Sweet potato/yam/potato fries

Ingredients:
However many potatoes you want to use
Coconut or olive oil
Sea salt

Directions:
- Turn the oven on to 370
- Slice the potato(es) either into fries (a cm or less thickness) or circles or half moon shapes (a few mm thick)
- Lightly oil a cookie sheet (If you're using coconut oil, easiest way I've found is to heat the cookie sheet in the preheating oven for a couple of minutes then a chunk of coconut oil will melt when you put it on it)
- Rub the potato(es) in the excess oil on the sheet and spread them out in a single layer
- Optional: Drizzle more oil on top if you want super oily fries
- Add salt (Best to use less now then add more if needed after cooking)

- Bake for 10 mins
- Taste test. If they're not cooked yet, flip them over and check on them every 5 mins until ready



Tastes good with the creamy mayo dressing or a little bit of vinegar.
If you want them crispier, experiment with higher heat

Mexican bean salad

From: http://allrecipes.com/recipe/mexican-bean-salad/

(This salad is pretty huge and tastes better the day after you make it)

Ingredients

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can cannellini beans, drained and rinsed

1 green bell pepper, chopped

1 red bell pepper, chopped

1 (10 ounce) package frozen corn kernels

1 red onion, chopped

1/2 cup olive oil

1/2 cup red wine vinegar

2 tablespoons fresh lime juice

1 tablespoon lemon juice

2 tablespoons white sugar

1 tablespoon salt

1 clove crushed garlic

1/4 cup chopped fresh cilantro

1/2 tablespoon ground cumin

1/2 tablespoon ground black pepper

1 dash hot pepper sauce

1/2 teaspoon chili powder 

Directions

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Detox salad

From: http://ohsheglows.com/2011/09/27/detox-salad/

Yield: 10 cups (lots for the whole week!!)
Ingredients:

• 2 heads broccoli (1 bunch), stems removed
• 1 head cauliflower, stems removed
• 2.5 cups shredded carrots
• 1/2 cup sunflower seeds
• 1 cup currants
• 1/2 cup finely chopped fresh parsley
• 1/2 cup raisins
• 4-6 tbsp fresh lemon juice, to taste
• kosher salt, pepper to taste (1/4-1/2 tsp salt and lots of pepper)
• kelp granules or Herbamare (optional), to taste
• Pure maple syrup, to drizzle on before serving

1. In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl.
2. Now process the cauliflower (no stems) until fine and add into bowl. Do the same with the carrots.
3. Stir in the sunflower seeds, currants, raisins, and parsley. Add lemon juice and seasonings to taste.
4. Drizzle with maple syrup to taste.
Note: I saved the stems for a stir-fry later on in the week.

Eggnog

From:  http://www.girlmakesfood.com/vegan-eggnog/

 

Prep time:  5 mins

Total time:  5 mins

Serves: 2

 

Ingredients

• 1 Banana (frozen)
• ½ teaspoon Nutmeg (fresh grated is my favorite)
• 2 cups Almond Milk
• Rum – to taste (see note above)

Instructions

1. In a blender add all the ingredients
2. Blend until smooth
3. Add ice if you like it thicker/colder
4. Drink up and enjoy!!

Raw chocolate milkshake miracle

From: http://mynewroots.org/site/2010/06/raw-chocolate-milkshake-miracle-2/

Ingredients:
• ¼ cup hemp seeds (or use soaked almonds, cashews, sunflower seeds etc.)
• 2 heaping Tbsp. raw cacao powder
• 1 Avocado
• 1 very large frozen banana (or 2 small)
• 2 Tbsp. raw honey, agave, or maple syrup
• dash sea salt
• ¾ – 1 cup water
• 4 ice cubes

Directions:
1. Blend all the ingredients together; add water to thin if desired. It’s a thick one, folks!
And although the urge to chug may take over, don’t forget to “chew” your milkshake for better digestion! Very important.

