Spaghetti Squash Garbanzo
1 spaghetti squash cooked ahead of time*
1 onion, chopped
2 cups sliced mushrooms, cremini or white button
3 cloves garlic, minced
1 t crushed red pepper flakes
1 14 oz. can crushed tomatoes
10 oz. fresh spinach or kale chopped
1 T Italian seasoning
1 6 oz. can tomato paste
3 cups cooked garbanzo beans
1 cup cooked wheat berries (page 29)
3 T Sesame Parmesan
Sea salt
*Bake spaghetti squash in 350 degree oven for one hour or until soft. Sauté onion, mushrooms, and garlic in 1/4 cup water over medium-high heat for 2 – 3 minutes. Add red pepper flakes, chopped tomatoes, and greens. Cook until tender, adding more water if needed. Add Italian seasoning, tomato paste, beans, and wheat berries. Cook additional 5 minutes. Stir in Sesame Parmesan and salt to taste. To prepare squash, cut lengthwise, remove seeds and scoop out flesh, and spread evenly on a platter. Cover with bean mixture. Garnish with Sesame Parmesan.
Hoppin John Zucchini Salad
1/2 cup long-grain brown rice
2 medium zucchini shredded
1 clove garlic, minced
1/2 cup red onion minced
1 red bell pepper, chopped
1/2 cup fresh chopped parsley
2 ears corn, cut off the cob
2 cups cooked black-eyed peas
1 avocado, diced
Zest of one lime
Juice of 2 limes
Sea salt
A few dashes of cayenne pepper
Chopped tomato for garnish
Boil 1 cup water, add rice, lower heat to simmer, and cook for 20 – 30 minutes until tender. Let cool. Place all other ingredients in a large salad bowl. Mix well. Salt to taste. Gently mix in tomatoes or garnish on top each serving.
Italian Patty Melt w/ Mozzarella Seed Cheeze
Topping
2 zucchini, ends trimmed and cut in half and sliced lengthwise in 1/4 inch strips or 1 eggplant sliced in 1/4 inch rounds
2 large tomatoes, sliced in 1/4 inch slices and set aside
Place zucchini or eggplant on a cookie sheet lined with parchment paper. Set aside to bake with the Italian Bean Patties.
Seed Cheeze Sauce
1 cup raw sunflower seeds
1 cup water
1 red bell pepper, seeded and quartered
6 tablespoons lemon juice
3 or 4 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon garlic powder
Sea salt
Blend all ingredients until smooth. Salt to taste. If needed, soak seeds in water to soften for 4 hours before blending. For a spicier cheeze sauce, add 1 or 2 red jalapenos, with or without seeds, in place of the bell peppers.
Italian Bean Patties
2 cups cooked kidney beans
1 cup rolled oats
1 onion, chopped
2 cloves garlic, minced
1 1/2 cups chopped cremini mushrooms
3 oz. tomato paste
1 tablespoon Italian seasoning or 1/2 tablespoons each dried basil and oregano
1 tablespoon balsamic vinegar
3/4 teaspoon sea salt
1/4 teaspoon pepper
1/8 – 1/4 teaspoon red pepper flakes
Preheat oven to 350 F. Mash all ingredients together until sticky. Form into patties and lay on cookie sheet lined with parchment paper. Place patties on middle rack of oven and place zucchini or eggplant on rack below patties. Bake for 30 minutes. Flip patties and bake an additional 10 minutes.
To make Italian Patty Melt, spread each patty with Mozzarella Seed Cheeze. Lay baked zucchini or eggplant over each patty. Top with a slice of fresh tomato, and spread more cheeze over tomato slice. Heat for 10 minutes in 350 degree oven.
Another delicious way to enjoy the Italian Patty is in a stack. Top with a spread of Seed Mozzarella, steamed greens dressed with more Seed Mozzarellas, and topped with spaghetti squash with Easy Marinara.
OR
Cook dry millet according to package directions. Steam fresh spinach and stir in desired amount of cooked millet and desired amount of Cheeze Sauce. Serve on top of an Italian Patty and top with roasted tomato slices. Bake the tomato slices in the oven on a separate baking sheet while the patties are baking. 
