Posts Tagged ‘vegan’
Cucumber & Beet Noodle Salad with Avo-Hemp Dressing
April 5, 2011 | 
Author 
With just one cucumber
and one beet
and an avocado, you can make this!
JL’s Cucumber & Beet Noodle Salad with Avo-Hemp Dressing (Raw)
Serves 1, generously
INGREDIENTS
*Half a large cucumber
*1 small beet
*1 avocado
*1/4 cup hemp seeds
*Juice of 1 medium lemon
*2 T coconut aminos
*1 small clove of garlic
*2 pinches of cayenne pepper
*1/4 cup filtered water (add more, if necessary, for desired consistency)
METHOD
Run the cucumber and beet through a spiralizer (I use a Spirooli Spiral 3-in-1 Slicer)
For the dressing: Add all remaining ingredients to a blender and pulse to desired consistency. Makes just over 1 cup.
Serve about 3 Tablespoons of the dressing over the cucumber and beet noodles.
Enjoy!
Original post on JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.
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Johnny Cakes and Black-Eyed Peas
My husband IM’d me the other day at work. No commentary, just a link for Johnny Cakes (from Adventure Journal, no less). The first thing I did was scan the ingredients to see if the recipe was vegan. It was. I IM’d a reply “you make those and I’ll make black-eyed peas in the pressure cooker.” Later that night the omnivore and the vegan cooked together and made a delicious meal!
The Johnny Cakes
Dave started with this Johnny Cakes recipe. But the ratio of dry and wet didn’t seem right to him so he referred to this oh-so-NOT vegan Bobby Flay recipe and adjusted the amount of water (he did not use sugar) and added diced jalapeno. They came out beautifully
The Black-Eyed Peas
I rinsed and drained one cup of dry black-eyed peas and tossed them into the pressure cooker. I added three cups of water, three cloves of garlic, one tablespoon Sriracha and a bay leaf. I brought the peas to high pressure for 10 minutes, followed by a natural release of pressure. The Johnny Cakes were still on the griddle so after removing the lid from the pressure cooker I added salt to the black-eyed peas and allowed them to simmer for five minutes.
We were obnoxiously proud—there may have been a high-five, or two—of this rather impromptu plate of simple, vegan, fabulous good eats.
Originally posted on JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.
Valentine’s Day Spicy Red Humus
JL’s Spicy Red Humus
Makes 2 cups (approximately)
INGREDIENTS
*2 c kidney beans, cooked (I soaked the beans over night with a Kombu strip and then cooked them in the pressure cooker with 2 cloves of garlic, 1T olive oil and a bay leaf)
*1/2 cup sun-dried tomato (soaked for 1 hour), diced
*1 jalapeno, seeded and diced
*6 or so jalapeno seeds
* 3 cloves of garlic, minced
*Juice of half a lime
*1/2 t taco seasoning
*1/4 cup of olive oil + 2 T olive oil
*1/2 t sea salt (to taste)
METHOD
Place all ingredients, except the olive oil and sea salt, in the food processor (use S blade). Begin pulsing the ingredients, adding olive oil from the top until you reach desired consistency (I began with 1/4 cup and needed two more tablespoons). Salt to taste.
Original post: My Valentine to You: Spicy Red Humus + A Raw Beet-Lentil Burger.
JL blogs at JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.
JL’s New Year Beans, Greens & Grains
JL’s New Year Beans, Greens & Grains
Serves 4
INGREDIENTS
- 2/3 c farro
- 2 T olive oil
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 t thyme (dry)
- 1/2 t sweet basil (dry)
- 3/4 c black-eyed peas (dry)
- 2 c liquid (I used 1 cup water + 1 cup low-sodium vegetable stock)
- 1 T Bragg Liquid Aminos
- 1/2 t Yuzu-It pepper sauce (any hot sauce is fine, I just happened to pick this up at a Japanese market on New Year’s Eve and wanted to try it)
METHOD
- Soak farro in water for about 30 minutes (long enough for a nice hot shower post-run).
- Heat the pressure cooker on medium and add the drained farro for a quick toss to toast.
- Add olive oil, onion, garlic, thyme and sweet basil and stir for a few minutes.
- Add the vegetable broth, water and black-eyed peas.
- Lock the pressure cooker lid and turn the heat to high.
- Once pressure is reached, adjust the heat to keep the pressure regulator gently rocking for 10 minutes.
- Remove from heat and let the pressure naturally release.
- Stir in the Bragg Liquid Aminos and hot sauce.
Serve the black-eyed peas and farro in a raw collard green
to make a “wrap.”
Originally posted on JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.
V-Note, an organic wine bar and vegan bistro in NYC
As I waited for my train to Manhattan Tuesday morning I noticed that the leaves are turning quickly, and falling even faster.
When I popped up out of the subway at 77th and Lexington I saw this
I walk on this block all of the time. How have I missed The Vegan Divas?
I was running late so I didn’t go in. But you can bet next time I’m in the area for a meeting I’m working in extra time for a cup of coffee and a vegan treat!
After work it was time to meet the Happy Herbivore for the very first time! We decided to meet at V-Note, an organic wine bar and vegan bistro. V-Note opened last week and we wanted to encourage and support a new vegan establishment!
First things first. The wine list
We both had the red zinfandel, which was very good!
We decided to order two starters to share
Ravioli with Cashew Cream
(House-made ravioli filled with smoked tempeh, spinach, pine nuts & mushrooms)
and the “Crab Cakes”
(blend of hiziki seaweed, tofu, herbs & spice, tartar sauce)
Both of these starters were Over.The.Top. delicious!
We ordered two entrees and shared, too (vegans are so nice!)
Feijoadinha with Smokey Tempeh
(stew of smoked roasted tempeh, black beans, chayote & potatoes, orange-lime)
and “Seafood” Risotto
(creamy tomato risotto with porcini, trumpet, cremini & lobster mushrooms with seaweed & basil)
Both dishes were very good. The tempeh dish was on the salty side (but I love salt so I enjoyed it.)
Oh, let’s not forget, dessert!
Blossom Cheesecake. YUM x 10.
Hands down, the starters were my favorite. I will go back again, often, I suspect, and will try other entrees. Or, I’ll order a bottle of wine and just order starter after starter and a piece of cheesecake! Check out V-Note; support vegan businesses!
It was a great evening! Good wine, good food and excellent conversation with Lindsay!
I waited for my train at 125th in Harlem
full and happy!
Originally posted on JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.