DAY 261

Protein-Power Sesame Slaw!

Ingredients

1/2 small cabbage, sliced thin and chopped

2 small carrots grated

1 small zucchini grated

1 small red onion, finely diced

1 bunch parsley, chopped

1/2 small avocado chopped, sprinkle with lemon juice

1/2 cup Sesame Tahini Dressing

1/4 cup Raw apple cider vinegar

1 tsp Raw blue Agave

3 Tbsp Hemp Seeds

2 Tbsp Chia Seeds

2 Tbsp raw pumpkin Seeds

1 Tbsp Dried Kelp

Mix everthing together, serve cold or room temp.

My Favorite Tahini dressing:

1/4 cup each: Braggs liquid aminos, water, agave, and tahini

1/2 cup Olive oil

1/4 cup Nutritional yeast

1/4 cup Rice wine vinegar

1 Garlic clove and 1" piece fresh ginger, minced to a paste. Combine all

in a blender until well mixed. keep in the fridge

DAY 261

Quinoa with Kale & Bean Curry

1 cup Quinoa

2 cup water

1/2 tsp salt
1 tbsp olive oil
1 cup cooked beans ( chickpeas, black eyed peas, or your choice)
4 cloves garlic, minced
12 oz Flat-Leaf Kale, stemed and sliced
1 small onion, small dice

2 scallions, sliced

1 small tomato, diced
1 tsp ground cumin

1/2 tsp Garam Masala

1/2 tsp Chili powder

1 tsp. agave
salt and pepper to taste

Cook quinoa with water and salt over medium heat for 15-20 minutes until tender

Heat oil add onion and cook until translucent, add garlic , beans and tomato., and saute 5 minutes.
stir in Kale  and 1/4 cup water. cover and cook till tender but still bright green. when halfway done stir
in the scallinos. Add the quinoa and spices, agave and salt and pepper to taste and stir. Serve warm

DAY 260

Red Pepper Polenta with Roasted Mushroom & Eggplant Ragout

 

 

INGREDIENTS
-1 pack cremini mushrooms, sliced

1 eggplant cubed
- 4 cloves garlic, unpeeled
- 1 tbsp oil
- 1/4 tsp salt
- freshly ground pepper
- 3 cups water
- 1 large red pepper, cored, seeded and chopped
- 1 onion, chopped
- 1/2 cup plain coconut milk
- 1 cup polenta
- 1 tsp oregano
- 1/2 tsp sage

1/2 tsp agave
- salt and pepper to taste
- fresh parsley for garnish

Preheat oven to 400 degrees
 Toss sliced mushrooms, eggplant and garlic in olive oil,  Spread out on a baking sheet and sprinkle with salt and pepper. Roast for 20 mins, turning a few times to keep from burning. Remove from oven, let cool, then peel and mince garlic.
While mushrooms roast, place water, red pepper, and lonions in a blender and blend until relatively smooth. Bring to bubbling in a sauce pan, then whisk in polenta. Lower heat and stir in coconut milk. turn to low and cook stirring often for 15-20 minutes. Stir in garlic and spices, cook for another 3-4 minutes.  Combine roasted mushrooms and eggplant, if using and season with salt and pepper and 1/2 tsp agave. Spoon polenta onto plates. Place mushrooms/eggplant in the centre. Garnish with parsley and serve.

DAY 258

Garlicky Red Potatoes & Kale

Ingredients
1 small bag of red potatoes,cut in 1/2 and steamed till tender with

one small sweet potato, diced
1 bunch flat leaf-Kale
2 Tbsp Olive OIl
6 cloves garlic-Minced
1 Tbsp lemon juice
1 tsp dried basil

1/2 tsp Chili powder- to taste

salt and pepper to taste

De-stem the cale and cut kale into strips and then into bite sized pieces
 Heat the oil and  garlic and saute for a minutes or so..add potatoes and greens with 1/4 cup water.

