Chickpea Patties
1 cup dry chickpeas soaked 24 hours 1 cup steel cut oats, soaked 4 – 8 hours 1/2 cup sunflower seeds, ground 1/2 cup whole grain flour (I use teff flour) 1 medium onion, finely chopped 2 TBSP tamari/soy sauce 2 TBSP melted butter, coconut oil, or ghee 2 tsps pure salt 1 well beaten large egg Rinse the soaked chickpeas thoroughly. Put the drained chickpeas in a food processor and process until coarsely ground. Drain the oats, add them to the chickpeas & process until combined. Add the remaining ingredients & combine. Tear off 12 square sheets of wax paper. Divide the bean...
Read MoreBrown Rice & Adzuki Bean Patties
1 & 1/2 TBSP coconut oil 1 & 1/2 cups red onion, roughly chopped 1 cup celery, chopped 3 large garlic cloves, finely chopped (or pressed) 1/4 tsp pure salt freshly ground black pepper to taste 2 cups cooked short grain brown rice 1 can adzuki beans (or black beans) 2 & 1/2 TBSP high quality ketchup (no HFCS !) 2 TBSP good quality BBQ sauce 1 & 1/2 tsp dijon style mustard 1 & 1/2 tsp fresh rosemary, finely chopped 3/4 tsp pure salt 1 & 1/2 cups whole grain breadcrumbs 2 TBSP coconut oil (for frying) Heat the oil In a skillet over medium heat. Add the onion,...
Read MoreSpicy Brown Rice Stuffed Peppers
1 cup brown rice (uncooked) 1 & 1/2 TBSP coconut oil, butter, or ghee 1 large onion, finely chopped 1 cup grated carrot 1 cup finely chopped celery 1 tsp pure salt freshly ground black pepper to taste 1 tsp dried basil 2 TBSP sunflower seeds several dashes of cayenne (optional) 4 large red bell peppers, cut in half lengthwise & seeded Preheat oven to 350. Cook rice according to package directions. In a large skillet, heat oil over medium heat and saute the onion, carrot & celery for a few mins, stirring regularly. Mix in spices and sunflower seeds, and cook another few mins....
Read MoreAcorn Squash w/ Wild Rice Stuffing
3 medium acorn squash, halved lengthwise and seeds removed 2 to 3 TBSP melted butter, ghee, or coconut oil 1/2 medium onion, diced 2 medium garlic cloves (or shallots), finely chopped 4 celery stalks, finely chopped 1 TBSP minced fresh thyme leaves (or use 1 tsp dried dried) 2 cups cooked wild rice 2/3 cup pecans, toasted* and chopped (optional) 1/4 cup dried cranberries, (optional) 1 tsp pure salt freshly ground black pepper Preheat oven to 350. Place squash cut side down, in a baking pan filled with 1/4 inch hot water. Bake 30 mins. Meanwhile, place 1 tablespoon of the melted butter (or...
Read MoreQuinoa w/ Brussels Sprouts, Tempeh & Toasted Almonds
For the Quinoa: 1 TBSP butter, ghee, or coconut oil 1/2 tsp pure salt 1 & 1/2 cups quinoa For the Vegetables: 1/3 cup butter, ghee, or coconut oil 2 cups thinly sliced onions 1/2 tsp caraway seeds (optional) 1 (8 oz) package soy tempeh, sliced into bite-sized pieces 1 red bell pepper, seeded & thinly sliced 1 pound brussels sprouts, trimmed & cut lengthwise into thirds 1/4 cup tamari/soy sauce 2 TBSP mirin pure salt & freshly ground black pepper to taste 1/2 cup chopped toasted almonds (optional) lemon wedges for serving To Prepare the Quinoa: Rinse the quinoa well in a...
