Super Salad #6: Mexicali Fiesta

4 c. cooked black beans

2 c. fresh or frozen corn, lightly sauteed

1 c. jicama, chopped

3 stalks celery with leaves, chopped

1 each: red, yellow, orange, and green bell pepper

1 1/2 c. cooked millet

3 hearts romaine, chopped

Tomatillo-Avocado Dressing, below

Toss beans, corn, jicama, celery, bell peppers and millet. Spoon onto romaine and serve with dressing.

Tomatillo-Avocado Dressing

3 tomatillos, husked

½ c. cilantro

Juice of 1 lime

½ jalapeno, seeds removed and chopped

1 clove garlic, minced

1 small avocado, peeled and pitted

4 green onions

Blend all ingredients until smooth. Add a pinch of salt if needed.

To your health and happiness,

Hailey

Super Salad #3: Cauli-Pepper Roast

1 head cauliflower, broken into florets

4-5 bell peppers

¼ c. balsamic vinegar

¼ c. Braggs liquid aminoes

½ tsp. each: basil, thyme, rosemary, marjoram and oregano

1 bunch kale, cut into ribbons

Walnuts

Whole grain crackers or pita bread

Steam cauliflower just until soft. Meanwhile, broil bell peppers until blackened on all sides. Remove from broiler and peel off skin under cool running water. Cut of stem end and remove seeds. Slice into long strips.

Combine vinegar, liquid aminoes and spices in an airtight container. Add cauliflower and bell peppers. Stir to coat. Marinate at least 20 minutes (can be left overnight if refrigerated).  Spoon onto kale and top with walnuts. If desired, spoon into pita bread or serve with crackers.

To your health and happiness,
Hailey

Super Salad #2: Island Broccoli Slaw

 4 c. grated broccoli stalks (or bagged broccoli slaw)

¼ purple onion, chopped

1 bell pepper, chopped (red, green or orange)

2 stalks celery, chopped

8 oz. canned water chestnuts, drained

1 ½ c. fresh pineapple (or 29 oz. canned pineapple, drained)

¼ c. pumpkin or sunflower seeds

1 ½ c. cooked red beans

Toss veggies, fruit, seeds & beans with dressing. Serve with Hurricane Dressing and Pineapple Rice.

Hurricane Dressing

10 oz. Simply Fruit orange marmalade

3 Tb. rice vinegar

¼ c. alfalfa sprouts

¼ tsp. red pepper flakes

Combine and blend in food processor or blender until smooth

Pineapple Rice

2 ½ c. water

½ tsp. salt

2 Tb. pineapple juice concentrate (may substitute orange)

1 c. brown jasmine rice

Bring water, salt and juice concentrate to a boil.  Add rice, reduce heat, cover and simmer until water is absorbed, about 30 minutes. Fluff with a fork.

To your health and happiness,
Hailey

Pizza Fondue For New Year's

Whether you're inviting guests, attending a party, or enjoying the evening alone, fondue is versatile and fun. Just be sure to have plenty of sauce and several trays of dippers.

Raw Marinara Sauce (From Jennifer Cornbleet, Raw Food Made Easy)
1/2 c. chopped tomato
1/2 c. sun-dried tomatoes
1/2 c. red bell pepper
2 Tb. olive oil (optional)
1 Tb. fresh basil, minced
1 tsp. dried oregano
1 clove garlic, minced
salt and pepper to taste
dash cayenne, optional

Process in a food processor or high-powered blender until smooth. Serve at room temperature or warm slightly. Makes about 1 cup.

Dippers

Raw bell pepper strips
Roasted red pepper
Olives, green and black
Mushrooms (several varieties)
Tomatoes, fresh and sundried
Pineapple chunks
Zucchini sticks
Pita squares
Artichoke hearts
Grilled eggplant
Grilled tofu (extra firm)
Asparagus spears
Tempeh strips
Rolled collard leaves (use a toothpick to keep them rolled)

To your health and happiness in 2012!
Hailey

Holiday Menu

If you don't have "roast beast" on Christmas Day, what do you have?

