This is a super quick side that is so delicious!! If your not vegan just use regular cheese.
- 1 head of Cauliflower
- 2 tbsp Olive Oil
- 1/2 c water
- 1 small bunch of green onions, chopped
- 1/2 c shredded vegan cheddar cheese
Pulse cauliflower in food processor until
In a large pan, heat olive oil and add the
cauliflower rice, water, cover and cook for 10 minutes until soft. Stir in cheese and green onions and serve.
I’m trying some raw salads for lunch and loving them! This one is so good! And it keeps dressed without getting soggy! Perfect for lunch!
- 1/2 c raw almonds
- 1/2 c raw walnuts
- 4 tbsp shredded carrot
- 3 green onions, chopped
- 2 tbsp ginger
- 1 small zucchini
- 1/2 tsp lemon juice
- 1 clove garlic
- 1/4 tsp salt
- Cayenne pepper
- 2 tbsp cilantro
Toss in a food processor and pulse till chopped.
Serve on romaine lettuce topped with chopped avocado.
This salad is so easy and yummy! Make the dressing ahead of time.
- 1/3 c water
- 1/4 c lemon juice
- 1/3 c raw pine soaked for 30 minutes & drained
- 1/3 c raw shelled sunflower seeds, soaked for 30 minutes & drained
- 2 tbsp Dijon
- 1 tsp Apple cider vinegar
- 1/2 tsp salt
- 1/8 tsp red pepper flakes
Place in a blender and blend till smooth, thin with more water 1/4 c at a time if too thick. Chill.
- 3 c Broccoli
- 1 c cabbage
- 1 c celery
- 1/4 c red onion
- 1/4 c raw sunflower seeds
- 1/4 c raw pumpkin seeds
- 1/4 c sesame seeds
- Salt and pepper to taste
Roughly chop the veggie and toss in a food processor, pulse to finely chopped.
Toss with dressing and serve.
Serves 2 – 4.
This soup is quick and super tasty – made with staples from the pantry!
- 2 tbsp coconut oil
- 1 yellow or white onion, sliced thin
- 1 tsp salt
- 2 tsp curry powder
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 28 oz can tomatoes
- 1 can light coconut milk
In a medium saucepan, heat oil over medium heat, add onions, reduce to low and cook covered until soft, about 15 minutes. Stir in the spices and cook for 1 minute until fragrant. Stir in the tomatoes with juice and 4 c water. Bring to a boil and the lower to a simmer for 20 minutes.
Transfer to a blender or use an immersion blender and blend till smooth.
Return to pan, stir in coconut milk and cook over low heat for 10 minutes.
This recipe is from Plenty by Ottolenghi. This is great for a nice Sunday lunch.
- 2 c cherry tomatoes, halved
- Olive oil
- 2 onions, sliced thin
- 2 tbsp thyme
- Salt and pepper
- 1/2 tsp white wine vinegar
- 1 3/4 c chickpea flour
- 2 c water
- 2 tbsp flax meal, mixed with 6 tbsp water
- Vegan cheese
Preheat oven to 275.
Spread tomatoes on a sheet spray with olive oil and roast for 30 min until semi cooked.
Heat 4 tbsp oil in a medium sauce pan and onions, thyme and salt and cook 20 min over low heat until soft. Stir in vinegar and set aside.
When tomatoes are done, increase heat to 325.
Mix chickpea flour, water, 1 1/2 tbsp olive oil, salt and pepper in a bowl. Whisk in flax mixture.
Heat a griddle over medium high heat. Pour 1/3 c mixture on the griddle and cook about 3 minutes per side until golden. Place on the prepared parchment.
Divide the onion mixture amount the cakes, top with tomatoes and a little cheese. Bake for 8 minutes.
This recipe is from Tartine all Day – I made a few changes to make it vegan, you can use regular cheese if your prefer.
- Olive oil
- 2 lb eggplant, sliced 3/4 inch thick
- 1 c quinoa, well rinsed
- 2 lb tomatoes, cored and halved
- 1/2 onion
- 2 cloves garlic
- 3 sprigs thyme leaves
- 8 oz nut ricotta cheese
- 1 bunch of basil
- 2 c grated vegan mozzarella
Heat oven to 400.
Spray a 9×13 glass baking dish with olive oil. Spread quinoa across the bottom.
Heat grill over high heat. Spray with olive oil and grill eggplant about 3 min per side. Season with a little salt and set aside.
Combine tomatoes, onion, garlic thyme and salt in a food processor and pulse until chunky.
To assemble, spoon 1/2 the tomato sauce over the bottom of the pan, top with eggplant slices, dot with “ricotta” and sprinkle with “mozzarella”, top basil and repeat.
Bake for 45 min until golden brown. Let cool 10 min and serve.
Serves 6 – 8.
This one is from Plenty by Ottolenghi! It’s so good!
- 1/2 tsp fennel seed, toasted and crushed
- Zest of 1 lemon
- 1 bunch of basil leaves, shredded
- 2 tbsp chopped oregano
- 2 tsp olive oil, the best you got
- 2 tsp grapeseed oil
- 1 clove garlic, crushed
- 1/2 tsp course salt
- Black pepper
- 8 oz buffalo mozzarella
- 2 rope tomatoes, quartered
Combine marinade ingredients in a small bowl.
Break up mozzarella with your hands and smear with marinade. Let rest for 30 minutes.
Place tomato quarters on a plate, top with tomatoes and cheese and drizzle with a little oil.
Serves 4 as a starter.