Yellow lentils are a time-saving beans that go a long way and become nice and creamy. Tamarind paste adds a sweet and sour kick your tongue with thank you for.
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
These cheatin' croquettes do not need to be formed by hand and they freeze well for a quick meal on a busy day. Similar to tubed pre-made polenta, this millet can be sliced, pan fried and then topped with delicious veggies for an easy vegan gluten-free gourmet meal at home. This is a great way to get another meal out of millet when you have cooked too much. Serves 2-3 Prep and cook time: 25 minutes if millet is precooked and already thawed if frozen Note about pre-cooking millet: If you cook 2 cups of dry millet with 4 cups of water for about 20 minutes, it
Nature has already made these fruits perfect, so all we have to do is add water and blend them up! There's no need to add anything else to this healthy smoothie. Papayas are usually pretty big, so you can peel, seed and cube one and freeze the leftovers for later. The same goes for pineapple.
No processed vegan mayonnaise is needed for this delicious macaroni salad. Brown rice noodles make it gluten-free, and the simplicity of this salad makes it a great choice for a party and for kids. It's also a great dish for a Vegan Halloween Party because it looks like brains. Ha! Feeds 20 Four 12 oz packs of brown rice macaroni cooked as indicated on the package 3 medium sized zucchinis diced 2 onions diced 2 Tbsp lemon juice (bottled but not from concentrate is fine if you don't have fresh lemons) 1-2 Tbsp sea salt Chopped tomatoes and nutritional yeast if desired In a
Tempeh is the ideal vegan party food that meat eaters also love. When baked, it's great finger food for gatherings. Baked tempeh is also easy to pack up and take as a snack for a festival or camping trip. Tempeh is great in sandwiches. Protein-rich, nutty and delicious. Marinated tempeh is also a wonderful food for a vegan Halloween party because the fermented soy beans can masquerade as boils, warts, and other gross stuff. Consider making a big batch that you can enjoy all week or just cut this recipe in half. 40 minutes Feeds 8 people when served with vegetable and grain dishes 2 lbs
Just combine these four ingredients in a blender, drink, and feel yourself getting healthier. Here is the magical ratio for one big glass or two smaller glasses: 1 apple cored (no need to peel) Juice and zest from 1/2 a lemon 1/4 cup of loosely packed fresh parsley 1 cup of water It's that easy. No juicer required for deliciousness, and unlike juice in this shake you get the fiber from the fruit and herbs as well as the natural sugars. Enjoy!