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[almostfamousrecipes]

Avocado Dressing

2 avocados, skinned & seeded

¼ cup cilantro

½ cup parsley

3 green onions

1 clove garlic

1 ½ cups water

2 tablespoons coconut aminos

1 tablespoon miso

2 tablespoons nutritional yeast

Juice of one lemon

Freshly ground pepper

Blend all ingredients together. Add more water to reach a thinner consistency. Chill and store in a glass container, in the refrigerator, for about a week. Makes about 4 cups of dressing. 

★★★★★ 5 out of 5 stars—Best ever!

A rich, stick-to-your-bones dressing that’ll make a simple lettuce-only salad a satisfying and hearty meal. This is also fantastic tossed with steamed cauliflower, brown rice, potatoes, and even lentil pasta. Let your imagination run wild with this beautiful mixture of wholesome goodness. Share with us what you plan to toss this up with.

[almostfamousrecipes]

Currant Balsamic Vinaigrette

½ cup currants (raisins may be substituted)

½ cup balsamic vinegar

3 cloves garlic, crushed

¾ cup water

1 teaspoon Dijon mustard

¼ cup walnuts

1 tablespoon erythritol

1 tablespoon coconut aminos

¼ teaspoon freshly ground pepper

Blend all ingredients together in a high powered blender. Add more water if a thinner consistency is desired.

★★★★★ 5 out of 5 stars—Best ever!

The addition of walnuts gives this dressing a rich and creamy texture that oil would normally provide in a traditional dressing. It’s this texture that allows the dressing to “stick” to the salad ingredients. The thicker than normal consistency makes it ideal for heartier salads such as slaw. Try this amazingly simple “Purple Slaw” recipe: Thinly slice a medium head of purple cabbage and toss it with this bomb dressing. Allow it to settle, refrigerated, for at least an hour. Toss one last time before serving. You and your dinner guests will be amazed. Makes 8 large servings.

[almostfamousrecipes]

Thai Cucumber Salad

¼ cup white vinegar 2 large pitted dates 1 teaspoon soy sauce 2 cups peeled, seeded, and sliced cucumbers ¼ cup snow peas, trimmed and thinly sliced ¼ cup thinly sliced red onion 1 tablespoons seeded and minced jalapeno 1 tablespoon chopped fresh mint

Blend the vinegar, dates, and soy sauce into a smooth liquid. Place the remaining ingredients in a bowl and toss with the blended vinegar. Chill until ready to serve.

★★★★ 4 out of 5 stars—Loved it!

This is refreshing on a hot summer day. The dressing transforms simple vegetables into a savory Thai side salad or light entree.

For more ideas and recipes to simplify the Nutritarian lifestyle, please visit: http://aspiringnutritarian.com/

[almostfamousrecipes]

Oil Free Vegan Butter

1 cup cooked cauliflower

2 tablespoons plant milk

1 tablespoon nutritional yeast flakes

1/4 teaspoon erythritol

1/4 teaspoon garlic powder

1/2 teaspoon salt or salt substitute (optional)

Place the cooked cauliflower and all other ingredients in a blender and process until nice and creamy. Stop your blender and scrape down the sides a few times during the process. The consistency of this plant-based butter should be nice and creamy and will thicken a little more after refrigeration.

★★★★★ 5 out of 5 stars—Best ever!

While the salt or salt substitute is completely optional in this recipe, adding it gives the closest taste to real, rich, salted butter that can be enjoyed spread on bread, corn, mixed vegetables, and more. If you dare to experiment with this recipe in baked dishes, please leave a comment on your findings. Makes about one cup of spread.

This recipe was inspired by and photo credit is given to: https://eatplant-based.com/vegan-butter/. A big thank you for the inspiration.

For more recipes and hacks to simplify the “Aspiring” Nutritarian lifestyle, please visit: https://aspiringnutritarian.com/

[almostfamousrecipes]

Hungarian Mushroom Soup

1 large onion, chopped

1 pound fresh mushrooms, sliced

1 tablespoon dill weed

1 tablespoon paprika

2 tablespoon soy sauce

2 cups vegetable broth, no or low salt

1 cup nut or soy milk

2 tablespoons arrowroot powder

Pepper to taste

1 tablespoon lemon juice

¼ cup chopped parsley

½ cup cashews

1 clove garlic

¾ cup water

1 tablespoon champagne vinegar

 Water sauté the onions for 5 minutes. Add the mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce, and broth. Reduce heat to low and simmer for 15 minutes.

 In a separate bowl, whisk the milk and arrowroot together and add this to the soup and stir well to blend. Add the pepper, lemon juice, and parsley and stir to mix. Cover and simmer for 15 minutes more, stirring occasionally.

 While the soup is cooking, blend the cashews, garlic, water, and vinegar in a high powered blender until smooth, like sour cream. Add this cream to the soup and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately. This makes four servings.

★★★★★ 5 out of 5 stars—Best ever!

