What you’ll need:
For the tzatziki
- 1 1/2 c easy soy yogurt
- 1/2 cucumber
- 2 T dill (dry)
- 1 T lemon juice
- 3 cloves smooshed garlic
- 1/2 t salt
- Pinch black pepper
- 2 T olive oil
For the cultures beets and turnips
For the sandwich
- Falafel (you can make your own, I used this recipe, or buy pre made)
- Pita bread (I used B Free gluten free pitas-they’re quite good!)
The fermented turnips and beets will need to be made a day in advance. Peel and slice your turnip and beet and add to a quart jar. Mix up two cups of water with one tablespoon water and one blue scoop of Avellana cultures. Pour over the beets and turnips and place in your fermentation station at around 100 degrees for 24 hours. Weight the veggies down so they stay submerged. Remove after 24 hours.
The tzatziki is easy! Whisk the yogurt in a bowl until smooth.
Peel and grate the cucumber (no need to deseed the cucumber) and squeeze it really hard to get the excess water out. Add it to the yogurt along with the rest of the ingredients and stir it up!
Cook up your falafel, slice up your spinach, and throw them all together! So delicious.
What you need:
- 1/2 of one small cauliflower
- 2 tablespoons nutritional yeast
- 1/4 c raw onion
- 1.5 c easy soy yogurt
- 1/2 teaspoon Italian herb spice
- salt to taste
For the gnocchi:
- one package gnocchi (I used Trader Joe cauliflower gnocchi, soft and chewy!)
- one small acorn squash
- one bag arugula greens
How to make it:
Preheat the oven to 400 degrees. Cut the acorn squash in half. Scoop out the seeds and spread them on a baking sheet. I pre-scored the squash to make it easier to scoop after baking. Also, I’m not too picky about cleaning the stingy stuff off the seeds, I think it adds flavor.
Cut up the cauliflower and put it on a sheet (you can put it all on one if you want. Easy cleaning!)
Roast the veggies until they are done. You’ll have to stir the seeds at least once and remove them after about ten minutes. Flip the squash after about fifteen minutes. Stir the cauliflower to keep from burning.
Once every thing is cooked, put the Alfredo ingredients into the blender and blend until warm.
Cook your gnocchi as instructed. I pan fried the cauliflower gnocchi in oil until browned. Wilt the arugula (add to warm pot and cook just long enough to wilt it.) You can drain the arugula in a colander if you want to. I usually don’t because I don’t like to waste the nutrients in the water that cook out, unless it’s really going to mess up my plating.
Stir the gnocchi and squash cubes into the arugula.
Top with Alfredo sauce and garnish with the baked squash seeds. Yum!
What you need-
Blend the cashews until smooth, adding just enough water to blend easily. You can make it thicker but you may need to scrape the cashew butter down from the sides. Stir in salt and cultures, cover to avoid developing a skin, and place in your fermentation station for 8 hours.
You can add in any number of seasonings. I make it plain so that I can utilize it for multiple applications.
What you need-
- 1 head Romanesco broccoli
- 4 tablespoons cultured cashew cream
- 1-2 persimmons
- 2 apples
- 2 shallots
- 1 tablespoon olive oil
Preheat your oven to 375 degrees. Chop the apples, potato and shallots, drizzle with olive oil. I sprinkled on a little Italian herb spice and salt. Roast until soft.
Lightly core and cover the Romanesco broccoli with foil and roast for 30 minutes. Uncover and roast for another five for a little browning. Check from time to time to ensure it doesn’t burn.
Place cultured cashew cream in the blender along with the flesh of the persimmon, 1/2 shallot, a pinch of salt, and a pinch of chipotle (optional). You can add other seasoning as desired.
When everything is done roasting, drizzle the cream sauce on and serve! The light sweetness of the persimmon cashew sauce perfectly matches the sweetness in the roasted apples. It makes for a great sweet and savory dinner.
What you need-
- 3-4 pounds Yukon or red potatoes
- 4 ribs celery
- One small onion
- One cup easy soy yogurt
- 2 tablespoons vegan mayonnaise
- 2 tablespoons mustard (Grandma’s special touch! Any kind will do)
- 1 teaspoon celery seed
- Salt to taste
- Pepper to taste
Cut the potatoes and boil them until they are al dente. Run them under cold water to cool. Add in remaining ingredients except pepper and stir with a large spoon to keep potatoes from breaking apart.
Sprinkle with pepper.
The yogurt adds a light creamy tart flavor and reduces the need for so much mayo. Yum!!
What you’ll need for the sauce:
As an aside, you can use this versatile onion, pine nut, sunflower seed and yogurt sauce as a base for many different kinds of cream sauce- sriracha, curry, cilantro-jalepeño, etc.)
What you’ll need for the rest of the meal:
- One head cauliflower
- 1 tablespoon Italian herb seasoning
- 1/3 teaspoon cayenne or Berbere (I prefer Berbere because of it’s rich flavor with the lime and cream sauce)
- Baby potatoes (optional)
- Asparagus (optional)
Preheat your oven to 375 degrees. Blend the sauce ingredients except the lime on high until smooth and creamy. I like to blend until the sauce is slightly steamy, to cook the onion a little bit so that some of the spice level and onion flavor comes down.
Squeeze the lime into the cream sauce and mix well.
Remove the leaves and stem of the cauliflower as best you can without separating the florets.
Slather the cauliflower with cream sauce and place on a cookie sheet or skillet.
Cover with foil and bake for 30 minutes. I quartered the potatoes and baked them with a diced onion, olive oil, and Italian herb spice at the same time. Adding the diced onion brings the flavor and texture up infinitely, because the onion caramelizes in the process of baking. I finished the potatoes with a healthy sprinkling of flake salt.
Uncover and bake for 45 more minutes to an hour. Check for desired level of browning. I put a little more cream sauce on mine and baked for five more minutes. I used this five minutes to steam up the asparagus with a little water and a little olive oil.
Sprinkle with Italian herb and cayenne or berbere.
Slice the cauliflower into quarters (large slices helps keep it from falling apart into florets). Spread a little more cream sauce onto the cauliflower and serve!