Ingredients 1 1/4 cups packed pitted medjool dates (measured after pits removed)1 1/4 cups raw walnuts1 1/3 cups almond flour (or sub almond meal, but the cake flavor is more pronounced with flour)pinch sea salt2 tsp vanilla extractFinely shredded unsweetened coconut (for rolling) Directions: Add pitted dates to a food processor and mix until small … Continue reading Vanilla Cake Bites
Quarantine Block Party Menu
Some of our DWTD participants have bonded together and formed a Vegan Quarantine Dinner Club. They call themselves the "quarantiners." They all live in the same neighborhood and alternate outside porches. They choose a theme and then meet once a month. Everyone brings food and extra copies of the recipes for the dish(es) they made. … Continue reading Quarantine Block Party Menu
Broccoli Stir Fry
Ingredients Broccoli 16 oz.Bamboo shoots 12 oz.Oyster mushrooms (or similar like straw or cremini) 8 oz.Wood ear mushrooms (aka black fungus) 1 oz (ca. 8 Tb dry)Cooking oil 6-8 TbSalt (low sodium) 1 TbSweetener (sugar or honey) 2 tspSesame oil 2-3 tsp Directions Wood ear mushrooms must be soaked for about 20 in warm water. … Continue reading Broccoli Stir Fry
Cauliflower Mashed Potatoes with Easy Mushroom Gravy
Cauliflower Mashed Potatoes with Easy Mushroom Gravy from 'The Oh She Glows Cookbook', by Angela Liddon 2 lbs. Yukon Gold potatoes, peeled and cut into 1-inch chunks1 small head cauliflower chopped into bite-sized florets (4 cups)2 Tablespoons vegan butter1 teaspoon salt1 clove garlic, mincednon-dairy milk if needed Place potatoes in a large saucepan and add … Continue reading Cauliflower Mashed Potatoes with Easy Mushroom Gravy
Mushroom Risotto Stuffed Peppers
Ingredients: 8 oz mushrooms, chopped 2 stalks celery, chopped finely 2 cloves garlic ½ tsp each rosemary, thyme, basil,oregano 1 tsp salt 2 cups Arborio rice 4 ½ cups veggie stock or water 6 bell peppers cut into halves lengthwise Directions: Sauté mushrooms and celery in a pan on medium high heat until soft and … Continue reading Mushroom Risotto Stuffed Peppers
Zucchini with Sun-Dried Tomatoes
Ingredients: 10 sun-dried tomatoes 1/4 cup warm water 5 Tbsp olive oil 1 large onion, finely sliced 2 garlic cloves, finely chopped 2 1/4 pounds zucchini, cut into thin strips Salt to taste Directions: Slice the sun-dried tomatoes into thin strips. Place in a bowl with warm water. Let stand for 20 minutes. In a … Continue reading Zucchini with Sun-Dried Tomatoes
Basic Whole Wheat Pizza Dough
Ingredients: 1 cup water 1/4 cup canola oil 1 tsp salt 2 Tbsp honey 1 Tbsp active dry yeast 1 3/4 cup whole wheat flour 1 cup unbleached flour Directions: Place water, canola oil, salt, honey, 1 cup whole wheat flour, and yeast in a large bowl. Mix ingredients together and whip for five minutes. … Continue reading Basic Whole Wheat Pizza Dough
Fancy “Faccia” Herb Pizza Dough
Ingredients: 1 package whole-wheat store-bought pizza dough (or basic whole wheat pizza dough) 1/4 tsp garlic powder 1/2 tsp dried oregano 1/2 tsp dried basil 1/2 tsp dried thyme Pinch salt 1 Tbsp extra-virgin olive oil 2 cloves garlic, thinly sliced 10-12 cherry tomatoes, halved 6-7 fresh basil leaves, roughly chopped Additional spread (optional) Additional … Continue reading Fancy “Faccia” Herb Pizza Dough
Papaya-and-Watercress Salad with Lime
Salad Ingredients: 1/2 cup watercress leaves 1 cup peeled, seeded and thinly sliced papaya 1/2 cup canned hearts of palm, drained and sliced 1/2 cup thinly sliced tomato Dressing Ingredients: 1 Tbsp fresh lime juice 1 Tbsp chopped fresh cilantro leaves 1/4 tsp salt Pinch ground coriander Pinch allspice Directions: Arrange the watercress on 2 … Continue reading Papaya-and-Watercress Salad with Lime
