Category Archives: Entrees

Black Bean Soup

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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 til 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

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


Savory Cabbage and Caraway

Savory Cabbage and Caraway

Savory Cabbage and
Caraway

Servings: 6
Serving Size: 2 cups
Prep Time: 45 minutes

Ingredients:
3-4 Tbs. organic unsalted butter
and or avocado oil(I use both)
1/2 head (large) cabbage, thinly sliced
1 carrot, shredded
1/2 red bell pepper, diced
1 medium organic onion, thinly sliced
1 tsp.sea salt
1-2 tsp. caraway seed
1 tsp. dill
dash pepper
1/2 tsp. lemon zest (optional)
2 Tbs. freshly squeezed organic
lemon.

Prep:
Prepare the cabbage, onions, carrots.and bell pepper.
Squeeze the lemon juice.
Assemble the rest of the ingredients.

Making It:
1.  In a large pot, melt 2 Tbs. butter/oil over medium heat.
Stir in onions, carrots, bell pepper stirring frequently,
for 5-10 minutes. Onions should be very limp.

2.  Stir in the remaining butter/oil.  Stir in
the cabbage. Raise the heat to medium high. Cook for
20 minutes, stirring frequently from top to bottom so
the cabbage wilts evenly.

3.  Stir in the caraway seed, dill, sea salt, pepper, and
lemon juice. Stir well for 1 minute and serve.
Serve with corn bread or unleavened bread.  or
baked hushpuppies.

Enjoy!
Marie


Homemade Vegan Hummus

Category : Dips , Entrees , Recipes , Snacks

Homemade Vegan Hummus

Homemade Vegan Hummus

This recipe has been altered from Hallelujah Acres version.
I use all organic ingredients for health as well as for flavor!

Serving Size: Makes approximately 2 cups
Servings: Varies
Prep Time: 10-15 minutes

Ingredients:
16 oz. can garbanzo beans (drained and rinsed)
3 Tbs.fresh almond butter
1/4 cup lemon juice (freshly squeezed)
1 Tbs. extra virgin cold pressed olive oil
2 medium garlic cloves (peeled)
1 tsp. Redmond Sea Salt
1/2 to 1 tsp. cumin
pinch white pepper
1 tsp. raw or dried chopped parsley (optional)

Making It:
1. In a food processor place the garlic and run until well  minced.
2.Then place the garbanzo beans and process for 20 seconds.
3. Scrape sides into the middle and add the rest of the ingredients.
4. Process until well mixed and creamy.
5. Transfer to glass bowl, sprinkle with parsley, cover and refrigerate until ready to  serve.
* Serve with a big plate of cut up raw fresh veggies.

Enjoy!

Marie


Quinoa Mushroom Stuffing

Quinoa Mushroom Stuffing

Quinoa Mushroom Stuffing

For those allergic to breads this is a perfect substitute.
Please use only organic ingredients for flavor and health.

Servings:   6-8
Serving Size: 2 cups
Prep Time: 15-20 minutes
Cooking Time: 20 minutes

Ingredients: 
2-3 Tbs. unsalted organic butter
1/2 small onion, chopped fine
2 cloves garlic, minced
2 stalks celery, chopped fine
8 white mushrooms, chopped fine
1/2–1 cup green peas, or fresh
collard greens, chopped.
1-2 tsp ground sage
1 tsp Redmond Sea Salt
dash white pepper

Prep Ahead: Put in a medium size bowl,  1 cup multicolored Quinoa, and 2 1/2 cups filtered water. Soak for 1-2 hours.

Making It:
1. To cook quinoa, drain and rinse through a large mesh strainer, put the quinoa in a saucepan and add 2 1/2  cups of filtered water. Cover and bring to boil, turn heat to low and cook 20 minutes.
2.  While the quinoa is cooking, melt butter in a large skillet, put in the onions, garlic, and celery stir and cover a medium heat cook 5 minutes or until onions are soft.
3.  Add mushrooms, peas, sage, sea salt, and pepper. Cook another 10 minutes, stirring occasionally. When the quinoa is finished cooking,  add it into the skillet ingredients. Stir until thoroughly mixed.

ENJOY!

