TOFU MUSHROOM STROGANOFF
1 cup chopped organic yellow onion
1 cup very finely chopped organic celery
1 grated organic carrot
Olive oil to sauté (I used about 3 tbs Thrive Market organic extra virgin olive oil)
4 chopped garlic cloves
3 cups veggie stock
2 bay leaves.
1 tsp dried thyme
1 tsp dried parsley
2 tbs tamari (I use San-J organic, gluten free, 25% less sodium. (Amazon, Thrive Market or Whole Foods)
1 tbs tapioca flour mixed with 2 tbs water
6 oz. Kite Hill almond sour cream (I bought this at Whole Foods or Amazon at Whole Foods market)
2 cups chopped shiitake mushrooms ( I used 5 oz pkg of 365 brand from Whole Foods, organic shiitake mushrooms)
2 cups cubed extra firm tofu (I used a 10oz pkg. of hodo brand organic extra firm tofu I bought at Whole Foods)
1 box organic noodles. (I used BGreen millet/rice, cooks in 8 minutes. Amazon)
*Combine the tofu and mushrooms so they both can be seasoned with salt to taste and some garlic powder and red pepper flakes. (Make the heat happen for you) Set aside.
**In a deep fry pan:
Sautéed the onion, grated carrot and celery in olive oil
Add 4 chopped cloves of garlic, sauté briefly
Add veggie stock, bay leaves, parsley, thyme, tamari and red pepper flakes.
Allow to simmer on low, covered for 30 minutes
Then thicken with the tapioca flour and water mixture
*Into the thickened gravy add:
2 cups cut up shiitake 365 organic mushrooms (Whole Foods)
2 cups cubed HoDo extra firm tofu (Whole Foods)
Heat through allowing the mushrooms to cook a minute, add 6oz Kite Hill sour cream.
Separately, according to instructions , cook your 1 box of noodles.
Pour the gravy, tofu, mushroom mixture over the cooked noodles.
Chives to garnish
SPINACH ARTICHOKE CAKES
1 – 1# pkg. frozen organic spinach (thawed and liquid squeezed out)
16 oz Kite Hill Ricotta (Whole Foods)
1/4 cup organic nutritional yeast
2 tbs. Organic Flax egg
1 teaspoon Simply Organic lemon flavor
1/3 cup finely chopped organic shallots
1 clove finely chopped organic garlic
6 oz chopped organic artichoke hearts
1/4 cup finely chopped organic red pepper
Black Pepper to taste
Salt to taste
Mix all the above ingredients together. Mix well. Refrigerate for 1/2 hour.
Preheat oven to 375 degrees
Cover a cookie sheet with parchment paper
Spray the parchment paper all over with a spray oil
Make patties out of the spinach mixture
Place them on the cookie sheet
Spray each cake generously with organic spray Olive oil
Bake for 30-35 minutes
Quinoa Falafel
SAUTE
In a skillet add 3 tablespoons organic olive oil and heat on medium
1/2 cup chopped organic shallots
3/4 crushed organic garlic cloves
1/2 cup finely chopped organic carrots
1/4 cup finely chopped organic red pepper
Add:
1 cup uncooked organic quinoa washed very well
20 oz. organic bone broth or vegetable stock
1/2 tsp Simply Organic coriander
1 1/2 tsp Simply Organic cumin
2 tsp Simply Organic turmeric
Pinch of Simply Organic Cardamon
Pinch of Simply Organic red pepper flakes
Sea Salt to taste
Bring all the above ingredients to a boil, then turn down to simmer. Cover and Simmer about 25 minutes or until all water is absorbed. It will be light and fluffy.
While quinoa is cooking make your Flax Eggs
3 tbs ground flax meal
9 tbs water
Mix well, cover and put in the refrigerator to sit for 15 minutes
MAKING THE FALAFEL
Mix together:
1/2 cup almond flour which you have added 1/2 tsp xantham gum. Mix well the almond flour and xantham gum
Add all of the cooked quinoa to the flour mixture
Adjust any seasoning at this time. Refrigerate 1/2 hour.
Use a large cookie sheet. I like to use parchment paper on the bottom for easy clean up. Spray the pan with spray oil.
Keeping your hands greased with oil make the falafel balls.
Place them on the cookie sheet.
