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Here are some recipes for you to enjoy. Our recipes come from Real Life folks and internet sources. We will be adding more recipes as they come in. So if you have a couple of good tried and true recipes, that fit the Daniel Fast, to add to our list then please email Ric: ric@seekreallife.com Grilled Portobello Mushrooms Puerto Rican Corn Soup Gawith's Ratatouille Larson's Daniel Fast Ideas Veggie Minestrone (slow cooked) Black Bean & Corn Soup Pea Soup Wild Mushrooms Italian Sweet & Sour Cabbage Pigglet's Slow Cookin' Delight Indian Carrot Soup Indian Vegetable Curry Indian Style Veggie Stir Fry Southwest Salad & Southwest Brown Rice Salad Italian Stew with White Beans Barley & Mushroom Soup Non-Traditional Soup Larson's Soup Tofu Split Pea Soup Snack Ideas Brown Rice, Corn & Black Bean Medley Black Beans & Rice Barley-Vegetable Sauté Breakfast Bar Split Pea Soup with Barley Beet Chips Winter Berry Smoothie Tropical Smoothies Spinach Mushroom Quiche Red Pepper & Zucchini Quiche Energy Balls Roasted Breakfast Potatoes Egg-Free Breakfast Scramble Carrot Muffins Apple Oatmeal Pancakes Superfood Smoothies Roasted Garbanzo Beans (Chickpeas) Vegan Date Coconut Balls Tomato Cilantro Soup Lentil Soup Celery with Peanut Butter Baked Polenta Sauteed Mushrooms over Creamy Polenta Herb-Crusted Polenta Rounds Polenta Roasted Squash & Vegetable Medley Baby Potatoes & Cumin Sweet Potato Fries Adobo Rice & Black Beans Butternut Squash Soup Vegetarian Black Bean Soup Pumpkin Soup Pumpkin and Black Bean Soup Thick & Creamy Corn-Potato Soup Tomato Basil Soup Portobello Steaks Vegetable Barley Soup Guacamole Baked Apples or Pears The Breaker's Granola Gazpacho Vegetarian Squash Brown Rice with Edamame & Vegetables Cuban Black Beans & Rice with Tomato Salsa Toasted Nut Snack Honey & Oat Cereal

Grilled Portobello Mushrooms 3 large Fresh portobello mushrooms - stems removed and cleaned 2 tablespoons Olive Oil 5 garlic cloves - finely chopped pinch of salt pinch of freshly ground black pepper pinch of oregano chopped parsley for garnish Quarter the caps. Place them on a broiler pan pre-coated with a little olive oil, bottoms up. cover the mushrooms with chopped garlic, salt and pepper. Drizzle half the olive oil over the mushrooms. Put under the broiler for about 5 minutes. Remove the mushrooms and probe with a fork for softness. Sprinkle with oregano and parsley and return to oven, this time for another five minutes, checking every two minutes for the perfect tenderness. They should be soft on both tops and bottoms. Serve hot as a main course with a vegetable - rice mixture. ...back to Recipe Menu Puerto Rican Corn Soup 1 tablespoon olive oil 1 package firm tofu, chopped into 1/2 inch cubes 1 small onion, finely chopped 1 clove garlic (or more), minced 1/2 tsp red-pepper flakes 1/2 tsp salt 1/4 tsp freshly ground pepper 1 poblano pepper (or something similar) 3 cups vegetable broth 10 tomatillos, husks removed and cut into 1/2 inch pieces 4 medium tomatoes, seeded and cut into 1/2 inch pieces 3 cups corn 1/2 cup loosely packed cilantro, coarsely chopped Coat the bottom of your soup pan lightly with olive oil. Saute tofu until lightly browned. Add onion and garlic in olive oil until onions are translucent. Add red-pepper flakes, salt, black pepper, and poblano pepper; cook about 3 minutes more. Add vegetable broth and bring to a boil. Reduce heat and let simmer 25 minutes. Stir in tomatillos, tomates and corn, cooking until vegetables are just tender, about 5 minutes. Add cilantro and serve. ...back to Recipe Menu Gawith's Ratatouille 1 eggplant, about 9 oz 2 garlic cloves chopped 1 large onion chopped 2 Red bell peppers, seeded and cut into bite size chunks 1 lb or 12oz canned or fresh chopped tomatoes 2 zucchini, sliced 1 celery stalk, sliced Salt and Pepper 4 tsp olive oil 1 tsp Honey 2 tbsp chopped thyme, plus extra sprigs to garnish Optional (1 can tomatoes with green chiles) for additional taste 4 hot baked potatoes cut into halves Trim eggplant, cut into bite-size chunks, and put in a colander. Sprinkle with salt and let stand for about 30 minutes. Heat oil in a large pan over medium heat. Add the garlic, and onion and cook, stirring frequently for 3 minutes or until slightly softened. Rinse the eggplant and drain well, then add it to the pan with the bell peppers. Reduce the heat and cook gently, stirring occasionally, for an additional 10 minutes. Stir in the tomatoes, zucchini, celery, honey, and chopped thyme and season to taste with salt and pepper. Bring to a boil , then reduce the heat, cover, and let simmer gently for 30 minutes. Remove form the heat, transfer to serving plates with garnish and potatoes. Either pour over or beside potatoes. To convert left overs the next day to soup, we added 2 cups water, sliced mushrooms, celery, green peppers and some more onion. Worked great. ...back to Recipe Menu Larson's Daniel Fast Ideas First, some “base” ideas that will make coming up with your own ideas easier. Roasted garlic – for mashed potatoes or sauces or sautees… Cut off the top of a head of garlic, drizzle with a small amount of olive oil, cover with foil and bake on 400 for 45 minutes. Remove from oven, allow to cool for 10 minutes (or until it can be safely handled). Squeeze garlic head from the bulb end. The garlic should come out like a paste. Roasted grape/cherry tomatoes Lay tomatoes out on cookie sheet, bake for 15 to 20 minutes on 375. Tomatoes can be mashed (especially with roasted garlic) for a flavorful homemade marinara. About Fruit and Nuts... Nuts are allowed (in reasonable quantities) so why not grind your own into “butter” (and serve with apples or celery). Toasting nuts in the oven or a dry skillet enhances their flavors. Try adding them to a salad or into your rice dishes. Adding them to stir-fry adds texture (and a bit of protein) and just tastes great.Don’t forget that fresh citrus (orange, lemon, lime) juices