Recipes to Overthrow
The Government *(see note below)*

by Lucy Fir

 

 

Arugula Pesto

  • 1/2 cup pignoli nuts
  • 1/2 cup extra virgin olive oil
  • 1 1/2 cups arugula
  • 1/4 cup parsley
  • 2 cloves garlic
  • tamari

 

Blend all ingredients, adding water to desired consistency

 

 

 

Marinated Collard Greens

  • 2 lbs. collard greens
  • 6 scallions, minced
  • juice of 1 lemon
  • 1 tsp. oregano
  • 1/2 cup tahini dressing
  • tamari

    Wash, cut out collard stems. chop. Add remaining ingredients, mix well, and marinate for one hour. enjoy!

 

 

Sesame Pate

  • 1 cup tahini
  • 1 cup hulled sesame seeds
  • 1 carrot, sliced
  • 1 cerely stalk, sliced
  • 4 scallions, sliced
  • 2 tbsp. lemon juice
  • 1 tsp. dried basil
  • 1/2 tsp. dried dill
  • 1/4 cup fresh parsley
  • 1/2 cup raw white sauerkraut
  • tamari to taste

    place all ingredients in food processor and blend into a fine creamy pate. serve with vegetable sticks...obviously.

  

 

Carrot Avacado dressing

  • 2 ripe avacados
  • 1 garlic clove
  • 3 cups fresh carrot juice
  • 1 tsp. oregano
  • 2 scallions, minced
  • blend all ingredients, it's just that easy!

 

 

Red Pepper Salsa

  • 6 red peppers
  • 3 cloves garlic
  • 2 jalapeno peppers, seeded
  • 1 red onion
  • juice of 1 lemon
  • 1/2 cup fresh cilantro
  • 1 tsp. ground cumin
  • 1/2 ripe avacado

    Chop up all ingredients as desired. Process together until minced, but not pureed.

 

 

Sprouted Chickpea Patties

  • 1 1/2 cups sprouted chickpeas
  • 1 cup sprouted rye
  • 1 clove garlic
  • 3/4 tsp. curry
  • 2 tbsp. dill

    Process all ingredients until well combined and sticky. Add tahini. Make patties and dehydrate until crisp. Might take about two days.

  

 

Apple Pie

  • 7-9 apples
  • 1/2 cup dates, pitted
  • 1 tbsp. lemon peel
  • 2 tsp. pumpkin pie spice
  • juice of one lemon
  • 1 tbsp. psyllium powder .........................................................
  • 2 cups walnuts
  • 1/2 cup dates, again
  • 1 tsp. cinnamon

    Core apples, peel and slice thinly. Take one cup of the apples and process with the dates, spice, lemon and psyllium. Mix into the sliced apples. Prepare the crust with remaining ingredients and press into pie plate. Pat apples into pie shell. Garnish with walnuts around outside of pie plate. and chilllllll.

 

Carrot Plantain Soup

  • 3 carrots
  • 2 ripe plantains
  • 3 shallots
  • chickpea miso
  • 1/2 tsp. five spice powder
  • 1 cup soy milk
  • 2 tbsp. minced parsley

    Slice carrots and plantains. Plantains must be very ripe and sweet, their skins should be turning black and soft to the touch. Cover carrots and plantains with water and cook until soft. Add miso, soy milk, spice and enough water to process into a creamy soup. Garnish with parsley before serving.

 

 

Coconut Curry Tempeh

  • 2 packages soy tempeh, cubed
  • 1 cup shredded coconut
  • 2 cups plain soy milk
  • 2 tsp. ginger, minced
  • 2 cloves garlic
  • 1 tbsp. curry powder
  • 2 tbsp. maple syrup
  • 1 large bermuda onion
  • juice of 1/2 lemon
  • dash of cayenne

    Steam the tempeh for about ten minutes and set aside. Liquify coconut with the soy milk until smooth and creamy. Set aside. Pour 2 cups water with lemon juice in a saucepan until simmering for 10 minutes. Add coconut mixture and simmer anothe 5 minutes. Add cayenne to taste. Pour the completed sauce over the tempeh. Mix well.

