anytime

asian green bean stir-fry

• Makes 4 to 6 servings

This is a simple, light and lovely dish that has a zingy Asian sauce everyone will love.

1¹⁄₂ pounds green beans, ends trimmed, cut into 2-inch pieces

2 cups cremini mushrooms, ends trimmed and sliced

Toasted sesame seeds, for garnish

asian dressing

1 teaspoon grated ginger

2 tablespoons tamari

1 tablespoon mirin

2 tablespoons maple syrup

1 teaspoon toasted sesame oil

Blanch (see page 107) green beans until just tender. Mix together dressing ingredients. In a medium skillet, sauté green beans and mushrooms with dressing. Simmer, stirring occasionally, about five minutes until green beans are heated through and mushrooms are cooked. Garnish with toasted sesame seeds.

basil-cashew cheeze sauce

fire-roasted tomato sauce

basil-cashew cheeze sauce

• Makes about 3 cups

This makes the most delicious pizza topping, pasta sauce, steamed veggie sauce, or wrap sauce. You won’t miss the oil or the cholesterol you get with real cheese!

1¹⁄₂ cups raw cashews, soaked 1 hour

1 package Mori Nu silken tofu

1 cup basil, chopped

¹⁄₂ cup nutritional yeast

2 tablespoons white or yellow miso

2 tablespoons tamari

1 lemon, juiced

1 tablespoon apple cider vinegar

Nondairy milk, as needed

Drain cashews and blend with tofu in food processor until the mixture is finely ground but not a paste. Add the rest of ingredients and process until smooth, making sure to scrape down the edges of the bowl occasionally. If you would like a thinner sauce, add nondairy milk as needed.

blanched greens with basil-pecan pesto sauce

• Makes 3 to 4 servings

This is a tasty way to get your greens and calcium. The pesto sauce makes a great topping for any vegetable dish and can also be served with pasta or as a sauce for pizza.

1 bunch kale, washed and chopped

1 cup sugar snap peas, tips removed

Filtered water

basil-pecan pesto sauce

makes about 1 cup

¹⁄₂ cup pecans, toasted

2 cups packed basil

2 tablespoons white miso

1 tablespoon maple syrup

2 tablespoons balsamic vinegar

1 lemon, zested and juiced

Filtered water, as necessary

Sea salt, to taste

Blanch (see page 107) the kale and snap peas until lightly cooked. Meanwhile, blend pesto ingredients in a food processor, adding water as necessary to obtain the desired consistency. Be sure to scrape down the edges of the bowl to incorporate all the ingredients. Add sea salt and pepper as needed. Drain veggies and serve with a dollop of pesto.

fire-roasted tomato sauce

• Makes about 2 cups

This sauce is great for many things. I like to use it as pizza sauce, as a dipping sauce for the sage-infused polenta sage fries, on page 155, or as a pasta sauce.

1 can (28 ounces) fire-roasted tomatoes

1 tablespoon tamari

1 tablespoon balsamic vinegar

2 tablespoons nutritional yeast

1 teaspoon dried basil

¹⁄₂ teaspoon dried oregano

¹⁄₂ teaspoon marjoram

¹⁄₂ teaspoon thyme

Dash black pepper

Combine all ingredients in a medium saucepan. Heat over a medium flame and simmer until ingredients are well combined and heated through, about five minutes.

tropical relish

• Makes about 4 cups

This tropical relish is a great topping for grains, salads, and sandwiches, and is good served with crackers, too. This recipe makes quite a lot, so feel free to halve it. Mangoes are full of vitamins and minerals, protecting you against heart disease and other ailments, while basil is a powerful herb that strengthens your cells.

1¹⁄₂ cups ripe mangoes, peeled, pitted, and finely chopped

¹⁄₂ cup red bell pepper, finely chopped

1 cup fresh basil, chopped

1 cup tomato, finely chopped

1 tablespoon balsamic vinegar

Dash lime juice

Pinch sea salt and black pepper

Mix all ingredients in a bowl and allow flavors to meld for 15 to 30 minutes.
 

blissful suggestion

Serve this with the marinated portobella steaks, recipe below.

marinated portabella steaks with tropical relish

marinated portabella steaks

• Makes 4 servings

These portabella steaks are exactly as they sound: like steak. They are great to serve to heavy meat-eaters because the portabella mushroom, once seasoned and marinated, has a similar texture to steak, but without the saturated fat. These are great on a sandwich or in a wrap, sliced on top of a salad, made into fajitas, or served at your next BBQ party.

4 portabella mushrooms, stems cut off and wiped with damp paper towel

marinade

¹⁄₄ cup red wine vinegar

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1 lime, juiced

2 tablespoons maple syrup

1 tablespoon Dijon mustard

Pinch sea salt and black pepper

Place marinade ingredients in a plastic bag and shake to blend. Add mushrooms, coat with marinade, and refrigerate for one hour. Grill mushrooms directly on hot grill for a few minutes on each side.
 

blissful variation

Add fresh herbs such as rosemary or thyme to the marinade.

If you don’t have a grill, bake the portabellas at 350 degrees F for eight minutes, turning once.

broccoli salad with creamy mustard dressing

broccoli salad with creamy mustard dressing

• Makes 3 to 5 servings

This is a healthy plant-based take on salads you may have had at a salad bar or at potlucks. It is easy to make and will be a crowd-pleaser at get-togethers. It’s also a great way to use leftover beans. If you throw in some cooked quinoa, it makes a one-pot meal perfect to take to work for lunch.

1 large crown broccoli, cut into florets

1 large carrot, grated

1 cup cooked chickpeas, or 1 can (15 ounces), drained and rinsed

2 red radishes, thinly sliced

creamy mustard dressing

¹⁄₂ cup vegan mayonnaise

2 tablespoons Dijon mustard

1 tablespoon maple syrup

1 tablespoon sherry or apple cider vinegar

Pinch sea salt and black pepper

Steam the broccoli until crisp-tender, about two minutes. Remove from heat and toss with rest of salad ingredients. Whisk together dressing ingredients in small bowl. Toss with salad and chill for 10 minutes before serving. Great the next day!