I LOVE who ever came up with this recipe. Incredible!!!!
1 1/4 cup pine nuts
1 tbsp. coconut oil
1/2 tsp sea salt
1 tbsp. lemon juice
1 very small clove garlic
1 tbsp. minced white onion
2 tbsp. water
Blend all ingredients together until smooth. Place in a container in the freezer for 2 hours to help set the oil. After 2 hours move to the refrigerator.
Thursday, October 3, 2013
Red Pepper Dip
WOW another recipe from Beauty Detox Foods this dip is great. Goes very well with carrot sticks.
Combine all these ingredients and blend until smooth.
3 red peppers (the book says to use raw but I roasted them)
1 cup RAW walnuts, soaked for 15 minutes
1 medium garlic clove, peeled and minced
2 TBSP nutritional yeast
3/4 tsp sea salt
1 TBSP lemon juice
a few drops stevia
1/8 tsp cayenne pepper
1/2 tsp cumin
Combine all these ingredients and blend until smooth.
3 red peppers (the book says to use raw but I roasted them)
1 cup RAW walnuts, soaked for 15 minutes
1 medium garlic clove, peeled and minced
2 TBSP nutritional yeast
3/4 tsp sea salt
1 TBSP lemon juice
a few drops stevia
1/8 tsp cayenne pepper
1/2 tsp cumin
Avocado Stacks
Ok that's not really what they are called BUT because I am addicted to avocado's I renamed them. I got this recipe from the book The Beauty Detox Foods(but made a few adjustments). My new favourite recipe book.
This is another wow recipe. It has my favourites, avocados, quinoa and butternut squash.
1 butternut squash, peeled, seeded and cubed
1 tbsp. coconut oil
1/2 tbsp. dried rosemary, crushed
sea salt to taste
Freshly ground black pepper
1/2 cup quinoa
2 cups veg broth
Juice of one lime
2 1/2 tbsp. minced parsley (I used cilantro)
1 tsp minced fresh basil
1/4 cup finely minced purple cabbage
2 avocados diced
Sprouts to top (I used cilantro)
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Melt coconut oil in large bowl and toss in the cubed squash. Add the rosemary, salt and pepper. Bake for 20 minutes, then stir and bake for another 20 minutes.
Meanwhile, cook the quinoa in the veg broth for about 12 minutes, or until soft and fluffy. Add to a bowl and mix in the lime juice, parsley, basil and cabbage. Season with a bit of salt and pepper. Set aside.
Assemble by greasing ramekins lightly with coconut oil. Start with the squash, and pack in gently. Add the diced avocado and then push the quinoa mixture down into them. Press down again.
Gently flip the ramekin upside down onto a plate. Repeat with the rest. Top with generous portion of microgreens or clover sprouts.
1 butternut squash, peeled, seeded and cubed
1 tbsp. coconut oil
1/2 tbsp. dried rosemary, crushed
sea salt to taste
Freshly ground black pepper
1/2 cup quinoa
2 cups veg broth
Juice of one lime
2 1/2 tbsp. minced parsley (I used cilantro)
1 tsp minced fresh basil
1/4 cup finely minced purple cabbage
2 avocados diced
Sprouts to top (I used cilantro)
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Melt coconut oil in large bowl and toss in the cubed squash. Add the rosemary, salt and pepper. Bake for 20 minutes, then stir and bake for another 20 minutes.
Meanwhile, cook the quinoa in the veg broth for about 12 minutes, or until soft and fluffy. Add to a bowl and mix in the lime juice, parsley, basil and cabbage. Season with a bit of salt and pepper. Set aside.
Assemble by greasing ramekins lightly with coconut oil. Start with the squash, and pack in gently. Add the diced avocado and then push the quinoa mixture down into them. Press down again.
Gently flip the ramekin upside down onto a plate. Repeat with the rest. Top with generous portion of microgreens or clover sprouts.
Tuesday, September 24, 2013
California Pasta
Everyone who knows me KNOWS I am addicted to avocado. So whenever I find a recipe with my favourite fruit I have to try it. This dish comes together so well. I love the lime and kick of spice.
