PP Ras El Hanout Vegetables Over Couscous

Kenden Alfond Vegetable Couscous.jpg

Chef:  Kenden Alfond; Jewish Food Hero Cookbook
Makes:  8 Servings
Prep Time: 1 hr
Cook Time: 1 hr
Total Time: 2 hr

 

 

INGREDIENTS

Vegetables (with or without peel)

  • 3 1/2 c cubed zucchini (from about 3 medium zucchini)
  • 2 c cubed turnips (from about 2medium turnips)
  • 2 1/2 c sliced carrots (from about 4 large carrots)
  • 10 c cubed eggplant (from about 2 medium eggplants)
  • 1 c diced onion (from about 1 large onion)
  • 1 c seeded and diced red bell peppers (from about 2 peppers)

Ras El Hanout Spice Blend

  • ¼  t ground cloves
  • 1 t allspice*
  • ½  t ground cumin
  • 1 t ground ginger
  • ½  t turmeric
  • ¼  t black pepper
  • 2 t  cardamom
  • 1 t cinnamon
  • 1 t coriander
  • ½  t nutmeg
  • ¼  t cayenne pepper:  Optional
  • 1 t salt, or to taste
  • 1 c fresh orange juice
  • 1 ½  c vegetable broth

*If you cannot find allspice, you can make it yourself by combining equal parts cinnamon,cloves, and nutmeg.

Couscous

  • 5 c vegetable broth (or water)
  • 4 c instant couscous

Garnish

  • Fresh Mint; one bunch


DIRECTIONS

  1. Preheat the oven to 350 F

Prepare the eggplant:

  1. Place the eggplant cubes in a large bowl, cover with water, and add 1 t of salt.
  2. Let soak for 20 minutes.
  3. Drain and rinse when ready to roast.

Spice blend

  1. Combine all spices for the Ras El Hanout spice blend and set aside.
  2. Squeeze 1 c fresh orange juice.
  3. Place 1 ½ c vegetable broth and the orange juice in a blender.
  4. Add the desired amount of spice mixture (less if you like not too much spice and more if you like spicy food) and blend the ingredients.
  5. Set aside.

Roast Vegetables 

  1. Place all prepped vegetables (except for the bell pepper) evenly in a baking dish.
  2. Pour the liquid spice blend over the vegetables.
  3. Use your hands to evenly coat the vegetables.
  4. Cover with aluminum foil and bake for 30 minutes, stirring occasionally.
  5. Prepare the bell peppers and finish roasting the vegetables
  6. While the vegetables roast, steam the red bell peppers in a steamer basket over a medium pot with 1 inch of boiling water, for 5 to 10 minutes.
  7. Add red peppers to the baking dish in the oven, and roast for another 30 minutes, or until all the vegetables are soft.
  8. Add more vegetable broth if needed during baking, to keep the vegetables moist.
  9. Turn off the oven but do not remove the vegetables, so they stay warm
  10. Mix the roasted vegetables with the steamed red bell peppers, and serve alongside the couscous in a large serving bowl.

Couscous

  1. Boil the vegetable broth or water in a large saucepan.
  2. Turn the heat off and stir in the couscous quickly.
  3. Cover the saucepan and wait 10 minutes while the couscous cooks.
  4. Taste the couscous after 10 minutes; if the consistency is still crunchy, add a little boiled water, then cover again to let the couscous absorb the water.
  5. Use a fork to fluff the couscous.
  6. Keep covered in the saucepan until you are ready to serve.

To serve

  1. Place couscous on large serving platter and cover with fresh mint (and other herbs if desired).
  2. Place the roasted vegetables in a separate serving bowl.
  3. Place the fresh mint garnish in a separate small bowl and place on the table in case your guests would like to add more.
  4. Serve hot.

Kenden Alfond coined the archetype of "The Jewish Food Hero".  Passionate about her Jewish culinary heritage, she takes traditional Jewish recipes and spins them into delicious whole plant based cuisine without oil.  “The Jewish Food Hero calls out to the healthy hero within each of us. It helps us all to create a new and healthy food future, one that is connected to our most beautiful traditions...“ View all of Kenden’s projects and her gorgeous website at http://jewishfoodhero.com/about/.  If you like this recipe, you will love the Jewish Food Hero Cookbook: 50 Plant Based Recipes for your Holiday Table. 


Click here to review the cookbook.

Jewish Food Hero Cookbook 2.jpg
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PP Citrus Carrot Salad

Kenden Alfond Carrot Citrus Salad.jpg

Chef:  Kenden Alfond; Jewish Hero Cookbook
Makes:  8 Servings
Prep Time:  10 minutes
Cook Time:  5 minutes
Total Time:  15 minutes

INGREDIENTS

Salad

  • ½  lemon, sliced into thin rounds and quartered
  • 3 ¼  c coarsely grated carrots (from about 10 medium-sized carrots)
  • 1 c chopped dried apricots
  • ¼  c minced parsley
  • 2 t ground cumin
  • 2 t ground cinnamon
  • Sliced shallots or green onion to taste; Optional

Citrus Dressing

  • 1 t fresh orange zest
  • 3/ 4 c fresh orange juice
  • 2 T lemon juice
  • Sea salt to taste
  • Pepper to taste

DIRECTIONS

  1. Cook the lemon slices by placing the quartered lemon slices in a small skillet and
  2. sauté for 5 minutes

Salad & Seasoning

  1. Grate the carrots using the food processor grater function (or a hand grater).
  2. In a large bowl, combine the carrots, dried apricots, and parsley.
  3. Add the sautéed lemon slices, along with all of the remaining ingredients, and mix well.
  4. Add shallots or green onion if using.

