Denise Kling-Pelto

PP Morning Comfort Brown Rice Porridge with Cranberries

Sharon Matthews Brown Rice Pudding.jpg

Chef: Denise Kling-Pelto

Makes: 3 cups

Prep Time: 10 min

Cook Time: 50 min

INGREDIENTS

  • 1 c sweet brown rice (I use Lundberg)

  • 2 c plant milk

  • 1/4 c maple syrup

  • 1 t cinnamon

  • 1/2 t nutmeg

  • Dried cranberries (low sugar)

  • Sprinkle with cinnammon

DIRECTIONS

  1. Place brown rice and 1 1/2 c of the plant milk in a heavy sauce pan. Once the mixture comes to a boil, simmer for 20 minutes.

  2. About 15 minutes in, preheat oven to 350 degrees.

  3. Take cooked brown rice and place in a 8 x 8 baking dish (I use glass) .

  4. Fold in rest of plant milk, cinnamon, nutmeg, cranberries and maple syrup.

  5. Cover with foil.

  6. Bake for 45 minutes.

  7. Serve hot.

TIPS

Refrigerate for up to 4 days. Yummy cold or reheated.

Any dried fruit can be added before baking. Check that whataever you choose is NOT high in added sugars.

Any fresh fruit can be added whether serving hot or cold.

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PP Creamy Cauliflower and Mushroom Soup

PP Cream of Mushroom Soup.jpg

Chef: Denise Kling-Pelto

Makes: 4 cups

Prep Time: 15 min

Cook Time: 20 minutes

Total Time: 35 min

INGREDIENTS

  • ½ a head of cauliflower, cut into florets, about 2 c

  • 1 c almond milk

  • 8 oz mini portabellas, sliced

  • 1 sweet onion, diced (about ½ c)

  • 1T Bays Seasoning

  • 1 T parsley

  • vegetable broth or water for healthy saute

  • sprinkle a little paprika, smoked or regular as a garnish

DIRECTIONS

  1. Place cauliflower and plant milk in a medium size sauce pan.

  2. Bring to a boil and reduce heat to simmer and cook until cauliflower is soft.

  3. Set aside to cool.

  4. Dice onions and slice mushroom. Healthy sauté onions. Once they become translucent and caramelization of the sugars start clinging to the bottom of your pan, add the mushrooms. Allow all the liquid to evaporate transferring the flavoring onto the onions and mushroom.

  5. Now that your cauliflower and plant milk have cooled, place in a blender or processor and blend until smooth.

  6. Add blended cauliflower and plant milk to the sauteed mixture and mix.

  7. Add the Bays and parsley.

  8. Mix well.

  9. Serve immediately, refrigerate or freeze.

TIPS

  1. This cream of mushroom soup can be used as a gravy or the sauce for the infamous “Green Bean Casserole” around the holidays.

  2. Make sure your dicing and slices are uniform in size, that way they will cook evenly.



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PP Tex Mex Potato Meal

Denise Kling Pelto Tex Mex Potato Meal.jpg

Chef:  Denise Kling-Pelto
Makes: 1-2 Servings
Prep Time:  5 minutes
Cook Time:  10 minutes
Total Time:  15 minutes

INGREDIENTS

  • I large russet or golden potato or 2 medium potatoes
  • ½ - 1 can black beans; rinsed, and well drained
  • ½-1c fresh greens of your choice
  • 1/2c fresh salsa; your favorite no oil, low sodium and sugar, drain excess juice.
  • ½ 12 oz bag frozen peppers and onions (or cut up your own)

DIRECTIONS

Denise Kling-Pelto Tex Mex Potato Meal 2.jpg
  1. Microwave your potato until softened, about 5-7 minutes on high with some water in a covered bowl.  Check after 5 and proceed when tender.
  2. Cut lengthwise and fluff flesh with a fork to receive other ingredients.
  3. Place black beans, then salsa, greens and last, the peppers and onions on the potato.
  4. Cover, I use paper towel, and cook on high for 3 minutes.

