I often joke to people that you can’t maintain curves like mine unless you have a proper appreciation for good food. Here are some of my favorites to make. There’s lots of soups, and it’s a mixture of stuff I have created and stuff I have learned from others. I’m pretty sure that the more you know the story of your ingredients, the better it will taste. I’ll add more as I learn/create more!

Table of Contents:

Angel Biscuits
Artichoke Olive Goat Cheese Dip
Autumn’s Wild Rice Stir Fry SF option
Avocado Caprese SF, GF
Bangin’ Brussel Sprouts! SF option, GF
Basil Pecan Pesto SF
beet zucchini salad SF
Black Bean Seaweed Dip SF
Borscht Beets
Bread!
Breakfast Sandwich
Brunch Sandwich
Butternut Squash-Apple-Onion Soup
Chicken Apple Sausage Soup
Croutons
Deep South Asian Duo
Dreamy Smoothie
easiest salad dressing you can make in restaurant SF
Easy Boozy French Onion Soup
Everyday Dal SF
Fuschia (Beet) Soup
Garlic Goat Cheese
garlic lemon cauliflower SF
Golden Lasagna
Green Soup SF option
Gruyere Cheese Rolls
Hearty Fall Stew
Hollyhock Nutritional Yeast Dressing
Kale Salad GF, SF
Kitchen Sink Frittata GF, SF
Last Minute Hummus SF, GF
Lavender Honey Salmon
Lemon Ginger Drumstick Soup
Mike’s Mom’s Rum Cake!
Pepperjack Pancakes
Pesto Lasagna
Pesto Pasta SF, GF
Portobello Toast
Potato Latke Soup
Potato Leek Soup
Quinoa Salad SF option
Roots Casserole
Sesame Oil Dressing SF
sesame salmon SF, GF
Sick Soup SF option
Smoked Salmon Omelette SF
Summertime Potatoes
Vegetarian Beef Stew
Winter Lentils SF option

Let us Begin :)

Angel Biscuits

(this is my mom’s actual recipe for biscuits that are faint-worthy)

1 cake compressed yeast or 1 pkg active dry yeast
2 tbsp lukewarm water (very warm for dry yeast)
5 cups all-purpose flour
1 tsp soda
3 tsp baking powder
2 tbsp sugar
1 1/2 tsp salt
1 cup vegetable shortening
2 cups buttermilk

dissolve yeast in warm water . sift all dry ingredients into a large bowl . cut in shortening w. pastry blender . add buttermilk . then yeast mixture . stir until thoroughly moistened . turn onto floured board and knead a minute or two . (no rising required) … roll out to desired thickness (i like 1/2″) and cut into rounds . brush w. melted butter and bake on ungreased pan at 400 degrees for 12 to 15 minutes or until lightly browned … baked biscuits freeze beautifully!

note: after mixing – dough may be refrigerated in lg plastic bag or covered bowl until ready to use; it keeps well for several days … if using a plastic bag – leave a little “head room” for dough to expand slightly… these may be readied for baking the day before and kept in fridge until an hour before baking – allowing them time to attain room temp!

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artichoke olive goat cheese dip

this was kind of a glorious mistake but ooh – it’s good!

into food processor, put:
– three or more fresh artichoke hearts (keep the peeled leaves from the artichokes)
– ten or more pitted kalamata olives
– one cup herbed goat cheese
– 1/2 cup olive oil
– one big lemon’s juice
– 2 tbsp braggs

blend/process til smooth

and for dipping, lay the artichoke leaves flat on a baking sheet and drizzle with olive oil, shake garlic salt over and bake for 7-10 minutes at 350, use to eat the dip.

make the goat cheese from scratch for extra credit :-)

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Autumn’s Wild Rice Stir Fry

SF option

My sister made this the last time I was in her home and I loved it and have been eating it every since. It feels like fueling the body, and it’s delicious. Basically it’s wild rice, vegetables, and an egg cooked up with olive and sesame oils and sriracha. Here’s how I do it.

Cook up a 1 cup of dry wild rice (give this 50 minutes)// (replace with brown rice for sugar free option)
Roast brussel sprouts, leeks, root vegetables as simply as possible (I do with sea salt, olive oil)
Saute kale (or other greens – collards, spinach) with garlic and lemon

Now you have your basic ingredients. This can feed one person for a few days. For each serving of the stir fry:

Add a dash of olive oil to hot pan
Add 1/2 cup cooked wild/brown rice
Add as many of the cooked and sauteed vegetables as you want
Add a dash of sesame oil (to taste, this stuff is delicious and dear)
Add sriracha to taste (or chili paste if doing SF)
Once it’s all hot and delicious looking, crack one (cage free) egg over it and stir that in.

Serve hot.

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Avocado Caprese

this one is just lovely.

slice fresh tomatoes into rounds, sliver avocado with a sharp knife, and lay it on top of the tomatoes – for me it serves as a textural equivalent to a mozzarella. i slice my avocado very very thin but it’s up to you.

top with fresh basil, drizzle in olive oil, salt and pepper to taste.

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Bangin Brussel Sprouts!

I used to not love Brussel Sprouts. So silly. My friend Kat made me eat some with butter and sage, baked, and I’ve never been the same. Here’s my current favorite way to make them.

Pre-heat the oven to 350.
While bringing a pot of water to a boil, cut off the bottom of your brussel sprouts and quarter them.
Boil the BS for 2-3 minutes (this might be called blanching?). Pour into a colander and shake dry.
Spread as one layer into a glass pan. Add 8-10 butter pats, squeeze honey all over it (lavender honey if you’re in Oakland), and season to your desired hotness with cayenne and freshly ground pepper. Also sprinkle some coarse salt over it.
[[Sugar free update: drizzle olive oil all over the brussels sprouts, sea salt, pepper, cayenne or chili powder – delicious]]
Bake for 20 minutes until there’s some toasty crunch to the top layer, and the butter is bubbling.
This stands alone, OR, bake it with sliced chicken apple sausage or veggie sage-apple sausage. Or potatoes. Or root veggies.
Variations:
– use olive oil instead of honey!
– add a diced tart apple!
– serve with a dollop of goat cheese!

Or anything.

It’s that good.

