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Recipes
Blueberry Vinaigrette
By vdub
Puree all ingredients in blender until relatively smooth
- Due to the blueberries’ natural pectin, this dressing will quickly begin to gel after a few minutes. Use immediately or blend in additional liquid to make it pourable.
- 1/2 cup blueberries, fresh or frozen (but fresh is best)
- 1 tablespoon apple juice
- 2 tablespoon red or white wine vinegar
- 2 tablespoons soy yogurt (or use water or additional apple juice)
- 1 teaspoon shallots, coarsely chopped
- 1/8 teaspoon salt
- 1 pinch stevia (or other sweetener, to taste)
- Freshly ground black pepper to taste
Low Fat Guacamole
By vdub
Cook both types of beans in a medium saucepan in enough water to cover for about 5 minutes or until completely ...
- 5 ounces young green beans, trimmed (or frozen small whole green beans, thawed)
- 5 ounces frozen shelled baby lima beans (do not use cooked, dried lima beans)
- 1 small ripe hass avocado, pitted, peeled and cut into 1/2-inch slices
- 1/2 cup (4 ounces) extra-firm silken tofu, drained and crumbled
- 2 to 3 tablespoons fresh lemon or lime juice
- 2 cloves garlic, crushed
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 cup chunky no-sugar hot tomato salsa
Vegetarian Chili
By vdub
Nice, chunky chili..perfect for winter
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 2 bay leaves
- 1 teaspoon ground cumin
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 2 stalks celery, chopped
- 2 green bell peppers, chopped
- 2 jalapeno peppers, chopped
- 3 cloves garlic, chopped
- 2 (4 ounce) cans chopped green chile peppers, drained
- 2 (12 ounce) packages vegetarian burger crumbles
- 3 (28 ounce) cans whole peeled tomatoes, crushed
- 1/4 cup chili powder
- 1 tablespoon ground black pepper
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can garbanzo beans, drained
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn
How to Make Vegan Feta Cheese
By vdub
Stir together the oil, water, vinegar, salt, basil, pepper and oregano in a large bowl
- Servings: 1 1/2 cups
- 1/4 cup olive oil
- 1/4 cup water
- 1/2 cup red wine vinegar
- 2 tsp. salt
- 1 tbsp. dried basil
- 1/2 tsp. pepper
- 1/2 tsp. dried oregano
- 1 pkg. firm tofu
ROASTED SARDINES WITH GREEN GARLIC GREMOLATA by The Year in Food | Feastie
By vdub
Preheat oven to 500 degrees
- 1.5 pounds fresh sardines
- 3 tablespoons flatleaf parsley, chopped
- 1 tablespoon minced green garlic bulbs
- zest of 1 lemon, plus juice
- olive oil
- sea salt + freshly cracked black pepper
Parsnip Sundried Tomato Sausages
By vdub
Instructions For the Sausages Saute onion and garlic over a medium heat with the coconut oil for 3-5 minutes
- Sausages:
- 1 small garlic clove minced
- 1/2 a small onion finely chopped
- 1 tsp coconut oil
- 150 g (3/4 cup) cooked smashed (mashed but not pureed) parsnip
- 120 g (2/3 cup) cooked navy/haricot beans
- 3 sundried tomatoes (dry packed and re-hydrated in water) roughly chopped
- 1/2 tbsp fresh rosemary finely chopped
- 1/2 tbsp fresh parsley finely chopped
- 1/4 tsp sea/rock salt
- 1/4 tsp black pepper
- 2 tbsp (15g) ground/milled flax seed
- Cauliflower mash:
- 1/2 a small head of cauliflower blanched
- 2-3 tbsp unsweetened almond milk or non dairy milk of choice
- Sea Salt and Black Pepper to taste
- Pistachio Pesto
- 2 medium cloves garlic, peeled
- 1/2 cup (70g) roasted pistachios
- 1/2 cup (20g) fresh basil
- 2 tablespoons chopped fresh rosemary
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup (60 ml) unrefined cold pressed olive oil
- 2-3 tbsp water (to thin out as desired)
- Makes approx. 125 ml (1/2 cup)
African Sweet Potato Stew
By vdub
Heat water in a soup pot over medium heat; add onions and garlic and cook until softened, about 5 minutes; add ...
- s. water for sautéing
- 3 sweet potatoes, peeled & cut into 1/2" cubes
- 2 medium yellow onions, chopped
- 3 garlic cloves, pressed or minced
- 1 can (15 oz.) red kidney beans, drained & rinsed
- 2 red bell peppers, seeded & cut into 1/2" squares
- 1 can (15 oz.) diced tomatoes or 2 fresh, diced
- 1/2-3/4 cup smooth or crunchy natural peanut butter
- 1/2 tsp. salt (or to taste)
- 1 tsp. ground cumin
- 1 tsp. ground cinnamon
- 1/2 tsp. cayenne pepper
- 3 tsp. light brown sugar
- 4 cups vegetable stock
- 1 tsp. fresh ginger, grated
- fresh cilantro, chopped (optional - for garnish)
- unsalted peanuts, chopped (optional - for garnish)
Vibrant Veggie Soup
By vdub
Saute garlic, onion, ginger in olive oil
- 5 cloves of garlic,
- 1 onion, chopped
- 1-inch ginger, peeled & chopped (optional)
- olive oil (for sautéing)
- 1 jalapeno pepper, diced
- 3 quarts of water
- 1 tsp. favorite herb(s) fenugreek, turmeric, thyme, dill, cumin etc.
- 6 carrots, sliced
- 5 potatoes, chopped into bite-sized pieces
- 2 stalks celery, sliced
- 1 parsnip, sliced
- 1 turnip, sliced
- 2 each of zucchini & yellow squash, chopped
- handful leafy greens (any kind), chopped
- 16-20 oz. can of tomato sauce
Basil Lima Bean Hummus
By vdub
Instructions Cook lima beans according to package directions, drain and reserve ¼-1/2 cup of the cooking liquid
- 12 oz bag of frozen lima beans
- 1 Tablespoon tahini
- 2 Tablespoons extra-virgin olive oil
- 2 Tablespoons freshly squeezed lemon juice
- 2 medium cloves garlic, sliced
- 1/2 teaspoon sea salt
- 1/4 cup fresh basil, chopped
- freshly ground pepper, to taste
- 1/4-1/2 cup reserved cooking liquid or water, more or less to thin dip as desired
Cereal - Paleo
By vdub
Preheat oven to 350F and line a baking sheet (11" x 17") with parchment paper
- 2 cups raw, unsalted sunflower seeds
- 2 cups raw, unsalted pumpkin seeds
- 1 cup of sesame seeds
- 1-1/2 cups ground flax seed
- 1/4 cup of powdered maca root
- 3/4 cup of dried currants
- 2/3 cup of melted coconut oil
- 3/4 cup of maple syrup or honey
- 1 tbsp of cinnamon
- 1 tsp of nutmeg
- 1/2 tsp of sea salt
- Read more: http://therealfoodguide.com/paleo-cereal/#ixzz2rLQD7Kgt