Category: Recipes I Have Tried

When I mix any one of these MOTHER RAW lowfat dressings with my Chef Kenny Copycat dressing… zing!

Okay, there’s a bit of fat, but not much 🙂  Tastes great!

Here’s a low-oil dressing inspired by the flavor profile — thin, tangy, slightly sweet, similar to the style often served at Vegan Chef Kenny’s Las Vegas restaurant, but fully original and low-oil:

• Rice vinegar
• Mirin (sweet, very low alcohol cooking wine)
• Date syrup
• Jalapeño juice
• Black seed oil
• Cashews
• Combine in blender, then chill.

What follows is a recipe created by AI. Give it a try, but I believe the ingredients above combine to provide a most intriguing flavor, closer to Kenny’s!

Ingredients (≈ ½–⅔ cup)

⅓ cup rice vinegar

¼ cup soy sauce or tamari OR vegan worcheshire sauce, like Tonelli brand

1–2 Tbsp water (only to adjust strength)

½–1 tsp maple syrup (optional — barely perceptible)

½ tsp ginger juice (or ⅛ tsp ginger powder)

¼ tsp garlic powder (NOT fresh garlic)

¼ tsp toasted sesame powder (optional, very subtle — or omit entirely)

Juice of lime

Instructions (important for smoothness)

Add everything to a jar or blender cup.

Shake hard for 20–30 seconds or briefly blend.

Taste and fine-tune:

More rice vinegar if it needs bite

A splash more soy if it needs salt

1–2 tsp water if too aggressive

Chill 10–15 minutes before serving.

Ingredients

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 ripe avocado, diced

4 scallions, finely chopped

Juice and zest of 1 lime

Juice and zest of 1 orange

1 teaspoon olive oil

Salt and pepper to taste

Fresh cilantro or parsley, for garnish (optional)

Directions

In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.

Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl. Allow it to cool for a few minutes.

While the quinoa cools, prepare the dressing. In a small bowl, whisk together the lime juice, lime zest, orange juice, orange zest, and olive oil. Season with salt and pepper to taste.

Once the quinoa has cooled slightly, add the diced avocado and chopped scallions to the bowl. Pour the dressing over the mixture and gently toss to combine, being careful not to mash the avocado.

Taste and adjust seasoning if necessary. Garnish with fresh cilantro or parsley before serving.

https://www.ironchefai.com/healthy/algorithmic-avocado-quinoa-pilaf?lctg=650237d7e8179a307ef619dd

https://www.drmcdougall.com/recipes/baked-oatmeal-casserole/

INGREDIENTS

(This is my standard “clean out fridge veggie drawer” recipe, using whatever is available with my Ethiopian Seasoning.)

2 white potatoes, cubed
1 sweet potato, cubed
2 beets, cubed
1/2 head shredded cabbage
1 medium onion, chopped
3 ribs celery, chopped
3 handfulls of fresh power greens (baby kale, chard, spinach)
1 teaspoon minced ginger root
2 teaspoons Ethiopian Seasoning
1 qt salt-free vegetable broth (or Better-Than-Broth paste or plain water)
8 oz canned chickpeas w/ fluid
28 oz can chopped stewed tomatoes
1/4 teaspoon salt
cracked black cumin seeds
1 cup nut milk (cashew, almond, coconut, your choice)
water, as needed for soupy consistency
garnish w/ fresh lemon and dill pickle spear or sauerkraut

(PS Sometimes I also add mushrooms!)

Served over cooked brown jazmine rice

https://youtube.com/watch?v=HoZ0FZDjr7A&si=exmNT1L4w2unouQo

Ingredients:

1 cup dried chickpeas
4 cups water for soaking
4 cups water for blending
⅓ cup raw cashews OR raw sunflower seeds
1 tbsp lemon juice
2 tsp vanilla bean powder or 3 tsp vanilla extract

Fruit Layer:
10-12oz fresh or frozen fruit
2 tbsp – ¼ cup water
Date paste to taste

Instructions

Soak dried chickpeas in 4 cups of water for 10-12 hours at room temperature.

Reserve 2 tbsp of chickpea soaking water and set aside.

Rinse and drain the chickpeas.

Add soaked chickpeas and remaining 4 cups of water to a blender and blend.
Strain chickpea milk through a nut milk bag into a pot until you extract all the excess liquid.

Add the raw cashews or sunflower seeds to the blender with about a cup of the chickpea milk and blend until completely smooth.

Add cashew/sunflower mixture to the pot of chickpea milk.

Bring chickpea milk to a simmer and mix for about 10 minutes or until the mixture has thickened. As you cook the mixture, scrape the bottom of the pot to prevent sticking and scorching. You can also whisk the mixture to prevent clumping.

Once it has thickened, whisk in the vanilla.

Remove the pot from the heat to allow it to cool until lukewarm.

Mix and whisk to prevent clumping as the mixture cools.

Transfer to a clean glass jar and whisk in 2 tbsp of chickpea soaking water and the lemon juice.

Cover the jar with a cheese cloth or paper towel and allow to ferment for 12 hours at room temperature.

Cover and store in the fridge.

Add fruit mixture and/or date paste as desired. Enjoy!