1 orange bell pepper
½ cup dried minced onion
3 tsp chili powder
½ cup nutritional yeast
2 tbsp and 1 tsp taco seasoning
1 cup almond milk
½ cup cashews
1-2 tsp cayenne
16 oz jar hot salsa
2 - 16 oz cans black beans, drained and rinsed
Blend all ingredients in blender until thick and creamy, 3-4 minutes
Pour 16 oz jar hot salsa and 2 - 16 oz cans black beans in a pan over medium heat.
Cook on medium heat for 7-8 minutes, stir in blended ingredients. Serve with oil-free tortilla chips.
SPLIT PEA SOUP
7-8 cups vegetable broth
16 oz dried split peas
1 medium onion, quartered
1 carrot, roughly chopped
1 ½ cups fresh spinach
1 bay leaf
2 cloves garlic
½ tsp salt
¼ tsp pepper
1 tsp. Liquid Smoke
Add all ingredients to slow cooker, and cook on low for 6-8 hours, or on high for 3-4 hours. When soft, remove the bay leaf, and put the rest of the soup in a blender (in batches) and blend until smooth. Add more water or vegetable broth if soup is too thick.
This recipe also works well in a pressure cooker. Add all ingredients to the cooker. Set on high pressure for 10 minutes. Then proceed with other steps.
Acorn Squash:
1 Acorn squash, halved lengthwise, seeds removed
1 Tbsp refrigerated coconut milk (use the thick white part)
4 Tbsp date or coconut sugar
Salt and pepper to taste
Stuffing:
1 cup freshly cooked wild rice
1/3 cup toasted walnuts
½ cup dried cranberries
¼ cup dates, pitted
¼ cup fresh basil
Juice of 1 naval orange
Zest of ½ naval orange
Preheat oven to 350º. Cut squash in half from stem end to bottom. Remove seeds. Fill halves with coconut milk and date or coconut sugar. Sprinkle with salt and pepper to taste, and bake till just fork tender.
Place walnuts, dried cranberries, dates, basil, naval orange juice, and orange zest in a food processor, and pulse until coarsely ground. Mix well with rice.
When squash halves are ready, spoon rice mixture in center of each, gently mixing with the liquid already in the squash (you will have extra filling). Return to oven and bake for another 20-25 minutes. Can garnish with shredded fresh basil. Enjoy!
Inspired by http://thismessisours.com
Filling:
Topping:
In a large mixing bowl stir together the date or coconut sugar, cinnamon, and tapioca flour. Add the lemon juice and apple juice or water, and stir well, until all apples are coated. Peel the apples, and slice thinly. Add to the bowl and stir gently until the apples are coated. Pour into a 9X13 baking dish.
Preheat oven to 350º. In a separate bowl combine the rolled oats, chopped nuts and flour, mixing well. Combine the maple or date syrup and pour into the oat mixture. Mix well, and layer over the top of the apple mixture.
Lay a piece of parchment paper over top of baking dish. Bake for 50 minutes until bubbly, removing parchment paper after 30 minutes. Take from oven and let rest for 30 minutes before serving. Enjoy!
Preheat oven to 450º. Stir together all the dry ingredients until well mixed. Cut in the applesauce with a pastry cutter or two butter knives, until the mixture resembles coarse crumbs. Add the milk all at once and stir just until the dough clings together. Lightly flour the surface of a cutting board and knead the mixture a few strokes. *Pat or roll dough to about a 1" thickness. Cut with a biscuit cutter, or the top of a drinking glass, dipping the edge into flour between each cut. Line a baking sheet with parchment paper and transfer biscuits onto it. Bake for 8-10 minutes or till the biscuits look golden. Serve warm. Makes about 8 biscuits.
*Note: You can also bake these as drop biscuits. Just drop large spoonfuls onto your baking sheet, leaving room for expanding in the oven.
Wash, peel and cut potatoes into chunks. Put into a pot along with the diced onions and cover with water. Bring to a boil, and cook until potatoes are very soft. Drain, being careful not to loose the onions. Add minced or pressed garlic, salt and pepper along with ½ of the milk. Using either a potato masher, or even better a mixer, whip the mixture, adding more of the milk as necessary until potatoes are fluffy and delicious!
