New Caesar Salad

With the distinctive flavour of traditional Caesar salad, but with no cholesterol.

Time:15 minutes - makes 4 servings (1 cup of dressing)

Dressing

• 1/4 c cashews
• 1/4 c water
• 1/4 c olive oil
• 2 1/2 tbsp red wine vinegar
• 3 tbsp lemon juice
• 3 large cloves garlic
• 1 1/2 tsp miso paste
• 3 tbsp wakame flakes
• 1 tsp Dijon mustard

Blend all ingredients together.

Salad

• 3-4 whole romaine lettuce hearts, torn into bite-sized pieces
• Rustic Sweet Onion Flatbread or flax crackers
• 1/2 ounce dulse strips, cut into small pieces
• Freshly cracked black pepper, to taste

Toss the lettuce with several spoonfuls of dressing in a large bowl (use as much dressing as desired). Place dressed greens on a plate along with a couple of pieces of Rustic Sweet Onion Flatbread or flax crackers and sprinkle with a few dulse strips. Generously adorn with some freshly cracked pepper.

Source: Whole Foods To Thrive by Brendan Brazier

Chocolate Raspberry Chia Pudding

A delicious and filling breakfast.
Time: 5 minutes active; about 35 minutes total
Makes about 2 cups (1 large serving)

• 4 tbsp chia seeds
• 1/2 c water
• 1 c sunflower seed hemp milk
• 1 tbsp cocoa
• 1 tbsp maple syrup
• rasberries, fresh or frozen

Soak chia water for 15 minutes. In small bowl, mix chia, water, and Sunflower Seed Hemp Milk together. Stir for 1-2 minutes or till consistent texture is reached. Add cocoa and maple syrup. Stir and then let sit for 10-15 minutes. As an option, it can be heated on the stovetop for about 2 minutes on low. Stir again, top with raspberries, and serve.

Source: Whole Foods To Thrive by Brendan Brazier

Breakfast Blueberry Chia Pudding

Since chia rapidly absorbs fluid and takes on gelatinous properties when soaked, it makes an ideal nutrient-dense pudding base.

Time: 5 minutes active; 20 minutes total - makes about 1 1/2 cups (1 serving)

• 2 tbsp chia
• 3/4 c water
• 1/3 c cashews
• 2-3 fresh pitted dates, or dried pitted dates soaked in water overnight to rehydrate
• pinch of cinnamon
• pinch of sea salt
• fresh or frozen blueberries

Soak chia in water for 15 minutes. In a blender, combine with the rest of the ingredients, except the blueberries, and blend until smooth. Transfer to serving bowl and top with blueberries.

Source: Whole Foods To Thrive by Brendan Brazier

Spicy Indian Eggplant

Spicy Indian Eggplant
4 small eggplants, destemmed
2 tbsp canola or peanut oil
1 large onion, chopped
5-6 cloves garlic, minced
2-inch piece ginger, peeled and minced
1 tbsp dried coriander
1 tsp fennel seeds
1 tsp cumin
3/4 tsp nigella or black mustard seeds
1/2 tsp cayenne pepper (or less, to taste)
salt, to taste
1 15-ounce can crushed tomatoes

1. Preheat oven to 400F. Prick eggplants all over with fork and place on a greased cookie sheet. Roast until soft and saggy, about 45 minutes. Let cool, then skin and mash. You can peel away the skin, or include it. Your choice.
2. In a large pan, heat oil over medium heat. Add onion, garlic, and ginger and saute until soft, about 5 minutes. (If they start to brown too quickly, lower heat and sprinkle on some salt to draw out the water and slow down the cooking.)
3. Turn heat to medium-low and add the spices. Cook about 5 minutes, then add the tomatoes.
4. Cook 5 more minutes, then add the eggplant. Cover and simmer over low heat for about 45 minutes. Serve over basmati rice or another whole grain.
Yield 6 servings

Portobello Burritos

Portobello Burritos
1 tsp + 1 tsp olive oil
1/4 tsp red pepper flakes
1 red pepper, thinly sliced
2 cloves garlic, minced
3 portobello mushroom caps, sliced
1 16-ounce can black beans, drained and rinsed, or refried beans
2 cups cooked rice (a great use for leftover rice)
2 tbsp ground cilantro
2 tsp cumin
1 tsp coriander
1/2 tsp chili powder
1 16-ounce jar salsa
10 tortillas (store-bought or make your own {yes I have a recipe for that too})
vegan cheese
salt, to taste
Cilantro for garnish
Chopped lettuce, tomatoes, garlic, onion, and/or avocado for garnish
1. Heat oven to 400F. Grease a large baking pan.
2. In a large skillet, heat 1 tsp oil and red pepper flakes over medium heat. Saute peppers, onion, and garlic for 5 minutes on medium. Add a pinch of salt to draw out the moisture. Add the portobello mushrooms, and cook until soft, about 20 minutes.
3. Meanwhile, mix beans, rice, spices and one tsp olive oil. Add suteed vegetables to this mixture and stir well.
4. Place a few tbsp of salsa in the bottom of the baking pan. Stuff tortillas with a few tbsp of rice mixture and a few thin slices of vegan cheese, if desired. Keep stuffing towards you. Roll "east and west" ends closed, and then roll the burrito closed from south to north. Place burritos in pan, and cover with salsa. Bake for 20 minutes. Serve. Adorn with garnish and vegan sour cream, if desired.
Yield 6-8 servings
Variations: replace rice with any kind of cooked grain (e.g., couscous, spelt, millet, barley.)

Cauliflower-Chickpea Tagine

Cauliflower-Chickpea Tagine
1 tbsp olive oil
1 large onion, thinly sliced
3 garlic cloves, slices
1 large head cauliflower, broken into florets
3 carrots, sliced thinly
1 15-ounce can chickpeas, drained ( or 2 cups fresh-cooked chickpeas)
1 15-ounce can crushed tomatoes
1 cup vegetable broth
1/4 cup raisins
1 cinnamon stick
1 tsp turmeric
1 1/2 tsp cumin
1/2 tsp harissa or just a dash of cayenne for less heat
1/4 cup toasted, slivered almonds
salt to taste
1. In a large pot, heat oil over medium heat, and saute onions until translucent. Add garlic and saute another minute. Add a bit of salt to slow down the cooking, if needed.
2. Add remaining ingredients, except almonds. Bring to a boil, then lower to simmer. Cook covered for about an hour, or until all vegetables are soft. Top with almonds before serving.
Alternatives: served with whole wheat couscous or other whole grains like spelt, farro and barley. Also substantial enough as is.
Yield 6 servings