Welcome to my Stuffed Collard Greens recipe post which is a favorite for New Years for many people. This is a healthy and delicious recipe to start the year off at your table.

Ingredients:

1 large bunch fresh collard greens

1 cup cooked rice

1/4 cup olive oil

1/2 cup nuts, chopped

1/2 cup basil, chopped

1/2 cup lemon juice

Instructions:

Bring a large pot of water to a boil while you carefully wash and stem the collard greens. Lower collard greens into the boiling water. After 2 minutes, gently transfer collards to a bowl of ice-cold water, then drain and set aside.

Next, saute the rice, basil, and nuts in two tablespoons of olive oil for five minutes. Wrap each leaf around two spoonfuls of the rice mixture.

Layer a greased 9 x 13 inch baking pan with the stuffed collard greens. In a small bowl, whisk lemon juice and the rest of the olive oil together and drizzle over the stuffed collard greens. Bake for 30 minutes at 350 F or 175 C.

Nutrition

Wonderfully nutritious Stuffed Collard Greens leaves are very low in calories (provide only 32 calories per 100 g) and contain no cholesterol. However, its green leaves contain a good amount of soluble and insoluble dietary fiber that helps control LDL cholesterol levels and offer protection against hemorrhoids, constipation as well as colon cancer diseases.

Widely considered to be a wholesome food; collards are rich sources of phytonutrients with potent anti-cancer properties, that have proven benefits against prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer-cell growth inhibition and cytotoxic effects on cancer cells.

Collard greens are very good sources of Vitamin A, Vitamin K, Folate and many vital B-complex groups of minerals such as niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and riboflavin.

The Stuffed Collard Greens leaves and stems compose adequate amounts of minerals like iron, calcium, copper, manganese, selenium and zinc.

For more healthy living posts, click on my page below:

Healthy Living

Want to share a healthy pizza recipe that has no animal products in it. This is a way to enjoy a favorite food of many North Americans without any harm to your weight or health. This recipe is from Danny Vierra’s Vegetarian Cooking School Cookbook.

I recommend making the pizza crust first then work on the sauce while your dough is rising.

Healthy Pizza Recipe Directions:

Sauce

2 cups tomato sauce ( 15 ounce can works )

1 1/2 cups tomato paste ( 2 six ounce or 1 twelve ounce can )

1 teaspoon onion powder

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon garlic powder

Combine all ingredients in a saucepan and simmer over low heat about 15 minutes to blend flavors.

Helpful Hints

Use as a pizza sauce, as a sandwich spread, or as a catsup substitute. Will keep in refrigerator for several weeks.

Crust ( by hand )

1 1/2 teaspoons active dry yeast

1 1/2 cups hot water

2 Tablespoons honey

3 3/4 cups whole wheat flour ( may use 1/2 unbleached flour )

1 teaspoon sea salt

2 Tablespoons olive oil

Mix the yeast and honey in the hot water ( 110 degrees ). Let stand 10 minutes. Stir in salt, oil and flour, 1 cup at a time. Mix well. Knead dough in bowl about 50 times. Let rise 1 hour. Roll out onto pizza pan. Poke holes in crust to let air escape, and prebake 10 minutes at 400 degrees. Top with sauce, soy cheese, and vegetables. Bake 25-30 minutes at 350 degrees.

I made this on Christmas Eve 2011 for the first time and it was delicious. I had raw broccoli, yellow peppers, white onion, pineapple slices and baby carrots for my toppings over the tomato sauce. The pizza above was made in November 2019.

Enjoy and share this delicious pizza and recipe with others. I like eating healthy and my latest blood work shows that I am eating right.

Share in the comments below what kind of vegetables you put in your Healthy Pizza Recipe.

For more Healthy Living recipes, please visit my Category below for hundreds of salads, soups, main casserole dishes and desserts.

Healthy Living

Danny Vierra’s daughter Charmine Vierra is a lifestyle coach and she has many healthy recipes as well on her site.

Charmaine Vierra

Welcome to the Vegan Turkey Roast post. It is easy to make vegan alternatives to favorite holiday meals.

