Recipes
Black Bean Salsa
INGREDIENTS 2 cups fresh corn 10 ounces cherry tomatoes 15-ounce can black beans 1/4 cup cilantro, chopped 1/4 cup lime juice (2 limes) 1/2 teaspoon cumin 1/2 teaspoon salt INSTRUCTIONS Salsa: Place corn (either from the cob or canned) on a baking sheet in a single layer and broil 5 minutes until tender and bright yellow. Dice the tomatoes. Drain and rinse the black beans Chop cilantro. Juice 2 limes. In a bowl, mix together corn, tomatoes, black beans, cilantro, lime juice, cumin, and salt. Stir to combine; taste and adjust.
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Vegetarian Orecchiette Pasta
Ingredients 6 cups of small cut broccoli florets 1 cup of orecchiette pasta, penne, rigatoni, etc 2 tablespoons olive oil 6 garlic cloves Pinch chili flakes Pinch salt and pepper 1 teaspoon miso paste or sub 1–2 mashed anchovies 2 cups veggie broth Garnish: lemon zest, chili flakes, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, truffle oil or kalamata olives- all optional. Instructions Steam broccoli florets until tender and set aside. Cook pasta according to directions, and save some hot pasta water when you drain. In a large pan, saute the garlic and chili flakes in the olive oil. Medium heat until fragrant- about 2-3 minutes. Stir in the miso paste (or anchovy), Then add steamed broccoli, salt, pepper and the broth. Bring to simmer and break apart the broccoli into tiny pieces. The goal is to melt down the broccoli into a “sauce”. Continue to simmer on low heat until it becomes the consistency of a thick sauce, about 10-15 minutes. Add the pasta. Toss well. Taste for salt, adding more along with pepper, chili flakes and lemon zest. Divide among bowls and top with any of the garnishes you like. Garnish: lemon zest, chili flakes, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, truffle oil or kalamata olives- all optional.
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Paleo Banana Cake
INGREDIENTS 3 large bananas , mashed (about 1 3/4 cup mashed) 1 cup nut or seed butter 3 large eggs 3/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 3/4 cup dark chocolate chips Butter or coconut oil , for greasing the pan INSTRUCTIONS Preheat the oven to 350F Generously grease a 9-inch by 13-inch baking dish with butter or coconut oil. Large bowl, use a fork to mash the bananas as smoothly as possible. Add in the nut butter, eggs, baking soda, salt, vanilla, and cinnamon and stir well, creating a cake-like batter. Fold in the dark chocolate chips (optional) Pour the batter into the greased baking dish.Use spatula to spread it evenly across the bottom of the pan. Bake at 350F, about 30 minutes, until the top is golden and the center is firm. Allow the cake to cool in the pan completely before cutting and serving.
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Zucchini Hummus
INGREDIENTS 3 cups of zucchini, peeled in very thin slices. 1 tsp of sea salt 1 cup of raw tahini 3-4 tbsp of lemon juice 2 tbsp of extra virgin olive oil ½ garlic clove ½ tsp of paprika ½ tsp of ground cumin Salt and pepper 3 branches of chopped parsley INSTRUCTIONS Mix together the zucchini slices with the salt and massage for two minutes. Leave to rest for 30 minutes. Wash and press the zucchini with hands in order to extract all the water. (Pour out remaining water) Food processor: combine the zucchini, tahini, lemon, oil, garlic, paprika and cumin, and process until fine and silky cream. Season to taste with salt, pepper and lemon. Add the finely chopped parsley and mix by hand.
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Paleo Raw Carrot Cake
Ingredients 1 cup carrots cut finely 1 cup dates pitted 1/2 cup unsweetened coconut flakes 1 cup walnuts 1/4 cup coconut oil 1/4 cup coconut flour 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp ginger For the Icing 1/8 cup unsweetened coconut milk 1 tbsp maple syrup 2 tbsp coconut oil 1 tsp almond extract 2 tbsp walnuts for topping 1/2 cup cashews soaked in water 20 minutes Instructions Base: dates in a food processor until paste forms. Add the walnuts, carrots, ginger, nutmeg, cinnamon, coconut flour, coconut oil and coconut flakes together in the food processor. Combine until mixed together. Line a pan with parchment paper. Place the base mixture in the loaf pan then move to freezer . Food processor: add soaked cashew, coconut milk, maple syrup, almond extract and coconut oil. Blend until icing forms. Remove pan from the freezer and spread the icing over the base covering all the corners and edges. Sprinkle the top with walnut pieces Place the pan back in the freezer, 4 hours minimum (overnight is best). Keep carrot cake bites in a container in the freezer. Notes: Soak cashews 3-4 hours, for best results soak overnight. For a sweeter icing, add 1-2 tbsp more of the maple syrup.