When the balls are all made you can roll them in sesame seeds or leave them plain
Spray the falafel balls with spray Olive oil on the cookie sheet. Coat the balls well with oil.
Bake in 375 degree oven for 25-30 minutes
ALMOND RICOTTA CHICKEN BREAST COVERED WITH CREAM SAUCE
Ingredients
*4 organic chicken breast, slightly pounded out
*1 cup white organic wine
*1/2 cup olive oil
*5 cloves chopped garlic
*1/2 tsp. crushed red pepper flakes
*fresh Basil
Marinade the chicken in the white wine, olive oil garlic and red pepper flakes for at least an hour. Save the marinade.
Directions
The Stuffing
*1 cup Kite Hill almond ricotta cheese
*1/2 cup finely ground organic pecans (Terrasoul. Terrasoul.com or Amazon)
*3 tbs. dried organic chives
*1 teaspoon Simply Organic Italian Seasoning
*Juice from 1 organic lemon
Mix all ingredients together blending well in a food processor.
Divide the stuffing into fourths. Lay chicken breast out flat. Put stuffing in the middle, then folding the ends in and sides up and tie with string or just fold up the chicken pieces and keep them folded side down in the baking dish.
Place all the stuffed breasts in a baking dish.
Pour the marinade over the chicken.
Bake, uncovered in a 350 degree oven for 40-45 minutes. Adjust time according to how big the chicken breast are.
The White Sauce
1 – 8 oz. Pkg. Kite Hill cream cheese
1/2 cup juice from the cooked chicken (if you didn’t cook the chicken use 1/2 cup organic broth.
1/2 cup organic almond milk
1/2 teaspoon Simply Organic garlic powder
1/2 teaspoon Simply Organic onion powder
13.4 oz. organic cannellini beans
Add all the ingredients to a food processor and blend the sauce.
Heat up and pour over plated chicken breast. Top with chopped Basil.
Drizzle with Cream of Balsamic Vinegar.
VEGGIE POT PIE
Make ahead or even the previous day if need be.
Quinoa Nut Crust Ingredients
- 2 cups cooked organic quinoa
- 1 organic egg or 1 organic flax egg
- 1/4 cup organic golden flax meal
- 1/2 cup finely organic ground walnuts
- 1/2 teaspoon Simply Organic oregano
- Black Pepper to taste
Beat the egg. Add the black pepper and oregano to the egg and mix.
Mix together the flax meal, walnuts, quinoa.
Using spray oil pat firmly and evenly on the bottom and sides of a pie pan.
Pre-cook in a 400 degree oven for 15 minutes
Set aside.
Celery Root Topping
2 medium size organic celery root
3 tablespoons organic vegan butter (Nutiva. Thrive Market or Amazon)
1/4 cup organic nutritional yeast
*Pre-cook and prepare the celery root topping.
2 celery roots, washed, peeled and cubed into 1″ pieces
*Place the celery root in a large pot and cover them with water. Bring to boil, lowering flame, so it doesn’t boil over and cooking until tender. (Just like mash potatoes)
*Put celery root in a food processor or vita-mix with the vegan butter, nutritional yeast, salt and pepper to taste and blend until smooth. You may have to add a touch of almond milk. Be careful not to add too much and make the celery root soupy. Set aside.
Filling
- 1 organic egg or flax egg
- 2 cups Kite Hill Almond Ricotta
- 3 cups cubed organic baby portabella mushrooms
- 1/2 cup diced organic carrots
- 2 cups fresh lightly sautéed organic spinach
- 1 caramelized organic onion
- 2 chopped organic cloves of garlic
- 1/4 cup organic olive oil
- 1 teaspoon Simply Organic Italian Seasoning
- 1 tablespoon organic lemon juice
Prepare the spinach. Spray oil the pan and sauté the spinach lightly. Eliminate any water. Season with salt and 1 tablespoon lemon juice. You will need 2 cups. Set aside.
Put the 1/4 cup olive oil in a sautée pan. Heat the oil and add the onion. Allow it to cook very slow, on low until caramelized. Add the portabella mushrooms, carrots and garlic and sauté a few minutes.
In a separate bowl beat the egg.
Add the almond ricotta to the egg and mix well.
To the almond ricotta mixture add the portabella mushrooms, carrots, onion and garlic. Mix together.
