Cilantro Pepita Pesto Vinaigrette

We may be nearing the end of the official VeganMofo but for me every day is VeganMofo! I hope you enjoyed all the recipes I’ve posted so far. I have something special planned for the finale but until then there is this: Cilantro Pepita Pesto Vinaigrette, that’s a mouthful isn’t it?

This recipe was inspired by a salad I use to get before I was vegan.

Cilantro Pepita Pesto Vinaigrette on a Garden Chop Salad. © The Queen V Kitchen 2013

Cilantro Pepita Pesto Vinaigrette on a Garden Chop Salad. © The Queen V Kitchen 2013

Cilantro Pepita Pesto Vinaigrette

Ingredients

  • 1 cup Cilantro
  • 1/3 cup Pepitas
  • 1/4 cup Olive Oil
  • 2 TBSP Lemon Juice
  • 1/2 tsp. Salt
  • 2 1/2 tsp. Vegan Parmesan
  • 1 tsp. Red Wine Vinegar
  • 2 TBSP Water

Directions

  1. Place everything except oil and water into your food processor.
  2. Blend on high and scrape down sides for about a minute.
  3. Turn to low-speed and slowly drizzle in the oil.
  4. Scrape down sides and add water and blend until you reach a thick dressing type consistency. You can add more water if needed, a little at a time.
  5. That’s it!
  6. Enjoy on your favorite salad, over steamed veggies or use as a dip.

My favorite Salad is a Garden Chop. Simple to prepare and it looks so pretty on a plate. Just take between a 1/4 -1/2 cup of your favorite veggies and arrange in a row, you can even put a bed of greens down first. In the picture above I used Heirloom Tomatoes, Pearl CousCous, Black Olives, Chickpeas, Hearts of Palm and Artichoke Hearts. You can use whatever you have on hand, dried fruit and seeds are a great addition too.

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Tortilla Slaw

Today is the end of the first week of VeganMofo. My goal was to post something for you everyday and so far I’ve accomplished that, now I just have to keep it up for 3 more weeks!

I’d like to share with you a dish I’ve recreated that I had at a restaurant about 7 years ago, long before I was vegan and so long ago that I don’t even remember the name of the restaurant! They called it a garnish, I call it Tortilla Slaw. Aside from the cabbage it’s nothing like traditional coleslaw. It’s refreshing and crisp, no heavy dressing and with only a few simple ingredients like cabbage, cilantro and pumpkin seeds, this slaw is serving up triple dose of antioxidants.

Let’s talk about cabbage for a minute though. Did you know that cabbage is actually richer in Vitamin C than oranges, is high in fiber, and as a cruciferous vegetable it’s full of powerful antioxidants and a number of anti-cancer compounds!

You can learn more about the health benefits of cabbage HERE and if that isn’t reason enough to eat your cabbage maybe my recipe will convince you.

Tortilla Slaw © The Queen V Kitchen 2013

Tortilla Slaw © The Queen V Kitchen 2013

Tortilla Slaw, serves 1-4

Ingredients

  • 1 cup of Green Cabbage, shredded
  • 1 cup of Red Cabbage, shredded
  • 1/2 cup Cilantro, chopped
  • Juice of 1 Lime
  • 1/4 cup Pepitas, toasted
  • 1/2 cup crispy Tortilla Strips*
  • 1/2 tsp. Salt
  • 1/4 tsp. Black Pepper

*You can find prepared Crispy Tortilla Strips for salad topping in the produce section of your local grocery store or you can make your own. I used store bought.

Directions

  1. Use a Mandolin to finely shred the cabbage, you want it very thin, but not so thin that it doesn’t maintain its crunch.
  2. Toast the Pepitas in a dry pan on medium heat just until they start puffing up and begin to pop. Let cool.
  3. In a large bowl toss together the cabbages, cilantro, lime juice, salt and pepper.
  4. Fold in the tortilla strips just before serving.
  5. Enjoy!

I usually make this amount to serve myself, so you may want to double or triple the recipe if you are serving a large crowd.

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Falafel Hummus

Good Morning MoFo-ers! It’s day 4 of VeganMofo and I’ve stepped away from the sweets to bring you my savory and delicious Falafel Hummus. This is a lighter way to satisfy those falafel cravings and just goes to show you that deep-fried isn’t always better.

Let’s be honest, there’s not much a chickpea can’t do. High in protein, fiber, iron, and manganese for energy production, these little beans of wonder not only taste great but will leave you feeling full and satisfied longer. You can make this recipe as a meal for yourself or as a dish to share with friends, either way I can guarantee you’ll be wanting more.

I like to eat mine with fresh veggies, sweet peppers and cucumber are my favorite! How do you like to eat your hummus?

Falafel Hummus

Falafel Hummus © The Queen V Kitchen 2013

Falafel Hummus, serves 1-4
Ingredients
  • 1 15oz. can of Organic Chickpeas
  • 1/4 cup fresh Parsley
  • 1/4 cup fresh Cilantro
  • 2 TBSP Lemon Juice
  • 1/2 tsp. Pink Himalayan Sea Salt
  • 1/2 tsp. Cumin
  • 1/2 tsp. chopped Fresh Garlic
  • 1/4 tsp. Crushed Red Pepper
  • 1/4 tsp. Coriander
  • 1/8 tsp. Black Pepper
  • 1 TBSP Organic Hemp Oil
  • 2 TBSP Organic Olive Oil

Directions

  1. Drain and rinse the chickpeas.
  2. Add all ingredients to the food processor except the oils.
  3. Process on high, until mostly blended and scrape down  a few times.
  4. While on high speed, drizzle in the oils.
  5. Continue blending and scraping down the sides until the mixture is a nice smooth consistency.
  6. Transfer the hummus to a bowl and refrigerate to let the flavors marinate.
  7. Serve chilled with fresh veggies and/or pita chips.

VeganMofo2013