Vegan

Hiziki Salad

Lemon Tahini Dressing

½ c lemon juice
2/3 c tahini
2 stalks of celery
¼ green bell pepper
2 whole clove of garlic
pinch of black pepper

Blend

Miso Dressing

1 c miso
6 c oil
2 c apple cider vinegar
½ c honey
½ c water
½ c tamari

Blend well.

Mung Beans and Rice

1 c mung bean
1 c rice
2 ½ q water
1 onion chopped
1 carrot sliced
1 zucchini sliced
3 ribs of celery thinly sliced
½ c ghee, almond oil or vegetable oil
soy sauce to taste
2 T tumeric
1 t black pepper
½ t cayenne
1 T cumin
1 T corriander
4 cloves of garlic

Put mung beans, carrots and celery into pot and let boil. Sautee onion until soft. Lower heat and add spices and garlic. Continue to sautee on low heat for an hour. When mung beans are soft (can take 3 to 4 hours), add spices and rice. Stir regularly and cook until rice is soft.

Herbed Cous Cous

1 ½ c couscous
1 ½ c water
1 bu scallions
1 green or red pepper
olive oil
salt and pepper to taste
1 T basil
3 T chopped parsely
4 T soy sauce
pinch of thyme
pine nuts

Roast cous cous in a skillet in olive oil over medium heat. Boil water and add to cous cous. Gently stir once. Set aside for 5 minutes.

Sautee scallions and bell pepper in olive oil, add salt and pepper to taste. Mix in basil, parsely, soy sauce, and thyme.

Fluff cous cous with fork and add the finely chopped scallions/ bell pepper mixture. Serve with pine nuts sprinkled over the top.

Enchilada Sauce

½ c new mexico red chili powder
4 c water
2 ½ t salt
¾ c olive oil
½ c pastry flour
2 t cumin

Bring water to a boil Sautee flour in oil until it turns golden brown. Add cumin and chili powder and continue to sautee on low heat for 10 minutes. Carefully add boiling water to mixture. Continue cooking until desired consistency is reached.

Hummus

1 c drained garbanzo beans
1/3 c tahini
juice of 4 lemons
2 clove of garlic

Puree in food processor.

Chai Tea

4 sticks of Mexican cinnamon easy to break (1 stick of the hard kind)
1/3 t cardamon pods crushed
½ t black pepper corns
3 whole cloves
¼ # grated fresh ginger root
2 tea bags of jasmine tea
½ gallon of water

Place clove in water and bring to a boil. Add everything but jasmine tea. Continue to softly boil for 1 hour. Turn off burner. Add jasmine tea bags for 6 minutes. Strain pot of tea and enjoy. If too spicy cut down on ginger and pepper corns. Good with soy milk and almond milk.

Soy Mayonnaise

1 q cold water
1 c soy flour
2 c vegetable oil
2 T lemon juice
salt to taste

Add soy flour to water in large pan. Bring to a boil, constantly stirring for 5 minutes. Pour through strainer into mixer and cool by blending. Slowly add oil while still blending. Add salt and lemon juice.

Mustard Dressing

3 c oil
1 ½ c red wine vinegar
5 cloves of garlic (reduce if too spicey)
½ jar of Grey Poupon Mustard
1 ½ t salt
½ t fresh ground black pepper

Blend

Italian Salad Dressing

2 c olive oil
1 c balsamic vinegar
4 cloves of garlic
4 oz fresh basil
¼ t salt
1 T sugar

Blend

Ginger Tea

1/2 # of fresh ginger root grated

1/2 g water

Bring water to a boil. Add ginger root and slowly boil for a half hour. Strain and drink with milk, soy milk or almond milk.