Vegetable Stock (preferably homemade) 6 cups1 Cup Frozen Peas1 & 1/2 Cups Risotto Rice Biological Fior diRISO Italy6 White Mushrooms and a handful of Maitake Mushrooms2 Large Shallots sliced thin4 Large Garlic Cloves minced4 Medium Tomatoes quartered and seededSaffron Threads1/2 cup or more of Vermouth2 tbs Miyoko’s ButterMiyoko’s Sun-dried Tomato CheeseSalt, Pepper1/2 Lemon Fresh Parsley, Basil Bring stock in separate …
EASY AND DECADENTLY DELICIOUS VEGAN NACHOS
Corn ChipsDaiya Vegan Cheddar Cheese2 cans Westbrae Black Beans1/2 Tbs Chili Powder 1/2 Tbs blend toasted Cumin and Coriander ground with mortarSalt GuacamoleTomato Salsa Make your Avocado Guacamole and Tomato Salsas below. Heat beans with Chili Powder, toasted Cumin and Coriander, salt. Set aside. Preheat oven to 400 degrees. Layer baking pan evenly with tortilla chips and spread generously the …
Beautifying Salad with Dill Tahini Goddess Dressing
Small Romaine LettucesCarrots sliced diagonalRed Pepper chopped into squaresRed Cabbage Slivered Garnish: Pumpkin Seeds, Kimchi, Broccoli Sprouts, Avocado, Artichoke TAHINI DRESSING 1/2 Cup TahiniWater until consistentcy is smoothapprox. 1/4 cup or more1 clove Garlic minced1 Bunch Fresh Dill1 Lemon juicedSalt Combine, and pour on salad! Enjoy this beautifying salad, sprouts are on the top five foods you can eat! Dill …
Easy and Divine Mustard Greens with Cognac Mustard
1 Bunch Mustard GreensWash, stem and leave somewhat long2 cloves garlic mincedVegetable Stock/Just heat a 1/2 cup water and add a little piece of veggie bullionMoutarde Royale Moutarde au Cognac Pommery ( Mustard with Cognac) Heat Olive Oil in large cast iron pan, add the garlic, heat and add the greens, sauté until light green and done, approximately 4 minutes, …
Cuban Red Beans and Rice Bowl
1 package Red Beans from Rancho Gordo 1 Cup of Brown Basmati Rice1/2 Red Bell Pepper diced1/2 Onion diced4 Cloves Garlic dicedOrganic Garden Veggie Bouillon for the broth – 2-3 cups Collards2 Large BeetsOreganoFresh ThymeLemon Soak beans overnight and drain. Add to stock pot and bring to boil. Cook on simmer, partially covered for approximately 1& 1/2 to 2 hours, …
BEST VEGAN COCONUT CHICKPEA VEGGIE CURRY
RAINY NIGHT CURRY Organic Vegetables:1/2 Onion Slivered and diced smaller4-6 Cloves Garlic minced1 tbs. Ginger diced small3-4 Large Carrots, peeled, chopped diagonal small1/2 head of Cauliflower cut to small crowns1 Cup Potatoes peeled, quartered small1 Cup Green Frozen Peas 1 jar Jovial Chickpeas sautéed separately SPICES 1 tbs. Tumeric/Black Pepper groundedMalton Salt1- 1/1&2 tbs. Yellow Curry Powder2 Cinnamon Sticks1 tsp. …
Super Healing Minestrone with Black Lentils, Kalettes and Seared Maitakes
Homemade Vegetable Broth with Earth Minerals1 Jar of Organic Tomatoes diced or whole chopped1 Onion dicedHandful of Green Beans sliced on diagonal 6 Cloves Garlic diced3 Celery Sticks diced1/2 Purple Cabbage diced 2 cups Maitakes cooked and seared separatelyKalettes 1/2 Cup Green Leafy Kale dicedBlack Lentils1 to 2 tbs. Fresh Parsley, Thyme, dried basil SaltRed Beet Fusilli PastaCook close to …