GREEK SALAD (minus the feta)

4 large vine ripened tomatoes
2 medium cucumbers
1 small purple onion
2 tbsp fresh cilantro (chopped fine)
2 cloves garlic passed through garlic press 
2 tbsp dried oregano
2 tbsp fresh lemon juice 1 tbsp olive oil
2/3 cup black olives Sea Salt to taste

  • Place first six ingredients in the bowl. Rub the oregano between your hands and sprinkle over veggies.
  • Drizzle lemon juice and olive oil over the salad. Add olives and toss gently.

OVEN ROASTED VEGGIES

2 large sweet onions – cut into chunks 4 large carrots, cut in chunk
2 peeled turnips, cut in chunk
1⁄2 lb Brussels sprouts
6 small beets
8-10 small potatoes
4 tbsp olive oil
1 tsp dried rosemary
4 minced cloves garlic 
1 Tbsp fresh marjoram Sea Salt

  • Preheat oven to 375. Peel all veggies. Quarter potatoes. Toss all veggies in oil, rosemary, minced garlic and marjoram. Arrange on roasting pan lightly coated in olive oil. Cover with foil and bake for 35 minutes.
  • Uncover and turn all veggies over with spoon. Add sea salt and roast at 425 for another 20-30 minutes or until thoroughly cooked and edges are not burned.

VEGGIE SOUP

8 purple potatoes 3 sweet potatoes 3 yams
8 big carrots
5 stalks celery
1⁄2 red cabbage
1⁄2 green cabbage
8 Brussels sprouts
1⁄2 head cauliflower
4 cups fresh spinach
Handful shitake mushrooms
4 cloves garlic
1 1⁄2 cups soaked white kidney beans 4 bay leaves
8-10 cups water
1 bunch fresh cilantro
Sea Salt to taste

  • Clean, peel, wash and chop all veggies
  • Bring water to a full boil in a large stock pot. Add all ingredients except cilantro. reduce heat, cover and allow to slowly simmer for 3 hours. This also works in a crock pot as well.
  • Add cilantro in the last 30 minutes of cooking. If you want chunk soup eat it as it is. If you want more puree in the soup then remove about 2 cups of the soup mixture, including veggies, and puree. Then return and mix in with the rest of the soup.

Roasted Butternut Squash Soup

1/3 Cup olive oil
2 large butternut squash
1 sweet onion cut into large chunks
1 bulb garlic
1⁄2 tsp olive oil
2 cups organic veggie broth (Once again, read label to check there are no added ingredients other than water and veggies)
2 tsp fresh lime juice
Sea salt to taste

Preheat oven to 350. Prepare a large roasting pan by pouring oil into it letting it coat the bottom. Cut the squash in half and remove seeds and string. Put squash in roasting pan, cut side down. Prick the skins with a sharp knife. Place onion around squash.

Using sharp knife cut the top of the garlic bulb off and drizzle with olive oil. Place in roasting pan with other veggies. Bake for 45 min to 1 hour or until tender. Remove and let stand.

Scrape bakes squash into large stock pot. Add the roasted onion and squeeze roasted garlic flesh in as well. Add veggie stock and lime juice and bring to a boil. Reduce heat and simmer for 15 minutes. Using blender or food processor, puree the soup until it is smooth. Garnish with nutmeg and sea salt.

SPLIT PEA SOUP

2 Cups Dried Split Peas 12 Cups Water
4 Bay Leaves
Sea Salt
1 Tbsp Olive Oil
1 Large yellow onion, peeled and chopped
4 ribs celery, chopped
4 carrots, peeled and chopped
2 cups vegetable broth (CHECK LABEL to make sure no other added ingredients but water and veggies....usually an organic brand is ok)
6 cups water
1 tsp fresh thyme

  • Put dried peas in saucepan and cover with 12 cups water. Add 2 bay leaves and sea salt and bring to a boil. Let cook on medium heat for 10 minutes. Drain and set aside.
  • Place olive oil and heat over medium heat. Add onion, celery, and carrots. Sauté for 8 minutes until onion begins to turn translucent (I like to add a little fresh garlic in this for extra flavor).
  • Add veggie broth and 6 cups water. Add 2 more bay leaves, peas, sautéed veggies, thyme and bring to a boil. Reduce heat and cover. Let simmer for one hour and stir occasionally so the peas do not settle the bottom and burn.
  • Remove the bay leaves and season with sea salt.