Dressing

  1. Combine all the ingredients in a small bowl and whisk to blend

To serve

  1. Just before serving, pour the dressing over the salad and toss to coat

Kenden Alfond coined the archetype of "The Jewish Food Hero".  Passionate about her Jewish culinary heritage, she takes traditional Jewish recipes and spins them into delicious whole plant based cuisine without oil.  “The Jewish Food Hero calls out to the healthy hero within each of us. It helps us all to create a new and healthy food future, one that is connected to our most beautiful traditions...“ View all of Kenden’s projects and her gorgeous website at http://jewishfoodhero.com/about/.  If you like this recipe, you will love the Jewish Food Hero Cookbook: 50 Plant Based Recipes for your Holiday Table. 


Click here to review the cookbook. 

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PP Mushroom Soup with Tofu Sour Cream

Kenden Alfond Mushroom Soup with Tofu Sour Cream.jpg

 

Chef:  Kenden Alfond; Jewish Hero Cookbook
Makes:  8 servings
Prep Time:  30 minutes
Cook Time:  45 minutes
Total Time:  1 hour 15 minutes

 

INGREDIENTS

Soup

  • 5 1/2 c low-sodium vegetable broth
  • 2 c diced onion (from 2 medium onions)
  • 12 c sliced button mushrooms
  • 2 t dried dill or 2 T fresh dill
  • 1 T Hungarian paprika, or to taste (or regular sweet paprika)
  • 3 T soy sauce (or gluten-free tamari)
  • 2 c rice milk
  • 1/2 c strained tomatoes
  • 1 1/2 t sea salt, or to taste
  • Black pepper to taste
  • 1–2 T flour to thicken the soup (Optional)
  • 1 c fresh minced parsley (Garnish)

Tofu Sour Cream 

  • 1 1/2 c silken tofu
  • 2 t lemon juice
  • Sea salt to taste

DIRECTIONS

Soup

  1. Place ¼ c of the vegetable broth in a large soup pot and heat over medium heat
  2. Add the onion and a pinch of sea salt
  3. Cook and stir the onion for 5 to 10 minutes, or until the onions are tender
  4. Add the mushrooms, another pinch of sea salt and ¼ cup of vegetable broth, and cook and stir for an additional 5 to 10 minutes, until the mushrooms have softened
  5. Stir in the dill, paprika, and soy sauce
  6. Add the remaining vegetable broth, rice milk and strained tomatoes
  7. Cover the pot and reduce the heat to simmer on low for 20 minutes
  8. Add the sea salt and black pepper
  9. If adding flour to thicken, use ¼ c of cold water and add flour, stirring until dissolved. 
  10. Add mixture to the soup and stir until thickened.
  11. Simmer for an additional 5 minutes
  12. Serve hot, in decorative soup bowls, garnish with a dollop of tofu "sour cream" & a sprinkling of parsley.

Tofu Sour Cream

  1. Place all the ingredients in a blender or food processor and blend until smooth

Serve hot, in decorative soup bowls, garnished with a dollop of tofu “sour cream” and a sprinkling of fresh parsley.

Kenden Alfond coined the archetype of "The Jewish Food Hero".  Passionate about her Jewish culinary heritage, she takes traditional Jewish recipes and spins them into delicious whole plant based cuisine without oil.  “The Jewish Food Hero calls out to the healthy hero within each of us. It helps us all to create a new and healthy food future, one that is connected to our most beautiful traditions...“ View all of Kenden’s projects and her gorgeous website at http://jewishfoodhero.com/about/.  If you like this recipe, you will love the Jewish Food Hero Cookbook: 50 Plant Based Recipes for your Holiday Table. 


Click here to review the cookbook. 

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PP Twice Baked Sweet Potato Tzimmes


Kenden Tzimmes.jpg

Chef:  Kenden Alfond; Jewish Food Hero Kitchen
Makes:  4-6 Servings
Prep Time:  15 minutes
Cook Time:  1 hr (sweet potatoes) 15 minutes (browning)
Total Time: 1 hr 30 minutes

 

 

 

 

INGREDIENTS

  • 4 lg sweet potatoes (or yams)
  • Juice of 2 oranges
  • 2 t cinnamon
  • ¼ t sea salt, or to taste
  • ¼ c raw sugar or maple syrup
  • 1 c prunes, coarsely chopped
  • Garnish:  2 green onions

DIRECTIONS

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Place Sweet potatoes on a baking sheet.  
  3. Bake for 1 hour, or until completely baked.
  4. Remove from the oven and set aside to cool.
  5. When cool enough to handle, slice sweet potatoes in half lengthwise.
  6. Use a spoon to scoop out the orange flesh and place it in a large bowl.
  7. Reserve the sweet potato skins.
  8. In a large bowl, mash the sweet potato flesh, adding the orange juice, cinnamon, sea salt and raw sugar/maple syrup.
  9. Stir in chopped prunes
  10. Fill the empty sweet potato skins with this mixture and place them on a baking sheet
  11. Bake for 15 minutes, until they are golden on top
  12. Garnish with thinly sliced green onion if desired.

