Savory Vegetable Stew

 

2 medium onions, finely chopped

2 medium cloves garlic, crushed or minced

1 thin slice celery root, finely minced or 3 stalks celery finely minced

¼ cup water

2 medium potatoes, finely sliced

1 teaspoon cinnamon

1 teaspoon cumin

Crushed red hot pepper to taste

Juice of one large lemon

2 large carrots sliced

1 small cauliflower broken or sliced apart preserving the flower-ettes

4 medium sized fresh, ripe tomatoes, cubed

2 teaspoons mild honey or maple syrup

 

In a large skillet, sauté the onion, garlic and celery or celery root in water for 5 to 10 minutes until celery root is soft and onions translucent. 

 

Add potatoes, spices and lemon juice.  Cover and cook for 8 to 10 minutes, stirring occasionally.  Add more water if needed to prevent sticking and cook a bit longer if necessary to make sure potatoes are starting to get soft.

 

Add remaining ingredients.  Cover and let stew over medium heat for about 30 minutes, stirring occasionally. 

  

Stuffed Avocados

 

2 ripe avocados
¼ c green onion, minced
1 tsp lemon juice
1 tbsp olive oil
¼ c carrot, shredded
¼ c celery, minced
¼ c beet, shredded
mixed greens

Scoop avocados out of peel carefully and arrange on a bed of mixed greens
Stuff with veggies
Drizzle with lemon juice and olive oil

     

Asian Cabbage

 

½ cup soaked almonds, chopped

1 clove garlic, minced

 3 tbsp lime juice

3 tbsp apple cider vinegar

2 tsp maple syrup

2 tbsp kelp

2 tbsp flax seed oil

2 green onions, finely shredded

¼ cup fresh basil, chopped

¼ cup fresh cilantro, chopped

1 cup Napa or Savoy cabbage, chopped fine

½ cup red bell pepper, diced

3 cups quinoa or millet, cooked

  

1. In a large bowl, combine the garlic, lime juice, vinegar, maple syrup, kelp and flax seed oil.  Whisk together.

2. Add the onions, herbs and vegetables, toss.

3. Add almonds. Toss and serve.

 

 

Vegetarian Spanish Paella

 

3 cups quinoa

3 cups water or vegetable broth

2 tablespoons water

1 large yellow onion, chopped

2 cloves garlic, finely minced

1 medium red pepper, chopped

1 medium yellow pepper, chopped

1 ½ cups cubed eggplant

1 ear fresh corn, cut from cob

1 teaspoon kelp or ½ teaspoon crushed celery seed

½ teaspoon ground cumin

1 pound tomatoes, coarsely chopped

 

Combine quinoa with 3 cups of water or broth in a large saucepan, bring to a boil reduce heat and simmer, covered, for about 10 minutes.  

Preheat oven to 400 F.

While quinoa is cooking, heat 2 tablespoons water in a large oven-proof skillet and add chopped onion, garlic, red and yellow peppers, eggplant, corn, kelp or celery seed and cumin.

Stir tomatoes and quinoa mixture into vegetables and bake in oven for about 10 minutes.

 

 

Quinoa with Roasted Vegetables

 

1 cup cooked quinoa

1 cup boiling water
2 medium zucchini, cut lengthwise in ½ inch thick pieces
2 sweet onions cut into ½ in thick rounds
3 large Portobello mushroom caps, wiped clean
2 cups cherry tomatoes
3 tablespoons water
1 tablespoon red bell pepper flakes or crushed hot red pepper according to taste
3 tablespoons lemon juice
½ cup chopped fresh parsley
½ cup chopped fresh mint

It is best to rinse and then soak the quinoa for at least 6 hours ahead of time.  Quinoa will sprout “little tails.”.  Rinse again and cover with water and bring to a boil.  Once boiling, reduce the heat to low, stir  and cover and let steam for 15 to 20 minutes.  