Salsa


Roma Tomatoes quartered Lime
Cilantro
Green onion (1 bunch) Chili powder
Cumin
Garlic

In a food processor, chop tomato, cilantro, green onion with chili powder, garlic, cumin and lime juice by pulsing the blade several times to desired texture. We prefer chunky.
Place rice on individual dishes and top with beans and salsa.
Serves: 6 entrée size
Serve with sliced mango and papaya and lime juice.

Toasted Nut Snack

Pre-heat oven to 400 degrees. Place raw walnuts, almonds, cashews or other desired nuts on a baking sheet. Bake for 15 minutes or until slightly browned. Cool completely and mix in a bowl with unsweetened raisins. We keep this on the counter for a quick snack. 

Cuban Black Beans & Rice with Tomato Salsa

1 package dried black beans
Vegetable broth (1- 32oz. box)
Chili powder 
Chipotle powder
2 cloves garlic

Soak beans overnight in water (cover w/2 inches above beans). Drain and rinse beans. Place beans in sauce pan and add vegetable broth. Add water to cover if needed. Add spices and boil for 1 hour and then simmer until tender (follow package direction if available). Prepare brown rice according to package directions.

Brown Rice with Edamame and Vegetables

2 cups brown rice
4 cups water or vegetable broth
1 cup fresh squeezed orange juice
1 package frozen, shelled edamame
1 cup shredded carrots
1 cup sliced white mushrooms
1⁄2 teaspoon cumin
1 clove garlic minced
1⁄2 cup chopped green onion

Combine orange juice and water/broth in a saucepan and bring to a boil. Add brown rice and bring back to a boil. Cover and reduce heat to low. Simmer for 45 minutes to 1 hour. Remove lid to let steam escape and set aside.

While rice is cooking, prepare edamame according to package directions but without salt. Drain in a sieve. Sauté garlic, cumin, mushroom and carrot just until tender (do not overcook). 

Put rice in a large bowl and add the edamame and other vegetables. Top with chopped green onion. Servings:4-6 entrée size

Serve with orange slices and celery sticks.

Stir Fried Sauce


10 Roma tomatoes, peeled, seeded, and chopped coarsely
2 cups thinly sliced mushrooms
2 cloves garlic
2 cups chopped broccoli florets or 1 package baby spinach
2 teaspoons oregano (powdered or flakes)
Sea salt to taste

Sauté mushrooms and onion with garlic and oregano. Add tomatoes and other vegetables. Cook until tender and heated through. Toss in a large bowl with spaghetti squash strands. Serve hot. Make 6 servings

Vegetarian Spaghetti Squash

Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 20 to 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin.

Reheat the squash strands by dipping with a strainer in boiling water just before serving.

You can also bake the spaghetti squash in the oven. Just scoop seeds out as described above and prick outside skin with a fork. Place skin side up in a baking pan with 1 inch water.

Bake 45 minutes or until tender in a 400 degree oven. Remove and allow to cool for a few minutes until they can be handled. Scrape with a fork as mentioned above and serve with stir fried sauce.

Gazpacho

  • 6 med. tomatoes, quartered 2 large cucumbers
  • 1 small red onion
  • 1 med. zucchini, chopped
  • 3 med. garlic cloves, smashed
  • 1 med. green bell pepper
  • chopped fresh herbs: parsley, basil, chives
  • 2 Tbsp. lemon juice
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp. sea salt
  • 1 tsp. cayenne pepper
  • 1 tsp. ground cumin seed
  • 2 cups vegetable stock or tomato juice
  1. In food processor, combine tomatoes, cucumbers, onion, zucchini, garlic, and green pepper and process on high until coarsely chopped. 
  2. Add herbs, lemon juice, oil, salt, cayenne, and cumin. Process a few more burst. Blend in stock or tomato juice.
  3. Transfer to large bowl. Refrigerate at least 1 hour before serving.
  4. Preparation Time: 10 minutes. 

