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VEGGIE POT PIE

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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.

WHITE BEAN CHILI

By

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

By

tort

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.

Kale Chips Flavored with Young Living Essential Oil

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photo (41)

Directions

Wash kale well in cold salt water. Drain. Strip the kale from the stem. Tear into bite size pieces. You can spin them dry in a salad spinner or lay them on a towel to dry out. The dryer the kale, the crisper they will be able to cook up.
Arrange them well spaced on a cookie sheet so they can crisp up.
There are many varieties of oil sprayers, you will need one. Again, Amazon carries just about everything!

For every 1/4 cup of oil you can add:

  • 3-4 drops lemon oil
  • 1 drop of the stronger oils such as rosemary, oregano, thyme, basil.

It is pretty much up to you to use the oil you love most.
Mix the essential oils in the cooking oil of your choice and put it in your sprayer.
Spray the kale. Use your hands to work the oil into the kale.
Season with salt and pepper.
Bake 270 degrees for 30 minutes. Halfway through cooking time move the kale around so it crisps evenly.