Bean & Basil Dip..or Spread

Have a bunch of fresh basil but don't know what to do with it?  Try this bean & basil dip...or spread! It's great with veggies or a spread on a sandwich or tortilla! Very easy to make.

Bean & Basil Dip..or Spread

1 15-oz can great northern beans, drained & rinsed
15 large basil leafs or a good handful
1/4 tsp. extra fine sea salt
dash or two of garlic powder

-In a food processor, combine all ingredients and run until smooth.
-Store in a covered container in the refrigerator...if you have any left!

Enjoy!

Banana Cake W/Cashew Lemongrass Ginger Sauce

We all have had banana cake before...but have you tried it with a Cashew Lemongrass Ginger Sauce??

Banana Cake W/Cashew Lemongrass Ginger Sauce

1/2 c. turbinado sugar (or a dry sugar of your choice)
1/3 c. applesauce
1 c. non-dairy milk
1 TBSP. apple cider vinegar
1 tsp. baking soda
2 c. whole wheat pastry flour
1 tsp. baking powder
1/4 tsp. extra fine sea salt
2 very ripe bananas, smashed very well
1/2 c. walnut pieces

Preheat oven to 350 degrees. Lightly coat a 9 x 13" baking dish with a non-stick cooking spray

-In a large bowl, whisk together the sugar and applesauce.
-In a small bowl whisk together the milk, vinegar and baking soda. Add to the sugar/applesauce mixture and combine.
-Over the large bowl, sift together the flour, baking powder and sea salt. Top with walnuts.
-Using a spatula, combine all the ingredients well without over mixing.
-Pour evenly into the prepared baking dish.
-Bake for 30 - 35 minutes until lightly golden and the cake edges are pulling from the baking dish.
-Let cool while making the sauce!


Cashew Lemongrass Ginger Sauce

2 lemongrass stalks
1/2 c. water
1 c. raw cashews soaked in hot water for at least 1 hr.
1/2 tsp. ginger powder or fresh grated ginger
2 TBSP. pure maple syrup
good pinch of salt

-Cut the roots off of the lemongrass stalks. Cut a 3-4 inch piece off the root end on both stalks and dice well.
-In a blender, combine the water and diced lemongrass and run on high for 1 minute or until it's all minced.
-In a fine mesh sieve, keeping the water, drain the lemongrass water. Discard the lemongrass.
-Drain the cashews. Rinse the blender out with clean water and add the cashews, lemongrass water, ginger, syrup and salt.
-Run on high until all smooth. May need to add more regular water 1 tablespoon at a time if you want a thinner consistency.

Cut yourself a piece of cake and top with sauce!! Enjoy!
(I like mine chilled!)

Blueberry Jalapeno Jam

Since fresh blueberries have been inexpensive lately, I decided to make a blueberry jam. I love mine with a kick, so I added a jalapeno! This recipe make 9-10 oz and will last about a week in the refrigerator.  Just the right amount to use on pancakes, fresh baked bread, desserts, or whatever you desire...hmmmm.

Blueberry Jalapeno Jam

3 c. fresh blueberries, rinsed
1 medium or large jalapeno seeded & minced (if you don't want it as hot, remove the inside white ribs)
1/2 c. turbinado sugar
1 TBSP. water
1 TBSP. lemon juice

-In a medium or large cooking pot, smash the blueberries with a potato smasher.
-Add the remaining ingredients and combine well.
-Bring the blueberry mixture to a boil. Turn down heat and simmer for approx. 10 minutes stirring frequently.
-Turn off heat to let thicken & cool.
-Store in a container with a lid. Refrigerate until ready to gobble up!

Barley Peach & Walnut Salad

Here is another light summer salad dish using peaches!

Barley Peach & Walnut Salad

1 c. quick cooking barley
1/4 c. curly parsley, chopped
1/2 c. walnut pieces
1 fresh peach, diced (can substitute a nectarine for the peach)
1/2 red bell pepper, diced
1 TBSP lime juice
1/4 c. orange juice
1/4 tsp. cumin (add another 1/4 tsp. if desired)
1/4 tsp. extra fine sea salt

-Cook barley according to directions. Rinse with cold water.
-In a large bowl, add the cooked barley and the remaining ingredients.
-Toss to coat and store in a covered container in the refrigerator for the flavors to blend.

Stir before serving!

Quinoa & Peach Salad

I had purchased a few peaches and I wanted to make something different. Peaches are really juicy and sweet this time of year!  Here is a healthy summer salad that is sure to satisfy!

Quinoa & Peach Salad

1 c. white quinoa...follow directions for cooking. Let cool.
1/2 of a red bell pepper, seeded & diced
2 green onions, thinly sliced
1 small lemon, juiced
1 TBSP. pure maple syrup
1/4 tsp. extra fine sea salt
1 large peach, sliced or chopped

Combine all ingredients in a large bowl. Cover and refrigerate for 1 hour for the flavors to blend. Serve & enjoy!

