slow fast food – Page 3 – The Vegan Love Project

Pickled Beets with Onions

Pickled Beets with Onions

These keep amazingly well in the fridge- even though they may not last as long as you would like because they are SO DELICIOUS! They are a great accompaniment to lunches and sandwich type meals.

2 pounds red beets, scrubbed and washed

1 small onion, sliced very thinly

2T extra virgin olive oil

1/4c apple cider vinegar

1T red wine or rice wine vinegar

1/2t salt

1/4t black pepper

1T maple syrup or raw agave or raw local honey

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4c water

1/2t salt

Trim both ends of the beet off but leave the skin on. In a large pot, place the trimmed, whole beets and cover with water. Bring to a boil and then reduce the heat to low, simmering for 30-40 minutes partially covered, until the beets are tender all the way into the center. Drain. The skin should slip off the beets, if not, using a peeler, remove the skins and set aside. Using a mandolin or a sharp knife, slice the beets in rounds, evenly and thin. In a large bowl, place the sliced beets, sliced red onion, salt, pepper, olive oil, sweetener, and vinegar. Gently toss with a large spoon. Adjust the seasonings. This can be eaten right away but it gets better as it sits- I recommend letting stand at least 6 hours before serving.

Serve cold or at room temperature.

Sesame Tahini Ginger Dressing

This dressing is to DIE FOR! Sooooooooo fricken yummy and easy to make. Tahini offers more protein than milk and plenty of calcium to boot. The ginger has been used in eastern medicine as a natural anti inflammatory and pain killer so after a killer HERO WOD this morning this was the perfect outfit to dress my salad up in. You can feel free to omit or add other flavors to this, I love it on the lemony side. Served over fresh salad greens with avocado is my favorite but it would be delicious as a sauce for steamed veggies or for GF buckwheat soba noodles as well.

Sesame Tahini Ginger Dressing

1/2c raw tahini

1/2c water

1 clove garlic, smashed

1t raw agave or honey

1T rice vinegar or apple cider vinegar

1T shoyu (raw) or tamari (GF)

2T extra virgin olive oil

1/4t pink salt or to taste

1 lemon, juiced

2T sesame seeds

1” piece of fresh ginger

1t hot sesame oil

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2T black or white sesame seeds- to be added to dressing after-*optional

In a blender, process all ingredients until smooth. Adjust seasonings for taste. This will set up in the fridge, you can thin it out by adding a bit more water and or lemon juice.

Roasted Spring Asparagus

This winter took SO LONG to break…for me the 1st signs of light are tulips and asparagus- so when I walked into the River Valley Co-Op and saw beautiful bunches upon bunches of purple tipped asparagus, I knew spring had finally sprung. I am of the school that the simplicity of the main ingredient is what makes beautiful food- this is literally asparagus with a touch of garlic, olive oil, lemon, salt and pepper. You can put them on the grill to give an earthy char taste but they are equally exquisite done in a countertop broiler.

1 bunch asparagus- cleaned and trimmed

2T Extra Olive oil

1t pink salt

1/4t black pepper

1 clove garlic, smashed and minced

1/4 one lemon- juice

Preheat the oven to 425 degrees.

On a small pan or oven proof dish, lay out the asparagus, as thinly as possible. Drizzle the oil over and add the other ingredients except for the lemon. With your fingers, toss the stalks with the ingredients. Roast for 10-12 minutes or until tender.

Sprinkle with fresh lemon juice and season to taste with more salt and pepper if needed. Serve hot, warm or cold.

Buckwheat Soba Salad Bowl

Sesame Ginger Noodle Sauce

1/4c tamari

1/4c mirin

2t hot sesame oil

1 clove garlic, smashed and minced

1″ fresh ginger, grated

1T water

1T extra virgin olive oil

1t raw agave or honey

1/4t cayenne pepper

1/2 lemon, juiced

Place all ingredients in a jar and set aside. You will not need all of the dressing however it is amazing to have on hand and in the fridge.

