1 medium white onion diced
1 leek washed and diced
1 cup diced celery
1 large carrot peeled and chopped fine
Small handful of flat parsley
2 1/2 cups green split peas
9 cups vegetable stock
3 tablespoons butter (or vegan alternative)
Olive baguette
Small handful of pea shoots
Cinnamon
Smoked Paprika
Handful of pistachios
Sour cream
Heat butter in a stove top pot on medium. Add in, onion, leek, celery and carrot. After 5 - 10 minutes add in parsley and split peas increasing heat to high and add in vegetable stock slowly. Reduce to low heat and let simmer for approximately 2 - 3 hours on reduced heat. Remove from stove, let cool and puree in blender.
Cut thin slices of olive baguette to toast while the soup is in the blender. Spread one hearty layer of sour cream on top of each toasted slice. Place two slices in the middle of each individual soup bowl.
Garnish with peas shoots, pistachios, dash of smoked paprika and cinnamon.
Naan Pizza with Feta Cheese, Black Olives, Pineapple and Hot Banana Peppers
2 pieces of prepared or freshly made naan bread
4 hearty spoonfuls of marinara sauce
1/2 cup pineapple
1/2 cup feta cheese
1/2 cup black olives
1/2 cup hot banana peppers sliced
1 clove fresh minced garlic
Olive oil
Mix a generous amount of olive oil in a bowl with fresh minced garlic. Brush top of naan bread with mixture. Add marinara sauce covering the entire surface of the naan. Add ingredients as desired depending on the size of the naan bread. Cover each piece of naan entirely with feta cheese, black olives, sliced hot banana peppers and pineapple.
Bake in oven at 375 for 10-15 minutes until naan is golden and cheese is almost melted.
4 hearty spoonfuls of marinara sauce
1/2 cup pineapple
1/2 cup feta cheese
1/2 cup black olives
1/2 cup hot banana peppers sliced
1 clove fresh minced garlic
Olive oil
Mix a generous amount of olive oil in a bowl with fresh minced garlic. Brush top of naan bread with mixture. Add marinara sauce covering the entire surface of the naan. Add ingredients as desired depending on the size of the naan bread. Cover each piece of naan entirely with feta cheese, black olives, sliced hot banana peppers and pineapple.
Bake in oven at 375 for 10-15 minutes until naan is golden and cheese is almost melted.
Brussel Sprout & Manchego Cheese Soup
2 cups water
1 1/2 cup brussel sprouts
1 small white onion
1/2 cup shredded manchego cheese
1 cup vegetable stock
Dried cranberries
Hemp seeds
Breadcrumbs
Remove the outside layer from the brussel sprouts, wash and set aside. Chop the small onion and then shred manchego cheese.
Cook brussel sprouts and onion in water for approximately 15 minutes until soft. Set aside 3 cooked brussel sprouts to cool. Once cooled slice all three into pieces.
Place water used for boiling, brussel sprouts and onion in a blender once cooled. Add cheese (put a small bit aside for garnish) and 1/2 cup of vegetable stock. Blend on high to desired consistency.
Reheat blended soup on stovetop. Once heated add in the remaining sliced brussel sprouts.
Sprinkle cheese on top and garnish with breadcrumbs, dried cranberries and hemp seeds.
1 1/2 cup brussel sprouts
1 small white onion
1/2 cup shredded manchego cheese
1 cup vegetable stock
Dried cranberries
Hemp seeds
Breadcrumbs
Remove the outside layer from the brussel sprouts, wash and set aside. Chop the small onion and then shred manchego cheese.
Cook brussel sprouts and onion in water for approximately 15 minutes until soft. Set aside 3 cooked brussel sprouts to cool. Once cooled slice all three into pieces.
Place water used for boiling, brussel sprouts and onion in a blender once cooled. Add cheese (put a small bit aside for garnish) and 1/2 cup of vegetable stock. Blend on high to desired consistency.
Reheat blended soup on stovetop. Once heated add in the remaining sliced brussel sprouts.
Sprinkle cheese on top and garnish with breadcrumbs, dried cranberries and hemp seeds.
Cashew, Cherry, Cucumber, and Green Bean Salad
1/3 cup fresh cherries
1/2 cup curled cucumber
1/2 cup green beans
1/3 cup crushed cashews
2 cups spring mix salad
1 teaspoon of hemp seeds
On a plate layer cucumber, spring mix, green beans, cherries and cashews.
Blend dressing ingredients on high to desired consistency. Drizzle on top of salad and serve.
Top with hemp seeds.
1/2 cup curled cucumber
1/2 cup green beans
1/3 cup crushed cashews
2 cups spring mix salad
1 teaspoon of hemp seeds
Dressing:
1 teaspoon of olive oil
1/2 teaspoon white balsamic vinegrette
1 teaspoon stevia
1 cup diced pineapple
1/2 cup rice milk
1 small peeled and pitted mandarin orange
On a plate layer cucumber, spring mix, green beans, cherries and cashews.
Blend dressing ingredients on high to desired consistency. Drizzle on top of salad and serve.
Top with hemp seeds.
Banana & Fejoa Breakfast Spread
2 tablespoons agave
3 bananas peeled
1 teaspoon cinnamon
4 thin slices skinned lilikoi
1/3 cup goji berries
1/2 medium sized ripe fejoa (inside pulp only)
Place ingredients in bowl and mash. If you prefer place all ingredients in blender.
Spread on toast or eat by itself.
3 bananas peeled
1 teaspoon cinnamon
4 thin slices skinned lilikoi
1/3 cup goji berries
1/2 medium sized ripe fejoa (inside pulp only)
Place ingredients in bowl and mash. If you prefer place all ingredients in blender.
Spread on toast or eat by itself.
Jackfruit, Cous Cous, & Rapini Curry
1/2 cup jackfruit cubed
1 large white onion chopped
3 teaspoons of garam masala or vegetable vindaloo paste
1/2 cup sweet and sour tofu
1/2 teaspoon ginger
1 teaspoon chili powder
2/3 cup cooked and cooled cous cous
1/2 cup julienned raw rapini
2 teaspoons olive oil
1/2 cup coconut milk
1 teaspoon of plain yogurt
Handful of raw bean sprouts
Handful of chopped peanuts
Sprig of fresh cilantro
Flour
Small red hot chili pepper dried
Cut jackfruit into small cubes. Mix in 2 teaspoons of flour, chili powder and ginger into a skillet. Fry until golden brown in olive oil. Add in curry paste, onions tofu, and rapini. Cook for approximately 5 minutes until vegetables are tender adding coconut milk to desired consistency. Serve on top of a bed of warmed cous cous.
Top with a handful of raw bean sprouts, spoonful of plain yogurt, and chopped peanuts. Lastly, top with one small dried hot red red chili pepper, dash of paprika and a sprig of coriander.
Blackberry Tamarind Tofu & Rice
1/3 cup tamarind sauce
1/2 cup fresh blackberries
1 block extra firm tofu
1 cup of brown rice
2 1/2 cups of water
Lemon balm leaf
1 large orange
In a pot bring water to a boil and cook one cup of brown rice for about 20 minutes and set aside.
Cut tofu into large triangles. Grill tofu on the BBQ in foil with a squeeze of fresh lemon, teaspoon of plumb sauce and red small splash of wine until golden/crispy on the edges.
In a blender on high place tamarind sauce and blackberries.
Place rice on a plate and top with barbecued tofu. Drizzle tamarind blackberry sauce on top of tofu. Garnish with fresh lemon balm leaf. Serve with quartered fresh orange slices.
1/2 cup fresh blackberries
1 block extra firm tofu
1 cup of brown rice
2 1/2 cups of water
Lemon balm leaf
1 large orange
In a pot bring water to a boil and cook one cup of brown rice for about 20 minutes and set aside.
