Easy Peasy Enchiladas

August 21, 2015August 21, 20153 Comments

Easy Peasy Black Bean Enchiladas

An extremely easy and healthy recipe.

Cut the onion, garlic, leafy greens, and zucchini

Sauté onion, garlic, leafy greens, and zucchini

Place a layer of tortillas and a layer of beans and corn in a baking dish. Top with enchilada sauce.

Pour veggie mixture on top.

Repeat the 3 layers.

Sprinkle cheese over the mixture.

Cook at 370º for 15-20 minutes.

Ingredients:

1 onion

1 teaspoon garlic

3 zucchinis

A handful of leafy greens (I used Chinese broccoli)

5-6 corn tortillas

1 can black beans (I added some brown beans too)

1 can corn

2-3 tablespoons Enchilada sauce (red or green)

oil

salt and pepper to taste

Cheese (optional)

Cut the onion, garlic, leafy greens, and zucchini. Sauté together.
Place a layer of tortillas and a layer of beans and corn in a baking dish. Top with enchilada sauce.
Pour veggie mixture on top. Repeat the 3 layers.
Sprinkle cheese over the mixture. I only did half.
Cook at 370º for 15-20 minutes.

Dairy-Free Cauliflower Pizza Crust

August 20, 2015August 20, 2015Leave a comment

Dairy-Free Cauliflower Pizza Crust

Cut the cauliflower into small pieces. Pulse the florets in a food processor or blender. Add a splash of olive oil (if needed).

Microwave the cauliflower for 2 minutes or sauté until golden.

Pour on a kitchen towel. Let it cool and dry. Squeeze out the water. This will make your pizza crust crispy.

Add the egg, almond meal, salt and pepper, and oregano. Spread the “dough” on a well-oiled baking sheet.

Cook for 10-15 minutes at 380ºF

Take out and add your toppings. Cook for anther 20 minutes.

Ingredients:

Crust

1 cauliflower (around 3 cups)

1 tablesp0on almond meal

1 egg

olive oil

1 teaspoon oregano

1/2 teaspoon garlic powder (optional)

salt and pepper to taste

Topping:

Basil

Garlic

Tomato sauce

Cheese, fresh tomatoes, pepperoni, pineapple, olives (optional)

Cut the cauliflower into small pieces. Pulse the florets in a food processor or blender. Add a splash of olive oil (if needed).
Microwave the cauliflower for 2 minutes or sauté until golden.
Pour on a kitchen towel. Let it cool and dry. Squeeze out the water. This will make your pizza crust crispy.
Add the egg, almond meal, salt and pepper, and oregano.
Spread the “dough” on a well-oiled baking sheet.
Cook for 10-15 minutes at 380ºF
Take out and add your toppings. Cook for anther 20 minutes.

I put fresh tomatoes, pepperoni, pineapple, olives, and cheese on half. Even my 7-year-old brother loved this pizza.

Easy Hummus

August 14, 2015August 14, 2015Leave a comment

Easy Hummus

One of my staple recipes. It’s quick, easy, and delicious!

1 can garbanzos (drain and save the juice)

1-3 cloves garlic (roasted is best)

2-3 heaping tablespoons of tahini (I like a lot)

juice of one lemon

salt to taste

Add 1/4 cup black beans to make black bean hummus

Blend in the food processor. Add garbazo liquid as needed. Eat with carrots, crackers, or pita.

Walnut Pâté

August 14, 2015August 14, 2015Leave a comment

Walnut Pâté (raw and vegan)

This is a very simple recipe that my mom found in Raw Food Made Easy by Jennifer Cornbleet. The only thing you need to remember is to soak the walnuts overnight in the fridge. It’s a very satisfying appetizer that your vegan/ vegetarian friends will appreciate.

1 cup soaked raw walnuts (We soaked them in a glass bowl overnight)

1 T fresh lemon juice (I didn’t have lemons on hand, so I used rice vinegar to go with the tamari flavor)

1 tsp Tamari

1/4 tsp garlic powder (roasted garlic would be best)

Salt to taste

1 T minced fresh parsley

1 T minced onion (can be left out)

Blend everything in a food processor. Taste and adjust seasonings.

Serve with crackers or use in a sandwich.

Melon Blueberry Rosemary Smoothie

August 13, 20152 Comments

Melon Blueberry Rosemary Smoothie

1 cup melon

½ cup blueberries (fresh or frozen)

½ banana (frozen)

1 teaspoon rosemary

½ cup almond or soy milk

Nut Rice Burgers

August 13, 2015Leave a comment

Nut Rice Burgers

This recipe comes from a family friend who is a raw chef in Maui. You won’t believe how delicious these burgers turn out! Very hearty and satisfying. I don’t like swiss cheese or parsley but I love these burgers.

Recipe makes 34 burgers, which can be wrapped in aluminum and frozen for future meals.

7 1/2 water

4 c organic brown rice

4 c chopped onions, sautéed

2 bay leaves

4 tsp Celtic salt or unrefined sea salt

4 cups finely ground cashews

1 cup pumpkins seeds

1/2 sunflower seeds

parsley

1 3/4 Swiss cheese

Bragg’s (or tamari)

Cornmeal or matzah meal

Bring 7 1/2 cups of water to a boil.
Add 4 cups of organic short grain brown rice, 2 bay leaves, and 4 tsp Celtic salt or unrefined sea salt.
Sauté 4 cups of chopped onions in olive oil until golden brown. Add to pot of rice. Cook rice until all water is absorbed. Let cool.
Grind 4 cups finely ground cashews with 1 cup pumpkins seeds, 1/2 sunflower seeds, and a generous handful of parsley. Add.
Grate 1 3/4 swiss cheese (you can use the S blade of the Cuisinart, first chop swiss into 1 1/2 in size chunks, then process in Cuisinart.) Add.
Add 2 generous squirts of Bragg’s (or tamari).
Mix all ingredients using your hands. Keeping your hands wet, shape into balls (baseball-sized). Press with the palm of your hand to make them flat. Dip each burger in cornmeal (we used matzah meal today which worked well). Wrap in aluminum packets of two with a small aluminum divider. Freeze. Seventeen meals ready to be cooked.
Pan fry and serve with ketchup.

Creamy Roasted Cauliflower Soup

August 12, 2015Leave a comment

Creamy Roasted Cauliflower Soup

I took this recipe from my mom who originally got it from Dr. Ben Kim. The soup is very satisfying and even my little brother (who’s 8) loves it! The roasted cauliflower and potatoes make the soup thick and creamy so no need for dairy.

2 heads of cauliflower, cut into chunks

2 potatoes, cut into chunks

2 shallots, cut into chunks (regular onions can be used in a pinch)

2 cloves of garlic (or more)

Toss all with olive oil.
Roast until golden.
Simmer in stock (I used chicken stock, but you could easily use a veggie stock) until the cauliflower is tender.
Puree with an immersion blender.
Salt and pepper to taste.