Blend all in a small processor or a blender. It will thicken somewhat as it sets. Flavors blend and marry after an hour or so. Serve over a mixed…
This doubles and triples well, and so good that you will want to use lots! Mix all except the toasted nuts. Turn onto a rimmed cookie sheet–best if…
From Chef AJ who explained that this is a favorite of the world-renowned Beatle photographer Henry Grossman Cube the watermelon and cucumber. Add fresh mint and lime to taste.…
Adapted from Tami @ Nutmeg Notebook Makes 6-7 cups This quick and easy recipe can be served as a filling for tacos, wraps, a salad topper, and a side…
In a large non-stick skillet ‘dry sauté’ the corn kernels on medium high till charred, 8-9 minutes. Add a spoonful of water at a time to prevent sticking if…
Combine ‘dry basics’ like shredded red cabbage, arugula, shredded kale, baby spinach, baby herb greens, torn romaine leaves, shredded carrot, sliced radishes, and whatever you like that lasts well…
Vegan and Oil Free 2-3 large salads; ingredients are highly variable Toss all ingredients together. Dress with dressing to lightly coat or to taste. Serve immediately or the next…
Delicious in lettuce wraps, as a salad topper, or a sandwich filling
Serves 6-8 Grate carrots by hand or using a grating blade of a food processor. Put carrots in a large mixing bowl and add next 4 ingredients, mix. Add…
Serve with Spanish rice, or on crisp flat tortillas, or in a burrito or taco shell Drain the water from the tofu and press using a tofu press*, or…