Cabbage Apple Coleslaw

I love this product and have been incorporating it in MANY things I make.  It is non-GMO, dairy free, soy-free, and gluten free!   They make more than just mayo and here's a link to their website:  https://www.hamptoncreek.com/just-mayo

Ingredients:
2 pkgs cole slaw or 1/2 head of cabbage, thinly sliced
1/4 cup chopped onion
1 cup chopped unpeeled apple
1 tbsp chopped cilantro
2 tbsps "Just Mayo"

Directions:
Mix all ingredients together, add Just Mayo starting with 2 tbsps.  Add more if desired.

*We prefer the spicier spread- either Just Mayo Chipotle or Just Mayo Sriracha.  If you like spicy- add a couple of tsps of chipotle powder to the mix.

Red Kale and Walnut Salad

All the kale to be found last week at the grocery store was red kale!  Red kale is coarser and maybe a bit more peppery than what I'm used to but here's a recipe that actually turned out to be one of our favorite kale salads!

Ingredients:
4 cups red kale
1 cup red cabbage
1/2 cup onion
1 cup walnuts, toasted
2 tbsps olive oil
2 tbsps shaved parmesan cheese or shredded non-dairy cheese substitute
Salt





Directions:
Separately chop kale and red cabbage as if you were making slaw.  Saute' walnuts and onions in olive oil until onions are translucent.  Add red cabbage and saute' for 2 more minutes.  Salt sauteed mixture, then mix with chopped kale.  Top with parmesan (or non-dairy cheese substitute). Toss with a very light vinaigrette.  We actually enjoyed this without any salad dressing!

Gluten-Free Cauliflower Walnut Tabbouleh

Tangy, cool, and refreshing side dishes are just what we need to survive summer in Scottsdale, AZ and this dish is perfect.  I toasted cauliflower to replace quinoa or wheat berries in this recipe.  Although I love the taste of walnuts, pine nuts are delicious too.








Ingredients:
1/2 head of cauliflower, chopped
1 cup walnut pieces
2 tbps olive oil
1/2 medium Vidalia onion
1 cup parsley, larger stems removed
1/2 cup mint
1 English cucumber, peeled
1 cup grape tomatoes
1/3 cup fresh lemon juice
2 tbsp olive oil
Salt to taste

Directions:
In separate cookie sheets, coat cauliflower and walnuts in olive oil and roast at 450 degrees for 20 minutes or until cauliflower and walnuts turn golden brown. Pulse cauliflower, onions, parsley, and mint in food processor until ingredients are rice-size.  Finely chop tomatoes and cucumber and add to medium salad bowl.  Then add ingredients from food processor, lemon juice, olive oil, roasted walnuts, and salt to taste.  Mix thoroughly.  Refrigerate for at least 1 hour before serving.

Vegan Pistachio Stuffed Mushrooms

This recipe rocks!  We've served it now for company twice and our guests love it!

Ingredients:
1 pkg. white button mushrooms
1 tbsp. sun-dried tomatoes
1-2 cloves chopped garlic
1 tbsp chopped fresh basil
1/2 cup unsalted dry roasted pistachios (I prefer the Trader Joe's brand)
1/2 cup bread crumbs
1/2 Daiya vegan cheese shreds
1/4 cup oil
Salt/pepper to taste

Directions:
Wash mushrooms and carefully scrape out the stem and some of the pulp of each mushroom.  Place remaining ingredients in food processor and blend until ingredients are rice sized.  Fill mushrooms with mixture.  Line cookie sheet with foil and spread oil over the foil.  Cook mushrooms at 350 degrees for about 20-25 minutes.

Vegan Stuffed Mushrooms

Ingredients:
1 pkg whole button mushrooms
2 tbsps balsamic vinaigrette
2 tbsp sun-dried tomatoes
1 clove garlic, finely chopped
2 tbsps onion, finely chopped
1 tsp tarragon
1/2 small poblano chili
1/2 cup walnuts
1/2 cup left-over mushroom stems
*1/2 cup Daiya (dairy-free cheese substitute)*
1/2 cup cooked rice
1/2 cup panko crumbs
Salt/pepper to taste

Directions:
Scoop out stem and some of the area surrounding the stem of each mushroom, taking care not to tear the mushroom.  Rinse mushrooms and place face down on a paper towel.  In food processor pulse, all ingredients except rice, Panko crumbs, and vinaigrette until the pieces are rice-sized, then add to pan with rice and vinaigrette. (I want the garlic and onion to be minuscule so I chop them even though I'm also adding them to the food processor.)  Saute' until Daiya cheese substitute is melted. Add salt and pepper to taste. Place mushrooms into shallow baking dish and scoop a heaping portion into each mushroom. Sprinkle Panko crumbs over top and bake at 350 for 40 minutes.

*About Daiya...I LOVE this company!  Their cheese alternatives are dairy-free, gluten-free, and soy-free.  The best part of all...unlike many cheese substitutes, Daiya MELTS!  And it is delicious!  

