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Recipes
Sweet Potato and Quinoa Cakes With Black Beans
By vdub
Heat 1 tablespoon coconut oil in a large skillet and sauté the grated sweet potato, red bell pepper, jalapeño pep...
- 1 tbs. coconut oil, plus 2 tbs. reserved for frying croquettes
- 1 medium sweet potato, peeled, grated and rinsed in cold water, and patted dry
- 1/2 cup minced red bell pepper
- 1 jalapeño pepper, minced
- 1 cup minced yellow onion
- 2 tsp. whole cumin seeds
- 1 tbs. ground coriander
- 1/2 tsp. salt
- 1 can black beans, rinsed and drained
- 1 cup red quinoa, cooked
- Salsa and sour cream for serving
Salad - Raw Taco Salad
By vdub
Taco meat: In a food processor (or by hand), pulse (or chop) the ingredients until combined
- Other salad ingredients:
- Walnut Taco Meat: (yield: scant 1/2 cup)
- 1/2 cup walnuts, soaked for 2-8 hours
- 1 & 1/2 tsp chili powder
- 1/2 tsp cumin powder
- fine grain sea salt, to taste
- cayenne pepper, to taste (optional)
- Cashew or Macadamia cream: (yield: 1 heaping cup)
- 1 cup macadamia (or cashew) nuts, soaked in water for 2-8 hours
- 11-12 tbsp water (use as needed to achieve desired consistency)
- 2-3 tbsp fresh lemon juice, to taste
- fine grain sea salt, to taste (I used just over 1/4 tsp)
- 3 -Minute Guacamole: (yield: 3/4 cup)
- 1 large ripe avocado
- 1/4 cup chopped red onion
- 1/2 small tomato, chopped
- 1/2 tsp ground cumin
- 1 tbsp + 1 tsp fresh lime juice
- scant 1/4 tsp fine grain sea salt, or to taste
- greens of choice
- salsa
- green onion (optional)
- crackers
- Read more: http://ohsheglows.com/2012/06/12/layered-raw-taco-salad-for-two/#ixzz2b2iD7Hg0
Baked Coconut Lentils
By vdub
Preheat oven to 350 In large sauce pan, heat oil over medium heat add onion and cook until softened and beginning...
- 1 Tbsp unrefined coconut oil
- 1 yellow onion, chopped
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 1 1b lentils (about 2 1/4 cups_
- 1 cup pitted dates, chopped
- 2 tsp tamari
- 1/2 c shredded coconut
Curried Egglplant, Lentil and Quinoa Burgers
By vdub
Preheat oven to 425 F. Remove the top of the eggplant and cut it in half lengthwise
- 1 large eggplant*
- 3/4 cup quinoa flakes
- 1/2 small onion, chopped fine
- 2 cloves garlic cloves, minced or pressed
- 1 cup cooked lentils
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 teaspoon smoked paprika (spicy or mild)
- 2 teaspoons potato starch, cornstarch, or arrowroot
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon agave nectar (or other sweetener)
- *After cooking, my eggplant provided about 1 1/2 cup or 10 ounces of pulp. If your eggplant is significantly larger or smaller, your results may vary.
Baby Lettuces with Grilled Portabella Mushrooms
By vdub
Combine the garlic with a couple of tablespoons balsamic vinegar and an equal amount of water
- 1 large portabella mushroom
- 1 tsp. minced garlic
- balsamic vinegar
- baby lettuces
- chickpeas
- 1 tbsp. chopped walnuts
- fatfree dressing
Tasty Tacos
By vdub
Tacos are fun because they’re quick, easy, and adaptable
- Marinade:
- 1 bag of Gardein beefless tips OR
- 3 large portobello mushrooms, sliced
- 6 small corn tortillas
- 1 cup cooked corn
- shredded green cabbage or romaine lettuce
- 1/3 cup green salsa
- 1 Tbs. chopped fresh cilantro
- 2 tsp. fresh lime juice
- 1 tsp. minced garlic
- pinch each of sea salt & black pepper
- Avocado Salsa:
- 3/4 cup green salsa
- 1/2 avocado, diced
- 1 Tbs. chopped fresh cilantro
- 1 Tbs. chopped onion
- 2 tsp. fresh lime juice
- 1/2 tsp. minced garlic
ROASTED ZUCCHINI, BLACK BEAN + GOAT CHEESE ENCHILADAS
By vdub
Preheat oven to 425'. Place the zucchini on a rimmed baking tray, drizzle with 2 tsp
- 3 large zucchini/summer squash, 1/4'' dice (about 4 cups once chopped)
- 3 tsp. extra virgin olive oil, divided
- 1 1/4 tsp. lemon pepper/garlic salt
- 1/2 of a small red onion or 4 green onions, finely chopped
- 1 15 oz. can/ 2 cups black beans, rinsed and drained
- 5 oz. soft goat cheese
- 10 ish corn tortillas (the amount will depend on how full you stuff them)
- 12 oz. red enchilada sauce, see note above
- / for serving /
- 1 bunch of cilantro, chopped
- 2 avocados
- squeeze of lime
Avocado Mayo Dressing
By vdub
First I poured the oil and vinegar from the measuring cup, into the stick blender mixer cup
- VERSION I (more tangy and better suited for using as salad dressing):
- Here is the ingredient list, you must use a one cup glass measurement initially:
- 1/4 cup olive oil
- drizzle in apple cider vinegar until the cup measures 1/3
- 1 egg yolk
- 1 clove garlic, crushed
- 1 ripe avocado
- 1/4 t. sea salt
- 1/8 t. black pepper
- VERSION II (less tangy, more suited for spreading on hamburgers, using for dip, etc.)
- 1/3 cup olive oil
- 1 Tablespoon apple cider vinegar
- 1 egg yolk
- 1 clove garlic, crushed
- 1 ripe avocado
- 1/4 t. sea salt
- 1/8 t. black pepper
Kelp Noodles - Spinach Pesto
By vdub
1) soak kelp noodles in warm/hot water for at least 20 minutes
- 2 packages Kelp Noodles
- 2 large bushels of fresh Basil leaves
- 1 Cup fresh Spinach
- 1/4 C Extra Virgin Olive Oil
- 1/2 Cup raw Pinenuts
- 2 fresh Garlic cloves
- 1/2 Teaspoon Celtic Sea Salt
Black Eyed Peas and Sweet Potatoe Soup
By vdub
Set oven to broil. Brush red bell pepper lightly with olive oil, and place cut-side down on a baking sheet
- 1/2 red bell pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 cup water
- 1 cup vegetable broth
- 3 plum tomatoes, chopped
- 1 (15 ounce) can black-eyed peas, drained and rinsed
- 1 (15 ounce) can sweet potatoes, drained and cut into chunks
- 1 tablespoon brown sugar
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 pinch dried thyme
- 1 pinch dried basil
- 1 pinch dried oregano
- 1 pinch dried rosemary
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 pinch mustard powder
- 1 pinch cumin
- 1 pinch coriander
- salt and cracked black pepper to taste
- 2 tablespoons chopped fresh parsley