Sweet & Crunchy Guacamole

Source:  “Clean Eating” magazine

Makes 2 1/2 cups/ 10 servings of 1/4 cup each

Ingredients

  • 1/4 cup/1 oz. raw unsalted cashews, toasted
  • 2 avocados, halved, pitted and peeled
  • 6 oz. nondairy plain Greek yogurt
  • 2 Tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/2 tsp sea salt
  • 2 Tbsp dried unsweetened cranberries
  • 1/2 cup peeled, pitted and finely diced mango
  • 1/2 cup peeled and finely chopped jicama
  • 2 Tbsp dry-roasted unsalted pumpkin seeds

Instructions

  1. In a large bowl, combine avocados and yogurt.  Mash with fork until nearly smooth.  Stir in lime juice, cilantro and salt.
  2. Rough-chop cashews and cranberries; add to avocado mixture and stir to combine.
  3. Stir in mango, jicama and pumpkin seeds.
  4. Place plastic wrap directly on surface of dip (to help keep the avocado from browning) and refrigerate until needed, up to 3 or 4 days.

SweetCrunchyGuacamoleNut

Split Pea Guacamole

Source:  unknown, but modified by me

Makes 4 cups/30 servings of 2 Tbsp. each

Ingredients

  • 1 serrano chili pepper
  • 2 tsp. white vinegar
  • 1 cup water
  • 1/2 cup dried split peas
  • 2 tsp. fresh lemon juice
  • 1 cup sliced green onions or chives
  • 3/4 cup loosely packed chopped fresh cilantro*
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 cup diced tomatoes, drained
  • 2 very ripe avocados, halved, pitted and peeled
  • Two 4-oz. cans diced green chilies*

*for less spicy dip, reduce cilantro to 1/4 cup and diced green chilies to 1 can

Instructions

  1. Wearing disposable gloves or plastic bags over your hands to protect them, remove seeds of serrano.  Mince the pepper.  Soak the minced pepper in the vinegar.
  2. Meanwhile, in a medium saucepan, bring water and split peas to boil.  Reduce heat.  Cover and simmer 45 minutes.  Add the chili-vinegar mixture.  Cover and simmer about 10 minutes more or until the liquid is absorbed.
  3. Transfer mixture to food processor or blender.  Add lemon juice and puree until creamy.  Transfer this mixture to a large bowl and stir in the green onions, tomatoes, cilantro, chili powder, cumin, salt and pepper.
  4. In a smaller bowl, use a fork to mash the avocado to form a thick paste.  Stir in the diced green chilies.  Fold this mixture into the split pea mixture.

SplitPeaGuacamoleNut

Zucchini Oven Chips

Source:  Internet

Makes 2 cups/2 one-cup servings

Ingredients

  • 1/4 cup ground almonds
  • 1/4 cup grated vegan parmesan
  • 1/4 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/8 tsp. pepper
  • 1/4 cup nondairy milk
  • 1/4 cup chickpea flour
  • 2 1/2 cups zucchini slices, cut 1/4″ thick

Instructions

  1. Preheat oven to 425F.
  2. In 1 of 3 shallow bowls, combine almonds through pepper.
  3. Place flour in second shallow bowl.  Place milk in third shallow bowl.
  4. Dredge zucchini slices in flour, then dip in milk, then dredge in dry mix.
  5. Place coated slices on ovenproof wire rack placed on a baking sheet/tray.
  6. Bake 30 minutes, or until browned and crisp.  Serve immediately.

ZucchiniOvenChipsNut

Oven-Fried Sweet Potatoes

Source:  www.cooks.com

Makes 4 servings

Ingredients

  • 4 medium sweet potatoes/yams
  • 2 cups cold water
  • 1/2 tsp. salt
  • 4 Tbsp. melted vegan butter

Instructions

  1. Peel the potatoes.  Slice into fry shapes or use a French fry cutter.
  2. In a large bowl, combine cold water and salt.  Soak potatoes in this mixture for 1 hour.
  3. Drain potatoes and pat dry with paper towels.
  4. Preheat oven to 425F.
  5. Arrange potatoes in single layer on rimmed baking pan and drizzle with the melted butter.
  6. Bake 30 minutes or until brown on the bottom.  Turn them over and bake another 15 minutes or until crisp and tender when tested with a fork.
  7. Sprinkle with salt and/or other seasonings.

