Butternut and White Bean Stew
Recipe from Whole Food Goodness
1 medium butternut squash, divided (Enough for at least 4 cups cooked)
1 large yellow onion chopped
2 cloves garlic minced
1 T fresh ginger root, minced
1 jalapeño pepper, seeded and minced
1 T curry powder
2 t cumin
1/4 tsp allspice
1 small bunch of kale, finely chopped
5 cups water, vegetable broth or bean broth
2 cups cooked white beans
1/4 cup cashews
Bake whole squash in a 350 degree oven for 1 hour or until tender. Cool, then peel and cut in cubes. Saute onion on medium high heat until it starts to brown. Add garlic, ginger, jalapeno, and spices. Cook 2 – 3 minutes adding a little water if needed to keep from sticking. Add 3 cups water and kale. Cook until kale is tender. Add beans and all but 1 cup of squash to pot. Blend cashews, 1 cups water and reserved squash until creamy. Transfer into soup pot and heat through. Add water or broth to thin if needed and serve.
Raw Blueberry Pie
Recipe from Whole Food American Favorites
7 cups frozen blueberries, thawed
15 small pitted dates
1/2 T chia seeds (optional for thickening)
1 Nut Crust, divided
Blend 3 cups blueberries with dates and chia seeds in a high-powered blender until smooth. Pour over whole berries, mix well, and place onto a prepared pie crust. Top with reserved crust ingredients. Let chill.
Oat Nut Crust
1/2 cup raw almonds
3/4 cup raw pecans
1/2 cup rolled oats
10 small pitted dates
1 t cinnamon
1/2 t vanilla
Finely grind nuts and dates in a food processor until they start to stick together. Add oats and briefly chop just to incorporate. Press 3/4 of the crust ingredients in the bottom and up the sides of a 9” round pie pan. Fill with pie filling. Top with remaining crust ingredients.
Creamy Potato Salad
Recipe from Whole Food American Favorites
A delicious spin on traditional potato salad
Cooked Potatoes:
3 pounds red potatoes, scrubbed and cut into small chunks.
Cover with water, bring to boil, and simmer until tender.
Drain, rinse, and place in large bowl to cool.
Add:
1 bunch green onions, thinly sliced
2 cups sliced celery
2 14 oz. cans kidney beans, rinsed and drained
Dressing:
Juice from two lemons
1 T apple cider vinegar
2/3 cup water
1/4 cup raw cashews (or use sunflower seeds)
1/4 cup raw sunflower seeds
1/4 cup raw sesame seeds, un-hulled
2 t dried mustard powder
1/4 cup fresh chopped dill
1 t sea salt
Blend everything but the fresh dill in a powerful blender on high until smooth. Stir in fresh dill. Pour over salad and mix well. Chill and serve.
Note: For extra goodness, add chopped Bubbies naturally fermented pickles.
Vegetable Rissoto
Recipe from Whole Food American Favorites
3/4 cup short grain brown rice
1 small onion, chopped
3 cloves garlic, minced
1 cup chopped white button mushrooms
3 cups brussels sprouts, cut in half
2 carrots, sliced
1/3 head green cabbage, sliced
1 cup vegetable broth or water
1/4 cup Sesame Parmesan (see below)
1/3 cup nutritional yeast
1/2 t black pepper
2 cups frozen green peas
2 – 3 T lemon juice
Sea salt
Boil 2 cups water in small saucepan. Add rice, cover, and cook until tender, about 25 – 30 minutes. In a medium saucepan, water sauté onion, garlic, and mushrooms for 3 minutes. Add brussels sprouts, carrots, cabbage, and 1 cup water. Cover and cook until vegetables are tender, stirring occasionally. Add more water if needed to keep from sticking. Add peas, Sesame Parmesan, and nutritional yeast. Cook 2 – 3 more minutes. Add lemon juice and pepper. Salt to taste.
Sesame Parmesan
This recipe comes from JoAnn Rachor, author of “Of These Ye May Freely Eat.” Her web site is www.familyhealthpub.com. She has excellent recipes, including cooking videos.
1 cup un-hulled sesame seeds
1/4 cup nutritional yeast
1 t onion powder
1/2 t garlic powder
1/2 t sea salt
Grind all ingredients in a coffee grinder or high-powered blender until smooth. Best when stored in the freezer.
Spicy Thai Kale and Garbanzo Beans
Recipe from Whole Food American Favorites
1/2 cup short grain brown rice
1 onion, finely chopped
1 T minced fresh ginger
1/2 cup canned or bottled diced green chilies
8 oz. kale, finely chopped (about 1 bunch)
1 cup water
2 cups chopped cremini mushrooms
2 cups cooked garbanzo beans
2 t chili powder
1 14 oz. can crushed tomatoes
1/4 cup natural unsalted peanut butter
Sea salt
Boil 1 cup water in a small saucepan. Add rice, cover, lower heat, and cook until tender, about 25 – 30 minutes. Water sauté onion and ginger for 3 minutes. Add green chilies, chopped kale, and water. Bring to a boil, lower heat to medium, and cook 5 minutes. Stir in mushrooms, beans, chili powder, and tomatoes, and continue to cook until kale is tender. Stir in peanut butter. Salt to taste.
