Sesame Parmesan
1 cup sesame seeds
1/2 tsp salt
1/4 cup nutritional yeast
1 tsp onion powder
1/2 tsp garlic powder
Toast seeds in a dry skillet over medium heat, stirring 5-10 minutes until golden brown. Process all ingredients in a coffee grinder or blender until smooth. Store in the refrigerator.
This recipe is from a great little cookbook entitled “Of These Ye May Freely Eat” by JoAnn Rachor. See her YouTube channel here for some great cooking videos.
Eggplant Roll-Ups
Even meat-eaters will devour these comforting Eggplant Roll-Ups. Using thinly sliced eggplant instead of noodles is a great way to get this nutrient-dense vegetable into your diet.
2 large eggplant, sliced lengthwise 1/4 inch thick
1 medium onion finely chopped
1 medium red bell pepper chopped
2 cups chopped mushrooms
4 cloves garlic minced
2 tsp Italian style seasoning
3 Tbsp Sesame Parmesan seasoning
2 Tbsp nutrition yeast flakes
2 Tbsp balsamic vinegar
14 oz firm tofu pressed and crumbled
10 ounces baby spinach
1/2 cup chopped olives
1 large jar of oil free pasta sauce
Preheat oven to 350 degrees. Arrange eggplant in a single layer on cooking sheet lined with parchment paper. Cover with a second baking sheet or aluminum foil. Bake about 20 minutes, uncover and bake an additional 5 – 10 minutes to brown and become flexible enough to easily roll.*
While eggplant is cooking, sauté bell pepper, onion, garlic and mushrooms until tender. Add seasonings, tofu and spinach. Mix well and cover until spinach is wilted. Add 1/2 cup pasta sauce and salt to taste. Mix well. Lightly cover bottom of pan with pasta sauce. Place 1/4 cup of the vegetable filling on each eggplant slice, roll and place in a baking dish. Top with pasta sauce and olives. Bake 20 minutes.
*Baked eggplant slices are delicious with hummus spread on them and rolled up. See my Whole Food Hummus recipe found here.
Better Than Meat Loaf
This recipe is from my cookbook Whole Food American Favorites.
1/2 cup dry green lentils
1 onion, chopped
1 cup chopped mushrooms, cremini or white button
2 cloves garlic, minced
1 carrot, finely chopped
1 stalk celery, chopped
1/2 cup chopped fresh parsley
1 T dried oregano
1/2 t pepper
2 cups cooked kidney beans
1 1/2 cups rolled oats
1/2 cup chopped walnuts or pecans, raw
1 cup Blender BBQ Sauce (Page 98 in Whole Food American Favorites)
Boil 1 1/4 cups water. Add lentils, reduce heat to simmer, and cook until tender. Add more water if needed. Sauté onion, mushrooms, garlic, carrot, and celery until tender. Add herbs and pepper. Cook 3 – 4 minutes. Transfer to large mixing bowl. Add cooked lentils, kidney beans, oats, nuts, and BBQ sauce. Using a pastry cutter, mash all ingredients together until they become sticky. Don’t mash too much. You want to leave a little texture. Transfer to a loaf pan. Top with more BBQ sauce. Bake at 350 degrees for 1 hour. Let cool 10 minutes before cutting.
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.
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