The Breaker's Granola

  • 5 cups raw oatmeal
  • 1 cup finely chopped walnuts
  • 1 cup slivered raw almonds
  • 1 cup finely chopped cashews
  • 1 cup unsalted sunflower seeds
  • 1/2 cup flax seed
  • 1 cup finely chopped dry figs
  • 1 cup finely chopped apricots (unsweetened if possible)
  • 1/4 cup chopped coconut
  • 2 cups unsweetened raisins
  • 2 Tablespoons cinnamon

Mix together in a large bowl. Keep in tightly sealed container such as Tupperware in the pantry. To serve cold, soak 1/2 cup granola in unsweetened plain soy milk for a few minutes. To serve warm, you can prepare with water or unsweetened soy milk in the microwave. Use 1 cup liquid to 1/2 cup granola. Warm for a minute on high or more if desired. Note: Chop the nuts and fruits in a food processor individually and then add them to the oats. 

Baked Apples or Pears

Slice a pear or apple in half. Use a grapefruit spoon to scoop out the seeds and the tough, center portion. Place halves, skin side down, in a glass baking dish. Brush with 1⁄2 teaspoon pure maple syrup and sprinkle with cinnamon. Microwave for 10 minutes or until tender. Serve warm. 

Guacamole

Blend ripe avocados in a food processor with juice from 1 large lime, 2 cloves garlic, 1 roma tomato and a dash of salt. If you like spice, you can add 1/4 of a jalapeno pepper seeded.


Serve on black beans, Portobello mushrooms or use as a dip with vegetables. 

Vegetable Barley Soup

Choose your vegetables. Really, anything can work depending upon your taste.
My picks:

  • 3 cups chopped celery
  • 2 cups chopped white onion
  • 3 cups chopped carrots
  • 3 cups chopped green/yellow/red pepper
  • 3 cups thin sliced mushrooms
  • 2 cups chopped roma tomatoes (peeled and seeded)
  • 2 32oz. boxes vegetable broth
  • Use your favorite spices. I choose 2 cloves garlic, sea salt to taste, 2 teaspoons marjoram flakes, 2 teaspoons oregano flakes, 1 bay leaf and 1 teaspoon parsley.

Pour 1⁄4 cup vegetable broth in a soup pot. Add all of the vegetables and sauté them until tender. Add the spices and stir to mix.

Add the remaining vegetable broth. Bring to a boil and add 1 cup Natural Whole Grain Barley. Boil for 15-20 minutes until the barley is tender. Serves 6

For thicker soup, just blend 1/2 of the vegetable mixture (prior to putting in the barley) in a blender. Add it back to the soup pot and then add the barley. 

Portobello Steaks

6 Portobello mushroom caps
1/2 cup fresh squeezed lemon juice
2 tablespoons apple cider vinegar
2 tablespoons Pure Maple syrup
2 teaspoons fresh grated ginger
1/2 teaspoon marjoram

Wash mushrooms and place in a gallon size plastic sealable bag. Combine remaining ingredients in a bowl and stir to combine. Add to the mushrooms and marinate for a few hours. Grill indoors or out until cooked through.

Serve with baked sweet potatoes and grilled squash and asparagus. 

Tomato Basil Soup

12 Vine Ripe Tomatoes
1 Package Cherry Tomatoes
2 1/2 Cups Fresh Carrot Juice (or Odwalla Juice available in juice section)
1 Large Ripe Avocado
2 Yellow Onions (chopped)
4 Cloves Garlic (chopped)
5 Stems Fresh Basil
2 Tablespoons Pure Honey
1 Bay Leave
1 teaspoon Oregano
1 teaspoon Sea Salt
1 Tablespoon Red Pepper Flakes
2 Tablespoons Olive Oil

Cook onion and garlic in olive oil until tender. Cut tomatoes and avocado in quarters and place all ingredients in blender and blend on low speed for one minute. Continue to blend on high for an additional minute until creamy. Pour into large soup bowl or crock pot and cook on medium low for 2 to 3 hours.