Kacey Tess

Roasted Radish Salad

What you’ll need:

1 bunch of radishes cleaned and quartered (around 10)

1 bunch of brussel sprouts (10-15) stems cut off, cleaned then halved length wise

3 Leeks sliced thinly (white-light green parts only)

1 1/2 Tbsp olive oil

1 tbsp maple syrup

1 tbsp fresh Thyme

1 tsp Sea salt

1 tsp Black pepper

What you’ll do:

Pre-heat the oven to 450

Mix radishes and brussel sprouts with olive oil and maple syrup and place in a roasting pan

Sprinkle with salt and pepper

Bake for 10 minutes

Remove from oven, add leeks and thyme

Place back in oven and bake for an additional 10 minutes

I served mine with miso-glazed black cod and herb rice

Enjoy!!

Mushroom Burgers {gluten free}

What you’ll need: 2 burgers

4 portebello mushroom caps cleaned, stems and gills removed

Olive oil

3 tbsp vegenaise

2 tsp Srirracha

1/4 fresh chives chopped

1 tomato sliced

1 avacado sliced

10 spinach leaves

2 pepper jack cheese slices

Sea Salt

Black pepper

Cayenne pepper (optional)

What you’ll do:

Pre-heat oven to 425

Prepare a baking sheet lined with foil

In a small bowl combine vegenaise, Srirracha and chives

Cover with plastic wrap and place in fridge

Brush each mushroom cap with olive oil

Sprinkle with salt, pepper and cayenne pepper

Bake for 20 minutes or until mushrooms are soft

Remove from oven and let cool

Build your burger

Smear each mushroom cap with Srirracha mayo

Place tomatoes, avacado, spinach, cheese and any other topping you like on burger

Enjoy!!

I served mine with herb rice

Fresh Spring Rolls

What you’ll need:

1 C Spinach

1 carrot shredded

1 cucumber peeled and cut into small pieces

1 C fresh basil

1/4 C fresh mint

1/4 fresh cilantro

10 spring roll wrappers (rice wrappers, in the asian aisle)

What you’ll do:

Cut and clean all veggies

Get a large skillet and fill it with hot water

Take a spring roll wrapper (only one at a time) and place it in the water until it turns soft, about 10 seconds

Place wrapper on a plate and fold in half

Place 2-3 pieces of spinach on one side of the wrapper, then carrots, cucumber slice, 2 basil leaves, 2 mint leaves and cilantro

Fold the bottom up and roll tightly

Top with sweet and sour sauce

Enjoy!

Apricot-Almond Tapioca Pudding

What you’ll need:

1/3 C tapioca pearls (I use Bob’s Red Mill)

1 C apricot juice (or any fruit juice you prefer)

2 1/4 C almond milk

1/4 Tsp salt

1/2 C sugar divided

2 large eggs separated

1/2 Tsp vanilla

1/2 Tsp almond extract

1 pint blueberries

1 Tbsp sliced almonds

What you’ll do:

Soak tapioca in apricot juice for 1 hour in a medium sauce pan

Heat tapioca over medium and add milk, salt, 1/4 C sugar, 2 egg yolks lightly beaten

Bring to a boil, reduce to low heat and simmer for 15 minutes

While simmering best egg whites and remaining 1/4 C sugar until peaks are forming

Stir in blueberries (lightly mashed)

Add egg white mixture and combine thoroughly

Cook for an additional 3 minutes

Add vanilla and almond extract

Cool pudding for at least one hour before serving

Top with almonds and additional fruit if wanted

Enjoy!!

All Natural Blueberry Jam

What you’ll need:

2 pints fresh blueberries

2 tbsp water

3 tbsp chia seed

1 tbsp flax seeds (alternatively you could use 4 tbsp or 1/4 C chia seed)

3 tbsp honey or agave nectar if you are vegan

What you’ll do:

Bring blueberries and water to a boil, let cook for 1-2 minutes only

Place blueberries, chia seed, flax seed and honey in a blender

Combine

Pour into a mason jar/air tight container

Refrigerate for at least 1 hour before serving or freeze

Enjoy!

