Veggie Fest 2011 Food Demos

 

 

We hope you enjoyed this year's Veggie Fest.  The food demos had an exciting lineup of presenters including:

• Restaurant and Commercial Chefs
• Cookbook Authors and Coaches 
• Guest Chefs

We are beginning to put the recipes up from the demos.  Please check back over the course of the next few weeks and you should find them all.  Thanks for coming and don't forget us next year!

Restaurant and Commercial Chefs

Three Chicago area restaurants plus a number of chefs from commercial enterprises who will be doing demos this year.

 

Karyn Calabrese of Karyn's Fresh Corner

Pasta with Marinara Sauce
Serves 4

Pasta:
2 zucchini
Olive Oil
Salt

Peel zucchini. Using a potato peeler or spiralizer, shave spaghetti like strands. In a bowl sprinkle salt and oil over shaved zucchini to lightly coat. Gently toss. Pasta can be used right away but the longer it sits, the softer and more ‘cooked’ like it will become.

Sauce:
3 plum tomatoes (cut in half)
1 red pepper (cut off ends, de-seed and quarter)
2 cloves garlic
1/2 cup soaked sundried tomatoes
1 tablespoon fresh basil
1/2 teaspoon Himalayan salt

Put all ingredients in a blender and combine on a low speed. Increase speed and blend for about a minute until all ingredients are combined. For a thinner consistency, add soaking water from sundried tomatoes.  Layer or toss with zucchini pasta, garnish with parsley or fresh herbs and serve.

Optional: Add mushrooms, olives or other ingredients of choice… make it yours!

Almond Pate (for Stuffed Mushrooms)

1 cup Almonds (soaked in purified water for at least 6 hours. Drain and rinse.)
1.5 Plum Tomatoes
1 Red Pepper
1 small or ½ large Avocado
1 clove garlic Garlic
1 tablespoon Braggs Liquid Aminos
Cremini/Button Mushrooms
Olive Oil
Himalayan Salt

De-stem mushrooms and put in a plastic bag.  Lightly coat with olive oil and salt. Shake and let sit.  The longer they sit the more ‘cooked’ like they will become.  Put almonds in food processor.  Add garlic, avocado, tomato, red pepper, Braggs and puree to smooth consistency.  Stuff about a tablespoon of pate into each mushroom and top with a sliced grape tomato or garnish of choice.  Can also be used with celery, peppers, other veggies or used as a spread on raw crackers or bread.

Green Meal Shake

14 oz. of Apple juice*, Rejuvelac or a combination
1 Frozen Banana
2 Tablespoons Karyn’s Green Meal powder
1 Tablespoon Lecithin Granules
1 Tablespoon Flax Seed Oil

Blend liquids and frozen banana at a high speed until creamy.Add lecithin and blend.Add green meal powder and flax seed oil and blend at a low to medium speed until fully combined.
Pour and enjoy!

 

*get a good quality organic apple juice. It should appear cloudy. Clear apple juices have been clarified to extend their shelf life. This process greatly reduces the polyphenols and anti-oxidant levels of the apple juice

Helpful Hints:
It’s ideal to use a vitamix or other high quality blender with a speed control but any blender will do until you are ready to commit to a vitamix.  People always ask me how to peel a frozen banana- peel the banana before you freeze it!  Riper bananas will make for a better tasting shake.  You can adjust the apple juice to Rejuvelac ratio for desired sweetness. The more apple juice you use, the sweeter the shake will be!  When doing the detox program, this is the recipe you want to follow, but when you’re not detoxing… make it yours! Use blueberries or pineapple instead of banana, hemp oil instead of flax oil and almond milk or hemp milk instead of apple juice. There are so many ways to make this shake.. keep it interesting for yourself!

http://www.karynraw.com/

 

 

Soul Vegetarian

 

RECIPES COMING SOON!

 

http://www.soulvegetarianeast.com/

 

 

 

 

Borrowed Earth Cafe

Truffle Recipe
Grind 2 cups of Brazil nuts in a food processor.
In a mixing bowl, combine finely ground nuts with ½ cup raw cacao powder, 1 cup of shredded coconut,
¾ cup of agave nectar and a pinch of salt.
Roll into balls, chill or eat ‘em right away.

http://www.borrowedearthcafe.com/index.html

 

Nature's Path

Black Bean Salad with SmartBran™ Mediterranean Salad Toss

A quickly assembled salad that is glorious to behold, thanks to its slivers of purple cabbage and flecks of carrot against the backdrop of black beans.
 
The SmartBrain ™ Salad Toss is a fiber-packed condiment that can be used instead of croutons.
 
Serves 4

At Nature’s Path we recommend you use organic ingredients whenever possible.
 
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.

Ingredients:
1 can (15 oz.) black beans, drained
1 1/2 c. finely chopped carrots
1 1/2 c. finely chopped red cabbage
1/3 c. finely chopped sun-dried tomatoes (oil-packed)
1/4 c. olive oil or oil from sun-dried tomatoes
1 1/2 tbs. balsamic vinegar
1/2 tsp. prepared mustard
1/2 tsp. salt, or to taste
1/4 c. SmartBran™ Mediterranean Salad Toss (see recipe on our website)

Directions:
1. In a bowl or storage container, combine black beans, carrots, red cabbage, and sun-dried tomatoes.
2. Prepare dressing by blending oil, vinegar, mustard, and salt in a small bowl or jar.
3. Pour dressing over salad and toss to coat. Adjust seasonings. Garnish each portion with Mediterranean Salad Toss. Refrigerate for up to 4 days.

