Zesty Tahini-Lemon Dressing Recipe

zesty lemon-tahini sauce strawberry salad

This dressing made a great combination with the organic strawberries and herb blend salad greens! Yummmmmmy 🙂 (makes @ 1 cup)

In a blender, blend:
1 date, pitted
2 medium or 3 small cloves garlic
Add:
1/4 cup tahini
1/4 cup water
1/2 cup lemon juice
1/2 cup nutritional yeast
1 tsp. salt
2 dashes hot sauce

Blend well and store extra in fridge for up to one week.


Easy Rice and Kale

rice-kale-recipe I came home from 4 nights away to nothing in the fridge but some kale!! A girl has got to eat… new recipe time 🙂

1 cup brown rice
2 cups water plus 2 Tbls. extra water
1 bunch kale, chopped
2 tsp. McKay’s vegan chicken seasoning
1 tsp. onion powder
1/2 tsp. garlic salt

rice kale salsa Lightly coat a covered casserole dish with coconut oil. Add rice, water, seasonings and stir. Add chopped kale on top, cover and bake for 65 minutes at 350 degrees. Serve with salsa and beans if desired.


So you want to eat a big, fat, juicy burger??

bananagirl   WARNING: This video has some swearing in it. If you are offended by the “F” word used a few times, please don’t watch it. If you are offended to watch a lovely young lady in a bikini talk to you, don’t watch it. If you want to know what is in a hamburger- take a look at this video.
Dr. Michael Klapper is a born and raised Illinois ‘boy’ whom I greatly admire. His short video here doing the anesthesiologist rounds before surgery really was a life-changer for me. I’ve seen it a hundred times, but why hasn’t the rest of the world??? What do you think??? (Post comments on Facebook)

http://www.youtube.com/watch?v=kD0RTBtl0Pc


Cheesy Sauce Nachos

Nachos1 Serves 2 hungry people
1 14 oz. can organic veggie chili, heated through
1 large bag baked or low-fat tortilla chips (you will have some leftover, which is good)
1 cup salsa of choice
2 Tbl. cilantro, chopped
2 green onions, chopped
5 grape tomatoes, quartered
jalepenos, mild (optional)
4 oz. can sliced black olives (optional)

Place chips on a serving plate, sprinkle warmed chili, salsa, cheesy sauce, tomatoes, cilantro, green onions, jalepenos, and black olives. Eat and enjoy

Cheesie Sauce (makes enough for leftovers as well)
1 cup raw cashews
1 1/2 cups water or veggie broth
1 4 oz. jar piementos, drained
5 Tbls. nutritional yeast flakes
1 Tbls. lemon juice
1 tsp. salt
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. dry mustard
1 Tbls. non-gmo corn starch

Soak cashews in broth or water (unless you have a vita-mix or blendtec) Blend all ingredients for about 5 minutes at high speed in the vita-mix to heat and thicken at the same time.


Vegan Pantry List

The goal of keeping a well stocked vegan pantry is to have your basic items on hand so that with a little fresh produce, you can whip up a variety of healthy and satisfying meals at any time. You’ll always need a combination of both main ingredients and flavor enhancing spices and cooking essentials. LuAnn Bermeo, My co-chef, cookbook author and friend, added to my list a couple of years ago. I’m sure it is not complete, but this will give you an idea of what we try to keep on hand! LuAnn’s cookbook is excellent and you can order one at her Facebook page for: Amazing Meals! (LuAnn Bermeo) To use her cookbook is simply to fall into a deep respect and love for this woman who has made meal planning, vegan entertaining and Amazing, tasty meals – available to all. 🙂

Base of Meals:
whole grain pastas
quinoa
brown rice, wild rice, basmati rice etc…
millet
lentils (brown and red)
beans: black, pinto, garbanzo, fat-free refried beans… (canned and/or dried)
potatoes; russet, sweet, etc..
Whole grain tortillas/flatbread (for wraps etc)

Pantry Items:
Bragg’s Liquid Aminos or Tamari
Nutritional yeast
brown rice vinegar, apple cider…
grape seed oil (when I need a smidge)
coconut oil
vegetable oil/ pam spray
coconut milk or other non-dairy boxed milks for baking or smoothies
Bakon Yeast, Hickory Smoke-style Seasonings
Mrs. Dash salt-free seasoning blends (I like Italian and Garlic)
Other favorite seasonings and a nice assortment of herbs and spices
McKay’s chicken-style and beef-style instant broth and seasoning
Junior baby size unsweetened applesauce, prunes (for fat replacement)
salsa
rolled oats, steel cut oats
raisins
bulgur (quick-cooking cracked wheat)
cornmeal
canned organic diced tomatoes, tomato sauce and paste
A bottle of favorite high-quality barbecue sauce
All Fruit spreads
McDougall dry soups are a staple at my house. (Sweet and sour noodle and the ramen chicken are my top 2)

Snacks:
fig newmans (dairy free)
ginger snaps (Mi-del makes a nice brand I really like – spicy/sweet!)
baked ruffles to have with my tofu/veggie chip dip
rice crackers
Whole grain tortilla chips, shredded wheat crackers
popcorn
Teas of all kinds – *licorice root to help sweet tooth

Baking:
whole wheat pastry flour
egg relacer powder
Sweeteners:
Evaporated cane juice, agave, stevia, pure maple syrup, Xylitol, brown rice syrup
non- aluminum baking powder and soda

Refridge
Flax oil
Earth Balance
Tofu- 2 kinds (but of course, the boxed “silken” variety doesn’t need to be refrigerated)
pure maple syrup (grade b preferred)
mild jalepenos and pickles
vegan dark chocolate bar (One little piece of dark chocolate is enough for me)
Vegenaise (tastes like mayonnaise)
Nasoya brand salad dressing (tastes like Miracle Whip)
Tofutti sour cream and cream cheese (or other non-dairy alternative)
Purely Decadent coconut milk yogurt, or other dairy free yogurt (unsweetened)
kale or collard greens
ginger
lemons and lime
lemon juice
dates, (and figs if you love them)
hot sauce
cilantro
Hummus!!!
Nut butters and jams

