What you’ll need:
1 head of cauliflower chopped
1/2 C buttermilk
1/2 C unbleached all purpose flour
1/2 bottle of Frank’s Hot Sauce
What you do:
Heat oven to 350
Combine flour and buttermilk together in a large bowl
Add cauliflower and mix thoroughly
Spread cauliflower out evenly on a lined baking sheet
Bake for 20-25 minutes until crispy
Take out of oven, pour hot sauce on, and mix thoroughly
Return to oven and bake for an additional 10 minutes
Enjoy!!!
What you’ll need:
Mixed greens
1/4 red onion sliced
Marinated artichoke hearts (3-4)
Olives (green, kalamata, ect)
Marinated peppers
Marinated white beans
1 tomato chopped
Dressing:
1/4 Cup Red wine vinegar
1/2 lemon (juiced)
1 TBSP olive oil
Sea salt to taste
Ground black pepper to taste
What you do:
Combine all salad ingredients
Combine all dressing ingredients
Pour on salad and enjoy!!!!!
What you’ll need:
Crust:
For the crust my good friend Jenny gave me the best whole wheat dough recipe you can find on a previous blog post. If you prefer you can buy a pre-made whole wheat pizza crust (that’s what I used tonight, it was brand Boboli)
Pesto:
You can buy pre-made pesto or I simply combined arugula, olive oil, garlic, salt, pepper and a squeeze of lemon juice in my food precessor. I didn’t happen to have pine nuts on hand but if you do, add a few in for an even heartier pesto.
Toppings:
Kalamata olives
Green olives
White onion cut thinly
Jalapeno cut thinly
Canned arktichoke hearts
Cherry tomatos halved and seasoned with salt, pepper and dried parsley
Canned pickled beets chopped finely
What you’ll do:
Preheat oven to 450
Cover pizza crust with pesto, olives, onion, arktichoke, jalepeno
Bake at 450 for 8-10 minutes until crust is crispy
Remove from oven and add tomatoes, beets and season with salt to taste
Enjoy!!!
What you’ll need:
1 1/2 C unbleached all purpose flour
1 1/2 C whole milk at room temp
3 eggs at room temp
1 1/4 TSP sea salt
1/4 package fresh chives (about 2 TBSP chopped)
What you’ll do:
Heat oven to 450
Spray muffin pan with non stick spray
Wisk together 3 room temp eggs (if cold place in warm water for about 10 min) and room temp milk (heat in microwave for about 40 seconds or until warm if cold) until frothy
Add salt and flour and wisk for another 1-2 minutes
Add Chives and mix thoroughly
Pour mixture into muffin pan, filling each cup about 3/4 of the way full
Place on bottom rack in oven
Bake for 15 minutes, reduce heat to 350 and bake for another 20 minutes or until golden brown
Enjoy!!
I found this recipe in the November issue of Martha Stewart Living and loved it!
What you’ll need:
1/4 C extra virgin olive oil
1 Leek chopped (only use the white and light green part of the leek, cut length wise then in
1/4 inch strips)
3 Celery stalks chpped
3 cans of beans, whatever you prefer (I used black, pinto and kidney) drained and rinsed
1 Box of vegetable stock
1 TBSP soy sauce
1 TSP red pepper flake
1 TSP cayenne pepper (you can leave out if you don’t like spice)
1 TSP sea salt or to taste
1 TSP ground black pepper or to taste
1 TSP ground coriander
Chives to garnish (fresh and chopped)
2 Links of vegan italian sausage cut into bite size pieces
What you do:
In a large pot heat olive oil over medium heat
Add chopped leeks and cook for about 5 minutes until soft
Add all spices and continue cooking for another 1-2 minutes
Add vegan sausage, brown both sides
Add vegetable stock, beans and soy sauce
Bring to a boil, reduce heat and simmer for about 10-15 minutes uncovered
Taste and adjust seasoning if needed
Add chopped celery and cook for an additional 5 minutes
Spoon into a bowl carefully and add chives on top
Chive muffin goes great with this, see my blog post for recipe
Enjoy!!
What you’ll need:
1 package of brown rice noodles
2 TBSP extra virgin olive oil
3 garlic cloves chopped finely
1 shallot chopped finely
1/4 head of cabbage chopped finely
1 Cup of sugar snap peas cut in half
4-5 radishes cut finely
1-2 TBSP Sriracha (use more to make it more spicy or leave out if you don’t like spice)
Fresh cilantro (use as garnish)
1/2 lime quartered (for garnish)
1/3 Cup vegetable stock
3 TBSP rice wine vinegar
1/2 lime (juice)
3 TBSP brown sugar
2-3 TBSP fish sauce (can be found in the asian section of your grocery store)
1-3 TSP cayenne pepper (use to taste)
1 TSP black pepper
What you do:
Heat a pot of water until boiling
Add brown rice noodles to boiling water, turn the burner off and let noodles sit 5-9 minutes until soft
Drain and rinse noodles with cold water (this will help prevent them from sticking)
Set aside
In a bowl mix:
1/3 Cup vegetable stock
3 TBSP rice wine vinegar
1/2 lime (juice)
3 TBSP brown sugar
2-3 TBSP fish sauce (can be found in the asian section of your grocery store)
1-3 TSP cayenne pepper (use to taste)
1 TSP black pepper
Set aside
Heat a skillet over medium and add olive oil, shallot and garlic and cook for about 3 minutes
Add cabbage and Sriracha and mix thoroughly, let cook for 1-2 minutes
Add rinsed noodles and pad thai sauce you already mixed
With two forks continuously mix noodles and sauce until completely absorbed
When sauce is completely absorbed into noodles fold in peas, radishes and/or any other veggies you like
After you plate the noodles top with fresh cilantro and place one quartered lime on plate
Enjoy!!