OvenFriedSweetPotatoesNut

Kale Chips

Source:  “The Oregonian” newspaper

Makes 6-8 cups/8 servings of 1 cup each

Ingredients

  • 1 bunch kale, cleaned, dried and stems removed
  • 1 Tbsp. olive oil
  • 1/2 cup nutritional yeast

Instructions

  1. Preheat oven to 200F.
  2. Tear kale into large bite-sized pieces.  In large bowl, rub olive oil into all pieces.
  3. Mix nutritional yeast with kale, coating all pieces.
  4. Spread out in single layer on two large rimmed baking pans.  (Only baking pans will work, NOT roasting pans.)
  5. Put trays in oven with first tray going on middle rack and second tray on next lower rack.
  6. Bake 30 minutes.  Switch trays.  Bake another 30 minutes.
  7. At the end of an hour, the kale should be shriveled and dry.  If they’re still soft, bake another 15 minutes or so.  You can turn off the oven and leave them in for another hour just to make sure all the moisture is out.
  8. Store in airtight container up to a month, but they probably won’t last that long as thell be consumed within a day or two.

KaleChips

Curried Cashews

Source:  www.eatingwell.com

Makes 3 cups/ 24 servings (1 oz. or 2 Tbsp. equals 1 serving)

 Ingredients

  • 3 Tbsp. lemon juice
  • 3 Tbsp. curry powder or Berbere Spice Mix
  • 2 tsp. kosher salt
  • 3 cups unsalted cashews

Instructions

  1. Position top oven rack in upper third of oven.  Preheat oven to 250F.
  2. Whisk lemon juice, curry and salt in medium bowl.
  3. Add cashews and toss to coat.
  4. Spread evenly in single layer on large rimmed baking sheet.
  5. Bake, stirring every 15 minutes, until dry (about 45 minutes).  Let cool completely.
  6. Store in airtight container, assuming they even last long enough to put into a storage container.

CurriedCashews

Tamari Pumpkin Seeds

Source:  Internet

Makes 4 cups/32 servings (1 oz. or 2 Tbsp. = 1 serving)

Ingredients

  • 2 Tbsp. olive oil
  • 2 lbs. (4 cups) pumpkin seeds
  • 1 tsp. cayenne
  • 2 1/2 Tbsp. tamari
  • 2 tsp. evaporated cane sugar

Instructions

  1. Put top oven tray in upper third of oven.  Preheat oven to 250F.
  2. Mix all ingredients together well.  Transfer to large rimmed baking sheet lined with parchment (for easy cleanup).  Spread out to make a single layer.
  3. Bake 30 minutes.  Stir.  Re-distribute to be in single layer again.  Bake another 30 minutes.
  4. Store in a freezer bag in snack drawer/cupboard — no need to refrigerate or freeze.  They’ll be gone within a couple days anyway.

TamariPumpkinSeedsNut

Black Bean & Corn Salad with Cilantro Dressing

Source:  1,000 Vegan RecipesIMG_0058

Makes 8 cups/4 servings

 

Ingredients

Dressing

  • 2 cloves garlic, or 1 medium elephant garlic
  • 1⁄4 cup chopped fresh cilantro
  • 1 tsp cumin
  • 1⁄2 tsp salt
  • 1⁄4 tsp pepper
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. water
  • 2 Tbsp. olive oil

Salad

  • 2 cups frozen corn, thawed, or 4 ears fresh
  • 1⁄4 cup minced red onion
  • 4 oz. diced mild green chilies, drained
  • 1 medium avocado, chopped
  • 1 medium tomato, chopped

Instructions

  1. Make dressing:  Put all dressing ingredients in food processor or blender.  Process until mixed well.
  2. Make salad:  Put all salad ingredients in large bowl.
  3. Pour dressing over salad.  Toss gently until dressing is incorporated well.

BlackBeanCornSaladNutrition

Spinach Salad with Almonds, Fuji Apple and Figs

Source:  1,000 Vegan Recipes

Makes 8 cups/4 servings

Comment:  Reminds me of peanut butter and jelly because of the almonds, apples and figs — yummy!