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Basil Pecan Pesto

SF option

the pesto:
2 cups of fresh basil leaves
2/3 cup olive oil
1/3 cup parmesan (replace with nutritional yeast for SF option)
1/2 cup crushed pecans
2 large cloves of garlic

put it in the food processor and blend til smooth! now put it on everything for three days :)

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beet zucchini salad

SF

possibly my favorite food of the cleanse. we are allowed a half cup of beets a day – i took mine grated and raw over peeled and diced zucchini. i added in other ingredients based on availability, including diced fresh tomatoes, cubed avocado, triangulated cucumber, diced red onion, the leftover garlic lemon cauliflower, chopped romaine lettuce.

the dressing for this one is below: olive oil, lemon, sea salt, pepper. if you have access to zatar, or thyme, it’s also stunning on this salad. when not fasting i have also used white wine vinegar to much deliciousness.

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black bean seaweed dip

this one is delicious for real!!

into a blender pour:
– three cans of black beans, include the water from one can and drain the other two
– two tablespoons tahini
– five cloves of garlic (can do garlic to taste)
– one jalapeño (optional)
– one package roasted sesame seaweed snacks
– 1/3 cup apple cider vinegar
– 1/3 cup braggs
– 1/3-1/2 cup nutritional yeast
– sea salt to taste

blend until its smooth and creamy. eat with fresh vegetables, or tortilla chips, or big homemade croutons.

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Borscht Beets

Peel 5-6 midsize beets (can add other root veggies, but not for color as beets always win that war)

Grate the outer edges until the beets are square shaped. Use grated beets on next salad.

Cube the beets and place in a mixing bowl

Cover in olive oil (1/4 cup) and apple cider vinegar (2 tbsp)

Squeeze in 1 large lemon

Sprinkle with dill, marjoram [other herbs that can pinch hit – rosemary, thyme]

Roast in baking pan, ideally where beets can lay flat, 30 minutes

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Bread!

I have been baking bread non-stop and it is truly a point of joy in my life because a) it’s tasty, b) it makes the house smell fantastic, c) it’s cheap, and d) it’s so easy.

I have the 5 Minute Artisan Bread book, which covers tons of recipes. On a regular basis I make the Master Boule recipe and then do different things with it. Here it is:

3 cups lukewarm water
1.5 tbsp active dry yeast (2 packets)
1.5 tbsp coarse salt (i use sea salt)
6.5 cups unbleached flour

add the water and yeast together in a mixing bowl. dump in your 6.5 cups of flour. scoop and slide a flat surface over the top of each cup to get the accurate amount. stir in the salt. i mix mine with a wooden spoon. cover with a lid (not airtight) and let it rise for 2 hours. for a slightly quicker rise or just a little more bread buoyancy, put the dough next to a fireplace or radiator [trick learned from my sister’s mother-in-law]. After at least two hours [i’ve let mine rise up to 5 hours and it just keeps rising. magnificent], you can refrigerate the dough and use anytime over the next couple of weeks.

when you’re ready to bake, pre-heat the oven to 450. put an empty pan in the oven which is NOT the bread pan. pull out your dough, sprinkle a bit of flour across the top, grab a handful and cut it off the rest of the dough with a serrated knife. knead this piece, continuously rolling it under until you have a smooth ball of dough in your hands. now shape it into the loaf you want – baguette, rolls, etc. i mostly do baguettes. let the bread sit in its new shape for at least 20 minutes.

dash some flour on your baking stone or baking pan, set the bread on top of the flour, slip it in the oven, and toss 1 cup of water into the extra pan in the oven. that water will create a steam which will give the bread a nice hard crusty while sealing the moisture inside. cook for 25-30 minutes till you like the shade of the outside.

Let it cool on a wire rack or cutting board for a few minutes and then stuff your face.

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Breakfast Sandwich

ingredients per person:
1 egg
2 slices of bread
2 tbsp goat cheese
1 tbsp pepper jam (substitute any homemade jam, tho i recommend using pepper jack cheese if you don’t have it in the jam)
salt and pepper to taste
excessive butter
1 tsp olive oil

spread tons of butter over the toast, put the goat cheese on one slice, and put it face up in the toaster. (if you have only the pop-up toaster, shame on you. you should then cook the bread with butter in a skillet and butter/cook both sides. you’ll add the goat cheese when you take toast off toaster)

heat a small skillet and add the olive oil. let it get hot and spread across whole skillet. break egg directly into skillet and salt and pepper the top. once the white is solid, flip the egg and smash it down so the yoke breaks and cooks spread across the whole bottom. remove immediately from heat so the yoke won’t be totally cooked through.

put goat cheese toast on bottom, put egg on top, and spread pepper jelly on the other slice. smash it together and slice diagonally. the result is everything good about breakfast in one bite.

advanced and open to swine? add bacon. mmmm.

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Brunch Sandwich

Like Breakfast Sandwich, but opened face and you can put a little afternoon or evening into the ingredient choices. One of my favorites:

As stacked:
– whole wheat or mulitgrain bread slices, 2 per person
– (super fancy) goat cheese, 2 tbsp per person
– pan fried tilapia, 1 per person (wet the fish, dip into cornmeal/garlic powder/salt/pepper in a bowl, drop into sizzling veggie oil, flip it till it’s golden)
– strawberry salsa (strawberries, red onion, peppers all chopped tiny, lemon, salt, pepper and hot sauce to taste)
– over easy eggs, 2 per person (after tilapia, turn heat down under pan and crack the eggs into same oil, flip as soon as bottom is firm and remove from heat)
– gently sauteed asparagus, 3 per person, each one sliced in half

Cook it, stack it, serve it, impress your date.

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Butternut Squash-Apple-Onion Soup

I dedicate this soup to the Detroit Food Justice Task Force, who fill me with so much love and gratitude. I created this recipe for them as a celebration of fall, mashing up recipes for Apple-Onion-Cheddar and Butternut Squash soups, throwing in a golden beet.

Ingredients:
– 10 cups broth (homemade vegetarian preferred, but it’s up to you)
– two thick thumbs ginger, slivered
– 1 large butternut squash, cubed
– 1 large golden beet, cubed
– 1 large sweet onion, diced
– 1 bulb garlic (yes the whole big old thing), sliced into fine rounds
– heart of celery, chopped
– 3-4 gala apples, cubed
– half a stick of butter
– 1/4 cup of olive oil
– nutritional yeast
– braggs
– salt
– cheddar cheese, grated (i found a local goat cheese cheddar which is dreamy!)

Put the broth (if you making it from scratch – make it at least two days before so it can truly fuse) into a big soup pot, bring to a boil, add the ginger. Let the ginger completely infuse the broth over the course of an hour.