Smooth criminal chocolate mousse tarts

From: http://mynewroots.org/site/2010/04/smooth-criminal-chocolate-mousse-tarts-2/

(I failed at successfully keeping the tarts together so I normally just make the mousse)

Maple Walnut Crust
Ingredients:
1 ½ cups organic walnuts
2 Tbsp. maple syrup
a pinch fine sea salt

Chocolate Avocado Mousse
Ingredients:
4 ripe avocados
10 very soft dates (soaked if necessary)
4 Tbsp. raw agave nectar
2 Tbsp. high-quality raw cacao powder (or cocoa powder if you don’t have the other)

Directions:
1. Place walnuts in a food processor and pulse until chunky. Add the maple syrup and sea salt and pulse until the mixture is combined. (You can create a smoother crust by blending longer if you like, but in my experience leaving some chunks is a good idea to add contrast against the smooth chocolate pudding).
2. Get out a muffin pan. Scoop out a couple tablespoons of the walnut mixture at a time and press into the bottom of a muffin cup. Press firmly so that the walnut mixture is compact and holds together. You should be able to fill about 8 cups with the walnut crust. Refrigerate.
3. Finely chop the dates.
4. Cut open all the avocados and scoop them out into a clean food processor. Blend. Add the other ingredients and blend to incorporate.
5. Remove walnut crusts by running a knife around the perimeter to loosen, then lift out. If the crust breaks or becomes dented, simply press it back together once it’s out the mold.
6. Spoon a large dollop of avocado mouse on top of the crust base. Garnish with whatever fruit you have on hand (fresh berries, banana, dates, pomegranate, pineapple…). Serve to very lucky people.
Notes: You can change things up by making a whole tart – simply press the walnut mixture into a tart shell, spoon the avocado pudding on top and slice.
If you have any extra filling, just keep it in a sealed container in the fridge for up to 2 days and eat it like pudding. It’s great for breakfast!

Pull apart garlic bread

From: http://www.fourgreensteps.com/community/recipes/bread/vegan-pull-apart-garlic-bread

Ingredients

• 1/4 cup olive oil
• 3 garlic cloves, minced
• dried oregano
• 1 hoagie roll (6-8 inches long)

Directions

1. Preheat the oven to 350°F.
2. Cut the bun in half, then cut each side in half again, crosswise. Lay cut-side-up and score the bread lengthwise two times, forming 3 attached strips. Be sure not to cut all the way to the bottom, but close enough so the bread can easily be pulled apart. (see pictures for visuals).
3. Put the garlic and olive oil in a small dish and heat in the microwave for about 30 seconds or until fragrant. Use a spoon to evenly distribute the olive oil and garlic over each slice of bread. Sprinkle each piece with dried oregano. Place on a baking sheet and put in the oven for 5-10 minutes, until the bread starts to dry. Once most of the bread is dry, turn on the broiler to lightly brown the top. Remove and serve!

Raw banana cream pie

From: http://www.spoonfulofsugarfree.com/2011/07/06/raw-banana-cream-pie/

(Its a hell of a lot easier to peel the bananas before freezing them. Learnt that the hard way)

Crust Ingredients

• 1 cup raw walnuts
• 3 large dates
• 2 Tablespoons cocoa powder (or cacao)
• pinch of salt

In a food processor or strong blender, blend all ingredients until thoroughly mixed. The mixture should stick together. If it doesn’t add a splash of water. Press the mix into a pie dish, and freeze while making the pie filling.

Filling Ingredients

• 4 frozen bananas

Blend the bananas in a food processor or strong blender until the bananas have a “custardy” texture like Magic Banana Ice Cream. Put the filling on top of the pie crust and freeze for at least 2 hours.

Thaw the pie for about 10 minutes before eating. The pie should be set but not rock-solid. Who likes rock-solid pie?

