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If you want a fantastical organic pesto recipe here it is.
What You Need
1 cup organic walnut pieces
2 cups organic cilantro leaves, stems removed
1 organic jalapeno pepper, seeded and chopped
1/2 tsp sea salt, or to taste
1 tbsp Bragg organic raw apple cider vinegar
1/2 cup purified water, or as needed
Here’s What To Do
Grind the walnuts in a food processor until fine. Add the cilantro, pepper, salt, vinegar, and 2 to 3 tablespoons of water and blend. Blend in more water until the pesto is the consistency of a thick sauce. Taste and correct the seasoning, adding more salt if needed. Keep unused pesto refrigerated in a tightly covered container.
It’s good.
-Cara
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I don’t really like tomatoes, but this is one way I’ll eat them. It’s a great dressing. :)
What You Need
1 Cup Organic Apple Cider Vinegar (I myself prefer the Certified Bragg Organic Raw Apple Cider Vinegar)
1 cup organic canola oil (I like Spectrum)
1/4 cup organic honey
1 medium organic tomato, peeled, seeded, minced
2 tablespoons chopped, fresh, organic parsley
2 tablespoons chopped, fresh, organic basil
2 tablespoon organic Dijon mustard
2 cloves minced, organic garlic
1/2 teaspoon sea salt
What To Do
In a mixing bowl, combine all the ingredients and whisk until well blended. Transfer to some covered container and refrigerate for an hour at least. Serve chilled.
I knew I should have bought that tomato today…
Oh well.
-Cara
This gravy is sooo good. You can use it on anything, from fake chicken (frickin as I like to call it), to tofurkey, to any type of sandwich and beyond.
What You Need
1/2 cup organic olive oil
1/3 cup chopped organic white onion
5 cloves of organic garlic, minced
1/2 organic all-purpose flour
4 teaspoons organic nutritional yeast
4 tablespoons organic tamari or braggs liquid aminos
2 cups organic vegetable stock
1/2 teaspoon organic dried sage
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
What You Need To Do
1. Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes.
2. Stir in flour, nutritional yeast and tamari to form a smooth paste.
3. Gradually whisk in the broth.
4. Season with sage, salt and pepper.
5. Bring to a boil, then reduce heat and simmer, stirring constantly for 8-10 minutes or until thickened.
Live it!
-Cara
These rice cakes are like no other rice cakes. They are like a healthier, tastier, and all around better rice crispy treat. Not only that but they take no real time to make.
What You Need
3/4 cups organic blanched or just thinly sliced, raw almonds work just as well
3/4 cup organic wildflower honey [I prefer organic wildflower honey, but any organic honey will do]
2 tablespoons of organic crunchy almond butter [I prefer crunchy organic almond butter to smooth, but either is fine.]
1 teaspoon pure, organic vanilla extract
Pinch or two of organic sea salt [I understand that salt cannot be “organically grown”, as it is a mineral, not a plant, but it can be “Certified Organic”. To learn more about that you can go here.]
2 cups organic puffed brown rice [I use Nature’s Path Organic Rice Puffs which I think work perfect for this recipe]
What You Need To Do
In a blender, grind the almonds to a medium-coarse texture. In a 2 quart saucepan, bring the honey to a simmer over medium heat, then simmer on low heat for 5 minutes. Add ground almonds, almond butter, vanilla extract, and salt. In a large mixing bowl, add the puffed rice, then pour the syrup mixture on top and mix well. Press mixture in a lightly oiled 8-inch square baking dish. Allow it to set for 2 hours. Cut them into whatever size you want and enjoy!
I already have everything on the counter to make some tonight. Don’t be jealous.
:)
-Cara
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Reason 71 from, 101 Reasons Why I Am Vegetarian:
Today’s turkeys are unable to copulate on their own, thanks to selectively bred, freakishly huge breasts in the “toms.” The industry must use artificial insemination. The job is nearly as dehumanizing for the workers–who must work rapidly for long hours and low wages–as it is deplorable for the tortured breeder birds, who are essentially raped every week for 12 to 16 months until they are sent to slaughter.
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