Recipe

Recipe – Seared Polenta with Chunky Blueberry Sauce

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½ cup fresh or frozen blueberries

1 ½ tsp. lemon juice

1 Tbsp. water

1 tsp. olive oil

1 Tbsp. honey

4 polenta slices

¼ tsp. freshly grated lemon zest

Combine blueberries, water, honey, lemon zest and juice in a small saucepan. Simmer until the sauce has thickened. Meanwhile, heat oil in a medium nonstick skillet. Cook polenta slices until golden on both sides. Top with the blueberry sauce.

Recipe – Fruit on a Stick and Vege Kebab

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Fruit on a Stick

¼ cup pineapple chunks

¼ cup blackberries

¼ cup chopped apple

¼ cup peeled orange sections

¼ cup grapes

4 wooden skewers

Wash fresh fruits. Dress each skewer, alternating with different fruit.

Vege Kebab

8 cherry tomatoes

1/8 cup pineapple chunks

1/8 cup cucumber chunks

1/8 cup baby carrots

3 Tbsp. soy dressing

4 wooden skewers

Dress each skewer, alternating with different vegetables. Dip or spread dressing on each kebab.

 

Recipe – Living Cucumber Sunflower Seed Pate

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1 large cucumber, peeled

¼ yellow or sweet onion, chopped

1 cup raw sunflower seeds

1-2 tsp. sea salt, to taste

1 large clove garlic, crushed

Blend cucumber to a liquid consistency and place into bowl. Add raw sunflower seeds into blended cucumber and soak overnight in refrigerator. Blend the mixture in the morning and add remaining ingredients (seasonings).

Recipe – Potato Curry with Peas and Carrots

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2 Tbpn olive oil

1 cup (or more as needed) water

1 Tbpn hot curry powder

1 tsp salt

2 cloves garlic, minced

1 tsp ground coriander

2 large onions, thinly sliced

1 tspn turmeric

8 oz carrots, thinly sliced

1 ¾ cups frozen peas

4 medium potatoes, peeled and cut into 1 inch chunks

1 can coconut milk

In a large, heavy-bottomed skillet, heat the oil over medium heat. When hot, add the hot curry powder and stir it around for 30 seconds. Add the onions to the pan and saute’ until they are tender and slightly golden. Then add the carrots, potatoes, and minced garlic. Give it all a good stir, and add about a half-cup each of water and coconut milk. Stir in the turmeric, salts, and coriander. Reduce the heat to low and cover it. Check every so often to stir the pot and check the moisture level. When the moisture is almost all absorbed, add more coconut milk and water, in equal parts. Continue to cook, stir, and add liquid until the vegetables are very tender and the curry is nice and thick. At this point, taste it to check that the spice levels are where you like them. When you are there, stir in the peas and the rest of the coconut milk (and water if necessary), and cook it for another 3 minutes or so, until the peas are heated through and the curry thickens up again. Serve over brown rice. Makes 4 generous servings.

Helpful Hints: The coconut milk, while a delicious, rich and creamy addition, can be replaced with water or a flavorful broth, if desired.

Recipe – Easy Pumpkin Puree

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Choose the lighter colored “pie pumpkins” or “sugar pumpkins.” They are sweeter and less watery than the orange jack-o’-lantern pumpkins.

 

  • Cut the top from the pumpkin and scrape out the stringy membranes and seeds.
  • Cut the pumpkin into large pieces and place in a roasting pan.
  • Pour ½ cup water into the bottom of the pan and cover with foil.
  • Bake 45-60 minutes or until pumpkin is soft and easily pierced with a fork.
  • Scrape the soft pulp from the skin into a food processor or blender and puree.
  • Use for pie filling, puddings or cookies.

Leftover pumpkin puree may be frozen in an airtight container for up to 12 months.

Recipe – Rutabagas Fries

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Rutabagas

garlic Powder

Olive Oil

paprika

Salt

Preheat oven to 425 degrees F.

  1. Peel rutabagas and slice into ¼” rounds or cut into strips – they will cook a little faster in strips but watch them carefully or they will burn.
  2. Spray with oil and sprinkle a little salt and place on a nonstick baking sheet.
  3. Cook about 12 minutes, turning twice. Done when golden brown and tender.

Immediately sprinkle with garlic powder and paprika. Add a little salt at the end as well.

Recipe – Shredded Raw Salad with Jicama

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Shred the following vegetables into Equal amounts, e.g., ½ cup each or 1 cup each:

Beets

Jicama

Zucchini, green

Carrots

Cover with an oil and lemon juice dressing seasoned with salt and sprinkled with dried basil or your favorite dressing. This is a very simple nutritious recipe.

Recipe – Tofu NeatBalls

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1 cup coarsely chopped walnuts toasted at 200 degrees for 15 minutes

1 ½ cups soft bread crumbs 2 Tbsp. onion powder

1 16 oz. block Tofu, firm or extra firm 3 Tbsp. dried parsley

3 Tbsp. gluten flour 2 tsp. salt

¼ cup nutritional yeast flakes 1 tsp sage

1 tsp. marjoram

Mix all ingredients together and mash or knead thoroughly with hands. Roll into balls and place on sprayed cookie sheet. Bake at 325 degrees for 40 minutes. Makes approximately 18 tofu balls. Delicious baked in a casserole with spaghetti sauce, or served over rice or toast.

Recipe – Wild West Bean Caviar

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¼ cup lemon juice with a pinch of sweetener

6 cups cooked black beans or black-eyed peas

1 jalapeno pepper, seeded and minced

3 ripe tomatoes

½ cup chopped red onion

2 Tbsp olive oil

½ cup chopped cilantro

1 Tbsp. lime juice

3 cloves garlic, minced

½ tsp salt

corn chips or pita chips

Under the broiler, cook tomatoes for 10 minutes, turning occasionally, or until charred on all sides. Cool, peel, seed and core. In a food processor, combine tomato flesh, lemon juice, olive oil, lime juice, garlic and salt; process until smooth.

In a bowl, stir together roasted tomato sauce, beans, red onions, cilantro, and jalapeno pepper. Let stand at room temperature for 30 minutes to allow flavors to develop. Serve with chips for scooping or serve as a starter salad or side dish.

Use 3 cans (each 19 ounces) black beans or black-eyed peas, rinsed and drained or cook your own starting with 1 ½ cups dried.

Recipe – Indian Masala Chili

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12 oz. Morning Star Crumbles or burger of your choice 1 Tbsp. paprika
1 onion, finely chopped 1 28-oz. can diced tomatoes, undrained
1 large carrot, finely chopped 1 15-oz. can garbanzo beans, rinsed and drained
1 to 2 jalapeno peppers, seeded and finely chopped 1 cup vegetable broth
2 cloves garlic, minced ¼ cup soft silken tofu
1 tsp. minced fresh ginger 2 Tbsp. chopped fresh cilantro
2 Tbsp. Indian masala mix
In a large saucepan cook the Morning Star Crumbles over medium heat until browned, about 5 minutes. Remove the burger; set aside. In the same pot cook onion, carrot, jalapeno pepper, garlic and ginger 5 to 7 minutes. Add Indian masala mix and paprika; cook 1 minute. Add tomatoes; cook 5 minutes more, stirring occasionally. Stir in the burger, beans, broth and ¼ tsp. salt. Bring to boiling; reduce heat. Simmer, uncovered, 45 minutes, stirring occasionally. Mix in soft silken tofu and cilantro before serving.