Category Archives: Entrees

Linguini and Tomatoes

Category : Entrees , Recipes

Linguini and Tomatoes

Servings: 4-6 hearty ones
Serving Size: 2 1/2 cups approx.
Prep Time: 30 minutes
Cooking Time: 20-30 minutes
Suggestion: use all organic ingredients
for flavor and health.

Ingredients:
2 cups cherry tomatoes, halved
1 cup sun-dried tomatoes, soaked, then cut-up
1 large onion, sliced very thin
3 large cloves garlic, minced
1/3 cup fresh parsley, chopped
(OR… 1 Tbs. dried parsley)
1  1/2 cups fresh basil, chopped
1  1/2 Tbs. fresh squeezed lemon juice
8-12  oz. fresh linguini pasta
1/3 cup pitted sliced Kalamata olives
1/2 cup grated non-dairy parmesan cheese
1 tsp. Sea Salt
*Pinch of pepper (optional)

Prep:
* Pre-soak the dehydrated tomatoes 20-30 minutes to plump.
* Prepare the 7 ingredients and set aside: cherry tomatoes, pre-soaked sun-dried
tomatoes, onion, garlic, parsley, basil, and lemon squeezed.
* Cook the pasta according to manufactures directions.

Making It:
1. In a large skillet, sauté the onions, garlic, parsley, basil, and sun-dried tomatoes,
with about 1/4 cup filtered water. for about 8-10 minutes until tender.
2. Then add to the skillet the lemon juice, cherry tomatoes, sea salt, Kalamata olives,
and cook about 5 minutes more or until heated.
3. When the pastas done add the heated tomato mixture and toss while adding the grated parmesan cheese.
4. Serve warm or at room temperature, with a side salad if desired.

**This recipe was revamped from Hallelujah Acres. It’s a winner!

Bon Appetite!
Marie

Italian Zucchini Soup

Category : Entrees , Recipes , Soups

Italian Zucchini Soup

Prep Time: 10-15 minutes
Cooking Time: approximately 20 minutes
Servings: 3 hearty servings
Suggestion: Use all organic ingredients for
health as well as flavor.

Ingredients:
1 small onion, cut in chunks
2 cloves garlic
2 cups fresh basil leaves
3 stalks celery cut into pieces
1 Tbs. butter
1 zucchini, cut into bite size pieces
1 cup dried penne (I used Gluten Free)
2 small tomatoes, diced
3 cups filtered water
1 tsp. Sea Salt
dash of pepper

Making It:
1.  Put into the food processor the onions, garlic, basil, celery
and process about 1-2 minutes at low speed. When finished, place
into a 3-quart saucepan, add the butter and sauté for about
5 minutes stirring frequently.
2.  Add the water, zucchini, salt and pepper to the pot, allow to
boil and then add the tomatoes and penne and cook according to
the manufactures direction on penne package.
3.   Serve with a side salad and bread choice.

ENJOY!
Marie

Potato Salad with Horseradish Vinaigrette

Category : Entrees , Recipes , Salads , Vegetable Sides

 

Purple Potato Salad with Horseradish Vinaigrette

Prep Time: 20 minutes
Ready In: 35 minutes
Makes: 8 cups
Suggest: Use all organic
ingredients for flavor and health.

Ingredients:

*2 lb. tiny red, yellow and/or purple
potatoes, halved if large. May add
extra purple potato slices as needed.
*1 lb. asparagus, trimmed, and cut
into bite size pieces.
*3 Tbs. red wine vinegar
*1 Tbs. Dijon mustard
*6 cloves of garlic, minced (opt.
can use more or less)
*1 -2 tsp. fresh dill
*1 tsp. prepared horseradish
*1 cup bite-size pieces red bell pepper
*Sea salt and fresh ground pepper,
to taste.

Making It:
1.  In a large 6-qt cooking pot, cook all potatoes
in boiling water 8 minutes or until nearly fork
tender. Add asparagus. Cook 3 minutes more; drain.
Rinse with cold water to drain and drain again.

