1,000 Island Dresisng

I am rediscovering salads. Yes, most non-vegetarians assume that those of us who are, live on rabbit food. Ahhh, not true. But I have been on a salad kick lately and experimenting with some dressings and this one hit the spot I remember oh so well.

I was never a super-duper fan of 1,000 Island Dressing, but every now and then I would get a hankering for some and this brings me back to the days of eating the old fashioned stuff. So give it a try and tell me it does not taste like the real deal. And once it sits overnight...watch out!

1 cup vegan mayonnaise(we use Veganaise)
1T sweet relish (NOT dill)
1/2 cup catsup (yep I spell it that way)
1 t onion powder (do not omit)
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Throw all ingredients into a food processor and have at it. You will love this. And so much better the next day. If it were me, I would double this one right form the get go, that way you do not run out when you really need it! Make...eat...enjoy!

Vegan 'Egg' Nog

A long while back, Vegetarian Times did a survey and asked its' readers what they most would like to have converted to vegan. And the #1 requested dish was egg nog. Who'd a thunk it? And yet, you can now purchase them right in your grocery store or make your own. And making your own is so simple that it is scary. So let's get down to business...shall we?

2-10.5 oz packages, silken tofu(soft)
16 0z milk alternative (pick which one you like)
1T+1t vanilla extract
1/4 cup sugar(I, myself would bump it up a wee bit for my next time out)
2T brown sugar
1/4t ground turmeric
1/2-1 cup brandy(optional)(may need more depending on the company you have)
Nutmeg, for garnish
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In a blender of food processor, combine all ingredients:except for nutmeg.  Blend thoroughly, stopping occasionally to scrape down the sides of the blender or processor. Chill and serve. And as always, make...eat...enjoy!

Spicy Moroccan Carrots

I cannot beleieve how I have neglected ny blog. But I hope to get back in the game. I have been teaching vegan classes (both raw and cooking) at my local health food store (where I work) and they have been jammed. What a joy to see so many faces out there trying to change how they eat. And the dishes we have made recently have been dead on fantastic. Meaning, that they have been super delicious.

I have been making holiday dishes since October and what a treat for all of us. For I have had to do some research and step up my 'A' game to make sure that what we are making is presentable to new friends and family. There is nothing more depresisng to try and show non-vegetarians how good our food is when you have no new or good dishes to pull from. Hopefully I can help you all with that. So now on to these unbelieveable carrots.

We found these Thanksgiving morning and knew we had to make them. We did and have never looked back. Make these for your friends and family and they will love you forever.

1&1/2 -2 pounds carrots (sliced, with some thickness to them)
6-7 cloves garlic, minced (do not skimp on this)
1/4 t cayene (anymore will take away from the joy of this dish)
1T cumin
1/2 bunch parsley, curly or flat will do
1 bunch cilantro
Juice of 1 lemon
2T vinegar (we prefer a lighter version. I would not use red wine vinegar)
1T olive oil
Salt to taste (you do not need much)
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Clean carrots and chop as desired, we do not peel ours, but you can if you wish. You can boil in 1/2 cup of water for 7-10 minutes or put them in a steamer. which ever you prefer. You do not want them mushy.

While this is going on, take all the other ingredients and throw them in the food processer. Whirl until you have a well bleneded sauce. Remember to keep scraping the sides of the bowl down. We have made this both hot and chilled, either is fine and dandy. My personal preference is the hot dish, but I would not push away them as the chilled version.

So remember, make...eat...enjoy!

Citrus Dressing

We were making dinner last night and cleaning out the fridge and the produce bin, trying to use up as much fresh produce before we had to put it in the compost bin or in the freezer for future soup stock.

With that in mind I picked through and weeded out all the veggies in the drawer and had a salad, ready to go. Except for one thing. I was not in the mod for bottled dressing. Even if you go with the 'healthier' versions, you are still eating processed food. But I knew I could find something better.

I had quite a few oranges left over from my organic produce co-op and did not want to lose them. So, through the power of the internet, I started searching for a citrus dressing. On about the 3rd hit I found one I liked and had all the ingredients for(very important in this house). I did have to alter one ingredient though, for I do not use honey, but thank the stars above for agave. This was so simple and the lightness and freshness was unbelievable. So here goes. And trust me when I say this will be a staple for my salads.

