We also made a light vinaigrette dressing from olive oil, lemon juice and some taco seasoning. Spelt or whole wheat tortillas were not available, so we used whole wheat pitas and also made pita sandwiches as well as wraps. The pita bread does not wrap well. I hope you give this nice recipe a try, it’s very tasty.

Serving Size: 4

Ingredients:

• 18 ounces sauerkraut
• 1/2 sweet red bell pepper
• 1 red chili pepper
• 1-2 fresh sweet apples
• 3 tablespoons olive oil
• 1 ripe mango
• 1 ripe avocado
• 2 limes juiced

Directions:

1. Squeeze the juice from the sauerkraut, save it for another recipe (it’s very healthy).
2. Put the sauerkraut in a sieve and lightly rinse with cold water to remove most of the salt, and squeeze the water out.
3. Separate the sauerkraut with a fork and place in a large serving bowl.
4. Cut the stem from the sweet red bell pepper. Slice half of the pepper in very thin strips.
5. Cut the top of the chili pepper of, and remove the inner veins and seeds. Slice the chili pepper in very thin slices.
6. Add both peppers to the sauerkraut and mix.
7. If the apples are biological, you can include the skin, if not, peel and core.
8. Grate the apples into the sauerkraut and mix well.
9. Mix the lime juice and olive oil and pour over the sauerkraut and mix the salad well.
10. Slice the mango, remove the seed and peel.
11. Slice 1/2 of the mango in medium chunks and mix through the salad.
12. Slice 1/2 of the avocado in medium chunks and mix through the salad.
13. Serve generous portions on 4 salad plates.
14. Slice the other halves of the mango and avocado and use as garnish on top of each salad.
15. Any salad that is left over after serving can be placed at the tale in a serving bowl for people to help themselves.

Yield: 20 large ravioli

Ingredients:

for the ravioli dough:

• 1 cup semolina flour
• 2 teaspoons olive oil
• 1/2 cup water
• pinch salt

for the ricotta filling:

• 1 cup soy yogurt
• 1 cup tofu, crumbled
• pinch salt
• pinch nutmeg
• splash lemon juice
• 1 tablespoon nutritional yeast (optional)
• small handful of chopped fresh basil (optional)

for the asparagus walnut pesto:

• 1 lb. fresh green asparagus
• 1 cup walnuts
• 1 clove garlic
• 1 lime, zest and juice
• 1/2 ripe avocado
• dash cayenne pepper
• salt and pepper to taste

Directions:

to make the pasta dough:

1. Using a food processor, put the flour and salt in.
2. Add the olive oil and pulse the food processor until the mixture is small crumbs.
3. Slowly add the water and pulse until it forms a ball of dough.
4. Allow the dough to “rest” for 15 minutes or so before using.

to make the filling:

1. Put the soy yogurt in a medium sized bowl.
2. Add the crumbled tofu and spices.
3. Mix with a fork, allowing a roughly lumpy mixture. If your mixture is too runny, you can add a bit more nutritional yeast, or a few dry bread crumbs.
4. Season to taste.

to prepare the ravioli:

1. Pull a small handful of dough from the ball of dough and roll out on a lightly floured surface.
2. Lightly impress your ravioli form on the surface to indicate where to put the filling.
3. Roll out a second piece of dough to form the top.
4. Place a spoonful of filling in the center of each impression, then carefully lay the top sheet of dough on top.
5. Gently press around the mounds with your finger, then using your ravioli form, cut out the entire ravioli.
6. Lay on a lightly floured plate to dry, and wait or cooking. Continue making the ravioli until all the dough and filling has been used. I was able to make 20 large round ravioli from the recipe.

to make the pesto:

1. Clean the asparagus, and cut the hard woody end off.
2. Slice the asparagus in pieces and either steam or blanche al dente.
3. Reserve about 1/2 of the nicest, prettiest pieces of asparagus with tips to used whole I the pesto.
4. Place the rest of the asparagus pieces in a blender.
5. Add the avocado, lime juice, zest and garlic, and pulse to a smooth consistency.
6. Add the walnuts and once again pulse.
7. Add the salt, pepper and cayenne pepper. Season to your preference of taste.
8. When the pesto has been made, place it in a small saucepan.
9. Add most of the asparagus pieces, reserving a few as garnish.
10. Keep the pesto warm on a low heat.

to make the ravioli:

1. Bring a large pot of lightly salted water to boil.
2. Add 4 or 5 ravioli to the pot and cook until they float.
3. Remove with a slotted spoon and place in a bowl.
4. Cook the next batch of ravioli.
5. Serve the ravioli with the asparagus pesto and a few pieces of asparagus as garnish.

Her recipes are inspiring and she takes lovely photos. This recipe is indeed vegan, quick and easy to make and very tasty. Chimichurri is a green sauce, originally from Argentina and Uruguay, which is based on parsley, garlic, oil and vinegar. Together with avocado on toasted bread it makes a delicious snack or appetizer.

