Thursday, October 14, 2010

Black Beans and Rice with Pumpkin Vinaigrette

4 cups cooked brown rice
2 cups black beans
4 Tbs Pumpkin Puree
1/4 cup Balsamic Vinegar
1 Clove Garlic
1 Tsp Sugar
1/2 Tsp Salt
1/8 Tsp Black Pepper
1/2 Cup Olive Oil

Finely chop or mash the clove of Garlic.
Put all ingredients except the Olive Oil into a bowl.
Whisk all ingredients together.
Mix well.
Add Olive oil and whisk well.
Combine rice, beans, and vinaigrette and mix well


Tuesday, October 5, 2010

Hummus/Nutritional Yeast Sauce

combine equal parts hummus and nutritional yeast
add some turmeric for color and water to thin
if you put it on pizza and bake/broil it will get "melty"

Vegan Agave Cornbread Muffins

2 cups cornmeal
1 teaspoon baking soda
1 teaspoon salt
1 cup applesauce
1 cup  almond milk
1/4-1/3 cup agave nectar
4 tablespoons olive oil

Preheat oven to 325 degrees Lightly grease a muffin pan.
Combine the cornmeal, baking soda, and salt in a large bowl; stir in the applesauce, almond milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 20-30 minutes.

Friday, October 1, 2010

Roasted Sweet Potato Puree with Almonds

6 med sweet potatoes/yams
1/2 c raw almonds
zest of 2 lemons
1/2 t cayenne pepper
2 T safflower/grapeseed oil
1 T coconut oil
pinch of salt

preheat 350, bake sweet potatoes 40-45 min until soft
roughly chop almonds and roast for 15-20 min (or use roasted almonds!)
peel potatoes, food process, add zest, cayenne, salt, puree until smooth
add oils to taste and puree, sprinkle almonds on top

Zesty Quinoa with Broccoli

1 tablespoon extra virgin olive oil 
1/2 medium red onion, finely chopped 
2 cloves garlic, finely chopped 
1/2 cup oil-packed sun-dried tomatoes, chopped 
1/2 cup vegetable broth 
1/2 cup dry white wine 
2 tablespoons lemon juice 
1/2 cup uncooked quinoa 
Salt to taste 
1 cup small broccoli florets 
Pepper to taste 
1/2 cup roasted cashew pieces 
2 green onions, thinly sliced


Heat oil over medium heat in a medium pot. Add onions and garlic and cook for 3 minutes. Add tomatoes, broth, wine and lemon juice and bring to a boil. Stir in quinoa and salt. Reduce heat and simmer, covered, for 20 minutes. 

Arrange broccoli on top of quinoa, cover and simmer for an additional 5 to 6 minutes. Remove from heat and toss gently to combine. Season with salt and pepper, transfer to plates and serve garnished with cashews and green onions.