Gluten Free Grilled Mozzarella Sun-Dried Tomato Sandwiches

Waffles make a great substitute for bread.  Called panini in Italian, these melted cheese sandwiches are easy to make at home.  Serve them with mesclun tossed in a balsamic vinaigrette for lunch or a light supper.  This recipe can easily be doubled to serve 4.
 
Makes 2 sandwiches
 
At Nature’s Path we recommend you use organic ingredients whenever possible.
 
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.

Ingredients:
2 slices smoked or fresh mozzarella
2 Nature’s Path Frozen GF Mesa Sunrise or Home Style Waffles
4 to 6 strips oil-packed sun-dried tomatoes
1 tsp. homemade or storebought pesto
1 tsp. olive oil

Directions:
1. Place a slice of mozzarella on each waffle. Spread pesto on cheese and set tomatoes pieces on top. Add 2nd slice of mozzarella and set second waffle on top.
2. Heat a large, heavy skillet and brush with oil. Set sandwiches in skillet and set a heavy pot on top or press down with a spatula. Cook uncovered over medium heat until bottom is golden brown, about 3 minutes.
3. Carefully flip over and continue to cook and press down until second side is browned and cheese is melted. Slice in half, if you wish. Serve immediately.

Ancient Grains Granola Peanut Butter “Bites”

*Kirkland Signature by Nature’s Path Organic Ancient Grains Granola with Almonds
 
These pop-in-your-mouth wholegrain treats are fun to snack on and elegant to serve at a party.
 They are easy to assemble – kids love to help – and there’s no baking involved – just chill the “bites” before serving.
 At Nature’s Path® we recommend you use organic ingredients whenever possible.
 
Makes 48 “bites”

Ingredients:
1/2 c. unsalted peanut butter, preferably non-hydrogenated, at room temperature
1/2 c. pourable (not solid) honey
1/8 tsp. salt
1 1/2 c. Ancient Grains Granola*, plus more if needed
1/2 c. chocolate chips
1/3 c. dried cranberries or cranberries
Generous 1/3 c. finely grated dried coconut, preferably unsweetened

Directions:
1. Cover a cookie sheet with waxed paper or plastic wrap. Set aside.
2. Place peanut butter in bowl of food processor. Pour honey on top and sprinkle with salt. Blend until smooth.
3. Add Ancient Grains Granola* and chocolate chips. Process until mixture begins to form a mass, about 30 seconds. If mixture doesn’t form a mass, add 1 to 2 heaping tbs. more granola and process a few seconds longer. Stir in cranberries.
4. Spread coconut out on a plate. Place a heaping teaspoon of granola mixture in your palms and roll into a ball. Roll ball in coconut to coat. Proceed with remaining mixture, setting “bites” about 1/2 inch apart on waxed paper as you go.
5. Refrigerate until chilled, about 40 minutes. If not using immediately, refrigerate in a closed container in layers divided by waxed paper for up to 1 week.

http://www.naturespath.com/

Deliciously Simple Meat-free Meals with Gardein

 

MANDARIN ORANGE STIRFRY
Ingredients
1 pkg gardein mandarin orange chick'n
1 cups jasmine rice
1 can coconut milk (6fl oz can)
2 tsp salt
1 tbsp sugar or agave nectar
2 cups baby bok choy, 1” diced
3 tbsp green onion, bias 1/8”
1 tbsp black sesame seeds

Directions
Combine jasmine rice, coconut milk, salt and sugar or agave, mix well and place in rice cooker or stove top and simmer for 15-20 minutes. Sauté frozen mandarin chick’n with oil in a non-stick fry pan over medium heat until browned and crisp on all sides (7minutes). Add diced boy choy to the pan and sauté 1 minute until wilted. Add thawed sauce and stir for 30 seconds until sauce is thick and sticky. Divide rice between bowls and top with chick’n and bok choy mixture. Garnish with green onion and black sesame seeds.

GARDEIN ULTIMATE BEEFLESS BURGER TOPPINGS 
Ingredients
The Ultimate Beefless Burger from Gardein Protein***

TOPPINGS
Roasted Garlic Aioli
Ingredients

1 cup mayonnaise (vegan options available)
1/2 cup roasted garlic (prepared)

Directions
Mix together mayonnaise and roasted garlic in food processor or with hand blender until well combined.  Serve with the Ultimate Beefless Burger from Gardein Protein.

Gardein Sauce

Ingredients

1/2 cup ketchup
5 tbsp mayonnaise (vegan options available)
2 tbsp sweet pickle relish
1 tbsp Dijon mustard

Directions
Mix all ingredients. Serve with the Ultimate Beefless Burger from Gardein Protein.

