Day 185 Romaine Hearts with Buttered Croutons

Romaine Hearts with Buttered Croutons

2 Head Romaine Lettuce
1/3 Baguette, cut into cubes
2 Tablespoons Earth Balance
Pepper, to taste
1/4 Cup Chives, sliced

Roquefort Style Vinaigrette
5 Ounces Creamy Nut Cheese
2 Tablespoons Vegan Sour Cream
4 Teaspoons Sherry
1/2 Cup Olive Oil
1/4 Teaspoon Salt

Romaine and chives

1.  Remove the dark out leaves of the lettuce and save for a later use.  Cut the pale green leaves in long strips.  Mix in the chives.

Roquefort Style Vinaigrette

2.  Prepare the vinaigrette by mixing all of the ingredients in a mixer.  The dressing should be a little chunky, like blue cheese and thick.

Toasted croutons

3.  Pre heat the oven to 400F.   Spread the croutons on a baking sheet. Melt the Earth Balance and pour over the croutons.  Bake until golden.

4.  Place the greens on a serving plate or bowl.  Sprinkle with the croutons.  Ladle the dressing on top.  Freshly grind pepper over the salad.

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Day 184 Basic Ketchup

Basic Ketchup

12 Ounces Tomato Paste
2/3 Cup Water
1/3 Cup Apple Cider Vinegar
1/4 Cup Sugar
2 Teaspoons Sea Salt

Place all the ingredients in a medium bowl and stir until the sugar is dissolved.  Store in a jar in the refrigerator, where it will keep for a couple of months.

Makes 2 Cups

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Day 183 Blueberry Smoothie

Blueberry Smoothie

1/2 Cup Frozen Blueberries
1/2 Cup Frozen Raspberries
1 Tablespoon Seaweed
1 Frozen Banana
2 Dates, chopped and seeded
1 Container Plain Coconut Milk Yogurt
1 Tablespoon Chia Seeds
1 Cup Water

Blend all ingredients together in a high speed blender.  If your blender is no powerful, soak the dates overnight.

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Day 182 Spring Smoothie

Spring Smoothie

1/2 Cucumber
1/2 Avocado
1 Large Kale Leaf
1/2 Cup Arugula
1/2 Cup Microgreens
1 Cup Coconut Water
Juice of 1/2 Lemon
6 Ice Cubes
1 Tablespoon Agave Nectar

Microgreens from the garden

Combine all ingredients except the agave nectar in a blender and blend till smooth. Pour into a glass and top with the agave nectar.  Mix lightly with a spoon.  All the greens make this a strong smoothie.  The agave nectar on top will help your taste buds get used to the taste.

Ready to blend

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Day 181 Quinoa, Kale and Beans

Quinoa, Kale and Beans

1 Can Aduki Beans, drained and rinsed
3 Cups Cooked Quinoa, from 1 cup dry
1 Bunch Kale, stems removed and sliced
2 Carrots, peeled and sliced
1/2 Cup Brazil Nuts, chopped
1/2 Cup Sunflower Seeds
1 Cup Stock

Dressing
Juice of 1 Orange
Juice of 1 Lemon
2 Cloves Garlic, minced
1 Pinch Salt
1 Pinch Cayenne
2 Tablespoons Chives, chopped

Dinosaur Kale

1.  Cook the kale and carrots in the stock until softened.  Add the beans and quinoa and heat through.

Kale and carrots simmering

2.  Whisk all the dressing ingredients together.  Add to the bean dish.  Add the nuts and seeds.  Mix well.

Dressing

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Day 180 Tracey's Negroni

Tracey's Negroni

1/2 Cup Gin
1/4 Cup Campari
3 Tablespoons Dry White Vermouth
Juice of 2 Oranges
Ice

Fill cocktail shaker with ice.  Add all ingredients.  Shake well. Pour over ice.

Makes 2 large cocktails.

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Day 179 Cream of Potato and Leek Soup

Cream of Potato and Leek Soup

1 Tablespoon Olive Oil
1 Package Vegan Bacon, cut into pieces
2 Leeks, trimmed and sliced
5 Large Russet Potatoes, peeled and diced
4 Cups Soy Milk
1 1/4 Cup Stock
2 Tablespoons Seasoning Mix, your choice of flavor
Salt to taste
Shredded Vegan Cheese

Ingredients

1. In a large soup pot, heat oil.  Brown the vegan bacon.  Add the leeks and cook till softened.  Add the stock, milk and potatoes.  Simmer until the potatoes are mushy, about 35- 45 minutes.

2.  Add the seasoning mix and salt.  Pour into bowls, top with the cheese. If the soup is too thick, add more stock.  The mushy potatoes will make the soup creamy.

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