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.

Day 45

Spicy Vegetable Panaang with Soba Noodles

Stir-fry Your Favorite Vegetables in a wok. * I used Carrots, Broccoli, Bok Choy, Cabbage, Oyster and Shiitake Mushrooms, Onions, Garlic, Ginger and Onion*

Cook Soba Noodles in boiling water for 5 minutes and drain and rinse with Cold water.

Add noodles to Stir-fried Vegetables, add Panaang sauce and toss and coat.

Serve Warm

Panaang Sauce

1/2 cup Tamari

1/2 cup water

3 cloves garlic, dices

1 " piece of fresh ginger, minced

1 Tbsp. Panaang Curry

1 Tbsp. vegan fish sauce

1 small habanero minced

2 tsp. Black bean paste.

1 tsp each Lemongrass and Thai Basil

1 Tbsp. sugar

Bring all ingredients in a small pot to boil, reduce by about 1/3 and thick.

Pour over noodles and vegetables and enjoy!

Day 44

Crispy  Whole Wheat Flatbread

 filled with Spicy 3 Bean Salad, Romaine, Red onion, Fresh Avocado chunks and Fresh Salsa, topped with Creamy Cool Vegan Sour Cream!

Whole Wheat Flatbreads

1 1/2 Cup Stone Ground whole wheat flour

2 Tbsp Olive Oil

2 1/2 tsp. Baking Powder

1 1/4 tsp. salt

Water to form a dough

Mix flour, salt, baking soda, and olive oil together in a bowl, rub with your fingers till cornmeal like consistency. Add water, mixing with your fingers. Just enough to form a dough.

Scrap out of bowl and knead for 3-5 minutes until smooth. add additional flour if too wet.

Divide into 5 pieces and round each piece into a ball and let rest for 5 minutes.

Roll out each piece into a flat round approx. 8" each in diamter. let rest while preparing pan.

Heat a frying pan that has been wipped with an oiled paper towel,  on med-high heat and dry fry each piece until brown and bubbly, lightly cripsy on the outside but still soft and pliable!

Fill with your favorite toppings and enjoy!  Black bean recipe, listed in my recipe index.

Midnight Gaspacho

It's nearing midnight, and I'm in need of a little snack.. Something cool, fresh and spicy

Time to whip up some....................

 Midnight Gaspacho!

1 can of Organic Whole Tomatoes

2 fresh tomatoes-small dice

2 cloves of garlic- minced

1/2 seedless english cucumber-finely diced

1 organic orange pepper-finely diced

1 small habanero -minced

1/4 red onion-minced

1 tbsp. Apple cider vinegar

salt and cracked pepper to taste

Place the tomatoes, garlic, habanero and onion in a large bowl and blend with a burr-mixer,

or use a blender and puree, leaving it somewhat chunky.

Add remaining ingredients to taste. It's delicious right away, but will be even better tomorrow!