TIPS

  1. Scrub your potato(es) and pierce for easier cooking.
  2. Drain your salsa if you want a dryer potato meal.
  3. If you make the creamy vegan cheese sauce on the PBNSG site by Chuck Underwood, that’s great addition, if you have on hand, place directly on potato and the rest of the ingredients.
  4. You can use a sweet potato, too.  
  5. Your favorite bean, or oil free refried beans can be used, too.

PBNSG’s “Culinary Curator”, Denise teaches many of the Transitions Classes and makes the contacts with chefs from the United States and around the world.  With her partner, Debby Knight Jones, she teaches and presents at multiple venues around the area.

Denise Kling-Pelto PHG Logo.jpg

 

 

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PP Spicy Tomato Hummus

Denise Kling-pelto Hummus.jpg

Chef:  Denise Kling-Pelto
Prep Time:  5 minutes

 

 

 

 

 

 

INGREDIENTS

  • 1 can or 2 c of chickpeas/garbanzo bean w/ some aqua fava (juice naturally that stays after draining; about 1 t)
  • 1 T organic tomato paste
  • 1 t-T fresh chili paste
  • 1 T fresh squeezed lemon juice
  • 1 T spicy brown mustard
  • 1 clove of peeled garlic

DIRECTIONS

  1. Place the lemon, tomato paste, mustard, garlic clove and chickpeas in a blender.  Process until smooth.
  2. Serve with your favorite veggies.

TIPS

  1. Great spread for any whole plant based veggie sandwich.
  2. I use the bit of aqua fava to make the garlic creamier.  It mimic the tahini smoothness without all the fat.
  3. Don’t use chili paste if you don’t like heat.
  4. Play with recipe and add your favorites; bbq, pesto, etc.

PBNSG’s “Culinary Curator”, Denise teaches many of the Transitions Classes and makes the contacts with chefs from the United States and around the world.  With her partner, Debby Knight Jones, she teaches and presents at multiple venues around the area.

Denise Kling-Pelto PHG Logo.jpg
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PP Full Flavored Pressure Cooker Veggies Soup in Minutes!

Chef:  Denise Kling-Pelto
Makes:  16 servings
Prep Time:  5 minutes
Cook Time:  15 minutes (Not including time to reach pressure or cool down)
Total Time:  20 minutes

 

 

INGREDIENTS

  • 1 lg sweet onion, diced

  • 5 stalks of celery, sliced 1/4" thick

  • 1 8oz pkg mini portabellas (or whatever mushroom you prefer) sliced

  • 3 cans fireroasted diced tomatoes

  • 2 cans no salt black beans

  • 12 cups low salt or not salt veggie broth (you can always add more when reheating)

  • 2 lbs frozen mixed vegetables

  • 1/2 head of Kale; fresh or frozen; bite size chopped

  • 1 bay leaf

  • 3 T high quality no salt mixture (I use Costco's)

  • After cooking add basil, parsley or marjoram if you like. Fresh herbs do better afterward.

DIRECTIONS

  1. I have an 8 qt pot. CHECK YOUR PRESSURE COOKER DIRECTIONS FOR MAXIMUM FILL. You may have reduce the amounts of ingredients to safely cook on high pressure.

  2. Set your InstaPot or other pressure cooker to saute. Place diced onion in the pot once hot enough to make water dance.

  3. Keep stirring to prevent burning, once translucent, add celery and mushrooms. Continuing to saute. Use a a bit of your veggie broth to prevent sticking if necessary. Add garlic (overcooking makes it bitter)

  4. Add the tomatoes, black beans, veggie broth, no salt seasoning and bay leaf.

  5. (If you are adding fresh herbs, add after the process. They lose too much flavor if overcooked.)

