whole food love – 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.

Chipotle Tempeh

Chipotle Tempeh

8oz or 1 package tempeh (I used Flax), sliced in ½ and then thin slices

2T coconut or olive oil

1 clove garlic, minced

1t pink salt

1t chipotle powder

1/4t black pepper

2T nutritional yeast

In a large skillet or cast iron pan that has been heated over medium to high heat, add the oil and garlic. Add the tempeh slices and pan fry until golden brown and then flip, about 3-5 minutes per side, lower the heat if necessary. Remove all contents of the pan into a small-ish bowl and toss with the salt, peppers, and nutritional yeast. Serve immediately or cold.

Delicious over fresh salad greens.

Blood Orange Creamsicle Power Smoothie

This is an amazing recovery smoothie- reminiscent of an Orange Julius (remember those???) but filled with omega 3’s and healthy fats and proteins.

Blood Orange Creamsicle Power Smoothie

1c nut milk- cashew or almond

1T hemp seeds

2 small blood oranges, peeled and quartered

2t raw agave or raw local honey

1T coconut manna

1T flax seeds

1t vanilla

1 scoop protein powder

___

1c ice

Blend all ingredients and process until smooth- taste and adjust if needed.

Add the ice and blend just until smooth.

RAW Cacao Coconut Hemp Crunch Chips

These are an amazingly delicious crunchy sweet and satisfying snack. Everything is raw and it is SO easy to put together. The hemp adds protein and omega 3’s while the coconut and cacao add vitamins, minerals and energy. Y U M. So delicious.

RAW CACAO COCONUT HEMP POWER CRUNCH CHIPS

2-1/2c raw coconut chips or shreds

1/2c hemp seeds

1/4c raw cacao powder

1/4c coconut sugar

1T raw agave

Pinch pink salt

1/2t vanilla

1/2c filtered water

In a bowl, toss all of the ingredients together, being sure to coat the coconut-hemp mixture thoroughly.

On a dehydrating sheet, thinly spread the coconut love all over the sheet. Place in the dehydrator for 15-20 hours. Remove and let the chips come to room temp before storing in an air proof container. You can break into small or larger pieces as you wish.

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.

Mint Julep Coconut Power Smoothie- Omega 3 Blast

Mint Julep Coconut Power Smoothie- Omega 3 Blast

1c almond milk

1T hemp seed

1T Golden flax seeds

2t raw agave or raw local honey

1/2c raw Coconut

1T chia seeds

1/2t peppermint extract

1 generous handful of fresh spinach

1t vanilla

1T coconut oil

1 scoop 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.

Cheddar Cheesy Zucchini Pappardelle

Because it is still apparently winter this late in March, I decided I needed something warming so I am slightly cooking the zucchini- you can definitely eat the noodles raw by salting them and setting them in a food dehydrator for a 1/2 hour or just set aside for 15-20 minutes so they soften. I pan fried the onion and garlic in 1T of coconut oil then quickly sautéed the noodles. Then the sauce and voila! Cheddar Cheesy Zucchini Pappardelle! THIS IS AWESOME.

Cheddar Cheesy Zucchini Pappardelle

1T coconut oil

1/2 onion thinly sliced

1 clove garlic, smashed and thinly sliced

1 zucchini per person, prepared as so;

Prepare the zucchini-

Using a vegetable peeler, create thin slices from the squash. Salt, pepper and set aside.

Prepare the sauce.

Raw Cheddar Cheesy Sauce

1/2c raw cashews

1/4c water

½ red bell pepper

1t chipotle powder

2T nutritional yeast

1T coconut oil

1T mellow miso paste

1t brown rice vinegar

1t ume vinegar or lemon juice

Salt and black pepper to taste (I used a pinch Smoked Salt)

In a blender or food processor, place all of the ingredients and blend until smooth. Use over raw or cooked vegetables!!!

Saute the onions and garlic in the coconut oil until golden and browned. Add the squash and sauté just until al dente.

Immediately toss with 2-3T of the Cheddar Cheese sauce and enjoy!

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!