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Gluten Free Stuffed Mushrooms
Ingredients 1/4 c. freshly grated Parmesan, plus more for topping 4 oz. cream cheese, softened 2 tbsp. chopped parsley, plus more for garnish 1 tbsp. chopped thyme Salt and ground black pepper Instructions Preheat oven to 400°. Spray cooking spray on baking sheet. Remove stems from mushrooms, chop stems. Place mushroom caps on baking sheet. Medium skillet over medium heat, melt butter. Add chopped mushroom stems and cook for 5 minutes. Add garlic and cook until fragrant, for 1 minute Add Gluten free breadcrumbs and let toast slightly for 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly. Side- Large bowl mix together mushroom stem mixture: Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with mixture and sprinkle with more Parmesan. Bake until mushrooms are soft and the tops are golden for roughly 20 minutes. Garnish with parsley to serve.
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Vegan Vegetable Cheddar Soup
Ingredients 1.5 cups of Cauliflower 4 cups Low Sodium Vegetable Broth 1 and 1/4 cup of Broccoli 1 cup Carrot 1 Potato 3 stalks Celery 1/4 Onion 1/2 cup Unsweetened Almond Milk 1/2 cup Nutritional Yeast 2 Tbs Lemon Juice 1 1/2 Tbs Apple Cider Vinegar 1 tsp Garlic Powder 3/4 tsp Salt 1/4 tsp Ground Pepper 1/4 tsp Thyme Instructions Chop all vegetables and add to soup pot. Leave broccoli aside. Add 4 cups of Vegetable Broth and bring to a boil. Cook until vegetables are soft Then blend soup with blender/ immersion blender. Stir in milk Add all seasonings and mix Then add frozen broccoli Simmer on low heat for 5-10 min until broccoli is hot Then serve
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Stuffed Pepper with Mushroom & Vegan Feta
INGREDIENTS 6 bell peppers 2 cups cooked brown rice 4 tsp. olive oil 1 onion 1.5 cups mushrooms, chopped finely 2 tsp. Greek Seasoning 1.25 cups crumbled Vegan Feta cheese INSTRUCTIONS Cook 2 cups brown rice. Preheat oven to 375F/190C. Find a baking dish that will hold all six peppers standing up, and coat with olive oil. Slice tops of the peppers, remove all seeds and stand them in baking dish. Finely chop remaining pepper (that was removed) an onion, an mushrooms. Heat 2 tsp. of oil in frying pan, add onions and peppers, and saute over medium-high heat for about 4 minutes. Remove onions and peppers to a plate Add 1 tsp. of oil to pan, add chopped mushrooms, and cook for about 6 minutes. Place the sauteed onions and peppers back into the pan with the mushrooms Add the Greek Seasoning and cook 1 minute more. Stir in the cooked rice and add 1 cup of the crumbled Feta Gently fill each pepper with the stuffing When all peppers are stuffed, cover the baking dish with foil and cook for 30 minutes. After 30 minutes, remove dish from the oven and remove the foil. Sprinkle 2 tsp. crumbled Feta on the top of each pepper Bake 20-30 more minutes more, until the Feta is melted.
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Tofu Ricotta Roll up
Ingredients Eggplant 2 large eggplants (cut length wise into 1/4" fillets) 2 tablespoons olive oil 2-3 cups marinara sauce Tofu Ricotta 1 3/4 cups extra firm tofu ( tofu must be drained and pressed for 20 mins) 1/3 cup unsweetened vegan yogurt 2 tablespoon nutritional yeast 1-2 tablespoons lemon juice 1 teaspoon apple cider vinegar 1/2 teaspoon garlic 1/2 teaspoon onion 3/4 teaspoon salt 1/2 cup fresh basil Instructions Tofu Ricotta 1. Place pressed tofu in a food processor. 2. Add the lemon juice, yogurt, vinegar, nutritional yeast, garlic, onion, and salt. 3. Pulse 4-5 until you've reached a textured consistency 4. If it's dry add yogurt, or splash of milk, oil or water. 5. Taste for seasoning. 6. Add basil and pulse until you see green flecks. Eggplant 1. Preheat oven to 400° F (200° C). 2. Place 1 cup of marinara sauce into 13X9 baking dish to lightly coat. Set aside. 3. Sprinkle eggplant slices with salt. 4. Let them sit for 15-20 minutes. (This will release moisture, soften them and remove any bitterness) 5. Lightly rinse and pat eggplant dry with paper towel. 6. Heat grill pan, medium-high heat, for a few minutes. 7. Brush oil on each side of the eggplant slices to coat well. 8. Add eggplant slices, leaving some room in between. 9. Grill for 3-4 minutes on each side 10. Repeat until all the eggplant is grilled. 11. Now add 1 tablespoon of tofu ricotta to the larger end of each slice and gently roll up. 12. Place seam-side down into baking dish. 13. Pour the remaining cup of marinara down the middle of eggplant slices. 15. Place in the oven for 10-15 minutes until heat throughout.
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