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OAT CARROT CAKE

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Inspired by dietitian rose

Ingredients

  • 2 ripe organic bananas 
  • 2 cups organic gluten free oats (One Degree Organic Foods Farmers We Know. Thrive Market)
  • 1 tbs organic nut butter (I used Jiva Raw Sprouted Pumpkin Seed Butter. 
  • Whole Foods, Amazon)
  • 1 organic grated carrot. I used a big one. (1 1/2cups)
  • 2 tsp organic cinnamon
  • 1 tsp organic vanilla
  • 1 tbs vegan butter (Nutiva. Thrive Market or Amazon)
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum
  • 1 tsp baking powder
  • 2 – 3 tbs StDalfour fruit only spread. I used apple and cinnamon (I Herb – has the best price)
  • 1 1/2 cups organic, unsweetened almond milk. (Elmhurst, it is made with the most almonds. Thrive Market)
  • 1/2 cup organic walnut OR pecan pieces
  • 1/2 cup organic raisins
  • 3/4 cup organic shredded coconut (Anthony’s. Thrive Market)
  • Kite Hill Cream Cheese and Date Sugar

Directions

*Preheat oven to 350 Prepare an 8×8 baking pan. I lined mine with parchment paper and greased it. 
*In a large bowl mash the bananas. Add grated carrot, nut butter, cinnamon, vanilla, fruit spread and mix. In a measuring cup with the oats add the baking powder, salt, xanthin gum and mix that in with the wet ingredients. Add the milk. Mix well. Add nut pieces, raisins and shredded coconut. Pour batter into the square, greased pan. 
Cook for 35-40 minutes

When cooled ice with frosting:
8 oz Kite Hill cream cheese
2 tbs Date Sugar
1 tsp vanilla
Mix all together and go frosting.

MAFALDA NOODLES WITH MUSHROOMS AND KALE PESTO SAUCE

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1 box – 12 oz. gluten free, organic Jovial mafalda noodles. These look like tiny lasagna noodles. (Or whatever your preference is)

1 – 16oz box of organic Mycopia Chef’s sampler mushrooms. This box is a medley of alba clamshell, brown clamshell, Mai take frondoss, trumpet royal, oyster, velvet pioppini.  (Costco) Whole Foods sells a few variety of a few of these mushrooms. Use what you like. 

2 – Organic Plum Tomatoes 

4 tbs. Organic vegan gee. (Nutiva. Thrive Market, Amazon and Whole Foods)

1 clove organic  crushed garlic

1 tsp organic dried thyme

Salt to taste (like 1/2 tsp.)

Kale Pesto Sauce. (Recipe Below)

Cut the stems off of the mushrooms. Cut the large Trumpet mushrooms at least in half. 

In a large skillet melt the 4tbs of vegan ghee. Add the mushrooms to the ghee, the thyme, salt, garlic , and sauté on very low. Cook them slow, releasing and cooking any water out so they will brown. 

Meanwhile start a salted pot of water to boil and cook the noodles according to instructions. 

When done drain the noddles in the colander. Return the noodles to the pot so you can add the pesto and mix. I added 8 heaping tablespoons of the Kale Pesto. Mix well. Put in a serving dish and add the sautéed mushrooms. 

Spray oil the tomatoes. Toss them in a skillet with salt, a little garlic powder and red pepper flakes to taste. Just heat them up then add to the pasta dish

KALE PESTO 

(lasts 1 week in refrigerator or 2-3 months in the freezer)

4 cups of fresh, organic kale, stems out, torn in pieces. 

1 tbs Organic lemon juice

1/2 tsp sea salt 

2 cups at a time, salt the kale, sprinkle with lemon juice and work the kale with your fingers. This gets all the bitterness out. 

In a blender you will add:

1/2 cup nutritional yeast

1/2 cup organic Olive oil 

1/2 cup Organic raw walnuts

1/4 cup Organic raw pumpkin seeds.    

1 head organic roasted garlic (recipe below)

1 cup organic basil leaves

*It is important to salt the kale and work it with your hands to get the bitterness out. 

Put  all  the ingredients in a blender and blend it up. Use it as you would any pesto.  

ROASTED GARLIC

Roast as many bulbs as you wish. Just 1 is used in this recipe. 

