All Recipes

Fairway Market: January 2016

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Cheesy Italian Spaghetti Squash Bake

From Calculus to Cupcakes

Ingredients:

  • spaghetti squash – You are going to need about six cups cooked, so I used two smallish squash.
  • ½ teaspoon salt
  • ¼ cup olive oil
  • 6 cups marinara sauce (about 2 26 ounce jars)
  • 15 ounces fat free ricotta cheese
  • 6 cups mozzarella cheese, shredded (I used part skim).
  • 1 cup Parmesan Cheese (Use the cheap powdery kind. You need it to absorb some of the moisture from the squash.

Directions:

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Easy Vegan Queso in Minutes! Warm, Spicy + Creamy Dip or Sauce.

Healthy. Happy. Life
March 02, 2015

Ingredients:

  • 1 1/4 cups cashews, raw
  • 1/3 cup nutritional yeast
  • 1 cup water (+ additional as desired to thin out consistency)
  • 1/2 cup non-dairy milk (or more water)
  • 2 Tbsp green chilies (canned) — or 1 jalapeño, seeds removed
  • 1 tsp Cajun Seasoning Blend — or 1/2 tsp chipotle powder
  • 1/2 tsp cumin powder
  • 1 tsp turmeric
  • cilantro – garnish
  • lime – garnish
  • 1/3 tsp salt – or to taste

For Further Instructions

Hemp Seeds, Cannellini Beans and Greens

Ordinary Vegan
March 02, 2015

Ingredients

  • 5-10 ounces of chopped greens (spinach, kale or swiss chard or combination of all)
  • 1 15-ounce carton of cooked cannelilnii beans (or any white bean)
  • 2 garlic cloves, chopped
  • 2 tablespoons hemp seeds
  • 1 tablespoon bean liquid
  • ¼ vegetable broth for sautéing plus ½ cup
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Juice of one lemon

For Further Instructions

Raw Strawberry Oat Breakfast Bars

Fragrant Vanilla Cake
March 02, 2015

Makes 6

Ingredients

  • 3/4 cup pitted, soft medjool dates
  • 1/2 cup mashed banana
  • 1/4 cup raw jungle peanut butter or raw almond butter
  • 1/4 tsp sea salt
  • 3 Tbsp chia seeds
  • 3 Tbsp hemp seeds
  • 3 Tbsp ground flaxseed
  • 2 cups raw rolled oats (or gluten free rolled oats)
  • 1 cup dried strawberries


For Further Instructions:

Roasted Fennel and Beet Salad with Tahini Herb Sauce

Oh My Veggies
March 02, 2015

Ingredients:

For the Salad

  • 2 medium-sized fennel bulbs, trimmed and cut into 1/2 inch wedges (save the fronds for garnish)
  • 4 medium-sized purple beets, peeled and cut into 1/2 inch chunks
  • 3 tablespoons olive oil
  • 1/4 teaspoon fine sea salt
  • Pinch of black pepper
  • 1 cup French green lentils, rinsed and picked over
  • 2 tablespoons fennel fronds
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped dill

For the Sauce

  • 1 garlic clove, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 tablespoons tahini
  • 1/2 teaspoon honey
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped dill
  • 1/8 teaspoon crushed red pepper flakes
  • Salt and pepper to taste

For Further Instructions:

Roasted Garlic & Fresh Herb Cream Cheez (Creamy Craving)

An Unrefined Vegan
March 1, 2015

Ingredients:

  • 1 small head garlic
  • 4 Tbsp. fresh chopped herbs, such as thyme, rosemary, chives, and/or oregano
  • 1 cup raw cashew pieces, soaked in water 8-10 hours, rinsed and drained
  • 1/4 cup coconut butter or 1/4 cup unsweetened coconut flakes, soaked in water for about 15 minutes, drained
  • 1/4 tsp. sea salt
  • 1/2 – 1 tsp. garlic powder
  • 3 Tbsp. fresh lemon juice

For Further Instructions:

Thai Style Veggie Wraps

Plant Chef
February 27, 2015

Ingredients

For the Mushroom Marinade and Shiitake Mushrooms

  • 1/4 cup reduced sodium gluten-free tamari
  • 2 tablespoons unseasoned rice wine vinegar
  • 2 tablespoons mirin (sweet cooking rice wine)
  • 1/4 lb. fresh shiitake mushrooms, stems trimmed, cut into 1/4-inch slices

 

For the Peanut Dipping Sauce

Makes approximately 1 3/4 cups

  • 1 cup peanut butter (just peanuts, nothing else, chunky or smooth, it’s up to you)
  • 3/4 cup boiling filtered water
  • 1 tablespoon brown rice syrup (or date paste, to taste)
  • 2-3 pinches chili powder, or to taste (Asian chili powder if you can get it, but if not, use what you’ve got)

 

For the Wraps

 

  • 10 rice paper wraps, plus a few extra for practice
  • 3 medium red radishes, sliced paper thin on mandoline or with a sharp knife, or finely shredded with a julienne peeler
  • 3 carrots, sliced paper thin on mandoline or with a sharp knife, or finely shredded with a julienne peeler
  • 2 cups small spinach leaves, destemmed
  • 1/2 yellow bell pepper, cut into matchsticks
  • 3 oz. fresh firm tofu, well drained, patted dry and cut into approximately 3-inch long, 1/4-inch square sticks
  • 1 bunch cilantro, leaves and tender stems plucked off
  • 2 green onions, white and tender green parts sliced thinly
  • Any other raw or blanched chilled veg your heart desires!
  • Pea shoots or mung beans, optional, as a filling or for to-go packing material (see blog)
  • A bowl of very warm water to dip the rice papers
  • A silicone baking pan liner, not mandatory, but suggested
  • A platter or prepared storage container in which to place completed rolls

For Further Instructions

Moroccan Meat-less Balls with Pear & Tomato Sauce

Coconut and Berries
December 28, 2014

Ingredients

Meat-less Balls:

  • 2 Tbsp Oil, divided
  • 1 Medium onion, diced
  • 1 Stalk of celery, diced
  • 3/4 tsp Salt
  • 1 Clove of garlic, minced
  • 1 Tbsp Harissa
  • 1-1/2 tsp Smoked paprika
  • 1/2 tsp Chili flakes
  • Pinch of cinnamon
  • 1/2 tsp Molasses
  • 1/2 Tbsp Balsamic Vinegar
  • 1-1/2 C Walnuts
  • 1 C Rolled Oats

Pear & Tomato Sauce:

  • 1 Tbsp Oil
  • 2 Cloves of garlic, minced
  • 1/2 tsp Salt
  • 1 Tbsp Harissa paste
  • 1 tsp Smoked paprika
  • 1 Cinnamon stick
  • 1 Bay leaf
  • 1 Tbsp Coconut sugar
  • 1 x 400g/14oz Can of chopped tomatoes
  • 1 C Water
  • 2 Firm pears, peeled and cut into large wedges/chunks
  • 1 Tbsp Lemon juice

For Further Instructions