Category: Recipes I Have Tried

PSEUDO GRAIN SALAD w/ COOKED CABBAGE and LEAFY GREENS

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

THE BEST VEGAN PUMPKIN PIE ❤️ The gluten-free, sugar-free pie you’ve bee…

EQUIPMENT

  • High Powered Blender
  • 9 inch Pie Plate

INGREDIENTS

CRUST

  • 2 cups almond flour
  • 3 tablespoons flax meal
  • ⅓ cup water
  • 1 tablespoon apple cider vinegar

FILLING

  • 1 ¾ cups mashed cooked pumpkin
  • 1 ⅓ cups deglet dates
  • ¾ cup soy milk unsweetened, or plant milk of your choice
  • ¼ cup arrowroot powder or corn starch
  • 2 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla

CASHEW CREAM

  • 1 cup cashews
  • 3 deglet dates
  • ½ – ¾ cups water
  • ½ teaspoon vanilla

INSTRUCTIONS

  • Before you start, soak the cashews and dates for the cashew cream in a bowl of water for at least 30 minutes.
  • Preheat oven to 350°F.
  • For the crust, mix the almond flour and flax together and add the vinegar and water slowly until it forms a ball.
  • Press this mixture into the bottom and sides of an 8 1/2 inch pie plate to form the crust.
  • Poke a few holes in the bottom with a fork.
  • Bake for 15 minutes.
  • Add the filling ingredients to a blender and blend until smooth.
  • Pour into the baked crust.
  • Bake for 45 minutes.
  • Pour the water off of the cashews and dates for the cashew cream.
  • Add all of the cashew cream ingredients to a blender and blend until smooth.
  • Let the pie cool.
  • Serve each slice of pie with a spoonful of the cashew cream on top.

The BEST Vegan Ranch Dressing

BEST Vegan Ranch Dressing Recipe

2 cups of unsweetened PLAIN non-dairy milk

1 – cup COOKED Yukon Gold potato (about 9 ounces)

1/2 cup of unsweetened PLAIN non-dairy yogurt (I used one made of almonds & soy)

4 Tablespoons dried parsley

2 teaspoons Dill SEED (essential, different than dill weed)

2 teaspoons Dill WEED

2 teaspoons Sumac (or Benson’s Table Tasty, or use SALT)

t teaspoon garlic powder

1 teaspoon onion powder

4 Tablespoons lemon juice

4 Tablespoons Red Wine Vinegar

2 Tablespoons mustard (like Westbrae salt-free)

2 Medjool Dates, pitted

Add black pepper to taste

* 4 Tablespoons Tahini [MY OPINION: TAHINI IS UNNECESSARY! TOO FAT & ADDS NOTHING FOR ME. I WILL EXCLUDE IT NEXT TIME.]

Consider adding a Tablespoon of Nutritional Yeast. Some say it doesn’t seem to make a difference, so it is optional.

Place all ingredients in a high powered blender and blend until smooth.  Pour into a glass container and refrigerate.  Keeps fresh about 5-7 days.

Oil-Free / Tahini-Free Hummus

Ingredients

  • 1 15-ounce can chickpeas , drained, reserve the canning liquid
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, mashed
  • 1 teaspoon ground cumin
  • fine sea salt and ground black pepper to taste
  • Optional: sumac or paprika

Instructions

  1. In a food processor, process the chickpeas (not the liquid!), lemon zest, lemon juice, and cumin until well blended (stop and scrape down bowl as needed).
  2. With motor running, slowly drizzle in canning liquid, a little at a time, until very smooth and creamy (stop and scrape down bowl once or twice; you may not need all of the liquid). Season to taste with salt and pepper.
  3. Transfer to a small serving bowl and sprinkle with sumac or paprika, if desired.

Notes

Storage: Store in an air-tight container in the refrigerator for up to 1 week. You may choose to blend in an avocado and some apple cider vinegar and make a wonderful Salad Dressing!

https://www.powerhungry.com/2008/01/31/oil-free-tahini-free-hummus/

Vegetables are always delicious in this healthy and easy Yemeni way

Ingredients:

(Plez substitute veggie broth or water for oil.)

Zucchini (350g) 

Carrots (180g) 

Bell peppers (250g) 

Onion (150g) 

Eggplant (500g) 

Potatoes (500g) 

Tomatoes (200g) 

Olive oil 

Salt 

Black pepper 

Onion powder 

Garlic powder 

Cumin 

Paprika 

Instructions:

* Cut all the vegetables into fries-sized pieces and the tomatoes into small wedges. 

* Place the prepared vegetables into a roasting pan. 

* Drizzle olive oil generously over the vegetables. 

* Season with salt, black pepper, onion powder, garlic powder, cumin, and paprika to taste. 

* Preheat your oven to 350°F (180°C). 

* Roast the seasoned vegetables in the preheated oven for approximately 40 minutes, or until they become tender and slightly browned. 

* While the vegetables are roasting, prepare the tomato sauce: In a pot, add a small amount of vegetable oil. Sauté chopped onions (200g) until they change color. 

* Add five cloves of chopped garlic (20g) and sauté until fragrant. 

* Stir in hot peppers (optional), tomato paste (2 tbsp/40g), and two diced tomatoes (350g). 

* Season with cumin, coriander, paprika, black pepper, turmeric, salt, and vegetable bouillon to taste. 

* Pour in half a cup of water and add one cup of sweet peas. 

* Let the sauce simmer for 5 minutes. 

* Once the roasted vegetables are ready, remove them from the oven. 

* Add the roasted vegetables to the prepared tomato sauce. 

* Place the vegetable and sauce mixture back in the oven, using the same temperature settings, for an additional 15 minutes to let the flavors meld. 

* Garnish with fresh coriander before serving. 

* Enjoy your delicious oven-roasted vegetables! Perfect as a side dish or a satisfying vegetarian main course with rice and or bread.