Gale's Rice Pilaf

1/4 cup butter
2 cups water
1/2 cup jasmine rice
1/2 cup of wild rice or orzo
2 bouillon cubes (any flavor you like)
1/2 tsp. granulated garlic
1/2 tsp. sea salt
1 tsp. dried parsley flakes

You can add a half bag of fresh or frozen broccoli or other vegetables if you'd like.

Melt butter in a frying pan and add wild rice or orzo.  Sauté orzo or brown rice for a few minutes.  Stir in water and remaining ingredients.  Heat to boiling.  Cover pan with a lid, reduce heat and simmer until rice is done (approximately 15 minutes).

Serves four.

Spicy Black Bean Burgers

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 bell pepper, cut into chunks
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 2 eggs
• 1 tablespoon chipotle chili powder (to make them less spicy, use regular chili powder instead)
• 1 tablespoon cumin
• 1 teaspoon red pepper sauce
• 3/4 cup bread crumbs (gluten-free crumbs work well)
• 1/3 cup rolled oats
• 
  
• In a medium bowl, mash black beans with a fork.
• 
  
• In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans
• 
  
• In a small bowl, stir together eggs, chili pepper, cumin, and red pepper sauce
• 
  
• Stir the eggs, chili powder, and cumin into the mashed beans. Mix in bread crumbs and rolled oats until the mixture is sticky and holds together. Let the mixture set for 5 or 10 minutes to allow the bread crumbs and oats to absorb the  moisture.  Divide mixture into four patties.
• 
  
• If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on parchment paper covered baking sheet, and bake at 375 degrees for about 10 minutes on each side.

Greek Tuna Noodle Casserole

1/4 cup olive oil
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/2 pound egg noodles
1 chopped sweet bell pepper (red or orange)
1/4 cup flour
2 1/2 cups non-dairy milk (almond, rice or soy milk)
2 (5 ounce cans) tuna fish (drained)
6 ounces artichoke hearts (sliced)
1/4 cup chopped onion
1/2 cup nutritional yeast
1/4 cup sliced mushrooms or black olives (optional)

Preheat oven to 400 degrees.

Cook egg noodles until al dente.  Drain and set aside.

In a 3 quart casserole dish, heat olive oil and saute peppers and onions for about 5 minutes.  Add salt, pepper and flour.  Cook while stirring and gradually add milk.  Stir until smooth.

Remove from heat and stir in the egg noodles, tuna fish and artichoke  hearts.  Stir in 1/4 cup of the romano cheese.  Sprinkle remaining cheese on top of mixture.  Bake in the oven for about 20 minutes.  Broil for two or three minutes to form a light golden crust on top.

Makes 4 servings.

Chia Pudding

The basic formula for chia pudding is 1/2 cup of liquid per 2 tablespoons of chia seeds.  My favorite liquid to use is rice milk but you may use any milk, tea or juice.  Just mix the seeds into the liquid and stir.  Allow the mixture to sit out at room temperature for 15 minutes and stir again.  Add your favorite flavorings.

You may flavor your "pudding" with anything you desire such as fruit, cinnamon, maple syrup, agave, honey, vanilla, etc.


Note -  Chia seeds are extremely high in protein, omega 3's, antioxidants and fiber. 

Cranberry Nut Muffins

1/3 cup oil
1/4 cup fresh squeezed orange juice
1/2 cup rice or soy milk
1 3/4 cup flour
1/2 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. orange zest

1 cup fresh or frozen cranberries (chopped if desired)

1/2 cup nuts (walnuts or pecans)

Mix all ingredients together and pour into paper lined muffin pan. Bake at 400 degrees for 20 minutes.

Makes 18 medium size muffins.

Veggie Pot Pie

Filling:

2 cups diced potatoes

1 cup sliced carrots

9 tablespoons of oil of choice (i.e. olive, canola or coconut)

1 package of extra firm tofu, pressed and cut into bite size pieces

1/4 cup soy sauce plus 2 tablespoons

1/2 teaspoon garlic powder

1/4 teaspoon cayenne peper

1 cup sliced mushrooms

2 cups chopped onions

2 cups chopped broccoli

2 garlic cloves, minced

1/4 cup flour

1 1/2 cups of vegetable broth

1/2 cup of rice milk

3 tablespoons red wine

1 tablespoon of dried parsley

Crust:

1 1/4 cups flour

1/2 teaspoon sea salt

1/2 cup vegetable shortening

Directions for filling:

1. Boil potatoes and carrots for 10 minutes. Drain and set aside.

2. Bake or stir fry tofu in 1 tablespoon of oil and 2 tablespoons of soy sauce until lightly browned.

3. Heat 6 tablespoons of oil in a large skillet or wok over medium heat. Stir fry the mushrooms, garlic, onions and broccoli until the onions begin to soften (approximately 8 minutes).

4. Move veggies to one side of the pan and add 2 tablespoons of oil and 1/4 cup of flour. Stir with a fork until smooth and then stir into the vegetables.

