Tuesday, May 20, 2014

Stuffed Peppers

The tomato soup makes this recipe!!!

Stuffed Peppers

  • 3 sweet peppers
  • 0.5 cup quinoa (1 cup water or vegetable broth)
  • 1 zucchini (shredded)
  • 1 carrot (shredded)
  • 1 cup mushrooms (coarsely chopped)
  • 1 small red onion (diced)
  • 1 tablespoon turmeric
  • 1 clove minced garlic
  • 1 tsp cumin
  • 1 TBS chili powder
  • 1 can drained black beans
  • juice of 1 lime
  • Salt (to taste)
  • Pepper (to taste)


  • 15oz diced tomato 
  • 2 cups tomato soup (we used Dr Furhman's recipe from here http://heal-thy-self-cb.blogspot.com/2014/01/week-4-day-2-level-2-dr-joel-fuhrmans.html)


Stuffed Peppers
Step 1Cook 1 cup of quinoa in two cups of water. Bring the quinoa to boil stir and cover the pot with a lid. Turn the heat down to a low simmer, let it simmer for 10 minutes. 
Step 2Core the peppers, removing the seeds and membranes.
Step 3In a large skillet water saute the diced onion, minced garlic, and coarsely chopped mushrooms sauté for 5 minutes or until onion becomes translucent.
Step 4Add the the carrots and zucchini to the pan. Add turmeric, chili powder, and cumin. Sauté for another 2 minutes or until the squash and zucchini become soft.
Step 5Add cooked quinoa and beans to the vegetables and mix everything well, adding the juice of 1 lime.
Step 6Stuff the peppers with the mixture, place them into an oven safe pan. Pour the sauce (see step 7 bellow) all over the peppers and bake at 350°F for about 1 hour.
Step 7Mix the 15oz diced tomato and 2 cups of tomato soup

Top with cheese or dayia cheddar cheese

Thursday, May 15, 2014

Southwest Chicken with Red Pepper Sauce

SW chicken over rice pasta
The hubby loves this recipe, but making it has so many dishes that after he washed for me one weekend, he didn't ask for it again.
Now when we make it, we double the Red Pepper Sauce recipe and freeze it. Since it is snow pea season from our garden, we are making it often.
We use rice pasta or spiralized zucchini.
For the meat eater(s) we serve the grilled chicken over the pasta with Red Pepper Sauce and lightly steamed snow pea pods.
beans over rice pasta
beans over spiralized zucchini

For the vegan(s) in our home, we serve it with 1.5 cups of black beans (or 1 can drained) heated with 1 tsp of the southwest rub usually over the spiralized zucchini (to reduce the liquid released from the zucchini pat dry with a paper towel) with Red Pepper Sauce and lightly steamed snow pea pods. The beans make 3 servings.

We use Emeril's Southwest rub

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
combine and store in an airtight jar

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-southwest-seasoning-recipe.html?oc=linkback

We rub 2 TBS on the chicken breast and first thing in the morning and set aside until time to grill for dinner.

The Red Pepper Sauce recipe is http://recipes.aarp.org/recipes/ed-giobbis-sweet-red-pepper-sauce-for-pasta

Yield: 4 servings

  • 2 very red, unblemished sweet red peppers, about ½ pound
  • 2 tablespoons olive oil
  • 2 cups coarsely chopped onions
  • 2 teaspoons minced garlic
  • ½ teaspoon hot red pepper flakes
  • 1 cup chicken stock
  • Salt and freshly ground pepper to taste
  • ¼ cup chopped basil
  • 1 pound cooked pasta
  • Grated Parmesan cheese


1. Cut the peppers lengthwise in half. Scrape away and discard the stems, veins and seeds. Chop the peppers coarsely. There should be about 2 cups.

2. Heat the oil in a large saucepan and add the peppers. Cook, stirring, about 5 minutes. Add the onions, garlic and red pepper flakes and cook, stirring, 2 minutes longer. Add the stock, salt and pepper. Cover and cook 15 minutes.
3. Ladle the sauce into the container of a food processor and blend thoroughly. Return the mixture to the saucepan and bring to the boil. Cook about 2 minutes and stir in the basil. Serve with 1 pound pasta cooked to the desired degree of doneness. Serve the cheese on the side.

