Chess Pie
Preparation Time: 30 minutes
Ingredients:
For the Crust:
½ cup raw walnuts
½ cup raw almonds
1 cup dates, pitted and soaked to
soften
For the Filling:
½ cup raw walnuts
½ cup raw cashews
½ cup raw almonds
2 cups dates, pitted and soaked to
soften, then drained
½ cup rolled oats, uncooked
½ cup natural, non-alkalized cocoa powder
¼ cup almond milk or water
1 banana, very ripe
¼ teaspoon alcohol-free vanilla
extract
a few drops alcohol-free almond
extract
sliced fruit for top of pie (kiwis,
raspberries, blackberries, banana, strawberries, etc.)
Instructions:
To prepare the crust, place crust ingredients in a high-powered blender or a food processor and process until combined. It will form a ball. Press evenly into the bottom of a pie plate.
For the filling, place all ingredients except the fruit in a high-powered blender or a food processor and process until combined. Add more water until it is creamy. Spread onto the crust as evenly as possible.
Freeze for about an hour, then store in the refrigerator.
Before serving, garnish with sliced fresh fruit to cover the top.
To prepare the crust, place crust ingredients in a high-powered blender or a food processor and process until combined. It will form a ball. Press evenly into the bottom of a pie plate.
For the filling, place all ingredients except the fruit in a high-powered blender or a food processor and process until combined. Add more water until it is creamy. Spread onto the crust as evenly as possible.
Freeze for about an hour, then store in the refrigerator.
Before serving, garnish with sliced fresh fruit to cover the top.
Lemon Garlic Chicken Kababs
1/3 c. extra virgin olive oil
zest of lemon
2 T. minced garlic
1 T. fresh parsley
2 t. sea salt
1 t. pepper to taste
2 lbs. chicken breasts, cubed bite size
cedar plank and skewers
Prepare chicken: In a bowl, whisk olive oil, lemon zest, garlic, parsley, salt and pepper. Add chicken cubes and stir to combine. Cover bowl and refrigerator for at least 2 hours. When ready place chicken on skewers close together.
Soak the plank of cedar and skewers in water until ready to use. Heat grill, place plank to warm up, add chicken, cook until opaque throughout about 8-12 min. You can add variety of veggies in tin foil to go with meal, keep separate from chicken.
Mango Berry Salad
Mixed lettuce greens (romaine and ice-berg)
1 mango, cut up bite size
1 lb. strawberries, sliced
1 container of fresh blueberries, washed
1/4c. cinnamon toffee almonds, chopped to crumbs
Mango Dressing: 1 mango, vanilla yogurt to measure the same amount as mango, juice from half of fresh lemon. Put all into food processor and blend until smooth.
On a plate: Place lettuce then fruit, sprinkle on dressing and top with almond crumbs. Enjoy!
Beef Stir-fry Salad
1 1/2 lbs. beef strips
2 t. coconut oil
1 T. Bragg's Aminos
1/2 sweet onion, sliced
2 yellow bell peppers, sliced
handful of sugar snap peas, cut in half
4 c. Romaine lettuce
4 c. green leaf lettuce
1/2c. ice-berg lettuce
balsamic vinegar
olive oil
sea salt
ground black pepper
fresh strawberries, sliced
1 ripe mango, cut into bite size pieces
Prepare ahead of time the veggies and lettuces. Heat large skillet over med. heat. Add coconut oil. When it melts add sliced onions, saute until they begin to soften and translucent. Stir often. Turn heat up and add beef strips and Bragg's. Continue to stir. When almost done add peppers and snap peas until done. Do not over cook the beef. Turn off heat. On plate put your desired amount of lettuce, top with beef mixture add fruit and desired amount of balsamic and olive oil, salt and pepper. Enjoy!
