by Rachel Ducote, KS
Large 3-5 " Portabella Mushroom Caps-2 for each sandwich
Hummus made with chipotle peppers (you can buy yours from a natural store or make it to suit use using chick peas, pepper flakes and a smidge of sugar)
Large leaf lettuce, or spinach, leaves, washed and dried
Large slicing tomatoes
organic goat cheese, thinly sliced (optional)
red onions (optional)
Cut the stems from the caps of the mushrooms..the caps will be your 'bread' of the sandwich. Liberally spread hummus on your mushroom 'bread' pieces. Build your sandwich with lettuce first. (Putting the lettuce on top of the hummus keeps it from getting 'soggy' Next, place one slice of tomato, and then goat cheese, a bit more hummus, and then the last piece of lettuce or spinach and sprouts. Top with the last piece of mushroom. Sometimes I will fry an egg and make an egg sandwich, and other times I will just make it veggie.
Kelp Noodles with Veggies
by Roxanne Cummins, NY
1-12 oz package of Kelp Noodles
1 carrot shredded
1/2 head cabbage (cut into 1/4" wide slices) to sauté
1-1/2 to 2 cups broccoli florets lightly steamed
1/4 cup Tamari Sesame Dressing
1 teaspoon ghee
pinch of Himalayan pink salt (optional)
Cut up kelp noodles put in a bowl with shredded carrot and set aside. Steam broccoli for 3-4 minutes and set aside. Put ghee into a frying pan heat for 1 minute and throw in the sliced cabbage with a pinch of Himalayan pink salt sauté for approximately 5 minutes on medium heat. Once the cabbage is done mix broccoli and cabbage into the kelp noodles with carrots. Pour the Tamari Sesame dressing over all and mix in well.
Makes 3 Servings
*You can also add raw spinach, water chestnuts, cucumber, red pepper or lightly steamed broccoli slaw!
by Donnalee Curry, CA
On a grilled organic corn tortilla layer it with warm cooked seasoned pinto beans
slightly mashed, season top of beans with salsa then top with sauteed 1/2 cup
cabbage, 1 carrot sliced thin diagnally,1/2 cup cut bite size zucchini or other
squashy and some broccoli sprigs with 1/4 sliced red onion. Mound cooked al
dente veggies on top of beans and season again wiith salsa. Bake 350 oven
for 1/2 hr. Top with "tofutti" sour cream and slliced green onions with
sliced avos surrounding the top mound of sr.cream!
by Rachel Deddens, VA
Virginia Chili Rachel
1 bag freeze dried soy meal
1 organic whole green pepper (chopped)
1 organic medium onion (chopped)
3 cups organic fresh Shitake mushrooms (chopped)
6 cans total, combination of: organic dark red kidney beans, black
beans, cannalonni, or garbanzo beans
2 cans organic stewed tomatoes
2 bottles of home brew beer- light on the hopps (check your local grocer)
seasoning to taste: chopped jalapenos, chili powder, cumin, sea salt, cracked black pepper, Virginia Gentleman hot sauce
Put all ingredients into a large pot and bring to a simmer- continue to simmer for about 4 hours. Serve with topping choices: fresh chopped jalapenos and spring onions, shredded extra sharp cheddar cheese, hot and mild chow chow, Virginia Gentleman hot sauce, oyster crackers and a selection of your favorite breads.
Coconut curry rice
by Vaishali, CO
Basmati rice 1/2 cup
Coconut milk 2.5 cups
Cinnamon stick 1/2 inch
Finely chopped onion 1/2cup
Chopped mixed vegetables (carrot, beans, potato) 1 cup
Garlic cloves 3
Green chili 2
Cashew 10 to 12 pieces ( optional)
Cumin seeds 1/4 tsp
Coriander seed powder 1/2 tsp
Finely chopped tomato 1
Butter as needed
Salt to taste
Grated coconut 2tbsp
1. Wash rice 3 times with water and soak for 2 hours
2. Remove water from rice and add coconut milk. Add a pinch of salt, 1 cloves, a small piece of cinnamon.
3. Sauté half the onion in butter until well cooked. Add to rice.
4. Pressure cook the rice or cook on direct flame until done.
5. Let cool.
6. Heat some water in a utensil and add the chopped vegetables and cook until they are half boiled. Strain to remove water using a strainer.
7. In a pan, heat butter and fry remaining onion, clove, cinnamon, garlic, green chili, cashew, cumin seed, coriander seed powder, grated coconut for few min
8. Churn in a blender adding little water. It should be a smooth paste
9. Heat some butter in a pan, and fry this paste for about 5 to 7 min on medium heat.
10. Add the half boiled vegetables and mix well. Fry for 3 minutes.
11. Add finely chopped tomato and sauté for a minute.
12. Pre heat oven at 450F
13. Grease a baking dish, place vegetable curry and spread it. Top with rice and spread it.
14. Cover with a foil and bake for 25 min.
by Joyce Kidd, MA
Heat 2 tbsp. coconut oil over med-high heat until melted and steaming Crack and add 3 eggs, one at a time. When white and yolks are set, carefully remove from pan using slotted spoon Set aside on separate dish While oil is still hot, add kale, garlic, sliced mushrooms, and onions Stir fry quickly until kale wilts. Place cooked veggies on plate top with eggs.
Optional add ons: Sprouts and sunflower seeds