Vegetarian
Vegetarian Recipes
Coconut Milk Custard (no refined sugar and vegan!)
If you’ve heard of Paleo, you know that grains and refined sugar is OUT. I found this basic dessert online at “Everyday Paleo” but for my sugar fast, I made a couple of alterations: 1 can full-fat coconut milk 1 cup unsweetened baking chocolate (try Dagoba!) * 1/4 cup agave 1 teaspoon cinnamon A splash of rum (optional) ** In a sauce pan, melt the chocolate into the coconut milk over medium low heat while stirring with a whisk. Add the cinnamon and the splash of rum. Pour the custard into small serving dishes and place in the fridge for at least 2 hours. Top with homemade whipped cream. If you do not want your kids to acquire a taste for liquor...
Read MoreSun-Dried Tomato Pesto
This recipe goes great with pasta or on top of salmon! 2 cups fresh basil leaves 5 sun-dried tomatoes, softened 3 cloves garlic, crushed 1/4 teaspoon salt 3 tablespoons toasted pine nuts OR walnuts 1/4 cup cold-pressed olive oil Place basil, tomatoes, garlic, salt, and nuts in an electric food processor or blender and puree. Turn to lowest setting and add olive oil slowly. Blend until the mixture reaches your desired consistency.
Read MoreSpinach Blueberry Salad
1 tablespoon coconut oil 3/4 cup almonds, blanched and slivered 1 pound spinach, rinsed and torn into bite-size pieces 1 cup organic blueberries (fresh or dried) 2 tablespoons toasted sesame seeds 1 tablespoon poppy seeds 1/4 cup agave 2 teaspoons minced onion 1/4 teaspoon paprika 1/4 cup white wine vinegar 1/4 cup cider vinegar 1/2 cup cold-pressed olive oil In a medium saucepan, melt coconut over low-medium heat. Cook almonds in oil until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and blueberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, agave, onion, paprika, white wine...
Read MoreSpicy Black Bean Chili
Great for a winter meal! From Fresh from the Vegetarian Slow Cooker by Robin Robertson 1 tablespoon cold-pressed olive oil or organic coconut oil (Trader Joe’s has a great one for little $) 1 large organic yellow onion, chopped 1 organic red bell pepper, seeded and chopped 2 garlic cloves, minced (or 1 teaspoon crushed garlic out of a jar) 2 tablespoons chili powder, or more to taste 1-28 ounce can organic crushed tomatoes 2 cans organic black beans, rinsed and drained 1 cup water 1- 4 ounce can diced green chilies, drained 1 teaspoon sea salt Fresh ground pepper to taste (optional) 1) Heat the oil in a large skillet over medium heat. Add the onion,...
Read MoreAlmost Irish Stew
1 tablespoon cold pressed olive oil or organic coconut oil 1 small yellow onion, chopped 1.5 cups baby carrots, halved lengthwise 6 very small white potatoes, halved or quartered 2 garlic cloves minced 1 – 15.5 ounce can cannelloni beans, drained and rinsed 2 cups veggie stock 1 bay leaf 1 tablespoon white or apple cider vinegar 1 teaspoon dried thyme 1 teaspoon honey or maple syrup 1 tablespoon sea salt salt and freshly ground pepper for taste 3 large kale or chard leaves – chopped * optional: organic, grass fed beef – steak cut into small cubes OR stew meat 1) Heat the oil in a large skillet over medium heat. Add onion and cover. Cook until...
Read MorePeanut Butter, Oatmeal, Chocolate Chip Cookies
These cookies are fantastic and quick. They satisfy three cookie cravings in one. And, I have found, that if you use Agave as an alternative sweetener, the chewiness is enhanced and the taste is just as delicious! 1/2 cup raw sugar (OR 1/4 cup Agave) 1/3 cup brown sugar 1/2 cup butter, soft 1/2 teaspoon vanilla 1/2 cup peanut butter 1 egg 1 cup unbleached flour 1/2 cup oats 1 teaspoon salt 1 teaspoon baking soda 1 cup dark chocolate chips Preheat oven to 350 degrees F. Mix sugars, butter, peanut butter and vanilla in a large bowl with a hand mixer or stand mixer on low for 1-2 minutes. (Or by hand until butters, sugars and vanilla are creamed). Add in egg, soda...
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