Place all vegetables, water, lemon juice and red pepper on a baking pan.  Roast in oven until tender.  Combine quinoa, roasted vegetables and remaining ingredients in a bowl, mix well.  Serve.

 

 

Quinoa with Peas and Orange

 

1/3 cup hazelnuts, sprouted, chopped

2 tbsp extra virgin olive oil

2 tbsp apple cider vinegar

Zest of 1 orange

5 tbsp orange juice

2 cloves garlic, minced

3-4 cups quinoa, cooked

4 green onions

2 cups snow peas, washed, ends snapped

1/3 cup fresh dill, chopped

 

1. Combine oil, vinegar, zest, orange juice and whisk well.

2. Add garlic.

3. Steam snow peas for 3 minutes.

4. Add quinoa, green onion, peas, sprouted hazelnuts and dill to bowl and gently toss.

 

 

Simple Veggie Quinoa Toss

1 c. quinoa, rinsed

4 cloves garlic, diced  

2 tbsp olive oil  

2 c. Alkalizing mineral broth or water

1 bay leaf

1 bunch chard, washed and chopped

1 bunch asparagus, washed and chopped

10 shitake mushrooms, sliced

¼ c. soaked almonds

Cook quinoa with broth or water and bay leaf, bring to a boil.

Reduce heat, cover and simmer for 15 minutes.

While quinoa is cooking, wet sauté the mushrooms in remaining water, till soft.

Add asparagus and cook until bright green, then add chard, cook until both are tender.   

Remove bay leaf and add mixture to quinoa. 

Add the almonds and stir well.

Drizzle with olive oil.

 

 

Watercress Quinoa Salad

 

3 cups quinoa, rinsed

1 medium cucumber, peeled and diced

2 medium carrots, diced

½ red onion, diced

1 large bunch watercress

½ cup sunflower seeds, soaked

1/3 cup lemon juice

1 tsp honey

2 tsp mustard powder

2 Tbsp olive oil

¼ cup fresh dill, minced

 

In a large saucepan, add 6 cups of water and the quinoa. 

Bring to a boil and reduce the heat, simmer for 15 minutes.  Set aside.

Mix the lemon juice, oil, mustard and honey, add this dressing to the carrots, cucumber, dill, and red onion.

Stir all together with the quinoa.

When ready to serve, toss the quinoa mixture with the watercress and the sunflower seeds.  (If watercress is not handy, you may substitute young spinach, parsley or cilantro depending on what you like.)

 

 

Festive Quinoa

 

½ cup quinoa

1 cup broccoli florets

½ med red onion, diced

½ cup sun dried tomatoes, chopped

2 scallions, sliced

2 cloves garlic, diced

1 cup Alkalizing mineral broth

2 Tbsp lemon juice

½ cup sliced almonds, soaked

 

Sauté the onion and garlic in 2 -3 tablespoons of water in a medium saucepan for 2 – 3 minutes. 

Add the sun dried tomatoes, broth, and lemon juice, and bring to a boil. 

Stir in the quinoa, reduce the heat, and simmer, covered, for 15 – 20 minutes.

Add the broccoli and simmer another 5 minutes.

Garnish with sliced almonds and scallions, and a drizzle of olive oil, if desired.

 

 

Quinoa Tabouleh

 

1 cup quinoa

½ cup sunflower seeds, soaked

3 Tbsp fresh mint leaves, diced

2 – 3 scallions, sliced

2 Tbsp lemon juice

1 cup cauliflower florets

1 Tbsp olive oil

2 cups water

 

Rinse quinoa, add two cups of water and bring to a boil in a medium saucepan with the chopped cauliflower. 

Reduce heat and simmer for 15 – 20 minutes until liquid is absorbed.  Fold in the sunflower seeds, mint, lemon juice, and olive oil.  

