- 1 cup Silk Vanilla Soy Yogurt
- 1 pint strawberries
- nonstick cooking spray
Puree the strawberries in a food processor or your blender.
Lay down the fruit roll-up sheet in the dehydrator and spray lightly with nonstick cooking spray. Spread the yogurt thinly over the drying sheet. Drizzle the pureed strawberries over this; use a toothpick to make marble effect. The measurements for ingredients are approximate; the overall goo should be about 1/4 inch thick. Dehydrate roughly 8hrs on 135. Cut into strips.
if you have no dehydrator, spray cookie sheet with nonstick cooking spray. Lay down the ingredients as described above. Cook at lowest oven setting (usually 250) for around 4-6 hours. Cut into strips.
- 5 cups chicken broth
- 1 tablespoon olive oil
- 2 cups thinly sliced leek (about 2 large)
- 1 1/2 cups arborio rice
- 1/4 cup white wine
- 3 cups coarsely chopped Kale
- 1/4 cup grated Parmesan
- 1/8 teaspoon black pepper
- 6 lemon wedges
Bring the chicken broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in a large saucepan over medium heat. Add leek, saute 4 minute or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine cook 1 minute or until the liquid is nearly absorbed stirring constantly.
Reduce heat to low; stir in Kale. Add broth 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next portion (about 25 minutes). Stir in cheese and pepper.
Serve with lemon wedges, and enjoy!
- eggplant (size and number depends on amount of people to be served)
Clean and slice eggplant into quarter of an inch slices, lengthwise.
Brush eggplant slices with olive oil, then sprinkle with chopped basil and rosemary. Grill the eggplant slices, either in a skillet, or on the grill outside. Whichever works best! They grill fast and can stick, so make sure to brush grill with olive oil and watch closely.
This recipe also works beautifully for squash and zucchini!
Serves: 4 (depends on size of eggplant)
Preparation time: 15 minutes
- 1 small clove garlic
- 2 tbsp finely chopped fresh parsley
- 2 cups V-8 juice
- 2 & 1/2 tbsp red-wine vinegar
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp sugar
- 2 tsp salt
- 1/4 tsp ground white pepper
- 2 tsp Worcestershire sauce
- 1/8 tsp Tabasco sauce
- 1 large ripe tomato
- 2 tbsp finely minced fresh onion
- 1/2 fresh cucumber - diced
- 1/2 fresh green pepper - diced
- 1/2 tsp freeze-dried chives
- 1 tbsp fresh green onion tops - chopped
- 1 fresh yellow squash - diced, not peeled
- 1 cup fresh eggplant - diced (for color - optional)
Place garlic, parsley, V-8 juice, vinegar, olive oil, lemon juice, vegan sugar, salt, white pepper, Worcestershire sauce and Tabasco sauce in large bowl and stir until well blended.
Peel and dice tomato. Rinse remaining vegetables and place in large container with tomato. Pour blended soup mixture over vegetables. Chill for at least 2 hours.
Serve as appetizer garnished with lemon wedges and club vegan crackers or garlic toast. Works wonderfully as a cool and refreshing, easy to serve summer-time dish.
Preparation time: 1 hour