Cashew/Kale Enchiladas
Ahead of time: soak 1 c. cashews in 1 c. salted water let sit for at least 6 hours. (don't let this turn you away, it is so worth it)
Cashew Cheese
1 c. cashews, soaked/drained/rinsed
1 t. apple cidar vinegar (or lemon juice)
1/4 chipotle powder (optional for extra heat)
A few Tablespoons of water
Add all in blender, blend until consistency of cream cheese, set aside.
Enchiladas:
1 pack of corn tortillas
1 can mild green chilies, chopped
1/2 c. black olives, sliced
1 tomato, diced
1 c. red enchilada sauce
1 1/2 c. blanched kale (plunge kale into boiling hot water then immediately into ice water, set aside)
Cashew cheese
Soften tortillas by cooking 1 minute each side to make flexible. Preheat oven to 375. Take tortilla spread generously cashew cheese + blanched kale on each, roll up and place into 9 x 13 baking dish. Spread on red enchilada sauce (more sauce means moister enchiladas, you decide). Sprinkle on olives and tomato. Bake for 45 min. covered. Allow 10 min. before serving or better wait the next day.
Kale/Tomato Cashew Cheese Tacos
Make the cashew cheese using the above recipe.
Preheat indoor grill to 350 degrees.
Heat 1-2 tortillas until flexible
Blanch the Kale (plunge kale into boiling hot water and immediately into ice water)
1-2 tomatoes, diced and grill until nice and hot about 1 minute, sprinkle on pepper and chipotle powder.
For each taco; take warm tortilla spoon on generously cashew cheese, add the cooked tomato and kale, roll and eat. So very good and healthy, total heaven.
Spicy garlic Lime Shrimp Pasta
1- pkg. frozen cooked shrimp, thawed
3- 8 oz. pkg. of House Tofu Shirataki angel hair noodles
1 c. fresh tomatoes, diced
1/2 c. green peppers, chopped
2 T. olive or avocado oil
1 T. lime juice
1 clove garlic
Seasoning Blend for shrimp:
1/4 t. Mrs. Dash
1/4 t. black pepper
1/4 t. cayenne pepper
1/4 t. dried parsley flakes
1/4 t. garlic powder
1/4 t. paprika
1/8 t. dried thyme
1/8 t. onion powder
Combine all in small bowl, set aside.
Drain liquid from noodles and rinse thoroughly, set aside. Preheat large skillet med. heat. Once pan is heated add oil and stir in pressed garlic. Immediately add shrimp, green bell peppers and lime juice. Sprinkle the entire amount of seasonings on shrimp and stir. Saute shrimp mixture for 3-6 min. Add drained noodles and continue to cook for additional 2-4 min. Remove from heat and toss in fresh tomatoes. Pasta dinner with no worries and no carbs since the noodles are made out of tofu. Glorious.
Shrimp Tacos
1-pkg. of frozen cooked shrimp, thawed, with tails off and cut into two
6 oz. plain greek yogurt
1/4 c. cilantro
2 T. lime juice
1/2 t. cayenne pepper (less if you want milder)
1/2 head of cabbage, thinly sliced
8 corn tortillas
1 T. coconut oil, olive oil or avocado oil
Pepper to taste
shrimp cocktail (oh yes!)
Heat tortillas on both sides (no oil) until flexible. Set aside. Mix yogurt, cilantro, lime juice and cayenne together, set aside. Heat skillet with 2 t. oil of choice on med. high. Stir fry cabbage for 20 seconds sprinkle with pepper to taste. Remove from heat before it starts to wilt but still crunchy, set aside. Add more oil if you need and stir-fry the shrimp again sprinkle with pepper to taste. Cook until pink. Time to build your taco. Take tortilla, spoon on yogurt and cocktail sauce spread, add shrimp and cabbage, fold and eat. Delicious.
