Sunday, June 22, 2014

Quick White Bean Salad

Quick White Bean Salad

Ingredients:
2 (14.5oz) cans large white beans (such as butter beans)
1 jar roasted red peppers, drained and diced
a couple handfuls of parsley, chopped fine
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
salt and pepper to taste

Method:
Stir together the EVOO, red wine vinegar, salt, and pepper. Pour over remaining ingredients in a bowl and toss. Yum.

I also made some muhammara today and raw spaghetti with veggie meatless balls for dinner. yum!

Chewie made his second trip on the subway yesterday. He held up better than last time. He's a shy pooch and the subway is a big scary loud thing.

 


Wednesday, June 18, 2014

Vegan Soy Free Caesar Salad


Vegan Soy Free Caesar Salad

Ingredients:
1 cup cashews, soaked overnight, drained, and rinsed
1/2 cup water
1/4 cup olive oil
2-3 cloves garlic
1 tablespoon capers
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon (*optional: I don't like mustard in my dressings, so I left it out.)
1 tablespoon vegan Worcestershire (or make your own: Cookin' Crunk has a good recipe, but it's not soy free)
salt and pepper to taste

Method:
Blend all ingredients in a high speed blender until smooth.
Pour over your favorite greens.

I served mine with some roasted sweet potatoes and a Field Roast vegan sausage. Mmmmm

*recipe based on that found here:
http://myvega.com/vega-life/recipe-center/superfood-kale-caesar-salad/

Sunday, June 15, 2014

Fancy Raw Chia Pudding with Cashew Cream and a Summer Salad

Fancy Chia Pudding with Cashew Cream

Ingredients:
1 cup raw cashews, soaked in filtered water overnight (or at least for 10 hours), drained, and rinsed
2 cups almond mylk
2 tablespoons maple syrup
seeds from one vanilla bean (I just throw the whole bean in my Vitamix)
1 tablespoon pure vanilla extract (optional)
1 teaspoon cinnamon
pinch of sea salt
1/3 cup chia seeds

Method:
Place all ingredients except the chia seeds in your blender and blend until smooth. Pour the mixture into a large bowl and stir in the chia seeds. Cover the bowl and chill in the refrigerator for 4 - 10 hours. Serve chilled with fresh organic fruit. Makes 6 servings.


Mango and Spinach Salad with Balsamic Vinaigrette
(I think this is my favorite salad - ever!)

Dressing:
2 tablespoons balsamic vinegar
1 tablespoon agave nectar
1 teaspoon fresh thyme, chopped
1/4 cup extra-virgin olive oil
sea salt and freshly ground black pepper to taste
Salad:
6 cups fresh spinach
2 cups arugula
2 large mangos, peeled and cubed
2 cucumbers, peeled, deseeded, and sliced
1/2 cup raw pistachios, chopped
Method:
Whisk together the balsamic, agave, thyme, salt, and pepper and add olive oil while whisking. Toss the salad with the dressing and serve topped with pistachios.

**Both of these recipes are from RAW FOOD COOKBOOK & DIET: 75 Easy, Delicious, and Flexible Recipes for a Raw Food Diet (by Rockridge Press) [Available on Amazon to download to your Kindle!]