Great as a side dish or a snack, this delicious nosh is bursting with flavor. It's cauliflower for people who don't like cauliflower.
- 1 head cauliflower
- 1 sliced medium onion
- 4 unpeeled garlic cloves
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 cup grated vegan parmesan or Nutritional Yeast
- 1 tablespoon dried oregano or other herbs for seasoning
- Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil.
- Slice up 1 head cauliflower into bite-sized pieces. Place cauliflower into bowl with onion, garlic, olive oil, pepper, 1/2 cup vegan parmesan and/or Nutritional Yeast and oregano/other herbs. Toss so that all the ingredients mix and the cauliflower is well coated.
- Spread cauliflower over foil on baking sheet.
- Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with remaining grated Parmesan/yeast, toss to combine, and roast until cauliflower is tender, roughly 10-12 minutes.
- Image courtesy of www.Epicurious.com
Baked Garlic Kale Chips
Compulsive snack chip eaters, take note. You season these things right, and they are fantastic to just stick a bowl in front of your face and pig out. And since it's kale, the only thing you have to watch is the salt.
- One medium bunch of green kale (the standard kind...not the lacinto)
- 1/4 cup olive oil
- 1 tbsp or more onion powder
- 1 tbsp garlic powder
- 1/4 cup nutritional yeast
- 1 tsp garlic salt
- Preheat oven to 275 degrees. Wash/dry the kale, remove stalks below the leaves, and chop into 1 1/2" pieces. Place into a mixing bowl, along with the olive oil, onion powder, garlic powder, and nutritional yeast. Toss. Lay pieces onto a standard baking sheet.
- Bake in preheated oven for 15 minutes, then flip kale pieces over and put back in for another 15 minutes.
- Remove from oven and sprinkle with garlic salt.
- Another popular method of preparing kale chips is to use a food dehydrator, which helps retain the nutrients better than baking them.
- Also, don't be afraid to play with the seasoning amounts according to your own taste. Nutritional yeast is an acquired taste. But once you dig it, it helps add a savory element. Plus, it's a great source of protein, folic acid, and vitamin B12. You can usually find it in the bulk or baking/spice aisles of your grocery store.
- Image courtesy of CookForYourLife.org.
Basil Walnut Pesto
Pesto usually contains pine nuts as its main nut. By subbing in walnuts, you potentially reduce the risk of cancer and diabetes, get more omega-3s and antioxidants, and lower stress.
- 1/4 cup (60 ml) olive oil
- 1/4 cup (25 g) Parmesan cheese*
- 2 garlic cloves, peeled
- 2 cups (80 g) fresh basil leaves
- 1/4 cup (30 g) walnuts (raw or roasted)
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- Place all ingredients in Vitamix container, replace lid, and start machine on lowest setting. Turn up to 10/high, then use tamper to continuously push ingredients into blade for 45 seconds. You're aiming for a paste-like consistency that still has some texture.
- Okay...two things.
- 1) If you're going to use Parmesan, don't go cheap. Skip the green plastic can and ask your grocery store or local cheesemonger for a 1/4 lb of a decent quality domestic Parmesan. You can also ask for the grand-daddy of Parmesans, Parmigiano Reggiano. We import it from Italy. It's significantly more expensive and has a much stronger flavor than most domestic parms. You can use it, but expect it to throw off the flavor balance from the other ingredients. If you do use a Reggiano, you match it with with a sharper olive oil. Ask your specialty grocer for help.
- 2) You can make this recipe vegan by omitting the cheese and subbing in 1 tbsp of nutritional yeast and 1 tsp of salt. If you're already a fan of nutritional yeast, don't be afraid to add more to taste.
- Cool photo courtesy of www.onceuponachef.com
Adapted from Vitamix
Adapted from Vitamix
“Vegetable Magnetism” Carrot Squash Cleansing Smoothie
Trying to keep your system cleansed, but need a break from all the greens? This one's a bit more mild, with emphasis on the orangey, high beta-carotene carrots and butternut squash.
- 4 carrots, whole
- 1 cup peeled butternut squash
- 1/2 cucumber, roughly chopped and leave peel on
- Half-inch piece of ginger
- Shake of cinnamon
- 1 cup water
- 4-6 ice cubes
- Prep all ingredients, then place into Vitamix container. Blend on high for 45-60 seconds. Serve immediately.
- This recipe was originally designed to be made with a juicer. By making it with the Vitamix, you're retaining the fiber, but it also comes out much thicker. Add water to suit your own desired thickness.
- Photo courtesy of www.cookingwithjax.com
Adapted from Healthy Blender Girl
Age-Reversing Watermelon Ginger Tonic
Summer's too hot, and it's making you older by the minute. Drink this, and you'll be up and zooming around all day long! Watermelon is super-alkaline too, helping to keep your body's pH in balance.
- 4 cups watermelon, chopped with rind removed
- 1/2 tsp fresh ginger
- 1/2 small lemon or lime with peel
- 10 blackberries, fresh or frozen
- 4-6 ice cubes
- Place all ingredients in Vitamix and set to Variable 1. Slowly turn up to Variable 10, then kick up to High. Blend for 30-45 seconds. Serve with a spring of mint on top...if you're fancy.
- There's so much water/juice already in watermelon that you shouldn't need to add any water, but if the recipe is coming out too thick, feel free to add a little liquid to thin it out. Also, experiment with lime vs. lemon to see which you prefer. Lime will give it more of a tropical taste, where lemon will be brighter with stronger citrus notes.
Adapted from Blend It to Mend It
Vegan Cheeze Sauce
Real dairy cheese contains certain elements that are literally physiologically addictive. This vegan "cheeze" can become emotional addictive, but in a much healthier and enjoyable way. The combo of cashews, tahini, and nutritional yeast bring together savory, creamy, and tangy elements that light up your taste buds, but without the negatives of dairy. You can use this recipe to make a coating for kale chips, as well.
- 1 cup raw cashews (soaked for 15 - 20 minutes)
- 1 tablespoon tahini
- 1 1/2 tablespoon organic lemon (fresh squeezed)
- 2 teaspoons organic apple cider vinegar (Bragg's brand)
- 1 cup almond milk (or other non-dairy milk)
- 1/2 teaspoon pink himalayan salt
- 1/4 teaspoon organic yellow mustard (prepared)
- 1 tablespoon non-GMO cornstarch
- 1/2 teaspoon paprika
- 2 - 4 tablespoons nutritional yeast
- 1/4 teaspoon tumeric (for color and anti-inflammatory properties)
- Soak cashews for approximately 15 - 20 minutes.
- Put cashews and all other ingredients into a Vitamix and blend until smooth and creamy.
- Serve over vegetables or use as a dip.
- Check out the original recipe through the link above; it lists out the health benefits of virtually every ingredient.
Adapted from The Healthy Family & Home