Foodie Friday - My Top Eats

[Penni]

This week I've been enjoying lots of green juice and watermelon in an effort to beat the super hot summer heat. I've also been having some fun thinking about recipe ideas and enjoying time in the kitchen. This was a great week to get creative, since Independence Day was mid-week.  Below I'm sharing some of my creations from my week.... I hope you enjoy!

 

Sweet & Creamy Tahini Dressing

This dressing comes from our Cleanse America Recipe Collection. Serve this delicious dressing with a mixture of torn romaine & mint, cucumbers, tomatoes & black olives for a yummy, filling salad meal.

2 tablespoons raw sesame tahini
1 lemon, juiced
1 - 2 Medjool dates, pitted
1 clove fresh garlic
Himalayan salt

Toss the salad ingredients together in a bowl.

Blend dressing ingredients together until smooth and creamy. Taste test before using, adding more of whatever you need according to your tastes. Toss the salad with the dressing to serve.

 

Jalapeno Zucchini Hummus

This hummus is fantastic served with fresh veggies or as a spread in a veggie wrap.

 

1 large zucchini, cubbed (peel if not organic)

1/3 cup sunflower seeds
1/3 cup tahini
1 - 2 cloves garlic, peeled 

1 jalapeno, seeded
2 tablespoons lemon juice
1 teaspoon sea salt
1 teaspoon cumin

Combine all the ingredients in a food processor or high-speed blender and process until smooth, adding some water only if necessary to achieve a blend-able consistency.  Taste and adjust the seasonings to suit your  taste. 

 

Thai Inspired Shredded Salad

This unique tasting shredded salad makes great use of fresh produce that is so plentiful this time of the year! It tastes even better the second day!

 

for the salad:

1 lb packaged broccoli coleslaw mix (or diy shredded broccoli stalks,cabbage & carrots)

6 leaves Napa Cabbage, cut in fine strips

1 zucchini, coarsely grated (peeling first if not organic)

1 large handful fresh basil leaves, finely shredded (chiffonade)

1 large handful fresh min leaves, finely shredded 

1 large handful fresh cilantro leaves, finely chopped

1 jalapeno, seeded and minced (optional if you like heat)

1/2 cup raw cashew pieces

 

Toss all ingredients together in a large mixing bowl. Set aside while you make the dressing.

 

for the dressing:

1 tablespoons fresh lime juice

2 tablespoons apple cider vinegar

1/4 cup Coconut Aminos, Nama Shoyu or wheat-free Tamari

2 tablespoons raw honey, coconut nectar or agave nectar

2 cloves garlic

1 inch piece fresh ginger, peeled

generous drizzle of olive or sesame oil

 

Combine ingredients in a blender until fully incorporated.   Pour the dressing over the salad and toss well.  

American Beauty Cheesecake

My goal for this cheesecake was to reduce a bit of the fat in the crust and filling by using alternatives to oils and too many nuts.  A dessert like this is obviously for special occasions and it is a great way to introduce non-raw friends or family to just how amazing a dairy & gluten -free dessert can be - all without ever turning on the stove!

 

for the crust:

1/2 cup coconut flour (or ground coconut flakes)

1/2 cup macadamias

1/2 cup oat flour (ground gluten free oats)

8 dates, pitted

1 teaspoon lemon juice

1/2 teaspoon vanilla extract

Grind ingredients in a food processor and press into the cheese cake tin or mold. Place into the freezer to set while you make the filling.

for the cheese cake:

4 tablespoons Irish Moss Paste (or sub 2.5 tablespoons psyllium husks)

1 cup, cashews, soaked to soften

1 cup coconut meat (can sub another cup soaked cashews)

1/2 cup water

1/3 cup coconut nectar, raw agave or raw honey

1/4 cup lemon juice

1 teaspoon vanilla extract

generous pinch salt

for the topping:

fresh berries of your choice

 

Blend all ingredients until smooth, pour into prepared crust. Place the cheesecake into the freezer for a couple of hours to set.

For the topping - add fresh berries in a decorative pattern of your liking. Keep cheesecake in the freezer for best storage.

[Susan : )]

Yummy!

[Laurie P]

All the recipes look yummy!  Thank you for sharing Penni!  Have a great weekend all.

[Karen Cacciola]

MMMMM.....all look very good.  Thanks for sharing.

[kathleen]

Great recipes Penni. Can't wait to try the hummus and shredded salad!

[Debbie V]

I'm loving this new format and the always-fabulous recipes. I think that shredded salad, in addition to smoothies and fruit, will go to Riverfest (all-day bands, followed by fireworks) with me tomorrow. Thanks, Penni.

[Kathleen Ruhl]

Lovely, lovely, lovely!!! Can't wait to try these. Thank you so much. Love foodie fridays!!!! TGIF everyone.

[jill anderson]

The recipies are beautifull,Im so trying to get a repetraw of easy kid friendly recipies,and not using lots of nuts as Im trying to get me and my girls healthy:)Thanku so much,we r going to try them:)

[lisa hudson]

Everything looks delish as always !!!

 

[Susan Roseberry Rowlands]

That Thai dish looks like my dinner last night - yum!  Can't wait for a special occasion to try that cheesecake--I was never a fan of cheesecake even before I went vegan, but I want to try it anyway--maybe just because, Penni, you decorated it so nicely!  My son and I just foraged in the woods and brought home a couple of cups of raspberries - will be serving them over banana whip tonight!  Thanks for bringing back Foodie Fridays!

[Gisele Landry]

I think I found my birthday cake for next week!  I'm thinking of  using lime juice and zest (key lime is my fav pie),  and I have a little bottle of the most amazing passion fruit extract - and a rose bush about to blossom for decoration.  :)))

Penni, you always are such a font of ideas that are off-the-charts. And your photos are stunning - I sometimes swear I can taste it!!! LOL  LOL

Wishing you and all here the most blessed and bountiful of summer days.... :)))

[nancy perretti]

I just love this site! Thank you Penni for these yummy recipes!

[Maureen Griffin]

All delicious - thanks P.S. for keeping it fresh and true blue (oops that's Aussie) - red, white and blue!