Per request, here are some of my recipes that have been posted on my facebook page. I will continue to add to these 🙂
Wasabi Green Goddess Dressing
Ok guys, I really whipped this up based on some flavors that I was craving and from a raving review from Carly on The Top’s dressing.
Took a tablespoon of wasabi powder (VEGAN!) and dissolved it in a few tablespoons of hot water
half an avocado
teaspoon of sesame oil
1/4 of white wine vinegar
lime juice (if you juice a lime for sauces of dressings…always zest it first! the zest tastes stronger than the juice and it rocks)
Then I raided my garden and pulled a bunch of herbs that would go well with the dressing:
I put it all into my NINJA (if you don’t have one of these, I don’t consider you a friend….go immediately and buy one here http://www.ninjakitchen.com/cgi-bin/livew/site.w?location=b2c/retail-shop-list.w&cartaction=update&in_QB1004W=1&src=F156&payplan=NKM01A&frames=no&target=main&sponsor=000007
I blended it all up and it made a creamy herby dressing that had a kick at the end. YUMMY!!!
Vegan Peaches and Cream Oatmeal
Sometimes I get stuck in a rut and eat the same thing for a few days in a row. I like a new recipe, so I eat it until I hate it. This hasn’t happened with this breakfast yet, so I figured it might be worth a posting.
It’s such a simple dish, I feel silly for not thinking of it sooner.
Quaker Oats (regular, no sweetener, not quick oats, just the plain damn oats)
1/2 cup water
1/2 cup almond milk
handful of sliced peaches (you can use fresh….or you can buy the bag of frozen peaches)
a little agave
Throw everything in a small pot and heat it until the oatmeal has absorbed the liquid. Come on guys, you know how to make oatmeal!
Enjoy!! I probably eat this 4 mornings out of the week and it still hasn’t gotten old. Sometimes I throw some blueberry’s in there too
Caribbean Flava Chili with a Mango Plantain Salsa and Yucca Chip
Sorry I haven’t posted any recipes lately…I will make it up to you!!! haha
Ok here goes…..
1 can red kidney beans drained
1 can black beans drained
1 can pigeon peas (find in the Goya section) NOT drained
**yeah, yeah, I know I should be starting with raw beans, but who has time for that!?!?!
1 Green Pepper
1 Red Pepper
1 Red Onion
1 Yellow Onion
6 cloves of garlic
3 tomatoes diced
1 small can of tomato paste
Red Pepper Flake
***friendly reminder that all ingredients should be organic, if you can afford it!****
1. Chop and Drop, Mr. Asse Style of cooking, onions, peppers, garlic, jalapeno into a pot and saute until the onion are almost translucent. This should take about 10-15 minutes and will make your house smell like onions. Fun!
2. Add tomatoes, fresh and paste. The liquid from the fresh tomatoes will work with the thick paste to form a nice thick sauce. Add the dry seasoning at this time. If you want it to be more smokey, add more cumin. More spicy, add more Chili powder, you get the idea….
3. Simmer for about 10 minutes, and when it thickens add some coconut water to thin it out.
4. Add red and black beans and simmer for 10 more minutes
5. Add Pigeon peas last (they are dainty and don’t need as long as the other beans) and simmer for the last 5 minutes
***rotate covering the pot and leaving it uncovered throughout the steps. When you cover it, it will make the sauce thin, lid off = thicker sauce***
Salsa for topping:
2 plantains (buy these from the freezer section from Goya)
Cilantro (come steal it from my garden if you want some fresh!)
1. Ok i’m going to keep this easy, chop everything, put it in a bowl and mix it up. If you would like, add a little Agave Syrup if you would like to sweeten it up.
1. Buy a bag of the frozen yucca and boil a few of the pieces for about 15-20 minutes
2. Cut the yucca crosswise, to form small yucca chips
3. Place the cut yucca onto a oiled baking sheet (you know all about the olive oil rage…go with it)
4. Bake about 15-20 until crispy
5. Salt and use the pieces as garnish
1. put the chili in a bowl
2. put the salsa on top
3. place a few yucca chips on the side
4. put spoon in bowl….eat it!
