Who doesn’t love to do all of these? This chapter is loaded with party foods—foods that are fun to take to picnics, campouts, potlucks, and any other kind of party. These celebratory foods are finger-licking, lip-smackingly good and will tickle your tummy with flavors galore. So snack, nosh, and nibble away!
Thai-Style Tempeh Lettuce Wraps
8 wraps
Lettuce wraps are fun, flavorful, and simple to make. Not only are they great for parties, they are also a great afternoon snack instead of a candy bar or some other sugary food that will put you into a midday coma. Whip the filling up the night before and tote them to work with you for a crunchy, healthy, and satisfying snack.
1 tablespoon sesame oil
2 teaspoons fresh minced garlic
2 teaspoons peeled and grated ginger
½ red bell pepper, deseeded and cut into long, thin strips
1 carrot, peeled and cut into matchsticks
2 8-ounce packages tempeh, crumbled into a bowl
2 tablespoons red chili paste
1 tablespoon mellow white miso paste
1 tablespoon toasted sesame oil
1 tablespoon agave nectar
1 tablespoon Braggs Aminos or low-sodium tamari
¼ cup water
8 butter lettuce or Bibb lettuce leaves, washed and dried
½ cucumber, peeled and cut into thin, long strips
½ cup mung bean sprouts or any sprouts
Sesame seeds, for garnish (optional)
Chopped cilantro for garnish (optional)
In a large skillet, heat the sesame oil over medium heat and sauté the garlic and ginger for about 2 minutes. Add the bell pepper and carrots and sauté until soft. Add the crumbled tempeh and sauté for about 5 minutes, stirring well to combine, until it is lightly browned.
In a blender combine the chili paste, miso, sesame oil, agave nectar, Braggs, and water. Blend until smooth. Add this to the tempeh mixture and stir to combine. Let it heat through for about 3 to 5 minutes.
To assemble: Scoop about a ¼ cup of the tempeh mixture onto a lettuce leaf and top with cucumber and bean sprouts. Sprinkle with sesame seeds and cilantro, if using, and roll and enjoy.
Per Serving: Calories 170, Total Fat 10g, Saturated Fat 2g, Cholesterol 0mg, Sodium 380mg, Carbohydrate 11g, Fiber 1g, Protein 12g
6–8 servings
12–16 large stuffing mushrooms
2 tablespoons extra virgin olive oil
1 medium red onion, diced
2 garlic cloves, minced
1 tablespoon fresh chopped thyme
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped basil
2 tablespoons champagne or sherry vinegar
2 tablespoons water
1 bunch fresh spinach leaves, chopped
½ cup toasted walnuts
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
1 tablespoon nutritional yeast
Preheat the oven to 350 degrees F and lightly grease a baking pan.
Wash the mushrooms well. Pull the stems off of the mushrooms, chop, and set aside. Heat the oil in a large pan over medium heat, add the diced onion, and sauté until translucent. Add the garlic, mushroom stems, thyme, parsley, and basil. Stir to combine and cook down until the stems are soft. Deglaze the pan with vinegar and then add the water. Add the chopped spinach and let the mixture cook about 2 to 3 minutes longer until the liquid is almost evaporated. Remove the pan from the heat and set aside.
Grind the walnuts in a coffee grinder, blender, or food processor. Put the walnuts into a small bowl and mix in the salt, pepper, and nutritional yeast. Stir into the pan with the mushroom and spinach mixture until well combined. Fill the mushroom caps with the filling.
Place the mushroom caps in a single layer on the baking pan and bake for 15 to 20 minutes. The mushrooms will turn golden, and the stuffing should begin to brown.
CHEF’S TIP
Deglazing is a cooking technique that is used to dissolve caramelized food from the bottom of a pan, often to make a sauce. Using champagne or sherry vinegar (or other flavored vinegars) to deglaze adds depth and enhances the flavor of food.
Per Serving: Calories 110, Total Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 190mg, Carbohydrate 6g, Fiber 2g, Protein 5g
8 rolls
I love to gather together a few of my friends and have a roll-up party. I usually make the “pâté” the day prior, so the flavors really have a chance to meld. Remember, these don’t need to look perfect to impress because they will taste so great—and I promise they will!
