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June 16, 2020

Peanut Butter and Jelly Smoothie

PEANUT BUTTER AND JELLY SMOOTHIE INGREDIENTS: 1 small banana (frozen or fresh) 1TBS peanut butter 3/4 cups frozen raspberries (or raspberry/strawberry combo) 1 to 1 1/2 cups almond milk, unsweetened (I use water and top with almond milk) Add Plant Based Vanilla Protein powder (optional) 1 -2 TBS fiber powder or ground flax seed Ice

May 28, 2020

Cashew Cream

INGREDIENTS: 1/2 cup raw, unsalted cashews 3 tablespoons of 100 % maple syrup 2 teaspoons vanilla extract WaterPREPARATION: Using a food processor or grinder, grind nuts to a fine meal. Add ground cashews, maple syrup, and vanilla into a blender. With blender running, slowly add water until you achieved desired creamy consistency. Add a dollop

May 28, 2020

MEXICAN CHOCOLATE SAUCE

INGREDIENTS: 3/4 cup almond milk 1/4 cup of dried dates, chopped 1 teaspoon vanilla extract 1 teaspoon cinnamon PREPARATION; In a small pot, combine  almond milk, dates, vanilla, cinnamon, and chipotle powder. Bring to a boil, and then promptly reduce heat to a simmer for 2 minutes. Transfer to blender and blend with cocoa powder

May 28, 2020

MEXICAN CHOCOLATE WITH PINEAPPLE

Mexican Chocolate Sauce with Pineapple INGREDIENTS: 3/4 cup almond milk 1/4 cup of dried dates, chopped 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/4 chipotle powder 1/2 cup cocoa powder (dark, unsweetened) 1 fresh pineapple, peeled and cut into chunks or spears for dipping PREPARATION: In a small pot, combine  almond milk, dates, vanilla, cinnamon,

May 28, 2020

Miso Power Dressing

MISO POWER DRESSING INGREDIENTS: 1/3 hemp seeds 1 tablespoon white miso paste 2 tablespoons of olive oil 1/2-1 lemon 1/4-1/2 cup of water PREPARATION: Put all ingredients in a high speed blender and blend. Use less water and add if too thick. Adapted from: Purple Carrott.

May 28, 2020

Sprouting Broccoli Salad

Sprouting Broccoli Salad INGREDIENTS: 3/4 cup farro 6 -8 Brussels Sprouts 2-4 mini sweet peppers 2 oz Castelvetrano olives 2 garlic gloves 1 lemon 1 cup broccoli florets  FOR THE DRESSING: 1/3 hemp seeds 1 tablespoon white miso paste 1/4 cup sunflower seeds 1/2-1 lemon PREPARATION: Add faro and a pinch of salt to a

May 28, 2020

Stuffed Portabella Mushrooms

Stuffed Portobello Mushrooms INGREDIENTS: 4-5 portabella mushrooms (less if 1-2 servings) 4-5 medium Yukon Gold Potatoes, peeled and chopped (sweet potatoes is an option) 1 medium onion, diced 2 medium red tomatoes or bell peppers, sliced 2 cups of baby spinach (any green you like) chopped 1/2 cup nutritional yeast 1 jalapeño pepper, deseeded finely

May 28, 2020

Wild Rice Stuffing with Apples

Wild Rice Stuffing with Apples: INGREDIENTS: 1 cup of finely chopped onion 1 cup of finely chopped celery 1 cup of finely chopped carrots 6 gloves of garlic, minced 1 cup of Italian parsley 1 teaspoon of mixed seasoning blend (poultry blend — chichis actually vegan) 4 cups of wild rice 2 cups of grated

May 27, 2020

Minty Mocktail Mojito

Minty Mocktail Mojito INGREDIENTS: 6 raspberries + 2 for garnish (preferably frozen) 4 fresh mint leaves plus mint sprig for garnish 1/2-1 cup fresh grapefruit juiced and chilled Grapefruit,bitters to taste  (organic, unsweetened – available online), optional 2-4 ounces sparkling mineral water, chilled Ice PREPARATION: Combine berries and mint in a wine goblet and muddle

May 25, 2020

Thai Coconut Tofu Soup

THAI COCONUT TOFU SOUP INGREDIENTS: 3 lemongrass stalks 1 16 oz can coconut milk 1 tablespoon red chili paste 1 1/2 cups mushrooms, chopped 1/2 small lime juice 1 package organic, non GMO tofu  (or 3 boneless chicken breasts) 8 cups of vegetable broth 1-2 inch ginger, chopped 1 red pepper, sliced 1/2 shallot, sliced