1 jar Jovial Garbanzo (Chickpeas) 1 bunch Wild Oyster or Maitake Mushrooms choppedRose Harissa 1 package Phyllo dough roughly 2 layersVegan Butter mixed Miyoko’s and Earth Balance4 Large Carrots diced 8 Small Yukon Gold Potatoes, peeled and diced1 cup Celery diced1 Yellow Onion diced4 cloves garlic diced1 cup frozen green peasVeggie Stock*White Flour1 cup white wine, lemon works*1 teaspoon dried …
COMFORTING WILD MUSHROOM LENTIL SHEPHERD’S PIE
MASHED POTATOES 6-8 Large Yukon Gold Potatoes1 White Sweet PotatoVegan ButterSoya MilkSalt Peel, wash and quarter potatoes. Have a pot of boiling water ready, add the potatoes, salt, and cook for approximately 15 minutes, taste they should be done but not mushy. Drain and add butter, soya milk, salt and mash. I’ll leave the measurements to you, as it’s always …
SMASHING GOOD SIDNEY’S SWEET POTATOES
3 Sweet Hannah (white) PotatoesPlant milk Miyoko’s Butter1 clove minced garlic1-2 Tbs. Kite Hill Ricotta Vegan Cheese Sauté the garlic in a little melted butter, add the cooked sweet potatoes and mash with masher. Add the plant milk for your desired consistency, add the Kite Hill Ricotta and blend. Garnish with a dollop of vegan butter in center, mmmm so …
SO GOOD SLOPPY JOSE
TOMATO SAUCEEVOO2 garlic cloves minced4 shallots mincedCrushed Red Pepper Flakes1/2 tsp dried oregano1 tbs. minced fresh basil Leaves1/4 tsp fennel seeds Mortar ground1/4 cup Chianti Wine (red wine)1 (16 ounce) can diced tomatoesSalt SLOPPY JOSE 1 red onion diced2 garlic cloves diced1 tbs Sucanat (coconut sugar)1 tbs. chile powderCrushed red pepper chile flakessalt/pepper1 cup cooked Black lentils2 teaspoons Balsamic Vinegar1 …
SUMMER GARDEN TOMATO PESTO PASTA SALAD WITH KIDNEY BEANS
2 Large Tomatoes diced1/2 pint of Small Tomatoes Whole or Halved4 Cloves Garlic1/2 jar small jar sliced Sun-Dried Tomatoes 1 cup Organic Vegan Basil Pesto1 Jar Jovial Kidney Beans2 Artichokes cut in half (Masseria Mirogallo brand) Broccoli1 Lemon Green OlivesSalt Pepper1 Box Sfoglini Cascatelli PastaFresh Oregano, Fresh Basil, Fresh Parsley Garnish: Fresh Parsley, Maldon Salt, Red Pepper, flowers Cook pasta …
START ME UP! WILD BLUEBERRY PROTEIN SHAKE
1&1/2 Cups Plant Milk (Homemade Almond/Walnut)1 Cup Wild Blueberries2 scoops Sprouted Living Protein Powder (Lucuma Sweetened)Flax Oil/Seed grinded1 Tbs. Cocoyo Yogurt1 tbs. Açai Sea MossCinnamon Wild Blueberries are luscious and high in antioxidants, anthocyanins that help with anti-aging, risk of cancer and damage to DNA, also a reduction of vascular inflammation. YOU want these in your diet daily. This is …
Summer Delight Farro with Edamame Salad
2 Cups cooked Farro1 Cup Edamane1 Red Spring Onion chopped diagonal 1/2 Cup Green Olives sliced1 Bunch Asparagus sliced and blanchedTomatoesFresh Oregano, Thyme, Salt, Lemon, Dressing: First mix lemon juice with salt, add evoo, fresh oregano, basil, thyme. Asparagus: in a large iron skillet, boil for approximately Asparagus for 3 minutes taste until light green and edible and have ice …
LUSH AND DIVINE “PEANUT” SAUCE
1 Cup Sprouted Living Almond Butter 1 Cup Sprouted Living Almond Butter2 Dates Orange JuiceTamariGrated Ginger Just add a splash of Tamari, approx. 2 tbs. Orange juice, and smooth your consistency as you blend and taste with a little water, and you’ll have the BEST tasting “Peanut” Sauce. Peanuts contain a species of mold (Aspergillus Flavus) that produces aflatoxin. I …
GARDEN LUSH FAVA BEAN AND RICE PILAF
Fava BeansShallot 3 Cloves GarlicFresh Favas from gardenPeel fava, cook bean, peel again1- 2 cups Brown Rice, cook accordinglyMiso, Ginger, GarlicOyster MushroomsBlanched AsparagusCherry TomatoesVeggie BrothFresh Herbs, Thyme, Oregano, Chives, Garnish fresh herbs, flowers, Flowering Cilantro Heat Veggie broth, set aside. Cook brown rice 20 minutes, boil 4 cups water, add 2 cups rice, simmer for approximately 20 minutes, while simmering, …
FERAS’ PALESTINE MAFGHOUSSA
4 Large Zucchini Cut into chunks diagonal 4 Cloves Garlic minced4 slices Jalapeńo minced1 Lemon juicedPine Nuts lightly sautéed 2 tbs. Fresh Mint and Parsley minced Sauté garlic, chilis in avocado oil, add the zucchini (courgettes), lemon juice, stir often and cook for approximately 10-15 minutes; don’t let it get mushy! Sprinkle with EVOO, Maldon Salt. Garnish, lemon zest, mint …