Decadent Healthy Chocolate Cake w/ chocolate macadamia Hazelunt Icing
Cake:
1 2/3 c. whole wheat flour
1 t. baking powder
1 T. baking soda
3 c. dates, raw and pitted
1 c. pineapple chunks in own juice, drained
1 banana
1 c. applesauce, unsweetened
1 c. beets, shredded (don't get grossed out, this actually turns out really good) (food processor)
3/4 c. carrots, shredded (food processor)
1/2 c. zucchini, shredded (food processor)
3 T. cocoa powder, not dutch processed (pay attention)
1/2 c. raisins or currants
1/2 c. dates, sliced
1 c. walnuts, chopped
1 1/2 c. water
2 t. vanilla extract
Preheat oven to 350*. In small bowl, combine flour, powder and soda. In Vita-Mix blender add 3 c. dates, pineapple, banana, applesauce together. Set aside. In large bowl mix beets, carrots, zucchini, blended mixture, cocoa powder, raisins, dates, walnuts, water and vanilla. Blend well, Add flour mixture. Mix well and spread into lightly sprayed with cooking oil a 9 x 13 baking dish. Bake for 1 hour or until knife/toothpick tested from middle of cake comes out clean.
Icing:
1 c. raw macadamia nuts or raw cashew, unsalted
1/3 c. hazelnuts
2/3 c. dates
1 c. soy vanilla milk
2 T. cocoa powder
1 t. vanilla extract
1 t. hazelnut extract (optional)
Chili Bean Dip w/Veggies
Again you need a Vita Mix blender or strong powered blender.
1 regular can of chili beans
1 regular can of kidney or pinto beans, drained
1/8 c. lemon juice
3 garlic cloves, minced
1/2 t. cumin
1/8 c. dried parsley
1 1/2 T. Bragg's liquid aminos (in most grocery stores near the vinegars)
1/2 c. tahini (these days in most grocery stores but if not check out the health food store)
1/8 t. cayenne
Place all ingredients in blender and process until smooth. Serve with raw veggies as a dip or on a bed of chopped lettuce or spoon on to Romaine lettuce and use as a wrap. Very flavorful. Beans are a very good source of protein.
Healthy Apple Crisp
2 T. lemon juice
1 can of apples sauce
1/2 date sugar (found in most health stores)
1/2 whole wheat pastry flour (in most grocery stores)
2 c. regular oats
1/4 c. walnuts, chopped
1/3 c. raisins or more
2 t. cinnamon
1/2 t. allspice or cloves
1/2 t. nutmeg
Orange Chicken Oriental
3/4 c. orange juice 100% pure
1 naval orange, peeled and diced
1 t. Bragg's liquid aminos (found near the vinegars in grocery stores)
1 t. date sugar (health food store)
1 garlic clove, minced
1 c. chicken breast, diced ( I don't even use that much)
1 t. olive oil
1 green bell pepper, sliced
2 oz. sliced water chestnuts, drained
1 c. chopped mushrooms
1 t. corn starch
cooked brown rice
Pita Pizza's
4 whole wheat pita bread
1 green bell pepper chopped fine
1 red bell pepper chopped fine
1 small onion, chopped fine
1/2 t. garlic minced
1- 8 oz. can of tomato sauce-no salt
2 T. Italian seasonings
2 T. Parmesan Cheese
1 T. olive oil
1 c. soy mozzarella cheese
2 cups of regular oats
1 t. baking soda
1 t. cinnamon
4 med. overripe bananas
1/4 c. raw sunflowers
1/4 c. raisins or currants
grind oats to make flour. Pour into a small/med. bowl. Add baking soda & cinnamon.Mix. Add bananas to Vita-mix and puree. Pour into flour mixture, add sunflowers and raisins. Stir until well mixed. On lightly greased cookie sheet or you may use parchment paper with light cooking spray, add cookie dough in Tablespoons. Bake for 12 minutes on 350*. Remove to cookie rack to cool.