Chickpea Quinoa Salad with Kale
1 cup quinoa
2 cups chopped kale
1 avocado, divided
Juice from 2 lemons and 1 lime
1 red bell pepper, chopped
1 cucumber, cut in 1/4 inch cubes
2 cups grape tomatoes cut in half
1 cup fresh corn
2 cups cooked chickpeas
1/2 cup finely chopped red onion
1/2 cup finely chopped parsley
1 clove garlic, minced
1 avocado, cubed
Sea salt
Bring 2 cups water to boil. Add quinoa, reduce heat to low and cook until tender, about 15 minutes. Let cool before adding to salad. To speed up the cooling process, spread out on a small baking pan and place in freezer for 5 minutes.
Place chopped kale in a large salad bowl. Massage kale with 1/4 of the avocado and lemon juice until tender. Add remaining ingredients and toss. Salt to taste.
Green Burrito
1 onion, chopped
2 cloves garlic, minced
3 carrots, cut in half lengthwise and sliced
1 small bunch kale or collard greens, chopped
2 cups broccoli, coarsely chopped
2 cups sliced cremini mushrooms
1 medium zucchini squash, cut in 1/2 inch cubes
1 tablespoon cumin powder
2 teaspoon oregano
4 cups cooked pinto beans
Green Chili Cheeze Sauce (recipe below)
Sea salt
Whole-wheat flour tortillas
Saute onion in 1/4 cup water for 2 minutes. Add garlic, carrots, greens, and 1/2 cup water. Cover and cook 5 minutes.
Add broccoli, mushrooms, and zucchini. Cook 5 minutes.
Add spices and beans. Cook until vegetables are tender.
Stir in 1 1/2 cups Green Chili Cheeze Sauce. Salt to taste. Add 1/4 cup water to remaining cheeze sauce.
Roll burritos and drizzle remaining cheeze sauce over them. Garnish with chopped fresh tomato, avocado and cilantro.
Green Chili Cheeze Sauce
1/2 cup raw sunflower seeds
1/2 cup water
1/2 cup chopped green chilies, bottled or canned
6 T lime or lemon juice
1/2 t garlic powder
1 t onion powder
1/4 cup nutritional yeast
1/2 cup chopped cilantro
Blend all ingredients in a high-powered blender until smooth. If needed, soak seeds in water for 4 hours to soften and ease blending.
Hummus Wrap w/ Kale and Eggplant
1 medium eggplant
1 small bunch kale
1 T tahini (sesame seed butter)
Juice from 1/2 lemon
Whole Food Hummus
Avocado
Sliced red onion
Vine ripe tomatoes
Ezekiel 4:9 Sprouted Wheat Tortillas (or other whole wheat tortilla)
Heat oven to 350 degrees. Slice eggplant lengthwise in 1/4 inch slices. Place slices on a cookie sheet lined with parchment paper. Cover with aluminum foil or another cookie sheet of comparable size. Bake for 20 minutes, uncover and make an additional 10 minutes.
De-stem and finely chopped kale and place in a large bowl. Add tahini and lemon juice. Using your hands, message kale until tender. Add a spoonful or two of hummus if you desire for more moisture. Salt to taste. Set aside.
Spread desired amount of hummus on a whole wheat tortilla. Spread on desired amount of avocado and add onion and tomato slices. Top with 1/2 cup or more of kale. Place 1 slice of eggplant on top. Roll up and enjoy!
Hoppin John Salad with Kale
1/2 cup long grain brown rice
2 cups finely chopped kale
1 avocado, halved, pitted, and scored in small chunks
5 T lime juice
1 T unseasoned rice vinegar
1 clove garlic, minced
4 green onions, sliced
4 stalks celery, diced
1 red bell pepper, diced
1/2 cup fresh chopped parsley
1 cup raw corn, fresh off the cob
2 cups cooked black-eyed peas
Sea salt
1/4 t cayenne pepper
Chopped tomato for garnish
Boil 1 cup water, then add rice, lower heat to simmer, and cook for 25 – 30 minutes until tender. Place chopped kale in a large salad bowl and add 1/4 of the avocado, lime juice, and garlic. With hands, message kale until tenderized and well coated with avocado and lime juice. Add remaining ingredients, along with remaining avocado. Mix well. Salt to taste. Gently mix in tomatoes or use as a garnish on top of each serving.
