Saver the end of summer by enjoying this salad. Use smallish zucchini and shave ribbons off of them; rotating every third cut or so. Do not add olive oil, lemon or salt until just before serving as they will break down zucchini. I like to use the sweet “Sun Gold” Tomatoes
At first, the ingredient combination in this recipe seems a little wacky but the flavors truly work. I often double or triple this recipe and enjoy it for a few days
These Raw Tacos are GREAT! Even non-raw foodies LOVE them. Make a batch or two of the taco meat and keep it on hand to enjoy over a salad or straight out of the jar! For a crowd or informal buffet dinner, set out taco meat, wrappers and bowls of assorted salsas, guacamole, cashew cream and vegetables and have your own fiesta
One Sunday, I picked up my CSA box from Suzie’s Farm and found beautiful beets, fennel and mint inside. I had a head of cauliflower and some parsley in the refrigerator and this recipe was born! I am always looking for new salad recipes.
20 minPrep Time
25 minCook Time
45 minTotal Time
- 2 Teaspoon Arrowroot or Cornstarch
- 2/3 Cup Fresh orange juice 1-2 Oranges
- 1/2 Orange zest
- 3 Tablespoon Soy sauce
- 2 Tablespoon Apple cider vinegar
- 2 Tablespoon Agave nectar
- 2 Teaspoon Chili paste (such as Sriracha)
- 1 Clove Garlic Minced
- 1 Package Extra firm tofu cut into 1” cubes
- 1 Green onion Sliced thinly
- 1/4 Cup Mint Chopped
- 1 Tablespoon Black sesame seeds
- 1 Cup Steamed Snap or Snow Peas (about 25)
- Preheat oven to 350.
- In a 9 x 9 inch baking pan, combine the cornstarch or arrowroot with 2 Tbsp of the Orange juice until dissolve.
- Add rest of orange juice, zest, soy sauce, apple cider vinegar, agave nectar, chile paste and garlic and thoroughly combine.
- Add Tofu. Place in oven and cover with foil.
- Let cook for 15 minutes.
- Remove from oven and toss tofu or seitan so that all sides are coated with sauce. Leave uncovered and place back in oven for 8-10 minutes.
- Remove and Add snap peas. Place in serving dish(es) and sprinkle with mint, sesame seeds and green onion
Serve with Brown Rice or Soba Noodles
This sauce originated in the Catalonian region of Spain. Classically Romesco sauce contains bread crumbs, but we figured that we would give it a more contemporary twist and make it gluten-free. We love its thick, silky texture, the smoky flavours from the peppers and onions and the vibrancy from the sherry vinegar. If you can’t find pimenton; substitute smoked paprika. We have been enjoying this on roasted brussel sprouts.
The only downside to guacamole is that you have to make it right before you eat it as the surface will oxidize and turn brown. Buy your avocados a few days in advance and store them at room temperature so that they will ripen. To prevent them from over ripening, transfer to refrigerator when ripe to stop process.
20 minPrep Time
20 minTotal Time
- 1 Large Bunch Kale
- 2 Cup Raw Cashews
- 1 Teaspoon Ground Himalayan salt
- 1 Teaspoon Agave nectar
- 1/2 Teaspoon Smoked Paprika
- 1 Tablespoon Bragg's apple cider vinegar or lemon juice
- 2 Tablespoon Nutritional Yeast
- 1 Clove Garlic
- 1/2 Small Red pepper
- These vegan kale chips are so delicious you will never go back to ingredients
- Preheat oven to 175 or dehydrator to 105-110.
- Soak the cashews in distilled water for 2 hours.
- Drain and add the cashews to a Vitamix blender or food processor, add the rest
- of the coating ingredients except the kale
- Adjust consistency with a slow stream of water until creamy
- Clean and de-stem a large bunch of kale and tear into bite size pieces.
- Put in a large bowl and drizzle 1/2 of the cheesy coating. Rub thoroughly into kale, making sure to get to get into the curly ends. Add more sauce as needed.
- Dehydratefor 7 hours, until crispy, or line a baking sheet with parchment paper and bake at 175 degrees for 2 hours.
You can freeze any uneaten pancakes for an “on the fly” breakfast down the road.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 4 Large Eggs
- 1/2 Cup Egg Whites
- 1 Teaspoon Vegetable oil
- 1 Small Spanish onion Diced Small
- 1 Cup Broccoli Cut very small
- 1/2 Red pepper Diced small
- 1/2 Cup Grated sweet potato
- 1/2 Cup Grated cheese
- 1/2 Cup Milk (Cow's Milk, Goat's Milk, Soy, Rice or Almond)
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Freshly ground black pepper
- Preheat oven to 350 degrees. Lightly oil a 9" x 9" baking pan.
- In a saute pan heat 1 tsp oil. Saute onion and red pepper until onions or translucent (about 3 minutes). Add broccoli and cook for an addtional two minutes
- In medium bowl, Whisk together egg whites and eggs. Add salt and pepper, onions, peppers, broccoli, sweet potato and 1/4 cupcheese
- Transfer to baking pan and bake for 15-20 minutes, or until frittata is set.
- Remove from oven and sprinkle with remaining 1/4 cup cheese. This will met while it cools
- Enjoy with a fresh fruit salad.
We always look for ways to save preparation and clean up time. You can saute onions, peppers and broccoli in an 8"-9" oven proof pan and add remaining ingredients directly to the pan. Reduce baking time by a couple of minutes as saute pan is already hot.