Non-Dairy Recipes

I had a very sweet email from a reader asking that I post some recipes that might be appropriate for a vegan diet.  Obviously, I'm not vegan nor am I an expert on veganism.  But I am eating lots of raw foods, which often tends to land me a vegan category when it comes to food prep.  Here are two of my favorite dairy-heavy, dinner-time side dishes re-envisioned for a vegan diet: Mashed Potatoes with Sour Cream and Asparagus with Hollandaise Sauce. These two recipes are from Ani Phyo's wonderful book, Ani's Raw Food Kitchen.  And here is her website for more vegan and raw recipes and tips: www.aniphyo.com.

Cauliflower Miso Mash

This mash is thickened using psyllium powder (Whole Foods).  

It has great flavor and is delicious on it's own too.

1 clove garlic

1 head cauliflower, chopped

2 tablespoons white miso

1/2 cup virgin olive oil

Juice of 1 lemon, about 2 tablespoons

1 1/2 teaspoon of psyllium powder

1 teaspoon poultry seasoning

Using a food processor, process garlic into small pieces.  Add the cauliflower in small batches and process.  Ad remaining ingredients and process until smooth.  Serves four.

Cashew Sour Kream and Chives

1 cup cashews

Juice from 1 lemon, 2 tablespoons

Pinch of sea salt

1/4 cup water, as needed

2 tablespoons chives, chopped

Blend cashews, lemon juice, salt and just enough water to blend into a smooth kream.  Put sour kream in a bowl and stir in chopped chives.  This will keep in the fridge for up to four days and serves four.

Asparagus with Cheezy Sauce

Asparagus:

1 bunch asparagus

1/2 teaspoon sea salt

2 tablespoons extra virgin olive oil

Cheezy Sauce:

2 cloves garlic

1 teaspoon sea salt

1 cup sunflower seeds

Juice of 1 lemon, 2 tablespoons

1 teaspoon tumeric

1/4 cup of water, as needed

To prepare asparagus, trim off the bottom inch of each stalk.  Cut the thicker stalks in half.  Toss in sea salt and olive oil, and set aside.

To make sauce, process garlic and salt until smooth.  Add sunflowers seeds and process into a powder.  Add lemon juice and tumeric and mix well.  Gradually add just enough water for a creamy cheezy sauce texture.

To serve, place asparagus on four plates and drizzle Cheezy Sauce over each.  This will keep in the fridge for two days and serves four.