Pan Fried Cauliflower Salad
with Orange-Ginger Dressing
This is very easy to make and surprisingly tasty satisfying salad.
Ingredients for 1 portion:
2 Cups Cauliflower florets
1/4 Cake Tofu (3 oz)
Mixed Greens (as much as you like)
1 Table Spoon Grated Fresh Ginger
1 Tablespoon Olive Oil
1/4 Cup Orange Juice
Salt and Black Pepper
1. Heat a pan at medium. Splash Olive oil, pan fry Cauliflower florets until golden brown, about 5 minutes each side. Lightly season with salt.
2. Cut tomato and Tofu in a bite size. Peel an orange and divide into sacks.
3. Shake orange juice, grated ginger, pinch of salt and ground black pepper in a jar. This is the dressing.
4. Mound mixed greens and other vegetables on a plate, drizzle the dressing.
Green Goddess Shake
Ingredients to make 16 oz shake:
- 3 Kale leaves
- 3/4 Cup Almond Milk
- 1 Banana
- 1 Date
- 1/2 Peach or Pear
- 1 Heaping Table Spoon Green Vibrance
- 1 Table Spoon Almond Butter (optional, it makes it super yummy, but adds calories)
- 1/4 Cake Silken Tofu
- 2-3 Ice Cubes (omit this, if you use frozen banana or frozen pear)
1. Put all the ingredients into a blender, and blend until smooth. Enjoy!
Ingredients to make one loaf (10″ x 5.5″ x 3″ pan):
3-4 Ripe Bananas (1 1/2 cups packed), mashed
1 Lemon (juice and zest)
1/2 Cup Agave or Maple Syrup
1/2 teaspoon Salt
1 teaspoon Baking Power
1 teaspoon Baking Soda
2 Cups Whole Wheat Pastry or GF Flour Mix
2 Tablespoons Grind Flax Seeds
4 Tablespoon Sunflower Oil
1/2 Cup Raisins or 1/4 Cup Dates, chopped (optional)
1/2 Cup Walnuts or Pecans, chopped (optional)
Up to 1/2 Cup Soy Milk or Almond Milk (if the batter felt too dry)
1. Grease a baking pan with vegetable oil, and dust it with flour. In a cup, soak grind flax seeds with 3 Tablespoons of water. Stir. Let it sit.
2. In a big bowl, combine mashed bananas, lemon juice, lemon zest, agave or maple syrup, and sunflower oil. Add soaked flax seeds. Mix well.
3. Add dry ingredients. Mix the batter just enough.
4. Bake at 350 ºF for 40-50 minutes. Test with a bamboo stick to see if it comes out clean.
1/4 lb Black Turtle Beans
1/4 lb White Beans (White Kidney, Navy Beans, etc.)
1/4 lb Red Kidney Beans
1/4 lb Lima Beans, Chickpeas, or any other kind of beans of your choice
2 Tablespoons Vegetable Oil
1 large Spanish Onion, chopped
2 Celery Stalks, chopped
2 Green Bell Peppers, seeded and chopped
2-3 Carrots, diced
5 Garlic cloves, minced
2 Tablespoons Chili Powder
1 Tablespoon dried Oregano
2 teaspoons ground Cumin Seeds
2 teaspoons ground Coriander Seeds
2 teaspoons Salt
2 Bay Leaves
1 or 2 Jalapenos or a pinch of Cayenne Powder or your choice of Hot Sauce
1 (28 oz) Can Whole Tomatoes, squashed by hand
A hand full of Italian Parsley, chopped
2-3 green scallions, chopped
1/2 Cup Bulgur Wheat (optional)
Soy Yogurt (optional)
1. Soak beans with plenty of water over night. Cook them in a pressure cooker for 10 minutes or until done.
2. Heat the oil in a large stockpot over medium heat. Add onion, celery, bell peppers, carrots, garlic, jalapenos, and sweat for 4 minutes or until tender.