Chipolte Ketchup

Ingredients

1/2 cup ketchup
1 tbsp chipotle peppers from canned chipotles in adobo sauce, chopped.
2 tbsp reserved adobe sauce from chipotle chilies
1 tbsp balsamic vinegar
Salt and pepper to taste
Sweet Red Pepper Relish

Directions

Mix all ingredients.  Serve with the Ultimate Beefless Burger from Gardein Protein.

Sweet Red Pepper Sauce

Ingredients

1 tbsp canola oil
2 ct red pepper, cored and seeded
1/2 cup red onion, cored and quartered
2 tbsp garlic clove minced
1/4 cup brown sugar (or agave)
1/4 cup apple cider vinegar
2 tsp crushed red chilies

Directions

Place red pepper in food processor and pulse to achieve ¼” pieces and set aside. Place red onion in food processor and pulse to achieve ¼” pieces and set aside. In a thick bottomed pot over medium heat, heat canola oil until it ripples. Carefully add red peppers, red onion and minced garlic cloves. Sweat until onions are just translucent, do not caramelize. Add brown sugar, apple cider vinegar and crushed red chilies and cook over medium heat until relish is a thick jam like consistency. Remove from heat and cool.  Serve with the Ultimate Beefless Burger from Gardein Protein.

***See the Gardein website to find out where to purchase their products.

http://www.gardein.com

 

Chicago Soy Dairy

 http://www.chicagosoydairy.com/

 

Cookbook Authors and Vegetarian/Vegan Coaches

We are pleased to present these exceptional chefs who are also cookbook authors and coaches:

Speed Vegan with Alan Roettinger

The following recipes are from Alan's book, "Speed Vegan."  To order it please visit: http://www.bookpubco.com/

Greta’s Cannellini Salad with Mint

Makes about 4 servings

A dear friend of Alan’s told him about this recipe.  It is a brilliant salad with a sophisticated combination of flavors and textures.  The buttery, subtle character of cannellini beans cannot be duplicated but in a pinch, you can substitute with regular white beans with tolerable results.  Just don’t skimp on the mint!  This salad is best served immediately, at room temperature, but it can also be refrigerated and served the following day.

Ingredients
1 can cannellini beans, rinsed and drained
3/4 cup finely diced red onion
3/4 cup coarsely chopped fresh mint
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Directions
Combine all ingredients in a large bowl.  Serve at once in small bowls.

Mexisraeli Salad

Makes 4-6 servings

Ingredients
16-18 large cherry tomatoes
1 English cucumber
1 can (25 ounces) garbanzo beans, rinsed and drained
2 avocados cut into 1/2” dice
1 red onion, finely diced
1 green bell pepper, cut into 1/2 inch dice
1 cup coarsely chopped cilantro
1 or 2 fresh green Serrano chiles (optional)
1/3 cup freshly squeezed lime juice
1/4 cup extra-virgin olive oil
2 tablespoons flax oil
1 teaspoon Chipotle Chile Puree (recipe follows; optional)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Directions
Cut the cherry tomatoes in half.  Put them in a large bowl.  Peel the cucumber.  Quarter it lengthwise, and then cut it crosswise into 1/2-inch-thick slices.  Add to the bowl with the tomatoes.  Add the garbanzo beans, avocado, onion, bell pepper, cilantro, and chiles, if using.
To make the dressing, combine the lime juice, olive oil, flax oil, Chipotle Chile Puree, if using, salt, and pepper in a separate bowl.  Whisk until emulsified.  Add to the vegetable mixture.  Toss gently but thoroughly.  Serve at once.

Chipotle Chile Puree

Makes 1 1/2 cups

Ingredients

3 cans (7 ounces each) chipotles en adobo

Diretions

Blend in blender to a smooth paste.  Press through a medium-mesh strainer to remove any seeds or skins.  Refrigerate for 3 weeks

Miso-red Curry Slaw

Ingredients
2 green peppers
5 tablespoons freshly squeezed lime juice
2 tablespoons mellow white miso
1 tablespoon Thai red curry paste (purchased without fish or make your own)
1 tablespoon peeled and chopped fresh ginger
4 cloves peeled garlic
1/2 teaspoon sea salt
4 tablespoons cashew-macadamia nut butter, or almond or cashew butter, or tahini
1/3 cup almond, flax or extra-virgin olive oil
4 cups shredded red cabbage
2 cups shredded carrots
2 cups mung bean sprouts
2 bunches scallions, sliced on the diagonal
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1/2 cup coarsely chopped macadamia (preferred) or cashews

Directions
Preheat the broiler.  Quarter the bell peppers and remove the seeds and membranes.  Lay the pieces skin-side up on a baking sheet and place under the broiler for about 5 minutes, until the skin begins to blister and blacken.  Immediately immerse n cold water.  The skins should lip off easily, but if any parts are stubborn, scrape them off with a knife.  Slice the peppers about 1/4 inch thick and set aside.

To make the dressing, put the lime juice, miso, curry paste, ginger, garlic, and salt in a blender.  Process until smooth.  With the motor running, add the nut butter through the cap opening in the lid, followed by the oil.

Combine the cabbage, carrots, bean sprouts and peppers in a large bowl.  Add the dressing and toss well.  Add the scallions, basil, cilantro, and macadamia nuts.  Toss until evenly distributed.  Serve at once.