 

 

Stuffed Yellow Peppers

 

4 yellow bell peppers

1 red onion, diced

1 cup quinoa, rinsed

1 bunch scallions, sliced

3 ears fresh corn – slice the corn off the cob

1 bunch spinach

1 jalapeno chili, finely diced

1 garlic clove, diced

½ cup cilantro, chopped

1 tsp cumin

 

 

1.  Cook quinoa.

2.  Slice the vegetables (except peppers) into bite sized pieces and ‘dry’ sauté with 2 – 3 tablespoons water.  Start with the scallions, onions, and chili, then add the corn, spinach, and seasonings. 

3. When the spinach is wilted, add the quinoa, stir all together.  Set aside.

4. Slice the peppers in half and remove the membranes and seeds.  Place them in a baking dish, stuff them with the quinoa vegetable mixture, and bake at 400 degrees for 20 minutes.

 

 

Vegetables in Coconut-Ginger Sauce

 

1 cup quinoa, rinsed

1 young, virgin coconut

3 cups broccoli, chopped in quarter sized heads.

1 fennel bulb, washed and sliced into small pieces

2 carrots, sliced

1 cups fresh spinach, chopped

3 cloves of garlic, minced

1 teaspoon red pepper chili flakes (less if you want the dish less spicy)

1 tablespoon ginger, minced

1/3 cup fresh basil, chopped

1 teaspoon celery seeds, or more to taste

3 scallions

1.5 tablespoons olive oil

 

1. Cook quinoa.

2. Open coconut, pour water into bowl, set aside.

3. Scoop out coconut meat.

4. Chop all ingredients.

5, Heat water add garlic, ginger, scallions, and chili flakes.   

     Sauté for one minute, stirring constantly.

6. Add carrots and fennel and stir for another minute.

7. Add broccoli and celery seeds, cover for 30 seconds.

8. Add coconut meat and water. Cover until broccoli is bright green all over.

9. Remove from heat. Serve over quinoa garnished with scallions.

 

 

Stuffed Peppers with Spinach

 

4 long, mild to medium chili peppers, (pablano are a great choice)

1 Tbsp olive oil for drizzling

1 clove garlic, cracked

10 ounces triple washed spinach, stems removed and coarsely chopped

    dulse or kelp 

1/2 cup Alkalizing mineral broth

3 cups quinoa

1 cup tomatoes, pureed

2 cups Almond “cheese”

 

Make almond “cheese”: 1.5 cups soaked almonds and water pureed in blender, set aside.

Preheat a griddle or grill pan. Seed chili peppers. Grill peppers over medium heat 3 or 4 minutes on each side, until tender.

Transfer peppers to a broiler pan or baking sheet, hollow side up.

Place a small skillet on the stovetop and add 1 tablespoon water and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid.

Season greens with dulse or kelp.

Remove spinach and drain. Set aside. 

Preheat broiler to high.

Combine 1/2-cup broth and quinoa in the skillet you cooked the spinach in and reheat over medium flame.

Add 1-cup tomato puree and heat through.

Pile spinach and tomato quinoa into peppers, mounding them up in the center of each pepper. Top liberally with almond “cheese”.

 

 

Greek Stuffed Zucchini

 

4 pounds medium to large zucchini

1 1/4 pounds fresh tomatoes chopped

1 large onion, chopped

5 cloves garlic, chopped

Olive oil to taste

3/4 cup parsley, chopped

Dulse or kelp to taste

3 cups cooked millet

2 tablespoons currants

3/4 cup almonds, soaked, ground

 

1. Wash zucchini thoroughly and cut in half lengthwise. Then, using an instrument such as an apple corer, empty the pulp of each zucchini into a saucepan, being sure to keep outer shells intact. Add tomatoes, onion, garlic, 1 cup of water, parsley, seaweed. Simmer until only a little liquid remains, then add millet and simmer until all the water has evaporated.

2. When cool, add currants and almonds. Stir with a wooden spoon until well mixed. Stuff zucchini shells carefully with mixture.

3. Preheat oven to 400 F. Place stuffed zucchini shells in a glass baking dish. Sprinkle with seaweed to taste. Cook 1 hour in preheated oven.

