GOLDEN GRAVY

This is wonderful served over stuffing and mashed potatoes.

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: Makes about 2 cups

¼ cup brown rice flour (I used wholemeal flour)

1½ cups vegetable broth/stock

½ cup water

2 tablespoons tahini

3 tablespoons tamari or soy sauce

Freshly ground pepper to taste

Combine all ingredients in a small saucepan. Continue to whisk until mixture boils and is

smooth and thick. Season with freshly ground black pepper.


I had this over garlic mashed potatoes and a walnut & chickpea loaf with steamed brussel sprouts on the side. Comfort food for winter!


this was from https://www.drmcdougall.com/wp/wp-content/uploads/Advanced_Study_Weekend_Recipes_2-14.pdf


I went to their amazing Advanced Study Weekend in Santa Rosa - inspiring speakers and fabulous food and this pdf is the recipes of what we had that weekend - all healthy, all vege, wonderful flavours & colours and the tables were groaning with this wonderful food.

White Bean & Kale Soup

4 cups vegetable stock
4 cloves garlic minced
1/2 medium onion chopped
4 cups chopped kale (I used 1 bunch of cavalo nero)
2 cans cannellini beans
1 can chopped tomatoes in juice
1/2 tsp oregano
1/4 tsp sage
1/4 tsp thyme
1/4 cup chopped parsley (I used some dry - didn't have fresh on hand)
black pepper to taste


Heat 2 tbs vege stock in a large pot & sauté the garlic & onion until soft. Add Kale 3 cups of vege stock, 1 can beans, tomatoes, herbs & stock. simmer 5 minutes


In a blender or food processor blend the remaining stock & 1 can beans until smooth


Stir into soup and simmer 30 minutes.


adapted from Joel Fuhrman's book "The end of Dieting: How to live for life"


I am continuing my winter mission to try as many different soup recipes as possible - this was yummy.

Colourful pasta puttanesca

I have to confess I cheated and used a packet of Puttanesca sauce but here is a link to a recipe I have not tried just to give you the idea
http://vegetarian.about.com/od/maindishentreerecipes/r/Pastaputtanesca.htm


I had picked up some wonderful purple carrots from the supermarket and had some broccoli that needed using


2-3 handfuls of wholegrain penne pasta - boiled according to directions
1 head of broccoli chopped and steamed
1 purple carrot julienned and steamed with the broccoli
(I steamed these over the pasta and the pasta water started to turn purple)
several cherry tomatoes
nutritional yeast
salt & pepper to taste


Heat the puttanesca sauce and stir through the cooked pasta, top with the steamed veges, scatter through some cherry tomatoes and season with nutritional yeast, salt & pepper.


Really quick meal, wonderful punchy flavour, fabulous colours!

Corn Chowder

I so love soup in the winter! Inspired by some recipes using pureed cauliflower to make things creamy I decided to create a simple plant-strong low fat Corn Chowder - served it to my non-vege son and he loved it


1 onion (peeled and diced)
1-2 tsp of curry powder (to taste)
2-3 large potatoes (peeled and chopped)
1-2 cups of frozen sweet corn
1-2 cups vegetable stock


1/2 cauliflower (steamed until tender)
1/4 to 1/2 cup plant milk of choice (I used soymilk)
Nutritional Yeast
Salt & pepper to taste




Sauté onion in a small amount of water, add curry powder and stir for 30 seconds,  add potatoes, corn and stock, bring to boil and simmer for approximately 30 minutes.


Put steamed cauliflower into the blender and puree. Add just enough plant milk to get it to the consistency of very thick cream.


Add to the soup, then season with nutritional yeast, salt & pepper.


How could something that tasted this good and creamy be sooo healthy?????

Vegan Bubble & Squeak

Inspired by the presence of leftover garlic mashed potatoes & some cabbage that needed using  I did the following

 

½ onion chopped

1 clove garlic minced

¼ cabbage chopped

½ block tofu (chopped & marinated in tamari sauce, garlic powder & 1 tsp of nutritional yeast)

¼ -1/2 red pepper chopped

Additional Generous tablespoon of nutritional yeast – more to taste if you wish

Leftover Garlic mashed potato (Boil potatoes in water with peeled garlic, mash and add plant milk to get the right consistency & salt/pepper to taste)

 

Saute onion in small amount of water, add garlic and chopped cabbage and red pepper with small amounts of water to stop it sticking.

When cooked but still crisp add marinated tofu, finally stir through the cold mashed potato and cook until warmed through and add additional nutritional yeast.

Can be served with chutney or tomato sauce if desired but quite yummy on its own.

I think this is what I did… (created it as I went and remembering several days later)

Simple 3-2-1 dressing

This is from "Prevent & Reverse Heart Disease" by Caldwell Esselstyn


my go-to quick & easy dressing  - no need to consult a recipe book here.




3 Tbs vinegar of your choice - interesting flavoured vinegars can vary the flavour of this
2 Tbs mustard of your choice (usually use Dijon)
1 Tbs maple syrup


whisk together

Cauli-power Fettuccine “Alfredo”

I made this sauce and poured over reheated quinoa topped with sauteed kale, mushroom & tomato one night, another time I used some wholegrain penne pasta and made it a “mac n cheese”. Also mixed with a bit of relish to make a great cheesy dip.

I have generally made half this quantity and found it generous. Have sometimes tweaked the amount of lemon juice & nutritional yeast depending on what I wanted from the taste, also added more milk than it says as I find it too thick.

This is a velvety really “cheesy” flavoured sauce, who would have though something that tastes sooo good could be sooo healthy!

By the time you have blended it the temp has dropped so reheat before adding to your pasta.

 

I adapted it from Oh She Glows – dropped the oil in her recipe and it worked fine.

 

Ingredients:

• 4 heaping cups cauliflower florets (1 small/medium cauliflower)
• 1 tablespoon minced garlic (from 2 med/lg cloves)
• 1/2 cup unsweetened and unflavoured almond milk (or non-dairy milk of choice)
• 1/4 cup nutritional yeast
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon onion powder
• 1/4-1/2 teaspoon garlic powder
• 3/4 teaspoon fine grain sea salt, or to taste
• 1/4-1/2 teaspoon pepper, to taste
• pasta of choice
• Fresh parsley, for garnish
  Directions:

1.       Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.

2.       Meanwhile, saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned. (Use a small amount of water so it doesn’t stick)

3.       In a high speed blender, add the cooked and drained cauliflower, sauteed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. The key here is to get a really smooth sauce so don't be afraid to let it run for a minute or so. Set aside.

4.       Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.

5.       Add cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavour).

6.       Serve with fresh minced parsley and black pepper. Feel free to add in your favourite sauteed or roasted vegetables. I think peas, spinach, or broccoli would work very nicely! I added mushrooms, but I wasn't overly crazy about them in this dish.

http://ohsheglows.com/2014/01/20/cauli-power-fettuccine-alfredo-vegan/#ixzz2wBs1vXUb