Matcha Tahini Sauce
Ingredients1/2 cup plus 2 TB tahini1/2 tsp. matcha powder1 tsp. lemon juice1 TB each finely chopped parsley and cilantro1/2 cup plus 2 TB water1 diced garlic clove1/2 tsp. salt.Combine all ingredients in a bowl and whisk until smooth and creamy.Then, enjoy on veggies, falafel, or thin to make a delicious salad dressing!
HarDarshan’s Blackened Cauliflower Bowls
3-4 servings Ingredients: 1 cauliflower head, broken into florets. 1/4 cup olive oil 1 TB soy sauce 2 tsp. smoked paprika. 1 tsp. cumin 1/2 tsp. garlic salt 1/2 tsp. allspice 1/2 tsp. kosher salt freshly ground black pepper Cooked brown or white rice or quinoa, your favorite salsa verde, and sliced avocado for serving […]
Green Goddess Bowl
Green Hummus 3 1/2 oz. fresh spinach 15 oz. white beans (canned or cooked) 2 cloves garlic zest and juice of 1 lemon 1/4 cup olive oil 1/2 tsp. salt pinch of freshly ground black pepper pinch of smoked paprika Bring a small pot of water to boil and submerge the spinach for about 10 […]
Maple Roasted Brussels Sprouts
Maple Roasted Brussels Sprouts (this recipe is from the book “Liver Rescue” by Anthony William) 2 pounds brussels sprouts 2 TB lemon juice 3 TB maple syrup 1 garlic clove 1/4 tsp. cayenne 1/4 tsp. paprika 1/4 tsp. red pepper flakes 1/2 tsp. sea salt, divided Preheat oven to 450 degrees. Prepare the brussels sprouts […]
HarDarshan’s Mint Chutney
Ingredients: 1 TB tamarind concentrate (found at your local Indian Store) 1 large tomato, coarsely chopped 1/2 medium onion, coarsely chopped 2 cups loosely packed cilantro, thick stems removed 1/2 cup mint leaves 1 serrano chile, chopped 1/2 tsp salt In a small bowl, whisk the tamarind concentrate with 2 TB water until smooth. Put […]
HarDarshan’s Cucumber Rolls
Serves 4 Marinade 1/2 cup nama shoyu 2 TB plus 2 tsp. lemon juice 2 TB peeled and minced fresh ginger root 1 clove garlic, minced freshly ground pepper Cucumber Rolls 2 English cucumbers, each at least 12 inches long, peeled 1/2 avocado, peeled and julienned 1/2 carrot, peeled and julienned 1 small red bell […]
Spicy Pesto
Ingredients: 3 Thai or regular chili peppers, coarsely chopped 3 cloves of garlic, coarsely chopped 3 TB fresh ginger, coarsely chopped 2 packed cups basil leaves, about 2 oz. 2 packed cups Thai basil leaves, about 2 oz. (you can sub regular basil if you can’t find Thai basil) 1 cup spinach leaves 1/3 cup coarsely chopped shallots 2 […]
Little Nori Sushi Bites
Ingredients: 2 sheets untoasted nori seaweed 1/4 red bell pepper, julienned 1 avocado cilantro marinated sun dried tomatoes cut into strips pickled ginger red onion, slivered a few olives, quartered (look for olives on the olive bar at Whole Foods, etc., as they haven’t been canned or heated. The jalapeno stuffed ones are especially nice […]
Zucchini Verrines with Tahini Dressing
This recipe is from an old Vegetarian Times. Verrines are individually composed dishes put together in a glass, somewhat like a parfait. Tahini, the peanut butter-like sesame seed paste that’s used to flavor hummus, is a wonderful addition to sauces and dressings. Here, it turns grated zucchini into a salad that tastes special. Be sure […]
Corn Salsa
Add this to the Taco Salad recipe or wrap up in a spinach tortilla with vegan sour cream and avocado. Yum! 1/2 cup chopped yellow bell pepper 1 cup corn kernels, cut from cob (2) 1/2 cup diced tomatoes 1/2 cup chopped cilantro 1 clove garlic, minced 1/2 jalapeno pepper, chopped 1/2 tsp. sea salt […]
