Ratatouille

This is a wonderful summer meal.  Especially in the August/September time frame because all of the ingredients are in season!  I made this in my thermal cooker from Saratoga Jack's.  My recipe is really big and I hope you enjoy!

Ingredients
1/4-1/2 cup olive oil, plus more as needed
3 cups small diced yellow onion (or any kind of onion you have on hand)
2-4 teaspoons minced garlic 
4 cups medium diced eggplant, skin on
1 teaspoon fresh thyme leaves (or 2-4 tsp dehydrated)
2 cups diced green bell peppers (or any sweet pepper..I used Biscayne the first time)
2 cups diced red bell peppers (or any sweet pepper)
2 cups diced zucchini squash (or any summer squash) 

2 cups diced yellow squash (or any summer squash)
3 cups peeled, seeded and chopped tomatoes (or 2 cans of diced tomatoes)
2 tablespoons thinly sliced fresh basil leaves (or 2 TBS dehydrated)
2 tablespoons chopped fresh parsley leaves (or 2 TBS dehydrated)
Salt and freshly ground black pepper (if you like pepper)

Directions:

• Place thermal cooker on stove over medium heat and add the olive oil.
• Once hot, add the onions and garlic to the pan.
• Cook the onions, stirring occasionally, until they are transparent and lightly caramelized, around 5 to 7 minutes.
• Add the eggplant and thyme to the pan and continue to cook stirring occasionally, until the eggplant is partially cooked. (around 5 minutes)
• Add the peppers, zucchini, and squash and cook for 2-3 minutes. 
• Add the tomatoes, basil, parsley, and salt and pepper, to taste, water to the level of the veggies and boil for 2-3 minutes. Leave in thermal cooker for 4-8 hours.   
• Stir well after opening to mix veggies and serve either hot or at room temperature over rice or over pasta. 
• You can make the rice in your thermal cooker or you can make your pasta and have the ratatouille ready to serve over it.

Quinoa Patties

2 cups Quinoa prepared in 4 cups water (boiled)
1 1/2 cup carrot grated
1 1/2 cup summer squash/zucchini grated
1 cup prepared lentils (optional)
1/2 cup almond butter
1/2 cup rice milk/soy milk/etc
2 TBS lemon juice
1 tsp dill weed
2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup flour (any that you prefer)

Combine ingredients up to the almond butter.  Mix other ingredients in a 2 cup measuring cup and add to the solid mixture.  If it seems too dry you can add a little liquid 1 TBS at a time. 

I used an ice cream scoop to make the same size patties and shaped into rounds on the griddle.  You could use some oil to kind of fry them, but I just had them on low heat on the griddle (Like 220?) and waited for them to be cooked on one side and then of course flipped them over. 

Use these like you would any sandwich middle.  These freeze great, be sure to put wax paper between them.  This is a large batch, because we like to freeze the leftovers.

Vegan Chocolate Shake

I love chocolate shakes but I don’t love sugar and dairy. This reminds me of the shakes you get at a fast food restaurant but guilt free.

1 cup cashews

3 cups ice

3 Tbs unsweetened cocoa

2 dates, pits removed and chopped finely or try you luck in the blender

¼ cup water

¼ cup agave or pure maple syrup

¼ tsp sea salt

Add ingredients to a strong blender in the order listed and blend until smooth. Freezes great for a snack tomorrow.

Savory Vegetable Quinoa Soup

When I made this I really didn't think my kids would like it. Surprisingly all ages 2-16 loved it and had seconds. This is very versatile. I add green beans, parsnips, zucchini and whatever vegetable I think would taste good. I have left out other vegetable because I didn't have them on hand.