Nutty Chocolate Balls

Makes about 24 balls

Ingredients
1/2 cup good quality Dutch-process cocoa powder
1/2 cup roasted hazelnut butter (or any good quality nut butter)
1/2 cup agave nectar
1 cup chopped roasted hazelnuts or pecans

Directions
Combine the cocoa powder, hazelnut butter, and agave nectar in a small bowl and mix thoroughly.  Cover and put in the freezer for 10-15 minutes, just long enough to firm up slightly.

Spread hazelnuts on a small plate.

Remove the cocoa mixture from the freezer.  Scoop out a small amount (about 2 teaspoons) of the mixture and form a ball.  Roll the ball in the nuts, pressing lightly to coat, and place on a clean plate.  Repeat with the remaining cocoa mixture and nuts.  Serve at once or store n the refrigerator and eat at will.

www.alanroettinger.com   http://veganascent.blogspot.com/

 

Vegan in 30 Days with Sarah Taylor

 

Incredible Veggie Ceviche

Ingredients
1/2 red Onion, diced
3 tomatoes, diced
1 red pepper, diced
1 green pepper, diced
1 cup corn (thawed frozen or fresh cut from cob)
2 cans black beans (or pinto, or a mix)
1 avocado, diced
8 sprigs cilantro, diced
3 tablespoons red wine Vinegar
dash of cayenne pepper
juice of one lemon
dash of Tabasco Sauce

Directions
Mix all ingredients in a big bowl and serve!

http://www.thevegannextdoor.com/

 

 

Food for Life with Christine Waltermyer

 

 

Chocolate Pudding (Gluten free)

Makes 4 servings of sweet, rich, and chocolaty pudding.

Ingredients
4 cups chocolate soymilk
1/2 cup maple syrup
Pinch sea salt
¼ cup kuzu starch, mixed with ¼ cup cold water
½ cup nondairy chocolate chips
1 cup Tofu Whipped Cream, for garnish (see below)

Directions
Put the soymilk, syrup and sea salt in a medium saucepan. Bring to a boil over medium-high heat, stirring with a whisk periodically. Decrease the heat to low. Add the kuzu mixture and chocolate chips and stir with a whisk until the mixture thickens and the chocolate chips have melted.

Pour into 4 dessert cups, cover, and refrigerate until thoroughly chilled. Serve cold, topped with the Tofu Whipped Cream.

Per serving: calories: 499, protein: 11 g, fat: 13 g, carbohydrate: 83 g, fiber: 4 g, sodium: 147 mg

Tofu Whipped Cream (Gluten free)

Makes 1 1/2 cups

This dreamy whipped topping will add just the right touch to all of your desserts. It also goes great served with a bowl of fresh strawberries.

Ingredients
8 ounces firm tofu, cubed
¼ cup maple syrup, plus more as needed
1 tablespoon cashew butter
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Directions
Combine all the ingredients in a food processor and process until smooth and creamy. Adjust the sweetness level to taste by adding a small amount of additional maple syrup.

Per ¼ cup: calories: 93, protein: 5 g, fat: 3 g, carbohydrate: 11 g, fiber: 1 g, sodium: 5 mg

http://www.naturalkitchenschool.com/index.php

 

Eating Healthy with a Raw Diet: Mona Grayson

"I Can't Believe I'm Craving Kale Salad!" Salad

Ingredients
¼ cup olive oil
1 lemon (to squeeze!)
½ tsp crushed garlic
2 ½ TBS Nama Shoyu
4 TBS raw tahini (Artisana)

Also:

1 bunch of organic kale
¼ cup Nutritional Yeast

Directions
Wash & destem your kale. Rip leaves into a big bowl. Blend olive oil, lemon juice, garlic, Nama shoyu, & tahini in your Magic Bullet!
Lovingly massage dressing into the kale with your hands. Sprinkle nutritional yeast on top.

Creamy Garlic Raw-fredo Noodles

Ingredients
1 cup raw macadamia nuts
1 cup raw cashews
1 cup water
2?3 cloves garlic
1 lemon (squeezed)
½ tsp Himalayan sea salt
Black pepper to taste

Also:
• 1 package raw kelp noodles
• 1 ½ cups chopped broccoli

Instructions
Soak the nuts overnight. Drain & rinse nuts in a.m. Blend nuts, water, garlic, lemon juice, s&p in Vitamix. Pour over chopped kelp
noodles. Mix in broccoli. Let sit for at least an hour before serving so noodles can soften.

Strawberry Chia Sundae

1/4 cup chia seeds
1 1/2 cup water
1 cup thawed or fresh strawberries
1/2 tsp agave or natural sweetener of your choice
1-2 TBS water to help with consistency of sauce

Whisk the chia & water with a fork until all the chia seeds are coated. (You don't want them to be sticking together.)  Let them sit overnight.  Blend strawberries, agave, and 1-2 TBS of water in your Magic Bullet or blender until you get the consistency you like.  Serve your chia in bowls and top with strawberry sauce and sliced bananas. Store unused chia in the fridge
with a lid for up to 7 days.