Cut tofu into large triangles. Grill tofu on the BBQ in foil with a squeeze of fresh lemon, teaspoon of plumb sauce and red small splash of wine until golden/crispy on the edges.
In a blender on high place tamarind sauce and blackberries.
Place rice on a plate and top with barbecued tofu. Drizzle tamarind blackberry sauce on top of tofu. Garnish with fresh lemon balm leaf. Serve with quartered fresh orange slices.
Curried Tortellini with Chickpeas, Potato, Green Peas & Cottage Cheese
2 cups of small red potatoes cut in half
1 cup of fresh green peas
1/2 cup of chickpeas
4 cups of boiling water
1 tablespoons olive oil
1 tablesppon tamari
4 fresh ginger slices
3-5 tablespoons of "Pataks" korma curry paste
1/4 cup of shredded mango
1/2 cup of cottage cheese
1/4 cup of raw crushed cashews
2 teaspoons butter
Squeeze of 1/4 fresh lemon to taste
Cook potatoes, peas, and chickpeas in boiling water for about 15-20 minutes or until soft with olive oil, tamari, and ginger. Drain and mix in a bowl with curry paste. Place water aside as it will be used later on.
Place 1 -2 teaspoons of chickpeas, potato, and pea filling in wonton. Add in a pinch of cottage cheese to wonton. Wet edges with water and seal wontons from the centre out to resemble a ravioli shape sealing the wonton edges tight.
Reheat previous boiling water and carefully place wontons in the pot (in a basked is ideal) for about 2-3 minutes. Remove and place in a bowl adding butter and lemon. Top with small amount of cottage cheese, shredded mango and crushed cashews.
Photographer: My Yen Trung
Food Stylist: Heather Shaw
Prop Stylist: Natalie Adamov
Amaranth Veggie Sushi
2 cups of amaranth
4 1/2 cups of water
1/2 cup raw shredded bok choy
1/2 cup raw thinly sliced cucumber
1/2 cup raw shredded carrot
1/2 cup raw pea shoots
1/4 cup pickled burdock root
1/2 cup raw bean sprouts
1/2 cup raw shredded zucchini
Hemp seeds
Nori sheets
Rolling mat
Wasabi
Soy sauce
2 sliced oranges quartered
Bring water to a boil and cook amaranth for approximately 20 minutes. Amaranth once cooked will get sticky. Set aside and cool.
Rough side facing upward place nori sheet on sushi rolling mat. Place cooled amaranth on nori sheet spreading it across the sheet leaving 2 cm on all sides. Place all other ingredients as desired on the mat. Make a lip grabbing all ingredients from the top of the mat and roll tightly over top of ingredients. Continue rolling sheet and put pressure on all sides in steps making sure it is as tight as possible. Use a very sharp knife and cut into 6 sections. Toss hemp seeds on top.
Serve with pickled ginger, soy sauce, wasabi and sliced orange.
4 1/2 cups of water
1/2 cup raw shredded bok choy
1/2 cup raw thinly sliced cucumber
1/2 cup raw shredded carrot
1/2 cup raw pea shoots
1/4 cup pickled burdock root
1/2 cup raw bean sprouts
1/2 cup raw shredded zucchini
Hemp seeds
Nori sheets
Rolling mat
Wasabi
Soy sauce
2 sliced oranges quartered
Bring water to a boil and cook amaranth for approximately 20 minutes. Amaranth once cooked will get sticky. Set aside and cool.
Rough side facing upward place nori sheet on sushi rolling mat. Place cooled amaranth on nori sheet spreading it across the sheet leaving 2 cm on all sides. Place all other ingredients as desired on the mat. Make a lip grabbing all ingredients from the top of the mat and roll tightly over top of ingredients. Continue rolling sheet and put pressure on all sides in steps making sure it is as tight as possible. Use a very sharp knife and cut into 6 sections. Toss hemp seeds on top.
Serve with pickled ginger, soy sauce, wasabi and sliced orange.
Raspberry Apple Lassi
3 tablespoons of red pistachios shelled
1 cup of plain rice milk
2 cups plain yogurt
1/2 cup sliced green apples
1/2 cup fresh raspberries
1 teaspoon agave nectar
6 ice cubes
On high in a blender place all ingredients except for pistachios. Pour into glass, add pistachios on top and serve.
Photographer: My Yen Trung
Food Stylist: Heather Shaw
Prop Stylist: Natalie Adamov
Colourful Three Potato Mash; Carrot & Squash, Spinach and Chive, and Beet & Goat Cheese
5 large yukon gold potatoes sliced extremely thin and cooked
4 large carrots chopped and boiled
1 cup of cooked acorn squash
Butter as desired to your taste or butter alternative
5 large yukon gold potatoes sliced extremely thin and cooked
1/2 cup raw spinach
1/4 cup fresh chives
1 clove fresh garlic mined
Butter as desired to your taste or butter alternative
5 large yukon gold potatoes sliced extremely thin and cooked
2/4 cup jarred beets
1/4 cup goatscheese
Butter as desired to your taste or butter alternative
1 raw kale leaf washed and whole
Fresh thyme
Starfruit
First boil 5 large potatoes in 3 separate pots until soft. Place aside and keep warm. Boil carrots, and squash until tender in separate pots. You can place all the potatoes in one pot to save pots if needed.
Once carrots and squash are boiled add in with potatoes in the three separate pots. Add carrots and squash in one, chives, garlic and spinach to the next and beets and goatscheese in the last pot. Mash all three pots separately adding butter and milk as desired.
Scoop one of each pot on to the kale leaf. Place goatcheese and beet in the middle and surround that scoop with small amount of crumbled goatcheese. Garnish potato and squash scoop with thyme, as well as chive and spinach scoop with small dollop of sour cream and a few sliced chives.
Slice 6 pieces of fresh starfruit and place on plate.
4 large carrots chopped and boiled
1 cup of cooked acorn squash
Butter as desired to your taste or butter alternative
Soy milk
5 large yukon gold potatoes sliced extremely thin and cooked
1/2 cup raw spinach
1/4 cup fresh chives
1 clove fresh garlic mined
Butter as desired to your taste or butter alternative
Soy milk
5 large yukon gold potatoes sliced extremely thin and cooked
2/4 cup jarred beets
1/4 cup goatscheese
Butter as desired to your taste or butter alternative
Soy milk
1 raw kale leaf washed and whole
Fresh thyme
Starfruit
First boil 5 large potatoes in 3 separate pots until soft. Place aside and keep warm. Boil carrots, and squash until tender in separate pots. You can place all the potatoes in one pot to save pots if needed.
Once carrots and squash are boiled add in with potatoes in the three separate pots. Add carrots and squash in one, chives, garlic and spinach to the next and beets and goatscheese in the last pot. Mash all three pots separately adding butter and milk as desired.
Scoop one of each pot on to the kale leaf. Place goatcheese and beet in the middle and surround that scoop with small amount of crumbled goatcheese. Garnish potato and squash scoop with thyme, as well as chive and spinach scoop with small dollop of sour cream and a few sliced chives.
Slice 6 pieces of fresh starfruit and place on plate.
Leftover Cous Cous & TVP Enchiladas with Avocado Sour Cream
Tortilla shells
1 small onion thinly diced and boiled
1/4 cup boiled red lentils
2/4 cup raw diced spinach
1/2 cup of dry TVP
2/3 cup cooked cous cous
1/2 packet taco seasoning (optional)
1 teaspoon chili powder (optional)
1 cup ricotta cheese
1 cup shredded old cheddar cheese
1 1/2 cup sour cream
1/2 a small ripe avocado pitted
Add boiling water to TVP, chili powder, and taco seasoning and let absorb until no water remains and texture is chewy and soft.
Blend sour cream, avocado and cheese on medium.
Place cooked lentils, TVP, onions, spinach and cous cous on tortilla shell to desired width. Mix together on shell with a fork. Add ricotta cheese as desired and form enchilada shape.