No Pasta Vegetable Lasagna
1 zucchini, sliced thin lengthwise
1 square of silken firm tofu
3 T. onion
2 garlic cloves, minced
1/2 bunch fresh basil leaves or 2 t. dry basil leaves
Another square of firm tofu
2 T. Dr. Fuhrman's VegiZest Click here to buy some
1 T. Italian seasonings
1/2 c. soy mozzarella cheese, grated (in most grocery stores or health food store) or Parmesan cheese
1 broccoli floret & peeled stem, coarsely chopped
2 c. mushrooms
2 bell peppers, mixture of red, yellow or orange bells
4 oz. baby spinach
1 regular can of Hunts Spaghetti sauce, no salt if possibleIn blender combine 1 square of silken tofu, onion, garlic with 2 T. water until pureed. Add basil leaves, run blender again until well blended. Pour into small/med. bowl squeeze other square of tofu through your hand and fingers until well grinded. Add Italian seasonings and cheese. Stir and put aside. Saute' broccoli, peppers and spinach for 5 min. In a 9 x 13 baking dish, spread a thin layer of spaghetti sauce on bottom add sliced zucchini, add a layer of cooked veggies, add all of tofu mixture as a layer, add more sauce, more veggies, sliced yellow squash and finish with spaghetti sauce. Bake for 1 1/2 hours in 350* oven. Enjoy with a salad.
Corn-Bean Stew
In crock pot add:1 med. potato, peeled and diced
1 red bell pepper, diced
1 med. carrot, diced
1 large onion, diced
2 med. cloves of garlic, minced
1-15 oz. can great northern beans, drained
1-15 oz. can kidney beans, drained
10 oz. frozen corn
3 c. water
2 T. Dr. Fuhrman's Vegi-Zest or other no salt seasoning
2 t. dulse (health food store)
1 t. Mrs. Dash seasoning or to taste
1 t. herbes de provence (a mixture of rosemary, and dried herbs)
1/8 t. pepper
Cook for 4 hours on high, 8 hours on low. Enjoy!
Asian Veggie Stir Fry
1/2 c. brown rice, uncooked (follow directions on package)
1 c. firm tofu, cubed
1/2 t. Bragg Liquid Aminos
1/4 t. crushed red pepper flakes
1 T. Spike seasoning or any other no salt seasoning
2 T. sesame seeds, unhulled
Sauce:
3 T. apricot 100% fruit spread (use my homemade apricot jam)
1/3 c. water
1 T. ginger root, peeled and grated
2 cloves garlic, minced
2 t. Dr. Fuhrman's Vegi Zest (go to Dr. Fuhrman's website to buy any)
1 t. cornstarch
2 T. Dr. Fuhrman's Black Fig vinegar or balsamic vinegar
2 T. natural peanut butter, no salt, or raw cashew butter
Veggies:
4 T. water
2 c. broccoli florets
1/2 c. snap peas or snow peas
1 med. carrot, cut diagonally into 1/3 inch slices
1 med. red bell peppers, cut in 1" squares
1 1/2 c. mushrooms, sliced
1 small onion, cut into wedges adn separated into 1 inch strips
1 c. bok choy, cut in bite sized pieces
1 c. spinach
1/4 c. raw cashews, pieces
Romaine lettuce leaves
Cook brown rice according to package. Preheat oven to 350*. Marinate tofu for 30 minutes (I don't wait that long) in liquid aminos, some of the red pepper flakes and Spike. Toss marinated tofu with sesame seeds. Place in baking pan with a small amount of cooking spray. Bake for 30 minutes. Meanwhile, whisk together apricot spread, water, ginger, garlic VegiZest, cornstarch, vinegar, nut butter and rest of red pepper flakes or mix in blender. Also, saute' in large skillet: broccoli, snap peas, carrots and peppers in water over med-high heat for 5 min. Add mushrooms, onions, bok choy and cover. Simmer until vegetables are tender. Remove cover and cook off most water. Add spinach and toss until wilted. Add apricot sauce and stir until all veggies are glazed over and bubbly hot about 1 min. Serve over shredded romaine lettuce 1/4 c. rice per person. On top add baked tofu and cashew pieces. Ready to eat right away! A lot of preparation but it is very good and filling.