3. Add all the spices and salt. Cook until the spices are fragrant.
4. Add tomatoes, cooked beans, (Bulgur Wheat, if you are using), and 8 cups of water.
5. Bring to a boil, partially cover, simmer for 20 minutes until everything is tender.
6. Serve the chili topped with scallions and Italian parsley and a drop of soy yogurt.
* Use at least 2 kinds of beans. Just make the total amount to be 1 lb.
* It thickens and tastes better next day.
* I like the chili over rice, but it goes well with a slice of rustic bread, too.
1/2 Cup Quinoa, washed under running water
1/4 Red Onion, thinly sliced
2-3 Green Scallions, chopped
2 Colored Bell Peppers, chopped
2 Tomatoes, chopped
1 Cup cooked Chickpeas or Black Beans, drained
1 bunch of Italian Parsley, chopped
1 Cup Cucumber, chopped
A handful of sliced Toasted Almonds
A handful of Dried Cranberries
2 teaspoons Maple Syrup, Agave, or Honey
1 teaspoon salt
2 teaspoon ground cumin seeds
1 teaspoon ground coriander seeds
1/2 teaspoon ground black pepper
a pinch of cayenne
2-3 Tablespoons Apple Cider Vinegar
1. Place quinoa and 1 cup of water in a small pan. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Set it aside.
2. Sprinkle salt over sliced onion. Set it aside.
3. In a large bowl, add all the chopped vegetables and spices. Add cooked quinoa. Wash the onion under running water, squeeze water out, and add it to the bowl.
4. Let it cool in the refrigerator until ready to serve. Adjust the seasonings before serve, if necessary.
Butternut Squash Pancakes
1 Cup Wholewheat Pastry Flour
1 Cup Wholewheat Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 teaspoon Vanilla Extract
1 teaspoon ground Cinnamon
1/2 teaspoon ground Nutmeg
1/4 teaspoon ground Clove
3 Tablespoon ground Flax Seeds
2 Cups cooked Butternut Squash (I halve it, place them cut side down on a baking sheet, and bake at 350˚F for 30 minutes), mashed
1 1/2 Cups Soy Milk (or Almond Milk, Apple Cider, or Orange Juice)
2 Tablespoon Sun Flower Oil
2 Table Brown Sugar or Agave
1/4 Cup Raisins (optional)
1/4 Cup Walnuts, chopped (optional)
1. In a large bowl, add all liquid ingredients, and mix. Add dry ingredients. Mix.
2. Heat a frying pan at medium low, lightly oil the pan with vegetable oil. Pour about 3/4 cup batter onto the pan. Let it sit until the surface started to bubble. Flip and cook the other side until golden brown. The first one is always burnt or doesn’t come out good looking. The second and after are fine.
3. Enjoy your pancakes with Maple Syrup and Vegan Buttery Spread.
1 cake Firm Tofu
1 1/2 Tablespoon Hot Sesame Oil
1 1/2 Tablespoon Soy Sauce or Bragg Liquid Aminos
1. Drain the tofu by leaving it on a slanted cutting board for 1 hour. Pat it dry with a paper towel. Slice the tofu in 1/4″ thickness. This makes 6 slices from 1 cake.
2. Place tofu slices in a shallow container. Sprinkle hot sesame oil and soy sauce over the tofu. Let it marinade at least a few hours. I often leave it over night.
3. Pan fry the marinaded tofu both side or bake on a cooking sheet at 300ºF for 15-20 minutes.
It is good as is, or good as a sandwich filling or a topping for noodles.
Raw Tomato-Basil Pasta Sauce
Ingredients: for 2 generous servings
5-6 Sun Dried Tomatoes
1/4 Cup packed fresh Basil (you can use more, if you like pesto)
1 Tomato, roughly chopped
1/2 Red Onion, rougly chopped
2 Tablespoon Roasted Pinenuts
2 Tablespoon Olive Oil
1 teaspoon Dried Oregano
2 Garlic Cloves
Salt and Pepper
1/2 lb of Dry Pasta
1. Boil a cup of water, pour over sun dried tomatoes and dates, use just enough water to cover them. Let it soaked until it becomes soft.
