Recipes

Almond Aioli

[Aioli] a Provençal sauce made of garlic, olive oil,

lemon juice, usually egg yolks, and seasonings.

Or without egg yolks to make it vegan.

This can be a substitue for Mayo or any creamy dip

Ingredients:

2 Cups Almond Milk

1 Cup Almond Oil

1 tsp Apple Cider Vinegar

1/2 tsp Mustard

1 tsp Minced garlic

1/2 tsp Dried thyme

1 tsp Kosher Salt

1/2 tsp black or white pepper (white pepper keeps color whiter)

1/2 tsp of Xanthan Gum (thickener)

Steps:

Add all ingredients into a bowl EXCEPT for the Xanthan Gum, and whisk with

a hand blender until mixed and thick, then add the Xanthan Gum and blend

again to incorporate with the other ingredients

Uses:

As a dip or spread

One of my favorite Vegan Cook Books for the vegans and carnivores in your life!

"Vegan Cooking for Carnivores"

by Ellen DeGeneres' Chef,

Roberto Martin

Spring Quinoa Salad

[Quinoa] An edible seed that comes in a black, red or white variety,

the main difference is the mineral content.

Ingredients:

1 Cup quinoa

2 Cups water or vegetable broth/stock

1/2 Cup shredded carrots

1/2 Cup fresh or frozen peas

1/4 Arugula

Small handfull of fresh parsley

1/4 Cup citronette

Salt and pepper to taste

Steps:

1. Combine quinoa and water or veggie broth in a saucepan over medium high heat

2. Allow to come to a boil and reduce to a simmer and cover with a lid

3. Cook for 10 - 15 minutes or until all liquid is absorbed

(similar to cooking rice)

4. After quinoa is cooked, spread on a flat pan to cool.

5. Once quinoa is cool, mix with peas and carrots

6. Roughly chop or tear by hand parsley and arugula

then add to the quinoa with the citronette

Notes:

Store in the fridge in a covered container for up to 5 days

Uses:

Enjoy as a cool salad or with your favorite protein or cauliflower steak.

Citronette

[Citronette] Citrus based dressing

Ingredients: Ingredients may change based on personal preference.

1 Tbsp diced red onion

1 Cup fresh squeezed lime juice

2 Cups neutral oil (grapeseed oil)

1/4 tsp dried thyme

Salt and pepper to taste

Steps:

1. Combine lime juice and onions in medium sized bowl

and allow to cook for 1-2 minutes

2. In a slow steady stream, whisk in the oil

3. Add seasonings and taste

Notes:

Citronette will need to be whisked before each use.

Store in the fridge for 5-7 days

Uses:

As a dressing or marinade

Indulgent Vegan Lasagna

Ingredients:

3 to 4 medium zucchini

1 medium red onion

10 oz spinach( fresh or frozen*)

1 jar tomato sauce**

1 box brown rice lasagna noodles

2 cups cashew ricotta

1 cup walnut sausage

1.5 cup cashew mozzarella

¼ fresh grated nutmeg

½ t dried thyme

1 t salt

¼ t black pepper

2 T olive oil

*If using frozen be sure to thaw and drain

** I like the brand Mezzetta

Steps:

1. Pre heat oven to 325 F

2. Slice zucchini lengthwise and slice onions into half

moons. Heat saucepan over medium high heat add

olive oil, zucchini, and onion and cook down for 3 to 5

minutes.

3. Add spinach and spices and cook until spinach wilts

about 1 to 2 minutes. Remove from heat and set aside.

4. Boil pasta according to package instructions. Drain and

rinse in cold water and set aside.

5. Assembly: Take 13x9 baking dish and put a thin layer

of tomato sauce. Next lay down noodles( 2 to #) then

spread ¼ of ricotta. Next ¼ of zucchini onion mix and

sprinkle with ¼ of sausage. Repeat this pattern until

dish is full( should be about 3 layers)

6. Bake for 20 minutes, remove from oven and top with

cashew mozzarella.

Walnut Sausage

Ingredients:

1 cup raw walnuts soaked

½ t fennel

½ t dried thyme

½ t garlic powder

¼ t onion powder

2 t smoked paprika

Splash liquid smoke

Splash soy sauce

1/2 t salt

¼ t salt

1 T cider vinegar

Steps:

1. Drain and rinse walnuts.

2. Add walnuts and other ingredients to a food processor

and pulse until resembles ground sausage.

Cashew Ricotta

Ingredients:

2 cups Cashews

1 cup Water

2 T cider vinegar

1 clove garlic

¼ t onion powder

2 T nutritional yeast

½ salt

¼ t pepper

Steps:

1. Soak cashews for at least 1 to 2 hours up to overnight or

Alternatively boil cashews for 20 mins whatever fits your

schedule.

2. Rinse them and place in bowl of food processor.

3. Pulse 10 seconds then add remainder of ingredients.

Process until desired consistency.

4. Taste and adjust seasoning.

*Will keep in fridge up to a week.

Cashew Mozzarella

(recipe courtesy of Hot for Food. Check out their youtube Channel)

Ingredients:

½ cup raw cashews(soaked 3 hours or boil for 20 minutes)

1 C nondairy milk of choice

2 t lemon juice

1 ½ t tapioca starch**

1 t nutritional yeast

1 t salt

¼ t onion powder

½ t garlic powder or 1 clove garlic

¼ t white pepper***

**Gluten and grain free made from cassava root. Can find this product at Krogers or any high end market.

***Can use black pepper just note sauce will have black specks.

Steps:

1. Drain and rinse cashews then add to high powdered

blender with remainder of ingredients.

2. Pour mix into small saucepan and heat over low to medium

heat whisking constantly until mix begins to thicken and

bubbles. Remove from heat and set aside. Will thicken as it

cools.