Malaysian Rempeh Tempeh
1 pound soy tempeh, cut into roughly 1 inch squares (2 packages) 1 red chile pepper, seeded & chopped 2 shallots, roughly chopped 3 garlic cloves 2 tsp grated ginger 2 TBSP good quality ketchup or BBQ sauce 1 TBSP lime juice 1 TBSP tamari/soy sauce 1 TBSP water 1 tsp natural sugar (or 2 drops of liquid stevia) 3 TBSP coconut oil 1/4 cup chopped fresh basil or cilantro Steam the tempeh for 30 mins, drain & set aside. In a small food processor or blender, combine the chiles, shallots, garlic & ginger, process to a paste & set aside. Heat the oil in a large skillet over...
Read MoreQuinoa w/ Sauteed Veggies
1 cup quinoa 2 cups water 1/4 tsp pure salt coconut oil, butter, or ghee 1 onion, chopped 1 zucchini, chopped 1 green pepper, chopped 1 eggplant, chopped fresh basil to taste, chopped or torn apart w/ fingers pure salt & freshly ground, black pepper to taste Rinse quinoa well in fine mesh strainer. Add to dry pot and stir for a few minutes until the quinoa is dry & slightly aromatic. Add water & 1/4 tsp salt and bring to boil Lower to a simmer, cover & let cook for 10 mins. Remove from heat & let sit for 5 mins before uncovering. Saute veggies in oil (cooking the...
Read MoreQuinoa & Veggie Pilaf
1 cup quinoa 2 cups water 1 TBSP coconut oil, butter, or ghee 1/2 cup chopped onions 1 carrot, grated 3/4 cup frozen peas 3/4 cup frozen corn 1/4 cup chopped parsley (optional) Rinse the quinoa well in a fine strainer. Bring the water to a boil & add the quinoa. Cover & simmer 25 – 30 mins. In a medium skillet, heat the oil (or butter) & saute the onions for a few minutes. Add the carrot, peas & corn. Cover, turn off heat & let sit until the frozen veggies are heated through. Stir quinoa into saute pan with veggies & toss together. Add parsley if desired....
Read MoreVegetable Couscous
2 TBSP butter, ghee, or coconut oil 1 medium red onion, sliced 1/2 lb cremini or white button mushrooms, trimmed & thickly sliced 1/2 pound broccoli, cut into small pieces (about half of a large bunch) 1/2 pound red bell pepper, diced (1 large pepper) 1 cup whole grain couscous 2 tsps pure salt In a medium saucepan, warm the oil over medium heat. Add the onion & saute for 2 mins. Add the mushrooms & saute for 6 minutes, until the mushrooms have given off their liquid and begun to caramelize. In a small saucepan or kettle, bring 1 & 1/4 cups water to a boil. Pour the...
Read MoreWilted Sesame Spinach
(dairy free, egg free, gluten free, sugar free) 12 oz spinach, rinsed 1 TBSP toasted sesame seeds 1 TBSP soy sauce (San-J low sodium wheat free is gluten free) 1 TBSP lemon juice 2 tsps sesame oil pepper to taste Toast sesame seeds in a dry skillet for a few minutes. Remove stems from spinach & rinse. Place in large pot, cover & steam for 2 to 3 mins, using just the water clinging to the leaves, until they’re just lightly wilted. Transfer to serving bowl. Combine the soy sauce, oil & lemon juice in a small bowl & mix. Pour the mixture over the spinach & toss....
Read MoreRoasted Brussels Sprouts
brussels sprouts butter, ghee, or coconut oil, melted pure salt & freshly ground, black pepper Preheat oven to 400. Cut the stem end off of the brussels sprouts & remove the outer leaf (if it looks ratty, yellowish..etc). Rinse them well, then pat dry with a paper towel (unless you have time to let them sit & air dry a little). Put them in a large mixing bowl & add enough melted butter or oil to coat (mix well). Add salt & pepper – mix again. Place the brussels sprouts on a parchment paper covered cookie sheet (or pyrex dish). Bake anywhere from 20 – 40...
