Yield: 5-6 slices

Ingredients:

for the panini:

• Vegan basil pesto (see below)
• 1 Red bell pepper
• 1 Yellow bell pepper
• 1 tablespoon olive oil
• 6 slices whole grain bread
• 1-2 ounces vegan cheese, grated

for the vegan basil pesto:

• 1 cup fresh basil
• 1/4 cup walnuts, chopped
• 1 large clove garlic, minced
• 2 tablespoons olive oil
• 1-2 tablespoons lemon juice
• salt and pepper

Directions:

Make the pesto first as that takes the longest time.

to make the vegan pesto:

1. Place the basil, olive oil and lemon juice in a blender or food processor. Pulse the machine to puree the basil.
2. When the basil has become pureed, add the walnut pieces, garlic, salt and pepper.
3. Season to taste.

to make the panini:

1. Slice the bell pepper in long thin slices.
2. Saute the pepper slices until slightly soft, yet still crisp.
3. Toast the slices of bread.
4. Place a generous portion of peppers on each piece of toast.
5. Place the slices on a cookie sheet and sprinkle the grated vegan cheese on top of each slice.
6. Warm in the oven until the cheese is slightly melted. (5-7 minutes).
7. Remove from the oven and drizzle the vegan basil pesto on top.

Notes:

The original recipe was very easy to adapt to be vegan.

Yield: 1 cup

Ingredients:

• 1 cup plain soy yogurt
• 4 tablespoons fresh dill, chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup (or agave)
• 3 tablespoon white balsamic vinegar (or white wine vinegar)
• pinch salt
• 1/4 tablespoon freshly ground black pepper

Directions:

1. Place all the ingredients in a blender and pulse to blend.
2. If you want a more liquid sauce, add a bit of water.

Note:

For the mixed salad we used mixed greens, some corn, garbanzo beans, a few slices of red bell pepper, a few slices of fresh mushrooms, sliced artichokes and cherry tomatoes. Then we topped it off with this lovely dressing.

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Serving Size: 4

Ingredients:

• 4 carrots
• 1 piece ginger about 1 inch
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar or raspberry vinegar
• 1 tablespoon poppy seeds (optional but nice)
• 1-2 teaspoons ginger syrup
• salt and pepper to taste

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Directions:

1. Peel the carrots and either cut them in julienne strips or grate.
2. Mix the oil, vinegar and ginger syrup together.
3. Peel the ginger and grate into the dressing.
4. Add the optional poppy seeds and season to taste with salt and pepper.
5. Pour the dressing over the carrots and mix well.

Ingredients:

• 1/2 cup molasses
• 1 cup applesauce
• 1/2 teaspoon cloves
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 & 3/4 cup flour
• 2 tablespoons ginger
• 1/3 cup walnuts (optional), chopped
• 1/4 cup raisins (optional)

for the frosting:

• 1/2 cup vegan margarine, room temperature
• 2 cups powdered sugar
• 2 lemons, juiced

Directions:

Preheat the oven to 350 F / 177 C.
Combine the molasses and the applesauce in a large bowl.
Combine the remaining ingredients in a 2nd bowl, including the chopped walnuts, if using.
Grease an 8 inch square baking pan.

Mix the applesauce-molasses mixture into the dry ingredients and stir until evenly moistened.
Don’t over mix as it will beat out the air.
Pour into the greased baking pan.
Bake in the oven for 35-45 minutes or until the cake springs back when touched.

to make the frosting:
Blend the margarine and powdered sugar together, I use a fork.
One tablespoon at a time, add the lemon juice until it is a smooth, yet thick frosting.
Allow the cake to completely cool before frosting.