Serves 6

1 clove garlic (minced)

1 yellow onion (diced into small pieces)

1 Tbsp. olive oil

3 very large red potatoes (about 14 oz.) (diced into small squares)

2/3 cup quinoa (uncooked)

3 vine ripened tomatoes (diced)

2 carrots (diced into small squares)

1 yellow squash (diced into small pieces)

9 cups unsalted vegetable broth (I used Rapunzel, Vegan)

1/2 tsp. oregano

1/2 tsp. coriander

1/8 - 1/4 tsp. cayenne pepper

2 tsp. salt

pepper to taste

1/4 tsp. stevia powder

1 Tbsp. nutritional yeast

1/4 cup fresh parsley (chopped)

4 fresh basil leaves (sliced)

1. Add olive oil to a large stock pot and add minced garlic & onion. Season by

sprinkling some salt and pepper while cooking.

2. Add quinoa, diced potatoes, carrots, tomatoes, dry seasonings, stevia, salt & pepper.

Continue to cook, stirring frequently, Cook for about 5 minutes.

3. Add vegetable broth and yellow squash. Bring to a boil and then turn to low and

simmer for 20 minutes.

4. Add nutritional yeast and stir well. Turn burner off and add in chopped parsley

and basil leaves.

5. Serve with crusty bread and a green leafy salad. ENJOY!!

Yerra Moolee (Yellow Coconut Rice)

My family loves Indian food which was introduced to us by a friend from India. Here is a family favorite.

2 cups finely chopped onions

2-3 Tbs oil (enough to saute your onions in)

2 tsp minced garlic

1 1/2 Tbs ground or crushed fresh ginger root

2 green chilies (anaheim or jalepeno, if you're brave)

1/4 tsp turmeric

2 Tbs ground coriander

3 cups coconut milk (2 cans will do)

1 1/2 tsp Salt

2 Tbs minced fresh coriander leaves or 1 Tbs dry(optional but wow what a flavor!)

2 cups potatoes

1 cup cauliflower

1/2 cup peas

Serve over:

4 cups cooked rice (Basmati is the best)

This can be a fast recipe if you do the following:

Cut up cauliflower & potatoes and have them steaming or boiling?(not my favorite method) while you are working on the sauce.

Also, start cooking the rice.

Now, heat oil and saute the onions until soft, reduce heat and add garlic, ginger & the chilies for another 2 minutes. Add turmeric and coriander, stir rapidly for another 15 seconds and add coconut milk and salt. Turn off the heat and let the ingredients sit to allow time for flavors to blend. Do not cook the coconut milk or it will turn sticky and slimy (not good). Add the steamed veggies and the peas (you can add them frozen and they will turn that pretty green and be the perfect texture).

Your rice should now be done. You are ready to serve!

Salsa Verde

I am part of produce buying co-op. Sometimes I get a Mexican pack full of peppers, cilantro and tomatillos. This is the recipe that I make with the above ingredients.

1 lb fresh tomatillos, husked, softened in a pan of water, then chopped

1-2 fresh green chilies (jalepeno or serrano), deseeded and finely chopped

1 green bell pepper or large mild pepper like Anaheim or pablano, deseeded and chopped

1 small onion, chopped

1 bunch fresh cilantro leaves, finely chopped

1/2 tsp ground cumin

Salt to taste

I put the ingredients in a blender until smooth. This makes a large batch so I freeze what I cannot eat now. This is good with chips or in taco and tortillas.

Basic Fruit Smoothie

I taught a nutrition class and have had a lot of requests for a smoothie recipe. This is my favorite smoothie which makes 5 cups. One non-vegetable or fruit eater told his wife he would have this for breakfast every morning! It is so energizing and refreshing!

Fruit Smoothie

1 cup water

1 cup of greens (spinach or kale)

2 cups of fruit (I use a frozen blend of strawberries, pineapple, melon, peaches and blueberries)

1 ripe banana

Add the ingredients in the order listed. I recommend defrosting your fruit before mixing in the blender if you do not own a high power blender (BlendTec or VitaMix). The banana is the sweetener and adds a smooth texture. It is a must. Most grocery stores sell nice fruit blends. In the summer I use all of the fresh fruits growing in my yard. Go ahead and experiment. You can make the exact same mixes you see in the Smoothie stores if you pay attention to their ingredients.

