Lentil Fritters

Lentil Fritters

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Lentil Fritters
Lentil fritters are a complete meal packed into a small ball, full of fiber, vegetables and anti-inflammatory nutrition. Serve them over salad, with cucumber, tomato and avocado in a pita wrap or as a stand alone meal. Freeze the leftovers and use them as a grab-and-go lunch.
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Fritters
Dill Sauce
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Fritters
Dill Sauce
Instructions
  1. Prepare lentils according to package directions. Drain.
  2. Preheat oven to 425 degrees. Lay parchment paper on baking sheet.
  3. Chop onion and mince garlic. Saute with a bit of water (or sesame oil) in a skillet. When onion is translucent, add greens. If skillet is cast iron, add greens after removing from heat. Stir until greens are wilted.
  4. Flavor with favorite curry paste or powder blend. The amount will vary according to ingredients and preference. Taste as you go. I used 3 Tbsp. of red curry paste and then dashed with extra turmeric and cumin. Add a bit of salt if necessary. If desired, use an immersion blender to mash some of the lentils.
  5. Add flax seed and bread crumbs. Stir thoroughly. Mixture will be soft and sticky, but should not feel too wet. If it lacks cohesiveness, add a bit of flour.
  6. Form batter into small balls and lay on the parchment paper on baking sheet. Bake for 20 minutes.
  7. Meanwhile, prepare the dill sauce.
Recipe Notes

When you prepare lentils, you can add a bay leaf and/or piece of kombu to add flavor, minerals and digestibility.

Curries vary widely, consisting of varying amounts of cumin, turmeric, coriander and may include ginger, nutmeg and/or cinnamon. They range from sweet, to nutty to 5-alarm spicy. It's really worthwhile to taste-test the options, as the flavor of your lentil fritters depends on it. For this recipe, I used my favorite Thai Kitchen Red Curry Paste, which is more spicy than sweet.

Vegan French Onion Soup

Vegan French Onion Soup

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Vegan French Onion Soup

The vegan mozzarella cheese sauce and homemade croutons that top this French onion soup create a trifecta of flavor. It's as good as you want it to be. It's a bit labor intensive. And worth it. You can skip the homemade croutons if you have good bread.

Vegan French Onion Soup

Course Main Dish

Prep Time 10 minutes
Cook Time 45 minutes

Servings


Ingredients
French onion soup

Vegan Mozzarella Cheese Sauce

Homemade croutons

Course Main Dish

Prep Time 10 minutes
Cook Time 45 minutes

Servings


Ingredients
French onion soup

Vegan Mozzarella Cheese Sauce

Homemade croutons

Vegan French Onion Soup


Instructions
  1. Cut onions in half, then into thin slices. Place in a soup pot and caramelize on high for about 30 minutes, adding splashes of water as needed to avoid sticking. Onions are done when they are deep brown and stringy.

  2. Meanwhile, whisk the remaining ingredients into a large bowl. Set aside. Don't forget to stir the onions regularly!

  3. Place all of the ingredients for the vegan mozzarella cheese sauce into a high speed blender. Yes, there are a lot of them. And the end result is worth it. But don't worry if you are missing something. Use what you have, taste at the end, and adjust as needed.

  4. Don't forget to keep stirring the onions. Blend the vegan mozzarella cheese sauce ingredients for at least 10 minutes. At some point, you will see steam--that's the blender cooking for you! Keep blending until you hear the motor starting to work harder. The sauce is thickening. Give it a few more minutes.

  5. Once the onions are caramelized, pour the seasoned vegetable broth mixture into the pot. Bring to a boil, reduce heat to low and simmer for 15 minutes. Remove bay leaves.

  6. Unless you have awesome sourdough bread and prefer to serve thin slices topped with the cheese sauce in the soup, make the homemade croutons (What's another few minutes of effort?) Preheat the oven to 400 degrees. Rip your favorite bread into small pieces and place in a bowl. Whisk together the rest of the ingredients and pour over the bread, stirring to thoroughly coat. Line a baking sheet with parchment paper and bake croutons for 15 minutes, stirring periodically.

  7. Bon appetite! Serve soup in bowls and top with croutons and cheese sauce. If you want to get fancy, place under a broiler for a few minutes to get the cheese sauce bubbly and bread or croutons extra crispy.


Recipe Notes

As this recipe has a lot of ingredients and takes a lot of time, consider doubling it. Delicious leftovers are so convenient, and you can freeze it. The cheese sauce can be used in another meal (or eaten solo) . . .

