Category Archives: Vegan

Vegan Pesto

Sauces and Condiments, Vegan, , , , , ,
Print Recipe

Vegan Pesto

Pesto doesn't have to be heavy with dairy. In fact, I find that cheese takes away from the fresh flavor of summer basil. This is a healthier version of traditional pesto. In the summer, I make this pesto in large batches with basil from my garden or the farmers market, and freeze it in individual 1/2 cup containers. Then when I need pesto for a quick and easy dinner, I take out a container of pesto and set it on the counter before I head to work. When I get home it's thawed and ready to use.
Prep Time10 minutes

Ingredients

  • 8 oz basil washed and large stems removed
  • 2-3 cloves garlic to taste
  • 1/4 cup pine nuts or cashews
  • 1 TBSP light miso paste*
  • juice of 1-2 lemons to taste
  • 2-4 TBSP olive oil to taste
  • salt and pepper to taste

Instructions

  • Combine all ingredients in food processor or blender and puree until the mixture is the consistancy of a thin paste.
  • Add more oil, lemon juice or water to thin if mixture is too thick. If mixture is too thin, add more nuts to thicken.

Notes

Pesto should be made to your individual taste. You may prefer a pesto with more lemon, less garlic or more oil. I use miso paste in this vegan recipe to add body and a richness and saltiness. You can omit the miso if you prefer or substitute parmesan for a non-vegan pesto.
*I find that 1/2 cup of pesto is the right amount to serve on pasta for two adults or two adults and a child.

Cauliflower Dal

Low Calorie, Main Courses, Vegan, , , , , , , ,

 dal 002

Print Recipe

Cauliflower Dal

A dal is an Indian stew made from lentils or beans. This flavorful version uses panch phoran, a whole spice blend containing equal parts of fenugreek, fennel seeds, cumin seeds, black mustard seeds, and nigella seeds. You can find this blend in well-stocked spice shops, Indian markets, or online.
Servings: 4

Ingredients

  • 1 head cauliflower broken into florets
  • 2 TBSP coconut oil canola oil would work fine as well
  • 1 1/2 cups red lentils rinsed and drained
  • 4 cups vegetable stock*
  • 1 medium onion diced
  • 1 TBSP tumeric
  • 1 1/2 TBSP panch phoran
  • 1/2 TBSP crushed red pepper or aleppo pepper optional
  • 1 jalepeno or other chile minced (optional)
  • 1 1/2 inch piece of ginger grated
  • 2 medium tomatoes diced (you could also use canned diced tomatoes)
  • salt and pepper
  • cilantro for garnish

Instructions

  • Preheat oven to 400 degrees
  • Toss cauliflower florets with 1 TBSP coconut oil, salt and pepper and roast in oven for 15-20 minutes
  • Heat remaining TBSP of coconut oil on medium high heat; add panch phoran and stir until seeds begin to pop
  • When seeds begin to pop, add onion and saute for 3-5 minutes
  • Add chile and garlic and cook for another 1-2 minutes
  • Add broth, lentils and tumeric and bring to boil
  • Cook at a simmer until lentils are soft and breaking apart, about 20 minutes
  • Add roasted cauliflower to lentils and continue cooking for another 5-10 minutes until mixture and flavors are well combined
  • Season with salt, pepper, and chile flakes to taste and serve alone or over rice, garnished with cilantro

Notes

* I like Better Than Boullion No Chicken Base
Adapted from Fat Free Vegan Kitchen

Green Salad with Miso Dressing

Low Calorie, Main Courses, Salads, Vegan, , , ,

041

Print Recipe

Green Salad With Miso Dressing

This tangy dressing can also be used as a dip for raw vegetables or pita.

Ingredients

Salad

  • 4 cups mixed greens mizuna, spinach, or other greens or lettuces
  • 1 grated carrot
  • 1 radish thinly sliced
  • 2 scallions thinly sliced on the diagonal
  • 2 clementine oranges segmented
  • 2 TBSP dry roated shelled sunflower seeds almonds or pistachios
  • 3 TBS onion sprouts or pea shoots for garnish optional

Dressing

  • 1/3 cup light miso paste*
  • 1 TBSP tahini
  • 1 TSP tamari
  • 3 TBSP rice wine vinegar
  • 2 cloves of garlic
  • juice of 1 lemon
  • salt and pepper to taste

Instructions

  • Combine all dressing ingredients in bender or food processor.
  • Toss a few tablespoons of dressing with salad ingredients and serve.

Notes

* I like Westbrae Natrurals Mellow White Miso