The Smoothie Vegetarians

This is my personal favorite recipe: a vegan version of butter chicken. But since there is neither butter nor chicken in it, the name doesn't make much sense. So we just call it "curry chickpeas" around here. It's rich, creamy and full of flavor. Served over rice or with some flatbread, it's a perfect hot meal when you can't be bothered to do much in the kitchen. Not that I'm a lazy cook or anything. Here is my latest batch of curry chickpeas, cooking away. Do you like my lovely new teapot? The key to this dish is replacing the butter with coconut milk. And to be clear, this recipe is calling for the thick, creamy stuff you buy in the cans. I suppose you could sub in a non-dairy milk that comes in a carton, the kind for drinking, but it won't be as thick. If you try this, feel free to leave a comment on how it turns out. 4 cloves of garlic, minced 1 14-oz can coconut milk  1 14-oz can plain tomato sauce (not spaghetti sauce) 1 ...

High Omega 3, Purslane Dinner  Dish Recipe *From Jan’s Raw Kitchen Kreations* Purslane  ("Portulaca oleracea") is one of the healthiest plants to eat, a succulent, edible green, high in Omega 3 Fatty Acids. Some people opt to cook this food, but I prefer it in its most natural form, ie. Raw. Here is one way I like to have it: Ingredients. Serves 2-3 1 Cup Purslane chopped into bite sized pieces, 1 Cup cauliflower – food processed to rice grain size. 1 Cup Chopped Cherry tomatoes. ½ Cup Diced white  onion ½ Cup sun-dried tomatoes, soaked overnight. 1tsp cayenne pepper 1tsp black pepper  Directions Combine all ingredients in a bowl, mix in well, Allow to marinade for 12 hrs refrigerated, Set at room temperature for 45 mins. Serve with avocado slices, mixed greens and enjoy! Jan P. López 

Easy Raw Vegan 'Rice' Combo *From Jan's Raw Kitchen Kreations* Ingredients [Serves 3 - 4 persons. ] 1 Cup Sweet Corn 4 medium Beets- shredded finely 4 medium Carrots - shredded finely. 3 cups of cauliflower - food process to fine pieces. 4 Tablespoons fresh  Lime juice. 3  cups of Jicima - food process to fine pieces. 2 teapoons black pepper - optional Directions Combine all veggies in one bowl, Sprinkle on Black Pepper. Pour lime juice in and marinade for 1 1/2 hours. Serve and enjoy ! - Jan P. Lopez

Happy Tuesday everyone! Today the recipe I have chosen for this week is Grilled Artichokes with a Hazelnut Romesco Sauce.  The history I learned about the Romesco Sauce is that the fishermen in Spain created it in order to add flavor to their fish. Not entirely sure how much of that is true, but it is an interesting story. So Romesco sauce is a nut and pepper based sauce.  Thankfully this recipe is not only for vegans. It’s also good for celiac disease, heart disease, and diabetes. Down below I will have the recipe and the nutritional information.  You can use this for any time. But the sauce does need to rest overnight so some use it for special occasions. My classmate actually used it last Thanksgiving and it was fantastic.  If you guys have any special requests for recipes you’d like to see, feel free to comment them!  Enjoy! -Maranda- Grilled Artichokes with Hazelnut Romesco Sauce Recipes make: 10 portions Ingre...