2. In an extra-large bowl whisk together vinegar,
mustard, garlic, dill, and horseradish. Add potato
mixture and bell pepper; toss to coat. Season with
salt and pepper to taste.

Green Pea Salad

Category : Entrees , Recipes , Salads , Snacks

Green Pea Salad

Green Pea Salad

Servings: 3
Serving Size: approximate, 1 1/2 cups
Prep Time: 10 minutes
Extended Prep: 1 hour, for thawing

Ingredients:
2 cups frozen green peas (thawed)
1/3 cup celery, diced
1/3 cup bell pepper, diced
2 green onions, (or to taste)
chopped fine
3/4-1 cup Gouda Cheese (chop into
small cubes)
Sea salt and pepper (to taste)
1-2 Tbs. Soy-Free Vegenaise
(to taste)

Prep:
Thaw peas ahead of time. (In a hurry?
rinse in strainer with filtered water
til thawed.)

Making It:
1. Mix the first five ingredients together
in a bowl and add the vegenaise.
2. Add Sea Salt and pepper according
to your taste buds.
3. Mix well; refrigerate until ready to
serve.
Enjoy!

Portobello BLT Sandwhich

Category : Breads , Entrees , Recipes

Portobello BLT Sandwhich

Portobello BLT Sandwhich

Portobello Bacon Ingredients:
2 Portobello mushroom caps, thinly sliced at 45
degree angle.
4 Tbls. avocado oil
1 Tbls. maple syrup
1/2 tsp. smoked paprika
1/2 tsp. Redmond’s Sea Salt
dash black pepper to taste.

Making The Bacon:
In a mixing bowl, whisk all ingredients except the
mushrooms. Then add the mushrooms into the bowl
and toss gently with your hands until mushrooms are
well coated. Let marinate 15 minutes. In a skillet,
over medium heat, cook the mushroom mixture,
gently for about 5 minutes.

Sandwhich Ingredients:
Sliced spelt, whole wheat or gluten-free bread
Romaine or green leaf lettuce leaves
1 tomato, sliced
Vegenaise (alternative healthy mayo)

Making The Sandwhich:
Assemble the sandwhich by lightly toasting the
bread, and spreading Vegenaise onto the toast.
Then layer the Portobello bacon, tomato, and lettuce.
Slice and serve.
*Get ready for the robust flavor that will delight
your senses and with great healing nutrients.

*This recipe has been credited to Hallelujah Acres.
It’s been revamped  a bit using all organic ingredients
as possible, but the flavor is still incredible.

ENJOY!

Roasted Tomato and Red Pepper Soup

Category : Entrees , Recipes , Soups

Roasted Tomato Soup

Roasted Tomato Soup

Servings: Approx: 8 cups
Seving Size: 2 cups
Prep Time: 30 minutes
Cooking Time: 45 minutes

*I use all organic ingredients for flavor as well as for health!

INGREDIENTS:
4 large tomatoes, cut into large pieces
3 medium red bell peppers, cut into large pieces
1 medium onion, cut into large wedges
3 cloves of garlic
4 ounces uncooked penna pasta, (2 cups cooked)
1 cup green beans, cut into 1/2 inch pieces
(or you may use broccoli, chopped).
1 cup (2 medium) carrots, cut into 1/2 inch pieces
1 cup frozen green peas
1 tablespoon wine vinegar
1 teaspoon fresh oregano, finely chopped.
1 teaspoon Redmond’s Sea Salt
dash freshly ground black pepper
1 can unsweetened, unflavored coconut milk or
other plant milk.*
*(Optional: use 1 cup milk and 1 cup water.)
1 tablespoon fresh parsley, finely chopped

Prep:
1. Preheat oven to 425 F. Line a baking sheet with
parchement paper.
2. Chop veggies and place tomatoes, bell peppers, onion,
and garlic on the baking sheet. Bake for 20-30 minutes.
3. Meanwhile, bring a pot of water to a boil. Add pasta,
green beans, peas and carrots. Cook according to pasta’s
package instruction. Drain pasta and vegetables. Set aside.