Turn up heat to medium and cook for 4-5 minutes until potatoes are light brown here and there and greens are tender and bright green.
remove from heat add lemon juice and sprinkle with basil. season with salt and pepper

*adapted from Wild about Greens

DAY 257

Grilled, Sesame-Marinated Baby Bok Choy

 

 

Marinade

 

1/2 cup olive oil
2 tbsp sesame oil
1/3 cup rice wine vinegar
2 Tbsp soy sauce
2 tsp fresh grated ginger
1 tbsp sesame seeds

1 Tbsp Raw Blue Agave

 

Slice the Baby bok choy's and cover in marinade. Let sit for 15 minutes or more.

Grill on the grilled till lightly charred, sprinkle with salt and pepper and drizzle with marinade.

Marinade is a great salad dressing too! 

DAY 256

Black-Eyed Peas & Greens with Brown Rice
 

Ingredients
1 cup brown Rice
4 cups vegetable broth + 1 tsp salt
2 Tbsp Olive Oil
3 Medium Carrots, sliced and steamed
2 celery stalks, minced
4 scallions, chopped
4 cloves garlic, minced
2 cups fresh corn kernals
1 large bunch Collard greens, destemmed and cut into strips
1 16 oz can black eyed peas
2 Tbsp balsamic vinegar
1 tsp salt
1 tsp. Chili powder
salt and pepper to taste

Boil rice and broth with salt until tender ,about 50 minutes
Heat oil and add carrots, celery, and white parts of onion and saute until golden, add the garlic and saute several minutes. Add the green parts of the onions and corn.
Stir in the green with about 1/4 cup of water or broth and continue cooking until greens are almost tender. Add the peas and vinegar, chili,  and salt and pepper to taste. cook for several minutes.
Add the brown rice and stir well to incorporate
Serve hot or room temp.

Day 213

Channa Masala with Homegrown Organic Zucchini

I couldn't resist cooking up something with my very first homegrown Zucchini!

Ingredients

1 Large can Organic Chickpeas "Channa"

3 cloves garlic, minced

1 large red onion, chopped

1 Tbsp. coconut oil

2 tsp. Cumin

1 tsp. chili powder

1 heaping Tbsp. West Indian curry powder

1 tsp. Garam Masala

1 tsp salt to taste

2 Tbsp Tomato paste

1 Large "homegrown" Zucchini- sliced

2 tsp. Agave

3/4 cup water

1 tsp. organic corn starch if necessary

Heat oil and saute red onion and zucchini for 3-4 minutes, add spices and garlic and cook for another minute of so.

Add channa and water and tomato paste and cook for 10-15 minutes until veggies are soft. Add agave and test for salt and pepper and adjust as necessary. If necessary thicken with cornstarch, if too runny.

Serve warm with Roti bread or Quinoa

Day 203

Summer Pasta & Red Potato Salad

1/2 box Whole Wheat Penne pasta-cooked al dente

(rinsed with cold water)

10 small baby red pototoes, cubed and steamed

2 carrots, shredded

1/2 ripe avocado, small dice

1/2 red onion, fine dice

1 handful parsley, minced

1 small Jalepeno, fine dice

1 Tbsp. fresh lime juice

1/2 tsp chili powder

1 tsp. raw blue agave

salt and pepper to taste

1 Tbsp. nutritional yeast

Combine all ingredients and adjust seasoning and agave to taste.

Serve at Room temp.

Day 198

Sweet Potato & Mushroom Curry with Kidney Beans

1 Tbsp. coconut oil

1 medium onion, chopped
 3 garlic cloves, crushed
 1 large carrot chopped
 1 medium pepper, sliced
 2 large sweet potatoes, cubed 1"
 2 cup shiitake mushrooms, sliced
 2 inch piece of ginger, minced

1 large Jalepeno, diced small

2 handfuls fresh spinach
1 tsp. Coriander
 1 tsp. Chili powder

1 tsp. Garam Masala

1 tsp. Sea salt

 1 tablespoon tomato paste
 Vegetable stock, enough to cover potatoes
 1 can of kidney beans-rinsed and drained

 .