1/2 pound linguine
3 cups broccoli (small florets)
2 tbsp. olive oil
8 cloves of garlic YUP eight
1/4 tsp grated lime zest
1/2 tsp red pepper flakes
1/4 cup white wine
1 cup vegetable broth (I use Imagine Organic Vegetable Broth its the best)
2 tbsps. lime juice
1/2 tsp salt
Freshly ground black pepper
4 cups arugula
2 avocados, peeled, pitted, and sliced into 1 inch chunks
Bring a large pot of water to boil and prep all your ingredients. Add the pasta to the boiling water and cook according to the package directions.
Meanwhile, preheat a large skillet over medium heat. Add the olive oil, garlic, lime zest, and red pepper flakes, and gently heat, stirring often, for about 2 minutes, do not burn the garlic.
Pour in the wine and raise the heat to bring to a boil, to reduce the wine, about 2 minutes. Add the vegetable broth, lime juice, salt, and pepper, and bring again to a boil. Once the sauce is boiling, lower the heat to a simmer. Add the arugula.
Add the broccoli to the boiling pasta about one minute before it is done. Cook for 2 minutes and drain.
When the arugula is wilted, add the broccoli and pasta to the skillet and toss around. Cook for about 3 more minutes. Add the avocado and turn off the heat. Gently toss the pasta for another minute to incorporated the avocado.
Serve with more grinds of black pepper.
1/2 pound linguine
3 cups broccoli (small florets)
2 tbsp. olive oil
8 cloves of garlic YUP eight
1/4 tsp grated lime zest
1/2 tsp red pepper flakes
1/4 cup white wine
1 cup vegetable broth (I use Imagine Organic Vegetable Broth its the best)
2 tbsps. lime juice
1/2 tsp salt
Freshly ground black pepper
4 cups arugula
2 avocados, peeled, pitted, and sliced into 1 inch chunks
Bring a large pot of water to boil and prep all your ingredients. Add the pasta to the boiling water and cook according to the package directions.
Meanwhile, preheat a large skillet over medium heat. Add the olive oil, garlic, lime zest, and red pepper flakes, and gently heat, stirring often, for about 2 minutes, do not burn the garlic.
Pour in the wine and raise the heat to bring to a boil, to reduce the wine, about 2 minutes. Add the vegetable broth, lime juice, salt, and pepper, and bring again to a boil. Once the sauce is boiling, lower the heat to a simmer. Add the arugula.
Add the broccoli to the boiling pasta about one minute before it is done. Cook for 2 minutes and drain.
When the arugula is wilted, add the broccoli and pasta to the skillet and toss around. Cook for about 3 more minutes. Add the avocado and turn off the heat. Gently toss the pasta for another minute to incorporated the avocado.
Serve with more grinds of black pepper.
Sunday, September 22, 2013
Pumpkin Baked Pasta
Another GREAT pasta dish!!
3/4 LB pasta (penne, spiral or ziti)
2 onions, sliced very thinly
3 tbsp. olive oil
1 recipe Cashew Ricotta
1 tbsp brown sugar
1/4 tsp nutmeg
White pepper
Cayenne
2 cups pureed pumpkin
1/4 cup vegetable broth
Preheat the oven to 375. Grease a lasagne-type pan with olive oil. Cool the pasta, drain, rinse with cold water, and drain again. Set aside.
Preheat a large cast iron pan over medium heat. Sauté the onions in oil until very brown and caramelized, about 15 minutes. Set aside.
Place the Cashew Ricotta in a large bowl and fold in the pumpkin puree, brown sugar, nutmeg, pepper, cayenne, and veg broth, and mix. Add the pasta and onions, stirring to coat the pasta. Pour the mixture into the prepared pan and press lightly with a rubber spatula to level it.
Sage Bread Crumbs
2 1/2 cups fresh home made bread crumbs
1/3 cup walnut pieces, chopped
1/4 cup vegan margarine
2 tsp dried, rubbed sage
1 tsp dried oregano leaves
1/2 tsp ground paprika
Salt and freshly ground black pepper
Melt the margarine in skillet over medium heat. Add all the ingredients and stir constantly until mixture is lightly coated, about 4 minutes. Remove from heat and sprinkle evenly over the pasta.
Bake for 28 minutes or until the top is golden brown.
Cool for 10 minutes before serving.
