Veggie Dishes

PS Creamy Vegan Potato Broccoli Casserole

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Chefs: Alena & Lars Schowalter,

Makes: 4 servings

Prep time: 30 min

Cook time: 1 hr

Total time: 1 ½ hrs



  • 1 head of broccoli

  • 1 ½ lbs of potatoes


  • 1 lg onion

  • 4 garlic cloves

  • A few T of vegetable broth

  • ¾ c raw cashews

  • 1 ½ c vegetable broth

  • 2 c plant milk

  • ¾ c nutritional yeast

  • 4 T potato or corn starch

  • 2 T lemon juice

  • 1 t salt

  • Pinch black pepper and cayenne


  1. Preheat oven to 375 degrees F and prepare your deep baking dish. Cut broccoli florets as well as the potatoes into thin slices.

  2. In a small pot or pan, saute the onion and garlic in some vegetable broth for a few minutes.

  3. Then, place together with all of the sauce ingredients into your blender jar and blend until smooth.

  4. Pour the mixture into your pot or pan, stir so that everything is mixed well and let it heat up for 2 min, then set aside.

  5. Let’s put it all together into the baking dish! Begin with one layer of thinly sliced potatoes, slightly overlapping.

  6. Add a think layer of sauce, then one layer of sliced broccoli florets.

  7. On top of that, again one thin layer of sauce.

  8. Repeat as many times as necessary (depending on how small or large your baking dish).

  9. Finish with a hefty layer of sauce, then cover your pan and bake for around 50-60 min, leaving it uncovered for the last 5-10 min


Hailing from Germany, Alena & Lars are our first “International Chefs”! You can find more healthy & delicious oil-free, whole food plant-based recipes at where we provide you with useful tips on how to transition to a healthy vegan diet, jumpstart your health with actionable steps, and finally lose some pounds without starving yourself! Be sure to say "Hi" on Facebook or Twitter, and get your daily dose of inspiration.

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PP Beans & Greens Pie

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Chef:  Cathy Katin-Grazzini
Makes:  8 servings
Prep time:  1 hr
Cook time:  20 minutes



  • 1 lb mixed colored cherry tomatoes
  • Sprigs of fresh thyme or dried thyme leaves
  • 2 c cooked mixed beans (kidney, chickpea, black, white, red or mottled)
  • 4 lbs mixed fresh greens (turnip or beet greens, Swiss chard, collards, kale or spinach), steamed and squeezed and roughly chopped to yield 3-4 c 
  • 2-4 T oil-free mild *Moroccan harissa chili paste (recipe below) or available online, Whole Food, Target and Indian markets (Moroccan cuisine is very similar) our area
  • Iodized sea salt to taste

*Moroccan harissa chili paste

  • 15 mild Kashmiri dried chilis (Available in Indian groceries or online)
  • 3 cloves garlic minced
  • 1 t cumin seed
  • 1 t coriander seed
  • ½ t sea salt


  • 2 c chickpea flour (besan)
  • 2T nutritional yeast
  • ½ t sea salt
  • Large pinch white pepper
  • 2 T arrowroot
  • 2 T freshly ground flaxseed
  • 2 t granulated onion
  • 2 t granulated garlic
  • ½ c firm tofu, drained well
  • 2-3 good quality canned whole tomatoes


Moroccan chili paste

  1. In a bowl, cover chilis with boiling water.  
  2. Soak until fully softened (Alternatively, microwave for 1 minute and set aside to rehydrate and soften.)  Drain.
  3. Dry roast seeds in a skillet just become aromatic and you see the tendril of smoke appear.  Remove from heat.  Do not allow to burn or they’ll taste bitter.  Cool.  Grind in a spice grinder.
  4. Combine with all harissa ingredients in a food processor and process until smooth and uniform, or use a mortar and pestle to pound into paste.  Add just enough water to create a paste.


  1. Halve tomatoes.  Place on parchment facing up. 
  2. Strew thyme sprigs or sprinkle thyme leaves. 
  3. Roast tomatoes at 400 degrees Fahrenheit /200 degrees Celsius for 25 minutes or until softened.   Set aside.
  4. In a large mixing bowl combine beans, greens, harissa to taste, mixing well.  Salt to taste.


  1. Combine dry crust ingredients in a food processor, pulse to blend.  Add tofu and run for 1-2 minutes.
  2. Add 1 tomato at a time and process to achieve a uniform soft, but not wet, ball of dough. (akin to Playdoh)
  3. Sprinkle a board with chickpea flour, roll out dough, flipping and flouring, to ¼” thickness.  Shape to a pie pan, trim and crimp edges.
  4. Rill with greens and beans mix, mounding slightly in the center.
  5. Top with roasted tomatoes.
  6. Bake 20-25 minutes for full pie – just until golden.

