Note: Click on the Name of Each Recipe for the link to the recipe I used!
coming soon: Watermelon, Cucumber, Spinach salad. Zucchini Mung Bean Soup.
these are really delicious. I used fresh Jackfruit from the local Asian market. The recipe calls for canned jackfruit, but fresh worked just fine
Tamarind paste is my new favorite ingredient! It’s delicious! I got it at Li Ming. Small warning, it does say “seedless” but there were still some seeds, so watch out for that while you are eating. p.s. for a more sattvic version of this recipe, just leave out the onions and garlic. Tastes just great without it!
**Easy Farro Bread
soak about 3 cups of farro over night. (I think it’s the pearled farro), drain and squeeze out water. Put in mixing bowl, smash it with your hands and squeeze it (It gets sticky and it should squeeze through your fingers yes it is kinda gross sorta), add raisins and cinnamon and salt and a little olive oil. Shape into fist sized “loaves” and bake for 35 mins on 400 degrees. Or for an hour on 350… I’ve tried both and both ways works fine I think (though i am not very particular. Xoxox probably would be really good with walnuts or pecans.
I adapted this recipe, as it suggested to do! I made these with:
“Dressing”: almond butter, coconut oil, agave nectar, nutmeg (light), cardamom (a little heavy), cinnamon, vanilla, sea salt
“Dough” (all whole, all raw): old fashioned oats, amaranth, buckwheat, teff, pumpkin seeds (pepitas), sunflower seeds, chia seeds, roasted flax seeds (okay, the flax seeds were roasted bc that is what I had), coconut flakes.
I meant to put in golden raisins, but I forgot. Oops.
**Millet with Nutritional Yeast
This is just something I like to make that is satisfying and tasty (to me). It’s not fancy. But it’s healthy and delicious, easy to digest, and filling. I just steam the millet, just like steaming rice. I add nutritional yeast on top, and a dollop of ghee or some olive oil. Maybe some salt, if you want. I added dill weed, because I love dill weed. 🙂 Yum!
a good classic. we’ve been using it in pita sandwiches:
just warm up some pita bread, add cashew cheese, raw kale, cucumbers, sprouts, tomato, avocado. we also added falafel we made from scratch, using chickpeas. but i don’t have the recipe for that, as it was kind of done on the fly. i think Scott just cooked up some dry chickpeas and then mashed them up, keeping it a little chunky. he put in some olive oil and some cayenne pepper, but i don’t know what else. I had the *best* falafel ever the other day at my friend’s baby shower and will try to get that recipe from her. 🙂
**Vegan Tom Kha Gai Soup (Thai Coconut Soup)
Here is a recipe, linked, but I didn’t really follow it. I just bought vermicelli rice noodles from the asian market, and made a broth with coconut milk from a can, a little bit of rice wine vinegar, and some soy sauce, and fresh ginger. Chop up some fresh mushrooms, brocolli, bok choy (or even kale or collards which is what i had), firm tofu, and any other veggies you might like. Add in the noodles (don’t overcook), then the veggies just for a few minutes (don’t overcook… keep them crunchy!), and then at the very end, add in some fresh chopped cilantro. Total cooktime is like 15 minutes, max. All these ingredients cook fast.
We really don’t eat a whole lot of these, but I just wanted to list the ones we do get sometimes, that are not too bad. We get them at the asian market.
Mun Chai Ya (you can get this at Li Ming)
Vegetarian Chicken Ham (also at Li Ming)