While that simmers, melt the butter in a saucepan and add the beets and squash to it. Keep at medium heat, stirring occasionally, until the squash starts to come apart in buttery goodness. (30 minutes or so)

In a separate saucepan, heat the olive oil and add the onions. Cook until the onions are transparent, add the garlic.

At this point, add the celery and the apples to the broth.

Once the onions and garlic smell unbearably amazing, add them to the broth.

Finally, add the buttery butternut squash and the beets to the soup.

Over the next hour, add nutritional yeast, braggs and salt to taste. It should be sweet, savory, buttery, flavor-full. Continue to stir.

When it’s time to serve, ladel it out into bowls and cover the surface in grated cheddar. It’s autumn in a bowl. Break out some fresh bread and butter for dipping.

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Chicken Apple Sausage Soup

I once had a lot of ingredients left over after making chicken noodle soup, as well as some other stuff in the fridge I wanted to clear out before I head out of town again, so I decided to make another soup, or possibly a stew depending on how it goes. Looking in the fridge I realized that chicken apple sausage could be the central ingredient. Riffing on the chicken noodle soup recipe, I came up with this and it’s delicious!

2 tablespoons extra virgin olive oil
4 small carrots, chopped
1 medium red onion
3 stalks of celery, chopped thin
salt, pepper, braggs to taste
add 6 cups of chicken stock (i recommend better than bouillon, veggie bouillon works as a veggie variation)
1 cup brown rice
3-4 skinless chicken apple sausages [field sage apple veggie sausage works as a veggie variation]
nutritional yeast
cumin
jalapeno hot sauce

preheat the oil in soup pot. in a separate pot heat the chicken stock (or combine water and btb). chop the vegetables and add them to the oil in the soup pot in the order listed. salt, pepper and bragg for flavor. add the chicken stock, and the cup of brown rice. bring to a boil and add the chicken apple sausage. sprinkle in nutritional yeast, cumin and hot sauce to taste as the soup cooks. medium simmer for 30 minutes.

this soup stands alone, but is also delicious with:
– goat cheese and zatar toast
– peanut butter and pepper jelly sandwich

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Croutons

Jefani Edison is a local Detroit cook who makes delicious healthy food. She has worked a few events I have been to and she serves salads with the most perfect croutons ever. She told me the recipe this past week and I tried it. It wasn’t as good as hers, but still pretty delicious.

Wanted to pass this on:

1. Pre-heat oven to 350.
2. Cube a large loaf of Italian Bread (cut in a size you can imagine eating in the future.
3. Toss with olive oil, oregano, parsley, garlic powder, salt and pepper. (seasoning is totally up to you!) [Don’t scrimp on the olive oil, it make a big difference in how it cooks!]
4. Lay in one flat layer on a baking sheet and bake for 30-40 minutes – watch for burning and stir midway through.

Add to every salad.

My recent variation on this recipe which made me VERY happy:

One loaf of Motown Multigrain, diced. Put that in a mixing bowl.
Drizzle olive oil all over it while stirring, so every piece gets a little oil on it.
Now cover in nutritional yeast, garlic salt and super fine parmesan.
Bake it at 350 for about 40 minutes, then eat more salad than you ever ate in your life cause the croutons are so good.

:)

Another variety! Use Pumpkin Spice Bread (i imagine a cinnamon swirl could be good too), toss with olive oil, garlic salt and nutmeg. Honey child these are delicious and perfect on salads or fall soups.

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Deep South Asian Duo

This came to me yesterday in what I can only call a fit of culinary genius. I had a Vietnamese chicken sausage that I wanted to build a meal around. But it was hot outside, so I kind of wanted the yummy deep southern summer fare – like pasta salad and deviled eggs. I thought of all the fun things that go into my favorite Vietnamese dishes, and the form of my favorite deep south dishes, and I decided to go in!

Sesame Deviled Eggs:
Eggs
Olive Oil
Sesame Oil
Rice Vinegar
Sriracha
Salt
Pepper
Honey

Boil eggs for 15 minutes.
Cool in the fridge until eggs are just warm to the touch.
Peel and then slice in half and scoop out the hardened yolk into a little bowl.
Add honey, olive and sesame oil, rice vinegar, sriracha, salt and pepper until it is a soft creamy texture and perfectly sweet and spicy.
Scoop the creamy stuff back into the egg halves and refrigerate for a half hour.

South Asian Pasta Salad:
Thai Rice Noodles
Vietnamese Chicken Sausage
Green Beans
Green Onions
Corn
Sesame Oil
Rice Vinegar
Sriracha
Ginger
Garlic
Soy Sauce

Simultaneously, or previously:
Cook the noodles in water with 2 tsp of soy sauce in it.
Slice the Vietnamese sausage (stand-in can be other flavors of chicken sausage but this one, from Cass Corridor Sausage, is the best) into 1/4 inch pieces and cook them until crispy brown.
Saute the green beans in ginger, garlic, olive oil and soy sauce; then chop into little pieces.
Boil the corn on the cob and then slice the corn off.
Chop the green onions into small pieces.

Now combine the noodles, sausage, green beans, green onion and corn into a big salad bowl. Add sesame oil, rice vinegar, and sriracha to taste.

Put in the fridge til its cool and delicious. Smirk at your brilliance and eat it all for three days.

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Dreamy Smoothie

I make this smoothie almost every day. It’s healthy and delicious – like sneaking nutrients into my body.

Ingredients:

1.5 cups Rice Milk
1.5 frozen bananas [learned this from the smoothie guy on 15th and webster in Oakland, CA: buy bananas, peel them, break them in half, store them in a freezer bag in your freezer]
1 handful fresh spinach [makes everything green, great for your body, and you won’t taste it!]
1 tbsp peanut butter [or more]
4 fresh strawberries, or pineapple chunks, or both [raspberry, blueberry tastes good too tho the texture can put some folks off]
1 tsp soaked flax seed [i just keep a little tupperware with flax seed and water in it for the week – comes out sticky and smooth]
.5 tsp bee pollen

Add the ingredients in this order to your blender and blend on high for 1 minute, till everything is smooth and green. You can’t taste any of the healthy stuff, just a mouthful of sweet, cold, freshness.

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easiest salad dressing you can make in restaurant

SF

literally. this was so helpful for my travels. every restaurant i went into had olive oil, lemon, salt and pepper. you can either mix it up before putting it on salads, or you can just drizzle, squeeze, shake, shake and toss the salad.

