4 c cooked white rice
10 oz white or button mushrooms, sliced
2 T butter
1 shallot, sliced
1 jalapeno, diced
1/4 c marsala wine
1 T soy sauce
1 t salt
1/4 t fresh ground black pepper
Melt butter in a large skillet over medium-high heat. Add in the sliced mushrooms and let brown, stirring for 10 min. Add shallot, jalapeño, salt and pepper and let cook for another min or two. Deglaze the skillet with the marsala wine and let reduce for 2 min. Add soy sauce and stir, then add the cooked rice. Stir together and then season with more salt and pepper to taste if needed. Note: Add a few splashes of chicken stock to re-heat if you’re making this ahead of time.
2 – 3 T olive oil, divided
2 T butter (more to stir through opt)
1 1/2 lb mushrooms, sliced1/8 – 1/5″ thick
2 garlic cloves, minced
1 small onion, finely diced
1 1/2 c long grain rice (can sub jasmine or basmati)
2 1/4 c vegetable stock / broth (can sub chicken)
1 1/2 – 2 c sliced green onion / scallions
Heat 2 T oil in a large pot over high heat. Add half the mushrooms and cook for 5 min until golden. Season with salt and pepper then remove and set aside. If the pot is dry, another 1/2 – 1 T oil and add butter. When melted add onions and garlic. Cook for 30 seconds then add remaining mushrooms. Cook for 5 min or until mushrooms are lightly browned (they won’t caramelise as well as the first batch) and the base of the pot is brown. Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low. Cook for 15 min or until there is no residual liquid (tilt pot to check). Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 min (do not skip this step!). Fluff rice using a fork or wooden spoon. Stir through more butter if desired. Note: Use any mushrooms you want, it’s even more mushroomy if you use Swiss Brown / Cremini mushrooms. Don’t slice them too thin otherwise they literally disintegrate! Mushrooms do “suck up” oil but don’t be tempted to add more oil until the end if needed. When raw, mushrooms suck up the oil, but then as they cook, release water and the oil, so this helps them brown towards the end. But if you do find they are looking dry, add just 1 t towards the end of browning. Makes about 7 c packed rice.
Brown Rice: Follow recipe but use 2 1/2 c liquid for tender, fluffy rice (or 2 3/4 c for soft rice) and it will take around 45 min to cook on the stove (check at 35 min, then every 5 minutes until liquid is absorbed).
Quiona: This will also work with quinoa but adjust the recipe as follows: rinse quinoa, use 3 c liquid (2 c broth, 1 c water), follow recipe but cook for 20 min.
3 medium-sized potatoes (approx 2 cups), cut into 1/2″ cubes
2 T oil
1/2 c water
2 1/2 T soy sauce
2 T Corn Syrup
1 1/2 T sugar
1 T minced garlic
1/4 t salt
1 t roasted sesame seeds
Heat oil in a pan and fry the potatoes (turning occasionally) on med-high heat for 5 – 7 min until half cooked and lightly seared on all sides. Add the water, soy, corn syrup, sugar and garlic and simmer for 6 – 8 min until potatoes are cooked and the sauce thickens and is no longer runny. Push the potatoes aside and tilt the pan to let the oil drip down. Spoon out the excess oil and discard it. Place the pan on the heat again and add salt to taste. Sprinkle with sesame seeds and toss to coat. Dish out into a bowl and serve warm or cold. Great for lunchboxes too!
2 large fairly green plantains
2 T organic extra virgin coconut oil
1 t cinnamon
1/4 t sea salt
1/4 t cayenne pepper
Preheat your oven to 425º F and line a large baking sheet with parchment paper. Cut the ends off plantains. Slice the skin from top to bottom and peel off the skin. Cut plantain into half so you now have two pieces. Cut plantain into strips. Toss plantain strips with enough coconut oil to coat. Season with salt, cinnamon and cayenne pepper. Place plantain strips on a baking sheet in a single layer. Bake for 15 – 20 min, turning over about half way through. Serves 4.
