by Rachel Ducote, KS
Ingredients: 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, using chick peas, pepper flakes and a smidge of sugar) Large leaf lettuce, or spinach leaves, washed and dried. Large slicing tomatoes sprouts, organic goat cheese, thinly sliced (optional) red onions (optional) Mineral Salt 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 and then top with sauteed 1/2 cup cabbage, 1 carrot sliced thin diagonally,1/2 cup cut bite size zucchini or other squash and some broccoli sprigs with 1/4 sliced red onion. Mound cooked al dente veggies on top of beans and season again with salsa. Bake 350 oven for 1/2 hr. Top with "tofutti" sour cream and sliced 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, cannelloni, or garbanzo beans 2 cans organic stewed tomatoes 2 bottles of home brew beer- light on the hops (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
Ingredients: Basmati rice 1/2 cup, Coconut milk 2.5 cups, Cloves 3, Cinnamon stick 1/2 inch, Finely chopped onion 1/2 cup, 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 2 tbsp.
Method: 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 clove, 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 a 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