1 whole head of garlic, cloves separated, but not peeled
1 large head of cauliflower, trimmed and cut into large florets
4 1/2 tablespoons olive oil, divided
1 1/4 teaspoons salt, divided
1 teaspoon freshly ground black pepper
1/4 cup fresh parsley, minced
3 tablespoons pine nuts
2 tablespoons freshly squeezed lemon juice
Preheat oven to 450ºF.
Bring small pot of water to a boil and add the garlic cloves. Boil 15 seconds. Drain, peel, and cut off any brown parts. Cut the largest cloves in half lengthwise.
On a sheet pan, fitted with parchment paper, toss the cauliflower with the garlic, 3 tablespoons of the olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread mixture out in a single layer and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.
Scrape the cauliflower into a large bowl with the garlic and pan juices. Add the remaining 1 1/2 tablespoons olive oil, parsley, pine nuts and lemon juice. Sprinkle with 1/4 teaspoon salt, toss well, and serve hot or warm.
Note: Can use 2 small heads of cauliflower instead of 1 large one. Can substitute brussels sprouts for the cauliflower.
2 avocados, diced
1/2 onion, diced
1 jalapeño pepper, vein and seeds removed, diced
1/8 teaspoon salt
Juice of 1/2 lime or lemon
In a mixing bowl, mash with a fork, half of the diced avocado.
Add onion, jalapeño pepper and salt. Mix well. Stir in rest of diced avocado and lime or lemon juice. If not using immediately, cover top of guacamole with plastic wrap to prevent browning.
Serve with chips.
5 ounces silken tofu
2 cups sugar
1 can coconut milk
1 1/2 cups coconut flakes
2/3 cup canola oil
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Preheat the oven to 350°F.
Using a paper towel, lightly wipe the inside of a 9 x 13 inch baking pan with canola oil.
Place tofu, sugar, coconut milk, coconut flakes and canola oil in the bowl of a food processor and puree until thick and uniform in texture.
In a large bowl, sift the flour, baking soda and baking powder.
Add the liquid ingredients to the dry ingredients.
Mix until combined. The batter will be thick.
Pour batter into the prepared cake pan.
Bake for approximately 40 minutes, or until top is golden brown.
Cool the cake on a rack while preparing the frosting.
1/2 cup coconut milk
2 cups Earth Balance nondairy butter, or another brand
Powdered sugar (add until desired thickness is obtained)
coconut flakes, toasted – for garnish, optional
Heat the butter in a microwave safe bowl until it is melted.
Place the melted butter and coconut milk in a blender.
Blend on a low speed, adding in the powdered sugar until the desired
thickness is obtained.
For added decoration, sprinkle toasted coconut flakes on top of cake.
2 medium large eggplants
1/4 cup extra virgin olive oil, divided
1 cup homemade bread crumbs – recipe to follow
2 cups tomato sauce – homemade or canned
1 pound fresh Mozzarella cheese
1 cup grated Parmesan cheese
fresh basil leaves
salt and pepper
Preheat oven to 350°F.
Slice the eggplant horizontally into 1/3inch slices. Sprinkle
the eggplant with salt and pepper. Heat half of the olive oil in a
saute pan and lightly brown the eggplant on both sides.
Lightly coat a cookie sheet with olive oil, starting with the 4 largest pieces of eggplant place them on the cookie sheet. Add a few spoonfuls of tomato sauce followed by a slice of the fresh Mozzarella cheese, sprinkle with Parmesan cheese and continue to layer the eggplant slices on top of each other repeating with the sauce and cheese on each layer from largest to smallest. The final layer should be covered with the remainder of the sauce and sprinkled with Parmesan cheese. Bake in the oven for 15 minutes.
To plate it, make a small pile of bread crumbs and set one serving of
the eggplant parmesan on top. Tear some basil leaves and spread them
around the plate follow up with a drizzle of olive oil, and a sprinkle of
Repeat procedure for the rest of the eggplant.
4 slices day old bread of your choice
salt and pepper
Preheat oven to 450°F.
Slice the bread into very small cubes and spread them out on a cookie sheet. Drizzle them with olive oil and a dash of salt and pepper. Bake until golden brown.
Note: Eggplants can be peeled, if desired
Substitute Daiya Vegan Cheese to make this a vegan recipe
1 1/2 cup unsweetened nondairy milk, such as almond, rice or soy
2 dried apricots or 4 pitted dates
1 banana, cut into chunks
1 cup chopped kale leaves
1 cup spinach leaves
1/2 cup fresh or frozen berries
Combine nondairy beverage, apricots, banana, kale, spinach and berries in a blender and blend until smooth.
1 1/2 – 2 cups rice, soy or almond milk
1/2 cup silken tofu, optional
2 – 3 cups frozen, unsweetened fruit
1/2 banana, sliced
1/2 teaspoon fresh ginger, chopped
1 tablespoon golden roasted milled flaxseed
1 tablespoon protein powder
1 tablespoon peanut butter powder
Put all of the ingredients, starting with the milk first, in a blender and power it up. Blend until smooth.
8 ounces button or portobella mushrooms, grilled/roasted
1 red bell pepper, grilled/roasted and cut in pieces
1/2 large eggplant, peeled, cut in chunks and grilled/roasted
1 bunch green onions, grilled/roasted
16 mixed Mediterranean olives, pitted, optional
1 – 2 tablespoons fresh lemon juice
2 ounces goat cheese, crumbled
1/8 teaspoon each salt and pepper, or to taste
4 whole wheat tortillas or flatbreads
4 large lettuce leaves
Roughly chop mushrooms, peppers, eggplant, green onions and olives.
Toss them in a large bowl with the lemon juice, goat cheese, salt and pepper.
Line tortillas with lettuce. Spoon vegetable-goat cheese mixture on top. Wrap tightly, tucking in the ends burrito-style and serve.
Note: Can use leftover grilled/roasted vegetables to prepare these wraps. Great for a summer supper or a packed lunch.
3/4 cup lentils, washed and drained
3 tablespoons olive oil
3 shallots, thinly sliced
1 carrot, 1/4 inch dice
1 celery stalk, 1/4 inch dice
1 red pepper, 1/4 inch dice
2 teaspoons fresh parsley, chopped
2 tablespoons balsamic vinegar
6 ounces fresh spinach, chopped
Salt and pepper to taste
Place the lentils in a saucepan, covered with water.
Bring to a boil.
Simmer for 15 minutes.
Drain the lentils.
Meanwhile, heat olive oil in a skillet over medium heat.
Add shallots, sauté for 2 minutes.
Add carrot, celery and pepper; sauté, stirring, for 5 minutes more.
Add parsley and vinegar.
Remove from heat.
Transfer to a bowl.
Add the drained lentils to the bowl.
Stir in the spinach.
Add salt and pepper to taste.