 tablespoon lemon juice 
1 tablespoon nutritional yeast 
1 teaspoon whole grain mustard 
1/2 teaspoon turmeric 
1/2 teaspoon smoked paprika 
salt and black pepper to taste  

2 English muffins (I used gluten free pizza crust)
sliced tomato, optional 

INSTRUCTIONS:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking sheet. 
Combine the Pecan Parmesan and bread crumbs in a small shallow bowl. Pour the lemon juice into another small shallow bowl. 
Cut the avocado in half and remove the pit. Without removing the peel, slice each half into 4 quarters. Use a spoon to carefully scoop each slice out of its peel. One at a time, place an avocado quarter in the lemon juice and, using one hand, turn to coat on all sides. Using your other hand, place the slice in the bowl of crumbs and gently turn to coat all sides. Place each slice on the prepared baking sheet. Lightly spray the slices with olive oil and sprinkle with salt and pepper. Bake for 15 minutes, or until the exterior is golden and crisp. 
Meanwhile, heat the 1 teaspoon of oil in a large shallow saucepan over medium heat. Add the garlic and sauté until golden and fragrant. Add the kale and keep stirring until just beginning to wilt. Remove from the heat and add salt and pepper. 
To prepare the hollandaise sauce, combine the cashews, vinegar, lemon juice, nutritional yeast, mustard, turmeric, and 6 tablespoons of the reserved soaking water in a blender or food processor and process until smooth. Add more soaking water as needed to thin the sauce. Add salt and pepper. You can make the sauce up to 2 days in advance; if so, you may need to add more water later to thin it out. 
Split the English muffins in half and toast them. Place halves on each plate, cut side up. Place a tomato slice on each, if using. Divide the kale among the muffin halves. Top each half with two crispy avocado slices. Drizzle hollandaise sauce over the top and serve immediately.

pecan parmesan
3 cups (375 g) pecan pieces 
1 cup (70 g) nutritional yeast 
1 1/2 tablespoons fresh lemon juice 
1 teaspoon minced garlic  
to make the pecan parmesan
Combine the pecan pieces, nutritional yeast, lemon juice, and garlic in a food processor and process until the mixture resembles bread crumbs. Transfer to an airtight container and refrigerate until ready to use or up to 2 months. 

Raw Lemon Bars

So easy to make. They are Great!!! 

1 cup of cashews, soaked at least 2 hours, drained
1 1/2 cups medjool dates, chopped
1 tbsp. pure vanilla extract
1 lemon, juice and zest
1 1/4 cups dried coconut
3/4 tsp salt

Process cashews, dates, vanilla, lemon juice and lemon zest. Add coconut and salt in bowl, add cashew mixture, and stir well. Press into an 8 X 8 glass pan. Refrigerate for one hour before serving.

Taco Potato Crisps

OK crying for joy again because this recipe is SO GOOD.  Thank you Oh She Glows cook book for another fantastic recipe.

2 russet potatoes, sliced into 1/4 inch rounds
1 tbsp. grapeseed oil (I used olive oil)
Fine grain sea salt and freshly ground pepper

Taco Meat
1 cup walnuts, soaked in water for 2 hours and drained
1 tbsp. olive oil
1.5 tsps. chili powder
1/2 tsp cumin
1/4 tsp sea salt
1/8 tsp cayenne pepper

Cashew Cream
1 cup cashews, soaked overnight and drained
1/2 cup to 1 cup water
2 tsps. fresh lemon juice
1 tsp apple cider vinegar
1/2 tsp sea salt
Blend until smooth

Guacamole (avocados, tomato, salt and hot sauce)

1. Make the Potato Crisps: Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper. Place the potato slices in a single layer on the baking sheet and drizzle them with the oil. Rub the potatoes to disperse the oil evenly. Sprinkle the potatoes generously with salt and pepper.
2. Roast the potatoes for 30 minutes, flipping them once halfway through, until tender and lightly browned. Allow the potatoes to cool for 5 minutes before assembling.
3. Make the walnut taco meat: In a mini food processor, combine the walnuts, oil, chili powder, cumin, salt, and cayenne and process into a fine crumble. (You can also chop and mix the ingredients by hand if preferred.) Set aside.
4. To assemble, top each potato slice with 1 tsp of the Cashew Cream, followed by about 1 tsp each of the walnut taco meat, guacamole and green onions. in that order. Garnish with pepper. Serve immediately, while still warm.

Chocolate Smoothie is "What's For Dinner"

So sweet and chocolaty. YUM!
From the cook book Oh She Glows

2 cups almond milk
1/4 cup avocado
2 tbsp. unsweetened cocoa powder
1 tsp pure vanilla extract
Very small pinch of salt
4 pitted medium Medjool dates
4-6 ice cubes (or coffee ice cubes)

Blend until smooth.
DELICIOUS!!!

Orange Cauliflower Bites

From the web site "Let's Be Vegan" an AMAZING recipe. Serve with rice and stir fry veggies.

Makes: 2-3 Servings

 

1/2 a large cauliflower broken in to bite size pieces

 

The Cauliflower Batter:

1 cup of  rice flour

1/2 tsp of salt

1 tsp of garlic powder

1 tsp of onion powder

(optional) 1 tsp of ground ginger

1/2 tsp of black pepper

1-1/2 cup of cold water (make sure you use cold water to prevent lumps)

oil for cooking

additional salt and pepper to taste

 

The Sauce:

1 cup freshly squeezed  orange juice.

1/2 tsp of orange zest

1 tbs of tamari

 4 Tbsp brown sugar

1 minced garlic clove

1-1/2 tsp of fresh grated ginger

2 tbs rice vinegar (you can always use regular vinegar if you don't have rice vinegar)

2 tbs of cold water 

1 tbs of rice flour (or cornstarch, potato starch, or even regular all purpose flour)

Preparation:

• First mix the together the sauce ingredients by placing all of the ingredients into a small pot and whisk well.

• Bring the pot to a medium/low heat and allow the sauce to come to a gentle simmer while stirring for about 3-4 minutes. 

• Remove from heat and add salt to taste. Set the sauce aside while preparing the remaining ingredients.

• Next prepare the cauliflower batter by combining all of the ingredients into a large bowl.  Mix well and set aside.

• Next place a large skillet over medium heat and add in about 1/2 of an inch of oil.

• Place the cauliflower into the batter then carefully place each piece into the hot oil. (You will need to make these in batches to be sure not to over crowd your pan)

• Cook the cauliflower for about 2 minutes on each side or until golden brown and crispy.

• Drain on a paper towel then place into a large bowl and pour on the sauce and toss to make sure all of the cauliflower is evenly coated. Use any remaining sauce for your veggies.

• Eat up!!

Blueberry and Avocado Salad

What a beautiful salad! So easy to put together and delicious! Not to mention it has avocados in it!

3 cups fresh blueberries
1 medium avocado, peeled and cut into small squares
3 tbsp. fresh lime juice
maple syrup to taste

Add the blueberries and avocado in bowl.
Whisk together the lime juice and maple syrup, and pour over the fruit. Gently toss together, being careful not to mash the avocado pieces.
Enjoy!