Thursday, June 21, 2018

Pineapple Fried Rice

We were able to purchase a pineapple for $1 and have only eaten half of it, so........... we made pineapple "fried" rice in the instant pot. 1-2 cups of protein (beans, lentils, shrimp, chicken, pork...) could be added. We opted out as our son has had too much protein in the last couple of days, quinoa and beans just thrown him over his threshold.

Ingredients

  • 1/2 ripe sweet pineapple, cored, peeled and diced
  • 1 onion, diced
  • garlic cloves, minced
  • 1 inch ginger, minced
  • cup brown rice 
  • 1 bell pepper, diced
  • 1 cup frozen mixed vegetables 
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon red pepper flakes
  • 1 tsp apple cider vinegar
  • tablespoon coconut amino
  • 1 1/2 cups broth
Granish
  • green onions for garnish
  • 1/2 cup cashews for garnish
Directions:
Everything in the instant pot with the manual setting for 25 minutes. Use the natural release. Stir in scallions and cashews and serve.

Tuesday, June 19, 2018

WFPB Pad Thai with Quinoa

We are participating in the Food Matter's Challenge this week. Tonight's meal is Pad Thai. We altered it to lower the fat content and fit our needs.

Ingredients:
Sauce
1 cup vegetable broth
2 TBS umami sauce (from Dr Greger's How Not to Die cookbook)
1/4 cup coconut aminos
2 cloves garlic, minced
1 tsp ginger, minced
1 tsp sriracha sauce
1/4 cup sunflower butter

Vegetables
1 cup snow peas (the end of our garden harvest)
1/2 cup red pepper
1 cup broccoli
1 cup carrots
1 cup scallions

Directions:
Whisk together the sauce ingredients.
Add the vegetables in the sauce and cook until the vegetables are desired texture, we like them crisp and warm.
Served over cooked quinoa

Sunday, June 17, 2018

Father's Day 2018

The five of us were together for Father's Day. We celebrated with a vegan lunch without a lot of complaining. We are thankful to have another Father's Day with Al, after the last couple of years, we don't take things for granted.

We had pome de sec,



vegan lasagna (green lentil noodles, daiya cheese, pinenut parmesan, herb ricotta, homemade spaghetti sauce, and sauteed vegetables), tossed salad, homemade, gluten-free vegan bread (from a mix), fresh cantaloupe,

Herb Ricotta
Herb Ricotta cheese
1 cup raw cashews, soaked overnight, rinsed and drained
3/4 cup macadamia nuts, soaked overnight, rinsed and drained
1/4 cup pinenuts

1 peeled summer squash (zucchini or yellow)
1/2 tsp salt
2 TBS lemon juice
1 tsp dried basil
1 tsp dried parsley
1/2 tsp oregano

1 clove garlic
2 TBS nutritional yeast
1 probiotic capsule
1 cup filtered water

Directions: combine everything in a high speed blender and process until smooth. Place in a glass container leaving on the counter overnight. Refrigerate until ready to use.


blueberry cobbler (from Forks over Knives cookbook), and berry chia pudding.

Friday, June 15, 2018

Summer Berry Chia Pudding


We are looking for easy recipes for our berries. This is a plant based pudding recipe.

Serves 4
Ingredients:
1 cup berries
1 cup almond milk
2 TBS maple syrup or honey
3 TBS chia seeds
1 tsp lemon or lime juice
1/2 tsp vanilla

Directions:
Combine everything in a bowl and gently stir. Pour 1/2 cup of mix into serving dishes. Chill for ~ 2 hours and serve.

Saturday, June 2, 2018

June 2018 potluck

This month's theme is, "Something someone who eats the SAD would like". The food was amazing. Jyl gave a wonderful and informative talk on glyphosate and GMO's.
Next month July 7th is Living Lasagna. Each person is responsible for a layer of the lasagna. It will be made on site. Here is the link to the recipes used last year. There will be a sign-up for this potluck.

