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SAVORY WAFFLES

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1 cup organic almond flour

1 cup organic namaste gluten free flour blend

1 tablespoon baking powder

1 tablespoon coconut sugar

1/4 organic olive oil (Thrive Market Brand)

2 cups organic plain almond milk with 2 teaspoons apple cider vinegar (Allow to sit for at least 10 minutes to make the almond milk into buttermilk)

If the batter gets too thick add almond milk a little at a time before making the waffles.

1 teaspoon Simply Organic garlic powder

1 teaspoon Simply Organic onion powder

1/4 teaspoon pink Himalayan sea salt 

1/4 cup organic nutritional yeast 

IN a blender add all the above ingredients and blend well. 

THEN stir in:

1 cup FINELY CHOPPED packed firm organic baby spinach

1/8 cup FINELY CHOPPED fresh sage leaves

*OPTIONAL not so vegan – precook organic Applegate Turkey Bacon. Cut up about 4 pieces with scissors and add it to the waffle batter. 

Cook up your waffles. 

I used a William Sonoma waffle maker. Perfect waffles every time. The waffle maker lets you know when the waffle is done. 

ADD a dollop of Kite Hill sour cream on top of each waffle. 

ALANA’s WAFFLES

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2 cups organic Elmhurst almond milk Click here http:/thrivemarket.com

2 tablespoons organic apple cider vinegar 

1/4 cup organic butter OR Nutiva butter flavored coconut oil 

1 ripe banana 

1 teaspoon Simply Organic vanilla

1 tablespoon baking powder

1/4 teaspoon sea salt

1/4 cup organic coconut sugar

1 tablespoon honey 

1/2 cup organic coconut flour

1 1/2 cup organic Nameste gluten free flour 

In a measuring cup mix the milk and apple cider vinegar. Set aside. 

Into a blender add the melted butter, banana, vanilla, coconut sugar, and honey. Pulse blend.

To the wet ingredients in the blender add the almond milk. Pulse blend.

Finish adding the flour, baking powder and sea salt.

Blend until smooth.

Heat up the waffle maker.

Put a spoon full of batter in the center of each waffle section.

Cook until lightly brown. Top with your favorites.

STRAWBERRY COMPOTE

1 small package of fresh organic strawberries 

1/4 cup sparkling juice (Martinelli) OR you can use fruit juice of your choice

1 teaspoon Simply Organic vanilla extract

1 tablespoon raw honey

1 tablespoon organic ground flaxseed 

Cut up organic strawberries.

In a saucepan add strawberries, juice, vanilla and honey. Simmer for about 10 minutes. Add flax to thicken, stirring often for about 5 minutes or until thickened. 

Click here http:/thrivemarket.com

Click here http://amazon.com

CHICKEN CACCIATORE

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Preheat oven 350°
2 tablespoons organic butter
2 tablespoons organic olive oil (Thrive Market)
1 cup diced organic onion
1 chopped sweet organic red pepper
2 stalks finely chopped organic celery
3 cloves organic finely chopped garlic 
1 cup uncooked organic rice
1 teaspoon Simply Organic Italian Seasoning 
1 teaspoon sea salt

Pepper to taste
1/4 cup Go Raw organic pumpkin seeds (Vitacost, Iherb or Amazon)
1 cup organic wine
4 organic bone in chicken thighs
1 jar 23.5 oz. Primal Kitchen Organic Vodka Sauce (Thrive Market or Amazon)

In a large skillet melt the 2 tablespoons butter and add the 2 tablespoons olive oil. 
Brown the chicken on both sides. Remove chicken to a plate when done browning and set aside. 

To the skillet with the oils add the onion, pepper, celery, garlic and sauté until soft. 
Push the veggies aside around the side of the skillet leaving a well and add the rice to the middle and sauté for about 5 minutes. Add the Italian seasoning salt, pepper and mix together with the veggies. 

Add the wine and spaghetti sauce and stir all together. Add in the chicken, spooning sauce on top of the chicken. 

Bake in oven 40 minutes. 

Plate and grate on some Mitica Parmigiano Reggiano raw cow Parma (Whole Foods) and some organic green olives. 

TURKEY MEAT LOAF

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Preheat oven to 350°

*MEAT

1.5 # of organic ground turkey

3 tablespoons organic olive oil

1/2 cup finely chopped organic onion

3 cloves  finely chopped organic garlic 

1/2 cup finely chopped organic celery

1 1/2 cups grated organic carrots 

1 red organic pepper finely chopped

1 1/2 cups finely ground organic walnuts (terrassoul. Terrasoul.com or Amazon)

1 tsp sea salt

1 tsp Simply Organic Italian seasoning (simplyorganic.com, iherb, Thrive Market, Amazon)

Dash of organic red pepper flakes

In a skillet sautee the onions, garlic, red pepper, carrots and celery in the olive oil. Set aside to cool a bit.

In a large bowl add meat, ground walnuts, salt, Italian seasoning, dash of red pepper flakes and mix well. Use your hands. Add in the sautéed onion, garlic and celery, carrots and red pepper. Mix the rest of the ingredients well. Form into a loaf or circle and place it in a baking dish. I line the baking dish with parchment paper.

Top the meat loaf with beet ketchup before you put it in to bake. 

BAKE covered with a piece of parchment paper for 45 minutes.