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Easy Boozy French Onion Soup

4 Onions (2 red, 2 white or high yellow)
4 cups of beef broth {veggie broth with soy/braggs works as a veggie variation}
1 tsp sugar
2 tbsp olive oil
1-2 clove(s) garlic, minced
1/2 cup white wine
excessive asiago or gruyere
4 small pieces of french bread [bonus points if you make the bread yourself!]

slice onions thin – get that cry out. saute in olive oil until transparent, add the sugar and stir regularly while letting the onions caramelize for 30 minutes. add broth, wine, garlic and salt/pepper to taste. easy on the salt – the cheese and broth are flavorful. once the soup has cooked until it smells like heaven, turn your oven on to broil at 550. put the four pieces of bread on a small pan, cover them in the cheese and pop into the broiler for 2-3 minutes until the tops are bubbling hot and crispy.

ladle onion soup into nicest bowls, add the bread and serve immediately.

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everyday dal

this just in from my friend ashindi maxton. its yummy :)

1/4 c. canola oil
1/2 tsp. cumin seeds
1 medium red onion, chopped
1 c. red lentils
1 large tomato, cut into 8 wedges
5 large garlic cloves, minced
1 tsp. ground coriander
3/4 tsp. ground turmeric
1/2 tsp. cayenne
1/4 c. cilantro
1 Tbsp. unsalted butter or fake butter
1 tsp. salt

heat the oil over high heat in a pot or skillet that has a lid. when the oil begins to smoke, add the cumin seeds, covering the pan. after the seeds have stopped sputtering, add the onion and sauté over medium heat. sauté awhile until dark brown (caramelized), adding the garlic to cook about 5 minutes before it’s done.

while the onion is cooking, place the lentils, tomato and 3 c. water in a large pot and bring to a boil. reduce the heat to a simmer, cover and cook until lentils are tender, about 20 minutes. whisk to emulsify.

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Fuschia Soup

SF option

1 beet
2 carrots
1 red onion
fresh ginger to taste
as much garlic as you can take
red lentils
2 teaspoons nutritional yeast, braggs (optional), salt, pepper, dash of cayenne, garlic powder
a whole lemon
coconut milk (2 tablespoons of coconut butter can get the flavor too in a pinch but you miss the color)
veggie OR chicken broth (better than boullion) 3 cups

saute the onion and garlic in olive oil till onion is see through. add carrots, beets and ginger and seasoning, and saute till all are soft and flavorful. add broth and lentils and boil till lentils burst open. turn off heat and let this bright red concoction cool completely. pour it all in a blender and liquify it. now put it back on at a simmer and stir in a can of coconut milk. it’s so pink! at the last minute, squeeze in a whole lemon. serve hot, with a dollop of lebneh. also great with sauteed veggie sausage.

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Garlic Goat Cheese

This is VERY exciting. This is how I made my first goat cheese, looking up a few basic recipes and then deciding how I wanted to flavor it.

1.5 big mason jars of goat’s milk [i got mine fresh from Marcia Lee who got it from the Catherine Ferguson goats.]
3 lemons
1 clove of garlic, crushed
.5 tsp sage
.5 tsp rosemary
.5 tsp sea salt
cheesecloth

Slowly heat up the milk in a saucepan. You want it to get to just under boiling temperature (which, if you have a thermometer is 100°C or 212°F, and if you DON’T have a thermometer it’s ‘steaming’). Maintain that heat for 10-15 minutes, watching it closely. in a separate cup, squeeze 2.5 lemons. Once milk is totally warmed, remove the saucepan from the heat and add the lemon. The milk should curdle immediately. Add more lemon juice if you don’t see a drastic curdle.

Let it sit for 5 minutes while you prep the next step. Place a colander in a large bowl, and cover it in cheese cloth. Once milk has cooled 5 minutes, pour it into the cheesecloth nice and slow. The curds are catching in the cheesecloth, the whey is pouring through. [if you are hardcore you can save the whey and add to smoothies for nutritional value]

Now, tie the 4 ends of the cheesecloth together and hang it over your sink or a deep bowl (i used the handled of a wooden spoon over a soup pot), and let it sit for about an hour.

During that hour, squeeze the other half lemon into a small bowl, add the spices (garlic, sage, rosemary) so they marinate.

Open the cheesecloth over a bowl and scrape it all out. Fold in the marinated spices and the sea salt and slowly grind it all together.

Spread it on something warm – toast it on slices of a baguette – or eat with crackers.

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garlic lemon cauliflower

SF

found the basics for this one on the internet and adjusted it to account for the oven being in use by someone else, and not being allowed to put parmesan on it.

take a whole head of cauliflower and cut it down to the smallest florets. cut the stems to be an equivalent size – diced, basically.

heat olive oil in a pan, crush garlic into the olive oil – i go hard on this, 2-4 cloves. stir in the cauliflower and then squeeze lemon over it. i found with ample lemon i didn’t yearn for salt, but that’s up to you.

cook on medium heat, stirring often, for about 12 minutes – you want to see brown on the surface of the cauliflower. consume hot or cold, it’s gorgeous.

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Golden Lasagna

This is for folks who have issues with tomato dishes (like indigestion or acid reflux)

Ingredients:
2 jars of Garlic Alfredo sauce (can get plain alfredo sauce if you down to add hella chopped garlic…one of my next evolutions will be learning how to make alfredo sauce from scratch)
olive oil,
lasagna noodles (barilla no-bake if you’re lazy),
veggies: red cauliflower, broccoli, carrots (lazy alternative is frozen italian veggie mix),
cheeses: 4 cups minimum of mozzarella cheese, 4 oz of plain or herb goat cheese (can use ricotta – i fancy goat more), 2 cups of parmesan (or a parmesan/romano/asiago mix for the fancy people),
2 eggs,
spices: garlic powder, basil, oregano, salt, pepper
morningstar grillers ground fake-meat (or your fave fake meat option, mushrooms included :)

preheat oven to 375
cut up all the veggies to small bite size
in a bowl, mix 2 cups of mozz, 1 cup parmesan, and 2 eggs with room temperature goat cheese, and spice it up
sautee the fake-meat briefly in olive oil and spice it up, lots of garlic powder there!
mix olive oil and 1 cup of alfredo sauce together and spread on bottom of pan (9×13 serves 6-8 just fine)
add a layer of lasagna noodles
cover bottom layer with the cheese-eggs mix, spread it evenly over the whole pan.
add all veggies
pour generous amount of alfredo sauce over the veggies – leave no veggie uncovered!
break up two pieces of lasagna into little pieces and sprinkle in the sauced veggies
add a layer of lasagna noodles (unbroken)
pour the sauteed fake meat onto middle lasagna layer, then cover that with sauce and another layer of lasagna noodles
add a thin layer of alfredo sauce, really just stroke it onto the top layer of lasagna noodles, then a layer of cheese – cover every surface with cheese.

cover this and bake for 35-40 minutes – note the bubbling and the way the smell of garlic and cheese fills the space.

then take off cover, add a generous layer of cheese, cook for another 15 minutes or until golden brown. don’t forget to turn off oven in your excitement!

serve hot with salad and italian bread!

