This is a favorite winning recipe from my great guy, Greg Ingredients: 1 lb macaroni*, or gluten free macaroni 1 head raw cauliflower, diced small 1 bunch green onions, sliced thin 1 cup Vegenaise®** or mayonnaise** (plus ¼ -½ cup to taste) 1 tsp almond extract ¾ cup golden raisins ½ cup sliced almonds, roasted in 350 degree oven for 8min to golden brown Salt & freshly ground pepper to taste
Ingredients: 3 cans baked beans* 1 can diced tomatoes, drained 1 onion, chopped and sauted in water to soften ¼ cup natural brown sugar ¼ cup ketchup 2 Tbsp mustard Salt and pepper to taste Directions: After cooking the onions, combine all ingredients in a casserole dish and bake at 350 degrees for 40 minutes.
Ingredients: 1 cup veggie broth ¼ cup thick balsamic vinaigrette ¼ cup rice vinegar ¼ cup organic ketchup 2 Tbsp chia seed 2 tsp Dijon mustard 1 date, pit removed and chopped 1 clove garlic, minced Salt and pepper to taste Directions: Blend well and store in a jar for at least 2 hours to allow the chia to thicken the dressing. Great for salads, veggies, etc.
Ingredients: 1 lb box bow tie pasta* or gluten free pasta option 4-5 carrots, peeled and sliced 1 head broccoli, chopped 1 bag spinach or baby kale 1 cup grape tomatoes, halved 1 yellow pepper, seeded and chopped 1 can hearts of palm, drained (optional) 1 can artichoke hearts, drained and quartered Salt and pepper to taste along with salad dressing of choice
Yield: 4-5 large “softer style” burgers Ingredients: 1 15 oz can black beans, rinsed and drained(or 2 cups if cooking from scratch) 1 cup cooked and cooled brown rice ½ cup quick-cooking rolled oats, not instant (optional) 1 medium carrot, peeled and finely diced (or minced in food processor) 4-6 medium mushrooms, finely diced (or minced in food processor) 1 Tbsp barbeque sauce*, ketchup or salsa 1 Tbsp minced dried onion
Jill Ovnik is a certified food educator and culinary instructor for The Cancer Project, a not-for profit organization based in Washington D.C., a Food For Life Instructor for www.PCRM.org and the founder of www.vegangal.com
WARNING- Bottled and Restaurant salad dressings almost always contain loads of oil, dairy, corn syrup, preservatives, colorings, thickeners and MSG. These dressings can add 120 calories in just 1 Tablespoon!
You can easily play with the fantastic SOLUTION of BLENDING your own dressing blends at home! As long as it’s pourable and tastes good to you, it can be a salad dressing.
Start with Liquids: Water, fruit juice, vinegars or broth. EX. 1-2 Tbsp vinegar to 1/4 cup to 1/2 cup water, juice or broth.
Add fruits/veggies: apples, pears, mango, orange, peach, berries, dates, raisins, cucumber, tomato,
onion, garlic, peppers, etc. EX 1/4-1/2 cup (roasting can add depth of flavor as well)
Add thickeners - fats, beans & tubers: 1-2 Tbsp 15-30 minute soaked nuts/seeds for a creamy and nutritious add in - hemp, walnut, pecan, pumpkin, sesame, sunflower, cashew, peanut butter etc.
Avocado, any pre-cooked beans, potatoes or squash will add another thickening element.
Add fresh & Dried Herbs of choice: Start with 2 Tbsp fresh or 1/2 tsp dried to start.
Add zing factor: fresh garlic, shallot, ginger, onion, jalapeño, radish, kelp, mustard, blk. pepper, hot
sauce or lemon zest.
Did You Know... ?
Clove contains significant amounts of an active component called eugenol, which has made it the subject of numerous health studies, including studies on the prevention of toxicity from environmental pollutants like carbon tetrachloride, digestive tract cancers, and joint inflammation. Clove is an excellent source of manganese, a very good source of vitamin K and dietary fiber, and a good source of iron, magnesium, and calcium. Like other spices, cloves are available throughout the year. They are renowned for providing their uniquely warm, sweet and aromatic taste to pumpkin pie, but they can also make a wonderful addition to split pea and bean soups.