In a baking pan bake in oven at 450F for about 5-10 minutes or until sides begin to get golden.
Place sour cream, cheese and avocado sauce on top when there is 1 minute left to go in oven. Remove and top with hemps seeds on top.
1 small onion thinly diced and boiled
1/4 cup boiled red lentils
2/4 cup raw diced spinach
1/2 cup of dry TVP
2/3 cup cooked cous cous
1/2 packet taco seasoning (optional)
1 teaspoon chili powder (optional)
1 cup ricotta cheese
1 cup shredded old cheddar cheese
1 1/2 cup sour cream
1/2 a small ripe avocado pitted
Add boiling water to TVP, chili powder, and taco seasoning and let absorb until no water remains and texture is chewy and soft.
Blend sour cream, avocado and cheese on medium.
Place cooked lentils, TVP, onions, spinach and cous cous on tortilla shell to desired width. Mix together on shell with a fork. Add ricotta cheese as desired and form enchilada shape.
In a baking pan bake in oven at 450F for about 5-10 minutes or until sides begin to get golden.
Place sour cream, cheese and avocado sauce on top when there is 1 minute left to go in oven. Remove and top with hemps seeds on top.
Peach and Almond Smoothie
3 large peaches pitted
1/2 cup almonds (peeled and soaked for 2 hours in hot water)
1 teaspoon fresh minced ginger
3 cups plain rice milk
1 tablespoon stevia to taste
1 scoop orange sorbet
6 ice cubes crushed
Place all ingredient in the blender on high until desired consistency.
1 teaspoon fresh minced ginger
3 cups plain rice milk
1 tablespoon stevia to taste
1 scoop orange sorbet
6 ice cubes crushed
Place all ingredient in the blender on high until desired consistency.
Olive Bread Sandwich with "Bacon", Brie and Dill
2 slices of rosemary olive bread
6 slices of brie cheese enough to cover bread surface
3 slices veggie bacon
Honey
6 slices of brie cheese enough to cover bread surface
3 slices veggie bacon
Honey
Fresh dill
Smoked paprika
Dijon mustard (optional)
Saute veggie bacon in a skillet 3 minutes on each side in olive oil. Set aside on a napkin once crisp. Toast bread while sauteing at the same time.
Once toasted add brie cheese to the bottom of the rosemary olive bread enough to cover entire bread slice. Next add veggie bacon while still hot on top of brie and then add 3 small sprig of fresh dill. Drizzle honey over top and sprinkle with smoked paprika. Place top slice of bread and then cut diagonally into two.
Accompany with dijon mustard if desired.
Kimchi Noodle Soup with Waterchestnut & Asparagus
4 1/2 cups of water
1/2 small onion diced
2 cups kimchi
2 cloves of garlic minced
2 miso stalk cubes
1 teaspoon soy sauce
1/2 cup water chestnut cut very finely
1/2 cup julienned asparagus
1 teaspoon chinese hot sauce
1 bag of lo mein noodles
In a medium to large pot add olive oil and garlic and saute until soft. Add kimchi and saute for 4 minutes. Add water , soy sauce, miso stalk cubes, water chestnut and hot sauce. Let simmer on low hear for about 15 minutes. Once simmering is done add onion, asparagus and lo mein noodles. Simmer for about 5 minutes.
1/2 small onion diced
2 cups kimchi
2 cloves of garlic minced
2 miso stalk cubes
1 teaspoon soy sauce
1/2 cup water chestnut cut very finely
1/2 cup julienned asparagus
1 teaspoon chinese hot sauce
1 bag of lo mein noodles
In a medium to large pot add olive oil and garlic and saute until soft. Add kimchi and saute for 4 minutes. Add water , soy sauce, miso stalk cubes, water chestnut and hot sauce. Let simmer on low hear for about 15 minutes. Once simmering is done add onion, asparagus and lo mein noodles. Simmer for about 5 minutes.
Portobello and Tempeh "Chicken" Caesar Salad
1 large head of romaine lettuce chopped
1/2 cup of chopped baby spinach
1/2 cup of chopped kale stems removed
3/4 cup of croutons (homemade or store bought)
4 portobello mushrooms
1 block of tempeh
Sunflower seeds
Extra virgin olive oil
Balsamic vinegar
Caesar salad dressing ((homemade or store bought)
Cut tempeh into small "steak like" strips about 4 - 5 inches long and half an inch wide. Place in a bowl and add 1 tablespoon of basil. 1/2 tablespoon of thyme, 1/2 a table spoon of paprika and coat tempeh in soy sauce. Set aside.
Chop all greens, todd and place in a large bowl. Set aside in the fridge.
Saute portobello mushrooms in a medium skillet with olive oil and balsamic vinegar for 10 minutes or until mushrooms are soft but still holding shape. In a skillet fry tempeh for about 4 minutes on each side either side
Cut portobello mushrooms vertically to resemble a "steak like" shape.
Add croutons to greens, portobello mushrooms and tempeh. Sprinkle sunflowers seeds on top, add dressing and serve.
Fig, Havarti & Apple on Rosemary Focaccia Bread
2 thick slices of rosemary focaccia bread
3 small ripe figs sliced
2 thin slices of herbed havarti
1/2 a small green apple sliced
2 large pieces of endive
Handful of pea shoots
Balsamic vinegar
Add 1 slice of havarti on each side of bread. Place apples, endive, peas shoots and then figs on bottom half of bread. Place remaining cheese and bread on top.
Place in the oven and bake at 450 F for 8 minutes until bread is crusty and cheese is almost melted.
Remove from oven and open sandwich. Drizzle a small amount of balsamic vinegar inside, place back together and cut in half diagonally.
Photo credit:
Photographer: My Yen Trung http://myyentrung.com
Food Stylist: Heather Shaw http://www.foodbyheather.com/
Seaweed Salad and Pistachio Pea Pods
1 ounce dried seaweed
1tablesppon soy sauce
1 tablespoon rice wine vinegar
1 tspn honey
1 tablespoon seasame oil
1 tspn chilli flakes to taste
1 cup of raw pea pods
1 tspn hemp seeds
1 tspn hemp seeds
Pistachios
Soak wakame (seaweed) in a bowl of warm water for 5 - 8 minutes. Drain and pat dry. In a bowl add in all ingredients and mix adding in sesame oil last. Add in hemp seeds and toss.
Stuff pea pods with seaweed salad and sprinkle a handful of pistachios on top.
Bunless Rice Burgers with Wasabi Chipotle Mayo
1/2 cup sticky rice
1/2 cup to 1 cup of water
1/4 cup of shredded raw bok choy
1/4 cup shredded raw brussel sprouts
1/3 cup of raw diced red onion
2/4 cup of shredded raw carrot
1/2 half small sliced avocado
1 small leaf of lettuce
Fresh cilantro
Wasabi chipotle mayo
Sticky Rice: In a medium pot place rice in water and bring to a boil. Place a lid on top and steam for 15 minutes. Remove from heat and place a clean kitchen towel on top and let sit for 15 - 20 minutes. In bowl fan rice mixture for 10 minutes to cool. Once cooled, create two bun like shapes for the top and bottom of the bun. Set aside.
Shred bok choy, red onion, brussel sprouts, and carrot. Place all shredded ingredients along with lettuce and sliced avocado on top.
Use chipotle "mayo" recipe and add in a small amount of prepared wasabi to the recipe.
Add cilantro and wasabi chipotle mayo as desired to the inside of the top rice burger "bun".
1/2 cup to 1 cup of water
1/4 cup of shredded raw bok choy
1/4 cup shredded raw brussel sprouts
1/3 cup of raw diced red onion
2/4 cup of shredded raw carrot
1/2 half small sliced avocado
1 small leaf of lettuce
Fresh cilantro
Wasabi chipotle mayo
Sticky Rice: In a medium pot place rice in water and bring to a boil. Place a lid on top and steam for 15 minutes. Remove from heat and place a clean kitchen towel on top and let sit for 15 - 20 minutes. In bowl fan rice mixture for 10 minutes to cool. Once cooled, create two bun like shapes for the top and bottom of the bun. Set aside.