3/4 LB pasta (penne, spiral or ziti)
2 onions, sliced very thinly
3 tbsp. olive oil
1 recipe Cashew Ricotta
1 tbsp brown sugar
1/4 tsp nutmeg
White pepper
Cayenne
2 cups pureed pumpkin
1/4 cup vegetable broth
Preheat the oven to 375. Grease a lasagne-type pan with olive oil. Cool the pasta, drain, rinse with cold water, and drain again. Set aside.
Preheat a large cast iron pan over medium heat. Sauté the onions in oil until very brown and caramelized, about 15 minutes. Set aside.
Place the Cashew Ricotta in a large bowl and fold in the pumpkin puree, brown sugar, nutmeg, pepper, cayenne, and veg broth, and mix. Add the pasta and onions, stirring to coat the pasta. Pour the mixture into the prepared pan and press lightly with a rubber spatula to level it.
Sage Bread Crumbs
2 1/2 cups fresh home made bread crumbs
1/3 cup walnut pieces, chopped
1/4 cup vegan margarine
2 tsp dried, rubbed sage
1 tsp dried oregano leaves
1/2 tsp ground paprika
Salt and freshly ground black pepper
Melt the margarine in skillet over medium heat. Add all the ingredients and stir constantly until mixture is lightly coated, about 4 minutes. Remove from heat and sprinkle evenly over the pasta.
Bake for 28 minutes or until the top is golden brown.
Cool for 10 minutes before serving.
Cashew Ricotta
WOW This is so good. I used this recipe to make Pumpkin Baked Ziti but need to make more. It would be great as a sandwich spread on some crusty herbed bread. Or as a dip. Mmmmm
1/2 cup raw cashew pieces
1/4 cup fresh lemon juice
2 tbsp. olive oil
2 cloves garlic
1 lb firm tofu, drained
1 1/2 tsp dried basil
1 1/2 tsp salt
In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor and blend well. Blend in the basil and salt.
1/2 cup raw cashew pieces
1/4 cup fresh lemon juice
2 tbsp. olive oil
2 cloves garlic
1 lb firm tofu, drained
1 1/2 tsp dried basil
1 1/2 tsp salt
In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor and blend well. Blend in the basil and salt.
Saturday, September 14, 2013
Roasted Eggplant and Carmelized Onion Marinara
Another great recipe from Vegan Yum Yum
2 eggplants, peeled sliced into 1/4 inch discs, then cut into strips
1 tsp salt
1/2 cup olive oil, divided
1 sweet yellow onion, diced
3 cloves of garlic
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 - 28oz can tomatoes, diced
Black pepper
1 tbsp. Earth Balance
Salt up to 1.5 tsp
Preheat oven to 400 degrees. Place eggplant on paper towel, sprinkle lightly with salt. Let rest.
Coat the eggplant lightly in oil and bake for 20 minutes.
Meanwhile add 1 tbsp. of the oil to a large skillet. Heat, then add the onion and sauté over medium high. Cook until soft and caramelized, about 10 minutes.
Add the garlic, thyme, basil, and oregano and cook for 1 minute longer. Add the tomatoes, pepper, and margarine and stir well.
When the eggplant has baked for 20 minutes, stir it up and bake for 10 more minutes or until soften and browned. Add to the tomato sauce and stir well. Taste and add salt if needed. Serve over pasta.
2 eggplants, peeled sliced into 1/4 inch discs, then cut into strips
1 tsp salt
1/2 cup olive oil, divided
1 sweet yellow onion, diced
3 cloves of garlic
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 - 28oz can tomatoes, diced
Black pepper
1 tbsp. Earth Balance
Salt up to 1.5 tsp
Preheat oven to 400 degrees. Place eggplant on paper towel, sprinkle lightly with salt. Let rest.
Coat the eggplant lightly in oil and bake for 20 minutes.
Meanwhile add 1 tbsp. of the oil to a large skillet. Heat, then add the onion and sauté over medium high. Cook until soft and caramelized, about 10 minutes.
Add the garlic, thyme, basil, and oregano and cook for 1 minute longer. Add the tomatoes, pepper, and margarine and stir well.
When the eggplant has baked for 20 minutes, stir it up and bake for 10 more minutes or until soften and browned. Add to the tomato sauce and stir well. Taste and add salt if needed. Serve over pasta.
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