My recipe is in VegNews online!

Come to my surprise, a recipe of mine "Jackfruit Mint Smoothie" is #12 in VegNews online ....13 Stellar Vegan Jackfruit Recipes.  So excited!

http://vegnews.com/articles/page.do?pageId=5978&catId=2

Pea-camole Dip

What is Pea-camole? It's a dip with peas, a avocado, salsa & cilantro! Peas are the main for this dip...which has practically disappeared in my refrigerator!

Pea-camole Dip

2 c. frozen peas
1 small avocado, pitted & scooped
1/2 c. salsa
1-2 TBSP. fresh cilantro
1/2 tsp. lime juice

-Cook peas according to directions. Drain and rinse with cold water.
-In a food processor combine all ingredients and run until smooth.

Put in a bowl with cover and refrigerate any uneaten portions!

Raw Cashew Alfredo Sauce

What's for dinner? Homemade Raw Cashew Alfredo Sauce over pasta with peas, carrots & mushrooms!

Raw Cashew Alfredo Sauce

1 c. raw cashews, soaked in hot water for a few hours
1 medium lemon,  juiced squeezed in small bowl
1/2 c. soy milk or another non-diary milk
1 TBPS. nutritional yeast
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/4 tsp. extra fine sea salt
few dashes of pepper

-Drain cashews.
-Mix all ingredients in a blender until smooth. If you want the sauce thinner, add more soy milk or water.

Pour over your favorite pasta and veggies...Enjoy!

Maple Dijon Mustard Dressing recipe...for my salad

What on your plate for lunch?
This is a romaine salad with blueberries, apples & red bell pepper with my homemade Maple Dijon Mustard dressing!
Here's the recipe for the dressing:

Maple Dijon Mustard Dressing

1 TBSP. Dijon Mustard
1 TBSP. apple cider vinegar
1 tsp. pure maple syrup

-In a small bowl, whisk all ingredients together and pour on your favorite salad!

Thick & Hearty Vegetable Barley Soup

I know it's summer but I just don't like turning on my stove. My house heats up and it takes many hours to cool back down! That's why today I make Vegetable Barley Soup! It's easy and it's made on the stove top!

Thick & Hearty Vegetable Barley Soup

1 small onion, diced
2 celery stalks, thinly sliced
2 garlic cloves, minced
1 14.5-oz. can diced fire roasted tomatoes, undrained
2 c. water or veggie broth
1 bay leaf
4 fresh sweet basil leafs, rolled together and thinly sliced or 1/2 tsp. dry basil
1 c. quick cooking pearled barley
salt & pepper (optional)

-In a large pot, put a thin layer of water or broth. Add the onions and celery.
-Cook the onions & celery on medium heat for 10 minutes, stirring occasionally.
-Add the garlic and cook for 1 minute more.
-Add the tomatoes, water or broth, bay leaf , basil and barley. Stir and bring to boil.
-Reduce heat and simmer for 15-20 minutes.
-Turn off heat.
-Add salt and pepper to taste.

The longer this soup sets...the tastier it gets.

Vegetable Radiatore Summer Salad

I purchased this vegetable radiatore from Trader Joe's. The ingredients are Organic Durum Wheat Semolina, Spinach, Beet, Red Bell Pepper and Paprika. This salad is great for gatherings or just to make and nibble on for a few days! (this is what we do) This is a keeper and one to share!  Make ahead of time to so the flavors can blend and to get cold in the refrigerator!

Vegetable Radiatore Summer Salad

3/4 c. apple cider vinegar
2/3 c. turbinado sugar or raw sugar
1 1/2 TBSP. Dijon mustard
1/4 tsp. extra fine sea salt (optional)
1/8 tsp. black pepper
1/2 tsp. garlic powder
1 12-oz package vegetable radiatore
1/2 green bell pepper, seed and diced
2 TBSP. chopped green onion
1 cucumber, peeled, quartered, seeded & chopped (peeling optional)
1 roma tomato, chopped

-In a medium saucepan, whisk together the vinegar, sugar, mustard, salt, pepper and garlic powder.
-Bring to boil or until the sugar dissolves. Turn off heat and let cool.
-Boil pasta according to package directions. Drain and rinse under cold water.
-In a large container, add the pasta, veggies & vinegar mixture. Combine well.
-Cover & let set in refrigerator for at least 2 hours to get cold and flavors to blend.

Mango & Papaya Smoothie

A very refreshing drink on a hot summer day!

1 c. fresh cut up mango, then freeze (or can use can or store bought frozen)
1 c. papaya chilled, fresh or canned (I use canned)
1 c. unsweetened coconut milk beverage
1 TBSP  pure maple syrup (optional)
shredded coconut (optional)

-Combine all in blender until smooth. Enjoy!

Happy Fourth Of July!

What is on your menu today?