1 large eggplant, peeled, sliced into thin flat long strips
1/2 c. red bell pepper and 1/2c. green bell pepper
1 small onion, diced
2 garlic cloves, minced
1 8oz. can of tomato sauce, no salt
2 T. Italian seasoning
Tofu Veggie Burger
2 cubes of tofu
1/4 c. whole wheat flour
2 T. nutritional yeast (found in most health stores)
1 T. vegetable bouillon powder
pepper to taste
1 T. soy sauce
3 T. sesame seeds
1 small potato, peeled and diced very fine
2 baby carrots, diced very fine
3 T. onions, diced very fine
2 mushrooms (optional) diced fine
1/4 t. garlic powder
whole wheat buns
Chicken & Avocado Quesadillas
2 T. olive oil, divided + oil for cooking chicken
2 T. lime juice
1/3 t. cumin
2 cups cooked, diced chicken (cooked in skillet with small amount of oil)
1 fully ripen avocado, cut into 1 -inch cubes
4 wheat tortillas
1/4 c. shredded soy cheese or Monterey Jack cheese
Salsa
Preheat oven to 450* In med. bowl, combine 1 T. oil, lime juice and cumin. Add cooked chicken and cubed avocado; toss gently. Lay tortillas on baking sheet; brush each side with remaining oil. Spoon chicken, avocado mixture on one side of tortilla, dividing evenly, top with cheese. Fold tortillas over to cover filling. Bake for 7-8 min. until crisp. Serve with salsa. Enjoy!
4 spinach or wheat tortillas
2 avocados, sliced
2 tomatoes, diced
2 c. spinach leaves
2 c. mushroom slices, slightly cooked
mustard
alfalfa sprouts
Take each tortilla, spread mustard on, add spinach, mushrooms, tomatoes, avocados and alfalfa. Wrap and eat.
Black Bean Lettuce Bundle
2 c. cooked or canned black beans, no salt1/2 large avocado, mashed
1/2 green bell pepper, chopped fine
3 green onions, shopped
1/3 c. chopped fresh cilantro
2 T. lime juice
1 t. cumin
1 clove garlic, minced
1/3 c. mild salsa, low sodium
8 large unbroken romaine lettuce leaves
Mash beans and avocado together. Mix in remaining ingredients except lettuce. Place about 1/4 c. of filling in center of lettuce leaf and roll like a tortilla. Enjoy.
Fish Taco's
2- Salmon Fillet
1/2 c. onions, sliced
1/2 c. red bell pepper, sliced
2 T. olive oil
pepper to taste
garlic powder to taste
4- Wheat tortillas
1 c. salsa
handful of spinach (optional)
Heat skillet using the oil. Add onion, bell pepper and fish. Break into small pieces, stirring often, add pepper and garlic powder. Cook until onion is transparent and fish is cooked through. Take a tortilla, spread salsa on and then add fish mixture and spinach if you choose to do so. Roll and enjoy.
Meat-Loaf topped with Black Beans
2 T. arrowroot powder ½ c. chopped celery can of black beans
4 T. water 2 c. chopped Portobello mushrooms
2 t. Bragg Liquid Aminos 1 T. vegi-zest
1 box firm silken tofu, drained 2 t. Spike or no salt seasoning
¾ c. chopped walnuts 1 T. Italian seasoning
1 T. water ¾ c. wheat bread crumbs (2-slices of toast)
1 ¼ c. chopped onion 1 ½ c. cooked brown rice
Cook rice according to package. In blender add: arrowroot, water, aminos, and tofu. Blend, add walnuts blend until smooth. Sauté onions, celery and mushrooms in water and seasonings until soft, stirring occasionally. Mix tofu mixture with vegetables and add bread crumbs and rice together in a bowl. Press mixture into a greased loaf pan. Bake for 1 hour and 15 min. Let cool for 30 min. Turn loaf our and slice. Serve with black beans on top.