Read MoreSesame Asparagus & Noodles
2 TBSP sesame seeds, toasted 1 pound spaghetti or linguine For the Sauce: 2 TBSP toasted sesame oil 1/4 cup tamari/soy sauce 2 TBSP broth (veggie or chicken) 2 TBSP mirin a pinch of cayenne 1 TBSP natural sugar (optional) For the Asparagus: 1 TBSP coconut oil 2 garlic cloves minced 1/4 tsp ground ginger powder 1 bunch asparagus, cut into 2-inch lengths 1/4 cup water 1 tsp tamari/soy sauce 2 scallions or chives thinly sliced (optional) Toast sesame seeds & pour them into a small bowl to cool. Combine sesame oil, soy sauce, water, mirin, cayenne & stevia in small bowl & set...
Read MoreTLT
(dairy free) Lightlife organic smoky tempeh strips (fakin’ bacon) lettuce tomato mayo your favorite bread You can make this gluten & sugar free if you marinate your own tempeh…. Slice it thinly, and marinate in a mixture of gluten free soy sauce, liquid smoke, and a little onion powder. (using gluten free bread) If interested in making homemade mayo, click HERE....
Read MoreGreens Beans & Shells
butter, ghee, or extra virgin olive oil garlic (6 – 8 cloves), chopped crushed red pepper (optional) 11 oz spinach (more or less) 2 cans cannellini beans 32 oz vegetable broth pure salt & pepper 1 pound medium whole grain shells Cook pasta. Saute garlic in olive oil until lightly browned. Shake in some crushed red pepper if using. Add spinach & saute until wilted (just a few mins). Add beans & vegetable broth & stir until heated through. Toss in cooked pasta & serve. ______________________________________________________________________________________ SIDE...
Read MoreLinguini w/ Broccoli & Garlic
butter, ghee, or extra virgin olive oil lots of garlic crushed red pepper (optional) 1 large head of broccoli 1 lb whole grain pasta pure salt & freshly ground pepper to taste Boil water for the pasta. In the mean time, chop broccoli into bite size pieces & set aside. Chop garlic into chunks & saute in butter or olive oil (in large saute pan) over medium heat for a few minutes. Shake in some crushed red pepper (if using). Add pasta to the boiling water with 1 TBSP of salt and cook until al dente. Add broccoli & continue sauteing for 3 – 5 minutes (may need to add...
Read MoreFettuccine w/ Pine Nut Sauce
1 cup pine nuts 1 TBSP sweet white miso 2 cloves garlic, quartered 2 tsps umeboshi vinegar 1 tsp brown rice syrup (or 1 or 2 drops of liquid stevia) 1/4 cup extra-virgin olive oil 3 TBSP (more or less) water 8 oz whole grain pasta While pasta is cooking, place nuts, miso & garlic in a food processor. With motor running, slowly add all the liquid ingredients, except water, and process until blended. Add water in small amounts to adjust the consistency, keeping the sauce fairly thick. Drain noodles (do not rinse) and toss immediately with sauce & serve. Makes 2 or 3 servings....
Read MoreFettuccine w/ Mascarpone Toasted Walnuts & Basil
1/2 cup chopped walnuts 3 TBSP butter 2 TBSP chopped fresh basil (or more) 1/2 cup mascarpone cheese (Italian cream cheese) pure salt & freshly ground black pepper 1 pound whole grain fettuccine Boil water for pasta. Place walnuts in a skillet over medium heat, and toast, shaking the pan occasionally to turn the nuts (until fragrant, about 5 mins).Transfer to a separate bowl. Melt butter in the same skillet. Add the nuts & basil & cook just until heated through. Add salt (1/2 tsp give or take) and pepper to the walnut mixture & stir to combine. Place the mascarpone in a...
Read MoreBroccoli Rabe Pasta
2 TBSP butter, ghee, or extra virgin olive oil 3 large garlic cloves, minced 1/2 tsp crushed red pepper flakes (or more!) 1/2 cup julienne cut, sundried tomatoes (packed in oil), drained 1 big bunch of broccoli rabe, blanched 3 TBSP pine nuts, toasted (optional) 1/2 lb whole grain pasta salt & pepper to taste Toast pine nuts in a small, dry skillet until lightly browned. Transfer nuts to a small bowl to cool & set aside. Remove & discard the stems from the broccoli rabe & wash the greens. Blanch the broccoli rabe by placing in boiling water (add 2 tsp of salt w/ the...
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