This is some of the stuff I eat.
All pure organic & vegetarian fare,
prepared by Carol, who visits twice each week.
These recipes have been finely tuned over the past 17 years
of working with Carol to produce the tastiest veggie food on the planet.
Now you know why I am so healthy, and happy, and good looking!
Protein Smoothie Ingredients 8 oz of fruit juice 1 banana & 1 pear 1 scoop fiber 1 scoop Protein Powder 1 TB lecithin Prepare Put all ingredients in blender and blend for 30 seconds to 1 minute. Pour into glass and drink immediately or it may get very thick because of the fiber.
Fakin' Bacon or Veggie Burger Sandwich Ingredients Henry's 8 grain sprouted bread or similar bread Best Foods Mayo Margarine, I Can't Believe It's Not Butter Dijon mustard (optional) Sliced Provolone cheese(optional) Red onion, sliced thin Butter lettuce, washed, trimmed, and dried Sliced tomatoes *Amy's Veggie Burger *Fakin' Bacon or Smart Bacon Prepare Use Fakin' Bacon or Veggie Patty. Fakin' Bacon: Cut strips in two and brown in a little butter in skillet. Or: Remove frozen veggie patty from wrapper, place on a plate and microwave for one minute. Transfer thawed patty to small fry pan with a small amount of margarine and brown on both sides. Mash the patty to ½ of its thickness/ Wash and prepare vegetables. Toast bread to a light golden brown. Remove toast and immediately spread margarine on hot toast. Then spread the Mayo and mustard. On one piece of bread apply 1 slice of cheese and mashed veggie patty. On the other piece place sliced tomato, sliced red onion and lettuce Put together and cut diagonally. Serve on dinner plate by itself.
Fresh Fruit Plate Ingredients Any of the following fruit can be used: Mango - serve with fresh lime Papaya - serve with fresh lime (good served with roasted and salted peanuts) Honeydew Cantaloupe Prepare Cut in attractive shapes and sizes and arrange on a plate. Add cut slices of lime to the plate if serving mango or papaya. Place in Tupperware container. Chill. *Use produce from Jimbos or Chino's whenever possible. May occasionally be served with cottage cheese in a small glass container.
Butter Lettuce Salad Side Dish Ingredients Spinach leaves, cleaned, dried, torn in bite sizes Butter lettuce, cleaned, dried, torn Sliced carrots Sliced radishes Tomatoes, quartered pieces Red onion, thin slices Add Hearts of Palm May occasionally be served with Red Potato Salad in a small glass container placed in the middle of the salad. Prepare Arrange salad on a salad plate in an attractive manner. Cover with plastic wrap and refrigerate. To be served with the following dressing: Paul Newman's Salad Dressing
Steamed Vegetable Side Dish This dish is served with a main dish. Only use very young, small, and tender vegetables Lightly steam and put quickly into ice water to retain color. The following is a list of vegetables that can be used for this dish. Note the vegetables that can be combined those that should be served alone. Vegetable Combinations Broccoli, carrots Green beans, carrots Vegetable Singles Corn on the Cob (butter only) Spinach Beets Yam Asparagus A little bit of marinade on the vegetables enhances their flavor.
Tamari Asparagus Side Dish This dish is served with a main dish. Only use very young, small, and tender shoots. Only the tips and no more than 3 or 4 inches of the stalk This is a seasonal item so it is easiest to find in season. Lightly steam 10-15 asparagus tips 3 to 4 minutes. Remove from heat immediately and plunge in ice water. This step is important because it is what retains the bright green color of the asparagus. Tamari marinade: 1TB tamari. 1TB mild oil, ½ tsp. lemon or lime juice Pour this over the asparagus and place all in a small covered container. *Optional: Instead of using tamari, substitute lemon dill dressing.