Sweet Pepper and Wild Rice Salad
1/2 c. uncooked wild rice 2 T. olive oil
1 can veggie broth, divided 4 green onions, chopped
1 ¼ c. water, divided ½ t. salt
¾ c. uncooked long grain rice ¼ t. pepper
1 med. red or yellow bell pepper , chopped 2 T. lemon pepper
1 med. zucchini, chopped
In saucepan, combine wild rice, 1 c. broth, ½ c. water. Bring to a boil. Reduce heat. Cover. Simmer for 50-60 min. In lg. saucepan, combine long grain rice and remaining broth and water. Bring to a boil and simmer for 15-18 min. In skillet, sauté peppers, zucchini in 1 T. oil for 3 min. Add onions, sauté 1-3 min longer until tender. Transfer to large bowl. Drain wild rice, stir into veggies. Stir in white rice, sprinkle with salt and pepper. Drizzle on lemon juice and remaining oil. Toss and eat.
Lentil Soup
1 c. lentils
2 t. Italian seasonings
2 T. Vegi-Zest
2 garlic cloves, minced
2 tomatoes, chopped or one small can of diced tomatoes
½ of broccoli stalk, chopped
1 onion, chopped
2 potatoes, peeled and cubed
1 carrot, sliced
½ c. cabbage
½ of celery stalk
In large saucepan, add 4 cups of water, add lentils, bring to a boil. Add remaining ingredients. Cook on low until veggies and lentils are tender up to 1-2 hours.
White Bean Chili
1 T. olive oil
1 small onion, chop fine
2 garlic cloves, minced
Med. red bell pepper, chopped fine
2- cans of great northern beans (do not drain)
4 oz. can of green chilies, diced
½ t. cumin
1 t. chili powder
Can of chicken broth, low sodium
1 c. of chicken breasts, cubed
2 T. lime juice
2 T. cilantro, minced
6 T. salsa
In large pot, heat olive oil, over med. heat. Add onion, garlic, red pepper and chicken, stir until veggies are tender and meat is cooked through. Add remaining ingredients. Bring to a boil, simmer for 10 min. Serve.
Hearty Vegetable Stew
1/8 c. dried lentils, rinsed 2 garlic cloves, minced
1/8 c. split peas, rinsed ½ bunch of Kale, removed from stem and chopped
1 1/2 c. water 3 T. Vegi-zest
1/2 c. broccoli florets, bite-sized 1- can 24 oz. of chopped tomatoes
1/2 c. cauliflower, bite-size ½ c. zucchini, cubed
1 red bell pepper, chopped ¾ c. carrot juice
¼ c. beat, cubed 1 t. cinnamon
½ c. eggplant, cubed ¼ c. raw cashews
½ c. carrots, cut ½ inch thick
½ c. celery, chopped
½ c. onion or 1- leek, chopped
Cook lentils and peas in large soup pot, simmer. Prepare all veggies and add all but zucchini, carrot juice, cashews and cinnamon. Add water to keep from scorching. Simmer for 30 min. or until lentils and veggies are tender. Add zucchini, carrot juice and cinnamon, simmer for another 30 min. To make a creamy veggie stew blend. Blend ¼ of cooked veggies with cashews in blender. Add back into soup pot and Serve.
Mexican Lentils
1 c. lentils, uncooked
1 c. frozen corn
1 c. tomato sauce
1 onion, chopped
Mexican seasonings to taste: chili powder, crushed red chili peppers, etc.
Boil lentils in 2 c. water for 30 min. And drain. Combine the remaining ingredients and simmer over low heat for 20 min.
