14 ♥
Spring Salad with Strawberry Lemon Basil Dressing for the dressing (yield: 2/3 cup): 1 cup fresh strawberries 1/4 cup packed fresh basil 3 tbsp fresh lemon juice 1 tbsp extra virgin olive oil 1-2 tsp pure maple syrup, to taste fine grain sea salt & black pepper, to taste (I used 1/4 tsp each) for the salad: Slivered almonds, toasted shredded unsweetened coconut, toasted mixed greens strawberries, chopped chiffonade fresh basil 1. Preheat the oven to 300F. Toast the almonds for about 7-8 minutes and then remove and add the coconut. Toast another 2-4 minutes, or until lightly golden, watching closely so the coconut doesn’t burn. 2. In a food processor, add the strawberries, basil, lemon juice, and oil. Process until smooth. Add in the salt, pepper, and maple syrup to taste and process again. 3. Assemble the salad as desired. Leftover dressing should keep for at least a few days in a sealed container.
27 ♥
Black Bean & Oatmeal Burgers adapted from Carrie Leber Ingredients:1 15oz can black beans, drained & rinsed 1 14.5oz can diced tomatoes w/ green chilies (Rotel) 1 clove of garlic, minced 1 tsp onion powder 2 scallions, chopped 1 cup shredded carrots 1 cup cilantro, chopped 2 cups old-fashioned rolled oats (not quick or instant) Cilantro-Lime Mayo adapted from Epicurious Ingredients: 1 cup cilantro, chopped 3 Tbsp lime juice 1 clove of garlic, minced 1 tsp Dijon mustard 1/4 tsp hot sauce 3/4 cup mayonnaise INSTRUCTIONS
37 ♥
Vegan Rika Hash Brown Omelet
20 ♥
EGGPLANT THORAN Here’s What You Need:1 eggplant cut into small cubes 2 dried red chilies1/2 cup of grated coconut (fresh if you can get it)6 large chopped shallots 1 Tbs of urad dal1 tsp of mustard seeds5 curry leaves, or 1 large bay leaf2 seeded chopped serrano chilies2 Tbs of coconut or vegetable oil1/4 tsp of cumin seeds2 tsps salt Here’s What To Do:Cut the eggplant into cubes then rinse the cubes in water and dry them on a paper towel. You will need 2 and 1/2 cups of eggplant pieces.Put the coconut, turmeric, chilies, cumin seeds,and shallots in a food processor or grinder.Add in 3 Tbs of water and pule a couple of times.  The mixture should be coarsely  ground.
1 ♥
Salted Peanut Butter & Chocolate Popcorn 5 tablespoons corn kernels2 tablespoons olive oil1/2 – 3/4 teaspoon salt1 cup vegan chocolate chips1 spoonful chunky or smooth peanut butter ——– In a deep pot with lid, pour in the 2 tablespoons of olive oil and shake the pot until the oil is evenly spread. Sprinkle in the corn kernels and spread evenly into the oil. Sprinkle the salt over the kernels (you can always add more salt after the corn is popped, but adding the salt now assures even distribution). Cover the pot with the lid and heat on high heat. Now, the popping will start quickly. Once the kernels start popping vigorously, carefully shake the pot to prevent burning. Be careful! Your pot may be very hot. The popping process is very fast and once you notice the popping slowing, remove pot from heat and keep covered until popping is completely finished, set aside. In a small saucepan, melt the chocolate chips and peanut butter over a low heat, stirring continually so the chocolate won’t burn. Once chocolate is melted, pour over the popcorn and gently stir until the chocolate is evenly distributed. Once the popcorn and chocolate has cooled, feel free to enjoy if you don’t mind messy fingers! Or if you have more patience than I do, allow popcorn to cool and chocolate to harden in the fridge. Enjoy!
20 ♥
Raw Vegan Chocolate Cranberry Energy Bars Makes 8-12 bars or squares 1 C walnuts 1/2 C almonds 1 C soft Medjool dates 1 C dried cranberries 1/4 C ground flax(use golden flax for a milder flavor and make sure your flax is well ground before using it in the recipe) 2 tsp vanilla pinch salt 1/4 C + 2 tbsp unsweetened cocoa powder In a food processor combine the walnuts and almonds and grind until no large pieces remain.  Place the ground nuts in a bowl and set aside.  Add the dates and cranberries to the food processor and process until no large pieces remain and the dried fruit comes together in a “dough”.  Stop the food processor and break up the dough mixture a little with a knife or spatula.  Add in the ground up nuts, flax, vanilla, salt and cocoa powder.  Process until completely combined.  Don’t process too long, the mixture may not come together, but if you pinch a little together it should stick and hold together. Line a loaf pan with plastic wrap and pour the mixture into the pan.  Press the mixture very well and flatten out the top.  If the mixture is warm, place in the fridge for a few minutes.  Pull the bars out with the plastic wrap and with a sharp knife, slice into 8-12 bars or squares.  Wrap individually or store in an airtight container either in the fridge or on the counter.
