We served this dressing with our Amor Abundant Salad during our Seed to Soul Takeout Dinner. It could also be served as a dip or drizzled over roasted veggies!
Apple Cider Vinaigrette (base)
1/8 c apple cider vinegar
1/2 c olive oil
1 tsp sea salt
1 tsp black pepper
Make it rich n creamy
1/4 c soaked cashews
1 tbsp nutritional yeast
1/8 c veggie broth (or water)
Make it Seed to Soul
1 tsp dill seed
1 tsp oregano
1 tsp thyme
Blend it all together and enjoy!
Need some comfort food? Serve this bolognese over your favorite pasta, we like fettucini.
½ cup carrot diced
16 oz pack mushrooms
2 garlic cloves
1 cup diced onion
¼ cup white wine
1 cup fire roasted tomatoes
3 cups mineral broth
1 bay leaf
½ tsp rosemary
½ tsp thyme
1 tsp salt
1 tbsp oil
Happy Cinco De Mayo! Makes 8 large tacos
For the lentil-walnut taco meat (makes 2 1/2 cups):
1 cup uncooked French green lentils (you will use 1 3/4 cups cooked lentils)*
1 cup walnut pieces, toasted
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon fine grain sea salt, or to taste
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons water
For the toppings and wraps:
1 to 2 large bell peppers, thinly sliced
Fresh lime juice
Other topping options: sliced avocado, hot sauce, cilantro, etc.
This dressing is great on salads, as a dip, but also on roasted spring veggies!
Yield: 1.25 cups
1. Add garlic clove to food processor and process until finely chopped.
2. Add in the water, oil, avocado, herbs & onion. Process until smooth. Now add in the lemon juice and apple cider vinegar slowly stopping to taste it every little bit. Finally add in the salt to taste. We used 1 tsp.
3. LICK THE BOWL!
4. Store in an air tight container or jar in the fridge. Keeps for about 5 days.
Note: This dressing has a tangy kick to it from the ACV and lemon juice. If you aren’t a fan of a strong tangy flavour, I would suggest decreasing the amounts we used.
This dessert we made for our clients was a BIG hit among all the volunteers. :)
Don't have a spiralizer? Well if you have kids or feel like you need to revive your interest in the kitchen - it is high time you splurged the $25 to get one! It is so much fun to use, and you can use the various settings of blades, depending on what you're making. Of course, if you're saving your pennies to attend the Hoedown, you could always chop the zucchini into chunks as an alternative OR use a veggie peeler and peel away lengthwise - be careful once it gets to the core - easy to cut yourself. :)
2. In a large skillet, cook the zucchini noodles over medium heat with 1 TB olive oil. Cook, tossing and stirring the zucchini for 2-3 minutes until softened and beginning to turn translucent - don't overcook. Set noodles aside.
3. Saute carrots and bell pepper in 1 TB until tender - approx. 5 min. (red onion too if you're using).
4. In a food processor or blender - blend the garlic, ginger, peanut butter, lime juice, tamari until smooth.
5. Mix everything together in a large pan.
6. Garnish with cilantro, green onions, chopped peanuts.
1 cup of vegan butter
1 cup coconut sugar
1/3 cup organic sugar
3 tablespoons nondairy yogurt
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 tablespoon finely ground coffee
1 teaspoon baking soda
1-1/4 cups chocolate chips
1. Cream together butter, sugars, nondairy yogurt, and vanilla. Use electric mixer or wooden spoon
2. Sift together flour, coffee, and baking soda, then mix together with the butter mixture and stir in the chocolate chips or chunks
3. Take the dough and form one or two logs by rolling it back and forth in parchment paper. You can either put it into the freezer or fridge (it stays good for up to 5 weeks) or cut a slice off and bake them
4. If you bake them right away (how could you not?) preheat oven to 350 degrees F. and then bake the sliced of pieces for 8-10 minutes until golden brown.
Cookie recipe adapted from "The Homemade Vegan Pantry" by Miyoko Schinner.
We served this yummy cookies at our Valentine's Anniversary Dinner at Huriyali!
1 tsp salt