We had

Raw Mediterranean Pasta

Corn Chowder 
1 t. garlic
1/2 t dried thyme
4 c corn kernels (organic)
1 T extra virgin olive oil
2c organic vegetable broth (low sodium)
1 mango
1 seeded jalapeno
4 mint leaves

Place ingredients in a food processor and process to a chunky chowder.




Hemp Tabouli from Raw Foods for Dummys
cauliflower was added















Bean Melenge

Ingredients:
1 can black beans
1 can kidney beans
1 large onion
several cloves of galric
mushroom broth
coriander, cumin, cilantro leaves
canned tomatoes with jalepinos
2 TBS tomato paste
water to desired consistancy
Directions: broth saute vegetables
stir in beans and tomatoes
add herbs

served of brown rice














Raw Vegetable Salad

Kale, Romaine, red cabbage, radishes, cauliflower, broccoli, carrots, red, yellow and green pepper, cucumbers, zucchini, green onions, celery, cooked beets
Dressings: lime, salt, garlic powder, mint, red wine vinegar, balsamic







Green Salad with blueberries and avocado dressing












Antipasto

the recipe was altered to fit the needs of the group
Dressing:
1 cup orange juice
2 TBS lemon juice
2 TBS water
1 tsp Italian seasoning
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt

Vegetables:
1 pound frozen broccoli
2 cups frozen green beans
1 yellow squash, sliced
1 zucchini, sliced
2 cups snow peas
1 orange pepper, sliced
1 leek, sliced

Directions:
place all the vegetables in a large bowl, add whisked dressing over the vegetables, toss and allow to marinade overnight.

Mandarin Orange Cacao Cheesecake
mulberries were used int he crust instead of almonds


Hibiscus tea


Raspberry Pineapple puree



Monday, May 14, 2018

WFPB Mediterranean Snow Peas

Our snow peas are becoming abundant, so looking for healthy recipes other than stir fry or raw on a salad. We altered the Mediterranean Snow Pea recipe from Allrecipe.com to fit our needs and it was amazing!!!

Ingredients:
1/2 pound snow peas, trimmed
~ 1/4 cup vegetable broth
2 garlic cloves, minced
2 scallions, thinly sliced
1 tsp Italian seasoning
1 tsp lemon juice
salt and pepper to taste
Pinenut parmesan  cheese

Directions:
1. heat 1-2 TBS vegetable broth to saute the garlic, less than a minute
2. add Italian seasoning, snow peas and scallions
3. add, ~2 TBS vegetable broth, sauteing the snow peas and scallions until they are bright green (~2 minutes)
4. add salt, pepper and Pinenut Parmesan cheese to serve.

Sunday, May 6, 2018

May Taco Bar potluck, 2018

This month's theme was a taco bar to celebrate cinco de mayo. As always everything was delicious, this may have been my favorite Taco Bar. We watched and discussed Dr Joel Fuhrman's youtube on his new book Fast Food Genocide,
June's theme is something that is vegan, whole food plant based, and gluten free for someone who LOVES the SAD. One from our group will be giving a presentation on glyphosate, thanks Jyl!

Sweet Pepper crackers and zucchini hummus both from the cookbook Raw Food for Dummies

Homemade corn tortillas and sprouted corn tortillas
2 cups Organic Masa Harina Corn Flour
1/2 tsp Sea Salt
1 1/2 to 2 cups hot water
Mix salt into the masa harina corn flour.  Slowly pour the water into the dough to reach a good consistency.  The dough should be firm and springy when touched, not dry or sticky.  Let rest for about an hour, covered with a damp towel.
Preheat a griddle or flat surface pan to medium high heat.  Divide the dough into 2-inch balls.  Press dough between two piece of waxed paper, or flatten according to a tortilla press's instructions, into 6-inch circles. Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute.  Flip to the other side and cook for another minute.

Walnut meat or black beans (can't find the picture)
Walnuts processed with taco seasoning mix of choice
Black beans, onions, peppers with taco seasoning mix of choice


Lettuce and tomatoes

Guacamole and Pineapple salsa

Jicama mango rice
added another cup of diced mango and 1/2 cup black beans

Salad with a homemade avocado lemon dressing

Vegan gluten free cake with mango coconut yogurt from wholefoods