Fruit Salad

We received a box from hungry harvest filled with fruit, so we made a fruit salad.

We used apples, pears, mangoes, plums, blueberries, blood oranges...

We spooned the fruit into a cup and topped it with lime yogurt
1.5 cups of plain oat yogurt
2 TBS lime juice
4 TBS honey
incorporate the lime juice and honey well

We then topped it with seed granola
1.5 cups pumkin seeds
1/2 cups sunflower seeds
1/4 cup flax meal
1/4 hemp seeds
2 TBS chia seeds
4 TBS maple syrup
Mixed, spread on a lined baking sheet. Bake at 350 for 18 minutes, roating the pan halfway through

3/1-3/5 salad menu week

 Monday: Lentil Salad

 

Tuesday: Taco Tuesday
If you are looking for a salad try this Basil Salad

Wednesday: Sweet Potato and Kale Salad

We added garlic and onions to the roasted sweet potatoes, and then added a can of rinsed and drained black beans.

Thursday: Black Bean Mango Salad we served this with a vegetable soup

Friday: Hearty Seitan Salad
We used hempeh due to soy allergies and served it with roasted potatoes.

King Oyster Scallops Mascarpone

King Oyster Scallops Mascarpone was altered to fit our health conscious needs from the allrecipe link for Scallops Mascarpone
The next time we make this, we will try it as a risotto instead of over pasta.

Vegan Mascarpone cheese recipe is towards the bottom of the link's page

King Oyster Scallops Mascarpone

A light seafood dishes that pleases the taste buds and the eyes!

Prep:

15 mins

Cook:

20 mins

Total:

35 mins

Servings:

6

Yield:

6 servings

Ingredients

Ingredient Checklist

• 1 (16 ounce) package medium GF pasta
• 7 tablespoons vegetable broth
• 1 tablespoon chopped fresh parsley
• 1 clove garlic, chopped
• 1 (10 ounce) package sliced fresh button mushrooms
• 1 bunch asparagus, trimmed and cut into 1 inch pieces
• salt and pepper to taste
• ½ teaspoon onion powder
• 1 pound King Oyster Mushrooms, sliced as 1 inch disc
• ¼ cup plant based milk
• 1 cup vegan mascarpone cheese
• 2 tablespoons vegetable broth

Directions

Instructions Checklist

• Step 1

  Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente.

• Step 2

  Heat 7 tablespoons of vegetable broth over medium heat. Mix in the parsley and garlic and cook for a couple of minutes until fragrant. Add the mushrooms and asparagus and season with salt, pepper and onion powder; cook, stirring occasionally until asparagus is tender, about 5 minutes depending on the thickness. Place the king oyster mushroom scallops in the pan, and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from the heat when scallops are just finished.

• Step 3

  Meanwhile, in a small saucepan, combine the milk, mascarpone cheese and remaining broth. Cook over medium heat, stirring, until sauce is warm blended in. Stir this sauce into the scallops and vegetables along with the pasta and serve immediately.

2/22-2/26 menu (Bowl week)

Monday:  Spicy Buddha Bowl
We used sorghum instead of rice. We enjoy the nutty taste of sorghum.

Tuesday: Burrito Bowl
We used sorghum instead of rice and served it with corn tortillas.

Wednesday: Winter Buddha Bowl with Kale Falafel
We used millet instead of couscous. We served it over kale. Our friend brought us a lentil pasta dish with thyme and cherry tomatoes.

Thursday: Shawarma Bowl
We served this inn a gluten free pita

Friday: Tex-Mex Millet Bowl

2/15-2/19 menu (Stew week)

 

This is a cold week, a great week for stews.

Monday: Mediterranean Lentil Stew

We used the instant pot and cooked on 9 minutes with a natural release. We also had kale and sorrel in the garden and used it instead of spinach adding it prior to serving. We also have an abundance of oregano, so we added it prior to serving. 

Tuesday: Mushroom Bourguignon 

Wednesday: Karahi and Khatta Aloo
We used red lentils as our protein and served it with millet.

Thursday: We have so many leftovers that we are not making the Curried Tomato Lentil Stew

Friday: Caramelized Onion Black-eyed pea chili  

February Whole Food Plant Based Potluck

 This month's theme is superbowl finger foods. Everything was so good. I don't think I could pick a favorite. March's theme is breakfast ideas...

Sweet potato avocado appetizers 

     Sweet Potato slices
     Guacamole
     Paprika

Cauliflower wings with Daiya Ranch and Daiya Blue Cheese. Hemp seeds ground were used instead of almond flour.

Chili (waiting on recipe)

Smoky Beans on Toast. Thanks Pam for the recipe, praying you are feeling better

Carrot Dog Bites in a blanket 

Power Bites 

1 1/2 Cups Rolled Oats
1/2 Cup Almond Butter
1 scoop Pea Protein Powder
1 TBS Vanilla
pinch of salt

Place all ingredients in food processor and process until smooth. Roll dough into 1-2 inch balls and freeze.


1 1/2 Cups Rolled Oats
1 Cup Peanut Butter
1/2 Cup Cacao
1 TBS Vanilla
1/4 Cup agave
pinch of salt

Place all ingredients in food processor and process until smooth. Roll dough into 1-2 inch balls and freeze.

No queso queso 

1/2 cup raw cashews

1/2 cup sugar free salsa 

2 tbsp water

1 tbsp nutritional yeast 

2 tsp taco seasoning (homemade)

1/4 tsp fine sea sat 

In a high power blender, combine all ing and blend on high until combined and warm, approx 5 minutes 

Vegan spinach artichoke dip 

1 tbsp olive oil

1/2 yellow onion chopped 

4 garlic cloves 

1 14oz can artichoke hearts - drained and rinsed 

5oz fresh spinach or 10 oz frozen spinach 

1.5 tsp sea salt

1 cup whole cashews

1 cup water

1 tsp lemon juice 

1 tsp apple cider vinegar 

Black pepper to taste 

Preheat oven to 400F. 

Heat oil in large cast iron skillet and sauté garlic and onions for about 5 minutes.

Chop fresh spinach or squeeze frozen spinach and add to pan. 

Chop artichokes very small and add to pan with 1 tsp salt. Stir well  and take off heat. 

In blender, blend cashews, vinegar, lemon, water and .5tsp salt. 

Add sauce to pan, mix well, and cook for about 15 minutes. Serve warm with chips. 

2/8-2/12 menu (Soup week)

 This week, I just want to make soups, so this is soup week.

Monday: Red Bean and Tortilla Soup 
We used black beans, doubled the spices, 2/3 of the broth, and doubled the tomatoes.

Tuesday: Potato and Mushroom Soup

Wednesday: Lentil Soup with Beyond Sausage
We used beyond meat Hot Sausage, 12 oz, and vegetable broth

Thursday:  Taco Soup with corn muffins
We added a 14.5 oz can of tomatoes, a diced bell pepper, used our homemade taco seasoning mix and added 2 TBS of lime juice to the soup. We also reduced the salt to 1 tsp instead of 2, the vegetable from 8 to 4 cups. We also doubled the amount of beans from 1 can to 2.

Friday: Sardinia Minestrone
We used cannellini beans and gluten free pasta