• 1.5 cups whole raw almonds
• 1.5 cups regular oats (for Gluten-free, use GF oats)
• 1/2 tsp kosher salt
• 10 Medjool dates, pitted and roughly chopped
• 1/4 cup coconut oil
• 25 Medjool dates, pitted and roughly chopped (~2.5 cups)
• 1/2 cup water
1. Line a square pan (I used 8in x 8 in) with two pieces of parchment paper going opposite ways. In a food processor, process the almond, salt, and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky. You can add a tiny bit more oil if the dough is too dry. I didn’t need to though! Remove from processor, set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into the pan.
2. Grab your pitted and roughly chopped dates and water and process in the food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.
3. Sprinkle on the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.
Sweet Potato Soup + citrus + chipotle vegan, serves 1-2
This is simple, easy and delicious!
1 cup mashed sweet potato (from a baked sweet potato – all sticky and sweet)
1/2 cup+ No-Chicken Broth (or substitute vegetable broth) — add more to thin out to desired consistency
1/2 cup Almond Milk
Add to taste
orange or satsuma zest (a pinch) salt (3 pinches) chipotle powder (1/2 tsp)
1/4 cup diced avocado 2-3 tortilla chips, crushed dash of seasoned chili salt
Optional: nutritional yeast, canned white beans (blended in), cinnamon, black pepper, cayenne, lime juice (lime wedge served on side), parsley or chopped spinach served over top.
lower sodium note: salt is very important for this recipe! It brings out all the flavors of the sweet potato base! If you need to go light on sodium, however, give lime or apple cider vinegar a try to perk things up..
1. Preheat oven to 400 degrees (or tenderize in your Saladmaster cooking System.)
2. Bake your sweet potato until tender.
3.Add to blender along with the broth and non-dairy milk. Blend on low until smooth. Taste a drop to see that it is slightly bland at this point. Add the salt and spices to taste. I added the zest last and folded it into the poured soup.
4. Serve with garnish or avocado and crushed chips over top.
Nutrition (per recipe):
Calories: 259kcal, Fat: 3g, Carbs: 47g, Protein: 12g
Fiber: 7g, Vita A: 776%, Vita C: 65%, Iron: 13%, Calcium:23%
also rich in potassium, manganese and B vitamins.
Pumpkin or Butternut Squash Version: You can use the same recipe, subbing out the sweet potato. You may need less liquid to thin out this version of soup. You will need more salt since the pumpkin and squash are both very bland on their own.
This is oh so simple and delicious! I use it for sautéing vegetables, tempeh logs and tofu!
- 3 Tbsp white miso paste (fridge section – tub)
- 3 Tbsp apple cider vinegar
- 2 Tbsp agave or maple syrup (I like to use 1 Tbsp of each)
- a few dashes black pepper
- 1-2 Tbsp your favorite healthy-fat oil (light version: sub added oil with
- (optional) 1 tsp tahini (adds a nutty flavor and added richness)
Directions: Briskly stir until smooth. This dressing will be used for the salad
and for the tempeh. Note that miso paste
is quite salty.
Miso-Dipped Tempeh Logs
- 1 package tempeh, sliced into 8 logs.
- tiny drizzle of oil for saute pan
- chipotle powder
- black pepper
- Miso Dressing (recipe above)
- (optionsl: try a few drops vegan liquid smoke too!)
1. Heat the oil in your saute pan.
2. Dip about half the tempeh log into miso dressing – it should coat it nicely.
(If your dressing is too thin, try adding in another spoonful of miso paste)
3. Lay dipped tampeh logs on hot pan – then sprinkle each log with a few dashes
of chipotle powder and black pepper – allow logs to cook for about a minute on
each side – or until all sides are caramelized and browned. Do not
overly-blacken tempeh as this will burnt he delicate flavors.
4. Remove from pan – transfer to plate and set aside to cool for use in wraps
1 ½ cups plus 2 tlbs water
1 small onion, diced
1 lb cremini mushrooms sliced
6 to 9 garlic cloves, minced
8 oz seitan, cut into strips
1 cup red bell pepper chopped
3 tbls unsalted tomato paste
½ tsp ground black pepper
2 tsp paprika
¼ cup raw cashews
1 ½ cups cooked or canned white beans, rinsed and drained
½ cup vegetable broth
2 tbls red wine vinegar or balsamic
2 tsp braggs amino acids
12 oz fettuccine
Heat ½ cup water in large skillet; add the onion and cook and stir over heat for about 5 minutes, until translucent. Stir in the mushrooms, garlic and 2 more tablespoons of the water. Cover and cook for 5 minutes, stirring occasionally. Add the seitan, bell peppers, tomato paste, paprika, and pepper. Cover and cook over medium-low heat for 5 minutes.
Combine cashews and the remaining cup of water in a blender. Process on high speed until completely smooth, about 2 minutes. Add the beans and the vegetable broth and process on high for about 1 minute, until completely smooth. Pour into the skillet with the mushrooms. Add the vinegar and braggs and stir until evenly mixed. Heat gently , adding additional water as needed. 1 tablespoon at a time to achieve the desired consistency. Cook noodles as directed on package and run cold water over.