Vegetarian/Vegan

  • Coconut Mint Chip

    Weekly Recipe: 
    NonWeekly
    SERVES 1-2

    2 cups coconut water

    ½ avocado, pitted and peeled, or meat from 1 raw, young Thai coconut

    5 fresh mint leaves

    1 tablespoon cacao nibs

    3 or 4 ice cubes

    Blend all ingredients and serve.

    Source: Reprinted with permission from Juice by Carly de Castro, Hedi Gores & Hayden Slater (Ten Speed Press). Photo Credit: Anaïs & Dax

  • Tastes-Like-Ice-Cream Kale Smoothie

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 2

    ½ cup filtered water

    ½ teaspoon probiotic powder (optional to offset natural sugar content)

    ½ cup raw unsalted cashews (conventional blenders: soak two hours)

    1 cup torn-up curly green kale leaves (1 or 2 large leaves with stalk removed, ripped into small pieces)

    2 ripe bananas, fresh or frozen

    ¼ cup chopped pitted dates (soaked in boiling water for 15 minutes), or 1 tablespoon pure maple syrup

    ½ teaspoon vanilla extract

    2 cups ice cubes (a little less if using frozen bananas)

    ½ teaspoon minced ginger (optional)

    Put all of the ingredients into your blender (I like to use a Vitamix) in the order listed and puree for about a minute, until smooth and creamy. Tweak flavors to taste (you may like a bit more kale, sweetener, or ginger).

    Note: With a conventional blender, you’ll get the smoothest consistency if you use maple syrup or chop the dates finely, and be sure to soak those cashews as well. You can quick soak by covering with boiling water for 10 minutes (but this kills the live enzymes) or soak in room temperature water for 2 hours.

    Source: The Blender Girl

  • Chilled Avocado Soup with Cherry Tomato Salsa Fresca

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 4-6

    AVOCADO SOUP

    2 cups mashed avocado (Hass variety recom­mended)

    2 cups carrot juice

    1 cup water

    1/4 cup diced red onion

    2 tablespoons freshly squeezed lime juice

    1/2 teaspoon seeded and diced jalapeno pepper

    1 garlic clove

    2 teaspoons sea salt, or to taste

    1/2 teaspoon ground cumin

    1/4 teaspoon chili powder (try chipotle)

    Pinch of crushed red pepper flakes

    2 tablespoons finely chopped green onion

    1 1/2 tablespoons finely chopped fresh cilantro

    CHERRY TOMATO SALSA FRESCA

    1 cup diced cherry tomatoes

    1 tablespoon diced red onion

    1 tablespoon diced green onion

    2 teaspoons minced, freshly squeezed lime juice

    Pinch of ground cumin

    Pinch of cayenne pepper (optional)

    Pinch of sea salt

    Pinch of ground black pepper

    Prepare the soup: Place all the soup ingredients, except the green onion and cilantro, in a blender and blend until creamy. Transfer to a bowl, add the green onion and cilantro, and mix well. Place in the refrigerator or freezer to chill while you prepare the salsa.

    Prepare the salsa: Combine all the salsa ingredients in a small bowl and mix well. To serve, garnish each bowl of soup with a small scoop of the salsa. Source: The 30 Minute Vegan: Soup’s On! by Mark Reinfeld, image by Amy Green

  • In Season: Strawberries

    Strawberries are one of the many gifts that May has to offer us. This is when they are at their peak, giving us a fragrantly sweet taste that fits well in many recipes. Keep in mind that strawberries are very perishable, so only purchase them a few days before you use them!

    >>Hempanana Smoothie

  • Meatless: Meatloaf Revisited

    Maybe you recently went vegan. Maybe you are trying out Meatless Mondays, a day when you choose to avoid meat to reduce your risk of chronic conditions like cancer, cardiovascular disease, and diabetes. Or maybe it’s as simple as wanting to find unique alternatives to common foods.

    Try this delicious childhood meal
  • Life-Affirming Warm Nacho Dip

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 8

    CHEESE SAUCE

    1 cup raw cashews

    1 cup chopped carrots

    2 tablespoons nutritional yeast

    2 tablespoons fresh lemon juice

    1 large clove garlic

    1 1/4 teaspoons fine-grain sea salt

    3/4 teaspoon chili powder

    1/2 teaspoon onion powder

    1/4 to 1/2 teaspoon cayenne pepper, to taste (optional)

    DIP

    1 cup store-bought chunky marinara sauce

    1 cup diced sweet onions

    2 to 3 handfuls of baby spinach, roughly chopped

    1/3 cup crushed corn chips (or bread crumbs)

    1 to 2 green onions, finely sliced, for serving

    Tortilla chips

    To make the cheese sauce, place the cashews in a medium bowl and add water to cover. Set aside to soak for at least two hours, or overnight if you have time. Drain and rinse the soaked cashews. Preheat the oven to 400 degrees. Lightly grease a 2-quart cast-iron or casserole dish. Place the carrots in a small saucepan and add water to cover. Bring the water to a boil and cook the carrots for five minutes, or until just fork tender. Drain. In a blender, combine the soaked cashews, cooked carrot, nutritional yeast, lemon juice, garlic, salt, chili powder, onion pow­der, cayenne pepper (if using), and 2/3 cup water and blend until silky smooth, adding a splash of extra water if needed. Pour the sauce into a large bowl. To make the dip, stir the marinara sauce, onion, and spinach into the cheese sauce until fully combined. Spoon the sauce into the prepared dish and sprinkle the top evenly with the crushed corn chips. Source: The Oh She Glows Cookbook by Angela Liddon

