Category: Recipes I Have Tried

3 Ingredient Orange Dressing

Ingredients:

1/4 cup fresh orange juice

Zest of one orange

2 tablespoons balsamic vinegar

1 tablespoon maple syrup (or date syrup as an alternative)

Instructions:

In a container, combine 1/4 cup fresh orange juice and add the zest of one orange for a burst of freshness. Add 2 tablespoons of balsamic vinegar to complement the sweetness of the orange. Finish off with 1 tablespoon of maple syrup (or date syrup for an alternative sweetness). Give it a good stir to blend all the flavors. No need for salt, but feel free to add a pinch if desired. You can also experiment with a touch of white pepper for a subtle kick.

Two Salad Dressings to LEVEL UP YOUR SALADS! 🥗 (vegan + oil-free)

RECIPE 1)

This oil-free Carrot Ginger dressing has a tangy Asian inspired flavor that will brighten up your salad and make it pop. The dark miso and toasted sesame seeds offer a savory base that is elevated by the sweetness of the dates and tang of the vinegar.


EQUIPMENT
High Powered Blender


INGREDIENTS
1 large carrot chopped
1 ½ inches ginger peeled and chopped
1 clove garlic
3 deglet dates
3 tbsp white wine vinegar
1 tbsp sesame seeds toasted (or less for lowfat)
1 tsp dark miso
½ cup water


INSTRUCTIONS
Add all ingredients to a blender and blend until smooth.
Keep in an airtight container in the fridge for up to a week.

**********

RECIPE 2)

This oil-free Cilantro Lime dressing is a creamy delight for cilantro lovers. The kick of the jalapeño with the sour tang of the lime is elevated by the light sweetness of the dates to bring the full palate of flavor profiles to any salad mix.


EQUIPMENT
High Powered Blender


INGREDIENTS
¾ cup cashews (or cooked white beans for lowfat)
¼ cup cilantro
½ jalapeño de-seeded
3 deglet dates
2 tbsp lime juice
1 tbsp white wine vinegar
1 clove garlic
½ cup water


INSTRUCTIONS
Add all ingredients to a blender and blend until smooth.
Keep in an airtight container in the fridge for up to a week.

New Enchilada Recipe!

Ingredients:

* 8 corn tortillas (oilfree)
* 1 C red enchilada sauce (oilfree) – I order 16oz jar medium 505 Southwestern brand online OR try Las Palmas brand b/c it has a tiny amount of oil
* 1/2 C mashed pinto beans (low salt, oilfree)
* 3/4 C Nacho cheez sauce (vegan, oilfree, nutfree, made from blended cauliflower, red bell pepper, onion & white beans)
* 1 C precooked brown rice
* 1 C tomato salsa (pico de gallo)
* 1 1/2 C diced potatoes (airfried from frozen works well, like oilfree frozen potatoes O’Brien w/ onions & peppers)
* 1 small can of black olives

Instructions:

* Preheat oven 350 degrees
* airfry (or quick bake) the diced potatoes separately & remove from oven
* pour 1/3 C red enchilada sauce in bottom of large baking dish (9×13 inches) – no oil required
* airfry (or pre-bake) the corn tortillas, but not until crispy, just warm them up
* arrange tortillas in 2 stacks inside baking dish, layering other ingredients on top as follows:
– tortilla
– mashed beans
– nacho cheez
– brown rice
– salsa
– diced potatoes
– few olives
– drizzle of enchilada sauce
– repeat, repeat, repeat
* cover w/ parchment paper, then seal w/ aluminum foil on top (this prevents foil contact w/ food)
* bake 30 minutes at 350 degrees

PS I have lots of leftover Nacho cheez sauce which I can use over potatoes, rice, pasta, sweet potatoes, etc!

How to make a vegan Ethiopian platter

Ethiopian platter is a very healthy vegan platter with lentils, vegetables, and fermented flatbread Injera. The platter is rich, fiber, gluten-free, and a combination of complex flavors. This recipe has 7 different side dishes with different vegetables and lentils.

(To link to recipes go to YouTube & click on “more” below this video)

Cabbage & Potatoes
Green Beans & Carrots
Collards
Vegan Beef Stir Fry/ Stew
Red Lentil Stew
Yellow Split Peas
Green Salad
Beets
Injera – Teff Flatbread