*BEET KETCHUP 

1 – 8.8oz package of organic cooked beets (I used Love Beets. Thrive Market, Amazon or Whole Foods)

3 tbs. Organic Lemon juice. (Use a fresh lemon or have Organic Italian Volcano 100% lemon juice on hand. Costco, Whole Foods, Amazon) 

1 tbs organic wheat free Tamari (San-J 25% less sodium. Amazon or 

Whole Foods

1/4 tsp. Simply Organic  garlic granules 

1/4 tsp.  Simply organic onion powder

4 tbs. Organic Maple sugar (or whatever sweetener you like)

2 tbs raw honey

3 tablespoons cream balsamic glaze vinegar (Isola import from Italy. at Amazon or Whole Foods)

1/4 tsp. Simply Organic cinnamon  

1/8 tsp. Simply Organic clove

1/8 tsp. Simply Organic cardamom (optional)

Put all ingredients in a cuisinart or blender and blend away.

The flavor is best made a day ahead. Keep refrigerated. 

COLD PASTA SALAD

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1 box, 12oz organic gluten free fusilli cooked according to box instructions.  Drain and put in a bowl adding 1 1/2 tbs. Olive oil so the noodles don’t stick    (Jovial. Thrive Market, Amazon)

1/2 cup organic chopped celery

1/2 cup organic chopped onion

1 minced organic Garlic

1/2 cup organic chopped carrot

1/2 cup organic small cubed zucchini 

1/2 cup chopped green olives 

1/4 cup Raw pumpkin seeds (Go Raw organic sprouts pumpkin seeds. Thrive Market, Costco, Amazon 

1/2 tsp salt 

1 tsp black pepper 

1/2 tsp dried thyme

1/2 cup Kite Hill Sour Cream

1/2 cup vegan mayonnaise  (Follow Your Heart grapeseed oil vegenaise Whole Foods or  Thrive Market Mayonnaise)

In a large bowl combine cooked noodles, all the rest of the ingredients and mix well. 

*Optional: When plated you can grate VioLife Just Like Parmesan -Style cheese alternative on the pasta salad. (Whole Foods)

MAC AND CHEESE  VEGAN STYLE

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INGREDIENTS

1 box gluten free organic noodles (jovial. Thrive Market or Amazon)

4 tablespoons organic butter flavored coconut oil (Nutiva. Thrive Market or Amazon)

2 organic peeled, medium potatoes, cut into small cubes (so they cook faster)

1 chopped organic shallot

1 cup organic vegetable broth (Bonafide. Thrive Market, Vitacost, Amazon)

1 teaspoon Simply Organic  garlic powder (simplyorganic.com, Thrive Market, Amazon) 

1 teaspoon Simply Organic onion powder 

1 tablespoon Organic Dijon mustard

2-3 tablespoons organic lemon juice

2 teaspoons raw honey

1 teaspoon sea salt

6 oz Kite Hill sour cream

4 oz Kite Hill cream cheese

1/2 cup organic nutritional yeast (Anthony’s. Anthonysgoods.com)

1 cup raw organic Terrasol walnuts (terrasol.com or Amazon)

1 cup raw organic pumpkin seeds (GoRaw. Thrive Market or Amazon)

Preheat oven to 375

CHEEZY SAUCE

Melt the vegan butter in a sauce pan. Add the shallot and cook until soft. 

In the saucepan, add the one cup of broth and the cut up potatoes. 

Bring to a boil and then turn down to low medium heat to cook the potatoes until soft. When the potatoes are done:

Add the onion powder, garlic powder, salt, mustard,  lemon juice, honey, cream cheese, sour cream, nutritional yeast and blend it all with an immersion blender.

NOODLES

Cook the noodles according to package. 

Drain the noodles and add the CHEEZY SAUCE. Mix well.

TOPPING

In a food processor grind up walnuts and pumpkin seeds. 

In an oven proof baking pan put in the Mac and cheese. 

Top with the seeds and nuts. 

Spray with organic olive oil spray and bake until brown. 

ORGANIC SPLIT YELLOW MUNG BEAN OMELETTE 

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Pre-heat oven to 350

2 cups organic yellow mung beans (this is an already pre – soaked measure. Soak 1 cup of dry beans 4 hours or overnight.)

1/2 teaspoon Simply Organic garlic powder 

1/2 teaspoon Simply Organic onion powder

1 teaspoon sea salt

1 tablespoon organic olive oil

1 cup organic unsweetened almond milk

In a food processor add all the ingredients. Set aside in the blender because we will blend one more time with 1 teaspoon baking powder and 1/2 teaspoon of raw honey before we cook it in the pan.

Omelette Ingredients 

(You can make this with any vegetables you like)

3 tablespoons organic olive oil

1 diced organic red pepper

1 cup finely chopped organic onion

3 tablespoons organic olive oil

1 diced organic red pepper

1 cup finely chopped organic onion

2 large handfuls of fresh organic spinach

In an oven proof frying pan add your olive oil. 

Put the onion and pepper and cook until soft. Salt to taste. 

Add spinach and let it wilt. 

Back to the mung bean mixture.  In the food processor, add to the mung beans, 1 teaspoon baking powder and 1/2 teaspoon raw honey. Mix again. 

The mung bean mixture can now be evenly poured on top of the vegetables in the skillet. Sprinkle with organic Italian seasoning and organic crushed red pepper, if you like. 

Cook on low medium heat until it’s pretty firm. 

To finish cooking put it in the oven. 

This will eliminate the pain of trying to flip it. 

This can take 10-20 minutes. The edges will slightly brown and it will be firm to touch. 

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. 

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. 

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.