Grain Free Vegan Kitchen

1 medium zucchini 2T tahini 1 clove garlic juice of 1/2 lemon 1/8t salt dash of curry powder Blend well then serve over romaine lettuce, tomatoes, cucumber, and kalamata olives.

New potatoes, scrubbed and cubed Broccoli or asparagus Mixed greens (optional, see note below) Dressing: 1 lg garlic clove 3T lemon juice 1/2t salt 1/3c olive oil 1t oregano 1/2 t thyme 2T vegan mayonaise Steam potatoes and vegetables. Prepare dressing. Place mixed greens in a bowl. Top with warm potatoes and vegetables. Drizzle with salad dressing. Note:  Another option is to serve "potato salad" style by mixing potatoes, broccoli or asparagus, and dressing, and omitting greens.

1 sweet potato, peeled and small-diced taco seasoning vegetable oil romaine lettuce, chopped tomatoes, diced black olives, sliced salsa guacamole plantain chips Stir fry sweet potato in vegetable oil sprinkled with taco seasoning to taste. Combine all ingredients.

Roasted Squash: 24 ounces cubed butternut squash (1 1/2-inch pieces) 1 tablespoon extra-virgin olive oil 1 tablespoon chopped fresh rosemary  kosher salt and freshly ground black pepper Fried Tofu: 8 oz firm tofu, drained and cut into 1" cubes 1t salt 2 tablespoons prepared pesto 1 1/2 cups halved red or green California grapes 4 cups arugula Preheat oven to 425 degrees F. Place the squash onto a sheet pan with sides and drizzle with oil, rosemary salt and pepper. Mix well and roast until squash is browned and soft, about 25-30 minutes, turning once after 15 minutes. Meanwhile, fry tofu and salt in olive oil until golden. Combine roasted squash, fried tofu, pesto, and grapes.  Serve over arugula. Adapted from recipes published by Grapes from California and  The American Vegetarian Cookbook  by Marilyn Diamond.

1c raw pine nuts juice of 1/2 lemon 1 medium clove garlic 1 scant tsp salt 1T olive oil 1/4 c or more water 1 date, chopped Blend all ingredients, adding water as necessary, to achieve correct consistency.  Dressing should be fairly thick. Serve over chopped romaine with black pepper to taste.  For more cheesy flavor, sprinkle nutritional yeast, if desired. 

Dressing: 2t orange zest 3T fresh orange juice 2hT tahini 2T apple cider vinegar 1hT maple syrup 1T olive oil dash salt and pepper Combine dressing ingredients and serve over baby spinach, chopped apple, and pepitas . Based on a recipe by Edible Perspective .

1 head cabbage  1 1/2 to 2 oz. dried cellophane, or bean thread, noodles (not rice noodles) 1 cup shredded lettuce 1 cup shredded carrots Bunch fresh cilantro, rinsed and chopped 4 oz. Asian-seasoned baked tofu 6 thin scallions, minced Hoisin sauce Peanut butter Par-boil cabbage. Remove leaves one a time until they soften, until you have 6 nice sized leaves. Shave off large, thick pieces of stem of cabbage, as necessary. Set aside.  Soak noodles in boiling water to cover about 7 minutes, or until softened. Drain, rinse in cold water and drain again. Assemble ingredients in separate piles on work surface, cutting tofu into thin slices for total of 12 pieces. Fill one cabbage leaf with 1/6th of noodles, lettuce, carrots, cilantro, and scallions, plus 2 strips of tofu. Wrap up roll tightly, starting at nearest rounded edge over filling, and tucking in the sides. Continue rolling wrapper tightly into neat packet. In a separate bowl, mix together equal parts hoisin sauce and peanut...