Get the pie pan with the quinoa crust.
Pour the portabella-almond ricotta mixture into the pie pan on top of the quinoa crust.
Layer the sautéed spinach on top of the mushroom mixture.
Pipe the celery root mash on top of the entire pie. (I cut the very tip, corner off a zip lock bag to pipe the dollops on the pie.)
Bake 350 degree oven for 45 minutes.
BUTTERNUT SQUASH and ALMOND RICOTTA CHEESE GNOCCHI
Ingredients
- 2 cups firmly packed, 1/2 inch cubed, cooked butternut squash. (Cook the squash leaving it firm enough to cube so it has less water.)
- 1 1/2 cups Kite Hill almond ricotta
- 1 egg or one flax egg
- 2 tbs. dried chives
- Black Pepper to taste
- Salt to taste
- 3 cups organic gluten free flour (Namaste. Amazon)
Instructions
- Place butternut squash, ricotta, egg, chives, salt and pepper in a food processor or vita-mix and blend until smooth.
- Place the mixture into a mixing bowl.
- Add 1/4 cup golden flax meal. Fold into the squash mixture.
- 1 cup at a time add flour to the squash mixture. Get the dough to a rolling consistency by adding more flour if needed.
- On a floured piece of parchment paper roll the dough into 1/2″ round logs. Dust the log with flour using a sifter and cut into 1/2″ pieces.
- I have a cookie pan lined with parchment paper to transfer the little gnocchi to.
- Boil a pot of water big enough to give the gnocchi room to cook. Add salt and a little oil to the water. When the water is boiling add the gnocchi to the water, careful not to crowd them. They will be cooked when they float to the top. Remove them with a slotted spoon and place them in a serving bowl. Add a little olive oil so they don’t stick.
- Cook enough to eat that night. The rest of the raw gnocchi can go into the freezer on the cookie sheet to freeze. When frozen I transfer them to a plastic baggie.
The Sauce
- 3 heads of roasted garlic
- 1/4 cup each of olive oil, raw pecans, nutritional yeast seasoning
- 1 cup arugula
- Juice of 1 lemon
- 1/2 teaspoon Simply Organic lemon flavor
- Sea Salt to taste
Instructions
- In a mini food processor squeeze the garlic from the bulb then add all the rest of the ingredients. Blend until smooth.
This sauce will be enough for about 3 cups of gnocchi.
PASTA e FAGIOLI
Ingredients
- 4 cups cooked Organic Great Northern beans
- *My Grandmother always used dried Great Northern beans. Soak the beans overnight. The next day she would then cover the beans with water, throw in a whole stalk of celery and fresh rosemary (I used 3 – 2 inch sprigs), cover the pot with a lid, and cook until tender (about an hour). If the water evaporates, add more water. You can use some of the bean stock as your broth. If you want use canned beans.
- 1 cup chopped organic onion
- 1 cup diced organic celery
- 1 whole bulb of organic roasted garlic (You can roast this ahead of time.)
- 1/4 cup organic olive oil
- 3 cups of organic broth
- 3 cups diced fresh organic tomatoes
- Fresh organic Basil
- Fresh organic Rosemary
- 2 tablespoons organic lemon juice
- Gluten Free Organic Pasta (Jovial. Thrive Market, Vitacost, Amazon)
Directions
Sautée the onions and celery in 1/8 cup of olive oil.
Add 3 cups broth, Cooked Great Northern Beans, chopped tomato, and fresh rosemary. Simmer 20 minutes.
In the 1/8 cup olive oil add lemon juice. After removing the garlic from the bulb, mash it into the oil.
Add cooked pasta. (Leave the pasta on the el dente side) and the mashed garlic oil mixture to the soup.
Garnish with the fresh Basil.
BRAD LIKED THIS STIR FRIED QUINOA
Ingredients
- 2 cups cooked Quinoa
- 1 cup finely chopped organic onion of choice
- 2 large organic garlic cloves, minced
- 4 tbs. Organic Wheat Free Tamari
- 10 oz. Organic shiitake mushrooms
- 1 cubed organic zucchini
- 1 cut up stalk of organic baby Bok Choy
- 1 cup shredded organic carrots
- 1/2 cup slivered organic almond
- 1/4 cup organic broth
- 1 tablespoon organic lemon juice
- Organic olive oil to stir fry.
