Description
Ingredients For Spinach Salad 3 Cups of Spinach or any green leaf lettuce torn and stems removed 1/2 Cup red grapes halved 1/2 Cup green grapes halved 1 Cup Vegan Cheddar cheese shredded 1 Cup avocado oil 1/2 Cup apple cider vinegar or balsamic vinegar 1 Tbsp brown sugar 1 Tbsp Dijon mustard 2 green onions chopped Options: 6 slices of vegan bacon cooked and crumbled 1/2 c jalapeño flavored pistachios without the shells Plate the lettuce topping it with the grapes and cheeses. Mix the oil, vinegar, brown sugar, mustard, bacon (optional) and green onions together. Shake well and poor over the salad. Top with optional pistachios Homemade Vegan Pasta Recipe 1 ¼ cup (150 g) all-purpose flour 1 cup (150 g) semolina flour ½ tsp salt ¾ cup (150 ml) water 2 tsp olive oil Mix the flour, semolina and salt in a bowl. Create a well. Pour in water and olive oil, mix together until well combined. Transfer to a working surface and knead to a smooth and soft dough, about 5-10 minutes. (Add more flour if the dough is too wet, add more water, if too dry). Form to a ball, wrap in cling foil and let chill in the fridge for 30 minutes. After the dough has refrigerated, cut into 2 equal portions. Place 1 portion on a floured working surface and thinly roll it out using a rolling pin (or a pasta machine, if you have one). Dust with more flour (to prevent sticking) and loosely roll it up. Use a pizza cutter or a very sharp knife and cut the roll into strips. Use your fingers to unfurl the noodles and lay them loosely into several bundles to create noodle nests. Continue same process with the next dough portion. To cook, bring a large pot of salted water to a boil. Add pasta and cook until tender, about 3-4 minutes. Garlic marinara sauce : 28 oz can crushed tomatoes 6 oz can tomato paste 4 cloves fresh garlic, minced 5-7 fresh basil leaves 1 tsp fresh Italian parsley 1 tsp fresh oregano 1 tsp fresh rosemary 1/2 tsp fresh sage 1 tsp garlic powder 1 tsp onion powder 1 tsp sea salt 1 tsp crushed red pepper flakes In a large sauce pan, over low heat, combine crushed tomatoes, tomato paste, garlic, basil, parsley, oregano, garlic powder, onion powder, sea salt, and crushed red pepper flakes. Simmer for 5-10 minutes, stirring frequently. Set aside until Alfredo Sauce is ready: Alfredo Sauce 1.5 Cups of Country Crock Plant Cream, Vegan and Dairy Free ¼ cup of butter 4 cloves of fresh garlic 1 tsp garlic powder 1 tsp onion powder 1 tsp sea salt ½ tsp of black pepper In a large sauce pan, over low to medium heat, melt the butter, add the garlic, vegan cream, garlic powder, onion powder, sea salt, and black pepper. Simmer for 4-6 minutes, constantly stirring so the sauce does not stick to the bottom or burn. Once this has thickened up just a bit, add it to the marinara sauce. Stir until completely combined and remove from the heat. In a large pot, after you have cooked the pasta, place the pasta in a large pot and pour the sauce into the pot with the pasta. Using a pasta spoon, stir the sauce into the pasta to coat all the noodles. After you have stirred completely, it is ready to be placed on a plate and served. Mushroom stuffed Crescent rolls: 1 Can of Trader Joes Organic Crescent Rolls 1 package of sliced mushrooms 1 Tbsp of minced garlic 1 medium yellow onion finely diced 2 Tbsp of butter Preheat the oven according to the directions on the package of crescent rolls. Melt butter in large sauce pan. Add mushrooms, onions, and garlic and sauté them until golden brown and caramelized. Continue to cook on high heat for 5-8 minutes, stirring frequently to ensure that the bottom doesn’t burn. Once done, place into a small blender or dice up the combination very finely. You do not want a paste, but you need small pieces. Divide the dough for the rolls into triangles according to the package directions. Top the wide end of each triangle with mushrooms, then roll the triangles into crescents. Add the rolls to a baking sheet lined with parchment paper. Bake according to the package directions. When done, brush the tops with melted butter and sprinkle with garlic powder over the top. Serve warm! http://www.actontv.org