Making It:
4. When the roasted vegetables are cooked, transfer them to
a blender. Add vinegar, oregano, salt, pepper, and parsley.
Blend into a smooth soup.
5. Transfer the blended soup to a pot and bring to a boil.
Add the milk, pasta, and veggies. Cook 3-4 minutes, until
soup is thoroughly heated.
6. Serve soup immediately.

**This recipe was revamped from the Forks Over Knoves. recipe.
I urge you to experiment to your own tastes and likings.
I sometimes just use tomatoes only, and I have mixed half milk
and half water instead of all milk. Subtitution and variety
are the beauty and wonder in a kitchen!!  It enhaunces the palate.

Enjoy!!
Marie

Savory Italian-Style Zucchini and Chickpea Dish

Category : Entrees , Recipes , Soups

Italian-Style Zucchini and Chickpeas

I use all organic ingredients for health as well as flavor.

Makes 8 cups
Prep Time: 20-25 minutes
Servings: varies
Serving Size: varies

Ingredients: 
2 Tbls. Avocado oil
1 onion, chopped (1 cup)
1 large red pepper, chopped (1 1/2 cup)
6 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. dried thyme
3 medium zucchini, halved lengthwise
and cut into 1/4 inch slices (4 cups)
8 fresh basil leaves, chopped
1 cup Yummy Vegan Pasta Sauce
1 Tbls. red wine vinegar
1 tsp. Redmond’s Sea Salt
fresh ground pepper to taste

Making It:
1. Heat avocado oil in a extra large skillet or pot over medium
heat. Add the next five ingredients (through thyme); cook 10
minutes, stirring often and if needed add little water, 1-2 Tbls.
to prevent sticking.

2. Add zucchini and basil leaves; cook 10 minutes more or until
zucchini is tender. Stir is garbanzo beans, pasta sauce, vinegar,
sea salt and dash of pepper. Heat through. Serve immediately.

Alternatives:  Be creative.
*In place of red bells, I use 1 1/2 cups chopped broccoli.
*Eliminate the avocado oil and use filtered water instead.

This recipe has been revamped from the Forks-Over-Knives
Magazine version, but just as savory. This has been a weekly
meal in our house, and so simple to make. Leftover pasta sauce
is also a staple for this recipe.
*Look for 6-7 inch zucchini for best results, the larger ones
have more seeds and less flavor.

A dance of flavors…for all to Enjoy!
Marie

Tortilla Night!

Category : Entrees , Recipes

Tortilla Night Assemble

Tortilla Night Assemble

Servings: 2-4
Prep Time: 20 minutes

Ingredients:
*Use all organic ingredients for best flavor and better health.

1 medium zucchini, peeled and shredded
1 medium carrot, peeled and shredded
1/2 bell pepper, chopped (optional)
2 Tbls. Italian dressing
Italian Basil Salad Dressing
2 tsp. Redmond’s Sea Salt, (divided)
2 Avocados, mashed
3 vine-ripened medium tomatoes, chopped (divided)
3 Tbls. onion, chopped fine
1 tsp. dry cilantro, or 1 Tbsp. fresh, chopped fine.
1/3 cup organic sliced black olives (optional).
May add shredded some non-dairy cheese as topping.
Variation:
*Package of 8, Non-GMO organic white corn tortillas
(they are lighter than the yellow corn tortilas.)
if desired.

Prep:
Preheat oven to 260 F.
Assemble and prepare all the vegetables in their
separate bowls.