Smile! Share! Enjoy!

http://www.somelikeitraw.com/

 

Rachel's Fusion with Rachel Cantore

 

Escarole and Beans

Ingredients

2 tb Olive oil
1 tb Minced garlic
1/2 cup Carrots
1/2 cup Onions
1/2 cup Celery
1 medium Diced tomato
Lawrys 17 spice blend, to taste
2 tsp Oregano
1/2 to 1 tsp Red pepper flakes
Salt and pepper, to taste
1 can Vegetable broth + equal amount water
1 bunch Escarole, chopped
1 can cannellini beans, rinsed and drained
Bacon salt, optional to taste (JD’s vegetarian bacon salt)

Directions 

Heat oil.  Add garlic through celery and sauté until softened.  Add herbs and seasonings along with broth, water and diced tomato and escarole.  Bring to a simmer over medium to medium high heat.  Cover and cook 20 to 30 minutes over medium low heat until escarole is wilted and flavors are developed.  Add beans and heat through.  Sprinkle with cheese, bacon salt or some fresh herbs.

Thai Curry Tofu and Veggies

Ingredients

2 tbsp olive or canola oil
1/2 medium Diced onion
1 tb Chopped lemongrass(optional)
1 tsp to 1 tbsp (to taste) Red or green curry paste or red chili paste
1 tsp Brown sugar
Splash Tamari
1 pkg Extra firm tofu diced
1 can light coconut milk
4 -6 cups fresh veggies (peppers, broccoli, carrots, zucchini, etc.) or frozen if not in season.
Cilantro for serving
Rice or noodles for serving or a bed of spinach

Directions 

Heat oil over medium heat.  Brown tofu and remove to plate to drain.  Add onion and lemongrass and sauté until softened.  Add curry paste and stir to scrape up bottom of pan.  Add coconut milk, tofu, and veggies.  (if using fresh vegetables that are harder blanche or partially cook prior to adding).  Bring to a simmer and cook 5 to 10 minutes.  Add brown sugar and tamari to taste and stir in.  Taste to adjust flavors.  Serve over rice, noodles, or a bed of spinach/greens and sprinkle with fresh cilantro or basil if desired.

http://www.rachelsfusion.com/

 

 

Radiant Health & Inner Wealth with Tess Challis

Raw Catalonian Kale

The secret to tenderizing kale for use in raw dishes is to cut it finely and "massage" it with a marinade. However, this only takes minutes, and you’ll be very pleased with the fresh, delectable, uber-nourishing results! Recipe from The Two-Week Wellness Solution.  (See link below to order)

 

 

Ingredients
6 cups kale (lightly packed), washed well and drained
2 tablespoons fresh lemon juice
1 tablespoon each: extra-virgin olive oil and agave nectar
3-5 medium cloves garlic, pressed or finely minced (I use 5 cloves)
1/4 cup raisins
8 Kalamata olives, pitted and quartered (or chopped)
1/4 teaspoon sea salt

 

Directions
Remove the stems from the kale and chop the kale leaves into thin ribbons (or just finely chop if you prefer). Place in a large bowl.

 

Add the lemon juice, olive oil, and agave nectar to the kale. Next, roll up your sleeves—this is about to get interesting. Using your hands, toss well to combine. Continue to work the liquids into the kale with your hands—you are "massaging" the marinade into the kale. Once the kale turns a darker shade of green and is softened, it’s ready for action.

 

Add the remaining ingredients to the kale mixture and stir well, using a spoon (or still using your hands if you’re having too much fun). Once the mixture is thoroughly combined, it’s good to go! This can either be served immediately or refrigerated in an airtight container for several days.

 

Serves 3/GF/SF/Green/30 Minutes or Under!

Miso Healthy Dressing

This addictive dressing will jazz up any salad, veggie pasta toss, tempeh, or grain dish. Miso is incredibly immune-boosting and detoxifying, so you can feel great about indulging in this incredibly tasty dressing! Recipe from Radiance 4 Life (See link below to order)

 

Ingredients
1/4 cup each: raw cashews, balsamic vinegar, and sesame oil (raw, not toasted)
1/2 cup each: water and chopped onion
2 tablespoons dark miso (I use red miso)
1 tablespoon tamari

 

Directions
In a blender or food processor, blend the cashews, vinegar, and oil until smooth.

 

Add the remaining ingredients and blend until very smooth and no lumps remain. This will keep, refrigerated in an airtight container, for several weeks.

 

Makes 1¾ cups dressing (14 servings)

GF/Green/HR (according to the guidelines in my books), 30 Minutes or Under!

