heal-thy self: 2023

Happy New Year's!!! My Goals for this year are to know where my food comes from and grow closer to the LORD!

Monday: Dinner with friends

Thursday: leftovers

I made this recipe from Healthy Christian Home. I had a jar of sprouted lentils and was looking for a salad. This salad is delicious. I did alter it though to fit our needs.

Ingredients

*1 cup uncooked lentils
6 cups water for cooking
1 pint grape tomatoes, halved
1 red onion, diced
*1 cup cucumbers
*1/4 cup sliced olives
1 bunch parsley, finely chopped
1 container Follow Your Heart Vegan feta cheese, crumbled

Lemon Garlic Dressing

*2 TBS quality olive oil
*6 TBS Brine from the olive jar
4 Tablespoons fresh lemon juice (from about 2 lemons)
4 teaspoons lemon zest from about 2 lemons)
4 cloves garlic, minced
1 Tablespoon dried oregano
1/2 teaspoon sea salt
1 teaspoon black pepper

Instructions

1. Prepare the lentils by sorting and rinsing them. Soak overnight for 6-10 hours.

2. Drain the soaking water off and give your lentils a good rinse. Repeat this twice a day until the quart jar is filled. This took three days

3. Every 12 hours, check on your lentils and give them a rinse.

4. Make dressing by combining zest and juice of 2 large lemons (preferably organic), extra virgin olive oil, minced garlic, dried oregano, and sea salt and pepper.

5. While you make the dressing, cook the sprouted lentils. Cover with water and bring to a boil, then reduce heat. Simmer for 20-25 minutes, until lentils are soft.

6. Drain the cooked lentils and allow to cool.

7. To a large salad bowl, add chopped parsley, halved grape tomatoes, diced red onion, olives, cucumbers and crumbled feta cheese.

8. Add your cooked/cooled lentils and dressing to the bowl. Mix thoroughly and marinate in the fridge for a couple hours before serving (for best flavor).

Notes

Store salad in an airtight container in the fridge for up to 1 week.

* changes made from the original recipe

Monday: Christmas morning brunch and Pumpkin Tamales for dinner

Tuesday: Shepherd's Pie

Wednesday: Black Bean and Sweet Potato Tacos with Spanish Rice

Thursday: Pizza

Friday: Birthday dinner to be determined by the birthday boy

Monday: Dinner with Friends

Tuesday: Pizza

Wednesday: Hempeh Mushroom Burgers

Thursday: Baked Chickpea Tofu

Friday: Vegan mushroom stew

Mushroom Stew (Costco November 2023, p 19)

Ingredients:
1 cup carrot, sliced
1 cup celery, sliced
1 pound mushrooms, sliced, we used the Eat Meati Steak version of mushrooms
6 garlic cloves
2 tsp thyme
1 tsp oregano
1/2 tsp sage
2 TBS tapioca starch
1/2 cup balsamic vinegar
2 TBS coconut amino
1 cup split red lentils
1 pound potato
1 15-oz can tomato sauce
3 cups vegetable broth
2 bay leaves
parsley for garnish

Directions: sauté veggies, add herbs. Add starch, deglazing with vinegar. Add remaining ingredients. Boil then reduce to medium high until potatoes are tender.
Serve with mashed potatoes and bread

We had the flu last week, so we really didn't eat much. We are repeating a couple of last week's recipes

Monday: Dinner with friends

Tuesday: Chili

Wednesday: Vegan Onion Soup

Thursday: Sweet Potato Chard Soup

Friday: Bean Enchilada Bake

Monday: Dinner with Friends

Tuesday: Sweet Potato Mac and Cheeze

Wednesday: Chili
No meat

Thursday: Sweet Potato Chard Soup

Friday: Vegan Broccoli Cheddar Soup

Monday; Dinner with Friends

Tuesday; .Mushroom Stew (Costco November 2023, p 19), dices

Wednesday: Snobby Joe's

Thursday: Pizza

Friday: Candy Roaster Squash, roasted pepper, white beans soup

Monday: We bought Meati Chikn and made Dump Chikn, serving over rice

Tuesday: dinner with friends

Wednesday: a birthday dinner instead

Thursday: Thanksgiving

Friday:leftovers

Monday: Dinner with Friends

Tuesday: Creamy Squash and Bean Soup

Wednesday: Lentil Kale Soup

Thursday: Vegan Paella

Friday: Lasagna Soup
We used vegan cheeses and vegan sausages

Monday: Dinner with friends

Tuesday: Flu Soup
My son is sick, so we are switching for Flu and Cold Soup

Wednesday: Veggie Lentil Soup

Thursday: Pumpkin Chili

Friday: Chorizo Paella
We used vegan chorizo and added mushrooms and black beans for the chicken

Monday: Dinner with Friends

Tuesday: Cheezy Chorizo Potato Soup
Using vegan chorizo sausage using chickpea tofu

