1 cup organic yellow mung beans

Cover with at least 2-3 inches of water and soak the mung beans  3-4 hours or overnight. 

*In a food processor add:

Drained mung beans (will total 2 cups of mung beans after soaked)

1/2 cup organic almond milk (Elmhurst Thrive Market)

1 tablespoon organic agave syrup

1 tablespoon organic olive oil (Thrive Market Brand)

1/2 teaspoon Simply Organic garlic powder

1/2 teaspoon Simply Organic onion powder

1/2 teaspoon sea salt 

1 teaspoon baking powder

* Blend well. Set aside 

Pre heat oven to 375 degrees 

Prepare to cook in a skillet 

1 chopped organic onion

5 chopped cloves organic garlic 

Add 2 tablespoons butter or vegan butter and 2 tablespoons organic olive oil to a skillet. 

Add the chopped onion and garlic 

Sauté until very soft. 

Pour evenly into the skillet on top of the sautéed onion and garlic the mung bean  batter.

Cook in oven 10-15 minutes. 

Heat up your red sauce and pour it over the top. (Primal Vodka Sauce)

Add strips of organic roasted red pepper. 

INGREDIENTS 

3-4 tablespoons Thrive Market organic olive oil

1/2 cup raw Terrasoul organic walnuts

1/2 cup raw Terrasoul organic pecans

5 oz organic shiitake mushrooms 

1 organic roasted red pepper

1 tablespoon Terrasoul organic flax meal

2 tablespoons Micro ingredients organic nutritional yeast

2 tablespoons organic Muir Glen tomato paste

1 teaspoon Simply Organic garlic powder

1 teaspoon Simply Organic Italian seasoning

THE PROCESS

Soak the walnuts and pecans, covered in boiling water. 

Soak them for 1 hour. 

In a skillet put the olive oil. Heat it up and add the onion. Sauté until soft. 

Put them in a mixing bowl. 

Chop the mushrooms up very fine. 

Chop the red pepper. Add them to the mixing bowl. 

To the mixing bowl add the flax meal, nutritional yeast, tomato paste, garlic powder, Italian seasoning, and salt and pepper to taste. 

Drain the nuts. Pat dry with paper towels. 

Grind the nuts in a food processor. Add the ground nuts to the rest of the ingredients. 

Mix together, thoroughly. 

Refrigerate for an hour. 

MAKE THE BURGERS 

Heat a few tablespoons olive oil in a skillet. Make the burgers so they are firm. 

Put them gently in the oil. Don’t turn them over right away. Allow them to cook, medium heat, on the first side for at least 10 minutes. Turn them over and allow the other side to cook, browning nicely. Don’t worry about overcooking, they will take some time to cook so they will stay firm. 

5 tablespoons organic olive oil (Thrive Market Brand)

1/2 cup diced organic shallots 

1 cup diced organic celery

1 tablespoon minced organic garlic

2 cups diced baby bok choy

1 – 4.9 oz can organic sliced water chestnuts ( Native Forest. Amazon)

1/2 cup organic green onions chopped

1 cup raw organic cashews

1/2 tablespoon raw honey 

1 cup organic broth

4 tablespoons organic tamari

2 tablespoons organic coconut aminos

1# organic chicken breast tenders

Organic tapioca flour 

Prep work:

I always soak my meat in cold, salted  water for 30 minutes.

Times up rinse and pat dry. Cut into bite sized pieces. Set aside.

In a measuring cup measure the broth. Add to that the tamari, coconut aminos and honey. Mix it up and set it aside. 

In a skillet add 3 tablespoons of olive oil. Turn the heat on and sauté until soft the shallots, celery, garlic and baby bok choy. Put this in a bowl so you can cook the chicken in the same skillet.  

Coat the cut pieces of chicken with tapioca flour. 

Add two more tablespoons of olive oil to the skillet and add the chicken.

Allow the chicken to cook until it gets some color.

Add to the chicken the measuring cup of broth with all the other condiments. Stir and make sure the chicken is thoroughly cooked.

Now you can add the vegetables, the sliced water chestnuts, green onions and the cashew nuts. Mix it up. 

Serve the chicken and cashews over rice.