I didn’t win the chili cook off with this recipe, but it was still enjoyed! I WILL win next time 🙂
Well as most of you already know, I gave up drinking (I know, I know, you can hardly believe it!). Every once in a while I still want something fun to knock back though. Tonight was one of those nights and this is what I came up with:
Put the following into a glass:
– 4 squeezed limes (this gave me about a cup of fresh squeezed lime juice)
– handful of Blueberries
– a small squirt of agave…not much and this could be eliminated if you wanted something really tart
– Ginger (fresh…grated with a microplane). I like the spice from Ginger so I grated about an 1/2 inch of the ginger root into the glass, but if you don’t like the “bite” from ginger, you shouldn’t do that much.
– Filled the glass with san pelligrino.
I then sat on my back patio and watched two squirrels attack one another until one of them finally just ran away. Sipping this mocktail and watching the squirrels made me realize that today wasn’t all that bad and that we all are lucky to certain people surround us. Enjoy!
Italian Style Black Bean Burgers
Ok so recently I was asked to make dinner for a bunch of personal trainers (read: a crowd of hungry guys that worked out all day and don’t necessarily find a big salad appetizing). I wanted to make something that is traditionally “manly” = burgers, but is still healthy and vegan. So I gave this recipe a shot….and it kinda worked, but be warned, they will fall apart, eat them open face style with tons of toppings and your guests won’t realize that the burger didn’t hold its form.
1. Saute following ingredients over medium heat in EVOO until soft
1 whole Yellow Onion
1 whole Green Pepper
1 whole Red Pepper
6 cloves Garlic
Set aside to cool
2. Cook brown rice as package describes
3. Mix the following ingredients in a large bowl:
(equal parts rice and beans)
Black Beans (drained and rinsed)
chopped sundried tomatoes (if these came in a jar, use the oil from the jar to moisten the rice…yummy!)
1/2 cup of basil (seems like a lot, but it’s good, so why skimp on it)
1 tbsp of chopped fresh oregano (the fresh stuff if stronger than dried, so be careful!)
Garlic Powder (to taste)
Onion Powder (to taste)
Red Pepper Flake (to taste, if you are making these for me….I like it spicy!)
secret ingredients that helped it bind together (1- 6oz can of organic tomato paste)
Secret step that helped as well: cover bowl with all mixed ingredients and let sit overnight in the fridge. I originally did this just because I don’t have time to prep dinner and cook a dinner in the same night, so I prep the night before an event and then throw it together the day off. But in this case, it helped the ingredients to meld their flavors together and the “burgers” were easier to form.
Form mixtures into patties and BAKE. please don’t take something that is this healthy and then pan fry it….bake them! I put 9 on a sheet pan, so that they touched each other and held together when they baked. I baked them for 15 minutes on one side, then flipped (or tried to) and cooked for another 15 minutes. temp = 350.
I topped these with tons of different stuff!!
Roasted artichoke spread
sundried tomatoes tempanade
carmelized red onions
sweet pepper bruschetta
Go crazy and have fun with this!
Vegan Stuffed Cabbage
For some reason, I felt like stinking up my entire house tonight with some stuffed cabbage. This is first time I made this recipe and it ended up being one of those that tasted good but looked bad. Oh well, I was so hungry by the time I finished that I ate it despite its appearance.
First, take one large head of cabbage (I like savoy cabbage because of the wrinkly leaves….holds the sauce better)
Boil the entire head of cabbage for about 5 minutes and then “shock it” (put it in a large bowl of ice water and cover with more ice) This will keep the cabbage bright green and pretty.
After cabbage has cooled remove the large outer leaves and dry them. Cut the vein out of the middle of the leaf, but don’t cut all the way through the leaf (just remove the stem vein).
In a pan saute:
Pepper trio : red orange and yellow (these are my favs…I normally can pass on the green pepper, but do what you like)
Onion duo: red and yellow
In a separate pot make some instant barley (make as much as you want, it holds well).
Once sauteed ingredients are nice and soft, mix in with barley.
Add small amount sesame oil, tamari, small amount chili oil, garlic powder, chopped parsley, and toasted pine nuts (chopped if you would like to stretch your dollar on this item, pine nuts aer expensive but have a strong flavor, chop them before adding into a dish to make the flavor go further).
This mixture should be wet and sticky but not sloppy (HAHA!)