MARIE


Stuffed Acorn Squash

Category : Entrees , Recipes

Stuffed Acorn Squash

Servings: 2
Prep Time: 10-20 minutes
Cooking Time: 1 hour

Ingredients:
1 Acorn squash, washed, cut in half length-wise
clean out the membranes and seeds
1/2 cup carrots, chopped
1/2 cup broccoli, chopped
1/4 cup celery, chopped
1/4 cup onion, chopped
1/4 cup quinoa and 1 cup filtered water
1 Vine ripe tomato, chopped
1 Tbls organic unsalted butter
1 tsp lemon juice, fresh squeezed
2 Tbls filtered water
1/2 tsp Sea salt
pepper, to taste
1/2 tsp ground sage
1/2 tsp marjoram

Prep Ahead:
1. Preheat oven to 375 F.
2. Line an baking sheet with parchment paper. Place
cut and cleaned squash cut side down, and bake
45 minutes or until squash is nearly tender.
3. Prepare and cook the quinoa. Put in a saucepan,
1/4 cup of quinoa and 1 cup of filtered water, allow
to boil and turn to simmer covered for 20 minutes.
4. Assemble all the spices and veggie ingredients,
chop up all the veggies. Set aside.
5. Squeeze the lemon juice and set aside.

Making It:
1. Meanwhile, in a large skillet sauté the chopped
vegetables in the butter for 4-5 minutes. Add
the filtered water to the veggies as well as the
spices, salt and pepper. Stir frequently until veggies
are tender. Add tomatoes, cooked quinoa, and lemon
juice.
2. Spoon the quinoa mixture into the inverted squash
halves. Bake 10-15minutes or until squash is tender.

This recipe may be doubled or tripled to feed a larger
group of people.

ENJOY!

Marie


Vegan Stuffed Red Peppers

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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


Baked Falafel

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


Italian Vegetable Stew

Category : Entrees , Recipes , Soups

Italian Vegetable Stew

Italian Vegetable Stew

Serving Size: 2 cups
Servings:
8-10 hearty servings
Prep Time:
1/2 hour
Cooking Time: 45 minutes

Serve with corn bread, pita bread, or unleavened bread.

Ingredients:
1/4 cup avocado oil
2 cups fresh green beans, cut in pieces
1 large onion, sliced thin
2 large yellow or zucchini squash, cut into 1 inch chunks
2 red bell peppers, cut into narrow strips
Optional: 1 large baking potato, pealed and cut into 1/2 inch chunks
2 cloves of garlic, minced or chopped fine
1 stick of celery, chopped
1 cup fresh basil leaves
5 organic sun-dried tomatoes, soaked ahead for 1 hour
3 organic Roma tomatoes
5 organic vine ripe tomatoes, chopped in small pieces**
1 tsp Redmond Sea Salt
1 Tbs organic coconut sugar or cane sugar

** Alternative Ingredients:
Use 1 12-ounce can of stewed tomatoes instead of the vine ripe tomatoes, celery and sugar.
Use 1 6-ounce can of organic tomato paste instead of the roma tomatoes and sundried tomatoes.
*(but fresh is always tastier than canned!)

Prep Ahead:
Soak sundried tomatoes 1 hour ahead. Assemble, chop, cut the vegetables.

Making It:
1. Place the 7 vegetable ingredients into the large soup pot with oil. Sauté until tender.
2. Meanwhile, place the romas, sundried tomatoes and basil leaves in a food processor. Process until chunky and add to pot.
3. Chop the vine ripe tomatoes and add to pot with salt and sugar. Bring to boil, then cook on low heat for 45 minutes, stirring occasionally.

Alternative Cooking – Crock Pot Version
For Crock pot method, place all ingredients into crock pot and cook on high for 4 hours or all day on low.

Enjoy!
Marie


Bounty Baker

Bounty Baker

Bounty Baker

Serving Size: 2 Cups
Servings: 
2-4
Prep Time:
1 hour
Cooking Time:
1 hour

Double the recipe if needed

Ingredients:
2 (medium to large) organic Russet potatoes, baked
1 Cup Pete’s BBQ sauce (make ahead or while potatoes are cooking)
3 large  portobello mushrooms, washed, cut in half, then diagonal slices**
1 small onion, cut into thin slices
1 tsp Redmond Sea Salt
Pepper to taste
Optional: grated cheese to sprinkle on top (I use dairy-free smoked Gouda cheese)

** Alternative for meat lovers
Use left over roast beef slices in place of mushrooms

Prep Ahead:
1.  Wash and scrub potatoes. Pierce them with many holes using a fork or knife to allow steam to escape. Place in preheated oven 400 F,  for 1 hour. 
2.  Assemble the ingredients.
3.  Make the BBQ sauce (1/2 hour cooking time).

Making It:
1.  15 minutes before the potatoes are done, wash and cut the mushrooms and onions. Place onions and oil in a large skillet. Sauté for 5  minutes or until soft,  add mushroom slices, 3/4 to 1 cup BBQ sauce and salt. Bring to a boil. Then simmer on low for 8 minutes.
2.  Remove the potatoes from the oven and cut potatoes in 1/2 and squeeze open while fanning outward. Spoon the BBQ mixture on top of the potato.
3.  Grate cheese and sprinkle on top of the assembled potato,
and serve.

Enjoy!
Marie