This rich vegan cheese sauce goes great on pasta, nachos, sweet potatoes, salad, red quinoa, rice cakes, and so much more. Nutritional yeast and sunflower seeds are a magical combination you have to try! Makes about 2 cups of sauce Vegan sauce ingredients: 1/2 cup tofu 1/4 cup nutritional yeast 1/4 cup roasted sunflower seeds 1/4 cup water 2 Tbsp olive oil 2 Tbsp agave 2 Tbsp apple cider vinegar 1/4 tsp sea salt Combine all ingredients in a food processor until smooth.
The freshness Vietnamese food is astounding. For some cuisines a salad is simply lettuce. In Vietnam salad is a mix of fresh sprouts, vibrant herbs, leaves of many shapes with purple stems and varied aromas all crunching gently in your mouth beside crushed peanuts and soft rice noodles. It’s a version of heaven. And these mixed greens are served with many dishes, along with a slice of lime. So fresh. https://youtu.be/KKKIkpWHeVw When I travel, I give myself the gift of vegan cooking classes. Then I internalize the tastes and smells of another land and bring it home to my kitchen to enjoy and share again
This tasty vegan pesto features garlic scapes instead of basil and uses creamy tahini instead of olive oil. It is a great sauce for pasta, rice salad, or as a spread on a sandwich. So good!
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
This is one of those dishes people will eat and say "If everything tasted like this I'd be vegan too!" It's a crowd pleaser and a very satisfying salad that makes a great side dish for pasta with red sauce or quinoa. 3 servings. 10 min prep time. 1 ripe avocado sliced into small chunks 1 15 oz. can of red beans (rinsed) or 1 and 3/4 cups of cooked red beans juice from half of a lime 1 dash of salt 1 cup of raw spinach chopped 1/4 cup of finely chopped green onions 1/2 cup of diced tomatoes Combine the avocado,
What can you do with leftover pickle juice and sweet corn? Make a protein-packed salad! Celery adds the crunch, and the black-eyed peas add their artful little black rings to the dish. Prep time 10 min (if black-eyed peas and corn are already cooked and ready). Serves 4.2 cups cooked black-eyed peas1 cup cooked sweet corn cut off the cob½ cup celery chopped¾ cup pickle juice½ tsp sea saltCombine all ingredients in a bowl. Eat as a side dish with pasta, on toast, or just on it’s own. I cut leftover local sweet corn off the cob after dinner in the summer, freeze