Winter Harvest Vegetables Soup
1 carrot, halved and sliced ½ c. turnips, cubed
¼ c. chopped celery ½ parsnip, sliced
¼ c. onion, chopped ½ bay leaf
1 green onion, thinly sliced ½ t. Italian seasoning
1 garlic, minced dash of pepper
1 T. butter
1 T. olive oil
4 c. veggie broth
1 c. cubed potatoes
½ c. butternut squash, chopped
1 tart apple, chopped
In large soup pot, over med. heat, cook and stir carrots, celery, onion, garlic in butter and olive oil, until tender. Add broth, potatoes, squash, turnips, apple, parsnip and bay leaf. Bring to a boil. Reduce heat to a simmer uncovered for 20 min. Stir in Italian seasonings and pepper. Simmer for 15 min. more, until veggies are tender. Discard bay leaf before serving. Garnish with additional green onions.
Chinese Stir-Fry
1 T. sesame oil 1 T. cornstarch
2 c mushrooms, sliced 2 t. date sugar
1 c. carrots, shredded 1 T. cornstarch
½ c. onion, chopped 1 T. vegi-zest
½ c. green bell pepper, sliced 1 c. veggie broth
½ c. red bell pepper, sliced 2 c. firm tofu, cubed
4 garlic cloves, crushed 1 can water chestnuts
1 t. ginger root, grated 1 c. brown rice, cooked
In large skillet add oil and fry mushrooms, carrots, onions, peppers, garlic and ginger root until tender. In separate bowl mix cornstarch, sugar, vegi-zest, and broth. Once veggies are tender add cornstarch mix and also add in tofu and chestnuts, until thickened. Serve over brown rice.
Stuffed Bell Peppers
2 yellow bell peppers 1 whole sweet onion, diced
2 green bell peppers 2-3 T. Mato-zest
4 stalks of celery, chopped 1 c. uncooked wild rice
2 cloves garlic, minced ½ can black olives, sliced
1-28 oz. diced tomatoes
5 leaves of fresh basil, chopped
Preheat oven to 350*, cook wild rice according to instructions on box. In med. saucepan, sauté onion and celery until onion is translucent, add garlic. Stir. Add tomatoes and basil bring to a slight boil. Add sliced olives. Add rice when done. Take the bell peppers and cut tops off (keep them) and wash out seeds. Place in a baking pan sitting up. Stuff the bell peppers with rice mixture. Cover with tops and bake for 40-50 min. at 350*.
Bean Enchiladas Pie
1 green bell pepper, sliced 1 c. frozen corn
½ c. onion, sliced 1 t. cumin
1 c. taco sauce or salsa sauce 1 t. cilantro
2 c. pinto beans or black beans 4 corn tortillas
Sauté pepper and onion in 2 T. taco sauce or salsa, until tender. Stir in beans, corn and seasonings. In pie plate cover bottom with taco sauce or salsa, place two tortillas to cover bottom of pan, put half of bean mixture on top, continue to layer, end with salsa on top. Bake for 15 min. at 350*.
Split Pea Irish Stew
3c. water 1 ½ t. Vegi-zest
1/2 c. dried green peas 2 t. Bragg’s
1/2 c. turnips, chopped black pepper to taste
1 onion, chopped 1 T. pickling spice (placed in cheesecloth)
1 carrot, chopped ¼ of green cabbage, chopped
1 celery stalk, chopped
2 potatoes, peeled and cut into bite size
2 garlic, minced
Place all ingredients in large soup pot, except pickling spice, cabbage. Place pickling spice inside cheesecloth and tie tightly with string. Add it to pot. Bring to a boil and simmer, uncovered for 30 min. Remove spice bag and add cabbage. Stir over med. heat for 20 min. stirring occasionally.
Crock-pot Chickpea and Tomato Soup
2 small carrots, diced 4 T. vegi-zest
1 onion, diced 2 t. fresh parsley
1 celery, diced 2 t. fresh cilantro
28 oz. diced tomatoes, no salt 1 t. Bragg’s
15 oz. can of garbanzo beans, drained ½ t. cumin
3 c. water ½ t. paprika
1 c. acorn or butternut squash, peeled and diced ¼ t. cinnamon
1 c. cooked lentils, drained 2 c. baby spinach, 1 bunch of kale, chopped
½ c. currants
Place all in crock-pot except spinach or kale. Cook on high for 4 hours. Add spinach or kale last 30 min. or until tender.