8 sheets nori (thin sheets of dried seaweed)
½ cup Sunflower Seed Pâté
2 carrots, peeled and cut into long, thin strips
1 cucumber, peeled, deseeded, and cut into thin strips
1 avocado, halved and thinly sliced
1 8-ounce container daikon sprouts or sunflower sprouts
Lay 1 nori sheet, rough side up, on a cutting board. Spread a thin layer (about 3 tablespoons) of Sunflower Seed Pâté evenly on the nori sheet. Stack the carrot strip, cucumber strip, avocado slice, and sprouts in a narrow line 1 inch from the long edge of the nori sheet. Fold the nori sheet over the vegetables and roll the sheet away from you as tightly as possible. Dab the edge of the nori sheet with water to seal and close. Repeat with the remaining ingredients. Place in the refrigerator for about 20 minutes to firm up. With a serrated knife, cut each roll into bite-size pieces and serve.
CHEF’S TIP
A sushi mat is often used to roll sushi, but you can do this easily without one. Keep all the ingredients tight as you start to roll—and don’t forget to lightly wet the end of the nori sheet so it sticks together!
Per Serving: Calories 130, Total Fat 11g, Saturated Fat 3g, Cholesterol 10mg, Sodium 85mg, Carbohydrate 6g, Fiber 2g, Protein 5g
About 2 cups
Edamame, also known as soybean, is high in fiber and protein. It’s easily found in your grocer’s freezer, but make sure you buy preshelled edamame for ease. I also recommend buying organic, as oftentimes nonorganic contains genetically modified organisms (GMOs).
1 package (16 ounces) frozen and shelled edamame, cooked according to instructions
4 large garlic cloves, chopped
1¼ teaspoons sea salt
½ teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon cayenne
¼ cup fresh cilantro
4–6 tablespoons extra virgin olive oil
¼ cup freshly squeezed lime juice
Put all of the ingredients into a food processor except for the olive oil and lime juice. Puree until combined. Add the olive oil and lime juice and puree more, scraping the sides of the processor bowl frequently. If you like a smoother consistency, add purified water 1 tablespoon at a time while the processor is running, until the desired texture is achieved.
Per Serving: Calories 70, Total Fat 6g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 230mg, Carbohydrate 3g, Fiber 1g, Protein 2g
About 2 cups
I love this sweet twist on classic hummus. It’s always a favorite at parties and is usually the first dip to be wiped clean. You might want to make two batches, as it is quite addicting! Serve it alongside a huge tray of fresh veggies and some gluten-free crackers.
1 pound garnet yams, washed well, skin left on
Juice from 1 large lemon
1 teaspoon cumin powder
1 teaspoon sea salt
Dash cayenne pepper (use more if you like spice)
1 tablespoon agave nectar
1 15-ounce can chickpeas or garbanzo beans, drained and rinsed well
2 tablespoons tahini
3 tablespoons extra virgin olive oil (more if necessary)
Preheat the oven to 400 degrees F. Poke holes in the yams with a fork. Place the yams on a baking sheet lined with parchment paper. Bake for approximately 40 minutes or until soft. Remove from the oven and allow to cool. Once cool, remove the skin and scoop the flesh out into a food processor bowl.
Add the remaining ingredients to the food processor bowl except for the olive oil. Puree until well combined, adding the olive oil while blending. Blend until smooth and creamy, adding more oil if needed or a small amount of water if the hummus is too thick. Be sure to scrape down the sides of the bowl a few times to incorporate all of the ingredients.
Per Serving: Calories 50, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 75mg, Carbohydrate 6g, Fiber 1g, Protein 1g
About 2 cups
This dip is green (both in color and in Earth friendliness), creamy, and dreamy. Using cashews as a base, it’s got a bit of a sweet and savory flavor all in one bite. Add any type of fresh herbs you want. I love the combination of cilantro and parsley together, but feel free to use a dill and basil combination if you don’t like the others.
1½ cups cashews, soaked in water for 2 hours or more
3 scallions, chopped
1 garlic clove
3 tablespoons fresh cilantro
3 tablespoons fresh parsley
1 tablespoon honey mustard
1 tablespoon brown rice vinegar
2 teaspoons white mellow miso
2 teaspoons agave nectar
½ teaspoon sea salt
Juice from 1 lemon or lime
3 tablespoons olive oil
Water, as needed
Puree all of the ingredients in a food processor except for the olive oil. While the processor is still running, pour the olive oil into the processor. Add water 1 tablespoon at a time if you want a creamier consistency. Process until smooth. Be sure to scrape the sides of the processor bowl frequently to ensure that all of the ingredients are well blended.
CHEF’S TIP
It’s really simple to lightly toast nuts. Just place them in a skillet over low heat until brown. Keep an eye on them, though, as they can burn quickly. Shake the pan every few minutes to brown evenly.
