Kacey Tess

Cilantro Cod

4 filets of cod fish

1 bunch cilantro cleaned and stems cut off

1 lime (juice)

1 jalapeño seeded, d-veined and chopped roughly

1-2 tsp ginger (fresh is better, if you use dried just add an additional tsp)

10 green onions sliced thinly (divided)

3-4 tbsp olive oil

1 tsp sea salt

1 tsp black pepper

Method:

Heat oven to 350

Prepare a cooking sheet with 4 sheets of parchment paper big enough to wrap the fish filets in

In a blender combine cilantro, lime juice, jalapeño, ginger, 1/2 of the onions, 3 tbsp olive oil, sea salt and pepper

If too thick add the additional tbsp oil

Place 1 piece of fish in 1 piece of parchment paper

Evenly distribute the cilantro sauce on top of each piece of fish

Wrap the parchment paper to keep all of the steam in while cooking

Bake for 15-20 minutes until fish flakes easily

Top with additional onions and jalapeño if wanted

Enjoy!

Mushroom Quiche {cheese free}

Ingredient List:

1 tbsp olive oil

1 red onion chopped

1 C bella mushrooms chopped

1 C chopped spinach

1 tsp sage

1 tsp sea salt

1 tsp dried thyme

1 tsp black pepper

4 large eggs

3 large egg whites

1/2 C almond milk

Method:

Heat oil over medium in a skillet

Pre-heat oven to 350

Grease a mini muffin pan or individual ramekin’s

Add onions to skillet and cook until translucent about 5 minutes

Season with sage, salt, pepper and thyme

Add mushrooms and cook an additional 2-3 minutes until softened

Add spinach and turn heat off

In a large bowl combine eggs and milk

Pour egg mixture in each muffin spot or ramekin until 1/2 full

Spoon in mushroom mixture 1 tbsp per muffin spot or 3-4 per ramekin

Bake at 350 for 25-30 minutes until cooked through and browning on top

Enjoy!

Stuffed Salmon

Ingredient List:

2 wild caught salmon filets

1 tbsp olive oil

1 package of sliced mushrooms

5 green onions sliced

1 C spinach chopped

1 C shredded lump crab meat

2 tbsp Srirracha

1/4 C non fat greek yogurt

2 tsp sea salt divided

2 tsp black pepper divided

1 tsp garlic powder

2 sprigs of fresh dill chopped finely

10 pistachio’s shelled and chopped

Method:

Turn broil on high

Over medium heat warm olive oil, add mushrooms, onions and spinach

Cook until softened about 5 minutes

Add crab meat, yogurt, sea salt and pepper

Stir and cook until heathed through

Transfer into a bowl and let cool

Season each piece of salmon with sea salt, pepper and dill

Take Salmon filets and cut a V in the middle of each piece to place the crab meat filling

Spoon the filling into each piece

Sprinkle pistachio pieces onto filet

Place the filets back into a skillet over medium heat (add more oil if needed)

Cook on medium for 2 minutes, reduce heat to low and cover

Cook covered for 7-8 minutes

Place oven safe pan into the oven and broil over high for 2 minutes until starting to brown

Enjoy!

Serves 2

Vegan Strawberry Tart

Ingredients:

Crust:

1 C walnuts

10-12 pitted dates

1 tbsp peanut butter

Filling:

2 C cashews

2 tbsp water

1 tsp vanilla

1/4 C coconut oil (melted)

2 tsp agave nectar

1 lemon (juice)

1/2 orange (juice)

1 pint raspberries

Toppings:

1 pint raspberries mashed

5 strawberries sliced

Walnut pieces

Cashew pieces

(top with anything you like, carmel would be a great addition)

Method:

Spray 5 ramekins with non-stick spray
Line with parchment/wax paper
Spray with non-stick spray again and set aside
In a food processor add walnuts, dates, peanut butter and combine until sticking together
Spoon into ramekins and press down with your fingers
In a blender combine cashews, water, vanilla, coconut oil, 2 tsp agave nectar, lemon juice, orange juice, and raspberries until smooth
Fill each ramekin with filling and cover with plastic wrap
Place in freezer for at least 1 hour
When set up pull parchment paper up to remove tart
Top with raspberries, strawberries, and extra nuts if wanted

Spicy Ramen

Ingredient list:

1 tsp seseame oil

1 tbsp olive oil

3 large carrots chopped roughly

1 yellow onion chopped finely

1 tbsp ginger powder

1 tsp sea salt

1 tsp black pepper

32 oz vegtable broth (I use water mixed with Better than Bullion Vegtable Base)

4-5 Porcini mushrooms

1 tbsp Srirracha

2 packages of undon ramen noodles

1 large bunch of bok choy chopped roughly

1 serrano pepper sliced thinly (optional)

1 daikon radish sliced thinly (optional)

Method:

In a large soup pot heat oils over medium

Add carrot and onions and cook for 4-5 minutes until slightly softened

Add ginger, salt and pepper

Pour in vegtable broth and add mushrooms + noodles

Bring to a boil, reduce and simmer for 15 minutes and until

Add bok choy and cook for an additional 3-4 minutes

Spoon into bowls

Top with serrano peppers, radish and additional Srirracha if wanted

Enjoy!