Twice Baked Potatoes With Vegetarian Brown Gravy Ingredients 1 lg. russet potatoes, baked Vegetarian Brown Gravy Mix or Butter Vegetarian Turkey Gravy Mix 1/4 cup sour cream, light 1/4 cup cottage cheese (optional) 2 tsp. Parmesan cheese 1/8 cup grated cheddar cheese 1 tsp. herbal bouquet seasoning 1 tsp. Spike Braggs to taste Tofu or Tempeh 1 cup steamed vegetables (carrot, broccoli,) is served on the side* Prepare Cut baked potatoes in half and carefully scoop out inside, leaving outer shell intact. Put the scooped outer part in a bowl and add the other ingredients and mix. Refill the potato shells with the combined mixture. *Serve the steamed veggies as a side dish. Store in separate container. Place potato shells on a platter, arrange and cover. Refrigerate. Heat and serve with Brown Gravy Gravy 1 cup of water The gravy seasoning packet dash of lemon ½ tsp. Braggs or less 1 TB margarine Add all ingredients and heat until it thickens. Place in a separate container. Serve Serve with tofu or tempeh and a side of vegetables
Red Beans and Rice Casserole With Gravy Ingredients ½ box of Red Beans (or Black) and Rice mix. (Zatrains brand) 4-5 baby carrots, sliced broccoli, two small head, cut in small pieces, no stems green beans, 3-4, cut celery, 1/2 stalk, cut small ½ tsp. of fresh lemon or to taste 1 TB. flour cold water 1-2 tbs. Butter or Margarine Braggs seasoning Prepare Separate the seasoning from the beans and rice by carefully removing the lumps of seasoning by hand. If the seasoning is too fine use a sieve. Put ½ of the loose seasoning in a small saucepan and put the other half in a piece of saran wrap and secure closed. Put back in box. Fill a larger saucepan with 2 1/2 cups of water, 1 tsp. butter and bring to a boil. Add ½ of the box of beans and rice and simmer for 10 minutes with the lid partially on. Put the other half back in the box with the seasoning and store. In the small saucepan with the seasoning, add the juice of the lemon, the flour, and ¾ cup of water, and 1 TB. of the Margarine. Add some Braggs to taste. Stir and heat slowly on stove. Heat until it comes to a simmer and the sauce turns a clear brown. Let cool and pour into a small plastic container with a lid. Chop veggies and after the rice and beans have cooked for 10 minutes or less, add the veggies. Cook an additional 10 min. at low temp. until all the water has been absorbed. Let cool for a few minutes and transfer to a glass casserole dish with a lid. Refrigerate until serving time.
Beans and Rice in Corn Tortilla Ingredients Pinto Refried Beans (Amy's) Trader Joes Spanish Rice (remove bell pepper) chopped onions salsa grated cheese sour cream Prepare Sauté chopped onions in oil until cooked. Open can of organic pinto refried beans and heat in saucepan with a little oil and Braggs. Add the sautéed onions. Partially thaw a package of the Trader Joes rice. Remove any pieces of green bell pepper. Lightly heat a corn tortilla in saucepan with a little butter. Arrange beans and rice side by side on the corn tortilla. Roll up and place in casserole dish. (Two of these per dish.) Sprinkle small amount of grated cheese and sour cream on top for garnish. Add extra rice as a side serving. Serve with corn on cob or steamed veggie. Cover and refrigerate. To Serve Heat plate in microwave for 1 ½ min. Serve with Chachies salsa and sour cream and avocado.
Cheese Ravioli or Tortellini w/ Amy's Pasta Sauce (May substitute Gnocchi for Ravioli) Ingredients Cheese Ravioli from Jimbo's or Henry's Tortellini, plain or spinach with cheese Pasta Sauce, Amy's Steamed Broccoli and carrots Prepare Cook ½ package of Ravioli or Tortellini according to directions on container. Rinse and drain. When cool, add a little olive oil and coat to prevent them from sticking together. Divide the Ravioli or Tortellini into two separate casserole dishes. Pour ¼ jar of Amy's Pasta sauce on top of each serving of Ravioli. Sprinkle a little grated cheese on top. Prepare steamed veggies to be served as a side dish. Serve Heat Ravioli dish and steamed veggies in microwave for 1 min.