Honey Buffalo Brussels sprouts

Honey Buffalo Brussels sprouts


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Honey Buffalo Brussels sprouts
For my whole life, I've hated Brussels sprouts. Yuck. I eat mostly vegetables, but I've been pretending those cabbage nuggets didn't exist. Then, they started showing up in restaurants. Nice restaurants. I finally gave them a. try. OMG. I ordered a second round. The difference between the restaurant varieties and my recipe is that these aren't deep fried. Yeah, it's not exactly the same, but the flavor is to die for.
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 325 degrees.
  2. Whisk garlic, honey, lemon juice, vinegar, hot sauce, onion powder and garlic salt in large bowl. Add Brussels sprouts and chili pepper, and stir until evenly coated.
  3. Line a baking sheet with parchment paper. Bake for 30-40 minutes, stirring every 10 minutes, until satisfied with the tender and crispy contrast. If they aren't crispy enough, switch oven to broil and broil for 2-3 minutes at the end.
Dairy Free Blue Cheese Dressing

Dairy Free Blue Cheese Dressing


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Dairy Free Blue Cheese Dressing
Dairy free blue cheese dressing is rich and decadent. I can't say that it would pass in a blind taste test, but after fine-tuning this recipe with multiple trials, I don't think it matters. 
Vegan Blue Cheese Dressing
Course Sauce
Prep Time 10 minutes
Servings
Ingredients
Course Sauce
Prep Time 10 minutes
Servings
Ingredients
Vegan Blue Cheese Dressing
Instructions
  1. Mix ingredients in the food processor until super creamy. If you want chunks in your dressing, reserve half of the tofu (or beans), yeast flakes and garlic salt. Mash with a fork. Sprinkle with the yeast flakes and garlic salt. Add the chunks to the creamy mixture.
  2. Store in refrigerator for up to one week.
    Vegan Blue Cheese Dressing
Recipe Notes

Serve with my buffalo cauliflower recipe or however you chose.

Lemon Turmeric Dressing

Lemon Turmeric Dressing


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Lemon Turmeric Dressing
This isn't just salad dressing. It's a bit spicy, a lot savory and so unique. After one taste, you might just grab a spoon and eat it right out of the blender. Pour it on salads, stir-frys, roasted roots, steamed veggies, soups, bread, pasta. . . anything and everything. It might even work in lieu of bail money. It's that good. 
lemon turmeric dressing
Course Sauce
Prep Time 10 minutes
Servings
Ingredients
Course Sauce
Prep Time 10 minutes
Servings
Ingredients
lemon turmeric dressing
Instructions
  1. Blend on high for 2 minutes until creamy and smooth.
  2. If using sesame seeds, combine seeds and water and blend for 2-3 minutes until super smooth. Add the rest of the ingredients and blend 2 more minutes.
  3. Serve over roasted beets or other root veggies, cauliflower, steamed greens, other veggies or salad. (aka serve over anything and everything.)
Recipe Notes

This recipe will make about 1.5 cups. It will keep in the refrigerator, so consider doubling. Store in a 1-quart mason jar and try to make it last. Just try.

Macaroni & Cheese (Dairy, Gluten and Soy Free)

Macaroni & Cheese (Dairy, Gluten and Soy Free)


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Macaroni & Cheese (Dairy, Gluten and Soy Free)
This fast and easy recipe is the perfect blend of classic comfort food and clean eating. Baked squash or sweet potato adds depth to the flavor and a sharp cheddar color to the sauce. Substitute canned pumpkin and make this in less than 20 minutes.
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Bake sweet potatoes at 425 degrees until done (~45 minutes, depending on size). If baking a squash, remove the sticker (lest there be fire) and bake whole on a baking sheet. Slice open and allow to cool. Remove seeds and skin--easy peasy! You can also shortcut with canned pumpkin puree.
  2. Prepare pasta according to directions. Add about 1 Tbsp. of salt to boiling water to improve pasta flavor. Don't overcook--best to serve al dente.
  3. Add all of the ingredients except croutons and pasta to a high speed blender. Taste sauce and adjust seasonings as desired. Sometimes, another dash of salt or clove of garlic makes all the difference.
  4. Pour sauce over the pasta and top with croutons. Salt and pepper as desired.
Vegan Tartar Sauce

Vegan Tartar Sauce


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Vegan Tartar Sauce
The onion granules and horseradish in this recipe make it exceptional. It's far superior to store bought versions.
Course Sauce
Prep Time 5 min
Servings
Ingredients
Course Sauce
Prep Time 5 min
Servings
Ingredients
Instructions
  1. In a small bowl, mix mayonnaise, relish and onion. Stir in lemon juice, and add salt and pepper to taste. Add a tablespoon of horseradish if you want to take it up another notch.
Recipe Notes

For maximum flavor, refrigerate for several hours before serving.