I think this year I would like to try Timbales. I found a great recipe from Fat Free Vegan.

Instead of rolls and mashed potatoes, I'm going to make a lovely Jewelled Salad:

• lettuce
• cabbage
• cilantro
• water chestnuts
• red, yellow and orange bell pepper
• carrots
• mandarin oranges

Should I serve roasted beets, or broccoli with orange-ginger sauce?

Eggnog from the Happy Herbivore is definitely in.




And for dessert, I can't wait to try Dr. Furhman's Pomegranate Poached Pears with Chocolate and Raspberry Sauces.

I hope your holiday is cheery and vibrant!
To your health and happiness,
Hailey

Spinach Salad with Red Pepper Hummus Dressing

Like Hummus? Why not put it on a salad instead of in a pita?

For the salad:
16 oz. bag baby spinach
1 c. baby portabello mushrooms, sliced
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1 can black olives
1/2 purple onion, chopped

For the dressing:
1 c. roasted red pepper hummus*
1/4 c. balsamic vinegar
water for thinning

*Buy or make your own by blending:
1 c. cooked chickpeas
1/4 c. tahini
juice of 1 lemon
1 clove garlic
1/2 tsp. cumin
1 red bell pepper, roasted & peeled
salt to taste

To your health and happiness,
Hailey

Thanksgiving Menu

I'm focusing on the side dishes this holiday. My family is not nutritarian, so there will still be turkey, stuffing, mashed potatoes and gravy, but those traditional foods will have to compete with these colorful, tempting dishes:

Maple Cornmeal Biscuits

Jewelled yams

Festive Salad & Raspberry vinaigrette

Lemon-y Waldorf

“Candy” Corn

Green Beans with “sausage” and onion

Pies with Banana “Whipped Cream”

Maple cornmeal Biscuits From Happy Herbivore

1 c. cornmeal

1 c. whole wheat pastry flour

4 tsp. baking powder

½ tsp. salt

1 banana

½ c. non-dairy milk

4 Tb. Pure maple syrup

 Preheat oven to 425˚.Grease cookie sheet. Combine flour, cornmeal, baking powder and salt in a food processor for about 10 seconds. Add banana and process until flour is pebble-like. Transfer to mixing bowl and add milk and syrup, stirring until well-combined. Drop 12 biscuits 2” apart onto cookie sheet. Bake 7-8 minutes until barely crisp and slightly brown.

Jewelled yams

4 lbs. yams, baked                    ¾ tsp. cinnamon

2 apples, sliced                         ½ tsp. nutmeg

1/8 c. lemon juice                      ¼ tsp. ginger

½ banana, mashed                    ½ c. orange juice

¼ c. pure maple syrup               2 c. cranberries, fresh or frozen

¼ c. sucanat, turbinado, rapadura or date sugar

Peel & slice cooked yams. Toss apples with lemon juice. Combine banana, syrup, sugar, spices and orange juice to make a thin sauce. In a sprayed 9X13 pan, Layer ½ the yams, ½ the apples, ½ the cranberries. Repeat. Pour sauce over all. At this point you may refrigerate until just before mealtime. Bake at 350˚ for 30-45 minutes, adding apple cider to baste if liquid is all absorbed. Cool slightly before serving to allow sauces to thicken.

Festive salad from Green Smoothie Girl

1/2 c. sliced almonds

2 Tb. Agave or maple syrup

1/2 head red leaf lettuce

1 head boston, Bibb, or butter lettuce

1 can mandarin oranges, drained

½ c. craisins, currants, or pomegranate seeds

Dry roast almonds in a skillet over low heat, stirring frequently, until golden. Toss with agave. In a large bowl, toss remaining ingredients. Sprinkle with nuts. Serve with Raspberry vinaigrette.

Raspberry vinaigrette

2-3 Tb. honey or agave

¼ c. rice vinegar

¼ c. water

1 tsp. chia seeds

¼ c. raspberries (fresh or frozen)

1 Tb. Poppy seeds 

Blend all but poppy seeds in blender. Add poppy seeds and pulse.

