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VEGAN SUN-DRIED TOMATO PESTO 

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1/4 cup organic Nutritional Yeast

2 roasted pepper (roast 425 in oven, cool and take the skin off)

2 cloves organic garlic chopped

1/4 cup olive oil

1/2 cup raw walnuts 

20 large fresh organic basil leaves OR 1 cup fresh organic parsley

3 tablespoons organic tomato paste (Muir Glen. Amazon or Whole Foods)

1 tablespoon lime or lemon juice (Italian Vocano. Amazon)

Sea salt to taste

Organic Red pepper flakes to taste

Combine all the ingredients in a food processor (1100W Immersion Hand Blender, Stainless Steel Stick. Amazon) This has a nice sized food processor.

STUFFED PEPPERS With CELERY ROOT MASH TOPPING

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STUFFED PEPPERS With CELERY ROOT MASH TOPPING
3 organic peppers cut lengthwise and seeded (I used orange peppers)
1 organic chopped onion
1 cup finely chopped organic celery
1/2# fresh organic spinach
1/4 cup organic nutritional yeast (anthonysgoods.com or Amazon)
2 cups Kite Hill ricotta (I buy this at Whole Foods)
1/2 cup organic raw sprouted pumpkin seeds (GoRaw at Thrive Market, iHerb, Vitacost or Amazon)
Sea Salt to taste
Preheat oven 350 on roast or bake
Put olive oil in a large frying pan. Add chopped onion. Cook on low caramelizing the onion. Add the celery and garlic. Sauté a bit longer. Add fresh spinach, cover and allow it to cook down. Remove from heat. Add Kite Hill ricotta, nutritional yeast and the pumpkin seeds. Mix it all up. Now you will need to fill the pepper halves. Place them in an oblong baking dish. Cover lightly with parchment paper, bake or roast for 60 minutes, more or less until tender.

CELERY ROOT MASH
8 cups, 1 inch cubed organic celery root (3-4 celery roots. They are all different sizes)
3 tbs dried chives
4 tbs Nutiva vegan ghee or butter flavored coconut oil (Thrives Market brand or Nutiva found on Thrive Market, iHerb, Vitacost or Amazon)
3/4 cup Kite Hill sour cream (Whole Foods)
Salt to taste

Peel and cut celery root into 1” cubes. Put in a pot, cover the celery root with water and boil until tender. (Like mash potatoes)
Drain, and put in the vitamix or food processor.
Add the rest of the ingredients and process until mashed like potatoes.
Add a big dollop on top of the pepper before serving.


KALE CHIPS

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Preheat oven to 250°

Wash your organic Kale and remove the stems. Tear the Kale into chip size pieces. 

Now you will want to dry the Kale thoroughly before you roast it.  What I do is I roll the Kale up in a dish towel and few times. Changing the towel if it gets too wet. 

On a parchment paper lined cookie sheet, place the Kale in a single layer. (You may have to do two separate roasting sessions or have two lined cookie sheets in order to roast them at the same time. 

I sprinkled the Kale chips with salt and pepper and organic Nutritional Yeast.

If desired you can season however you wish. Garlic powder, onion powder, herbs of your choice. 

My chips were pretty dry so I roasted them for 15 minutes then turned the oven off and left them in the oven to finish crisping. 

KALE PESTO 

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(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:

The Kale

1/2 cup organic nutritional yeast

1/2 cup organic Olive oil  (Thrive Market Brand)

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

1/4 cup Organic raw pumpkin seeds.  (GoRaw. Thrive Market or Amazon)

1 head organic roasted garlic (recipe below)

1 cup organic basil leaves

When all the ingredients are in the blender, blend until smooth. 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. 

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.