Corsica Zucchini Gratin and Corsica Veal Stew (French)

Corsica Zucchini Gratin (French)

Instructions

1. Fry sliced zucchini in olive oil a little, add chopped garlic (2 cloves).
2. Arrange in pan.
3. Mix crème fraîche, milk.
4. Pour over veg and top with shredded cheese.
5. Bake.

Corsica Veal Stew (French)

Instructions:

1. Coat veal in flour.
2. Fry down in oil.
3. Add a little bacon bc of the lean meat.
4. Take out. Put aside.
5. Chop celery, carrot, onion; add back to pan and sauté?
6. Add white wine to deglaze and chicken stock.
7. Add meat back and herb bundle.
8. Cover and cook for 45 min.

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Ray's Vegan Soul: Dinner Recipes

Ray's Vegan Soul Dinner Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

The secret is to a great vegan soul meal is a rich vegetable broth/stock 

Always make your own

Making Veggie Broth is really the first step. When you are cooking save all the ends pieces of the veggies in a container or Ziploc bag. When you have time fill a large pot with fresh filtered water and veggies and cook for a least 1 hour low and slow. 

Veggie Broth

Ingredients

• 8 to 10 cups of water
• At least one onion
• 2 garlic cloves
• 2 carrots
• Ends and pieces from mushrooms and any other veggies 

Instructions

1. Add water and veggies to a pot and cook for at least one hour low and slow.

Collard Greens

Ingredients

• 2 bunches of Organic Greens (about the size of one traditional) washed
• 3 cups of veggie broth
• 1 Sautéed onion
• 3 Sautéed cloves of garlic
• 1 tablespoon of agave
• 3 tablespoons of balsamic vinegar
• 3 bay leaves
• ½ teaspoon of smoked paprika
• Smoke sea salt and pepper to taste 

Instructions

1. Wash greens really well cut into small pieces and place in steamer and steam for 20 minutes. While cooking sautéed onions and garlic. When greens have steamed add to pot along veggie stock, onions garlic, agave, balsamic vinegar bay leaves, paprika, smoked sea salt and pepper to taste. Cook greens for about 30 to 45 minutes.

Black-eyed Peas

Ingredients

• 1 lb of dry black eyed peas
• 5 cups veggie broth
• 1 tablespoon of Cajun seasoning
• 2 bay leaves ½ teaspoon of salt (taste)
• 1 onion chopped and sautéed
• 2 garlic cloves chopped and sautéed
• 2 fresh tomato diced or 1 15 ounce can 

Instructions

1. Wash peas really well and place in stock pot with veggie broth, Cajun seasoning bay leaves, salt, the sautéed garlic and onions and tomatoes. Cooks for 1 ½ low to medium heat 

Note: For a flavorful Rice substitute veggie broth for water

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Ray's Vegan Soul: Sandwich & Burger Recipes

Ray's Vegan Soul Sandwiches/Burger Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

Vegan Pulled “Pork” Jack Fruit

Ingredients

• 1 can of Organic Jack Fruit in water drained
• 1 tablespoon of Extra Virgin Olive Oil
• 1 red onion diced finely
• 2 garlic cloves diced finely
• ¾ teaspoon Smoked paprika
• Salt and Cayenne Pepper to taste
• 1 Cup of Favorite Barbecue Sauce 

Instructions

1. In pan place oil, onion and garlic sauté until onions are translucent. Add Jack fruit, cayenne, salt and sauce and allow to simmer or place in pan and bake in oven at 350 for about 30 minutes. Place on favorite bun and enjoy.

Black-eyed Pea Burger

Ingredients

• 1 can of Black-eyed peas or 2 cups of cooked peas
• 1 onion diced fine
• 5 cloves of garlic diced fine
• 1/3 cup favorite Barbeque Sauce
• 2 tablespoons of Coconut Amino
• 1 tablespoon of Balsamic Vinegar
• 1 tablespoon of Cajun Seasoning
• 1 ½ Quinoa Flakes
• Sweeter to taste
• Salt to taste
• Olive oil to sauté 

Instructions

1. In a pan sauté onion and garlic in a small amount of olive oil. Use a food processor or a potato masher and pulse peas add other ingredients and mix well. Make patties can make small slider or burgers. Place on baking sheet with parchment paper and bake each side at 350 degrees until outside is crisp. 

Note: This burger freezes well and can be frozen in separate patties and cooked in a pan with a little oil until heated thru and crisp on both sides. Also recipe in back for cooking blackeyed peas.