Heat the oil a and add the onion and cook for 4-5 minutes, until translucent.
 Add the garlic, ginger and jalepeno and cook for another minute or two then  add spices and tomato paste.. Add  the carrots, pepper, sweet potato, mushrooms and continue cooking for another 5 minutes or so.
 Add vegetable stock and stir well
 Cover the pot and leave to simmer for 25 minutes on a low heat, stirring occasionally.
 Add the kidney beans, salt and pepper,  to taste and spinach cook for another 10 minutes on a medium heat until the vegetables are tender. Adjust seasoning to taste.
 

Day 197

Ezekiel Sprouted Grain Tortilla Wraps

I bought these to try today, and I must say, they are Fantastic! Wheat free with  Live grains and a great nutty flavor.

I warmed these up in the oven...Layered them with greens, Quinoa salad, and some spicy slaw and topped it off with sprouts and slices of avocado drizzled with Balsamic vinegrette!

Day 195

Creamy, Roasted Garlic Quinoa Salad

(Quick & Easy)

2 cups cooked quinoa

1 Large can chickpeas, drained and rinsed

1 small red pepper, small dice

1 small red onion, small dice

1 small handful of parsley, minced

1 tsp. grated fresh ginger or more to taste

2 cloves garlic, minced to a paste

1 tsp. curry powder

1/2 tsp. garam masala

chili powder to taste

1 Tbsp agave

3 Tbsp. Raw Apple cider vinegar

2 Tbsp. Roasted Garlic Veganaise

( or more depends on the consistency you like)

Salt and Pepper to taste

Mix everything together.Serve room temp!

Day 191-Part two

Velvety Grits with Sauteed Summer Squash,

Heirloom Tomatoes and Garlic-Parsley Pesto

Pesto Ingredients

2 cups parsley

2 cloves garlic

1 Tbsp. white miso

1/4 cup fresh lemon juice

1/2 tsp sea salt

1/4 cup Olive oil

In food processor , combine parsley , garlic, miso, lemon juice and salt and puree. Slowly add oil and process until smooth. Set aside

Grits Ingredients

2 1/2 cup water

1 cup coconut milk

1 tsp. Sea salt

2 handfuls of spinach chopped

1 cup grits or yellow cornmeal

1 cup coconut milk

Boil water. spinach,,  and 1 cup coconut milk and salt, once boiling turn down to very low. .add the grits while whisking so that there are no lumps..continue to cook on low while stirring for about 5 minutes until very thick ,add second cup of coconut milk slowly while stirring and gently incorporate. Continue cooking on low heat stirring occasionally, for about 10 minutes until thick and creamy. Remove from heat and set aside.

Squash Ingredients

1 tsp. olive oil

2 cloves garlic minced

1/4 tsp salt

Pepper to taste

4 cups summer squash diced

2 Tbsp. water

In saute pan over med heat combine oil and garlic and 1/4 tsp salt and saute, stirring often for about 2 minutes. add the squash coating well with  the oil garlic mixture. cook for about 2 minutes. Add the water and cover and steam for another 2 minutes or so until al dente.

Tomato Ingredients

2 cups medium diced heirloom tomoatoes ( or whatever u perfer)

1/4 tsp fresh lemon juice

1/2 tsp. sea salt

Combine all ingredients and set aside

To SERVE:  Spoon a serving of grits onto the plate, top with about 3/4 cup squash, top this with tomatoes and add a dollop of pesto!

**Adapted from The Inspired Vegan

Day 191

Eggplant and Potato Masala with Swiss Chard

1 tsp. coconut oil

1tsp, cumin

1 onion

3 cloves garlic

1 tsp turmeric

  1 tsp. chili powder

1 tsp. Garam masal

a 1 1/2 tsp. salt

1/2 tsp. Coriander

4 medium organic potatoes-cubed

1 large Eggplant-cubed

5 leaves rainbow or swiss chard-chopped

1 cup coco it milk-unsweetened

2 tbsp. chopped parsley

Pulverize onion and garlic in food processor u til puréed Heat oil and add all spices and cook for a minute or so, add onion and garlic and cook until a thick paste.Add potatoes and eggplant and mix well to coat with spice mixture. Add chard and coconut milk and stir well. Cover and cook until tender and most milk is evaporated, add parsley and ajust salt to taste. Serve warm

DAY 179

Hot, Sweet & Sour Eggplant

 Ingredients

2 Large eggplant

1 Large yellow  pepper, diced

1/2 medium onion chopped

1 tsp. Coconut oil

2 Tbsp Tamari

1 Tbsp Braggs Liquid aminos1/4 cup Rice wine vinegar

2 tsp. Raw blue Agave

2 cloves garlic, minced

1/4 tsp. chili powder

2 tsp. cornstarch

1/4 cup water

1 tsp. olive oil

Diced eggplant into medium sized dice.