Serving Size: 4

Ingredients:

• 2-3 Belgian endives
• 2 tomatoes

for the guacamole:

• 3 avocados
• 1 tbs. olive oil
• 2-3 tbs. lemon juice
• 1-2 cloves garlic, minced
• salt and pepper
• Tabasco or cayenne pepper

Directions:

to make the guacamole:

1. Peel, stone and mash the ripe avocados using a fork.
2. Add 3-4 tablespoons of lemon juice and 1 or 2 good sized cloves of minced garlic.
3. Season with salt, pepper and Tabasco.
4. If living in tropical areas you can add sprigs of fresh cilantro of culantro, otherwise you can use fresh coriander leaves.

to make the salad:

1. Cut the bottom of the Belgian endive off and separate the leaves.
2. Carefully wash in cold water and blot dry.
3. Wash the tomato and cut into eighths.
4. Place a generous mound of guacamole in the center of each salad plate.
5. Surround with individual Belgian endive leaves and alternate with the tomato wedges.

Serving Size: 2

Ingredients:

• 1 block of tofu (12 ounces)
• 1 avocado
• 1 lime
• pinch of salt and pepper
• pinch garlic powder
• 1 plantain
• oil for frying
• 3 slices of pineapple
• pinch of chili powder or cayenne
• 2-3 tablespoons coconut cream

for the marinade:

• 1-2 tablespoon soy sauce
• 1-2 tablespoon pineapple juice or syrup
• pinch of onion powder
• pinch of garlic powder

Directions:

1. Mix the marinade and place in a shallow bowl.
2. Cut the tofu into slices, blocks or medallions, dry with a paper towel and place in the marinade.
3. From time to time turn the tofu, so that each side is in the marinade for at least 15 minutes.
4. Peel the avocado, squeeze the lime over the avocado and puree.
5. Season to taste with salt and pepper additionally with garlic if so desired.
6. Place the oil in a small frying pan.
7. Peel and slice the plantain and fry until golden brown.
8. Drain on a paper towel and place in the oven to keep warm.
9. Place the marinated tofu in the oil and sear on each side until crispy.
10. Drain on paper towels and set in the oven to remain warm with the plantain pieces,.
11. Blot the pineapple slices dry and sprinkle with chili powder or cayenne and cut into bite sized pieces.
12. Place 2 tablespoons of coconut cream on a plate.
13. Set the tofu pieces on and around the plate.
14. Add a couple of dollops of avocado cream and the pineapple pieces.
15. Garnish wit a couple slices of plantains.

Notes:

I served the meal with a side dish of green rice. The green rice was made by cooking the rice in a puree of cilantro, jalapeno and vegetable bouillon.

Serving Size: 4

Ingredients:

• 1/2 small hokkaido pumpkin, deseeded
• 1 avocado, peeled and sliced
• 1 mango, peeled and sliced or cubed

for the vinaigrette:

• 1 small red onion, minced
• 3 tablespoons sweet Thai chili sauce
• 2 tablespoons white balsamic vinegar
• 2 tablespoons tomato juice
• 1 tablespoon olive oil

Directions:

1. If you have an organic pumpkin, there is n need to remove the skin as once it is steamed, it is also soft and edible. Remove the seeds from the piece of pumpkin and slice it very thinly.
2. Place the slices in a steamer and steam for 3-5 minutes.
3. When the pumpkin pieces are soft, remove from the steamer and place in a bowl of cold water to stop the cooking process. You want the pumpkin cooked, but not pureed.
4. Make the dressing.
5. Arrange the peeled avocado pieces, and the pumpkin slices with the mango pieces.
6. Drizzle the dressing over the salad optionally you could garnish with coriander leaves and sprinkle sunflower seeds.

Yield: 8 quesadillas

Ingredients:

• 1 cup lentils (brown or green Le Puy)
• 1 vegetable bouillon cube
• 2 bay leaves, crushed but whole
• 8 corn tortillas (flour tortillas are also fine)
• 1 tsp. cumin
• 1/2 tsp. spicy seasoning of choice, Cajun)
• 1 Tbs. tomato puree
• 4 cups fresh spinach, washed and spun dry
• 1/2 cup soy cheese, grated
• 2 cloves garlic, minced
• 1 Tbs. oil
• 1 avocado
• 1 Tbs. olive oil
• 1 clove garlic, minced
• lemon juice
• Tabasco
• 1-2 Tbs. liquid- soy milk or cream or soy yogurt

Directions:

1. Cook the lentils in 2 cups of water with the vegetable bouillon cube and the crushed bay leaves, until the lentils are soft. Check fro time to time to see if more water is needed.
2. When the lentils are soft, remove the bay leaves and puree with the cumin, spicy seasoning and tomato puree.
3. Season to taste with salt and pepper.
4. Heat 1 tablespoon of oil in a large frying pan, put the minced garlic in and allow to lightly saute.
5. Add the 4 cups of washed and dried spinach and saute until the spinach has wilted.
6. Drain the spinach in a colander or sieve.
7. Peel the avocado into a small bowl.
8. Add the minced garlic, splash of lemon juice, tablespoon of olive oil Tabasco salt and pepper and puree all together.
9. Thin with soy cream, soy yogurt or soy milk, or even a bit of water.
10. Season to taste with salt and pepper.
11. Place a tablespoon or 2 of the lentil mixture on a tortilla, add some spinach, and some of the grated soy cheese and roll the tortilla.
12. Continue using all of the mixture and the tortillas.
13. Heat in the oven until warm.
14. Serve the tortillas with the avocado cream on top.

Yield: 30- 40

Ingredients:

for the rice:

• 2 cups sushi rice
• 2 cups water
• 4 tablespoons rice vinegar
• 3 tablespoons sugar
• 2 teaspoons salt
• 2 tablespoons mirin

for the sushi:

• 5-6 sheets nori
• 1 cup water
• 8 teaspoons rice vinegar
• 1-2 carrots, sliced thin, either steamed or raw
• 3-4 mushrooms, sliced thin
• 1 avocado in thin slices and sprinkled with lemon juice so as to not brown
• 1 med zucchini, cut in long thin slices
• 1 beet, steamed or raw, thinly sliced
• 1 cucumber thinly sliced
• 1 sweet potato, steamed and thinly sliced

dipping sauce to serve:

• 3-4 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons rice vinegar
• 1 teaspoon ginger

Directions:

To make the rice:
Rinse the rice 3-5 times.
Place rice in a strainer to drain.
Place the rice in a pot with the 2 cups of water.
Bring quickly to a boil and then reduce to a simmer.
Cover the pot and DON’T touch it until the end, NO PEEKING.
Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED.
Let rice rest for 10 min and then remove the cover.
While rice is cooking, combine vinegar, sugar, salt and mirin together in a bowl and mix well.
Place in a bowl to cool and add the vinegar mixture.
Mix rice gently, so as to be careful not to break it.

While the rice is cooling, prepare the vegetables.
Slice all of the vegetables in long thin slices.
Steam the sweet potato, peel and slice in long thin slices.
Aim to have all the ingredients prepared and placed on separate plates and bowls ready to go when the rice has cooled.

To assemble the sushi rolls:
In a medium sized bowl, (large enough to dip your hands in), mix 1 cup of water with 2 tablespoons rice vinegar. This will be used to keep your hands and equipment moistened, and thus keeping the rice from sticking to everything, while you are making the rolls.
When the rice is cooled enough to handle (room temperature), you can begin to make your rolls.
Place the bamboo rolling mat so that it rolls away from you.
Place one sheet of nori on your mat, shinny side down.
Using a spoon, take a large spoonful of rice and place in the middle of the nori.
Dip your hands in the water and vinegar solution.
Spread the rice by patting it over the the nori closest.
The rice should be about 1/4″ thick. Leave a small edge of the nori empty, without rice, it will be the section that seals the roll.
Place your chosen vegetables in a strip about 1/3 to 1/2 the way toward the center.
2 or 3 various vegetables is nice.
Now start rolling. Lift the edge of the mat closest to you, and roll it over the vegetables in a rolling fashion. Once the roll is started, pull back the mat and continue rolling. If the roll doesn’t seal completely, you can use a finger dampened in the water and rice solution to help it.
Dampen a very sharp knife in the water and vinegar solution and cut the rolls into the size desired.
Serve with the sauce and and enjoy.
Makes about thirty 3 cm (1 1/3″) long rolls or forty 2.5 cm (1″) rolls.

Serving Size: 4

Ingredients:

• 1 med. large celery root
• 2 Tbs. lemon juice
• 2 packages. salad mix herbs
• 125 ml. tomato juice
• 2 Tbs. olive oil
• 2 tomatoes
• 1 avocado, peeled and cut in pieces
• 1 mango, peeled and cut in pieces
• cayenne
• ginger

Directions:

1. Peel the outer parts of the celery root off with a paring knife.
2. Then grate or peel the celery in matchstick pieces using a special kitchen peeler or a food processor.
3. Place the matchstick pieces directly into water with lemon juice so that the celery does not become yellowed.
4. Cut the tomatoes in half and then in quarters, remove the seeds, and then cut in small pieces.
5. Peel the avocado and cut in into small pieces.
6. Cut the mango in half, peel, and cut one half into small pieces.
7. Using a blender, puree to make a dressing from the tomato juice, the other half of the peeled mango, the salad herbs, the ginger, olive oil and dash of cayenne
8. Shortly before serving, drain the celery pieces from the lemon water and add the tomato pieces, avocado pieces and mango pieces and mix well.
9. Serve the salad with the dressing poured over.