Some fruits that are great to use:

Apricots

Peaches

Strawberries

Raspberries

Blueberries

Pineapple

Kiwi

Mango

Nectarines

Sweet Easy Pie Crust :)

I also love this pie crust recipe. It is also a press it into the pan recipe!

2 cups flour (white or whole wheat)

1 cup brown sugar, packed (I have used successfully 2/3 cup honey and 2 TBS blackstrap molasses)

3/4 cup butter/coconut oil/olive oil etc

1/2 cup quick-cooking oat (I don't own quick-cooking oats, if you are really worried you can blend it in the blender for a few seconds)

You can use part of it as a topping or make more pie crusts. You just mix them together (I use a pastry cutter) and press it in!

Yum yum and easy peasy!

non-dairy cheesy spread :)

Hey there all! This recipe was inspired by a recipe I had read in the Cancer Prevention newsletter. I didn't have access to my computer and so I had to wing it, I did get to it later and it was pretty darn close! However, there are a few differences, so enjoy! My kids all loved it spread on Flat Outs...kind of like a tortilla.

One 15 ounce can of white beans or 1 1/2 cups cooked white beans
2 TBS nutritional yeast
Handful of baby carrots (I would say like 8-10)
1-2 TBS of olive oil (I just put some in until it was moving in my blender)
1/2 tsp garlic and herbs (or garlic powder or fresh garlic)
1/2 tsp onion powder
1 squirt of prepared mustard (I used honey mustard...any mustard is opt)

You can combine all of this in a food processor or in your blender. Because it has carrots in it, I would make sure your blender is really good...

Then spread like mayo, use as a dip or use as a cheesy substitute, we LOVED IT!

3 Bean Mexican Soup

16 oz jar of salsa

15 oz can of mexican stewed tomatoes (I also use crushed, whole)

3 cups of vegetable broth or chicken broth

1 Tbsp chili powder

½ tsp minced garlic

1 tsp cumin

3 15 oz cans of beans (kidney, pinto, chickpeas, black & etc.)

15 oz can of hominy (optional, I don’t use)

15 oz can of corn or frozen corn (I just throw some in)

3 cups of cooked chicken (opt.)

1 medium zucchini chopped and diced (opt.)

I put the first 6 ingredients in the blender, even the garlic whole so I don’t have to mince it. I then put it all in a big pot and add the beans, corn and sometimes zucchini if I have some. If you are serving it with chicken add it now. Warm your soup and serve.

I used to blend up the zucchini also so my kids couldn’t tell it was there but now I know they like it. I also make my own bouillon found at this website http://www.101cookbooks.com/archives/homemade-bouillon-recipe.html

I add 3 Tbs of my own bouillon to 3 cups of water instead of chicken broth. It is so much cheaper than the products I was buying and so flavorful for all kinds of soups.

Red Rice (Indian Rice) & Lentils w/Garlic Butter

Hi! I am Melanie's friend, Alicia, of 13 very great years. We decided it might be fun if I submitted some of my favorite dinners. My family eats mostly vegan (Friday has always been pizza night and sometimes we still add cheese.)

This recipe is one of my family's favorite dinners. We call it "Red Rice." It is very flavorful and quick if you keep the ingredients on hand. I serve it fresh but Indian food often tastes better when it sits.

Red Rice for 8

Start cooking rice before preparing sauce. You should be done at the same time as the rice.

3 cups Basmati Rice (sold at Costco) to 6 cups water

Add the following to your blender

2 15 oz cans of crushed tomatoes or whatever kind you have on hand

4 green chiles or 1 anaheim pepper (optional but adds a little heat)

2 Tbsp chopped fresh ginger or 1 tsp of dried ginger

4 tsp ground cumin

1 Tbsp paprika

2 tsp salt

1 1/2 cups cashew milk (1 cup cashew & 3/4 cups blended smoothly) or heavy cream

2 tsp garam marsala (which is cloves, coriander, cumin & cinnamon)

1/4 cup fresh coriander leaves

Blend until smooth. I pour the whole sauce over the rice and mix it in so nobody runs out of sauce. I set aside some of the rice for lunch before serving or we will eat it all.

