Ratatouille
2 large eggplants
1 zucchini, cut lengthwise and thinly sliced
1 green pepper, seeded and cut into strips
2 onions, peeled and sliced
4 tomatoes, peeled, seeded and chopped
4 cloves garlic, peeled and mashed
1 tsp. dried thyme
¾ cup extra virgin olive oil
There are two secrets to a good ratatouille: One is to sauté all the vegetables separately; the second is to bake your casserole in a shallow open pan so that most of the liquid evaporates. Peel and cube eggplant, place in a bowl and toss with a generous spoonful of fine sea salt. Let stand, covered, about 1 hour. Rinse in a colander and pat cubes dry with paper towels. Sauté eggplant cubes in batches in several tablespoons olive oil. Remove with slotted spoon to an oiled rectangular Pyrex baking dish. Peel tomatoes by scalding in hot water. Sauté zucchini, pepper, onions, and tomatoes in succession, adding more olive oil as necessary and removing to casserole. Add mashed garlic and thyme to casserole. Mix well and bake, uncovered, at 350 degrees for a least 1 hour. Ratatouille often tastes better reheated the next day.
2½ hours preparation time. Makes 8 servings.
Acorn ( baked)
serving 4
Ingredients
2 medium acorn squash
3 tablespoons butter
2 small onions, thinly sliced
2 cloves garlic, peeled and minced
1 teaspoon ground coriander
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Preparation
1. Preheat oven to 375 degrees F.
2. Cut the squashes in half length-wise and remove the seeds and membranes. Roast them, cut side up, on a baking sheet for 50 minutes or until flesh is tender. Reserve warm.
3. Meanwhile, in a large skillet over medium heat, melt the butter. Saute the onions until they begin to caramelize at the edges, about 10 minutes. Add in the garlic, coriander, and nutmeg and cook until the garlic is tender. Season with salt and pepper and fill the squash halves with the mixture. Serve warm.
Roasted Brussels sprouts
Serving size 6
Ingredients
1 pound baby carrots, scrubbed, stem trimmed
1 pound Brussels sprouts, ends trimmed and halved
1 1/2 cups pearl onions (fresh, peeled or frozen, thawed and drained)
3 garlic cloves, crushed
2 tablespoons olive oil
Kosher salt and pepper
Preparation
1. Preheat oven to 400 degrees F. Combine carrots, Brussels sprouts, onions, garlic, rosemary and olive oil; the pan should be just large enough to hold the vegetables in one layer.
2. Roast in upper center of oven, stirring or shaking the pan periodically through roasting, until vegetables are brown tender, about 30 to 40 minutes total. Season with salt and pepper, and toss or stir to combine. Drizzle with extra-virgin olive oil if desired.
Red Cabbage with Orange
1 medium red cabbage, shredded
1 small onion, peeled and chopped
Grated rind of 2 oranges
2 tsp of stevia
Juice of 2 oranges, strained
1 tsp. sea salt
1 clove garlic, peeled and finely chopped
3 Tbs. raw wine vinegar
4 Tbs. butter
Combine onion, orange, rind, orange juice, garlic, salt, honey, and vinegar. Pour over the cabbage and toss well. Marinate overnight, tossing occasionally. Melt butter in a large saucepan or frying pan. Add cabbage mixture and bring to a simmer. Reduce heat, cover and cook gently for about 1 hour, uncovered, until cabbage is tender and liquid has evaporated. 1½ hours preparation time. Makes 6 servings.
Onion Compote
6 large onions, peeled and thinly sliced
4 Tbs. butter
2 Tbs. extra virgin olive oil
In a heavy skillet, cook onion in butter and olive oil on low heat for 1 hour or more, stirring occasionally. Onions will turn light brown and develop a caramel taste. 1½ hours preparation time. Makes 6 servings.
