• 1 cup of dried chickpeas
• 3 tbsp tahini
• 1/4 cup chopped red pepper
• 1 lemon fresh squeezed
• 4 tbsp Olive oil
1. Soak chickpeas in water overnight. Water should cover chickpeas
2. After soaking, bring medium pot to boil
3. Drain chickpeas, there shouldn’t be much excess water
4. Place into pot and cook about 10 minutes or until chickpeas can be squished between fingers
5. After cooked add all ingredients to blender and mix until smooth
6. Serve with veggies of your choosing
Half a container of vegan vegetable stock
1/4 cup bulgar
1/4 cup mung beans
1 Roma tomato diced
1 tbsp of garlic salt
1 tbsp of celery seed
1 tbsp of peppercorns
3 pearl onions peeled and diced
1/2-1 cup water
Directions 1. Place all ingredients in a slow cooker and cook on low for 4 hours
2. Add water based on your preference for the thickness of the soup (the bulgar soaks up the stock).
3. Cook on high for an hour
4. Serve – if thicker consistency the soup is good with garlic crackers for dipping.
2/3 cup of quinoa
1 1/4 cup of water
Half green pepper diced
Half tomato chopped
2 pearl onions chopped
1/4 cup of cumin
1 tsp red curry paste
1 tbsp earth balance butter (I used preflavored with garlic)
Pinch of saffron
Black pepper to taste
Add all ingredients to medium size sauce pan
Cook on medium heat for 20-30 minutes or until liquid is absorbed (stir occasionally)
I just realized that I do a lot of cooking with mushrooms, especially portobello ones. Also, I recently found out I am severely vitamin D deficient, like so many of us are. So I’ve decides to up my mushroom intake, plus a vegan supplement. For those of you that don’t know some mushrooms are grown in ultraviolet lights to produce vitamin D. Each cup of mushrooms grown like this can give you about 400 IUs of Vitamin D. My philosophy is the less supplements I need to take the better. Outside of having the potential Vitamin D benefit, mushrooms also are a source of B vitamins (including B6 & B12).
So here’s the tofu salad recipe with portobello mushrooms!
• 1 portobello mushroom cap
• handful of cherry tomatoes (varied colors)
• half of a firm tofu square (about 4 ounces)
• one large spoonful of Earth Balance Mayo
• chiptole seasoning
1. Slice and steam mushroom cap until tender
2. Chop tomatoes and crumble tofu
3. Put all ingredients into bowl and add serve
4. Stir until mixed
5. Chill for 1-2 hours and serve
Here’s a nice refreshing salad for the upcoming hot summer months. Its super simple and I find that the watermelon takes away some of the butter flavor of raw Kale. This posting is mainly for the dressing I made
Place mushrooms, kale, potatoes, garlic, tahini, salt and pepper in a blender or food processor and let mix until desired consistency. If you prefer a creamer mixture add the milk of your choice or a little water.
Follow the instructions on the sauce mix (Boil 1/2 water and slowly add mixture) – Pretty simple.
Wet the spring roll wrapper. Once the wrapper is malleable, cut into pieces. I found that triangle shaped worked best for wrapping.
Put some of the vegetable mixture in the middle and fold up so all ends are sealed. Place with edges down on the plate. Continue wrapping until you have the desired amount of ravioli.
Once Alfredo sauce is down, spoon amount onto each ravioli. I found these best to be eaten with your fingers. I rolled my ravioli to be bite sized.
Things to think of:
Hold off on the salt – the sauce mix has a pretty salty taste
Less Kale and more mushrooms depending on your taste preferences