1 medium sized head of organic cauliflower (about 3 cups after “riced”)
1 tsp sea salt
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder or minced fresh garlic
2 T almond meal
2 T organic nutritional yeast
1/2 tablespoon olive oil
1 free range organic egg
a few shakes of crushed red pepper
Place a pizza stone or baking sheet in the oven and heat to 450 degrees. Spray a large piece of parchment paper with nonstick spray.
Wash and thoroughly dry cauliflower, “rice” florets in food processor for about 30 until it looks like pieces about the size of rice. Microwave for 4 minutes, let cool enough to squeeze in a clean dish towel or cheese cloth. Keep squeezing until all the liquid is removed that you can get out of it.
Thoroughly mix cauliflower with remaining ingredients then form a pizza crust on parchment paper to your desired thickness. Slide onto hot baking sheet and bake 20-30 minutes, or until edges look crispy and golden brown.
While crust is baking, stir fry any toppings you like – onions, peppers, mushrooms, etc. Top crust with your favorite sauce and toppings and return to oven for 5-7 minutes until thoroughly heated.
2 tubes organic polenta, each cut into six 1/2″ slices
2 cups onion, chopped into large pieces
8 garlic cloves, chopped
32 organic green olives w/pimentos, chopped
2 large organic tomatos, seeds removed and cut into large pieces
2 C fresh or canned organic mushrooms
1 T organic lemon juice
1 T organic balsamic vinegar
1 cup organic nutritional yeast, or to taste
2 tsp basil
1 tsp oregano
Sea salt and freshly ground black pepper, to taste
Spray a frying pan with non-stick cooking spray and brown polenta rounds on each side; remove from pan. Stir fry onion, garlic and olives for 5 minutes; add tomato, mushrooms, lemon juice, and vinegar. Heat for a few minutes more or until tomatoes begin to soften and release their juices; add nutritional yeast, herbs and spices; cook 2-3 minutes. Lay three rounds of polenta on each plate and spoon veggie mixture over the rounds.
½ cup onions, finely chopped
½ cup organic red bell pepper, finely chopped
3 gloves of garlic, minced
1 package organic firm tofu, drained and diced
1 1/2 cups organic whole kernel corn
1/4 tsp chili powder
1/8 tsp cayenne pepper
½ tsp black pepper
1/4 cup organic soy sauce
1 T organic balsamic vinegar
Organic bib lettuce or organic romaine lettuce leaves
2 whole organic avocados, thinly sliced
Organic bean sprouts
Sauté all ingredients (except corn, lettuce leaves, avocados and bean sprouts) until most liquid is gone and veggies are tender; break tofu up into very small pieces (will look like scrambled eggs). Add corn and heat thoroughly.
Pile mixture inside lettuce; top with avocado and bean sprouts. For a less messy meal, this can also be served as a salad on top of a bed of lettuce and topped avocados and bean sprouts.
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.
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.