Kale Pesto

1 c walnuts
1 bunch of kale
3 cloves garlic
1/4 cup nutritional yeast
1 TB dark miso paste
1 TB olive oil
salt and pepper to taste

all in a food processor and blend till desired consistancy, sometimes I'll add a bit of water to get it a bit more creamier

I love this on toast or as a dip. Great snack...high in protein and loaded with vitamins. My favorite way to eat kale raw

this sounds amazing! thanks for sharing:)

Agreed and I had some kale just a short time ago this recipe would have been perfect

Here are a couple recipes, with some modifications. Enjoy! :happy:

Indian Spice Frittata
From Vegan With A Vengance by Isa Chandra Moskowitz; also check out her blog at www.theppk.com

1 pound extra firm tofu
1 T soy sauce
1 t dijon mustard
1/4 C nutritional yeast
2 t olive oil
1/2 C diced onion
2 cloves minced garlic
1/2 C cauliflower florets
1/4 C cooked chick peas
1/4 t turmeric
1 t curry powder
1 t cumin
juice of 1/2 lemon

** Notes: I used more like 1/2 C chick peas and 1 C cauliflower. I also added 1/4 C chickpea flour and 2 t baking powder (t=teaspoon and T=Tablespoon)**

In a mixing bowl crumble tofu and squeeze it through your your fingers until it resembles ricotta cheese. Mix in soy sauce and mustard. Add nutritional yeast, and chickpea flour and baking powder if using, and combine well.

In a small (8-inch) skillet, saute onion in the olive oil about 2 minutes. Add the cauliflower and saute for about 3 more minutes. Add the garlic, curry powder, cumin, turmeric and saute 1 more minute. Add the lemon juice to deglaze the pan. Transfer onion mixture to the tofu mixture and add in chickpeas. Transfer back to the skillet (or an 8 or 9 inch pie pan) and press the mixture firmly in place. Cook in a 400 degree oven for 20 minutes. Transfer to the broiler for about 2 minutes, taking care not burn. Let the frittata sit for about 10 minutes before serving.

**Note on cooking: I baked mine for about 40 minutes and did not use the broiler.**

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Middle Eastern Style Cauliflower “Rice” Salad
Adapted from Crazy, Sexy, Raw by Carol Alt

1 medium head cauliflower
1/3 C raw pine nuts
¼ C dried currants, cranberries, or raisins
2 T EVOO
3 T fresh lemon juice
1 t fresh orange juice
1 t grated orange zest
1 t ground coriander
1 t ground cumin
2 pinches ground cinnamon
Salt and pepper
1 C minced fresh cilantro
1/3 C minced fresh parsley
Handful of fresh chopped mint

In a food processor pulse the cauliflower until it has a rice-like consistency. Transfer to a bowl and add pine nuts, currants, and onion. Toss to combine.

In a small bowl combine remaining ingredients, besides fresh herbs. Add the dressing to the cauliflower mixture. Add fresh herbs and toss.

**Notes: I lightly steamed the cauliflower before I made my “rice” because I find that I cannot eat raw cauliflower. Also I subbed ½ C sunflower seeds, soaked for 8 hours, for the pine nuts.

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Curried Lentils
By Me

I don’t use recipes and therefore I don’t write them. But here’s what I did, more or less for the Curried Lentils.

You need:
Lentils, pre-cooked – See below
Onion
Garlic
Zucchini
Oil, for sautéing
Curry powder, a few T
Cumin, 1 t or so
Cayenne pepper or red pepper flakes
Salt and pepper

In a large skillet sautee onion in oil for a few minutes. Then add garlic and sautee a few more minutes. Add spices and mix well. Add pre-cooked lentils and some water, enough to about cover the lentils. Bring to a simmer, reduce heat a little and let the lentils cook about ten minutes. Be careful not to add too much water. Some water will evaporate so you may need to add more water during cooking. When the lentils are about done add in the chopped zucchini and any other vegetables you want (tomatoes, cabbage, peppers) and cook until the vegetables and lentils are done, about 10 minutes.

I took this from the article Lentil Measures, Equivalents and Substitutions; How many lentils do you need? On about.com
• 1 cup dry lentils = 2 to 2-1/2 cups cooked
• 1 pound dried lentils = 2-1/4 cups dry
• 1 pound dried lentils = 4 servings
• 1 pound dried lentils = 5 cups cooked

I soak the lentils about 2 hours. Drain water. Then I pre-cook lentils about 20 minutes in plain water. You could also soak, drain, and just cook the lentils with the seasonings. I like pre-cooking mine a bit so that I can drain off the water and have more control over how the final dish will turn out. Sometimes lentils cook really fast and sometimes the take longer. If you add vegetables before the lentils are done cooking you run the risk of the vegetables being way over cooked. Stop the pre-cooking when you think the lentils are 20-30 minutes from being done.

yams baked with cinnamon and almond milk simple easy and soo good

Bump for later. I'm at work now, but want to really read through these later. I'm always looking for new recipes to try!

