Animal Defenders International


Animal Defenders International

More compassionate holiday recipes from ADI

Posted: 24 November 2015. Updated: 24 November 2015

Vegan Caesar Salad

Ingredients for the nut and seed “Parmesan cheese” (makes 1/2 cup):
1/4 cup raw cashews
1 tablespoon raw sesame seeds
2 tablespoons hulled hemp seeds
1 tablespoon nutritional yeast
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic powder
fine grain sea salt, to taste

To prepare the “Parmesan cheese":
1. Add cashews into a mini food processor and process until finely chopped.
2. Now add in the rest of the ingredients and pulse until the mixture is combined.
3. Salt to taste.

Ingredients for the dressing:
1 ripe Hass avocado
1/3 cup extra-virgin olive oil, plus more if needed
1/4 cup grated vegan “Parmesan cheese” blend
2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice, plus more to taste
1 to 2 garlic cloves, peeled and chopped
3/4 teaspoon vegan Worcestershire sauce
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 hearts of romaine, torn into bite-sized pieces
Sea salt

1. Cut the avocado and remove the pit.
2. Scoop flesh into a food processor, then add olive oil, 1/4 cup “Parmesan cheese” blend,
red wine vinegar, lemon juice, chopped garlic, Worcestershire sauce, kosher salt and black pepper.
3. Pulse the dressing until smooth.
4. Season to taste with additional lemon juice, kosher salt and black pepper.

Pecan Maple Roasted Carrots

6 cups sliced and peeled carrots
1 1/2 cups toasted pecans
Fleur de sel
˝ T coconut oil
Orange zest
1 T maple syrup

1. Pre-heat oven to 350.
2. In a bowl, combine coconut oil, pecans, orange zest, and maple syrup.
3. Toss carrots in mixture, then transfer to baking sheet.
4. Bake for 30 minutes, or until tender.
5. Add fleur de sel, toss again, and serve.

Orange-Scented Cranberry Sauce

2 bags (12 ounces each) fresh or frozen cranberries
1 1/2 cups sugar
4 wide strips orange zest, plus 1 cup fresh orange juice
Coarse salt and ground pepper

1. In a medium saucepan, combine cranberries, sugar, orange zest, and 1/2 cup water; season with salt and pepper.
2. Bring to a boil over medium-high.
3. Reduce to a simmer and cook until thickened, 20 to 25 minutes.
4. Remove from heat and stir in orange juice.


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