Kenden Alfond coined the archetype of "The Jewish Food Hero".  Passionate about her Jewish culinary heritage, she takes traditional Jewish recipes and spins them into delicious whole plant based cuisine without oil.  “The Jewish Food Hero calls out to the healthy hero within each of us. It helps us all to create a new and healthy food future, one that is connected to our most beautiful traditions...“ View all of Kenden’s projects and her gorgeous website at http://jewishfoodhero.com/about/.  If you like this recipe, you will love the Jewish Food Hero Cookbook: 50 Plant Based Recipes for your Holiday Table. 
 

Click here to review the cookbook. 
 

 

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PP Baked Red Flannel Hash

Vicki Hash.jpg

Chef:  Vicki Brett-Gach
Makes:  8 servings
Prep Time:  25 minutes
Cook Time:  35 minutes
Total Time:  1 hr

INGREDIENTS

  • 2 1/2 lbs Yukon gold potatoes, scrubbed, unpeeled and diced into ½ cubes
  • 1 lb sweet potatoes, peeled and diced in ½” cubes
  • I medium sweet onion, diced
  • 1/2 lbs cooked beets, diced in ½” cubes
  • 1 t Kosher salt (or to taste)
  • 1 t black pepper
  • 1/4-1/2t Creole Seasoning
  • Fresh Italian parsley, chopped (optional)

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Have a large non-stick roasting pan ready
  3. Toss all ingredients, except parsley, together in the pan.
  4. Add ¼ c water to prevent sticking.
  5. Roast uncovered for 20 minutes.
  6. Stir gently, and add another splash or two of water, if vegetables begin to look like they are becoming too dry.
  7. Continue to roast for another 15 min, or until all of the vegetables are tender.
  8. Remove from the oven.  
  9. Garnish with fresh parsley, and serve immediately

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

 

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PP Hearty Vegetable Stew

Chuck Underwood Hearty Stew.jpg


Chef:  Chuck Underwood; Brand New Vegan
Makes:  12 Bowls
Prep Time:  20 minutes
Cook Time:  1 hr
Total Time:  1 hr 20 minutes

 

 

INGREDIENTS

  • 1 clove garlic minced fine
  • 1 stalk celery minced fine
  • 1 medium carrot minced fine
  • 1/4 c vegetable broth low sodium
  • 1 large onion chopped
  • 8 oz Button Mushrooms sliced
  • 8 oz Portabello Mushrooms sliced
  • 1 t dried rosemary
  • 1 t italian seasoning
  • 1/2 c red wine (ok to sub with more broth but the wine really adds a good flavor)
  • 3 c veggie broth low sodium
  • 1/2 t salt
  • 1/4 t ground pepper
  • 15 oz can diced tomatoes no salt added
  • 2 medium carrots sliced
  • 2 stalks celery sliced
  • 2 yukon gold potatoes rough chopped
  • 8 oz can of tomato sauce
  • 1/2 t kitchen bouquet
  • 1 T balsamic vinegar
  • 1 T cornstarch
  • 1 c frozen peas

DIRECTIONS

  1. Mince the carrot, celery stalk, and small onion very fine.
  2. Saute this mixture in 1/4 c of veggie broth until the veggies are nice and soft.
  3. Add the large chopped onion and continue cooking until softened.
  4. It’s ok if the liquid gets a little low – the brown bits add to the flavor.
  5. Add the mushrooms and cook on medium high until they lose their liquid.
  6. Season with the rosemary and Italian seasoning.
  7. Add the wine and deglaze any brown spots in your pan. (This is the good stuff!)
  8. After a few minutes add the rest of the broth, the tomatoes and tomato sauce.
  9. Add all your chopped veggies and turn the heat up to boil.
  10. Add the rest of the seasonings – but not the cornstarch.
  11. Once it’s boiling, turn down the heat to low and add the peas.
  12. Mix the cornstarch with a tablespoon of cold water and stir this in to thicken.
  13. Simmer to desired consistency.
Brand New Vegan.jpg

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP Roasted Tomatoes

Jeannie Hudkins Roasted Tomatoes.jpg

Chef:  Jeannie Hudkins
Makes: 2 - 4 servings
Prep time: 5 minutes
Cook time: 20 minutes

INGREDIENTS 

  • 2 Heirloom tomatoes
  • Yellow mustard
  • Fresh dill, chopped

DIRECTIONS

  1. Chop tomatoes into ½” slices.
  2. Add ½ -1 T mustard to the center of each tomato.
  3. Sprinkle dill on top of mustard and tomato.
  4. Bake at 350 degrees for 20 minutes. 
  5. When done, broil tomatoes for 1 - 2 minutes, watching closely to make sure they don’t burn.

 Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet, Eatlikeyougiveadamn-thebook.com , Dietology 101: Be Slim, Be Full, Be Well.

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PP Thanksgiving Savory Lentil Loaf

Holiday EXTRAVAGANZA Amber Poupore.jpg

Chef: Amber Poupore; Cacao Tree Café & Clean Plate
Makes:  1 loaf
Prep Time:  30 minutes
Cook Time:   45-50 minutes
Cooling Time:  15 minutes
Total Time:  1 hour 40 minutes

 

 

 

INGREDIENTS

Lentil Loaf

  • 1 c dry lentils (green or French petit)
  • 2 1/2 c water or vegetable broth (low sodium, oil-free)
  • 1-2 T sea salt for sautéing vegetables 
  • 4 garlic cloves, minced
  • 1 medium yellow onion, finely diced
  • 1 medium sweet potato, peeled and finely diced
  • 2 celery stalk, finely diced
  • 3/4 c rolled oats (GF oats)
  • 1/2 c oat flour or besan flour (garbanzo bean flour)
  • 1 heaping t dried thyme
  • 1/2 heaping t cumin
  • 1/2 t each garlic powder & onion powder
  • 3 bay leaves
  • 3 T flaxseed meal (ground flaxseeds)
  • 1/3 c water (6 tablespoons)

Glaze (Optional)

  • 3 T organic ketchup
  • 1 T balsamic vinegar
  • 1 T pure maple syrup

DIRECTIONS


Lentil Loaf

  1. Thoroughly rinse lentils. In a large pot add 2 1/2 cups water (or broth) with lentils and 3 bay leaves.
  2. Bring to a boil, reduce heat, cover and simmer for about 35 minutes, stirring occasionally.  Once done, remove the lid and set aside to cool. they will thicken upon standing, about 15 minutes is good.
  3. Preheat oven to 350 degrees.
  4. In a small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.
  5. Prepare vegetables.  Sauté sea salt, garlic, onion, sweet potato and celery for 5-7 minutes on medium heat.
  6. Add spices, mixing well to incorporate and keep cooking on medium heat for 5 minutes. Set aside to cool.
  7. Using a food processor or blender, mix 3/4 of cooked lentils and lentil stock water. 
  8. In a mixing bowl, combine sautéed vegetables, pureed lentils and whole lentils, oats and oat flour and the flaxseed mix.  Salt and pepper to taste if preferred. 
  9. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later.  Press down firmly, filling in along the edges too.  Gently tap pan on the counter to ensure that the loaf has settled completely into the pan.
  10. Bake uncovered in oven for 45 - 50 minutes.  Allow to cool 15-20 minutes, remove from pan and slice.  The loaf can be refrigerated and reheated for leftovers for up to 6 days.

Optional Glaze

  1. Prepare your glaze by combining all ingredients in a small bowl, mix until incorporated. 
  2. Spread evenly over the top of the loaf.  The glaze is not needed to bake the loaf.

TIP

  1. Serve with your favorite savory mushroom gravy and/or bake with a tomato glaze.  

Amber Poupore's passion is bringing plant-based nutrition to everyone and anyone who chooses health, compassion for animals and love of the environment.  She opened the Cacao Tree in 2010, launched the transitioning restaurant “Clean Plate” in 2013 and just launched her new catering kitchen this year.  Visit her @ https://www.facebook.com/amber.poupore.

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PP Harvest Celebration Pasta

PP Harvest Celebration Pasta Sauce.jpg

Chef:  Patricia Ode; GladiatorVeg
Makes: 6 cups of sauce
Prep Time:  20 minutes
Cook Time:  10 minutes (simmer) (pasta according to box 8-10 minutes)
Total Time:  30

INGREDIENTS

  • 1 can pumpkin purée
  • 1 can butternut squash purée
  • 1 c sundried tomato
  • 2 beefsteak tomatoes
  • 2 carrots
  • 1 white onion
  • ½ c Nutritional yeast
  • 4 garlic cloves
  • A few fresh sage sprigs
  • Dried oregano
  • Mineral salt
  • Ground black pepper

DIRECTIONS

  1. Chop tomatoes into quarters and peel the garlic clove.
  2. Place all ingredients in a high-speed blender or food processor. 
  3. Pour into a large pot and simmer for 10 minutes on medium/low to heat.
  4. Mix your choice of pasta in the sauce or pour on top of pasta.

Patricia Ode:  Certified Plant-Based Nutritionist🌱🍌🍉Raw Foodie 🍋 Yogi 🙏 Runner 🏃🏻‍♀️Rocco 🐶 Wanderlust 🚍Purpose 💜Passion 🙌 Serve others 👫Armenian Lady.  Visit her on Facebook:  https://m.facebook.com/patriciatamaraode?ref=bookmarks and Instagram:  https://www.instagram.com/patriciatamarao/.

