Lisa Franzino

PP Cuban Sushi Burrito with Beans and Rice, Sauteed Garlic Lime Corn with a Spicy Sriracha "Aioli"

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Chef:  Lisa Franzino; Kailo Nutrition
Makes:  4 Servings
Prep & Cook Time:  30 minutes

 

 

 

INGREDIENTS

Beans and Rice

  • 1 c long grain rice, cooked
  • ½ white or yellow onion, diced
  • 1 lg green pepper, diced
  • 2 lg garlic cloves, minced
  • ¼-1/2 c vegetable broth
  • ¼ c tomato paste
  • 2 T white vinegar
  • 2 cans (15 oz) black beans, drained and rinsed
  • 1 t brown sugar
  • 1 t oregano
  • ½ t cumin
  • ½ t sea salt
  • 1 pkg Nori (seaweed) sheets (If making burritos)

Corn

  • I pkg frozen organic corn or kernels removed from 4 cobs of fresh corn
  • 2-3 T vegetable broth
  • 2 lg minced garlic cloves, minced
  • Juice of 1 lime
  • ¼  t sea salt

Spicy Sriracha Aioloi

  • ½  c canned cannellini beans (white kidney beans) rinsed
  • ¼  c non-dairy (unsweetened) milk
  • 2 t Sriracha (or to taste depending on how much heat you like)
  • ¼  t sea salt
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DIRECTIONS

  1. In a large sauté pan heated to medium high, dry sauté the onions for about a minute.
  2. Deglaze the pan with a teaspoon of vegetable broth at a time.
  3. Add the pepper and continue to sauté.
  4. Stir in the garlic and sauté for another 30 seconds.
  5. Stir in the vinegar, beans, tomato paste, sugar, oregano, cumin and salt. 
  6. Mash some of the mixture with a potato masher (about a cup) and continue adding the rest of the vegetable broth to keep the mixture moist.
  7. Reduce the heat and simmer for 15 minutes stirring occasionally.
  8. In the meantime, heat another sauté pan to medium high.
  9. Add the garlic and dry sauté for 30 seconds. 
  10. Add the corn and a few teaspoons of vegetable broth and continue to stir.
  11. Add lime juice and sea salt and stir until the corn is slightly browned.
  12. Remove from heat.
  13. Process the beans, milk, Sriracha and sea salt in a blender until smooth and creamy.
  14. Enjoy the beans and corn over cooked rice with some spicy bean Aioli or roll into a sushi burrito.
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TIPS

  1. Use in a no oil added taco shell, soft tortilla, a steamed collard-wrap or a rice paper wrap.  
  2. Mix into a leafy green salad.
  3. Serve over cooked quinoa or millet.

Chef Lisa Franzino, Director of "Culinary Empowerment", in concert with founder Heather Borders, the "Chief Empowerment Officer" at Kailo Nutrition, teach Floridians to empower their health with a plant based lifestyle.  Visit them at Kailonutrition.com.

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PS Raw Pad Thai Bowl

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Chef:   Lisa Franzino; Kailo Nutrition
Makes:  6 Servings
Prep Time:  45 (You will need a dehydrator)

 
 INGREDIENTS

Vegetables 

  • 2 carrots, peeled and julienned
  • 1 zucchini, skin peeled and discarded; peel with potato peeler
  • 2 c purple cabbage, shredded
  • 2 c green cabbage, shredded
  • 2 c small broccoli florets

 
Garnish
 

  • 1/2 c fresh cilantro, chopped
  • 1/2 c fresh thai basil, chopped

 
Marinade
 

  • 1/4  c fresh squeezed orange juice
  • 2 T tamari
  • 1 t maple syrup

Peanut Sauce

 

  • ¼ c peanut or almond butter
  • 2 garlic cloves, roughly chopped or crushed
  • 2 t ginger, peeled
  • 4 cherry tomatoes
  • 2 T lime juice
  • 2 T tamari
  • 1 t  RAW tahini
  • 1 t maple syrup or 1 date
  • ¼ t sea salt
  • ¼ t hot sauce or ½ jalapeno (optional) 

 
DIRECTIONS

 

  1. Whisk the orange juice, tamari and maple syrup pour over all of the cut vegetables (not the cilantro and basil). Mix well. Marinate in the dehydrator for 30 minutes while you prepare the peanut sauce.  
  2. For the peanut sauce, put all of the ingredients except the tahini in the VitaMix and process until smooth. Add the tahini and blend again. Add water as needed for desired consistency.  
  3. Remove vegetables from dehydrator and toss. Portion into individual bowls. Drizzle about a teaspoon of peanut sauce over vegetables and top with cilantro and basil. 

TIPS

  1. Use as the stuffing in a collard over rice paper (not raw) wrap. 
  2. Add  baked tofu and rice noodles to vegetables (not raw).  

Chef Lisa Franzino, Director of "Culinary Empowerment", in concert with founder Heather Borders, the "Chief Empowerment Officer" at Kailo Nutrition, teach Floridians to empower their health with a plant based lifestyle.  Visit them at Kailonutrition.com

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PP Farmer's Market Ratatouille Over Teff

Chefs:  Lisa Franzino; Kailo Nutrition
Makes:  6 Servings
Prep Time: 20 minutes
Cook Time:  1 hour
Total Time:  1 hour and 20 minutes

INGREDIENTS

  • 2 T vegetable stock, plus more as needed
  • 1 large yellow onion diced
  • 2 cloves minced garlic
  • 2 medium eggplant, diced, skin on
  • 1 T fresh thyme leaves
  • 2 medium green bell peppers, chopped
  • 1 medium red bell peppers, chopped
  • 1 large zucchini, cut into quarter inch rounds
  • 2 large tomatoes, cut into ½ inch chunks
  • 1 pint cherry tomatoes, halved (about 20)
  • ¼ c thinly sliced fresh basil leaves, loosely packed
  • 1 T chopped fresh parsley leaves
  • 1 T balsamic vinegar
  •  ½ a lemon, juice of (about 1 ½ tablespoons)
  • ½ t Herbs de Provence
  • Salt and freshly ground black pepper
  • ½ c teff

DIRECTIONS

  1. Preheat the oven to 400°. Spread the tomatoes out on a baking pan lined with parchment paper and roast   for 30 minutes.
  2. Cook the teff by adding ½ -cup teff grain to 1 ½ cups boiling water or stock. Cover, reduce heat to low and simmer 15 – 20 minutes or until water is absorbed. Stir occasionally.
  3. Preheat a large sauté pan. Add the onions and dry sauté for a few minutes until translucent. 
  4. Add a teaspoon of vegetable stock to deglaze the pan and keep the onions from sticking. Add the garlic
  5. and the fresh thyme leaves and sauté for another minute seconds. 
  6. Add the peppers and continue to sauté for another minute, stirring constantly and adding a teaspoon of vegetable stock as needed. 
  7. Add the zucchini and eggplant and continue to sauté until vegetables are softened (about 5 minutes). 
  8. Remove the tomatoes from the oven and add to the pan.
  9. Stir to further break up the tomatoes and incorporate. 
  10. Reduce the heat to low. 
  11. Add the lemon juice, balsamic, salt and pepper and simmer for 30 - 35 minutes. 
  12. Add the basil and parsley. 
  13. Serve over cooked teff.

Chef Lisa Franzino, Director of "Culinary Empowerment", in concert with founder Heather Borders, the "Chief Empowerment Officer" at Kailo Nutrition, teach Floridians to empower their health with a plant based lifestyle.  Visit them at Kailonutrition.com

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