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.
Brown Rice Pea and Spinach Salad
Recipe from Whole Food American Favorites
I often get asked about plant-based protein powders. Many of them contain rice protein, pea protein, and greens. This salad combines all of these foods in their whole-food form. A much better choice in my opinion!
1 cup short-grain brown rice
2 cups fresh or frozen peas (steam fresh peas or use them raw)
1/2 cup finely diced red onion
1 red bell pepper, finely diced
2 cups baby spinach, chopped
Sweet Mustard Dressing to taste (click to watch how to make this dressing)
Sea salt
Fresh ground pepper
Boil 2 cups water in a saucepan. Add rice, reduce heat, and simmer on low until tender. Let cool before adding to salad. While rice is cooking, place remaining vegetables in a large salad bowl. When rice is cool, stir into salad, add dressing, and salt and pepper to taste.
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.
Chic Pea Tortilla Casserole
This Chic Pea Tortilla Casserole reminds me of my Grandma’s Chicken Tortilla Casserole. Chic Peas are a great high-fiber substitute for chicken and have a good amount of protein at 21.6%. However, the brussels sprouts that I include in this recipe have even more protein then chic peas coming in at 28.4%! Skinless chicken has 25% protein. Greens are king when it comes to protein and pretty much everything thing else! Include them whenever you can!
Recipe from Whole Food American Favorites
1 head cauliflower
1 onion, chopped
2 cloves garlic, minced
1/2 cup canned or bottle chopped green chilies
3 cups chopped mushrooms, cremini or white button
3 cups brussels sprouts, halved
1/2 cup raw sunflower seeds
2 T nutritional yeast
4 T lemon juice
2 1/2 cups cooked chic peas (garbanzo beans)
8 – 10 corn tortillas
Break off cauliflower florets and steam until tender. Set aside. Water sauté onion, garlic, green chilies, and mushrooms over medium high heat until juicy. Add in 1/2 cup water, add brussels sprouts and bring to boil. Lower heat to medium. Cover and cook about 10 minutes until tender. Blend cauliflower with steam water, seeds, Chicken Style Seasoning, nutritional yeast, and lemon juice until smooth. Pour all but 1 1/2 cups of sauce into vegetable mixture .Stir in chic peas. Spread remaining sauce on the bottom of 9 x 13 casserole dish. Arrange one layer of tortillas on top of sauce. Spread 1/2 the vegetable bean mixture over tortillas. Add a second layer of tortillas, and top with remaining vegetable mixture. Bake at 350 for 15 minutes, until bubbly.
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.
Lentil Mushroom Stroganoff
From my cookbook Whole Food American Favorites
2 cups cooked brown rice
1 cup green lentils
2 1/4 cups water
1 onion, chopped
2 cloves garlic, minced
1 1/2 pounds creminin mushrooms, sliced
8 oz. (or more) fresh spinach, chopped
1 t dried tarragon
1 t paprika
1/2 cup raw sunflower seeds
4 T nutritional yeast
4 T lemon juice
Sea salt
Boil 2 1/4 cups water in a medium saucepan. Add lentils, reduce heat and simmer for 25 minutes, or until tender. Sauté onion, garlic, and mushrooms in 2 tablespoons water until mushrooms are tender and juicy. Add the spinach and cook until wilted. Drain liquid from mushrooms into a blender jar. Add sunflower seeds, nutritional yeast, and lemon juice. Blend until smooth. Pour over mushrooms. Add lentils, paprika, and tarragon. Heat through. Salt to taste. Serve over brown rice.
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.
Cranberry Spice Cookies
20 small pitted dates soaked in 1/2 cup water
1/4 cup pumpkin seeds
1/4 cup hemp seeds
1 1/2 cup rolled oats, divided
1 t. baking soda
1 t cinnamon
1/4 t nutmeg
1/8 t cloves
1/2 cup fruit juice sweetened dried cranberries
Soak dates for at least 4 hours. Grind seeds and 1/2 cup oats to powder in 2 batches in a coffee grinder or use a strong blender. Add soaked dates, along with soak water, ground seeds and oats, baking soda and spices to food processor fitted with the S blade. Process till smooth. Manually stir in oats and dried cranberries. Process briefly if need to make sure all is mixed well. Scoop out dough with a spoon or cookie scoop and place on cookie sheet lined with parchment paper. Mash just a bit with a fork. Bake at 350 for 12 – 13 minutes.
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.
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