 

Chili-Lime Noodles

These noodles are tangy, spicy, yummy, and addictive! Perfect for whenever your taste buds need a treat, this dish will also give your immune system a boost. Most of the ingredients in this dish remain uncooked to retain their maximum nutritional impact. So, you can dig on in and feel totally good about it! You are so worth it. Recipe from Radiant Health, Inner Wealth (See link below to order)

 

Ingredients
lb. rice noodles or linguine

 

Saucy Sauce:
3 tablespoons oil (light untoasted sesame, non-virgin olive, or sunflower)
1 tablespoon each: grated fresh ginger and Sriracha Thai chili sauce
1/4 cup plus 1 tablespoon fresh lime juice
1 teaspoon ketchup
5 large cloves garlic, minced or pressed
2 tablespoons plus 1 teaspoon tamari, shoyu, or soy sauce
1/2 teaspoon sea salt (or less if you prefer)
1 1/2 teaspoons organic sugar or sucanat

 

Veggies:
1 medium carrot, peeled and julienne sliced
4 scallions (green onions), thinly sliced (green and white parts)
1/4 cup (lightly packed) chopped fresh cilantro

 

Garnish:
1/4 cup (4 tablespoons) dry-roasted unsalted peanuts, crushed

 

Directions
Cook the noodles until al dente according to the package’s instructions. Drain in a strainer or colander.

 

While the noodles are cooking, place all of the sauce ingredients in a large bowl. Stir very well to combine.

 

Prepare the veggies and add them to the sauce bowl. Toss them thoroughly with the sauce.

 

Pour the drained, hot noodles into the bowl and toss well with the sauce and veggies until well combined. Garnish with the peanuts and serve. This dish is good hot, cold, or at room temperature. It is good in a chair, it is good everywhere. It is good for a bribe, it will give you a good vibe. However, it isn’t so good re-heated. If there are any leftovers, they are best served cold or at room temperature.

 

Serves 4; 30 minutes or under!

 

GF (with rice noodles)/Blue (according to the health guidelines in my books)

 

Website: www.radianthealth-innerwealth.com
Bloggin': www.rhiw.blogspot.com
Follow me on Twitter: http://twitter.com/tesschallis
Connect on Facebook: http://tinyurl.com/yczqmzr

 

Guest Chefs

Salads Make a Meal: Ray Glend

 

 

 

 

 

 

 

 

 

 

Hearty Summer Salad

 

Ingredients
1 head Romaine lettuce, shredded
3 sheets Nori seaweed, folded into 3 parts then cut in 1/8 inch strips
1/2 cup Black Olives
1/2 cup sliced each mixed bell peppers: red, yellow, orange, green
1 cup cauliflower, cut into 1/8 inch size pieces
1 cup celery, chopped in 1/4 inch pieces
1/2 cup sliced heirloom cherry tomatoes
2 scallions, sliced into 1/4 inch pieces
1/2 cup red cabbage, shredded
1/2 cup pecans
1/2 cup edible flowers (optional)
1/4 cup of 1 sweet potato, skin removed, shredded
1/4 cup olive oil
2 tablespoons kelp powder
2 tablespoons Frontier seafood powder
2 tablespoons dulse flakes
2 tablespoons minced garlic
1 teaspoon Celtic salt (optional)

Directions
Wash all the vegetables with a safe fruit & vegetable rinse. Put shredded lettuce in a large bowl. Add all ingredients listed from the Nori seaweed to the sweet potato. Add in olive oil and spices with  a dash of love, tosstogether! 

Serves 6-8

http://opp.sunrider.com/om/

 

 

Gluten-free Vegetarian: Eileen and Mark Carlotto

 

 

 

 

 

 

Gluten-Free Bean Burritos with Fresh Salsa

Ingredients for Salsa
5 Tomatillos
1 or 2 Tomatoes
1 Jalapeno (or 2)
Large bunch cilantro
1 Onion
1 Chipotle pepper (canned)
1 Pre-soaked date
1 Lemon
1 clove garlic
½ tsp salt
Pepper to taste
½ cup water

Remove seeds from jalapeno pepper. Chop vegetables. Put in blender.  Start on low.

Ingredients for Bean Mash
2 Cans Pinto beans
2-3 Cubanelle peppers

1 large clove garlic
1 Jalapeno pepper
1 Jalapeno pepper
2 Stalks celery
Olive oil
1C Water

½ tsp salt
1 tsp cumin
 
Wash and drain beans. On high heat, sauté onion, peppers, and 2 stalks of celery (finely diced) in 2-3 tbsp olive oil. Once this starts to brown add the beans and water. Reduce head and cover. After the beans soften, mash them coarsely with a fork. Add water as necessary to keep the mixture from burning.
 
Warm up your favorite gluten-free corn tortillas or cut up and fry some gluten-free Polenta in a small amount of oil.  Place bean mash on top.  Serve with fresh salsa. Enjoy!

 

 

Power Green Shakes: Lady Prema and Debbie Bennett

 

 

RECIPES SOON!

 

 

Indian Delights: Vimi Shukla and Jasbir Singh

Brown Lentils  with Roasted Red Pepper

Ingredients
1 cup brown lentils 
2 medium tomatoes
2 medium red peppers
1 medium onion (chopped)
1 tsp carlic  paste 
1 tsp ginger paste
2 tbsp olive oil 
Salt & pepper to taste
¼ tsp (optional)cayenne chili powder
1/2 tsp garam masala
1 tsp cumin seeds
2 tbsp (finely chopped) cilantro leaves

Directions
Soak brown lentils for couple of hours. Roast Red pepper directly on the stove and take the peel off. Chop onion and puree tomatoes.

Place soaked and drained lentils in the pot with 5 cups of water and let it come to boil and then turn the heat to medium and let it boil for 15 minutes.

