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Quinoa Pizza Crust

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Quinoa Sundried Tomato Pizza Crust
 
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Recipe type: Entree
Ingredients
  • ½ cup Quinoa
  • 1 cup water
  • ¼-1/2 teaspoon salt
  • 2 teaspoons olive oil, divided
  • 3-4 sundried tomatoes, finely chopped into small pieces (If you tomatoes have salt in them, only use ¼ teaspoon salt)
  • 2 eggs
  • ⅓ cup parmesan or mozzarella cheese, shredded
  • 1 teaspoon dried oregano
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 1 teaspoon fresh parsley or basil
  • Generous grind fresh black pepper
Instructions
  1. Place the quinoa in a fine mesh strainer and rinse under cold water. Drain and transfer to a small sauce pan. Turn the flame to medium and stir until all water is absorbed. The idea is to toast the quinoa.
  2. Add your water along with the salt, olive oil, and tomatoes. Cover and bring to a boil, then simmer on low heat about 20 minutes until all water is absorbed.
  3. Transfer quinoa to a medium mixing bowl and let cool completely.
  4. Add 1 teaspoon remaining olive oil, eggs, cheese, oregano, parsley/basil, baking powder and soda, and black pepper. Combine well mixing with a spatula or wooden spoon.
  5. Line a baking sheet with parchment paper and drizzle a light coating of oil, wipe with a paper towel, and transfer quinoa mixture to center of the parchment paper.
  6. Using a spatula, form into a 10 inch rectangle shape.
  7. Cook in a preheated 425 oven for about 20-30 minutes until edges crisp up.
  8. Remove from oven, add your favorite toppings, and return to oven for 10 more minutes.
 

Creamy Broccoli Soup with Sautéed Tamari Mushrooms

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Creamy Broccoli Soup with Sautéed Mushrooms
 
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This creamy vegan version of broccoli soup is wonderful throughout the seasons as it is light and satisfying. It’s also very forgiving so feel free to add other veggies and spices.
Author:
Recipe type: Vegan Soup
Serves: Serves 4
Ingredients
Soup
  • 1 large bunch broccoli, stems and florets, chopped in small chunks.
  • 1 large onion, chopped
  • 1-2 garlic cloves, whole or minced
  • 1 medium potato, cubed (any variety)
  • 1 small carrot, chopped
  • Pinch of crushed red pepper
  • 1-3 tablespoons olive, coconut, or avocado oil
  • Sea salt & pepper to taste
  • 3 cups of water of stock
  • 1.5 cups milk (coconut or almond are my favorites)
  • Big bunch of your favorite herbs - cilantro, parsley, or basil are the ones I usually end up with.
Mushrooms
  • 8 ounces of your favorite mushrooms (I used crimini)
  • 1 tablespoon olive or coconut oil
  • 1-3 tablespoons tamari or coconut aminos
Instructions
  1. Saute broccoli, onion, garlic, potato, carrot, and red pepper with olive oil in a large soup pot. Cook for about 10-15 minutes until everything begins to soften.
  2. Add your water or stock and bring to a boil.
  3. Simmer for 15-20 minutes until potatoes are cooked through.
  4. Turn off the heat and let the soup cool for 20-30 minutes.
  5. Once cool, add your herbs and puree with an immersion blender or high speed blender. If using a regular blender you can mix 2-4 cups at a time, then transfer to a bowl. Transfer the entire mixture back to the pot on low heat.
  6. Add the milk, salt and pepper and stir until it heats through.
Mushrooms
  1. Slice the mushrooms and add them to a pre-heated cast iron pan, or sautée pan.
  2. Add the oil and stir for a few minutes on high heat.
  3. Add the tamari/coconut aminos and stir until most of the liquid is absorbed.
  4. Top the mushrooms on the soup.
*Notes:
  1. I sometimes will use about ½ cup of white wine in place of the stock/water.
  2. A sprinkle of nutritional yeast, lemon juice, or sesame seeds are a nice topping for this soup along with the mushrooms.
 

Vegan Raita Sauce 

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Vegan Raita Sauce
 
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This recipe can also be made with plain yogurt if you’re not vegan.  Use about 1¼ cups of yogurt and just a squeeze of lemon juice.  Enjoy!
Author:
Recipe type: Sauce
Ingredients
  • 1 can full fat coconut milk or coconut cream concentrate (If using concentrate scoop out about 1 cup)
  • ½ English cucumber peeled and grated
  • ½ teaspoon cumin
  • 2 tablespoons fresh mint, finely chopped
  • ¼ teaspoon sea salt
  • ¼ teaspoon paprika
  • Juice from 1 lemon
  • Fresh grated black pepper to taste
Instructions
  1. Grate the cucumber on the large side of a cheese grater
  2. Add all spices, lemon juice, and mint
  3. Make sure your coconut milk chills in the fridge overnight and be careful to not tip or shake the can. Scoop the cream at the top of the can and combine with rest of the ingredients. You can use the rest for soups or smoothies.
  4. Mix well and adjust to taste.
 