Carrots Vichy
1 lb. carrots
Water
2 Tsp stevia
4 Tbs. butter
Sea salt
Peel carrots and slice into rounds. Cover with water and bring to a boil. Add butter and honey. Boil uncovered, skimming frequently, until liquid is reduced to almost nothing and carrots are well coated. You may want to add a tablespoon or two more of butter at the end. Season to taste. 20 minutes preparation time. Makes 4 servings.
Lacinato (Kale)
1bunch lacinato (This is a flatter, milder flavored, darker green leaf than curly Kale.)
1 cup chicken broth
1 clove garlic, minced
Butter to taste
Cut the lacinato into strips, width-wise. Steam in broth for 3 minutes. Serve immediately. 12 minutes preparation time. Makes 4 servings.
Sautéed Spinach with Garlic
2 Tbs. Olive oil
4 cloves garlic, thinly sliced lengthwise
2 lbs. fresh spinach, washed and leaves damp
Salt and freshly ground black pepper to taste
In a large sauté pan heat olive oil over medium heat. Add garlic, and cook until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer garlic to paper towels; reserve. Discard oil. Place some olive oil in pan, and heat over medium heat. Coarsely chop spinach and stalks. Working in batches, add damp spinach to the pan. Cover and cook until spinach just begins to wilt, 4 to 5 minutes. Transfer the cooked spinach to a metal bowl, and cook remaining spinach. Season with salt and pepper. Sprinkle reserved garlic over spinach, and serve warm. 20 minutes preparation time. Makes 4 servings.
Mashed Cauliflower
1 head cauliflower
3 ounces unsweetened organic brown rice milk
¼ tsp. white pepper
½ tsp. kosher salt
2 garlic cloves, minced
Paprika to taste
Preheat over to 350 degrees. Cut cauliflower into florets or even size. Drop into boiling salted water and cook for about 15 minutes. Put rice milk in blender, add cooked cauliflower and garlic and blend until creamy. Add salt and pepper to taste. Pour into one quart greased casserole dish. Top with a light sprinkle of paprika and bake for about 20 minutes or until bubbly and hot. 35 minutes preparation time. Makes 6 servings.
Glazed Pearl Onions
30 pearl onions, peeled
1 Tbs. butter
1 Tbs. extra virgin olive oil
½ cup beef stock
Pinch of sea salt
Remove ends of onions and plunge briefly into boiling water. Skins will come off easily. Mix honey with stock and heat until honey is dissolved. Place onions, butter, oil honey mixture, and salt in a skillet large enough to accommodate the onions in one layer.
Bring the mixture to a boil, cover and cook a few minutes until the onions begin to soften. Remove lid from pan and continue cooking, stirring frequently, until liquid has evaporated and the onions become coated with glaze.
Swiss Chard
1 bunch Swiss chard
½ cup water
2 cloves garlic
Juice and zest of one lemon
3 Tbs. butter
Wash leaves thoroughly. Cut width-wise into strips. Saute garlic in butter. Add lemon juice and zest. Add water, bring to a boil. Add swiss chard and steam for 3 minutes. (This has a very mild zippy flavor, almost spinach-like, taste.) 6 minutes preparation time. Makes 4 servings.
Guacamole
2 avocados
2 cloves of fresh garlic
Juice of 1 lime, freshly squeezed
1 Tbs. fresh basil
Salt and pepper to taste
Mix all ingredients into a food processor and blend until smooth. 5 minutes preparation time. Makes 3 servings.
Salsa
2 large diced tomatoes
2 scallions, thinly chopped
1 garlic clove, minced
1 Tbs. chopped cilantro
1 Tbs. extra virgin olive oil
2 tsp. fresh lime juice
Combine all ingredients in a bowl and let sit for a few minutes before serving. Great as a topping on fish.
15 minutes preparation time. Makes 4 servings.