5. Add the vegetable broth to the mixture and stir until smooth. Add the tofu, potatoes, carrots, rice milk, 1/4 cup soy sauce and the wine. Stir gently and add the garlic powder, cayenne pepper and dried parsley. Remove from heat and pour into a 9 x 13 baking dish or other appropriately sized casserole dish.

Directions for crust:

6. Preheat oven to 375 degrees.

7. Mix flour, shortening and salt with a fork until mixture is crumbly. Stir in 4 tablespoons of cold water (1 tablespoon at a time) until the dough forms a ball. Roll dough with a rolling pin to the appropriate size to cover the top of the vegetables in the casserole dish. Poke holes in the dough to allow steam to escape. Bake for 45 minutes or until the crust is lightly browned. Allow to cool for 10 - 15 minutes before serving.

Cream Cheese Cupcakes

5 eggs - room temperature

3 - 8 ounce packages of cream cheese

Beat eggs into cream cheese.

Add: 1 cup sugar and 1 1/2 teaspoons vanilla or almond extract

Beat until smooth and well blended and put in paper muffin cups. Fill cups right to the top. Bake at 350 degrees for 30 minutes.

Remove from oven and mix 8 ounces sour cream with 1/2 teaspoon vanilla or almond extract. Dab a spoonful of the sour cream mixture in each cupcake until all used up. Bake for another 5 minutes. Cool and store in the refrigerator.

Makes about 20 cupcakes

Tomato-Mozzarella Salad

4 or 5 medium sized fresh tomatoes (chopped or in thin slices)

1/4 pound fresh mozzarella cheese balls (boconccini) cut into bite size pieces

3/4 cup extra virgin olive oil

1/4 cup vinegar (your favorite, i.e., red wine, balsamic, etc.)

3 cloves of minced garlic

1 tablespoon chopped (fresh) parsley, cilantro or basil (or 1 tbsp. dried)

1/2 teaspoon salt

(sliced fresh mushrooms may also be added to this recipe)

Mix the tomatoes and cheese slices in a bowl. Mix remaining ingredients and pour over tomato/cheese mixture. Marinate for a few hours before serving.

Garlic Mustard Potatoes

5 tbsp. dijon mustard

5 tbsp. extra virgin olive oil

1 tbsp. minced garlic

1 tsp. Italian seasoning or dried basil

3 tbsp. white wine or beer

1 tsp. sea salt

1 tsp. dried parsley flakes

1/2 tsp. black pepper

6 medium red potatoes, cut into small cubes

Place cubed potatoes into an appropriately sized baking dish or oven-proof bowl. Mix remaining ingredients in a separate bowl and pour over the potatoes. Bake uncovered at 425 degrees for 45 minutes to one hour or until potatoes are fork-tender, stirring occasionally.

Breakfast Smoothie

2 cups almond or coconut milk or kefir

1 cup green tea (or any other type of tea)
1 fresh or frozen banana*

2 cups of fresh or frozen fruit of your choice (berries, kiwi, avacado, etc.)

1 tablespoon ground flax seed (optional, but very good for you)

1 tablespoon of agave nectar or honey (1 tsp. stevia may be used instead)

Mix all together in blender until smooth.

* to freeze bananas, just peel them and place in a gallon freezer bag or plastic container

Olive Oil Pie Crust

2 cups flour
1 teaspoon salt
1-3/4 teaspoon baking powder
1/2 cup Extra Virgin Olive Oil
1/4 cup water (a little more if needed to hold dough together)

In mixing bowl, combine flour, salt and baking powder, make well in center.

Pour olive oil and water into same measuring cup (do not stir) add all at once to flour.

With fork, stir lightly until well mixed. Form dough into a ball, flatten slightly.

Add a little more liquid if needed to hold dough together.

Cover; chill in refrigerator for about 30 minutes.

Wild Rice Stuffed Squash

½ cup wild rice

½ cup long grain white rice

2 acorn squash (sliced in half with seeds removed)

1 tbsp. olive oil

3 tbsp. sliced green onion

1 small bell pepper (chopped)

1 medium tomato (chopped)

1 clove minced garlic

1 tbsp. chopped fresh parsley

1 tsp. dried oregano

½ tsp salt

¼ tsp pepper

2 ounces of shredded vegan cheese (cheddar or Monterey Jack)

Bake squash, cut side down, on a shallow baking pan for 30 minutes in a 350 degree F (180 degree C) oven.

While squash is baking, prepare wild and white rice by simmering in 2 cups of water for about 25 minutes or until nearly all the water is absorbed.

Saute the bell pepper, tomato, garlic, green onion and spices in the olive oil. Mix the sautéed vegetables in with the cooked rice.

Turn the baked squash cut side up and stuff each half with the rice mixture, mounding the rice as necessary. Cover the stuffed squash with foil and return to the oven for 20-25 minutes longer. Uncover the squash and sprinkle with shredded cheese. Return to the oven for about 5 minutes or until the cheese is melted on top.

Makes 4 generous servings.

Spinach Strawberry Salad

1 bag baby spinach
Sliced strawberries (1 quart)
Sliced almonds (toasted)

In blender:

¼ cup strawberry preserves
¼ cup sugar
¼ cup cider vinegar
½ cup oil
¼ teaspoon minced onion
¼ teaspoon Worcestershire sauce
1 tablespoon sesame seeds
1 tablespoon poppy seeds


Shake and pour dressing over salad just before serving.