Place on a baking sheet and sprinkle well with salt.

Roast in oven at 400 for 25 minutes or until tender. Heat olive oil in a small frying pan, and saute the onion and peppers until soft but not brown, add the garlic and saute 1-2 minutes. Combine Tamari, Aminos,rice wine, Agave, chili powder, and cornstarch in small bowl and wisk till smooth, add to eggplant and cookfor several minutes until glaze is thick and coats all the eggplant well. Add 1/4 water to think if sauce is too thick, cook additional minute if you add the water. Serve warm. Serve with Brown rice or Quinoa.

DAY 176 - Part two

Ginger-Molasses Cake with Candied Cashews

For the Nuts

1 cup chopped cashews

1 tsp. olive oil

1 Tbsp. Cane sugar

1/8 tsp. Sea Salt

For the Cake

 1/2 cup whole wheat flour

1 cup flour

1 tsp baking soda

1 Tbsp. ground ginger

1 " piece fresh gingers, minced into a paste

1/2 tsp sea salt

1/2 cup Organic maple sugar

1 cup coconut milk

1/2 cup molasses

6 Tbsp. coconut oil

1 Tbsp. Apple cider vinegar

For the nuts

Combine nuts, oil, molasses, cane sugar and sea salt. Mix very well.

Heat cast iron pan over med-high heat add nuts, and cook till carmelized but not burnt.

Set aside to cool

For the Cake

Heat oven to 350- oil and flour 2 mini-loaf pans

Sift flours baking soda, ginger and salt into bowl. add fresh ginger.

Combine: maple syrup, coconut milk, molasses, coconut oil, and apple cide vinegar and wisk till well blended.

add to dry ingredients and mix until just combine ( will have some lumps)

fold in the nuts. Pour into pans and bake for 40-50 minutes until center is firm and toothpick inserted come out clean.

* Adapted fromThe Inspired Vegan

DAY 176

Japanese Eggplant in Spicy Garlic Sauce

Ingredients

4 Japanese Eggplant, cut into chunks, sprinkled with Sea Salt

2 tsp. Coconut Oil

1 small red pepper, sliced

1/2 white onion, sliced

2 Scallions chopped

2 Garlic cloves, finely chopped

1" piece of ginger, minced

2 Tbsp. LEE Kum Lee Spicy Garlic paste

1 Tbsp. Vegan Oyster sauce

1 Tbsp. Tamari

1 tsp. Agave

1/4 tsp. Chili powder

1/2 cup water

Heat 1 tsp. Coconut oil and saute onion and red pepper till softened, remove from heat.

heat remaining oil, getting the wok very hot and stir fry the eggplant till browned and slighty crisp on the edges, and almost tender. Add the onion and peppers, as well as the garlic and ginger and stir fry for 1 minute. . Add the Garlic paste, oyster sauce, tamari, agave, chili powder, and cook together till well combined. Add water as necessary to thin out sauce.

Serve with brown rice or, as I did with Coconut Quinoa.

DAY 174

Braised Cabbage with Senegali Garlic & Parsley Rice

Ingredients

1 Tbsp. Coconut oil
1 onion, chopped
1/4 tsp chili powder____

Saute these ingredient until carmelized about 10-15 minutes

1 Habanero pepper, minced
5 cloves garlic, minced  _____

Add to the saute and cook about a minute

1 Cup short grain brown rice ( soaked for an hour)

___add to the saute and cook for about 2 minutes until the water evaporates

1 large can organic whole tomatoes with juices
1 Tbsp tomato paste
1/2 tsp. sea salt
2 cups vegetable stock

____Add to the saute and bring to a boil.

1 small cabbage, cut into 4 wedges
4 organic carrots, diced___

Push cabbage wedges down to the bottom of the pan, add carrots
 Cover and on low heat  cook for about 60 minutes.
Remove from heat and

Add-3 Tbsp fresh thyme and leave covered for 10 minutes.

