Category: Recipes I Have Tried

Ponzu style sauce
2 tbsp rice vinegar
2 tbsp tamari
1 tbsp maple syrup
mix together and serve

Tahini dressing
1/2 cup tahini
1 tbsp mustard
2 pitted medjool dates w/ a little over 1/2 cup water
blend all ingredients together and serve

Mango dressing
1/2 ripe mango
1 tomato
1 lime (juice only)
pinch of salt (optional)
blend all ingredients together and serve

Strawberry balsamic dressing
2 cups strawberries (wash and remove green tops)
1 tbsp + 1 tsp balsamic vinegar
1 lemon (zest only)
salt to taste
blend all ingredients together and serve

Date caramel
1/2 cup almond butter
2 pitted medjool dates
1/4 cup water
salt to taste
blend all ingredients together and serve – if you don’t have a high speed blender, soak the dates in water prior to blending.

4 small pre-boiled potatoes
1 C plant milk
1 T lemon juice
1 T miso paste
1 clove garlic
1/2 t dijon mustard
1 T tahini (omit if losing weight)
1/8 t white pepper
1/4 t kala namak (sulfur tasting ‘black’ salt)
Blenderize until smooth!

The past couple years I’ve followed this method for exchanging brown rice for white rice in recipes. In essence, you bring the water to a boil, pour in the amount of brown rice you want to use, and then turn down the heat so you have a rolling simmer. Continue to cook the brown rice between 10 and 15 minutes before removing it from the heat. I have found that 12 minutes works perfectly for me. You may need to search how much time is good for you. You then remove the pot from the stove and strain the rice. Now you may use this rice as you would use uncooked rice in any white rice recipe.

Continue reading here:

https://belgianfoodie.com/brown-sushi-rice/

Ingredients

• 1 cup cooked jasmine brown rice
• ½ large avocado
• 2 tablespoons seasoned rice wine vinegar
• 1 cucumber, peeled and grated or diced
• 1 large carrot, grated or diced
• 2 sheets nori, cut into quarters
• 1 teaspoon furikake (optional)
• sriracha

Instructions

1. In a medium-sized bowl, mix together the rice, vinegar, and avocado. Add the cucumber and carrot, and stir. Cut your nori sheets into quarters.
2. Serve the nori squares alongside the rice and veggie mixture. Individuals can spoon about ⅓ cup of rice mixture into each nori square and then top with sriracha. The rice mixture can be made ahead, but I do not recommend assembling the “tacos” in advance.

https://monsonmadethis.com/vegan-sushi-tacos/

Seasoning:

* Wauté red onions & garlic
* Add tumeric, coriander & cumin
* Add lentils
* Add light veggie broth
* Bring to boil
* Add canned (drained), or pre-cooked garbanzo beans
* Add red beans
* Add white beans
* Cover & cook for a spell
* Add raw spinach, fresh parsley, mint
* Stir, then add scallians
* Add super-charged spice blend (I recommend my Ethiopian seasoning mix)
* Enjoy!

Ingredients

• 3 lbs fresh chopped tomatoes
• 3 cloves garlic
• 2 T balsamic vinegar
• 1/2 lemons
• few sprinkles of salt, black pepper, nutritional yeast & black cumin (optional)
• some fresh basil leaves
• 1 can drained (or 1 cup cooked) cannellini beans, or other variety of white beans

Instructions

1. Preheat oven to 400°F
2. Place fresh chopped tomatoes, garlic & basil on baking sheet
3. Drizzle balsamic vinegar & toss
4. Sprinkle w/ salt, black pepper, black cumin (optional)
5. Roast for about 25 minutes
6. Add beans then blenderize, after taking out the basil leaf
7. Garnish w/ the basil & nutritional yeast

Raisin Vinegar Dressing – 1 cup raisins soaked in 1 cup apple cider vinegar. Blend until smooth. Add water to make 2 cups of dressing. Refrigerate.

Salad –

1/8 head red cabbage, grate & let it set 40 minutes (maybe do this night before). Then

Add 1 grated carrot, 1/2 t tumeric, chopped onion or onion granules

Steam in covered pan until soft, then turn off heat &

Add 1 C millet/quinoa

Add 1/2 C sorghum (sprouted)

Cover & wait a little while

Pour contents in bowl of raw greens & other veggies

Add 1/2 C of the Raisin Vinegar Dressing & toss