For anyone who loves spicy foods, this raw "sriracha" recipe is going to turn things up in the kitchen. It's loaded with spicy flavor and is incredibly delicious. It can be used on top of pasta, noodles, added to sandwiches or wraps, or used as a dip or marinade! This recipe is super clean, fat-free and a total taste sensation.
Bell peppers are the base of this recipe and contain an impressive amount of vitamin C with up to as much as six times as oranges. They are also packed with vitamin A and beta carotene which can help boost the immune system, improve vision, and help protect the eyes against cataracts. They are also an excellent source of potassium, fiber, thiamine, beta carotene, folate, zeaxanthin, and lycopene and have been shown to help prevent blood clot formation and reduce the risk of heart attacks and strokes.
Sun-dried tomatoes, which gives this recipe its rich, savory flavor are are packed with vitamins C, K, A, and B-complex, as well as potassium, chromium, biotin, and beta carotene. This amazing array of nutrition makes sun-dried tomatoes excellent for helping to nourish the adrenal glands, reduce stress damage, build the immune system, protect against skin damage, and improve cardiovascular health. Sun-dried tomatoes are also an excellent source of lycopene, a super-antioxidant, which is known to help prevent breast, pancreatic, intestinal, bladder, cervical, colorectal, lung, skin, endometrial, and prostate cancers.
If you like spicy foods, you will love this recipe as it will have you coming back for more with every bite.
- 1 red bell pepper, stem removed
- 1 jalapeño
- 1 small tomato
- 4 dates
- 3/4 cup sun-dried tomatoes
- 4 cloves garlic
- 1/2 lemon, juiced
- 1 tbsp honey
- 1/4 tsp red pepper flakes (adjust to taste)
Combine all ingredients in a food processor and process until well combined. If using sun-dried tomatoes that are very dry, soak for 30 minutes prior in cool water. Adjust red pepper to reflect desired heat. Enjoy!
Notes: Stores well in the fridge for approximately 5 days
Recipe by Marjorie
1 Qt. Mushrooms (Porta bella sliced)
1/4 cup raw walnuts
14 oz. mixed peppers/onions stir fry (I use birds eye pepper stir fry frozen vegetables)
1/3 cup TVP (textured vegetable powder, available at www.swansonvitamins.com I find that they have the best price on Bob's Redmill products)
2 tbsp. Nutritional yeast
1 1/2 tsp. liquid smoke
1 tbsp. liquid amino acids ( I use Braggs)
1/2 cup chopped drained black beans
1 tbsp. beef broth concentrate
1 clove raw garlic
2 tbsp. fresh chopped parsley
2 tbsp. fresh chopped basil
1 1/4 cup organic Italian bread crumbs (fresh made or store bought)
3 tbsp. organic flour
1/2 cup grated cheese (your choice, cheddar, provolone or parmesan)
1/2 tsp. each of these dry ingredients can be added to the eggs in the food processor: Powder garlic, powder onion, parsley, basil, Italian seasoning smoked paprika, salt and pepper.
Defrost vegetables, strain and set aside.
Chop mushrooms in food processor, put in large mixing bowl, set aside. Chop walnuts and add to mushrooms. Next, chop the defrosted vegetables in food processor. (Do not mush them too much) Add to the mushroom mixture. Add chopped vegetables to the mushroom bowl. Chop black beans in processor add to mushroom mixture. Add Nutritional yeast and TVP to mixture and set aside.
In the food processor add: eggs, liquid smoke, liquid aminos, beef seasoning, Fresh basil, fresh parsley, fresh garlic and all dry ingredients. Pour into mushroom mixture, add flour and breadcrumbs. form and bake for 35 mins at 350
If too wet add more bread crumbs.
Sticky Sesame Cauliflower
For the cauliflower:
1 medium-sized head of cauliflower, cut into bite-sized florets
1 1/3 cup cassava flour
1 1/2 cups water, more if needed
1/2 tsp sea salt (optional)
For the sauce:
1/2 cup coconut aminos
2 tbsp maple syrup
1 tsp sesame oil
2 tbsp lime juice
1/2 tsp red pepper flakes
1 tbsp tomato paste
3 garlic cloves, finely grated
1 tbsp grated ginger
2 tbsp arrowroot flour
1/2 cup water or vegetable broth, more if needed
2 tsp sesame seeds, for garnish
2 tbsp chopped green onions, for garnish
Preheat oven to 425F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together the cassava flour, water and sea salt (if using). The batter should be thick enough to coat the cauliflower. If it's too thick, add a few tablespoons of water.
Add the cauliflower to the bowl and toss until well coated. Using a fork, transfer the bat-tered cauliflower to the baking sheet, shaking off the excess batter. Leave at least 1 inch between each piece.
Place in the oven for 20-25 minutes, until crisp. Flip the cauliflower pieces over halfway through.
To make the sauce, add the coconut aminos, maple syrup, sesame oil, lime juice, red pepper flakes, tomato paste, garlic and ginger to a large saucepan over medium-high heat. Whisk to combine and bring to a simmer.
In a small bowl, whisk together the arrowroot flour and water/vegetable broth. Pour into the sauce and cook, stirring often, until the sauce thickens up and becomes sticky, about 3-5 minutes. If the sauce is very thick then add a bit more water.
Add the baked cauliflower and toss to coat. Remove from heat and place on a serving plate or platter, then top with green onions and sesame seeds. Serve immediately.
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- 1/2 cup amaranth seeds
- 1 1/2 cups vegetable broth
- 1 1/2 cups shredded zucchini
- 1/2 shredded onion
- 1 15 oz can white beans (cannellini or great northern), or 1 1/2 cups cooked
- 1 tbsp salsa (your favorite)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 cup cornmeal or breadcrumbs (gluten free, if necessary)
- 1/4 cup flaxmeal
- Extra Salsa and Vegan Sour Cream for serving , if desired.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a pot on the stove, place the amaranth and vegetables stock. Bring to a boil, then reduce the heat to simmer, uncovered, until the water is absorbed.
- Meanwhile, place white beans in a large bowl and smash with a potato masher or fork until mostly broken down (a few whole beans left is fine).
- Add all remaining ingredients to the white beans, including the amaranth once it's cooked and cooled enough to handle. Mix well.
- Form into patties (I like them on the smaller side - about 3 inches in diameter and less than 1/2 inch thick) and place onto the parchment lined baking sheet.
- Bake 20 minutes, flip the patties over and bake another 10 minutes until crispy on both sides.
- Serve with salsa and vegan sour cream, if using.
~You can dice the onion small instead of shredding if you wish. For convenience, I stuck it in the food processor (fitted with the shredding blade) at the same time I shredded the zucchini. Easy!
Nutrition Facts : Baked Zucchini Amaranth Patties