- 12 oz dry sesame seeds with 4 oz olive oil, stirred
- 1 cup tahini
- 2 Tbsp olive oil
- ¼ cup lemon juice
- ½ cup fresh basil
- 2 cloves garlic
- ½ tsp pepper
- ¼ cup apple cider vinegar or balsamic vinegar
Blend until creamy and tasty.
- 1 bunch of lacinto or dino kale chopped and massaged with salt and olive oil
- handful of raisins
- ½ cup sunflower seeds
- ½ avocado
- 1 cup purple cabbage
- 1/8 cup red onion
- 1 braeburn apple (my favorite)
Dress the salad and serve!
This light summery salad was actually inspired by one of my favorite sandwiches. It’s a perfect way to cool off on sweltering summer evenings.
- 2 cucumbers, peeled and cubed
- 5 dates, pitted and quartered
- 2 tablespoons chopped mint
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chives for garnish
- Combine the cucumbers, dates, and mint in a medium bowl
- In a separate, small bowl, combine lemon juice, olive oil, salt, and pepper. Whisk
- Pour the dressing over the salad and top with snips of fresh chives
A mixture of onions and rice baked together.
- 1/2 cup long grain rice (don't use a sticky rice!)
- salt and pepper
- 3 oz of olive oil
- 2 lbs of onions (about 4 large onions)
- 1 tsp turmeric for color (optional)
- 2 tb vegan parmesan (optional)
Parboil the rice for just 5 minutes in lightly salted water, then drain it. Meanwhile, chop the onions into a coarse dice (a food processor is very helpful here). Mix all of the ingredients in a large casserole dish. The turmeric is optional, but it adds a nice color and flavor.
Bake this in the oven at 300 degrees for one hour, until the rice and onions are tender. Before serving you can stir in the vegan parmesan (we forgot to do this at the banquet, but it tastes good).
A new twist on a classic appetizer, this recipe uses cashews, nutritional yeast, and lots of spices for a yummy treat that goes great with chips or raw veggies.
- 1 cup water
- ½ cup pimiento pieces, drained
- ¼ cup raw cahswes
- ¼ cup tahini (sesame butter)
- ¼ cup nutritional yeast
- 3 tablespoon lemon juice
- 2 teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- 1 bag of tortilla chips
Blend all ingredients except the chips in a mixer and warm up until, sauce becomes thickened and bubbles. Serve with chips.
Variation: Try tomato salsa or guacamole for dipping
Simple, yummy, and nutritious, this vegan recipe uses TVP for some extra chewiness (and protein!).
- 1 head of Lettuce
- 2 Tomatoes, diced
- 1 Red Onion, sliced
- 1 bag of Tortilla Chips
- 1 cup TVP (rehydrated)
- Catalina Dressing
- Sour Cream Alternative
Mix together all the ingredients for a fast, healthy, and tasty salad!
A yummy creamy classic gone vegan, your friends and family won't know the difference! Great for potlucks and family gatherings.
Serves 4 to 6
- 6 medium potatoes
- ½ cup eggless mayonnaise (try Nayonaise or Veganaise)
- 4 tablespoon yellow mustard
- 2 tablespoon distilled white vinegar
- ½ onion, chopped
- ½ cup chopped celery
- Salt and pepper, to taste
- Paprika (optional)
Cut the potatoes into cubes and cook in boiling water for 20 minutes. Drain and let cool completely. In a large bowl, combine the potatoes with the remaining ingredients. Sprinkle paprika on top, if desired.
A delicious, yummy and creamy dish reminiscent of egg salad, but dairy and egg-free.
- 1 pound extra firm tofu, mashed or crumbled
- 1/3 cup chopped red bell pepper
- ½ cup chopped yellow onion
- 2 tablespoon chopped fresh parsley
- 1 teaspoon basil
- 1 teaspoon garlic powder
- 1¼ cups vegan mayonnaise
Mix together the tofu, pepper, onion, parsley, basil, and garlic powder. Gently fold in the mayonnaise. Stir.
The classic dish done vegan, great to show anyone how simple and yummy vegan foods can be.
(Based on Recipe from Cook's Illustrated, Modified by Joe Yocom)
- 2 pounds potatoes, unpeeled and scrubbed (Yukon Gold work well)
- 8 tablespoons Earth Balance Margarine (not the whipped type), melted
- 1 cup Silk Brand Plain Coffee Creamer, warm
- 1 1/2 teaspoons salt
- Ground black pepper
Place potatoes in large saucepan and cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance). May take 20 to 30 minutes. Drain.
Set food mill or ricer over now empty but still warm saucepan. Spear potatoes with dinner fork, then peel off skins with paring knife. Working in batches, cut peeled potatoes into rough chunks and then mash a little with a potato masher. Process potato chunks using food mill or ricer into sauce pan.
Stir in margarine with wooden spoon until incorporated; gently whisk in Silk brand Coffee Creamer and salt. Pepper to taste. Serve immediately.
Note: For chunky mashed potatoes, use a potato masher, decrease the half-and-half to 3/4 cup.