I serve this with steamed cauliflower or raw carrot & celery sticks. We love to eat lentils as a side you'll find the recipe below

Lentils with Garlic Butter

Simmer together until lentils split:

1 1/2 cup lentils (mine happen to be yellow)

3/4 tsp turmeric

5 cups water

Blend together when finished but still hot:

5 Tbsp vegetable oil (I use coconut oil and even olive oil)

5-6 garlic cloves

Lentils (liquid and all)

1-2 tsp salt

Camping Food

Alicia again. We just got back from a visit with Melanie. We spent 5 days camping on Orcas Island. I thought it might be fun to post some of our camping favorites.

Navajo Tacos for 6

Dough

Place the following in a baggie labeled Navajo Tacos (Make sure you label or you will wonder what it is. Been there done that!)

1 1/2 tsp active dry yeast
2 1/4 tsp honey
1 1/2 tsp olive oil
4 1/2 cups flour (I use spelt)
1 1/2 tsp salt
Squirt a bit of Lecithin in there for good measure if you have it. Write on the baggie "add up to 1 3/4 cups water." I made this about an hour ahead of time and kneaded it in a bowl. I added 1 1/2 cups of water to start with and that was plenty.

Toppings

Can of chili (I actually made my own but let's keep it simpler)
olives
tomatoes
salsa
Vegenaise with dill mix (our ranch subsitute)
avacado (or a little packet of guacamole)
lettuce
corn
onions

I used a dutch oven tipped slightly and fried the bread in a small amount of coconut oil. I turned it with tongs and a pair of gloves. I always try to get the kids involved so they cut up the veggies and it was a hit! Half of the scones got eaten with honey. Yum!

Veggie Burgers!

Hello everyone! I made these tonight and they were delicious. I doubled the recipe, which was a lot more than my family needed, however, I didn't want to make them again tomorrow

My friend Alicia gave me this recipe and I can't remember where she said she got it from. However, it is inspired by anothe recipe and is a very easy/relaxed mixture.

Veggie Burger!

6 cups of water
1/2 tsp olive oil
1/2 TBS parsley
1 tsp thyme
1 tsp basil
1/2 tsp marjoram
4 TBS dried minced onion
1/2 tsp garlic powder
1/2 cup nutirtional yeast
2 tsp light yellow miso
1/4 tsp celery powder
1/3 cup tamari sauce
1/2 cup sunflower seeds
6 cups oatmeal

In a large pot/pan bring your water to a nice rolling boil. While it is boiling add all of the ingredients except oatmeal. (I add lentils at this point) Add your oatmeal. It will thicken and might be harder to mix. Remove from the heat and let sit for 30 minutes. Preheat your oven to 350 degrees. Make burger patties and place on a cookie sheet. Bake 15 minutes on each side. These are great frozen for future use!

I added lentils and they were wonderful. I used 1 cup of dry lentils cooked up and added in.

You can use any combination of herbs and it will equal about 3 TBS of herbs. This does not include the onion. Fresh onion works well too. As does potatoes and shredded carrots. All of these things add flavor and nutrition! ENJOY!

Amazing Chocolate Muffins

Many of you have asked for this recipe...it is an adaption that my friend came up with and they are truly wonderful! Even my husband adores them!

************************************

This is the recipe with my alterations. I have increased this by up to 8 times and not had any problems. If you follow this exactly, these will be wheat free, dairy free, and sugar free! Enjoy!

Inspired by Joyful Heart Muffins: approx. 12
Nonstick spray or cupcake liners
1 cp applesauce
½ cp honey
2 tsp. vanilla
1 tsp canola oil
¾ cp oat flour
1/3 cp unsweetened cocoa powder
2 tsps baking powder
½ tsp baking soda
½ tsp salt
Dash of cinnamon
½ cp vegan chocolate chips

Mix wet ingredients in one bowl, dry in a bigger bowl. Make a well in dry and pour in wet. Mix well. Use an icecream scoop to divide into muffin tin and get nice even muffins. Bake at 375* for 20 mins. Cool completely and Enjoy!