Yaki Soba Noodles

What you’ll need: 4 Servings

1 tbsp olive oil

1 head of cauliflower

2 tsp sea salt

2 tsp black pepper

1 tsp yellow curry powder

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp sesame oil

1 bunch scallion chopped (light green and white part only)

1 tsp agave nectar

1/2 tbsp sesame seed oil

1 tbsp sesame seeds

2 packages Yaki Soba noodles (in produce section)

1 C snow peas cleaned and ends removed

1/4 C daikon radish chopped

1/4 C cilantro chopped finely

4 eggs

What you’ll do:

Pre-heat oven to 425

Slice cauliflower into large pieces

Grease a baking sheet

Lay cauliflower on baking sheet and drizzle on the olive oil

Sprinkle with salt, pepper and curry powder

Bake for 20 minutes or until browning

In a bowl combine soy sauce, vinegar, sesame oil, scallions and agave

Set aside

Soft boil eggs (place eggs in cold water, bring to a boil, boil for 3 minutes, place in ice bath until chilled, peel)

Run noodles under hot water to loosen

In a large skillet heat sesame oil and seeds over medium-low heat

Add noodles, peas and cilantro

Cook for 3-4 minutes

Add sauce

Stir thoroghly

Once heated through plate, add cauliflower, radish and additional cilantro if wanted

Top with soft boiled egg

Enjoy!

I garnished mine with red pepper flake and jalapeno

King Salmon with Mango Salsa

What you’ll need: 4 servings

1 mango peeled and chopped

1 C pineapple chopped

1 C cherry tomatoes quartered

10 mint leaves

1 tbsp fresh basil chopped or basil paste

1/4 C red onion chopped finely

1 tsp sea salt

1/2 lemon (juice)

4 pieces king salmon (or any type of salmon you prefer)

4 tsp fresh dill or dill paste

1 tsp mustard seed

2 tsp sea salt

2 tsp black pepper

What you’ll do:

Mix mango, pineapple, tomatoes, mint, basil, red onions, salt and lemon juice together

Set aside

Top each piece of salmon with dill, mustard, salt and pepper

Grill for 10 minutes over medium-high heat (alternatively use your George Foreman grill)

Squeeze additional lemon juice over each piece if wanted

Top with mago salsa

Enjoy!!

Sweet and Sour Tempeh {Vegan}

What you’ll need: 4 servings

Sauce:

3/4 C ketchup

1/2 C rice wine vinegar

1/4 C tamari or worcestershire sauce

1 tbsp yellow miso

2 tsp hot sauce (I use Sriracha)

1/2 tsp fresh black pepper

1 clove garlic minced

1/4 C green onion sliced thinly

1/2 C pineapple chopped roughly

1 lemon grass stalk cut into 2-3″ pieces and scored

1 tsp seaseme seeds

(optionaly you could use a store bought sweet and sour sauce)

Bowl:

2 C cooked quinoa (I cook my quinoa with vegetable stock to add flavor)

1 head broccoli steamed

1 head cauliflower steamed

1 yellow squash sliced thinly

1 green zuchinni sliced thinly

1 red bell pepper seeded and de-veined then sliced

1 can of hearts of palm drained and chopped roughly

1 package of tempeh sliced into 1/4″ pieces

What you’ll do:

Combine all ingredients for sauce in a sauce pan, bring to a boil, reduce heat and simmer for 15 minutes

Remove lemon grass and keep warm

Cook quinoa according to package

Steam broccoli and cauliflower

Sautee squash and zuchinni over medium with live oil until translucent

Add red pepper and cook an additional 1-2 minutes

Season squash with sea salt and black pepper

In a large skillet add tempeh and sweet and sour sauce

Cook tempeh for about 10 minutes

Construct bowl

Add quinoa, top with broccoli, cauliflower, squash, zuchinni, peppers, hearts of palm and tempeh

Top with green onions if wanted

Enjoy!!

2 C quinoa cooked (I use a vegetable medley)
1/2 C Frank’s hot sauce divided
1 can white beans rinsed, drained and mashed
1/2 C bread crumbs
1 egg beaten
1 Tsp sea salt
1 Tsp black pepper
2 Tbsp olive oil

In a large bowl combine cooked quinoa, 1/4 C hot sauce, beans, egg, salt and pepper

Heat olive oil in a large skillet over medium

Firm into balls with your hands, squeezing out any excess moisture

Place quinoa balls in the skillet and cook until browned on all sides about 10 minutes

When cooked remove from skillet and place on a paper towel to remove any excess oil

Place on a plate and drizzle remaining 1/4 C hot sauce over bites

Enjoy!!

Cauliflower Curry

Click the link below to get the recipe for this fashion inspired cauliflower curry

http://sociallyshoppable.com/style/style-inspired-recipe-cauliflower-curry/