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HONEY MUSTARD MARINATED TOFU

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14 oz organic extra firm tofu (Jenny’s tofu Whole Foods)

Slice tofu into equal size blocks

In a saucepan bring 3 cups water and 1 tablespoon of sea salt to a boil.

Turn down from the rolling boil and add the tofu. 

Boil for 5 minutes. 

Drain on paper towels. 

MARINADE

1/4 cup organic raw  coconut aminos (Coconut Secret on Amazon)

3 tablespoons organic Dijon mustard 

3 tablespoons raw honey

1/2 teaspoon Simply Organic garlic powder

Mix all ingredients together. 

In a covered container ( preferably glass) big enough for the tofu pieces to lay flat. 

Pour the marinade on top of all the tofu. 

Spoon it front and back of the tofu in the container.  

Cover the top of the tofu with organic dried chives. 

Cover and marinade at least 1 hour or overnight in the refrigerator. 

ALANA’s PICKLED VEGGIES

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INGREDIENTS

3 organic beets

1 organic bunch of radishes

4 organic watermelon radish

5 stalks organic celery

2 heads of organic garlic

1 organic red onion 

4 cups organic apple cider vinegar 

4 cups water

2 1/2 cups organic date sugar

2 organic cinnamon sticks

12 whole organic cloves

2 tablespoons organic pickling spice in a piece of cheesecloth 

THE PROCESS 

Cut the ends of the beets. Put them in a pot, cover them with water. 

Bring to a boil then turn down to medium/low heat and cook until firm but can be pierced with a knife easily. Drain the beets when done and cover them with cold water to cool. Peel them and cut into bite sized pieces. 

Cut the celery and carrots into sticks. 

Cut the radishes into bite sized pieces. 

Cut the onion into 4ths. 

Peel the garlic cloves. 

In a pot add the vinegar, sugar, water, spices. Bring to a boil. Turn down and simmer on low for 10 minutes. 

In one big glass jar, or separate little glass jars put in the veggies to the top. 

Add the vinegar all the way to the top, covering the vegetables. (Take out the spices if you want)

Refrigerate at least overnight for flavor.

Keep in the refrigerator.

WHITE SAUCE

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1 – 8 oz. Pkg. Kite Hill cream cheese

Use 1/2 cup of the juice from the cooked chicken in the sauce. (add 1/2 cup of chicken broth if you didn’t cook the chicken

1/2 teaspoon Simply Organic garlic powder

1/2 teaspoon Simplt Organic onion powder

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

1 – 14.5 oz box organic cannellini beans

Salt and pepper to taste.

Add all the ingredients to a food processor and blend.

Sea salt and pepper to taste.

Heat up and pour over plated chicken breast. Top with chopped Basil.

*Sauce is from Almond Ricotta Stuffed Chicken Breast

Use it for any other meat or vegan recipe you would like a sauce to top it off.

Drizzle with Cream of Balsamic.

TURKEY MEAT LOAF

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Preheat oven to 350°

1.5 # of organic ground turkey

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

1 cup organic onion

4 cloves crushed organic garlic

1/2 cup organic celery

1/2 cup grated organic carrots

1 organic sweet red pepper chopped

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 and celery and red pepper in the olive oil. 

*In a large bowl add meat, nuts, salt, Italian seasoning, dash of red pepper flakes. ALL the rest of the above ingredients including the sautéed onion, garlic, carrots sweet pepper and celery.

*Mix the ingredients well. Form into a loaf or circle and place it in a baking dish. 

*Spread beet ketchup on the top of the meatloaf before you put it in to bake. 

*Bake for 45 minutes with a piece of parchment paper on top. 

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. 

GREEN SAUCE

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23 tomatillos 

2 – 3 sweet bananas peppers(don’t get fooled like me they are hot)

1/4 cup chopped onion

2 cloves garlic

1 tbs. raw pumpkin seeds

Salt to taste

Roast tomatillo and peppers 375 for 15 minuets. Turn them around during roasting time.

Blend in a blender. 

BEET KETCHUP 

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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)

COLD ORGANIC 3 BEAN SALAD

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INGREDIENTS

1 each – 13.4 oz – 15 oz. of Garbanzo Beans, Black Beans and Cannellini Beans *Use a colander to drain and rinse all of the beans  (Jacks. Thrive Market)

1 cup chopped organic red onion

1 cup finely diced organic celery

1 chopped organic red pepper

2 grated organic carrot

1 – 14 oz can organic Hearts of Palm chopped (Native Forest. Amazon)

7 chopped dates OR figs

3 tablespoons organic dried chives

COMBINE

Put all the above ingredients in a large bowl. Mix. 

*Make dressing. Pour dressing on the salad and mix well. 

LEMON DRESSING

Juice of 1 lemon

1/8 cup organic cream of balsamic (Isola)

1 teaspoon salt

1/4 cup organic olive oil

3 tablespoons organic agave or raw honey

1 teaspoon organic garlic powder

1 tablespoon organic Dijon mustard 

Dash crushed organic red pepper

Use an immersion blender to mix all the above dressing ingredients. 

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.

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.