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PP Creamy Garlic Mashed Potatoes & Best Ever FF Vegan Gravy

Holiday EXTRAVAGANZA Chuck Underwood's Best Vegan Gravy EVER.jpg

Culinary Enthusiast:  Dr. Allan Kalmus/Reluctant Vegan
Makes:  5 servings
Prep Time:  15 minutes
Cook Time:  35 minutes
Total Time:  50 minutes

Garlic Mashed Potatoes 

INGREDIENTS

  • 6 medium cloves garlic, peeled (less is okay)
  • ¾ c unsweetened almond milk
  • ½ c low-fat silken tofu
  • 1½ lbs potatoes, peeled and cut into 2-inch chunks
  • 1½ t salt
  • ¼ t White pepper

DIRECTIONS

  1. In small saucepan, combine garlic and broth and bring to a simmer over medium-high heat. Reduce heat to low, cover and simmer until garlic is very tender, 15 to 20 minutes.
  2. Transfer broth to blender or food processor. Add tofu and process until mixture is smooth and creamy. Set aside, and cover to keep warm.
  3. Meanwhile, in large saucepan, combine potatoes with enough cold water to cover. Add 1 tsp. salt and bring to a boil over medium-high heat. Reduce heat to medium, cover and cook until potatoes are tender, 10 to 15 minutes.
  4. Reserving ½ cup of starchy potato cooking water, drain potatoes well.
  5. In large bowl, mash potatoes; gently stir in warm tofu mixture and enough reserved potato water to make smooth puree. Season with remaining ½ tsp. Salt (or to taste), pepper and serve

Best Ever Fat-Free Vegan Gravy

Recipe from Chuck Underwood; BrandNewVegan.com
Makes:  2 1/2 c of gravy
Prep Time:  5 minutes
Cook Time:  Toasting and Simmer:  15 minutes
Total Time:  20  minutes

INGREDIENTS

1/4 c Whole Wheat Flour
2 T Nutritional Yeast
1 t Onion Powder
1/2 t Garlic Powder
1/2 t Black Pepper
2 c Vegetable Broth low sodium
2 T Soy Sauce low sodium
1/2 t Yellow Mustard
1/2 t Kitchen Bouquet optional

DIRECTIONS

Toast dry ingredients over low heat until aromatic
Slowly add veggie broth, whisking to remove any clumps
Add soy sauce, mustard, and kitchen bouquet and stir to combine
Simmer until desired thickness.

 

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PS Oil-Free Festive Power Bowl with Apple Cider Tahini Dressing

Oil Free Festive  Power Bowl with Apple Cider Tahini Dressing.jpg

Chef:  Jason Arendt; Greenspace Café
Makes:  3-6 servings
Prep Time:  30 minutes
Cook Time:  30 minutes
Total Time:  1 hour

INGREDIENTS

  • 1 head of cauliflower, broken into florets
  • 1 white onion, sliced into thick rounds
  • 3 c Brussel sprouts, sliced in half
  • 1 T vegetable stock
  • 1 t smoked paprika
  • 1 c cooked white quinoa
  • 1 c cooked lentils
  • ½ c dried apricots or dates
  • ¼ c walnuts, toasted
  • 1 bundle of curly kale, shredded
  • 1 T hemp hearts
  • ¼ c tahini
  • 3-4 T water
  • 2 T apple cider vinegar
  • Black Pepper
  • Himalayan Sea Salt

DIRECTIONS

  1. Preheat oven to 400 and line two baking sheets with parchment paper.
  2. Prep your veggies, cauliflower through Brussel sprouts, by rinsing and chopping.  
  3. Toss vegetables with vegetable stock and smoked paprika to evenly coat, then distribute evenly onto the baking pan(s). (Use two pans if you need to ensure even baking-I did.)
  4. Roast veggies for ~30 minutes, shaking 1-2 times to evenly brown.
  5. On an additional baking sheet, add your walnuts in an even layer and bake for ~8 minutes until fragrant and lightly toasted.
  6. While your veggies are roasting, prepare quinoa.
  7. Next, prepare your dressing.  To the blender, add ingredients tahini through Himalayan sea salt. Blend until smooth and creamy, adding more water as needed to reach desired consistency.
  8. To assemble your bowl, add a giant handful of shredded kale to a bowl and 1/3 c cooked quinoa to create your base.
  9. Top the base with 1/3 of the roasted cauliflower, Brussel sprouts, white onion, lentils, toasted walnuts and dried fruit.  
  10. Top the recipe with a sprinkle of hemp hearts and generous pours of Oil-Free Apple Cider Tahini Dressing.
  11. Leftovers keep well in the refrigerator for up to a week.

Jason Arendt is now a chef at GreenSpace Cafe.  He was born in Detroit and attended Central Michigan University and then the Institute of Culinary Education in New York City.  He has done advanced training in New York City at Pure Food and Wine, Per Se, Le Bernardine and Candle 79.  In Southeast Michigan he has worked at Inn Season Cafe, Cacao Tree and the Sprout House.