Check it out!  http://us.daiyafoods.com/

Chipotle and Lime Butternut Squash Potato Soup

At our house, we like spicy!  Chipotle seemed like the perfect spice to go along with this creamy, vegan, savory soup.  We tried it and loved it...if you don't like spicy, eliminate the chipotles or just use a little.  The creamy texture of this vegan soup comes from the addition of some raw cashews. Here are some very interesting attributes of butternut squash from the following website:


http://health.howstuffworks.com/wellness/food-nutrition/vitamin-supplements/what-are-carotenoids.htm

Not only is butternut squash a delicious vegetable, it is loaded with vitamins, minerals, and nutrients such as lutein and beta carotene, (good for our eyes), and antioxidants as well as significant amounts of digestive fiber.  Butternut squash is also very high in antioxidant carotenoids which are the colorful plant pigments some of which the body can turn into vitamin A or retinol.   These are powerful antioxidants that can help prevent some forms of cancer and heart disease, and act to enhance your immune response to infections. Antioxidant carotenoids also serve to  protect your body’s cells from damaging free radicals.  

 A study by the University of Manchester, with more than 25,000 people, found that those with the highest intake of the antioxidant carotenoid, beta-cryptoxanthin, in the diet were only half as likely to develop arthritis over a 7 to 15 year period as those with a lower intake.Another pooled analysis study published in Cancer Epidermiology Biomarkers and Prevention analyzed nearly 400,000 people for up to 16 years. It found that a high intake of beta-cryptoxanthin reduces the risk of lung cancer by more than 30%. 

Ingredients:
1/2 butternut squash, peeled and coarsely chopped 
3-4 medium potatoes, peeled and chopped
1/2 cup raw cashews
4 cloves garlic
1 medium onion, chopped
*1-3 chipotle peppers from a small can (I used Embasa)- adjust according to your taste
2 tbsps oil
32 oz. vegetable broth
Juice from 1 lime
3 tbsps chopped herbs such as basil, tarragon, parsley, or thyme
3-4 cups water- adjusting to desired consistency
Salt/Pepper to taste

Directions:
In large frying pan, saute' the first 6 ingredients for about 5 minutes.  Then add chipotles and vegetable broth, cover pan and simmer until potatoes and squash are soft. Puree in blender until smooth and pour into large stew pot.  You will need to puree ingredients in 3 batches until all ingredients are pureed. Stir enough water into the pot until you reach your desired consistency for your soup.  We like ours fairly thick.  Add lime, salt/pepper, and herbs. This recipe makes enough for 8-10 servings. You can freeze the other half of the butternut squash.

Totally Vegan Caesar Salad Dressing

Ingredients:

1 cup organic silken tofu

1 tbsp Dijon mustard

2 tbsps Worcestershire Sauce

1 tbsp capers

1 large garlic clove

½ cup fresh lemon juice

1/3 cup sesame oil

1 tsp pepper

Salt to taste

Directions:

Puree all ingredients except salt in food processor.  Salt to taste.

Roasted Asparagus with Spaghetti Squash Pasta

One of our favorite new vegan dishes!

Ingredients:

2 lbs. fresh asparagus spears

1/2 cup sun-dried tomatoes

2 cloves garlic, finely diced

1 large spaghetti squash

1/2 cup pesto

1 tbsp olive oil

Directions:

(For spaghetti squash pasta) Preheat over to 350 degrees. Cut squash in half and remove seeds.  Cover cookie sheet with foil. Smear olive oil on surface of foil and place squash flesh side down and roast for about 30 minutes.  Remove from oven and wait until cool enough to handle.  When squash has cooled, use a large spoon to scape the strands of squash from the inside of the skin. Let squash strands sit for about 5 minutes on paper towels to drain some of moisture then toss squash with 1/2 cup pesto.  Season to taste with salt and pepper. 

 Roasted Asparagus:

Preheat oven to 350. Line cookie sheet with foil. Toss asparagus with 1 tbsp. olive oil and season with ground pepper, coarse sea salt, sun-dried tomatoes, and garlic. Roast in oven for 15-20 minutes.  Asparagus should be somewhat green but not olive green.  Serve over spaghetti squash pasta.

Dill and Apple Cole Slaw

Refreshing summer salad..goes perfectly with Sloppy Joes from the previous post!

Ingredients:
1/2 head cabbage, shredded
1/4 cup thinly sliced onion
4 carrots, shredded
3-4 celery stalks, diced
1 small crispy apple, quartered and thinly sliced
1/4 cup fresh dill, chopped

Dressing:
1 tbsp Veganaise
1 tbsp honey
1 tbsp cider vinegar
1 tbsp oil
1/4 tsp salt
1/2 tsp pepper

Directions:
Toss cole slaw ingredients until thoroughly mixed.  Vigorously stir dressing ingredients until will mixed.  Drizzle 1/2 of the dressing over cole slaw.  Add more if needed.