Blissful Bites (36 page)

This vegan sauce is great for sandwiches, wraps, and as a dipping sauce for fries.

2 tablespoons raw cashews, soaked 1 hour

2 tablespoons sesame seeds

1 teaspoon garlic

3 tablespoons coconut milk

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tablespoon coconut oil

1 tablespoon lime juice

Sea salt, to taste

Drain cashews. Combine all ingredients in a blender and blend until well combined, about two minutes. Season with sea salt to your preference.

• Makes about 2 cups

This is the best substitute for cheese in lasagna or pasta shells, spreading on pizza, or even inside a wrap.

1 package (14 ounces) extra firm tofu

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cup fresh basil

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cup nutritional yeast

2 tablespoons tamari

1 tablespoon red wine vinegar

1 tablespoon lemon juice

1 teaspoon maple syrup

1 cup fresh arugula or spinach

Pinch black pepper

Sea salt, to taste

Blend all ingredients except sea salt in a food processor until well combined and no lumps remain, about four minutes. Be sure to scrape down the edges of the bowl to incorporate all the ingredients. Season with sea salt and process again for a minute.

• Makes 7 to 8 servings

Around the holidays you may be looking for a delicious and beautiful dish to serve in addition to traditional stuffing or in place of; this is that dish! I use a Lundberg wild rice blend, but feel free to use a mix of whatever rice you have along with wild rice.

2 cups wild rice blend, rinsed and drained

3 cups filtered water

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cup orange juice

Pinch of sea salt

1 tablespoon orange zest

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cup orange juice

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cup dried cranberries

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teaspoon cinnamon

1 teaspoon oregano

1 teaspoon coriander

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cup toasted pine nuts

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cup parsley, chopped

Sea salt, to taste

Bring first four ingredients to a boil in a medium saucepan. Cover with lid and lower flame to a simmer. Cook for 40 minutes, or until rice is done. Fluff and place in a medium bowl. In a small saucepan, combine the rest of ingredients except nuts and parsley. Heat over a medium flame for a few minutes. Fold mixture into the rice with nuts and parsley. Season with sea salt and serve immediately.

veggie-stuffed pasta shells with mama mia magnifico sauce

Makes 5 to 7 servings

This is going to be a favorite in your house, especially if you've recently dumped dairy and miss lasagna.

1 package (16 ounces) large/giant pasta shells

1 teaspoon oil

1 cup zucchini, diced small

1 cup mushrooms, finely chopped

tofu ricotta cheeze
, on page 157

mama mia magnifico sauce
, recipe below

Cook pasta according to package instructions. Heat oil in medium skillet, then sauté zucchini and mushroom until barely limp. Turn off heat, then mix in
tofu ricotta cheeze
, on page 157. Stuff filling into the pasta shells, then cover with
mama mia magnifico sauce
(recipe follows).

• Makes about 6 cups sauce