Zoodles Marinara w/ Millet
Home Made Marinara
Make this sauce a day ahead so the flavors will meld and taste amazing!
1 medium onion, chopped
2 cloves garlic, minced
2 pounds vine-ripe tomatoes, chopped
1 cup chopped mushrooms
1 t oregano (use fresh if available)
1/2 cup fresh basil, chopped
Saute’ onion in a dry sauce pan over medium-high heat until it starts to brown. Add minced garlic and saute for 1 minute. Add mushrooms and tomatoes. Bring to boil. Lower heat to medium and cook for 1/2 hour to 1 hour over medium low heat. The more you cook the tomatoes, the more concentrated the sauce will be. Add fresh herbs the last 10 minutes of cooking.
Cooked Millet
Bring 2 cups water to boil in a sauce pan. Add dry millet, turn heat to low, cover, and cook for 15 – 20 minutes until tender.
Zoodles (“noodles” made with zucchini)
Spiral slice 3 medium zucchini into a large saute pan and cook over medium high heat until desired tenderness, adding a bit of water as needed to keep from sticking to the pan.
Once the “Zoodles” reach the desired tenderness, pour the marinara over the Zoodles and stir well. Mix in desired amount of cooked millet.
Note: Cooked quinoa can be used in place of millet but I prefer the hardiness of the millet.
Vegetable Pot Pie w/ Biscuit Crust
Cauliflower florets from 1 head of cauliflower, cut into large florets
2 cups water
1 medium onion, chopped
2 cloves garlic, minced
2 cups sliced, carrots
4 ribs celery, sliced
3 cups small broccoli florets
2 tablespoons dried parsley or 1/2 cup fresh
1 teaspoon dried sage
2 teaspoons dried thyme
1 red bell pepper, chopped
2 cups frozen green peas
3 tablespoons vegetarian chicken-flavored seasoning
1/4 cup sunflower seeds or cashews
1 Biscuit Crust
Heat the oven to 400 F. In large covered pot, steam cauliflower florets in 2 cups of water for 5–10 minutes or until tender. Spoon out cauliflower and 1 cup of broth into blender jar. Set aside.
In the same pot, add the remaining vegetables and herbs, stirring between additions, and cook until soft, adding a little water if needed. Blend the steamed cauliflower with the chicken-flavored seasoning and seeds or nuts until creamy. Pour over vegetables and stir well. Transfer to casserole dish. Top with prepared Biscuit Crust. Bake for 10–12 minutes.
Biscuit Crust
2 cups sifted white wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cashews
3/4 cup soy milk
Combine flour, baking powder, and salt in large bowl and mix well. Blend cashews with soy milk until smooth. Gradually add to dry ingredients and mix until dough forms a ball. Turn out onto a lightly floured surface and knead for 30 seconds to form a smooth ball of dough. Roll to 1/2 inch thick and shape as desired. Cover pot pie or cut out for biscuits.
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