Beets
1 bunch beets
1 inch Water
Wash beets thoroughly and cut the leaves off, leaving about 2 to 3 inches of the stems. Leave the root on to avoid excess loss of nutrients. Place beets in a steamer and fill water just to where it touches the beets. Steam for approximately 20 minutes for a medium to small beet. More time is required for larger beets. Test with fork for tenderness. Raw beets can be grated on a salad; they are very sweet. Use the beet leaves as salad greens. 25 minutes preparation time. Makes 6 to 8 servings.
Winter Root Medley
4 parsnips, peeled and cut into sticks
4 turnips, peeled and cut into quarters
1 rutabaga, peeled and cut into chunks
3 Tbs. butter
3 Tbs. extra virgin olive oil
In a heavy skillet, sauté vegetables in butter and olive oil until tender and golden brown. 30 minutes preparation time. Makes 4 servings.
Peppers and Onions
2 medium onions, peeled and thinly sliced
2 red peppers, seeded and sliced into strips
2 Tbs. butter
2 Tbs. extra virgin olive oil
½ tsp. dried fine herbs
2 cloves garlic, peeled and crushed
½ cup finely shredded basil leaves
Sea salt and pepper, to taste
Sauté onions and peppers gently in butter and olive oil for about 45 minutes until soft. Add herbs, crushed garlic, and basil, and cook another few minutes, stirring constantly. The consistency should be like marmalade. Season to taste. 1 hour preparation time. Makes 4 servings.
Sweet Potato Dollars
3-4 sweet potatoes
3 Tbs. melted butter
3 Tbs. extra virgin olive oil
Sea salt, to taste
Peel potatoes and slice crosswise at ¼-inch intervals into “dollars.” Brush two cookie sheets with mixture of butter and olive oil. Arrange the dollars in one layer and brush with the remaining butter ad oil. Season lightly with sea salt. Bake about 45 minutes at 350 degrees. 1 hour preparation time. Makes 4 servings.
Glazed Turnips
2 lbs. turnips, peeled and quartered
4 Tbs. butter
1 cup beef stock
1 tablespoon parsley, finely minced
Plunge turnips into boiling salted water for 3 to 5 minutes. Drain and pat dry. Sauté in butter until lightly browned. Add stock and boil down until turnips are coated with liquid has almost completely evaporated. Sprinkle with parsley and serve. 20 minutes preparation time. Makes 6 servings.
Burdock and Carrots
1 bunch burdock, julienned
1 bunch carrots, julienned
1-2 Tbs. sesame seed oil
Peel burdock and carrots, then slice julienne-style. Sauté burdock and carrots in oil until tender. 35 minutes preparation time. Makes 6 servings.
Red Cabbage, Dutch Style
1 medium red cabbage, shredded
1 bay leaf
½ tsp. cloves
½ tsp. sea salt
1 tsp. stevia
¼ tsp. cinnamon
1 cup water
2 apples, peeled and quartered
1 Tbs. butter
1 Tbs. raw wine vinegar
Rinse cabbage and place in a heavy pan. In a small pan, mix bay leaf, cloves, salt, honey, and cinnamon with water and bring to a boil. Pour over the cabbage and cook gently about 20 minutes. Add the apple and cook another 10 minutes. Remove cabbage with a slotted spoon to a serving dish and toss with butter and vinegar. 45 minutes preparation time. Makes 6 servings.
Sautéed Asparagus with Garlic
1 small bunch asparagus
2 garlic cloves, minced
2 Tbs. olive oil
Water, for blanching
Rinse and cut bottoms off stalks. Blanch in boiling water for 2 minutes. Heat olive oil in pan and add garlic and asparagus. Heat on medium until garlic is golden brown. Serve immediately. 10 minutes preparation time. Makes 4 servings.
Sautéed Zucchini and Red Pepper
2 sweet red peppers, sliced into 1 inch strips
2 zucchini, medium, sliced into 1 inch strips
1 garlic clove, minced
1 Tbs. extra virgin olive oil
1 tsp. dried oregano or sweet basil
Salt and pepper to taste
Sauté zucchini in olive oil for 5 minutes over medium-high heat, just until lightly browned. Add garlic and continue sautéing for 30 seconds. Add peppers and sauté an additional 4 minutes. Add salt and pepper and serve. 15 minutes preparation time. Makes 4 servings.
