Pumpkin Risotto with Pumpkin Seeds Ingredients 4 1/2 cups water with 3 bouillon cubes 2 cup chopped pumpkin on cone #3 2 cloves of garlic cone #1 1 teaspoon kosher salt 2 teaspoon chopped fresh thyme 2 cups Arborio rice 1/2 cup grated Parmesan vegan cheese 1/4 cup chopped fresh flat-leaf parsley 1/4 teaspoon nutmeg […]
GREEN CURRY PASTE 2 stalk fresh lemongrass minced 1 tablespoon coriander (ground) 2 teaspoon cumin (ground) 2 tablespoons Tamari soy sauce 1 teaspoon maple syrup 1 to 3 green chilies (sliced, to taste) 3 cloves garlic 1 to 2 inches fresh ginger (grated) 2 kaffir lime leaves 1 cup cilantro 1 teaspoon sea salt Handful fresh basil […]
Basil Zucchini Soup 2 lbs zucchini, 6-7 cone #31 onion, cone #22 garlic cloves, 1 cup cashews soaked3 cups of water1 bunch of basil leaves.Cook the onion and garlic in a little oil or broth over medium heat in 8.5 roaster until the onion starts to soften. Add chopped zucchini, Cover with 1/2 cup water and […]
Purple Soup 1 Medium Red Onion, Diced cone #34 Cloves Garlic, Minced cone #14 Cups Shredded Red Cabbage cone #41/3 Cup Black Quinoa2 Medium Purple Potatoes, cone #3 (About 1 Pound)1 Bay Leaf4 Cups water + 4 Vegetable bouillon cubes2 Tablespoons Miso Paste 1/2 Teaspoon Ground Black Pepper1 Tablespoon Vinegar1/2 Cup Frozen Green Peas Place […]
Sautéed Spinach & tomatoes 2 Tsp butter vegan 4 cloves chopped garlic 2 cups diced fresh or canned tomatoes 1 lb fresh spinach Heat 2 tsp butter or grape seed oil in a large skillet on med-high heat. Add 4 cloves chopped garlic and sauté until golden brown. Add 2 cups diced fresh or canned […]
Alfredo Zoodles with Mushrooms Serves: 2 Ingredients 4 zucchinis, medium to large-sized cone #2 1 cup of tomatoes of choice chopped 1 lemon, zest and juice ½ cup of cashews, soaked overnight ¼ cup of butter beans or white beans ¼ cup nutritional yeast 1 clove of garlic 1 tsp onion powder Pinch of salt […]
Quinoa Tabbouleh 3 cups cooked quinoa 2 cups cucumber, diced small cone # 31 cup tomatoes, diced small 1/4 cup coarsely chopped mint leaves 1/4 cup coarsely chopped parsley leaves 2 scallions, sliced thin 1/3 cup fresh lime or lemon juice 1/2 teaspoon ground cumin 1 garlic clove, minced 1/2 cup good quality olive oil or Salt and fresh ground pepper to taste […]
Moroccan Vegetable Soup 1/4 teaspoon saffron threads, optional (see Chef’s Notes) 2 Tbsp coconut oil 1 large onion, sliced Cone #2 1 Tbsp minced garlic, Cone #1 1½ Tbsp finely chopped ginger root, Cone #1 pinch of sea salt and pepper 2 tsp ground coriander 3/4 tsp ground turmeric 1/2 tsp ground cinnamon 1/8 […]
Roasted Red Pepper Harissa 1½tsp whole cumin seeds 1½tsp whole coriander seeds One 16-ounce jar roasted red peppers, drained and patted dry (1¾ C roasted red peppers) 2 Tbsp olive oil 1½tsp finely chopped or pressed garlic 1 tsp lemon zest 1tsp lemon juice 1 heaping Tbsp maple syrup 1/2 tsp fine sea salt 1/2 […]
Jamaican Jerk Sauce with Tempeh Ingredients 1 bunch green onions, chopped 3T oil 1/2 cup vinegar 3 tablespoons ground allspice 1 habanero peppers 1 (1 inch) piece fresh ginger 5 cloves garlic 2 limes, juiced 1/4 cup dark brown sugar or maple syrup 2 tablespoons chopped fresh thyme 2 tablespoons soy sauce 2 bay leafs […]
Yellow Curry with Zoodles 1 Tbsp coconut oil 1 medium yellow onion, thinly sliced (cone #2) 1 Tbsp garlic (Cone # 1) 1 Tbsp ginger (Cone #1) 3 13.5 oz cans coconut milk 3 T yellow curry paste, plus more to taste if desired 1 Tbsp plus 2 tsp Better Than Bouillon No Chicken Base […]
Coconut Corn Soup Ingredients Soup: 1 tablespoons coconut oil 1 medium yellow onion, diced cone #2 2 cloves garlic, minced cone #1 1-2 fresh jalapeño peppers, seeded and diced (use two if you like more heat) 3 cups fresh or frozen corn kernels (thawed if frozen) 1 (14-ounce) can full-fat coconut milk 3 cups broth-water […]