Quinoa Salad
Dressing:
Mix salad ingredients together in a bowl. Add all dressing ingredients together in a blender. Blend until smooth and creamy. Add dressing to taste.
Place dry ingredients into a non-stick skillet and “toast” over medium heat for 5 minutes, stirring constantly.
In a blender, put:
Add dry ingredients and blend until well combined. Return mixture to the non-stick skillet and bring to a slow boil until it thickens. Enjoy!
Place all ingredients except the tofu sr cream in the pressure cooker add 8 C water.
Put lid on and lock.
Program to high pressure for 16 min.
Prior to serving stir in tofu sour cream and serve.
Serves 6
Cover the bottom of an 8x8 baking dish or one of similar size with 1 cup of marinara set aside.
Cook 6 whole grain lasagna noodles according to directions. Drain.
Mix chopped/drained spinach in with the tofu ricotta until well incorporated.
Lay noodles out flat and spoon ⅓ - ½ cup of the tofu ricotta/spinach filling over the length of the noodle. Roll noodle up and place seam down in the prepared baking dish, or you may also wish to stand the noodle up for presentation. Repeat the process with the remaining 5 noodles.
Spoon remaining marinara over the noodles and cover with foil. Bake at 350º for about 30 minutes until heated through and marinara is bubbling.
TOFU RICOTTA - yields approximately 2 ½ C
3 cups plant milk
1 small beet, quartered
¾ cup spinach, packed
1 tbsp ground flax seed
2 cups frozen berries (any combination)
2 ripe bananas
4 medjool dates
Add all ingredients to a blender, preferably high powered. Process until smooth and creamy. Enjoy!
12 oz Tomato paste
1 cup Water
1/2 cup Apple cider vinegar
1/4 cup Maple syrup
2 tsp Salt
2 tsp Onion powder
1 tsp Smoked Paprika
Add all ingredients to a blender or food processor, and process until smooth. Add a little more water if it is too thick.
Enjoy playing with the recipe for fun variations and flavors.
Approximately 3 lbs apples (any variation, or an assortment of different kinds)
1/4 cup water
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 Tbsp lemon juice
Optional: 1 to 2 Tbsp maple syrup
Chop and core apples. You do not need to peel and can leave these pieces fairly large. An apple slicer is perfect for this task!
Place apples in slow cooker with ¼ cup water and set on high for four hours, covered with lid. Stir two to three times per hour.
Once apples are soft (this might happen before the four hour mark depending on the amount you’re using) mash your apples into “applesauce” with a large fork or spoon. This should happen easily.
Turn off the heat and spoon the mixture into a blender (you can let your applesauce mixture cool a bit before transferring into blender if you want). Blend on high, stopping to let some steam escape and scraping down the sides as you go. Blend until mixture is very smooth and silky.
Once blended, carefully transfer mixture back into your slow cooker
Stir in spices and set to high. Continue to cook, without the lid, for 45 to 70 minutes, stirring and watching to ensure it does not burn on the bottom.
Once you achieve desired consistency (texture should appear thicker) add lemon juice and spoon into glass jars and let cool with the lids off. It will thicken as it cools. Taste and add additional maple syrup and spices as desired.
Once cooled place the lids on and store in refrigerator for up to three to four weeks. Freezing leftovers works too!
1/2 cup "lite" coconut milk
1/4 cup + 2 tbsp water
1/4 cup + 2 tbsp tahini
3 tbsp low sodium Tamari
2 tbsp apple cider vinegar
2 1/2 tbsp fresh lemon juice
2 tbsp maple syrup
1 tsp dried parsley
1/4 tsp fine sea salt
1 tsp sesame seeds (optional)
2 teaspoons cornstarch
Add all ingredients, except the cornstarch, to a small saucepan and whisk until completely mixed. Now, whisk in the cornstarch until it's 100% incorporated, and there are no lumps.
Turn the heat to medium-low. Once it starts to bubble well around the edges, whisk continually around the edges and within the pot for 2-3 minutes until it has thickened to a creamy dressing consistency.
Remove from heat, whisk well and pour into a glass jar. Store covered in the fridge overnight. NOTE: The final amazing flavor will not be complete until this step.
(Makes 1 1/2 cups.)