Wednesday: Italian Bean Soup

Thursday: Tuscan Soup

Friday: Sweet Potato Tortilla Soup

Monday: Dinner with friends

Tuesday: Sweet Potato Corn Soup

Wednesday: Pizza

Thursday: Veggie Fried Rice

Friday: Chik'n Tortilla Soup

Chik'n Tortilla Soup

1 medium onion, chopped
3 garlic cloves, minced
1 jalapeno pepper , seeded and diced
1 tsp ground cumin
1 tsp chili powder
Hempe Chik'n Strips
20 oz crushed tomatoes
32 oz chicken broth
14 oz black beans, drained and rinsed
2 cups frozen corn
1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
1 lime, juiced
1 tsp salt, or to taste
1. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
2. Add hempe chik'n strips, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
3. Add lime juice.
4. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Monday: Dinner with Friends

Tuesday: Snobby Joe with Sweet potatoes and slaw

Wednesday: Veggie Pot Pie, using white beans

Thursday: Lentil, Mushroom and Onion

Friday: Vegan Sweet Potato Chili

We altered this recipe to make this not so healthy but vegan. I forgot to take a photo. These were amazing, something to add to thanksgiving.

Ingredients

Directions

Preheat the oven to 400 degrees Fahrenheit.
Scrub the potatoes clean. Wipe them dry and rub them with olive oil. Prick the potatoes with a fork to help release steam as they bake. Place them on a baking sheet and bake for 40 minutes, or until tender.
Open the bag of vegan bacon crumbles. Reserve 1/4 cup for the top of the casserole.
Once the potatoes are done cooking, remove them from the oven then decrease the temperature to 350 degrees Fahrenheit.
Cut them into chunks and add them to a large mixing bowl.
Add the butter, sour cream, half and half, onion powder, and salt and pepper.
Smash the potatoes with a potato masher or electric hand mixer until combined and creamy.

Stir in 1 1/2 cups vegan shredded cheese and 1/2 cup vegan bacon crumbles.
Add the potatoes mixture to a lightly greased 9 x 13 baking dish.
Top the casserole with the remaining 1/2 cup vegan cheddar cheese and reserved vegan bacon.
Bake for 25-30 minutes or until hot and bubbly.
Top with sliced green onions and enjoy!

Monday: Dinner with friends

Tuesday: Garden Vegetable Soup
ingredients
2 carrots
1 onion
3 stalks of celery
6 cloves of garlic
1/4 tsp turmeric powder
1 cup roasted tomatoes
1 bay leaf
6 cups vegetable broth
pinch of saffron
1/4 tsp cayenne pepper
1 cup millet
1 TBS fresh thyme
1/2 cup fresh parsley
1 cup green beans
We sauteed the veggies inthe instant pot with vegetable broth. Added the millet and herbs. Using the manual setting for 10 minutes cooked the soup and millet with a natural release.:

Wednesday: Chili with Engine 2 cornbread

Thursday: Basil Tomato Soup

Friday: Lasagna Soup
We used beyond meat Italian Sausage 2 links instead of 4 and vegan Italian cheeses

Monday: Dinner with Friends

Tuesday: Vegan Tomato Soup

Wednesday: Millet Squash Bowl
We used millet instead of farro

Thursday: Wild Rice Mushroom Soup

Friday: Roasted Red Pepper Soup
We used pinenuts instead of cashews

Monday: Dinner with Friends

Tuesday: Black Forest Mushroom
We used pine nuts instead of cashews (nut allergy)

Wednesday: Vegan Broccoli Soup
We used oat milk instead of almond

Thursday: Pizza

Friday: Squash Soup
we used a can of white beans, rinsed and drained, pureed instead of coconut milk

Our candy roaster harvest was huge, so we hosted our second CRS party. What wonderful chefs we have in our lives!!!

Hummus and Carrots

CRS Hummus

Candy Roaster Squash Pasta
This person was so kind, making two recipes on for our allergies and one for everyone else.
Substitutes:
Butter = vegan butter
Heavy cream = chick pea tofu
Chicken broth = vegetable broth

Roasted Candy Roaster Squash Risotto

We used vegan parmesan cheese, Follow Your Heart, soy-free and nut-free
We used vegan soy-free butter
We used candy roaster squash instead on butternut squash

Roasted Root Vegetables

Almond Cranberry Squash Bake

Candied Candy Roaster Squash (3rd place winner)

Roasted Candy Roaster Squash Empanadas (2nd place winner)

Candy Roaster Squash Mousse
Lots of substitutions for this recipe
We used chickpea tofu to make the vegan mascarpone cheese
We used canned oat whipped cream.
We used kinnikinnick soy-free vanilla wafers instead of graham crackers
We used vegan soy-free butter
We used Candy Roaster Squash instead of pumpkin.

Vegan Rice Pudding
Omitting steps 4 and 6

Carrot cake

CRS Cookies (1st place winner)

Wine, more wine, and wine cocktails

Kaman Jack Margaritas

Soft drinks, tea, lemonade

Monday: Dinner with friends

Tuesday: Vegan Creme of Mushroom
We used pinenuts instead of cashews

Wednesday: Veggie wraps
Candy Roaster Squash or butternut squash roasted with onions, peppers, garlic dusted with Taco seasoning. Black beans were seasoned with taco seasoning and heated.

