a high speed blender
drizzling in hot water
until a ball forms
32 1-T servings, 80 calories
1 c nut butter, 10 medjool dates
blend, drizzling in hot water
date nut caramel
Category: dips and spreads
smashed red beans & tomato toast
beans cooked in water
mashed with lemon juice, salt, &
2 kinds of pepper
source, 1 serving, 500 calories
1 c cooked domingo rojo beans+1 T lemon juice+s&p+red pepper flakes; 2 pieces toast, 6 sliced small tomatoes, basil & parsley, balsamic glaze
mash bean mixture, spread on toast, top with rest & more red pepper
black bean patties with raita & spaghetti squash
roast the onions &
garlic with the squash & use
when making patties
4 servings
squash: 1 halved spaghetti squash, 1/2 peeled bulb garlic, 1 peeled shallot, 3 peeled onions, oil, s&p, brown sugar; raita: 1 diced cuke, 1 c yogurt, 2 T lemon juice, 1/2 t salt, 1/2 t garlic powder, basil & parsley; patties: 1 can rinsed & drained black beans, 3 eggs, 1 c panko, 1/2 c grated parm, 1/4 c canola oil, 2 cloves roasted garlic, 1 roasted onion; tortillas
squash: roast all at 425 F; remove squash from skin, combine with rest; raita: combine; patties: chop together, rest 1 hour, form patties & fry on both sides; toast tortillas in hot patty pan
june greens pesto
arugula with
flowers, basil with tough stems
herbs & broccoli leaves
6 servings, 250 calories
5 c blanched & rinsed greens, 1 c sunflower seeds, 1 preserved lemon, 1/2 c lemon juice, 1/4 c sugar, 1 t kosher salt, 1 t pepper
blend
crispy shallot & oregano bean dip
no need to wash the
bean pot before frying the
shallots in oil
source, 4 servings, 150 calories
2 c cooked cassoulet beans, 1 minced shallot, 1 T olive oil, 1/2 t sea salt, 1 T oregano
fry all but beans until shallot is crispy, add beans, mash, top with more oregano
pinto & preserved lime tostadas
when it’s too cold to
grill, the panini press can
crisp up tortillas
source, 6 servings, 500 calories
1 lb pintos+2 persian dried limes+2 dried chilis; 2 sliced shallots, 3 smashed cloves garlic, grilled tortillas; toppings: cilantro, kimchi, vegan cheese, salsa verde
soak bean mixture overnight in 2-inches water, simmer until tender; add shallots & garlic, mash & cook down; top tortillas with beans, toppings
vegan ricotta & roasted grapes
blender ricotta
needs only as much water
as the blender needs
cheese source, grapes source; 6 servings
cheese: 2 c blanched slivered almonds, 2 T lemon juice, 1 T nutritional yeast, 1 T herbs, 1/2 – 1.5 c warm water, 1/2 t sea salt; grapes: 1 lb grapes, 2 T brown sugar, 2 T maple syrup, 1 t lemon peel, 1/4 c cassis
cheese: blend; grapes: 450 F in glass baking dish, 45 minutes or until sauce is caramelized
brown butter lima beans & pesto
maple syrup &
extra nuts for bitter greens
in winter pesto
source, 4 servings
1 lb cooked unsalted big lima beans & liquid; pesto: 4 green onions, 2 c spinach, 2 c basil, 1/4 c pine nuts, 1/4 c pecans+walnuts, 1 t salt, 1-2 T maple syrup, zest & juice of 1 lemon, 1/2 c olive oil, 1/2 c bean liquid; 1/2 stick vegan butter, browned; toppings: s&p, lemon zest, red pepper flakes, vegan parm
pesto: food processor; heat beans in liquid, serve with slotted spoon; top with butter, pesto, toppings
carrot quesadillas
before the first frost
the rest of the carrots are
stored in the garden
source, 3 servings
12 corn tortillas, vegan cheese, cilantro, 12 carrots, 2 t cider vinegar, pinch: salt, cumin, coriander, ginger, garlic powder, chili powder
steam carrots in microwave until soft, drain, mash with spices & vinegar; panini press dip & cheese between tortillas, top with cilantro
whole-lemon pesto
basil with woody
stems and flowers, but the leaves
are not too bitter
3 servings
2 unpeeled lemons, 6 c basil/arugula/parsley, 1/2 c follow your heart grated vegan parm, 2 T maple syrup
food processor
haikuveg 