  6. Stir well.

  7. Reset pressure cooker to MANUAL, set time for 10 minutes.

  8. Seal, (not vent) and it will do the rest.

  9. Allow to cool down, or if you don't have time, carefully open vent and remove top once steam jet stops.


Denise Kling-Pelto is the Culinary Curator for PBNSG, FFL Instructor and graduate of the Natural Kitchen Cooking School.   She also teaches transitions classes for PBNSG. Co-Owner Plant-Healthy Gals we teach plant based topics, cooking and strategies.  Visit us on Plant-HealthyGals.com or on Facebook at .  
https://www.facebook.com/planthealthygals1/?fref=ts

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PP: Cinnamon Apple Topping/Butter

Chef:  Denise Kling-Pelto
Makes:  12 cups
Prep Time:  30 Minutes
Cook Time:  In slow cooker 4-6 hours

 

 

 

 

 

Ingredients

  • ½ peck Golden Delicious (perfect sweetness)
  • ½ c water
  • 1 T Cinnamon
  • ½ t nutmeg

Directions

  1. Turn slow cooker/crock pot on high setting for the first 2 hours, then low for the remaining time.
  2. Put ½ c water into the crock pot
  3. Peel and core the apples and slice if you want a chunky topping/butter.  ~or~ leave peelings on, core and slice and run finished topping/butter through a blender.  (Peelings become very tough and leathery)  
  4. Place apple slices in slow cooker.
  5. Sprinkle cinnamon and nutmeg over apples.
  6. Cover
  7. Stir intermittently

Tip:

  1. I give this as part of a vegan gift package during the holidays.  It is very difficult to find an apple topping/butter without added sugar.
  2. Put this in your oatmeal or to top anything with a sweet warm finish.

 

 

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PP: Savory Pea Soup with Dulse

Chef:  Denise Kling-Pelto
Makes:  20 1 cup Servings
Prep:  20 minutes
Cook Time:  2 hours
Total Time:  2 hours, 20 minutes

 

 

 

Ingredients

  • 1 large sweet onion diced
  • 2-1 lbs of dried peas
  • 2 large garlic cloves minced
  • 1 pkg of celery sliced
  • 1 lb of carrots sliced
  • 3 large sweet potatoes diced
  • 16 cups of vegetable boullion
  • 1-2 T of dulse
  • 2 T marjoram
  • 2 T no salt seasoning
  • Pepper to taste

Directions

  1. Place about 1/8 c of water of vegetable broth in bottom of pan and “healthy saute” the onions and garlic.  (Wait until water/broth bubbles, add onions and garlic and saute until translucent.)
  2. Then, “healthy” saute the celery until tender.
  3. Place celery with the onions and garlic in large soup pot.
  4. Add 16 cups of vegetable broth, and 2 lbs of dried peas.
  5. Bring to a boil and then simmer for 1 hour 30 minutes.
  6. Add diced sweet potatoes and spices.
  7. Simmer until it reaches your desired consistency.  Soup will thicken as it cools.

Tips:

  1. If you want a more savory flavor, brown onion and garlic, and then “de-glaze” pan adding liquid to your soup once the water has been added. 
  2. Add water to thin if soup is too thick for you.
  3. I freeze in 2c containers for a quick lunch.  Take out of freezer the night before and bring it for a piping hot lunch in a good thermos.
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PP: Refreshing Raspberry Black Bean Pasta Salad

Chef:  Denise Kling-Pelto
Makes:  8 servings
Prep Time:  10 Minutes
Cook Time:  10 Minutes
Total Time:  20 Minutes 

(Does not include time to make the crumbles) See Recipe below

 

For Salad

Ingredients

  • 1 12 oz pkg of whole grain pasta 
  • 1 can black beans thoroughly rinsed
  • 2 6 oz containers of whole fresh raspberries
  • 1/2 c walnut halves
  • 1 small chopped sweet or red onion
  • 2 c of blanched broccoli  mini florets  
  • ¾-1 c oil free raspberry vinaigrette