Shepherds Pie Ingredients Barbara's Instant Mashed Potatoes Hain's Brown Gravy Mix Organic Vegetable Broth in box Vegetables, Fresh (carrots, green beans, celery, broccoli) Butter, Half & Half Yves Ground Round (vegetarian) Spike, Braggs Tomato paste, Wondra flour Prepare This dish is three layers. Put layers in a small glass casserole dish. Make gravy: 1 cup broth, 1 package gravy, 1 TB tomato paste, 1 TB. butter, 1 TB. Nutritional Yeast Flakes, 2 tsp. Wondra flour. Braggs to taste. Put all ingredients in sauce pan and blend. Bring to simmer until gravy thickens. Remove from heat and add 1TB. Half & Half. Stir well. First Layer. Chop veggies and lightly steam. Combine with some of the brown gravy and put in the casserole dish. Second Layer. Use ½ package of ground round. In a bowl, mix the veggie ground round in 1 TB olive oil and 2 tsp. tomato paste and Spike. Layer this on top of veggies. Third Layer. Follow directions on Mashed Potato box for 2 servings. Substitute half & half with water and use that instead of milk. Add salt and pepper to taste. Whip until fluffy. Layer on top of ground round. Put the rest of the gravy in container. Place the casserole and gravy in refrigerator. Reheat for 5 minutes in microwave or until hot. Add extra gravy to taste.
Thai Peanut Coconut Curry with Noodles and Tofu Ingredients One box of Thai Noodle with Peanut Sauce (note) Do not use the rice noodles that come with this package. 1/3 box of Linguine noodles Lightly steamed broccoli and carrots ( or other approved veggie) Variation: Make with Rice instead of noodles. 1 tsp. margarine ½ block of firm tofu (Sauce Ingredients) 1 TB oil 1 sm can of coconut milk ½ tsp. Red Thai curry paste 1TB tamari ½ cup water sauce packet from box 1 tsp.Wondra flour 1 TB No-chicken powder Lime to taste 2 tsp. sugar 1 TB peanut butter handful of roasted, salted peanuts Prepare Noodles: Heat 4 cups of water in saucepan and bring to boil. Add noodles and cook according to directions. Rinse in cold water. Add a small amount of coconut milk to keep noodles from sticking together. Put in bottom of 2 single serving casserole dishes. Veggies: Lightly steam broccoli and carrots and add alongside the noodles in casserole dishes. Tofu: In a saucepan, add tamari and turn on medium high. Cut the tofu in small cubes and marinate with tamari. Put in saucepan and sauté until tamari has evaporated. Add oil to saucepan and finish browning. Drain excess oil on a plate with paper towels. Sauce: Empty contents of Peanut sauce packet in a few ounces of hot water. Let sit. In saucepan, add oil and Thai curry paste. Sauté the curry paste. Add flour, no-chicken powder and slowly add the peanut butter, sauce packet contents and water. Bring to a boil and add tamari to taste. Add sugar and lime to taste. Pour a little of sauce into casserole dish to flavor the noodles and veggies. Add the sautéed tofu on top and cover the dish. Put extra sauce in Tupperware. Sprinkle peanuts on top. Heat and serve.
Thai Rice Curry with Tofu Ingredients ½ cup basmati rice (Sauce Ingredients) 1 cup water ½ tsp. Red Thai curry paste 1TB tamari ½ cup water 1 tsp.Wondra flour ½ block tofu 1 TB No-chicken powder 1 TB tamari Lime to taste 1 TB oil 2 tsp. sugar handful of roasted, salted peanuts 1 sm can of coconut milk Lightly steamed broccoli and carrots ( or other approved veggie) Prepare Rice: Heat 1 cup of water in saucepan and bring to boil. Add rice and cook until all water is absorbed. Divide rice and put in bottom of 2 single serving casserole dishes. Veggies: Lightly steam broccoli and carrots and add alongside the rice in casserole dishes. Tofu: In a saucepan, add tamari and turn on medium high. Cut the tofu in small cubes and marinate with tamari. Put in saucepan and sauté until tamari has evaporated. Add oil to saucepan and finish browning. Drain excess oil on a plate with paper towels. Sauce: In saucepan, add oil and Thai curry paste. Sauté the curry paste. Add flour, no-chicken powder, coconut milk and water. Add sugar and lime to taste. Mix well. Pour a little of sauce into casserole dish to flavor the rice. Add the sautéed tofu on top and also the peanuts. Cover the dish. Put extra sauce in Tupperware. Heat and serve.