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Green Soup

SF option

This soup was inspired by wanting to use up lots of green vegetables in the fridge and make something delicious and non-dairy. Took some fiddling but it ended up really delicious.

I imagine this would work with lots of varieties of green vegetables. Here’s what I had:

1 head broccoli
1 bunch celery
2 bunches dandelion greens
1 bunch collard greens
1 head cabbage
1 bag of brussel sprouts (about 20)

plus
2 sweet onions
3 thumbs ginger
6 cloves garlic

and
Braggs (leave out for sugar free version)
olive oil
sesame oil
2 lemons
garlic salt
nutritional yeast
8 cups of chicken or veggie stock
water (for texture)

Here’s how I did it.

1. Put the stock on to heat up slowly in its on pot with the ginger and half the garlic in big chunks.
2. In a soup pot, put 2 tbsp olive oil and the two onions, diced.
3. Once onions are translucent, add the rest of the garlic, minced.
4. Now add the vegetables from harder to softer: broccoli, celery, sprouts and cabbage, then the greens, cut into small pieces.
5. As this all cooks, squeeze the two lemons (watch for seeds), add sesame oil (at least 1/3 cup), 2-3 squeezes of Braggs, and 1/2 cup nutritional yeast seasoning to the veggies. Cook until all are fairly soft.
6. Add the stock – make sure all veggies are covered with the broth and cook until ginger garlic flavor is infused in the veggies.
7. Remove soup pot from heat and let it cool for about 15 minutes.
8. Puree in a a blender, filling only half the blender at a time. Add water as you puree to reach the desired texture – smooth and solid, textured but not chunky.
9. Once it’s all pureed, heat it again and stir. Add more nutritional yeast if you want it thicker here. This will give it almost a creamy quality.
10. Serve hot with croutons, and if want to add a dolop of goat cheese, plain yogurt, or grated parmesan cheese, it will just add to the deliciousness.

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Gruyere Cheese Rolls:

remixed this off the King Arthur Flour site. reminds me of Arizmendi cheese rolls i used to get in Oakland.

Use the 5 minute artisan bread recipe to make your basic dough. That process takes 2.5 hours at least so plan it out the day before you want these yummy rolls.

Grab two handfuls of dough out and roll out flat into a square. Let sit for 20-30 minutes, and turn on your oven to 450.

After it’s risen, spritz water across the top and sprinkle the grated gruyere cheese liberally across the top. (For extra flavor, spread minced garlic into the grated cheese).

Slowly roll the bread away from you, folding the cheese and garlic into the roll. Seal the cheese log along it’s length by pinching, and let sit for 5 minutes.

Using a serrated knife, slice the log into 6-8 small rolls. Lay each one flat in an olive-oiled baking pan (or parchment paper on your baking stone) and sprinkle another layer of gruyere cheese across the top of the rolls.

Cook at 450 for 25 minutes (until golden brown, cheese super melted).

Faint.

* Variations: Asiago cheese smashes it! Also I did a mozzarella/goat cheese mix and that disappeared off the plate in 3 minutes.

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Hearty Fall Stew

This is tomato-free, vegetarian, and reminds me of an amazing vegetable beef stew my mom makes.

Put 4 cups of water on high heat in a big soup pot, with 2 cubes of bouillon and a ginger root chopped up in big chunks.

Chop up yam, carrots (and other root vegetables – parsnip, squash) [i used 4 yams and 4 carrots] into bite sized chunks. add those to the soup pot. add braggs, cumin, agave, sea salt and flax seed to taste. Bring the heat down so that it simmers.

Let that stew for no less than 20 minutes. Then, in a separate sauce pan, saute Quorn with a full bulb’s worth of crushed garlic (less if that overwhelms you). Cook till the Quorn is brown and totally one with the garlic.

After at least another 10 minutes, use a wooden spoon to mash the softened root vegetables, leaving some chunks. Let that stew til the consistency shifts and thickens.

Add a cup of coconut milk to further thicken the broth.

Once the smell is filling the house, add the sauteed Quorn and garlic to the soup pot.

Let that stew on low heat while you heat up some sourdough bread or rolls, butter it with earth balance.

The patience of letting it stew is what makes it Stew, so the longer, the better. It should be thick, no broth without flavor and content.

Eat.

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(Close to) Hollyhock Yeast Dressing:

Hollyhock is a retreat center off the coast of British Columbia that I have been invited to a few times and absolutely love. One of the main things I love there is a Nutritional Yeast Dressing they serve every day with big green salads. I started making it with some variations on ingredients that made it easier to do in my neighborhood.

To prep, make sure everything is at room temperature. This will ensure it actually blends properly (my friend Maureen from Black Mountain taught me this and it’s so true).

Blend:

– 1/3 cup water
– 1/3 cup tamari/Braggs (i usually use Bragg’s)
– 1/3 cup apple cider vinegar
– 1/2 cup nutritional yeast (should be light yellow and flaky)
– 2 small cloves garlic

Blend these items till its smooth, remove the top of blender and slowly pour in up to 1.5 cups olive oil (their recipe calls for sunflower or canola, which are lighter and also delicious).

Refrigerates for up to 2 weeks – if any separation occurs just shake it before using.

Careful – this one is addictive.

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Kale Salad

Lynnee taught me to make this salad because she kept making it perfectly around me. It’s delicious.

Tear kale off the stem. In a large mixing bowl, squeeze two lemons over the kale and massage it in. This takes a while, you can feel the texture of the kale change in your hands, it’s wonderful.

When sugar cleansing I add a few chopped up goji berries. When not sugar cleansing, I chop in a green apple.

Last night I made this and I added a jalapeno – cut the center of the jalapeno with the seeds in it out and compost that. Just chop the outside of the jalapeno nice and small and add that in.

Drizzle olive oil over the whole thing, salt and pepper to taste.

