Cruciferous Slaw Salad with Blood Oranges & Maple-Ginger Vinaigrette


4 cups shredded* cabbage, I used a mix of green and red  cone #2
1 cup arugula (rocket)
2 apples, cone #2 or 3
1 cup broccoli florets, cone #3
1 blood orange chopped witha a knife
1 cup dried currents
1/2 cup  toasted almonds cone #2

 Maple-Ginger Vinaigrette
6 Tbsp olive oil or avocado blood orange oil
3 or 4 Tbsp red wine vinegar
2 tsp fresh ginger cone #1
2 garlic cloves, minced
1 heaping tsp Dijon mustard
2 T veganise
1 tsp pure maple syrup
Sea salt & cracked black pepper to taste

Directions: Process Veggies & fruit with the saladmaster machine.

Assemble all salad ingredients in a large salad bowl.

In a small container with fitted lid, place vinaigrette ingredients. Cover lid and shake vigorously before pouring vinaigrette over salad. Mix salad ingredients with vinaigrette to combine.
 


 
 
 

Red Lentil Dhal





2 Lg. Onions, Diced cone #2
3 Tb.s cumin seeds
3 -5 Tbs coconut oil
3 Cloves Garlic, diced small
1 inch piece fresh ginger, grated fine cone #1
2 sweet potatoes or Yams (or 1 of each, my favorite) Diced small cone #3
6 Tomatoes, Diced (or 1 16oz can diced, stewed tomatoes)
6 cups water
2 cups Dried Red Lentils
1 tsp. Salt
1 Bunch Fresh Cilantro, chopped
3 Thin Slices of Lemon with peel
1 Tb. Bragggs liquid amino acids (health food store) or Tamari
1 Tb. Turmeric
1/2 teas. Curry Powder
1 pinch Cayenne Pepper (or to taste
Salt to taste

Rice for serving

Directions

Sauté onions and cumin seeds in oil  for 5-8 minutes over medium high heat. Add garlic, ginger and sweet potatoes and sauté a few minutes more. Add tomatoes and continue to cook while stirring often for about 10-15 minutes. Add 4 cups water and simmer over medium heat until sweet potatoes are tender. While onion mixture is cooking, rinse red lentils well (put them in a large pot, cover with plenty of water, stir with hands and drain. Repeat several times until water is pretty clear.) Add  water and salt to lentils and boil over medium heat with pot covered until lentils are tender and dissolving in the water. Stir onion mixture, lemon slices and 1/2 of the cilantro into lentils and simmer over very low heat for at least 30 minutes (the longer the better.) stirring occasionally. If Dhal is too thick to cook without burning on the bottom, add some water or broth. Add spices, Braggs and salt to taste. Serve topped with fresh chopped cilantro. Great over rice! KAI BRAVO  





  

Butternut Ginger & Lemongrass Soup


 

Lrg butternut Squash cone #2
2 onions #2
7 cloves of garlic cone #1
2pc lemongrass cone #1
Lrg chunk ginger  cone #1
2 cups shredded coconut
2 c vegetable stock
1 cans coconut milk
1 tsp cayenne
Salt & pepper
2 limes zested & juice

Chop into pan and pour liquid, cook until tender then purree

Finish with lime and zest





Recipe by Chef Jennifer Emory

White Bean Pesto Soup


 

Ingredients
2 cup dried white beans, soaked
1 medium onion, diced cone #2
2 cloves of garlic, minced
1 potato cone #3
1 large carrots, cone #3
3 cups rainbow chard, washed and chopped
6-7 cups veggie broth
2 tbsp prepared pesto

 Pesto-
Ingredients:
1 1/2 cups fresh basil
1/3 cup olive oil
1 cup pine nuts (other nuts, such as almonds or walnuts may be substituted)
5 cloves garlic
1/3 cup nutritional yeast
3/4 teaspoon salt
1/2 teaspoon black pepper
 
Directions
Soak dried beans for at least 4 hours or overnight
In 7 qt or MP5 sauté onion, garlic in small amount of oil on medium heat 5-6 minutes until softened. Add beans, veggie broth and water and bring to a boil – 450 degrees
Reduce heat to med-low and simmer until beans are cooked, 25-35 min
Once beans are cooked 30 mins, add potatoes, carrots, chard.
Cover and simmer on med-low for 10-15 minutes, until potatoes are fork tender
Swirl in pesto and serve