Place the first six ingredients in the food processor and process into a pate. Stop and scrape down the sides of the bowl with a spatula. Transfer the pate to a mixing bowl and add the remaining three ingredients and mix well.
Puttanesca Sauce:
1/2 cup sun-dried tomatoes
1 cup roma tomatoes
2 Tablespoons Kalamata olives
2 Tablespoons extra virgin olive oil
1/4 cup onions, roughly chopped
2 garlic cloves
2 Tablespoons Italian parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/8 teaspoon chili pepper flakes
1/2 teaspoon Celtic sea salt
1/2 teaspoon black pepper, freshly ground
In a Vita-Mix or food processor, combine all of the ingredients and blend until smooth.
Sunflower Tomato Pate
3 cups sunflower seeds, soaked 4 hours
1/3 cup sun-dried tomatoes, soaked 30 minutes
1/2 cup lemon juice
1/3 cup scallions
1/3 cup raw tahini
1/3 cup wheat-free Tamari or Nama Shoyu
1/2 red onion, cut in chunks
2 Tablespoons chopped parsley
2 garlic cloves
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
In a food processor, combine all the ingredients and process until the mixture is a smooth paste. Taste and adjust seasonings if needed.
Corn Chowder
4 cups fresh corn kernels or frozen, plus 1/4 cup
2 cups almond milk
1 small avocado cut in chunks
1 teaspoon ground cumin
1/4 cup Vidalia onion, coarsely chopped
1/2 teaspoon Celtic sea salt
2 Tablespoons nutritional yeast
1/4 cup corn kernels, garnish
In a Vita-Mix, combine the corn (except for 1/4 cup), almond milk, avocado, cumin, chopped onion, nutritional yeast, and salt. Blend well. Pour the soup into serving bowls. Garnish with corn kernels.
Mango Citrus Dressing
1 mango, peeled and seeded
1 teaspoon lemon juice
1 small clove garlic
2 Tablespoons unfiltered extra virgin olive oil
1 Tablespoon sesame seeds
1/2 teaspoon Celtic sea salt
1/2 cup fresh orange juice
1 Tablespoon agave nectar, optional
Place all ingredients in a Vita-Mix and puree.
Egg-less Egg Salad
1/2 cup water
1/2 cup fresh lemon juice
2 teaspoons turmeric
2 cloves garlic, peeled
1/2 teaspoon onion powder
1/4 teaspoon mustard powder
1 teaspoon Celtic sea salt
1 1/2 cups raw macadamia nuts or cashews
1/3 cup chopped scallions
1/3 cup chopped celery
1/3 cup chopped red bell pepper
In a food processor, combine the water, lemon juice, turmeric, onion powder, mustard powder, garlic, sea salt, and nuts and blend until smooth.
In a medium mixing bowl, combine the contents of the food processor with the scallions, celery, and bell pepper. Mix well and serve.
Cashew Mayonnaise
1 cup cashews, soaked
1/4 cup water
1/4 cup lemon juice
2 Barhi dates, pitted
1/2 teaspoon onion powder
1/8 teaspoon mustard powder
1/2 teaspoon garlic powder
1 teaspoon Celtic sea salt
1/4 teaspoon white pepper
1/2 cup unfiltered extra virgin olive oil
1/4 cup raw pine nuts
Place all ingredients, except the oil, in a Vita-Mix and blend until smooth. While continuing to blend, add the oil in a steady stream until the mayonnaise is emulsified. Store in a tightly sealed container in the refrigerator for up to 2 weeks.
Guacamole
2 ripe avocados
1 Tablespoon red onion
1 Tablespoon cilantro
1 garlic clove
1/8 teaspoon cumin
1 teaspoon fresh lime juice
1/8 teaspoon Celtic sea salt
1/2 jalapeno, seeded
Place all ingredients in a food processor and pulse for 3-5 seconds (slightly chunky texture). Serve immediately or refrigerate.
