Recipes, Salads and Sides

Broccoli Fra Diavolo

The only thing about this recipe that is exotic and complex is the taste! It is simple to make!

INGREDIENTS:

6 cups fresh broccoli florets
4 cloves garlic, chopped
1 1/2 cups diced tomatoes
1 cup no-salt-added tomato or pasta sauce
1/8 teaspoon crushed red pepper flakes, or adjusted to taste
1-2 teaspoons no-salt-added Italian seasoning
1 tablespoon no-salt seasoning blend, adjusted to taste
1/4 cup nutritional yeast
INSTRUCTIONS:

In large saucepan over medium heat, saute garlic in 1/4 cup water for 3-4 minutes. Add broccoli,tomatoes, tomato sauce, hot pepper flakes, Italian seasoning, and no-salt seasoning blend. Simmer for 10 minutes.

Stir in nutritional yeast.

Note: Cauliflower also works well in this recipe.

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Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

Dressings and Sauces, Recipes, Salads and Sides

Kale and Fruit Salad with Nut Citrus Dressing

INGREDIENTS:

FOR THE DRESSING:

1/4 cup raw almonds or cashews
2 oranges, pealed (de-seeded)
2 teaspoons balsamic vinegar
6 large chunks fresh pineapple

FOR THE SALAD:

6 leaves curly green kale, finely chopped
1 apple, chopped
1 cup red grapes, whole or sliced
1 cup fresh mango chunks

INSTRUCTIONS:

Combine the dressing ingredients in a high-powered blender.

Toss desired amount of dressing with the salad ingredients. Refrigerate leftover dressing.

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Recipes, Salads and Sides

French Fries

A helpful hint to make oil free, oven baked steak fries is to bake the uncut potato (or sweet potato) ahead of time. Then, slice cold potatoes into steak wedges and put them on a parchment paper or silpat lined baking sheet. Put potatoes under broiler.

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Salads and Sides

Curried Chickpea and Carrot Salad

This recipe has been modified from a recipe from the Vegan Yack Attack website.
INGREDIENTS
  • Salad Ingredients
  • 3 Cups Cooked Chickpeas
  • 1 1/2 Cups Grated Carrots
  • 1/2 Cup Currants or Raisins
  • Dressing Ingredients
  • 3 Tbsp. sesame seeds
  • 2 – 10 Tbsp. Water
  • 1 -2 pitted dates
  • 1 Tbsp. Freshly Squeezed Lemon Juice
  • 1 Tbsp. Apple Cider Vinegar
  • 1 Tbsp. Bensons Table Tasty
  • 1 tsp. Curry Powder
DIRECTIONS
  1. In a high speed blender, put all the dressing ingredients together.
  2. Let dressing ingredients soak while you assemble the salad.
  3. Combine the salad ingredients in a large mixing bowl.
  4. Blend dressing ingredients. Add more water as needed.
  5. Dress the salad ingredients with dressing. Serve.
  6. The Chickpea Salad will keep up to 3 days

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