Chick P-Easy Pancakes

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Chick P-Easy Pancakes
 
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My mom’s version of these delicious pancakes always had a little baking soda and baking powder. It really does help them fluff up quite a bit and I really like fluffy pancakes! They are high in protein and so versatile. You can fill with your favorite ingredients or spices, and have them for breakfast, lunch, or dinner. I seem to always come back to cilantro and scallion. The toppings are also limitless. Try some Raita or Hummus on the side. Vegan and Gluten Free.
Author:
Recipe type: Entrees
Serves: Makes 5 large cakes
Ingredients
  • 1 cup garbanzo flour
  • ¼ teaspoon cumin
  • ⅛ teaspoon cayenne
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 cup water
  • ¼ cup scallion, finely chopped
  • 2 tablespoons cilantro, finely chopped
Instructions
  1. Combine the flour, cumin, cayenne, baking soda and powder, and salt. Slowly stir in the water with a whisk until there are no more clumps.
  2. Stir in the scallions and cilantro. Let the batter sit for 10-20 minutes, allowing the flavors to develop and the batter to slightly thicken.
  3. Heat a cast iron pancake skillet over medium heat. Grease the skillet with olive or coconut oil and wipe with a paper towel. Ladle up about ⅓ cup of the batter at a time. Cook for 2-3 minutes until golden, then flip and do the same for the other side.
 

Yummy Yam Quiche

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Yummy Yam Quiche
 
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Have you ever wondered what the difference is between yams and sweet potatoes? My intention for this quiche was to bring home sweet potatoes but when I looked at the bag, realized they were yams! So I went to research as this conversation has come up often at our dinner table. I knew they were different varieties but never knew they are not related at all. Yams are native to Africa and Asia. The word yam means “to eat” in African and they are related to lilies. They are harder and contain more starch. Sweet potatoes on the other hand, are slightly softer and belong to the morning glory family. They are native to South America, and have less calories and fat. Sweet potatoes are much higher in Vitamin A. This Quiche will be delicious with yams or sweet potatoes!
Author:
Recipe type: Breakfast
Ingredients
Crust:
  • 1 large sweet potato, peeled and grated
  • 1 small onion, grated
  • 1 egg
  • ½ teaspoon sea salt
Filling:
  • 1 cup asparagus, chopped into ½ inch pieces
  • 2 scallions, chopped into ¼ inch pieces
  • 2 cups crimini mushrooms, sliced
  • 1-2 tablespoons olive oil
  • 1 teaspoon thyme, dried or fresh
  • 4 eggs
  • ¼ cup milk, your choice, I used almond
  • Salt and pepper to taste
  • Paprika to sprinkle the top
Instructions
  1. Preheat oven to 400
  2. Grate the sweet potato and onion into a medium bowl, then add egg and salt. Combine well and transfer to a 10 inch pie plate. Cook for 15-20 minutes.
  3. While your crust is cooking, saute the asparagus, scallions, and mushrooms in olive oil for 5 minutes, then add thyme, salt and pepper sautéing for another 3-5 minutes.
  4. Transfer the mixture to the pie crust.
  5. Whisk the eggs and milk in a small bowl and pour over the veggies.
  6. Sprinkle with paprika and return to the oven for 10 minutes at 400, then reduce to 325 for another 30-45 minutes, or until the eggs set.
 

Lemon Blueberry Pudding

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Lemon Blueberry Pudding
 
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Recipe type: Dessert
Serves: 4 servings
Ingredients
Pudding
  • 2 cups cashews soaked overnight
  • ¼ cup honey
  • 4 tablespoons coconut butter
  • ½ cup lemon juice
  • 2 heaping tablespoons lemon peel
  • 8-10 tablespoons milk, I used almond
  • 1 teaspoon vanilla
Blueberry Sauce
  • 1 cup wild frozen blueberries
  • 1 tablespoon honey
  • A squeeze of fresh lemon juice
  • 1 teaspoon Gran Marnier (optional)
  • 1 teaspoon arrowroot
  • 1 tablespoon water
Instructions
Pudding
  1. Drain the cashews and transfer to a blender, vitamix or nutribullet.
  2. Blend with the rest of the ingredients until smooth and creamy.
  3. Keep adding the milk until it reaches a smooth pudding-like texture.
  4. Adjust the sweet/sour flavor to your liking. I tend to like mine on the sour side while my husband enjoys it very sweet, so this was my way of compromising.
  5. Spoon into 4 glass jars and layer with the blueberry sauce below. You can swirl them together with a chopstick and top with a little more sauce.
Blueberry Sauce
  1. Combine the arrowroot and water, mix well and set aside while you prepare the blueberries.
  2. In a small saucepan combine the blueberries, honey, and lemon juice, and bring to a boil for 1 minute.
  3. Add the arrowroot, and continue to simmer for another 30-60 seconds making sure it doesn’t stick.
  4. Add the Gran Marnier and simmer for 30-60 seconds more.
  5. Remove from heat and let cool completely. It will thicken as it cools.
 

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