Tag Archives: olive oil

Coconut Garlic Bread Dip

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I make different versions of this dip for my family and friends, which everyone seems to enjoy.  I will share the other ones with you in the future in another post. :)

I usually like my garlic raw when I make dip for bread, but my 3-year-old doesn’t because it is too spicy for her.  So I decided to cook it a little bit, so she is able to enjoy it with the freshly baked bread I had made.

CLICK HERE FOR THE SUPER EASY BREAD RECIPE

Ingredients:

  • 1 bulb or garlic
  • 4 tablespoons of coconut oil
  • 4 tablespoons of Braggs apple cider vinegar
  • sea salt
  • 1 teaspoon of fresh parsley (finely chopped)
  • a pinch of fresh oregano (finely chopped)….THIS IS OPTIONAL

Directions:

  1. Peal garlic.
  2. Heat coconut oil in a pan.
  3. Cook garlic in oil for two to three minutes.
  4. Pour oil and garlic into a bowl.
  5. Smash the garlic with fork.
  6. Add apple cider vinegar and salt.
  7. Top it off with parsley and oregano.
  8. Serve with warm crusty bread.
  9. Enjoy!

Pesto with Quionoa Pasta Noodles

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Ingredients for pesto sauce:

  • 2 qt bag or 1 to 1.5 cups of fresh basil
  • 2 cups of fresh spinach
  • 1.5 cloves of an elephant garlic or 4 to 6 cloves of regular garlic (NOTE: We love lots of garlic in our pasta, if you don’t, then reduce your amount to a few cloves of garlic.
  • 2/3 cup of nutritional yeast
  • 1/4 to 1/3 cup of pine nuts (Note: I sometimes add a few tablespoons of cashews to make it a bit creamier)
  • 1/2 cup of olive oil
  • 1 fresh tomato (medium)
  • salt
  • pepper

Directions:

  1. Cook quinoa noodles..
  2. First saute the pine nuts and cashews (cashew optional) in a little bit of olive oil until it is brown and toasted.
  3. After it is toasted, place the nuts in the food processor with oil, tomato, nutritional yeast, and garlic.
  4. Process together until it is smooth.
  5. Add spinach and basil, then process again for a few minutes.
  6. Add salt ant pepper to taste.
  7. Add to quinoa noodles.
  8. Top it off with some more pine nuts (optional).
  9. Enjoy!

Raw Vegan White “Spaghetti”

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I love this beautiful and oh so tasty dish.  It is healthy, light, and flavorful.  I hope you like it!

Noodles:

  • Zucchini (1 to 2 depending on the size)

Directions for noodles: put it through a spiralizer or use the shredder in your food processor.
(this is the one I used)….SUPER EASY!

 

White Sauce:

  • 1.5 cups of cashews (soaked over night and drained)
  • 2 to 3 cloves of garlic (I like a lot of garlic, so I used 3)
  • juice of one lemon
  • 3 tablespoons of cold pressed olive oil
  • 3 tablespoons of nutritional yeast
  • 1/2 of a small sized red bell pepper (about 4 tablespoons worth if it is diced)
  • 1/3 cup of filtered water
  • 1 tsp of Italian seasoning
  • 3 to 4 pinches of parsley
  • Celtic sea salt and pepper to taste

Directions for Sauce:

  1. Place in food processor for a few minutes until it is nice and creamy.

Then, mix sauce in with the zucchini noodles.

top off with more veggies!...tomatoes...bell pepper...

Grilled portobello mushroom burger with garlic avocado sauce.

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This is such a quick and easy meal.  Delicious and nutritious as well!  Enjoy!

Ingredients for the burger:

  • 3 large portobello mushrooms
  • 4 tablespoons of olive oil
  • 3 tablespoons of balsamic vinegar
  • 1 tsp minced garlic
  • pinch of cayenne pepper
  • sliced tomato
  • sliced onion
  • sliced lettuce
  • sliced vegan cheese (optional)
  • salt and pepper to taste

Garlic avocado sauce ingredients:

  • 1 large avocado
  • juice of half of a lemon
  • 1.5 tablespoons of spicy mustard
  • 1 teaspoon of minced garlic
  • 3 to 5 pinches of dried parsley
  • 1-2 pinches of paprika
  • 1-2 pinches of chili powder
  • salt and pepper to taste

         Directions:  Mash the avocado and mix in all of the ingredients.

Directions:

  1. Mix olive oil, balsamic vinegar, garlic, cayenne pepper, salt, and pepper together.
  2. Dip the mushrooms in the mixture (stems removed).
  3. Place on the grill for one to three minutes.
  4. Toast hamburger buns.
  5. Spread avocado sauce on buns.
  6. Now you are ready to put together your burger…..top off your grilled mushroom with your favorite vegan cheese and veggies.

