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Flax seed oil

Flaxseed oil, also known as linseed oil, is a clear to yellowish oil obtained from the dried ripe seeds of the flax plant.  Food-grade flaxseed oil is cold-pressed, obtained without solvent extraction, and marketed as edible flaxseed oil. Fresh, refrigerated and unprocessed, flaxseed oil is used as a nutritional supplement and is a traditional European ethnic food, highly regarded for its hearty taste. It contains the highest level of heart healthy omega-3 fatty acid ALA (Alpha Linoleic Acid) among vegetable oils. ALA is required for normal infant development and may be beneficial for ..

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  • Babzy's Salad Dressing



  • Source: Adapted from Food.com
    By Babzy

    Ingredients:
    1/2 cup flax seed oil or 1/2 cup sunflower oil or 1/2 cup olive oil
    1/4 cup balsamic vinegar or 1/4 cup red wine vinegar or 1/4 cup white vinegar
    1 tablespoon lemon juice
    1 tablespoon Dijon mustard
    1 teaspoon agave syrup or 1 teaspoon honey
    1 garlic clove, minced
    1 dash salt and pepper

    Prep Time: 5 mins
    Cook Time: 0 mins
    Total Time: 5 mins

    Directions:
    1. Whisk all ingredients together and refrigerate until needed.
    2. Re-shake in container or stir before serving.

    Yield: 3/4 cup

     

  • Green Tea Berry Smoothie


  • Source: Adapted from Food.com
    By WI Cheesehead

    Ingredients:
    1/4 cup water, plus more as needed
    1 green tea bag
    2 tablespoons ground flax seeds or 2 tablespoons flax seed oil
    2 tablespoons oat bran or 2 tablespoons wheat germ
    1 1/2 cups frozen mixed berries
    6 ounces low-fat vanilla yogurt
    1/4 cup cranberry juice or 1/4 cup apple juice
    honey, to taste

    Prep Time: 5 mins
    Cook Time: 0 mins
    Total Time: 5 mins

    Directions:
    1. Microwave water on high until boiling, about 45-60 seconds. Add tea bag and steep for 3 minutes.
    2. Meanwhile, in a blender or food processor (or hand blender), combine ground flaxseed, oat bran, berries, yogurt and juice and blend until smooth.
    3. Squeeze and remove tea bag and add tea to berry mixture, blending until smooth.
    4. Adjust consistency with additional water, if needed and sweeten with honey, if desired.
    5. Makes 1 large or 2 small servings.

    Servings: 1-2

     

  • Heart-healthy, brain-boosting cholesterol-free Tofu Mayo



  • Source: Adapted from Food.com
    By Rita~

    Ingredients:
    5 ounces tofu
    3 tablespoons soymilk
    3 tablespoons flax seed oil
    1 tablespoon Dijon mustard
    1/2 teaspoon salt
       
    Prep Time: 5 mins
    Cook Time: 0 mins
    Total Time: 5 mins

    Directions:
    1. Blend ingredients in a food processor for a full 1-2 minutes, or until it's smooth and creamy.
    2. Chill and use in place of traditional mayonnaise or salad dressing.

    Servings: 4

     

  • Tofu Gyros



  • Source: Adapted from Food.com
    By White Rose Child

    Ingredients:
    For the tofu
    1/2 lb extra firm tofu (slightly more than 1/2 a 450 g. package)
    2 tablespoons tamari
    1 1/4 teaspoons dried oregano
    1/8-1/4 teaspoon ground rosemary
    1/4-1/2 teaspoon garlic powder

    For the cucumber sauce
    1/2 cup firm silken tofu
    1/2 cup cucumber, chopped & peeled
    2 teaspoons flax seed oil or 2 teaspoons olive oil
    2 teaspoons fresh lemon juice
    1/8 teaspoon salt (or less)
    2 -3 pinches ground black pepper

    To serve
    6 -8 whole wheat pita bread (8 inch)
    3 cups romaine lettuce, finely torn
    2 -3 plum tomatoes, sliced
    4 green onions, sliced or 1 onion, thinly sliced
       
    Prep Time: 30 mins
    Cook Time: 1 hr
    Total Time: 1 hr 30 mins

    Directions:
    1. Note: You can make the tofu strips chewier by freezing the tofu overnight and letting it thaw in the fridge. Be warned, thawing takes a couple of days. It will be different but definitely yummy either way.
    2. Cut the tofu into 8 slices. Lay on a clean dishtowel and fold the other half of the towel over top, pressing gently to extract excess moisture. Then cut each slice in half lengthwise.
    3. Mix the marinade ingredients (tamari to garlic) together.
    4. Spread the tofu in a wide, shallow container and pour the marinade over. Use a fork to flip the slices around till all are evenly coated. They will soak up most of the marinade. Let sit, covered in the fridge, at least one hour or overnight.
    5. To make the cucumber sauce, combine all ingredients in a food processor and process until fairly smooth, but still chunky. Adjust salt and pepper. Refrigerate.
    6. A few minutes before serving, heat a large non-stick skillet over medium. When hot, add the tofu strips, letting them get golden-brown before turning. This doesn't take very long!
    7. To serve: place 2 or 3 tofu strips across the middle of a pita, top with salad fixings, and add cucumber sauce to taste. Fold pita in half around the filling, pick up and eat like a taco!
    8. Bon Appetit!

    Servings: 3-4

     

  • Chickpea Salad Sandwich



  • Source: Adapted from Food.com
    By magpie diner

    Ingredients:
    1 (14 ounce) can chickpeas
    4 tablespoons vegan mayonnaise (I like Veganese the best)
    1 tablespoon mustard
    1 teaspoon dried dill
    1/2 lemon, juice of
    1 tablespoon flax seed oil (optional)
    2 tablespoons nutritional yeast
    2 tablespoons chopped walnuts (roasted sunflower seeds would also be good)
    2 green onions, thinly sliced
    sea salt & pepper

    Prep Time: 10 mins
    Cook Time: 0 mins
    Total Time: 10 mins

    Directions:
    1. Rinse and drain the chickpeas if using tinned.
    2. In a medium bowl mash the chickpeas with a potato masher, I usually mash about half way so there are still some whole ones left.
    3. Add in all the other ingredients and mix well.

    Servings: 4