1. Begin by preparing the sour cream: In a small saucepan over low heat, gently heat the cloves of garlic in grape seed oil until the garlic is lightly browned and fragrant. Add this to high speed blender with the remaining ingredients and blend on high, until smooth. Adjust with more salt and lime juice if needed. Pour into a container and place in fridge to cool and firm slightly.
2. Prepare beans by emptying the can of beans into a bowl. Stir in chili powder, garlic powder and salt to taste. Combine well. Spread the beans on the bottom of a 9x9 pyrex creating an even layer.
3. Next, layer on guacamole then salsa, followed by cooled sour cream and a healthy layer of shredded cheese. Top with sliced tomatoes, olives and green onions.
4. Refrigerate for at least one hour, but overnight tastes best.
5. Enjoy with tortilla chips.
5 Tbsp Miyokos Vegan Butter
2 16 oz bags frozen hash browns, thawed completely
1 bunch of kale stemmed and finely chopped
1 package of Extra Firm Silken tofu
1/2 tsp garlic powder
1/2 tsp turmeric
Sea salt & pepper to taste
2 cups prepared Cheeze Sauce or favorite Vegan cheeze shreds
1-2 Tbsp Nutritional Yeast
6 cups veggie broth
1 Tbsp grape seed oil
1 onion diced
1 carrot diced
2 stalks celery diced
2 cloves garlic, minced
1 tsp cumin
1 tsp turmeric
1 tsp garlic powder
1 tsp coriander powder
1/2 tsp onion powder
1 bay leaf
1 cup red lentils soaked and rinsed
3 cups baby greens
Juice of one lemon
Braggs, Salt and Pepper to taste
4 medium Russet Potatoes, halved then cut into thirds
1 lb cremini or white button mushrooms, quartered
1 cauliflower, cut into florets and half or quarter any larger florets
1 lb brussel sprouts, halve the larger brussels
1/2 tsp dried thyme
1/2 tsp dried rosemary
Grape seed oil, Sea Salt and pepper to taste
3 Tbsp Tahini
3-4 Tbsp filtered water
1 tsp Bragg’s aminos
Dash of cayenne (optional)
Use over roasted veggies, on top of baked tofu, salad or braised greens.
Red lentil pasta, may also use whole wheat or brown rice penne
2 tbsp coconut oil
1 onion chopped
1 garlic minced
1 small bunch lacinto kale, finely chopped.
1 tsp dry sage
1/2 tsp poultry seasoning
1 can coconut milk
1 can plain pumpkin
1 Tbsp nutritional yeast
Salt and pepper
1 tsp Bragg
1/2 tsp cayenne (optional)
1 cup split yellow mung dal
1 cup white basmati rice
1 Tbsp fresh ginger root
1 tsp each: black mustard seeds, cumin, turmeric powder
1/2 tsp each: coriander powder, fennel and fenugreek seeds
3 bay leaves
7-10 cups water
1/2 tsp salt (rock salt is best) or Bragg’s Liquid Aminos
1 small handful chopped cilantro leaves
1 cup diced carrots
1 cup diced celery
Wash dal and rice together until water runs clear. Heat a large to on medium heat and add all spices (except bay leaves) and dry roast for a few minutes. This dry- roasting will enhance the flavor. Add dal and rice and stir again. Add carrots, celery, water and bay leaves and bring to a boil. Boil for 10 minutes.Turn heat to low, cover pot and continue to cook until dal and rice become soft (about 30-40 minutes). The cilantro leaves can be added just before serving. Add salt or Bragg’s to taste.
Shown below next to Roasted Root Veggies.
Yield: 4 servings
1 lb package of rice or wheat noodles
1 medium onion, thinly sliced
4 cloves garlic, minced
1 bok choy, thinly sliced
1 bunch asparagus, half inch slices on the bias
1 lb mushrooms (any combination: cremini, portabella, button, shiitake), sliced thin
2 Tbsp sesame oil
1/2 tsp crushed red pepper
3 Tbsp tamari plus 1/2 tsp
1/4 white pepper (may substitute black pepper)
1/2 tsp Gochugaru (Korean chili flakes)
Optional: Sesame Seeds, Kimchi
2 Tbsp Gochujang
2 Tbsp maple syrup
2 Tbsp chili oil sauce
1 Tbsp brown rice vinegar
2 Tbsp hot water
Begin by prepping all vegetables. Wash and slice each of the veggies and place in separate bowls. Measure out the spices and Tamari. This allows you to stir fry each of the veggies one by one, then return to same bowl. Once everything is prepared, each person can assemble their own bowl with their favorite veggies.
Prepare the sauce:
In a small bowl, combine Gochujang, maple syrup, chili oil sauce, rice vinegar and water. Whisk until smooth and set aside.
Prepare noodles according to package instructions. Once noodles are cooked and drained, rinse with cool water to keep them from sticking.
While noodles cook, heat 1 Tbsp sesame oil in cast iron skillet over medium high heat, add sliced onions. Chant your favorite mantra as you stir fry onions for 3-4 minutes. Add garlic and stir continuously for about 30-60 seconds, until fragrant (do not brown). Add half of the sliced bok choy and stir allowing the greens to wilt slightly, then add remaining bok choy and cover with lid. After 2 minutes, remove lid, add crushed red pepper and 2 Tbsp tamari, stir to incorporate, cover and continue cooking for 2-3 more minutes. Remove from pan into a bowl and set aside, leaving about 1 Tbsp of liquid in the pan.
Return pan to medium heat, add asparagus, and cover. After 2 min add 1/2 tsp tamari and white pepper return cover and continue to cook until asparagus softens but retains bright color and a bit of bite. After 2 more minutes, add 1-2 tbsp water to deglaze the pan, scraping up any bits on the bottom. Remove asparagus from pan into a small bowl and set aside.
Once again, return pan to medium heat with 1 Tbsp sesame oil, sliced mushrooms, 1 Tbsp tamari and Gochugaru, stir fry for 2-3 minutes until tender. Remove from pan into a small bowl and set aside.
To assemble, place noodles in bottom of serving bowl. Top noodles by neatly arranging bok choy, asparagus, and mushrooms. Add a bit of kimchi if using. Drizzle with sauce and sprinkle with sesame seeds. Note: cooked rice or quinoa may be substituted for the noodles.
These spicy noodles are also very good cold. To prepare, add all ingredients to a large bowl and stir to combine making sure all of the noodles are coated in sauce. Chill in refrigerator for 1-2 hours. Stir before serving.
I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.