2 Cups Brown Rice cooked/steamed
2 15oz cans of chickpeas (Garbanzo beans) drained and rinsed and warmed with Orange sauce
2-3 heads of broccoli, cut into florets and steamed
3 Carrots, peeled and shredded/crinkle cut or carrot curls
Sesame seeds for garnish
1/2 cup fresh orange juice
3 tbsp maple syrup
1/3 cup coconut aminos
1/4 cup rice wine vinegar
3 cloves garlic, minced
1/2 tsp fresh ginger, grated
1/2 tbsp orange zest
Pinch crushed red pepper flakes
3 Tbsp corn starch
Whisk together all Orange Sauce ingredients, until corn starch is fully dissolved. Cook in a small saucepan over medium heat and simmer until thickened, stirring constantly. Add the 2 cans of chickpeas, stir to coat evenly, reduce heat to low until ready to assemble the bowls. Adjust sweetness/salt to taste.
Place 1/3 cup - 1/2 cup of warm brown rice in each bowl and top with steamed broccoli, carrots and chickpeas in orange sauce. Garnish with sesame seeds and serve immediately.
Store leftover ingredients separately in lidded containers and refrigerate. Stays fresh for 3-4 days.
1/2 cup light brown rice syrup
1/4 cup natural peanut butter
1 tsp pure vanilla extract
1 1/2 cups dry roasted peanuts
Mix together over medium heat:
1/2 cup light brown rice syrup
1/4 cup natural peanut butter
Remove from heat, and add:
1 tsp pure vanilla extract
1 1/2 cups dry roasted peanuts
Mix well. In a large mixing bowl pour syrup mixture over 18 cups of air-popped popcorn, and stir until evenly coated.
Cover a cookie sheet with parchment paper, and spread coated popcorn evenly across the tray.
Bake at 250º for 30 minutes. Can store in an air-tight container for up to 1 week.
1 cup of Balsamic Vinegar (4% acidity preferred)
4 Tablespoons of Nutritional Yeast
3 Tablespoons of low-sodium soy sauce, coconut aminos or tamari
3 tablespoons of date syrup (or date equivalent) -could use maple syrup
1 tablespoon of Dijon mustard
1/2 teaspoon xanthan gum
Place all ingredients in a blender and blend. Refrigerate any unused portion.
1/2 cup raw cashews
2 cups hot water
6 tbsp tapioca flour
2 tbsp nutritional yeast
2 tbsp lemon juice or apple cider vinegar
2 tsp salt
1/2 tsp garlic powder
Add ingredients to a high speed blender, and blend until completely smooth. Heat over medium high heat, stirring often, until thick and stringy. Will keep in refrigerator for up to 1 week. Use for cheese dips, on vegetables, macaroni, etc.
To make grilled cheese, spread onto a slice of bread to make a sandwich. Cook in George Foreman type counter grill for 4-5 minutes until toasty. Enjoy!
1 cup sweet potato (raw, diced)
1 diced apple
1 1/2 cups water
1 banana
1/3 cup pure maple syrup (or sweetener of choice)
1 tsp. vanilla extract
1 1/2 cups whole wheat pastry flour
1 cup millet
1 tbs ground flax seed
2 tsp cinnamon
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt (optional)
In a high speed blender, combine sweet potato, apple, water, banana, maple syrup and vanilla. Blend until almost smooth.
In a large bowl, stir together the flour, millet, flax seed, cinnamon, baking powder, baking soda and salt.
Add the wet ingredients to the dry ingredients. Stir to combine, leaving some small lumps.
Drop about 1/2 cup per pancake onto a hot (350º) non-stick griddle or fry pan.Cook for 4-5 minutes, until bubbles form, and a few in the center burst. Flip over and cook the other side for another 4 minutes.
Serve warm with desired toppings.
These keep well in the refrigerator, to reheat and enjoy another day.
Favorite non-oil salad dressing
Chickpeas
Shredded carrots
Sliced onions
Cherry tomatoes
Yellow bell pepper
Cauliflower
Dried cranberries
Mixed greens
Layer ingredients in the order listed, close the jar, and store in the refrigerator or cooler until ready to eat.
To prepare, empty the jar into a bowl to mix together.
Feel free to experiment, or sub ingredients!
Serves 2, or as a meal for 1.
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