Per Serving: Calories 90, Total Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 65mg, Carbohydrate 5g, Fiber 1g, Protein 2g
About 2 cups
Bruschetta was a staple in my Italian household growing up. I added some artichoke hearts to this version for a little more texture and flavor. Serve this on top of gluten-free crackers or warm, crusty sourdough bread. It’s delicious!
4 ripe plum tomatoes, coarsely chopped
1 cup frozen artichoke hearts, thawed and coarsely chopped (you can also substitute 1 cup or 8 ounces of canned artichokes)
1–2 cloves garlic, minced (depending on personal preference)
¼ cup toasted and chopped walnuts
Zest and juice from 1 lemon
2 tablespoons rice vinegar
5–8 large fresh basil leaves, chopped
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste
Place the tomatoes, artichoke hearts, garlic, and walnuts in a medium-size bowl. Add the lemon zest and juice, vinegar, basil, and olive oil. Season with salt and pepper.
Per Serving: Calories 35, Total Fat 3.5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 5mg, Carbohydrate 2g, Fiber 1g, Protein 1g
Artichoke and White Bean Dip with Rosemary
About 2 cups
Artichoke hearts and white beans make for a crunky (that’s creamy and chunky) dip that is loaded with flavor and great to serve at any party. I love to spread this on a gluten-free or sprouted grain tortilla topped with fresh veggies and then roll it up for a snack.
2 teaspoons extra virgin olive oil
2 garlic cloves, peeled and minced
1 shallot, peeled and finely chopped
2 tablespoons fresh-squeezed lemon juice
¼ cup grapeseed Vegenaise
1 tablespoon apple cider vinegar
2 cups canned white beans, drained and rinsed
¼ teaspoon salt
½ teaspoon chopped fresh rosemary
½ teaspoon powdered mustard
¼ teaspoon pepper
1½ cups frozen artichoke hearts, thawed (jarred or canned are fine, too, but drain first)
Sea salt and ground pepper, to taste
In a skillet over low heat, heat the olive oil and sauté the garlic and shallot until soft. Put the garlic and shallot mixture into a food processor, along with the remaining ingredients, except for the artichoke hearts. Process until smooth. Add the artichokes and pulse, but you still want some chunks to remain intact. Season with salt and pepper.
Per Serving: Calories 40, Total Fat 1.5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 40mg, Carbohydrate 4g, Fiber 1g, Protein 2g
About 3 cups
This dip is smoky, spicy, and just plain great! Serve it with some baked blue corn chips or cut-up veggies. It will transport you right to the sandy beaches of Mexico!
3 tablespoons olive oil
½ jalapeño pepper, deseeded and minced
1 red bell pepper, deseeded and diced
1 small red onion, finely diced
1 clove garlic, minced
1 teaspoon cumin
¼ teaspoon chipotle chili powder
1½ cups canned black beans, rinsed
1 tablespoon apple cider vinegar
2 teaspoons honey or maple syrup
½ teaspoon sea salt
Heat 1 tablespoon of the olive oil in a skillet over medium heat and sauté the jalapeño, red bell pepper, onion, and garlic until soft. Add the cumin and chili powder and stir while cooking to incorporate. Remove from heat when all of the ingredients are soft and somewhat caramelized.
In a food processor, place the pepper mixture, black beans, apple cider vinegar, honey, and salt. Puree all of the ingredients while pouring the remaining 2 tablespoons of olive oil into the processor while running. Make sure you remove the lid and scrape the sides and puree again. Serve warm or chilled.
Per Serving: Calories 45, Total Fat 2.5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 65mg, Carbohydrate 5g, Fiber 1g, Protein 1g
About 2½ cups
I love this veganized version of pâté because it’s healthy, tasty, and a hit on any party table. Make sure to soak the sunflower seeds for the allotted time so that the consistency is creamy. This is great served with raw veggies on the side.
2 cups shelled sunflower seeds, soaked in water for 4 hours
1 yellow bell pepper, deseeded and chopped
1 large handful fresh parsley
1 large handful fresh basil
1 tablespoon apple cider vinegar
2 tablespoons lemon juice
1 clove garlic
1 tablespoon Braggs Aminos or low-sodium tamari
2–4 tablespoons extra virgin olive oil
Drain the water from the sunflower seeds. Place all of the ingredients except for the olive oil in a food processor and puree. While the food processor is still running, add the olive oil until creamy and smooth (add more or less depending on the consistency you desire). If you want an even creamier consistency, add a small amount of water while the processor is running.
