Recipe: Shredded Broccoli Salad

This recipe is one of those mystical, magical gems that is both easy to make and addicting.

Ingredients

1/2 red onion
1 head of broccoli
1/2 c dried cranberries
1/2 c sliced almonds
1/2 c sunflower seeds
1/4 c Organic Vegenaise
1 T lemon juice
1 T rice vinegar
1 T sugar
1 t sea salt
black pepper to taste

Instructions

  1. Using the grater disc in a food processor, shred onion and broccoli, including the stalks.
  2. In a large bowl, toss together shredded mixture, cranberries, almonds, and sunflower seeds.
  3. Whisk together Vegenaise, lemon juice, vinegar, sugar, sea salt, and pepper.
  4. Pour dressing over broccoli mixture and stir to combine. For flavors to mingle, allow salad to sit for at least 30 minutes in the fridge before serving.

Adapted from Shredded Broccoli Salad.


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Recipe: Mango Salsa

Hello! Today I bring you a simple recipe. It is raw and vegan with a kick of spice balanced out by the sweetness of mango. Bonus: Rick the meateater loves this highly nutritious salsa. But first, there’s something I want to share.

Last semester I had a classmate who came to class one day not their typical, smiling self.

I asked them in private if everything was okay, and they responded, “Yeah, I’m just sad.”

“Oh! I understand that,” I said, familiar with the feeling. “I’m sorry,” I concluded, nodding with a soft smile. I turned my attention back to my own business and continued unpacking my belongings for class.

Later I realized how refreshed I was by their candor and admittance to simple sadness. I think so often we try to “fix” things for people or point out the silver-lining, but it’s so important to allow ourselves and each other to experience our full range of emotions without hindrance. Sadness is our minds exorcising something, and in that way I think it’s necessary to feel sad sometimes.

With that being said, I should be clear that sadness is not depression, but in the same vein as the situation described above, how cool would it be if we lived in a society where someone could ask a depressed person how they are and they could simply tell the truth without stigma, pity, or someone swan diving into their life to try to get them to “cheer up”?

Something to ponder…

Now, mango salsa:

Ingredients

2 ripe mangos, diced
1/2 orange bell pepper, chopped
1/2 c red onion, chopped
1/4 c packed fresh cilantro leaves, chopped
1 jalapeño, seeded and minced
1 large lime, juiced
1/2 t sea salt, more to taste

Instructions

  1. Combine ingredients into a bowl.
  2. Eat with chips, in cucumber boats, in tacos, or on salads.

Will keep in the fridge for about a week.

Adapted from Fresh Mango Salsa.

Recipe: Cauliflower Queso

Howdy! If you’ve visited or hail from the great state of Texas, you know that queso is a Tex Mex staple. If you don’t know, queso is Spanish for cheese and is also a liquidy, cheesy heaven of a dip. I’m here with a cauliflower(!) version so you can indulge your craving without guilt.

Ingredients

1/4 c raw cashews, soaked in hot water for one hour
2 T organic Earth Balance
1 yellow onion, diced
2-3 garlic cloves, minced
2 jalapeños, seeded and minced
1 large cauliflower head, chopped
1/2 c vegetable broth
1/3 c + 2-3 T coconut milk
2 sun-dried tomatoes
1/2 c nutritional yeast
1/2 t cumin
1/2 t chili powder
1/4 t turmeric
1/2 t sea salt, more to taste
tortilla chips or crudité for serving

Instructions

  1. Poor boiling water over cashews and allow to soak for one hour. Drain, rinse, and set aside.
  2. In a large skillet heat butter over medium heat. Add onions, garlic, and jalapeños and sauté for about six minutes, stirring occasionally. Then, remove about half of the onion/jalapeño mixture and set aside.
  3. Stir cauliflower and vegetable broth into the remaining half of onion/jalapeño mixture, cover, and reduce heat to low. Cook for about 15 minutes, stirring occasionally, until cauliflower is tender.
  4. Add cauliflower mixture to a food processor or high-powered blender along with remaining ingredients, including cashews. Blend mixture until smooth. If too thick, add additional milk 1 T at a time until desired consistency is achieved.
  5. Taste queso and add more sea salt, if desired.
  6. Transfer queso to a large bowl and stir in remaining onions and jalapeños. If desired, top with fresh jalapeños or cilantro.
  7. Serve immediately with tortilla chips or crudité.

