Asparagus Pesto



Asparagus Pesto:  Serve with Pasta, toast or as a great dip!
1 bunch asparagus, cooked with 1 T water for ~10 minutes
2 cloves garlic
1/4 cup almonds
4 T. nutritional yeast
2 tablespoons good olive oil
juice of 1 lemon
1/4 teaspoon lemon zest
salt to taste
Directions:
Puree in a food processor until creamy and smooth. Add olive oil to reach desired consistency and salt to taste.

Polenta with sautéed spinach



Polenta
6 cups water
2 teaspoons salt
2 cups polenta or yellow cornmeal (10 ounces)
2 Tb. Earth Balance

Preparation: Bring water to a boil with salt and Earth balance in the 5-quart Saladmaster Roaster, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and simmer polenta, covered, stirring for 1 minute. 
Serve warm or pour into shallow pan and let cool, then cut into squares and top with spinach. Squares can also be grilled for added flavor and crisp outer texture.

Sautéed Spinach
2 Tbls. Earth balance or grape seed oil
4 gloves chopped garlic 
2 cups diced fresh or canned tomatoes
1 lb fresh spinach
Heat 2 Tbls. Earth balance or grape seed oil in a large skillet on med-high heat.
Add 4 gloves chopped garlic and sauté until golden brown. Add 2 cups diced fresh or canned tomatoes and sauté a few minutes. Add 1 lb spinach and sauté about 1 minute.
Serve over polenta.
Recipe by Kai Bravo






Vegan, Gluten-Free Pancakes with Fruit-nut compote




Pancakes
1 1/2 cups Bob’s Red Mill Gluten-free pancake mix
1 Tbl. ground chia seed plus 1/4 cup water (egg replacement)
3/4 cup almond milk
1 Tbl oil
Mix chia seeds with water and set aside. 
Mix all other ingredients and then add chia “egg”.
Heat griddle or skillet to 400f, melt 2 tsp. earth balance or coconut oil (or use cooking spray) in pan and add dollops of batter. Flip when brown on bottom.

Fruit-nut compote
1 apple
1 12oz box berries
1 cup pecans, hazelnuts or walnuts
1 Tb. maple syrup
Put all ingredients in food processor and pulse until blended but chunky

recipe by Kai Bravo


Hemp Seed Salad Dressing






1/2 cup organic hemp seeds
2 T. Key lime oil
2 cups organic zucchini cone #3
1 cup water
1 - 2 clove garlic
1 handful organic cilantro
1 handful organic dill
1 teaspoon organic cumin
1 organic lemon (juiced)
pink  himalayan salt (to taste)
Blend in the vitamix or blender