Sesame Mustard Tahini Dressing
1/2 cup water 1/2 cup tahini 1/3 cup apple cider vinegar 1 small clove garlic, minced (or pressed) 1 & 1/2 TBSP honey (or approx 9 drops of liquid stevia) 3 TBSP tamari/soy sauce 2 tsp high-quality, dijon mustard 3 tsp toasted sesame oil 1/4 tsp pure salt (more or less) Whisk all ingredients together. Store any extras in the fridge. ______________________________________________________________________________________ SIDE NOTES: ~ Adapted from “Vive le Vegan” – Our favorite salad dressing! ~ Salads are not much to speak of in & of themselves unless you’ve...
Read MoreZucchini Pancakes
1 pound green or yellow zucchini (about 2 medium) (no need to peel) 1/2 tsp pure salt 2 eggs, lightly beaten 2 TBSP red onion, chopped (or 2 tsps dried minced onion) 1/2 cup breadcrumbs pinch of cayenne pepper 1/2 tsp garlic powder 1/3 cup parmesan cheese (optional) coconut oil or butter for frying pure salt & freshly ground pepper to taste Grate zucchini on the largest holes of a grater & combine well with salt. Let zucchini drain in a colander for about 30 mins. In the mean time, combine eggs, onion, breadcrumbs, cayenne, garlic powder, cheese (if using) & salt/pepper in a...
Read MoreQuinoa w/ Brussels Sprouts, Tempeh & Toasted Almonds
For the Quinoa: 1 TBSP butter, ghee, or coconut oil 1/2 tsp pure salt 1 & 1/2 cups quinoa For the Vegetables: 1/3 cup butter, ghee, or coconut oil 2 cups thinly sliced onions 1/2 tsp caraway seeds (optional) 1 (8 oz) package soy tempeh, sliced into bite-sized pieces 1 red bell pepper, seeded & thinly sliced 1 pound brussels sprouts, trimmed & cut lengthwise into thirds 1/4 cup tamari/soy sauce 2 TBSP mirin pure salt & freshly ground black pepper to taste 1/2 cup chopped toasted almonds (optional) lemon wedges for serving To Prepare the Quinoa: Rinse the quinoa well in a...
Read MorePan-Seared Summer Squash w/ Garlic & Mint
2 pounds summer squash, sliced lengthwise, 1/2 inch thick 2 TBSP lemon juice 2 TBSP fresh mint leaves, torn into pieces 2 garlic cloves, finely chopped 1 tsp pure salt 1/2 tsp crushed red pepper flakes 3 TBSP extra virgin olive oil freshly ground black pepper Warm a large (dry) skillet or griddle over medium heat. Arrange the squash in a single layer & sear until speckled w/ brown & beginning to blacken, about 5 mins. Flip the squash & cook for 4 – 5 mins more. Repeat w/ remaining squash. In a serving bowl, combine the lemon juice, mint, garlic, salt & red pepper...
Read MoreSesame Millet
1 cup millet 3 cups water 1 tsp pure salt 2 TBSP extra virgin olive oil 3 TBSP toasted sesame seeds (more or less) Rinse millet in a mesh strainer & drain. Boil water, add salt & millet, cover & simmer on low heat for about 25 mins. Remove from heat & let stand for 5 – 10 mins, covered. While millet is standing, toast sesame seeds in a small skillet over low heat for about 5 mins, stirring frequently to prevent burning. Mix seeds and olive oil into the millet & serve. ______________________________________________________________________________________ SIDE...
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