October 11, 2024 / Lyn Jones / 0 Comments
For the Base:
1.5 cups of organic stone-ground soft wheat flour (or other flour of your choice)
3 Tabs sunflower oil (preferably deodorized)
1 Tab of dehusked hemp seeds
1 pinch of fine whole sea salt
cold still white wine to taste
For the Filling:
1/2 cup fresh spinach already cooked and squeezed (alternatively use frozen spinach)
1/2 package (7 oz) tofu
3 fresh sage leaves
1 tablespoon of chopped leek
1 tablespoon of extra virgin olive oil
1 tablespoon of nutritional yeast flakes
1/2 teaspoon of smoked paprika powder
1/2 teaspoon of grated fresh ginger
tamari soy sauce to taste
GF corn breadcrumbs to taste (polenta do?)
no instructions
August 26, 2024 / Lyn Jones / 0 Comments
Want to look and feel like a supermodel? This is the salad you need! Similar to the Green Goddess but without all the chopping,
Ingredients
3/4 cup green peas (either from shelling peas or store-bought)
1½ cup shelled broad beans
1½ cup sugar snap peas
3 mini cucumbers
For the dressing
1/4 cup olive oil
Juice of 2 lemons
2 garlic cloves
1 small shallot
2 T rice vinegar
1/4 cup raw, unsalted cashews
1 cup basil leaves
1 cup fresh spinach
1/3 cup nutritional yeast
1 teaspoon salt
1. Add the peas & fava beans to a large bowl.
2. Finely chop the sugar snap peas & cucumbers (so they’re about the same size as the peas) and add them to the bowl.
3. In a blender, combine (in this order), the olive oil, lemon juice, garlic, shallot, rice vinegar, cashews, basil, spinach, nutritional yeast, and salt. Pulse until smooth and no flecks remain.
4. Pour dressing over salad & mix well to get it evenly coated. Serve as a side or eat on toast.