Vegan Ventures

Vegan Ventures

Graphics Communications Class Spring 2014 3050 Press, New York City

Vegan Ventures

Graphics Communications Class Spring 2014 3050 Press, New York City

Menu Breakfast ---------------------- 5 Salads ------------------------ 15 Sides -------------------------- 28 Soups ------------------------- 37 Entrees ----------------------- 49 Dessert ----------------------- 61

Kale Market Salad with Green Garlic Dressing I love taking all the fresh vegetables in the farmers market and turning it into a salad! It taste super fresh and the best pick of the season so it always tastes freat. A simple mix of kale, farro, avocado, carrots and fennel tossed with a creamy green garlic dressing is as good as it sounds.

Green Garlic Dressing Ingredients: 2 stalks green garlic (or scallions), rinsed and chopped (~¼ cup) ¼ teaspoon fine grain sea salt, plus more to taste 2 tablespoons fresh lemon juice ⅓ cup extra virgin olive oil 2 tablespoons ripe avocado 1 teaspoon honey, or to taste Fresh pepper to taste

Salad Ingredients: ½ bunch kale, destemmed, torn into pieces 1 cup cooked farro or wheat berries 4-5 farmers’ market carrots, very thinly sliced 1 small bulb of fennel, transparently sliced 1 avocado, cut into small cubes A big handful of almond slices, toasted

Directions:

1. Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth.

2. Taste, and adjust with more salt, or honey, or lemon juice.

3. Before you’re ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process.

4. Add the farro, carrots, and fennel, more dressing, and a couple pinches of salt, and toss again.c 5. Taste, and add the last of the dressing if needed. This is a salad I like quite heavily dressed.

6. Add the avocados and almonds and give one last gentle toss.

Easy Vegan and Gluten-Free Pancakes These vegan pancakes are made with raw buckwheat flour, rice flour, and arrowroot flour - making them naturally gluten-free! Chopped bananas are folded into the batter to provide a fluffy, pillow-like texture.

You can enjoy them plain, or you can get fancy and serve them with some coconut whipped cream, fresh berries, vegan butter, and/or maple syrup. The sky is the limit, pancake lovers.

Ingredients:

Directions:

1 cup raw buckwheat groats, ground into a fine flour ½ cup brown rice flour 2 tablespoons arrowroot powder 2 teaspoons baking powder ¼ teaspoon fine grain sea salt ½ teaspoon cinnamon 1½ cups + 3 tablespoons of almond milk 2 tablespoons maple syrup (or agave nectar) 2 teaspoons pure vanilla extract 1 heaping cup diced ripe bananas Handful of chopped Fresh Strawberries, for garnish

1. Preheat a large non-stick skillet over medium heat. A drop of water should sizzle on the skillet when it’s ready.

2. In a blender, blend the buckwheat groats on high speed until a fine flour forms. Place into a large bowl. Now whisk in the rest of the dry ingredients (rice flour, arrowroot, baking powder, salt, and cinnamon).

3. In a medium bowl, whisk together the almond milk, syrup, and vanilla extract. Pour this onto the dry ingredients and whisk the batter until no clumps remain.

4. Dice the banana until it’s the size of peas or a bit larger. Fold the diced banana into the batter.

5. Lightly grease skillet (I spray olive oil on it). Scoop a heaping 1/4 cup of batter onto the preheated skillet and quickly spread the batter out into a circle. I spray the skillet with oil before each pancake is cooked.

6. Cook until some bubbles appear and the edge looks deeper in colour and more firm. Flip and cook for another couple minutes until golden.

Adjust heat as needed. Repeat for more pancakes!