Wholefoods Superfood Salad

Our friend Diane gave us this recipe. We didn't have all the ingredients, so we altered it. We realize that the lettuce and cucumber dilute the "superfoods" but it sure is good!
The original recipe can be found at http://caloriecount.about.com/whole-foods-superfood-salad-acai-recipe-r760205

We used
2 cups of buttercrisp letttuce (from our garden)
0.5 cup kale (from our garden)
1 cup Napa Cabbage (from the local farmers market)
0.5 cups diced carrots
1 cup blueberries (from our neighbors)
2 green onions sliced (from our garden)
1/2 cucumber peeled and sliced
2 oz sunflower seeds
2 oz pumpkin seeds
2 roma tomatoes diced
5 TBS goji berries
a handful of snow pea pods sliced (from our garden)

1/4 cup apple cider vinegar
1/4 cup olive oil
1/2 cup ground pumpkin seeds
1 cup pomegranate juice
dash of cayenne

Thursday, May 8, 2014

Meat"less" Loaf

We have meaet'less/meatloaf a couple of times a month, The hubby loves it. We have tried several Meat'less" Loaf recipes. We have combined two listed at the bottom. This is one of the best meatless loaves we have made. I believe the BBQ sauce made it!!!

  • 2 cups cooked lentils (we used 3/4 cup red lentils and 1.5 cups of vegetable broth to cook the lentils)
  • 2 TBS tomato paste
  • 1 small or 1/2 large zucchini 
  • 1/2 large carrot
  • 1 stalk celery
  • 1 clove garlic
  • 1/4 cup fresh parsley
  • 1/2 tsp paprika
  • 3/4 cup raw sunflower seeds
  • 8 mushrooms
  • 1/2 large white onion, coarsely chopped
  • 1/4 cup BBQ sauce (We used our homemade BBQ sauce. The recipe is below)

    In a food processor, pulse  the above ingredients but the BBQ sauce. Top with BBQ sauce and bake for 50-60 minutes at 350 degrees F..
BBQ sauce recipe
2 cups of ketchup
1/2 cup honey
2 TBS lemon juice
2 TBS olive oil
4 TBS Worcestershire, Liquid Aminos (Braggs or coconut), or A1 steak sauce... 
1 TBS paprika
4 minced cloves of garlic
1.5 tsp curry powder
1/8 tsp cayenne

We altered these recipes http://www.hungryhungryhippie.com/mushroom-meatloaf/ and http://www.rickiheller.com/2012/12/individual-veggie-lentil-loaves-with-avocado-tahini-sauce/ to make the meat'less' loaf

Tuesday, May 6, 2014

Vegan Artichoke Dip

Artichoke Dip from the book Clean Eats by Dr Junger. We did not bake it.
Serves: a small crowd or enjoy it over several days
Prep time: 15 minutes
Cooking time: 20 minutes

What you'll need:

1 blender


4-5 artichoke hearts (about 1 can), quartered

¼ cup fresh parsley leaves

juice of 1 lemon

2 tablespoons nutritional yeast

a few pinches of sea salt

For the Mayo:

1 cup raw cashews

juice of 1 lemon

1 teaspoon sea salt

½ – ¾  cup water

Step 1

In a blender, purée all the ingredients for the mayo until the mixture is smooth and creamy. Transfer mayo to a bowl.

Step 2

Roughly chop the artichokes and parsley, then stir into the mayo along with the lemon, nutritional yeast and additional sea salt. Once mixed well, place in a bowl and serve with torpitas or crackers, etc. It also goes well with the parsnip hummus for a whole dipping medley! If you want, you can also warm this in a preheated 350°F oven for 10-15 minutes and serve hot.

Sunday, May 4, 2014

Herby Stir Fry

This recipe is from The Complete Book of Raw Food edited by Julie Rodwell, page 247. This is really good, we lightly steamed the broccoli and cauliflower.
1 carrot
1 TBS coconut meat (we didn't use)
1 cup parsnip pieces
Food process the above ingredients

2 cups of quinoa, sprouted for 24 hours (drain and rinse 3-4 times a day and watch for the sprouts (tails) to appear - we used red quinoa
1 cup broccoli florets
1 cup cauliflower florets
4 green onions thinly sliced
1 cup sprouts
10 sun dried tomatoes thinly sliced
1 bunch of chives
1 bunch of cilantro
1 bunch of parsley
1 TBS olive oil
4 peaches, peeled, pitted and mashed (we used frozen)
add the above to a bowl and mix

Plum Sauce (page 300) This is amazing!!!
6 plums, pitted and peeled
2 Medjool dates, pitted
2-4 pieces of dried papaya, soaked for 8 hours (we used 1 cup fresh papaya because we had it)
2 cardamon pods (just use the seeds, or 1/2 tsp of ground)
Blend all the ingredients and to the above "stir fry"

Saturday, May 3, 2014

May's Raw potluck

Hope and Donna

As a group we made Living Lasagna. We used combinations of living lasagna recipes. We had such a great time working together, we decided to make a Pad Thai dish together June 7th. We also had Raw Carrot Cupcakes for dessert.

