Hope For Today

2 large onions, sliced

2 T olive oil

10 garlic cloves, roughly chopped

4 large tomatoes, diced

1 small Lemon – zest and 1 T juice

2 tsp cumin seeds (whole) or sub ground cumin

1 tsp ground coriander

1/2 tsp kosher salt, plus more for sprinkling

cracked pepper

2 lbs zucchini or summer squash- sliced into 1/4 inch disks

1/4 C chopped Italian parsley

By Sylvia Fountaine | Feasting at Home • June 4, 2020

2 cups raspberries

1 bunch or 2 cups spinach leaves

1 small lime, halved and peeled

2 to 3 sprigs of cilantro

1. Trim or chop the ingredients as need to fit into the feed chute of your juicer.

2. Place a pitcher or container under the spout of the juicer.

3. Feed the ingredients through the juicer in the order listed.

4. Stir the juice briefly; then pour it into glasses and wserve immediately

5. Fresh juice may be refrigerated in an airtight container for up to 3 day.

2 Medium Apples

2 Medium Lemons, halved and peeled

2 cups water

2 Teaspoons dried lavender

1. Trim or chop the apples and lemons as needed to fit into the feed chute of your juicer.

2. Place pitcher or container under the spout of the juicer.

3. Feed apples through juicer and then the lemons.

4. Stir the water and lavender into the juice; then pour the juice into glasses and serve.

5. Fresh juice may be refrigerated in an airtight container for up to 3 days.

2 Mediem Roma Tomatoes

2 Scallions

1 Small Seedless Cucumber

3 to4 Fresh Basil Leaves

1 Garlic Clove Peeled

Pinch of Cayenne Pepper

Pinch of Sea Salt

1. Trim or chop the ingredients as needed to fit into the feed chute of your juicer.

2. Place a pitcher or container under the spout of the juicer.

3. Feed the first 5 ingredients through the juicer in the order listed.

4. Stir the juice briefly; then pour it into glasses.

5. Stir in the cayenne pepper and sea salt; then serve immediately.

6. Fresh juice may be refrigerated in an airtight container for up to 3 days.

Ingredients

1 pint red cherry or grape tomatoes halved

1 pint yellow cherry or grape tomatoes halved

2 large avocados pitted, peeled, and diced

8 ounces mini mozzarella balls

1/2 cut fresh basil chiffonade

3 tablespoons honey

3 tablespoons white balsamic vinegar

3 tablespoons extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper (optional)

Instructions

1. in a large bowl, toss together red tomatoes, yellow tomatoes, diced avocado, mini mozzarella balls, (or vegan feta cheese) and basil.

2. In another small microwave safe bowl, heat honey for 15-20 seconds (or heat in a small pot) in to thin out. Whisk together with white balsamic and olive oil.

3. Poor dressing over tomatoes and basil. Season with salt and pepper (to taste) and toss to combine.

 Ingredients:

● 1 onion, chopped

● 2 cloves garlic, minced

● 3 cups white mushrooms, sliced (225g)

● 1 cup risotto rice (Arborio) (225g)

● 2-3 cups vegetable broth (480-720ml)

● 2 tbsp. Noochy Licious

● 2 tbsp. lemon juice

● 1 tbsp. white wine vinegar

● 1 cup peas, frozen

● 1 cup soy milk (160g)

● 1⁄2 cup leek, chopped

● 1 tsp. salt

● 1⁄2 tsp. black pepper

● 2 tsp. Herbs de Provence

Instructions:

1. In a large pan, sauté onions, garlic and herbs for a few minutes, adding some vegetable broth if needed. Then put in the mushrooms and leek, letting everything heat up for another 3-4 minutes.

2. Add rice and 2 cups of veggie broth into the pan as well as vinegar and the cup of soy milk. Let everything simmer for about 15-20 minutes, until liquid is soaked up, stirring occasionally.

3. Once cooked, add in the peas, Noochy Licious and lemon juice for just a few minutes. Turn off the heat and season with salt and pepper to taste. Serve warm.