make a great drizzle for salads (or on carrots). Brown Rice & Oatmeal Make large quantities of brown rice at a time. Since it takes a long time to make, you don’t want to have to wait on it every time you want it (also, having it on hand will help for quick meal fixing and lessens the likelihood of thwarting your efforts). Making large quantities of oatmeal is a good idea, too. Then am or pm you can scoop some out, top it with honey and cinnamon and you are good to go. Apricot glaze for Veggies 3 T apricot preserve (the just fruit kind) grated lime rind 1 ½ T fresh lime juice 1 T grated fresh ginger. Whisk together and toss with stir fry veggies. Ideas w/o recipes Veggie Marinara – slice hearty vegetables (eggplant, zucchini, squash…) into ¼ - ½ inch slices. Grill or pan fry until tender. Top w/ favorite marinara. Veggie & Rice Stuffed Vegetables – stuff bell peppers, zucchini, or tomatoes with a sautéed veggie and rice mix. Top with marinara, bake until heated. Vegetarian Chili – find a great recipe or by it in the can. You can top potatoes, squash, rice….with the chili for a heartier meal. Potatoes – Try garlic mashed. Roasted garlic, pepper, boiled potatoes and some vegetable stock. Baked Potatoes: With Salsa - With Marinara - With Vegetarian Chili -With Sauteed Veggies Hashbrown Style – Stir in some onions, bell peppers and mushrooms. Sweet Potatoes - Baked (or mashed) with honey and cinnamon. Baked (or mashed) with honey and vanilla. Soups - Classic minestrone soup has not meat. If you have a recipe that you love, but it calls for pasta, just omit the pasta (or add rice or barley) and add extra veggies. ...back to Recipe Menu Veggie Minestrone (slow cooked) 4 c veggie broth AND Tomato juice 1 T dried basil 1 tsp salt ¼ tsp pepper 1 c carrot, celery, onion, mushroom – all chopped 2 cloves garlic, fine mince 28 oz can tomatoes Throw everything into a slow cooker. Cover, cook for 7-8 hours on low. Stir in some rice at the end and heat through. ...back to Recipe Menu Black Bean & Corn Soup 2 - 15 oz cans black beans, drained and rinsed 14 ½ oz can Mexican stewed tomatoes 14 ½ oz can diced tomatoes 11 oz whole kernel corn 4 green onions, sliced 2 - 3 T chili powder 1 tsp. ground cumin ½ tsp. dried minced garlic Combine all ingredients in slow cooker. Cook, covered for 5 – 6 hours on high. ...back to Recipe Menu Pea Soup 2 c. dried split peas 4 c. water, or veggie broth for flavor 1 celery stalk, chopped 1 c. potatoes, chopped 1 large carrot, chopped 1 med. onion, chopped ¼ tsp. dried marjoram or thyme 1 bay leaf ½ tsp salt 1 garlic clove ½ tsp dried basil Combine all ingredients in slow cooker. Cover and cook 8 to 12 hours on low OR 6 hours on high. ...back to Recipe Menu Wild Mushrooms Italian 2 large onions, chopped 5 bell peppers, chopped (use different colors for fun) 2 T olive oil 12 oz mushrooms chopped 4 cloves garlic, minced 3 bay leaves 10 fresh basil leaves, chopped 1 T salt 1 ½ tsp. pepper 28 oz can Italian tomatoes, crushed Sautee onions, peppers until soft. Add mushrooms and garlic. Sautee until mushrooms just begin to brown. Pour into slow cooker. Add remaining ingredients. Stir well. Cover and cook for 6 to 8 hours on low. Serve over brown rice. ...back to Recipe Menu Sweet & Sour Cabbage 1 medium head (or 1 bag) shredded cabbage 2 onions, chopped 4 tart apples, pared, quartered ½ c. raisins ¼ c. lemon juice AND apple juice 3 T honey 1 T caraway seeds 1/8 tsp allspice ½ tsp salt Combine all ingredients in slow cooker. Cook on high for 3-5 hours (based on personal preference of cabbage crunchiness). ...back to Recipe Menu Pigglet's Slow Cookin' Delight Get 1 acorn squash (get it?? ACORN...) Place whole, rinsed squash in slow cooker for 8 – 10 hours on low. Split, remove seeds, Sprinkle each half with cinnamon and honey, or salt and pepper, or tomatoes and onions…Enjoy! ...back to Recipe Menu Indian Carrot Soup 1 small onion, chopped 1 T fresh ginger, minced 1 tsp olive oil 1 ½ tsp curry powder ½ tsp ground cumin 28 oz veggie broth 1 pound peeled baby carrots 1 T honey ¼ tsp ground cinnamon Pinch ground red pepper 2 tsp lime juice 3 T cilantro, chopped Heat large saucepan over medium. Add oil. Add onion and ginger, reduce heat to low. Cover, cook 3 to 4 minutes or until onion is golden. Add curry powder and cumin. Cook and stir 30 seconds. Add ½ of the broth and carrots, bring to boil over high heat. Reduce to low and simmer, covered, for 15 minutes or until carrots are tender. Ladle mixture into food processor, process until smooth. Return to saucepan, stir in remaining broth, honey, cinnamon, red pepper, and bring to boil over medium heat. Remove from heat, add lime juice. Dish up, garnish, enjoy! ...back to Recipe Menu Indian Vegetable Curry 2 to 3 tsp curry powder 1 can (16 oz) sliced potatoes, drained 1 bag (16 oz) frozen broccoli, cauliflower and carrots 1 can (15 oz) chickpeas, drained 1 can (14 ½ oz) stewed tomatoes 1 can (13 ¾ oz) veggie broth 2 T cornstarch Stir curry powder into large skillet over high for 30 seconds. Stir in potatoes, vegetables, chickpeas, tomatoes and bring to boil. Reduce to med-high, cover and cook 8 minutes. Blend broth with cornstarch and add to vegetables (if you are not using cornstarch – just add broth and curry will be thin). Cook until thickened. Serve over brown rice. ...back to Recipe Menu Indian Style Veggie Stir Fry 1 tsp. Olive oil, curry powder, ground cumin 1/8 tsp. red pepper 1 ½ tsp seeded, minced jalapeno (optional) 2 cloves garlic, minced ¾ c. red pepper AND carrots, chopped 3 c. cauliflower florets ½ c. water, divided ½ tsp. salt 2 tsp. cilantro, finely chopped for garnish Heat oil in skillet, med-high. Add curry, cumin, red pepper and stir for 30 seconds. stir in jalapeno and garlic. Add bell pepper and carrots, mix well to coat with spices. Add cauliflower, reduce heat to med. Stir in ¼ cup of water, cook and stir until water evaporates. Add remaining water, cover and cook 8 – 10 minutes or until veggies are crisp tender. Stir occasionally. Add salt and garnish. ...back to Recipe Menu Southwest Salad & Southwest Brown Rice Salad Southwest Salad – Lettuce, Corn, Black Beans (drained and rinsed), Red Onion, Cucumber, Avocado. Toss together. Spoon favorite salsa over for dressing. Southwest Brown Rice Salad – Cooked brown rice, Corn, Black Beans, Onion, Salsa. Toss together. Salt/pepper to taste. Serve hot or cold. ...back to Recipe Menu Italian Stew with White Beans ½ # cannelli/great northern beans, dried (around ½ cup) 2 c. hot water 2 fresh sage leaves 3 cloves garlic Small amount olive oil 1 lg red onion, coarsely chopped 1 bay leaf 2 c canned crushed tomatoes Salt and pepper Typically wine (and sausage) is added to the recipe. Try adding a bit of veggie stock and some red pepper flakes instead. 