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Noodles

1 pound of 100% buckwheat soba

Bring a pot of salted water to a boil. Add the soba and cook until al dente. Rinse well with fresh water, then drain and set aside. Toss with oil (olive or hot sesame) to prevent them from sticking.

Salad fixings

1/2 cucumber, julienned

1 small carrot, julienned

2c fresh bean sprouts

1/4c snap peas, julienned

1/2 red pepper, julienned

1 ripe avocado, sliced

2T black sesame seeds

1 stalk celery, julienned

1/4c fresh cilantro, minced

fresh lime or lemon

salt & pepper to taste

Salad prep:

Toss all of the fresh vegetables except the avocado slices with the noodles, Dress with 1/4c of the noodle sauce- more or less to taste. Top with the fresh avocado. Adjust for flavor with salt, and squeeze fresh lime or lemon juice. Serve room temp or cold. Delicious the next day if there is any left over!

Cheddar Cheesy Broccoli Soup

Cheddar Cheesy Broccoli Soup

1 head broccoli, medium dice, florets and stalks separated

1 onion, medium dice

1c cooked brown rice *optional

1t chipotle powder

1/2t smoked salt or pink salt

1/4t fresh black pepper

1T raw agave or maple syrup

1T coconut or olive oil

4c water

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Raw Cheddar Cheesy Sauce

1/2c raw cashews

1/4c water

½ red bell pepper

1t chipotle powder

2T nutritional yeast

1T coconut oil or olive oil

1T mellow miso paste

1t brown rice vinegar

1t ume vinegar or lemon juice

Salt and black pepper to taste

In a blender or food processor, place all of the ingredients and blend until smooth. This can be stored as a dip, a spread or as a cream base for soups!

Bring 6 cups of water to a boil (if you should need more water)

Soup Base:

In a large soup pot, add the oil and sauté the onions with the broccoli stalks until golden and soft. Add the salt, black and red pepper, sweetener and rice if using, sautéing for another 4-5 minutes. Add 4 cups of water and bring to a boil. Add the broccoli florets, reduce heat and continue to simmer until the broccoli has softened and turned bright green. Turn the heat off. With an immersion blender or in batches in a blender, partially puree the broccoli soup; I like to see some broccoli. Add in desired amount of cheddar cheese cream- 1/4c or more and blend well. Serve immediately with more nutritional yeast.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Sticky Sesame Ginger Tempeh

This is so delicious, fast and easy to make. I eat this with sprouted quinoa or brown rice with a big side of fresh or sautéed greens.

SO FRICKEN YUM.

Sticky Sesame Ginger Tempeh

1 package of tempeh, cut in half, then evenly into slices

1large clove garlic, smashed and minced

3T extra virgin olive oil

2” piece of fresh ginger, grated

2T unhulled sesame seeds black or white

2T shoyu or tamari

1t hot sesame oil

3T grade B maple syrup or agave

In a large cast iron skillet or frying pan, heat up over medium heat, add the oil and the garlic and distribute the garlic around the pan- add in the tempeh, face down neatly in the pan.

Pan fry for about 2-3 minutes or until browned, then flip- add more oil if the pan is dry, and continue to pan fry until the 2^nd side is golden brown.

Add in the sesame seeds, grated ginger, and the hot sesame oil and turn the heat up to medium high and then deglaze the hot pan with the shoyu/tamari- toss the tempeh in the pan until the pan is dry and all of the sauce is coating the tempeh. Add the maple syrup all over the top and toss quickly to coat. Cook only until the maple syrup begins to caramelize and thicken, about 1-2 minutes. Turn out into a serving dish.

CAREFUL NOT TO TASTE OFF OF ANY SPOONS! CARAMEL IS REALLLLLY HOT AND STICKY!