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PP Holiday Fruit Salsa

Holiday EXTRAVAGANZA  Debra Walter Fruit Salsa.jpg

Chef:  Debra Walter; Chef Veggi
Makes:  6 cups of Salsa
Prep Time:  10 minutes

 

 

 

 

 

 

INGREDIENTS

  • 1 apple, cored and chopped small
  • 1 c strawberries, stemmed and chopped small
  • 2 kiwi, peeled and chopped small
  • ½ pineapple, peeled, cored and chopped small
  • 1 c grapes, chopped small
  • 2 small container blueberries
  • 1 c pomegranate arils
  • 2 T fruit spread/no sugar added jam, any flavor
  • (Optional) 1-2 T Grand Marnier

DIRECTIONS

  1. Put all ingredients in a large bowl and mix together well.  
  2. Serve with a no fat/low-fat cracker or chip. 
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PP Sweet Potato Pineapple Enchiladas

Del Stroufe Tomato Pinapple Sauce.jpg

Chef:  Del Sroufe
Makes:  4 to 6 Servings/3 c Chili Sauce
Prep Time:
Cook Time:
Total Time:

INGREDIENTS

Chili Sauce

  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 3 T Ancho chili powder
  • 2 t ground cumin
  • 1 15 oz can of tomato sauce (no oil, low sodium)
  • ¾-1 c of water
  • Salt to taste

Enchiladas

  • 1 medium yellow onion, diced  
  • 1 large sweet potato, peeled and diced small  
  • 1 jalapeno pepper, seeded and minced 
  • 3 cloves garlic, minced  
  • 1 T Ancho chile powder  
  • 1 T ground cumin  
  • 1 15-oz can pineapple chunks, drained  
  • 1 c chopped cilantro  
  • Sea salt to taste  
  • 12 no fat, low fat corn tortillas  
  • 1 recipe Chili Sauce (recipe follows) 
  • Chopped green onion for topping


DIRECTIONS

Chili Sauce

  1. Combine all ingredients in a bowl and whisk thoroughly.
  2. Set aside.

Enchiladas

  1. Preheat the oven to 350 degrees F.  
  2. Saute the onion in a large saucepan over medium-high heat for 7 minutes, until the onions start to brown and turn translucent. 
  3. Add water 1 to 2 T at a time to keep the vegetables from sticking to the pan. 
  4. Add the diced sweet potato and 1/4 c water. 
  5. Cook covered for 8 to 10 minutes until the sweet potatoes are tender. 
  6. Add the jalapeno pepper, garlic, chile powder, and cumin and cook another minute to toast the spices.
  7. Add the pineapple chunks and chopped cilantro to the pan, season with salt, and mix well. 
  8. Cook 5 more minutes to heat the pineapple through.  
  9. Pour 1 cup of the sauce in the bottom of a 9x13-inch pan. Set aside. 
  10. Place a large skillet over medium heat, and let it warm for 5 minutes. 
  11. Place 3 or 4 corn tortillas in the pan and let them heat for 3 minutes. 
  12. Turn and heat the other side for just a minute.  
  13. Place each of the heated corn tortillas on a workspace and spoon 1/3 cup of the sweet potato filling down the center of each tortilla, rolling the tortilla up around the filling. 
  14. Place the filled tortilla in the baking dish. Repeat with the remaining tortillas until all of the filling is used.  
  15. Pour the remaining sauce over the enchiladas in the pan and bake for 35 minutes. 

TIPS

  1. Kids, of any age, love the sweet and savory combination of pineapple and sweet potatoes in a corn tortilla.

Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum.   Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at www.chefdelsroufe.com.

Dels Cookbook for his byline.jpg
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PP Jack-O-Lantern Stuffed Peppers

Jack-O-Lantern  Stuffed Peppers.jpg

Chef:  Marla Rose
Makes:  15-20 Jack-O-Lanterns
Prep Time:  60 minutes
Cook Time:  40 minutes
Total Time:  1 hr 40 minutes

INGREDIENTS

  • 1 2/3 c low-sodium vegetable stock, divided
  • 1 yellow onion, diced
  • 3-5 cloves garlic, minced
  • 1 jalapeno, seeded and minced (optional)
  • 1 poblano pepper, seeded andminced (optional)
  • ½ butternut squash, peeled, seeds removed and cut into smallish, uniform squares
  • 1 T tamari (or Braggs Aminos)
  • 1 T basil cut with herb scissors or chop into fine pieces
  • 1 t thyme
  • ¼ - ½ t cinnamon
  • ¼-1/2 t cayenne powder
  • ½ t chili powder (or more)
  • 2 c defrosted organic corn
  • 30 oz black beans, rinsed and drained
  • 28 oz can crushed tomatoes
  • 25 oz hominy, drained and rinsed
  • 1-2 T adobo sauce (optional)
  • 15-20 colorful peppers; try to find flat bottomed peppers
  • Salt and Pepper to taste

DIRECTIONS

  1. Preheat oven 375 degrees
  2. In a large, deep skillet (cast iron is perfect for this if you have one), heat 1/3 c of the vegetable stock over medium heat.
  3. Add the onion, saute.   Stir often, for about 6 minutes
  4. Add the garlic, jalapeno & poblano peppers, butternut squash, additional 1/3 c of vegetable stock, tamari and spices.  Raise the temperature to medium-high, cook, stirring often, for 10-13 minutes, until squash pieces are el dente.
  5. Add the corn, black beans, crushed tomatoes, hominy and adobo sauce as well as ½ - 1c of vegetable stock.  
  6. Take mixture and begin filling the peppers and place on a large cookie sheet.   
  7. Bake for 30-40 minutes or until the peppers are appropriately decrepit looking.

