Accordion Sweet Potatoes
Peel 2 sweet potatoes, then slice top of potato 3/4 thru
Top with tangerine vinegar and 1 tablespoon of olive oil
Add 1 box of garbanzos to pan covered in turmeric powder
Bake sweet potatoes and chickpeas for 30minutes on 350
Make tahini cream sauce with 1 cup of tahini, 1/2 cup plain vegan cashew cream yogurt and 1 tablespoon of lemon juice and stir
Add 1 cup of fresh basil, 2 tablespoons of olive oil, 1 teaspoon of lemon juice to food processor and blend. Add water if needed for texture.
Top sweet potatoes with pine nuts, pumpkin seeds, and basil pesto. Add baked garbanzo beans to tahini cream sauce and serve
Ingredients: Sweet potatoes, chickpeas, tahini, vegan plain cashew yogurt, lemon juice, basil, olive oil, pine nuts, pumpkin seeds
Basil Salt
Baked 20 fresh basil leaves at 350 for 10min
Mince dry leaves and add 1/2 cup of gold Baja salt. Then put in an airtight container
Ingredients: fresh organic basil leaves, Baja gold salt
Portobello Cream Delight
Bake portobello mushrooms with 1 garlic clove, 1 tablespoon of olive oil inside. Then add to the pan a cut up 1/2 head of cauliflower. Bake on 350 for 25 minutes
Take the cooked cauliflower and 1/2 cup of soften cashews and 1/4 cup of plant based milk and blend until creamy
Place cream sauce on platter, add baked mushrooms. Then top with fresh organic basil and black cumin seeds
Ingredients: Portobello mushrooms, cauliflower, tahini, garlic, fresh basil, black cumin seeds, olive oil, walnut milk
Red Sorrel zingy chickpea salad
1 ¼ cups cooked chickpeas
9 oz sorrel
2 tablespoon parsley chopped
juice of one lemon about 3 tbsp
1 teaspoon lemon zest
3 tablespoon olive oil
½ teaspoon salt
½ teaspoon pepper
Ingredients: Your favorite lettuce, parsley, lemon, olive oil, salt and pepper
Fresh Carrot Hummus
Wash, peel and slice 1 pound carrots
Bake carrots, 4 cloves of garlic, and I can of chickpeas on 350 for 25 min
Mix all dry ingredients to a bowl:
2 teaspoons smoked paprika
1 1/2 teaspoons salt
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
Add baked carrots, garlic, chickpeas, all dry ingredients, 6 tablespoons of olive oil, 2 tablespoons tahini and 2 tablespoons lemon juice to food processor and blend until creamy.
Top carrot hummus with pine nuts, fresh basil and black cumin seeds. Serve cold
Ingredients: carrots, cloves garlic, chickpeas, olive oil, tahini, lemon juice, smoked paprika, salt, cumin, black pepper, cayenne pepper
White Bean Dip
Add 2 cans of white cannoli beans, 1/2 cup tahini and 1 tablespoon of lemon juice to a blender. Blend until creamy.
Top with fresh garden basil and black cumin seeds and serve
Ingredients: White cannoli beans, tahini, basil, cumin seeds
Cacao Holiday Cookies
𝟷/𝟸 𝘤𝘶𝘱 𝘰𝘧 𝘵𝘢𝘩𝘪𝘯𝘪
𝟷/𝟹 𝘤𝘶𝘱 𝘰𝘧 agave
𝟸 𝘵𝘴𝘱 𝘰𝘧 𝘱𝘶𝘳𝘦 𝘷𝘢𝘯𝘪𝘭𝘭𝘢 𝘦𝘹𝘵𝘳𝘢𝘤𝘵
𝟷/𝟸 𝘵𝘴𝘱 𝘰𝘧 𝘱𝘪𝘯𝘬 𝘴𝘢𝘭𝘵
𝟷 𝘤𝘶𝘱 𝘰𝘧 𝘳𝘰𝘭𝘭𝘦𝘥 𝘰𝘢𝘵𝘴
𝟷/𝟸 𝘤𝘶𝘱 𝘰𝘧 vegan 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦c hips
𝟷/𝟹 𝘤𝘶𝘱 𝘰𝘧 cacao
𝘧𝘭𝘢𝘬𝘺 𝘴𝘦𝘢 𝘴𝘢𝘭𝘵, 𝘰𝘱𝘵𝘪𝘰𝘯𝘢𝘭 𝘧𝘰𝘳 𝘴𝘱𝘳𝘪𝘯𝘬𝘭𝘪𝘯𝘨