Creamy "mayo" dressing

From: Marianne's brain

(Measurements are a guesstimation)

2 tablespoons of oil (olive or whatever)
1.5 tablespoons of apple cider vinegar
1.5 tablespoons mustard (dijon prepared is what I use)
1 heaped soup spoon of tahini

Put them in a magic blender to mix. (Or whisk together otherwise)

Falafels

From: http://allrecipes.com/recipe/vegan-friendly-falafel/

(Used 3 cans of chickpeas instead of dry and baked the falafels 10 mins each side instead of frying)

Ingredients

1 pound dry garbanzo beans

1 onion, quartered

1 potato, peeled and quartered

4 cloves garlic, minced

1/2 cup cilantro leaves, chopped

1 teaspoon ground coriander

1 teaspoon ground cumin

2 teaspoons salt

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

2 teaspoons fresh lemon juice

1 tablespoon olive oil

1 tablespoon all-purpose flour

2 teaspoons baking soda

2 cups canola oil

Directions

1. Rinse the garbanzo beans under cold water and discard any bad ones. Place in a large pot, and cover with water. Let soak 24 hours, and rinse again.
2. Place the garbanzo beans, onion, and potato in the bowl of a food processor. Cover, and process until finely chopped. Leaving about 1 cup of the garbanzo bean mixture in the food processor bowl, pour the rest into a mixing bowl. Add the garlic, cilantro, coriander, cumin, salt, pepper, and cayenne pepper to the garbanzo bean mixture in the food processor bowl; process on low to blend thoroughly. Return the reserved garbanzo bean mixture to the food processor bowl, and add the lemon juice, olive oil, and flour; process on low into a coarse meal. Cover, and refrigerate 2 hours.
3. Stir the baking soda into the garbanzo bean mixture until evenly blended. Using damp hands, form the mixture into 1 1/2 inch diameter balls.
4. Pour the canola oil into a wok 1 to 2 inches deep, and heat over medium-high heat. Cook the falafel balls, turning so all sides are evenly browned, about 5 minutes. Remove falafel from oil, and drain on paper towels. Repeat to cook remaining falafel balls.

Sweet Potato, Black Bean, Spinach, and Pepper Vegan Enchiladas

From: http://ohsheglows.com/2011/05/04/vegan-enchiladas-with-cilantro-avocado-cream-sauce-2/

(Just as delicious without the avocado sauce)

Yield: 4 Enchiladas
Ingredients:

• 1 tbsp extra virgin olive oil
• 1 onion, chopped (~2 cups)
• 2 garlic cloves, minced
• 1 cup sweet potato, chopped (or zucchini)
• 1 bell pepper, chopped
• 2 handfuls spinach, chopped
• 1 can black beans (~2 cups), drained and rinsed
• Enchilada sauce or Pasta sauce (about 2.5 cups)* see note
• 1 tbsp nutritional yeast (optional)
• 1.5 tsp ground cumin
• 1-2 tbsp fresh lime juice, to taste
• 1/2 tsp kosher salt, or to taste
• 1/2 tsp garlic powder
• 1 tsp chili powder, or to taste
• 4 whole grain tortilla wraps (I used Food for Life Ezekiel)
• Cilantro Avocado Cream Sauce, to pour on top (recipe below)
• Green onion & chopped cilantro, to garnish

Directions:
1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas. Pre-cook the chopped sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside.
2. In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, pre-cooked sweet potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.
3. Now add in your enchilada or pasta sauce. Stir well, and add in your seasonings: nutritional yeast (optional), cumin, fresh lime juice, salt, garlic powder, chili powder- all to taste. Adjust seasonings if necessary. Stir well.
4. Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining 3 tortillas and leave a bit of filling left to spread over the top. Sprinkle with vegan cheese if preferred.
5. Bake tortillas at 350F for 18-20 minutes. Meanwhile, make your Cilantro cream sauce (see below). When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped cilantro and green onion. Serve immediately. Makes 4 enchiladas.
Note: Depending on what kind of sauce you use, you will have to adjust the seasonings to taste. I used a pasta sauce so I likely needed more seasonings to achieve the taste I desired.