Broccoli with Garlic
1 head broccoli, cut into florets
2 garlic cloves, minced
1 Tb. Extra virgin olive oil
Steam broccoli florets for 2 minutes in large pan over salted boiling water. Drain. Heat oil in pan, add broccoli florets and garlic. Cook until garlic is golden brown. 10 minutes preparation time. Makes 4 servings.
Spaghetti Squash
1 large spaghetti squash
Salt and pepper to taste
Preheat over to 350 degrees. Cut spaghetti squash length-wise in half. Place on baking sheet and bake 25 to 30 minutes, or until tender. Remove from oven and shred the squash with a fork. Serve with Primavera vegetables or Marinara sauce. 35 minutes preparation time. Makes 4 servings.
Primavera Vegetables
2 zucchini, medium, sliced
2 celery stalks, diagonally sliced
1 red pepper, seeded and cut into strips
1 yellow pepper, seeded and cut into strips
½ green pepper, seeded and cut into thin strips
1½ cups broccoli florets, fresh or frozen
2 Tbs. olive oil
4 garlic cloves, sliced
¾ cup fresh basil leaves or 3 Tbs. dried
1 cup flat leaf Italian parsley, slightly chopped
2 cups oven roasted plum tomatoes with juices, diced
Salt and pepper to taste
Parmesan cheese (sprinkle sparingly)
Prepare all the vegetables. Heat pan or wok over high heat. Add olive oil and sliced garlic. Stir fry 1 to 2 minutes. Add zucchini, celery, and broccoli while constantly stirring, just until vegetables soften, approximately 6-7 minutes. Add the peppers, basil, parsley, salt, pepper and tomatoes. Cover and reduce heat to medium high for 2 to 3 minutes. Remove from heat and sprinkle with Parmesan cheese. Serve on top of fish, chicken, or cooked and shredded spaghetti squash. 35 minutes preparation time. Makes 4 servings.
Garlic-Chili Roasted Broccoli
1 large head of broccoli, cut into thin, long spears
¼ cup extra virgin olive oil
6 cloves garlic, finely chopped
1 Tb. Chili powder
1 Tb. grill seasoning blend or grill creations
Preheat oven to 425 degrees. Place olive oil, garlic, chili powder, and grill seasoning in the bottom of a large bowl and add the broccoli spears. Coat broccoli evenly and place on a large nonstick baking sheet. Roast broccoli until ends are crisp and brown and stalks are just tender, approximately 15 minutes. 25 minutes preparation time. Makes 4 servings.
Cajun Crudités
1 package baby carrots
½ European cucumber, seeded and thinly sliced on an angle into ovals
3 small celery stalks, cut into ¾ inch pieces
½ green pepper, seeded and cut into thin strips
1 lime, juiced
2 tsp. chili powder
3-4 drops hot sauce or sprinkle with cayenne pepper
Salt to taste
Arrange sliced vegetables on a platter. Squeeze lime juice over them and season with salt, chili powder, cayenne, or hot sauce. 15 minutes preparation time. Makes 4 servings.
Roasted Sweet Potatoes
4-5 medium sweet potatoes, peeled and cut into large pieces
2 sweet onions, cut into one-inch pieces
1½ Tbs. extra virgin olive oil
¾ tsp. garlic pepper blend
½ tsp. salt
Preheat oven to 425 degrees. In a large bowl combine all ingredients and toss thoroughly. Spread onto 9 x 13” baking dish and bake for 30 to 35 minutes or until tender. 45 minutes preparation time. Makes 4 servings.
Coleslaw
1 cup shredded red cabbage
1 cup shredded green cabbage
1 carrot, shredded
¼ cup onion, finely chopped
1 lemon, juice of
1 tsp. salt
1 garlic clove, minced
1 tsp. paprika
1/3 cup olive oil
3 Tbs. apple cider vinegar
Mix all ingredients together in a large bowl and serve.
