Adapted from The Vegiterranean Diet by Julieanna Hever This is go-to classic dressing that is easy to customize with other fresh herbs, like dill or cilantro, or swap out…
Great with Nan’s Asian Slaw Salad and Kale Salad Makes 7/8 cup Put the orange, tahini, dates, ginger, and miso in blender and process until well combined. Add the…
Makes approx. 3/4 cup. Good with sushi, steamed whole edamame, spring rolls, steamed buns, etc.
Makes 3-4 cups Put all ingredients into a medium bowl and stir to combine. Taste for balance and seasoning; and adjust if necessary. Best if allowed to marinate 20…
Mix all in a blender, food processor, or immersion blender. Refrigerate for up to 7 days. Use as you would use mayonnaise. Enjoy!
Serves 2-3 over mashed potatoes, more if light eaters Start with a 12-inch skillet (I use a Scanpan titanium ceramic nonstick skillet) heated to medium-high. Add the sliced onions…
Makes 2 cups. Blend all (except parsley) in a blender or processor, until smooth. Add extra plant milk, a little at a time, to thin if necessary. Add parsley…
Place all ingredients in a blender and blend until smooth. Store in a jar. Keeps a week or more. Drizzle over a salad.
Combine ingredients in a food processor or blender until smooth. Refrigerate at least 2 hours to blend flavor. Keeps a week. Watch me make this recipe on my YouTube…
Adapted from The Prevent and Reverse Heart Disease Cookbook. A wonderful gravy, just in time for holiday season.