** The Inspired Vegan

Day 173

Warm Vegan Fingerling Potato Salad

1 small bag, multi-color fingerling potatoes
2 tsp. Coconut Oil
1 medium red onion, sliced and chopped

2 cloves or garlic, minced
3 Tbsp. Raw apple cider vinegar
2 tsp. Grey Poupon mustard
1/2 tsp. Course black pepper
1/4 tsp. Sea Salt

1 Tbsp. capers
Handfull of parsley minced
1 tsp. Raw Blue Agave

 Steam the potatoes  until you can easily pierce them with a knide

Heat the coconut oil and saute the red onions until soft add garlic and cook for a minute or so.

 Turn to low heat and add the vinegar, capers, mustard, pepper, and salt and agave. Cook until combined. Slice the potatoes as desired. Pour liquid over potatoes and mix well, add the parsley and combine. Serve warm or room temp.

DAY 152

Quinoa Sushi Rolls with Avocado and Spicy Cabbage Slaw

2 Nori Sheets

1/2 cup Pearl Quinoa cooked and cooled

Avocado Slices

Spicy Slaw- Recipe below

Roll , Wrap, and Enjoy

Spicy Cabbage Slaw

1/4 head of cabbage, sliced and chopped thin

1 Carrot, shredded

1/4 small onion, finely diced

1/4 tsp Red Chili powder

1 Tbsp. Veganaise

1 tsp. Raw apple cider vinegar

Mix everything together and chill

Day 111

Homemade Chunky Marinara with Fresh Mushrooms, Zucchini, and Spinach ....over Quinoa pasta

Homemade Organic Marinara

1 large zucchini sliced

1 small container fresh mushrooms, chopped

2 handfuls fresh Organic spinach

1 large onion, chopped

2 heads garlic, smashed

1 small bunch parsley chopped

1 can organic tomoto paste

1 Large can organic whole tomatoes

1 Large can Organic tomato puree

3 fresh tomatoes, chopped

olive oil for sauteeing

3 Tbsp. fresh basil chopped

2 Tbsp. Oregano

salt and pepper to taste

2 tsp. Agave

sauted onions, garlic, zucchini, and mushrooms in a heavy bottomed saucepan for several minutes, add garlic

and saute for another 3 minutes or so. Add tomato paste and spices and cook for a couple of miutes, add remaining ingredients,  except parsley and spinach and cook down for 1 hour, stirring occastionally. Add spinach for last 10

minutes of cooking and add parsley once removed from heat.

Day 104

Organic Lemon, Vegan-Raw Macaroons!

Today's Misison. Lemon Macaroons! Raw Vegan and Refined sugar Free!--- Accomplished.. Delicious, light, and Lemony!

All Ingredients Organic and Raw

Unsweetned Coconut

Almond Flour

Coconut Butter

Coconut Oil

Agave

Ginger Powder

Lemon Oil

Himalayan Salt

Day 103

Raw Vegan Coconut Macaroons

Here is my attempt at re-creating the delicious Coconut Macaroons from Emmy's Organics.

I nailed it on the first go...I may even like these better..These are much softer.

The trick here is: No Egg whites and No Refined Sugar...They're also Raw and 100% Organic!

Tomorrow I will conquer the Lemon Macaroon!

Ingredients

Raw Organic Cocoa Powsder

Raw Unsweetened Organic Coconut

Raw Blue Agave

Organic Almond Flour

Organic Raw Coconut Butter

Organic Raw Coconut Oil

Himilayan Salt

Organic Vanilla

I am still in the process of standardizing the recipe, so no quantities at this point in the game

Day 103

Daily Juicing!

This is what my daily juicing looks like!

