Ingredients:
1/2 cup mung bean sprouts
3 tbs nama shoyu or soy sauce
5 dried apricots
1 1/2 cups chopped tomatoes
1/4 c thinly sliced green onion
2 tbs organic raw apple cider vinegar
1 tbs peeled and minced fresh ginger
1/2 c diced cucumber or zucchini
1 jalapeno chile, seeded and minced (2 tbs)
2 tbs lime juice
2 tbs chopped cilantro
1 tbs raw agave nectar
1/4 tsp cayenne pepper, or to taste

Directions:
1. Stir together sprouts and nama shoyu, and let marinate while you prepare soup.
2. Soak apricots in bowl  of boiling water for 5 minutes, drain.
3. Place apricots, tomatoes, green onion, vinegar, ginger, and 3 cups water in blender or food processor; blend until smooth.  Transfer to serving bowl, and stir in cucumber, jalapeno, lime juice, cilantro, agave nectar, cayenne pepper, and sprout mixture.

Nutrition Info per 1 cup serving: 59 cal, 2 g protein, less than 1 g total fat, 14 g carb, 0 mg chol, 682 mg sod, 2 g fiber, 10 g sugars

I got this recipe from my subscription to Vegetarian Times, March 2010 issue.

I also used my vita-mix with this recipe and it made things super simple!

You can see relevant blog post here.

Recipe by Felix Schoener from my Vegetarian Times magazine, March 2010.

Ingredients:
Vegetable Medley
2 c chopped napa cabbage
1 c thinly sliced red bell pepper
3/4 c raw unsalted cashews, optional
1/2 c chopped red cabbage
1/2 c thinly sliced carrots
1/2 c thinly sliced snow peas
1/4 c thinly sliced green onion
2 tbs chopped cilantro

Spicy Vegetable Dressing
1/2 c sesame oil
1 fresh stalk lemongrass, outer leaves removed, finely chopped, optional
3 tbs raw agave nectar or maple syrup
3 tbs nama shoyu or soy sauce
3 tbs umeboshi plum vinegar or raw apple cider vinegar
1 1/2-inch piece peeled fresh ginger
1 tbs dehydrated onion flakes
1 tbs tamarind paste, optional
1 tbs grated lime zest
1 clove garlic, peeled
1 tsp minced thai or jalapeno chile
1 small kaffir lime leaf

Cauliflower "rice"
4 c cauliflower florets
1/2 c macadamia or pine nuts
1 tbs dehydrated onion flakes
1/2 tsp sea salt
1/2 tsp garlic powder

Directions:
1. To make Vegetable Medley: combine all ingredients in large bowl.
2. To make Spicy Vegetable Dressing: place all ingredients in blender or food processor, and blend until creamy.  Add to Vegetable Medley, and toss well.
3. To make Cauliflower "rice": place all ingredients in food processor, and pulse-chop to rice-like consistency. Serve topped with Vegetable Medley.

Nutrition:
per 1 1/3 c serving: 324 cal, 4 g protein, 27 g total fat, 21 g carb, 0 mg chol, 619 mg sod, 5 g fiber, 13 g sugars.

I used my Vita-Mix and it helped TREMENDOUSLY in this recipe. Have fun!

You can see relevant blog post here.

Serves 4 l Vegan l 30 minutes or fewer l Gluten Free

Recipe by Jennifer Murray from my March 2010 issue of Vegetarian Times.

Ingredients:
3 Hass avocados (2 c mashed)
1/4 cup plus 3 tbs raw agave nectar
1/4 cup plus 2 tbs raw cocoa powder
3 tbs raw almond butter
1 tsp lemon juice
pinch ground cinnamon
pinch ground nutmeg or cardamom
1/2 tsp flavored extract such as mint, cherry, orange, almond, hazelnut, or coffee, optional

Directions:
Puree all ingredients in food processor 3-4 minutes or until smooth and creamy, scraping down sides of bowl occasionally. Transfer to bowls and serve immediately.

Vita-mix another huge success with this recipe!

Per 1/2 cup serving: 370 cal, 5 g protein, 24 g total fat, 44 g carb, 0mg chol, 11 mg sod, 10 g fiber, 29 g sugars

You can see relevant blog post here.

Vegetarian Times Issue: August 1, 1998   p.35

This chickpea pesto makes a delectable filling for mushrooms or it can be served in the traditional manner by stirring it into warm pasta.



Ingredient List Serves 4 to 6

• 2 Tbs. pine nuts
• 1/2 cup cooked chickpeas, drained (reserve liquid)
• 2 cups lightly packed basil leaves or a mix of basil and parsley
• 2 cloves garlic, chopped
• 2 Tbs. chickpea cooking liquid
• 1 Tbs. olive oil
• Salt to taste
• Grated Parmesan or Romano cheese (optional)
• 12 to 16 medium to large mushrooms, or about 24 small mushrooms

Directions

1. Preheat oven to 350F. Toast pine nuts in dry skillet until aromatic and lightly colored. Be careful not to overcook. Combine pine nuts and chickpeas in food processor and grind. Add herbs and garlic and purée to a thick paste. Add chickpea liquid and process until blended. Add oil and process until incorporated. Add salt and mix. Sprinkle with cheese if desired.
2. Remove mushroom stems and reserve for another use; clean mushroom caps. Fill caps with a tablespoonful (use a teaspoon for small mushrooms) of pesto.
3. Place mushrooms in a baking dish. Bake until mushrooms are tender, about 15 minutes. Very large mushrooms may take longer to cook.

You can link to the recipe on the Vegetarian Times website here.

I made this for the New Year's Even party and these were a hit among vegetarians and non! They were pretty easy to make too.

Vegetarian Times Issue: December 1, 1998   p.61

• 1 clove garlic, minced
• 16-oz. can garbanzo beans, reserve liquid, rinse and drain
• 3 Tbs. extra virgin olive oil
• 3 Tbs. fresh lemon juice
• 1 tsp. dark sesame oil
• 1/4 tsp. salt
• 1/4 cup chopped pitted kalamata olives
• 3 Tbs. chopped fresh mint
• 1 large or 2 medium seedless cucumbers, unpeeled
• Mint sprigs for garnish

1. In food processor, combine garlic and garbanzo beans; process until beans are coarsely chopped. With motor running, add olive oil and lemon juice through feed tube; process until almost smooth. Scrape down sides of bowl if necessary. Add sesame oil and salt; process until well blended. Stir in olives and mint. Cover; chill at least 30 minutes or up to 8 hours.
2. Attractively score cucumber lengthwise with tines of fork. Cut crosswise into 1/2-inch slices. Using a metal measuring teaspoon or melon baller, scoop out a small indentation in each cucumber slice and spoon heaping teaspoon hummus into each cucumber cup.
3. Arrange on serving platter. Serve immediately or cover and chill up to 1 hour before serving. Garnish platter with mint sprigs if desired.

You can link to the recipe on the Vegetarian Times website here.

This was one of the appetizer recipes I used for New Years Eve, you can see the blog post here. I wasn't sure what I was going to think of the mint but it actually just left a really nice aftertaste making you feel like your mouth was fresh. I'm a fan.