Vdub's profile page
Recipes
"Creamed" Kale
By vdub
Heat broth in a large skillet over medium heat
- 1/2 cup low-sodium vegetable broth
- 1 white onion, finely chopped
- 1 cup unsweetened soy milk or other nondairy milk
- 1/4 cup raw cashews
- 2 tablespoons nutritional yeast (optional)
- 1 teaspoon onion powder
- 1 teaspoon mellow white miso
- Pinch of freshly grated nutmeg
- Pinch of red pepper flakes
- 4 cups chopped kale or other dark, leafy green
Ginger Sesame Sauce
By vdub
Mix all ingredients. Pour over Kelp Noodles, and let sit over night, or for a few hours
- 1 cup of filtered or distilled water
- 1/2 cup of roasted sesame seeds
- 1 teaspoon Sea Salt (or use Bragg's Liquid Aminos http://iherb.com/p/5700?rcode=zic184)
- 1/2 of a peeled lemon (or the juice of one lemon)
- 1 clove fresh Garlic (minced)
- fresh Ginger to taste
- one date
Hemp Burgers
By vdub
Cook rice in advance so it has time to cool
- 1/2 c. ground flax (buy it ground, or put it in the coffee grinder)
- 1/2 c. water (room temperature is best)
- 2.5 cups cooked rice (I use Basmati, but it could be any type.
- 2/3 of a large pouch (227 grams) Ruth's SoftHemp (approximately 1 cup)
- 2 cups frozen mixed veggies (this is where we really cut corners! - die-hards are welcome to cut up carrots into very small pieces and throw in some corn and peas)
- 1/2 small onion, finely chopped
- 1/2 c. flour (I like buckwheat, but have also successfully used chick pea)
- 1/4 c. oil (I use sunflower, but any GMO-free oil that can withstand heat is good.
- Do not use hemp or flax oill in this recipe)
- 3 tblsp. chopped garlic
- 2 tblsp. tomato paste (ketchup will work in a pinch)
- 1 tblsp. dijon mustard
- 1 tblsp. salt
- 1 tsp. pepper
Raw Cheesy Vegan Tacos | Gluten-Free Cat
By vdub
Directions: 1. Peel jicama and slice finely using a Mandolin slicer
- Ingredients:
- 1 jicama, in round slices
- 1 avocado, sliced
- Spicy Vegan Cheese (recipe below)
- Sunflower sprouts
- Chopped tomatoes
- Cucumbers, sliced thinly
- Veggies of your choosing
- Spicy vegan cheese ingredients:
- 1 c. cashews
- 1/4 c. chopped red pepper
- 1/4 of a jalapeno
- 1 clove of garlic
- 1/2 T. tumeric
- 1/2 tsp. salt
- 1/4 c. water
Chickpea and Quinoa Curry
By vdub
Heat a medium-sized, non-stick sauce pan over medium-high heat
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 15-ounce can chickpeas, rinsed and drained
- 1 1/2 teaspoons good curry powder (or adjust to taste)
- 1/4-1/2 teaspoon cayenne or other ground red pepper (or to taste)
- 1 15-ounce can diced tomatoes (fire-roasted preferred)
- 1 cup cooked quinoa
- salt to taste
Dairy Free Fudgsicles. (Made with Avocados!)
By vdub
Combine all ingredients in food processor until smooth
- 2 avocados (remove pit and skin)
- 3/4 cup + 1 Tablespoon of Cocoa Powder (Hershey's special dark is my favorite!)
- 1/3 cup milk (dairy or nondairy) *I used almond.
- 1/4 teaspoon salt
- 2 Tablespoon vanilla extract
- 1/4 cup agave (can also try coconut palm nectar)
Wild Sardine And Grapefruit Salad In Endive Cups by Seasonal and Savory | Feastie
By vdub
In a small mixing bowl, break the sardines into bite-sized pieces
- 2 cans Wild Planet Sardines in Spring Water, drained
- 1/3 cup finely chopped red onion
- juice of two limes
- 1/4 cup olive oil
- 1 large red grapefruit, peeled and with membranes removed, in bite-sized pieces
- 1 teaspoon Aleppo pepper (or crushed red pepper)
- salt, to taste
- Belgium Endive
Moroccan Stir Fry
By vdub
Chop chicken breasts/thighs into bite size pieces and saute in oil until cooked
- 3-4 boneless skinless chicken breast or thigh (or more for leftovers)*
- 1 medium sized head of broccoli or 1 large bag frozen
- 3-4 carrots, very thinly sliced
- 1 onion, very thinly sliced
- 1 teaspoon cumin powder
- 1/2 teaspoon cinnamon powder
- 1/2-1 teaspoon turmeric
- salt and pepper to taste
- 1/4 cup of chicken broth (or water, or coconut milk)
- Optional toppings: raisins and green olives
- Olive oil, coconut oil or butter for sauteing.
Cilantro Sauce
By vdub
Put all in ingredients in a blender on low speed
- 1-2 bunches cilantro washed well and stems cut off
- 1 teaspoon ground cumin
- 3 cloves garlic (or more if you want it stronger)
- 2-3 tablespoons apple cider vinegar*
- 1/4 teaspoon sea salt or to taste
- 1 cup good quality extra virgin olive oil
- In Spain they use a light red wine vinegar instead.
- Drizzle the cilantro sauce on boiled new potatoes but it can also be drizzled on salads, raw vegetables, steamed vegetables, brown rice, eggs, and fish.
Mac N Cheese
By vdub
Preheat oven to 375 degrees F
- 1 small butternut squash
- 1/4 cup almond milk
- 1 tablespoon dijon mustard
- 3 - 4 cups cooked quinoa
- 1 cup goat cheddar (or shredded cheese of choice)