Next take the cabbage leaves, add about 2 tbsp of the mixture into the middle of the leave and roll up like a burritos Put cabbage rolls into a baking dish (open side down). Place them somewhat tightly next to one another. Remember that since this is vegan, it’s missing the binding agent of the egg, so they will tend to loosen up when you bake them. Once all of the cabbage leaves are rolls and the baking dish is filled, bake at 300 for about 20 minutes.
Sauce for top (optional!)
Mix/mash all of the following ingredients in a sauce pan and simmer until warm:
Can of organic manzano tomatoes (mash them into the pan to make you own sauce)
garlic paste (buy this in the tube, yes, it is expensive, but so worth it!)
red pepper flake
brown sugar (gasp!….every italian known that red sauce has sugar in it)
golden raisins (just try it!)
Pour sauce over the cabbage rolls and bake for 10 more minutes.
you are done and have successfully stunk you your house. Invest in a kitchen candle 🙂
Cucumber Mint Salad
Got a shit ton of cucumbers this morning at the Farmers Market. BTW, if you are in Gainesville and go to the Farmer’s Market, please go to the one on Saturday and Sundays at 441, it’s not as pretty but you get the best deals, and the real farmers are there, not just the hippy chicks selling their soaps.
Ok cucumber mint salad is something that I eat regularly and I have served it for a vegan brunch item, so here goes it:
4 large cucumbers (you can peel them if you like)
1 small red onion
1 tbsp of fresh chopped dill
1/4 of a cup of torn mint leaves (don’t chop mint, because you bruise it and it’s ugly then…tear it!)
2 tbsp of EVOO
1/2 tsp of agave
lime juice (as much as you like)
Chop cucumbers and onion, put in bowl. Mix dressing separately and then pour over cucumbers. Top with mint. Some people take the seeds out of the cucumbers before mixing. I personally hope that if I eat the cucumber seeds I will grow a cucumber in my belly, so I eat them 🙂
Creamy Roasted Shallot Dressing
This is a dressing that was amazing on a huge spinach salad. To be honest, when I made this salad I honestly just had spinach, tomatoes and this dressing. A little boring, but the flavor is good!
2 whole shallots (peeled) Roast in tin foil with a little bit of EVOO in the in the oven at 350 for about 20 minutes. Make sure to wrap the shallots in foil with a little bit of the oil
1 tbsp of cashew butter
1 tsp of lemon juice
chopped chives from my garden (yeah you can come by and steal some from my garden if you live close enough)
After the shallots have cooled off, put all of the ingredients into the food processor (You all know how I love my Ninja), blend away. If this dressing is too thick, add more EVOO.
Vegan “honey” mustard dressing
I’m going to use this notes section in Facebook to jot down some of my favorite recipes. People have been asking me for them, and honestly I forget them after I make it once. Now I’m going to try to keep track of them and share with everyone!
Vegan “Honey” Mustard Dressing
2 tbsp of Publix Greenwise Tangy Dijon Mustard
1 tbsp of Light Agave
1 tbsp of Normandy Cider Vinegar (yes this is picky and only available at Fresh Market, but I love it. You can substitute any apple cider vinegar)
1 tbsp of EVOO
Whisk while putting the oil into the bowl so that it doesn’t separate (some fancy folk call that emulsifying the dressing….but get it over it, just whisk it in the bowl so that it doesn’t separate).
I just realized that I’m able to add photo’s to this notes section in Facebook. Too bad I already ate all of this dressing while typing this! But I promise to have more photos with future recipes.
Black Bean and Corn Salsa….I put this on everything!
I recently noticed that there is a stable friend in my fridge that never leaves but is always eaten. It’s the black bean and corn salsa that is easy to make and can be eaten alone, on a salad, on veggies, with chips, with your hands, on your shoe….you get the idea!
1 can black beans drained and rinsed (you can use fresh if you want)
2 ears of roasted corn cut off the cob (you can use canned if you want)
1 bunch of cilantro (from my garden…please don’t steal all of it! haha)
2 limes squeezed by hand (don’t be a wimp and use those juicer)
4 Roma tomatoes diced (I like romas but you can use anything you want)
Garlic! Raw or roasted, you can choose
This should use Mr. Asse’s “chop and drop” method. Chop up everything, put it in the bowl and mix it up. I eat it cold and love it!