Tomato, Basil & Mayo Sandwich
~ This is best in summertime with very fresh tomatoes – right off the vine. ~ This sandwich is particularly nice with garlic-mayo (click HERE if you want to learn how to make your own). For those with various food restrictions, this recipe falls into the following categories: Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw If you’re eating gluten free, be sure to use a certified gluten free bread. Check your mayo ingredients if eating sugar free (or make your own)....
Read MoreDate-Nut Sandwich Spread
8 oz organic cream cheese 3/4 cup pitted dates (or less) 1/2 cup walnuts Place dates in a food processor & process until coarsely chopped. Add cream cheese & walnuts & process again until combined. Spread on your favorite bread. Save extra spread in a sealed container in the fridge. ______________________________________________________________________________________ SIDE NOTES: ~ Adapted from “1000 Vegetarian Recipes.” ~ This spread is on the sweet side, so use less dates if you like it milder. For those avoiding certain foods, this recipe falls into the...
Read MoreChunky Bean Spread Sandwich
Add to food processor: 1/2 medium red bell pepper 1/2 medium zucchini 1/3 cup pimiento-stuffed green olives 1 or 2 scallions (green part only). Pulse just a few times to keep a chunky texture. Add the following ingredients & pulse again: 2 cans pinto or adzuki beans rinsed & drained 1 TBSP lemon juice 1/2 tsp (rounded) chili powder 1/2 tsp (rounded) ground cumin. ~ Keep it as chunky or make it as smooth as you want. Spread on your favorite bread, add sprouts, mayo or mustard, tomato if you feel like it, etc… Adapted from “Vegetarian Express” For those avoiding...
Read MoreGrown-up Grilled Cheese
approx 1/2 TBSP butter or ghee approx 1/2 TBSP olive oil 1 medium red onion cut into rings 2 slices of your favorite bread good quality, grainy mustard any type of cheese you’d like In a small skillet (big enough to fit a sandwich), melt butter & add oil. Add the onions & saute over medium heat until golden, approx 5 – 7 mins. Remove skillet from heat & transfer the onions to a small bowl (use a fork or slotted spoon to do this so that the onion flavored oil can drip back into the pan). Spread both pieces of bread with mustard. Top one of the bread slices with the...
Read MoreChickpea Salad Sandwich
1 can chick peas (rinsed & drained) 1 celery stalk, chopped 1/4 cup onion, chopped (vidalia if available) 1 TBSP lemon juice 3 TBSP high quality mayo 1 TBSP fresh parsley, chopped pure salt & pepper to taste Mash chick peas. Add remaining ingredients & mix well. Eat as a sandwich w/ lettuce & tomato on your favorite bread, or as a salad on a bed of lettuce. ______________________________________________________________________________________ SIDE NOTES: ~ Adapted from “Better Than Peanut Butter and Jelly” ~ In a pinch, can use high quality dried spices...
Read MoreSummer Pasta w/ Raw Arugula & Tomatoes
4 cups arugula leaves (stems removed) 3 TBSP butter, ghee, or extra virgin olive oil 2 medium garlic cloves, crushed or minced 3 medium, ripe tomatoes (about 1 & 1/4 pounds), cored & chopped pure salt freshly ground black pepper 1 pound whole grain pasta Boil water for pasta. Wash & dry arugula. Slice the leaves into thin strips & set aside in a bowl large enough to hold the cooked pasta. Heat the oil in a skillet. Add garlic & saute over medium heat about 2 mins. Add the tomatoes & salt to taste & cook, stirring occasionally, just until the tomatoes are...
