I just made something new....from my very own brain! It starts with leftover cooked rice and barley. Then I added a few splashes of toasted sesame seed oil, some shredded green cabbage, a few pieces of chopped basil and some toasted pumpkin seeds. Then just to be different I put in a splash of mango peach juice...its a vegan paradise!
More from the amazing Alicia Silverstone today. This delight is such an amazing experience I can forgive her for only having one spirulina recipe in her book.
I made mine with mango and bananas but you can use whatever you have lying around! Its also good as a dipping sauce for apples!
Makes 2 servings
2-3 cups of bite-size pieces of fresh fruit, such as kiwifruit, strawberries, bananas, avocados, apples, pears, or mango 2 teaspoons spirulina 1 1/2 tablespoons any nondairy milk 2 teaspoons almond butter (for this recipe, Alicia likes to use raw) 1 1/2 teaspoons maple syrup 2 tablespoons fresh orange juice 2 tablespoons shaved fresh or dried coconut 1/2 cup kamut flake cereal
Divide fruit into two serving bowls. Use a fork to stir together the spirulina and soy milk in a small glass. Add the almond butter, and mix again. Stir in the syrup and orange juice, and give it a final stir. The sauce should be smooth and neither too thick nor too runny.
Pour the sauce over the fruit, and sprinkle with the coconut and cereal. Serve immediately.
I am a sucker for those really rich soups, cream of this and that was always my favorite. Now that I am on the kicking dairy business I had to come up with a modified cream soup-this one is a contender for sure!
3 inch strip kombu a couple tablespoons safflower oil 1 yellow onion chopped 6 cloves of garlic chopped 5 carrots 1 large potato 1 tablespoon vegetarian bouillon 1 head cauliflower 3/4 cup raw cashews 2 tablespoons raw miso 3-4 tablespoons nutritional yeast
Saute first four ingredients until translucent. Add chopped carrots and potatoes and six cups water and bouillon . In a separate pan, steam cauliflower until tender. Simmer soup until veggies are tender. Add cashew, miso, and most of the cauliflower. Blend together mixture and then put back in pan. Add yeast, stir and enjoy-we sure did!
Oh and the topping is toasted pumpkin seeds with chili powder, tamari and a tiny bit of liquid smoke.
Ok, my latest addiction is a fairly healthy one. Raw and vegan balls from the cookbook "The Kind Life". Simply put, they taste like cookie dough! Who doesn't like that. In the picture I got really fancy. I made some cacao and some plain then I rolled them into combo rolls.
The recipe is as follows:
1 cup walnuts/pecans/cashews 1 cup pitted dates 1 cup carob or cacao powder (optional) 3/4 cup maple syrup or brown rice syrup 1 cup almond butter 1 teaspoon vanilla 1/2 teaspoon salt 1 cup whole almonds shredded unsweetened coconut flakes
Process walnuts in food processor till coarsely ground. Add dates and pulse until well combined. Add carob powder, syrup, almond butter, vanilla and salt. Process until think and smooth. Add the almonds and pulse a few times, until combined; you want them to remain in crunchy chunks. Form the mixture into golf-ball-size-balls with your hands (I use latex gloves, it is messy!). Roll the balls in coconut and place in a sealed container in the freezer or fridge. I prefer the freezer method and the hubby likes the refrigerator way! Enjoy !!