Before & After

Day 99

Easter "Egg" Salad

 ( Eggless  & Vegan, of Course!)

Longing for the taste of boiled eggs on this Easter Sunday, here is my version of an Eggless Egg Salad!

1 Block of Silken Firm Tofu

1 celery stalk, small dice

1/4 onion, small dice

3 springs of fresh parsley, chopped

1 Tbsp Dijon Mustard

1/2 tsp Raw apple Cider Vinegar

1/4 tsp fresh ground cumin

1/8 tsp. Black Salt

1/4 tsp. Tumeric

2 Tbsp. Veganaise

1/8 tsp Hot Paprika

salt and pepper to taste

Drain tofu and chop into squares, add all remaining ingredients and mix well. Serve on sproated grain bread!

Day 98

Raw Vegan Fig and Date Bars

8 Black Mission Figs

5 Majool Dates

1/2 cup Raw Cashews

1/8 tsp. Sea Salt

2 Tbsp Raw Cacoa Nibs

2 Tbsp. Raw unsweetened Coconut

2 tsp. Agave syrup

Place all ingredients in food processer and chop and blend.

Shape into bars or roll into balls. Roll in raw unsweetend Coconut or in raw cocoa powder ,,,if u like

Day 95

Butternut Squash & Rainbow Quinoa Pilaf

-2 teaspoons coconut oil
 -1 small red onion, chopped
 -4 clove garlic, minced
 -1 bay leaf
 -2 cup Organic veggie stock
 -1 cup rainbow quinoa
 -1 butternut squash cubed and steamed
 -2 carrots, chopped and steamed with squash
 -1 small org. zucchini-chopped and steamed with other veggies
combine
 -2 teaspoon mustard
 -2tablespoon apple cider vinegar
 -Salt and pepper to taste
 -1/4 tsp chili powder
________________________
 -3 tablespoon chopped parsley

Heat oil add onion, garlic and bay leaf and cook until softened. about 3-4 minutes. Add veggie stock and bring up to a boil.

Add quinoa, return to a boil and cover and simmer for about 10-12 minutes or until all the water has been absorbed. Fluff with a fork and adjust with salt and pepper.

Meanwhile,  combine remaining ingredients except parlsey. Heat small pan and cook these ingredients for a few minutes until thick and mustard has smoothed out.
pour over steamed veggies. When quinoa is finished fluff with a fork and toss with veggetable mixture and top with parsley

Day 94

Pad Kee Mao...a.k.a  Drunken Noodles

2 tablespoons coconut oil
1/2 package rice noodles-cooked and set aside

1 small head broccoli seperated into floredts

2 large carrots

1 small red onion sliced

1/2 organic zucchini sliced

1/2 small head cauliflower

2 tablespoons chopped garlic
1 tablespoon smashed small thai chilies
1 tsp red chili paste

12-15 basil leaves chopped

2 tbsp. thai basil

Combine the remaining ingredients

1 1/2 tablespoons vegan oyster sauce
1 teaspoon black soy sauce
1 1/2 teaspoons golden mountain soy sauce
2 teaspoons agave

about 4 tablespoons water
1/4 teaspoon vinegar
Directions

Separate the noodles by peeling them apart one at a time. Set aside.
Steam your vegetable until aldente and get remaining ingredients togethether. Heat oil and fry onion then add garlic and keep stirring so it doesn’t burn.
When the garlic turns light brown, chili paste, chili's add the veggies . Keep stirring and cook until finished, about a minute. You may need to add a few tablespoons of water to help things not stick.
 Add the basil.   After frying for a minute or two, add the remaining combined ingredients. Stir well to mix.

Another attempt with Faux "meat"

Open face Barbequed "Pork" Sandwich with Homemade Coleslaw

As you know, I'm no fan of faux meat and meat substitutes, but I thought I'd give this one a chance..and what a surprise! Gardein's Pulled "pork" was pretty close to the real thing, although a little on the sweet side...   I prefer whole plant foods however, for something completely different, give it a try.

(gardein™ is a wholesome range of tasty plant-based foods with a meaty texture. it’s made from soy, wheat and pea proteins, vegetables and ancient grains (quinoa, amaranth, millet and kamut®).

