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Recipes
LEMON/RASPBERRY CHEESECAKE BITES
By LEP04
LEMON/RASPBERRY CHEESECAKE BITES (Soak 1 cup of raw cashews in water for ½ hour or longer) CRUST: ¼ cup raw cas...
- (Soak 1 cup of raw cashews in water for 1/2 hour or longer)
The Ultimate Coleslaw
By LEP04
Recipe courtesy Tyler Florence, 2007
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- Drizzle extra-virgin olive oil
- 1/2 lemon, juiced
- Salt and freshly ground black pepper
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar or pinch
- 1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)
Roasted Shrimp and Orzo
By LEP04
Preheat the oven to 400 degrees F
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good feta cheese, large diced
Quinoa Salad with Asparagus, Goat Cheese and Black Olives
By LEP04
Recipe courtesy Bobby Flay (someone suggested throwing half the olives into the dressing)
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1 tablespoon mustard
- 1/2 cup olive oil
- Kosher salt and freshly ground black pepper
- 4 cups salted water or vegetable stock
- 2 teaspoons chopped fresh thyme
- 2 cups quinoa
- 16 spears asparagus, trimmed
- Olive oil, for brushing
- Kosher salt and freshly ground black pepper
- 1 cup pitted nicoise olives
- 4 ounces aged goat cheese, shaved
- 1/4 cup chopped fresh basil
- 1/4 cup fresh parsley leaves
Vegan Cheez Sauce
By LEP04
Ingredients: Makes about 4 cups of sauce Directions: Simmer the potato, carrot and onion in a covered pan with 2...
- + 1 1/2 cups yellow potatoes, peeled and diced (about 2 medium potatoes)
- + 1 cup carrot, chopped (about 2 large carrots)
- + 1/4 cup yellow onion, diced
- + 2 cups water plus another 1/4 cup, divided
- + 1/2 cup coconut milk, full-fat preferred
- + 1/2 cup raw cashews, pre-soaked in water for 30+ minutes- 4 hours to soften, then rinsed
- + 1/4 cup nutritional yeast
- + 1 tablespoon ground flax seed, optional for Omega-3 boost
- + 1/4 teaspoon turmeric powder
- + 1 teaspoon salt
- + 1/4 teaspoon garlic powder, optional
- + salt and pepper, to taste, black pepper will enhance the health effects of turmeric by 10x
Raw Recipe: Mind-Blowing Vegan Lasagna
By LEP04
Before I was gluten free, I was a HUGE fan of pasta
- Ingredients:
- Cashew Cheese with Kale and Sun-Dried Tomato Pesto Lasagna
- Lasagna noodles:
- 4 zucchini
- Cashew cheese:
- 2/3 cup cashews
- 2 peeled garlic cloves
- 1 tsp fresh lemon juice, plus 7 drops of lemon essential oil
- 1-2 teaspoons dried rosemary and one drop rosemary essential oil
- Himalayan sea salt and pepper, to taste
- Water, as needed
- Sun-dried tomato and basil pesto:
- huge bunch of basil,
- big bunch of kale and
- one drop basil essential oil
- 2 tablespoons sun-dried tomatoes
- 1 tablespoon olive oil unless your sun-dried tomatoes are already stored in oil
- A pinch of Himalayan sea salt, pepper and dried herbs
- Water, as needed
Vegan Spinach Lasagna
By LEP04
Are you missing a thick, delicious lasagna? Well, miss it no more! Here there is a Vegan Spinach Lasagna made with ...
- 1 box of lasagna noodles
- To make the marinara
- 1 tablespoon of extra virgin olive oil
- 1 red onion – chopped
- 3 cloves of garlic – minced
- 1 25 ounce box (750g) of Pomi crushed tomatoes or 2 15 ounce cans (850g) of crushed tomatoes
- 1 cup (240ml) of water
- 1/4 cup (60ml) of red wine or 1 tablespoon of balsamic vinegar
- 1 tablespoon of Italian seasoning
- 2 teaspoons of ground sea salt
- 1 or 2 dashes of red chili pepper flakes
- Black pepper to taste
- 3 to 4 cups (800g) of fresh baby spinach
- To make the cashew mozzarella
- 1/2 cup (75g) of raw cashews (soaked for 2 hours and drained if you don’t have a high powered blender)
- 1 and 1/2 cups (340ml) of hot water
- 2 tablespoons + 2 teaspoons of tapioca starch
- 1 Tablespoon of extra virgin olive oil
- 2 small cloves of garlic
- 1 teaspoon of ground sea salt
- 2 teaspoons of fresh lemon juice
Pappardelle with sausage
By LEP04
Bring to a boil a large pot of salted water
- 1 1 1 pound pappardelle
- 1 1 1 large shallot, chopped
- to pepper flakes, to taste
- 1 1 1 package mild italian chicken sausage, removed from casing
- red wine
- 1 1 jar 1 large jar Raos tomato sauce
- fresh basil
Creamy Tomato Soup
By LEP04
Instructions In a pan, saute onion and garlic in 1 teaspoon olive oil for 1 to 2 minutes, just until they are soft...
- 1 cup diced onion (about 1/2 onion, diced)
- 1 large clove garlic, minced
- 1 teaspoon + 1 tablespoon extra virgin olive oil (divided, optional)
- 1/2 cup raw cashews (soaked for a few hours, if you’re not using a high-speed blender)
- 1/2 cup water
- 4 1/2 cups stewed tomatoes (about three 14.5 ounce cans)
- 1/4 cup coconut milk
- 1 tablespoon granulated sugar
- 1 1/2 teaspoon dried basil (or a few tablespoons of fresh, if you have it)
- 3/4 teaspoon salt (or to taste)
Roasted Baby Artichokes with Lemon Aioli
By LEP04
David Bonom, Cooking Light MAY 2013
- 6 cups water
- 5 tablespoons fresh lemon juice, divided
- 12 baby artichokes
- 5 teaspoons extra-virgin olive oil, divided
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup light mayonnaise
- 1 teaspoon minced garlic
- 1/2 teaspoon grated lemon rind