Caesar Salad Dressing / Dip

SALAD DRESSING/ DIP

SERVES 4

4 cloves garlic cup unsweetened soy, hemp, or almond milk

cup raw cashew butter or cup raw cashews

1 tablespoon plus

1 teaspoon fresh lemon juice

1 ½ tablespoons nutritional yeast

2 teaspoons Dijon mustard dash black pepper

 

Preheat the oven to 350 degrees. Break the garlic cloves apart, leaving on the papery skins. Roast for about 25 minutes, or until mushy. When cool, remove the skins and blend with the remaining ingredients in a food processor or high-powered blender until creamy and smooth.

Blue Apple-Nut Oatmeal

1 2/3 cups water

1/4 teaspoon cinnamon

1/4 cup old-fashioned rolled oats

2 Tbsp dried currants

1 cup fresh or frozen blueberries

1 banana, sliced

1 apple, peeled, cored, and chopped or grated

2 Tbsp chopped walnuts

 

In a saucepan, combine the water, cinnamon, oats, and currants. Simmer until the oatmeal is creamy. Add the blueberries and banana. Cook for 5 minutes, or until hot, stirring constantly. Mix in the apples and nuts. Serves 2.

Chocolate Smoothie

5 oz. baby spinach

2 cups frozen blueberries

1/2 cup unsweetened soy, hemp, or almond milk

1 banana

2-4 dates, pitted

2 Tbsp natural cocoa powder

1 Tbsp ground flax seeds

Blend all ingredients in a blender until smooth and creamy. Serves 2.

Butternut Squash Soup

Tasty Butternut Squash Soup

Ingredients (use vegan versions):

1 medium sized butternut squash
1 large onion, any variety, chopped
3 tablespoons vegan margarine (substitute for this?)
1 teaspoon grated ginger (optional)
3 cups vegetable broth or stock
salt and pepper, to taste
water, as needed

Directions:

Halve the butternut squash and place the halves face down on a cookie sheet which has been greased. Bake at 425F for 40 minutes or until the flesh is tender throughout.

While the squash is roasting, heat the margarine in a large saucepan and sauté the onions and ginger until the onions are translucent. Add the broth and simmer for 15 minutes.

Make sure the squash is cooled completely, then scoop the flesh into a blender, along with the broth mixture. I suggest you do this in small batches.

return the pureed soup to the saucepan to bring back to temperature and season with salt and pepper. if the consistency is too thick, add as much water necessary to reach the thickness you desire.

serve with sour cream and enjoy!

Serves: 4-6

Fat in the Cubicle

A life in the cubicle has made me fat.

Going on a diet. Will be recording some recipes here.

A Surprised Street Thug

Do you like cubicles?

La da da da da