Lemon olive oil dressing
This dressing is so versatile. I'm not even going to give you a salad to go with it, I know you’ll come up with something great. I will say that it is great with kale and quinoa. Also, feel free to customize it with different herbs and other seasonings. Add ginger and you finally have a salad dressing to go with Indian meals. Lemon olive oil dressing ¾ c olive oil ½ c lemon juice 2 T honey or agave 2 t dijon mustard 1 t salt Pinch of pepper Zest of 1 lemon Scant ¼ c diced
Spanish Tortilla
Chickpea flour is a revelation to anyone beginning to explore vegan cuisine. It's an amazing binder, and when whisked into a batter and simmered or baked takes on an interesting, egg like texture. Sometimes it's labeled besan or gram flour. There is no substitute for it in this recipe. Vegan Spanish tortilla 2 ½ T olive oil, divided 1 ¼ lb potatoes, preferably Yukon gold or similar Sea salt Pepper ½ c diced onion 1 t fresh thyme 1 c chickpea flour 3 c water ¼ t turmeric Peel
Muhumarra
This mysterious, Middle Eastern spread is such a crowd pleaser. Along with some homemade bread, this is my go to potluck dish. You’ll have to seek out concentrated pomegranate molasses from an international market, but it will be worth your efforts. Drizzle a little on top of the spread too. And don't just let the bottle collect dust on the shelf after you make this, pomegranate molasses can make so many things exotic and festive. It's amazing on oatmeal with cinnamon an
Crazy salad, shwarma roasted chickpeas, yellow curry vinaigrette
Crazy salad- For retreats I usually do this salad with tofu marinated and baked in the shwarma sauce, but at home I'm more likely to make it with chickpeas. Crazy salad was inspired by a salad I used to make with the first retreat catering chef I worked for. Of course it's versatile, the toppings mentioned are my favorite, but you can include whatever you have. I do insist that you include the herbs and the mango, they're wonderful with the dressing. I also use this dressing
Katie's Homemade Granola
3 c rolled oats 1/4 c melted coconut oil 6 T maple syrup 1/4 c raw pumpkin seeds 1/4 c raw pecans 1/4 c raw almonds 1/4 c coconut flakes 3/4 t cinnamon pinch salt (somewhere between 1/8 & !/4 t) Preheat your oven to 300 degrees. Line a 12'' x 16'' baking sheet (or two smaller baking sheets) with parchment paper. Place the oats in a bowl and add the coconut oil. Using your hands, rub the oil into the oats thoroughly. This step is very important; it really makes the diffe