  • Ranch Dressing

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES: 1 1/4 CUPS

    1/2 cup rice milk

    2 teaspoons freshly squeezed lemon juice

    1 small clove garlic, finely minced or pressed

    1 tablespoon finely chopped fresh parsley

    1 tablespoon finely chopped celery leaves

    3/4 cup vegan soy-free mayonnaise

    1 teaspoon Dijon mustard

    1/4 teaspoon xanthan gum

    1/4 teaspoon salt

    Freshly ground pepper

    In a small bowl, combine the rice milk with the lemon juice. In a blender or mini chopper, combine the garlic, parsley, celery leaves, vegan mayonnaise, and mus­tard. Pulse a few times. Add the rice milk mixture, and pulse. Add the xanthan gum and blend well. Add the salt and pepper to taste and blend until rich and creamy. You will have about 1 1/4 cups. Store in the fridge in an airtight container for up to a week. Source: Allergy-Free and Easy Cooking by Cybele Pascal

  • Meatless: Protein Shakes

    When you think protein shakes, you typically imagine a hulk-like person with a big tub of protein powder working out at the gym for several hours at a time. The only problem with this image is the average person is uninterested in looking this way and thus uninterested in protein powder.

  • A Perfect Potato Salad for the First Days of Spring

    Weekly Recipe: 
    NonWeekly
    [title]

    As the weather warms, fresh and colorful ingredients become more and more abundant on our plates. This spring, allow the many types of potatoes to be star ingredients in your recipes; they add nutritional value and a variety of colors, flavors, and textures to your favorite dishes. Need inspiration? Take a lesson from Hungry Girl Lisa Lillien who is known for creating healthful recipes that never lack in flavor, just like her latest potato dish, Potato'zanella.

    A traditional panzanella salad calls for cubes of bread. This reinvented Potato'zanella uses potatoes instead of bread, a great substitution for those on gluten-free diets, and also keeps the dish light, fresh, and full of vegetables. It's easy—just toss together cherry tomatoes, cucumber chunks, spinach, red onion, basil, and a flavorful dressing with the halved fingerling potatoes to complete the dish. This twist on the traditional adds a punch of nutritional value to this tasty dish. 

    No matter what you serve this spring, don't forget the nutritional power of potatoes: one medium-size (5.3 ounce) skin-on potato contains just 110 calories per serving, boasts more potassium (620g) than a banana (450g), provides almost half the daily value of vitamin C (45 percent), and contains no fat, sodium, or cholesterol. With seven unique potato types and many ways to prepare them, you can enjoy potatoes every day of the week and substitute them into any dish. 

    Inspired by Hungry Girl's creative and guilt-free potato recipe? Hungry Girl and the USPB invite you to enter the Guilt-Free Potato Goodness recipe contest on the Potatoes, Taters & Spuds Facebook page. Simply submit your original, mouth-watering, and guilt-free potato recipe for the chance to win a trip for two to Los Angeles, CA, and a meet-and-greet with Hungry Girl Lisa Lillien at her brand-new Hungryland headquarters and test kitchen! Enter the contest by March 28, 2014. Check out the following site for official contest rules: 
    facebook.com/PotatoesTatersAndSpuds/app_325926694220428 

    >>Potato'zanella<< 
    Prep: 10 minutes 
    Cook: 30 minutes 
    Servings: 4

    Ingredients:

    Salad
    1 lb. fingerling potatoes, halved lengthwise
    1 tsp. olive oil
    1/8 tsp. salt
    1 cup halved cherry tomatoes
    1 cup cucumber cut into chunks
    1 cup chopped spinach leaves
    1/2 cup chopped red onion
    2 tbsp. chopped basil

    Dressing
    2 tbsp. red wine vinegar
    1 tbsp. olive oil
    1/2 tsp. Dijon mustard
    1/2 tsp. chopped garlic
    1/8 tsp. each salt and black pepper

    Directions:
    Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
    Place halved potatoes in a large bowl. Drizzle with oil, sprinkle with salt, and toss to coat.
    Place potatoes cut sides down on the baking sheet. Bake until tender and browned, 25 - 30 minutes.
    Let cool slightly, about 15 minutes. Transfer to a large bowl, and add remaining salad ingredients. Mix well.
    In a small bowl, whisk together dressing ingredients. Drizzle over salad, and toss to coat. Dig in!
     

     

    Nutritionals per serving (about 1 1/3 cups): 150 calories, 5g fat, 175mg sodium, 25g carbs, 3.5g fiber, 3g protein

    Photo - http://photos.prnewswire.com/prnh/20140320/CG86029
    SOURCE: United States Potato Board
    RELATED LINKS: hungry-girl.com; potatogoodness.com

  • Meatless: Nut Cheese Delight

    Though going meatless doesn’t necessarily mean being vegan and raw, it doesn’t hurt to forgo animal products and heat from cooking every once in a while. And that brings us to nut cheese. Typical nut cheeses are made from Brazil nuts, cashews, and macadamia nuts. As the recipe below shows, you can easily use almonds and hazelnuts as well.