Oil free cowboy caviar

From the Healthy Kitchen Blog

Ingredients

• 1 13.5 oz can black eyed peas drained & rinsed (approx 1.5 cups)
• 1 13.5 oz can black beans drained & rinsed (approx 1.5 cups)
• 1 red bell pepper diced (or colour of choice)
• 2 firm roma tomatoes diced
• 1 cup frozen corn thawed (or canned)
• 1/3 cup red onion diced
• 1 jalapeno finely chopped & seeds removed
• 1/2 cup cilantro chopped (or parsley or dill)

For the Dressing

• 1/2 lemon juiced
• 1 lime juiced
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp smoked paprika or sweet

Instructions

• Add all the salad ingredients to a large bowl and set aside.
• In a small bowl, combine all the dressing ingredients and mix well. Then pour over the salad and mix until well combined.
• Serve as a salad, or dip with chips or crackers. Enjoy!

Notes

Serve chilled or at room temperature, both ways taste great.

This dish is very adaptable, feel free to add more ingredients, like black olives, celery, avocado, garlic, green onion, or TEQUILA.

You may prepare the ingredients ahead, but this dish tastes best when the dressing is added no more than 2-3 hours ahead, as the veggies will start to soften. Leftovers keep refrigerated for 3-4 days.

For extra heat, use more jalapeno or leave in the seeds. Or add some cayenne pepper or a splash or two of hot sauce to your cowboy caviar dressing.

Thai Sweet Chile Sauce

Author: Brand New Vegan

Ingredients

    1/4 cup Rice Vinegar

    1/4 cup Hot Water

    1/4 cup Sugar

    2-3 cloves Garlic (minced)

    1 tsp Chili Garlic Sauce (or Thai curry sauce?)

    1/2 tsp Red Pepper Flakes

    1/4 tsp Ground Ginger

    1 Tbs Ketchup

    1 Tbs Corn Starch

    1 Tbs Water

Instructions

    Heat the water and vinegar in a small pan

    Whisk in the sugar and stir until it dissolves

    Add the garlic and garlic sauce and continue stirring

    Add the red pepper flakes and ginger and stir some more

    Take a taste – I like to add the Ketchup to mine as I like the tomato flavor (and color, Sriracha would work too)

    Mix the cold water and corn starch and whisk it into the sauce – it will thicken quickly

Vegan Sweet and Spicy Chili Sauce

Author Florentina

Ingredients

    1.5 tbsp red chili flakes + more to taste

    1/2 cup granulated sugar

    1/4 cup rice vinegar

    3 cloves garlic - minced or grated

    1 cup water

    1 pinch sea salt

    3/4 tbsp flour / starch

    2 tbsp water

    2 tsp grated ginger - OPTIONAL

Instructions

    Add the vinegar, water, sugar, sea salt and garlic to a saucepan and bring to a simmer over medium-low flame. Cook for a few minutes until it starts to thicken. (If doing the ginger version then add it here as well )

    In a small bowl whisk together the tapioca flour + 2 tbsp of water until smooth then add it to the simmering sauce making sure to stir frequently. 

    Simmer the sauce another minute or so until thickened to your liking. The sauce will continue to thicken as it cools down so keep that in mind as well. Use a little splash of water to loosen it up a bit if needed. 

    Allow to cool off completely before storing in tight lid jars in the refrigerator.

Creamy Red Pepper Coriander Sauce

INGREDIENTS:
1 package extra firm silken tofu, drained

2 large red bell peppers, roasted and seeded

3 cloves garlic, peeled and chopped

¼ cup cilantro, chopped

1 teaspoon salt, or to taste

½ teaspoon crushed red pepper

Zest and juice of 1 lime

Keep roasted red peppers and silken tofu on hand and you can make thissauce in five minutes. Use it as a dip for fresh vegetables or toss it with your favorite cooked pasta. If you are not a fan of cilantro, you can use fresh basil or dill instead. Combine all ingredients in the bowl of a food processor and puree until smooth and creamy. Refrigerate in an airtight container until ready to use. Forks Over Knives Recipe 

Ginger Garlic Sauce:

1/4 cup soy sauce

1/4 cup water

2 tbsp lemon juice

1 glove garlic, minced

1 tbsp fresh ginger, minced

1 tbsp maple syrup or agave

Whisk together all ingredients.

Best served hot as a stir fry sauce!

My favorite Peanut sauce

PB powder sauce

Ingredients

    2 Tbsp Bragg's liquid aminos, or soy sauce

    1 Tbsp rice vinegar, or red wine vinegar

    2 gloves minced garlic

    6 Tbsp PB2 

    2 Tbsp maple syrup 

    2 tsp Chili paste, or 1/4 tsp Sriracha

Instructions

    Combine all the sauce ingredients in a bowl and whisk together until smooth.