TIPS

  1. Pepper colors are totally up to you.
  2. You can find chipotle peppers packed 

Marla Rose and John Beske hatched the idea for the original VeganStreet.com in 1997. Vegan Street conveyed the sense of community and spirit of optimism they felt about compassionate living. Through combining their convictions about veganism with their passions for writing, communications and the arts, they began to carve out their perfect vehicle to express it with -- VeganStreet.com.

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PP SuperFast SuperFood Soup

Chef: Jeannie Hudkins
Makes: 4 - 6  servings
Prep time: 10 minutes
Cook time: 15 minutes

Jeannie Hudkins Superfood Soup.jpg

INGREDIENTS

  • 1 c onion, diced
  • 1 c carrots, sliced
  • 1 8-oz jar roasted red peppers, diced
  • 2 cans chickpeas, rinsed and drained
  • 1 T cumin
  • 2 T tomato paste (or ketchup)
  • ½ (16 oz.) pkg frozen cauliflower florets
  • 2 c vegetable broth
  • 1 24 oz jar diced tomatoes
  • 1 large handful of baby spinach

DIRECTIONS

  1. Saute sliced carrots and diced onion in a small amount of water until tender, about 8 minutes. Add more water if pan begins to brown.
  2. All remaining ingredients into a saucepan with carrots and onion. Simmer until ready to serv.

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet, Eatlikeyougiveadamn-thebook.com ,Dietology 101: Be Slim, Be Full, Be Well

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PP Scalloped Potatoes with Saffron Cream

Del Sroufe Scallope Potatoes with Saffron Cream.jpg

Chef:  Del Sroufe
Makes:  4-6 Servings/3 c cream
Prep Time:  20 minutes
Cook Time:  45 minutes
Total Time: 1 hr 5 minutes

 

 

 

INGREDIENTS

Saffron Cream

  • 1 12-ounce package frozen cauliflower florets
  • 2 cups vegetable stock
  • 4 cloves garlic, minced
  • 2 t granulated onion
  • 2 t dried thyme
  • large pinch saffron
  • 1/4 c toasted pine nuts
  • sea salt and black pepper to taste 

Base

  • 3 lbs Yukon gold or red skin potatoes, scrubbed and thinly sliced
  • 2 medium yellow onions, thinly sliced
  • sea salt and black pepper to taste
  • 1 recipe Saffron Cream (recipe above) 

DIRECTIONS

Saffron Cream

  1. Combine the vegetable stock and cauliflower in a saucepan and cook for 8 minutes until the cauliflower is tender. 
  2. Add the cauliflower and stock to a blender with the remaining ingredients and puree until smooth and creamy. 
  3. Taste for sea salt and black pepper. 
  4. Set aside for layers of potato base.

Base

  1. Preheat the oven to 425°F.
  2. Add the potatoes to a pot with water to cover and cook over medium heat for 5 - 6 minutes, until the potatoes are just tender. Do not overcook them since they will finish cooking in the oven. 
  3. While the potatoes cook, saute the onions over medium heat until they are lightly browned and tender, about 10 minutes. 
  4. Add half of the potatoes to a 9 × 13 baking dish. Sprinkle with sea salt and black pepper to taste. 
  5. Pour half of the Saffron Cream over the potatoes. Top with the remaining potatoes, season with sea salt and black pepper again, and spread the rest of the Saffron Cream over the potatoes. 
  6. Sprinkle the cooked onions over the sauce. Bake for 25 minutes, until bubbly. 

Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum.   Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at www.chefdelsroufe.com.

Dels Cookbook for his byline.jpg
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PP Cauliflower Medley Over Whole Grains

Jeannie's Cauliflower Medley Over Whole Grains.jpg

Chef: Jeannie Hudkins
Makes: 4-6 servings
Prep time: 20 minutes
Cook time: 20 minutes

 

 

 

 

INGREDIENTS

  • 1 cauliflower, broken into small florets
  • 1 sweet onion, sliced
  • 4 cloves garlic, diced or minced
  • 8 oz. cremini mushrooms, sliced
  • 1 can black beans or red kidney beans, drained and rinsed
  • 1 T smoked paprika
  • ¼ t black pepper
  • ¼ c whole wheat flour
  • 3 c soy milk
  • Black or brown rice or any whole grain, cooked

DIRECTIONS

  1. Steam cauliflower in a saucepan until al dente (do not overcook).  Drain and set aside.
  2. In a large saucepan, saute the onion in a small amount of water until soft. Stir in the garlic and the mushrooms and saute until soft.
  3. In a coffee mug or measuring cup, mix the flour, paprika, and black pepper, Slowly stir in ½ cup of soy milk to make a thick paste. Stir in more of the milk to fill the mug, stirring until smooth.
  4. Add the steamed cauliflower and the black or red beans to the onion/mushroom mixture as well as the remaining soy milk. Stir over medium heat until the sauce thickens. 
  5. Serve over black or brown rice or any whole grain. 


