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Recipes
Sweet Potato Nachos
By vdub
1/2 cup of salsa (I make a quick ‘salsa’ using 1 chopped tomato, 1/8 onion chopped, a squeeze of lime, a sprin...
- 2 Sweet potatoes (I used one orange and one purple sweet potato for more color)
- Extra Virgin Olive Oil
- Cumin, Chili Powder, Paprika, Turmeric, Garlic Powder (just to sprinkle the potato slices)
- 1/2 cup shredded roasted chicken – about 1 roasted breast – optional
- 1/4 cup cooked black beans (Eden Organics is BPA-free)
- 1/2 cup shredded cheese of your choice divided into two 1/4 cup portions (I used a local, raw goat mozzarella. If you can’t tolerate goat, use your favorite cheese alternative – I recommend Daiya or nut cheeses) – optional
- 1/2 cup of salsa (I make a quick ‘salsa’ using 1 chopped tomato, 1/8 onion chopped, a squeeze of lime, a sprinkle of salt, 1 tsp jalepeno chopped (or more depending on your spice preference, can omit))
- 1/2 of a small red pepper, chopped
- 5 black olives, sliced
- 1/4 cup cilantro, chopped
- Guacamole (see recipe below)
Okra and Lima Bean Masala
By vdub
Trim the tops of the okra and cut into 1 to 1-1/2 inch pieces
- 1 pound small, tender okra
- 1 large onion, sliced into thin wedges
- 1 tsp. whole cumin seeds
- 1/2 tsp. mango powder
- 1/4 – 1/2 tsp. red chilli powder
- 1/2 tsp. coriander powder
- 1/4 tsp. turmeric
- 1-3 tsp. garam masala (store-bought or homemade)
- 2 large, ripe tomatoes, chopped (about 3 cups)
- 1 cup fresh or frozen baby lima beans
- 1 1/2 cups water
- salt to taste
Energy Soup (raw)
By vdub
Blend the tomato, cucumber and lemon juice first, until the mixture is liquid
- 1 tomato
- 1 cup peeled cucumber
- 3 cups dandelion greens
- Juice of 1/2 lemon, juice of
- 1 clove garlic
- 1/2 red bell pepper
- 1/2 avocado
- 1-2 stalks celery
- celery salt to taste
Zucchini Tomato Basil Bake
By vdub
1. Drape sliced tomatoes over a colander, sprinkle with salt and let drain 45 minutes
- 4-6 tomatoes, cut into 1/4 inch thick slices
- 3-4 medium-sized zucchinis, cut into 1/4 inch thick, long slices
- 4 cloves garlic, thinly sliced (more if you’re a garlic fan)
- 4 tablespoons roughly chopped kalamata olives
- 1/4 cup thinly sliced basil leaves
- 1 cup shredded Parmesan cheese
- olive oil
- sea salt
- freshly ground pepper
Curried Chickpeas and Kale
By vdub
1. Heat a medium-sized non-stick pot over medium-high heat
- 1 medium onion, finely chopped
- 1 teaspoon chopped ginger
- 2 cloves garlic, minced
- 1/4 teaspoon cumin seeds
- 1 large tomato, chopped
- 6 cups chopped kale (about 5-6 ounces before removing stems, 3-4 ounces chopped)
- 1/2 cup broth (divided)
- 1 cup cooked chickpeas
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cardamom
- 1/4 teaspoon red pepper (or to taste)
- 1/4 teaspoon garam masala (see my recipe)
- 2 teaspoons tahini (or other nut butter)
- Salt to taste
Roased Butternut Squash and Kale
By vdub
1. Preheat oven to 400F and lightly grease a casserole dish with oil
- Ingredients (4 side servings)
- 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
Quinoa with Broccoli and Cashews
By vdub
Soak sundried tomatoes in hot water to cover for 15 minutes to soften them, then drain and chop
- 1/2 cup sundried tomatoes (not packed in oil)
- 1 1/2 cups low-sodium vegetable broth, divided
- 1 cup finely chopped red onion
- 3 cloves garlic, finely chopped
- 3/4 cup dry white wine
- 1/4 cup lemon juice
- 1 cup uncooked quinoa
- 2 cups small broccoli florets
- 1/2 cup roasted cashew pieces
- 2 green onions, thinly sliced
Sri Lankan Kale with Coconut
By vdub
Instructions Heat a large, deep, non-stick skillet
- Ingredients
- 1 medium red onion, chopped
- 1 to 2 hot chile peppers, seeded and chopped
- 12 ounces kale, stems removed and leaves thinly sliced
- 1/4 teaspoon ground cumin
- generous grating of black pepper
- 1/2 cup shredded coconut, fresh or frozen
- 1 to 2 tablespoons lime juice
- salt to taste
Fudgy Black Bean Brownies
By vdub
1. Preheat the oven to 350°F
- One 15-ounce can black beans, drained and rinsed very well
- 3 large eggs
- 3 tablespoons canola oil
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract, optional
- 1/2 teaspoon baking powder
- Pinch salt
- 1/2 cup mini semi-sweet chocolate chips, divided
Layered Eggplant and Zucchini Casserole
By vdub
Preheat oven to 450F. Peel the eggplants and cut into 1/4-inch slices
- 2 medium eggplants
- 1.5 medium zucchini, thinly sliced
- 2 cups leftover homemade chili OR pasta sauce
- One 15-ounce can navy (great northern) beans, drained and rinsed
- 1/2 tablespoon nutritional yeast (optional)
- 1 teaspoon basil
- 1/2 teaspoon oregano
- 2 garlic cloves, minced
- 1 cup spinach (optional)
- 2 tbsp extra virgin olive oil
- 1/2-3/4 teaspoon sea salt, to taste
- Vegan parmesan cheese, for garnish