Cashew Ice Cream (Vanilla or Chocolate) - no ice-cream machine required!
Soak 2c. cashews in water for 1-3 hours; drain.
Put cashews in blender, and add 1/2 c. agave nectar, 1/2 tsp. vanilla (1/4 c. cocoa powder, if you wish), and water to reach the 3 c. line. Blend till smooth, and freeze.
Enjoy the next day! :) It's uncannily good.
1 pound small shell or spiral pasta
(or use rice pasta)
1/4-3/4 cup olive oil
4-8 oz. feta cheese
1 can black olives
2 medium diced tomatoes, OR 1 pint cherry tomatoes, OR 2 diced red peppers
1/2 small red onion, sliced thinly
3 small cucumbers, diced
1 1/2 tbsp oregano
Salt and Pepper to taste
Cook pasta until just before it's al dente; drain well. Coat pasta gently with olive oil, then add remaining ingredients except for the feta, and mix gently but thoroughly. Mix in the feta.
Mix together:
1 tsp. dried mustard
1/2 tsp. basil
1/4 tsp. pepper
1 clove minced garlic
2 Tbs. balsamic vinegar
3 Tbs. maple syrup
1 Tbs. lemon juice
1/4 cup cider vinegar
between 1/2 and 1 cup olive oil
1 tsp. salt
Rinse and tear up a huge wad (1-2 bunches) of kale, and pour the dressing over the kale in a closeable container.
Let sit for at least 6 hours, and up to a day, in the fridge. Turn/shake container every couple of hours at first.
Makes about 9 cups
Another total favorite from "Laurel's Kitchen," by Laurel Robertson et al.
1 1/2 cup black beans
6 cups water
1 onion, chopped
2 tbsp. oil
2 cloves garlic
2 celery stalks
1 potato
1 carrot
1 bay leaf
1 tsp. oregano
1/4 tsp. savory
2 tsp. salt
1/8 tsp. pepper
1 lemon, juiced
Wash the beans and put them in a saucepan along with the water. Cover loosely, bring to a boil, and simmer for 2 1/2 hours or so, until the beans are quite tender.
Makes about 8 cups, to serve 6
From "Laurel's Kitchen"
A thinner, more flavorful version of lentil soup than the usual stewy kind.
2 cups lentils (green, red, or French lentils)
8 cups water
half an onion, chopped
1 carrot, diced
1 potato, diced
1 celery stalk, diced
2 tbsp. olive oil
2 bay leaves
1 1/2-2 tsp salt
2 tsp. red wine vinegar
Pick over lentils and wash.
So good, from "Laurel's Kitchen," by Laurel Robertson et al.
1 onion, diced
2 tbsp. oil
1 bay leaf
1 tsp. celery seed
1 cup green split peas
1/2 cup barley or rice
2 quarts water
2 tsp. salt
dash pepper
1 small carrot, chopped
3 stalks celery, diced
1/2 cup chopped parsley
1 small potato, diced
1/2 tsp. basil
1/2 tsp. thyme
Makes 4 to 6 generous servings
Adapted from The Best Vegetarian Recipes by Martha Rose Shulman
"From France to Italy to Lebanon to India to Mexico, lentils are appreciated for their distinctive earthy flavor. Any lentil soup can be a main dish. This one, with pasta or rice added at the end and Parmesan sprinkled over each serving, is another Italian minestrone, or "big soup." The pasta and rice absorb much of the liquid, so the soup is thick (you can add more water if you want a brothier soup). Use just enough cayenne to add a little bite.
"
6-8 servings
Adapted from Horn of the Moon Cookbook
1 cup raw barley (2 cups cooked)
6 cups boiling water or stock (more as needed)
2 tbsp. vegetable oil
2 cups chopped onion
2 cups sliced carrots (2 carrots)
1 tbsp. dried dill weed
1 1/2 cups sliced celery (2 stalks)
4 cups sliced mushrooms
1 tsp. salt
Black pepper or cayenne pepper to taste
1 tbsp. tamari
1/2 cups minced fresh parsley
1 cup pink lentils
3 cups water
1/2-1 teaspoon turmeric powder
1 teaspoon salt
1 tablespoon lemon juice
1/2-1 teaspoon garam masala powder
(if you need a recipe, check here http://www.lifeisapalindrome.com/recipes/garam-masala-spice-blend )
Baghar:
1 tablespoon oil or ghee
1/2-1 teaspoon cumin seeds
1/4 teaspoon cayenne pepper
1 teaspoon coriander powder
1 tablespoon whole black peppercorns
16 whole cloves
6 whole cardamom seeds (green)
1 inch piece of cinnamon stick
1 teaspoon whole black, small cumin seeds
2 bay leaves
2 teaspoons whole cumin seeds
Grind well, and store in an airtight container.