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Sometimes simplicity is the key. I woke up a few days ago and had three events to go to - and all three were potlucks. I had a few bags of broccoli crackers, but I wanted to bring something to eat with them. I had some zucchini and some carrots and went from there, and it was so popular that I had to promise to post the recipe when I got home - so here it is. Enjoy!  Ingredients:
2 1/2 cups chopped zucchini 2 cups chopped carrots 1 cup raw cashew pieces 2 1/2 Tablespoons raw apple cider vinegar 2 1/2 Tablespoon Cajun seasonings 1 teaspoon cumin sea salt to taste Directions: Process the cashews alone in a food processor with an S-blade. When they are buttery and smooth, add the remaining ingredients and process into a uniform consistency. Enjoy with crackers, crudites or on sandwiches. Makes about 6 cups
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Ingredients:
3 cups vegetable stock 10 oz skinless fava beans, cooked ½ medium white onion, chopped 1 medium green pepper, chopped 1 ½ stalks celery, chopped 1 medium red pepper, rough chopped into isosceles triangles 3 vine-ripened tomatoes, chopped (about 1 cup chopped) 1 cup brown rice, cooked 3 cups baby spinach 2 tablespoons crushed garlic 1 tablespoon dulse flakes 1 tablespoon Creole seasonings 1 teaspoon hot sauce 1 teaspoon vegan Worcestershire sauce 1 teaspoon thyme 1 teaspoon file powder 3 bay leaves 20 drops liquid smoke Directions: Soak the rice for at least a few hours to release the phytic acid and increase nutritive properties, then cook in the vegetable broth. Crush the garlic and let it sit for at least fifteen minutes, to increase antioxidant properties and vascular health. Mix the red peppers, fava beans, dulse flakes, Creole seasoning and liquid smoke in a mixing bowl. Cook the onion, green pepper and celery on high for five minutes, using water if necessary to keep it from sticking to the pan. Add the remaining ingredients (except the spinach), fava beans and red peppers, tomato, garlic, hot sauce, Worcestershire sauce, thyme, file powder, bay leaves and vegetable broth/rice mixture. Let cook for five more minutes over a medium heat or until it reaches desired consistency. It should be wet but not soupy. Add the spinach after the heat is turned off and let it wilt with the heat from the food. Serve with fresh parsley for garnish and hot sauce on the side. Serves 8 |
AuthorAmanda has been teaching yoga, making (and eating) delicious raw/vegan food and coaching people for almost ten years. All that experience has taught her just how much there is still to learn, explore and discover. Archives
January 2016
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