4. Drizzle with olive oil

5. May be served hot or cold.

 

 

Stuffed Cabbage Leaves

 

One head cabbage, cored and tough outer leaves removed

2 tablespoons olive oil, for drizzle

1 medium onion, chopped

2 cloves garlic, minced

2 cups cooked millet

1/4 cup raisins

1 teaspoons dried dill 

4 ripe, fresh tomatoes, pureed

 

 

1. Preheat oven to 350F.

2. In a heavy-bottomed skillet, sauté the onion and garlic in water over medium heat until fragrant.

3. Remove pan from heat and add millet, raisins, and dill.

4. In a large pot of boiling salted water, submerge the cabbage and allow to boil for 5 minutes, or until the outer leaves are softened and may be removed. Peel off 12 outer leaves and blot dry. Chop enough of the remaining cabbage to measure 3/4 cup. Add to millet mixture in pan.

5. Remove tough stem of each cabbage leaf, if necessary. Then place 1/4 cup millet mixture in the center of each leaf, tuck ends in, and roll to form a neat little package. (You will find that cabbage leaves are very forgiving and easy to work with, but you can use a toothpick to hold them together, if needed.)

6. In a baking dish, place the cabbage rolls in a single layer. Combine tomato sauce and tomatoes and pour over the cabbage rolls, cover the pan with foil, and bake in preheated oven for 45 minutes, until bubbly.

7. Place on a serving platter, and remove toothpicks. Pour tomato puree over cabbage rolls before serving, drizzle with olive oil.

 

 

Tacos:

So many ways to make a rockin’ taco!  Here are some creative ideas for you:

 

Shell options:  Romaine or leaf lettuce, watercress leaves, nori sheets

   

Filling Ideas:

 

Avocado

Tomato, halved baby tomatoes, re-hydrated sun-dried tomatoes (cut in thin strips)

Cucumber

Radish

Parsley

Cilantro

Sprouts

Almond cheese

Fresh raw corn

Mixed salad greens

Shredded carrot

Shredded beets, golden beets

Broccoli florets

Almond cheese

Soaked nuts and seeds, chopped

Onion

Shredded cabbage

Red and yellow bell peppers

Chili peppers

Steamed greens

Sweet potatoes, lightly steamed or wet sautéed in AVM broth

Shitake mushrooms, wet sautéed in water

 

Taco Sauce:

1 onion, chop in food processor, then add

¼ cup fresh lemon juice

2 cloves garlic

1 jalapeño

1 cup sun dried tomatoes

 1 ½ tsp cumin

 

 

 

Squash N Apple Sauté

 

2 Granny Smith Apples, peeled and cored

5 tbsp olive oil

1 tbsp maple syrup

1 small butternut squash or 2 medium delicata, peeled and cut into 1 in. pieces

1 small yellow onion, chopped

2 stalks celery, chopped

 Fresh thyme

½ cup soaked almonds, chopped

 

 Cut apples into quarters and quarter again

Wet sauté squash, onion, celery and thyme in water for 10 min, stirring often

Turn heat to low, cover and cook 5-10 min, stirring occasionally, until squash is just tender

Add the apples and sauté until apple is just tender

Garnish with almonds and drizzle with olive oil and maple syrup

 

 

Asian Veggie Toss

 

The sky is the limit for ingredients in this dish, a great recipe to use up leftover vegetables!

1 cup green beans

1 cup snow peas

3 carrots

3 stalks celery

1 red pepper

1 cup bok choy

1 small zucchini

1 cup bean sprouts

1 cup soaked sunflower seeds

1 small onion

¼ cup cilantro, chopped

1 tbsp ginger, minced

2 tbsp olive oil

6 pieces kelp seaweed

 

Slice all the vegetables and the kelp into very thin and long slices.

Toss all ingredients well.