I found this recipe on Pinterest and we all love it with blue tortilla chips.

BUFFALO CHICKPEA DIP
The cashews do not need to be soaked for this dip, but if you’re the soaking type or don’t feel terribly confident in your blender/food processor’s capabilities, feel free to soak them overnight. Also, make at least a few hours ahead to allow all the flavors time to meld together; cover with plastic wrap, refrigerate, and bake just before serving.

1 15-oz can white beans, drained and rinsed
1 cup raw cashews
¾ cup original Frank’s Red Hot sauce
1/2 cup unflavored, unsweetened non-dairy milk
2 teaspoons lemon juice (about ½ lemon)
1 rounded tablespoon nutritional yeast (optional)
½ teaspoon onion powder
½ teaspoon garlic powder
Ground black pepper
Kosher salt
1 teaspoon fresh, finely-chopped parsley
1 teaspoon fresh chopped chives
1 15-oz can chickpeas, drained and rinsed
1 cup Daiya cheddar-style cheese, divided

Preheat oven to 375˚F.
Add beans and cashews to the food processor. Pulse several times to break them up a bit. Add hot sauce, non-dairy milk, lemon juice, nutritional yeast, onion powder, garlic powder, and a pinch of black pepper. Process until mixture is entirely smooth. Adjust salt to taste.
Scrape bean mixture into a bowl and stir in the parsley and chives to evenly distribute. Stir in chickpeas and 3/4 cup of Daiya. Transfer the dip to a 9×9-inch square baking dish and sprinkle the remaining 1/4 cup of Daiya on top. (Note: Dip can be made up to this point a day or two ahead. Cover with plastic wrap and refrigerate until ready to heat and serve.) Cover baking dish tightly with foil and bake for 30 to 35 minutes, until warmed through. Serve with tortilla chips or veggies for dipping.

ALOO GOBI

o One cauliflower, cut

o 1 large or 2 small diced potatoes

o Heat 1.5 Tbsp oil in a deep pan or wok

o When oil is hot, add 1 tsp cumin; roast until brown (approx 30-sec)

o Add diced potato; stir until translucent

o Add 1 heaping tsp salt, 1 tsp turmeric and 1 tsp ground coriander

o Add the cauliflower

o Lemon juice to taste and sprinkle w/a little water to create steam

o Cover and cook, stirring occasionally

o Garnish w/cilantro

QUINOA BROWNIES WITH PB2 FROSTING

Brownie Ingredients:
1.5 cup cooked quinoa
1.5 cup pitted dates
1/3 cup cocoa powder
3 Tbsp coconut butter (melted) - just food-process dried coconut for several minutes and it turns to "butter"
1.5 tsp vanilla extract
sea salt as desired

Frosting Ingredients:
1/3 cup prepared PB2
4 Tbsp chopped peanuts
3 Tbsp maple syrup
1.5 Tbsp coconut butter (melted)
sea salt as desired

Directions:
Preheat your oven to 350. Blend brownie ingredients in a food processor until incorporated and smooth. It will be thick. Using a spatula, spread into a 9" cake pan. Mixture will be very sticky. Bake for 30 minutes.

While brownies are baking, stir together the frosting ingredients in a small bowl. It will be ready to spread on the brownies shortly after they come out of the oven. Store in the fridge or freezer.

Sorry if I'm overwhelming this board but - these are the best Brussels Sprouts I've ever tasted. I make them every Thanksgiving!

BRUSSELS SPROUTS WITH CRANBERRY PISTACHIO PESTO
(from Chef Todd at Checkers Restaurant at the Hilton Los Angeles)

For Brussels Sprouts:
1 1/2 pounds brussels sprouts
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cranberry Pistachio Pesto (see below)

For Pesto
1/2 cup toasted pistachios
1/2 cup dried cranberries
3 cloves roasted garlic
2 sprigs fresh parsley
1/2 cups olive oil
salt and freshly ground black pepper to taste

Directions:
Preheat oven to 400F degrees.

Cut off the knobby end of the brussels sprouts and pull off any loose outer leaves. Cut the brussels sprouts in half, lengthwise. Toss with olive oil.

On a baking sheet, spread the brussels sprouts evenly and roast for 25 minutes, until you begin to see a bit of browning on the brussels sprouts. The interior should be fork tender.

Place the pistachios, cranberries, garlic and parsley into a food processor and process until very finely chopped. While the food processor is running, slowly drizzle in 2 tablespoons of the olive oil. Spoon out the pesto into a bowl and stir in remaining olive oil. Season with salt and black pepper to taste. The pesto should be slightly sweet and salty.

Season the brussels sprouts with salt and pepper and spoon the Cranberry Pistachio Pesto on top.

Bumping so I can add some recipes when I get home from work
These all sound yummy!

For Pesto
1/2 cup toasted pistachios
1/2 cup dried cranberries
3 cloves roasted garlic
2 sprigs fresh parsley
1/2 cups olive oil
salt and freshly ground black pepper to taste

Oh my goodness, your recipes sound soo yummy!