Shred bok choy, red onion, brussel sprouts, and carrot. Place all shredded ingredients along with lettuce and sliced avocado on top.
Use chipotle "mayo" recipe and add in a small amount of prepared wasabi to the recipe.
Add cilantro and wasabi chipotle mayo as desired to the inside of the top rice burger "bun".
English Muffin Toppers
3/4 of a sliced avocado mashed
hummus
1/2 cup broccoli sprouts
1/3 cup fresh sliced mushrooms
1 teaspoon chopped red onion
1 teaspoon feta cheese
1/2 teaspoon black olives
Sesame sticks
Toast english muffin. Mash avocado, add a teaspoon of goji berries and mix. Coat one half of the bottom of the english muffin in avocado spread and other half with hummus. Place brocoli sprouts first on english muffin following with mushrooms, red onion, feta cheese, black olives. Add a few sesame sticks on top as well as a sprinkle of hemp and sesame seeds. Drizzle ranch dressing on top. Serve open faced.
hummus
1/2 cup broccoli sprouts
1/3 cup fresh sliced mushrooms
1 teaspoon chopped red onion
1 teaspoon feta cheese
1/2 teaspoon black olives
Sesame sticks
Hemps seeds
Goji berries
Ranch dressing (homemade or store bought)
Toast english muffin. Mash avocado, add a teaspoon of goji berries and mix. Coat one half of the bottom of the english muffin in avocado spread and other half with hummus. Place brocoli sprouts first on english muffin following with mushrooms, red onion, feta cheese, black olives. Add a few sesame sticks on top as well as a sprinkle of hemp and sesame seeds. Drizzle ranch dressing on top. Serve open faced.
Double recipe for more than one english muffin.
Raspberry Mango "Ice Cream"
4 cups raspberries
1/2 a large mango
1/3 cup agave nectar
3 teaspoons stevia
1 cup vanilla soy milk
3/4 cup of silken tofu
5 cubes of ice
Fresh mint
Blend raspberries and mangos in the blender. Then add agave nectar, stevia, soy milk, and tofu. Add ice last to desired consistency. Place in freezer or fridge until chilled and serve with fresh mint.
1/2 a large mango
1/3 cup agave nectar
3 teaspoons stevia
1 cup vanilla soy milk
3/4 cup of silken tofu
5 cubes of ice
Fresh mint
Blend raspberries and mangos in the blender. Then add agave nectar, stevia, soy milk, and tofu. Add ice last to desired consistency. Place in freezer or fridge until chilled and serve with fresh mint.
Dandelion, Radish & Pomegranate in a Feta Honey Glaze
2 1/2 cups dandelions (flowers and leaves only)
1 cup sliced radish
1 1/2 cups pomegranate seeds
1 teaspoon hemp seeds
Feta Honey Glaze
1/2 cup feta cheese
2 tblspns balsamic vinaigrette
5 tblspns honey
1/2 green apple
Place all ingredients in blender on high until smooth
Drizzle feta honey glaze over dandelions and radish. Top with pomegranate and hemp seeds.
Peaches, Lychee, Blue Cheese and Walnuts
3 fresh peaches pitted and sliced into quarter wedges
7 fresh lychees peeled (pit can be removed prior or during eating)
Small handful of crumbled blue cheese
Small handful of walnuts
Crumble small portion of blue cheese on top of lychees and peaches.
Add small handful of walnuts on top of cheese. Drizzle lavender syrup on top.
7 fresh lychees peeled (pit can be removed prior or during eating)
Small handful of crumbled blue cheese
Small handful of walnuts
Crumble small portion of blue cheese on top of lychees and peaches.
Add small handful of walnuts on top of cheese. Drizzle lavender syrup on top.
Stuffed Avocados with Smoked Gouda, Cauliflower Mash, Papaya & Coconut
2 pitted avocados not peeled
1/2 cup shredded smoked gouda
1 cup cauliflower
1/4 stick of butter
Small amount of plain soy milk
2 cups water
1/2 chive thinly sliced
In a pot boil 2 cups of water. Add cauliflower and reduce heat to medium for about ten minutes. Once soft drain well and add in butter, soy milk and, chive. Mash until desired consistency.
Pit avocados and scoop out a small amount so the cauliflower and cheese will fit. The amount depends on the size of the avocado. Place cheese inside pitted avocado first. Then place the cauliflower mash on top while still warm.
Sprinkle paprika on top to taste. Garnish with sprig of parsley.
Serve with a side of sliced papaya topped with shredded coconut
1/2 cup shredded smoked gouda
1 cup cauliflower
1/4 stick of butter
Small amount of plain soy milk
2 cups water
1/2 chive thinly sliced
In a pot boil 2 cups of water. Add cauliflower and reduce heat to medium for about ten minutes. Once soft drain well and add in butter, soy milk and, chive. Mash until desired consistency.
Pit avocados and scoop out a small amount so the cauliflower and cheese will fit. The amount depends on the size of the avocado. Place cheese inside pitted avocado first. Then place the cauliflower mash on top while still warm.
Sprinkle paprika on top to taste. Garnish with sprig of parsley.
Serve with a side of sliced papaya topped with shredded coconut
BBQ Zucchini Boats
2 medium zucchini
1 small red onion chopped
1/2 cup panko bread crumbs
1/2 cup plain soy milk
1/3 cup sliced red pepper
1/4 cup sliced and pitted black olives
1 cup goat cheese
1/2 cup parmigiano cheese
Cut the zucchini in half. Scoop out the center of the zucchini and thinly chop.
Add all ingredients into the boat except the parmigiano cheese.
BBQ in foil for approx. 25-30 mins.
Sprinkle tops with parmigiano cheese. Garnish with basil.
1 small red onion chopped
1/2 cup panko bread crumbs
1/2 cup plain soy milk
1/3 cup sliced red pepper
1/4 cup sliced and pitted black olives
1 cup goat cheese
1/2 cup parmigiano cheese
Cut the zucchini in half. Scoop out the center of the zucchini and thinly chop.
Add all ingredients into the boat except the parmigiano cheese.
BBQ in foil for approx. 25-30 mins.
Sprinkle tops with parmigiano cheese. Garnish with basil.
Poppyseed Potatoes with Purslane & Chipotle "Mayo" Sauce
1 dozen small red potatoes cut in half
1/2 cup purslane
3 tbspns olive oil
1 tbspn fresh copped rosemary
2 cloves fresh garlic minced
Poppy seeds
Crushed cashews
Preheat oven to 375 F. Place potatoes, olive oil, herbs and purslane in a bowl and mix together.
Bake for 35 minutes or until tender, turning potatoes once or twice.
Remove from oven place potatoes flat side up and place purslane first, then a sprinkle of poppy seeds and small amount of crushed cashews on top. Drizzle small amount of Chipotle "Mayo"sauce on top of each small potato.
Chipotle "Mayo"
2 teaspoons olive oil
1/2 of a fresh lemon squeezed
1 clove garlic
2 teaspoons minced canned chipotles in adobo sauce
1 tablespoon of adobo sauce
1/3 cup water
1/2 cup of soaked almonds
Blend ingredients until smooth to desired consistency.
1/2 cup purslane
3 tbspns olive oil
1 tbspn fresh copped rosemary
2 cloves fresh garlic minced
Poppy seeds
Crushed cashews
Preheat oven to 375 F. Place potatoes, olive oil, herbs and purslane in a bowl and mix together.
Bake for 35 minutes or until tender, turning potatoes once or twice.
Remove from oven place potatoes flat side up and place purslane first, then a sprinkle of poppy seeds and small amount of crushed cashews on top. Drizzle small amount of Chipotle "Mayo"sauce on top of each small potato.