 

 

Green Bean Toss

 

1 lb green beans

4 – 5 carrots

6 medium potatoes

1 medium onion

Juice of one lemon

1 tbsp olive oil

Fresh parsley

Cayenne

1/3 c. sprouts, any kind

   

Slice all the vegetables in long, thin, julienne slices 

Steam for 10 minutes or until tender 

Toss with the lemon juice and olive oil

Toss with cayenne and sprouts

Chill

Garnish with freshly cut parsley to serve

 

 

Spiced Saffron Quinoa

 

1 1/2 cups quinoa

2 tbsp olive oil

1 cinnamon stick

7 whole cloves

5 cardamom pods, if desired 

1 teaspoon celery seed

1/4 teaspoon crumbled saffron threads

5 tbsp almond milk

 

Soaked almonds, sliced, to garnish

 

Pomegranate seeds or dried cranberries to taste

 

 

1.     Add cinnamon stick, cloves and cardamom to the quinoa when cooking.

2.     Meanwhile, set a heatproof bowl over a small pan of simmering water and heat the saffron for 3 to 4 minutes, or until it is brittle.

3.     Add milk, heat the mixture, stirring occasionally, until it is hot, and remove the pan from the heat

4.     When there is 6 min left for quinoa cook, drizzle the saffron mixture in and cover

5.     When quinoa cook is done, remove from heat but let stand covered, 5 min.

6.     Remove cinnamon and cloves before serving

7.     Garnish with almonds and pomegranate seeds, serve hot or cold

 

 

Portobello Burgers

 

These “burgers” are best grilled.

 

6 large Portobello mushrooms

3 large cloves garlic, cut into matchstick slivers

3 tsp mustard seed

1 tsp molasses

1/2 c. hot water with 3 tbs dulse, soaked

2 tbsp honey

2 tbsp apple cider vinegar

1/2 tbsp fresh ginger, shredded

1/4 cup olive oil

12 fresh basil leaves, thinly slivered

1 large ripe tomato, thinly sliced (optional)

1 sweet onion, thinly sliced (optional)

Boston lettuce leaves (optional)

 

Trim the stems off the Portobello mushrooms, wipe the caps clean with a clean damp cloth

Make a series of small holes in the gill side of the mushrooms with the tip of a knife or a skewer

Insert the garlic slivers into these holes, dividing them evenly among the 6 mushrooms, set aside

Combine the mustard, molasses, dulse and its soaking water, honey, apple cider vinegar and ginger in a mixing bowl and whisk well

Whisk in basil

Pour one-third of the mixture in the bottom of a glass baking dish and place the mushrooms in it, gill side up

Swish the mushrooms around to coat the bottoms with marinade

Spoon the remaining marinade over the mushrooms

Marinate mushrooms for 1 to 2 hours; drain the mushrooms over a small glass bowl to reserve the remaining marinade.

Grill gill side down for about 3 minutes

Turn the mushrooms over and spoon 1 tablespoon of the reserved marinade into each cap

Continue grilling until very tender, about 4 more minutes

Brush with olive oil and serve with lettuce leaves.

* Also delicious sliced on top of a mixed salad.

 

 

Beans and Greens

 

2 ½ tbsp olive oil

1 ½ tsp fresh garlic, minced

1 ½ c onions, chopped

3 cups Swiss chard, kale, spinach, or a combination of, chopped

4 fresh tomatoes, chopped

1 ½ c sprouted lima beans

¼ c fresh basil, chopped

 

 

Sauté the garlic in water about 5 minutes

Add the onions and sauté until the onions are translucent

Add the greens and a touch more water, stirring, until wilted

Stir in the tomatoes and beans and simmer about 10 minutes.

Remove from heat and stir in the basil

• 2 very ripe avocados
• 3 tomatoes, diced
• 1/2 jalapeno pepper, diced
• 2 tbsp yellow onion, diced
• 3 cloves fresh garlic, minced
• 1/4 cup fresh cilantro, chopped
• kernels from one ear raw organic corn
• 2 tsp fresh lime juice
• 6-8 large romaine lettuce leaves