Zuchinni Crust Pizza

Crust

Ingredients:

2 cups zucchini, grated with juice squeezed out (I used frozen zucchini and a food processor)

1 tsp. kosher salt
1/4 cup chickpea flour
1 clove garlic, minced
1 tsp. dried oregano
1 tsp. dried basil
1 egg
olive oil for greasing

Directions:

Preheat oven to 500 with a pizza stone.
In a large bowl, toss the shredded zucchini with the kosher salt and set aside for 10-15 minutes.
Squeeze the excess moisture out of the zucchini by wrapping it up in a clean kitchen towel or cheesecloth. Discard the liquid.
Place the shredded zucchini into a bowl and add the flour, garlic, oregano, basil, and egg. Incorporate all of the ingredients together.
Place the zucchini mixture onto a piece of lightly greased tin foil and lightly grease the top of the crust with olive oil. Set on something solid that will make it easy to transfer into the oven. Spread the zucchini mixture to form a circle about 1/4 inch thick. Form the edges up so that it forms an outer “crust.”
Once the crust has been shaped, transfer on the tin foil onto the heated pizza stone in the oven. Bake for 8-10 minutes or until the crust starts to brown.
Top the pizza with sauce and any additional toppings that you'd like. Once the toppings are on, transfer the pizza on the tin foil back onto the heated pizza stone in the oven and bake for an additional 4 minutes until cheese melts.
Sauce Ingredients:




Sauce and Topping

Ingredients:  

1 quart of tomato sauce pureed, home-canned from our garden

1/2 purple onion, sliced

4 cloves of garlic, sliced

1 Tbs olive oil

1 tsp sea salt

1 Tbs dried oregano

1 Tbs dried basil

1/2 cup mozzarella cheese (may use cheese substitute)

Directions: 

 Saute the vegetables in the olive oil.

 Meanwhile, place the sauce in a pan and begin to cook.  The goal is to thicken the mixture.

Stir the vegetables into the sauce.  Continue to cook until thick.  It was cooking the entire time, I made the crust.

Place sauce on the baked crust, top with cheese and bake until the cheese is melted.

Enjoy!!!

 Adapted from Tastemade.

Rutabaga and Cabbage Slaw

 Ingredients

•  1/2pound rutabaga 
• 1 pound cabbage
• 3/4 cups walnuts
• 1 1/2 Tbsp maple syrup
•  1 1/2 Tbsp fresh lemon juice
• 1 1/2 Tbsp white vinegar
• 3 Tbsp olive oil

Directions

To prepare the rutabaga slaw, peel a 1/2-pound rutabaga, and slice it into 1/4-inch strips. Boil the rutabaga strips in salted water for three minutes, and cool them down immediately in a bowl of iced water. Drain off the water, and pat the rutabaga dry. Shred a 1-pound Savoy cabbage, and discard the core.

Roast 3/4 cup of halved walnuts in an oven preheated to 350 F for nine minutes or until the walnuts are light brown and aromatic. Allow the walnuts to cool before roughly chopping them. Combine 1 1/2 tablespoons each of molasses, lemon juice and white vinegar in a bowl, and trickle in 3 tablespoons of extra-virgin olive oil while stirring vigorously. Add salt and pepper to taste, and incorporate the cabbage, rutabaga and walnuts.

Adapted from What is a Healthy Rutabaga Recipe?

Marinaded Roasted Cauliflower

Ingredients:
1 head cauliflower, core removed
1/4 cup extra-virgin olive oil
6 cloves of garlic, peeled whole clove
1/4 cup black olives, lightly crushed and pitted
1  teaspoon thyme
½ teaspoon rosemary
1 lemon, large diced without peel
1 teaspoon kosher salt
Freshly ground black pepper

Method:

Create marinade for the cauliflower by combining the olive oil, garlic, lemon, and olives in a saucepan, and heating it over low heat. Cook slowly for 20 minutes, stirring intermittently until everything has softened and broken down and is cooked. Mix in herbs and set aside.

Blanch cauliflower in highly salted boiling water for 3 minutes. Remove and let excess water drain. Marinate cauliflower with the marinade as they cool. Marinate for 1 hour.

Preheat an oven to 400°F.

Create a packet of tin foil placing the cauliflower in the center. Drizzle with any remaining marinate and season each with ½ teaspoon of salt and 8 or 10 turns of pepper. Close the packets tightly and put them in oven and bake them for about 30-35 minutes, until the cauliflower are tender, rotating them occasionally so they cook on all sides. (If a butter knife enters easily the cauliflower is finished cooking.)

Adapted from http://www.chefbenford.com/recipe/roasted-cauliflower/

Roasted Beet Salad with Maple Walnuts

For the Salad

• 3 fresh beets, peeled and quartered (or cut into bite sized pieces if you’re using large beets)
• 1 teaspoon extra virgin olive oil
• 1 cup walnut halves
• 3 tablespoons pure maple syrup
• 1/4 teaspoon sea salt
• 1/8 teaspoon fresh cracked pepper
• 4 packed cups of curly kale, spring mix, baby spinach, watercress or whatever "green leafy" available, washed and torn into bite sized pieces
• Optional: 1/8 cup feta cheese ( not vegan) 
• 1/2 avocado diced 

For the Dressing

• 3 tablespoons apple cider vinegar
• 2 tablespoons agave syrup
• 1 teaspoons balsamic vinegar
• 1/2 teaspoon yellow mustard
• 1 small garlic clove, grated on a microplane or very finely minced
• A pinch of sea salt
• 1/4 cup extra virgin olive oil

Directions
Preheat the oven to 425 degrees F.

