Month: March 2021

Recipe By: Ruthie Sater
Featured on Tuesdays With Thomas 3/2/21

Ingredients:

• Two Red Bell Peppers
• 1 cup finely chopped celery
• 1/4 cup Finely chopped red onion (optional: add more to taste)
• 1/4 cup finely chopped green onion, just the green parts (optional: add more to taste)
• 1 cup chopped red apple (about 1 large one), soaked in a squeeze of lemon juice.
• 1 tbsp. lemon juice
• 2 15 oz cans of unsalted chickpeas, drained then rinsed and patted dry with paper towel
• 4  cups of cauliflower florets, steamed. (optional: Can also use one thawed 18 oz bag of frozen cauliflower)
• 1/4 cup raw cashews or raw sunflower seeds
• 2 tbsp. mustard (I used the Trader Joes dijon)
• 2 tbsp of Coconut Aminos or Tamari (if using Tamari start with 1 Tablespoon and taste as this tastes saltier then the coconut aminos)
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. turmeric
• 2 pinches of black pepper (this will activate the turmeric)
• 4 tbsp. of the Garden Dill Mustard Seed Balsamic
• 1 tbsp. dill, dried
• 5 tbsp. of capers (optional: You can add a bit of their juice to taste or omit, but I added about a tablespoon of their juice)

Directions:

1. Cut one of the peppers in half vertically, remove seeds and the white part inside.  Chop the other bell pepper finely, and set aside to use later in the recipe for the Chickpea Crunch.
2. Place the steamed cauliflower in the blender with 2 to 3 tbsp. of water and blend. May need to add a an extra Tablespoon or two of water so that it blends. Once blended add in the 1 tbsp. of lemon juice, cashews, mustard, turmeric, pepper, garlic, onion powder, and coconut aminos. Now your dressing is ready. Set aside
3. In a large bowl mash about 3/4 of  the chickpeas, leaving some whole. Then add the chopped apples, red onion, green onion, celery, chopped red bell pepper you had set aside, and capers. Stir in the dried dill.
4. Pour in 1/2 cup of the dressing (start with 1/4 cup and pour on as much dressing as you would like from the blender. Reserve the rest of the dressing to use for dipping fresh cut cucumbers or bell peppers, or pour over steamed veggies and baked potatoes.
5. Mix everything together and then stuff the Chickpea Crunch into the prepared halved bell peppers.  Drizzle a bit more of the Garden Dill Mustard Seed Balsamic on top.  Enjoy!

Notes:

 You can also buy small bell peppers (as shown above in photo) and stuff those as appetizers.

Recipe By: Twyla of plantbasedtwy.com
featured on Tuesdays With Thomas on 3/2/21

Ingredients:

• 1 1/2 cups cooked white beans (I used Chili Smith Hutterite Beans)
• 2 green onions, chopped
• 2 celery stalks, chopped
• 1 red pepper, chopped
• 2 Tablespoons Black Sesame Seeds (for the topping)
• For the Dressing:
  • 1/3 cup Silken tofu
  • 3 Tablespoons Garden Dill Mustard Seed Balsamic

Directions:

1. In a large bowl; mix the beans, onions, celery and red pepper together.
2. In a blender or a separate small bowl, add the tofu and the Balsamic. Mix until well combined.
3. Add the dressing mixture to the bean mixture and mix until well incorporated.
4. Sprinkle the Black Sesame Seeds over the salad.
5. Enjoy! It looks beautiful and tastes even better!

Notes:

This is a super versatile and delicious quick recipe. You can mix it with rice for a delicious bean and rice salad, serve it over baked potatoes, wrap it up in collard greens, or eat it as is. You can also add more vegetables: shredded carrots, peas, dill pickles, olives, whatever you like.

Recipe By: Chef AJ.
https://www.chefaj.com/
https://www.facebook.com/chef.aj1/
Featured on Aj’s “Easy Recipes to Make You Thin” video and Featured on Tuesdays with Thomas on 3/2/21

Ingredients:

• 1 1/2 pounds baby red potatoes
• 12 ounces cauliflower
• 1 cup finely chopped red onion
• 1 cup finely chopped fennel
• 1/2 cup Garden Dill Mustard Seed Balsamic

Preparation:

1. Steam potatoes, chill and cut into fourths.
2. Steam Cauliflower, chill,
3. Mix the finely chopped red onion and fennel in a large bowl with the chilled potatoes.
4. In a blender, blend the chilled cauliflower and Dill Mustard Seed Balsamic until smooth. pour over the potato mixture and mix well.
5. Serve over greens like Arugula, and sprinkle with dill.