Directions

  1. Bring 2 quarts of water to a boil and cook according to package
  2. Meanwhile, cut off broccoli stems to the crown, separate into mini florets approximately ½ a head
  3. Place broccoli mini florets in steamer until tender, not fully cooked.  Approximately 3 minutes.
  4. Once pasta is finished cooking, rinse well in cold water; drain
  5. Place black beans in a colander and thoroughly rinse
  6. Place pasta, black beans, mini broccoli florets and the rest of the ingredients in a large bowl.  Cover w/ raspberry vinaigrette.
  7. Toss 

For Tofu Crumbles 

Makes:  2 cups/recipe
Not including tofu prep freezing, thawing and pressing
Prep Time:  10 minutes
Cook Time:  20 minutes
Total Time:  30 minutes

Ingredients

  • 1 pkg lowfat tofu
  • 2 T low sodium soy sauce or liquid aminos
  • 1 T maple syrup/brown rice syrup

Directions

  1. Freeze the tofu the day before
  2. Leave in refrigerator overnight to thaw
  3. Drain liquid
  4. Press out remaining liquid by placing in a thick kitchen towel.  Press down with bricks or a weighty book, weight, etc.  Leave approximately 1 hour.  
  5. Break tofu up in bowl
  6. Whisk low sodium soy sauce or amino acid and maple syrup
  7. Pour liquid over your tofu
  8. Turn into a hot pan
  9. Continually turn over until browned a bit crispy.  
  10. Do not burn
  11. Sprinkle over you Raspberry Pasta Salad or anything that receives savory flavor well.
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PP: BBQ Pulled Jackfruit

Chef:  Denise Kling-Pelto
Makes:  4-6 Servings
Prep Time:  5 minutes
Cook Time:  7 hours


INGREDIENTS

  • 2 20 oz cans of green jackfruit in water, drained

  • 1 ½ c bbq sauce (your choice)

  • 1 onion diced

  • 1 c celery chopped

  • 1 green pepper; seeded and diced

  • 1 c sliced mushroom (mini portabellas or white button)

DIRECTIONS

  1. Rinse jackfruit thoroughly

  2. Place all ingredients and mix well in a slow cooker, on 200 degree setting for 5 hours

  3. Stir a few times during the cooking process

  4. After 5 hours, using two forks, one in each hand, pull apart the fruit. I place it in a separate bowl to isolate the jackfruit and make sure I didn’t miss any of the pieces.

  5. Place jackfruit back in cooker with bbq mixture and stir thoroughly. Cook for another 2 hours.

  6. Serve on a whole grain bun or over brown rice, quinoa or millet.

TIP:  

  1. Make sure not to leave unseparated large chunks in the mixture.

  2. The longer you cook it, the easier it breaks down. The jackfruit that had been on the bottom of the slow cooker pulled apart more easily.


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PP: Pear Infused Confetti Rice

Chef:  Denise Kling-Pelto
Makes:  12 1/2 c servings
Prep Time:  20 minutes
Cook Time:  30 minutes

 

 

Ingredients

  • 2 large pears; ripe, but not yellow; avoid hard green pears
  • 2 ½  c vegetable broth
  • 2 T tamari or Amino Acids
  • 1/4-1/2c  fat free fear pear balsamic dressing 
  • 1 large sweet onion diced
  • 1” ginger stem pulverized
  • 1 c brown rice
  • 4 c frozen organic mixed vegetables
  • 1 can well rinsed and drained black beans/sesame ginger infused tofu cubed

Directions

  1. Place 2 c of vegetable broth a 1 c rice in a saucepan.  
  2. Bring to a boil; cover and simmer for 20-30 minutes, until all liquid is absorbed
  3. While the rice is cooking.  peel, core and dice your pears.  
  4. Place a small amount of vegetable broth into a frying pan.  
  5. Healthy saute your onions and ginger until the onions are translucent.
  6. Then, put in pear dices with the onions and ginger; frequently stir until caramelized and browned
  7. Remove pears once they are tender but not mushy, along with onions and ginger.
  8. Take remaining vegetable broth and place in carmelized pan and deglaze.  Place mixed vegetables in the frying pan until they are thoroughly cooked.
  9. In a large bowl, place the rice, pear mixture, cooked mixed vegetables and black beans.  
  10. Fold Tamari/Amino Acids.  Mix well.

