Indian-Spiced Vegetable Cakes with Mint-Cilantro Chutney

by Reshma

Cakes

-1 ½ pound potatoes, skin on, cubed
-1 small yellow squash, roughly chopped
-¼ pound kale, chopped
-1 inch piece ginger, peeled and finely grated
-3 cloves garlic, finely minced
-Juice of 1 lemon
-1 small green chili pepper, finely minced (check for heat first!)
-¼ cup cilantro, chopped
-Salt to taste
-½ cup rice flour (preferred) or regular flour
-1 tablespoon olive oil

Chutney

-½ cup mint leaves
-1 ½ cups cilantro
-Juice of ½ lemon
-1 small green chili pepper (check for heat first!)
-½ inch piece ginger, peeled and roughly chopped
-1 clove garlic, roughly chopped
-2 tablespoon water
-Salt to taste

To make the cakes, first steam the potato cubes until tender. (This can be done over a steamer or in the microwave. If you are doing it in the microwave, cover the potatoes with a damp paper towel and cook for about 12 minutes.)

When fully cooked, set aside to cool, and then mash with a manual masher. In the meantime, add the squash to a food processor and process until very finely minced.

Stir together the mashed potatoes, minced squash, kale, ginger, garlic, lemon juice, chili pepper, cilantro and salt. Taste to adjust seasonings.

From this mixture, form 2 inch-diameter patties and coat in the rice flour. Set aside.

Heat oil in a sauté pan. When hot, add the patties in small batches, cooking each side about 4 minutes until slightly crispy. Be careful when turning because these are on the delicate side! Set cooked patties aside.

In the meantime, prepare the chutney by combining the mint, cilantro, lemon juice, chili pepper, ginger, garlic, water and salt in a blender, and blend until smooth.

To serve, scoop a dollop of chutney onto the warm veggie cakes, and enjoy alongside a lovely green salad.

Raw Choco Mousse Brownies

by Elenore Bendel Zahn of earthsprout.org

Makes: 12 pieces

-1 1/4 cup cashew nuts
-1/2 cup sunflower seeds
-3/4 cup cacao powder
-1/2 cup carob powder
-30 small pitted dates / 20 large dates
-1/4 cup virgin organic coconut oil
-1 tablespoon Almond oil
-2 small pinches of Himalayan salt/sea salt
-1 pinch of chilli (depending on how spicy yours is)

Soak the nuts and seeds in a bowl for at least 5 hours, rinse well and mix into a nut butter. Soak the dates and mix into a date paste with just a small amount of the soaking water left.

Carefully melt the coconut oil over heated water.

Mix all the ingredients except the water which you put in last to adjust the concistency of the batter if it is to firm. Press the mix into a lined cake pan or mould with your loving clean hands to get that final touch!

Let set in the fridge for at least two hours and then take it out half an hour before serving so get a wee bit gooey. Let your imagination free and decorate with what ever seems great to you! Mabye some cacao powder, bee pollen and edible flowers.

Sesame Ginger Noodles With Veggies

by Elizabeth Rider

Serves 4-6

-1 8-oz package of buckwheat soba noodles
-1 8-oz package of frozen organic shelled edamame
-1 large carrot, julienned
-1 large red bell pepper julienned
-1 medium head broccoli, cut into small florets (about 2 cups florets)
-3 baby cucumbers, chopped
-5-6 scallions, green and white parts finely chopped
-3 tablespoon cilantro, chopped

For the dressing:

-1 ½ tablespoon toasted sesame oil
-1 tablespoon flax seed oil
-1 ½ tablespoon Braggs Amino Acids Liquid (or organic tamari/soy sauce)
-1 tablespoon apple cider vinegar
-1 tablespoon agave nectar
-1 inch knob ginger, finely grated
-1 teaspoon your favorite hot sauce (optional, for heat)

Add the prepared carrot, red bell pepper, broccoli, cucumbers, scallions and cilantro to a large bowl and reserve. This recipe feeds an army; use the biggest one you have.

Fill a separate large bowl with purified ice water to shock the edamame and noodles after blanching/cooking.

Bring a large pot of purified water to a boil, and blanch the edamame for about 2 minutes. Using a slotted spoon or spider utensil, transfer the edamame immediately to the ice water to cool it, and stop the cooking process. Remove the cool edamame from the bowl with your slotted spoon or spider utensil (let it drain well), and add it to the bowl of veggies.

Bring the water back up to a boil, then break the noodles in half and add them to the pot. Cook them a minute short according to package instructions to al dente, then transfer to the ice water just like for the edamame. Add more ice to the bowl if needed before adding the noodles.

While the noodles cook, add all of the ingredients for the dressing to a medium bowl and whisk together vigorously for about 2 minutes, until well emulsified.

Remove the cooled noodles from the ice bath with your slotted spoon or spider utensil. Let it drain well, just like the edamame. Add the noodles to the bowl of veggies.

Pour the dressing over the entire bowl of noodles and veggies. Toss well to combine.

This dish can be served at room temperature or cold.

Vegan Enchiladas

by Marlena Torres, C.N.

-3 Ezekiel brand sprouted corn tortillas

Enchilada Filling
-1 regular sized sweet potato, baked (this comes to about 1 cup mashed sweet potato)
-1 tablespoon shoyu or tamari
-1 teaspoon cumin
-1 teaspoon coriander

Cheesy Bell Pepper Sauce

-1 red bell pepper, seeded and cut into strips
-Half a cup of nutritional yeast
-The juice of half a lemon
-1 small clove garlic
-A tiny pinch of cayenne (optional)

Make the filling: Remove the peel from the baked sweet potato and then mash up the potato with a fork. Mix the baked sweet potato and spice and shoyu.

Make the cheesy bell pepper sauce: Blend all ingredients together until smooth.

Dip the tortillas in boiling water with tongs just for a quick second. This will make the tortillas pliable.

Fill the tortilla with sweet potato mixture, and fold the tortillas together. Place them seam side down on a plate.

Line the enchiladas up, side by side, and then pour the Cheesy Bell Pepper Sauce on top.

Garnish with diced avocado, if you’d like, and enjoy!

Sweet Potato Pudding

by Alexandra Jamieson from Nutrition for Empowered Women

-2 Red Garnet sweet potatoes
-1 tablespoon pure maple syrup
-pinch cinnamon
-pinch pink Himalayan salt
-¼ teaspoon vanilla extract

Preheat oven to 400 F. Wrap potatoes in foil and cook for 60 minutes. Remove from oven to cool.

Peel skins with a pairing knife and place flesh in a food processor. Add maple syrup, cinnamon, pink Himalayan salt and vanilla extract. Process for 10 seconds, scrape sides and process 10 more seconds.