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Recipe Ideas

Flavorful Faves | Mexican Plates | Italian Dishes | Asian Cuisine | Breakfasts

Flavorful Faves

• Incredibly Edible Chili – Ingredients: 4 c black beans, 4 c diced tomatoes, splash of wine, cumin seeds, cilantro, chili powder, garlic. Instructions: (1) roast or toast the cumin seeds, if desired; (2) warm it altogether in a big pot; and (3) love it.
• Susanalana – Ingredients: 32 oz vegetable broth, 32 oz water, 2 bunches broccoli, 3 cloves garlic, 1 cup wild rice, 3 tablespoons coconut oil, sesame seeds, basil, ginger, crushed red pepper, onion powder. Instructions: (1) simmer the rice until softened in vegetable broth, water, and coconut oil; (2) add everything besides garnishes and simmer for 15; (3) allow to cool; and (4) top with crumbled tortilla chips and cheese, if desired.
• Butt Nut Soup – Ingredients: 1 butternut squash, 3 medium potatoes, 2 cubes vegetable bouillon, 4 c water, 2 tbsp olive oil, garlic, salt, basil, parsley. Instructions: (1) mix water, oil, vegetable stock, squash, and potatoes; (2) bring to boil; (3) stir in seasonings; (4) reduce heat and simmer 20-30 minutes or until vegetables are tender. Makes 6 servings.
• Split-Pea Soup – Ingredients: 1 c peas, 3 c water, 2 tbsp olive oil, vegetables (carrots, celery, spinach, etc.), garlic, basil, ham if desired. Instructions: (1) cover peas with water; (2) heat oil and vegetables in a different pot; and (3) drain peas and add to the pot.
• Pajama Jambalaya – Ingredients: 2 c dry pinto beans, 2 c brown rice, cumin, oregano. Instructions: (1) bring beans to boil (in the morning) and leave on the stove to soak; (2) ten or twelve hours later, strain beans and add 2-3 times as much water as there are beans; (3) simmer; (4) roast cumin and then spice up the pot; (5) add rice and cook until rice is nice and soft.
• Lindsagna (Lindsay lasagna) – Ingredients: 1 lb. eggplant, 28oz stewed tomatoes, 15oz tomato sauce, 2 c black olives, 6oz tomato paste, 1lb mozzarella cheese, 16oz cottage cheese, 2 eggs, 16oz lasagna noodles, mushrooms, spinach, basil, garlic, oregano, parsley, pepper. Instructions: (1) bake ½” eggplant strips on a cookie sheet for 10 minutes on each side; (2) stir tomatoes, olives, and spices into a sauce pan; (3) simmer 30 minutes; (4) combine cottage cheese and eggs; (5) layer noodles, sauce, cottage cheese, then noodles, sauce, cottage cheese, and finally, mozzarella cheese; and (6) bake at 350 for 45 minutes.

Mexican Plates

• Gazpacho – Ingredients: 8 really good fresh tomatoes (chopped), 2 cucumbers (chopped), 2 ripe avocados (cubed), 4 c tomato juice, 1 minced onion (food processor), 1/3 c olive oil, 1/3 c red wine vinegar, 1 chopped green pepper, 3 tbsp chopped parsley or cilantro, 3 cloves minced garlic, 1/4 tsp hot sauce or red chili pepper, salt & pepper to taste. Instructions: (1) blend or leave it chunky; and (2) serve garnished with your choice of tortilla chips, sour cream, and/or shredded cheese.
• Corn Bean Burritos – Ingredients: black beans, grits, tortillas. Instructions: (1) simmer beans until soft; (2) simmer grits until desired consistency; (3) mix beans and grits; (4) spoon mixture onto tortillas and roll into burritos; and (5) cook at 350 for 20 minutes.

