Healthy Creamed Spinach Healthy creamed spinach
1 T organic cornstarch + 1 T water
1 lbs. fresh or frozen organic spinach
1 C unsweetened organic almond milk
1½ tsp onion powder
1/2 tsp garlic powder
3 T organic nutritional yeast
1/2 tsp ground nutmeg
1/2 tsp ground black pepper
½ tsp salt
Mix cornstarch and water with a fork until well combined; set aside.
Cover the bottom of a large pot with water, bring to a boil, and add spinach. Reduce heat to medium and cook and stir until spinach is wilted (about 5 minutes). Remove from heat; drain spinach in a colander and press to remove excess water.
In a small pot over medium heat, whisk together almond milk, onion powder, and garlic powder; bring to a boil. Whisking continuously, add cornstarch mixture in a thin stream; sauce should begin thickening immediately. Reduce heat and simmer sauce for 1–2 minutes, stirring constantly; remove from heat; whisk in nutritional yeast, nutmeg, black pepper, and salt; stir in spinach and serve immediately.
4 large organic Portobello mushroom caps, wiped clean
3 T organic vegetable broth
1/4 cup balsamic vinegar
2 garlic cloves, crushed
Place mushrooms in a large bowl. Whisk vinegar, broth and garlic together in a small bowl; pour over mushrooms and marinate for 15-30 minutes. Grill for 5-7 minutes on each side or can broil in oven.
¼ C organic almond milk
1/2 C organic nutritional yeast
1/2 C gluten free organic flour
½ tsp garlic powder
1/2 tsp kosher salt
½ tsp pepper
dash of cayenne pepper
Rinse zucchini and trim the ends, slice into thin (1/4″), even slices using a knife or mandolin. Heavily salt the sliced zucchini well and allow to stand for 30 minutes. Rinse well and then pat the slices dry. (The salt draws the moisture out of the zucchini and will help make them more crispy, chip-like instead of soggy).
Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
Stir all dry ingredients; combine egg substitute and milk; dip zucchini in egg mixture then coat with flour mixture; bake for 10 minutes on each side until golden brown.
1 head of organic cauliflower, cut into even-sized florets
3 T balsamic vinegar
3 cloves garlic, crushed
Salt & pepper to taste
Preheat oven to 400 degrees. Spray a large rimmed baking sheet with cooking spray.
Whisk vinegar, garlic, salt and pepper; drizzle over cauliflower and toss until cauliflower is evenly coated. Roast for 20-25 minutes, until just tender, turning once half way through.
Spray a non-stick skillet with cooking spray and heat on medium; sauté onion, bell pepper, and rice for about 5 minutes or until veggies are tender and rice is toasted. Add remaining ingredients and bring to a boil; reduce heat to simmer; cover with a tight lid and cook about 45 minutes or until rice is done.
Toast uncooked quinoa in a medium skillet for 5 minutes; add vegetable broth and bring to a boil. Cover and reduce heat, and cook for 15 minutes or until all liquid is absorbed and the quinoa is fluffy; remove from heat; stir in remaining ingredients and serve.
Sauté onions, garlic, carrots and celery in 1/2 cup of broth for 5 minutes; add remaining broth and all other ingredients; bring to a boil then reduce heat to simmer; cook covered for 25 to 30 minutes until quinoa is tender. Stir as required to prevent sticking at the bottom. Fluff with a fork before serving.
2 Cups (14.5 ounce) can organic fire roasted diced tomatoes, undrained
½ cup organic onion, finely chopped
2 gloves garlic, minced
2 T organic lemon juice
2 T apple cider vinegar
1/2 tsp dried oregano
1/2 tsp dried basil
½ tsp ground black pepper
Dash of cayenne pepper
Combined all ingredients and bring to a boil, reduce heat to simmer and cover tightly; cook for 20-30 minutes or until all liquid is absorbed and rice is tender. Or throw everything in a rice cooker and cook as usual for plain rice. Can be served alone or add beans for a complete protein.