Karmic Health Tip: All pâtés are made from duck livers, which tend to be fatty and not so healthy for you. This version has a similar consistency but with a great taste and health benefits to boot.
Per Serving: Calories 90, Total Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 30mg, Carbohydrate 3g, Fiber 1g, Protein 3g
1½ cups
Tapenade is my favorite served on crackers with a little dash of hummus plopped right on top. Olives are high in healthy fats and great for your skin, hair, and nails. You can use any combination of olives. I’ve used my two favorites, but feel free to get creative!
1 cup pitted kalamata olives (Greek-style olives)
1 cup pitted green olives
1 large roasted red pepper, deseeded and chopped (you can also substitute 1 large whole roasted pepper from a jar)
¼ teaspoon red pepper flakes
3 garlic cloves
3 tablespoons olive oil
In a food processor bowl, combine all of the ingredients except the olive oil. Puree, and while the motor is running, drizzle the olive oil in the top until well combined and smooth. Make sure to scrape down the side of the processor bowl and reprocess.
CHEF’S TIP
Roasting peppers is simple and easy. Wash and dry them, throw them on a parchment-lined baking sheet, and coat with a light mist of olive oil spray. Bake in the oven at 400 degrees F for 15 to 20 minutes or until the skin is brown and blistery. Remove from the oven, let cool, and then peel skin and deseed.
Per Serving: Calories 70, Total Fat 6g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 250mg, Carbohydrate 2g, Fiber 0g, Protein 0g
3 servings
1 tablespoon extra virgin coconut oil
½ cup organic popcorn kernels (it’s best to buy in bulk to save money)
Sea salt and pepper, to taste
1–2 tablespoons nutritional yeast flakes, or more to taste
In a large pot with a fitted lid, heat the coconut oil over medium heat until melted. Add the popcorn kernels and place a lid on the pot. Wait until the first kernel pops and then lower the heat a tad. The popcorn will continue to pop; you do not need to shake the pot, but you can if you like. Cook until you hear the popping slow (when you hear a few seconds between the popping), as you don’t want it to burn. Remove the lid and pour the popcorn into a large bowl. Season with salt, pepper, and nutritional yeast flakes to taste for a “cheesy” flavor. Mix well or shake in a bag!
Kettle corn variation: For kettle corn, leave out the nutritional yeast and drizzle 1–2 tablespoons of agave nectar over the popcorn. Stir to combine and salt to taste.
Per Serving: Calories 170, Total Fat 6g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 0mg, Carbohydrate 23g, Fiber 6g, Protein 5g
About 2 cups
½ cup cashews, soaked for 20 minutes
1 15-ounce can cannellini (white) beans, drained and rinsed
½ cup water
2 tablespoons lemon juice
¼ cup grapeseed Vegenaise
3 tablespoons nutritional yeast
1 tablespoon extra virgin olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
1½ cups thawed and chopped frozen artichoke hearts (or substitute 1½ cups jarred artichoke hearts)
3 cups chopped fresh spinach (chopped small)
1 teaspoon sea salt
dash red pepper flakes
¼ cup gluten-free bread crumbs
Preheat the oven to 400 degrees F. Drain the cashews. In a food processor or blender, blend the cashews and beans with the water, lemon juice, Vegenaise, and nutritional yeast until creamy. If mixture is too thick, add water 1 tablespoon at a time until thick and creamy. Scrape into a bowl and set aside.
Heat the olive oil in a skillet over medium heat and sauté the onion and garlic until soft. Add the artichokes and sauté until lightly browned. Add the spinach and let it wilt down, about 2 to 3 minutes. Pour into a large bowl and add the cashew and bean mixture, salt, and red pepper flakes (to taste). Stir to combine well. Pour into a lightly oiled casserole dish and top with bread crumbs. Cover with foil and bake for about 15 minutes. Remove foil and bake 10 minutes more until a little browned.
Per Serving: Calories 35, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 80mg, Carbohydrate 4g, Fiber 1g, Protein 2g
2 cups
These roasted beauties are a hit on any appetizer table. I love to throw them on a salad or just keep a bowlful on my buffet table for people to snack on anytime.