Blueberry Macqui Acai Berry Power Smoothie

Blueberry Macqui Acai Berry Power Smoothie

vegan, RAW, awesome

1c nut milk

1T hemp seed

1t raw agave or raw local honey

1T coconut oil

1/2c BLUEBERRIES (fresh or frozen)

1t MAQUI BERRY POWDER

1T Acai Berry Powder

1T chia seeds

1t vanilla

1scoop protein powder

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1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Red lentil Dal with Spinach

I made this tonight- SO delicious..I steamed white basmati rice with cumin seeds and it was a perfect whole, quick, satisfying meal. I had a 1/2 of a fresh tomato left over that needed to be used so I added it to the mix- could use more tomato for sure or omit entirely. Totally gluten free.

I highly recommend. XO

Red lentil Dal with Spinach

1 onion, small dice

1” fresh ginger, grated

2T fresh green curry paste

1t mustard seeds

1t cumin seeds

1t ground cumin

1/4t cayenne pepper or 1 pepperonicini

3T olive oil

1t turmeric powder

1/2t pink salt

1/4t black pepper

1c red lentils, uncooked

3T fresh cilantro, chopped *opt

1 fresh tomato, medium dice *opt

2c fresh spinach, cleaned and trimmed

4c water- boiled

In a large pot, heat up the spices; cumin, mustard, turmeric, dried pepper (red and black) until fragrant. Add the olive oil and sauté the onion with the ginger in the olive oil just until golden. Add the tomatoes and lentils and cover with the boiling water. Bring to a boil and then reduce the heat and simmer for 20-25 minutes uncovered or until the lentils have softened. Add the spinach and mix in, cover for 5 minutes. Adjust the seasonings. Serve over white or brown basmati rice.

Kichari (Lentil Rice DELICIOUSNESS)

Ellen’s Kichari (lentil & rice porridge)

Kichari means mixture, usually of two grains. “Kichari may well be the most perfect therapeutic recipe of all because it detoxifies the entire system, while kindling the body’s digestive fires called agni.” This recipe is nourishing and easy to digest, and can literally be paired down to just the rice and beans and still be utterly satisfying. It can be eaten more on the soupy side or as a thicker porridge. SO.SIMPLE.SO.GOOD.

Wheat-free, Gluten-Free

1c red lentils or yellow (dahl), washed and drained

1c white basmati rice

1 medium onion, diced

1t turmeric

1T fresh ginger, sliced or grated/ or 1t dried

1t mustard seeds

1t cumin seeds or 2t ground cumin

1/2t black pepper

1t pink salt

3T extra virgin olive oil

6c boiling water

1t salt or to taste

Bring 6c of water to a boil, more if needed

In a large soup pot, toast the spices (cumin, mustard seeds, pepper, turmeric, salt and ginger- if using dried) until aromatic. Add the olive oil and sauté the onions, and fresh ginger until golden and soft. Add the rice and coat well in the spice mixture. Add in the lentils and cover with the hot water. Bring to a boil and reduce heat and simmer for 30-40 minutes, uncovered, adding additional water if needed and or desired, stirring occasionally. In the last 10 minutes of cooking.

Adjust the seasonings before serving. If there is excess water, cover the pot to allow it to be absorbed. Serve optionally with fresh cilantro.

Raspberry Shallot Vinaigrette

You could definitely omit the fruit or add in another fruit of your choosing but the raspberries give this dressing a beautiful pink color. I ate this over spring greens with raw dehydrated sunflower seeds and cubed gluten free smoked tofu.. #DELICIOUS

Raspberry Shallot Vinaigrette

1/2c extra virgin olive oil

1/4c red wine vinegar or lemon juice

2T apple cider vinegar

2T Dijon mustard

5 fresh raspberries

1T real maple syrup or raw agave

1 shallot, smashed and minced

salt and pepper to taste

Add all of the ingredients into a blender except the olive oil. Blend well. While the motor is running, drizzle in the olive oil. This will cause the dressing to emulsify. Season to taste.