Recipes

vegan

Coconut Chia Pudding with Spring Fruits

Ingredients:

  • 48 oz. coconut milk
  • 1 cup chia seeds
  • ½ cup agave/maple syrup
  • Cinnamon or nutmeg to taste
  • Your choose of how you’d like to finish the pudding. Maybe some bright fruity coulis and mint.

Method:

  1. Combine all ingredients and whisk until seeds are evenly dispersed.
  2. Let sit to thicken over for an hour, whisk periodically to avoid clumping.
  3. Keep in mind there’s no right or wrong but ideally the texture is pudding-like. If its too thin: whisk in small amounts of chia and allow mixture to thicken before adding more. Chia is incredibly easy to work with so if the mixture is too thick: just add more coconut milk.
  4. Enjoy!
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Wild Blend Pilaf

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1 cup Lundberg Organic Wild Blend
  • 3 cups chicken or vegetable stock
  • ½ cup pecan halves
  • ¼ cup dried cranberries
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground pepper

Method:

  1. Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, about 45 minutes. Remove from heat (with lid on!) and steam for 10 minutes. Fluff with fork. Drain any excess liquid. Transfer to a bowl.
  2. While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
  3. Add toasted pecans, cranberries, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Hemp Pesto

Ingredients:

  • 3 cups of basil, stems and all, or any other green like parsley or arugula
  • 1/2 cup hemp seed (or any other nut)
  • 1-2 garlic cloves
  • 1/4 teaspoon salt
  • 1/4–1/2 cup extra virgin olive oil
  • Lemon juice (to taste)
  • Black pepper (to taste)

Method:

  1. Combine everything except olive oil and lemon juice in a blender or food processor.
  2. Grind these ingredients together to a desired consistency and then add olive oil and lemon juice.
  3. Mix well.
  4. Serve warm or chilled, try adding 1/2 cup of parmesan and add it to your favorite pasta!
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Red Lentil Soup with Lemon

Recipe from The New York Times.

Time: 45 minutes

 Ingredients:

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chili powder or cayenne, more to taste

1 quart chicken or vegetable broth

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro.

 Method:

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Yield: 4 servings.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Raw Sprouted Almond Milk/Cream

Recipe from Julia Hellerman of Julia’s Kitchen.

4-8 servings

Ingredients:

  • 1 cup raw almonds, sprouted and dried
  • 2-3 cups filtered water, or as needed for consistency
  • 1-2 Tablespoons chia seeds
  • 2-4 medjool dates, pitted
  • pinch sea salt

Method:

1.     Soak almonds for 8 hours in salted water.

2.     Drain and rinse almonds.

3.     Put almonds, 2 cups water, chia seeds, dates, and sea salt in blender or Vitamix and process on high in until very smooth.

4.     Add water for desired consistency (it will thicken as it sits).

5.     Taste and adjust seasonings.

6.     If you prefer a smoother milk, strain milk through a nut milk bag. Remaining pulp can be frozen for use in baked goods, raw treats, etc.

7.     Enjoy!

Can add fresh ginger with the water or other spices and flavors such as cinnamon, cardamom, vanilla, fennel, etc. depending on use…

Can use any nut; some are naturally sweeter, so adjust date amount accordingly. 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Vegan “Crabcakes” and Tarter Sauce by Rachel Best of Leaf Restaurant


Vegan Tarter Sauce

3 C. veganaise

3 TBS lemon juice

3 TBS capers

1 TBS pickles, small dice

2 TBS diced red onion

1 tsp. dill

Directions: Mix everything together.

 

Vegan “Crab” Cakes

3 blocks of tempeh

2 c. firm tofu

¼ c. red onion, diced

1 c. zucchini, shredded

½ c. seaweed salad *

1 tsp. celery seed

1 tsp. garlic powder

½ tsp. salt

1 TBS dill

1 TBS hot sauce

¼ c. tamari

½ c. veganaise

2 TBS Dijon

1.5 c. bread crumbs plus more for crusting

 

Mix everything by hand.  Form into desired size patties.  Coat in bread crumbs.  Pan fry to serve.

*seaweed salad:  Mix ¼ c. tamari, ¼ c. rice wine vinegar, ¼ c. sugar, and ¼ c. sesame oil in a small sauce pan and bring to a simmer.  Pour over 1 c. rehydrated wakame seaweed and cool.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Organic Whole Cranberry Sauce

by Terry Retzloff

4 cups sugar, organic

4 cups water

8 cups fresh organic cranberries

grated zest 1 large orange, organic

In a large stainless steel saucepan, combine sugar and water. Bring to a boil over high heat, stirring to dissolve sugar. Boil for five minutes. Add cranberries and return to a boil. Reduce heat and boil gently, stirring occasionally until all berries burst and liquid begins to thicken, about 15 minutes. During last few minutes, stir in orange zest.

Ladle sauce into glass jars or pyrex storage container and refrigerate until ready to use. Can be made three days ahead and stored in refrigerator for up to three weeks.


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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.