What you’ll need:
1/2 head of cabbage chopped
5 carrots chopped (one small bag of shredded carrots would also work)
1 large yellow onion
5 red potatoes chopped ( I like the skins left on but you can peel first if you prefer)
Olive oil (enough to coat the bottom of the pan you are using 3-4 TBSP)
1 TSP sea salt or to taste
1 TSP ground black pepper or to taste
1 TBPS turmeric
1 TSP cayenne pepper (you can leave this out)
Fresh cilantro (a few sprigs to use for garnish at the end)
1/2 lime
What you do:
Heat oil in skillet over medium
Add chopped onion and carrots and cook until tender about 5 minutes
Add all spices and cabbage
Let cook until cabbage is soft about 5 minutes
Add potatoes, reduce heat and cook over low heat until potatoes are soft about 15-20 minutes
After you dish this up on a plate or in a bowl squeeze lime juice over mixture and add cilantro
Enjoy!!!
What you’ll need:
1 can of black beans (rinsed very well and drained) mashed
1/2 large white onion or a whole small-medium onion
1/2 green bell pepper (de-veined and seeded) chopped
1 jalepeno (de-veined and seeded) chopped very finely
1 garlic clove chopped very finely
1/2 C of bread cumbs (un flavored)
1 large egg
1 TBSP of chilli powder
1/2 TBSP corriander
1/2 TSP cayenne pepper
1 TSP red pepper flakes
1 TBSP of your favorite hot sauce
1 batch of fresh guacamole (you can find my recipe in an older blog post)
Your favorite bun (I like whole wheat large rolls I find at my local Smith’s)
Your favorite condiments ( I used Frank’s spicy hot wing sauce)
Onion crisps (fried leeks would be great too)
What you do:
Preheat oven to 375 (you could also grill these)
Take the mashed black beans and add the onions, jalepeno and bell pepper
In a seperate bowl combine the egg, hot sauce and all seasonings
Add the egg mixture to the black beans
Combine thouroghly
Add the bread crumbs
Combine thouroghly
Divide the mixture into 4 equal sections
Form each of the sections into patties
Place patties on a lined, greased baking sheet
Bake at 375 for 10-12 minutes per side until crispy on both sides
Cut rolls/buns, add patty, sauce, guacamole and onion crips
Enjoy!!!
What you need:
1 batch of green enchilada sauce—see my earlier blog post for recipe (or a bottle of store bought green sauce)
1 TBSP extra virgin olive oil
2 Bell peppers of any kind chopped
1 Red onion chopped
1 Small package(8 oz) of baby portobello mushrooms chopped
1/2 lime (just the juice)
1 TSP sea salt
1 TSP season salt
1 TSP ground black pepper
1 Can pinto beans rinsed and drained
6 Whole wheat soft taco tortillas
What you’ll do:
Preheat oven to 425 degrees
Put the chopped peppers, onion and mushrooms on a cookie sheet lined with parchment paper
Coat the veggies with the olive oil
Sprinkle the salt and pepper on veggies
Bake for about 10-15 minutes stirring halfway through
Remove veggies from oven and stir in rinsed pinto beans
Coat the bottom of a large glass baking dish with the green sauce
Fill each flour tortilla with green sauce and veggie mixture
Roll each tortilla tightly and place seam side down in the baking dish
Continue this until baking dish is full
Pour the remaining sauce on top of the enchiladas
Bake until heated through, about 20 minutes
Optional:
Add fresh salsa (see previous blog post)
Enjoy!!!
What you need:
1 TBSP extra virgin olive oil
1 Green bell pepper
1/2 Yellow onion (chopped)
2 Garlic cloves (or pre diced garlic)
2 Vine ripened tomatoes
1 Cup vegetable stock
1/2 Bunch of fresh cilantro (chopped)
1 Jalepeno (chopped)
2 TSP sea salt (or to taste)
1 TSP ground black pepper
1 TSP Chili powder
1 TSP turmeric powder
What you’ll do:
In a medium skillet add the olive oil, onion, bell pepper, jalepeno and all seasoning and cook over medium until soft or about 4-5 minutes
Add chopped tomatoes, stock and cilantro
Continue simmering over medium, uncovered, for 10-15 minutes until tomatoes have broken down
Pour mixture into a blender and puree (be careful with hot liquid when blending!!)
Enjoy!!
You could use this recipe as a chip dip also (I would add a bit of lime juice in that case)
Kacey Tess 