Wednesday, July 30, 2014

Citrus Tahini Dressing

Citrus Tahini Dressing from Let Them Eat Vegan
This healthy homemade dressing is slightly thick, thanks to the inclusion of tahini. The oil is optional, and the dressing tastes full bodied and flavorful with or without! The flavors are kid friendly, and so it makes eating salad a little more interesting for the little ones. Another one from my “Saucy and Dippy” chapter in LTEV!
3 tbsp freshly squeezed orange juice
1 tbsp freshly squeezed lemon juice
2 tbsp tahini
1 tbsp apple cider vinegar or coconut vinegar
2 – 2 ½ tbsp agave nectar or pure maple syrup (adjust based on tartness of orange juice
1 1/2 – 2 tsp dijon mustard
½ – 1 tsp fresh ginger, roughly chopped
1 very small clove garlic (optional)
½ sea salt
1 tbsp hemp, walnut, or olive oil (completely optional, omit for oil-free)
Freshly ground black pepper
Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 2 tablespoons of the agave nectar/maple syrup, until fully smooth and creamy. Add additional sweetener to taste, if desired. Makes a little over 1/2 cup.
Kid-Friendly: When I omit the garlic and use the lesser amount of ginger, my kids really like this dressing.
Serving Suggestions: Try this on finely julienned greens. It is especially great with kale, as it helps mellow the flavor of the leaves. Chop your kale, then toss the dressing onto the leaves. Let sit for 10 or more minutes to allow the dressing to soften the greens. Add other salad fixings you might like, such as cherry tomatoes, grated carrot, chopped apple, or dried cranberries.

Thursday, July 24, 2014


Recipes from Barb Cummings 7/24/14

2 lbs fresh beets
2 lbs fresh or frozen blueberries (We picked ours!)
¼ cup sugar (I used a little less and I'm not sure any would be needed.)
1/3 cup sunflower oil ( I used olive oil… all I could find here!)
¼ cup white wine vinegar (I used a combination of cider vinegar & white wine.)
½ tsp salt
1 tsp freshly grated ginger (Surprisingly these folks had grated fresh ginger in their freezer!)
Grated zest of one orange

Scrub beets.  Roast in tightly covered dish for 1 ½ hrs until knife inserted comes out clean.  (I put some water in with the beets.  My pan was a mess, but it cleaned up okay.)
Cool.  Slip off skins.  Cut into half-inch cubes and place in large bowl.  Add blueberries.
Mix together sugar, white wine vinegar, oil, salt, ginger and orange zest .    Let set for at least an hour.  Could serve with additional zest as a garnish.  (I did not have more zest.) 
This will keep – and even improve – for a week.  (So it’s okay that it makes a large batch!)

I serve it on a bed of greens and sprinkle a few blue cheese crumbles on it..


Shirley Senarighi

Saturday, July 5, 2014



Cooking Time:15 Minutes
Recipes Makes:4 Servings
Carbs:53 Grams
Fat:11 Grams
Protein:16 Grams


12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid (You can use fresh if you like as well)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish


Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.