Tip:  Can be served warm or cold.  You can add natural no sugar pear juice to increase the sweetness.  














 

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PP: Land and Sea Sushi

Chef: Denise Kling-Pelto
Makes: 3 rolls/24 pieces
Prep Time: 45 minutes
Cook Time: Rice: 15 minutes, beans: 10 minutes

Ingredients

  • 3 Nora seaweed sheets
  • short grain sweet rice/brown rice
  • 4 T Mirin
  • 2 T Rice Vinegar
  • Flavored Tofu;  Lowfat   ~OR~
  • Savory beans: 1 cam cannellini beans sauteed w/ 1 cup vegetable broth w/ 1/8 c Dulse
  • colorful peppers Julienne
  • carrots julienne 12  2” pieces
  • celery  julienne 12 2” pieces
  • kale small leave sections
  • red cabbage ½ c slices

OPTIONAL INGREDIENTS

  • Arame ½”  inch bunch (adds texture, contrasting dark color and a mild seafood flavor).
  • Any vegetable you love or have left over
  • Your favorite bean    

Directions

  1. Rinse rice by running fingers through in a colander until water is clear.  Cook (rice cooker, heavy saucepan, pressure cooker) following package directions.
  2. Bring to a boil.   Cover and simmer until rice is tender but not mushy.
  3. Healthy saute beans w/ vegetable broth and dulse - or cut tofu into strips.
  4. Blanch the vegetables.  The goal is to make them tender, not mushy; firm.   
  5. Put your sushi mat (bamboo going horizontally)on a flat, sturdy surface.  Place the Nora seaweed shiny side up.  Mix mirin and rice vinegar into rice.  Place about a ¼” of rice over seaweed sheet, BUT make sure to leave about a ½ inch at top and bottom without rice.
  6. Place the vegetables and beans/tofu horizontally at the center across the entire width.  Arrange the vegetables and beans/tofu so as to maximize color and texture differences.  
  7. Using both hands, start at the bottom and roll the sushi as tightly as possible tucking in as you roll upward.  Repeat for each roll.  Once rolled, refrigerate for at least 30 minutes.  Cut in ½ slices and serve on a bed of greens w/ light soy sauce.

TIP: Sushi Mat makes the rolling a breeze! Leave an inch at top and bottom of mat.  Shiny side up and stripes vertical. Divide your ingredients into 3 separate groupings to make sure the rolls are equal in size.  

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PP: Cozy Millet Vege Bake


Chef:  Denise Kling-Pelto
Makes:  9 - 3" squares
Prep time:  30 minutes
Cook time:  30 minutes

INGREDIENTS:  

  • 1 C thoroughly washed millet
  • 3 c vegetable broth
  • ½ c  red/sweet onion minced
  • ½ c  carrots minced
  • ½ c celery  minced
  • ½ c mini broccoli florets
  • ½ c mushrooms chopped
  • 1 t Old Bay Seasoning (or to taste)
  • ½ tsp fresh ground pepper
  • ½ c fresh parsley finely chopped
  • ¼ c whole wheat panko
  • Sprinkle of nutritional yeast

DIRECTIONS:

  1. Combine the vegetable and thoroughly wash millet in a sturdy pot.  Bring to a boil, then simmer for 25-30 minutes or until all liquid is absorbed.
  2. Healthy saute by placing approximately a ¼ of water in frying pan.  When it start to bubble start adding all the vegetables.   Mix as you saute, adding more liquid if it begins to stick.
  3. Turn the cooked millet into a large mixing bowl and add the sauteed mixture mixing well.  Then add the Old Bays, fresh ground pepper and fresh parsley.
  4. Turn the mixture into a non stick baking dish or lightly apply non stick cooking spray.  Be sure to remove all excess with a paper towel.  With the back of your spoon press down evenly.
  5. Sprinkle with panko crumbs & nutritional yeast for the parmesan effect.  
  6. Bake at 350 degrees for 30 minutes.
  7. Allow the casserole to cool a bit, cut into squares
  8. Place on a bed of greens, drizzle with dill sauce, a sprig of parsley and some diced red pepper