1. Large pan – boil beans and water for 2 minutes. Cover, let sit 1 hour. Drain, return beans to pot. 2. Add sage, 1 garlic clove, drizzle of olive oil. Cover with water and boil until beans are tender. Drain, discard garlic. Return to pot, add onion, bay leaf and drizzle with olive oil. Cook until onion is soft. 3. Mince remaining garlic, add to pot. Add broth, cook two minutes. Add tomatoes. Reduce heat to med-low. Add beans. 4. Cover, cook for 15 minutes. Stirring occasionally. 5. When almost done, add salt, pepper and red pepper flakes. ...back to Recipe Menu Barley & Mushroom Soup 1 c. barley – soaked in 8 c. water for 8+ hours 8 c. veggie stock 2 cloves garlic, minced 3 stalks celery, chopped 1 onion, chopped ½ # mushrooms, sliced 1/8 tsp. marjoram 1/8 tsp. thyme Salt & pepper In stockpot, bring broth to a boil. Add barley, including water. Cover, cook +/- 45 minutes, until tender. Meanwhile, sauté garlic and onion for 5 minutes. Add celery, sauté 3 – 5 minutes. Add mushrooms. When barley is tender, add seasonings and stir in veggies. Heat through and serve. ...back to Recipe Menu Non-Traditional Soup 1/2 cup barley 6 cups water 1/2 cup honey (crystallized preferably) 1 (10 ounce) package frozen raspberries 1/2 cup raisins 1 cup pitted cherries 1. In a large bowl, soak the barley in the water overnight; do not drain. 2. In a large saucepan over low heat, simmer the barley for one hour. Then add the honey, raspberries and raisins and simmer for another 30 minutes. Add the cherries and simmer for another 15 minutes, or until the soup becomes relatively thick. Allow to chill in the refrigerator and serve cold. ...back to Recipe Menu Larson's Soup 3/4 cup chopped onion 1/4 cup chopped celery 1/2 cup chopped carrots 1 (19 ounce) can cannellini beans 1/2 cup shredded cabbage 1 (14.5 ounce) can stewed tomatoes 1 tablespoon tomato paste 1 1/2 cups cubed potatoes 1 quart veggie broth 2 cloves garlic, minced 2 tablespoons dried parsley 1 teaspoon salt 1/2 cup rice or pre-soaked barley (optional) 1. Add onion, celery, and carrots to pot; saute for a few minutes. 2. Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender. 3. Add rice/barley, and simmer for 30 minutes more. Correct seasoning. ...back to Recipe Menu Tofu Split Pea Soup 1 (16 oz.) package of soft tofu 1 (6 oz.) bag of finely chopped fresh spinach 1 white finely chopped onion 3 cloves of pressed garlic 4 small diced red potatoes 1 c. of peeled diced carrots 1 lb. of dry green split peas 4 c. of vegetable broth 1 tbsp. of olive oil 1 tbsp. of dried basil salt and pepper to taste First you want to add olive oil to pan over medium flame. Saute onion and garlic until soft. Now in another large pot, add onion mixture, potatoes, carrots, and split peas. Slowly pour in broth, stirring as it comes to a boil before lowering the flame to low for around 60 min. Now you can puree the tofu and spinach in blender until creamy. Add this mixture into the soup, adding the basil, salt, and pepper also. Let this continue cooking for an hour until soup is creamy and thick! This is wonderful served with crusty bread! ...back to Recipe Menu Snack Ideas Brown rice crackers (found at New Seasons & Trader Joes) Almond Cheese (found at New Seasons and Wild Oats) ...back to Recipe Menu Brown Rice, Corn & Black Bean Medley 1 cup Brown Rice 2 cups chicken broth 1 can corn [drained] 1 can black beans [drained] Pinch of seasoning salt [to taste] 1 clove garlic [crushed] 1 medium onion [chopped] 1 red, yellow or orange bell pepper [chopped] 1. In a saucepan add two 2 1/2 cups of broth to rice and cook according to instructions on package. Season to taste. 2. Sauté onions, garlic and peppers in a skillet and add to rice when it is finished. 3. Add more broth as needed. You don't want it to be to dry. ...back to Recipe Menu Black Beans & Rice 1 [16 oz] package dried black beans 1 medium-size green [Red or Yellow] pepper, Chopped 1/4 cup Chopped onion, divided 2 1/4 quarts water divided 2 cloves garlic, minced 1/2 teaspoon dried whole oregano 1/4 teaspoon ground cumin 3 tablespoons vinegar 1 teaspoon salt 3 cups hot cooked brown rice [cooked without salt or fat] 1. Sort and wash beans. Combine beans, green pepper, and 2 tablespoons onion in a large Dutch oven. Cover with 6 cups of water, and soak overnight. 2. Add remaining 4 cups of water to Dutch oven; cover and bring to boil. Reduce heat, and simmer 2 1/2 hours or until beans are tender. 3. Combine remaining 2 tablespoons onion, garlic, oregano and cumin in a small bowl; mash mixture using a fork. Stir in vinegar. 