Cilantro Avocado Cream Sauce

Inspired by Kathy’s Cashew Cream Sauce.
Yield: ~1.25-1.5 cups
Ingredients:

• 1 & 1/4 cup avocado flesh
• 2 tbsp water, or more as needed to thin out
• 2-3 tbsp lime juice, to taste
• 1 tsp apple cider vinegar (optional)
• 1 cup packed fresh cilantro
• 1 tsp kosher salt, to taste
• 1/2 tsp garlic powder
• 3/4 tsp ground cumin
• Black pepper, to taste
• Red pepper flakes or cayenne pepper, to taste

Raw vegan cheesecake with raspberry sauce

From: http://veganchickie.wordpress.com/tag/raw-vegan/

Ingredients:

For the Crust:
2 cups raw macadamia nuts (also works with walnuts or pecans)
1/2 cup dates, pitted (medjools)
1/4 cup dried coconut

For the Cheese:
3 cups chopped cashews, soaked for at least 1 hour
3/4 cup lemon juice
3/4 cup agave nectar
3/4 cup coconut oil
1 teaspoon vanilla
1/2 teaspoon celtic sea salt (optional)
For the Raspberry Sauce:
1 bag frozen raspberries (or whatever berries you prefer)
1/2 cup dates

Method:
1. To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch spring form pan. Press crust onto the coconut. This will prevent it from sticking.
2. To make the cheese, blend the cashews, lemon, agave, gently warmed coconut oil (do not use microwave), vanilla, sea salt (if using), and 1/2 cup water. Blend until smooth and adjust to taste.

 Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.

 Place into the freezer until firm and then top with Raspberry Sauce.
3. Remove the whole cake from the pan while frozen, and place onto a serving platter. Defrost in the refrigerator.

Chipotle chili with sweet potatoes and brussel sprouts

From: http://www.theppk.com/2008/11/chipotle-chili-with-sweet-potatoes-and-brussel-sprouts/

2 tablespoons olive oil
1 red onion, diced
4 cloves garlic, minced
1 tablespoon coriander seed, crushed
2 teaspoons dried oregano
3 chipotles, seeded and chopped
1 1/2 lbs sweet potatoes (2 average sized), peeled and cut into 3/4 inch pieces
12 oz brussels sprouts, quartered lengthwise (about 2 cups)
2 teaspoons ground cumin
3 teaspoons new mexico chili powder (or other mild chili powder)
1 32 oz can crushed tomatoes
1 cup water
1 16 oz can pintos, rinsed and drained (about 1 1/2 cups)
1 1/2 teaspoons salt
Fresh lime juice to taste (about one lime was good for me)

In a soup pot over medium heat, saute onion in olive oil for about 7 minutes, until translucent. Add garlic, coriander seeds, and oregano and saute a minute more. Add remaining ingredients (except for lime juice). Mix well. The sweet potatoes and brussel sprout will be peaking out of the tomato sauce, but don’t worry, they will cook down.
Cover pot and bring to a boil, then lower heat to simmer for about half an hour, stirring often, until sweet potatoes and fork tender but not mushy. Squeeze in lime juice to taste and adjust any other seasonings. Let sit uncovered for at least 10 minutes before eating.

Easy raspberry vinaigrette

From: http://vegetarian.about.com/od/saucesdipsspreads/r/raspberryvin.htm

(Usually go a bit easy on the vinegars and a touch more raspberries and oil)

Ingredients:

• 1/2 cup raspberries, fresh or frozen
• 1/4 cup apple cider vinegar
• 1/4 cup balsamic vinegar
• 2 tsp sugar
• 1 tbsp dijon mustard
• 1/4 cup vegetable oil

Preparation:

Add all ingredients, except oil to a blender or food processor and puree until smooth. Slowly add oil until well combined.

