Yogi Food: Vegan Green Recipes

 Soaking the salty seaweed in sweet carrot juice was a tip I picked up from a seaweed harvester once. That was a great gift! This has been a favorite for many people over the years.

1- 1 1/2  apples

1 – 1 1/2 carrots

1/4 inch piece ginger

3/4 cup cut or torn (1 inch pieces)

mixed seaweeds (nori, wakame, dulse, sea palm, etc.)

1/3 cup coarsely chopped hazelnuts

1/4 cup sesame seeds

2 tbsp sesame oil

4 cups Tossed and Tenderized Deep Greens

1. Press apples, carrots, and ginger through a juicer and pour juice into a large bowl.
2. Soak seaweed, hazelnuts, and sesame seeds in juice for at least 1 hour. Seaweed will double in size after being soaked.
3. Stir in sesame oil.
4. Add greens and toss until combined well.

Makes 2–4 servings.

This recipe provides you with a wide variety of greens, along with their minerals and chlorophyll. Anything that’s in season can be used in this salad. It is delicious as is, with a dressing, or as an added element to any number of dishes.

3 bunches washed and stemmed dark leafy greens (kale, chard, spinach, collard, etc)

1/2-1 tsp salt

2-3 tbsp lemon juice

1 medium zucchini

1 red bell pepper

2-3 tbsp minced onions

1. With a knife, cut greens into small ribbons.
2. In a large bowl, combine greens with salt and lemon juice.
3. Hand squeeze greens to tenderize until they take on a wilted or steamed-like quality.
4. Medium-dice zucchini and bell pepper into 1/2 in (1 cm) niblets and toss with onions and greens.

Makes 3-6 cups

You can use tomatoes with fresh herbs instead of the tomato sauce if you don’t have any prepared. 2 large handfuls mixed greens (kale, lettuces, chard, collards, spinach, etc)

1/2 cup Italian Herb Tomato Sauce (or tomatoes and fresh herbs)

2–3 tbsp chopped avocado

1/4 tsp salt

1 cup water

1/2 cup Salsa

1. In a blender, process all ingredients (except salsa) until smooth.
2. Serve in a bowl with salsa in the center for flavor, color, and texture.

Makes 1–2 servings.

1/4 cup sun dried tomatoes1 garlic clove

1/2 celery stalk

2 1/2 tsp dried mixed Italian herbs (parsley, basil, oregano, rosemary)

1/2 tsp salt

2 1/2 cups chopped tomatoes

1. Soak sun dried tomatoes in water overnight or for around two hours until soft.
2. In a food processor with an s-blade, mince garlic, celery, herbs, and salt.
3. Add drained sun dried tomatoes and puree well. Pour into a large bowl and set aside.
4. In a food processor, process fresh tomatoes to a saucy and slightly chunky consistency. Add to sun dried tomato paste and mix until well combined.

The pureed date sweetens this just a bit—I’d say it’s the secret to this salsa.

1 date, pitted

1/2 tsp salt

1/4 tsp ground cayenne

3 tbsp lemon juice

1/2-2/3 cup chopped yellow onions

2 cups chopped tomatoes

1/2 cup minced cilantro

1. In a food processor with an s blade, process date, salt, and cayenne, then slowly incorporate lemon juice to blend until smooth.
2. Add onions and tomatoes and pulse process them into a chunky sauce (or chop and dice them by hand and add). Pour into a mixing bowl.
3. Stir cilantro into salsa and mix to combine well.