Acorn stuffed with Quinoa, Cranberries, Vegan Feta and Pistachios
1 Heat oven to 425 degrees. Brush squash with 2 tablespoons oil and season with salt and pepper. Roast cut side down on 2 baking sheets until tender and caramelized, 15 to 20 minutes.
2 Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork. In a large bowl, combine quinoa, parsley, feta, arugula or spinach, pistachios, remaining 2 tablespoons oil, and vinegar. Season with salt and red-pepper flakes. Divide filling among squash.
Bean Burger Formulator
Prep time 20 minutes
Cooking 30 minutes
Yield 5-6 patties
For the main burger mix
This is a flexible template for plant based burgers starts with a simple bean and rice mixture. The flavor variations add fats, spices, and herbs that can be interchanged for your own creation.
Chick pea/brown rice
Black bean/black rice
Place all the ingredients in the main burger formulation into a food processor and pulse until semi-smooth.
Add the rest of the ingredients to whichever formulation you want to make. blend in the processor. The blade should be pretty clean, at that point its time to make the burgers. Depending on how big you make the burgers there will be 5 or 6. Bake at 375 for 25 minutes, turning at 12 minutes.
Enjoy over a salad or in a bun with all your favorite trimmings.
Pad Kee Mao
Prep time 15 minutes
Cook Time 20 minutes
1/4 cup vegetable oil
1 head broccoli. cut into florets
1 red bell peppers, sl;iced
1 (450g) block of extra firm tofu, diced
3/4 cup vegetable broth
1/4 cup ketcup
1/4 cup tamari or soy sauce
1/4 cup maple syrup
1/4 teaspoon red pepper flakes or 1/2 teaspoon sriracha sauce
12 oz cooked Asian noodles, pad thai noodles or spaghetti
Pineapple Fried Rice
Prep time: 35 minutes
Cook time: 15 minutes
Yield: 2-4 servings
1-2 tablespoon toasted sesame oil
11/2 cups pineapple chopped into small piece
11/2 cups of frozen peas
1/2 red onion diced
6oz gourmet mushroom blend
1 cup chopped carrots
2-3 tablespoons of low sodium tamari
1 cup cooked brown rice
11/2 cups cauliflower rice
1 tablespoon of freshly squeezed lime juice
4 tablespoons raw cashew
1/2 cup minced fresh cilantro
1-2 tsp sriracha
Using a wok, or large frying pan, heat oil over medium heat. once hot add onion, sauté of 2-3 minutes, add mushrooms and a tablespoon of water. cover and until mushrooms release their liquid and soften 2-3 minutes. Stir on carrots, peas, cauliflower rice mix well. cover and cook for another 3-4 minutes. add tamari, 11/2 cups pineapple, rice and lime juice, toss to combine.
Meanwhile toast the cashew in toaster oven, or hot dry pan over medium high heat until brown.
Chick Pea salad
1 can organic chick pea rinsed
1 Chopped tomato
1/4 chopped red onion
1/4 cup of fresh cilantro
1 tbsp olive oil
Raw apple cider vinegar
Mediterranean Lentil Salad
The Cancer Fighting Cookbook
1 cup dried lentils, green, rinsed well.
1 clove garlic, peeled and smashed
¼ teaspoon dried oregano
2 bay leaves
¼ teaspoon ground cinnamon
¼ cup extra virgin olive oil
1 table spoon brown rice vinegar
2 tablespoon fresh squeezed lemon juice
1 teaspoon lemon zest
½ teaspoon ground cumin
¼ teaspoon salt
1 red bell pepper, seeded and diced small
¼ cup pitted kalamata olives, rinsed and sliced
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh flat leaf parsley
Broccoli cream soup