Corn Stew
2 c. soymilk ½ t. dulse
1 T. whole-wheat flour 2 T. dried vegetable flakes
1 potato, diced ¼ t. Mrs. Dash
1 carrot, diced 1 t. butter buds
1 onion, diced 1-10 oz. frozen corn.
Heat 2 c. water with the soymilk together on low flame, Mix in flour, dulse, veg. flakes and seasonings. Add the diced veggies. Bring to slight boil, add corn and simmer until veggies are tender.
Green Split Pea Soup
1 c. split peas ¼ c. red or yellow onion, diced
2 c. water ¼ c. carrots, sliced
Can of veggie broth ¼ c. celery, sliced
1/8 t. dried sage ¼ c. sweet or white potato, bit size
½ t. dried basil 1 ½ c. spinach, chopped
¼ t. thyme
1 garlic, minced
1 T. poultry seasoning (optional)
Combine all but spinach into soup pot. Cook on med. /low until veggies are tender. Add spinach 10 minutes before serving.
Black Bean Chili w/Baked Potato
1 onion, chopped
½ c. celery, chopped
2-3 garlic, minced
1- tomato paste
1- 14 ½ oz. no salt diced tomatoes
1 ½ T. chili powder
½ t. cumin
2 c. water or veggie broth
2- cans of black beans
6 potato wedges, baked in pan with shallow water for 40-45 min. covered with foil.
Water sauté onions, celery and garlic until softened in 2 qt. saucepan. Add remaining ingredients into pot and simmer for 30-45 min. Serve over baked potato wedges.
Herbes de Provence (seasoning)
4 T. thyme 1 t. chervil
3 T. marjoram 1 t. mint
3 T. summer savory 1 t. lavender
2 T. rosemary
1 T. tarragon
1 T. basil
1 T. fennel seeds
Combine all the ingredients, store in airtight container. Makes 1 cup.
Garlic Basil Chicken Spaghetti Squash (I half this recipe)
Servings: 6-8
1 large sketti squash
10 fresh roma tomatoes
1 small onion diced
1 large clove garlic diced
1 tbsp Basil
2 tbsp Olive oil
1 tsp black pepper
1 tsp crushed red pepper
1/4c low sodium chicken broth
Instructions: Pre-heat oven to 350 degrees
Cut sketti squash in half long ways and scoop out seeds till clean
brush inside with olive oil lightly and place on wire rack in shallow pan face down with 1/2″ water in pan…bake 60-75 min depending on size of squash While squash is baking put remain olive oil in large skillet and cook chicken till no longer pink
Add tomatoes, broth, basil, onion, black pepper, red pepper, & garlic Cook over medium/low heat stirring occasionally until heated thru.
Caution, ovoid high heat and prolonged cooking so that juices from tomatoes will not cook off Cover and set aside on low heat
Cut sketti squash in half long ways and scoop out seeds till clean
brush inside with olive oil lightly and place on wire rack in shallow pan face down with 1/2″ water in pan…bake 60-75 min depending on size of squash While squash is baking put remain olive oil in large skillet and cook chicken till no longer pink
Add tomatoes, broth, basil, onion, black pepper, red pepper, & garlic Cook over medium/low heat stirring occasionally until heated thru.
Caution, ovoid high heat and prolonged cooking so that juices from tomatoes will not cook off Cover and set aside on low heat
Remove sketti
squash from oven and carefully (it will be hot) using a fork pull the inside
away with a scrapping motion into a bowl. This will produce string like strands
similar to spaghetti! Place 1 cup
squash noodles on plate and top with 1 cup of chicken sauce mixture….