Chipotle "Mayo"
2 teaspoons olive oil
1/2 of a fresh lemon squeezed
1 clove garlic
2 teaspoons minced canned chipotles in adobo sauce
1 tablespoon of adobo sauce
1/3 cup water
1/2 cup of soaked almonds
Blend ingredients until smooth to desired consistency.
Mini Falafel Sliders with Pickled Ginger, Tzatziki and Dill
1 cup dry chickpeas
1 finely sliced onion
4 cloves of fresh garlic minced
1/3 cup fresh cilantro chopped
1/3 cup fresh parsley chopped
1/2 tspn baking powder
5 tblspns flour
Generous amount of oil
2 1/2 tspns cumin
1 tspn coriander
1 cup bread crumbs
1/2 tspn turmeric
Flax crackers (store bought or home made)
Fresh dill
Pickled ginger
Tzatziki
Falafels:
Blend chickpeas, onion, garlic, parsley and cilantro. Add into blender bread crumbs, turmeric, cumin, coriander and blend again.
Once blended add in flour and baking powder. Place in a bowl and cover letting sit in the fridge for approximately 3 hours.
After 3 hours heat up a large pot with generous amount of oil. Create small falafel balls with your hands and use two spoons to fry the falafels as to not burn yourself. Fry a few minutes on each side.
Place on a paper towel or parchment paper to dry.
Serve in between two flax crackers with pickled ginger, tzatziki and fresh dill.
Photography credit:
Photographer: My Yen Trung http://myyentrung.com
Food Stylist: Heather Shaw http://foodbyheather.com
Pear, Passionfruit and Goat Cheese Salad
1/2 cup cubed passion fruit
1/2 cup cubed pear
1/2 cup goat cheese shredded
3 cups of pea sprouts
2 tbsp raspberry vinegar
Hemp Seeds
Pine Nuts
Gojo Berries
Sprinkle on top hemp seeds, pine nuts and goji berries. Raspberry vinegar to dress.
Photographer: My Yen Trung
Food Stylist: Heather Shaw
Prop Stylist: Natalie Adamov
Truffled Mushrooms, Bulgur, Parsnips and Parmigiano
2 cups of cremini and portobello mushrooms
2 tablespoons extra-virgin olive oil
2 coarsely chopped garlic cloves
2 tablespoons white truffle oil
1/3 cup fresh chopped parsley
1 small raw parsnip grated
Splash of white wine
1/3 cup parmigiano
Pinch of paprika
Truffled Mushrooms:
In a frying pan over medium heat, add olive oil/white wine to taste, cook garlic until soft and then add sliced mushrooms. Cook approximately 20 minutes.
Add parsley towards the end of the cooking time and stir in. Remove from heat adding truffle oil and serve while still warm.
Bulgur:
Mix 1 1/2 cup of water into a saucepan with 1 cup of bulgur. Bring to a boil and cover reducing heat to low. Cook for approx 15 mins. Separate grains with a fork prior to serving. Serve hot.
Add truffled mushrooms on top of bulgur and serve with raw grated parsnips on the side. Add a pinch on paprika to parnsips to taste.
Top mushrooms and bulgur with parmigiano.
2 tablespoons extra-virgin olive oil
2 coarsely chopped garlic cloves
2 tablespoons white truffle oil
1/3 cup fresh chopped parsley
1 small raw parsnip grated
Splash of white wine
1/3 cup parmigiano
Pinch of paprika
Truffled Mushrooms:
In a frying pan over medium heat, add olive oil/white wine to taste, cook garlic until soft and then add sliced mushrooms. Cook approximately 20 minutes.
Add parsley towards the end of the cooking time and stir in. Remove from heat adding truffle oil and serve while still warm.
Bulgur:
Mix 1 1/2 cup of water into a saucepan with 1 cup of bulgur. Bring to a boil and cover reducing heat to low. Cook for approx 15 mins. Separate grains with a fork prior to serving. Serve hot.
Add truffled mushrooms on top of bulgur and serve with raw grated parsnips on the side. Add a pinch on paprika to parnsips to taste.
Top mushrooms and bulgur with parmigiano.
Pineapple and Guava Soup
4 cups of water
2 fresh Guavas
4 slices fresh pineapple
1 cup thick coconut milk
1 tspn cinnamon
3 tspns stevia
Goji berries
Fresh mint
Boil 4 cups of water and 1 cup thick coconut milk. Add sliced guavas and pineapple for about 10 minutes until soft. Add in cinnamon, stevia and stir.
Serve cold with garnish of goji berries and mint.
2 fresh Guavas
4 slices fresh pineapple
1 cup thick coconut milk
1 tspn cinnamon
3 tspns stevia
Goji berries
Fresh mint
Boil 4 cups of water and 1 cup thick coconut milk. Add sliced guavas and pineapple for about 10 minutes until soft. Add in cinnamon, stevia and stir.
Serve cold with garnish of goji berries and mint.
Fiddlehead Salad
1 cup fiddlehead ferns trimmed and cleaned extremely well
3/4 cup of soy beans rinsed
1/2 cup feta cheese
1 small red onion diced thinly
Balsamic vinegar
Carefully remove the brown scales that surround the fiddleheads. Cook fiddleheads, soy beans and red onion in boiling water for ten minutes, or steam for 20 minutes. Serve immediately adding feta cheese on top and drizzling balsamic vinegar on dish.
When picking Fiddleheads please exercise caution and do your research as some ferns are not edible. They can be purchased at farmer's markets and grocery stores.
3/4 cup of soy beans rinsed
1/2 cup feta cheese
1 small red onion diced thinly
Balsamic vinegar
Carefully remove the brown scales that surround the fiddleheads. Cook fiddleheads, soy beans and red onion in boiling water for ten minutes, or steam for 20 minutes. Serve immediately adding feta cheese on top and drizzling balsamic vinegar on dish.
When picking Fiddleheads please exercise caution and do your research as some ferns are not edible. They can be purchased at farmer's markets and grocery stores.
Black Bean Mango Quesadilla
1/4 cup yellow cooked corn
1/2 red onion, diced
1 ripe mango, diced
1 can black beans
2 handfuls baby spinach
2 teaspoons garlic plus
1 whole wheat tortilla
Preheat oven to 350 degrees F.
Heat oil in a pan and add onion. Add mango, cook for a couple more minutes. Add black beans and spinach. Add in a small amount of water and garlic plus. Simmer until water is mostly reduced.
Spoon mixture on half the tortilla and fold in half. Place in the oven at 350 degrees F until tortilla is warmed and toasted.
Take out of oven and cut into wedges.
Serve with creamy chipotle sauce and fresh jalapeno peppers. Garnish with fresh cilantro.
1/2 red onion, diced
1 ripe mango, diced
1 can black beans
2 handfuls baby spinach
2 teaspoons garlic plus
1 whole wheat tortilla
Preheat oven to 350 degrees F.
Heat oil in a pan and add onion. Add mango, cook for a couple more minutes. Add black beans and spinach. Add in a small amount of water and garlic plus. Simmer until water is mostly reduced.
Spoon mixture on half the tortilla and fold in half. Place in the oven at 350 degrees F until tortilla is warmed and toasted.
Take out of oven and cut into wedges.
Serve with creamy chipotle sauce and fresh jalapeno peppers. Garnish with fresh cilantro.
Farro Winter Stew
5 cups vegetable stock
1/2 cup fresh parmesan cheese
1/3 cup chopped white onion
1/4 cup chopped fresh parsley
1/2 cup dry white wine
5 cups sliced cremini mushrooms
2 cups pearled farrow
1 cup small white potatoes sliced in half
1 cup celery sliced
1 cup carrot sliced
Soak farrow for a few hours prior to making stew.
Cook potatoes in a big pot with the vegetable stock for approx 10 mins. Add white wine, onion mushrooms, celery, carrot and farrow and let cook until vegetables and farrow are cooke through. Farrow will take about 20-30 minutes to cook.