Ingredients

14 oz. block of extra firm tofu

1 and 1/2 teaspoons nutritional yeast flakes

2 and 1/2 teaspoons Bragg’s liquid aminos or ( soy sauce )

1 cup gluten flour ( may need more depending on type of tofu )

1/3 cup sunflower oil

1 and 3/4 teaspoon seasoned salt

1/2 teaspoon brown sugar

teaspoon of lemon juice

2 teaspoons of sage

1/4 teaspoon of savory

Make Vegan Turkey Roast

First, blend the tofu, oil and seasonings in a blender. My Blendtec works great. The blender will make the tofu and seasonings into a batter like consistency.

Next, move the tofu mixture to a large mixing bowl and add in the gluten flour, mixing gradually. Kneed with your hands until very little dough is sticking to the sides of the bowl. Separate the dough into 2 equal sections.

Press each half of the dough into the bottom of a shallow bowl, allowing the dough to climb the side of the bowl about 1/2 inch.

Next, spoon stuffing into the crater of one of the dough halves. Press the stuffing to form a mound.

Lastly, take the other half of the dough and place on top of the bottom layer of the dough and stuffing mixture.

Bake at 350 degrees for about 40 minutes and check to see that the dough is brown and cooked all the way through. My first recipe was a little too moist and required one hour to bake. It depends on how moist your dough is.

Please share how your Vegan Turkey Roast recipe turned out in the comments below. For more healthy recipes, please visit my healthy living category link below for hundreds of recipes.

Healthy Living

Hope you have enjoyed reading the Vegan Turkey Roast post. The original recipe was published in the November 2017 Good News Hope International Newsletter. Hope For Health USA is a ministry located in North Carolina. You can learn more about their mission on their website.

Welcome to my Vegan Pumpkin Pie Recipe post. You can quickly make healthier alternatives to using eggs and milk in your recipe. Share any variations with me in comments below as there are several healthy ways to sweeten the pie. I am using a basic recipe and then share the vegan options.

Ingredients
3/4 cup granulated sugar ( I use 1/4 cup of Pure Maple Syrup & Stevia )
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs ( Ener-G Egg Replacer works great )
1 can (15 oz.) 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk * See Vegan Option
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Directions for Non Vegan Pumpkin Pie Recipe

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

 

Directions for Vegan Pumpkin Pie

Ingredients for Making Alternative Condensed Milk

¾ cup raw cashews (pre-soak and strain only if not using a Blendtec)*
½ cup agave (or maple syrup, brown rice syrup, coconut nectar, etc.)
¼ cup coconut manna (also known as coconut butter)
2 tbsp lemon juice
2 tbsp water
1 tsp pure vanilla extract
⅛ tsp salt

Make sure all ingredients are at room temp or slightly warmed before starting.
Blend everything in a blender (a Blendtec or Vitamix  works best; otherwise just pause and scrape down the sides as needed).
Adjust the sweetness to your liking (especially if using an alternative sweetener to agave). Enjoy!
Store leftovers in a glass jar in the fridge and gently rewarm as needed.

Thanks to Audrey who publishes the unconventionalbaker.com website for this healthy alternative to condensed milk.

Now that you have the alternative condensed milk, add all of the other ingredients of the Vegan Pumpkin Pie Recipe into the Blendtec and pulse until smooth. If your mixture is not thick enough, add some corn starch until it thickens up.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours. Serve immediately or refrigerate.

The pie in the picture is a Vegan Pumpkin Pie Recipe. It tastes great.

There are many more healthy vegan and vegetarian recipes on my blog.

Healthy Living

Let me know what you like to create in the comments below.

Welcome to the Heirloom Bean Salad With Smoky Dressing post. Bean Salads are healthy and delicious. You can modify the recipe according to your taste.

Ingredients

7 oz each Black Turtle beans, Hopi lima beans, French navy beans, small red beans, pinto beans, yellow peas, and green lentils (any combination of dried legumes will work)

2 cups grated Brussels sprouts

1 cup tri-color or red quinoa

5 whole bay leaves

3 tablespoons sea salt

2 tablespoons mushroom base

1 tablespoon thyme

Cilantro, parsley, or fresh scallion, to garnish

Instructions:

1. Soak legumes for 8 hours prior to cooking.
2. Cook quinoa by boiling in 1 quart of water with mushroom base until the quinoa sprouts. Strain excess liquid and spread onto a baking sheet to cool.
3. Cook legumes for 1½-2 hours in one gallon of rapidly boiling water with sea salt, thyme, and bay leaves, skimming foam occasionally. The largest legumes should be al dente. Strain excess liquid and spread onto a baking sheet to cool.
4. Layer ingredients in a large glass or bowl: quinoa, then grated brussels sprouts, then legumes.

