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 thia noodles or spaghetti
salt to taste
3 green onions. minced, to garnish
- in a large skillet over high heat, heat oil, add the vegetables and tofu and saute for 5-10 minutes.
- Add the vegetable broth, ketchup, soy sauce or tamari, maple syrup, and red pepper flakes.
- Add the noodles and keep cooking until the sauce has reduced and thickened (if you are using spaghetti, add it after the sauce has thickened to avoid overcooking the pasta) Add salt to taste.
- Garnish with the green onions before serving.
Gnocchi and Cream Sauce
with Sun-Dried Tomatoes and Mushrooms
2 bag of cauliflower/ or kale gnocchi (from Trader Joes)
½ cup sun-dried tomatoes
2 tablespoons olive oil, divided*
1 yellow onion
4 garlic cloves, peeled
½ cup raw cashews
2 cups water*
2 teaspoons salt*
1 pound sliced crimini mushrooms
1 sprig parsley
salt and pepper, to taste*
1. Rinse and dry all produce. Roughly chop the sun-dried tomatoes. Peel and dice the onion. Place cashews in a small bowl, pour in hot water to cover, and set aside. Mince the garlic. Cut the lemon in half and juice into a small bowl. Roughly chop the mushrooms. Remove parsley leaves from stems, discard the stems, and roughly chop the leaves.
2. Bring a large pot of water to a boil. Add the gnocchi and cook as directed Right before gnocchi is cooked add in the sun-dried tomatoes to the boiling water to plump. Drain, then return both to the pot.
3. Meanwhile, heat 1 tablespoon olive oil in a medium pan over medium-low heat. Add the onion and garlic, stirring occasionally until softened, about 5 minutes. Remove from heat.
4. Drain the cashews. In a blender or food processor, combine the onion, garlic, cashews, 2 cups of water, lemon juice, and 2 teaspoons of salt. Blend until you achieve a creamy, slightly runny consistency. Set aside.
5. Return to the medium pan and heat 1 tablespoon olive oil over medium-high heat. Add mushrooms, season with salt and pepper to taste and cook until softened and slightly browned, about 5 minutes. Add the cream sauce and reduce heat to low. Cook for 2 minutes, stirring occasionally.
6. Add the sauce to pasta and toss to coat. Garnish with parsley and serve immediately. Enjoy!
Raw Chocolate Cheesecake
A rich chocolate cheesecake, that's free of dairy and refined sugars, and loaded with a full CUP of veggies
PREP TIME 20 minutes
TOTAL TIME 20 minutes
FOR THE CRUST:
- 2 cup raw pecans
- 2 tablespoons coconut oil
- 1/4 cup cocoa powder
- 1/4 cup pure maple syrup
- 1/8 teaspoon fine sea salt
FOR THE FILLING:
- 2 cups raw cashews (no need to soak)
- 1 cup peeled & diced zucchini
- 1/2 cup cocoa powder
- 1/2 cup pure maple syrup
- 1 tablespoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 cup coconut oil, melted
- Prepare the crust by placing the pecans in a food processor fitted with an S-blade, and grind them into fine meal. Add in the rest of the crust ingredients, and process again until well combined. Line the bottom of an 8-inch spring form pan with plastic wrap or parchment paper, then press the crust evenly into the bottom of the pan. Place the pan in the freezer to set, while you prepare the filling.
- In a high-powered blender or food processor, process the raw cashews until they are a fine powder. Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt, and blend again until a smooth and creamy batter is formed. Add in the melted coconut oil, and blend again to fully incorporate the ingredients into a uniform filling.
- Pour the filling into the frozen pie crust, and allow to set for 8 hours, preferably overnight.
- Serve directly from the freezer, for best texture. *Note: This cheesecake will become quite soft if left out at room temperature, so be sure to keep it chilled!
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.
Remove pineapple rice from heat, add cilantro and stir in with the sriracha. serve then top with the cashews. Enjoy!
Banana Chocolate Nut muffins
Vegan, Gluten Free
Makes 12 muffins
- 6 tablespoons aquafaba*
- 1/4 cup + 2 tablespoons (90 mL) soy milk, or unsweetened plant-based milk of choice
- 1 tablespoons lemon juice (optional but helps the banana bread rise)
- 1/3 cup (75 mL) olive oil, or any neutral-tasting oil
- 1/2 cup coconut sugar or organic brown sugar, loosely packed
- 1 teaspoon vanilla extract
- 3 medium very ripe bananas, plus 1/2 ripe banana sliced for decoration (this last one is optional)
- 1 cup (120g) cassava flour, spooned and leveled
- 1/2 cup green banana flour (if not using banana flour round up to 1 cup)
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup chopped walnut (optional)
- 1/2 cup vegan chocolate chips (optional)
* Aquafaba is the liquid from a can of chickpeas. If you don’t have a can of chickpeas, my next best substitute would be 2 flax eggs, though the texture won’t be as light and tender. To make 2 flax eggs, mix together 2 tablespoons ground flaxseed meal mixed with 5 tablespoons water, and set aside for 15 minute to thicken.
- Preheat the oven to 350°F/176°C. Arrange a rack in the bottom third of the oven. Line a muffin tin with muffin liners,
- Pour the aquafaba into a medium bowl. Using a handheld electric mixer, whip the aquafaba on medium speed for 45-60 seconds until uniformly foamy. Wipe out the bowl.
- If using lemon juice, stir it into the plant-based milk and set aside.
- In a large mixing bowl, add the oil and sugar. Mix using the electric mixer or a whisk until well combined.
- Add the whipped aquafaba and mix until well incorporated. Add in the plant-based milk and vanilla and mix until smooth.
- Peel the bananas and add them to the previously-used medium bowl. Using the end of a whisk or a fork, mash them until smooth and no lumps remain (or, for a more rustic banana bread, leave a few chunks in). Add the mashed bananas to the large bowl, and mix/whisk until well combined.
- NOTE: if you have a potato masher, you can mash the bananas directly into the mixing bowl with the liquid ingredients.
- Add the flour, salt, baking soda, and cinnamon. nut, and chocolate chips (if using) to the mixing bowl. Switch to using a silicone spatula (if you don’t have one, use a large wooden spoon). Gently stir until the ingredients are just barely combined. It’s okay if you can see a few traces of flour.
- Spoon the batter into the prepared muffin pan and smooth out the top of the batter using a spatula or spoon.
- For the optional decoration, keep the peel on the reserved banana and slice. and top on the muffins.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center and into the top comes out mostly clean. Transfer the pan to a wire rack and cool for 10 minutes. Then remove the muffins from the pan and cool on the rack for at least 20-30 minutes
- To store, place muffins in an airtight container
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
Place all ingredients in a bowl, drizzle with olive oil, vinegar a little salt and pepper.
Allow to marinade for an hour or two.
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
Combine the lentils, garlic, oregano, bay leaf and cinnamon in a saucepan and cover with water or broth by 2 inches. Bring to a boil, then cover, lower heat, simmer until the lentils are tender, 20 to 25 minutes. Drain the lentils thoroughly and discard the whole spices.
In a separate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin, and salt together. Toss the lentils with the vinaigrette, then refrigerate for 20 minutes.
Stir in the bell pepper, cucumber, olives, mint, and parsley. Add seasoning s needed and serve.