Monthly Archives: July 2018

Vegan Stuffed Red Peppers

Tags :

Category : Entrees , Recipes

Vegan Stuffed Red Bell Peppers

Serving Size: 1 stuffed pepper
Servings: 4
Prep Time: 20 minutes
Cooking Time: 90 minutes total for rice
and peppers to finish.       

Ingredients:
4 organic red bell peppers
2 1/4 cup filtered water
1 cup organic wild brown rice
3 tsp. ground sage, divided
2 Tbs. organic, unsalted butter
1 cup organic sweet onion, chopped
1 clove garlic, minced
2 sticks organic celery, chopped
5 large mushrooms, chopped
1 tsp. Redmond Sea Salt
Sun-dried tomato catsup

Prep Ahead for Rice:
In medium pot put the rice, 2 1/4 cup water and 1 tsp. sage. Stir and cover, bring to boil and then turn on low, time it 45 min. and ignore (don’t remove the lid to check or anything it’ll be fine for 45 min.)

Prep Ahead for Peppers:
Prepare a large pot with water to cover the peppers and add 2 tsp. salt to the water. Meanwhile cut small area off the top of peppers and clean out the seeds and membranes, wash/rinse inside and out. (Don’t throw away the good part of the tops, clean them up and use to cut up the peppers into your salad). When water is boiling put in the peppers and cook 5 minutes, and then drain upside down and set aside.

Prep Ahead for Stuffing:
In large skillet sauté onion, garlic, and celery in the butter for about 5-8 minutes on medium heat until onions are soft. Add the mushrooms, sea salt, and 2 tsp. sage. Cover and cook for 10-15 minutes longer. Add the cooked rice and mix well.

Preheat oven to 375 F.

Making It – Stuffing the peppers:
Take the blanched peppers and place upright in a casserole dish. Fill the peppers lightly with the rice and mushroom mixture. Top with the sun-dried catsup. Cover loosely (tent-style) with foil. (or use a ceramic casserole dish with lid) Bake total of 40 minutes, but the last 15 minutes remove the lid.

Serve with extra catsup on the side if desired.
Serve with a side vegetable and tossed salad.

Enjoy!

Marie

Sun-Dried Roma Tomato Catsup

Tags :

Category : Condiments and Sauces , Dips , Recipes

Sun-Dried Roma Tomato Catsup

Sun-dried Roma Tomato Catsup

Serving Size: Approx. 2 Cups
Servings: Varies
Prep Time: 10 minutes

Ingredients: 
1 cup organic sun-dried tomatoes
(soaked 2 hours or more)
6 organic Roma tomatoes
6-8 fresh basil leaves
1 tsp. Redmond Sea Salt
1 squirt Stevia, or to taste (start light)

Prep:
Can make ahead 1 day so it’s ready for your recipes.

Making It:
Process all the ingredients in a food processor, (if you want a smoother rather than a chunkier catsup then use a blender) until all the sun-dried tomatoes are well chopped and well blended. Pour into glass jar, store in fridge up to one week.

This is a chunky catsup, but do not be fooled by that because this catsup tastes better than any bottled variety.

ENJOY!!

Marie

Creamy Mushroom Soup

Tags :

Category : Recipes , Soups

Creamy Mushroom Soup

Creamy Mushroom Soup

Serving Size: 2 Cups
Servings: 4
Prep Time:  10 minutes
Cooking Time: 25 minutes

Ingredients:
2-3 Tbs unsalted, organic butter
1 medium portobello mushroom, shredded or chopped fine
3 medium white mushrooms, shredded or chopped fine
1 small onion, chopped
2 large celery stalks, chopped fine
2  16-ounce cans of organic coconut milk
1 tsp Redmond Sea Salt
1 tsp ground sage
2 tsp dried parsley

Prep Ahead:
Shred or chop the vegetables. 

Making It:
1. Melt butter in skillet. Sauté onions and celery for 5 minutes. 2. Then add the mushrooms, lower heat and sauté for 8 minutes.
3. Add the coconut milk and seasonings. Continue cooking 10 minutes longer. Serve immediately.