This favorite was inspired by a recipe on Allrecipes.com. Although this Nutritarian version is slightly different than the original soup that calls for butter, salt, milk, and sour cream, it has the essence of a true Hungarian mushroom soup—rich, satisfying, and heartwarming. The “M” part of your G-BOMBS should be all these things and this recipe delivers.

For more recipes and ideas to simplify the Nutritarian lifestyle, please visit: https://aspiringnutritarian.com/

[almostfamousrecipes]

Mexican Red Chili with Cactus “Nopales con Chili Rojo”

2 cups peeled cactus, cut into ½” by 2” strips 4 to 5 dried New Mexico chili pods, stems and seeds removed 4 small tomatoes ½ onion ½ cup cilantro—use stems and leaves 4 garlic cloves 2 teaspoons oregano 1 ½ teaspoons salt (optional)

Place the cactus in a medium saucepan and fill with water to 1” above the cactus. Bring to a boil, lower heat to a simmer and cook for about 8 to 10 minutes. Drain the cactus and set aside in a separate bowl. Place the chili pods in the medium saucepan and put just enough water to cover the chilies. Bring to a boil, lower heat to a simmer and cook for about 5 to 6 minutes until chilies are soft. Transfer soft chilies from the saucepan to a blender, reserving the chili-water. Place the remaining ingredients, except for the cactus, into the blender with about a half cup of the chili-water. Blend until nice and fluid but with some small chunks remaining, adding more chili-water if necessary to create desired consistency. Pour out the unused chili-water from the saucepan. Add the chili blend to the saucepan and place on medium-low heat. Add the cactus to the chili blend and simmer for about 15 minutes. Serve hot with warm tortillas.

★★★★★ 5 out of 5 stars—Best ever!

This has to be the easiest and best chili I’ve ever made. I know that a true Nutritarian would omit the salt completely but, in my opinion, it does bring out the flavor of the New Mexico chilies. I opted to use the salt and it proves I am still aspiring to become 100% Nutritarian. Cactus may be purchased whole, in which case it must be peeled and cut by you, or, if you’re lucky, you may find it peeled, cut and prepackaged in your local grocery store like I did—it’s a great convenience. Use this chili as a soft taco filling or as a topping for tostadas over beans and baked corn tortillas, or simply consume it by itself. It may just become your new comfort food.

For more ideas and recipes to simplify the Nutritarian lifestyle, please visit: http://aspiringnutritarian.com/

[almostfamousrecipes]

Middle Eastern Quinoa

1 cup quinoa 2 cups water 1 15 ounce can garbanzo beans, drained with liquid reserved 2 limes or small lemons, juiced 2 teaspoons ground cumin 1 tablespoon tahini 1 teaspoon salt (optional) 1 clove garlic ½ teaspoon red pepper flakes, or more to taste ¼ red onion, finely chopped ¼ cup chopped fresh cilantro

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool, completely. Place garbanzo bean liquid, lime or lemon juice, cumin, tahini, one teaspoon salt (optional), garlic, and red pepper flakes together in a blender and puree into a smooth dressing. Combine quinoa, garbanzo beans, and chopped onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper if desired. Serve immediately or chill in refrigerator.

★★★★★ 5 out of 5 stars—Best ever!

This is great to serve chilled in the spring and summertime and is also perfect in the fall and winter due to the warming ingredients. Enjoy as a side dish with an entrée that can handle the bold flavor of cumin. This is a Nutritarian and Middle Eastern variation of the Zesty Quinoa on the Allrecipes.com website. You may find the original recipe here: http://allrecipes.com/recipe/229156/zesty-quinoa-salad/ If you’ve ever had the original, well, this one is just as amazing.

For more ideas and recipes to simplify the Nutritarian lifestyle, please visit http://aspiringnutritarian.com/

[almostfamousrecipes]

Balsamic Glaze

½ cup balsamic vinegar 2 pitted dates 2 teaspoons Dijon mustard, divided ½ teaspoon dried marjoram ½ teaspoon dried thyme

In a blender, blend the vinegar and dates into a smooth liquid. Pour the blended vinegar into a small saucepan, bring to a boil, cook, stirring occasionally, until liquid has reduced by half and coats the back of a spoon, 5 to 6 minutes. Stir in the Dijon mustard, marjoram, and thyme. Remove from heat and cool completely. Brush and/or drizzle on anything your heart desires.

★★★★★ 5 out of 5 stars—Best ever!

Bold, flavorful, and satisfying are just a few words that describe this glaze that is excellent on roasted vegetables and air-fried tofu. To air fry a block of tofu, pat dry and cut into cubes. Place in the air fryer in one layer and cook as directed on the fryer or until the outside is light brown and crispy. When done, drizzle the glaze over the tofu and serve. If you haven’t tried air fried tofu, you must try it soon!

For more ideas and recipes to simplify the Nutritarian lifestyle, please visit http://aspiringnutritarian.com/