Ingredients (use vegan versions):
- 1/3 cup chopped pine nuts
- 1 clove minced garlic (or more)
- 1/3 cup fresh cilantro, packed, chopped
- 1/3 cup fresh bazil, packed, chopped
- 3/4 cup Vegan Rella Italian style (grated)
- 2 tablespoon olive oil
- 3/4 tablespoon sea salt
- 3/4 tablespoon black pepper
- vegan soymilk (optional)
Directions:
This sauce is delicious over pasta and can be made while
pasta is cooking. Ingredients can be mixed in blender,
food processor or by hand. All you have to do is combine
all ingredients until well mixed. Blend until saucy. Add
soy milk if you like a creamy sort of pesto (I do!). I
suppose you can use dairy-free parmesan cheese instead of
the Vegan Rella Italian style, but most have casein, a milk
derivative. When pesto is done, drench your favorite pasta
with it. Pesto can be refrigerated for up to a week.
Enjoy!
Serves: 4
Preparation time: 10-15 min.
Ingredients (use vegan versions):
- 1 can garbanzo beans (drained and rinsed)
- 1 can black beans (drained and rinsed)
- 1-2 cloves garlic, minced (1 large clove or 2-3 small cloves)
- 2-4 tablespoon cilantro, roughly chopped (I use about 1/4 cup)
- juice of 1 lemon
- salt & pepper to taste
- dash of Tabasco sauce
- 2 tablespoon cumin
- 1 tablespoon fresh parsely, roughly chopped
Directions:
Place all ingredients into a food processor and whiz until fairly smooth…does not have
to be completely smooth, but you want to eliminate large chunks of garlic.
This is excellent served on warm pita wedges. Please note, this can be VERY spicy,
depending on the amount of Tabasco and garlic used.
Enjoy!
Serves: 4-6
Preparation time: 10 minutes
Ingredients (use vegan versions):
- Small box lentils
- 1 cup of rice
- 2 cups water
- 2 large onions
- 2 tbls. olive oil
- 1 teaspoon allspice
- salt to taste
Directions:
Cooking Directions:
Follow directions on box to cook lentils until almost
tender.
Add rice and 2 cups water and cook about 20 minutes more.
Lentils and rice should absorb most of the liquid.
In separate pan, saute onions in olive oil,
add to lentils and rice, add allspice, and salt.
Serving Instructions:
Serve with vegan pita bread, pieces of crisp onion, green pepper.
It is nice to use pieces of pita to dip into mixture.
Also nice to add a little more good quality olive oil to
top servings.
Serves: depends on how hungry you are
Ingredients (use vegan versions):
- 3 large eggplant
- 1 cup cider vinegar
- 1 knob (10-12 cloves) fresh garlic
- olive oil
- salt
- black pepper
Directions:
Slice eggplant lengthways in .25 inch wide slices. Layer
the eggplant in a collander, salting each slice as you go.
Finely chop the garlic, add it to the vinegar and pepper and
put aside. Heat enough oil in a pan to fry the eggplant.
Rinse the eggplant and fry until golden brown. As the
slices of eggplant cook, layer them in a dish and spoon the
vinegar mix over each layer. Pour any leftover mix onto the
eggplant and chill in refrigerator.
This is great served with olives, capsicum etc as an
antipasta.
Serves: 6
Preparation time: 1hr
Ingredients (use vegan versions):
- 1 plum tomato (or any other kind - I prefer these)
- about 1/3 cucumber
- 1 or 2 stalks spring onion
- 3 or so tablespoons olive oil
- salt (and pepper if you want) to taste
- hummus
- mini pitas
Directions:
Chop up all the veggies realy well so that they still have
texture but you don’t have to chew that well to get them
down. At least, that’s my recommendation. Then add the olive
oil (you might not need as much as I called for - I never
measure anything). Add the salt and mix everything together.
Then shove the concoction into the mini pitas and serve
with hummus spread on top. YUM!!!
Serves: 1 or 2
Preparation time: 5-10 min