Quick Coleslaw

1/4 head small cabbage sliced thinly

1/2 large carrot shredded

1 Tbsp. Raw applecide vinegar

1 tsp. Raw agave

salt and pepper to taste

pinch of cayenne pepper

Mix all ingredients together.. and enjoy... best if made ahead and flavors have time to meld.

DAy 88

Indian Spiced Chickpea and Quinoa Salad

1 cup Red organic Quinoa cooked with 1.5 cup water and 1/4 tsp sea salt.

1 15 oz can Organic Chickpeas, drained and washed

1 small red onion chopped small

1 each , small red and yellow peppers, diced small

1 Habanero , chopped fine

1 clove garlic minced

1/2 inch piece of fresh ginger , minced

1/2 organic cucumber, small dice

1/2 tsp garam masala

1/2 tsp coriander

1 Tbsp. raw apple cider vinegar

salt and pepper to taste

Mix all ingredients together in a stainless steel bowl and marinate in fridge for at least one hour before serving cold.

Day 56

On the Menu Today...

Medley of Stir Fried Curried Vegetables

Spiced Steamed Brown Rice

Fresh Tossed Salad with Tahini Dressing..

Chopped your Favorite Vegetables ..  ( I used Roasted Brussel Sprouts, Carrots, Asparagus,  Cabbage, Yellow Peppers, Broccoli, Swiss Chard, Red Onion, Red chard,  fresh Garlic and Ginger root)

Stir fry onions, garlic and ginger in a large wok, add chopped vegetables and stir fry until al dente. Sprinkle with Salt and Pepper, 1 Tbsp. curry powder, and Chili powder, to taste,  and mix well.  Drizzle in 1 Tbsp Agave Syrup and 1 cup of coconut milk, stir well to coat and cook for 5 minutes with the lid on .   Serve hot over rice

Day 54

On Today's menu......

Vegetable Fried Rice

2 cups cooked brown rice

1 head broccoli-cut into florets

1/2 head of cabbage chopped

8-10 stalks of Asparagus, sliced

3 large carrots, sliced

1 yellow pepper, diced

1 medium red onion, chopped

6 cloves garlic sliced

1 1/2 " piece of ginger, finely minced

2 Jalepeno peppers minced

1/2 cup Tamari

1 tsp. Sesame Oil

1 tbsp. Sugar

1 tsp. Sambal Oelek

salt and pepper to taste

In a large wok, fry onions and garlic til done and add remaining vegetables and stir fry until al dente.

combine Tamari, sesame oil, sugar, sambal Oelek and sugar in a small container and stir until sugar has disolved.

Once Vegetables are ready, push to the side of the wok and add cold rice and stir fry combining with rice. Add Tamari mixture and continue to stir fry coating all rice well, until hot!

Day 53

Sunday Lunch

Whole Grain Bowtie Pasta Salad

1 small box whole grain Bowtie Pasta cooked until tender

1 small container cherry tomatoes-sliced in halves

1 large handful of fresh spinach chopped

1 small red onion, minced

1 small red pepper, minced

1 small avocado, chopped and dredge in lemon juice

Combine all ingredient

Vinaigrette

1/4 cup balsamic vinegar

1/4 cup Extra virgin Olive oil

8 -10 leaves fresh Basil

1 large clove garlic

salt and pepper to taste

1 tsp sugar

3-4 sun dried tomatoes

Put all vinaigrette ingrediate in a mini-blender and blend until thick and  creamy.

Right before serving , pour vinaigrette over pasta salad. Toss well and serve!

Day 50

On the Menu Today...