Read MoreRed Wine, Red Bean & Portobello Ragout
2 TBSP coconut oil, butter, or ghee 1 cup diced red onion 4 garlic cloves, thinly sliced 7 fresh sage leaves, chopped 2 large portobello mushrooms, washed, stems removed, caps sliced 1 tsp paprika 1/4 tsp cayenne pepper (or more!) 1/2 cup dry red wine 1 (14 oz) can whole peeled tomatoes w/ their juice, chopped 1 (15 oz) can kidney beans (or pintos, or adzukis) 2 tsps tamari/soy sauce 1/4 cup gruyere cheese for garnish (optional) 2 TBSP chopped fresh parsley for garnish (optional) In a large saute pan over medium heat, warm the oil or butter until hot, but not smoking. Add the onion, garlic,...
Read MoreWarm Asparagus & Potato Salad
2 pounds small new (red) potatoes, cut into bite sized pieces 1 pound asparagus (about 1 bunch), bottoms removed & cut into thirds 6 scallions, chopped 1/2 cup parsley, chopped 6 TBSP extra virgin olive oil 3 TBSP balsamic vinegar pinch of natural sugar (or stevia) pure salt & freshly ground black pepper to taste crumbled blue cheese (optional) Boil potatoes for about 10 mins in salted water (until a fork pokes through w/ ease). Steam asparagus until just bright green & crisp (about 4 or 5 mins). Combine the scallions, parsley, oil, vinegar, sugar, salt & pepper, in a...
Read MoreOpen-Faced Tempeh Sandwich w/ Mushroom Gravy
Well, my eyes were bigger than my stomach. there IS a piece of bread under there! 2 TBSP coconut oil 1 cup thinly sliced onion (about 1 medium onion) 1 cup thinly sliced mushrooms (any kind you like are fine) 1 garlic clove, finely chopped 1 TBSP finely chopped fresh sage 1 (8 oz) package of soy tempeh cut into strips 2 TBSP tamari/soy sauce 1 & 1/2 cups water (optional – see notes) 1 & 1/2 TBSP flour your favorite bread, toasted minced parsley for garnish (optional) Prep the veggies. In a large saute pan, warm the oil over medium heat. Add the onion & cook, stirring...
Read MorePenne w/ Tomatoes, Rosemary & Balsamic
3 TBSP extra virgin olive oil 1 medium onion, minced (or chopped) 1 tsp minced fresh rosemary leaves 1 28 oz package whole plum tomatoes, drained & chopped 1/2 tsp pure salt freshly ground black pepper to taste 1 lb whole grain penne or ziti 2 tsps balsamic vinegar Boil water for pasta. Heat oil in a large saute pan and add the onion, sauteing over medium heat until translucent – about 5 mins. Stir in the rosemary & cook for 30 seconds to release its flavor. Add the tomatoes, salt & pepper and simmer until the sauce thickens – about 10 mins. Cook pasta until al...
Read MoreFrittata w/ Spaghetti & Herbs
8 ounces uncooked, whole grain spaghetti (or 3 cups leftover spaghetti) 1/2 tsp pure salt 3 TBSP butter, ghee, or coconut oil 7 large eggs 1/4 cup freshly grated parmesan cheese (optional) 2 TBSP minced fresh basil leaves 2 TBSP minced fresh parsley leaves freshly ground black pepper If using uncooked spaghetti, cook pasta in salted water until al dente. Drain & transfer to a large bowl. Add 2 TBSP of the butter to the spaghetti & toss gently to melt & coat the strands to keep them from sticking together. Set aside to cool to room temp. If using leftover spaghetti, remove from...
Read MoreButtery Lentils & Veggies
2 TBSP butter, ghee, or coconut oil 1/2 cup onions, diced 1 cup green or brown lentils* (sprouted if possible or soaked overnight) (see notes below) 1/2 cup celery, diced 1/2 cup red bell pepper, diced pure salt & pepper to taste Melt butter or oil in medium skillet over low heat. Add onions and cook a few minutes until softened. Stir in lentils, celery & peppers & cover. Simmer approx 5 mins or until veggies and lentils are tender. Season with salt & pepper to taste. ______________________________________________________________________________________ SIDE NOTES: ~ Very...
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