Parchment Salmon

Ingredient List:

2 salmon filets

1 lb of asparagus trimmed

1/4 C sliced mushrooms

10 cherry tomatoes

2 scallions sliced thinly

1 yellow pepper sliced thinly

2 tbsp ponzu or soy sauce

1 tsp sea salt

1 tsp lemon pepper

1 tsp garlic powder

Method:

Pre heat oven to 400

Prepare 2 pieces of parchment paper on a baking sheet to wrap the fish/veggies in

Place the asaragus on the parchment paper

Add mushrooms + tomatoes

Place salmon on veggies

Pour 1 tbsp ponzu sauce on each piece of fish

Sprinkle with salt, pepper and garlic powder

Top with scallions + pepper slices

Wrap the parchment paper, if there are any tears or openings cover with aluminum foil

Bake for about 25 minutes until fish is cooked through

Enjoy!

Tuna Tostada

Ingredient List:

4 corn tostada’s

1 C mexican blend cheese

1 can of black beans rinsed + mashed

1/2 C cooked rice (optional)

1 tbsp olive oil

1/4 C shredded tuna (I used yellowfin)

1 tsp sea salt

1 tsp chili powder

1 tsp black pepper

1/4 c red onion chopped

2 tbsp cilantro chopped

3-4 green onion chopped

4 tbsp guacamole

4 tbsp salsa

1 jalapeño sliced thinly

1/2 lime (juice)

Method:

Heat oven to 400

Line a baking sheet with parchment paper or aluminum foil

In a medium skillet over medium heat oil

Season the tuna filet with salt, pepper and chili pepper

Cook through about 4 minutes per side

Remove from heat and rest

Place tostada’s on baking sheet and sprinkle each one with 1/4 C of cheese

Place in oven and bake until cheese is melted about 5 minutes

Heat beans in microwave for 2-3 minutes and then mash

Shred or slice tuna thinly

Place the tostada on a plate and top with beans, rice, onion, cilantro, onion, tuna, guacamole, salsa and jalapeño

Squeeze the lime on top and sprinkle with sea salt

Enjoy!

Print Tuna Tostada Recipe

Winter Soup

Butternut Squash + Cauliflower Soup

Method:

2 tbsp olive oil

1 yellow onion chopped

1 butternut squash chopped roughly

1 cauliflower roughly chopped

3 C water

1 tbsp vegetable bullion

1 tbsp coriander seeds

1 tbsp stone ground mustard

1 tsp horseradish grated (optional)

2 tbsp coconut sugar

1 tsp red pepper

1 tbsp salt

1 tbsp pepper

1/4 c flour

1C almond milk

Toppings:

Green chilies

avocado

green oinion

cilantro

mushrooms

Method:

In a large soup pot add oil and onion and cook until softened about 8 minutes

Add squash and cook an additional 5 minutes

Add cauliflower

Add water and bullion

Add coriander, mustard, horseradish, sugar, pepper, salt and black pepper

Bring to a boil and reduce heat

Simmer for 45 minutes

Using an emersion blender blend the soup until throughly combined

Mix flour and almond milk until flour is totally combined

Add to soup mix

Simmer for 45 minutes or until thickened

Top soup with green chilies, avocado, green onion, cilantro or mushroom

Enjoy!

Peach-Strawberry-Meyer Lemon Jam

Ingredient List:

10 large peaches peeled and chopped roughly

(I peeled mine by placing the peached in boiling water for about a minute and then placing them in an ice water bath. The skins peel off easily with this method)

3 pint of strawberries sliced

1/4 cup of any fruit juice, I had cranberry on hand. If you don’t have fruit juice just use water

2 C sugar ( I used coconut sugar)

1 tbsp honey

3 Meyer lemons (juice of 3 and zest of 1)

6 tsp pectin

(more if needed)

1 tbsp dry basil (optional)

Method:

Bring a large pot of water to a boil

Add peached and cook for 1 minutes

Remove peached from boiling water and place in ice bath

Peel peaches once they are cool and chop roughly (remove all pits)

Slice strawberries and add peaches, strawberries,honey, basil, fruit juice, lemon juice + zest to a large pot

Heat over medium, after 5 minutes use an emersion blender and combine all fruit. You could also use a blender for this step, be careful! It will be hot!

In a medium bowl combine sugar + pectin

Add sugar mixture to fruit and bring to a boil

Reduce heat and simmer for 10 minutes or until thickened

Ladle into jars and refrigerate

You could can this also but I always give mine away so I have never made it that far!

Vegan “Corned Beef” + Cabbage

Ingredient List:

1 tbsp olive oil

1 yellow onion chopped

1 head of cabbage chopped

2 leeks chopped (only white + light green portion)

5 carrots roughly chopped

2 red potatoes chopped roughly

1 pasilla pepper chopped roughly

3 C water

3 tsp vegetable bullion

1 tbsp fresh horseradish

2 tbsp hot mustard

3 tbsp white wine vinegar

2 links of vegan sausage (I used chirizo flavored)

1 tsp salt

1 tsp ground black pepper

(additional white wine vinegar if wanted after plated)

Method:

Heat a large pot over medium

Add onion and cook until softened about 5 minutes

Add cabbage, leeks, carrots, potatoes, pepper, water, bullion, horseradish, mustard + vinegar

Bring to a boil, reduce heat, simmer covered for 10 minutes

Add sausage, salt + pepper and simmer an additional 10 minutes until all veggies are soft

Serve and add an additional splash of vinegar if wanted (which I always want!!)

Enjoy!

Serves 4

Print Vegan %22Corned Beef%22 + Cabbage recipe