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Ray's Vegan Soul: Soup Recipes

Ray's Vegan Soul Soup Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

Cold Raw Thai Coconut Soup

Ingredients

• 1 Young coconut
• 3 garlic cloves
• 2 teaspoons mince ginger
• 3 tablespoons lime juice
• 1 teaspoon Thai red curry paste
• 1 tomato
• Pinch of salt to taste 

Instructions

1. Open coconut and save water and the meat. Place all items in Blender and Blend Well and chill. 

Cold Watermelon Soup

Ingredients

• 4 cups Watermelon (seeds removed)
• 2 tablespoons of Lime
• 1 Lemon
• 2 tablespoons of Mint
• 1 tablespoon of Agave or (Coconut Syrup)
• 1 pinch of Salt
• 1/3 cup Apple Juice 

Instructions

1. Place all items in blender and blend. Place in fridge to chill

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White Cheese and Chicken Lasagna (Tasty Kitchen)

White Cheese and Chicken Lasagna

Source: Tasty Kitchen.

Paige's Recipe Notes: Skip the mozzarella cheese and just put sauce. Or sub cauliflower mash for the mozzarella. Zucchini would be good in this too.

Ingredients

• 9 whole Lasagna Noodles (not Oven-ready)
• ½ cups Butter
• 1 whole Onion, Chopped
• 1 clove Garlic, Minced
• ½ cups All-purpose Flour
• 1 teaspoon Salt
• 2 cups Chicken Broth
• 1-½ cup Milk
• 4 cups Shredded Mozzarella Cheese, Divided
• 1 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional)
• 1 teaspoon Each, Dried Basil And Oregano
• ½ teaspoons Ground Pepper
• 2 cups Ricotta Cheese
• 2 cups Cooked, Cubed Chicken
• 1 package (10 Oz. Size) Frozen Chopped Spinach, Thawed And Drained
• 1 Tablespoon Chopped Fresh Parsley

Instructions

1. Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.
2. Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.
3. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.
4. Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.
5. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).
6. Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving.

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Noodle Bowls (Better Homes and Gardens)

Sesame Dan Dan Noodle Bowl

Ingredients

• 8 oz. dried round Chinese egg noodles or spaghetti
• 2 Tbsp. soy sauce
• 2 Tbsp. tahini (sesame seed paste)
• 1 Tbsp. seasoned rice vinegar
• 1 Tbsp. toasted sesame oil
• 1 tsp. sriracha sauce
• 2 cups reduced-sodium chicken broth
• 1 Tbsp. peanut or canola oil
• 8 oz. uncooked lean ground pork
• 1/3 cup finely chopped dill pickles*
• 2 cloves garlic, minced
• Sliced green onions, fresh cilantro leaves, coarsely chopped peanuts, and/or crushed Szechuan or whole black peppercorns

Instructions

1. Cook noodles according to package directions; drain. Meanwhile, in small saucepan whisk together soy sauce, tahini, vinegar, sesame oil, and sriracha. Stir in broth; heat over low heat. 
2. In wok or large skillet heat peanut oil over high heat. Add pork and cook until browned, breaking up meat. Drain off any fat. Add pickles and garlic, cook about 2 minutes more or until pork is crispy. 
3. Divide noodles among serving bowls. Spoon broth mixture over noodles and top with pork mixture. Garnish with onions, cilantro, peanuts, and/or crushed peppercorns. 

Makes: 6 servings.

Each serving: 311 cal, 16 g fat, 26 mg chol, 686 mg sodium, 27 g carb, 15 g pro.

* marks an ingredient that is not totally legible in the image, so beware and double check.

Shrimp Curry Noodle Bowl

Ingredients

• 2 Tbsp. peanut or canola oil
• 2 shallots, sliced
• 1 lime
• 3 cloves garlic, minced
• 2 tsp. grated fresh ginger
• 1 to 2 Tbsp. red curry paste
• 4 cups reduced-sodium chicken broth or vegetable broth
• 2 Tbsp. fish sauce
• 1 lb. fresh or frozen medium shrimp in shells, peeled and deveined
• 8 oz. rice vermicelli noodles
• 1 13 1/2-to-14-oz. can unsweetened coconut milk
• Fresh basil leaves and lime wedges

Instructions

1. Heat oil in Dutch oven over medium heat. Add shallots, cook and stir about 5 minutes or until crisp and browned. Remove shallots; set aside. Using vegetable peeler, remove zest from lime in strips; cut lime in half. Add garlic, ginger, and curry paste to Dutch oven; cook and stir 1 minute. Add broth, fish sauce, and 2 cups water. Squeeze juice from lime into broth; add strips of zest. Bring to boiling.
2. Stir in shrimp and noodles. Return to boiling; reduce heat. Cook 3 to 4 minutes or just until shrimp turn opaque. Stir in coconut milk; heat through. Remove lime zest. Top bowls with shallots and basil; serve with lime wedges. Makes 6 servings. 

Each serving: 365 cal, 16 g fat, 106 mg chol, 1028 mg sodium, 36 g carb, 1 g fiber, 18 g pro. 