4. Decorate with fresh parsley (optional). Enjoy!

INGREDIENTS

• 2 pcs Ripe Avocados mashed or scooped
• 1 tbsp. calamansi juice or any citrus
• 2 packs 250ml nestle cream, well chilled
• ½ cup sweetened condensed milk
• (can be substituted with vegan homemade condensed milk) see notes
• A pinch of salt
• Green food coloring optional
• Cashews roughly chopped for toppings (optional)
• Chocolate Syrup (optional)

INSTRUCTIONS

• To prepare the sorbetes, wash avocados, slice and discard the pit.
• Scrape the avocado flesh using a teaspoon or a shred peeler and places it on a large bowl, and add the calamansi juice.
• Add in 2 packs (@250ml) chilled nestle cream, a half cup of sweetened condensed milk and a pinch of salt.
• Mix the avocado with an electric mixer until smooth and incorporated.
• Taste test the avocado mixture if you wish to be a little bit sweeter just add a little more from the remaining sweetened condensed milk and mix again until well blended.
• You can do it manually with a whisk if you want, but I find it easy and fast using a hand mixer.
• Cover with a lid, plastic or anything and freeze until partially set about an hour or less.
• Take off from the freezer and mix it again with the electric mixer until smooth, cover and freeze for another hour.
• Again, do it for the last time and freeze until it is ready to be served.

*Notes:

Ingredience for vegan condensed milk

one 13.5 oz. can of cocnut cream

1/2 cup of monkfruit sweetner in the raw

1/2 tp. pure vanilla extract

pinch of salt

Combine the ingredience and heat over medium-high heat. Whisk well to combine and bring the mixture to a boil then quickly reduce the heat and simmer on low for 40-45 min, whisking every 5-10 min. The liquid should be reduced by about half when it's done. It will thicken as it cools. Remove from heat and transfer to glass container with a lid and place in refrigerator to chill for at least an hour before using. Can be stored for two weeks.

Ingredients

Cajun Seasoning

2 tsp paprika

1 tsp oregano

1 tsp thyme

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cayenne pepper

1/4 tsp black pepper

1/2 tsp salt

Pasta and Sauce

16 ounce whole wheat penne pasta

14 ounces extra firm tofu drained and pressed

1 small red onion finely diced

2 cloves garlic minced

1 tbsp olive oil

15 ounces fire roasted tomatoes

15 ounces coconut milk

2 tbsp parsley roughly chopped

Instructions

Press tofu using a tofu press or placing paper towels around the tofu block, and placing a heavy pan on top. Press for about 20 minutes. While tofu is pressing, dice the onion, and mince the garlic cloves. When tofu is ready, cut into cubes.

Cook pasta according to package directions.

While pasta is cooking add olive oil to a large sauté pan over medium heat. Add the diced onion, and minced garlic. Sauté for 3 minutes or until onions become translucent.

Add the pressed tofu cubes to the pan. Sprinkle the Cajun seasoning on top of the tofu. Gently toss the tofu in the pan until the spices evenly coat the tofu. Cook for 5 minutes.

Add the fire-roasted tomatoes and coconut milk. Stir it all together. Bring to a boil. Then reduce the heat.

Drain pasta, and add it back to the large pot. Pour the cajun sauce over the pasta, and gently stir it all together until the pasta is evenly coated with the sauce.

Sprinkle with fresh chopped parsley, and serve!

Notes

Tips for Making Vegan Cajun Pasta

All types of pasta are different and require a slightly different cooking time. Be sure to review your package instructions for the best results. An al denté bite is best!

Add any of your favorite vegetables to this recipe. Mushrooms, bell peppers, and leaf spinach would all be excellent additions.

Keep in the refrigerator in an airtight container for up to 5 days.

Use gluten-free pasta to make this recipe gluten-free.

If you have a Cajun spice blend, use 2 tablespoons instead of the measurement of the spices in the recipe card.

Use Vegan sausage instead of tofu for a more authentic flavor.

