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Recipes
Marinated Portobello Steak
By vdub
The "Meat" 2 Portobello Mushrooms Wash and set aside two portobello mushrooms
- The Marinade
- Juice of 1/2 a lemon
- 1 tsp. Extra Virgin Olive oil
- 1 tsp. Sesame oil
- 1 tsp. Soy Sauce
- Dash of sea salt
- 2 Cloves diced garlic
- 2 Sun dried tomatoes, chopped
Granola
By vdub
Combine the first 4 items in a mixing bowl
- 4 cups gluten-free oats
- 1 cup chopped walnuts (or other nuts for variety)
- 1/3 cup flax seed meal
- 1/4 cup coconut flakes (or more...or not)
- 1/2 cup raisins (or dates...or dried blueberries...whatever)
- 1/4 cup oil (grapeseed, coconut, whatever - I find the coconut makes it a bit too sweet - oh, also melt it if used)
- 1/2 cup liquid sweetener (honey, maple syrup, agave nectar)
- 1/4 tsp salt
- splash of vanilla
Asian Salad Dressing
By vdub
In a medium mason jar, combine all ingredients Shake well until combined Serve over favorite greens from your gar
- 1/4 cup olive oil
- 2 tablespoons toasted sesame oil
- 1 tablespoon ume plum vinegar
- 1 tablespoons agave nectar
- 1 tablespoon orange juice, freshly squeezed
Curried Almonds
By vdub
Mix everything nicely using your hands, or put everything in a small container or baggie and shake
- Soak a handful of almonds (1/2 cup) in water for 2 or more hours. I usually soak them overnight. Then dump the water and rinse with fresh water.
- Add a pinch of celtic sea salt.
- Add a pinch of cumin powder.
- Add a pinch of curry powder.
- Mix everything nicely using your hands, or put everything in a small container or baggie and shake.
- If you’re bringing this on the go you can add all the spices to your container first, add the soaked nuts in and be on your way!
Pasta and Vegetables with White Sauce
By vdub
Bring a large pot of water to a boil, and cook the pasta according to instructions on package
- 1 pound whole wheat rotini pasta (or gluten-free pasta)
- 1 1/2 cup cooked chickpeas (or 1 can, rinsed and drained)
- 1 head broccoli (about 1 pound), cut into small florets and stems reserved for another use
- 1 head cauliflower (about 1 pound), cut into florets
- 2 cups plain unsweetened soy milk (or other non-dairy milk)
- 6 cloves garlic, peeled and pressed
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes (or to taste)
- generous grating of black pepper
- 5 tablespoons nutritional yeast
- 2 teaspoons cornstarch or potato starch
- 1 1/2 teaspoons salt or salt-free seasoning (or to taste)
Roasted Butternut Squash and Kale
By vdub
1. Preheat oven to 400F and lightly grease a casserole dish with oil
- Squash mixture
- 0.9 kg -1.13 kg (2-2.5 pound) butternut squash
- 2 lg. cloves garlic, minced
- 2-3 tbsp finely chopped fresh parsley
- 1/2 tbsp extra virgin olive oil
- 1/2 tsp fine grain sea salt
- 1 cup de-stemmed and roughly chopped Lacinato kale
- Almond Pecan Parmesan “cheese”
- 1/4 cup almonds
- 1/4 cup pecans
- 1 tbsp nutritional yeast
- 1/8 th tsp fine grain sea salt
- 1 tsp extra virgin olive oil
Chia Seed Ice Cream
By vdub
One cup of Almond milk 1 Tablespoon of chia seed Blend till the seed is dissolved in the VM Add 2 Cups of Strawb...
- One cup of Almond milk
- 1 Tablespoon of chia seed
- 2 Cups of Strawberries or whatever fruit you desire
- 1 Cup of frozen Almond milk or whatever type of liquid you want.
- sweetner, I used Stevia, can do Agave or whatever you choose of course.
Avocado Vinaigrette
By vdub
1. In a blender, food processor or a jar with a lid, combine all ingredients
- 1/2 avocado (this is a great use for one that’s less than perfect)
- 1 tsp minced garlic
- 1/4 cup freshly squeezed lemon or lime juice Salt and pepper to taste
Vegan Quinoa Meatballs with Zucchini Pasta
By vdub
Preheat the oven to 350 degrees F
- for the noodles:
- For the meatballs
- 2 tablespoons olive oil
- 1/2 medium onion, chopped
- 1 lb button mushrooms, stemmed and chopped
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon red chili flakes
- 1/2 cup sunflower seeds
- 1 (15 oz.) can cooked lentils, drained and rinsed
- 1 cup cooked quinoa (I used tri-color)
- 2 - 3 tbsp chickpea flour (or other flour substitute)
- 1 - 2 tablespoons nutritional yeast (optional)
- Salt & pepper to taste
- 3 medium zucchini
- 1 (25 oz.) jar of organic tomato sauce, or homemade
Almond and Kale Pesto
By vdub
1. Place garlic, kale, basil and almonds into a food processor
- 1-2 cloves of garlic (we sometimes roast our garlic ahead of time)
- 2 cups of freshly washed kale
- 1 cup of loosely packed basil
- 1 cup of raw almonds
- 1/2 cup of organic extra virgin olive oil
- 1/4 tsp – 1/2 tsp of sea salt (taste)
- Ground pepper to taste