(When I’m NOT doing sugar cleanse, I add a touch of Bragg’s amino acids. MMM.)

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Kitchen Sink Frittata

SF

This one is also inspired by Lynnee, who still makes it better than I am able to. I’ll write up the sugar cleanse version of it and share my variations at the bottom.

Preheat oven to 375.

Grease a cast iron skillet or small baking pan with ghee.

Whisk 8 eggs into shape and add garlic salt and pepper.

Look all through your kitchen for things that could be good in your frittata. I found leftover brussels sprouts, golden beets, leeks, two chicken sausages, some kale, some olives, peppers. Generally you want something in the onion family (onions, scallions, shallots, leeks, ramps), something in the root family (beets, carrots, yams), green things (spinach, kale, brussels sprouts, collards), and protein (i love pre-seasoned sausages for this but also found leftover lamb, beef can be good. it’s hard to find veggie/vegan alternatives that don’t have sugar in them so if not, skip the meat part. add mushrooms!).

The assumption is that you have cooked these things for use in other dishes and they are ready to go. Chop the cooked items into same size pieces.

(If that is NOT the case, do a simple roast. Chop everything up so it’s relatively the same size, drizzle with olive oil, sprinkle with sea salt and bake for 20 minutes in the preheated oven.)

Pour the egg into the skillet. Add the ingredients – I like to add in layers, root, protein, green, etc. Fold them in with your fingers or a wooden spoon – make sure everything has egg on it.

Sprinkle a layer of nutritional yeast across the top, and/or truffle oil.

Bake for about 12-15 minutes until a fork comes out clean when you poke the center. In dream frittata land there is a golden brown hue to the whole creation.

Serve hot, or cut up and eat over several days hot or cold. Travels well.

Variations with sugar, dairy:

Add goat cheese inside the frittata, and sprinkle parmesan across the top.

Use vegan apple sage sausage.

Use honey and braggs when cooking the brussels sprouts or roasting the veggies.

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Last Minute Hummus

SF

Learned this recipe from the sweet queen of the kitchen at the last Ruckus camp. We made it in mass quantities and it was delicious – this is enough for a few people, or a couple of days.

1 can of chickpeas
1 large clove of garlic
1 large lemon, squeezed
1 spoonful of tahini
3 tbsp olive oil

Combine the ingredients in a blender or food processor until it’s super smooth. Add/subtract lemon, tahini, (salt, pepper, chilis, olives, sundried tomatoes, cilantro, jalapenos) to taste. serve with fresh veggies, pita bread, chips, or your finger.

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Lavender Honey Salmon

This is my way of giving the recipe – I got it from Ill, who got it from a dream.

Buy salmon fillet!
Buy the marinade materials – juice (mango papaya if you fancy, orange if you less fancy), olive oil, oregano (some italian herb mix is fine too for cheaters), salt, pepper.
If you have a spot where you can buy lavender honey (Oakland Farmer’s Market) then add that to the marinade after you mix the rest together. If you can’t get that, put raw lavender and wildflower honey in there, after the rest of the marinade is mixed together.
Marinate the salmon in the marinade for 5-6 hours in a big ziplock bag in the fridge.
Cook on a skillet skin side down for 5 minutes,
then bake at 375 for 35 minutes.

Drizzle more honey on it when it comes out, (ilana just told me i forgot this part:) and cover in lavender!!!

Swoon and faint at how good at it is – serve with warm bread and asparagus.

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Lemon Ginger Drumstick Soup

this is too good not to share!

ingredients:
– fresh ginger root, chopped into large cubes [you’ll have to avoid eating them later]
– fresh garlic, chopped small
– 8-12 chicken drumsticks
– 2 lemons
– 4 medium carrots
– 4 stalks of celery
– any other veggies you like in soup…brussel sprouts, mushrooms, onions, brocolli are all nice additions
– cayenne pepper
– chicken better than bouillon

first boil the ginger and garlic in 5 cups of water for up to an hour to create a strong flavorful ginger base. then bring it to a simmer and add the chicken drumsticks whole. cook for about 30 minutes, and then add the carrots, celery and other veggies. cook the veggies and chicken in that ginger base for another 15 minutes.

now, add more water so that everything is deeply submerged, and put in 2 pinches of cayenne pepper, and 2 heaping spoons of better than bouillon. let all of that simmer for hours, until chicken meat is literally leaping off the bones.

serve with a drumstick in each bowl, and squeeze some lemon in just before serving.

serves 8 easily, works fine with saltines and is divine with freshly baked bread.

mmmmm.

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Mike’s Mom’s Rum Cake!

Rum Cake by Vickie Lee
From Miriam Medow

1 bx Duncan Hines Yellow Cake Mix
1 bx Vanilla Instant Pudding
4 eggs
¾ cup Meyers Rum – Original Dark
½ cup Vegetable Oil – Safflower works well
½ cup water
Chopped or crushed pecans
Preheat oven to 350?
Combine all ingredients except pecans; beat for a minute or so until well mixed
Oil an Angel Food or Spring Form cake pan, line with chopped or crushed pecans. Pour in batter. Bake for 40 minutes to 1 hour. Cool for 20 minutes. Remove the cake from pan and place on a plate with a lip.
Note: Do not use flour to line the cake pan
Glaze
1 cup Sugar – Sugar-In-the-Raw works well
1 cup Meyers Rum – Original Dark
1 stick Butter
Combine all ingredients in a sauce pan and heat until it starts to boil.
Pour Glaze over cake. Continue to baste the cake with the run off until all the glazed has solidified. This can be done over a period of a couple of days.
Enjoy.

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Pepperjack Pancakes

Someday soon I will attempt making pancakes from scratch. If you already know how, do that and come back when you have a bowl full of lumpy batter. If you don’t, I recommend Krusteaz Pancake Mix. Follow instructions on the box until you have a bowl full of lumpy batter.

Shred a 1/2 cup of pepperjack cheese per 4-5 pancakes (depending on size of pancake you like). Stir into the pancake batter, but don’t overstir – lumps are what makes fluffy pancakes. You should have enough cheese in there that you can see it.

Heat up vegetable oil, preferably on a griddle skillet, or as large and flat a skillet as you have. Make the oil about 1/8 inch deep, enough that it will bubble the sides of the pancake. Pour in your pancake batter, when you see golden brown edge around the bottom flip it and gently smash it down. Once it’s golden on both sides, remove it from the skillet and place on a paper towel or napkin to absorb the oil.

