Almond Ginger Nori Snacks

1 1/2 cups almonds (dry)
2 medium carrots, chopped into 1 inch pieces
1/2 medium zucchini, chopped into 1 inch pieces
1 tbsp tamari
1 scant tbsp minced ginger
Water
3-4 sheets nori
1. Grind dry nuts in a food processor fitted with the S blade till the mixture is ground into a fine meal.
2. Add the ginger, tamari, carrots and zucchini. Pulse until the veggies have broken down into small pieces (about the size of rice).
3. Now, let the motor run, and add water in a thin stream just until the mixture is spreadable, but not watery. It should be comparable to hummus or any other nut pate.
4. Cut a sheet of nori in half. Spread each half with about 1/4 cup almond mixture. Using a knife or spatula, spread the pate in a thin, even layer over the nori.
 
5. Beginning at the long end of the sheet, roll the nori carefully up to make a roll. Seal edges with a bit of water.
 
6. Keep working with all of the nori, until you’ve got about 6 or 8 rolls. Cut each into 4-5 pieces and place in a dehydrator at 115 degrees for 6-8 hours, or overnight. Store in fridge.

This recipe is from the website: CHOOSING RAW

NAPOLEONS

OK another recipe that made me cry with joy. The pumpkin seed puree is absolutely amazing.

2 large heirloom tomatoes
1 bunch of curly kale
1 1/2 tbsp avocado, olive, flax, hemp, or sacha inchi oil
2 tbsp + 2 tbsp lemon juice, divided
1 tsp agave nectar
1/2 + 1/4 tsp sea salt, divided
1 tbsp + 1 tsp dijon mustard, divided
1 1/2 cups pumpkin seeds, soaked four hours or more, rinsed, and drained
1 tsp apple cider vinegar
Black pepper to taste
1 clove garlic, minced
1/3 cup fresh basil, tightly packed
1. Place seeds, 2 tbsp lemon, ACV, 1/2 tsp salt, pepper garlic, and 1 tbsp mustard in a food processor. Process on high, scraping down the sides of the bowl when necessary. When the texture is getting more even, add a thin stream of water (3-4 tbsp) until the mixture is taking on a totally smooth, spreadable texture.
2. When the texture is right, pulse in the basil till it’s well combined. Set pumpkinseed spread aside.
3. Wash, de-stem, and chop the kale into small pieces. Whisk together the oil, 2 tbsp lemon juice, 1 tsp mustard, agave, and 1/4 tsp salt together. Pour over the kale, and massage well, until the kale is wilted and well dressed.
4. To assemble napoleons, slice the tomato into 1/2 inch slices. Layer one slice on a plate, top with a tablespoon or so of the pumpkinseed spread, cover with a layer of kale, and repeat. End with a single layer of tomato on top, and stack until it’s too high to stay upright if you stack any more!

Spicy Buffalo Cauliflower "wings"

WOW WOW WOW these are amazing.

1 cup almond milk
1 cup flour (any kind)
2 tsp garlic powder
1 head of cauliflower, washed, cut into chunks
1 cup buffalo sauce
1 tbsp olive oil

Preheat oven to 450 degrees
Combine milk, flour and garlic powder in a bowl. Stir until well combined.
Coat the cauliflower with the flour mixture. Place in a shallow baking dish. Bake for 20 minutes.
Pour the buffalo sauce over the baked cauliflower and bake for 8 more minutes.
Serve with vegan blue cheese dressing or ranch dressing.

Chinese Food

My friend Celia made me an authentic Chinese meal. So good. It is all veggies with some that came from her last trip to China. Thank you Celia!!!

Chocolate Avocado Cupcakes

WOW WOW WOW...mixing my 2 most favourite things in this world....avocado and chocolate. The cupcakes are divine!!  Unbelievable. The recipe says they will only last 3 days...hmmmm they probably won't last 3 hours. AMAZING.

1 1/2 cups whole wheat pastry flour
1/4 cup raw cacao
3/4 tsp baking powder
1 1/2 tsp baking soda
1 cup coconut crystals
1/4 tsp salt
1/2 avocado
1 cup warm water
2 tbsp agave syrup
1 tbsp apple cide vinegar
1 tsp pure vanilla extract
1 tbsp ground flax seed mixed with 3 tbsp warm water

Icing
2 large avocados
6 tbsp raw cacao
1/3 cup agave syrup
1 tsp pure vanilla extract
dash of salt
dash of cinnamon

1. Preheat the oven to 350 degrees. Line muffin tin with 8 cupcake liners.
2. Mix together the flour, cacao, baking soda, baking powder, sugar, and sea salt.
3. Place your avocado, water, agave, oil, and vanilla in a blender, and blend till smooth. Add this mixture, along with the flax, to the dry batter. Beat with an electric hand mixer for about 3 minutes. Pour batter into muffin cups. Bake for 15 minutes.
4. While cupcakes cool, mix all icing ingredients in a food processor. Ice the cupcakes and serve!

Vegan Meal for my Omnivore Friend

QUINOA WITH VEGGIES AND TAHINI SAUCE
Stir fry your favourite veggies, I used onion, broccoli, carrot, zucchini and peppers. Add cooked quinoa and stir in tahini sauce.

Tahini Sauce

1/4 cup tahini sauce

2 tbsp tamari

3 tbsp water

1 tbsp agave nectar

1 tbsp rice vinegar

1 tsp chile sauce

1 tsp dijon

salt and pepper to taste

Mix all together, tasting to adjust if needed

 

Served beside  Leek & Spaghetti Squash Polenta with White Sauce (recipe on this blog)

Potato Artichoke Salad

Yum-eeeeeeeeeeeeeeeeeeeee

18 red potato 3 lbs asparagus (fresh, trimmed) 28 ozs artichoke hearts (drained and quartered) 3 tbsps dijon mustard 1/4 cup fresh lemon juice 3/4 cup olive oil salt black pepper 1/4 tsp cayenne pepper (taste) 5 tbsps chives (minced fresh) Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool completely before cutting into bite-size cubes. Transfer to a large bowl

Bring a large pot of salted water to a boil over high heat. Add the asparagus spears, and cook until tender, about 3 minutes depending on size. Drain and immediately plunge into cold water to stop cooking. Cut the asparagus spears into 1 inch pieces. Place in the bowl with the potatoes. Stir in the artichokes, breaking them apart slightly as you put them in the bowl.

Combine the mustard and lemon juice in a bowl; whisk the oil gradually into the mustard and lemon juice until smooth. Season with salt, pepper, and cayenne pepper to taste. Drizzle over the vegetables; toss to coat. Sprinkle with chives to serve.