Coconut Samosa Potato Salad

Coconut Samosa Potato Salad Reprinted from Salad Samurai  by Terry Romero. Originally Published June 10th 2014 by Da Capo Lifelong Books 2 huge servings, 4 little servings   A hearty potato and pea salad dressed with warm curry dressing, garnished with cashews, and crushed toasted papadum (crunchy Indian lentil wafers) that’s reminiscent of samosas, the …

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Creamy Veggie One Pot with Savory Roast Potatoes

Serves 4   Savory Roasted Potatoes Preheat oven to 400 degrees F. 3 pounds Yukon gold potatoes. Unpeeled, scrubbed and diced into one inch cubes 3-4 tablespoons olive oil Season with salt and pepper, thyme, rosemary, oregano and or garlic. Place the potatoes into a large bowl. Add the oil and toss to coat the …

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Refrigerator Pickle Dilly Beans

Allison Carol Duffy prepared this recipe from the University of Southern Maine Cooperative Extension Makes 2 pints of Dilly Beans   Ingredients: 1 pound fresh green beans 1 gallon of water for blanching 1-2 trays of ice 2 washed pint-sized canning jars with a lid and band for each jar or similar sized glass containers …

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Moroccan Spinach and Red Lentil Pancakes

By Miyoko Schinner author of The Homemade Vegan Pantry   Pancakes: 1 ½ cups dried red lentils (10 ounces) 4 cloves garlic 1/3 cup water 1 teaspoon cayenne 2 tablespoons flour 1 ½ teaspoons sea salt 1/2 teaspoon baking powder 10 ounces spinach or other tender greens, divided, roughly chopped ¼ cup roughly chopped onion …

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White Bean Pizza with Artichokes and Caramelized Onions

by Toni Fiore Pizza Ingredients 1  large or 2 small flatbreads 4 5 tablespoons olive oil 1-15 ounce cannellini beans  (rinsed, drained and lightly chopped) 1 tablespoon Vegan Parmesan 6 marinated artichokes ( in oil, reserved) 3 yellow onions, sliced into half moons 1 red onion, sliced into half moons ¼ teaspoon dried thyme (or …

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Cashew Cilantro Burgers

By Elizabeth Fraser, Girl Gone Raw   Burger ingredients: 1 cup cashews 1 handful Cilantro (or basil, dill, mint, oregano … whatever calls to you) 5-6 Sundried Tomatoes, soaked in water 30 minutes-1hr pinch sea salt   Toppings ingredients: 2 leaves of Swiss Chard or kale cut in half 4-8 leaves of fresh Basil 1 …

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Coconut Baconless Bits

By Terry Hope Romero Reprinted from Salad Samurai  by Terry Romero. Originally Published June 10th 2014 by Da Capo Lifelong Books makes 2 cups   Time: 30 minutes  Icons: Gluten Free, Raw Ready   Bacon from coconut? It’s all the rage darling! So easy to make too, you’ll go bonkers for these sweetly smoky big fat …

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Pasta with Chickpeas and Tomato

by Toni Fiore serves 4 Ingredients 3 tablespoons olive oil, plus extra for drizzling 4 cloves garlic, chopped 1 28-ounce can of whole, peeled San Marzano tomatoes, crushed + half a can of water or use two cans of cherry tomatoes 1/2 teaspoon salt Fresh black pepper 1-15-ounce cans chickpeas, drained and rinsed (about 2 …

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Spicy Miso Ramen

By Miyoko Schinner author of The Homemade Vegan Pantry Serves 4   Ingredients ½ cup hoisin sauce ¼ cup sake 1-2 Tablespoons maple syrup 1T tablespoon toasted sesame oil 1 teaspoon Siracha or host sauce A dash of five spice seasoning 4 Portobello Mushroom caps 6 cups vegetable stock 6 large cloves of minced garlic …

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Torta di Ceci aka Chickpea Pancakes

By Toni Fiore. Toni grew up in Livorno Italy and has fond memories of the regional Torta di Ceci and recreates this classic chickpea pancake. TOTAL TIME   45 minutes Ingredients: 1cup chickpea (garbanzo bean) flour 1¼ cups warm water 1teaspoon salt 4 to 6 tablespoons olive oil Freshly ground black pepper Preparation: Put the chickpea …

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