Blog Archives - Juice House

PLANT-BASED BLUEBERRY CAKE

11/24/2017

Bottom crust ingredients

2 oz dates (weight does not include seeds)
2 oz almonds (plain)
2.5 oz rolled oats
0.25 cup olive oil

Filling ingredients

9.25 oz cashew nuts
6.5 oz frozen blueberries + 12.5 oz more for putting on bottom between crust and filling.
8 oz cane sugar
1.5 cups coconut milk
1.5 cups water
2.5 tsp agar powder
3.5 tbsp kudzu starch

Link to recipe source

CURRIED MILLET CAKES

11/24/2017

3 cups low-sodium vegetable stock
1 cup millet
1 large yellow onion
4 cloves garlic
1 tbsp curry powder
½ tsp crushed red pepper
2 tbsp mellow white miso
2 tbsp tomato puree
¼ cup nutritional yeast
salt
1 batch Red Pepper Coriander Sauce

ISRAELI COUSCOUS AND KALE SALAD

11/24/2017

½ bunch kale, thick stems removed, leaves chopped fine (about 2 cups)
3 tablespoons fresh lime juice (from 1 ½ limes)
1 cup vegetable stock or no-oil, low-sodium store-bought vegetable stock
½ small onion, finely chopped (about ½ cup)
2 small garlic cloves, minced (about 1 teaspoon)
½ teaspoon curry powder
¼ teaspoon ground cumin
¼ teaspoon sweet or mild paprika
1 cup whole wheat Israeli couscous
½ medium tomato, cored and cut into ¼-inch pieces (about ½ cup)
½ red or orange bell pepper, cored, seeded, and cut into ¼-inch pieces (about ½ cup)
¼ medium cucumber, cut into ¼-inch pieces (about ½ cup)
4 scallions, white and green parts thinly sliced (about 1 cup)
¼ cup finely chopped fresh parsley
3 tablespoons finely chopped fresh basil
2 tablespoons raisins or currants
2 tablespoons toasted pine nuts
sea salt and freshly ground black pepper

Link to recipe source

BLACK BEAN BROWNIES

11/24/2017

1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
2 tbsp cocoa powder (10g)
1/2 cup quick oats (40g) (See nutrition link below for substitutions)
1/4 tsp salt
1/3 cup pure maple syrup, honey, or agave (75g)
pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)

Link to recipe source

PLANT-BASED CHOCOLATE PUDDING

11/24/2017

1 ripe avocado
2 tablespoons honey, agave or maple syrup
¼ cup good quality unsweetened cacao powder (can add 1-2 TBSP more for more Dark Chocolate flavor)
½ teaspoon pure vanilla extract
2 tablespoons Plant milk (I like Cashew)
1 cup washed raspberries or strawberries (optional to garnish)

CILANTRO LIME HUMMUS

11/24/2017

1 can (15 oz.) chickpeas (or about 2 cups cooked)
1 bunch cilantro, leaves only
¼ cup freshly squeezed lime juice
2 cloves garlic, smashed and roughly chopped
¼ tsp salt
½ jalapeño, deseeded (optional)
1-2 tablespoons water if necessary
Raw, organic veggies for dipping (mini carrots, celery, red peppers, mushrooms, etc.)

VIETNAMESE RICE PAPER ROLLS

11/21/2017

Round rice paper sheets (7-10)
1 small package Cooked brown rice noodles (or you may use vermicelli noodles)
1-2 heads Romaine lettuce leaves – sliced into long thin strips
1-2 large Carrots cut into thin strips
1-2 large Cucumber cut into thin strips
1-2 Red peppers cut into strips
1-2 Avocados cut into thin strips
¼ cup Mint leaves finely chopped
¼ Cilantro chopped finely
1-can sliced black olives

THAI GREEN CURRY

11/21/2017

Green curry paste:

10-12 green chili peppers (I used Serrano, it can be very spicy, reduce the amount if necessary.)
half big red onion
10g ginger
8 cloves of garlic
2 tsp coriander seeds
1 tsp cumin seeds
5 - 6 bay leaves
2 tsp salt

Other ingredients:

2 cans of coconut milk (800ml) (thicker ones can reduce the level of spicy)
400ml water
2 tbsp palm sugar
4 tbsp soy sauce
two midium size eggplants
100g green beans
100g mushroom
300g deep fried tofu (14oz box is fine)
some basil leaves