4. Add vinegar micture and salt to beans. Simmer, uncovered, an additional 20 minutes. Serve over hot cooked rice. ...back to Recipe Menu Barley-Vegetable Sauté 2 teaspoons olive oil 1 large onion [chopped] 1 medium yellow or red bell pepper. Chopped [1 cup] 1 clove garlic, crushed 4 cups cooked barley 2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves 1/2 teaspoon salt 1 package [16 ounce] frozen whole-kernel corn, thawed 1 package [10 ounce] frozen lima beans, thawed Place olive oil in 12-inch skillet over mediom-high heat. Cook onion, bell pepper and garlic for about 2 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in remaining ingredients. Cook for about 5 minutes, stirring occasionally, until hot. ...back to Recipe Menu Breakfast Bar 2 cups rolled oats 1/4 cup honey 1 t cinnamon 1 medium apple, shredded or chopped 1 t vanilla 3/4 cup rice milk 1/4 cup raisins Preheat oven to 350F/180C. Prepare 8 x 8 inch (20 x 20 cm) square pan with cooking spray or oil. In a medium bowl, mix oatmeal, brown sugar, cinnamon, and shredded or chopped apple. Add rice milk and vanilla, mix thoroughly. Stir in raisins. Transfer mixture to prepared pan, spread and pat into pan. Bake at 350F/180C degrees for approximately 30 minutes. Remove from oven, cut into squares in the pan, cool. ...back to Recipe Menu Split Pea Soup with Barley 2 cups split peas (dried) 6 cups water 4 cups chicken broth or vegetable broth 1 cup chopped onion 2 cloves garlic, minced 1 tsp. salt 1 tsp. granulated white sugar 1/4 tsp. dried parsley 1/4 tsp. pepper juice of 1 lemon 1/2 cup pearl barley 6 cups water 1 cup diced carrots 1/2 cup diced celery salt and pepper to taste Rinse and drain peas in a colander. Then put them in a large dutch oven with the next nine ingredients (through lemon juice). Bring to a boil, then lower heat to medium low and simmer for 60-75 minutes. Meanwhile, heat barley and water in a large pot over high heat. Allow to boil, then reduce heat to medium low and simmer until most of the water is absorbed, approximately 60-70 minutes. Drain. Allow split pea mixture to cool and transfer to blender in batches and puree. Once all of the split pea mixture is pureed, return it to a large pot. I use the barley pot, so I can transfer the split peas in batches as I'm finished pureeing. Add the barley, carrots and celery to the split pea soup. Heat on medium low until warmed through. Season with salt and pepper to taste. ...back to Recipe Menu Beet Chips 4 beets, scrubbed -- do not peel 1 Tbsp. olive oil Maldon sea salt to taste Preheat oven to 400 degrees F. Using the slicing blade of your food processor, a mandoline or a sharp knife, slice beets thinly. You want them to be the size of a potato chip. Toss with olive oil and salt. Spread evenly on a cookie sheet or jelly roll pan. Roast 45 minutes to 1 hour, turning halfway through, until crisp. Check often to make sure they don't burn. ...back to Recipe Menu Winter Berry Smoothy 1 cup vanilla soymilk 1/2 ripe banana 1 cup frozen mixed berries (strawberries, blackberries, blueberries, and raspberries) 2 tablespoons pure maple syrup 1. Place all the ingredients in a blender. 2. Blend on high speed for about 1 minute or until smooth, stopping every 15 seconds to scrape the sides of the blender with a spatula and to push the solid ingredients down to the bottom of the blender. 3. Pour into a tall (16-ounce) tumbler or two smaller (8-ounce) glasses and serve immediately with an iced-tea spoon and a straw. ...back to Recipe Menu Tropical Smoothies 1 cup sliced banana 1 cup frozen pineapple chunks 2/3 cup orange juice 2 Tbsp. sweetened flaked coconut 1/2 cup low fat silken tofu 1 tsp. vanilla extract Put sliced banana in a ziploc bag and freeze until firm, about 2 hours. Put ingredients in a food processor in order shown and blend until well combined. ...back to Recipe Menu Spinach Mushroom Quiche Crust: 1/2 cup rolled oats 3 tablespoons sesame seeds 1 cup whole wheat pastry flour or whole spelt flour 1/2 teaspoon baking powder 3/4 teaspoon sea salt 1/2 teaspoon freshly milled black pepper 1/3 cup unflavored soy milk or water 1/3 cup light sesame oil or pure olive oil plus more for brushing the pan Filling: 7 tablespoons extra-virgin olive oil 1 cup finely diced onion 10 ounces white button mushrooms, thinly sliced 2 tablespoons dry white wine or water 1 1/2 teaspoons coarse sea salt 3 garlic cloves, slice crosswise into 1/8-inch rounds 10 to 12 fresh basil leaves, chopped 1/2 teaspoon finely chopped fresh thyme leaves Pinch hot red pepper flakes 1 pound firm tofu, rinsed and patted dry 2 tablespoons freshly squeezed lemon juice 1 tablespoon rice vinegar 2 pounds fresh spinach Paprika for dusting 1. Preheat the oven to 350. 2. To make the crust, spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. 3. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour, baking powder, salt, and pepper, and process until the oats are finely ground. 4. In a medium bowl, whisk together the soy milk and oil. Using a wooden spoon, mix in the dry ingredients to form a dough. 5. Lightly brush a 9-inch or 10-inch tart pan with oil. Put the dough in the tart pan. Place a piece of plastic wrap on the dough and press down evenly, making sure to fill in the fluted sides of the pan. Trim the tart of any excess dough and refrigerate while you make the filling. 6. To make the filling, in a wide saute pan over medium heat, warm 2 tablespoons of the oil. Add the onion and mushroom, raise the heat to high, and saute for 10 to 12 minutes, stirring and shaking the pan until the vegetables are caramelized. Add the wine and scrape up any brown bits from the bottom of the pan with a wooden spoon. Season with 1/2 teaspoon of the salt and continue to cook until dry. Using a rubber spatula, scrape the vegetables into a mixing bowl and set aside. 7. In a small saucepan over medium heat, warm the remaining 5 tablespoons of oil. Add the garlic, basil, thyme, and red pepper flakes. Simmer gently for 3 to 4 minutes or until the garlic is golden. Do not let the garlic brown or it will become bitter. With a rubber spatula, scrape the garlic oil into the bowl of a food processor. 8. Crumble the tofu into the bowl of the food processor. Add the lemon juice, vinegar, and remaining 1 teaspoon of salt and puree until smooth. With a rubber spatula, scrape the puree into the mushroom-onion mixture. 