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Vegan Shepherd's Pie (Tasty)

Vegan Shepherd's Pie

Source: Tasty @ Facebook. 

Serves: 6

Ingredients:
- 4 russet potatoes
- 3 carrots
- 3 celery stalks
- 1/2 yellow onion
- 2 cups chopped mushrooms (one package)
- 1 Tbsp. flour
- 1 tsp fresh thyme
- 1 tsp fresh sage
- 4 cloves garlic
- 2 cups veggie broth
- 1/3 cup red wine
- salt
- pepper
- soy milk (or rice milk)
- vegan butter

Directions:

Peel, chop, and boil the potatoes for 10-15 minutes until soft.

Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken. add the garlic, and season with salt and pepper. Add the tomato paste, flour, thyme, and sage. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.

Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.

Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.

Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.

Enjoy!

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Vegan Shepherd's Pie - French Lentil

Vegan Shepherd's Pie - French Lentil

Source: Plantz St.

Ingredients

BOTTOM LAYER

• 1 cup French or green lentils 
• 5 cups low-sodium vegetable broth or water 
• 4 carrots, diced 
• 1 yellow onion, diced 
• 10 crimini mushrooms, diced 
• 1 cup broccoli, diced 
• ½ cup rolled oats (optional) 
• 1 tablespoon poultry seasoning 
• 1 teaspoon dried rosemary 
• 1 teaspoon dried thyme 
• 1 teaspoon garlic granules 
• ½ teaspoon black pepper 
• 1 cup frozen green peas, thawed 

TOP LAYER

• 8 medium Yukon Gold potatoes 
• ½ cup cup water 
• ½ cup unsweetened, non-dairy milk 
• ½ teaspoon black pepper 
• ½ cup cashews (optional) 

Instructions

1. In a large pot with the lid on, bring 1 to 2 inches of water to a boil. While the water heats, chop potatoes. Add a steam basket to the pot and fill it with potatoes. Steam potatoes for about 20 minutes. They should be soft and will split nicely using a fork. Turn off heat and set aside.
2. In another pan, heat lentils and water over med-high heat. Once it reaches a boil, reduce heat to a simmer. Let lentils cook until they are tender, about 30 to 40 minutes.
3. Preheat oven to 350°F. Note, it is fully cooked before it goes in the oven so baking the pie is an optional step. Baking reduces some of the moisture so that when the pieces are cut and served, they hold together better.
4. While the starches are cooking, heat carrots and onions in a large sauté pan over medium heat. Keep the pan covered and stir frequently. If the veggies start to stick to pan, add a little water. Once onions are translucent, add mushrooms and broccoli. Continue to cook until the veggies are tender. Add peas and turn off the heat.
5. After the lentils have been cooking for about 20 minutes, stir in herbs, garlic, and black pepper. Add rolled oats, stirring often so the oats do not clump together. Lentils will become thick and creamy. Add vegetable broth or water as needed, keeping the lentils moist at this point so they don’t become to dry in the oven.
6. Stir veggies into lentils and mix well. Pour lentil-veggie mix into a 9×13 inch casserole pan.
7. Transfer potatoes to a large bowl. Add water, non-dairy milk, and black pepper. Mash potatoes until they are creamy. Layer mashed potatoes over lentils. If using cashews, grind them in a spice grinder and sprinkle powder over potato layer.
8. Bake for 15 minutes. Then let the casserole site for 5 to 10 minutes before serving.

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20 Minute Vegan Alfredo (The Vegan 8)

20 Minute Vegan Alfredo

Source: The Vegan 8.

Paige's Recipe Notes: Delish. Use mirin for less tart taste. Add a tablespoon honey or maple syrup. 

Serves 1/4 cup sauce (not pasta).

Ingredients

For the Pasta

• 14 oz bag of gluten-free brown rice fettucini pasta (or your preferred pasta)
• 1/2 tablespoon fine sea salt

Alfredo Sauce

• 2 cups low-sodium vegetable broth (480 mL, I really recommend low versus the regular)
• 1/4 cup raw cashew butter or 3/4 cup raw cashews (roasted is too strong, with no added ingredients. I get mine from Whole Foods or make my own, another nut butter will not work)
• 2 teaspoons apple cider vinegar (10 mL)
• 2 tablespoons nutritional yeast (16 g, add more if you like, but I found this to be perfect. I also use Dr. Fuhrman's which is a bit less salty)
• 2 tablespoons brown rice flour (20 g, really is magical in this)
• 3/4 teaspoon garlic powder
• 3/4-1 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• optional: 1/2 teaspoon dried Italian herbs blend (not necessary but does add a nice flavor)
• optional: any veggies you may want to add

Note: Please note I have ONLY tested this recipe (3 times in fact) exactly as written, so I don't know about subs. If you can't find cashew butter, then you can make your own. I do it often. Just add 2 cups RAW, unsalted cashews to a food processor and process for about 10 minutes or so. You will need to scrape the sides down a few times during. Process until completely silky smooth, do not stop until it becomes almost pour-able like almond butter. Then just use 1/4 cup for the recipe as listed.