Raw Blueberry Pie w/ Nut Crust
Raw Blueberry Pie
7 cups frozen blueberries, thawed
15 small pitted dates
1/2 tablespoons chia seeds (optional for thickening)
1 nut crust, divided
Blend 3 cups blueberries with dates and chia seeds. Blend until smooth in a high-powered blender such as Vitamix or Blend Tec.
If using a standard blender, blend just the berries, then soak the dates in the berry puree for several hours to soften. Grind chia seeds in a coffee grinder. Add dates, blueberries, and ground chia seeds to blender jar. Blend until smooth.
Pour over whole berries, mix well, and place onto a prepared pie crust and top with reserved crust ingredients. Let chill.
Nut Crust
1/2 cup raw almonds
3/4 cup raw pecans
1/2 cup rolled oats
10 small pitted dates
1 teaspoon cinnamon
1/2 teaspoon vanilla
Grind all ingredients in a food processor until it becomes sticky. Press 3/4 of crust in a pie pan. Fill with fruit and top with remaining crust.
Mediterranean Kale Salad
Fresh basil and vine-ripened tomatoes are key ingredients in this absolutely delicious Mediterranean Kale Salad recipe. It’s satisfying and filling on it’s own and would also be great accompanying your Memorial Day barbecue.
3/4 cup millet or quinoa, uncooked
4 – 5 oz. kale, finely chopped (about 4 cups)
1 14 oz. can black olives, chopped
1/3 cup fresh lemon juice
1 cup tightly packed basil leaves, finely chopped
1 red bell pepper, finely chopped
1 cup finely chopped red onion
3 medium tomatoes, chopped
2 cups cooked white navy, great northern, or kidney beans
2 cups raw corn
3 T balsamic vinegar
Sea salt
Boil 1 1/2 cups water in a medium saucepan. Add grain, reduce heat to low, and simmer until tender, about 20 minutes. Let cool.
Place kale in a large bowl. Add olives and lemon juice to kale. Using your hands, massage kale, olives and lemon very well until the kale is bright green and tender.
Mix in remaining ingredients. Add more lemon juice or balsamic vinegar if needed. Salt to taste.
Banana Oatmeal Chocolate Chip Cookie
This banana oatmeal chocolate chip cookie recipe is adapted from the Engine 2 Diet. The original recipe called for peanut butter, but because of my peanut allergy, I use pecans instead. And I prefer to use a whole-food sweetener such as dates rather than maple syrup. These cookies are plump, chewy, and very delicious!
3 ripe bananas, peeled
1 tablespoon vanilla
1 cup raw pecans
10 small pitted dates
1 tablespoon apple cider vinegar
2 cups rolled oats
1/2 cup whole wheat flour (or oats for a gluten-free version)
1 teaspoon baking powder
1/4 cup mini chocolate chips
1/4 cup raisins
Preheat oven to 350 F.
Blend bananas, pecans, dates, vanilla, and vinegar in a strong blender until smooth.
To make these gluten free, blend 1/2 cup oats with bananas and dates.
Combine oats, whole wheat flour (if using), and baking powder in a mixing bowl.
Mix blender mixture into oats. Add chocolate chips and/or raisins. You can choose to use only one or the other. Mix well.
Using a cooking scoop or spoon, scoop out desired amount and place on a cookie sheet lined with parchment paper or lightly oiled.
Bake 15–18 minutes.
“I made the Banana Oatmeal cookies and was surprised how good they are. I used all oatmeal and made them in the food processor. Great way to use ripe bananas. Thanks for the recipe!” Barbara, St. George
Order yours today!
100% Plant Based
100% Nutritious
100% Delicious
