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 MoreParmesan Baked Kohlrabi
butter for greasing pan bread crumbs for dusting pan 3 cups, peeled, sliced kohlrabi (approx. 1/4 inch thick pieces) 1 TBSP butter, melted 2 TBSP grated parmesan 1 TBSP (or more) unflavored, whole grain bread crumbs 1/8 tsp black pepper Preheat oven to 350. Grease an 8 or 9 inch round pie dish with butter & dust w/ bread crumbs. Cook the kohlrabi in boiling water until just tender, about 7 – 10 mins, & drain. Toss with the melted butter. Place the kohlrabi in the prepared pan, then sprinkle with parmesan, 1 TBSP bread crumbs, & black pepper. Bake 1 hour or until topping...
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 More
Recent Comments