Yummy Kale Salad from Rachael

grabbed a bunch of kale. soaked in cold water to get rid of any wayward bugs
then i cut it all up with kitchen scissors into bite sized pieces

then i pulled out my blender and threw in
4 cloves of garlic
1/4 cup of olive oil
1/4 cup of lemon juice
1/4 cup of tahini
2 tablespoons of apple cider vinager
handful of fresh parsley
handful of chives
sea salt,  pepper

blend it all together adding some water as it blends to achieve a good consistency

chop up a cuke or 2
and grab some dried cranberries (or cherries)
and pine nuts

toss it all together.  i imagine red pepper would be good in it too but we didn't have any on hand

Chelsea's Potato Salad

This looked good-
For those who asked - here is a quick and dirty recipe for my honey mustard potato salad
(all measurements are rough estimates)
1 bag small to medium red potatoes
1 small diced onion
2-3 stalks diced celery
1/2 cup apple cider vinegar
1/4 cup yellow mustard
1/4 cup olive oil
2 Tbsp honey
1 tsp dill (I used dried, but fresh would be better)
salt to taste

boil whole potatoes in salted water until fork tender but still a bit firm
drain and cover potatoes with cold water till cool enough to handle
peel and cut potatoes into bite sized pieces (I left some peels in cuz I'm crazy like that)
soak diced onions in ACV - (takes the bite out and makes them tangy)
mix oil, mustard, honey and dill together.
add to potatoes and onions and celery - mix gently to combine - add salt to taste...

Vegan Chocolate Frosting

This is the best vegan chocolate frosting I've ever made.  I adapted a regular frosting recipe:

1/4 c. butter either vegan butter or some combo of palm oil/coconut oil
1 c. sugar
1/4 c. RICE milk
1/2 c. VEGAN chocolate chips
1 tsp. vanilla

Bring butter, milk and sugar to a boil, add chocolate chips and vanilla. Beat until cool. Will frost a 9 x 13 cake.

Quinoa Salad

My 'go-to' Quinoa recipe:

Quinoa (prepared as instructed, I usually use veggie broth)
Almond slices
Raisins (plumped in microwave by heating in water for a few minutes)
Mushrooms (sliced and sauteed in oil)
Balsamic vinegar
Garlic salt
Sliced Avocado

The exact amounts change with each time I make it so I don't have measurements.  This is best if given a little time to sit and cool

Nicole's Amazing Zucchini Bread

This was just about the yummiest thing I've had in a while.  I wonder if it'd work with a flax egg?

The zucchini bread recipe:
In a bowl, sift 3 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt and 3 teaspoons cinnamon

In a big bowl, add 3 eggs, 2 1/4 cup sugar, 1 cup oil (I used canola), 3 teaspoons vanilla extract. Beat well. Slowly add mixture above until well blended

Stir in 2 cups of grated zucchini and 1 cup of walnuts (I substituted almond slivers... the walnuts are better)

Grease pan and add flour to Pan to prevent sticking.  Bake at 325. I set timer for 45 minutes. Then do the toothpick test. If it's not clean I bake it longer at 5 minute increments.

2012-05-29 13.49.17

2012-05-29 13.49.17
Originally uploaded by LMN and Friends

We saw a couple doll house picnic tables in a store window on a walk the other day so the girls and I made our own versions. The polly pockets are very happy to have a place to eat and I am quite surprised at the sturdiness of popcycle sticks and hot glue.

My favorite Black Bean Corn Salad

From wholefoods.com...

Sweet Corn and Black Bean Salad

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Serves 6

Simple to prepare, colorful and flavorful, this salad combines fresh sweet corn, tender black beans, crisp red peppers and zesty cilantro in a simple rice vinegar dressing.

Ingredients

2 cups fresh or frozen and thawed corn kernels
1/2 cup finely chopped red onion
2 tablespoons seasoned rice vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon lime juice
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
4 cups no-salt-added cooked black beans, rinsed and drained
1 red bell pepper, cored, seeded and chopped
1/3 cup cilantro leaves, finely chopped

Method

Bring a medium pot of water to a boil. Add corn and cook for 1 minute, then drain well, rinse in cold water and drain again. (If using frozen corn, skip this step.) Meanwhile, rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside.

In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours. Add cilantro and toss again before serving.