Monday, October 16, 2017

October Unprocessed - Day 16 - Butternut Squash Parmesan

For breakfast I had a berry smoothie (cherries, pea shoots, almond milk, flax) and our son had a mulberry, papaya, mango chia cereal with almond milk and grapes.

For lunch we went to Chipotle with our son's bowling team and are having a salad with black beans, fajita veggies, salsa and guacamole.
For snack we had pears and dates
For dinner we made Butternut Squash Parmesan

12 1/2-inch slices of the long neck of the butternut squash, peeled
favorite spaghetti sauce, we canned ours from the garden
ricotta cheese, we used a zucchini nut based

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.

parmesan cheese, we used pinenut based
mozzarella cheese, we used aquafaba based

1. Spaghetti sauce on the bottom of the pan
2. layer 6 butternut squash disc
3. top with 2 TBS ricotta cheese
4. top with butternut squash disc
5. top with 1 TBS mozzarella
6. Bake for 40 minutes at 350
7. Prior to serving sprinkle with parmesan cheese
8. Serve over pasta or zoodles of choice with a large leafy green salad

Sunday, October 15, 2017

October Unprocessed - Day 15 - Creamy Sage Butternut Squash Rice Bowl

Our breakfast were the normal, smoothie and fruit granola.
For lunch we had leftovers and a salad.
For dinner we had the October recipe from Dr Greger's Daily Dozen 2017 Calendar. My vegan artichoke dip recipe was featured as the January recipe in this calendar.
We made this in the instant pot though.

1 1/2 cups butternut squash
1 1/2 TBS chickpea miso
1/2 cup cashews, soaked, drained and rinsed
1 TBS lemon juice
3 large shallots, diced
2 cloves of garlic, minced
1 cup rice
a pinch of saffron
1 tsp ground sage
1/2 tsp ground black pepper
2 TBS dried parsley
1 can chickpeas, drained and rinsed
3 cups low sodium vegetable broth or water, plus some for sautéing
salt to taste if needed

1. Place butternut squash  (cutting to make it fit in the liner) in the instant pot in a bowl on the rack with 1 1/2 cups of water at the bottom of the liner for 10 minutes. I followed these directions
2. Place 1 1/2 cups of the cooked squash in a high speed blender with the soaked cashews, lemon juice, miso, and 1 cup of water or vegetable broth. Blend until creamy.
3. Using the sauté setting, sauté the shallots and garlic in broth or water.
4. add the Jasmine rice, sage, saffron, parsley, butternut squash puree, and 1 1/2 cups of vegetable broth or water. Use the manual setting  for 8 minutes. Use the natural release.
4. Stir in the flax, chickpea, and pepper
5. serve

Saturday, October 14, 2017

October Unprocessed - Day 14 - Stir Fry

It is already the end of week 2!!!
We had our usual breakfast, smoothie and fruit granola.
For lunch our son had a almond crust vegetable pizza (the crust recipe will be a recipe from my upcoming cookbook) with aquafaba mozzarella.

For dinner my husband makes his usual vegan stir fry with Pad Thai noodles. I don't know what seasonings he uses.

Friday, October 13, 2017

October Unprocessed - Day 13 - Bean burgers

For breakfast I had a Delicious smoothie our son had is usual breakfast
For lunch we had a huge salad and leftovers
For snack we had pears and dates
For dinner we had Chickpea burgers (broth instead of oil) with Broccoli Salad and sweet potato air fried fries

Aquafaba Cheddar

I altered this aquafaba cheddar recipe to reduce the oil and eliminate additives. This is not a hard cheese, more for sauces, mac and cheese, Mexican dishes, some even like it on nachos....
• 1/4 cup raw cashews, soaked overnight or boiled for 15 minutes
• 1 cup aquafaba (preferably chickpea or other light colored bean)
• 2 TBS tapioca starch
• 1 TBS nutritional yeast
• 2 TBS tomato paste
• 1 tsp miso paste
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp turmeric (for color)
• 3/4 tsp salt
• 1 TBS refined coconut oil, liquid
• 1 tsp raw apple cider vinegar

Place all the ingredients in a high speed blender
pour into a sauce pan on medium heat
whisk until thick
pour into the dish being prepared or into a glass container, cover and refrigerate until ready to use

Thursday, October 12, 2017

October Unprocessed - Day 12 - Chickpea Cutlets with Mashed Potatoes

My last day of the fast until dinner time.
Our son is eating his usual breakfast with plantains and pineapples,
For lunch a salad and leftovers
For snack pears and dates
Thursday night is our date night, so our son will be eating chickpea cutlets and gravy with mashed potatoes (using vegetable broth instead of milk) and broccoli with aquafaba cheddar while my husband and I out on a date.

Mushroom gravy
4 cups of mushrooms
2 cloves of garlic, minced
2 TBS tapioca starch (any starch or flour can be used)
2 cups vegetable broth
1 tsp parsley, dried
1/2 tsp thyme
salt and pepper to taste
broth sauté the mushrooms and garlic until soft
whisk together starch and 1/2 cup broth, whisk into mushrooms on medium heat until thick
slowly whisk in the remaining broth and herbs

Instant Pot Vegan Mashed Potatoes
3 pounds potatoes, 1 inch cubes
1 1/2 cups water
place the potatoes and water in the instant pot liner, seal the lid, set to manual 5 minutes
allow the pressure to naturally release for 10 minutes and then release the remaining pressure
drain the water from the potatoes
Add 1 cup vegetable broth
salt and pepper to taste

Wednesday, October 11, 2017

October Unprocessed - Day 11 - Mafrum

I am still fasting.
Our son had a mulberry, papaya, mango chia cereal with almond milk and a pan (water) fried plantain and pineapples.
For lunch he a salad and leftovers.
For snack he had apples and dates.
I made Mafrums doubling the recipe for our monthly potluck and froze half of the mafrum after being baked. We use vegetable broth instead of oil. We baked the chickpea coated Mafrums on parchment paper at 350 for 20 minutes.
I served this over spaghetti squash.