Italian Dishes

• Pizza Dough – Ingredients: 1½ c warm water, 2 tsp active dry yeast, 2 tbsp olive oil, 1.5 tsp salt, less than 1 c whole wheat flour, 3.5 c traditional flour. Instructions: (1) mix ½ c warm water with yeast, and set aside for 10 minutes; (2) add remaining water, oil, salt and flour; (3) knead, and for a crisp, light dough, leave tacky; (4) put dough in an oiled bowl, cover with a towel, set aside until doubled in size (1 hour or longer); (5) knead, punch, toss, flip, flop, and flatten the dough on the floury pan; (6) cover the dough with a towel, let it rest for 15 minutes; and (7) add toppings. Cook at 500 degrees F.
• Bomba Bread – Ingredients: 1 package active dry yeast, 6 c all-purpose flour, extra virgin olive oil, 2 c warm water (110 degrees). Instructions: (1) soften yeast in warm water, about 5 minutes; (2) add ¼ cup olive oil, 1 teaspoon salt, and 3½ cups flour and beat until dough is stretchy and elastic; (3) stir in 2¼ c more flour; (4) knead by hand 10 minutes, adding flour as required to prevent sticking; (5) after kneading, cover dough with plastic wrap; (6) let rise in a warm place until doubled, about 1 hour, or let rise in refrigerator overnight; (7) punch dough down, divide dough into 5 equal pieces; (8) working with 1 portion of dough at a time, lightly knead to make a smooth ball, keeping remaining dough covered with plastic wrap; (9) use a floured rolling pin to roll the dough into a round 1/8” thick (11” diameter) pancake; (10) carefully put it on a 12-inch baking sheet; (11) bake 1 at a time, on the bottom rack of a 550-degree oven until golden all over and puffed, 4 to 6 minutes; and (12) brush with olive oil.

Asian Cuisine

• Thai This On for Thais – Ingredients: 8 oz fresh Chinese noodles, 1.5 tbsp sesame oil, 3 garlic cloves, 1 tsp minced ginger, 15 oz unsweetened coconut milk, 1-3 tsp red Thai curry paste, 2 tsp soy sauce, fresh basil and cilantro. Instructions: (1) boil noodles 2-3 minutes; (2) heat oil in skillet; (3) add garlic and ginger, and stir-fry over high heat; (4) add coconut milk, curry paste and soy sauce; (5) simmer until well blended for 3-4 minutes; (6) add noodles to sauce; and (7) garnish with basil leaves or whatever else you like.

Breakfasts

• Lotus Eggs – Ingredients: 2 c raw unsoaked walnuts, 1 c pitted dates, 1 c fresh coconut, 8 tbsp carob powder. Instructions: (1) blend walnuts in a food processor; (2) spoon walnut butter into mixing bowl; (3) blend dates in a food processor; (4) add blended dates to walnut butter; (4) blend coconut in a food processor; (5) mix all ingredients by hand, including carob powder; (6) spoon into egg shapes and refrigerate.
• Strawberry Ruffie – Ingredients: 3 c fresh strawberries, 2 c water or milk, 1/2 c almonds, 1/4 c hemp protein, 2 tbsp carob nibs, agave nectar to sweeten. Instructions: (1) soak almonds overnight; and (2) blend as desired.
• Pear Ruffie – Ingredients: 3 cups fresh pears, 2 c water, 1/2 c pistachios, 1/4 c tahini, 2 tbsp flax seed meal. Instructions: (1) soak pistachios overnight; and (2) blend as desired.
• Originola Granola – Ingredients: 6 c oats, 2 c nuts (walnuts, slivered almonds, pecans) and seeds (flax, sunflower), 1 c wheat germ, ¾ c honey, ½ c canola oil, 1-2 c dried fruit. Instructions: (1) warm oil and honey; (2) mix dry ingredients except for fruit; (3) blend wet into dry except for fruit; (4) bake at 300, stirring every 10 minutes for 40-60 minutes; (5) let cool; and (6) add fruit.