Smother it in real maple syrup, preferably local, and consume it in a state of disbelief that you never thought of this before.

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Pesto Squash Lasagna

(made this for a friend who couldn’t have pine nuts, gluten and needed low cow’s milk. On half of it we only layered goat cheese)

Boil gluten free brown rice lasagna noodles

Make pesto in a blender with: 2 boxes (8 clumps) basil, 1 heaping bunch of spinach, 1 whole bulb garlic, 1/2 cup or more nutritional yeast, 1 cup or more olive oil. Blend..

Cube acorn squash and other root veggies you’d like in the lasagna (if you have time, roast them in maple syrup first!)

Slice mushrooms and other veggies you’d like in lasagna

Now, the layers:
1st layer Olive oil + Pesto across bottom of pan
1st layer of Noodle
1st layer of Squash/Roots
1st layer of Mozzerella (we used fresh sliced mozzerella)
2nd layer of Pesto
2nd layer of Noodle
1st layer Mushrooms
1st layer of Goat cheese
3rd layer of Pesto
2nd layer of Mozzerella
1st layer Parmigiana
3rd layer of Noodle
4th layer of Pesto
Pour a bit of water around the edges to help it all cook together, no hard edges.

Bake covered with aluminum foil for 30 minutes
Pull Cover off, top in cheese – mozzerella, parmigiana or goat
Bake another 15 minutes uncovered until top is golden and bubbly
Let cool 5 minutes
Serve melty and awesome

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Pesto Pasta

Have either Basil Pecan Pesto or Scallion Pesto premade. I have been making big batches and freezing them to use quickly when making meals.

In a pot, boil water and start cooking the gluten free pasta (if you choose to use spaghetti squash, start cooking it about 30 minutes before you start cooking the sauce).

In a large sauté pan, heat olive oil and toss in:
Chopped onions and/or leeks

Once those are translucent, add minced garlic.
Then add:
Mixed mushrooms (I like oyster mushrooms, portabello, shitake for this meal). Sprinkle with balsamic vinegar (or brown rice vinegar for SF option), nutritional yeast, salt and pepper.
Add in chopped Chicken Italian Sausage (or Vegan Italian Sausage), about 1/2 sausage per person.
Add the pesto – I freeze mine in ice cube trays and toss in one cube per person.
Add more olive oil as needed to keep it loose.

Place noodles or squash in serving bowl. Throw the sauce on top and toss together. Sprinkle truffle oil over the top as a bonus. Serve hot.

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Portobello Toast

Ingredients per person:
1 tsp of olive oil
1 tsp balsamic vinegar
2 portobello mushrooms, medium
1 tbsp goat cheese, plain or herbed
2-3 leaves basil
1/2 baguette
salt and pepper to taste

use the Bread! to make baguettes for this if you want, just plan ahead so you have 30 minutes to cook the bread :) otherwise, go to your local baker – Avalon in Detroit.

heat up the olive oil on medium heat in a small saucepan. chop the mushroom into 1/2 bite size pieces, add to the sauce pan. as it heats, drizzle the balsamic vinegar on, sprinkle salt and grind on some fresh pepper, then stir regularly.

while that’s cooking, chop the basil leaves up nice and small and drop into a mason jar or glassware. Add the goat cheese. Once the mushrooms taste right (you have to test them of course – right means savory, juicy, soft through and through), pour them into the jar, seal it and shake it up until its got a deep brown creamy color to it.

Slice the half baguette in half again, longways, and pour the mushroom mix all over it so stuff is pouring off the sides. Serve immediately.

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Potato Latke Soup

after a recent hanukkah latke experience i got inspired to try to make a soup that captured the beauty of grated potato cakes with sour cream. here’s what emerged and it’s pretty delicious:
4 potatoes, grated [leave ends to be a few big chunky pieces]
1 onion, chopped
1 clove garlic, minced
4 cups of chicken or veggie broth
2 tbsp butter
1 tsp olive oil
plain goat cheese
optional: mushrooms
bring the broth to a boil in a soup pot and add the grated potatoes and garlic and butter. cook for 30 minutes. in a separate small pan, lightly fry the onions in olive oil. once the soup is thick, ladle into bowl, garnish with onions and a scoop of goat cheese.

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Apocalypse-Worthy Potato Leek Soup

3 medium leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop into big pieces
3 Tbsp butter
2 lbs potatoes, with skins, diced into 1/2 inch pieces
2 cups water
2 cups chicken/vegetable broth
1/2 teaspoon dried thyme
red chili sauce to taste
salt & pepper to taste
*If cooking gluten-free, be sure to use gluten-free broth.

cook leeks in butter with salt and pepper in a medium sized sauce pan (big enough to accomodate all the other ingredients!) – cover pan, cook on low heat for 10 minutes. check often, make sure you don’t brown the leeks.

add water, broth, and potatoes. bring to a low simmer and cook for 20 minutes. use soup wand to blend half the soup and then mix the blended and unblended soup till you have a smooth soup with some nice big potato chunks. add thyme and as much chili sauce as you can handle. add ground pepper & salt to taste.

Serve with slivers of parmesan if you have it.

Yield: Serves 4-6.

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quinoa salad (Greek, summertime, beach)

SF option

ingredients:
– two or more servings of cooked quinoa (cook with veggie or chicken broth for more flavor), i usually use two cups of dry quinoa to make a big salad
– boiled, peeled, diced beet (1/4 beet per expected eater)
– diced red onion, acidized in squeezed lemon for 10 minutes
– four leaves basil, chopped
– two diced cucumbers, or three sliced mini-cucumbers
– diced sheep’s milk feta (to taste) (leave out for sugar free option)
– two mini tangerines (leave out for sugar free option)
– 1/2 cup olive oil for every two cups of dry quinoa used

instructions:
cook the quinoa the day before you want to eat the salad. spread the quinoa into a glass 11 x 13 Pyrex (or any other container that is big enough).
add the olive oil, then the beets, onions, cucumbers and any other vegetables you might freestyle into it. mix together. sprinkle the basil, feta, and tangerines over the top.
chill for at least an hour in the fridge. take to the beach, park, picnic, porch or backyard for a lovely summer experience.

