Cauliflower Tacos
The only vegetable in the fridge was a head of cauliflower and I really wanted Mexican food. So I did a recipe search for cauliflower tacos, came up with a few selections and created a recipe of my own. These were very delicious and quick and easy to make.
1/2 cup dry green lentils
1 small onion, chopped
2 cloves garlic, minced
1 small head cauliflower, finely chopped
1 cup chopped mushrooms
2 T chili powder
2 t cumin
1 t smoked paprika
1/2 t garlic powder
1/2 t onion powder
Juice from 1 lime
Salt to taste
Boil 1 cup water. Add lentils, cover, and cook until tender. Add more water if needed.
Saute onion in a dry medium sauce pan over medium high heat until they start to brown. Add garlic and cauliflower and a tablespoon or two of water and continue to saute for 5 minutes. Add mushrooms and spices and cook until cauliflower is tender. Drain off excess water from lentils then add cooked lentils to cauliflower. Mix well. Soften corn tortillas by steaming them in a double boiler for 15 – 20 seconds. Fill with cauliflower taco meat, top with shredded cabbage, tomato, guacamole, and salsa.
Vegetable Pot Pie w/ Biscuit Crust
Florets from 1 head cauliflower
2 cups water
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, sliced
4 ribs celery, sliced
3 cups small broccoli florets
2 cups chopped mushrooms, cremini or white button
1 red bell pepper, chopped
2 T dried parsley or 1/2 cup fresh
1 t dried sage
2 t dried thyme
2 cups frozen green peas
3 T Chicken Style Seasoning (See below)
1/4 cup raw sunflower seeds
1 Biscuit Crust
In large covered pot, steam cauliflower florets in 2 cups water until tender. Spoon out cauliflower and 1 cup of broth into blender jar. Set aside. In the same pot, add 1/2 cup water, raw vegetables, and herbs. Sauté until carrots and broccoli are tender. Add more water if needed. Blend the steamed cauliflower with the Chicken Style Seasoning and seeds until creamy. Pour over vegetables, add peas, and mix well. Transfer to casserole dish. Cover with prepared Biscuit Crust. Bake at 400 degrees for 10 – 12 minutes.
Biscuit Crust
2 cups sifted white wheat flour
2 t baking powder
1/2 t sea salt
1/2 cup raw cashews
3/4 cup water
Combine flour, baking powder, and salt in large bowl and mix well. Blend cashews and water until smooth. Gradually add to dry ingredients and mix until dough forms a ball. Turn dough onto a lightly floured surface and knead for 30 seconds to form a smooth ball. Roll to 1/2 inch thick and shape as desired. Cover pot pie.
Chicken Style Seasoning (Recipe from JoAnn Rachor, author of “Of These Ye May Freely Eat)
1 1/3 cups nutritional yeast
3 T onion powder
3 T sea salt
1 1/2 T dried basil
1 T garlic powder
1 t dried oregano
1/2 t turmeric for color
Grind all ingredients in a coffee grinder or high-powered blender until smooth. Store seasoning in a glass jar
Can’t “Beet” it Chocolate Cake
Revised From Whole Food American Favorites
1 cup raisins soaked in 1/2 cup water
1 cup canned shredded beets
1/4 cup hemp seeds
1/4 cup sunflower seeds
10 small pitted dates
1 t vanilla
1 1/2 cups rolled oats ground to flour
1/2 cup cocoa powder
1 t baking soda
2 t baking powder
Soak raisins in the water for about an hour to soften. Blend raisins and soak water with beets, dates, seeds, and vanilla until smooth. Whisk dry ingredients together in a large mixing bowl. Mix wet ingredients into dry ingredients. Mix well, but don’t over mix. Pour into 9” round cake pan. Bake at 350 for 20 – 25 minutes. If desired, spread with Chocolate Frosting.
Chocolate Frosting
22 small pitted dates
1/3 cup walnuts or pecans, raw
1 1/4 cup water
3 T cocoa powder
Soak dates in 1 cup water for a few hours for easier blending. Blend all ingredients until smooth.
Garbanzo Carrot Soup
1 onion, chopped
4 carrots, sliced
1 pound collard greens or kale, chopped
2 cups chopped mushrooms
3 cups carrot juice
4 cups garbanzo beans, divided
1/4 cup brown sesame seeds
3 – 4 T lemon juice
3 cloves garlic
1 T cumin powder
1/2 t smoked paprika
Sauté onion in 1/4 cup water for 3 – 4 minutes. Add carrots, greens and 1 cup of water. Cover and bring to boil. Reduce heat and add chopped mushrooms. Add more water if needed. Cook until vegetables are tender. Add carrot juice and continue to cook. Blend 2 cups of beans with remaining ingredients and 2 cups water until smooth. Add to soup pot along with remaining garbanzo beans. Heat through, adjust seasonings, salt to taste and serve.
Spicy Collards and Black-Eyed Pea Soup
Adapted from Fatfree Vegan Kitchen
1 large onion, diced
2 ribs celery, diced
3 – 4 garlic cloves, minced
1 pounds collards greens with stalks, chopped
1 1/2 t thyme
2 t oregano
1 cup chopped muchrooms, cremini or white button
4 – 6 cups water or vegetable broth
1 4 oz. can diced green chilies
1 28 oz. can crushed tomatoes
2 1/2 – 3 cups cooked black-eyed peas
1 T apple cider vinegar
1/2 t Mrs. Dash Chipotle Seasoning
1/2 t smoked paprika
1/4 t black pepper
Sauté onion in a dry soup pot over medium high heat until it starts to brown. Add 1 cup water or broth, celery, garlic, collards, and thyme and oregano. Cover and cook for 5 – 10 minutes until collards begin to soften. Add remaining ingredients including 3 – 5 more cups of water or broth depending on the desired thickness of soup.
Options: Stir in a cooked grain such as rice, millet, quinoa or wheat berries for a more filling meal.
Stirred in cashew cream or Seed Sour Cream.
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. 
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!
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