Vegan Goodness!
Peanut dressing
1/4 C peanut butter
1 Tbs braggs or soy sauce
1 Tbs Vegetable oil (I used extra light olive)
1 Tbs rice vinegar
2 Tbs coconut sugar (or brown sugar)
pinch of ginger powder
pinch of cayenne pepper
Hot water
Mix ingredients together and slowly add hot water until it is the consistency that you want for dressing.
This is amazing over salad or pasta, couscous, rice… the possibilities are endless!
Sweet Potato & Carrot Bisque – warm, spicy and perfect for a winter’s dinner =)
1 T of vegetable oil
1 onion, diced
1-2 celery stalks, chopped
2-3 cloves of garlic, smashed
4 Cups water or vegetable broth
2 Cups sweet potatoes, peeled and diced
1 Cup carrots, peeled and diced
1 tsp cumin
½-1 tsp salt
½ tsp pepper
½ tsp Curry powder
1 Cup almond milk (or soy or rice milk)
– In a large pot, sauté the onion, garlic and celery in the oil for a few minutes
– Add water/broth and potatoes, carrots and spices bring to a boil and cook until veggies are soft (about 15-20 mins)
– Transfer to blender/food processor or use immersion blender to blend until smooth (if using a blender make sure to hold lid down with oven mitt so as not to burn your hand)
– Pour smooth soup back into pot and add milk, heat on low until you serve!
Black Bean and Mango Salad/Salsa
2 tsp veg. oil
1 ear of Corn – cooked and cornels cut off
1 Mango
1 can black beans, rinsed
4 scallions chopped
1 red pepper, finely diced
1 small jalapeno pepper, finely diced
1 lime, cut in half and squeeze juice out
¼- ½ tsp Cumin
¼- ½ tsp Salt
¼ – ½ tsp garlic powder or 1 clove finely chopped
– Mix all ingredients together and serve as salsa with chips or serve over brown rice for a tasty and fresh light meal.
Fresh Clementine-Spinach Salad… YUM!
1 package of baby spinach
2 clementine’s, peeled and separated
Sliced almonds
Dressing: Olive oil, balsamic vinegar, orange juice, salt & pepper
*Light, fresh and delicious*
Starting from the outside leaves, fill with breadcrumbs until you reach the center. Put in large pot with a small amount of water on the bottom (about an inch deep), drizzle stuffed artichokes with olive oil, cover pot and cook on low – steaming artichokes. Cook until leaves are tender (about 45 mins)
