Patricia Ode

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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PS Fresh Crispy Slaw

Chef:  Patricia Ode
Prep Time:  10 minutes (Add 5 hours for cashew soaking time)

INGREDIENTS

Slaw Base

1 bag of mixed cabbage and carrots 

Dressing

  • 1 c raw cashews
  • 2-4 garlic cloves
  • pink Himalayan salt, to taste
  • ground black pepper
  • pinch dried mustard
  • pinch dried ginger
  • 1 t ground Sumac
  • 1 T black poppy seed
  • 1 T nutritional yeast
  • Juice of one small lemon
  • 1 c filtered water

DIRECTIONS

Slaw Base

  1. For the salad mix you may either purchase a bag of pre-cut veggies, or purchase the ingredients separately. If you choose to purchase the ingredients , you may use a food processor for easier chopping.
  2. Place chopped veggies in a bowl.

Dressing

  1. Combine all sauce ingredients in a high speed blender and blend until creamy.
  2. Slaw
  3. Pour the dressing all over your veggies and mix thoroughly.
  4. Garnish with fresh rosemary and a bit of extra salt. Mix together and let chill in the fridge for 30 minutes to an hour before serving.

TIPS

  1. Soak cashews for minimum of five hours for a creamier texture and better digestion. You may also use raw pine nuts in place of the cashews. 

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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PS Portabello Bun - Wich

Chef: Patricia Ode
Makes:  One Bun – Wich
Prep Time:  One hour marinating + 5 minutes
Cook Time:  10 minutes
Total Time:  One hour 10 minutes

 

 

 

 

INGREDIENTS

  • 1 portobello mushroom
  • 1/2 ripe avocado (smash w/garlic & Himalayan salt)
  • Alfalfa sprouts
  • sliced tomato
  • 1 can red kidney beans 

DIRECTIONS

  1. Cut the stem off the mushroom then slice in half like a burger bun.
  2. Marinate mushroom in coconut aminos, garlic powder, and red pepper flakes.  Marinate for at least 1 hour.
  3. Saute on medium heat on each side for 3-5 minutes.
  4. Mash the avocado and mix in Himalayan salt and garlic powder.
  5. Spread avocado on bottom half of mushroom.
  6. Top the avocado with tomato, sprouts, and beans. Then place the other portobello half on top.
  7. Sprinkle red pepper flakes on top on mushroom "bun".

TIPS

  1. Portobello can be eaten raw after marinated.

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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PS Super Kale Salad

Chef:  Patricia Ode
Makes:  6 servings
Prep Time:  20 minutes

INGREDIENTS

For Salad

  • One large head of curly kale
  • One container of cherry tomatoes or two beefsteak tomatoes
  • Fresh mixed salad sprouts
  • Fresh garlic
  • One large lemon
  • Filtered Water

For the Cashew Dressing

  • 1 1/2 cups raw soaked (5 hours) cashews
  • 2-3 fresh garlic cloves
  • juice of one fresh lemon
  • 1/2 cup filtered water

DIRECTIONS

To Make the Salad

1. Cut or rip the kale away from the stem in bite size pieces. Wash thoroughly.
2. Mix the washed kale and cashew dressing in a bowl together with your hands. Make sure you really saturate your kale in the dressing.
3. Add tomato and sprouts.

*I picked my sprouts up from a local health market, but you can make your own at home! 

To Make the Dressing

  1. Toss all ingredients in the blender. Start with 1/2 cup water and add more water slowly until you reach your desired consistency.

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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PS Zesty Collard Burrito Wrap

Chef:  Patricia Ode
Makes:  4-6
Prep Time:  30 minutes

 

 

 

 

 

Ingredients

  • One bunch of fresh organic collards
  • Sliced tri-color bell peppers(or peppers of choice)
  • Sliced zucchini
  • Sliced cucumber
  • Sliced tomato
  • Sliced carrot
  • Chopped radish
  • Chopped green onion

For the Sun Dried Tomato Spread

In a blender

  • 1 c raw sesame seeds
  • 1 c sundried tomatoes (not kept in oil or preservatives)
  • 1/2 red bell pepper
  • Juice of one lemon
  • 2-3 garlic cloves (or as many as you like)
  • 2 c water (start here and add what you like for desired consistency)

DIRECTIONS

  1. Thoroughly wash collards with your hands and scrape any blemishes off. After you have washed, lay your collard dark side down. Using a small and sharp knife, slice the vein down as level to the leaf as possible. This make for easier wrapping and eating.
  2. Blend Sun Dried Tomato Spread
  3. With the dark side of the collard still laying flat, spread Sun Dried Tomato mixture on the inside. 
  4. After slicing and chopping your veggies, add a bit of each to start forming your burrito. Layer your veggies towards one side of the wrap and not directly in the middle. Don't be afraid to add a good amount! Fill those babies up!
  5. Fold the bottom of the collard up and then start to roll. Cut in half.
  6. Enjoy!

TIPS

  1. You can make your collard burrito with any filling you like! Please feel free to add or take away to suit your taste buds :) 
  2. Sprouts are always a crispy, and nutritious addition.

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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