Tofu Lettuce Wraps

1 head lettuce

1 pkg extra firm tofu (drained)
1 cup bean sprouts

1 cup shredded red cabbage

3 green onions cut into matchstick slices

1/2 cup grated carrots
3 tablespoons chopped garlic (fresh)
2 tablespoons chopped ginger (fresh)
red pepper flakes
tamari or soy sauce
salt
pepper

Dice the tofu into small bite size squares. Spread them out on a cookie sheet. Sprinkle with salt , pepper, red pepper flakes, and soy sauce. Bake for 35-45 minutes at 350°.

Heat your wok or frying pan and add the chopped up garlic and ginger. Fry in a little oil for 5-7 minutes. Add the remaining ingredients except for the tofu. At this time you can add more soy sauce, usually about 4 or 5 shakes. Also, if you’d like, add a bit more salt and pepper and red pepper flakes.

Cook for another 10-12 minutes, then add the tofu and fry for another 3 minutes.

Wash and dry the lettuce and pull off individual leaves.

Spoon the mixture into the leaves and roll them up!!

House Dressing

1 cup extra virgin olive oil
1/2 cup red wine vinegar
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1/2 teaspoon garlic salt
1/2 teaspoon dried basil
1/4 teaspoon black pepper

Whisk all ingredients in a large bowl or mix with a stick blender. Store in a bottle you can shake since it will separate after it sits for a while. This dressing will keep well in an airtight container for several weeks without refrigeration.

Easy Naan Pizza

Naan bread (bought at grocery store)
Marinara Sauce
Feta Cheese
Mozzarella Cheese
Toppings of your choice
Italian herb seasoning

Preheat oven to 350°. Brush your store bought Naan bread with a tiny bit of olive oil and with the marinara or pizza sauce of your choice. Top it with your favorite toppings (i.e., minced garlic, oregano, spinach, tomatoes, olives, onion, etc.) and sprinkle with a little Italian herb seasoning. Finish topping it with shredded mozzarella and feta cheese. Bake in the 350° oven for about 12 minutes.

Roasted Roots

Use any type of root vegetables such as potatoes, sweet potatoes, onion, carrots, turnips, etc. (whatever is on hand or in season):

Chop the vegetables into bite size pieces (enough to cover the bottom of a 9" x 13" baking pan). Drizzle with about 1/4 cup olive oil and stir to coat the roots. Sprinkle generously with sea salt and black pepper. Bake in a 425° oven for approximately one hour, stirring and scraping the bottom of the pan with a spatula every 15 minutes or so. Bake a little longer if you want the veggies dark and crispy.

(You can also season with dried parsley, oregano or basil in any combination you like, and if you want it spicy, use cajun seasonings.)

TIP: Presoaking potato slices in hot water helps remove excess starch so they brown and crisp like oil-cooked fries.

Garlic & Greens Soup

2 tablespoons olive oil
4 cloves garlic, peeled and chopped
1 onion, chopped
6 cups vegetable broth
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 cup ditalini or other small pasta
1 (10 ounce) bag baby spinach, rinsed and dried
sea salt and black pepper to taste

Heat the olive oil in a large stockpot over medium heat. Stir in the garlic and onions; cook and stir until the onions are transparent, 8 to 10 minutes. Add the veggie broth, increase the heat to high, and bring the mixture to a boil.

Stir in the beans and pasta; lower heat to medium, and simmer, uncovered, until the pasta is al dente, or 8 to 10 minutes. Add the spinach and stir just until wilted. Season with salt and pepper to taste.

Blackened Asparagus

1 pound asparagus
2 tablespoons soy sauce
4 cloves garlic, chopped
1 teaspoon chili powder
2 to 3 tablespoons water

Trim the ends from the asparagus. Cut into smaller segments. You should have about 4 cups.

Combine the asparagus and soy sauce in a wok or large skillet. Cook over high heat, stirring continuously, for about 5 to 10 minutes, until the asparagus are singed and the soy sauce evaporates. Add the garlic during the last minute or so.

Remove the pan from the heat. Immediately add the chili powder and water, 1 tablespoonful at a time, stirring to dissolve the blackened soy sauce in the pan.

Mominee's Vermicelli

6 eggs
1/2 cup butter
1 pound box of vermicelli or angel hair pasta
1/2 cup pecorino romano cheese
sea salt and black pepper to taste

In a large bowl, whisk eggs, cheese, salt and pepper. Boil pasta to "al dente" in salted water. Do not drain the pasta completely. Pour off some of the water but leave enough water in the pot to barely submerge the cooked pasta. Melt the butter in the water with the cooked pasta. Lift some of the hot pasta into the bowl with the egg and cheese mixture. Stir just enough to warm the egg mixture. Pour the egg/cheese mixture into the pot and stir over low heat just enough to lightly cook the eggs.

The secret to this recipe is PECORINO Romano which is cheese made from sheep's millk. If you substitute any other type of Romano cheese, it will not taste right.