9. Remove and discard the tough stems of the spinach. Wash the leaves in a large bowl with several changes of cold water. Transfer the spinach to a pot and cooke, covered, over high heat for several minutes, just until wilted. Drain in a colander and rinse under cold water to arrest the cooking. Drain well and squeeze dry. Transfer the spinach to a cutting board and chop fine. Add the spinach to the rest of the filling and stir well to combine. 10. Fill the tart shell with the tofu and vegetable mixture and smooth the top with the back of a spoon. Dust with Paprika. Bake for 45 to 50 minutes,until firm. 11.Let the tart cool for 8 to 10 minutes before slicing and serving. ...back to Recipe Menu Red Pepper & Zucchini Quiche Crust: 1 1/3 cups all-purpose flour 1/4 cup yellow cornmeal 1 t sugar 1/2 t salt 1/3 cup olive oil In large bowl, mix flour, cornmeal, sugar and salt with fork. Fradually stir in 1/3 cup oil. With your fingertips, blend mixture until crumbly. Sprinkle in 3 tablespoons cold water, tossing with fork until mixture clumps together (dough will seem crumbly). Turn dough out onto lightly floured surface. Push with heel of your hand several times to knead. Press dough into a disk. Preheat oven to 400F/205C. Coat 9 1/2 inch / 24 cm round tart pan with removable bottom with cooking spray. Overlap 2 sheets of plastic wrap on work surface to make 24 x 18 inch (61 x 46 cm) rectangle. Unwrap dough and center on plastic wrap. Cover with 2 more sheets of overlapping plastic wrap. Roll out dough into rough 11 1/2 inch / 29 cm circle. Discard top sheets of plastic. Lift bottom sheets of plastic and dough onto rolling pin. Carefully position rolling pin and dough over prepared pan; unroll dough into pan. Discard remaining plastic wrap. Gently press dough into bottom and up sides of pan. Run rolling pin over rim to trim edges; use trimmings to patch crust if necessary. Cover with plastic wrap and refrigerate 20 minutes. Pierce bottom of crust in several places with fork. Place large piece of parchment paper or foil on crust; fill with pie weights or dried beans. Place tart on baking sheet and bake 8 minutes. Remove paper and weights and bake until crust begins to turn golden, 10 to 12 minutes more. Let cool in pan on wire rack. Reduce oven temperature to 350F/180C. Filling: 2 t olive oil 1 large onion, chopped (1 1/2 cups) 1 1/2 t salt 2 medium red bell peppers, diced 1 1/2 cups coarsely grated zucchini 2 medium cloves garlic, minced 1 cup low-fat firm silken tofu (8 oz / 225 g) 1 large egg replacer 2 t dijon mustard 1/2 t freshly ground pepper 1/2 cup chopped fresh basil 2 T pine nuts Meanwhile, in large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add onion and 1/2 teaspoon salt and cook, stirring often, until softened but not browned, 2 to 3 minutes. Add bell peppers, zucchini and garlic and cook, stirring, until vegetables have wilted and most of liquid has evaporated, 2 to 3 minutes. Transfer to large bowl and cool completely. In food processor, puree tofu. Add egg replacer, mustard, pepper and remaining 1 teaspoon salt and process until very smooth, stopping once or twice to scrape down sides of work bowl with rubber spatula. Add to bowl with vegetables; add basil and stir until well blended. Pour into cooled crust, spreading evenly. Sprinkle with pine nuts. Bake quiche until filling has just set, 35 to 45 minutes. Set tart pan over a large can; carefully remove side of pan. With 2 metal spatulas, lift quiche and place on large serving platter. Cut into wedges. ...back to Recipe Menu Energy Balls 1 cup toasted whole wheat flour 1 cup honey 1 cup peanut butter (or any nut butter) 1 cup sunflower seeds 1 cup wheat germ 1 cup carob powder (or cocoa powder) Mix well and roll balls in wheat germ. ...back to Recipe Menu Roasted Breakfast Potatoes 4 medium baking potatoes 1 tablespoon garlic powder 1 tablespoon onion salt 1 tablespoon paprika 1 tablespoon cumin 1 tablespoon dried parsley 1 teaspoon cayenne (or more to taste) 1 teaspoon black pepper (or more to taste) 1/4 cup olive oil Preheat oven to 450 F. Wash the potatoes well and chop them into small chunks. Place them in a bowl with the spices and the olive oil. Toss well. Spread the seasoned potatoes on a baking sheet and bake for 20 to 25 minutes, until browned and crispy. Serve immediately. For added flavor, top with salsa or picante sauce. ...back to Recipe Menu Egg-Free Breakfast Scramble 1 14-ounce package extra-firm tofu, drained 2 tablespoons vegetable oil 1/4 teaspoon turmeric 1 tablespoon garlic powder 1 teaspoon onion powder 1/2 cup nutritional yeast salt and pepper, to taste 1/2 pound mushrooms, chopped (optional) 1 green onion, finely chopped (optional) 1 bell pepper, finely chopped (optional) Using a fork or potato masher, crumble the tofu into small pieces and then sauté in oil in a frying pan. After a few minutes, add the remaining ingredients, turmeric through bell pepper, if used. Lightly toss in the pan until well-cooked. Serve warm. ...back to Recipe Menu Carrot Muffins 1 cup whole-wheat flour 1 cup oat bran 1 tablespoon cornstarch 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon all-spice 1/2 teaspoon cinnamon 2/3 cup grated carrots 1/3 cup maple syrup 1 cup water 1/4 cup canola oil Preheat the oven to 375 F. In a large mixing bowl, combine all of the dry ingredients (flour through cinnamon) and the grated carrots. Add all of the wet ingredients, maple syrup through oil. Mix well. Pour the batter into a lightly oiled muffin pan and bake for 25 to 30 minutes, or until an inserted toothpick comes out clean. Serves 6-8. ...back to Recipe Menu Apple Oatmeal Pancakes 3/4 cup whole wheat flour 1/8 cup oats 2 teaspoons oat bran 1/2 teaspoon cinnamon 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup raisins 1/2 cup chopped apple 1 cup apple juice Combine dry ingredients. Add raisins and apple. Gently stir in juice until dry ingredients are completely moistened. Pour batter by 1/4 cupfuls onto a nonstick skillet or griddle. Cook until bottom is brown and spatula slips easily underneath. Turn and brown other side. Makes eight plump pancakes. ...back to Recipe Menu Superfood Smoothies 1 cup frozen