Ingredients

3 ripe avocados

textured vegitable protien crumbles (replacing the hamberger meat)

1/2 cup of finely chopped onion

1 cup of tomato based salsa

1 cup of sour cream (Dayia brand sour cream)

1 cup of finely shredded Mexican cheese blend (Dayia vegan shredded cheese)

1 cup of roughly shredded lettuse

1 package of taco seasoning (or blend your own spices)

Directions

Add water to your textured protein to soften it up.

In a skillet brown the and the onions, crushing the hamburger up into small pieces. Add the taco seasoning, to suit your taste while cooking.

When the hamburger is done drain and put it into to a bowl.

Cut the avocados in half, and remove the seeds. Carefully remove the avocados from their skins, OR you can leave the outer skins on, your choice.

Put each half on a serving plate with some of the shredded lettuce.

Put the cooked hamburger, onion, and taco seasoning mixture into each avocado half.

Add some salsa, a dollop of sour cream and the Mexican cheese blend on top.

Eat out of the skin using a spoon, or eat taco style if you removed the skins.

(vegan, Tofu cut to strips)- extra firm tofu cut and dried

2 cups long grain rice

4 cups water

1 Tomato

1/2 onion

Half jalapeño chopped

1/2 can of 8oz tomato sauce

Garlic powder

Onion powder

Salt

Pepper

1 cup of vegetable broth

Directions:

Sauté tofu strips in pan with 2tbs olive oil. Season with salt, pepper, garlic and onion powder. Once fully cooked, take out. Start sautéing rice in same pan with sliced onions until rice browns. Add diced tomato and chopped jalapeño. Stir. Mix in tomato sauce, vegitable broth. Season with salt and garlic powder to your liking. Once boiling turn heat down to simmer and cover with lid for 20 mins. Do not open until 20 mins are up. Remove from fire and let sit for 5-10 mins so remaining water can absorb and rice can fluff!

Stir in tofu strips.

Enjoy !!

Ingredients

2 large king oyster mushrooms

1/3 cup water

1/2 teaspoon kelp flakes or a sheet of nori

1/2 teaspoon old bay seasoning

1/2 teaspoon salt

1 tablespoon vegan butter

1 clove garlic minced (optional)

1 squeeze lemon juice (optional)

US Customary - Metric

Instructions

Cut the brown caps off the top of the king mushroom as well as the hard bottom inch or so.

Slice the mushroom stems into rounds about 1/4 inch thick. Then cut the circles into the shape of a shrimp.

In a saucepan, heat 1/3 cup of water, 1/2 teaspoon kelp flakes, 1/2 teaspoon of Old Bay seasoning, and 1/2 teaspoon of salt. Heat until it starts to boil then take off the heat and pour the broth over the cut mushrooms.

Allow the mushrooms to marinate in the broth for about 20 minutes.

Heat vegan butter in a skillet until melted, then add the marinated "shrimp."

Saute the shrimp over medium heat for about 3 minutes on each side. You can also add some minced garlic for extra flavor and sprinkle them with a little paprika to give them a red color. They are also delicious with a squeeze of lemon juice if desired.

Serve as you would shrimp or toss them into your favorite recipes that call for shrimp.

Notes

Allow the king mushrooms to marinate for at least 20 minutes in the broth to allow time to absorb the flavor.

Saute the shrimp mushrooms over medium-low heat so that they cook without burning or getting charred.

Ingredients:

1 Large cucumber peeled, seeded and finely chopped

1 Avocado finely chopped

1 Medium tomato seeded and finely chopped

1/4 cut red onion finely chopped

2-3 tablespoon fresh cilantro finely chopped

1 Garlic clove minced

For the sause:

1/4 cup reduced-fat sour cream

1 1/2 tsp lemon juice

1 1/2 tsp lime juice

1/4 tsp ground cumin

1/4 tsp salt

Tortilla chips

Instructions:

In a medium bowl, combine the fist six ingredients and gently toss

In a separate bowl, combine the sour cream (or homemade), lemon juice, lime juice, cumin and salt.

Pour over cucumber mixture and gently toss to coat.

Serve with tortilla chips.