Many of my recipes come from chetday.com, which provides free emails chock full of recipes and ideas, and offers a section for requests, in case you are looking for a recipe that someone might have.
CELERY NUT SALAD
Courtesy of the late Herbert Shelton
4 stalks celery, sliced
1 green pepper, minced
Parsley
2 large tomatoes
1/2 cup grated nuts
Cut the tomatoes in small pieces and mix with the
celery and green pepper. Add a mixture of orange and
lemon juice as dressing. Use lettuce leaves as a bed
for this salad and sprinkle with grated nuts. Garnish
with parsley.
If you are looking for quality nuts, this site came with the recipe:
http://chetday.com/cgi-bin/pl.cgi?nuts
DR. WALFORD'S SUPREME VEGETABLE SALAD
From the specific PBS show "Scientific American
Frontiers" with Alan Alda that featured the salad by
Dr. Walford. The website is at http://www.pbs.org/saf/1110/features/cookbook2.htm
1/3 cup dry chickpeas (garbanzo beans)
1/3 cup dry lentils
1/3 cup brown rice
1/3 cup wild rice
1/3 cup oat bran
1 medium sweet potato
3 spears broccoli or
5 cups florets
1 carrot
3/4 cup raw mushrooms
6 cups (1 large head) romaine lettuce
1/2 cup parsley
1 large red pepper
2 medium zucchini or other summer squash
1 medium tomato
1/4 small head red cabbage
1 medium onion
16 ounces commercially prepared salsa, mild or spicy
4 tblsp balsamic vinegar
2 tblsp olive oil
1 hard boiled egg
3 ounces tomato paste
Soak garbanzo beans for several hours or overnight.
Discard soak water. Combine garbanzos with lentils and
add enough water to a 2-quart saucepan to generously
cover beans. Bring to boil, reduce heat and simmer for
30 minutes. When cooked, drain any remaining water and
cool. The rices can be added to the beans, or cooked
separately.
To cook with beans, add an additional 1 cup or boiling
water, the brown and wild rice to the simmering beans.
Simmer an additional 45 minutes. Add bran during the
last 10 minutes. Hardboil one egg.
Meanwhile, steam the sweet potato for approximately 15
minutes, or until soft. Cool and slice into bite size
pieces. Steam the broccoli and carrot for 10 minutes,
cool and slice into bite size pieces. Slice mushrooms,
tomato, red pepper, squash, and onion into bite size
pieces. Shred the cabbage and finely slice the parsley.
Break or cut lettuce into bite sizes.
In a large salad bowl, combine all vegetables. Chop the
egg and add to the vegetables. Drain excess liquid from
the salsa in a strainer and blend together salsa,
tomato paste, balsamic vinegar, and olive oil. Add to
the bean-rice-vegetable mix and stir thouroughly.
Excellent served with a whole grain bread or
pumpernickel roll. Serves 4
GREEK ISLES SALAD
Toss together:
2 medium tomatoes cut into small wedges
1/2 diced cucumber
1/2 purple onion cut into rings
8-10 calamata olives, if desired
1/4 c. extra virgin cold pressed olive oil
1-2 juiced lemons
1/4 tsp. each: oregano, salt, basil, garlic powder
1-2 cloves pressed garlic, if desired
1/2 c. grated Vegan Rella, if desired
Mix well. Refrigerate for up to 1 hour before serving.
PINEAPPLE - AVOCADO SALAD
Courtesy of the late Herbert Shelton
2 sliced avocados
2 sliced grapefruit
1 sliced pineapple
2 sliced apples
Arrange the fruit slices on lettuce leaves.
SPINACH AVOCADO SALAD
Courtesy of Dr. Gabriel Cousens
http://chetday.com/books/cousens.htm
1 bunch spinach
1 avocado, sliced
1 tomato, diced
1 handful alfalfa sprouts
3/4 handful dulse, soaked
1/3 cup Curry-Apple Dressing (see below)
Toss all ingredients, except avocado, with the
dressing. Garnish with the sliced avocado.
CURRY APPLE DRESSING
1 cucumber
1 cup sesame milk (see below)
1/4 cup sun-dried tomatoes, soaked
2 tbs raw apple cider vinegar
1/2 tsp mellow miso
Juice of 1 lemon
Blend all ingredients, except for miso, until smooht.
Add miso and blend for 30 seconds.
SESAME MILK
1/2 cup sesame seeds, soaked
4 cups pure water
Blend until liquefied, strain, and serve.
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Salmon
HERBED SALMON BAKE
2 chicken bouillon cubes
1 cup boiling water
1 can salmon (16 oz) -- drained and flaked
2 cups seasoned stuffing croutons
1 cup grated cheddar cheese
2 eggs -- beaten
1/4 tsp dry mustard
Dissolve bouillon cubes in boiling water. Combine all
ingredients; mix well. Pour into well-greased crock pot.
Cover and cook on high setting for 2 to 4 hours.