Freezer:
bananas
Bags of assorted frozen fruit (strawberries, blueberries, pineapple, mango — for smoothies)
Nuts of all kinds! (can also keep in the fridge if you use frequently)
veggie burgers and buns (I’m a big fan of Amy’s brand -vegan items)
Whole grain and rye bread, whole grain waffles (can be homemade)
sorbet (lemon, mango, etc…)
tempeh
Purely Decadant Coconut milk ice cream or Rice Dream or Tofutti ice cream (if I ‘need’ it!)
flax seeds
Chia seed
Hemp hearts
I like to have Panera’s whole grain and rye Miche in my freezer. Huge loaves of bread we toast or thaw as needed.
Whole grain pita bread


Going to the Movies? Look for my Brother on the big screen Christmas Day!

walter-mitty-the-secret-life-of-walter-mitty-25100-400x250 The latest movie my brother Gary Wilmes is in will be released on Christmas Day. The Secret Life of Walter Mitty stars Ben Stiller, Kristin Wiig and Shirley MacLaine. Here is a link to see the Trailer: Gary plays the Dad in several flashback scenes. Just like to tell all my friends in case you go see it… 🙂

Also, if you always want amazing results to please company or for the Holidays…. Amazing Meals, by LuAnn Bermeo – can’t beat this cookbook!

 


Oak Street Tempeh Mango Chutney Salad

IMG_6053 A yummy,easy dish to bring for the Holidays!

2 8-ounce pkgs. Tempeh; any variety, cubed
3/4 cup dry roasted or reg. slivered almonds
1/2 cup mango chutney
1/2 cup vegenaise
2 cups celery, trimmed and sliced
2 cups red grapes, halved
1-2 tsp. curry powder
1 Tbsp. coconut nectar or agave (optional)

Cube and steam the tempeh for 20 minutes. To roast the slivered almonds bake on a cookie sheet in a 350 degree oven for 8 minutes, or until lightly browned. Blend the chutney, vegenaise, curry and agave in blender or food processor. Add everything to a big bowl, stir and adjust seasonings. Serve warm, chilled or at room temperature.


Chippiest Chip Dip

chippiest chip dip
1 12.3 oz. box mori-nu silken (non GMO) tofu, firm
1 1/2 tsp. garlic salt
3 green onions, washed and trimmed
1 lemon, juiced (depending on how juicy the lemon is, start with 1/2 juiced and add more as needed)

Using the S shape blade, place all ingredients into a food processor and blend well to creamy. Optional ingredients: handful of spinach, 1 leaf of kale or collard greens, chunck of red pepper, carrot, zucchini, broccoli, tomato, hot sauce, etc.. Taste and adjust seasoning before serving with baked potato chips, potatoes, rice crackers, pita chips, etc. ing. chippiest chip dip

There is still room for YOU to join us for the upcoming annual Walk on the Beach VIII Retreat November 1-3 in Beautiful South Haven, Michigan!!
See Event tab for more details or e-mail Jill with your phone number to jill@vegangal.com


Lemon Poppyseed Cake

cake batter cooked cake frosted cake cakepiece

This recipe was altered from a secret “Starbucks Lemon Cake” that my friend Sara got her hands on. Of course it’s full of butter, eggs and oil. I have cut back and out for a winning yet healthier version. Enjoy!

1 cup whole wheat pastry flour
1/2 cup white flour
1 tsp. baking powder
1 tsp baking soda
1/2 tsp. salt
4 1/2 tsp. egg replacer powder
1 cup organic cane juice crystals
2 Tbls. earth balance or butter; softened
1 tsp. vanilla
1 tsp. poppy seeds (optional)
2 tsp. lemon zest
1/3 cup fresh lemon juice
1/4 cup grape seed oil
1/4 cup applesauce (one little snack pack will be more than enough)
Icing:
1 cup powdered sugar plus 1 Tbls.
2 Tbls. fresh lemon juice
1 tsp. lemon zest

Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend egg replacer powder with 6 Tbls. warm water. Blend well. Continue to mix/blend in sugar, butter, vanilla, lemon zest, lemon juice and poppyseed if using.
Slowly add in the flour, mix well at medium speed. Add the oil and applesauce and blend/mix at low to higher speed until well incorporated. Pour batter into a greased cake pan. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of cake comes out clean. When the loaf is cool remove from pan if desired for a prettier presentation. Make the icing by combining all the icing ingredients in an electric mixer small bowl on low speed. Let the icing set up before slicing.


Gary’s Bread Rolls

My brother, actor Gary Wilmes, has been perfecting the art of bread and pizza making. He shared a very simple no-knead bread dough that has been working out great for my kids and guests this summer.

3 cups unbleached white flour gary's rolls
1 1/2 cups cold water
3/4 tsp. sugar
1/2 tsp. salt
1/4 tsp. yeast

Mix all ingredients well with your hands. Cover and let sit for 12-18 hours. On a floured work surface, shape it into a ball and fold in 4 sides, turn over and let proof for 1-2 hours. (I have skipped this step and not noticed marked differences.)
Divide dough (it will be pretty sticky- may want to cut it with a large knife or bread tool) into as many shapes or long rolls as you like, brush with oil (optional) sprinkle with salt, pepper or a few herbs and bake for 13-17 minutes at 500 degrees. (I line a cookie sheet with parchment for easy clean up.) The oven needs to be VERY hot and you will want to check the rolls to prevent burning.


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