Creamy avocado potato salad

From: http://www.theppk.com/2011/05/creamy-avocado-potato-salad/

2 lbs fingerling potatoes, cut into 3/4 inch chunks
2 avocados
2 tablespoons lime juice, from a lime or two
1/2 tsp salt
1/4 teaspoon ground cayenne pepper (optional)
1 plum tomato, chopped
1 small red onion, diced small
1 smallish cucumber, diced very small
Scallions for garnish (optional)


Put potatoes in a pot and cover with water. Cover pot, bring water to a boil. Lower the heat to a rolling boil and cook for 15 to 20 minutes, until potatoes are easily pierced with a fork. Drain and set aside to cool.
Once potatoes have cooled, prepare the dressing. Split the avocado in half, remove the seed and scoop the yumminess into the food processor. Add the lime juice and salt and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and creamy, add the tomato and onion. Pulse until they are incorporated but not completely blended. You should still be able to see the tomato and onion.
Put the potatoes and cucumbers in a large mixing bowl and mix them up. Add the dressing and mix well. Taste for salt and spice. Wrap tightly and chill until ready to use. Top with scallions, if you like.

White velvet soup

From: http://www.greenkitchenstories.com/white-velvet-soup-a-la-my-new-roots/

Ingredients

1 head cauliflower
2 medium onions
1 head garlic (about 6-8 cloves)
3 cups cooked lima beans (about 2 cans)
2 cups water
2 cups vegetable stock
juice of 1 lemon
sea salt to taste
olive oil
smoked paprika

Directions
1. Preheat oven to 400°F.
2. Cut up cauliflower into bite-sized chunks and place on a baking sheet. Drizzle with olive oil or melted ghee. Sprinkle with sea salt.
3. Peel onions and slice into chunks. Peel garlic cloves. Place onions and garlic baking sheet, drizzle with olive oil and sprinkle with sea salt.
4. Place all veggies in oven. Bake for 30-40 minutes until everything has golden edges and is nicely caramelized.
5. Let veggies cool slightly and add to blender along with all other ingredients except olive oil and paprika (process in batches if you have a small blender). Blend on high until very smooth. If you have a Vita-Mix, I would highly recommend using it.
6. If the soup is not hot enough after blending, transfer soup to a large pot and warm until steaming. If the soup is too thick, simply add water to thin to your desired consistency.
Bonus: For each bowl of soup, combine 1 tsp. extra virgin olive oil with 1/8 tsp. smoked paprika and drizzle as a garnish (this is optional, but there is something very delicious about the mellow richness of the soup, with a slightly spicy and smoky accent).
Tip: I always highly recommend using beans you cook yourself instead of canned, as the flavour of freshly cooked beans is simply better. If you choose to use beans you’ve cooked yourself, reserve the cooking liquid and use in place of the water and stock.

Chef Chloe's pineapple not-so-fried rice

From: http://theveganproject.ca/chef-chloes-pineapple-not-so-fried-rice/

Ingredients for 4 to 6 people:
1 14-ounce package extra firm tofu, drained (the recipe describes how to press tofu so it absorbs more flavour but you can buy already pressed tofu to save time)
2 tablespoons soy sauce (use wheat-free tamari or Braggs for a gluten free option)
1 pineapple, or 1 1/2 cups diced pineaaple
1 tablespoon canola oil (I used grapeseed)
Sea salt
3 cloves garlic, minced
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon chili-garlic sauce (try to get one that has no sugar)
3/4 cup cashews (I roasted them in the oven for about 5-7 minutes at 350F for added flavour)
1 carrot, peeled and shredded (you don’t really need to peel it, just give it a good scrub)
1/2 cup frozen peas
1/2 cup raisins
3 cups cooked rice, preferably jasmine (and preferably brown)
1/4 cup vegetable broth (low sodium is best, you can always add more healthy sea salts if necessary)

