Here's a delicious whole food potato salad without processed vegan mayonnaise. Hooray! And it is a filling gluten-free salad everyone can eat from potluck table.
Fava beans are satisfying soft broad beans that are delicious hot or cold, and just adding some lemon, sea salt and zatar makes them a easy-to-make vegan gluten-free dish. 3 cups of cooked fava beans (can be cold, warm or hot) sea salt to taste juice from half a lemon zatar spice blend Combine the fava beans, salt and lemon juice. Sprinkle with zatar.
This slightly sweet sesame dressing goes great with fresh salad greens, on rice, or as a dipping sauce
Preparing the sweet potatoes and dry roasting the cashews requires a little preparation, but it makes this satisfying salad colorful, delicious and memorable. Red onion, fresh ripe avocado and raw spinach make it beam right out of your salad bowl. The straight up tahini dressing takes no time at all. 1 medium size garnet yam (aka sweet potato) or purple Japanese sweet potato boiled or roasted 1 avocado diced a sliver of red onion diced 1/2 cup fresh chopped spinach drizzle of tahini sprinkle of unsalted freshly dry roasted cashews Combine sweet potatoes, avocado, onion and spinach in a bowl. Drizzle with tahini. Garnish
This delicious dip is a fun variation of baba ganoush and hummus that will add excitement to any hummus monotony. It can also be used as a white pasta sauce or spread. 1 roasted eggplant 1 small clove raw garlic or 2 large gloves of roasted garlic 1-2 Tbsp tahini 1/2 a fresh lemon (just the juice) 1/2 cup cooked white beans (navy beans or cannellini beans work great) 1/4 cup chopped fresh parsley Prep: Roast the garlic and eggplant at 400 degrees for 30-45 minutes, or until a knife slides in easily Cut the eggplant in half so there are two long halves and rub a little olive oil on
This is a great way to finish the not-so-creamy-tahini leftover in the bottom of a jar of tahini. You can whip these ingredients together right in the tahini container. Tahini hack: Use an immersion blender to blend tahini together when it separates. 1/4 cup tahini juice from 1 lemon a dash of sea salt enough water to make it the consistency you want Whip ingredients together with a fork This goes great on an infinite number of dishes, like Cheatin' Millet Croquettes Italian Style Tahini is the Lighten My Body Food featured in the Greek Episode of my podcast A Little Lighter
This also doubles as vegan sour cream. Brilliant! Ingredients:1 block of tofu (silken or firm, whatever texture you like.) 1-2 Tbsp lemon juice (fresh or bottled non-from concentrate is fine) 1 tsp agavesea salt to tasteCombine ingredients in a blenderServe with salt potatoes, on toast, as a dip
This chickpea eggless egg salad makes a great sandwich, wrap or side dish. Serve it with roasted purple sweet potatoes for a beautiful color combination.Ingredients: 1 cup of cooked chickpeas1 Tbsp dijon mustard1/8 cup vegan mayonnaise (very naughty)1/8 cup diced pickles3 Tbsp pickle juice1 medium sized shredded carrot2 stalks of celery diced1 sushi-size sheet of nori crumbledsea salt to tasteMash the chickpeas with a fork or potato masherCombine all other ingredientsEnjoy cold with homegrown alfalfa sprouts in a wrap or warm with roasted potatoes
Thai peanut sauce was a mystery to me until I took May Kaidee's Vegan Thai cooking class in Bangkok. A blender, natural peanut butter, and soy sauce is all it takes to make an amazing noodle sauce for pad thai and dipping sauce for nori rolls and fresh rolls. I added ginger after living with an amazing chef and friend in Indonesia. Ingredients:1/2 cup of natural sugar-free peanut butter1/4 cup of hot water or coconut milk1 inch piece of peeled ginger shredded1 clove of garlic diced smallrice vinegar to tastesoy sauce to tasteoptional: brown rice syrup to tasteoptional: one tablespoon of tomato paste, half
That's right. Those fuzzy cigar-like cattails in ponds have a delicious root under the water that is totally edible and fun to eat. They're feast food! And if you bring this dish to a party you'll be displaying the bounty of wild food that often surrounds us. To harvest: Put your hands as close to the base as possible and pull. Peel off the outer woody layers and you have a plant similar to hearts of palm. Harvest in the summer in unpolluted water where there are a lot of other cattails. Ingredients for 6-8 servings as a side dish:1/4 of an onion diced1 cup