Serving Size: 4

Ingredients:

• 350 grams penne pasta
• 250 grams asparagus, peeled and sliced
• 100 grams black olives, pitted, and sliced
• 1 large bunch basil
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 clove garlic
• 2 tablespoons ground nuts – walnuts, pine hazelnuts or almonds
• 100 grams soy cheese, grated

Directions:

1. If you are using fresh, white asparagus, you will need to peel it.
2. Cook the prepared asparagus al dente. I lightly salted water and a pinch of sugar.
3. Cook the pasta in lightly salted water at the same time.
4. Prepare the olives. Pit them and slice.
5. Make a light basil pesto from 3/4 of the basil, the olive oil, nuts, garlic salt and pepper.
6. Place the pesto ingredients in a blender and puree.
7. When the pasta is al dente, drain the water.
8. Mix a bit of the pesto sauce on the pasta, add the olive pieces and mix well.
9. Drain the water from the asparagus pieces.
10. Add the asparagus pieces to the pasta and olives.
11. Garnish with a few basil leaves and grate the soy cheese on top.
12. Alternatively serve some basil pesto on the side for people to help themselves.

Serving Size: 4

Ingredients:

• 250 grams of whole wheat spirali pasta
• oil for frying or to drizzle on baking
• 1 medium eggplant, cut in small bite sized pieces
• 1 zucchini, cut in small bite sized pieces
• 1 red bell pepper, cut in small bite sized pieces
• 1 orange bell pepper, cut in small bite sized pieces
• 2 med. onions, cut in small bite sized pieces
• 12 cherry tomatoes, halved
• 3 cloves garlic, minced
• herbs de Provence
• dash cayenne
• fresh basil
• lemon pepper
• salt
• olive oil
• 1-2 Tbs. nutritional yeast
• a bit of cilantro oil (made from fresh cilantro and olive oil with lemon juice)

Directions:

1. Cook the pasta in lightly salted water, drain and place in a large bowl that has a lid.
2. As it is very warm today, I will be stir frying the veggies, not firing up the oven to bake.
3. Heat some oil in a frying pan. 
Lightly saute the onions, until one side is lightly brown, and they begin to be soft.
4. Remove from the pan with a slotted spoon and place on a paper towel to drain.
5. Do the same, with the bell peppers and garlic, then the zucchini, then the tomatoes, and at least the eggplant.
6. Drain the extra oil from each vegetable well, as you don’t want the salad to be too heavy with oil.
7. Make a dressing, from a bit of olive oil, lemon juice, herbes de Provence, lemon pepper, lemon juice, salt and pepper and cayenne.
8. Pour the dressing over the pasta and mix well.
9. Add the vegetables and mix again.
10. Add the nutritional yeast, mix and taste. Season to taste with additional seasonings if needed.
11. Allow the salad to season for 3-4 hours. Serve at room temperature with fresh herbs as thyme and basil.

The secret is in the sauce. Sauces and dressings are often what give our recipes that special zing of flavor. We have been very fortunate to find many of the secrets of French chefs in grocery stores while vacationing in France. Once back home, we have enjoyed and used them and often duplicated and conjured up these magical ingredients. They include many varieties of vinegars: raspberry, walnut, cassis (black current) and herb vinegars. We have also found many flavored mustards: casis-champagne mustard, walnut mustard, cinnamon mustard, as well has tarragon and herbs de Provence mustard. Going through the spice section of a French supermarket is one of my favorite adventures. There are also amazing syrups for desserts and fruits, such as chamomile syrup or elder flower syrup. We would like to share some of these tasty recipes with you, and perhaps you would like to give some of your own special blends of herbs and spices as holiday gifts to friends and family.

You will need some nice, small air tight containers. And, I suggest a special “coffee grinder” just for herbs. You don’t want to use your normal, regularly used coffee grinder for the herbs. The oils of the coffee will “flavor” the herbs and vice-versa. Or, you can use a mortar and pestle and grind them by hand.
Often, I make a small amount to last for a month or so. Depending upon how many people you want to give these gifts to, you may need to double or halve the amounts listed. Think about the amount that the recipe will make and adjust accordingly. Two of my favorite sources for ideas and herb mix recipes are life tips.com and about. com some of these recipes are from there, others I have mixed, and some were found on the back of labels.