Cauliflower & Carrot Subzi

Sweet Potato Yam, and Spinach Curry

Sesame Carrot & Avocado Salad

Cauliflower & Carrot Subzi

1 small Organic Cauliflower, cut into small florets

3 Large carrots, cleaned and sliced

1/2 head of broccoli, cut into small florets
1 cup vegetable stock

2 Tbsp. Tomato paste
2 tsp coriander powder

1 tsp. salt
1 tsp cumin seeds
1 red onion, diced
 5-6 cloves of garlic, smashed
1 tsp grated ginger
1 tsp chili powder
1/2 tsp turmeric powder
2 tsp canola coconut oil 

Fry the in 2 tsp coconut oil. Add the ginger and garlic and saute for 1/2 minute or so
Add the turmeric, chilli, coriander and cumin powders and stir into the oil.
 Add the vegetable stock and tomato paste and cook for 1-2 minutes
Add the cauliflower, broccoli, and carrots stir well to coat add salt to taste. When the  vegetables are cooked but not mushy. 

Day 47

A little side dish is in order today, to go along side the left overs from the last  few cooking escapades.

This is a delicious way to use up your leftover greens!

Steamed Red Chard with Hot Garlic Dressing

1 large bunch Red or Swiss Chard including stems,, sliced into bite size pieces

1 Tbsp. Coconut Oil

5 Large Garlic Cloves sliced

1 medium red onion, sliced thinly

1/2 piece of ginger minced

2 tsp. Organic sugar

1/4 tsp. salt

2 Tbsp. Apple cider vinegar

1/4 cup water

Wash Chard and let drain or dry in a salad spinner. Steam the chard and stems in a steamer for 3 -4 minutes and set aside.

In a sauce pan heat oil and when hot add onions. Turn down heat to low and carmelize onion until translucent. add garlic and ginger and continue to cook on low until onions are slightly brown and garlic is cooked. Remove from pan and set aside.

Heat up the pan and add the apple cider vineger, salt and sugar and cook for 45 seconds. add water and cook down to reduce, about 2 minutes. add back in the onion mixture. and pour over the steamed chard. Toss well to evenly coat. Serve Warm!

Day 46

Vegan Ma Po Silken Tofu with Vegetables

original recipe adapted from Meatless Mondays! DELICIOUS!

1 (12-ounce) package silken tofu
3 tablespoons tapioca starch
2 tablespoons soy sauce
1 teaspoon black bean sauce
2 teaspoons chili garlic sauce, to taste
1 (14 ounce) can low sodium vegetable broth, as needed
2 green onions, thinly chopped
1 fresh Serrano chili pepper, sliced
1 teaspoon sea salt
1 cup shiitake mushrooms, sliced

1 small red onion , sliced
½ cup carrots, shredded
½ cup red bell pepper, sliced
½ cup broccoli florets, chopped

4 teaspoons garlic, finely chopped
4 tablespoons canola oil, as needed
1 teaspoon black peppercorns, freshly ground

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Drain the liquid from the package of tofu. Slice the tofu in two, horizontally. Silken tofu is very delicate and easily breakable. Gently cut the tofu into 1/2-inch square cubes. Set aside.

Mix the tapioca starch, soy sauce, about 1/3 cup of broth, chili garlic and black bean sauces. Set aside.

Heat about a tablespoon of oil in a wok. When the oil is hot, add a teaspoon of garlic. As the garlic becomes slightly golden, stir-fry the green beans. When the color becomes almost translucent, season with 1/4 teaspoon of sea salt. This will help keep a nice green color. Cook for about another minute. Don't overcook the vegetables as they will continue cooking in the broth later. Transfer to a plate. Repeat the same procedure three times (oil, garlic, stir-fry the vegetables, season with salt, transfer to a plate) with the bell pepper, the carrots and shiitake mushrooms. Set the plate aside.

In the same wok, drizzle a little more oil. Place the slices of Serrano chili. This will help bring a nice fragrance to the dish. Add the remaining broth. Bring to a boil. Mix the tapioca mixture to prevent the starch from sticking to the bottom of the wok. Add the tapioca liquid to the boiling broth. Continuously stir the broth as it will thicken very quickly.

Pour the vegetables and cubed tofu into the wok. Check the texture of the sauce, it should be thick and syrupy. If you find the sauce to be too thick, add 2 to 4 tablespoon of water. Cook for about 2 minutes. Add the sliced green onions. Stir gently as the silken tofu can break.

Sprinkle with black pepper and the chopped cilantro. Drizzle with sesame oil.

Serve with Steamed rice.