Smoky Dressing Ingredients

1 cup grapeseed oil

½ cup sun-dried tomato

2 tablespoons smoked paprika

2 tablespoons honey

1 tablespoon ground basil

Smoky Dressing Directions

1. In a food processor or heavy duty blender, process sun-dried tomato with grapeseed oil until smooth.

2. Add honey, sea salt, ground basil, and smoked paprika and process until evenly distributed.

3. Drizzle 2 tablespoons of the tomato and oil mixture onto the salads; preserve the rest for future use. Garnish with cilantro, parsley, or fresh scallion (optional).

Recipe by Michael Haack and featured on Blue Zones website. I removed the black pepper and vinegar from his recipe as some people cannot tolerate those ingredients in their digestive tract.

Hope you have enjoyed reading Heirloom Bean Salad With Smoky Dressing post and will share in comments below if you try this recipe.

For more healthy recipes, there are hundreds in my Healthy Living Category.

Healthy Living

Vegan Sausage Roll is a healthy way to enjoy a meat like meal. By using vegetable and grain based proteins, you can eliminate animal fats and cholesterol from your diet.

Here is a recent picture showing the outcome I got using the recipe below for the Vegan Sausage Roll.

Animal foods have no fiber. The following vegan sausage roll recipe is loaded with fiber. If you want to improve your health, gradually move off animal based foods towards a plant based diet. You will notice a big difference in your health. Some of the benefits include:

• Lower Blood Pressure
• Lower Cholesterol
• Weight Loss

You can serve this sausage with Tofu Scrambled Eggs or as a meat alternative for your dinner or supper meals. In the recipe below, TVP stands for Textured Vegetable Protein.

Vegan Sausage Recipe

Wet Ingredients:

1 Cup Cooked Beans Mashed or Refried ( I use organic black beans that I mash )

1 Cup Vegetable Broth

2 Tablespoons Olive Oil and 2 Tablespoons Braggs Liquid Aminos

2 Tablespoons Pure Maple Syrup

Dry Ingredients:

1 and 1/4 Cup Vital Wheat Gluten

1/2 Cup Soaked TVP ( Reconstitute with 1/2 cup Pure Water )

1/4 Cup Nutritional Yeast Flakes ( bulk section of grocery store )

1 Tablespoon of Sage

1 teaspoon of Paprika

1/2 teaspoon of Thyme and Rosemary and Whole Fennel Seed

Pinch of Cayenne

Mix all of the wet ingredients in a large bowl. Pulse the Whole Fennel Seed and then mix with all the other ingredients until you get a sausage like roll. Place in aluminum foil. Best to take a knife and poke little holes in the top of the foil. Bake between 60-90 minutes at 350 degrees.

You can cut off sausage slices and brown them in a skillet.

You can also freeze as much as you want to in containers so you have sausage when you have a recipe you would like to add it to or just pull out some for a tofu scrambled eggs breakfast.

I found that gradually getting off animal foods helped me lose over 75 pounds. My blood pressure is perfect as is my cholesterol. I have more energy now than I did when I was much younger.

One other idea is to cut up small bites and add the sausage to your favorite soups or slow cooker recipes.

Please share your experiences with making this meat alternative and I always like your comments ! Hope you enjoy the Vegan Sausage Roll recipe !

Welcome to my New York Nutrition post. Read on to find out how to make sure your body gets the nutrients it needs on a daily basis.

Fast Food In a Fast City

It is July 2019 and I am in New York City for business. If you have never been to New York City, it is an intense experience. The city is open 24 hours a day. You can get many different kinds of fast food any time you want it.

Cost of Living

New York City is a very expensive place to live. Rent is very high. A recent search revealed a one bedroom apartment rents from $2,700 to over $12,000 a month.

