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Whole wheat spaghetti with lemon-garlic-parsley veggie primavera of cherry tomatoes, chickpeas, spinach and red pepper. I sauteed the veggies in a bit of olive and almond oils. carb-o-licious.
Banana-coconut bread (modified from the ppk) with Cinnamon-almond frosting & topped with toasted almond slices and coconut. Dark photo, but whatever it was great! The frosting consisted of powdered sugar, almond extract, cinnamon, a tiny amount of melted tofutti cream cheese and rice milk.
Salad with Ranch dressing made from the Native Foods Restaurant Cookbook by Tanya Petrovna. I made mine a little thin but it was So Good - and it lasted 5 days in the fridge, no problem. I halved the listed recipe, and will make it again very soon. I'm also foreseeing mixing this with silken tofu/sour cream for a chip dip.
Black Creek Ranch Dressing from the Native Foods cookbook:1 1/4 cups vegan mayo
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp sea salt
1/2 tsp black pepper
2 tsp finely chopped parsley
3/4 cup soymilk
Whisk all ingredients together in a bowl. Tah dah!
16 comments:
vegan ranch dressing?! I'm down. thanks for putting up the recipe. Your food pics are really amazing, & I think I'm most about the banana coconut bread - topped w/cinnamon + almond. Really...incredible. What is ppk? sorry, no parsley ideas other than a breath freshner. :o)
chickpeas and carbs both are good!! and the banana bread looks totally delicious.. yummm!! and yoo!! u made stuff from the native foods cook book!! yayy!! made Native Chi's yet??
everything looks great! And thanks for posting that recipe...I miss ranch dressing soooo much!
tabouleh, tabouli, however you wanna spell it, it's great with lots of parsely. Oh, give some to your kitty.
how about chimichurri sauce?
basic recipe:
1/2 cup olive oil
2 tablespoons fresh lemon juice
1/3 cup minced fresh parsley
1 clove garlic
Salt and pepper to taste
but you can add other herbs (basil and oregano are nice), some shallots...whatever (i use a lot more parsley because i like it).
it's pretty much argentinian pesto and it's good on everything...especially bread
Jess, as usual everything looks so good. The coconut bread made me drool!
Jess you are really on a roll! If you don't want to make so much dressing I found a vegan ranch seasoning mix recipe and then you mix it with vegenaise and soymilk as you need it. That banana coconut bread looks so incredible. Brilliant as usual :-)
Great list! Will check that link!!! I have the same Cous Cous in my cupboard! Our farmer's Market doesn't start until July...boo hiss!
Double yum for that banana coco bread!
All that goodness!
Time to revisit my Native Foods Restaurant cookbook.
There is always something going on in this blog, Jess!
That bread/cake looks awesome! Mmm, banana and coconut.
Man, that pasta looks carb-tastic! I made something similar myself for lunch earlier this week -- pasta with white beans and onions, peppers, and mushrooms sauteed in olive oil with some lemon juice and fresh rosemary.
Pasta, chickpeas, banana bread, salad and most importantly Muir Glen fire roasted tomatoes! Will you adopt me?
Hi Jess, got here from kuns page. I one thing I miss about being vegan is the mayo, cheese and yoghurt. Hence I'm still lacto vegan. What is vegan mayo? The banana coconut bread is wow. Tried it. I also made other versions banana ginger bread, and banana choc bread. I have to blog too, been lazy offlate.
The left over parsley makes good tabouli, a middle eastern salad. Parsley, chopped tomatoes, lemon juice, olive oil, and burghul - broken wheat.
I'm going to try that ranch dressing. I love creamy dressings.
All the other food looks incredible, too. Especially the banana coconut bread. Wow
My MwM is up!
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