Turnip Greens, Quinoa, and Black eyed peas!

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I really liked this dish.  I love the tang of the vinegar and the spice of the turnip greens together.  And, it really goes well with black eyed peas and quinoa.

Ingredients for turnip greens:

  • 1.5 lbs turnip greens (I used baby purple top turnips)
  • 2 cups of vegetable broth
  • 1/2 of a large onion (diced)
  • 3 teaspoons of diced garlic
  • 3 tablespoons of apple cider vinegar
  • 2 pinches of paprika
  • 1.5 tablespoons of olive oil
  • salt and pepper

Black eyed peas:

  • 1 cup of black eyed peas
  • 1 cup of vegetable broth (enough to cover the peas)
  • 1 teaspoon of paprika
  • salt and pepper

Directions:

  1. Throw black eyed peas ingredients together and simmer for 15 minutes.
  2. Cook quinoa.
  3. Saute onions and garlic in olive oil.  When the onions are caramelized, add vegetable broth, vinegar, paprika, and turnip greens.  (Note: make sure you rinse your turnip greens really well)  Simmer together for 15 to twenty minutes.
  4. Place cooked quinoa on a plate, layer it with the turnip greens, and top it off with some black eyed peas.

This dish is super nutritious….vitamins, minerals, proteins, fiber…you got it!

Note: dark leafy greens are good for arthritis and it is believed to help protect against cataracts and other diseases and ailments. This is because they are rich in vitamins A and C, calcium, magnesium, and folic acid.

Awesome Asparagus

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I just LOVE asparagus!!!

The asparagus is known for its anti-oxidants, which help prevent the growth of cancer cells, prevent multiple sclerosis, urinary tract infections, and other ailments.  They are also good for the heart, prevent bladder infections, help control blood pressure and blood sugar levels.  And, another wonderful thing about asparagus is that it is also supposed to help increase the milk supply for nursing mothers.

More info on asparagus: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=12

…The point is, asparagus is AWESOME!

Ingredients:

  • 1 bunch of asparagus
  • 1/2 of a large red onion
  • 2 teaspoons of diced garlic
  • 1.5 tablespoons of VEGAN red wine
  • 1 tablespoon of olive or cold pressed coconut oil
  • 1 tablespoon of tamari or liquid aminos (all natural soy sauce)

VEGAN WINE: OUR DAILY RED

Saute onions and garlic in olive oil until onions are a little bit caramelized.  Then add asparagus.  Note: don’t forget to cut the bottom parts of the asparagus…they tend to be a little tough.  Saute asparagus with the onions for 3 minutes then add wine and tamari (if you want it a little more or less salty, adjust the tamari or liquid aminos).  Cook for 5 minutes and serve.

You can put these into your sushi, sandwich, or just serve as a side dish.

Asparagus inside a sushi hand roll. I will post a recipe for this soon!

Info from http://vegans.frommars.org/wine/faq.php#1.2

1.3 What animal ingredients are commonly found in wine?
The most common animal ingredients used in wine making are isinglass (a very pure form of gelatine from sturgeon fish bladders), gelatine (extract from boiled cow’s or pig’s hooves and sinews), egg whites (or albumin) and caseins (a protein from milk). Very occasionally blood has been used as an additive – “sangre de toro” means “bulls blood” – but rarely literally any more. This ingredient was declared illegal for use in European wines in the aftermath of the outbreak of BSE (mad cow disease).

ORGANIC VEGAN WINE

Easy Vegan Pesto

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My family loves this pesto recipe!

Ingredients:
1 box of whole wheat spaghetti

2 qt bag of fresh basil

2.5 ounces of fresh spinach

1.5 cloves of an elephant garlic

salt

pepper

2/3 cup of nutritional yeast

1/3 cup of pine nuts

1/2-2/3 cup of olive oil

First saute the pine nuts and garlic together (just to brown it a little). Then, process basil,
spinach, garlic, pine nuts, nutritional yeast, olive oil salt, and pepper
together. Last mix it in with cooked whole wheat pasta or quinoa pasta.

Garlic bread: sliced five grain baguette with Earth Balance (vegan butter), garlic,
and parsley.

This will whole dish contains all of the b12 requirements for the day.
Protein: 20-25g+ (not including the vegan garlic bread)

…..iron, antioxidants, vitamins, etc.

*Note:  Nutritional Yeast will give the pesto that “cheesy” taste.   Pesto is usually topped off with some parmesan cheese, this is a healthier replacement that comes with no guilt :-)

Inactive dry yeast contains vitamin B3, vitamin B1, vitamin B2, vitamin B6, and vitamin B12 as well as fiber, protein, and more.