Cost of Food

Food is very expensive here and for people interested in New York Nutrition, you must shop around as prices vary from store to store. Because I am here on business for most of July 2019, I have sought out a place to buy organic fruits and vegetables, nuts, seeds, and whole grains.

Fast Food

There is an abundance of fast food in New York City. You can find foods loaded with fat, salt, and sugar on every corner. It is hard to believe but you can still buy a slice of cheese pizza for $1 in many pizza shops.

Many people are stuggling with obesity. If the cost of healthy food is more expensive than fast food, poor people are going to be impacted more.

For many years, I was addicted to foods loaded with fat, salt, and sugar. I came home from work one day in 1999 and was tired. I knew that I had to do something about my diet. I slowly began making better choices. In just six months, I lost over 32 kilos or 75 pounds. I have kept the weight off since 2000.

How to Get Dense Nutrients

In 2010, I found an organic and vegan product that is a remarkable super food. A farmer in Utah has been growing alfalfa, barley, oat and wheat grass greens on his farm since the 1970’s. The farmer harvests and dries the young organic greens and has a patented process where he extracts the juice powders from the plants. During the extraction process, the farmer keeps the temperature below 88 degrees Farenheit and this keeps all the enzymes, minerals and vitamins in the greens powders.

Caldera Greens are grown in volcanic soil so your body will experience the natural energy from all of the super dense nutrients. If your food is grown in soil that is depleted, you will not get the nutrition your body needs.

You can order a canister of Caldera Greens on my website below:

Caldera Greens

Welcome to my Vegan Shepherd Pie post with directions on how to make a tasty dinner or supper meal for your family that is all vegan. Shepherd’s Pie is a wholesome dish that will satisfy your friends and family.

Ingredients

2 Tbsp olive oil
1 medium onion, diced
1 small green bell pepper, diced
1 Tbsp minced garlic
1 Tbsp chopped green jalapeno
1 package Morning Star griller crumbles
1 Tbsp tomato paste

1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp ground cinnamon
Salt and pepper, to taste
2 cups tomatoes, chopped
1 cup cooked corn
1/2 cup black beans, rinsed
1/4 cup chopped cilantro (I just use cilantro in a spice container)
1 1/2 lbs. sweet potatoes, peeled and cut in chunks
1/2 cup vanilla soy milk
2 Tbsp Butter alternative or Earth Balance or Vegan Butter
Butter alternative ** see below instructions

1. Heat oil in a large pot over medium heat. Add onion and bell pepper; cook, stirring for 10 minutes. Add garlic and jalapeno; cook for 2 minutes. Add Morningstar Griller crumbles and stir for 2 minutes.
2. Add tomato paste and spices; cook, stirring for 2 minutes. Add tomatoes; simmer until liquid reduces, 10 minutes. Add corn, beans and 4 Tbsp cilantro. Spoon into a 9 x 9 baking dish.
3. Place sweet potatoes in a saucepan with water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes. Drain; mash with butter and soy milk. Spread mash over the vegan mixture. Bake in a 400 F oven until brown, 30 minutes. Garnish with more cilantro. Serves 4

Butter Alternative

** Butter alternative
3/4 cup coconut milk *
1/2 cup water
2 Tablespoons yellow cornmeal
1/2 teaspoon salt

* May use 1/4 cup unsweetened finely shredded coconut or raw cashew nuts instead of coconut milk, and increase water to 1 1/4 cups. If you have only sweetened coconut, the sugar can be rinsed out with hot water, using a sieve.

1. Put all ingredients in a saucepan and bring to a boil. Simmer 5 minutes.

It should begin to thicken, about the consistency of thin porridge. I’ve learned that this can vary with the cornmeal used, so if it isn’t getting thick, add another teaspoon of cornmeal and cook a few more minutes until it is like thin pancake batter or porridge.

2.Place in blender, cover, can turn on low, then increase to high. Blend for about 1 minute until as smooth as possible. (If using shredded coconut or cashews nuts, blend for 2 minutes.)

3. Pour into a container; cover and chill. It will be runny, but sets up when cold.

This will keep for about 10 days in the refrigerator, but after a few days it gets stiffer. If this happens, just add a bit of water and stir briskly until soft. I like to make a new batch every week. If there is any of the old still remaining, I stir it into a frozen vegetable dish, such as frozen corn.