𝘔𝘪𝘹 𝘵𝘢𝘩𝘪𝘯𝘪, agave, 𝘷𝘢𝘯𝘪𝘭𝘭𝘢 𝘦𝘹𝘵𝘳𝘢𝘤𝘵, & 𝘴𝘢𝘭𝘵 𝘵𝘰𝘨𝘦𝘵𝘩𝘦𝘳 𝘶𝘯𝘵𝘪𝘭 𝘤𝘰𝘮𝘣𝘪𝘯𝘦𝘥. 𝘚𝘵𝘪𝘳 𝘪𝘯 𝘰𝘢𝘵𝘴, 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 chips, & 𝘤cacao 𝘱𝘰𝘸𝘥𝘦𝘳. 𝘔𝘪𝘹 𝘶𝘯𝘵𝘪𝘭 𝘤𝘰𝘮𝘣𝘪𝘯𝘦𝘥. 𝘜𝘴𝘪𝘯𝘨 𝘢 𝟹 𝘵𝘣𝘴𝘱 𝘤𝘰𝘰𝘬𝘪𝘦 𝘴𝘤𝘰𝘰𝘱 & 𝘴𝘤𝘰𝘰𝘱 𝘰𝘯𝘵𝘰 𝘢 𝘱𝘢𝘳𝘤𝘩𝘮𝘦𝘯𝘵 𝘭𝘪𝘯𝘦𝘥 𝘣𝘢𝘬𝘪𝘯𝘨 𝘴𝘩𝘦𝘦𝘵. 𝘍𝘭𝘢𝘵𝘵𝘦𝘯 𝘵𝘩𝘦 𝘤𝘰𝘰𝘬𝘪𝘦𝘴 𝘴𝘭𝘪𝘨𝘩𝘵𝘭𝘺. 𝘉𝘢𝘬𝘦 𝘢𝘵 𝟹𝟻𝟶°𝘍 𝘧𝘰𝘳 𝟿-𝟷𝟷 𝘮𝘪𝘯𝘶𝘵𝘦𝘴. 𝘚𝘱𝘳𝘪𝘯𝘬𝘭𝘦 𝘸𝘪𝘵𝘩 𝘧𝘭𝘢𝘬𝘺 𝘴𝘦𝘢 𝘴𝘢𝘭𝘵 𝘪𝘮𝘮𝘦𝘥𝘪𝘢𝘵𝘦𝘭𝘺 𝘢𝘧𝘵𝘦𝘳 𝘣𝘢𝘬𝘪𝘯𝘨. 𝘊𝘰𝘰𝘭 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘦𝘭𝘺. Top with garden mint when serving.
𝘚𝘵𝘰𝘳𝘦 𝘪𝘯 𝘢𝘯 𝘢𝘪𝘳𝘵𝘪𝘨𝘩𝘵 𝘢𝘵 𝘳𝘰𝘰𝘮 𝘵𝘦𝘮𝘱𝘦𝘳𝘢𝘵𝘶𝘳𝘦 𝘧𝘰𝘳 𝟻-𝟽 𝘥𝘢𝘺𝘴.
Cucumber Lime Gazpacho
Peel 2 medium cucumbers, cut into approximately ½ inch slices
½ cup fresh spinach
¼ cup chopped white onion
2 garlic cloves
1 cup coconut milk
½ cup unflavored and unsweetened vegan yogurt
2 tablespoons lemon juice
½ cup fresh lime basil
¼ cup flat leaf parsley,
¾ teaspoon salt
Place all ingredients into a blender and blend until smooth.
Top with sliced cucumbers, and lime basil. Serve cold
Ingredients: Cucumbers, spinach, white onion, garlic, coconut milk, vegan plain yogurt, parsley, lime basil, and salt.
Vegan Avocado Mayonnaise
1 large avocado
1/3 cup brine from canned chickpea
3 cloves garlic
juice of ½ lemon
salt to taste
Blend all ingredients until smooth and serve
Ingredients: Avocado and vegan mayonnaise, garlic, lemon, chickpea brine and salt
Jalapeño Pesto
Add one chopped jalapeño, 1 cup of parsley, 1/3 cup of cilantro, 1/2 teaspoon lemon juice, 1teaspoon of ginger and 2 tablespoons of olive oil to a food processor and blend until fully mixed. Serve cold
Ingredients: Jalapenos, lemon, cilantro, ginger, garden parsley and olive oil
Uala Hawaiian Cookies
Preheat oven to 350F and line a sheet pan with parchment paper.
In a medium bowl, combine almond meal, sugar, spices, baking soda, and salt.
In a tiny bowl, stir together water with ube extract. Add this purple water and ‘uala to the bowl and mix with your hands until thoroughly combined. If the dough is too crumbly and won't stick together when pressed, add a sprinkle of water until you can do so.
Divide the dough into 12 even portions and roll into balls. Place 2 inches apart on the prepared sheet pan, lightly press each one down and sprinkle with turbinado sugar.
Bake about 25-30 minutes, until golden brown at edges, and centers of cookies feel firm to the touch. Set the sheet pan on a cooling rack and cool completely before removing cookies.
Ingredients:
1 cup (127 g) almond meal
3 Tbsp sugar
½ tsp cardamom, ground
¾ tsp powdered ginger
¼ tsp baking soda
¼ tsp kosher salt
1∕3 cup Uala powder
1 ½ Tbsp water
5-6 drops ube extract
Turbinado sugar as needed
Carrot Lentil Salad
Cook a bag of carrots for 10min. Cook 1 cup of lentils.
Add chopped carrots , cooked lentils, 1/3 cup of almonds, 1/3 cup of chopped parsley, 1/3 cup of raisins and 1 teaspoon of cumin, salt and pepper. Then mix. Serve warm or cold
Ingredients: Yellow lentils, carrots, cumin, almonds, raisins and fresh parsley
Orzo Salad
Cook one cup of orzo. Then rinse under water and add to a bowl.
Add 1 can of garbanzo beans, 1 cup of edamame, 2 chopped steamed carrots to the bowl of orzo.
In a bowl add 3 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 minced garlic clove and a pinch of fig salt. Add to bowl of orzo mixture and stir,. Serve hot or cold
Ingredients: Orzo, edamame, garbanzo beans, carrots, lemon jucie, olive oil, garlic, fig salt