Couscous, Yam, Pete's Tofu and Spinach With Lemon Butter Sauce Ingredients ½ box of Couscous Lemon Spinach or Broccoli &Cheese 1 large yam (made by Casbah) 2 TB. maple syrup 1 cup water ½ tsp. Braggs ½ tsp. olive oil pinch salt 1 TB. Earth Balance (sauce) ½ tsp. lemon juice ½ tsp. braggs 1 tsp.Earth Balance ½ tsp. grated parmesan cheese 1 handful of washed spinach leaves Pete's Tofu lemon butter sauce Prepare Couscous: Heat one cup of water in saucepan and bring to boil. Add fresh spinach and margarine and cook for 1 minute. Add ½ box of couscous and a little olive oil. Stir and remove from heat. Let sit for 5 minutes covered. Lemon Butter Sauce: Mix ¼ cup water, 1 tsp. Butter, lemon juice, and Braggs to taste. Heat in a small saucepan, stirring frequently until everything is mixed. Add parmesan. Refrigerate in small Tupperware. Yam: Bake in microwave until soft. Let cool. Cut in half and scoop out insides leaving the shell whole. In a bowl, add yam, maple syrup, Braggs, salt, earth balance. Mix well and put in the half shells. Spinach: Add a little lemon butter sauce in saucepan and bring to medium high. Add handfuls of spinach and cook quickly until just wilted. Add all this to a serving dish and arrange decoratively with the Pete's Tofu. Squeeze one of the Pete's Tofu sauce packets over the tofu. Cover and refrigerate until ready to serve. Heat and serve. Add the lemon butter sauce to the couscous for extra flavor.
Moroccan Lentil Rice Pilaf w/ gravy and Veggies Ingredients 1 box Moroccan Lentil Rice Pilaf Olive oil (Seeds of Change) Margarine 1 ¾ cup water lemon juice Chopped carrot and celery (Sauce) Seasoning from the packet 1 cup water 1 TB margarine Wondra flour dash of lemon or lime ½ bouillon cube or Braggs to taste 2 TB half and half Prepare Lentil Pilaf and Veggies In a cook pan, add 1 tsp. olive oil and contents of the box of pilaf (without the packet). Lightly brown pilaf for 3-4 minutes and add water. Open sauce packet and pour into strainer and separate the lentils from the seasoning. Add the lentils to the pilaf mixture. Cover and cook 10 minutes. The last 5 minutes, add the veggies to cook. Sauce In saucepan add water, and all ingredients except for half and half. Bring to a simmer and let thicken. Remove from heat and add half and half. Serve Place pilaf in casserole dish with veggies on top. Add a little of the sauce. Place the rest of the sauce in separate container and cover all. Place in Refrig. To reheat: In microwave for 1-2 minutes. Serve with a side of green beans or broccoli.
Yellow Split Pea Indian Rice Curry Ingredients ½ cup Basmati Rice 1 jar Trader Joes Masala Simmer Sauce or ¼ cup Yellow Split Peas 1 jar Korma Indian Sauce from Jimbos or 1 jar Spinach Masala Sauce from Jimbos 1 tsp. oil Steamed Veggie combination Prepare Add oil to pan and lightly brown rice and peas in oil. Add water and bouillon to pan and bring to boil. Cook until water is absorbed. Add some broccoli at very end to lightly steam on top of rice mixture. This makes 2 servings. Divide mixture and place in two serving dishes. Sauce: Use jar of Masala Simmer Sauce and put an equal amount on top of rice in each dish. Steam a vegetable combination and add to serving dish next to the curry entrée.
Chili and Polenta 1/2 box of Fantastic Foods Chili ½ box Fantastic Foods Polenta ½ cup water 1 cup water 1 6oz. can tomato juice 1 TB earth balance 2 TB tomato paste seasoning to taste chopped onions ½ of tomato, chopped 1 can chili beans and water oil Steamed Vegies Grated cheese for garnish Prepare For Chili. Sauté chopped onion in pan with oil. Then add Chili mix and continue to brown. Add water and tomato juice and cook on low for 5 minutes. Add rest of ingredients and season to taste. Cook to blend flavors. Cool and pour into serving dishes and add steamed veggies on the side. Garnish with grated cheese. For Polenta. Add Polenta mix to cold water and earth balance and bring to boil. Cook until thick. Pour into greased dish and let cool. Cut into serving pieces and refrigerate. Serve Heat and serve with Chachies salsa and sour cream.