Serve with cornbread or unleavened bread.  

Enjoy!
Marie

Baked Falafel

Tags :

Category : Entrees , Recipes

Baked Falafel

Baked Falafel

Serving Size: 10 patties
Servings: varies
Prep Time: 45 minutes

Ingredients:
1/2 onion, quartered
1 1/2 cloves of garlic
3/4 cup raw dried, garbanzo beans,
soaked over night
1 Tbs. tahini
1/2 Tbs. fresh lemon juice
1/2 Tbs. extra virgin olive oil
1/2 tsp. ground cumin
1/2 tsp. Redmond Sea Salt
1 Tbs dried parsley or 1/4 cup fresh

Prep Ahead:
Soak the garbanzo beans overnight.

Making It:
Preheat oven to 400 F.
1. Process the garlic and onion in a food processor until well chopped.
2. Add drained and rinsed garbanzo beans to processor with the rest of the ingredients. Process until well mixed and fairly chopped but not pureed.
3. Scoop out and pat into 10 patties and place onto parchment-lined baking sheet.
4. Bake for 25-30 minutes, flip over after 18 minutes. (OR sauté the patties in a skillet for 5 minutes on each side.)

Serve with Ranch Dressing.

Enjoy!
Marie

Raw, Non-Dairy Strawberry Cheesecake

Tags :

Category : Desserts , Recipes

Raw, Non-Dairy Strawberry Cheesecake

Raw, Non-Dairy Strawberry Cheesecake

Serving Size: Approx. 12-16 slices
Servings: 1 slice
Prep Time: 2.5 hours + Freezer time

Hallelujah to Hallelujah Acres for this recipe!

Ingredients – Crust
1 cup walnuts
1 cup pine nuts
1/2 cup dates, pitted (soaked 1 hour)
1/2 cup unsweetened coconut (optional)

Ingredients – Filling
3  1/2 cups cashews
2 cups fresh, organic strawberries*
3/4 cup lemon juice, freshly squeezed
3/4 cup raw coconut butter
3/4 cup unfiltered raw honey
1 Tsp pure vanilla extract (I use alcohol-free)
1/2 Tsp Redmond Sea Salt 

* You may substitute blueberries, raspberries or mangos.

Prep Ahead
Soak the cashews for 2 hours, then drain.

All of this can be done a day before you plan to serve.

Making It – Crust
Place all the crust ingredients except coconut in food processor with “S” blade and process until crumbly. Sprinkle coconut onto the base of a spring form pan, pie plate or 8 x 8 square Pyrex (coconut keeps the dough from sticking). Press mix evenly into pan to form a crust.

Making It – Filling
A food processor won’t work as well as a powerful blender. Here’s what helped me:

*Place all the filling ingredients in a bowl. Then scoop out 1-2 cups at a time into the blender until smooth.  Pour into another large bowl. Continue this process until all the filling ingredients have been blended, smooth and creamy. Mix the blended bowl of filling and pour into prepared crust, tapping to remove bubbles and make sure pie plate is filled evenly. 

Cover and place in freezer until firm, usually about 12 hours. Return any uneaten slices to the freezer until next serving.

Notes to “Make It” Easier
It might help to pull the cheesecake out of the freezer about 8-10 hours and cut through the slices, recover and place back in freezer until ready to serve.
Then take out the desired slices to serve and allow to sit for 20 minutes or so. It will be more like a cheesecake consistency, mildly firm.

Enjoy!
Marie

Italian Basil Salad Dressing

Category : Recipes , Salad Dressing

Italian Basil Salad Dressing

Italian Basil Salad Dressing

Serving Size: Approx. 2 Cups
Servings: Varies
Prep Time: 10 minutes

Double the recipe if needed

Ingredients:
1/2 cup fresh-squeezed lemon juice
2 cups Trader Joe’s extra virgin cold-pressed olive oil
1 tsp. celery seeds
2-3 cups fresh basil leaves
1 tsp Redmond Sea Salt

Making It:
Place all ingredients in blender for 1-2   minutes or until blended well.  Store in glass jar in the refrigerator.