This recipe creates a vat of cauliflower queso. I advise freezing most of it in small portions and, when ready to eat, move from freezer to fridge 24 hours in advance and then reheat on the stove. Consume unfrozen queso (or incorporate it into another recipe calling for cheese sauce) within one week.

Super into cauliflower? Buy too much cauliflower for this recipe? Try one of these recipes:

Spiced Cauliflower with Feta
Roasted Garlic Cauliflower

Adapted from Vegan Cauliflower Queso.


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Recipe: Mujaddara

Mujaddara is a Lebanese dish, but I’ve also seen it associated with Jordan and Iran. I believe the origins are regional and predate today’s borders, but if you have more info please let me know in the comments below.

This recipe is simple,  savory, and an unsuspecting crowd pleaser. The caramelized onions are heaven and the vibrant spices bring the dish to life. Rick houses it.

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Ingredients

1 c lentils
1/2 c olive oil
1 t cumin seeds
1/2 t black peppercorns, cracked or whole
3-5 red onions
2 t sea salt
3/4 c brown basmati rice
1/2 t ground cumin
1/2 t cayenne
1″ cinnamon stick
3 c water
1-2 lemons
2 T pine nuts, toasted (optional)

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  1. Put lentils into a medium saucepan and cover them with about an inch of cold water. Bring it to a boil over medium-high heat, then turn down to a simmer and cook about 20 minutes. Drain and set aside.
  2. While the lentils cook, heat the oil in a large skillet over medium-high heat for a minute. Add cumin seeds and peppercorns, occasionally shaking the pan until the cumin seeds darken, about one minute.
  3. Sauté onions and 1/2 t sea salt, stirring often. The onions are done when they’re dark brown in color with slightly crispy edges. This will take about ten minutes.
  4. With a slotted spoon, move about half of the onions to a tea towel or paper towel-lined plate. These are for garnish.
  5. Add ground cumin, cayenne, and cinnamon stick and sauté about one minute.
  6. Add rice, stirring often until some grains start to brown. In quick succession, add the cooked lentils, water, and remaining sea salt and bring to a boil. Turn heat down to a simmer, cover, and cook 30 minutes.
  7. Keeping the lid on, turn off the heat and allow the rice mixture to steam for about five minutes.
  8. If using, toast pine nuts in a small skillet over medium-low heat about five minutes.
  9. Serve rice mixture with the reserved onions, a squeeze of lemon juice, and pine nuts, if using.

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Unlike the photo above, make a polished table presentation by filling a mold or small bowl with the dish and flipping it onto a plate.

Enjoy this mujaddara for lunch or dinner, as a side, or as a main course.

Serves four.

Adapted from Lebanese Lentils, Rice and Caramelized Onions.

Recipe: Israeli Pearl Couscous

If you have some leftover oil-packed sun-dried tomatoes from the Magic Tofu Quiche, we’re about to put them to work! This is one of those dishes you keep eating when you’re really full because it’s just so. damn. good.

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Ingredients

1 1/4 c water
2 1/4 c vegetable broth, divided
2 c Israeli pearl couscous*
pinch of sea salt
pinch of black pepper
5 T olive oil, divided
1/2 c pine nuts
4 garlic cloves, minced
1 shallot, minced
1/2 c black olives, chopped
1/3 c oil-packed sun-dried tomatoes, drained and chopped
1/4 c fresh flat leaf parsley, chopped

*Israeli pearl couscous is imperative to use in this recipe as regular couscous makes a vastly different dish.

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  1. Bring water and 1 1/4 c of broth  to a boil in a saucepan. Stir in couscous, sea salt, and black pepper. Reduce heat to low and simmer until liquid is absorbed, about eight minutes.
  2. Heat 3 T olive oil in a skillet over medium-high heat. Stir in pine nuts, cooking until pine nuts are toasted and golden brown, about one minute. Remove from heat.
  3. Heat remaining 2 T olive oil in a saucepan. Cook garlic and shallot until softened, about two minutes.
  4. Stir in black olives and sun-dried tomatoes and cook until heated through, about two minutes.
  5. Pour in remaining 1 c broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, about eight minutes.
  6. Combine couscous, sauce, pine nuts, and parsley, mixing well.

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Serves eight.

Adapted from Couscous with Olives and Sun-Dried Tomato.