Category: vegetarian

Easy Peasy Enchiladas

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Easy Peasy Black Bean Enchiladas

An extremely easy and healthy recipe.

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Cut the onion, garlic, leafy greens, and zucchini 

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Sauté onion, garlic, leafy greens, and zucchini

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

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Pour veggie mixture on top.

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Repeat the 3 layers.

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Sprinkle cheese over the mixture.

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Cook at 370º for 15-20 minutes.

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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)

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

Walnut Stuffed Dates

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Walnut Stuffed Dates

A very simple and delicious appetizer to throw together for friends.

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Dates (pitted)

Brie (or cream cheese)

Walnuts (or pecans)

Cut a little hole in the date. Make sure the date is still attached on the bottom and on the sides. Slather a generous amount of cheese and put half of a walnut on top. Yum!

Dairy-Free Cauliflower Pizza Crust

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Dairy-Free Cauliflower Pizza Crust 

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

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Microwave the cauliflower for 2 minutes or sauté until golden.

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

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

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Cook for 10-15 minutes at 380ºF

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

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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)

  1. Cut the cauliflower into small pieces. Pulse the florets in a food processor or blender. Add a splash of olive oil (if needed).
  2. Microwave the cauliflower for 2 minutes or sauté until golden.
  3. Pour on a kitchen towel. Let it cool and dry. Squeeze out the water. This will make your pizza crust crispy.
  4. Add the egg, almond meal, salt and pepper, and oregano.
  5. Spread the “dough” on a well-oiled baking sheet.
  6. Cook for 10-15 minutes at 380ºF
  7. 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.

Walnut Pâté

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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.

Napa Crunch Salad

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Napa crunch salad

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My dad made up this recipe and swore he would win a contest with it. The Napa Crunch Salad is simple, but I guarantee you will be surprised how the flavors come together. Serve with Caesar Cardini salad dressing or ranch.

It requires five ingredients:

napa cabbage (chopped fine)

red onion (chopped very fine)

cilantro (chopped)

Red Hot Blues (crumbled)

several tomatoes or red bell peppers (coarsely chopped)

  1. Mix the first three ingredients together in a large salad bowl. Add a generous portion of crumbled Red Hot Blue chips and plenty of dressing. Serve immediately.

Leftovers are excellent in sandwiches.

Nut Rice Burgers

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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

  1. Bring 7 1/2 cups of water to a boil.
  2. Add 4 cups of organic short grain brown rice, 2 bay leaves, and 4 tsp Celtic salt or unrefined sea salt.
  3. 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.
  4. Grind 4 cups finely ground cashews with 1 cup pumpkins seeds, 1/2 sunflower seeds, and a generous handful of parsley. Add.
  5. 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.
  6. Add 2 generous squirts of Bragg’s (or tamari).
  7. 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.
  8. Pan fry and serve with ketchup.