Instructions

1. Follow each step closely. To have this ready to eat in 20 minutes, you will first need to start your pasta before the sauce. Add 12 cups of very hot water to a large pot and put the lid on (it will come to a boil faster). Turn to high heat and let it come to a boil. Mine took about 10 minutes before it was boiling (yours may be faster). Once it's boiling add the pasta and salt and quickly stir it around to loosen it up. The salt is important because it flavors the pasta and you won't end up with bland pasta. Keep on high heat and cook for 9 minutes or until al dente. Mine took exactly 9 minutes. Yours may vary depending on the pasta you use.
2. While you are waiting on your water to come to a boil, this is when you will add all of your "alfredo sauce" ingredients (including the dried Italian herbs if using) to a blender. Blend until very smooth and there is no lumps from the cashew butter or rice flour. It will be very runny, don't worry about that, it will thicken up a lot when cooking. You will notice that it tastes fairly salty straight out of the blender, this is necessary for it to stand out in the end result with the pasta (and any veggies you may add).
3. Check your water to see if boiling yet.
4. Add the sauce to a large sauce pan and whisk well from the bottom to make sure there are no lumps from the rice flour. Turn to high heat. Once it starts bubbling all over, immediately turn to medium heat and whisk continually while letting it cook 3-5 minutes until thickened. You want to continually whisk around the bottom and sides, so the flour doesn't clump. Don't walk away from it. I cooked mine about 4 minutes. I have a gas stovetop and this is how quick it was, yours may vary. You don't want to cook it too long because it will thicken up considerably as it cools off, because of the rice flour. The longer you cook it, the thicker it will become. You are basically just wanting it to thicken up to a light creamy consistency and then remove from the heat. If for some reason you slightly overcooked it and it gets too thick, just add a tiny amount of broth to thin it back out. Voila. Add any veggies if you like. I literally just threw in some peas and carrots from the freezer and let them cook a minute in the sauce. Your sauce should be done before your pasta, so just cover with a lid to keep warm.
5. Once your pasta is done, drain and rinse with water to stop the cooking. Brown rice pasta can stick really badly, so I rinse really well and serve immediately. I don't like to add it directly to the sauce or it thickens it up too much. I add to a plate, then add the sauce and garnish with extra dried Italian herbs or red pepper flakes or anything else you like. If you used low-sodium broth and 3/4 tsp salt, it should not need any extra. Mine was perfect, but taste and add more if necessary as some broths vary. For reheating leftovers, heat over low and add a little broth to thin back out if necessary.

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Chilean Chicken Stew (Food & Wine)

Chilean Chicken Stew

Source: Food & Wine.

INGREDIENTS

2 tablespoons extra-virgin olive oil
8 carrots, cut into 1/2-inch pieces
6 celery ribs, cut into 1/2-inch pieces
2 large white onions, 1 coarsely chopped and 1 minced
20 medium garlic cloves, minced
1 tablespoon cumin seeds
1 tablespoon dried oregano
Salt and freshly ground pepper
8 large chicken legs (about 3 pounds), skin removed
8 chicken breast halves (about 3 pounds) on the bone, wings and skin removed
1 large butternut squash, peeled, halved lengthwise, seeded and cut crosswise into 1-inch slices
16 small fingerling potatoes
2 cups wild rice (about 3/4 pound)
4 quarts chicken stock or canned low-sodium broth
1/2 cup finely chopped cilantro

INSTRUCTIONS

Heat the oil in a large pot. Add the carrots, celery and coarsely chopped onion and cook over moderate heat, stirring often, until the vegetables are softened but not browned, about 10 minutes. Add the garlic, cumin and oregano and cook, stirring, until fragrant, about 4 minutes.

Spoon half the vegetables into another large pot. Divide the chicken legs and breasts, the squash, potatoes and wild rice between the pots and pour 2 quarts of the stock into each pot. Season well with salt and pepper. Add enough water to just cover the chicken and vegetables and bring to a boil. Simmer over moderately low heat until the vegetables and rice are tender and the chicken is cooked through, about 1 1/4 hours. Season with salt and pepper.

In a small strainer, rinse the minced onion. Transfer the onion to a kitchen towel and squeeze dry. In a small bowl, combine the onion with the cilantro.

Ladle the chicken stew into deep bowls. Sprinkle with the onion-cilantro mixture and serve.

MAKE AHEAD
The stew can be refrigerated for up to 2 days. Prepare the cilantro garnish just before serving.