2 tablespoons extra virgin olive oil or coconut oil
2 tablespoons chopped fresh rosemary
2 tablespoons agave nectar or maple syrup
½ teaspoon cayenne pepper
¼ teaspoon cinnamon
1 tablespoon coarse sea salt
¼ pound raw, shelled walnuts
¼ pound raw, shelled pecans
¼ pound raw, shelled pistachios
¼ pound raw, shelled almonds
Preheat the oven to 375 degrees F. In a medium saucepan over low heat, combine all of the ingredients except the nuts. Heat through, stirring frequently, until well combined. Add the nuts and toss to combine. Spread the nuts onto a large rimmed baking sheet lined with parchment paper and bake until golden and fragrant, about 12 to 15 minutes, stirring about halfway through. (Nuts can burn very quickly, so keep an eye on them.) Put the pan on a cooling rack and let the nuts cool.
Per Serving: Calories 230, Total Fat 21g, Saturated Fat 2g, Cholesterol 0mg, Sodium 520mg, Carbohydrate 8g, Fiber 3g, Protein 6g
1½ cups
This is great to use as a dip, salad dressing, or a sauce for your favorite Thai dish. It’s simple to make and loaded with healthy fats and protein!
1 cup coconut milk
3 tablespoons chunky peanut butter
2 tablespoons Braggs Aminos or low-sodium tamari
¼ teaspoon red pepper flakes
2 tablespoons rice wine vinegar
2 teaspoons maple syrup
1 teaspoon arrowroot powder
Combine all of the ingredients in a blender and blend until smooth.
Per Serving: Calories 60, Total Fat 6g, Saturated Fat 3.5g, Cholesterol 0mg, Sodium 110mg, Carbohydrate 2g, Fiber 0g, Protein 1g
2½ cups
Café Gratitude, a popular vegan restaurant in Southern California, whips up this cashew-based “cheese,” so I had to create my own version! It’s smoky and creamy, and it’s really good heated and poured over Blissed-Out Herb-Roasted Taters or as a topping on nachos, or a sauce for Mac and Ch-ch-cheeeeze.
2 cups cashews, soaked in water for 4 hours
¼ cup nutritional yeast flakes
1 tablespoon lemon juice
½ teaspoon chipotle chili powder
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon smoked paprika (optional)
Filtered water
Drain the water from the cashews. Place all the ingredients in a blender cup with just enough water to barely cover. Blend until very smooth. Add more water if the mixture is too thick or if you’re having trouble blending the ingredients. This mixture should be a fairly thick sauce.
Per Serving: Calories 70, Total Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 120mg, Carbohydrate 5g, Fiber 1g, Protein 4g
Serves 2
This is one of my favorite ways to eat kale. I always make two batches before I go on the road and take them with me. They are so much better than chips for a snack. They’re a bit savory and a bit sweet—I think they will turn you into a kale chip convert!
1 large head dino kale (looks like dinosaur skin)
Juice of 1 lemon
2 tablespoons olive oil
2 tablespoons creamy almond butter
1 tablespoon agave nectar or maple syrup
1 tablespoon nutritional yeast
½ teaspoon sea salt
Preheat the oven to 300 degrees F. Strip the stems from the dino kale and wash well. Place in a large bowl. Blend or whisk the remaining ingredients together until smooth, then pour over the kale. Toss with your hands to coat each leaf. Place the kale in a single layer onto nonstick cookie sheets (or line regular cookie sheets with parchment paper). Bake for 10 to 15 minutes, until edges are crispy. Be careful not to burn. Also, keep in mind that the kale will only get crispy around the edges, not crispy all the way through. Enjoy these within one day, as they will lose their crispness if stored longer than that.
Per Serving: Calories 380, Total Fat 24g, Saturated Fat 3g, Cholesterol 0mg, Sodium 720mg, Carbohydrate 35g, Fiber 7g, Protein 13g
Charlie’s Tomato Sauce Marinara
8 servings
This is the California-ized version of the tomato sauce my Italian father used to make when I was a kid. I kept it simple and left out the blanching and hand-peeling of the tomatoes to save you some time in the kitchen. The flavor is delish and just a bit zestier than Dad’s due to my secret ingredient: balsamic vinegar. Prego!