Making It:
1. In a large bowl shred the zucchini and carrots, add the bell
pepper and Italian dressing with 1 tsp. sea salt. mix well set
aside.(optional, may also add 1 tsp. cilantro if.)
2. In another bowl mash the 2 avacados, and add 1 chopped tomato,
and 1/2 tsp. sea salt. Mix together and set aside.
3. In the third bowl, add 2 chopped tomatoes, the chopped onion,
cilantro, and 1/2 tsp. sea salt. Stir until mixed and set aside.
4. Just before serving, squeeze and drain as much liquid from the zucchini
bowl and also the tomato/onion bowl. (It will be less messy to eat.)

Assembling:
Assembling is the fun part.
On a wire rack heat the tortillas for 6 minutes.
When done just put a layer from each bowl onto each tortilla.
I start with Avocado, then zucchini, tomatoes and olives.
The choice is yours, do your own thing and have fun!

Tortilla Night mmm

Enjoy!!
Marie

Black Bean Soup

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Category : Entrees , Recipes , Soups , Vegetable Sides

Black Bean Soup

I use all organic ingredients for health as well as flavor.

Servings: 6
Serving Size: 1 1/2 cups
Prep Time: 20-25 minutes
Cooking Time: 30 minutes

Ingredients:
1 1/4 cup dried black beans
1 Tbsp. avocado oil
1 garlic clove, minced
1 medium onion, chopped
1 bell pepper (any color), chopped
1 cup celery, chopped
3 vine-ripe tomatoes, cut into chunks
2 limes, freshly-squeezed
1 Tbsp. chili powder
1 tsp. cumin
2 tsp. coriander
1 tsp. Redmond’s Sea Salt
dash white pepper
(or for extra kick 1/8-to 1/4 tsp. cayenne pepper)
2 cups filtered water
1 cup fresh cilantro leaves

Prep ahead:
1.  Soak beans covered in 4 cups filtered water.
2. Next day, when ready to cook, drain and rinse beans, put in a pot,
cover with 3 cups filtered water, cover and place on burner
to boil,  then immediately turn down heat to low and simmer
for 45 minutes. Don’t peek!
3. When cooked, drain and set aside.
4. Assemble and chop all the vegetables and set aside.

Making It:
1. In large pot, pour in the avocado oil, turn on heat and put in the chopped
onion, garlic, celery, bell pepper. Sauté until onion is translucent.
2.  Add the chopped tomatoes and the spices to the pot. Stir and heat for for
5 minutes. Then add the beans and stir until well mixed. Stir in the lime juice
and water.
3.  Ladle out 2 scoops and pour into a blender along with the cilantro leaves.
Blend one to two minutes. then pour back into the soup pot.
4.  Allow the soup to boil and turn heat to low cooking for 20 minutes for flavors
to blend.
5.  Garnish with cilantro if desired and serve with a hearty dinner salad.
This soup is filling, surprisingly a little goes a long way.

Enjoy!
Marie

Yummy Vegan Pasta Sauce

Category : Condiments and Sauces , Entrees , Recipes

Vegan Pasta Sauce

Vegan Pasta Sauce

Makes approx.: 4 cups of sauce
Servings: varies
Serving size: varies

Ingredients:
6 organic sun-dried tomatoes soaked for 1 hour.
    (optional, used for adding richness and thickness).
6 large organic Roma tomatoes
10 fresh basil leaves
1 tsp dried oregano or 1 sprig of fresh
1 tsp. sea salt
1 Tbs. unsalted organic butter or extra virgin olive oil
1/4 cup chopped onion
1/3 cup chopped mushrooms
1/2 Tbs. minced or chopped garlic clove

Making It:
1.   Sauté the onion, garlic, and mushrooms in the butter or oil until tender. (Unless you desire a raw sauce)
2.  Add the first five ingredients to the food processor. Pulse
until chunky.
3.  Add the onion/mushroom mixture to the food processor and pulse about 20-30 seconds. Serve on top of pasta or polenta.

There are so many variations to this sauce, cooked or all raw.

Have fun and enjoy!

Marie

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