NOTES
One Serving Calories 683 kcal, Total Fat 13.6 gm, Saturated Fat 3.7 gm

SUGGESTED PAIRING
This hearty stew calls for a full-bodied white—why not make it a Chilean Chardonnay?

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Paleo Vegan Lasagna (Healthy Recipe Ecstasy)

Paleo Vegan Lasagna

Source: Healthy Recipe Ecstasy.

Paige's Recipe Notes: delish !

PREP TIME
1 hour

COOK TIME
1 hour 10 mins

TOTAL TIME
2 hours 10 mins

Serves: 6-8

INGREDIENTS

Basil-Cashew Cheese
1 cup unsalted cashews
½ cup unsweetened almond milk
¼ cup fresh basil leaves
2 garlic cloves
½ teaspoon sea salt
Artichoke-Tomato Sauce
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
14.5-ounce can no-salt-added diced tomatoes
8-ounce can no-salt-added tomato sauce
1 cup chopped marinated artichoke hearts
¼ cup fresh basil leaves, torn into pieces
Red pepper flakes, to taste
Sea salt, to taste
Freshly-ground black pepper, to taste
Zucchini Lasagna
6 medium zucchinis
Coarse salt
Fresh basil, for garnish
Olive oil, for drizzling

INSTRUCTIONS

Basil-Cashew Cheese
Soak the cashews in a bowl of water for 30 minutes. Drain and rinse well. Add all the ingredients to a food processor or blender and process/blend until smooth.

Artichoke-Tomato Sauce
Heat oil in a medium skillet. Add diced onions and cook for 3-4 minutes, until onions are softened. Add garlic and cook for 30 minutes, stirring frequently, until fragrant. Next, add the diced tomatoes, tomato sauce, artichoke hearts and basil leaves. Season with red pepper flakes, sea salt and pepper. Bring the sauce to a boil and then simmer on medium low for 10 minutes.

Zucchini Lasagna
Preheat oven to 375 degrees F.

Slice each zucchini into ⅛-inch thick slices. Salt the zucchini slices heavily and set aside for 20 minutes to drain the water out. Squeeze as much water out of the zucchini slices as possible.

Spread a few tablespoons sauce on the bottom of a casserole dish. Lay 4-5 zucchini slices side-by-side on the bottom of the dish. If you're slices aren't long enough for the entire casserole you can add another vertical row or place some slices horizontally to fill the space.

Top the slices with ½ cup sauce and ¼ cup cashew cheese. Repeat with the remaining ingredients, ending with a final layer of sauce and cheese. Garnish with more fresh basil and a drizzle of olive oil.

Bake, covered, for 30 minutes and then bake, uncovered for 20-25 minutes or until the top of the lasagna is golden brown. Let the lasagna sit for 15 minutes before cutting and serving. Serve with another drizzle of olive oil.

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Kale Salad with Tahini Dressing (The Raw Chef)

Kale Salad with Tahini Dressing

Source: Russell James, The Raw Chef.

Serves: 2

For the wilted kale:

• 11 oz (300 g) kale
• 1/2 teaspoon fine Himalayan salt
• 1 cup baby tomatoes, sliced
• 1/2 cup hulled hemp seeds (hemp hearts)

For the dressing:

• 2 avocados
• 1 chipotle pepper* soaked for 2+ hours
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Chipotle soak water as needed to blend

*If not using chipotle peppers, substitute with 1/2 teaspoon each of onion powder, cumin, chili powder, garlic powder and tamari (or nama shoyu).

Instructions

1. Remove the kale stems, and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a ‘cooked’ texture.
2. Add the tomatoes and hemp seeds to the bowl and mix in by hand.
3. Blend all dressing ingredients in a high-speed blender until creamy, and then mix into kale by hand.

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Raw Vegetarian Spiced Taco Meat

Raw Vegetarian Spiced "Taco Meat"

Ingredients

• 1 cup walnuts, soaked 20 minutes 
• 1/4 cup sun-dried tomatoes, soaked and diced 
• 2 fresh tomatoes, diced 
• A few stalks fresh cilantro 
• 2 teaspoons onion powder 
• 1 teaspoon garlic powder 
• 2 teaspoons ground cumin 
• 1 teaspoon ground coriander 
• 1 chili, seeded and minced

Instructions

1. Pulse all ingredients in a food processor until broken down, but still chunky.

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Butternut Squash, Roasted

Roasted Butternut Squash

Butternut squash, roasted with smoked paprika, garlic, onion powder, and a touch of apple cider vinegar and sea salt 

Ingredients

• 1 medium sized butternut squash, unpeeled, seeded, and cubed 
• 2 teaspoons smoked paprika 
• 1 teaspoon garlic powder 
• 1 tablespoon onion powder 
• 1 tablespoon nutritional yeast, optional 
• 1/2 teaspoon salt 
• 2 tablespoons olive oil 
• 2 tablespoons apple cider vinegar

Ingredients

1. Preheat the oven to 425 degrees F. Toss all the ingredients together in a bowl. Once all the squash pieces are coated, transfer them to a parchment-lined baking sheet and space them out so they're not on top of each other.
2. Bake in an oven for 25 minutes, turning them once during that time.
3. Serve on top of a big green raw salad for those days when you want something warm and comforting, but still healthy

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Healthy Breakfast, Lunch, Dinner (Jennifer Cornbleet)

Meal ideas courtesy Jennifer Cornbleet of Raw Food Made Easy.