Serve topped with a generous amount of parmesan cheese and fresh parsley.
1/2 cup fresh parmesan cheese
1/3 cup chopped white onion
1/4 cup chopped fresh parsley
1/2 cup dry white wine
5 cups sliced cremini mushrooms
2 cups pearled farrow
1 cup small white potatoes sliced in half
1 cup celery sliced
1 cup carrot sliced
Soak farrow for a few hours prior to making stew.
Cook potatoes in a big pot with the vegetable stock for approx 10 mins. Add white wine, onion mushrooms, celery, carrot and farrow and let cook until vegetables and farrow are cooke through. Farrow will take about 20-30 minutes to cook.
Serve topped with a generous amount of parmesan cheese and fresh parsley.
Early Riser Smoothie
3 1/2 cups plain soy milk
2 tblspns stevia to taste
3 large dates
1 cup almonds (soaked the night before and skins removed)
2 bananas
Hemp seeds
Prepare almonds in hot water the night before and remove skins.
Place all ingredients in the blender and blend on high until smooth.
Garnish smoothie with a few hemps seeds on top.
2 tblspns stevia to taste
3 large dates
1 cup almonds (soaked the night before and skins removed)
2 bananas
Hemp seeds
Prepare almonds in hot water the night before and remove skins.
Place all ingredients in the blender and blend on high until smooth.
Garnish smoothie with a few hemps seeds on top.
Vegan Zucchini Tacos
1/2 cup shredded zucchini
1/2 cup shredded lettuce
1 fresh pitted and peeled avocado thinly sliced
1/3 cup feta cheese
1/2 cup veggie ground round
1/3 cup mashed chickpeas
Cilantro
Sprinkle cilantro and feta on top of taco.
Veggie Ground Round Sloppy Joes with Avocado and Swiss Cheese
1 package veggie ground round
1 fresh avocado sliced pitted and peeled
Three slices of swiss cheese per sloppy joe
2 Whole wheat buns
Heat veggie ground round on the stovetop on medium heat for 10 minutes.
Toast the whole wheat buns in the oven.
Place veggie ground round in bun and top with sliced swiss cheese and avocado slices.
1 fresh avocado sliced pitted and peeled
Three slices of swiss cheese per sloppy joe
2 Whole wheat buns
Heat veggie ground round on the stovetop on medium heat for 10 minutes.
Toast the whole wheat buns in the oven.
Place veggie ground round in bun and top with sliced swiss cheese and avocado slices.
Breaded Tempeh Rings
1 package of tempeh
1 white onion boiled diced into small pieces
1 cup of original soy milk
1 cup flour
1/2 cup thyme leaves
2 tspns paprika
2 tspns "garlic plus"
2 cups of breadcrumbs
Hot sauce
Plum sauce
Cut tempeh into small pieces and boil on high for approximately 15 minutes until tender. Strain and rinse with cold water. Once cooled mold boiled onion and tempeh into circles to resemble onion rings.
Prepare three bowls. One with soy milk, second with flour, thyme, paprika, "garlic plus", and third with breadcrumbs. Preheat oven to 450 degrees.
Place molded rings into soy milk and then flour mixture coating the rings well. Then place again in soy milk and then into breadcrumbs. Place on baking sheet that has been lightly oiled.
Bake for about 20 minutes or until golden.
Serve with plum sauce and hot sauce.
1 white onion boiled diced into small pieces
1 cup of original soy milk
1 cup flour
1/2 cup thyme leaves
2 tspns paprika
2 tspns "garlic plus"
2 cups of breadcrumbs
Hot sauce
Plum sauce
Cut tempeh into small pieces and boil on high for approximately 15 minutes until tender. Strain and rinse with cold water. Once cooled mold boiled onion and tempeh into circles to resemble onion rings.
Prepare three bowls. One with soy milk, second with flour, thyme, paprika, "garlic plus", and third with breadcrumbs. Preheat oven to 450 degrees.
Place molded rings into soy milk and then flour mixture coating the rings well. Then place again in soy milk and then into breadcrumbs. Place on baking sheet that has been lightly oiled.
Bake for about 20 minutes or until golden.
Serve with plum sauce and hot sauce.
Spicy Avocado & Watercress Spread
2 cups trimmed and thinly chopped watercress
1/2 cup green onions very finely chopped
2 avocados pitted and peeled
1 hearty spoonful of spicy horseradish
2 tablespoons extra virgin olive oil
4 kalamata olives pitted
All ingredients except avocado in blender. Blend until chunky or to desired consistency.
Place in bowl and add fresh avocado and mash until smooth.
Top with roasted pepitas to garnish.
Can be used as a spread on toast, burgers or as a dip with pita slices.
Jalapenos, Sunflower Sprouts, and Pineapple Burritos
1 small fresh jalapeno pepper diced
1/2 cup kidney beans
1/3 cup fresh pineapple sliced
1/3 cup sunflower sprouts
2 soft whole wheat tortillas
Layer ingredients above in tortilla as desired, sprinkle small amounts of cilantro on top to dress and wrap.
1/2 cup kidney beans
1/3 cup fresh pineapple sliced
1/3 cup sunflower sprouts
2 soft whole wheat tortillas
Layer ingredients above in tortilla as desired, sprinkle small amounts of cilantro on top to dress and wrap.
Citrus Ginger Sauce
5 tablespoons olive oil
1/3 grapefruit peeled and seeded
1/3 orange peeled and seeded
1 1/2 tablespoons white wine
1 clove fresh garlic
1/2 teaspoon freshly grated raw ginger
2 teaspoons soy sauce
Squeeze of fresh lemon
Blend all ingredients together in a food processor. If there is any leave behinds strain with a cheesecloth.
Peanut Curry Tahini Sauce
Ingredients:
2 cloves of garlic
Juice of 1 1/2 large lemons
6 Tbsp tahini
Pinch of ground cumin
1 tsp freshly chopped parsley
1/2 cup of raw peanuts
1 tspn of red curry paste
Instructions:
Crush the garlic and salt together. Mix with a little lemon juice and blend with the tahini. Add the cumin and remaining lemon juice to form a smooth paste, like peanut butter.
In a food processor add the tahini, peanuts and curry paste and process until smooth.
Pineapple, Blueberry and Banana Shake
1 cup pineapple
1 cup blueberries
1 whole banana
1 tspn stevia
1 cup soy milk plain
Blend all ingredients, chill and serve.
Photographer: My Yen Trung
Food Stylist: Heather Shaw
Prop Stylist: Natalie Adamov
Spicy Chick Peas w/ Naan
1/2 can of chick peas marinated in soy sauce, hot sauce and garlic (1/2 clove garlic)
Chick peas should be just covered in marinade with more soy than hot sauce
Let marinade for approx 20 mins and remove from marinade
Bake chick peas in the oven until golden at 350 degrees until golden brown
Bake naan in the oven as well until soft and golden.
Serve chick peas warm on naan bread
Chick peas should be just covered in marinade with more soy than hot sauce
Let marinade for approx 20 mins and remove from marinade
Bake chick peas in the oven until golden at 350 degrees until golden brown
Bake naan in the oven as well until soft and golden.
Serve chick peas warm on naan bread
Greek Salad with Asparagus
1/2 cucumber sliced into quarter wedges
Small portion of diced red onion
Handful of spinach (steamed optional)
8 spears of sliced asparagus
Sprinkle with feta cheese
Dressing: Raspberry vinaigrette
Small portion of diced red onion
Handful of spinach (steamed optional)
8 spears of sliced asparagus
Sprinkle with feta cheese
Dressing: Raspberry vinaigrette
Peas, Beans, Avocado & Brown Rice
1/2 cup green peas soft
1/3 cup kidney beans
1 avocado sliced thinly
1 cup brown rice warm or cold to your preference
Marinade peas and beans in soy sauce, hot sauce and basil. Use portions to taste based on preference.