Cut the pointy top off the garlic bulb. Pull some of the skin back so the olive oil can seep in. Place the bulb or bulbs in a suitable size baking dish. Pour the olive oil over the top.  Roast it in the oven 350 until the garlic bulb is soft, approximately 25 minutes. 

CHOCOLATE COVERED STRAWBERRY  VEGAN ICE CREAM BAR

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9 large organic fresh strawberries 

7-8 small organic dates

1 organic banana

1 tbs raw honey

1 cup Kite Hill Greek yogurt

1 tsp Simply Organic orange flavor

2 tsp Simply Organic vanilla flavor 

Mix everything in a blender and fill your ice cream mold. (Amazon)

Freeze until solid. 

*CHOCOLATE COATING

Melt Hu Organic chocolate chips 

When the ice cream bars are frozen dip in the chocolate. 

I melt the chips in a double boiler. 

LENTIL PATTIES

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2 cups organic red lentils 

Handful chopped organic parsley

1 large organic chopped shallot 

2 cloves organic garlic 

1/2 cup organic walnuts (Terrasoul.com or Amazon)

1 grated organic carrot

1 tbs organic turmeric 

1 teaspoon xanthan gum

1 teaspoon baking powder 

3 tablespoons aqua faba (garbanzo bean liquid)

2 tbs organic tomato paste 

Rinse and soak the lentils for 2 hours. They will swell so only measure 2 cups for the recipe. 

In a food processor add all the ingredients and blend until smooth. 

Refrigerate for 1/2 hours so the burgers will hold together better. 

In a skillet add 4 tbs organic olive oil. 

Allow it to heat, then turn the heat down so the burgers don’t brown to quickly. They need to cook in the oil and get firm so they don’t fall apart. It’s best to turn them only once. When they are down plate them with the cucumber sauce on top.  

CUCUMBER SAUCE

3 baby organic cucumbers (cut in small pieces)

1/2 teaspoon organic garlic powder.

1/2 teaspoon organic onion

1 teaspoon organic oregano

1/2 teaspoon pink Himalayan

6 ounces kite Hill sour cream

Mix all ingredients together. This will be the topping on the burgers. 

LEMON/BASIL PESTO

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In a blender add all the Pesto ingredients:

2 cups firmly packed fresh basil

2 cloves garlic

Juice of 1 organic lemon 

1 tablespoon lemon zest

Crushed red pepper to taste

2/3 cups olive oil

1 cup mixed raw walnuts, pecans and pumpkin seeds

3 tablespoons organic Nutritional Yeast

Blend in a blender until smooth

MUSHROOM GRAVY

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1 white onion, chopped (I used a sweet vidalia onion)

4 tablespoons of organic vegan butter

2 tablespoons organic olive oil

10 Organic Baby Bellas, chopped 

3 cloves, organic garlic, chopped fine

2 tablespoons gluten-free organic Tamari (San-J. 

24 oz. Organic vegetable broth

In small sauce pan melt 2 tbs butter. Add 3 tbs tapioca flour. Mix and cook slightly on low heat for a minute. Set aside. 

Melt 2 tbs. vegan butter and add the olive oil. Sautee in the butter and olive oil the onion and garlic a few minutes. Add the mushrooms and cook until soft. Add the broth and tamari, heating to a boil, then turn down to simmer. Add the tapioca flour paste to thicken. Stir constantly until it is thick enough. 

MUSHROOM GRAVY

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1 white onion, chopped (I used a sweet vidalia onion)

4 tablespoons of organic vegan butter

2 tablespoons organic olive oil

10 Organic Baby Bellas, chopped 

3 cloves, organic garlic, chopped fine

2 tablespoons gluten-free organic Tamari (San-J. 

24 oz. Organic vegetable broth

In small sauce pan melt 2 tbs butter. Add 3 tbs tapioca flour. Mix and cook slightly on low heat for a minute. Set aside. 

Melt 2 tbs. vegan butter and add the olive oil. Sautee in the butter and olive oil the onion and garlic a few minutes. Add the mushrooms and cook until soft. Add the broth and tamari, heating to a boil, then turn down to simmer. Add the tapioca flour paste to thicken. Stir constantly until it is thick enough. 

