Ingredients: cloves crushed chopped fresh garlic 1 vidalia or sweet onion 1 stalk celery 1/2 can pureed organic tomatoes (Muir Glen if possible) or use whatever tomatoes you like, fresh chopped is good too Shitake and regular mushrooms stemmed and sliced up Red and yellow pepper chopped Tablespoon aged balsamic vinegar 1 cup farro-cook in… Continue reading Stuffed Peppers with Farro (vegan) or optional organic Turkey
I make many versions of my chili recipe but one thing stays the same. The measurements for the spices. I change the vegetables depending on whats available, I use different combo’s of beans, throw in lentils at times, either do it with ground turkey or substitute veggies for the meat and make this recipe completely… Continue reading Vegan Chili with fresh black beans, red lentils, organic veggies
Ingredients: Tomatoes Sea salt Pepper Fresh thyme Extra Virgin Olive Oil Nice Balsamic Vinegar Directions: Roast some plum tomatoes to make them sweeter and better even in the dead of winter. Preheat oven to 350. 1. Simply split in half, clean out seeds, put on a baking dish, season with a little sea salt, pepper,… Continue reading Roasted Plum Tomatoes
This is a pretty simple hummos recipe using fresh soaked overnight in cold water chick peas, but if you don’t have the time I also will use organic canned chickpeas. Just drain the water and rinse. I just think the fresh ones taste way better. I boiled 3 cups of chick peas in water till… Continue reading Fresh roasted chick pea hummos with roasted garlic , lemon and zahtar
Ingredients 1/2 watermelon 1/2 sweet vidalia onion 1/2 peeled cucumber 1 tbl red wine vinegar 1/2 large can of Muir Glen Fire Roasted tomatoes 1/2 lime Place all ingredients listed above in a blender and whizz till pureed. Can top with chopped cucumber and chopped cilantro. Add more lime juice as necessary. Serve cold and enjoy!
Ingredients 2 medium butternut squash 1 sweet potato-optional 1 1 quart container veggie broth (organic low salt) or water and organic veggie bouillon cube 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1 tablespoon herbs du provence drizzle pure organic maple syrup 1 tbl neutral oil such as coconut to drizzle salt and pepper unsweetened, original flavor soy… Continue reading Maple Roasted Butternut Squash Soup with herbs du provence
Ingredients: 6 ears of corn -trim the ends by cutting off but do not shuck 1 can of organic black beans-rinsed 1/2 red onion-chopped 1/2 jalapeno pepper-split, seeded and chopped (can use a poblano) Extra virgin olive oil about 1-2 tablespoons 1/2 lime-freshly squeezed chopped fresh cilantro-about a handful if you like it. If… Continue reading Fresh Local Corn and Black Bean Salad
Ingredients: Tomatoes Eggplant Peppers, bell and poblano or any combination of your favorites Red onion Zucchini Directions: It’s this easy. I love to marinate veggies in my favorite aged balsamic vinegar, extra virgin olive oil, chopped basil, salt and pepper. Slice and throw on your grill woks and cook on medium being careful not… Continue reading Grilled Marinated Farmers Market Veggies, Vegan or with Swordfish
Ingredients: 2 tbls extra virgin olive oil chopped fresh tomatoes chopped fresh thyme sea salt and fresh ground black pepper to taste fresh basil-chopped 3 cloves chopped garlic 1/2 cup -broccoli florets cut into 1 inch pieces 1/2 cup- fresh green beans cut up 1 zucchini-quartered lengthwise and sliced 1 yellow squash -sliced 1/2 cup-asparagus… Continue reading Pasta Primavera, Vegan or with Salmon
Ingredients: 4 small or 2 large eggplants (any variety) peeled, and cut up in cubes 1 large vidalia onion-cut up 4 cloves crushed chopped garlic 4-5 of the reddest plum tomatoes you can find, seeded and cut up 1 tbl extra virgin olive oil 2 teaspoons herbs du provence fresh thyme-chopped 2 small zucchini, quartered… Continue reading Roasted Ratatouille