Add in avocado slices once rice is cooked and settled as well as peas beans, and marinade.
Accompany with sour cream on the side if desired.
1/3 cup kidney beans
1 avocado sliced thinly
1 cup brown rice warm or cold to your preference
Marinade peas and beans in soy sauce, hot sauce and basil. Use portions to taste based on preference.
Add in avocado slices once rice is cooked and settled as well as peas beans, and marinade.
Accompany with sour cream on the side if desired.
Dill-icious Dressing
Soft tofu (approx 1 slice from a block)
1/2 teaspoon rice vinegar
1/2 teaspoon wasabi
Handful of fresh dill
Spoonful of Dijon Mustard
1 tspn Olive Oil
Small portion of minced onion
Minced garlic 1 tspn
Minimal amount of mashed apple to taste
1/2 teaspoon rice vinegar
1/2 teaspoon wasabi
Handful of fresh dill
Spoonful of Dijon Mustard
1 tspn Olive Oil
Small portion of minced onion
Minced garlic 1 tspn
Minimal amount of mashed apple to taste
Thai Peanut Dressing
1/2 inch freshly sliced ginger
Minced garlic 1 tspn
Carrot Juice
Rice Vinegar
1 spoonful of organic peanut butter
1/2 fresh lemon squeezed
1 tspn soy sauce
1/2 tspn hot sauce
Place all ingredients in blender. Use ingredients portion to taste as desired.
Minced garlic 1 tspn
Carrot Juice
Rice Vinegar
1 spoonful of organic peanut butter
1/2 fresh lemon squeezed
1 tspn soy sauce
1/2 tspn hot sauce
Place all ingredients in blender. Use ingredients portion to taste as desired.
Black Bean Veggie Burgers
1 can black beans,
½ red pepper, cut into 2 inch pieces
½ red onion diced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon hot sauce
½ cup bread crumbs (home made or store bought)
1 clove garlic
Preheat oven to 375 degrees and lightly oil a baking sheet.
Mash black beans with a fork until thick and pasty.
Blend pepper, onion, and garlic and beans chili powder, cumin, and hot sauce.
Mix in bread crumbs black beans afterwards in blender with all other ingredients.
Place patties on baking sheet, and bake about 10 minutes on each side.
Serve on a bun with desired toppings such as bbq sauce, cheese (optional), mustard, hot sauce, purslane, endive and tahini.
½ red pepper, cut into 2 inch pieces
½ red onion diced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon hot sauce
½ cup bread crumbs (home made or store bought)
1 clove garlic
Preheat oven to 375 degrees and lightly oil a baking sheet.
Mash black beans with a fork until thick and pasty.
Blend pepper, onion, and garlic and beans chili powder, cumin, and hot sauce.
Mix in bread crumbs black beans afterwards in blender with all other ingredients.
Place patties on baking sheet, and bake about 10 minutes on each side.
Serve on a bun with desired toppings such as bbq sauce, cheese (optional), mustard, hot sauce, purslane, endive and tahini.
Spinach Pecans and Sweet Potato Salad
8 ounces raw baby spinach, washed and dried
¼ cup olive oil
¾ cup whole raw pecans
1 teaspoon salt (optional)
1 teaspoon paprika
1 medium sweet potato, peeled and cut into medium wedges
1 teaspoon packed light brown sugar
¾ teaspoon hot mustard
Set aside spinach. Roast pecans with olive oil and paprika.
Cook sweet potato, salt, sugar and hot mustard for approx ten minutes in frying pan.
Mix all ingredients together and serve.
¼ cup olive oil
¾ cup whole raw pecans
1 teaspoon salt (optional)
1 teaspoon paprika
1 medium sweet potato, peeled and cut into medium wedges
1 teaspoon packed light brown sugar
¾ teaspoon hot mustard
Set aside spinach. Roast pecans with olive oil and paprika.
Cook sweet potato, salt, sugar and hot mustard for approx ten minutes in frying pan.
Mix all ingredients together and serve.
Asparagus Blankets Wrapped in Puffed Pastry
Boil approx 12 asparagus spears until almost tender. Let cool and sit for 10 mins.
Wrap asparagus once cooled with puffed pastry and cook in oven at 350 degrees until pastry is golden.
Wrap asparagus once cooled with puffed pastry and cook in oven at 350 degrees until pastry is golden.
Olives, Fennel and Spread
Assorted olives
2 fennel bulbs
Olive Oil
Balsamic Vinegar
1/2 cup lemon juice from fresh lemons
2 celery stalks
1 clove garlic minced
1/2 cup white and navy beans
Crusty bread or sweet potato
Steam or boil fennel for approx 8 mins until tender, remove and then brush fennel with olive oil. Charr on both sides for approx 15 mins. adding a pinch of balsamic vinegar to taste afterwards. Surround fennel on plate with assorted olives.
Spread: In a blender place 1/2 cup lemon juice, two celery stalks chopped, garlic and white and navy beans until desired consistency.
Serve with crusty bread or cooked sweet potato
2 fennel bulbs
Olive Oil
Balsamic Vinegar
1/2 cup lemon juice from fresh lemons
2 celery stalks
1 clove garlic minced
1/2 cup white and navy beans
Crusty bread or sweet potato
Steam or boil fennel for approx 8 mins until tender, remove and then brush fennel with olive oil. Charr on both sides for approx 15 mins. adding a pinch of balsamic vinegar to taste afterwards. Surround fennel on plate with assorted olives.
Spread: In a blender place 1/2 cup lemon juice, two celery stalks chopped, garlic and white and navy beans until desired consistency.
Serve with crusty bread or cooked sweet potato
Cous Cous with Peanut Curry Tahini Sauce
1 cup cous cous
1 cup raw asparagus cut into small bits
1/2 cup walnuts
1/2 cup boiled potatoes (white or red)
1/2 raw red onion
1/2 cup raw red peppers cut into small cubes
Let cous cous sit once prepared and toss with all other ingredients.
Prepare with drizzling Peanut Curry Tahini Sauce overtop.
1 cup raw asparagus cut into small bits
1/2 cup walnuts
1/2 cup boiled potatoes (white or red)
1/2 raw red onion
1/2 cup raw red peppers cut into small cubes
Let cous cous sit once prepared and toss with all other ingredients.
Prepare with drizzling Peanut Curry Tahini Sauce overtop.
Spicy Kimchi and Vegetables
Bock choy
Cabbage
Bean sprouts
Roasted rapinni
1 clove fresh garlic
Squeeze of fresh lemon
Firm tofu cut into cubes and marinated for 1 1/.2 in hot sauce & soy sauce
Sprinkle home made spicy kimchi and seaweed on top
Citrus ginger sauce
Cabbage
Bean sprouts
Roasted rapinni
1 clove fresh garlic
Squeeze of fresh lemon
Firm tofu cut into cubes and marinated for 1 1/.2 in hot sauce & soy sauce
Sprinkle home made spicy kimchi and seaweed on top
Citrus ginger sauce
Spicy Cherries
1 cup fresh cherries
1 tspn hot chili flakes
1/2 cup raspberries
1/2 whole fresh lemon
Scoop of vanilla ice cream
Sprig of fresh mint
Marinade cherries with 1 tspn hot chili flakes and mushed raspberries to cover cherries. Squeeze half of a lemon in the mix and let sit for approx 2 hrs.
Bake cherries in oven on low heat with mix for approx 20 mins.
Garnish with ice cream and mint.
1 tspn hot chili flakes
1/2 cup raspberries
1/2 whole fresh lemon
Scoop of vanilla ice cream
Sprig of fresh mint
Marinade cherries with 1 tspn hot chili flakes and mushed raspberries to cover cherries. Squeeze half of a lemon in the mix and let sit for approx 2 hrs.
Bake cherries in oven on low heat with mix for approx 20 mins.
Garnish with ice cream and mint.
