This tasty recipe for fresh guacamole is inspired by a tasty dish we had in Mexico. Grab some chips. We like the blue ones.
- 3 ripe avocadoes
- 1 small tomato, chopped into very small chunks
- 1 clove garlic, finely chopped
- 1 tsp cilantro, finely chopped
- 1/2 small red onion
- 2 clove garlic
- 2 tsp fresh lemon juice
- 1 tsp salt
- 2 drops hot sauce
- In large bowl chop and stir the avocado to a smooth yet still chunky texture.
- Add garlic, cilantro, onion, lemon juice and stir.
- Add the tomotoes, salt pepper and hot sauce to taste.
- Grab some chips.
We just made Curried Cauliflower Soup. The recipe is from “true food” – a cookbook co-authored by Dr. Weil. He and a few others have a few restaurants in Arizona and So. California called the True Food Kitchen.
It has raw cashews, olive oil, onion, cauliflower, light coconut milk, curry powder, turmeric, cumin, sugar, cinnamon, salt. Very flavorful and full of those “good for you spices”.
It’s vegan and here is the recipe from his site:
curried cauliflower soup from dr. weil’s site
It is very thick and creamy tasting with some bite from the spices. We ended up thinning it a little with some water. The addition of fresh cilantro and caramelized onions gave it more texture (and color).
Give it a go!
An easy to make seitan recipe. With photos! Make it yourself and save money!! Whoo hoo.
What is seitan? It’s a protein-filled meat substitute made with the protein portion of wheat flour.
- 2 2/3 cups vital gluten flour
- 2 cups room temp water
- 1/2 tsp rosemary, chopped (optional)
- 1/2 tsp thyme, chopped (optional)
- Mix dry ingredients with water.
- Knead well for about 5 minutes until everything is incorporated. It quickly forms a doughy mass.
- form into 1 long loaf – about 12 inches long.
- Let stand for at least 5 minutes while preparing broth.
- 5 cups Water (or use vegetable broth)
- spices or 2-3 veggie cubes – something to add a nice broth flavor
- Bring to boil.
- Add *cut up seitan pieces to the broth – one by one!
- bring to simmer for 60-90 minutes depending on sizes of seitan
* cut up seitan into small bite-sized pieces. The pieces will expand in the broth – to nearly twice their original size.
NOTE: The seitan pieces stick together so keep them away from one another.
This vegetarian casserole recipe was submitted by Melissa Mark. It is vegetarian and vegan.
For the dressing:
- 3 slices stale bread
- 1 stalk celery
- 1/4 sweet onion
- 4 walnuts shelled and chopped
- 1/2 spple chopped small pieces
- 1/2 tsp poultry seasoning
- 1/2 can chick peas
- 2 carrots chopped
- 1/2 cup vegetable broth
For the rest of the ingredients:
- 1 small turnip chop/boil/mash
- 2 potatoes chop/boil/mash
- 2 cups assorted mushrooms
- 1 zucchini sliced lengthwise
- Make dressing ahead of time.
- Saute onions in olive oil
- Cook chick peas and carrots in broth seasoned with rosemary and
- Layer in a casserole dish:
then slices of zucchini
then mashed potatoes
- cover with foil and bake at 375 for 45 minutes.
Thanks for submitting Melissa!
We absolutely love shitake mushrooms – all mushrooms in fact! We used to love to eat linguine with clam sauce and this is a delicious vegan substitute. This recipe was found in the Dec. 2012 issue of Vegetarian Times. This serves 4
- 14 oz. uncooked linguine
- 2 tbsp arame (Notes: This popular seaweed is very sweet and mild, and it’s loaded with iron, calcium, and iodine. Substitutes: hijiki (similar, but not as sweet or mild) OR wakame OR kombu OR dulse) I did not use this – it wasn’t in the store and I wanted to make the dish, so I left it out!
- 2 tbsp olive oil
- 6 cloves garlic, minced
- 3 cups fresh shiitake mushrooms, stemmed and sliced
- 1/2 cup dry white wine
- 1 1/2 tbsp lemon juice
- 1 1/2 cups unsweetened soy, rice, or macadamia nut milk (I used rice)
- 3 tbsp nutritional yeast
- 2 tbsp Earth Balance margarine, optional
- 1/2 tsp red pepper flakes
- 3 tbsp finely chopped fresh flat-leaf (Italian) parsley
- 4 tsp pine nuts
- Cook pasta in salted, boiling water according to package directions. Drain.
- Meanwhile, soak arame in 1/2 cup hot water.
- Heat oil in skillet over medium heat. Add garlic and cook 1 minute, stirring constantly. Add mushrooms, wine, and lemon juice; (NOTE: Next time, I would sauté the mushrooms in the oil first, to give them some more flavor and crispier texture – then I would add the wine & lemon juice.) Sauté 5 minutes adding up to 1/4 cup water (if needed) to prevent sticking.
- Add soy, rice or nut milk, nutritional yeast, margarine (if using), red pepper flakes, and arame with soaking liquid; season with salt and pepper to taste. Cook 5 minutes, stirring occasionally. (NOTE: this was very liquidy – I would only use 1 cup of the rice milk at first and then see if more is needed.)
- Divide linguine among four plates; top with shitake sauce; garnish with parsley and pine nuts.
Thank you Vegetarian Times for a delicious meal!