blueberries 1 cup frozen raspberries 1 cup frozen mango slices 2 cups pineapple coconut juice, such as R.W. Knudsen's 1/3 cup low fat silken tofu 1/2 cup nonfat vanilla yogurt, preferably organic Combine all ingredients in your VitaMix or regular blender and blend on high until smooth and creamy. Serves 4. ...back to Recipe Menu Roasted Garbanzo Beans (Chickpeas) 2 15 oz. cans garbanzo beans, drained and rinsed well 1 Tbsp. chili seasoning 2 Tbsp. olive oil sea salt or kosher salt to taste Preheat oven to 375 degrees. Toss chick peas with chili seasoning and olive oil. Spread out in a single layer on a nonstick jelly roll pan. Place on the center rack of the oven and roast 40-50 minutes, stirring every 15 minutes or so. The chickpeas are done when they are browned and taste crispy. If they're still soft in the center, continue roasting in 5-minute increments until done. Sprinkle with sea salt and serve immediately. Roasted garbanzo beans do not keep well, even in an air-tight container. Serves 6-8. ...back to Recipe Menu Vegan Date Coconut Balls 1 cup raw almonds 1 generous cup soft pitted dates (it's okay if it's a bit more) 1/2 tsp. pure vanilla extract 1/2 tsp. nutmeg 1/2 tsp. cinnamon pinch of sea salt 1/2 cup finely shredded zucchini squash (use the fine side of a box grater) 1 cup shredded flaked coconut, divided Line a cookie sheet with parchment paper or waxed paper. Place the almonds in a food processor fitted with the steel blade and process into fine crumbs. Add dates, a few at a time, processing well after each addition. Add vanilla extract, nutmeg, cinnamon and sea salt. At first the mixture will just look like bread crumbs, then it will come together in a ball. If it doesn't come together, add a few extra dates. Remove the cookie dough from the food processor and mix in the shredded zucchini and a half a cup of the flaked coconut with your hands until well combined. Form the dough into 1-inch balls. Place the remaining half cup of coconut on a plate and roll each ball in the coconut to coat. Place the cookies on the prepared baking sheet and freeze several hours until the balls are firm. Remove them from the freezer and serve thawed. Note: You can store these cookies in the freezer or refrigerator. They taste best when served cold, but not frozen. Makes 15 cookie balls. ...back to Recipe Menu Tomato Cilantro Soup no cooking required 5 tomatoes 1 Tablespoon shallot 2 Tablespoons cilantro 3 Tablespoons extra virgin olive oil 1 Tablespoon sea salt Blend all ingredients. Add up to 1 cup water to preferred constancy, if desired. Sieve and serve. Serves 4 ...back to Recipe Menu Lentil Soup 1C washed lentils ½ C brown rice 4C water ½ onion diced 2 carrots diced 1 large stalk celery diced 2 tsp salt pepper to taste Put all ingredients in large sauce pan or stock pot. Bring to a boil. Reduce heat and simmer for 45 minutes to 1 hour. Leave a little soupy. ...back to Recipe Menu Celery with Peanut Butter Spread fresh peanut butter over celery stalk and eat. The same can be done with peanut butter and apples or bananas also. Adam’s peanut better is all natural, or fresh peanut butter can be bought at Winco, Fred Meyer, or made at home by placing aprox. 1-2 cups fresh peanuts in food processor and pulsing until peanut butter is made. ...back to Recipe Menu Baked Polenta Vegetable oil, for greasing pan 1 (16-ounce) package instant polenta 1/4 cup extra-virgin olive oil Sea salt Preheat oven to 350 degrees F. Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan. In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly. Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles. ...back to Recipe Menu Sauteed Mushrooms over Creamy Polenta 3 tablespoons olive oil 1/2 pound whole shiitake mushrooms, stemmed 1/2 pound whole cremini mushrooms, cleaned 1 tablespoon chopped garlic 2 cups vegetable stock Fresh herbs Creamy Polenta, as accompaniment In a saucepan over medium-high heat, add the olive oil and heat. When the olive oil is hot, add the mushrooms and sauté until they begin to release their liquid, about 5 to 8 minutes. Add the garlic and sauté for 1 minute. Add the stock and bring to a simmer. Cook until the mushrooms are tender, about 10 minutes. Season with salt and pepper, to taste. Remove from the heat and sprinkle with fresh herbs. Serve over creamy polenta. ...back to Recipe Menu Herb-Crusted Polenta Rounds Olive oil cooking spray 16-ounce tube prepared polenta, sliced into 1/2-inch thick rounds Salt and ground black pepper 1/2 cup minced fresh herbs Oil grill or saute pan on medium-high heat. Season polenta with salt and pepper. Arrange polenta rounds in pan. Cook 7 to 10 minutes, turning once, until polenta rounds are golden brown and heated through. Sprinkle with fresh herbs and serve. ...back to Recipe Menu Polenta 4 cups water 2 tablespoons salt 1 cup polenta or cornmeal In a 3-quart saucepan, heat water and salt until boiling. Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch to a wooden spoon, pull off heat and continue to stir until thick as paste. ...back to Recipe Menu Roasted Squash & Vegetable Medley 1 medium zucchini, cut into chunks 1 medium yellow squash, cut into chunks 1 medium onion, halved then cut into chunks 1/2 pound button mushrooms, quartered or halved 2 tablespoons olive oil or vegetable oil 1 teaspoon poultry seasoning 1 teaspoon salt 1 teaspoon freshly ground black pepper Preheat oven to 425 degrees F. Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil. Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time. ...back to Recipe Menu Baby Potatoes with Cumin 1 1/2 pounds very small potatoes, halved, leave 1 1/2 inch potatoes or smaller whole Extra-virgin olive oil, for drizzling 1 teaspoon cumin seeds Coarse salt Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 F in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. ...back to Recipe Menu Sweet Potato Fries Cooking spray 2 large sweet potatoes, peeled and cut into wedges 1/2 teaspoon salt 1/4 teaspoon ground black pepper Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Arrange potato wedges on prepared baking sheet in 1 layer and coat them with cooking spray. Sprinkle potatoes with salt and black pepper. Roast 30 minutes, until tender and golden brown. If preparing in advance, fill a medium saucepan 3/4 full with water and bring to a boil. Add the potato wedges and boil for 5 to 7 minutes, or until just beginning to get tender. Drain well. When you plan to serve them, bake par-boiled potatoes at 400 degrees F until golden brown, about 10 minutes. ...back to Recipe Menu Adobo Rice & Black Beans 1 1/2 cups water 1 cup instant brown rice 1 (15-ounce) can black beans, rinsed and drained 1 teaspoon adobo seasoning with cumin Bring the water to a boil in a medium saucepan. Add rice, black beans and adobo seasoning and bring to a simmer. Reduce heat to low, cover and simmer 10 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork. ...back to Recipe Menu Butternut Squash Soup 2 tablespoons olive oil 2 small onions, sliced 4 cloves garlic, thinly sliced 3 cups chopped peeled butternut squash 3 cups water 2 cups apple cider Kosher salt and freshly ground black pepper Heat the oil in a soup pot over medium heat. Add the onion and garlic and cook, stirring, until soft, about 6 minutes. Add the squash, water, and cider and season with salt and pepper. Bring the soup to a boil, lower the heat, and simmer, until the squash is tender, about 30 minutes. Using an immersion blender, puree the soup until smooth. Divide the soup among bowls. Serve immediately. ...back to Recipe Menu Vegetarian Black Bean Soup 2 cups organic dried black beans 1 cup diced yellow onion 1 cup diced carrot 1 cup diced celery 4 cloves garlic, diced Salt and freshly ground black pepper Cumin 1/2 cup Sherry On a cookie sheet, sort the black beans, removing any rocks, and wash the beans. Place the beans in a saucepan and cover with water. Bring to a boil and cook for about 1 hour. Drain beans and rinse. Return to the saucepan and cover with fresh water and cook another 4 to 5 hours, until tender, adding more water as necessary. Once beans are tender, stir in onion, carrot, celery, and garlic. Cook until vegetables are tender. Season with salt, pepper and cumin, to taste. Stir in the sherry. ...back to Recipe Menu Pumpkin Soup 1 can pure pumpkin 1/2 sauteed onion Garlic powder Pinch cinnamon 1 can chopped tomato Red pepper flakes Salt and pepper Place all ingredients in a pot and cook for 30 minutes on medium heat. This recipe also calls for heavy cream, use starch and water for thickener. ...back to Recipe Menu Pumpkin and Black Bean Soup 2 tablespoon extra-virgin olive oil, 1 turn of the pan 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 tablespoon curry powder, 1 palm full 1 1/2 teaspoons ground cumin, 1/2 palm full 1/2 teaspoon cayenne pepper, eyeball it in your palm Coarse salt 20 blades fresh chives, chopped or snipped, for garnish Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives. This Recipe originally called for heavy cream, if you want to thicken the soup, you can add corn starch and water. (Mix a couple tablespoons of corn starch with a few teaspoons of water. Stir mixture together and add to soup.) ...back to Recipe Menu Thick & Creamy Corn-Potato Soup 6 ears corn (cut off the cob) 6 medium-large red potatoes (chopped in 1/2 inch pieces) 6 carrots (finely chopped) 1 medium-large onion (finely chopped) 2 green peppers (finely chopped) 2 bay leaves 3 teaspoons thyme 2 teaspoons marjoram 3 teaspoons cumin 2 teaspoons sea salt 2 teaspoons pepper 3 32oz. boxes of vegetable broth water Put vegetables and spices in a large soup pot. Cook on medium heat, stirring occasionally for 15 minutes. Add broth and maintain a light boil. Cook 45 minutes to 1 hour. Remove from heat. Blend 3/4 of the soup mixture in a blender in batches. Put blended soup in a large bowl or container until the blending process is complete. Pour the blended soup back into the pot. Add water to thin and obtain the desired consistency. Heat through and serve. Serves 8-10 generously. ...back to Recipe Menu Tomato Basil Soup 12 Vine Ripe Tomatoes 1 Package Cherry Tomatoes 2 1/2 Cups Fresh Carrot Juice (Odwalla is a good choice) 1 Large Ripe Avocado 2 Yellow Onions (chopped) 4 Cloves Garlic (chopped) 5 Stems Fresh Basil 2 Tablespoons Pure Honey 1 Bay Leave 1 teaspoon Oregano 1 teaspoon Sea Salt 1 Tablespoon Red Pepper Flakes 2 Tablespoons Olive Oil Cook onion and garlic in olive oil until tender. Cut tomatoes and avocado in quarters and place all ingredients in blender and blend on low speed for one minute. Continue to blend on high for an additional minute until creamy. Pour into large soup bowl or crock pot and cook on medium low for 2 to 3 hours. ...back to Recipe Menu Portobello Steaks 6 Portobello mushroom caps 1/2 cup fresh squeezed lemon juice 2 tablespoons apple cider vinegar 2 tablespoons Pure Maple syrup 2 teaspoons fresh grated ginger 1/2 teaspoon marjoram Wash mushrooms and place in a gallon size plastic seal able bag. Combine remaining ingredients in a bowl and stir to combine. Add to the mushrooms and marinate for a few hours. Grill indoors or out until cooked through. Serve with baked sweet potatoes and grilled vegetables. Grilled Vegetables Toss yellow squash, zucchini, and asparagus with 2 tablespoons extra-virgin olive oil. Salt and Pepper to taste. Grill indoors or out until tender. Baked Sweet Potatoes Wash sweet potatoes, prick with a fork several times and place in a 400 degree oven for an hour and a half. Less time may be needed if potatoes are small. ...back to Recipe Menu Vegetable Barley Soup 1 cup natural whole grain barley 3 cups chopped celery 2 cups chopped white onion 3 cups chopped carrots 3 cups chopped green/yellow/red pepper 3 cups thin sliced mushrooms 2 cups chopped roma tomatoes (peeled and seeded) 2 32oz. boxes vegetable broth 2 cloves garlic 2 teaspoons marjoram flakes 