Directions
Pour Olive oil in a wok or frying pan. Add the onion and garlic. Sautée until softened. Add the rest of the veggies. Stir fry adding the broth and lemon juice. Cook the veggies slightly, keeping them on the crisp side. Add the 2 cups of quinoa, almonds and the Tamari. Mix well, add a little more broth if too dry.
WHITE BEAN CHILI
Ingredients
- 1 chopped onion
- 3 large cloves garlic chopped
- 1 cup each chopped – carrots, celery, pepper (I used a red pepper)
- 1 can each of great northern beans, black beans, and red beans
- 1/2 teaspoon Simply Organic Cinnamon,
- 1/8 teaspoon Simply Organic Clove
- 1 teaspoon Simply Organic Basil
- 1 teaspoon Simply Organic Oregano
- 1/4 cup organic olive oil (Thrive Market Brand)
- 2 cups organic vegetable broth
- 1 tsp. each cumin, coriander, ancho chili powder.
- 3 tbs. chili powder
- Salt to taste
In a large pot add the olive oil and sauté the onion, garlic, carrots, celery, and pepper until barely cooked.
In a vitamix or blender add drained and rinsed 1 can of great northern beans, 2 cups vegetable broth, all the spices and purée it up.
Add the blender ingredients of the can of great northern beans to the large pot of chile ingredients. (This makes the “white sauce” for the chili). Then add the drained, rinsed black beans and red beans. Let this simmer for 1 hour on very low heat.
I garnished my bowl with micro-greens and cubed almond cheese.
VEGETABLE TORTE
Ingredients
Prepare the outside grill.
Preheat oven to 350 degrees
The following grilled veggies:
- 4 organic portobello mushrooms
- 1 organic eggplant, thinly sliced, salted to sweat on a paper towel for 30 minutes
before grilling. - 1 organic zucchini – cut long ways into 3rd’s. These can be put in a large bowl with a lid along with 4 tablespoons organic olive oil and sprinkled with Simply Organic oregano.
- 8 organic multi colored little sweet peppers – put in the bowl with Zucchini.
- organic asparagus – put in the bowl along with Zucchini and Peppers. Salt N Pepper.
Toss them in bowl to make sure they are all coated with oil.
Allow to marinade 30 minutes. Grill them up.
Spray oil both sides of the Eggplant and Mushrooms. They are ready to grill.
Eggplant thinly sliced grills real quick, watch it.
Also needed: - 1/4 cup NUTRITIONAL YEAST
- 1/8 cup ground WALNUTS
- 3 WHOLE BULBS ROASTED GARLIC – In a roasting garlic baker, put the garlic in the bottom dish, cover with 1/4 cup of olive oil. Put the lid on over the garlic and bake in a 350 degree oven for about 40 minutes of until garlic is soft and the bulb is slightly brown. Remove the garlic from skins when cooled. This can be done day or two ahead.
- 1 organic onion- in the same oil from the marinating vegetables and add the onion that has been cut in circles. Cook onion on low heat until very soft and caramelized.
Directions
Line a 9 1/2″ torte pan with parchment paper. Have a big enough piece so it overlaps on top of the pan so it is easily removed from the pan. This will also eliminate any leakage.
Now you will layer all the grilled veggies.
1. Layer approximately 16 pieces of eggplant.
2. Sprinkle 1/8 cup of nutritional yeast all over the eggplant.
3. Layer in the strips of zucchini.
4. Evenly place all of the roasted garlic from the 3 heads of garlic on top of the zucchini.
5. Add the other 1/8 cup of nutritional yeast all over the top of that layer.
6. Cut the grilled mushrooms in strips and evenly layer them on.
7. Top this with 1/8 cup chopped raw walnuts
8. Spread out the caramelized onion on top along with all the oil.
9. Cut 6-8 colored mini peppers in strips and place them like the spokes of a wheel all around the top of the onions.
10. Cut the asparagus into 4″ pieces including the pretty tip in the measurement.
Place the asparagus on top of the peppers like spokes, also. Put the remainder in your salad.
In a pre-heated 350 degree oven bake the torte 40 minutes or until heated through.
When done sprinkle the top lightly with ground walnuts.