Makes One Cup

Oatmeal Raisin Cookies are a healthy dessert when you modify the sugar you use. I substitute some stevia powder for the Florida crystals sugar ingredient below.

By using healthy alternatives, you can enjoy eating things that many people avoid when they are trying to lose weight or maintain their weight. You can also teach your children, family members & friends that having a healthy diet is not bland or boring.

If you want to increase the protein you get in your diet, add some vegan raw protein powder to the dry ingredients. Oatmeal has some protein itself and is a healthy source of fiber also.

Dry Ingredients

1 cup all purpose flour

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

Mix together:

1/4 Cup hot water and 2 Tbsp ground flax seed. Set aside.
Wet ingredients

1/2 cup Earth balance, softened

1/2 cup brown sugar, packed

1/2 cup natural sugar, Florida Crystals

Add Ins

1 cup regular rolled oatmeal
1 cup chopped chocolate
1 cup raisins
1 Tbsp Orange zest

Directions
Preheat oven to 350
Mix all the dry ingredients together.

Mix all the wet ingredients together until smooth.

Add the flax seed and water, mix until smooth.

Combined the wet and dry ingredients together well.

Add the oatmeal, white chocolate,raisins and stir gently.

On a greased cookie sheet, form cookies about 3 inches across and 1/2 inch high. I just press them onto the pan with my fingers.

Bake in the oven for 12 minutes. Do not over-cook. they will appear to be under-cooked, but as they cool, they will tighten up into a chewy cookie.

Allow to cool.

yield: 16 cookies

Recipe from Chef Mark Anthony

Hope you like the Oatmeal Raisin Cookies recipe and have enjoyed this post. Eating healthy does not mean you will have to do without having nice desserts or treats.

There are many more healthy recipes on my blog under the

Healthy Living Category.

Buckwheat and Oatmeal Pancakes are a healthy alternative that tastes great. You can use Ener-G egg replacer for Vegan Pancakes. Buckwheat is an analyzing grain that is good for your body.

It is easy to just combine all the dry ingredients in a large mixing bowl then do the same with all the wet ingredients. Stir both well then stir the wet ingredients into the large mixing bowl.

I like to add Organic Blackstrap Molasses to my wet ingredients. It makes your Buckwheat and Oatmeal Pancakes a little darker in color but adds many nutrients your body needs. This Recipe makes either Pancakes or Waffles. I just add a small amount of Safflower Seed Oil into the skillet or waffle iron to prevent sticking of the pancakes.

If you want to use a lighter flour, get the Unbleached White Flour so you are getting the nutrients your body needs. Bob’s Red Mill makes many different healthy flours that you can experiment with to find the right combination for you.

Oatmeal is loaded with soluble fiber so adding oatmeal to pancakes helps your body be regular. You can either use quick oats or rolled oats depending on what you prefer.

One health tip that is easy to remember is:

Good Food will make Good Blood which will give you Good Health.

1 cup Coconut Flakes
1 cup Buckwheat Flour
1 cup Rolled Oats
1 cup Multigrain Pancake Mix
1 cup Whole Wheat Pastry Flour
1/2 cup Flax Seed
1/2 cup Applesauce
1/2 cup Olive Oil – optional
1/4 cup Honey or Pure Maple Syrup
1 Banana mashed – Optional – ripe is best

Mix all ingredients with water or soy milk until a lightly stiff consistency and then put in your waffle iron or skillet. Enjoy with pure maple syrup and either blueberries, raspberries, strawberries or your favorite fruit.

You can find many more healthy recipes on my blog here under the Menu Tab:

Add Years to Your Life

Daniel Parsons

Vancouver, Washington

USA

Skype: missionarydanielparsons

Chocolate Pudding is a favorite recipe in my Healthy Living section of my blog. You can take some ripe Avocado and 2 Small Bananas and add Carob Powder to make a much healthier dessert than traditional chocolate pudding made with milk and sugar.

Ingredients

2 Small Ripe Bananas

1 Ripe Avocado

1/4 Cup Carob Powder

3 Tablespoons Maple Syrup

1 Teaspoon Pure Vanilla Extract

1/4 Teaspoon Cinnamon

1 Additional Banana and 1/4 Cup Chopped Almonds

Directions

 

 

Add your ripe bananas and avocado into a mixing bowl and mash until smooth. You can add into your favorite mixer if you want. I have a BlendTec and it is very quick. If you want a lumpy pudding, you can just use the mixing bowl and smash the avocado and banana until it is mushed together into a liquid like texture.

