8 oz elbow macaroni
1/2 large head of broccoli, stems chopped, tops, chopped into bite-size pieces
3/4 cup sundried tomatoes in oil, chopped
kale pesto (recipe below)
Bring water to boil for pasta. Add pasta and add stems of the broccoli. When pasta is almost done, add the broccoli tops. When pasta is done, drain all in a colander and put in a bowl. Mix about 1/2 of the kale pesto into the pasta and broccoli and mix. Add more pesto per taste. Add the sundried tomatoes and mix. Save leftover pesto to spread on bread or as a dip for veggies or crackers.
3 cups of packed chopped kale, stems trimmed off
1/2 cup walnuts (or almonds or hemp seeds)
2 cloves garlic
1/2 cup nutritional yeast
juice of 1/2 a lemon (plus more to taste up to one lemon or some ume plum vinegar)
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
Blend all in blender until smooth. Taste and adjust seasonings.
1 can of chickpeas, drained, rinsed and peeled
2 Tb Frank's Red Hot
1 Tb olive oil
2 Tb fresh lemon juice
2 Tb tahini
1 large clove of garlic
1/2 tsp smoked paprika
1/2 tsp sea salt
2 Tb water
If you want really smooth, creamy hummus, you need to peel those chickpeas. Consider it a meditation :) Toss everything into the food processor and whirl for 2-3 minutes, stopping occasionally to scrape down the sides. Adjust seasonings to taste and enjoy!
An easy, versatile dressing for salads. Also nice swirled into some vegetable soup or used as a dip for veggies.
1/2 cup cashews, boiled for 8 minutes
1/3 cup poppy seeds, soaked in 1/2 cup water for 30 minutes (use the soaking water too)
1/4-1/2 cup olive oil
2 cloves garlic
1/2-1 tsp salt (I used celtic grey salt)
fresh cracked pepper
1/4 tsp dry mustard
4 Tb lemon juice
1 tsp apple cider vinegar
1/2 tsp dry oregano
Skordalia is a delicious Greek spread that is wonderful spread on toasted pita or spanakopita, put in wraps, or eaten with chips.
2 russet potatos peeled and chopped (about 1 pound)
1 tsp kosher salt
8 medium cloves of garlic, minced
3/4 cup almonds (I use sliced almonds but you can also use blanched whole almonds)
1/2 cup extra virgin olive oil
3 Tb freshly squeezed lemon juice
freshly ground pepper to taste
minced flat leaf parsley for garnish
Put potatoes in a medium saucepan and cover with a couple of inches of water. Bring to a boil and simmer until potatoes are very soft. Strain the potatoes over a bowl and save the potato cooking water. Put the potatoes in a large bowl and mash well.
In a blender, combine the garlic, almonds, and oil and puree to a smooth paste. Mix the garlic mixture with the potatoes. Add the 1 tsp of kosher salt, lemon juice, and black pepper. Taste and add more pepper, salt or lemon juice if you like. Add some of the potato cooking water to get it to the desired consistency. Sprinkle with parsley before serving.
This tastes better if it is left to sit for a few hours or overnight in the refrigerator.
1.5 cups chocolate cookie crumbs (1.5 rows of Newman's Own chocolate sandwich cookies)
2 Tb Earth Balance, melted
2 cups vegan chocolate chips
1.5 tsp instant espresso powder mixed with 1/3 cup warm water
1/4 cup almond milk
1 - 12 oz package of Mori-Nu silken tofu ( see here), drain excess liquid from pkg
1 tsp vanilla
1 Tb agave nectar
1. Preheat oven to 350 F. Spray a 9 inch pie plate with cooking spray.
2. Crush cookie crumbs into a fine powder and measure out. I do this in the food processor. Save extra crumbs for sprinkling on top of pie. Mix measured crumbs with melted Earth Balance. Press mixture evenly into pie plate and bake for 10 minutes. Let cool.
3. Mix the chocolate chips, espresso mixture and almond milk. Microwave until chocolate chips are melted. About 1 minute. Mix until smooth.
4. In a food processor or blender, combine the tofu, melted chocolate mixture, vanilla and agave nectar. Liquify until completely smooth. Scrape down sides as necessary.
5. Pour chocolate mixture into the cooled pie crust and sprinkle with extra cookie crumbs. Cover with plastic wrap. Let chill in the fridge for 2-3 hours.
I love pesto. Its great as a sandwich spread and with pasta dishes.
Easy Vegan Pesto
2 cups tightly packed fresh basil leaves
1/2 cup walnuts, pine nuts, almonds or pecans (I used walnuts)
2 large cloves garlic, chopped
1/3 cup extra virgin olive oil (evoo)
1 tsp kosher salt or to taste
couple of grinds of fresh pepper
3 Tb nutritional yeast (nooch)
1 Tb fresh lemon juice
Place basil, nuts, and garlic in the food processor. Pulse to combine until coarsely ground. Turn on motor and add evoo in a thin stream through the feed tube. Turn off and add salt, pepper, nooch and lemon juice. Pulse to combine. Taste and adjust seasonings.