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Roots Casserole

this was inspired by a summer squash madness sale at the Farmer’s Market yesterday, and the chilly chilly long weekend!

i had – 4 kinds of summer squash (all tiny, and 1 looked like a flying saucer!) – 3 small golden potatoes, 3 small carrots, and a parsnip. i cut this all up into what i call mouth sized pieces, and then in half again.

in a 9×9 baking dish, i put rosemary sage olive oil (but any kind would do) along the bottom, then layered in one shelf of root veggies. then i put half a white onion and big chunks of garlic. covered that in salt and pepper and fresh rosemary, and crumbled up garlic cheese curds (i don’t know where else these are available but they are a great thing to toss into a casserole). then i put a few pats of butter (and i think we could have done with less), the veggies were that good.

then i added a second shelf of the veggies, drizzled some of my hollyhock dressing and squeezed some bragg’s on there (alternately sunflower oil and soy sauce with a sprinkle of nutritional yeast will get you in the same territory of taste).

covered it up and baked at 350 for 30 minutes, pulled it out and stirred it with the mindset of getting the veggies on the bottom some top time, and vice versa – cooked another 20 minutes, then grated manchego cheese over the top and cooked another 15 minutes. this was super yummy!

i am thinking about alternative tops for this casserole, and one that comes to mind is a pecan praline granola mixed with melted butter and brown sugar. i will let you know once i try it with that.

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Sesame Oil Salad Dressing

just made this up because we were out of olive oil and it was too good to forget.

2 parts toasted sesame oil
1 part rice vinegar
1 part braggs
garlic salt to taste

(i made for a romaine-radish-cucumber salad for three and the parts were tablespoons)

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Sick Soup

SF

ingredients:
1/2 a white onion
as much fresh whole ginger as you can handle
as much chopped raw garlic as you can stand
bouillon
egg noodles (leave out for sugar free option)
salt, pepper, garlic powder, braggs for seasoning

sautee half a white onion, chopped, in olive oil in a small pan.
bring 6 cups of water to a boil in a large soup kettle.
chop a whole thing of ginger and all the garlic into small pieces and put in the soup kettle. let that boil for a while.
when the onions are translucent, add them to the soup kettle.
add the bouillon (chicken better than bouillon is my fave right now) and seasoning.
let it all fuse into a delicious broth of health.

crush the egg noodles into small pieces into the soup and cook another 5-7 minutes.

this will have all the yummy of chicken noodle soup, the spicy healing properties of ginger and garlic, and absolutely no need to chew because your whole mouth and neck and jaw are tender and can’t barely move cause you are that sick.

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smoked salmon omelette

SF

at this point in my life i am mostly pescetarian, especially on the coasts. when i am in places with access to other local grass fed meat i’ll indulge. anyway, salmon is my favorite amongst the fish, and smoked salmon has become a joy to me.

on this cleanse it was not unusual for me to eat 3 oz as a snack, or chopped up into the beet salad. i also LOVED it in omelettes.

drizzle olive or coconut oil into a large saucepan and heat it up. (i like a high heat omelette, but know thyself, you might like it a little less crispy on the outside.) crack open 2-3 eggs (this detox can increase egg intake – i often used only one yolk, if that, when cooking multiple eggs) and whisk with pepper. set it aside.

start with green onions, chopped into little pieces and toss them in the oil. chop up some of your precooked vegetables as small as they will go and add them. crush fresh garlic in next. once everything starts really cooking, pour the egg over it.

lay the smoked salmon along one whole half of the omelette in strips. when the egg starts to bubble, fold it over with a large spatula. it should look and feel perfect at this point, but if there is still any runniness to the eggs (which you can get away with when there’s cheese but is pretty gross sans cheese imho), flip the whole thing over.

eat hot. revel.

when not sugar cleansing i put fresh goat cheese on top while it’s hot.

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summertime potatoes

Slice potatoes hella thin

Layer in aluminum foil with manchego cheese and your favorite salad dressing (mine was a homemade nutritional yeast dressing from the the Hollyhock cookbook, super yummy), or olive oil salt and pepper. Close aluminum foil so its all enclosed.

Set on the edge of the grill while your meat and/or veggies cook. Peek inside to see if the liquids are boiling, and the potatoes getting transparent as they cook, the cheese melting. At the end, put the bundles in the center of the grill till the bottom blackens, then dumb it all in a bowl and serve.

Delicious!

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Vegetarian Beef Stew

Ingredients:
2 white onions
tsp sugar
some White Wine
6 button mushrooms
3 handfuls of greenbeans
1 head of garlic
3 tbsp Bouillion [Vegetable or Beef]
4 Morningstar Veggie Sausage Patties
2 tbsp olive oil
1 tbsp garlic powder
1 st of Udon Noodles
dash of pepper

Chop up two white onions and saute in olive oil until translucent. Add a tsp of sugar after about 10 minutes and stir regularly for the next 25 minutes.

While stirring with your right hand, chop up the button mushrooms, green beans, and garlic with your left [or whatever multitasking process works for you]. Pour in as much white wine as you can handle.

Let it simmer.

Add 4 cups of water and Vegetable Better than Bouillion [or Beef if you aren’t vegetarian]…Drop in all the chopped veggies and let it stew.

Now in a pan, saute 4 morningstar veggie sausage patties in olive oil and garlic powder until crispy. Cut up as small as possible and add to the soup.

As a final touch, break a set of Udon noodles into thirds and add to the soup.

Serves 4. Bangin.

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winter lentils (as requested)

SF

ingredients:
1/2 cup red lentils
1/2 cup yellow split peas
at least 1 bulb of garlic
medium sized sweet vidalia onion
bouillon (either veggie or chicken)

i put equal parts red lentils and yellow split peas in a large soup pot with 8-10 cups of boiling water and let that cook about 40 minutes, till everything is super soft and mushy. for more flavor, add vegan or chicken bouillon cubes to the water as it’s boiling before you add the lentils and peas.

about 20 minutes into the lentils cooking, i chop up a medium-sized sweet vidalia onion (works fine with white, yellow or red onion, no need to be fancy) really small, and crush 2 bulbs of garlic. (that’s a lot, 1 bulb is probably enough but i go way over on the garlic for these). i sautee that in olive oil in a separate pan until the onions are super transparent.

when the lentils are ready, add the onions and garlic and mix it in well, let it cook altogether another 10 minutes.

serve with fresh squeezed lemon, and/or a block of feta in the bottom of the bowl.

xtras:
adding more veggies just makes it that much more better. kale or spinach or chard or collards are great in there for a new texture, sliced kalamata olives for flavor, carrots or broccoli for all kinds of reasons.

also, a handful of red quinoa going in for the last 15 minutes gives the lentils a beautiful look.

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