TIP

  1. To decrease the fat content, decrease soy milk to 1 ½ cups and add 1 ½ cups water. 


Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet, Eatlikeyougiveadamn-thebook.com ,Dietology 101: Be Slim, Be Full, Be Well 

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PP Potato, Corn and Poblano Pepper Taquitos

Del Stroufe Potato corn & Pablano Pepper Taquitos.jpg

Chef:  Del Sroufe
Makes:  16 Tortillas
Prep Time:  20 minutes
Cook Time: 30 minutes
Total Time:  50 minutes

 

 

INGREDIENTS

  • 1 small yellow onion, diced small
  • 1 large poblano pepper, diced small
  • 1 10 oz bag frozen corn, or 1 ½ c fresh corn kernels
  • 1 clove minced garlic
  • 1 t ground cumin
  • 3 c (left over) mashed potatoes or frozen no oil hash browns
  • Sea salt to taste
  • Pinch cayenne pepper, optional
  • 16 corn tortillas
  • Chopped fresh cilantro for garnish
  • Salsa or Guacamole (plant strong only) for serving

DIRECTIONS

  1. Preheat the oven to 375 degrees
  2. Saute the onion and pablano pepper in a large skillet over medium high heat for 7 to 8 minutes, until the vegetables are tender and the onions have started to brown.
  3. Add water to 1 to 2 tablespoons at a time to keep the vegetables from sticking. 
  4. Add the corn and cook 5 minutes.
  5. Add the garlic, and ground cumin and cook another minute to toast the cumin.
  6. Add the potatoes, sea salt and cayenne pepper, and mix well.  Set aside, so you can toast the tortillas.
  7. To toast the corn tortillas, heat a skillet over medium heat for 5 minutes.  Place a layer of tortillas in the pan and let them cook for 2 minutes.  Turn and cook the other side for 2 minutes.  Repeat with the remaining tortillas.
  8. As you pull the tortillas from the pan, fill each with ¼ c of the potato filling and roll the tortilla up around the filling.
  9. Place the rolled-up taquitos on a baking sheet.  When all the taquitos are made, bake them for 10-12 minutes until the tortillas start to brown.
  10. To serve, place the taquitos on a serving platter and garnish them with the chopped cilantro.
  11. Serve with your choice of salsa &/or guacamole (plant strong only).

Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum.   Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at www.chefdelsroufe.com.

Dels Cookbook for his byline.jpg
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PS The Real-Deal Veggie Burger

Jessica Meyers Real Deal Burger.jpg

Chef:  Jessica Meyers Altman; GardenFreshFoodie.com
Makes:  7
Prep Time:  15 minutes
Cook Time: 25 minutes
Total Time:  40 minutes

INGREDIENTS

  • 1 c cubed sweet potato, cubed and cooked until tender (can use white potato if desired)
  • ½ c fresh or frozen peas, if frozen, thaw
  • 2 c of cauliflower cut into small florets
  • ¼ c green onions
  • 1 T garam masala
  • ½ c almond meal (can use ½ c whole almonds and grind in processor or Vitamix)
  • 3 T red onion, chopped
  • 3 T parsley or basil, minced
  • ¼ c roasted red pepper (1/2 red pepper-or use raw-if so, then add to food processor)
  • ¼ t black pepper
  • ¼ t kosher/sea salt
Jessica Meyers Real Deal Burger 2.jpg

DIRECTIONS

Jessica Meyers Real Deal Burger 4.jpg
  1. Preheat oven to 400 degrees
  2. Cook the potato in boiling water until knife tender
  3. Add cauliflower to food processor and pulse until it looks rice like.  Add in potato, then peas, garam masala, salt, pepper and red onion; pulse.  Add in almond meal and check for consistency (should bind together)
  4. Stir in red pepper, green onion and parsley
  5. Line a baking sheet with parchment or use Silpat (high temp silicone sheet)
  6. Using a 1/3 c, scoop out and create burgers.  Ours made 7.  You can use the back of the measuring cup to slightly flatten the burgers.
  7. Bake for 20 minutes and then flip and cook for an additional 5-7 minutes.
  8. Serve a top a salad or on a roll/gluten free bread add a garlicky dill.  
  9. Top with a mango chutney, avocado (only if PS) or our garden fresh.
jessica Meyers Altman Real Deal Burger.jpg

Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com 
Instagram:  www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest:  www.pintrest.com/gardenfreshfood

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PP Paprika Roasted Cauliflower

Laura Theodore Paprika Roasted Cauliflower.jpg

Chef:  Laura Theodore; The Jazzy Vegetarian
Makes:  4-6 Servings
Prep Time:  10 minutes
Cook Time:  45-55 minutes
Total Time:  55-65 minutes

INGREDIENTS

  • 1 medium head of cauliflower, cut into bite-size florets
  • 1 medium red or yellow onion, thinly sliced
  • 2 T Italian seasoning
  • 1 t garlic powder
  • 1 t paprika
  • 1/2 t turmeric

DIRECTIONS

  1. Preheat the oven to 400 degrees F. Line a large, rimmed baking pan with unbleached parchment paper. 
  2. Put all of the ingredients in a large bowl. 
  3. Stir to combine.
  4. Spread the mixture in an even layer on the lined baking pan. 
  5. Bake for 45 to 55 minutes, until the cauliflower is tender but still holds its shape.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

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