Method:
Preheat the oven to 325 degrees.  Grease a small baking sheet.
After pressing tofu (or not), cut into 1/2-inch cubes.  In a bowl, toss the tofu with soy sauce until each cube is coated.  Place in one layer on the prepared baking sheet. Bake for 45 minutes, turning the tofu a couple of times with a spatula.  Remove from and set aside.
To prepare pineapple. cut in half lengthwise using a sharp knife.  Remove the flesh and cut into bite-sized pieces.  Set aside 1 1/2 cups for this recipe, and save the rest for another use.  Reserve the shell for serving.
In a large skillet or wok,heat oil over medium-high heat and saute onions until soft and lightly browned. Season with salt. Add garlic, curry, coriander, and garlic-chili sauce, and let cook a few more minutes.  Add cashews, carrots, peas, raisins, broth, pineapple, and tofu.  Cook until heated through and adjust salt to taste. Serve the rice like they do in Thailand – in the pineapple shell!

Avocado wasabi salad (also awesome w/o wasabi)

From: http://veganyumyum.com/2010/01/avocado-wasabi-salad/

(Seriously delicious without the grossness of wasabi powder)

Serves 4-6
 
Greens of your choice for 4-6 people
1 Carrot, shredded
2 tsp Vegetable Oil, divided
1/2 to 3/4 Cup Broccoli, chopped small
1/3 Cup Toasted Slivered Almonds
1 Recipe Wasabi Chickpeas, below
1 Recipe Avocado Wasabi dressing, below
Fresh Cracked Black Pepper

Wasabi-Tamari Chickpeas
1 tsp Oil
1 Cup Chickpeas
1 tsp Wasabi Powder
1/2 tsp Sugar
1 Tbs Low Sodium Tamari/Soy Sauce

Avocado Wasabi Dressing
1 Ripe Avocado, diced
2 tsp White Wine Vinegar
3 Tbs Hummus, plain or garlic
1 tsp Stoneground Mustard
1/2 tsp Salt
2 tsp Wasabi Powder
1/4 to 1/3 Cup Vegetable oil

Begin by whisking the dressing ingredients together, except for the oil. Whisk until smooth. If your avocado isn’t super ripe, you may wish to blend the dressing in a food processor. Slowly add oil until emulsified and the dressing is smooth, refrigerate until ready to use.

Toast your almonds in a dry pan over medium heat if they are not already toasted. Set aside.
In the same pan, add 1 tsp of oil and add broccoli. Sautee over high heat until the broccoli is beginning to color in spots and is bright green, but still tender-crisp. Sprinkle lightly with salt and set aside.

Add the second teaspoon of oil to the same pan and add the chickpeas. Reduce heat to medium-high. Cook the chickpeas until they are golden on all sides, using a spatula to loosen them as necessary, but don’t worry if they stick a little. Add the wasabi powder, sugar, and tamari and stir well. Remove from pan and set aside.
In a large bowl, add your salad greens. Add the broccoli, 3/4 of the chickpeas, 3/4 of the almonds, and 3/4 of the carrots. Toss with enough dressing to coat. Plate the salad, and garnish the top with the remaining chickpeas, almonds and carrots. Crack fresh black pepper over the top. Serve immediately.

If you are serving the salad later, do not add the dressing until the last minute.

French onion soup

From: http://www.neverhomemaker.com/2011/02/very-vegan-french-onion-soup.html

(Seriously delicious)

What you'll need . . .

• Bag of yellow onions (2 pounds), sliced thinly
• A couple cloves of garlic, minced
• 2 tablespoons olive oil
• 1 to 2 tablespoons maple syrup
• Salt and pepper (to taste)
• 1 teaspoon ground coriander
• 8 cups low-sodium vegetable broth
• 1/4 cup olive oil
• 1/3 cup whole wheat flour
• Wholegrain sourdough bread (or your favorite), cubed

Method . . .

