Asparagus with Black Fig Dressing



Asparagus with Black Fig Dressing



Serves: 4

Preparation Time: 20 minutes

Ingredients:

1/3 cup Dr. Fuhrman's Black Fig Vinegar (I used a fig vinegar)

1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning (I used original Mrs Dash)

3 tablespoons water

1 tablespoon Dijon mustard

1 tablespoon chopped fresh marjoram or 1 teaspoon dried

1 teaspoon minced garlic

1 tablespoon almond butter

1 tablespoon ketchup, low sodium

2 pounds asparagus, tough ends trimmed, then cut on diagonal into 2-inch pieces

1 small red bell pepper, very thinly sliced (I left this out)

1/2 cup pecans, toasted * and chopped (optional, but delicious!)

Instructions:

- Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl.

- Combine water with no salt seasoning. Whisk into vinegar along with mustard, marjoram, garlic, almond butter and ketchup. Set dressing aside.

- Sauté asparagus in small amount of water, stirring over high heat for 3 minutes, then cover and steam for 1 minute. Remove to a bowl.

- In same pan, sauté bell peppers in a small amount of water for 1 minute.

- Add asparagus and bell peppers to dressing; toss to blend well.

- Sprinkle with pecans if desired.

Note: Lightly toast pecans in a 200 degree oven for 3 minutes. Or toast in sauce pan for few minutes over flame.

Broccoli vegan Quiche



Serves: 6

Preparation Time: 30 mintues

Ingredients:

PIE SHELL

1 1/2 cups raw cashews

1 cup walnuts

1/2 cup sunflower seeds

1 cup water

1/2 cup shredded unsweetened coconut

1/3 cup raisins

1/4 cup raw cashew butter

QUICHE FILLING

1 tablespoon olive oil

1 medium onion, diced

1 head broccoli, chopped

1 cup chopped shitake mushrooms

1 package firm tofu, drained & squeezed

1 tablespoon dried basil

1/2 teaspoon turmeric

1/4 teaspoon nutmeg

1 tablespoon Dr. Fuhrman's Black Fig Vinegar (I used a fig vinegar)

1/2 cup unsweetened soy milk

Instructions:

Preheat oven to 325 degrees.

PIE SHELL:

- Blend cashews, walnuts, and sunflower seeds with water in a high-powered blender until creamy.

- Add coconut, raisins, and cashew butter. Blend until smooth and creamy.

- Spread and press into pie dish and bake for 30 minutes.

QUICHE FILLING:

- Turn oven up to 350 degrees.

- Heat the olive oil in a medium saucepan over medium heat and sauté the onion, broccoli, and mushrooms until tender, about 8 to 10 minutes.

- In a blender or food processor, blend the tofu, basil, turmeric, nutmeg, vinegar, and soy milk until smooth. Stir in broccoli mixture.

- Pour into pie shell. Bake for 20 minutes or until pie is thickened.

Tossed Green Salad w/ Strawberries & Apples w/ Dijon Pecan Dressing



Serves: 2

Ingredients:

DIJON PECAN DRESSING

1/3 cup Dr. Fuhrman's Black Fig Vinegar (plain fig again!)

3 tablespoons water

1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning (Mrs Dash again!)

1 tablespoon Dijon mustard

1 tablespoon chopped fresh marjoram or 1 teaspoon dried

2 tablespoons almond butter

tablespoon ketchup, low sodium

1 teaspoon minced garlic

SALAD

10 ounces mixed baby greens or romaine lettuce

1 cup sliced fresh organic strawberries

2 green apples, chopped

1/2 cup pecans, chopped and lightly toasted in low oven or over low flame on stove

Instructions:

- For dressing, whisk VegiZest with vinegar and water then add remaining ingredients and whisk until smooth.

- Toss mixed greens with strawberries, apples and a light amount of dressing and sprinkle with pecans and serve.

- Dressing will keep for 1 week.

Banana Walnut Ice Cream

2 servings

2 frozen bananas (I chopped into quarters before freezing. Freeze for 24 hours)

1/2 cup of soymilk

1 ounce of walnuts

Blend all in high powered blender until smooth and creamy. Serve and enjoy!

Mushroom Stroganoff

Serves: 4

Preparation Time: 20 minutes

Ingredients:

1 medium Onion, chopped

1 clove Garlic, minced

1 pound Mushrooms, thinly sliced

2 tablespoons Lemon Juice

1 tablespoon Tarragon

1 tablespoon Paprika, sweet

1 cup Vegetable broth (low or no salt recommended)

2 tablespoons Tahini

Instructions:

1. In a nonstick skillet water sauté onion and garlic until soft. (water sauté is just cooking ingredients in about ¼ c of water at high heat)

2. Add mushrooms and continue sautéing and stirring until mushrooms soften.

3. Add lemon juice, tarragon, and paprika, and mix well.

4. Blend vegetable broth and tahini. (Heating the broth or using boiling water to make the broth makes blending easier.)

5. Pour over mushroom mixture and mix well.

6. Simmer to get desired consistency.

7. Spoon mixture over baked potato and/or a bed of steamed spinach.

Tossed Salad w/ Fresh Fruit, Berries, and Orange Peanut Dressing

Ingredients:

DRESSING

1 cup orange juice

1/4 cup rice vinegar

1/4 cup peanut butter

1/4 cup raw cashew butter

2 teaspoons Bragg Liquid Aminos (can also use soy sauce)

1/2 clove garlic

1/2 inch piece fresh ginger

SALAD

18 ounces mixed baby greens and romaine lettuce

12 organic strawberries, cut in half

2 oranges, sliced

2 kiwis, sliced

Instructions:

Blend dressing ingredients in blender or food processor until smooth. Toss with salad ingredients and serve.

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