------------------------------------------------------------
Smoothies
SCENTED ALMOND MILK COOLER
(BADAAM DHOOD)
Courtesy of Ashley Barnes
Serves 4
2/3 cup (100 g) blanched almonds
1/2 teaspoon (2 ml) cardamom seeds
4 whole peppercorns
2 cups (480 ml) boiling water
1/4 cup (60 ml) honey
2 cups (480 ml) white grape juice
1/2 tablespoon (7 ml) rose water
2 cups (480 ml) still water or sparkling water
1. Place the almonds, cardamom seeds and peppercorns in
a bowl and add 1 1/4 cups (300 ml) boiling water. Set
aside for 1 hour. Pour into a blender, cover, and
reduce the nuts to a fine paste. Add the remaining 3/4
cup (180 ml) boiling water and the honey and blend for
1/2 minute.
2. Line a sieve with three thicknesses of cheesecloth.
Pour the nut milk through the sieve, then extract as
much liquid as possible. (The nut pulp can be saved for
almond butter or cutlets.) Add a little grape juice to
the blender and process briefly to release any almonds
sticking to the sides of the jar. Add to the sieved nut
milk.
3. Pour the remaining grape juice, rose water and water
into the nut milk and blend well. Chill before serving.
WATERMELON SMOOTHIE
Supposedly you leave the seeds in because they're wonderful
for the kidneys. Of course, if you puree the chunks of watermelon until the seeds are pulped, you won't notice them.
2 cups seeded watermelon chunks
1 cup cracked ice
1/2 cup plain yogurt
1 to 2 tablespoon sugar
1/2 tablespoon ground ginger
1/8 teaspoon almond extract
Combine all ingredients in blender container. Blend
until smooth. Makes 2-3 servings.
Snacks
LIVING SNACKS FOR KIDS
Courtesy of Karen K.
1) Grind dates or raisins, add coconut or finely
chopped nuts, roll into balls and eat. Use other dried
fruits too: dates or raisins and dried apricots make a
good combo in this.
2) Remove pits from dates, insert a shelled nut like a
pecan, walnut or almond, and eat.
3) Mix seed cheese with some finely chopped nuts and
use to stuff dates.
4) Soak dried fruit overnight in pure water. Next
morning blend till very smooth and thin to desired
consistency. Serve a small amount as a "pudding" or
use it as a topping. Can mix coconut, carob or cocoa
powder into the pudding for different flavors. Also
good if you soak fruit in orange juice instead of
water.
Vegan Potato Salad Recipes
Soups
GOLDEN GAPAZCHO
1.5 lbs yellow tomatoes, seeded & cut into large chunks
1 large cucumber, peeled, halved, seeded & cut into
large chunks
1 yellow bell pepper, cut into large chunks
1 small red onion, quartered
1/2 cup carrot juice
1/4 cup distilled white vinegar
2 tablespoons olive oil
3/4 teaspoon salt
In a food processor or blender, combine tomatoes,
cucumber, bell pepper, onion, carrot juice, vinegar,
oil and salt until vegetables are finely chopped but
still a bit chunky. Transfer soup to a large bowl,
cover and refrigerate 2 hours or until well-chilled.
RAW AVOCADO SOUP
2 large ripe avocados
1 lime juiced
1 small clove garlic, finely minced
2 cups very hot liquid
1/4 teaspoon cayenne pepper
A few drops of Bragg's Aminos
Blend till smooth. Adjust seasonings and serve
immediately. Variation - use 4 to 5 cups steamed
asparagus in place of avacado
RAW CUCUMBER SOUP
1/2 cup chopped cucumber
1 small clove garlic, finely minced or pressed
1/2 cup shredded zucchini
1 tablespoon each olive oil and lime (or lemon) juice
1/2 teaspoon dill weed
1/2 cup diced avocado
2 cups very hot liquid (water or broth)
Cayenne pepper to taste
Blend till smooth. Adjust seasonings and serve
immediately. This one is good served cold as well.
RAW SPINACH SOUP
8-12 oz cleaned spinach
1 tomato chopped
2 medium cucumbers, peeled and sliced
1/4 cup plumped almonds
Put cucumbers in blender on puree mode, then add other
ingredients in chop mode. Leave fairly thick. If it's
too runny, add more spinach. If it's too thick, add a
little water. This is a raw soup do not cook.
Spreads and Toppings
RAW DATE SPREAD
Courtesy of Aussie Robin
1 cup dates (pitted, washed and chopped roughly)
1 tbs lemon juice
1 tsp rosewater (optional)
Chop dates roughly and pack them firmly into a bowl.
Add lemon juice, rosewater (if used) and sufficient
water to barely cover the dates. Refrigerate overnight,
then puree using a blender (hand-held is easiest).
Store in a jar in the fridge. Use as a topping for
fruit desserts, or as a spread on bread/crackers (if
these are allowed).
FRESH BASIL PESTO
Courtesy of tlcanuck from the London-based Rea Centre's Slim with
Diet's Club and discussion group at:
http://clubs.yahoo.com/clubs/slimwithoutdietsclub
1 large bunch of fresh basil (I use Thai Red Basil, but any will do)
2 cloves of garlic (I use 3 big ones)
1/3 cup of olive oil (I combined olive and walnut oil)
1/3 cup raw pine nuts (pignoli) or walnuts
1/4 cup mellow white miso
2 tbs fresh lemon juice
Blend all ingredients together in a food processor - or
blender - Great as a veggie dip, on hot pasta, in soup,
tossed with bean or veggie salads. Also a great
sandwich spread.
I also think you could add sun-dried tomatoes for
another variation.
Sugar-Free Recipes
No Sugar Bars
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