 

Tofu Balls

  • 1 lb. tofu, mashed
  • 1 tbsp. kuzu dissolved in 1/4 cup water
  • 1/2 cup bread crumbs
  • 2 scallions, minced
  • 1/4 cup carrots
  • 2 tbsp. miso
  • 1 clove garlic
  • 1/2 tsp. each oregano and basil
  • 2 tbsp. fresh parsley

    combine all ingredients. work together with your hands for about 5 minutes for consistency. Make into balls or patties. Bake on oiled sheet at 350 for 15 minutes or until brown.

 

 

Pecan Tofu Cutlets

  • 1 lb. tofu
  • 1 cup pecans
  • 1/2 cup canola oil
  • 1/2 tsp. curry
  • 1 large clove garlic
  • 1/2 cup mirin
  • 2 tbsp. tamari
  • 1/2 tsp. dried thyme
  • 1/4 tsp. cayenne
  • 1/2 tsp. coriander
  • 1/4 tsp. nutmeg
  • 1/2 cup arrowroot

    Slice tofu into 7-9 pieces. Process pecans until finely ground. Combine remaining ingredients except arrowroot. Put tofu into a glass loaf pan with the resulting marinade. Let sit for six hours. remove tofu and coat with arrowroot and pecans. carefully place rectangled tofu pieces on a baking sheet, and bake at 350 until golden brown.

 

Tofu Pizza

  • 1 pkg. whole wheat pita bread
  • 1 lb. tofu, mashed
  • 1 large onion
  • 1 clove garlic
  • 1 tbsp. tamari
  • 1 tsp. oregano
  • 1/2 tsp. basil
  • 4 mushrooms
  • 1 red pepper
  • 1 tsp. extra virgin olive oil
  • alfredo sauce

saute onion and garlic in a little water until wilted. Add tamari, herbs, and tofu. mix well. put a layer of alfredo sauce and then the mashed tofu mixture on pita bread. top with minced red peppers, sliced mushrooms and a little olive oil. bake at 450 until lightly brown and bubbly.

 

Polenta with Red Pepper Sauce

  • 1 cup polenta
  • 1 ear corn, decobbed
  • 2 tbsp. cilantro, mince
  • 1 tbsp. tamari
  • 4 large red peppers
  • 2 tbsp. lemon juice
  • 1 jalapeno pepper
  • 1 tsp. dried basil
  • 2 tbsp olive oil
  • dash of cayenne

    bring three cups of water to a boil. turn down heat and add polenta. remove from heat and let sit ten minutes after cooking. spoon into a small pan greased with olive oil. press corn into top of loaf. let cool and cut into squares. saute red peppers until until browned. let sit for ten minutes, covered. peel skins, remove seeds. blend with remaining ingredients to create the sauce, and pour over polenta squares.

 

 

Seaweed Salad

  • 1/2 cup arame
  • 1 tbsp. extra virgin olive oil
  • 1 small carrot
  • 2 stalks celery
  • 1 tbsp. lemon juice
  • 2 scallions
  • 1 tsp. toasted sesame seeds
  • 1 tsp. maple syrup
  • 1/2 tsp. ginger juice
  • tamari to taste

    Boil arame in a pot for ten minutes. drain. chop carrot and celery into small pieces. blanche until crisp but tender. combine all ingredients and seasonings.

 

Corn Combination

  • 1 can organic corn: naturally
  • 2 kohlrabi
  • 5 scallions
  • 1/4 cup chopped almonds
  • 1 tbsp. kuzu dissolved in 1/2 cup water

    peel and slice kohlrabi into small pieces. put everything in a pot with 1 cup water, and add a little tamari. cover and bring to a boil. then turn down heat and simmer until kohlrabi is tender. add kuzu to thicken, and top with almonds.
 

 

*** This idea stolen from a San Francisco Vegan Cookbook found years ago, although the recipes are not from said book.