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Spicy Kale w/ Lentils and Quinoa

Not very pretty but delightfully delicious!  This was a dish I through together when I couldn’t decide what to fix for dinner.

2 cups cooked quinoa

2 cups cooked lentils

1 onion, chopped

3 cloves garlic, minced

1 cup chopped mushrooms

3 cups chopped tomatoes

8 cups chopped kale 

2 t Mrs. Dash Extra Spicy seasoning

1/4 cup pumpkin seeds, chopped

Salt to taste

 

Saute onion over medium high heat (dry, with no oil) until it starts to brown. Add garlic and cook for 1 minute. Stir in chopped mushrooms and tomatoes, lower heat to medium, cover and cook for 5 minutes until juicy. Add kale, cover, and cook until tender, adding a little water if need to keep from sticking. Stir in seasonings half way through cooking. When kale is tender, stir in cooked lentils and quinoa. Add pumpkin seeds and salt to taste.

 

 

 

Zoodles Marinara w/ Millet

Home Made Marinara

Make this sauce a day ahead so the flavors will meld and taste amazing!

1 medium onion, chopped

2 cloves garlic, minced

2 pounds vine-ripe tomatoes, chopped

1 cup chopped mushrooms

1 t oregano (use fresh if available)

1/2 cup fresh basil, chopped

 

Saute’ onion in a dry sauce pan over medium-high heat until it starts to brown. Add minced garlic and saute for 1 minute. Add mushrooms and tomatoes. Bring to boil. Lower heat to medium and cook for 1/2 hour to 1 hour over medium low heat.  The more you cook the tomatoes, the more concentrated the sauce will be. Add fresh herbs the last 10 minutes of cooking.

Cooked Millet

Bring 2 cups water to boil in a sauce pan. Add dry millet, turn heat to low, cover, and cook for 15 – 20 minutes until tender. 

Zoodles (“noodles” made with zucchini)

Spiral slice 3 medium zucchini into a large saute pan and cook over medium high heat until desired tenderness, adding a bit of water as needed to keep from sticking to the pan.

Once the “Zoodles” reach the desired tenderness, pour the marinara over the Zoodles and stir well. Mix in desired amount of cooked millet. 

Note: Cooked quinoa can be used in place of millet but I prefer the hardiness of the millet. 

 

 

 

Red Lentils w/ Cabbage and Rice

This is one of my favorite Indian dishes. It’s simple to make, although it takes about 30 – 40 minutes to get the lentil to my desired tenderness so I cook them ahead of time. Once lentils are done, everything else comes together quickly.

1 1/4 cups dry red lentils

5 cups water

1 1/2 t turmeric

2 t cumin seed

1 medium onion, chopped

2 – 4 cloves garlic, minced

1 T fresh ginger, minced (or 1 t powder)

1 – 2 jalapeno chili peppers, minced (or canned/bottled)

2 medium tomatoes, chopped

1 pounds green cabbage, coarsely grated or chopped

 

Boil water, add lentils, cover, lower heat to medium low and cook until tender. Stir in turmeric and continue to cook on low while preparing vegetables. 

Cook cumin seeds in a hot skillet for 3 – 4 minutes until fragrant. (no oil needed) Add onion and saute until it starts to brown. Add garlic and stir 2 more minutes. Add 1/2 cup water, green chilies, ginger, tomatoes and cabbage. Cook, stirring occasionally, until cabbage is very tender. Stir in cooked lentils. Serve over cooked brown rice.

 

Thanksgiving Chic Pea Loaf

I should probably change the name of this recipe to “Garbanzo Stuffing” because it reminds me of  Stove-Top Stuffing but way better!  This recipe is Adapted from fatfreevegan.com. 

1 – 2 yams or sweet potato (need 2 cups cooked)

1 medium onion

2 cups chopped mushrooms

2 ribs celery

1 medium carrot

2 cloves garlic

4 cups cooked chic peas (garbanzo beans)

1 cup rolled oats

1/2 cup chopped walnuts

3 T balsamic vinegar or 2 T tamari or soy sauce

2 T tomato paste

1 T spicy brown mustard

1 1/2 t onion powder

1 t garlic powder

1/2 t dried sage

1 1/2 t dried thyme

1/2 t dried rosemary, crushed

¼ cup fresh parsley, chopped

1 t Real Salt or sea salt, or to taste

1/2 t black pepper

 

Bake sweet potato in a 350 degree oven for 1 hour – 1 hour 15 minutes or until soft. Set aside to cool.

Sauté vegetable in ¼ cup water until soft. Transfer to large mixing bowl. Add remaining ingredients, including cooked yam, and mash with a pastry cutter until the mixture become sticky and will hold together. Press into a 9 X 13 baking pan and bake at 375 degrees for 20 minutes. Loosely cover with aluminum foil and continue to bake an additional 25 minutes. Uncover and brown for 10 minutes if desired. Let set for at least 15 minutes before serving.

 

Almond Sugar Cookies

From my cookbook Whole Food American Favorites

1 cup raw almonds (raw cashews work too)

1 cup rolled oats

1 cup pitted dates

1/2 t almond extract

1 t baking soda

1 T apple cider vinegar

Chop all ingredients in a food processor until a dough starts to form. Add a tablespoon of water to help it become sticky. Using a cookie scoop or tablespoon, scoop out dough, roll in a ball and mash to a cookie shape. Place on a cookie sheet lined with parchment paper. Bake at 350 degrees for 10 – 12 minutes. 

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Whole Food Goodness and Whole Food American Favorites contain a collection of my favorite high nutrient whole food plant based recipes. My recipes are unique in that they contain no extracted oils, minimal processed sugars, and limited processed grains. I use an abundance of leafy green vegetables, which are the healthiest foods on the planet and have the greatest power to cleanse, detoxify, and repair damaged cells and bring you greater health for life.

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