1/3 cup agave
1/3 cup fresh squeezed orange juice (about 1 good orange)
1/4 Dijon style mustard
1-2 T olive oil (optional)
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Add the first three ingredients in a bowl and whisk together until well blended. Then slowly drizzle in the oil and keep on whisking. That is it.

This one is so simple it scares me. And this is what I keep telling folks who are moving over to a healthier diet. Do-it-slowly! You did not get unhealthy over-night, you will not get healthy over night. But think of how good you will feel once you get there. So go make this and remember, make...eat...enjoy!

Pumpin Pie Smoothie

It can be Thanksgiving all year round...if you want it to be. Well, I am about to show you how this can be done. By making this pumpkin smoothie. I do not remember how I came across these 2 women, but suffice it to say they are a hoot. They are the kind of people who make you want to eat healthy. With that said, let's start gearing up for the holidays and try some new and tasty foods. Let's begin...shall we? But before I let you read the recipe I want you to know where I found this great smoothie. I got it from The Plant Based Dietitian. They have so many little videos and so easy to follow. You cannot resist these two women. They are real and just so full of life. You will see once you visit their website.
16 ounces-unsweetened almond milk
2 bananas-frozen
Dates to taste (I am going 4-5ish)
1T alcohol free vanilla
1-14oz can pumpkin (not pumpkin pie mix)
1T pumpkin pie spice (or 2T cinnamon & 1/2 t nutmeg)
Ice-if needed
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Throw all of these things together in a blender and viola, it can be the holidays all year round. I have made this and my husband and myself did not leave any for my children to sample...Awwwwww! Ain't that a shame? Not! So give this a try and you will see just how refreshing yet soothing this lovely little gem truly is. Make...eat...enjoy!

Raw Chocolate Fruit Balls

A little piece of heaven I shall call these globes of goodness. I made these tonight for my raw food class and they went wild. Now, I have made a few different variations of these and bar none, these have been the best thus far. Trust me on this one. I found these on VegWeb. A truly great site for those new to veganism. They have tens of thousands of recipes to pick from. And how they have them broke down is just a breeze to sift through. So go take a gander at the site, you will not be disappointed.
1/2 t cinnamon
1/2 cup shredded coconut (unsweetened)
1 cup nuts (choose any combination you so desire)
1/2 cup chopped dates (use medjool dates and you can soak them for a little bit so they puree better)
1/2 cup apricots, chopped
1/2 cup raisins
2 T unsweetened cocoa powder (use nibs if you want a bit more texture)
1/8 t almond extract
1 T fresh orange juice
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Mix the coconut and cinnamon together and set aside in a small bowl.  Place all thee other ingredients in the food processor, except for the orange juice. Process, adding the OJ until you get a firm not but hard dough mixture.

Have a small bowl of water near by to be able to dunk your hands in so not to have the dough mixture stick to your hands. If you want to help keep the size of the balls even, you can use a tablespoon measure and then roll out the balls in your hand, then roll them in the coconut mixture.

Transfer to a plate and refrigerate for at least 1 hour so they have time to chill and firm up a bit. Serve and watch the smile creep onto folks faces. Make...eat...enjoy!

Spicy Hashbrown Soup

This is one of those that has an odd ring to it, but if you give it a chance, it just might grow on you. I loved this from the get go, but no one here liked it at all. I will make it again, but I won't have to share. Awwww, ain't that just too bad.

1&1/2 cups hash browns(we shredded our own potatoes)
1-2 T olive oil
1 cup water
3-6 pickled jalapeno slices
1/4 cup nutritional yeast
Salt and pepper to taste
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In a skillet heat oil if you are NOT using a non-stick skillet, to a medium-medium high heat. Heat potatoes until they are crisp on both sides.

Add water, jalapenos and nutritional yeast and stir until the flakes are blended.

Let heat until boiling. Remove from heat and add slat and pepper to taste.

This is so simple it scares me. And even though my family did not like this one. I loved it for its taste and quirkiness. So try it and see what you think. and as always, make...eat...enjoy.