Cathy Katin-Gazzini, a seasoned plant-based nutritional coach and chef, teaches the profound health benefits of plant-based nutrition, without oil, by working with patients to prevent, treat and often reverse their chronic disease conditions through lifestyle counseling, group immersion programs and her empowering cooking classes.  Visit Cathy at,, and

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PP Paprika Roasted Cauliflower

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


  • 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


  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 @,,
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PP or PS Springtime Cauliflower Rice

Chef:  Jessica Meyers Altman; Garden Fresh Foodie
Prep Time:  20 minutes
Cook Time:  15 minutes
Total Time:  35 minutes



Pilaf Base

  • 2 c  red onions-about 1 large (could use regular onions, too)
  • 3 c mushrooms, sliced (omit if you are not a fan, of course)
  • 7 c of shredded cauliflower (this is about half of a head of cauliflower-use the left overs to roast up for salads)
  • 2 T garlic (about 3 cloves) minced
  • Several T of water/vegetable broth
  • ¾ t-1t salt
  • 1 lg or sm bay leaves, remove before eating
  • Fresh pepper to taste

2nd step ingredients to Pilaf Base (above)

  • Cauliflower Rice Base
  • 1 c diced bell pepper, we used red and yellow
  • ¾ t dried dill weed
  • 2 c of defrosted peas, or fresh snap peas
  • 2 lemons, juiced, about 4T
  • 4 c of chopped greens (it can be any kind, I used Swiss chard, but have used kale, spinach and collards)
  • 2 c blanched broccoli, chopped (to blanch, boil water, and drop florets into water for 1 minute, until bright green.
  • ½ c fresh parsley
  • 2 T fresh dill (or more to taste)
  • Additional salt/pepper as desired
  • Serving:  freshly chopped scallions, nuts for serving (this would make the recipe Plant Strong):  pistachios, slivered almonds, or pumpkin seeds.


  1. Shred the cauliflower in a food processor by placing florets in and hitting pulse until finely shredded (but not mush)
  2. Heat a large pan, like a wok.  Add onions along with a little broth/water to help saute (not too much, as you want the onions to caramelize slightly, about 2 T.
  3. Saute onions until translucent, then add mushrooms, and garlic
  4. Add in cauliflower and a bay leaf
  5. Saute until cauliflower softens, adding in broth/water as needed to prevent sticking, but just enough to soften the rice without getting too watery
  6. Add salt/pepper to taste
  7. Add Spring Rice Ingredients (remaining ingredients) quickly to prevent overcooking
  8. After making the cauliflower rice pilaf, add in peppers and dried dill, and saute until slightly softened, about 2-3 minutes
  9. Add greens and lemon juice, with a few T of water (if needed) to allow greens to wilt.
  10. When finished, add broccoli, parsley, peas, and fresh dill.  Season with salt/pepper, if needed.
  11. Serve topped with scallions, (this next addition would make the recipe PLANT STRONG) and/or slivered almonds, pistachios (what I used), toasted pine nuts, or pumpkin seeds & enjoy! 


  1. If desired, add in some chickpeas for additional protein.  
  2. Great on top of a salad, sweet potato
  3. or as a side dish.
  4. For a different take on this base, try my Indian Cauliflower Rice Bowl.

Jessica Meyers Altman
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: 

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PP: Vegetables on Main Street

Chef:  Chelly
Makes: 2-4 servings
Prep time: 20 minutes
Dehydrate time: 4 hours, 105 degrees



  • 1 bunch broccoli
  • Red, orange, yellow bell peppers
  • 1 small onion, sliced
  • 1 head cauliflower
  • 5 carrots
  • 2 jalapeños, seeds removed
  • 1-2 large portabella mushrooms
  • 1/2 bunch Cilantro sprigs
  • 1 c raisins


  • 2 lemons juiced
  • 1/2 c liquid aminos or Nama Shoyu 
  • 1/4 c apple cider vinegar
  • 1 t fresh ground pepper
  • 1/8 t cayenne pepper
  • 2-4 T Maple Syrup, optional


  1. Cut, slice, chop or use your mandolin to make your vegetables pop with artistic design.
  2. Mix them all together. 
  3. Add marinade, then dehydrate in a glass pie dish until soft or just leave out on the counter for 4-6 hours mixing a few times or enjoy immediately.

1. Enjoy these vegetables on a salad, on the go, with hummus or dehydrate until dry and use
to make soups by adding hot water to re-hydrate.  
2. These dried vegetables can also be used to make vegetable broth anytime, just store dried vegetables in the refrigerator.

Chelly; Faith, Hope, Love & Health,


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