Millet Primavera
Recipe from Whole Food American Favorites
1 cup millet, uncooked
1 onion, chopped
1 – 2 cups chopped mushrooms, cremini or white button
3 cloves garlic, minced
4 carrots, halved lengthwise and sliced
3 cups small cauliflower florets
3 cups small broccoli florets
2 14 oz. cans diced tomatoes
2 cups frozen peas
1 T dried basil
1/4 t black pepper
1/3 cup pine nuts, coarsely chopped
2 T lemon juice
Sea salt
Boil 2 cups water in a small saucepan. Add millet, reduce heat to low, cover, and simmer 20 minutes until tender. In a large pan over medium- high heat, sauté onion and mushrooms in 1/4 cup water for 2 minutes. Add garlic and remaining raw vegetables, and cook until vegetables are tender. Add more water if needed to keep from sticking. Add tomatoes, peas, basil, and pepper. Cook 5 more minutes. Mix in cooked millet, pine nuts, lemon juice, and salt to taste.
Shepherds Pie
Recipe from Whole Food American Favorites
2 pounds Yukon gold potatoes, cut in chunks
Florets from one head cauliflower
1/4 cup raw sunflower seeds
1/2 t garlic powder
1 t onion powder
1/2 t sea salt
1 onion, chopped
2 cloves garlic, minced
1/2 pound of cremini mushrooms, chopped
2 carrots, sliced
2 celery stalks, sliced
1 bunch collard greens, chopped
3 T Kirkland No-Salt Seasoning or other no-salt seasoning
1 6 oz. can tomato paste
2 cups cooked kidney beans
2 cups frozen corn
1 t paprika
2 T Worcestershire Sauce (Page 101 in Whole Food American Favorites or other)
Sea salt
Bring large pot of water to a boil. Add potatoes and cook until tender. Drain and set aside. Steam cauliflower until tender, then set aside, reserving steam water. In a large pot, add 1/2 cup water, raw vegetables, and no-salt seasoning. Cook over medium-high heat until vegetables are tender, adding more water if needed to keep from sticking. Add remaining ingredients. Salt to taste. Transfer to a casserole dish. Blend cauliflower with 1/2 cup steam water, seeds, onion powder, garlic powder. Salt to taste. Add more liquid if needed.
Mash blended cauliflower with potatoes. Carefully lay the mashed potato mixture over the cooked vegetables. Sprinkle with paprika. Bake at 350 degrees for 15 minutes.
Chic Pea Vegetable Soup
1 onion, finely chopped
2 cloves garlic, minced
1 cup finely chopped celery
1 cup chopped carrots
1 cup chopped red potato
1/2 pound kale or collard greens chopped
4 cups water or broth
1/2 cup quinoa
1 bay leaf
1 1/2 t dried thyme
1 cup finely chopped mushrooms
2 1/2 cups cooked chic peas
1/2 cup chopped parsley
Sea salt
Saute’ onion in a dry soup pot over medium high heat until it starts to brown. Add garlic and saute’ an additional minute. Add 1/2 cup water to loosen the onion and brown that has stuck to the bottom of the pan. Add celery, carrots, potato, greens, quinoa, 2 – 3 cups of water just to cover the veggies. Stir in bay leaf and thyme. Cover and cook until quinoa and vegetables are tender. Add chic peas, mushrooms and parsley and cook an additional 5 minutes. Salt to taste.
Thanksgiving Chic Pea Loaf
I should probably change the name of this recipe to “Garbanzo Stuffing” because it reminds me of Stove-Top Stuffing but way better! This recipe is Adapted from fatfreevegan.com.
1 – 2 yams or sweet potato (need 2 cups cooked)
1 medium onion
2 cups chopped mushrooms
2 ribs celery
1 medium carrot
2 cloves garlic
4 cups cooked chic peas (garbanzo beans)
1 cup rolled oats
1/2 cup chopped walnuts
3 T balsamic vinegar or 2 T tamari or soy sauce
2 T tomato paste
1 T spicy brown mustard
1 1/2 t onion powder
1 t garlic powder
1/2 t dried sage
1 1/2 t dried thyme
1/2 t dried rosemary, crushed
¼ cup fresh parsley, chopped
1 t Real Salt or sea salt, or to taste
1/2 t black pepper
Bake sweet potato in a 350 degree oven for 1 hour – 1 hour 15 minutes or until soft. Set aside to cool.
Sauté vegetable in ¼ cup water until soft. Transfer to large mixing bowl. Add remaining ingredients, including cooked yam, and mash with a pastry cutter until the mixture become sticky and will hold together. Press into a 9 X 13 baking pan and bake at 375 degrees for 20 minutes. Loosely cover with aluminum foil and continue to bake an additional 25 minutes. Uncover and brown for 10 minutes if desired. Let set for at least 15 minutes before serving.
Almond Sugar Cookies
From my cookbook Whole Food American Favorites
1 cup raw almonds (raw cashews work too)
1 cup rolled oats
1 cup pitted dates
1/2 t almond extract
1 t baking soda
1 T apple cider vinegar
Chop all ingredients in a food processor until a dough starts to form. Add a tablespoon of water to help it become sticky. Using a cookie scoop or tablespoon, scoop out dough, roll in a ball and mash to a cookie shape. Place on a cookie sheet lined with parchment paper. Bake at 350 degrees for 10 – 12 minutes.
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