Vegan Irish Soda Bread

Vegan Irish Soda Bread

Vegan Irish Soda Bread

Vegan Irish Soda Bread

Adapted from Anna Thomas, The New Vegetarian Epicure

Ingredients:

  • 1 3/4 cups plant milk (I use soy) + 1 Tbs. apple cider vinegar
  • 1 Tbs. chia seeds, soaked in 3 Tbs. water
  • 2 Tbs. Earth Balance vegan butter, melted
  • 1 tsp. baking soda
  • 3 tsp. baking powder
  • 1 1/4 tsp. salt
  • 1 1/2 cups organic white flour
  • 1 1/2 cups organic whole wheat flour
  • 1 cup organic rolled oats
  • 1/2 cup organic raisins
  • EVOO

Instructions:

  • Beat together the plant milk, chia seed mixture and vegan butter
  • Sift together the baking soda, baking powder, salt, white flour, whole wheat flour
  • Stir in the oats and raisins and then the milk mixture
  • Add more flour to make the dough less sticky
  • Transfer the dough to a well-floured board and knead, adding more flour as needed to keep it from sticking
  • Form into a large ball and cut in half
  • Form each half into a ball and place on a cookie sheet lined with parchment or silicone sheets
  • Cut a shallow cross on the top of each loaf
  • Brush each loaf with olive oil
  • Bake for 30-40 minutes in a 375 degree oven
  • Cool the loaves on a rack prior to cutting and serving
Roasted cauliflower with garlic, ginger and turmeric

Roasted cauliflower with garlic, ginger and turmeric

Roasted cauliflower with garlic, ginger and turmeric

Roasted cauliflower with garlic, ginger and turmeric

Inspired by Bobby Flay and Food Network

This is a delicious and alkaline side dish that makes a great compliment to any meal!

Ingredients:

  • 3 tablespoon olive oil
  • 1 tablespoon brown or black mustard seeds
  • 1 tablespoon fresh garlic, minced or crushed
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon turmeric
  • 1 head of cauliflower, washed and cut into florets
  • 1 teaspoon salt
  • cayenne pepper to taste

Instructions:

  • Preheat oven to 400 degrees farenheit
  • In a measuring cup, whisk together the oil, mustard seeds, garlic, ginger, salt and turmeric in a small bowl.
  • Place cauliflower in a bowl, drizzle the oil mixture over the top and stir.
  • Transfer the cauliflower to a lined cookie sheet and roast until golden brown, around 20 – 25 minutes.
  • Sprinkle on a dash of cayenne pepper if desired.

 

Enjoy!

Asparagus with garlic and Meyer lemon

Asparagus with garlic and Meyer lemon

Asparagus with garlic and meyer lemon

Asparagus with garlic and Meyer lemon

Ingredients:

  • 1 bunch organic asparagus, cleaned and bottoms removed
  • 1 meyer lemon, juiced
  • 2-3 cloves garlic, crushed
  • 1 Tablespoon EVOO
  • Salt & pepper to taste
  • 1/4 to 1/2 cup water

Instructions:

  • Heat a frying pan over over medium high heat
  • Add the EVOO
  • Add the garlic and stir for about 30 seconds
  • Stir in the asparagus and cooked for a minute or so
  • Add the water, if needed to prevent sticking, and cover with a lid for 2-3 minutes
  • Cook until the asparagus is tender, but not overdone
  • Pour the lemon juice over the asparagus
  • Add salt and fresh ground pepper to taste
  • Remove to serving dish

Enjoy!

Sautéed Greens

Sautéed Greens

Sautéed Greens

This delicious alkaline side dish is wonderful over any grain or eaten alone.

Ingredients:

  • 3 cloves of garlic, chopped
  • 1 onion, chopped
  • 1 large celery stock, chopped
  • 1 Tbsp. coconut oil
  • 1 1/2 Tbsp. Tamari
  • juice from 1/2 large lemon
  • 8 cups fresh greens (choose from kale, chard, collards, or spinach, or use a mix of different kinds), chopped
  • cayenne pepper to taste

Instructions:

  • Melt coconut oil in a large skillet or wok, then add all ingredients except the greens and cayenne.
  • Cook until onions are translucent.
  • Add greens and cook and stir until wilted.
  • Add cayenne pepper to taste.

Enjoy!