By |

1 medium spaghetti squash (see Note for preparation)
2 tablespoons good quality olive oil
1 medium onion, diced
1 clove garlic, minced
2 1/2 cups Roma tomatoes, seeded and chopped
1/2 cup pitted Kalamata olives
3 tablespoons chopped fresh basil
Salt and pepper

Prepare spaghetti squash (See Note).
Heat oil in a frying pan over medium heat.
Add onion and sauté until tender, approximately 5 minutes.
Add garlic and sauté for 30 seconds.
Stir in tomatoes and cook for approximately 1 minute, just until tomatoes are warm.
Use a large fork to shred the “spaghetti” from the squash and place in a large bowl.
Add sautéed vegetables, olives and basil.
Add salt and pepper to taste.
Serve warm.

Serves 4

Note: Spaghetti Squash The Microwave Way

By |

 

46 ounce can tomato juice (not from concentrate)
1 medium onion, diced
2 stalks celery, diced
2 medium carrots, scraped and diced
2 cloves garlic, finely diced
8 ounces silken tofu, drained and cut into cubes
3 tablespoons tomato paste
1 tablespoon good quality olive oil
8 ounce cup water
kosher salt
freshly ground black pepper

Heat olive oil in a large pot over medium heat.
Add the onion, celery, carrots and garlic.
Sauté vegetables until tender, approximately 5 minutes.
Season with salt and pepper.
Stir in tomato juice, tomato paste and water.
Bring to a boil and cover pot.
Simmer on a low heat for 15 minutes.
Stir in silken tofu and simmer for 15 more minutes, uncovered.
Puree the soup in a blender until smooth.

Serves 4

By |

Eggplant, sliced into 1/2 inch rounds, dried in paper toweling
Olive oil
Salt
Filling choices:
Sun-dried tomatoes, julienned
Sliced mushrooms, sauteed
Sliced olives
Jalapeno peppers, slice and sauteed
Basil leaves

Preheat oven to 400°

Fit a baking sheet with parchment paper and brush with olive oil.
Place eggplant rounds on baking sheet, brush with olive oil and sprinkle with salt.
Roast for approximately 8 minutes on each side, or until golden.
Remove eggplant rounds from pan and place on a platter.
Add your choice of fillings and fold like a mini taco.

Serves 4

By |

 

Dressing Ingredients
3 tablespoons extra virgin organic olive oil
2 tablespoons finely minced red onion
1 tablespoon apple cider vinegar
1 1/2 teaspoons raw honey
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt

Salad Ingredients
2 1/2 cups broccoli florets
1/4 cup sunflower seeds
1/4 cup dried cranberries
1/4 cup chopped walnuts

Whisk the dressing ingredients in a large mixing bowl.
Add the salad ingredients.
Toss together until thoroughly blended.

Serves 4

Submitted by: Linda Jost Hom

By |

 

2 ripe medium bananas
2 tablespoons fresh lemon juice
1/2 cup toasted wheat or oat cereal
3 cups chopped fresh fruit, or fresh berries

Place bananas in a medium bowl.
Add lemon juice.
Mash and stir bananas and lemon juice until the mixture is the texture desired.
Assemble parfaits in short, wide glasses in alternating layers of mashed banana, cereal, and fruit until all is used up.
Serve immediately.

Serves 4

Note: For added protein, substitute one cup of silken tofu for one of the bananas.

By |

 

1 pound firm tofu
2 medium zucchini, sliced lengthwise into quarters
1 Vidalia onion, sliced in 1/2 inch rounds
Italian salad dressing, or vinaigrette dressing
Greens; bok choy, spinach, or kale, or a combination

Sesame-Miso Marinade
3 cloves garlic
2 teaspoons minced fresh ginger
2 teaspoons toasted sesame oil
1/4 cup tamari or soy sauce
1 tablespoon apple cider vinegar
1 tablespoon light brown sugar
1 teaspoon crushed red chili flakes
3/4 cup water, apple or pineapple juice
1/4 cup white miso

Cut tofu lengthwise into 4 rectangular “steaks”.
Combine in a food processor; garlic, ginger, sesame oil, tamari, apple cider vinegar, brown sugar, red chili flakes, water and miso.
Process until smooth.
Place marinade in a shallow dish.
Add tofu, turning to coat well.
Marinate at least 2 hours, or overnight, in the refrigerator.