16 oz. Organic firm tofu 

PREPARING TOFU

Cut the tofu into 1 inch pieces. Bring a pot of salted water to a boil. (This helps remove excess water from the tofu) Put the cubes of tofu into the boiling water and boil for about 3 to 5 minutes. Drain the tofu in a colander. Allow the tofu to dry on paper towels.

*TOFU COATING

2 tablespoon organic almond flour (Terrasoul. Terrasoul.com, iherb, Amazon)

1 teaspoon sea salt

3/4 cup organic almond milk (Elmhurst. Thrive Market)

1/2 cup organic tapioca flour (Terrasoul. Terrasoul.com, IHerb, Amazon)

1 teaspoon Simply Organic garlic powder (IHerb, Vitacost, Amazon)

1 teaspoon Simply Organic onion powder 

Black pepper to taste

Organic spray olive oil oil (Thrive Market Brand)

Preheat oven to 400°

Prepare a cookie sheet with parchment paper. Spray the parchment paper with the spray oil.

In a mixing bowl add the almond flour, sea salt, tapioca flour, garlic powder, onion powder, black pepper and mix well. Add the almond milk and mix again. The batter should have no lumps. 

Coat each piece of tofu with the mixture. Put each piece of tofu on the baking sheet. Spray the tofu pieces, thoroughly, with the spray olive oil.

Put the cookie sheet in the oven to bake on the middle rack of the oven.

Bake for 20-30 minutes. The tofu will be nicely brown when done.

*VEGETABLE COMPOTE

2 tablespoons vegan butter (Nutiva. Thrive Market, Amazon)

2 tablespoons organic olive oil (Thrive Market Brand)

1 red organic sweet pepper 

1/2 cup diced organic celery

2-3 finely diced organic garlic cloves

1/4 cup finely chopped organic shallots 

Organic red pepper flakes to taste

1/2 teaspoon Simply Organic thyme (I Herb, Vitacost, Amazon)

2 tablespoons Simply Organic dried chives

Melt the vegan butter in a skillet.  Add the olive oil, red pepper, celery, garlic, shallot and sauté until soft. Add the red pepper flakes, thyme and chives. 

Into the same skillet add the crispy tofu. Toss to mix. Serve on rice. 

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.

8 ounce box organic bean spaghetti (Explore Cuisine. Vitacost or Amazon)

14 ounce package extra firm, organic tofu (Jenny’s. Whole Foods)

10 ounce package of frozen organic broccoli florets, thawed. (Cascadian Farms. Thrive Market or Whole Foods)

Organic tapioca flour (Terra-soul.com or Amazon)

4 tablespoons organic olive oil oil (Thrive Market Brand)

4 tablespoons organic vegan butter (Thrive Market Brand or Nutiva at Thrive Market, VitaCost or Whole Foods)

Two cloves, finally chopped organic garlic

4 tablespoons organic lemon juice (Italian Volcano from Italy. Costco or Amazon)

2 tablespoons Wheat Free tamari (San-J. Thrive Market or Amazon)

1-2 teaspoons grated fresh organic ginger (or to your taste)

4 tablespoons nutritional yeast (Anthony’s. Anthonysgoods.com or Amazon)

2 tbs Kite Hill Greek Yogurt (Whole Foods)

1/2 cup Organic Vegetable broth (Bonafide. Thrive Market)

Pre-cook the broccoli in a fry pan with 1 tablespoon vegan butter. Sprinkle on a tablespoon of lemon juice. Set aside.

Remove tofu from package and pat dry with paper towels. Cut the tofu into 1 inch cubes. Put about 1/4 cup tapioca flour in a bowl. Season the flour with salt and pepper. Coat the tofu evenly in the tapioca flour. Add more tapioca flour if you don’t have enough. Save 1 tablespoon of the seasoned tapioca flour for later.

In a skillet, melt the vegan butter and add the olive oil to the pan, heat it up on high medium. Place the tofu in the skillet and brown all sides. Remove the crispy tofu. Set aside.

Cook the noodles according to the package. Drain, spray with some spray olive oil, toss and set aside and proceed.

In the same skillet add the garlic and sauté a bit. Add more butter if needed.  

Add the lemon juice and 1/2 cup broth and grated ginger, sprinkle with the 1 tbs of tapioca flour. Stir until thickened. Add more broth if needed. Add the cooked noodles and broccoli. Sprinkle on the nutritional yeast. Mix it up. 

Add the crispy tofu and serve.