Add your Carob Powder and blend for one minute or until smooth.

Now add the Pure Maple Syrup and blend for one minute.

Add the Pure Vanilla Extract and Cinnamon and blend for 10 seconds.

Transfer your Chocolate Pudding into a container and chill for 90 minutes.

Divide or pour your chilled pudding into a pre made pie crust or serve in small bowls . Decorate with the remaining banana cut up into small slices and sprinkle the almonds on top.

Hope you enjoyed the Chocolate Pudding recipe. You can find more healthy recipes on my page: Healthy Living 

 

Vegan Protein Bars for Healthy Snack

Vegan protein bars for Healthy Snack are my answer to not wanting any milk products in my protein bars. You can make these healthy bars in around 10 minutes. It is best to leave the bars in the freezer overnight so you can cut them into bar size the next morning.

You can change the sweet liquid to what is your preference. I have had great bars using pure maple syrup from Vermont or raw honey. I do not have any Agave right now but that is another option.

If you want to take these with you to work or on a trip, you need to keep them as cool as possible. The bars are similar to a popsicle. The oats and almonds are excellent sources of protein as is the ground nut butter. I use organic steel cut oats in my recipe.

Ingredients

DRY:
1 1/2 cups Organic Quick Oats

1/2 cup Raisins or
(apricots, date chunks, cranberries, dried cherries )

2 Tbsp Flax Seeds
2 Tbsp Chia Seeds

1/4 cup Almonds, Chopped

1 scoop Organic RegenaLife Skinny Body Shake Protein Mix

WET:
2 Medium Ripe Bananas (mashed)
1/2 cup Maple Syrup
1/2 cup Almond or Peanut Butter

OPTIONAL:

1/2 cup Shredded Coconut
1/2 cup Chocolate Chips
1 1/2 tsp Cinnamon

Directions

Combine all DRY ingredients in a large bowl. In a smaller bowl, mash ripe banana, and add all wet ingredients.

Pour wet ingredients into dry, and mix well.

Spread mixture into 9×9 baking dish lined with plastic wrap or waxed paper. Press until flat.

Place dish in freezer for a few hours, or until firm. Remove from dish and carefully cut into 15 squares/bars or logs. For easy grab-and-go snacks, wrap bars individually in plastic wrap.

Store in fridge or freezer for up to a month. These bars soften quickly at room temperature.

Recently I put a 14 day supply in a container and then wrapped it in a plastic bag and put it in my checked luggage for a trip across the country. The aft cargo hold of Boeing 737 aircraft is not heated so the bars were still chilled even after flying for 6 hours from Seattle and then driving 2 hours from the Charleston International Airport to my destination.

Makes 36 small size protein/granola bars.
I have hundreds more healthy recipes on my

Healthy Living Blog

Lentils with Roasted Beets and Carrots

 

Welcome to my Lentils with Roasted Beets and Carrots post in the healthy living category of my blog. As of August 2018, there are 210 vegan or vegetarian recipes for you to enjoy. I will update photo when I make this recipe in the fall and it will have the carrots in the pot.

Ingredients

2 ½ cups French Lentils

About 1 dozen ( 1 large bunch ) medium carrots, with their tops on

About 1 dozen ( 2 large bunches ) medium beets

2 tbsp. olive oil

½ cup chopped fresh herbs ( basil, chives, parsley )

½ cup chopped carrot tops

Grated zest of one organic lemon

½ cup feta cheese ( omit if vegan )

½ to ¾ cup chopped garlic

 