25 minutes preparation time. Makes 4 servings.
Taboulleh
2 cups curly parsley, chopped
2 cups flat leaf Italian parsley, chopped
¾ cup finely chopped tomatoes
¾ cup finely chopped cucumber
½ cup finely chopped celery
1 Tbs. pine nuts (leave out for purification)
2 Tbs. fresh lemon juice
2 Tbs. olive oil
1 tsp. salt
Pinch of fresh ground pepper
Combine the parsley, tomatoes, cucumber, celery, and pine nuts in a medium bowl. Mix lemon juice, olive oil, salt, and pepper in a cup and toss over salad to mix well. Preferably, use a food processor to mix all ingredients into a finely chopped mixture.
15 minutes preparation time. Makes 4 servings.
Tomato Cups
6 medium tomatoes
½ small cucumber
2 stalks celery, thinly sliced
½ medium red onion or 2 scallions, chopped
½ cup fresh parsley
1 Tbs. fresh mint (optional)
1 clove garlic, minced
½ cup sunflower seeds (leave out for purification)
1 Tbs. lemon juice
1 Tbs. olive oil
Sea salt, to taste
Cut tomatoes in half and scoop out centers. Add tomato pulp to the other ingredients and finely chop everything. Mix ell and fill tomato halves. 15 minutes preparation time. Makes 12 cups.
Baby Bok Choy, Snap Peas & Garlic
32 snap peas
12 baby white onions, peeled and halved
2 baby bok choy, quartered
1 clove garlic, very thinly sliced
4 tsp. olive oil
4 sprigs mint
2 tsp. grated orange zest
Salt and pepper, to taste.
Preheat the over to 400 degrees. Cut 4 12-inch-long pieces of nonstick foil. Mix all the ingredients together and spoon equal amounts onto the center of each piece of foil or parchment paper. Draw up the sides of the foil and seal the packets well; leave room around the ingredients so they can steam. Put packets on a baking sheet. Bake 15 minutes or until the bok choy is tender. Serve immediately. 30 minutes preparation time. Makes 4 servings.
Lettuce Wraps
Oriental Lettuce Wraps
Dice small or grate: carrots, celery, broccoli stalks, mushrooms, or any variety of vegetable that you prefer. Toss with 1 tsp. balsamic vinegar. Add fresh bean sprouts and toss. Spoon vegetables into fresh, washed lettuce leaves of your choice, preferably leaf lettuce. Roll cabbage style. 30 minutes preparation time. Makes 4 servings.
Greek Lettuce Wraps
Dice small: tomatoes, cucumbers, onion, and minced garlic. Toss with extra virgin olive oil, and a little lemon juice; add fresh chopped basil or any herbs that you prefer. Spoon vegetables into fresh, washed lettuce leaves, and add a few olives. Add feta cheese post purification. Roll cabbage style. 30 minutes preparation time. Makes 4 servings.
African Broccoli
4½ cups small broccoli florets
2½ cups small cauliflower florets
1½ cups sliced carrots
1 Tbs. olive oil
1 tsp. salt
1 tsp. cumin
½ tsp. ground coriander
½ tsp. nutmeg
½ tsp. crushed red pepper flakes (or to taste)
2 Tbs. cider vinegar
1 Tsp. agave nectar
½ cup green onions, thinly sliced
Steam the broccoli, cauliflower, and carrots until cooked but still crisp. Rinse under cold water. In a small skillet over medium heat, combine the canola oil, salt, ginger, cumin, coriander, nutmeg, and red pepper flakes. Cook for 2 minutes, until lightly browned. Stir constantly. In a large bowl, combine the spice mixture, vegan sour cream, vinegar, and agave nectar. Add the broccoli mixture and toss to coat. Stir in the green onions and serve immediately.
20 minutes preparation time. Makes 6 servings.