12 ♥
Chocolate Chunk Toffee Bars Ingredients: 1.5 cup oats 1/4 cup whole grain spelt flour 2 tbsp chia seeds 1 tsp ground cinnamon 1/2 tsp kosher salt 1 cup walnuts, chopped 1/2 cup brown rice syrup 2 tbsp Earth Balance (or other non-dairy spread) 1/4 cup packed brown sugar 1/4 cup all natural peanut butter (my PB is very ‘drippy’- if yours is dry add another tbsp Earth Balance) 1 tsp vanilla extract 1/2 cup chocolate chunks or chips 1. Preheat oven to 350F and line an 8-inch pan with 2 pieces of parchment paper (one going each way), so the bars do not stick to pan. 2. In a large bowl, stir together the dry ingredients (oats, flour, chia seeds, cinnamon, salt, walnuts). 3. In a microwavable bowl, stir together the brown rice syrup, Earth Balance, brown sugar, and peanut butter. Microwave on high for 45 seconds. Alternatively you can heat this on the stovetop. 4. Pour wet mixture onto dry and stir well. The mixture will be very tough to stir (it’s a thick dough!) so don’t be alarmed. Allow the dough to cool a bit before mixing in the chocolate(otherwise, if you add in the chocolate too soon, it will melt, and it’s best chunky). 5. Scoop into prepared pan and with a wet spoon spread out the mixture. The dough will be very thick and sticky. I dipped a pastry roller into water and rolled it out. Try to get it as even as possible! 6. Bake for 30-32 minutes at 350F. Allow to cool in the pan, on a cooling rack, for at least 15 minutes. Remove carefully from pan and allow to cool on the rack for another 20-30 minutes. If you cut the bars before completely cooling, they will crack, so it’s a good idea to wait as they will firm up.
5 ♥
BUFFALO CAULIFLOWER WING PIZZA WITH TOFU BLUE CHEESE SPREAD makes 1 pizza Ingredients: 1 cornmeal pizza crust (store-bought or homemade, gluten-free if necessary.  I used Viccolo brand.) 1 recipe of Buffalo Cauliflower Wings (see below) 1 recipe of Tofu Blue Cheese Spread (see below) Instructions: Preheat oven to 475.  Lightly grease a baking sheet or line with parchment paper. Spread a layer of tofu blue cheese spread on the prepared crust, using as much or as little as you like.  You will most likely have leftovers.  Spread the buffalo cauilflower wings out on top of the blue cheese spread.  You will likely have a few of these leftover as well- they’re great appetizers for while you wait for the pizza. Bake at 475 for 12-15 minutes, until heated thoroughly.  Remove from oven and serve hot.  Enjoy!
16 ♥
Spicy Vegan Peanut Butter Tofu with Sriracha  (Makes about 4 servings)Ingredients:14-16 oz. firm or extra firm tofu1 T peanut oilseveral large garlic cloves, slicedlarge piece of ginger root, sliced2-3 T diagonally sliced green onions (for garnish)Sauce Ingredients:3 T soy sauce (reduced sodium is fine)3 T rice vinegar (not seasoned rice vinegar)2 T smooth natural peanut butter (use the lowest sugarpeanut butter you can find, I like Adams 100% Natural Peanut Butter)1 T agave nectar (I like raw agave nectar) 2 T vegetable stock or water1 T Sriracha Rooster Sauce (more or less to taste)Instructions: Drain the tofu well in a colander placed in the sink.  Then put tofu pieces between a double layer of paper towels and press down with your hand so the liquid in the tofu is absorbed by the towel.  (You can do this several times if you need to.)  Cut tofu into lengthwise strips about 1 inch wide.   Whisk together the soy sauce, rice vinegar, peanut butter, agave, stock or water, and then add the Sriracha Sauce.  (I would start with a smaller amount of Sriracha, taste, and decide when it is hot enough.)  Cut the pieces of garlic and ginger, and diagonally slice green onions. Heat the dry wok (or heavy pan) over high heat for one minute.  Then add the peanut oil and heat about 30 seconds more.  Add the sliced pieces of ginger and garlic and cook just until they are fragrant (about 30 seconds); then remove and discard.  Add tofu pieces, lower heat to medium high and cook, turning often, until the tofu is nicely browned on both sides, about 7-8 minutes.  When all the tofu pieces are browned, add the sauce, turn heat to low, and cook just until the sauce thickens slightly and coats the tofu.  (Don’t cook too long or the sauce will get too thick and won’t pour over the tofu pieces.)  Remove pan from the heat, transfer tofu pieces to a plate and pour sauce over and garnish with green onion slices (if using.)  Serve hot.I’m guessing this would keep in the fridge and could be reheated on the stove, but it’s probably best freshly made.
42 ♥
Mediterranean Grain Salad Ingredients: 1/3 cup medium-grind bulgur Coarse salt and ground pepper 1 cup grape tomatoes, halved 1/2 cup fresh parsley, chopped 1/2 small shallot, minced 1 tablespoon red-wine vinegar 2 teaspoons olive oil 1 ounce fresh goat cheese, crumbled Directions: In a heatproof bowl, mix bulgur with 1/4 teaspoon salt and 1 cup boiling water. Cover, and let stand until tender but slightly chewy, about 30 minutes. Drain bulgur in a fine-mesh sieve, pressing to remove liquid; return to bowl. Add tomatoes, parsley, shallot, vinegar, and oil. Season with salt and pepper, and toss. Top with cheese.
42 ♥
Ramp Pesto Pasta 10 ramps roughly chopped1/3 C olive oil1/4 C toasted pine nuts1 oz ricotta insalata1/2 tsp kosher saltblack pepper to taste lemon wedges for serving 16 oz of your favourite pasta cooked according to package directions Add the ramps, olive oil, pine nuts, ricotta kosher salt and pepper to a blender or food processor. Blitz until there are no big chunks remaining, but there should still be some texture to the pesto (i.e. you don’t want to puree it). Boil the pasta according to the package directions in salted water until just al dente. Drain, reserving a little of the pasta water. Return the pasta to the pot and add the pesto. Toss to coat evenly, adding pasta water as needed if it starts sticking together. Plate and serve with lemon wedges for squeezing.
10 ♥
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