BAKED SPINACH ARTICHOKE CAKES with VEGAN CUCUMBER YOGURT SAUCE

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1 – 16oz pkg organic spinach 

1 – 6oz pkg grilled artichokes (Monterey Farms. Whole Foods)

1/2 cup organic sweet pepper (I used an orange pepper)

1/4 cup chopped organic shallot

1 large organic garlic minced or chopped 

1/4 cup organic nutritional yeast 

1/2 cup organic almond flour

1/2 cup organic raw pumpkin seeds ground up

1/2 tsp baking soda

1/2 tsp xanthan gum

8 oz Kite Hill Ricotta

3 tbs aquafaba 

1 tablespoon ground organic flaxseed

Salt and pepper to taste 

Optional red pepper flakes

Organic spray Olive oil (Thrive Market, Amazon, Whole Foods)

Preheat oven to Bake 350

*Cook spinach in a large pot or Dutch oven. Salt for taste. When cooked down drain in a colander, squeezing out the liquid. I also cut it up a bit. 

*In a separate bowl combine the flax seed and aquafaba. Set aside.

*Chop the pepper,  artichokes, shallot and garlic clove into fine pieces. 

*In a large bowl combine the first eleven ingredients. Mix all together. 

*Add the flax seed and aqua faba. 

*Allow the mixture to chill 30 minutes in the refrigerator. 

*On a parchment lined, oil sprayed cookie sheet make your spinach cakes and put them on the parchment paper. Spray the top of them with the spray olive oil. 

Bake for 45 minutes. 

Allow them to cool slightly before removing them from the parchment paper. 

Serve with the cucumber sauce. 

CUCUMBER SAUCE

1 cup Kite Hill Yogurt

1 cup finely chopped, Organic Cucumber (remove the seeds before chopping)

2 tbs very finely minced Organic Fresh Mint

1 tbs Organic lemon juice 

2 tablespoons organic dried chives

1/2-3/4 tsp Himalayan Pink Salt 

*For the best sauce make it ahead and let it sit overnight. 

APPLES WITH CHEESECAKE FILLING

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8 oz Kite Hill Ricotta 

1/4 cup Kite Hill sour cream

1/2 tbs lemon rind

4 tbs preserves (St. Dalfour Peach fruit spread. IHerb) OR  4 tbs raw honey

1 tablespoon organic lemon juice

Simply Organic Cinnamon (Vitacost or Amazon)

4 organic apples (your choice, choose sweet. Gala, Fuji, Honey crisp)

Preheat oven to 350

*Blend together the first five ingredients. 

*Core the apples making the top a little wider to hold the filling better. 

*Fill the apple with filling. Sprinkle the top with cinnamon. 

*Put the apples in a baking dish. 

Bake in the oven for 30 minutes or until your apple is done to your liking. 

STUFFED GRILLED PORTOBELLO CAPS with FRESH FIGS

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3-4 raw portobello mushroom caps cleaned with stem removed

(The stem can be chopped and added with the spinach)

1 cup of cooked organic Rice/Quinoa mixture (I used Organic Seeds of Change from Whole Foods)

1/4 cup organic olive oil (Thrive Market Brand)

2 tbs. chopped organic shallot

1 chopped organic clove of garlic

2 cups firmly packed organic fresh spinach

Or use 3 cups shredded organic zucchini 

1 tbs. gluten free Tamari

1/4 cup organic sprouted Pumpkin Seeds (GoRaw. Thrive Market)

1/4 cup finely ground organic pecans (Terrasoul. Terrasoul.com or Amazon)

6 fresh organic ripe figs mashed (you may have to scape them out of their skin if the skin is tough)

Put the olive oil in a frying pan.

Add the shallot and garlic, sautéing until clear.

Add the spinach, chopped mushroom stems, and Tamari. Sautéing it until wilted and juicy.

Stir in the rice/quinoa. Add pumpkin seeds and pecans. Mix well.

Mash the ripe figs. Mix well into the stuffing.  This will help hold it together and give it a slight sweet delicious taste. 

Stuff each mushroom with the stuffing.

Spray the mushrooms with spray oil.

Go outside and grill them up.