Savory Dill Sauce

Makes:  1 cup of sauce

Prep Time:  10 minutes

INGREDIENTS:

  • 1 pkg lite firm silken tofu
  • 1T apple cider vinegar
  • 3 splash of white whine
  • 2T fresh squeezed lemon
  • 1 tsp finely chopped dill

DIRECTIONS:

  1. Remove the water from the tofu
  2. place in the processor with the rest of the ingredients
  3. Process until smooth
  4. Place in a ketchup like dispenser
  5. Refrigerate before and after use
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PP: Polish Golumpki Vegan Style

Chef:  Denise Kling-Pelto
Makes:  8 servings; cabbage rolls each
Prep Time:   45 minutes
Cook Time:  1 hour

INGREDIENTS

  • 1 c of brown rice

  • 2 c vegan vegetable bouillon

  • ⅛ c parsley

  • 1 t smoked paprika

  • 1 T Dulse (hickory flavor) or 1 t liquid smoke

  • 1 onion minced

  • 4 stalks of celery

  • ½ c chopped sun-dried tomato diced

  • 2 c black beans cooked until creamy

  • 1 large head of cabbage; cored

  • 1 can of diced fire roasted tomatoes

DIRECTIONS

  1. Cooking black beans; soak overnight, rinse, bring to a boil, simmer for 20 minutes; shock (add 4 c cold water) bring back to boil and remove from heat when creamy

  2. Start brown rice with vegetable broth boiling; reduce to a simmer for 25 minutes. Add ⅛ cup parsley and 1 t smoke paprika and 1 T Dulse

  3. healthy saute onions, celery and sun-dried tomato

  4. Mix the rice mixture with sauteed items. Then the black beans, set aside.

  5. In a large pot with boiling water, carefully place cored head of cabbage. Bring to a boil again; start removing leaves with tongs, one leaf at a time onto a large plate.

  6. Lay un-torn cabbage leaved with stem closest to you. Place approximately 1/2 cup of rice mixture in the center close to you in a mound. Wrap right and left side upward and roll center keeping sides tucked over. Tuck in the top of the cabbage into a package.

  7. In a 9/ 13", put the juice from a can of diced fire roasted tomatoes. Place Golumpki in rows of four horizontally. You should have 16.

  8. Place the diced fire roasted tomatoes on top of the Golumpki. Cover with foil and bake at 350 degrees for 60 minutes.

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PP: Barbeque Lentil Loaf

 

Chef:  Denise Kling-Pelto
Makes:  8 1/2 slices
Prep time:  30 minutes
Cook time:  30 minutes

 

 

Ingredients

  • 1 c red, green lentils or lentil mix
  • 2 cups no-salt or reduced-sodium vegetable stock
  • 1 medium onion small diced
  • 2 carrots small diced
  • 2 stalks of celery small diced
  • ½ c bbq sauce/ 0 fat; spicey, hickory; your choice
  • 2 T spicy mustard
  • 2 T low-sodium soy sauce or amino acids
  • 2 T nutritional yeast
  • 1 T Italian seasoning
  • 1 cup old-fashioned oatmeal (pulse a few times in your food processor or blender)
  • 1/2 c no fat whole wheat panko
  • 1 T organic ketchup or bbq sauce to spread over top of loaf