Place the beets on the prepared baking sheet and drizzle the oil over top. Use your hands to toss them in oil. Cover the baking sheet with aluminum foil and bake in the oven for 30-40 minutes, or until they can be priced using some pressure with a fork.

While the beets are roasting prepare the rest of the salad. Add the walnut halves to a small frying pan over medium high heat. Let them cook until they are fragrant and start to brown in places, shaking the pan frequently. Pour over the maple syrup and sprinkle with sea salt and fresh cracked pepper. Let them cook, stirring constantly, until the maple syrup has almost evaporated, about 1 minute. Remove the walnuts from the pan and place them on a piece of parchment paper, separating them from each other as much as possible.

Add the "green leafy", optional cheese or avocado and the walnuts to a large bowl. When the beets come out of the oven let them cool slightly then add them to the bowl too. Pour the dressing over top and toss well so that everything is coated.

To make the dressing, combine all the ingredients except for the oil in a medium sized bowl. Slowly add the oil in a thin steady stream while whisking the dressing constantly. If the oil starts to build up at all stop pouring it and whisk the dressing vigorously. It will take you about 1 minute to whisk in the oil. Taste the dressing and season with salt to taste.

Modified from http://blog.myfitnesspal.com/roasted-beet-kale-salad-with-candied-walnuts/?utm_source=mfp&utm_medium=Facebook

Vegan Filling Butternut Squash Patties

The patty was so good it didn't need mushroom gravy.

Ingredients:

6 slices whole grain organic bread 1/2 in cubes

1 cup butternut squash 1/2 in cubes

1/2 organic onion diced

1 tsp sage (dried) 

1 tsp thyme (dried) 

1/2 tsp celery seed

1 tsp sea salt divided

2 tsp parsley (dried) 

1/4 cup Earth balance

2 T olive oil

10 oz organic vegetable broth

1/2 cup organic stone ground white whole wheat pastry flour

Directions:

Sauté the veggies and seasonings in half the olive oil adding a little veggie broth as needed to prevent sticking.  Add broth a tablespoon at a time until soft.  I will add diced celery to the mix next time.  I was out of it.

Meanwhile drizzle the cubed bread with the remaining oil and light fry in a separate pan.

Remove bread from pan and place in a mixing bowl. Make a thick white paste of flour and veggie broth and pour it over the bread cubes.  Hand mix, then mix with veggies and remaining broth.

Form into four balls and pan fry in the melted Earth Balance.  Flatten balls as they fry.  Fry until crispy brown on each side.

Enjoy!

Quinoa and Black Beans

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin

INGREDIENTS:

1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup corn kernels
(fresh cut from the cob)
1 (15 ounce) cans black beans, rinsed
and drained
2 tsp dried cilantro or 1/2 cup fresh

DIRECTIONS:

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,

3. Stir fresh corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Baked Julienne Fries

Potatoes are healthy!  It's what we do to them that make them unhealthy.  I was glad to find a way to still eat French Fries, yet still maintain their nutritional value.

Ingredients

Yields:  Two servings

1 large Organic potato cut Julienne style with peels

1 tbsp Olive oil  

Sea salt  (as desired)

Directions

Place baking sheet into oven and preheat it to 400 degree F. 

Place prepared potato into a bowl and toss with olive oil.

Spread potatoes out, single layer, onto the baking sheet.  You should hear the potatoes sizzle.

Bake for 20-30 minutes or until the potatoes are golden brown.

Sprinkle with salt, if desired.  

Vegan Onion Soup

Ingredients


3 cups  Vegetable stock puree
1 Organic sweet onion chopped
1 slice Organic whole grain bread
1 Tbsp Daiya cheese substitute, mozzarella style


Directions


Heat vegetable stock puree in a saucepan on medium.  Stir frequently to avoid sticking.


Add chopped onion to stock and cook until tender.


Float bread on soup and sprinkle Daiya atop.  Melt Daiya in oven warmed to 200 degrees.


Enjoy!

Yummy Yam Cakes

Ingredients

Yields: 12 cakes

2 lbs organic yams

2 cups organic rolled oats

1 cup organic plain coconut milk yogurt

2 tbsp olive oil

2 tsp ground cinnamon

2 tsp vanilla extract

1 tbsp maple syrup

1/4 cup organic chia seeds

1 cup of water

1 tbsp olive oil

Directions

Boil yams until soft. Remove peel and cut into chunks. Blend until smooth and creamy.

Take chia seeds and place in a small bowl, stir in 1 cup of water and allow seeds to soak while the yams are cooking.

Process oats in a blender or food processor until powdery.

Mix the blended yam, processed oats, yogurt, vanilla, syrup, olive oil and the soaked chia seeds.

Preheat pan on medium and add olive oil. Use 1/4 cup of batter for each cake. Gently press to flatten. Fry until browned and flip.

Serve with maple syrup if desired. Yam Cakes are a great side dish or breakfast main dish served with fresh fruit.