Thursday: Vegan Minestrone Soup

Friday: Tortilla Soup

Monday: Dinner with Friends

Tuesday: Lentil Soup
We used vegetable broth instead of oil and either kale or Swiss Chard instead of spinach.

Wednesday: Pizza

Thuesday: Bieler's Vegetable Soup
We didn't blend it nor use the coconut oil. We added onion and garlic

Friday: Vegetable Soup
Again no oil

Monday: Labor Day

Tuesday: Hempe Pineapple Burger
We used Hempe instead of tempeh. We used millet instead of wheatberries

Wednesday: Stir Fry wraps
We used sunflower butter instead of peanut butter

Thursday: Mexican Posole
We used adzuki beans instead of kidney

Friday: Vegan Potato Soup
We used vegetable broth instead of coconut oil for the soup. We used olive oil for the kale

Monday: dinner wih Friends

Tuesday: Zucchini and Tomato Salad with an Italian Burger

Wednesday: No Fry Rice

Thursday: Pineapple teriyaki burgers

Friday: Creole Beans

Monday: Dinner with Friends

Tuesday: Lebanese Salad and Lentil Soup
We used petit black lentils in the salad instead of beans

Wednesday: Cucumber and Onion Salad with Cauliflower Tacos
we used vegan mayo, wayfare sour cream and violife feta for the cilantra creme for the tacos.

Thursday: Asian Green Bean Salad with an Asian Burger

Friday: BBQ Cauliflower Pineapple pizza

We have sweet potatoes still from last year and they need to be used up.

Monday: Dinner with Friends

Tuesday: Roasted Tomato and Sweet Potato Soup

Dr Neal Barnard’s Cookbook for Reversing Diabetes, Page 119
Makes 4 Servings
1 ½ cup peeled, quarter onion (roughly 1 large onion)
4 cups cubed sweet potato (roughly 1-1 ¼ pounds before peeling)
4 cups (about 1 ½ pounds) quartered Roma or other tomatoes, juices squeezed out
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 tablespoon balsamic vinegar
1 teaspoon blackstrap molasses
Freshly ground black pepper to taste
1 1/8 teaspoon sea salt
2 ¼-2 ½ cups water
¼ cup chopped fresh basil (optional)
Preheat the oven to 450 F
In a large baking dish, combine the onion, sweet potato, tomatoes, basil, oregano, vinegar,
molasses, pepper, and 1 teaspoon of the salt. Bake for 40 to 50 minutes, stirring a couple of
times, until the sweet potatoes are softened and the mixture is becoming caramelized. Transfer
the vegetables and any juices they’ve released in the pan to a medium soup pot, add 2 ¼ cups of
the water and the remaining 1/8 teaspoon salt, use an immersion blender to puree.
(Alternatively, you can transfer everything to a blender to puree). Blend to the desired
smoothness, using the additional ¼ cup of water if needed. Stir in fresh basil, if using, and serve.
My note: I added Great Northern Beans.

Wednesday: pizza

Thursday: Tuscan Soup

Friday: Buddha Bowl

Monday: Dinner with Friends

Tuesday: Vegan Gumbo and the seasonings and okra from this vegan gumbo

Wednesday: Pizza

Thursday: Grilled Fajita Platter, Forks over Knives, Summer 2023, p 54

Friday: Summer Squash and Succotash Bowl, Forks over Knives, Summer 2023, p 78

First we want to thank all the women who made these dishes, no one had ever cooked with a Candy Roaster Squash (CRS).

There are 18 of us today voting on the best CRS dishes prepared today. Everything was so DELICIOUS!!! We are so blessed to have you in our lives.

Spicy Candy Roaster Squash Salad
She used CRS instead of sweet potatoes. Family Emergency, so this recipe didn't arrive.

VOTED #3 Candy Roaster Squash, White Bean and Ginger soup

Candy Roaster Squash Vegetable Rice Soup
She used the CRS as her winter squash

Tomato-less Candy Roaster Chili

VOTED #2 Candy Roaster Squash Pie
Ingredients

2 cups of puréed candy roaster squash 1/2 cup of sugar Slightly over a1/4 cup of brown sugar 1 tsp of cinnamon Slightly over a1/4 tsp of nutmeg 1/4 tsp of ginger 1 cup of applesauce *Usually heavy cream goes with a squash pie so I substituted oat milk creamer Maybe 1/2 cup, just watch consistency so not too watery and I put oat milk in last Directions: Mix all ingredients together until smooth and pour in pie shell. Bake at 450 degrees for 15 minutes and then change oven to 350 degrees for 45 minutes

VOTED #1 Candy Roaster Squash Bread

She left out the nuts, used flax for eggs, non dairy sour cream-added a little bit of cinnamon

Candy Roaster Squash

1. Roast squash at 350 F until done. 2. Scrap flesh from squash in a dish. Discard skin. 3. Add vegetable broth to squash and blend. 4. Add garlic salt, blend. 5. Add a dash of maple syrup.

Others dishes added to the feast were:

Cob on the cobb