Read MoreSpicy Sauteed Spaghetti Squash
Version 1 1 medium spaghetti squash 3 TBSP butter, ghee, or coconut oil 3 garlic cloves, minced 1/4 tsp red pepper flakes (or to taste) pure salt Preheat oven to 375 degrees. Liberally prick the spaghetti squash with a fork to prevent it from bursting when baking. Place the whole squash on a baking sheet & bake for about 1 hour or until the squash is tender when pierced with a knife. Cool for 10 – 15 mins. Halve the squash lengthwise & discard the seeds. Use a fork to extract the stringy flesh & place in a bowl (drag the fork from one end of the squash to the other until...
Read MoreRoasted Winter Squash w/ Curry Butter & Apple Cider
3 TBSP butter, ghee, or coconut oil 2 TBSP brown sugar (or 12 drops liquid stevia) 1 TBSP curry powder 1/4 tsp salt 2 lbs winter squash, peeled if necessary, seeded, & cut into 2-inch chunks 1 cup apple cider Preheat oven to 450. Melt butter in an ovenproof casserole large enough to hold the squash in a single layer. Add the sugar, curry powder & salt, and stir until combined. Add the squash & toss to coat. Gradually pour the cider down the side of the pan without pouring it directly over the squash. Increase the heat & bring to a boil. Transfer the casserole to the oven...
Read MoreSavory Mashed Root Vegetables
3 & 1/2 pounds assorted root vegetables (carrots, parsnips, turnips, rutabaga, sweet potato), peeled & coarsely chopped 4 garlic cloves 1 tsp pure salt 2 cups heavy cream (or whole milk) 1/2 cup (1 stick) butter 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 bay leaves pure salt & freshly ground black pepper 1 bunch fresh chives, chopped (optional) extra virgin olive oil (optional) Place all the veggies & garlic in a large pot & fill with cool water (to cover veggies) & add 1 tsp salt. Bring to boil over medium heat & simmer covered for about 25 mins...
Read MoreBraised String Beans, Asian Style
2 TBSP coconut oil 4 medium scallions, thinly sliced 2 medium garlic cloves, minced 3/4 cup veggie or chicken broth 3 TBSP tamari/soy sauce 1 TBSP brown rice vinegar 2 tsps natural sugar (or stevia) 1 pound sting beans 2 TBSP minced fresh basil freshly ground black pepper Heat oil in a large saute pan over medium heat. Add scallions & cook until softened, 2 – 3 mins. Add garlic & cook for 1 min. Add broth, soy sauce, vinegar, & sugar & simmer until liquid thickens slightly, about 5 mins. Add string beans & a few grindings of pepper to pan. Stir well, lower...
Read MoreBaked Mac & Cheese
5 & 1/2 TBSP butter 1 cup whole milk, half & half, or heavy cream 8 oz sharp cheddar cheese (or whatever type of cheese you prefer) 1 tsp pure salt 1 pound small shells (or other small pasta shape) pinch of ground nutmeg 1/2 tsp ground mustard (optional) 1/2 tsp cayenne pepper (optional) 1/3 cup plain bread crumbs 1/4 cup grated Parmigiano-Reggiano cheese (or regular parmesan) Preheat oven to 400 degrees. Use 1/2 TBSP of the butter to grease a 9×13 inch baking dish & set aside. Dice 4 TBSP of the butter & place in a large bowl (big enough to fit the pasta). Pour the...
Read MoreOatmeal w/ Berries
1 cup rolled oats (or steel cut) 1 cup water for soaking 1 cup water for cooking 1/2 tsp pure salt berries of choice sweetener of choice Soak oats overnight in 1 cup of water, covered in a warm place (right in the pot you’ll be cooking them in). In the morning, in a separate pot or tea kettle, boil an additional cup of water, and stir into soaked oats along with the salt. Cook on med-low heat, covered, for 3 – 5 mins. Mix in sweetener of choice, berries and any other optional add in. Serves 2. ________________________________________________________________________ SIDE NOTES: ~...
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