    If needed, heat mixture in microwave for 30 seconds to allow for easier blending. If it needs to be thinned a bit, just add a little more almond milk.

    Serve as a dip/sauce for wraps (Collard Green Wrap and Thai Spring Roll recipe links below), over noodles, or as a salad dressing. 

The Green Salsa:

4 - roasted poblano peppers

2 - roasted jalapeño peppers

Roast till blackened

4-6 – tomatillos Boil till skins split

1 - small red onion (boil with tomatillos)

6 - cloves garlic

1 - bunch of cilantro

2 - limes, juiced

Mix in ninja till salsa

Option: 2 avocado

Orange Tahini Sauce

Combine 1/2 cup tahini

2 tablespoons olive oil (Add extra water if not using oil)

2 tablespoons water

Zest and juice of 1 orange

2 tablespoons honey

1 clove garlic

blend until smooth. Season to taste with salt and fresh-ground black pepper 

Lemon Tahini Sauce:

1/4 cup tahini

1/4 cup water

2 tbsp lemon juice

1 tbsp maple syrup or agave

1/4 tsp garlic powder (optional)

Whisk together all ingredients. Add more water or lemon juice if needed.

Best served as a sauce for greens like bok choy & broccoli, and as a stir fry sauce.

Sauces for Asian dishes

Sauce for Asian dishes

Ingredients

    1/2 cup peanut butter natural, unsweetened

    2 tablespoons low sodium soy sauce

    1 tablespoon rice vinegar

    2 tablespoons brown sugar

    2 teaspoons chili garlic sauce more or less to taste

    1 tablespoon fresh lime juice

    3 garlic cloves pressed or grated

    1 tablespoon ginger root grated

    2-4 tablespoons warm water

Instructions

    Combine all ingredients except water.  Whisk to fully combine.

    Add water, 1 tablespoon at a time, until desired consistency is reached. I normally use 2 tablespoons for a sauce and up to four if using it for a dressing. 

Thai Curry Salad

Thai Curry Salad

    Author: Monkey and Me Kitchen Adventures 

Ingredients

    1 large head Romaine lettuce, chopped

    1 cup purple cabbage, shredded

    1 cup carrots, matchsticks or ribbons

    2 mini cucumbers, chopped

    ¼ cup red onion, thin strips

    1 – 15.5 oz. can chickpeas, drained and rinsed

    ¼ cup chopped peanuts

Dressing Ingredients:

    1 Tablespoon red curry paste *

    1 Tablespoon + 1 teaspoon lime juice

    1 teaspoon tahini

    1 Tablespoon reduced sodium tamari * (see notes)

    2 teaspoons organic maple syrup

    1 Tablespoon miso *

    1 Tablespoon water

Optional Toppings

    Chopped peanuts

    Matchstick carrots

    Chopped cilantro

    Avocado slices

    Toasted Sesame Seeds

Instructions

    Add all the dressing ingredients into a bowl and whisk until well combined or place into a high-speed blender, process for 30 seconds. Taste test the dressing and add seasonings to achieve the desired flavor.  Set aside.

    To serve, place the chopped Romaine, sliced purple cabbage, matchstick carrots, thin strips of red onion, and chopped peanuts in a large bowl, toss to evenly distribute. Drizzle with half the salad dressing, toss lightly, then place on a salad serving platter. Top with chopped peanuts, sliced avocados, cilantro, and matchstick carrots, then drizzle with the remaining salad dressing (as needed) and a light sprinkle of toasted sesame seeds. Serve and Enjoy.

Hollywood Bowl Brown Rice Salad

Hollywood Bowl Brown Rice Salad

From The Forks Over Knives website

Ingredients

1 cup brown rice

1 zucchini, finely chopped (about 1 cup)

1 cucumber, finely chopped (about 1 cup)

2 tomatoes, finely chopped (about 1 cup)

1/2 cup finely chopped green onions, white and light green parts

1 cup chopped fresh cilantro leaves

3 to 4 tablespoons fresh lemon juice (from about 2 lemons)

1/4 teaspoon freshly ground black pepper

Sea salt

Instructions

Rinse the rice, and place it in a saucepan with 2 cups water. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer until the rice is tender, about 45 minutes.

Remove the pan from the heat and let stand, covered, for 10 to 15 minutes.

Transfer the rice to a large bowl, and let it cool for a few minutes until no longer steaming.

Add the zucchini, cucumber, tomatoes, green onions, cilantro, 3 tablespoons lemon juice, pepper, and salt to taste. Mix well. Taste and add more lemon juice if desired.

Cover and chill, or let stand at room temperature for 30 minutes, to allow the flavors to meld.

Taste and adjust seasoning. Serve cold or at room temperature. Store in an airtight container in the refrigerator for 2 to 3 days.