Kale Navy Bean Soup
2 tbsp. olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 c diced carrot
1 c diced celery
6 1/2 c vegetable broth
2 red potatoes, diced into 1/2-inch cubes
1 lg. can of navy beans
2 tsp. fresh or dried sage
3 c kale, ribs removed and finely chopped
sea salt & pepper(taste)
Heat olive oil in a large pot over medium heat. Saute onion 5 minutes until soft and fragrant. Then add carrots, celery and garlic. Saute until softened approximately 10 minutes. Add all ingredients except for the Kale and season with salt and pepper.
Add chopped kale and let it sit covered on low heat for an additional 5-10 minutes.
Quantity approximately- 8 cups.
Creamy Herb Salad Dressing
1/2 c cold pressed extra virgin olive oil
1/4 c water
2 tbsp. apple cider vinegar
1 tsp. raw agave nectar
1/4 c nutritional yeast
1/4 c raw hemp seeds
1 tsp. fresh dill
1 tsp. fresh parsley
1 tsp. onion powder
1/2 tsp. sea salt
Blend all the ingredients together in blender until smooth and creamy.
Bottle and let it refrigerate for at least 1 hour before using on salad.
Lasts up to 7 days in the fridge.
Vegan Nacho Cheese Sauce
1 C peeled cubed potatoes
1 C peeled cubed carrot
1/4 C sunflower oil or grapeseed oil (or other light vegetable oil)
1/4 C non-dairy milk(sub water if needed)
2 tsp. lemon juice
6 pickled jalapeno slices
3 tbsp. jalapeno pickling juice
1 tbsp. tomatoe paste
1 1/2tsp. arrowroot flour/starch
1 tsp. garlic powder
1 tbsp.nutritional yeast
1/2 tsp. sea salt
Boiled the cubed potatoes and carrots in water for 10 minutes or so until and cooked through. Drain and add to a high-powerd blender along with all ingredients and blend until smooth.
**NOTE : This recipe works really well in a high-powdered blender. Results may vary if using a conventional blender...more liquid for smoother sauce. Serve at a warm temperature. Arrowroot will thicken sauce when slightly heated.