To make the tomato sauce 
2 cups sun dried tomatoes soaked for 6 hrs. 
7 roma tomatoes
4 garlic cloves
1/2 tsp. salt
1 tbs. red or yellow onion
3 tbs. extra virgin olive oil
2 tbs. lemon juice
2 tsp. dried basil
1-2 tsp. dried oregano
1/2 tsp. dried thyme
1 tbs. agave nectar or 3 pitted dates

add all ingredients to a high speed blender

To make the cheeze
1-2 zucchini
1/2-1 cup pine nut (soak overnight)
1 clove of garlic
put all the ingredients in a high speed blender

To make the green blend:
food process
0.5 cup parsley
1-2 cups spinach
0.5 cup of basil

To make the vegetable blend
1/2 small onion sliced really thin
1 red bell pepper sliced really thin
1 yellow bell pepper sliced really thin
2 tbs. olive oil
2 tbs. lemon juice

marinade at least 16 hours

To make the mushrooms
3-4 cups mushrooms (sliced)
3 tbs. or more of raw soy sauce or 1 tbs. miso and 2 tbs. water
2 tbs. olive oil

marinade for 2 hours, then drain

4-6 zucchini are needed for the noodles

The order of layering is
tomato sauce
onions and peppers
green (spinach/pesto/basil...)
onions and peppers
tomato sauce

Raw Thai Wild Rice with Spring Vegetables

Since we had leftover Pad Thai and Thai Wild Rice Cause we made the Raw Thai Wild Rice with Spring Vegetables. This recipe is from The Complete Book of Raw Food edited by Julie Rodwell, page 249

1.25 cups of dry rice soaked for 2-4 days (to shorten the time pulse  the rice in a food processor, rinsing once a day and we used brown rice)
4 stalks of celery thinly sliced (we diced because it is easier for our son to eat)
1 zucchini cut into thin strips, shaved, or spiralized
4 green onions thinly sliced
a bunch of kale, thinly sliced (we used spinach because it was in the refrigerator)
20 basil leaves sliced into thin ribbons
20 spearmint leaves sliced into thin ribbons
1 cup of the Pad Thai and Thai Wild Rice Sauce
(To the recipe from the Raw Pad Thai recipe add 1 cup of cilantro, the juice of 1/2 a lemon or lime, and 1 TBS of maple syrup. Since we are using the other half of the sauce recipe, we only added half the above amounts.)

Fully Raw Vegan Pad Thai

This Raw Pad Thai recipe is from Fully Raw Kristina. It is not as easy of the previous post. we have not made this, but we are positive it is wonderful, as are all her recipes. We are sure using any combination of these recipes would be delicious.

4-5 cup zucchini thinly sliced
1-2 cup carrot  thinly sliced
1 cup red pepper  thinly sliced
1 cup red cabbage  thinly sliced
1 cup mung bean sprouts
1 cup green onion  thinly sliced
1 cup mushroom  thinly sliced
1/2 cup cilantro
1/4 cups pistachio for topping with mint

3/4 cup sesame seeds high speed
1/4 cup crushed pistachio
1/2 cup apple juice
1/2 cup orange juice
1/4  cup tamarind peel, soak in water makes sauce
juice of half lime
in a high peed blender to make a creamy dressing


Thursday, May 1, 2014

Raw Pad Thai

This recipe is from The Complete Book of Raw Food, edited by Julie Rodwell pages 245 and 301
Ingredients for the Pad Thai:
3 zucchini shaved or spiralized
1 3.5 oz package of enoki mushrooms, trimmed and separated ( we used portobello)
3 green onions, cut into thin strips
1 red bell pepper, cut into thin strips
10 snow peas, cut into thin strips
1/2 pound sprouted mung beans ( we used sprouted peas)
(shredded carrots and red cabbage could easily be added to this mix)
1/2-1 lime juiced
1/2 tsp Celtic sea salt
1 TBS olive oil
1/4 cup cilantro
Place in a bowl to marinate for at least 30 minutes

1 cup dehydrated almonds
handful of sprouts

Ingredients for the Pad Thai Sauce:
1/2 cup almond butter
1/2 cup sundried tomatoes (soaked for 2 hours)
1 lime peeled and chopped
4 cloves of garlic
7 dates, pitted
1/4 cup olive oil
1.5 TBS shredded ginger
1-2 TBS tamari
1.5 tsp Celtic sea salt
Place all the ingredients in a blender plus 1/2 cup of the sundried tomato soaking water. Blend until creamy
This will make 2 cups of Pad Thai Sauce and the above recipe only needs 1 cup. It can be refrigerated for a couple of days or frozen. The original recipes calls for seaweed soaked and Thai chilies. Our son is allergic to seaweed and doesn't like spicy, so these were omitted.

Add 1 cup of the Pad Thai Sauce to the Pad Thai and toppings. It can be heated at 110 in a dehydrator if desired.