Tag Archive for: Vegetarian
Easy Summer Salad
Make this beautiful, colorful delicious salad using fresh summer ingredients, including corn on the cob. Want to have a taste of summer in the winter? Just thaw some frozen corn to substitute.
Ingredients
- 4 ears Corn on the Cob
- 1 can Pinto Beans or Beans of choice, rinsed & drained
- 1 Red Pepper, chopped
- 1 Carrot, grated
- 1 Cucumber, diced
- 1 Tomato or bunch of Cherry Tomotoes, sliced or diced
- 4 Radishes, sliced thinly
- 1 small Red Onion, sliced We used pickled onions in the picture...your choice!
- 1 head Boston Lettuce or choice of Lettuce, torn into pieces
Dressing Ingredients
- 1 can Lite Coconut Milk
- 1 Ripe Avocado, take out pit & scoop out flesh
- 1 Lime, juiced
- 1 small bunch Cilantro
Instructions
- Wash outer husks of corn on the cob well then place on microwave safe dish and cook in microwave on high for 3 minutes per ear (12 minutes total for 4 ears). Microwave times may vary. Husks and silk will slide right off (caution; they will be HOT...use oven mitt). Once cooked, cut kernels off cob to use in salad. Alternatively, take off husks/silk, cut kernels off uncooked cob and then steam, saute or microwave for 3 - 5 minutes.
- While corn is cooking, prepare dressing as follows.
- Dressing: In a blender, combine coconut milk, avocado, lime juice and cilantro, as well as your choice of seasonings, salt and pepper to taste.
- Layer all salad ingredients in bowls a top with dressing to serve.
Beautiful Berry No-Bake Cheesecake
"Wow" your family or guests with this decadent luscious dessert! This beautiful layered cheesecake is easier to prepare than it looks and modifiable with you choice of berries. A silicone mold is recommended to easily pop out the squares, but muffin tin liners may also be used. We used all four sections of the the 1 cup Souper Cube mold and after removing the frozen sections, cut each in half.
Ingredients
- 1/2 cup almonds, raw unsalted (skin on or off)
- 1/4 cup unsweetened coconut flakes
- 1/4 cup Medjool dates (about 4 or 5) pitted
- 3/4 cup cashews, raw unsalted soaked 15 min. in hot water then drained
- 3/4 cup unsweetened almond milk (or non-dairy of your choice)
- 5 TBSP lemon juice, divided 1/4 cup and 1 TBSP
- 7 TBSP pure maple syrup, divided 1/4 cup and 3 TBSP
- 2 cup blueberries or berries of choice
- 1 pinch salt
Instructions
- Start soaking the cashews in hot water. After at least 15 minutes, drain.
- Combine almonds, coconut and dates in a food processor until small crumbles. If using the 1 cup Souper Cube silicone mold, press 1/4 of the mixture into each of the 4 sections. Alternatively, press a small amount into the bottom of each muffin liner, about 1/4" to 1/2" thick. This is your first layer.
- Blend cashews (drained) with plant milk, 1/4 cup lemon juice and 1/4 cup maple syrup in a high speed blender until smooth. Reserve and refrigerate roughly 1/3 of this cheesecake mixture for later. Pour the other 2/3 of this mixture in even amounts over your first layer in the molds and place molds in the freezer for at least 1 1/2 hour to set.
- While your second layer is freezing, make your berry compote...
- In a saucepan over medium-high heat, stir berries with 1 TBSP lemon juice, 3 TBSP maple syrup and pinch of salt. You may want to slightly mash larger berries with the back of a fork or potato masher. Continue stirring until mixture thickens, approximately 15 minutes. Then, refrigerate to cool while first two layers continue to freeze.
- When your bottom layers are finally set, begin to make the third layer (leave bottom layers in freezer until you have finished this next step). Divide the berry compote, blending 1/2 cup compote with the reserved cheesecake mixture in blender. Remove molds from freezer and pour this evenly over molds to make your third and final layer. Return molds to the freezer for another 2 hours. Reserve and refrigerate the remaining compote as a topping for serving.
- Once all layers are frozen and set, remove from freezer and immediately remove from silicone mold. Let thaw about 10 minutes before cutting rectangle in half and serving. Optionally, top with a drizzle of reserved berry compote, some fresh berries, coconut flakes, chopped nuts, etc.
Souper Cube Silicone Mold
Layers and Silicone Mold
Cauliflower Cheesy Sauce
I love the many, many, many ways to make a cheesy sauce! Using cooked cauliflower can lend a buttery result in my opinion. Comfort food can be ooooh so Healthy AND Comforting! What do you think?
Equipment
- Blender
Ingredients
- 1 head cauliflower, trimmed and chopped
- 1 cup potato, peeled & chopped @ 1 large potato, any variety
- 1/2 cup unsweetened plant milk of choice
- 1/4 cup nooch aka. nutritional yeast
- 2 cloves garlic, peeled and crushed open
- 2 tsp white wine vinegar
- 1 tsp miso paste
- 1 tsp onion powder
- 1/4 tsp tumeric
Instructions
- In a large saucepan cover the cauliflower & potato with water. Cook until well done @ 25 minutes
- Drain, but SAVE the cooking liquid
- Blend the cooked veggies with the remaining ingredients adding small amounts of cooking liquid as needed to reach desired consistency
- Add salt & pepper to taste. Sauce will thicken as it cools