2 teaspoons oregano flakes 1 bay leaf 1 teaspoon parsley sea salt - to taste You can use the vegetables and spices listed above or choose your own... Really, anything can work depending on your taste! Pour ¼ cup vegetable broth in a soup pot. Add all of the vegetables and saute them until tender. Add the spices and stir to mix. Add the remaining vegetable broth. Bring to a boil and add 1 cup Natural Whole Grain Barley. Boil for 15-20 minutes until the barley is tender. Serves 6 For thicker soup: Blend 1/2 of the vegetable mixture (prior to putting in the barley) in a blender. Add it back to the soup pot and then add the barley. ...back to Recipe Menu Guacamole ripe avocados juice from 1 large lime 2 cloves garlic 1 roma tomato dash of salt 1/4 of a jalapeno pepper (seeded - if you like spice) Blend them all together in a food processor. Serve on black beans, Portobello mushrooms or use as a dip with vegetables. ...back to Recipe Menu Baked Apples or Pears a pear or apple 1/2 teaspoon pure maple syrup cinnamon Slice a pear or apple in half. Use a grapefruit spoon to scoop out the seeds and the tough center portion. Place halves, skin side down, in a glass baking dish. Brush with maple syrup and sprinkle with cinnamon. Microwave for 10 minutes or until tender. Serve warm. ...back to Recipe Menu The Breaker's Granola 5 cups raw oatmeal 1 cup finely chopped walnuts 1 cup slivered raw almonds 1 cup finely chopped cashews 1 cup unsalted sunflower seeds 1/2 cup flax seed 1 cup finely chopped dry figs 1 cup finely chopped apricots (unsweetened if possible) 1/4 cup chopped coconut 2 cups unsweetened raisins 2 Tablespoons cinnamon Mix together in a large bowl. Keep in tightly sealed container such as Tupperware in the pantry. To serve cold, soak 1/2 cup granola in unsweetened plain soy milk for a few minutes. To serve warm, you can prepare with water or unsweetened soy milk in the microwave. Use 1 cup liquid to 1/2 cup granola. Warm for a minute on high or more if desired. ...back to Recipe Menu Gazpacho 6 med. tomatoes, quartered 2 large cucumbers 1 small red onion 1 med. zucchini, chopped 3 med. garlic cloves, smashed 1 med. green bell pepper chopped fresh herbs: parsley, basil, chives 2 Tbsp. lemon juice 2 Tbsp. extra virgin olive oil 1 tsp. sea salt 1 tsp. cayenne pepper 1 tsp. ground cumin seed 2 cups vegetable stock or tomato juice In food processor, combine tomatoes, cucumbers, onion, zucchini, garlic, and green pepper and process on high until coarsely chopped. Add herbs, lemon juice, oil, salt, cayenne, and cumin. Process a few more bursts then blend in stock or tomato juice. Transfer to large bowl and refrigerate at least 1 hour before serving. Serves 4 ...back to Recipe Menu Vegetarian Squash Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 20 to 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin. Reheat the squash strands by dipping with a strainer in boiling water just before serving. You can also bake the spaghetti squash in the oven. Just scoop seeds out as described above and prick outside skin with a fork. Place skin side up in a baking pan with 1 inch water. Bake 45 minutes or until tender in a 400 degree oven. Remove and allow to cool for a few minutes until they can be handled. Scrape with a fork as mentioned above and serve with stir fried sauce. Stir Fried Sauce 10 Roma tomatoes, peeled, seeded, and chopped coarsely 2 cups thinly sliced mushrooms 2 cloves garlic 2 cups chopped broccoli florets or 1 package baby spinach 2 teaspoons oregano (powdered or flakes) Sea salt to taste Sauté mushrooms and onion with garlic and oregano. Add tomatoes and other vegetables. Cook until tender and heated through. Toss in a large bowl with spaghetti squash strands. Serve hot. Serves 6 ...back to Recipe Menu Brown Rice with Edamame & Vegetables 2 cups brown rice 4 cups water or vegetable broth 1 cup fresh squeezed orange juice 1 package frozen, shelled edamame 1 cup shredded carrots 1 cup sliced white mushrooms ½ teaspoon cumin 1 clove garlic minced ½ cup chopped green onion Combine orange juice and water/broth in a saucepan and bring to a boil. Add brown rice and bring back to a boil. Cover and reduce heat to low. Simmer for 45 minutes to 1 hour. Remove lid to let steam escape and set aside. While rice is cooking, prepare edamame according to package directions but without salt. Drain in a sieve. Sauté garlic, cumin, mushroom and carrot just until tender (do not overcook). Put rice in a large bowl and add the edamame and other vegetables. Top with chopped green onion. Serve with orange slices and celery sticks. Serves 4-6 (entrée size) ...back to Recipe Menu Cuban Black Beans & Rice with Tomato Salsa 1 package dried black beans Vegetable broth (1- 32oz. box) Chili powder Chipotle powder 2 cloves garlic Soak beans overnight in water (cover w/2 inches above beans). Drain and rinse beans. Place beans in sauce pan and add vegetable broth. Add water to cover if needed. Add spices and boil for 1 hour and then simmer until tender (follow package direction if available). Prepare brown rice according to package directions. Salsa Roma Tomatoes quartered Lime Cilantro Green onion (1 bunch) Chili powder Cumin Garlic In a food processor, chop tomato, cilantro, green onion with chili powder, garlic, cumin and lime juice by pulsing the blade several times to desired texture. We prefer chunky. Place rice on individual dishes and top with beans and salsa. Serve with sliced mango and papaya and lime juice. Serves 6 (entrée size) ...back to Recipe Menu Toasted Nut Snack any desired nuts unsweetened raisins Pre-heat oven to 400 degrees. Place raw walnuts, almonds, cashews or other desired nuts on a baking sheet. Bake for 15 minutes or until slightly browned. Cool completely and mix in a bowl with unsweetened raisins. Honey & Oat Cereal Prepare Oatmeal with Soy Milk or Water. Sweeten with Honey and a dash of cinnamon. ...back to Recipe Menu
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