Heat grill
Brush vegetables with dressing.
Place in a grill basket or directly on the grill.
Grill until slightly charred.
Set aside.
Remove tofu from marinade.
Place tofu in a grill pan.
Sear for 2 minutes on each side.
Place tofu and vegetables in a warm oven while preparing the greens.

Wilted Greens
1 teaspoon olive oil
1 teaspoon toasted sesame oil
1 medium head bok choy, washed and sliced diagonally, or 6 cups spinach or kale, washed, drained and torn into pieces
1 teaspoon minced fresh ginger
1 tablespoon tamari, soy sauce or General Tsao Stir Fry Sauce
6 to 8 scallions, sliced diagonally

Heat olive and sesame oils over moderate heat in a large saute pan.
Add greens and ginger.
Sauté, stirring frequently for 4 minutes, or until almost tender.
Add tamari and scallions, stir.
Add grilled vegetables and tofu.
Gently combine.

Serves 4

Note: Any vegetables suitable for grilling can be used.

By |

16 ounce bag frozen edamame (in shell)
3 garlic cloves, peeled, left whole
chili powder, to taste
cumin powder, to taste
kosher salt, to taste
1 tablespoon olive oil

Preheat oven to 400°

Fit a rimmed baking sheet with parchment paper.
Spread frozen edamame and garlic cloves on sheet.
Add olive oil and mix to coat well.
Sprinkle with chili powder, cumin, and kosher salt.
Toss to combine and spread in a single layer.
Roast for approximately 25 minutes, stirring once.
Adjust seasonings, if more flavor is desired.

Serves 4

Note: Best eaten the same day.

By |

 

1 small zucchini, julienned
1 medium carrot, julienned
1 cup cilantro, divided, plus more for garnish
1/2 cup bean sprouts, plus more for garnish
2 tablespoons almond butter
Zest of one lemon
Juice of one lemon
2 garlic cloves
1 inch piece fresh ginger, peeled, optional
1/8 teaspoon hot sauce, or more to taste
1/4 teaspoon sea salt
1 teaspoon black pepper
Water

Place prepared zucchini and carrot in a large mixing bowl.
Add 1/2 cup bean sprouts and 1/2 cup cilantro. Toss
In a blender, combine 1/2 cup cilantro, almond butter, lemon zest, lemon juice, garlic cloves, ginger, hot sauce, salt and black pepper.
Blend until smooth.
Add water slowly if a thinner dressing is desired.
Pour dressing over zucchini-carrot mixture and toss to coat evenly.
Garnish with more bean sprouts and cilantro.

Serves 1 generously

Note: Julienned zucchini and carrot can be stir-fried in a lightly oiled, sauté pan for a minute or two. This salad holds endless possibilities. Snow peas, edamame are just a few of the add-ins that can be used.

By |

 

1 cup black beans, cooked or canned
1/4 cup flaxseed
1 garlic clove, minced
2 tablespoons, diced yellow onion
2 tablespoons, chopped sun-dried tomatoes in olive oil
1/2 teaspoon freshly ground black pepper
1 teaspoon chili powder
1/8 teaspoon ground cumin
pinch of sea salt, optional
Condiments – your choice

In a large bowl, mash black beans
Add flaxseed, garlic, onion, sun-dried tomatoes, black pepper, chili powder, cumin and salt, if using
Form into patties.
Spray a grill or skillet with coconut or olive oil
Cook for 5 minutes on each side

Makes 3 burgers

Note: “Meat” can also be formed into “meatballs”. Can be used in tacos. The possibilities are endless.