2. Put everything in a blender and blend until it becomes smooth. Season with salt and pepper.
3.Cook your favorite pasta. Coat the pasta with the raw tomato sauce. In this photo, I added sauteed kale and fresh grape tomatoes.
Simple Tomato-Basil Summer Pasta
1.5 lb Ripe Tomatoes (5-6 medium size tomatoes)
1/2 lb of Dry Pasta
Lemon Date Balls
1 Cup Raw Almonds
1.5 Cups Dates (Take pits out. You can mix with raisins, apricots, and cranberries to make up to 1.5 cups to give it more complicated taste)
2 Cups Shredded Dried Coconuts (medium)
2 Lemons (zest and juice)
1 tea spoon Vanilla Extract
1/2 tea spoon Salt
- Pit dates. Grated lemon zest. Squeeze lemon juice. Put all of above and vanilla extract in a food processor or a hand mixer pitcher. Wait for 5 minutes to let lemon juice soften dates a bit. Process them until they become uniformed.
- In a blender or a coffee grinder, powder almonds. Add them into the date mixture, add salt. Mix well.
- Add 1.25 cups shredded coconuts into the mixture. Mix well.
- Take a Table spoonful of the date mixture and form into a ball. Roll it in the remaining coconuts. Repeat until all the mixture is gone.
- Keep refrigerated until ready to eat.
- Cool the Lemon Date Balls in a refrigerator until eaten.
*I got this recipe from a friend of a friend who is a vegan chef. She uses a food processor to make this and pack it into a shallow dish, cool it, and cut it into small squares. I prefer to use a hand mixer since I don’t have a food processor, and it’s not hard. She says it’s a wild ride with a food processor. And I prefer to roll it into balls.
2 Cups Cooked Lentils
1/2 Cup Wheat Germ
1/2 Cup Bread Crumbs
1/2 Cup Chopped Onion
1/2 tea spoon Salt
1/2 tea spoon Black Pepper
Flour to dust
1. Sautee chopped onions in a frying pan for a few minutes until they become translucent.
2. Put all the ingredients except olive oil in a big bowl. Mash and mix well with a hand or a hand mixer.
3. Roll and form a patty with hands. Dust with flour. Repeat until all is gone.
4. Heat a frying pan, splash olive oil, and cook all the patties until golden brown for a few minutes each side.
5. Dress up the patties just like any meat patty.
* Once patties are cooked, you can freeze extras for later use.
* I cook tomato ketchup, plum sauce, and little bit of dijon mustard in a frying pan for the sauce, and put patties in it. Heat them through.
* Pickled Onions, sliced Tomatos, mashed Avocado are all great condiments.
1 Cup Cornmeal
1 Cup Whole Wheat Pastry Flour or GF Flour Mix
1 Flax Egg (Mix 2 Table Spoons ground flax seeds and 3 Table Spoons water)
1 teaspoon baking soda
1 tea spoon baking power
1 tea spoon salt
1 Cup Apple Sauce
1/4 Cup Maple Syrup or Brown Sugar
4 Table Spoons Sunflower Oil
1/2 Cup Soy Milk or Almond Milk
Corn kernels from 1 fresh corn or 1 Cup Frozen Corn Kernels (optional)
1. Lightly oil the baking dish and dust it with flour. Preheat the oven at 350 ºF.
2. Put all dry ingredients (cornmeal, flour, salt, Baking power, baking soda, sugar) in a big bowl. Mix well.
3. Mix all liquid ingredients (sunflower oil, maple syrup, apple sauce, soy milk) in a smaller bowl. Pour it in the big bowl. Mix well.
4. Mix corn kernels in if you are using. Transfer the batter into the baking dish.
5. Bake at 350 ºF for 25-35 minutes until done.