Directions

1. Remove the leafy tops from the carrots and beets. Reserve the carrot tops. Keep beet greens as they are delicious and nutritious. Wash and scrub the carrots and beets, removing any soil, leaving their skins on. Place the whole carrots and beets in a large French oven or enameled iron pot and mix in the 2 tbsp. olive oil, fully coating the vegetables in oil.
2. In a 375 degree oven, roast the vegetables for about 30 to 45 minutes, until tender when pierced with a fork. If you wish, once the beets are cool enough to handle, you can remove the skins from the beets by gently rubbing them off with your fingers. I prefer leaving skins on myself.
3. Meanwhile, rinse the lentils and check them for small pebbles, then place them in a medium saucepan. Cover them with water and bring to a boil.
4. Simmer on medium heat, uncovered, for about 30 to 40 minutes, until tender but not falling apart or turning mushy. ( Add water as necessary through the cooking ).
5. In a blender or food processor, puree the garlic, lemon juice, and salt to make the aioli. Add the olive oil and puree until thick and opaque and no chunks of garlic remain. Pour this mixture over the lentils. Add the chopped carrot tops, chopped herbs, and grated lemon zest and toss it all together. Season with a bit of salt and pepper if you wish.
6. Place the roasted carrots and beets on top, then crumble the feta all around.

 

Serve warm or cold.

Yield 6-8 Servings

 

Recipe courtesy of Kitchen Vignettes and PBS

Printed in Spring 2018 Washington State University Alumni Magazine

Gluten Roast with Optional Mushrooms, Zucchini, and Carrots

about 12-14 servings

Preheat oven to 375

In a large bowl put:

3 cups vital wheat gluten flour

1 cup quick oats  (dry-not cooked) I use Old Fashioned, they work fine!

1 cup pecans or walnuts finely chopped but not ground

Stir together well, and set aside

In a large bowl, mix the following:

2 cups diced onions-sautéed

Optional, but very good- Add: and sautee with the onions:

2 med. Zucchini-grated

1/2 -1 # fairly finely chopped mushrooms- I do them in the food processor with the chopping blade

2 carrots grated.

In a medium to large pan, put the following ingredients:

1/4 cup vegetable oil*(I use Extra Virgin Olive)

1/2 cup soy sauce OR 1/4 cup Braggs

3 cups water

1/2 cup nutritional yeast flakes

1 Tablespoon chicken style seasoning or substitute

1 TBS Italian seasoning

1 TBS garlic powder

1 TBS Montreal Steak Seasoning-optional

Bring broth to almost a boil, add the sautéed onions and vegetables if using.

Add the broth and vegetable mix to the gluten flour mix, wait 5 seconds before stirring until fairly well mixed. It does not need to be perfectly smooth, a few larger chunks are good, but all the gluten flour should be mixed in.

Place this mixture into an oiled casserole dish 9″X13″ and let sit for 5 minutes. Pat and make smooth

Pour 2 1/2** cups hot water evenly over the top. Do not stir. Place in preheated oven on middle rack and bake uncovered @ 375 for approximately 1 hour or till all water is absorbed into the roast. While this is baking, mix up the glaze you will put on top next.

Glaze: In a 2 cup measuring cup put 1 and 1/2 cups water*****

1 T brown sugar

1 and 1/2 cups ketchup

1 TBS Balsamic, Pomegranate or Apple Cider Vinegar (optional, but

good)

Mix well and set aside until roast has baked long enough to absorb all the water. Then pour the glaze over the roast and bake for another 30 minutes or until the glaze is set. If making

• Can be made oil-free by omitting the oil, but it does change the texture, and after doing it both ways several times, I prefer the oil. It is a small amount per serving, as this recipe will makes 12-14 servings.

**If the sautéed vegetables have liquid from the mushrooms in them, reduce the amount of water to be poured over the loaf by 1/2 cup or a little more.

If preparing loaf ahead of time, don’t put the glaze on, instead, bake and refrigerate. When ready to heat and serve, pour the sauce over the top, and bake gently at 300 for about an hour, uncovered, until hot clear through and glaze is beginning to set.

**** If making for Sabbath, Bake the loaf until all water is absorbed, surface is lightly brown and contents are beginning to pull away from the sides of the dish. Cool and refrigerate. On Sabbath morning, take loaf and topping glaze in a jar to potluck venue, pour glaze evenly over the top and place in the oven at 275 before Sabbath School. It should be perfect by lunch time. Do not cover.

Left overs may be cut in serving size pieces, placed on a cookie sheet not touching, and frozen, then stored in the freezer for a quick meal anytime!

From Eileen’s kitchen, Jan 2016

Original recipe from Don Maddy