Monthly Archives: May 2013

Vegan Caesar Salad

Serves 4 Two heads romaine lettuce Vegan oil-free Caesar Salad dressing (below) ½ cup vegan parmesan cheese 1 cup gluten-free croutons (optional) Vegan Oil-Free Caesar Salad Dressing 4 cloves garlic 1 cup unsweetened soy, hemp or almond milk 2/3 cup raw cashews 1 TBL plus 1 tsp fresh lemon juice 1 ½ TBL nutritional yeast […]

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Chewy Chocolate Almond Candy Bars Bites

Makes 16-18 Bites 2 cups whole raw almonds 16 pitted Medjool dates (don’t settle for other smaller types of dates) 1 tablespoon vanilla extract ¾ cup chocolate chips 2 tablespoons unsweetened almond, soy or coconut milk ¼ teaspoon sea salt In a food processor, pulse almonds until roughly chopped. Place half of the mixture in […]

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Nacho Cheese Sauce

1/2 cup raw cashews, drained after soaking in warm water for 30 minutes first 1 tablespoon tahini 1 red bell pepper, roast over a flame on the kitchen gas burner until black in some places ¼ cup nutritional yeast 1 tablespoon Braggs Juice of ½ a lemon ¼ cup water Combine the cashews, tahini, roasted […]

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Carrot Fennel Cucumber Salad

This summery salad works like magic to soothe your soul—and arteries. It is loaded with vitamin K, potassium, and fiber, all of which play a key role in maintaining a healthy cardiovascular system. 6 organic carrots, thinly sliced 1 fennel bulb, thinly sliced 1 cucumber, thinly sliced 1 cup fresh parsley, chopped 4 tbsp freshly […]

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