Heat olive oil in a non stick pan and add cumin seeds. Then add ginger and garlic paste while stirring and add chopped onion to it. Stir until golden brown then add all the spices and pureed tomatoes. Keep stirring the sauté mixture and then add diced roasted red pepper. Add the sauté mixture to the boiled lentils and let it simmer for 10 minutes.

 

Clean, wash and finely chop cilantro leaves.  Garnish it with chopped cilantro for flavor and color.

Shahi Paneer

Ingredients
½ lb paneer (available in Indian Grocery Stores) 
1 medium sized chopped Onion 
1” peeled & pureed ginger 
3 cloves pureed garlic  
3 med size pureed tomatoes 
salt to taste
1 ½ tsp shahi paneer masala powder (available in Indian Grocery Stores) 
½ tsp cayenne chili powder (start with 1/4 and add to taste)
1 cup milk
1 cup water 
2 tbsp cilantro 

Directions
Heat the oil in a large skillet over medium heat.  Cook the onion, pureed ginger and garlic in the hot oil until the onions are soft and golden brown—about 5 minutes.  Sprinkle the shahi paneer masala, salt, red chili powder over the spice mixture and continue cooking until the seasonings are fragrant—about 30 seconds.
Pour the pureed tomatoes into the skillet.  Cook until the excess liquid evaporates and the oil separates—3 to 5 minutes.  When the spice mixture is a little bit cooler, puree it one more time in the food processor to make the mixture smooth.

Pour the spice mixture back in the skillet and add the paneer and stir for a few minutes.  Add milk to the mixture and stir gently so that the paneer does not break apart.  Add water as needed and let it simmer until the paneer absorbs some of the liquid.

Garnish with cilantro to serve.
 

 

Gradually a Vegetarian: Tracy Mooney

Chickpea of the Sea

makes filling for about two sandwiches

Ingredients

1 can of chickpeas, drained and rinsed
1/4 cup Original Veganaise
1 1/2 tablespoons Eden brand ume plum vinegar
2 teaspoons celery seeds
1/4 cup chopped celery (about one rib)
2 tablespoons chopped onion
pepper to taste

Directions

Place chickpeas in the bowl of a food processor and pulse two or three times to roughly chop.

Place chickpeas in a bowl and add remaining ingredients. Mix together. Serve on your favorite bread with lettuce and tomato. Enjoy!

 

www.mcafee.com/momblog.

 

Rah Rah Raw: Katie Ivey and Malik Hodari

 

Gazpacho Soup

Ingredients

Quarter and blend 2 - 3 large tomatoes with ½ clove garlic

Add:
1/2 large peeled cucumber
1 stalk celery
1/2 green pepper
1 teaspoon olive oil and 1 tablespoon lemon juice (to taste)
1/2 to 1 teaspoon salt

Directions

Blend the garlic with the tomatoes so that it liquefies. If you like more texture, add the cucumber last and just pulse a few times.

Almond Ginger Sauce

 

Ingredients

1/2 cup lemon juice
1/4 cup maple syrup
2 – 3 T chopped ginger
2 T Nama Shoyu
1/2 to 1 tablespoon jalapeno pepper
1 cup raw almond butter

Directions

Blend the lemon juice, maple syrup, and Nama Shoyu with the ginger and jalapeño pepper.
Slowly add almond butter with enough water to blend.  Sauce will thicken as it sits, so it should be about the consistency of pancake batter unless you are serving it immediately. It will keep in the fridge for a couple of weeks.

Zucchini Hummus

Ingredients

2 cups peeled zucchini
4 T olive oil
¼ to 1/3 cup lemon juice
1 cup sesame seed
1 tsp salt (to taste)
½ garlic clove
1 – 2 tsp cumin
dash cayenne
¼ cup or more of fresh cilantro

Directions

Buzz 1 cup white sesame seeds in the blender briefly until mostly ground.  (White are less bitter than the unhulled brown seeds.)  Set aside.  Blend the lemon and olive oil with the garlic so that the garlic is not in large chunks.  Use a food processor to blend the chopped zucchini with all other ingredients.

Sesame Flax Crackers

 

Ingredients

2 cups white sesame seeds
2 cups golden flax seeds
1 T salt
Herbs de Provance

Directions 

Grind 2 cups sesame seeds in dry blender jar. Set aside.
Soak 2 cups flax seeds for 2 or more hours.  If the seeds absorb all the water add more water to make a loose slurry.
Blend the flax seeds in 1 cup batches to slightly break up the seeds.  This will make a fluffy glop. 
Mix the ground sesame seeds with the flax seeds and add salt and herbs or masala of your choice.

Spread thinly on 4 dehydrator sheets with an offset spatula.
Dehydrate at 105 to 110 for about 4 hours, then score the crackers to the size you like.
Return to the dehydrator for another 10 – 12 hours.  Flip the crackers and continue to dehydrate until crisp.  (This will vary according to humidity in the air, but usually takes around 24 to 36 hours total.)