Ingredients

Dressing

  • 2 Tbsp. olive oil
  • 2 Tbsp. balsamic vinegar
  • 1⁄2 tsp evaporated cane sugar
  • 1⁄2 tsp salt
  • 1⁄4 tsp pepper

Salad

  • 5 cups baby spinach, chopped
  • 1 cup slivered almonds, toasted
  • 1⁄2 cup chopped figs
  • 1 medium Fuji apple, chopped

Directions

  1. Make dressing:  Combine all dressing ingredients in small bowl; blend well and set aside.
  2. Make salad:  In large bowl, combine all salad ingredients.  Add dressing and toss gently to combine.
  3. Serve.

SpinAlmFujiSaladNutrition

Jackfruit Enchiladas

IMG_0057Source:  Keepinitkind.com

Makes 8 cups/4 servings

TAKES MORE THAN 2 HOURS TO PREPARE (sauces can be made ahead of time)

INGREDIENTS

Enchilada Sauce

  • 1/2 of 15-oz. can fire-roasted tomatoes
  • 1 Poblano pepper
  • 1 clove garlic
  • 1 tsp. olive oil
  • 3/4 cup vegetable broth
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Cashew Crema

  • 3/4 cup raw cashews, soaked 2-3 hours (or microwaved in water for 4 minutes)
  • 1/3 cup soaking water from cashews
  • 1 Tbsp nutritional yeast
  • 1 tsp white miso
  • 1 tsp white vinegar
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • juice of 1 large lemon

Enchilada Filling

  • 20-oz. can jackfruit in brine or water, rinsed and drained
  • 1/2 tsp olive oil
  • 1 clove garlic, minced
  • 1/4 large onion, chopped
  • 1 Tbsp diced mild green chilies
  • 3/4 cup sliced mushrooms
  • 1/2 red bell pepper

Enchilada Filling Marinade

  • 2 Tbsp tomato paste
  • 2 Tbsp liquid aminés or soy sauce
  • 1 tsp liquid smoke
  • 3/4 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
6 six-inch corn tortillas
1/3 cup sliced black olives
1 small tomato, chopped
 

Instructions

  1. Roast garlic and Poblano:  Preheat oven to 450F.  On separate pieces of parchment, place garlic and Poblano.  Drizzle garlic with olive oil.  Seal each parchment packet, placing on baking sheet and roasting for 20 minutes.  Remove from oven and let cool enough to handle.  Open packets and remove outer skin from both garlic and Poblano.  Remove top and seeds from Poblano.  Put both in food processor or blender and add rest of enchilada sauce ingredients.  Blend until smooth; set aside.
  2. Make enchilada marinade:  Combine all ingredients in a cup or bowl.
  3. Make enchilada filling:  Remove and discard core and seed pods from jackfruit.  Shred, using hands or two forks.  IMG_0056Heat olive oil in large shallow saucepan over medium heat.  Add garlic and sauté 1 minute.  Add onion and continue sautéing until onion is translucent.  Add the mushrooms, bell pepper and green chilies, sautéing until bell peppers are tender, about 5 minutes.  Add jackfruit and sauté for about 2 minutes before adding marinade.  Mix to combine and let filling cook on medium-low for about 5 minutes, letting flavor soak in.
  4. Preheat oven to 350F.  Warm corn tortillas in microwave by wrapping all in a dampened paper towel, microwaving for 30 seconds to a minute.
  5. In 8×8 baking dish, pour enough enchilada sauce to coat the bottom.  Carefully spoon roughly 1/3 cup filling onto the center of a tortilla, wrap it up and place fold-side down in baking dish.  Repeat with remaining tortillas and filling.  Pour remaining enchilada sauce over enchiladas.  Cover with foil and bake for 20 minutes.
  6. While baking enchiladas, make cashew crema:  Add all ingredients in jet-engine blender (Vitamix or BlendTec) and using the tamper, process until smooth.
  7. When enchiladas are done, remove from oven and pour crema over the top, spreading evenly with rubber spatula to cover completely.
  8. Sprinkle with olives and tomatoes and return to oven for 5 more minutes.  Remove from oven and let sit 10 minutes before serving.

Notes

Try adding 1/4 cup fresh cilantro leaves to crema before processing.

JackfruitEnchiladas