Directions

  1. Combine the lentils with vegetable stock in a pot, covered, bring to a boil
  2. Once boiling, decrease heat to low and let simmer for 20 minutes or until lentils are cooked (soft, but not mushy) and the liquid has evaporated.  
  3. Meanwhile, place onions, carrots, and celery in a food processor or blender and pulse until finely chopped-the smaller the better, put DO NOT pulverize. (or fine dice chop by hand)
  4. Transfer into a large mixing bowl and mix with BBQ sauce, mustard, amino acids, nutritional yeast, 1 T Italian seasoning, and set aside.
  5. Preheat oven to 350F and line a standard loaf pan with parchment paper, allowing the paper to rise 2 inches above pan.
  6. Once lentils are cooked, mash slightly with a potato masher.  (you want to leave some full lentils)
  7. Transfer lentils to mixing bowl, add oats, add panko and stir to combine.
  8. Place mixture into bread pan (lined with parchment or use a no-stick loaf pan).
  9. Press into every corner, packing it down firmly with a spatula.
  10. Top with ketchup or BBQ sauce.
  11. Bake for 50 minutes or until firm with a crisp outer coating.
  12. Let cool for 10 minutes before serving.  You can flip over or serve out of the pan.
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PP: Creamy Enchilada Bake

Chef:  Denise Kling-Pelto
Makes:  12  3"squares 
Prep Time:  30 minutes
Cook Time:  30 minutes

INGREDIENTS

  • 3 c cooked Maya Coba beans
  • 1 onion small diced
  • 2 cloves of garlic  minced
  • 1 large green pepper  diced
  • 1 c small portabella mushrooms sliced
  • 1 c sweet corn (I left this out b/c of preference)
  • 1 c hummus (spicy/tomato no fat)
  • ½ pk silken firm tofu  
  •     process w/ 1 t spice mix, 1 t Braggs amino acid and cilantro to taste
  • White Corn tortillas .5 fat
  • 2 c fresh salsa; choose your heat and flavor; NO OIL
  • Whole Wheat Panko
  • Nutritional yeast

Spice mix (China Study All Star cookbook)

  •     3 T  Chili powder
  •     1 T  Cumin
  •     2 t fine sea salt
  •     ½ t peper
  •     1 t parika
  •     1 t cardomine
  •     zest of one lime (bake at 175  for 10 15 minutes to eliminate moisture)

DIRECTIONS 

  1. Healthy saute onion, garlic and green pepper, until onions are translucent.
  2. Add cooked Maya Coba beans and  2-3 T spice mix.
  3. In a 13 x 9 inch baking dish, cover bottom with salsa (prevents burning of the tortillas and sticking) 
  4. Cut tortillas to create a layer over the salsa.  
  5. Place a layer of the bean mixture over the tortillas.  
  6. Cover with salsa.  
  7. Add next layer of tortillas, spread w/ a layer of hummus, bean mixure and salsa.  
  8. Another layer of tortillas,
  9. spread with a layer of tofu mixture, beans and salsa.  
  10. Sprinkle w/ panko and nutritional yeast.
  11. Bake for 30 minutes.  
  12. Serve with salsa.  
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PP: Brown Rice Risotto

Chef:  Carol D'Anca
Makes:  Four Servings
Prep Time: 30 minutes
Cook Time: 45 minutes

 

Ingredients

  • 2 c of short grain brown rice
  • 2 – 1 oz. packages of dried porcini mushrooms – remove from the package and soak in warm water for 30 minutes.   Reserve the water after soaking.
  • 1 or 2 large yellow onions – diced
  • 1 lb of asparagus, trimmed and cut into 1 1/2 “pieces
  • 3 cloves of garlic - minced
  • ¼ - ½ c white wine (if desired)
  • Fresh ground black pepper
  • Red Pepper Flakes
  • 1/3 c parsley – chopped coarsely (can also substitute chopped fresh rosemary)

Directions

  1. Place the brown rice in a heavy pan and cover with 2” of water.  Bring to a boil, stir once, cover and simmer until tender - about 35 – 45 minutes.
  2. While the rice is steaming, begin sautéing all other ingredients in a large pan except the red pepper flakes and parsley.  Use small amounts of the soaking water from the mushrooms and a splash of white wine for sautéing.
  3. Start with the onions as they will take the longest, then add the asparagus, garlic and rest of ingredients.

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