BREAKFAST: *Stewed Prunes and Apricots

Simmer the fruit on low for 10 minutes with a bit of grapefruit or orange segments, and some fennel seeds and a couple of cinnamon sticks. Eat it plain or over quinoa. 

LUNCH: If you’re out and about at a salad bar, get a bed of greens (spinach, lettuce, or arugula), and then get some bean or veggie soup and pour it over the greens! It wilts and warms the greens, but doesn’t cook them, so you’re still getting some raw greens in the meal. 

*Steamed Root Vegetable Medley 

Steam root vegetables such as sweet potatoes, beets, parsnips, and carrots - it only takes about 10 minutes! Then top with a little avocado, olive oil, or ghee (clarified butter) and spices and/or fresh herbs, such as cumin, cardamon, mustard seeds, fresh or dried ginger, sumac, or chopped cilantro, dill, or tarragon. 

DINNER: *Quinoa with Brussels Sprouts and Kabocha or Acorn Squash

Here’s how to make the brussels sprouts - steam them until bright green. Then cut in half, and add a bit of coconut oil and spices. Bake until just golden. You can do the same with the squash - toss with a bit of coconut oil and spices and bake until golden. You could turn this meal “holiday” by adding a few dried cranberries to the quinoa. You could serve this meal with a wedge of avocado on the side if you like. And if you want more protein in the meal, add some tempeh, cubed and sautéed with a bit of coconut oil and spices. Now it’s a feast! 

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Wild Rice and Edamame Salad (Chowhound)

Wild Rice and Edamame Salad

Source: Sarah Karnasiewicz at Chowhound.

Ingredients

• 1/2 cup blanched slivered almonds
• 2 tablespoons white sesame seeds
• 4 cups cooked wild rice (see Game Plan note)
• 3 medium scallions, thinly sliced (white and light green parts only)
• 2 cups shelled cooked edamame, thawed if frozen
• 2 medium carrots, peeled and small dice
• 1/2 cup dried cranberries
• 3 tablespoons olive oil
• 2 tablespoons toasted sesame oil
• 1/4 cup rice vinegar, plus more as needed
• 2 teaspoons honey
• Kosher salt
• Freshly ground black pepper

Instructions

1. Game plan: You’ll need to make the wild rice before you begin.
2. Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.
3. Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.
4. Whisk the olive oil, sesame oil, rice vinegar, honey, and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.

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Bimini Curry Chicken

Bimini Curry Chicken

Note: Serve over veggies instead of pasta.

Ingredients

• ½ chicken breast or steamed broccoli & carrots
• 1 serving of cooked fettuccini
• ½ cup green, red, yellow pepper combination
• ¼ cup onions
• 1 teaspoon yellow curry powder
• 1 teaspoon garlic butter
• 1 tablespoon Olive oil

Instructions

1. Add olive oil to skillet, quickly brown both sides of chicken, reduce heat and add onion, green peppers or if a vegetarian dish add broccoli and carrots.
2. Sauté until veg is tender and add curry, garlic butter and simmer for three minutes.
3. Add fettuccini and 2 tablespoons of water, roll over in pan and serve!

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Mediterranean Whole Wheat Pasta Salad

Mediterranean Whole Wheat Pasta Salad

Source: Better Bites from wholekidsfoundation.org.

Paige's Recipe Notes: Easy.

Ingredients

• 12 oz 365 Everyday Value Organic Whole Wheat Elbows or Penne
• 4 oz fresh baby spinach
• 1 (15-oz) can garbanzo beans, drained and rinsed
• 1 cup halved cherry tomatoes
• 1/2 cup pitted Kalamata or black olives, chopped (optional)
• 3 TB lemon juice
• 1 TB extra-virgin olive oil
• Salt and ground black pepper, to taste
• Crumbled feta (optional) 

Instructions

1. Cook whole wheat pasta in a large pot of water until al dente, 8 to 10 minutes, then drain in a colander and rinse with cold water. 
2. In a large bowl, toss the pasta with remaining ingredients. 