1. After you've sliced your onions (it takes a while -- get ready to cry), heat the 2 tablespoons of olive oil in a stock pot over medium heat. Add the onions and cook for 8 to 10 minutes -- stirring often -- until softened.
2. Add in the maple syrup, salt, and pepper. Stir well -- being careful not to burn the onions -- for 20 minutes, until golden.
3. Add in the garlic, coriander, and vegetable broth. Bring to a boil, then lower to a simmer for 30 minutes.
4. During those last 10 minutes of waiting, heat the olive oil into a shallow pan on medium-low and wait for the it to get to a hot, but not too hot (shouldn't be smoking -- read more in our last roux-tastic recipe).
5. Add the flour to the 1/4 cup oil and stir continuously for 10 minutes -- until flower is deep brown and smells nutty.
6. Add roux to the soup and let cook for another 5 minutes.
7. Serve with cubed bread and enjoy!

Hummus

From: http://greekfood.about.com/od/appetizerssalads/r/hummustahini.htm

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• 2 1/2 cups of canned chickpeas, drained and rinsed
• 1/3 cup of freshly squeezed lemon juice
• 1/4 cup of tahini
• 2 cloves of garlic, crushed
• 1-2 tablespoons of olive oil
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of cayenne pepper
• pinch of freshly ground black pepper
• 1 teaspoon of salt
• 1/3 cup of water
• parsley and olive oil to garnish

Preparation:

Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds. Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.
Transfer to a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)
(Optional:) Drizzle of olive oil over the top and add a garnish of parsley or black olives before serving. Serve with pita wedges or slices of whole grain breads.

Note: Be sure to rinse the canned chickpeas well to clear away the taste of any ingredients used in the canning process.

Massaged kale salad

From: http://theveganproject.ca/massaged-kale-salad-protein-rich-superfood/

Serves about 2 side salads

Ingredients: 

1 bunch of kale (approximately 8-10 leaves)
3 tbsp of olive oil
A good sprinkle of Himalayan rock salt (I used about 2 tsp, which may sound high but it’s super rich in electrolytes. Reduce if you’re concerned about sodium.)
1 whole avocado
2 tbsp hemp hearts

Method:

Cut and wash your kale, drying well, and place in a large salad bowl. Evenly pour your olive oil on top, making sure to distribute evenly for maximum coverage. Toss in your rock salt. Take all your rings off and roll up your sleeves, it’s time to get involved.
Using your hands, massage the kale for 2-3 minutes. Squeeze it, rub it, and squish the olive oil right into the leaves. It will reduce in size, turn bright green, and soften tremendously.
Dish onto two plates (perfect for a side dish), scoop half an avocado on each plate, and sprinkle the hemp hearts on top.

Raw chocolate brownie

From: http://www.therawtarian.com/raw-brownie-recipe

Ingredients

1 cup pecans (you can use walnuts in a pinch, but pecans are much better!)
1 cup dates
5 tablespoons raw cacao (cocoa) powder
4 tablespoons shredded unsweetened coconut
2 tablespoons honey or agave nectar
1/4 teaspoon sea salt

Directions

1. Place pecans alone in your food processor and process until the pecans become small and crumbly.
2. Add dates to the raw brownie recipe and process again until the mixture sticks together and the dates are well processed.
3. Add the remaining ingredients to this raw brownie recipe and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery. (There should still be air between the small bits so that you will be able to press them down into your brownie pan.)
4. Dump the mixture into a brownie dish or small cake pan and press down firmly using your clean hands.
5. Refrigerate this raw brownie recipe for a couple of hours. You do not have to refrigerate it, but it is much easier to slice when chilled. By the way, this is actually a raw brownie recipe that keeps its shape! So it can be good for serving to non-raw fooders because the presentation of this raw brownie recipe is good when chilled.
6. Store this raw brownie recipe in the refrigerator if it lasts that long!