Cajun Tofu Pasta ½ brick of firm tofu 4 oz linguine, cooked and drained 1tsp. Cajun seasoning ¾ cup water 1/8 tsp garlic powder 2 tsp. no chicken stock ¼ tsp basil ¼ cup half and half ¼ tsp lemon pepper salt parmesan cheese salt and pepper to taste tamari, oil 2 TB earth balance Steamed veggies chopped onions 1 tsp. Wondra flour Prepare Cook Linguine and drain. Coat with some oil and parmesan cheese and place in serving dish with steamed veggies. Cut tofu in bit-sized cubes and marinate with tamari, oil and some of the Cajun seasoning. Sauté until brown and put on top of linguine. Sauce. In saucepan sauté chopped onions until light brown. Add earth balance and flour and lightly brown. Slowly add water and then add all seasonings. Finally, add half and half and remove from heat. Pour a small amount on the linguine and tofu and put the rest in a separate container. Serve Add extra sauce and heat in microwave. Serve hot.
Smokey Lentil Soup 1 cup brown lentils 2 carrots, chopped 1/8 cup parsley 2 celery, chopped 1/8 cup yeast flakes chopped onion 1/8 cup Braggs 6-8 green beans, chopped ½ tsp. sweetener 1/8 cup oil ¼ tsp. garlic powder 4-6 broccoli flowers 2 tsp. vinegar or lemon juice salt or Braggs to taste ½ tsp. basil 4 cups water 1 6 oz can tomato juice ½ can small tomato paste ¼ tsp. liquid smoke Prepare Cook lentil in 4 cups water. Cook until almost done. In separate pan, sauté chopped onion. Add to lentils while cooking. When the lentils begin to get tender add the rest of the ingredients and cook until vegetables begin to soften and flavors blend. Chill. Serve Heat the desired amount in saucepan and serve hot.
Split Pea Soup 1 cup green split peas chopped carrots 4 cups water chopped celery chopped onions 4-6 broccoli flowers fakin bacon oil 2 TB parsley ½ tsp garlic powder 3 TB yeast flakes 3 TB no chicken stock ½ tsp mushroom bouillon Prepare Cook split peas in 4 cups water. Cook until almost done. In separate pan, sauté chopped onion. Add to split peas while cooking. When the split peas begin to get tender add the rest of the ingredients and cook until vegetables begin to soften and flavors blend. Sauté fakin bacon slices until toasted. Add to the soup when done cooking. Save a little to garnish the top. Chill. Serve Heat the desired amount in saucepan and serve hot.
Potato Soup Ingredients 1 ½ russet potato chopped small ½ stalk of celery, chopped 4-5 baby carrots, sliced 4-5 green beans cut small ½ cob of corn 1 tsp. Tarragon seasoning 3 TB no chicken bouillon butter vegetable bouillon cubes(1/2 cube or ½ tsp. powder) lemon juice dash of garlic powder Prepare Add 3 cups water to pot and add cut potatoes. Cook for 8-10 min. Add rest of veggies and cook for 4 min. Finish with adding bouillon, 2 TB. butter, a squeeze of fresh lemon juice to taste, and seasoning. Cook until seasonings are blended and until soup is thoroughly mixed. Cool and refrigerate.
Minestrone Soup ½ veggie bouillon cube chopped onion 2 TB no chicken stock ½ tomato, diced 1 tsp mushroom stock 1 TB earth balance ½ russet potato oil 3 TB yeast flakes 1 tsp. tamari 3 TB tomato paste salt to taste 1 tsp. tarragon pinch of sweetener ½ tsp basil 1 6 oz. can tomato juice ¼ tsp garlic powder 1 can small white beans 1/8 cup parsley carrot, celery, green beans, broccoli 2 cups of water NO lemon Prepare Brown chopped onions in oil. Add cubed potatoes and 2 cups of water. Cook for 8 minutes. Add the rest of the ingredients and cooked until veggies start to soften and flavors are fully blended.
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