Year: 2015

4 large organic sweet potatoes (about 1.5 pounds)

2 cans organic black beans, rinsed

1 large white onion

10 organic corn tortillas

2 can organic green chile enchilada sauce

1 T chile powder

1 T cumin

1 tsp cayenne pepper

1/2 cup organic nutritional yeast

Preheat oven to 375 degrees.  Peel and cube sweet potatoes; toss with chile powder. Spray baking sheet with non-stick spray, bake potatoes for 35 minutes or until tender – remove and reduce oven to 350 degrees. Chop onion and sauté in non-stick pan until translucent. Cut corn tortillas in halves and quarters to aid with layering. Toss black beans with cumin and cayenne pepper. Layer lasagna in 9×13 baking dish as follows: green chile sauce, tortillas, black beans, sweet potatoes, onions – repeat layers; top with nutritional yeast. Cover with foil; bake for 45 minutes removing foil half way through to brown the top. Let rest 10 minutes before serving.

1 package firm organic tofu, drained and cubed

3 T organic lemon juice

3 T organic ketchup

2 T organic maple syrup

3 T organic soy sauce

2 T organic cornstarch

1 T fresh ginger root, shredded

1  medium onion, thinly sliced

1  organic carrot, sliced thin on the diagonal

½ Cup organic green beans (fresh or frozen and thawed) cut into 1-inch pieces

1   large organic red bell pepper, chopped

1 Cup organic mushrooms, sliced

1 organic zucchini, cut into 1/2-inch slices

2  Cups  organic cabbage, sliced

1 16 oz. can  organic pineapple chunks in juice,  juice reserved

Whisk pineapple juice, lemon juice, ketchup, maple syrup, soy sauce, and cornstarch  together. Heat 2 tablespoons of water over medium-high heat; add the ginger, onion, and carrot and stir fry until the onion becomes translucent;  add green beans, bell pepper, mushrooms, zucchini, and cabbage; cover and steam until tender, 3 to 5 minutes. Add pineapple juice mixture, tofu and pineapple; cook, until sauce is thickened, about 2 minutes. Spoon the veggies and sauce over organic brown rice and serve.

4- 4oz. Haddock filets

½ C organic lime juice

1 small onion, diced

1 16 oz. can diced organic tomatoes

1 T parsley

Place fish in shallow baking pan. Combine other ingredients; pour over fish. Bake @ 400’ for 15-20 minutes.

2 organic acorn squash

1 medium organic Granny Smith apple, peeled, cored and diced

1/2 cup onion, finely chopped

1/2 cup chopped organic mushrooms

1 organic celery stalk, diced

1/2 tsp dried thyme

1/2 tsp oregano

1/2 tsp dried sage

½ tsp salt

½ tsp pepper

2 cups cooked organic brown rice

1/2 cup dried organic apricots, chopped

1/4 cup organic raisins or dried organic cranberries

1/4 cup organic apple juice or organic apple cider

Pierce acorn squash all over with a fork and microwave on high for 2 minutes. Remove from microwave and let rest for 1 minute. Cut squash in half from top to bottom (rather than crosswise); scoop out seeds and membranes.

Place squash halves two at a time cut side down in a large microwavable baking dish. Add a 1/4 cup of water and cover with plastic wrap; microwave on high for 5 minutes. Repeat with other two halves; set aside to cool. Preheat oven to 350 degrees.

Sauté apples, onion, mushrooms and celery for 2-3 minutes; sprinkle with spices; stir in remaining ingredients; cook until apple cider is almost evaporated.

Place squash on a large nonstick cookie sheet; spoon stuffing into squash cavities; bake for 30 minutes or until heated through.

1 15.5 oz can organic black beans rinsed, drained, and divided


3 cloves of chopped garlic

1/4 Cup organic corn

1/4 Cup organic red bell peppers chopped

1/4 Cup organic Vidalia onions chopped

1/4 Cup medium organic salsa + 1 tbsp of salsa for garnish (optional

)
1/4 Cup fine organic cornmeal

1 tsp organic corn starch

1 tsp southwest seasoning
1 tsp of ground cumin

1 tsp of cilantro

1 tsp of hot sauce (optional)

Salt & pepper to taste Sauté onions, garlic and peppers until tender; add corn and cook 2 more minutes; add black beans then pour into a blender, puree until coarsely chopped with a creamy consistency. Stir in whole black beans and remaining ingredients until thoroughly mixed. Place mixture in refrigerator and let sit for at least 2 hours to firm up. Preheat oven to 350. Using your hands form four patties about 4-6 inches wide.Use nonstick cooking spray on a baking sheet and bake patties for 30 minutes turning half way through; let cool for 3-5 minutes. Can eat plain or add lettuce and salsa.

Makes 12 to 15 cakes 

1 3/4 tsp salt, divided

1 cup organic quinoa

2 cups water

2 large organic sweet potatoes, peeled and cut into bite-size chunks

1 cup finely diced onions

1 medium organic carrot, peeled and finely minced

1/2 organic red bell pepper, diced

1/2 cup diced organic zucchini

1 T lemon juice

1 1/4 tsp garlic powder

1 1/4 tsp onion powder

1/4 tsp pepper

Preheat oven to 375 degrees and line 2 large jellyroll pans with parchment paper.

In a covered pan bring water, quinoa, and 3/4 teaspoon of the salt to a boil then simmer 20 minutes, or until quinoa is cooked and all the liquid has evaporated.

In a medium sauce pan, bring potatoes to a boil then cover and simmer gently for about 10 minutes or until potatoes are fork tender.

Combine all ingredients including quinoa, potatoes and remaining salt; mix well.

Form about 3 heaping T of the mixture into balls about 1/2-inch thick by 2 1/2 to 3 inches in diameter; press down to form cakes.

Cover the pans completely with aluminum foil, shiny side down, and bake for 30 minutes. Remove the foil and bake 5 minutes longer. Cover with mock sour cream to serve.

Mock Sour Cream 

1 12.3-ounce box organic, extra firm, silken tofu

1/4 cup (60 ml) fresh organic lemon juice

1/2 teaspoon organic rice vinegar

1/4 teaspoon salt

Combine all the ingredients in a food processor and process until smooth and creamy. Use immediately or chill for an hour or two before serving. Refrigerated, it keeps for 1 week.

4 large organic red or yellow bell peppers, halved lengthwise with seeds removed

1 large onion, finely chopped

4 garlic cloves, minced

4 medium organic carrots, diced

3 cups diced organic cremini mushrooms

2 cup cooked organic quinoa

1 cup organic vegetable broth

2 cup chopped organic baby spinach

1 cup chopped fresh parsley

Salt & pepper to taste

Preheat oven to 400 degrees. Steam or simmer bell peppers in a large pot for 5 minutes until slightly soft. Sauté onions, garlic and carrots until softened; add mushrooms and cook until soft; stir in cooked quinoa. Add broth, spinach and parsley and cook for 2 minutes.

Scoop one eighth of the quinoa mixture into each bell pepper half, packing firmly.

Place peppers in a baking dish; cover the bottom of the dish with 1/2 cup of water; cover with foil and bake for 30 minutes, until filling is hot.