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Recipes
Potatoe Kale Casserole
By vdub
Preheat oven to 375. In a large bowl, drizzle melted butter over the potatoes and mix well with your hands, making ...
- 3 large red waxy potatoes, very thinly sliced
- 4 tablespoons melted salted butter
- 10 leaves kale (the curly-edged green or purple kinds are good here), washed, stemmed and finely chopped
- freshly ground black pepper
- 5 tablespoons grated parmesan cheese
Hot Chocolate
By vdub
Blend
- 1/2 avocado
- 1 cup HOT water (I use a Hot Pot)
- Big hand full of Greens (any greens you like in green smoothies will do!)
- A Heaping tablespoon (the kind I use to eat from, not the measuring kind ;-) of Cacao Powder - Dagoba Brand is my favorite - I LOVE this cocoa powder ;-) http://iherb.com/p/32526?rcode=zic184
- Stevia to taste - my favorite is NuNaturals Alcohol Free Vanilla for this recipe: http://iherb.com/p/15940?rcode=zic184
- You can also add "flavors" like vanilla, cinnamon, cardamom, etc.
- Here is another frequent addition to my "Avocado Green Hot Chocolates": 1/2 cup of ONE of the following - cherries, blue berry, black berry, or raspberry.
Spicy Whole Roasted Cauliflower
By vdub
1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil
- 1 tablespoon vegetable oil
- 1 head cauliflower
- 1 1/2 cups plain Greek yogurt
- 1 lime, zested and juiced
- 2 tablespoons chile powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon curry powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Veggie Burgers
By vdub
Preheat oven to 400°F. Bring water and quinoa to a boil in a small saucepan
- 2 cups peeled, cooked, and mashed sweet potatoes*
- 1/4 cup uncooked quinoa
- 3/4 cup water
- 2 tablespoons vegan butter
- 2 tablespoons maple syrup
- 1/8 teaspoon cayenne pepper
- 1/2 cup dry roasted pecans, chopped**
- 1 cup chopped kale
- 1/2 teaspoon sea salt (plus a sprinkle for the onion topping)
- 1 Vidalia onion, roughly chopped
- sprinkle of fresh ground black pepper
- 4 buns of your choice.
- Microwave or bake sweet potatoes until soft, then remove skin and mash with a fork.
- If pecans aren’t already roasted, roast them by spreading them on a baking sheet and baking for 5 minutes at 350°F.
Kale Chickpea Mash
By vdub
1. Saute minced garlic in olive oil on medium-high heat until it turns golden brown, carefully as to not burn it
- 2 tablespoons extra virgin olive oil
- 3 tablespoons minced garlic
- 1 bunch kale (about 8 cups raw)
- 1 (14 ounce) can garbanzo beans or chickpeas
- 2 tablespoons tamari
- 1/4 cup nutritional yeast
- 1/2 teaspoon curry powder
- 1/2 onion
- salt, to taste
Tofu Ricotta
By vdub
crumble about 3/4 of the tofu in a bowl, add the basil, olive oil, nutmeg, garlic powder, salt and pepper to taste
- 8 oz. firm tofu with water squeezed out, crumbled
- 10 fresh basil leaves, chiffonade
- 1 Tbsp. extra virgin olive oil
- 1/4 tsp. ground nutmeg
- 1/4 tsp. garlic powder
- Salt and pepper to taste
Cilantro Hot Sauce
By vdub
Place all ingredients into a food processor and process well
- 1 bunch Cilantro
- 1 1/2 Green Peppers
- 1/2 Green Apple
- 2 to 3 Habaneros or hot chilies
- 1 large Garlic clove
- 2 Tbsp Lime juice
- 1/2 tsp Cumin
- 1/2 tsp Salt
Avocado & Lemon Herb Dressing
By vdub
Blend avocado until creamy and add remaining ingredients
- 1 med avocado, quartered
- 2 cups cold pressed olive oil
- 1/2 cup wter
- 1/4 cup lemon juice
- 2 T fresh basil
- 2 T fresh parsley
- 1 T fresh oregano
- 1 T fresh thyme
- 1 T tarragon & savory
- 1 t fresh sage
- 1 t fresh resemary
- 1 tsp salt
Banana and Cream "Oatmeal"
By vdub
Mash your banana and add the Celtic sea salt and cinnamon
- 1 ripe banana
- 2 tbsp coconut manna/butter
- 1 pinch of sea salt
- 1/4 tsp cinnamon
Spanish Rice with Black Beans
By vdub
Instructions Heat a deep, non-stick skillet over medium high heat
- 1 medium onion, chopped
- 1 green or yellow pepper, stemmed, seeded and chopped
- 1/2 – 1 jalapeno chile, stemmed, seeded and finely diced (add more or less to taste)
- 2 cloves garlic, minced
- 4 cups cooked brown rice
- 1 1/2 cup diced tomatoes (fresh or canned fire-roasted, liquid reserved)
- 1 1/2 cup black beans (or 1 15-ounce can), rinsed well
- 1 teaspoon ground cumin
- 1 teaspoon ancho chili powder (or other pure, mild chili powder)
- 1/2 teaspoon chipotle chili powder (or more, to taste)
- 1/2 teaspoon smoked paprika
- salt and freshly ground black pepper to taste