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Confetti Quinoa

Confetti Quinoa

Ingredients

• 2 Tbs. lime-infused olive oil (or 2 Tbs. olive oil + juice of 1 lime)
• 2 cloves garlic, minced
• 1 cup quinoa
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup chopped orange or yellow peppers
• 1 cup vegetable broth
• 1 1/2 cups grape tomatoes, sliced in half
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• 2 Tbs. chopped fresh cilantro leaves
• 1 cup crumbled queso blanco cheese

Instructions

1. Heat oil in a large pan over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1 to 2 minutes. Add quinoa and stir until lightly toasted, about 5 minutes. Add the black beans and peppers, stirring until peppers are soft. 
2. Pour vegetable broth into the pan and bring to a boil, then reduce heat and add tomatoes, season with lime juice (if using), cumin, salt and pepper to taste. Cover and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, cilantro, and cheese. 

Prep time: 15 minutes. Cook time: About 30 minutes. Serves four to five. 

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Unprocessed Recipes (Chef AJ)

Unprocessed Recipes

Source: Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight by Chef AJ.

Paige's Recipe Notes: Salt free, oil free, sugar free recipes.

Lentil Tacos

Ingredients

• 1 cup chopped onion
• 1 garlic clove, minced
• 1 cup dry lentils, rinsed
• 1 Tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 14 ounces water
• 1 cup salt-free salsa
• Salt-free seasoning, to taste

Instructions

1. Put everything in the crock pot and cook on high for 8-12 hours, stirring occasionally and adding water as needed. This taco filling can be used anywhere you would normally use a meat taco filling, such as in taco shells and on salads. 

Quick Sun Dried Tomato Marinara

Ingredients

• 1 cup oil-free sun dried tomatoes, soaked in water
• 3-4 fresh Roma tomatoes (approximately 12 ounces)
• 1 red bell pepper, seeded (approximately 8 ounces)
• 1-2 cloves garlic, peeeled
• 3-4 pitted dates
• 1 shallot (approximately 1 ounce) or red onion equivalent 
• 1 Tablespoon sun-dried tomato powder
• 3-4 fresh basil leaves

Instructions

1. In a blender, blend all ingredients until smooth. If you prefer a chunkier consistency, use a food processor fitted with the "S" blade and process all ingredients until desired consistency is reached. Serve over your favorite healthy noodles such as those made from rice, tofu, sea vegetables or zucchini. To make zucchini noodles, peel zucchini and then make noodles using a Spiralizer, Saladacco or vegetable peeler. 

Chef's Note: If you have a high-powered blender, you can make this sauce hot right in the blender.

Aunt Melony's Caesar Salad Dressing

Ingredients

• 2 cups water
• 1x15-ounce can cannellini beans, drained and rinsed
• 3 cloves garlic
• 3/4 cup lemon juice
• 4 Tablespoons low sodium miso
• 6 Tablespoons nutritional yeast
• 1 Tablespoon rice vinegar
• 1/2 teaspoon xanthan gum

Instructions

1. Place all ingredients in blender and blend until smooth. Add xanthan gum and blend again briefly. 

Chef's Note: This dressing is delicious on baked potatoes and steamed veggies.

Ginger Slaw

Ingredients

Slaw:

• 2 cups shredded carrots
• 2 cups shredded purple cabbage
• 2 cups jicama (cut into long thin strips)
• Cilantro and pumpkin seeds for garnish (optional)

Dressing:

• 1/2 cup orange juice
• Juice of one lime, plus zest
• 1/2 ounce fresh ginger, pressed

Instructions

1. Combine vegetables in a large bowl. Whisk dressing ingredients together and pour over vegetables. Garnish with cilantro and/or pumpkin seeds if desired. 

Sweet Potato Soup with Cannelini Beans and Rainbow Chard

You can also make this soup with butternut squash or white potatoes in place of the sweet potatoes. 

Ingredients

• 8 cups water or low sodium vegetable broth
• 2 Tablespoons sun-dried tomato powder
• 2 leeks (approximately 6 ounces), thinly sliced
• 2-3 large sweet potatoes (2 pounds), peeled and cut into uniform cubes
• 2 cans cannellini beans, rinsed and drained
• 1 pound rainbow chard, chopped
• 1/4 cup fresh squeezed lemon juice (with zest from lemons) 

Instructions

1. In a large soup pot, bring the water or vegetable broth to a boil. Reduce heat to medium and add the leeks. Cook for about 8 minutes until soft. Add diced sweet potatoes and cook another 8-10 minutes until tender. Add the beans and cook for an additional 2 minutes. Remove soup pot from heat and stir in chard so that it wilts. Stir in lemon juice and sun-dried tomato powder. Sprinkle chopped Italian parsley on top, if desired, and garnish with a fresh lemon twist. The preparation for this soup can be done in advance. You can have the leeks sliced, the sweet potatoes diced, the beans rinsed, the chard chopped, the juice squeezed and the water measured out. Then it takes only 20 minutes to cook it. This recipe can easily be doubled. 

