Category Archives: vegetarian
Kohlrabi is a good source of vitamin C; a 1/2 – cup serving provides 50% of the adult RDA. This vitamin so essential for maintaining healthy skin, connective tissue, and a strong immune system.
-1 cup shredded cabbage
-2 teaspoons onion powder
3. Add cooked rice noodles to veggies. Cook on medium until the flavors meld (you can add red pepper flakes to taste, but I left this out for my kids)
After mixture cools:
4. At this point you can spray the rolls with oil if you so desire, it makes them very shinny. Be forewarned, however, oil sprayed or not, the tips and ends of the rolls get very poky when cooked
*You can add just about anything you like to these rolls. Other suggestions include: mushrooms, bamboo shoots, bean sprouts, chicken/pork, onions, cilantro, basil or fennel. Have fun with your food!
*I didn’t bother making a dipping sauce for the rolls, they were tasty all on their own. But see comments for suggestions.
-3/4 teaspoon garlic granules (or 1 clove)
-3/4 cup fresh cilantro (or more to taste)
-Filtered water (to bring the hummus to a preferred consistency)
2. With the food processor running, drizzle in oil.
3. Check for texture. Too thick? Add in 1 tablespoon of water at a time until you reach your desired texture.
*Soak beans in filtered water for at least 8 hours, I soak mine for 24 hours and change the water 2x. Boil in filtered water until tender and store in fresh water until ready to use. I soak & boil around 6 cups of beans at a time and freeze the leftovers for another day (they do great in the freezer!).
*A word about the beans: I go back and forth between garbanzo beans and chana dal beans. Chana dal yields a nice smooth hummus but with a much milder flavor so you really need to increase your ingredients. Garbanzos are rich and flavorful with a thicker consistency. I love them both but lately I’ve been using garbanzo beans for that full hummus flavor.
When I came across a recipe for cashew sour cream in one of my favorite cookbooks from Cafe Gratitude I thought, “Yeah, we’ll see.” There’s like 3 ingredients…how is this going to turn out. I haven’t had real sour cream in years and I so miss this addition to our taqueria night. I am opposed to soy sour cream and so what’s a dairy-free girl to do? Can I tell you I nearly fell off my chair when I bit into my burrito. DELICIOUS. I couldn’t believe it. My kids loved it too, and of course my husband was very impressed. Please try this and be dazzled by delicious simplicity.
I have to say…I’m very pleased with vegan pesto. I don’t miss the the cheese at all. And I use walnuts instead of pine nuts. I guess there is a global pine nut shortage which prompted my local coop to put the pine nuts they did have in these ittty-bitty tiny plastic bags. I laughed so hard and thought, I can’t make pesto with 5 pine nuts!! Thus, the walnuts made their debut and the outcome…sooo tasty!
-2 ounces of fresh basil (sort of hard to measure in cups, probably 4 cups)
-1 cup raw organic walnuts (you could also toast the walnuts, but do not if making raw)
-3 to 4 tablespoons fresh lemon (to taste)
-1/2 cup olive oil (or preferred oil)
-1/2 teaspoon garlic granules (or one clove of fresh garlic – or to taste)
-1/2 teaspoon salt
1. Place toasted walnuts in food processor and pulse a few times.
2. Add basil, garlic granules, salt and pulse.
3. Turn on food processor, add in lemon juice and drizzle in oil. Scrape down sides now and then.
4. Test for seasoning.
|Daddy and Ethan gathering basil from the garden.|
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