2 tablespoons extra virgin olive oil
1 medium red onion, diced
4 cloves garlic, minced
1 cup sliced shiitake mushrooms (stems removed)
1 teaspoon dried thyme
¼ teaspoon red pepper flakes
2 teaspoons dried oregano
2 28-ounce cans fire-roasted crushed tomatoes
3 ounces tomato paste
1 tablespoon tamari
2 teaspoons agave nectar
1 tablespoon balsamic vinegar
Sea salt and freshly ground black pepper, to taste
2 tablespoons finely chopped fresh basil
In a large stockpot, heat the olive oil over medium heat and sauté the onion, garlic, and mushrooms until soft and caramelized, about 5 to 7 minutes. Add the thyme, red pepper flakes, and oregano, and stir to incorporate and release the fragrance and flavor of the herbs. Add the crushed tomatoes and tomato paste. Reduce the heat and simmer 20 to 30 minutes. Add the tamari, agave nectar, and balsamic vinegar, and stir well. Simmer 5 to 10 minutes more. Season with salt and pepper, and top with fresh basil. This stores well in the refrigerator for at least five days (and it freezes well, too). Simply reheat the defrosted marinara sauce in a sauce pan over low heat.
Per Serving: Calories 140, Total Fat 3.5g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 680mg, Carbohydrate 26g, Fiber 5g, Protein 5g
8 servings
Finally, a vegan gravy that’s worthy to be on the table with other holiday fare. I love to make my famous Chickpea Fillets and top them with this scrumptious golden gravy or even scoop it on top of some mashed red bliss potatoes!
½ cup nutritional yeast flakes
½ cup brown rice flour
3 tablespoons extra virgin olive oil
½ cup diced sweet yellow onion
2 cloves garlic, minced
2 cups finely chopped wild mushrooms (I like a mixture of portobello, shiitake, or oyster)
1½ teaspoons dried sage
1½ teaspoons dried thyme
1½ teaspoons dried tarragon
2 cups vegetable broth
¼ cup low-sodium tamari or Braggs Aminos
½ cup unsweetened almond or coconut milk (I like So Delicious brand)
½ teaspoon ground black pepper
In a small bowl, whisk together the nutritional yeast flakes and rice flour. Set aside.
Heat the olive oil in a large saucepan over medium heat. Sauté the onion, garlic, and mushrooms until softened, about 10 minutes. Add the sage, thyme, and tarragon, and stir to release the flavors of the herbs. Whisk in the flour mixture thoroughly to combine and then whisk in the vegetable broth, tamari, almond milk, and ground black pepper. Keep stirring frequently until the gravy is thick and creamy. Serve immediately.
Per Serving: Calories 130, Total Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 440mg, Carbohydrate 14g, Fiber 3g, Protein 6g
3½ cups
This Chile Ranchero Sauce is awesome to put on tacos or to use when making the Cha-Cha Enchiladarole. You are welcome to use poblano chilies if you want it a bit spicier. Roasting these peppers and peeling them is part of the fun! If you are in a hurry, you can buy chilies in a can and use them instead, but fresh is always best!
2 Anaheim chili peppers, roasted, peeled, deseeded, and roughly chopped
2 tablespoons extra virgin olive oil
1 medium sweet yellow onion, finely diced
2 cloves garlic, minced
2 teaspoons dried chili powder
1 teaspoon ground cumin
1 teaspoon Mexican oregano or marjoram
1 28-ounce can fire-roasted diced tomatoes with juice
1 teaspoon agave nectar
1½ teaspoons sea salt
Preheat the oven to 400 degrees F. Roast the chilies in the oven for about 20 to 25 minutes or until brown and blistery. Remove from the oven and let cool. Once cool, peel the skin, deseed, and chop roughly. Set aside.
Heat the olive oil in a saucepan over medium-low heat and sauté the onion and garlic until soft. Add the chili powder, cumin, and oregano. Stir well to combine and release the flavors of the spices and herbs. Add the tomatoes and chili peppers. Turn the heat to low and simmer for 15 to 20 minutes, uncovered. Add the agave nectar and salt and cook about 2 minutes longer. Remove from the heat and with a hand blender or regular blender, puree until smooth.
Per Serving: Calories 15, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 150mg, Carbohydrate 2g, Fiber 0g, Protein 0g
6 servings
It’s not really mayo, but it could take its place without anyone complaining. Use this as a spread on sandwiches or as a dip for your favorite raw veggies. It’s loaded with healthy fats and flavor.
2 ripe avocados, skins removed
1 garlic clove, finely minced
2 teaspoons maple syrup or agave nectar
2 tablespoons apple cider vinegar
Juice of one lime or lemon
¼ teaspoon sea salt
¼ cup olive oil
2 tablespoons water
In a blender, combine all of the ingredients together and blend until smooth and creamy. Store in a tightly covered container for two days.
Per Serving: Calories 180, Total Fat 17g, Saturated Fat 2g, Cholesterol 0mg, Sodium 100mg, Carbohydrate 8g, Fiber 2g, Protein 2g
