Posts Tagged ‘vegan’

Kitcheree & Palak (raw) recipe

photo 1 (2)Indian food is one of my favorite types of food, next to Mexican. If you eat raw, you don’t have to miss out on it! Plus, veggies are always better than rice. Kitcheree is a dish typically made of rice and lentils. In this recipe the rice will be shredded cabbage and rutabaga. The flavors are so savory, I love this combination of spices. The Palak Paneer is a creamed spinach curry. The “cream” in this recipe is soaked and puréed macadamia nuts plus coconut oil.

You can’t have just one bite of this dish. Be sure not to skip any of the spices in both recipes–each one adds to the unique savory flavor. If you don’t want to spend $4+ on a jar of each spice, go to Sprouts and get little baggies and scoop out spices from their tubs along the side wall by the scoop. Continue reading


Strawberry Banana Green Smoothie

photo 1 (3)

  • 4 strawberries
  • 1/2-1 frozen banana
  • small handful blueberries
  • 1 pitted date
  • 1-1.5 cups almond milk
  • lots of kale or spinach leaves

Put all in blender until smooth.

Banana Date Shake (nondairy)

IMG_1033Thank you One Arab Vegan for this recipe! I adore it. I modified it a little, here it is (serves 1):

  • 1 cup of almond milk
  • 1 frozen banana
  • 3-4 medium pitted dates, soaked 30 min
  • 1/2 tsp cinnamon or more to taste
  • 1 T peanut butter
  • dash vanilla extract

Put all in blender and process until smooth. Pour into fancy cup or dish and make a cinnamon swirl on the top for flourish. Add a fancy straw (forgot to put mine in photo).

I have made this four or five times now and it is my favorite dessert because I don’t feel guilty indulging in it!

Creamy Peanut Kale & Beans

This recipe is adapted from I have made it two or three times already and I don’t get tired of it! The original recipe does not have beans in it. I added those to make it a main dish instead of a side dish so I could get my protein in.

  •  1 tablespoon vegetable oil
  •  1/3 onion, chopped
  •  1 garlic clove, chopped
  •  1/4 cup natural peanut butter
  • 2 tablespoons Bragg’s Liquid Aminos (or soy sauce)
  • 1/4 cup vegetable broth (may need a little more because the peanut butter gets very thick)
  • 1/2 teaspoon coriander
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 bunch kale, chopped well
  • 1/2 can to 1 can kidney beans

Heat oil in pan; add garlic & onions until translucent. In a bowl mix peanut butter, Bragg’s, broth, and spices until PB is dissolved and it’s saucy. Add kale to pan and cook until leaves are dark green and wilted. Add sauce and beans to pan, stir and serve.

Sweet Potato & Pecan Salad

I cannot find the original source for this recipe, but it is really yummy. The flavors blend SO magnificently here. Serves 12, so halve the recipe if you are only making it for a few people.

  • 1/4 cup olive oil
  • 2 T maple syrup
  • 3 T fresh lime juice
  • 2 t grated fresh ginger
  • 1 t curry powder
  • 6 lbs sweet potatoes, scrubbed, cut into bite-sized cubes
  • 1 c chopped green onions
  • 1 c chopped fresh cilantro
  • 1 c pecans, toasted & coarsely chopped
  • 1 c dried fruit (I used a mixed fruit bag)
  • Salt & pepper

Whisk together oil, syrup, lime juice, ginger, curry. Set aside. Boil/steam potatoes for 10 minutes until just tender. Transfer them to bowl to cool to room temp. Add rest of ingredients then toss with dressing. Let stand so flavors can mix well. Season with salt and pepper to taste.

Blood Type Diets

This information is definitely worth checking out. There are tons of people who have erased all their health issues (and lost weight too, yay!) just by eating right for their specific blood type! I am only reading a supplemental text that goes along with the main blood type book (Eat Right 4 Your Type: The Individualized Diet Solution to Staying Healthy, Living Longer & Achieving Your Ideal Weight by Peter J. D’Adamo), but I intend to read that one soon. Meanwhile, here are some notes on eating for your blood type in general that I gathered from Blood Type A: Food, Beverage, and Supplement Lists by Dr. Peter J D’Adamo:

  • Your blood type is the “essential defining factor in your health profile”
  • Many foods stick to cells of certain blood types but not to others so that certain food might be bad for one blood type but good for another
  • Chemical reactions between blood and food we eat determine either a good or bad effect on your blood; when you consume foods incompatible with your blood type, certain proteins go and target your organs and blood cells start to stick in that area, therefore interfering with the normal body processes for those organs {NOT GOOD}
  • The blood type diet will “restore the natural protective functions of your immune system, reset your metabolic clock, and clear your blood of dangerous agglutinating lectins [the ‘certain proteins’ I referred to earlier]” Continue reading

Lemon “Curd”

This isn’t really a true curd, but it tasted lemony & sweet like the curd I remember in my pre-vegan days. It is more like a cream treat. I discovered it by accident when creating a marinade for an entirely different dish, where I accidentally mixed in the oil and soy sauce directly into the ingredients instead of putting it in the blender with the lemon, dates, and garlic – so I just blended those last three together and added them to the ingredients but before I did that, I took a taste of the mixture and WOW was I excited! So here is what I think the measurements were:

  • juice of 1.5 lemons
  • 2 dates pitted
  • 1 garlic clove

Put in blender or food processor until creamy. Delish.