Thursday, October 12, 2017

Mushroom Soup

Mushroom Soup

Image may contain: food

Ingredients: 
2 tbsp. any vegetable oil
1 large onion, diced
4-5 cloves garlic, minced
1 tbsp. cumin
2 tbsp. salt
12 crimini or button mushrooms, sliced
2 large white potatoes, cubed
3 cups water + 2 tbsp. Braggs liquid aminos
OR
3 cups of chicken/veggie broth
1 cup milk (I used unsweetened cashew milk)
a few sprigs of dill

Directions:
First, put the broth and milk into a large pot and let it boil. Once the water is boiling, turn the heat down and add the cubed potatoes. Let them cook for 5-10 min, or until they are soft. Meanwhile, in a large skillet, add the oil, onion, garlic, mushrooms and seasonings.
Stir fry until the onions are translucent and mushrooms are slightly brown. Then, add the stir fry ingredients into the pot filled with broth and potatoes. Stir to make sure that all the ingredients blend together. Then, using a ladle or a measuring cup, take half of the soup and pour it into a blender or food processor. Blend it up.
Option to keep the soup chunky, or for a smooth texture, blend the second half of the soup. Lastly, chop up some dill and stir it into the soup, and use as a garnish. Add salt and pepper to taste. Enjoy!!




Tuesday, October 10, 2017

Sweet Potato Pancakes

Sweet Potato Pancakes

Image may contain: food

Ingredients:
2 small sweet potatoes
4 eggs
Oil or butter ( I prefer coconut oil)
Optional seasonings:
Cinnamon, allspice
Dash of salt

Directions:
Cut sweet potato into cubes, place on pan, add cinnamon
and 1 tbsp oil, bake it at 400 degrees for 45 min (or until soft).
Then, remove sweet potato, let it cool, mash and measure it out.
1 cup of mashed sweet potato will require 4 eggs.
Add mashed sweet potato, eggs, and optional seasonings
to a blender or food processor. Blend until well combined.
Heat oil on medium heat pan. Add blended ingredients
to the pan, using a large spoon or ice cream scooper.
Cook for 3-5 minutes, then flip and cook another 3-5 min.
Note: This timing is for small pancakes, if you want to
make larger pancakes, you will need to cook for longer.

Optional Toppings: Maple syrup, Honey, Nut Butter, Jam.
Enjoy for breakfast, dessert, or a small snack!

Herb Almond "Cream Cheese"

Herb Almond "Cream Cheese"

Image may contain: food

Ingredients:
1 cup Almonds
2 + 1/4 cups Water
5 tbsp. Olive oil
1/4 cup Lemon juice
3 cloves Garlic, minced
3 tbsp. Nutritional yeast (optional)
2 tbsp. Chives, minced
Salt and Pepper

Directions:
Place the almonds in an airtight jar with 2 cups water,
let it soak overnight in the refrigerator.
Drain the almonds, then place them in a food processor
with 1/4 cup water and the rest of the ingredients.
Process until smooth and creamy. Taste test, and add
appropriate ingredients until desired taste is achieved.
Enjoy on toasted bread, crackers, or with raw vegetables!

Radish Chips

Radish Chips

Image may contain: shoes and food

Ingredients:
Radishes
2 tbsp. cooking oil (I prefer olive oil)
Salt and Pepper

Directions:
Preheat oven to 400 degrees.
Thinly slice radishes, or use a mandolin.
Place in bowl, toss with oil.
Lay radishes on baking sheet, no overlap.
Sprinkle with salt and pepper.
Bake for 15 minutes, or until crisp.
Enjoy!

Wednesday, October 4, 2017

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup


Image may contain: food
Ingredients:
2 tbsp. of cooking oil or butter
4 cups or 1 quart of vegetable or chicken broth
1 Butternut Squash, cut into 1 inch square cubes
(Trader Joes sells pre-cut squash to make it easier)
2 small onions or 1 medium onion
2 red bell peppers
4 or more cloves garlic
Salt and Pepper or favorite seasoning

Croutons for topping (optional):
Bread, cut into small cubes
1-2 tbsp. oil

Directions:
Set oven to 400 degrees. Place veggies on sheet.
Add seasonings and oil. Cook 25-30 min.
In meantime, boil the broth.
When veggies are done, put all ingredients
into a blender/food processor. Add broth and blend.

Make croutons on separate pan. Fry the bread cubes
on vegetable oil, with salt and pepper for taste.
Add these home-made croutons on top of the soup.
Enjoy!

Wednesday, September 20, 2017

Steamed Cabbage Dumplings

Steamed Cabbage Dumplings
Image may contain: food












Ingredients:
1 head Napa Cabbage, steamed until leaves are soft

Filling:
1 tbsp. cooking oil/butter
1 onion, chopped
2 cloves garlic, chopped
2 carrots, chopped
4-5 crimini mushrooms
1 lb. ground turkey (optional)
1 tsp. fresh or dried ginger
Salt & Pepper to taste

-Saute all above ingredients-

Dipping Sauce:
1/4 cup liquid aminos, or soy sauce
2 tbsp. sesame oil
2 tsp. rice vinegar
3 drops fish sauce
1 tbsp. lime juice

Directions: Steam cabbage leaves in a steamer 
above boiling water for 5-10 minutes. Add all filling
ingredients to a large pan, saute until cooked thoroughly. 
Open each cabbage leaf, and add a large spoonful of filling 
inside, then roll up the cabbage leaf and stick a toothpick 
in to keep it from rolling apart. Enjoy with dipping sauce. 

Sunday, September 10, 2017

Veggie Saute

               Veggie Saute


Ingredients: 
  • 2 tbsp. butter or cooking oil
  • Onion & Carrots
  • Mushroom & Kale  
  • Salt & Cumin

Instructions
Prep ingredients by chopping 
all veggies first. In order, saute onion, 
carrot, mushroom, and kale on pan. 
Don't forget the oil and seasoning.

Wait 2-3 minutes between adding 
each ingredient, to give it proper time 
to soften and breakdown. 

You can use this recipe any time of day!
Breakfast: Add an egg or two on top
Lunch: Add to hummus and quinoa
Dinner: Add to chicken and rice