Variation:
*For a sweeter dressing, add a few drops (to taste) of liquid NOW Brand Organic Stevia.
*Or just enjoy the Earthy Tone dressing with the celery seeds.
Try them both and see which you enjoy better, be adventurous…they
are both very tasty.
Enjoy!

Marie

Corn Bread

Category : Breads , Recipes

Corn Bread

Corn Bread

I use all Organic Non-GMO ingredients for
health and flavor!

Serving Size: approximately 1 inch squares 
Servings: (varies)16 squares
Prep Time: 10-15 minutes

Double the recipe if needed

Ingredients:
1 cob of organic corn
1 cup organic whole wheat pastry flour
1 cup organic yellow cornmeal
2  1/2 tsp baking powder (aluminum-free)
1/4 cup organic, unrefined coconut oil
3 Tbs.  organic coconut sugar or cane sugar
1 tsp Redmond Sea Salt
1 cup + 1 Tbs. warm distilled or filtered water

Prep Ahead:
Pre-heat oven to 350 degrees.

Melt the coconut oil.

Cut the corn kernels off the cob. Process them through a food processor briefly to cut them up. Cook them for 5 minutes just to get rid of the excess moisture.

Making It:
In a bowl, combine the dry ingredients then add the melted coconut oil, corn and water. Mix until blended.

Put parchment paper in a 8″x 8″ square pan or 9″ pie pan. Pour the cornmeal mixture in. Cook for 30 minutes. Cool or serve warm.

Enjoy!
Marie

Holiday Green Beans

Tags :

Category : Recipes , Vegetable Sides

Holiday Green Beans

Holiday Green Beans

Serving Size:  1 .1/2 Cups each
Servings: 4
Prep Time:  15 – 20 minutes
Cooking Time: 10-15 minutes

Ingredients:
4 cups fresh organic green beans, cut into pieces
1 Tbs. organic butter
1 cup organic onion, thinly sliced
3 white mushrooms slice first horizontal, then go back and cut    slices the opposite way.
1 garlic clove, minced
3/4 cup organic sun-dried tomatoes, soaked 1/2 hour

Prep Ahead:
1/2 hour ahead soak sun-dried tomatoes, then chop into small pieces for cooking. Save soak water to steam the green beans. Assemble and prepare the vegetables.

Making It:
Steam the green beans in  soak water for 10 min. In large skillet, add the butter and sauté the vegetables for about 8 minutes, or until onions are tender. Then add the cooked green beans to the onion mixture and continue cooking until beans are done.

Enjoy!
Marie

Mashed Sweet Potatoes

Tags :

Category : Recipes , Vegetable Sides

Mashed Sweet Potatoes

Mashed Sweet Potatoes

Serving Size: varies
Servings: varies 
Prep Time: 10 minutes
Cooking Time: 12- 15 minutes

This is great with a salad!

Ingredients:
As many organic sweet potatoes as you want to eat
1 Tbs. of coconut oil per medium potato
1/2 cup of water or more for steaming

Making It:
Peel the sweet potatoes. Cut into 1/2 inch chunks. Steam with water until soft, about 12 minutes. Pierce with a knife or fork to make sure they are mushy. When ready, add coconut oil and mash with a potato masher. Serve warm.

Enjoy!
Marie

Mexican Guacamole Dip

Tags :

Category : Dips , Recipes

Mexican Guacamole Dip

Mexican Guacamole Dip

Serving Size: 1 cup
Servings: 2-3
Prep Time: 8 minutes

Double the recipe if needed

Ingredients:
 2 ripe organic avocados
1 large organic vine-ripe tomato, chopped fine
1/2 tsp Redmond Sea Salt

In Mexico, they do it simple! 

Making It:
Mash the meat of the avocados in a bowl. Add the chopped, diced tomato and sea salt. Blend and chill until ready to serve.

Serve with fresh organic vegetables or organic chips.

Enjoy!
Marie

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