 

 

South of the Border: Teresita Sosa and Maria Aponte

COCKTAIL DE CHAMPINONES FRESCOS

Porción para  2- 5  personas (dependiendo del Tamaño del vaso)

Ingredientes
2 cajitas de Champiñones
1 1/2 Cebolla
1 Manojo de Cilantro
Puré de Jitomate sazonado con especies (lata mediana)
2 lb.  Jitomate
2-5 Limones
Aceite de oliva 100% extra virgen  al gusto
1 taza de Salsa  Cátsup  al gusto para mezclarla con los ingredientes.
Consomé  de verduras natural vegan.

Se cortan los Champiñones en porciones medianas- chicas, (no tan pequeños) seguidamente  se pica  la Cebolla, el Jitomate y el cilantro finamente  cada uno por separado.

Prepare un vaso cocktelero de cristal  transparente ya que este lucirá muy apetecible.  Sirva una porción de champiñones ¾,  en seguida ponga otra porción ¼ de Jitomate picado, después coloque al gusto la cebolla.

Por otra parte  prepare  una  pequeña cantidad de consomé vegan  y póngalo a hervir una vez que haya hervido apáguelo y déjelo enfriar. 

 

Ya frio el consomé va Ud. a agregar el  puré de Jitomate natural o (compre una lata con puré de jitomate) y lo mezcla  ya sazonado va a agregarlo al vaso así como  la salsa  cátsup y  los otros ingredientes  dejando para el final el cilantro que decora y complementa el coctel, mas  el aceite de oliva y limón al gusto.  SIRVALO FRESCO (en tiempo de calor) o al tiempo según su gusto. Acompáñelo con galletas saladas  y sugiera a la persona que mezcle todos los ingredientes antes de servir.

Puede agregarse un toque de salsa para los que gusten del picante.

***puede ponerlo en el refrigerador o dejarlo a temperatura ambiente.***

Buen provecho.

Mock Seafood Cocktail with Fresh Mushrooms

Serves 2 to 5 portions (depending on glass size)

Ingredients
2  lbs of mushrooms
1  1/ 2 onion
1 bunch cilantro
1 can of seasoned  tomato puree seasoned 28oz.
2 lbs. tomato
2-5 Lemons juiced
100% olive oil to taste extra virgin
1 cup ketchup to taste to mix the ingredients
Vegan natural vegetable broth

Cut the mushrooms into pieces medium-girls (not so small) then Chop the onion, tomato and cilantro finely,  each one separately.

Prepare a tall clear  glass that will look  appetizing.  Fill the glass with  mushrooms to  ¾, then put another piece ¼  of chopped tomato, then place the onion to taste.

 

Prepare a small amount of vegan broth and bring to a boil and turn  off and let it cool.

Mix the  cool broth with the tomato puree seasoned to add to the glass as well as ketchup and other ingredients, top with  the cilantro to garnish, plus olive oil and lemon to taste.  Serve chilled (in hot weather) or room temperature.  Serve with crackers and suggest the person to mix all ingredients before serving.
You can add a touch of hot sauce for those who like spicy.

***Place in the refrigerator to chill or leave it at room temperature.***

Bon appetit.

 

 

Healing Spices and Healthy Vegetarian Snacks: Linda Scotti

Almond Spice Balls

Buzz in food processor:

Ingredients
1 cup of raw almonds
1/3 cup of golden hunza raisins OR 4 medjool dates
1/3 cup of raw cacao nibs
2 Tbl of organic, undutched, non-alkaline cocoa powder
2 Tbl unsweetened shredded coconut
½ tsp cinnamon
½ tsp cardamom
1 tsp vanilla
pinch salt
and Lots of Love!

Add 2 Tbl of agave syrup (and 1 Tbl of water if needed) and buzz again until mixture falls from sides of container, then form into balls and roll in shredded coconut and ENJOY!!

Raw Carob Pie

Ingredients
For crust, buzz in food processor, and then press in pie plate
1 cup of raw almonds
1 cup of raw walnuts
4-5 soaked medjool dates
1 tsp of vanilla
Pinch of salt

For filling, blend:
2 ½ cups of avocado
3/4 cup of carob powder
4 Tbl maple syrup
3-4 medjool dates

Add filling to crust and refrigerate for few hours.  ENJOY!!

Turmeric Cauliflower Salad

Ingredients
½ head of cauliflower
1 small cucumber (optional)
½ tsp cumin powder
2 tsp of turmeric (or you can substitute with cashew turmeric paste – see recipe)
2 cloves of chopped garlic
1 tsp of chopped fresh ginger
½ tsp sea salt
black pepper
2 Tbl of finely chopped fresh basil OR mint
juice of 2 limes OR lemons

Directions
Cut the cauliflower into small florets and process in a food processor fit with the “S” blade until it looks like rice.  Add all ingredients together in a large bowl and mix well.  Let the salad sit for five minutes or more to let the lemon juice marinate and soften the cauliflower.

Serve over baby greens or as is!

Cashew Turmeric Paste

Process in food processor OR blender:
½ cup soaked raw cashews
2 finely chopped medjool dates
2 tsp turmeric powder
pinch sea salt and pinch black pepper
¼ cup water

Mix in fresh lime juice

Variations:  sunflower seeds and or pumpkin seeds to replace ½ the cashews