Lemon-y waldorf

6 apples, chopped

5 celery stalks, chopped

1/2 c. cashews

1/2 c. currants or pomegranate seeds

10-12 oz. silken tofu

juice & zest of 1/2 lemon

1/4 c. pure maple syrup

leafy greens

Toss together apples, celery, nuts and fruit. In a blender, combine tofu, lemon juice, lemon zest and maple syrup. Pour dressing over salad, stirring just until coated. Serve over greens.

 

“Candy” Corn

1/2 c. white onion, diced

1 c. orange bell pepper, diced

1-2 Tb. Orange or pineapple juice concentrate

2 c. corn, fresh, frozen or canned

¼ c. agave, or pure maple syrup or 2 Tb. Molasses

Saute onion and bell pepper  in juice until tender. Add corn and heat through. Drizzle with sweetener and season to taste.

Green beans with “sausage” and carmelized onion

1 c. cooked pinto beans       1 egg or egg replacer

¼ c. breadcrumbs                ¼ c. 1 tsp. black pepper
1/2 tsp. sage                         1 tsp. thyme
1/2 tsp. marjoram                 1/4 tsp. allspice
1/2 tsp. cayenne (optional)   1/4 tsp. red pepper flakes
pinch salt                               3 cans green beans, drained

In a food processor, combine beans, eggs, breadcrumbs and spices. Blend until smooth. Form patties and fry like a hamburger. When cohesive and browned, break into crumbles and continue frying until crisp. Toss with heated beans. Garnish with onion slices that have been carmelized in apple cider by cooking over low heat until liquid is thick and dark.

PIE Crust #1 (No bake) from Dr. Fuhrman                    

1 c. almonds                                 

1 c. pitted dates                     

2 Tb. Chia seeds soaked in ¼ c. water for 15 minutes

1/3 c. dry oatmeal, processed to a flour in blender

Process chia seeds and water until they form a paste; set aside. Process almonds until very fine. Mix in oat flour. Add dates and process until finely chopped and mixed well. Add chia seed pasteand pulse to mix. Press mixture into a pie plate. No baking needed.

Chocolate Pie filling from Yummy Plants

1 1/2 c. dairy-free dark chocolate chips (Sunspire Organic)

1/2 c. maple syrup (use 1/4 c. for less sweet)

1 pkg. silken tofu (12 oz)

1 Tb. vanilla extract

1/8 tsp. sea salt

Dash of nutmeg

Dash of cinnamon

Use a double boiler to melt the chocolate chips, stirring until creamy and lump-free. In a blender, mix tofu, syrup, vanilla and salt until smooth. Add melted chocolate to blender. Blend 5-10 seconds. Pour into crust and refrigerate.

Pie Crust #2 (baked) from Dr. Fuhrman

1 c. almonds

1 tsp. finely ground chia seeds

1 c. pitted dates

2 tsp. water

Combine almonds and chia seed powder in food processor. Pulse until finely ground. Add dates and water and process until mixture gathers into a ball. Press into a lightly-oiled pic tin. Prebake for 5 min. at 250˚ Fill and bake according to filling directions.

Pumpking filling

1/2 c. maple syrup, agave or honey

4 dates

1 c. cooked pumpkin puree

1/2 tsp. ground cinnamon

1/4 tsp. salt

1/4 tsp. ground ginger

1/8 tsp. ground cloves

3 Tb. ground flaxseeds

3/4 c. vanilla soy or almond milk or lite coconut milk

Blend sweetener, dates and pumpkin until smooth. Add spices, seeds and milk and blend until well-mixed. Pour into pie crust and bake 40-45 minutes at 350 degrees.

Banana “Whipped cream” from Dr. Fuhrman

6 frozen bananas

1 c. non-dairy milk 

Blend until smooth and creamy

Have a happy and healthy Thanksgiving!

Hailey