Chef's Note: With the bright orange sweet potatoes, white beans, and rainbow colored chard, this is a very pretty soup. But if you can't find rainbow chard, feel free to substitute Swiss chard or any greens such as collards, spinach or kale. 

Fruity Quinoa

Ingredients

• 1/2 cup quinoa
• 1 cup orange juice
• 1/2 teaspoon cinnamon
• 1 teaspoon alcohol-free vanilla
• 2 Tablespoons currants or unsweetened dried cranberries

Instructions

1. Place quinoa, orange juice, cinnamon and vanilla in a sauce pan and bring to a boil. Reduce to a simmer, cover, and cook 10-15 minutes, until all of the liquid is absorbed. Stir in dried fruit.

Holiday Baked Yams

Ingredients

• 4 large yams, peeled and diced
• 2 ripe pears, peeled and diced
• 1 cup unsweetened dried cranberries
• 1/2 cup fresh orange juice
• 1 Tablespoon alcohol-free vanilla

Instructions

1. Preheat oven to 350 degrees F. Mix all ingredients together and place in a baking dish that has a lid. Cover and bake for one hour (or until soft). You should easily be able to pierce the yams with a fork.

Maple Glazed Brussels Sprouts

Ingredients

• 1 and 1/2 pound Brussels spouts
• 1/4 cup finely minced shallot
• 1/4 cup maple syrup
• 1 Tablespoon Dijon mustard
• 1 Tablespoon low sodium tamari
• 1 Tablespoon arrowroot powder
• Finely diced red bell pepper (optional)
• Chopped candied walnuts or spiced pecans (optional) 

Instructions

1. Cut off stems from Brussels sprouts and then cut in half. Cook for 2 minutes in boiling water. Drain and rinse in cold water. (This step can be done in advance.) In a heavy nonstick sauce pan, sauté shallots in vegetable broth or water for 2-3 minutes. Add Brussels sprouts and sauté for 4 minutes longer. Whisk together maple syrup, tamari, Dijon mustard and arrowroot. Pour over vegetables and cook 2 minutes longer until sauce is thickened. Garnish with red bell pepper or nuts, if desired. 

Chef's Note: If you don't want to use maple syrup, use date syrup and add 1/4 to 1/2 teaspoon of maple extract. 

Pineapple Unfried Rice

Ingredients

• 1 large can crushed unsweetened pineapple, drained (save the juice for sautéing without oil)
• 1 cup green peas
• 1 bunch scallions
• 1 red bell pepper, diced fine
• 4 ounces pea pods, sliced
• 1 bunch cilantro leaves, chopped
• 4 cups cooked brown rice, chilled
• 1/2 cup low sodium tamari  

Instructions

1. Heat 1/2 cup of the pineapple juice in a wok or non-stick skillet over medium-high heat. Add peppers and scallions and sauté 2-3 minutes. Add peas, pea pods and rice and cook for another 2-3 minutes. Add pineapple and tamari and cook for another minute or so. If mixture becomes too dry, add more pineapple juice as you are sautéing. Remove from heat, stir in cilantro, and serve. 

Chef's Note: For a spectacular presentation, serve in a hollowed out fresh pineapple half.

Quinoa Salad with Currants and Pistachios

Ingredients

• 1-16 ounce box of quinoa, cooked and cooled
• 1 cup lime juice and zest from limes (approximately 8)
• 1 ounce finely chopped scallions
• 1/2 ounce finely chopped Italian parsley
• 1/2 ounce finely chopped mint
• 2 cups currants
• 8 ounces raw pistachios

Instructions

1. Prepare quinoa according to the directions on the package. Place in large bowl and allow to cool. Juice and zest limes. Pour over quinoa. Add remaining ingredients and mix well. Chill. 

Chef's Note: Add pomegranate seeds when in season. Try substituting orange juice and zest for the lime, or unsweetened cherries for the currants. 

Spanish "Rice"

Ingredients

• 1 head of orange cauliflower
• 4 green onions, diced
• 2 tomatoes, diced
• 1 orange bell pepper, diced
• 2 Tablespoons fresh lemon juice
• 1/2 cup chopped cilantro
• 2 avocados, mashed
• 1 Tablespoon paprika
• 1 teaspoon chili powder
• 1 jalapeño pepper, diced (optional)

Instructions

1. In a food processor fitted with the grating blade, grate the cauliflower. Mix in the remainder of the ingredients by hand. 

Chef's Note: If you can't find an orange cauliflower, a white one is fine. If you want your dish less spicy, omit the seeds from the jalapeño. Make sure you wear gloves when cutting hot peppers and never touch your eyes!

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