Oatmeal raisin cookies

From: http://ohsheglows.com/2010/09/11/the-ultimate-vegan-oatmeal-raisin-cookie/

Ingredients:

• 1 & 3/4 cups walnuts, toasted
• 2 cups regular oats, divided
• 3/4 cup white Kamut flour (other flours probably work!)
• 1/2 cup Sucanat (or brown sugar)
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 cup pure maple syrup
• 2 tbsp almond milk
• 3.5 tbsp coconut oil
• 2 tsp pure vanilla extract
• 2/3 cup raisins

Directions: Preheat oven to 350F and grease a baking sheet. Place 1.75 cups of walnuts on the baking sheet. Toast walnuts in oven for about 10-12 minutes, until golden in colour. Watch carefully so as not to burn. When walnuts are toasted remove from oven and cool for a few minutes. Dump walnuts into food processor and process until just finely ground, no more.
In a medium sized bowl, mix together the flour, baking soda, 1 cup oats, cinnamon, and Sucanat (or brown sugar).
Now add the dry ingredients to the food processor and process for about 20-30 seconds until mixed. In a small bowl add the coconut oil and microwave for 20 seconds to soften (if necessary). In the same bowl, stir in the maple syrup, almond milk, and vanilla, and pour into food processor. Process until the mixture is thoroughly combined.
Remove bowl from processor and dump contents into a large bowl. Mix in the remaining 1 cup of oats by stirring or with hands. Fold in the 2/3 cup of raisins.
Take about 2 tbsp of dough, make a ball, and then flatten with fingers. Place on cookie sheet. Repeat. Bake for 10 minutes at 350F and no longer. Remove from oven and let sit on baking sheet for 2 minutes before placing onto a cooling rack for 10-15 minutes. Makes about 16 large cookies.

Two-tone potato salad with walnut-tarragon vinaigrette

From: http://mydigimag.rrd.com/display_article.php?id=1110651
(Vegetarian Times, Sept 2012)

Serves 4ish as a main meal. 6 side dishes?

 Ingredients:

WALNUT-TARRAGON VINAIGRETTE
2 Tbs. cider vinegar
1 Tbs. Dijon mustard
4 Tbs. olive oil
2 Tbs. walnut oil
1 tsp. dried tarragon
½ tsp. salt, optional
¼ cup finely chopped shallot or red onion

TWO-TONE POTATO SALAD
 3 medium boiling potatoes, peeled and cut into 1/2 -inch dice
1 large sweet potato, peeled and cut into 1/2 -inch dice
2 cups arugula
1 ½ cups cherry tomatoes, halved
1 cup finely diced celery
½ cup toasted walnut pieces


Preparation:


1 | To make Walnut-Tarragon Vinaigrette: Whisk together vinegar and mustard in small bowl. Whisk in olive oil and walnut oil. Whisk in tarragon and salt (if using). Stir in shallot. Set aside to allow flavors to develop.

2 | To make Two-Tone Potato Salad: Place boiling potatoes in pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until just tender. Drain, and transfer to large bowl.

3 | Place sweet potato in separate pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 4 to 5 minutes, or until just tender. Drain, and transfer to bowl with boiling potatoes.

4 | Toss both types of hot potatoes with half of Walnut-Tarragon Vinaigrette in large bowl. Cool salad completely. Stir in arugula, tomatoes, celery, walnuts, and remaining vinaigrette just before serving.

PER 1-CUP SERVING 293 cal; 4 g prot; 19 g total fat (2 g sat fat); 28 g carb; 0 mg chol; 191 mg sod; 4 g fiber; 5 g sugars

Pesto

From: http://vegetarian.about.com/od/morerecipes/r/Veganpestorec.htm

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 1 1/2 cups fresh basil
• 1/3 cup olive oil
• 1 cup pine nuts (other nuts, such as almonds or walnuts may be substituted)
• 5 cloves garlic
• 1/3 cup nutritional yeast
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Preparation:

Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste and enjoy! One variation is to add 1/2 cup rehydrated sun-dried tomatoes. For a lower fat version replace half the oil with soy milk.