Monthly Archives: June 2011

Vegan Avocado Caeser Dressing


Hello to everyone from St. Petersburg, Florida! I’m out here enjoying the sun (and working a little 😉 for a few weeks but I have a few recipes saved up to share while I’m gone. This recipe was originally inspired by the fantastic Doris Choi, Casey Lorraine and Gena Hamshaw also have versions that I’m excited to try out. The avocado keeps it creamy AND vegan and the nori sheets give it that “fishy” taste.

6 stalks celery
juice of 3 lemons
4 cloves garlic
2 sheets nori
1 avocado
2 Tbsp. white miso
a bit of water for blending.

Blend it all together and pour over romaine, cherry tomatoes, and whatever else you like!


Dessert was these Dark Chocolate Peppermint Cups from Newmans Own- they are really delicious if you freeze them first!

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Filed under Avocado Based, Dressing, Recipes, Salad

Ladies and Gentlemen…

…I think The Vegetable Centric Kitchen has a theme song. Its a must watch 😉

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Filed under Uncategorized

Carrot Vanilla and Cucumber Mint Energy Drinks


In general I try to avoid stimulants like coffee or tea but on occasion (working a 14 hour day on the airplane perhaps) I need a little more boost than a plain veggie juice will give me. These tea infused veggie juices really do the trick! Feel free to try out a non-caffeinated version using herbal teas.

Carrot Vanilla Energy Drink:

3 lbs. carrots
2 bags Yogi Vanilla Spice Perfect Energy
2-3 dropperfuls NuNaturals liquid stevia

Juice the carrots and drop in the teabags, let sit in the fridge for an hour or so and sweeten with stevia.

Cucumber Mint Energy Drink:
5 medium cucumbers
2 bags Yogi Refreshing Mint Revitalize
2-3 dropperfuls NuNaturals liquid stevia

Same instructions as above.

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Filed under Juice, Recipes

Baby Romaine with Honey Goat Cheese and Smoky Dijon


A couple of months ago I was introduced to an item from the fabulous place that is Trader Joes and I quickly became obsessed: Honey Goat Cheese. Seriously, its a must try. Even if you don’t try the following recipe, try it in some form. Its even delicious by itself as a dessert! This salad has been my favorite way to use it so far, the warm sautéed leeks help melt the cheese and make the whole dish creamy and fantastic.

1 5 oz. bag of baby romaine
4 oz. honey goat cheese
1 cup sauteed leeks
1 clove garlic, minced
juice of one lemon
2 tbsp. dijon mustard
a few drops of liquid smoke
salt, pepper, and stevia, to taste

Mix together while the leeks are still warm until the greens are coated in sweet cheesy goodness. Enjoy.

Dessert: Baby beets from Trader Joe's and Matcha Truffles

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Filed under Goat Cheese, Recipes, Salad