Simopoulos Vegetables
Boiled 1/3 cup green beans uncut
Boiled 1/3 cup small baby red potatoes sliced in half
Boiled 1/2 cup julienned carrots,
Boiled 1/2 cup lima beans
Blanched 8 whole spears asparagus
Drain ingredients after boiling for approx. 15 mins or until tender.
Drizzle with balsamic vinaigrette.
Boiled 1/3 cup small baby red potatoes sliced in half
Boiled 1/2 cup julienned carrots,
Boiled 1/2 cup lima beans
Blanched 8 whole spears asparagus
Drain ingredients after boiling for approx. 15 mins or until tender.
Drizzle with balsamic vinaigrette.
Beet, Carrot and Apple Slaw
1 cup sliced beets
1 cup thinly julienned raw carrots
1 green apple shredded
Soft beets in a jar you can find at the market are the best to use.
Serve on a bed of steamed kale & drizzle with balsamic vinaigrette.
Top with hemp seeds.
1 cup thinly julienned raw carrots
1 green apple shredded
Soft beets in a jar you can find at the market are the best to use.
Serve on a bed of steamed kale & drizzle with balsamic vinaigrette.
Top with hemp seeds.
Fennel Salad with Dragonfruit, Grapefruit & Avocado
1 cup mixed greens
Half fennel bulb boiled
Half of a dragon fruit cut into small cubes
1 chopped avocado cut into cubes
Half a sliced grapefruit skinned
Garnish with fresh basil and sunflower sprouts
Squeeze of lime for dressing
Half fennel bulb boiled
Half of a dragon fruit cut into small cubes
1 chopped avocado cut into cubes
Half a sliced grapefruit skinned
Garnish with fresh basil and sunflower sprouts
Squeeze of lime for dressing
Summer's Here Cocktail
1 cup fresh pineapple rough edges removed
1 cup fresh cherries pitted
2 shots of Malibu rum
2 cups crushed ice
Fresh mint leaves
Place all ingredients in blender on high.
Garnish with mint.
Photographer: My Yen Trung
Food Stylist: Heather Shaw
Prop Stylist: Natalie Adamov
Home Made Blueberry Almond Milk
1 cup almonds
4 cups water
¼ cup agave
Stevia to taste
1 tsp pure vanilla extract
1/2 cup blueberries
Procedure:
Begin by soaking your nuts in some water, if you can overnight.
Next, blend all ingredients on high in a regular blender
Strain with a cheese cloth into a mason jar.
Left over nuts in cheese cloth can be used for paste in baking.
Pineapple instead of blueberry is a nice change as well.
Pineapple instead of blueberry is a nice change as well.
Veggie Chili
1 pack of Yves Original veggie ground round
1/2 can black beans
1/2 can kidney beans
1/2 can navy beans
1 whole white onion diced
4 stalks of celery diced
2 cloves fresh garlic sliced
4 tblspns chili powder
1 can tomato soup
1 1/2 cans of water from soup can
In a skillet pour in organic tomato soup for base and water. Add beans first and then add all other ingredients and mix. Cook on medium heat.
Chili is ready to serve in 15 mins.
Photo credit:
Photos: www.myyentrung.com (MyYen Trung)
Food Stylist: www.foodbyheather.com (Heather Shaw)
Photo credit:
Photos: www.myyentrung.com (MyYen Trung)
Food Stylist: www.foodbyheather.com (Heather Shaw)
Spring Pasta
Handful of lima beans
Handful of sugar snap peas
6 spears of asparagus blanched and cut into small pieces about an inch and a half long
1 clove fresh garlic
Paprika and parsley to garnish with a squeeze of lemon
Wholewheat soba noodles
Radicchio
In a medium pot boil 4 cups of water. Add soba noodles once boiled and cook until tender for approx. 10-15 minutes. Drain noodles and let cool for 5 minutes.
Toss vegetables on wholewheat soba noodles. Garnish with a sprinkle of paprika and a few sprigs of parsley. Squeeze wedge of lemon on top. Serve on a bed of raw expanded radicchio.
Spaghetti Pie
1 can vegetarian spaghetti sauce
1 pack Yves veggie ground round
1/2 block cheddar and 1/2 block mozzarella cheese shredded
1/2 block parmesan Cheese shredded
1 cup soy milk plain
Drizzle on top hot sauce prior to oven
1 package soba noodles
Cook soba noodles in a pot until tender. Strain and add to caserole dish. Once cooled add all other ingredients and bake in the oven at 400 until crispy and golden.
1 package soba noodles
Cook soba noodles in a pot until tender. Strain and add to caserole dish. Once cooled add all other ingredients and bake in the oven at 400 until crispy and golden.
Photo credit:
Photos: www.myyentrung.com
Food Stylist: www.foodbyheather.com (Heather Shaw)
Simple Stuff
Bountiful Bowl
1 cup brown rice
1/2 cup black beans
1/2 pack Yves Original veggie ground round
1/2 cup black beans
1/2 pack Yves Original veggie ground round
1 avocado sliced into small cubes
1/2 block firm tofu cubed
Handful of sunflower sprouts tossed on top
Top with cashew sour cream & hummus
Steamed Greens with Chickpeas
1/2 cup chickpeas
2 stalks bok choy blanched
2 leaves of kale whole steamed
1 leaf of swiss chard steamed
1 broccoli floret steamed
Handful of Spinach steamed
Squeeze lemon on top to taste. Top with wakame, pomegranates, whole raw almonds and a sprinkle of sesame seeds.
Cabage Wrap
Cabbage leaf stuffed with shredded carrot, kale, mashed kidney beans, cashews & brown rice:
1 red cabbage cut into three even pieces to create three rolls
1 large carrot cut into small thin julienned pieces
1/2 kale leaf thinly pulled apart into small pieces
1/2 cup of mashed kidney beans
Crushed handful of cashews for each roll
1/2 cup cooked and cooled brown rice
All ingredients evenly added to each roll
1 red cabbage cut into three even pieces to create three rolls
1 large carrot cut into small thin julienned pieces
1/2 kale leaf thinly pulled apart into small pieces
1/2 cup of mashed kidney beans
Crushed handful of cashews for each roll
1/2 cup cooked and cooled brown rice
All ingredients evenly added to each roll
Kale Pine Nuts and Sweet Potato Salad
8 ounces steamed kale, washed and dried
¼ cup olive oil
¾ cup whole raw pine nuts
1½ teaspoons salt
1 teaspoon paprika
1 medium sweet potato sliced
1 medium shallot
¼ cup red wine vinegar
1 teaspoon stevia
¾ teaspoon hot dijon mustard
Sensational Green Salad
1 avocado cubed
1 leaf kale (raw)
1/2 cup of chickpeas
1/2 cup sesame sticks plain unsalted
1/2 cup of peanuts plain unsalted
1/3 cup of sunflower seeds
1 floret of broccoli (raw)
Mix together and serve.
Power Salad
Spinach enough to fill bowl per serving requirements
1/2 cup chickpeas
Handful of almonds
1 avocado sliced into thick wedges
1/2 block marinated tofu in soy sauce (marinade for approx 20 mins)
Handful goji berries
1/2 cup sunflower sprouts
1 large shredded carrot
Gruyere Onion & Brocoli Soup
2½ cups croutons
1 cup gruyere cheese shredded
2½ carrots sliced
½ tsp extra virgin olive oil
2 white onions thinly chopped
1 tsp brown sugar
Thyme
Parsley
5½ cups homemade vegetable stock
1 stalk celery
1 cup bean sprouts
1 cup broccoli
Boil vegetables and ingredients in stock until tender. Add in blender until smooth.
Add croutons once soup has been blended and cooled. Garnish with Thyme and Parsley.
Boil vegetables and ingredients in stock until tender. Add in blender until smooth.
Add croutons once soup has been blended and cooled. Garnish with Thyme and Parsley.
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