Herb Blends from Around the World

Classic French Mix

Equal amounts of:

• tarragon
• chervil
• chives
• parsley

Chop all herbs well, mix together and store in an air tight container.
Often marjoram, savory and/or watercress are also added to this blend.

Herbs de Provence

• 3 Tbs. dried marjoram
• 3 Tbs. dried thyme
• 3 Tbs. dried savory
• 1 tsp. dried basil
• 1 tsp. dried rosemary
• 1 tsp. dried sage
• 1/2 tsp. fennel seeds

Combine all the ingredients and grind to a fine consistency. Store in an air-tight container. Often 1 tsp. of lavender is included in the mixture.

Classic Italian Mix

• 1 cup dried basil
• 1 cup dried parsley
• 1/2 cup dried oregano
• 1/2 cup dried marjoram
• 1/2 cup dried minced onion
• 1/4 cup dried thyme
• 1/2 cup dried minced garlic
• 1/8 cup crushed mild dried chili peppers
• 1 Tbs. ground black pepper
• 1 Tbs. dried sage

Whisk all together in a large bowl. Place in individual air-tight containers.

Mexican spice mix

• 1/2 cup chili powder
• 1/4 cup Hungarian sweet paprika
• 1 Tbs. ground cumin
• 1&1/2 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. chili pepper
• 2 tsp. dried oregano leaves
• 1 tsp. salt

Mix all together and store in an air-tight container.

Chinese Five Spice Mix

• 2 Tbs. black peppercorns
• 3 star anise
• 2 tsp. fennel seeds
• Two cinnamon sticks, broken into small pieces
• 6 whole cloves

Toast each of the ingredients separately in a dry skillet. Cool, and grind to an even powder. Store in an air-tight container.

Cajun Mix

• 5 Tbs. paprika
• 2 Tbs. granulated garlic
• 2 Tbs. dried onion flakes
• 1&1/2 tsp. dried oregano
• 1&1/2 tsp. dried basil
• 1-1&1/2 tsp. cayenne powder
• 1&1/2 tsp. ground black pepper

Mix all together and store in an air-tight container.

Thai Spice Blend

• 1/2 Tbs. dried cumin
• 1 Tbs. sea salt
• 1 Tbs. ground white pepper
• 1 Tbs. ground black pepper
• 1 Tbs. ground dried hot Thai chilies, or to taste
• 2 Tbs. dried lemongrass
• 2 Tbs. dried lime zest
• 2 Tbs. garlic powder
• 2 Tbs. dried ginger
• 2 Tbs. dried mint
• 2 Tbs. toasted unsweetened coconut, ground

Combine all and mix with a coffee grinder or in a food processor. Store in an air-tight container.

Ingredients:

• 1 sweet potato
• 1-2 splashes chili oil or Tabasco
• 1/2 teaspoon ginger powder
• 1-2 teaspoon maple syrup
• very small pinch of salt

Directions:

1. Peel the sweet potato and slice in large pieces.
2. Place in a steam and steam until soft.
3. Puree the cooked sweet potato to a smooth consistency.
4. Add the seasonings.
5. Taste to season and season to taste. We did not want a salty flavor, we wanted a sweet spread, but with a slight kick of warmth both immediately on the tongue (from the chili or Tabasco) and a longer lasting warmth gotten from the ginger.

Serving Size: 4

Ingredients:

• 1 medium cauliflower
• 4 carrots
• 3 Tbs. fresh basil, chopped
• 2 Tbs. fine olive oil
• 3 Tbs. white balsamic vinegar
• 1 Tbs. sugar
• Italian salad seasonings

Directions:

1. Cut the florets from the cauliflower and put them in a food processor.
2. Chop the cauliflower until it is as fine as couscous.
3. Place the chopped cauliflower in a large serving bowl.
4. Peel and grate the carrots.
5. Add the grated carrots to the cauliflower and mix well.
6. Chop the fresh basil and add to the salad.
7. Make a dressing from the oilive oil, white balsamic vinegar, sugar and Italian seasoninsgs.
8. Pour over the salad and mix well.

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.