Zesty Coconut Slaw

Zesty Coconut Slaw + Lime Coconut Dressing 

Make it for a party appetizer and eat the leftovers the next day. The slaw will last in the fridge for 2-3 days.

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Ingredients:

  • 1/2 head purple cabbage
  • 1/2 head regular cabbage
  • 4 green onions
  • 1/4th cup cilantro (plus more for garnishing)
  • 1/2 cup coconut shreds
  • 1/2 cup almond sheds
  • 1 tablespoon sesame seeds
  • 1 teaspoon lime zest
  • Juice of 1 lime

Directions:

  1. Toast almonds and coconut shreds on the stove for a few minutes.
  2. Cut the cabbage into thin slices.
  3. Combine all the ingredients and toss with the dressing.

Dressing:

  • Juice and zest of 1 lime
  • 1/4th cup coconut cream (from a can)
  • 1 tablespoon olive oil
  • Pinch of salt
  • Pinch of chili flakes
  • Cilantro

Black Bean Quinoa Burgers

Black Bean Quinoa Burgers 

I served these burgers on a whole wheat bun with Trader Joe’s Sweet Indian Relish and caramelized onions. Sharp cheddar also goes well with this burger. If you do not like a lot of seasoning I would leave out the curry powder and paprika.

IMG_1935IMG_1925IMG_1926IMG_1936Ingredients:

1 cup cooked quinoa

15 oz can (almost 2 cups) black beans

2 tablespoons nutritional yeast

1/3rd cup almond meal

½ of an onion (minced)

½ teaspoon garlic (finely chopped)

½ teaspoon smoked paprika

1/4th teaspoon cumin

½ teaspoon curry powder

1/4th teaspoon ginger

1-2 tablespoons olive oil

Salt and pepper to taste

Directions:

  1. Boil the quinoa with two cups water. Reduce to simmer and cook until all the water is absorbed.
  2. Mix the quinoa and black beans together. Mash.
  3. Stir in the yeast, almond meal, onion, garlic, and the spices.
  4. Mold the mixture into 4 patties.
  5. Heat oil in a pan and fry.

Creamy Summer Smoothies

 

Creamy Peach Smoothie 

 

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Ingredients:

1/2 frozen banana

1 Peach

3-4 ice cubes

1/2 cup Almond milk

Coconut Peanut Butter Shake

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1 frozen banana

3 dates

1 teaspoon maple syrup

1 tablespoon peanut butter

1/4th cup coconut cream (from can)

Splash of coconut milk

 

Creamy Berry Sorbet

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1 frozen banana

1/4th cup blueberries (fresh or frozen)

1/4th avocado

1/4th cup frozen mango

1/2 cup almond milk

Vegan Chocolate Mousse

Vegan Chocolate Mousse

A healthy alternative to ice cream or yogurt.

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6 oz extra firm tofu (about 1 cup)

1/2 teaspoon vanilla

2 tablespoons cocoa powder

3 tablespoons maple syrup

1/4th cup soy or almond milk

Blend the ingredients together. Chill in the refrigerator for 2-3 hours.

Dairy-Free Cauliflower Pizza Crust

Dairy-Free Cauliflower Pizza Crust 

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Cut the cauliflower into small pieces. Pulse the florets in a food processor or blender. Add a splash of olive oil (if needed).

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Microwave the cauliflower for 2 minutes or sauté until golden.

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Pour on a kitchen towel. Let it cool and dry. Squeeze out the water. This will make your pizza crust crispy.

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Add the egg, almond meal, salt and pepper, and oregano. Spread the “dough” on a well-oiled baking sheet.

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Cook for 10-15 minutes at 380ºF

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Take out and add your toppings. Cook for anther 20 minutes.

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Ingredients:

Crust

1 cauliflower (around 3 cups)

1 tablesp0on almond meal

1 egg

olive oil

1 teaspoon oregano

1/2 teaspoon garlic powder (optional)

salt and pepper to taste

Topping:

Basil

Garlic

Tomato sauce

Cheese, fresh tomatoes, pepperoni, pineapple, olives (optional)

  1. Cut the cauliflower into small pieces. Pulse the florets in a food processor or blender. Add a splash of olive oil (if needed).
  2. Microwave the cauliflower for 2 minutes or sauté until golden.
  3. Pour on a kitchen towel. Let it cool and dry. Squeeze out the water. This will make your pizza crust crispy.
  4. Add the egg, almond meal, salt and pepper, and oregano.
  5. Spread the “dough” on a well-oiled baking sheet.
  6. Cook for 10-15 minutes at 380ºF
  7. Take out and add your toppings. Cook for anther 20 minutes.

I put fresh tomatoes, pepperoni, pineapple, olives, and cheese on half. Even my 7-year-old brother loved this pizza.

Dairy-Free Banana Vanilla Sorbet

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3 frozen banana 

1/2 teaspoon vanilla extract

2 tablespoons coconut milk or almond milk (I used the canned Light Coconut Milk from Trader Joe’s)

1 teaspoon maple syrup (optional)

Blend together and freeze for at least 2 hours. 

Chocolate Sorbet:

Add a teaspoon of cocoa powder and an additional teaspoon of sweetener. 

Creamy Roasted Cauliflower Soup

Creamy Roasted Cauliflower Soup

I took this recipe from my mom who originally got it from Dr. Ben Kim. The soup is very satisfying and even my little brother (who’s 8) loves it! The roasted cauliflower and potatoes make the soup thick and creamy so no need for dairy.

2 heads of cauliflower, cut into chunks

2 potatoes, cut into chunks

2 shallots, cut into chunks (regular onions can be used in a pinch)

2 cloves of garlic (or more)

  1. Toss all with olive oil.
  2. Roast until golden.
  3. Simmer in stock (I used chicken stock, but you could easily use a veggie stock) until the cauliflower is tender.
  4. Puree with an immersion blender.
  5. Salt and pepper to taste.

Chocolate No-Bake Macaroons

Chocolate No-Bake Macaroons (makes 12 cookies)

1 cup rolled oats

1 teaspoon cinnamon

¾ cup shredded coconut (unsweetened)

¼ cup cocao powder

¼ cup honey or agave

1 teaspoon vanilla

¼ cup coconut oil (melted)

  1. In one bowl combine the oats, cinnamon, and coconut, and cocoa powder. In another bowl combine the honey/agave, vanilla, and melted coconut oil.
  2. Mix all ingredients together.
  3. Roll into balls and freeze for at least 2 hours. I rolled the dough into balls and wrapped the cookies in aluminum but you can also freeze the cookies on a baking sheet.