brown sugar to taste
2 T butter or olive oil or more as needed
Be sure to use ripe yellow plantains for best flavor. The skins will begin to blacken the riper the plantain gets, which results in a sweeter, less starchy flavor. Once ripened, cut off the ends of each plantain, score the skin using a paring knife and peel. Then cut at a slight diagonal into 1/4″ slices. Preheat a large skillet over medium heat until hot. Add butter. Working in batches, add the plantains slices evenly in the pan so they are not overlapping. Fry for 1 – 2 minutes on one side, until golden brown. Lightly sprinkle the plantains with brown sugar and some cinnamon. Then, use tongs to flip and cook for another 1 – 2 min on the other side. Transfer the fried plantains to a plate. Add additional butter as needed and continue cooking in batches until all of the plantains are fried. Cinnamon dusted fried plantains are a tasty compliment to just about any main dish, such as grilled chicken, lettuce-wrap tacos, burgers and more!
1 yellow/brown plantain
1 T tapioca flour
1/2 t cinnamon (opt)
ghee (or other choice of cooking fat, as needed)
Peel the plantain and place in a medium-sized bowl. Ripe and over-ripe plantains should peel much easier than green plantains, so it shouldn’t be too much effort to peel it. Using a fork, mash the plantain. Add tapioca flour and cinnamon to the mashed plantain, mixing well. You’ll want to make sure there are no large chunks of plantain, but small chunks are just fine. Heat a cast iron skillet over medium heat. Add a couple T of your favorite cooking fat and allow it to get hot. Using 2 – 3 T for each patty, drop the plantain mixture into the skillet and fry for about 2 min on each side or until lightly browned. Note: Use about 1/2″ oil in pan. Do not flip too early as they will fall apart. Let get nice and brown. If the patties are too thick they will not cook in the middle and be mushy.
2 ripe plantains, peeled and sliced (with black spots or can be totally black)
1 t ginger powder
1/2 t onion powder
1/2 t sugar
1 t chili powder
oil for frying
Put sliced plantains in a bowl. Add ginger, onion powder and chili pepper. Mix to ensure that plantains are evenly coated. Add salt as needed. Let sit for 5 min. Heat oil in fry pan. Fry till golden brown. Serves 4.
2 T unsalted butter
1 1/2 lb large shrimp, peeled and deveined
freshly ground black pepper
2 tomatoes, diced
3 cloves garlic, minced
1/4 c mayonnaise
1 T fresh lemon juice
1 t fresh lemon zest
1 c shredded mozzarella, divided
1/2 c freshly grated Parmesan, divided
1 loaf ciabatta, halved lengthwise
chopped fresh parsley, for garnish
Preheat oven to 375º F. In a large skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 – 4 min then stir in tomatoes and garlic and cook until fragrant, 1 min more. Remove from heat and when cool enough to handle, chop into bite-size pieces. Transfer to a large bowl and mix with mayo, lemon juice and zest, 1/2 c mozzarella, and 1/4 c Parmesan. Season with more salt and pepper. Spread shrimp mix onto bread and top with remaining mozzarella and Parmesan. Bake until bread is crispy and cheese is bubbly and golden, 18 – 20 min. Garnish with parsley and slice.
1/2 c mayonnaise
1/2 c ketchup
2 T dill pickles, finely chopped
1 t yellow mustard
1/2 t salt
1/2 t ground pepper
1/2 t sugar
1 t apple cider vinegar
Mix together all ingredients.
Animal Style Fries
1 c cooked french fries
1/2 onion, diced
1 t vegetable oil
2 slices American cheese
Add oil and diced onions to a sauté pan set over medium-high heat. Cook, stirring occasionally until deeply caramelized. Add slices of cheese directly over hot french fries, and top with caramelized onions and a squeeze of the secret sauce. Yield: 1 – 2 servings.
2 c frozen tater tots
1/2 c chili
1/2 c cheddar cheese, shredded
1/4 c white onions, diced
1/4 c pickled jalapeños
1/4 c ranch dressing
Cook frozen tater tots according to the directions on the package. Place tater tots into a bowl or paper boat and cover with chili and cheddar cheese. Microwave for 45 seconds or until the cheese is melted. Top with white onions, pickled jalapeños and a drizzle of ranch dressing. Serve warm. Makes 2 servings.
4 skinless chicken breasts, diced
1 T Moroccan spice seasoning
1 onion, finely sliced
1/4 c butter
1 1/2 c rice
12 dried apricots, halved
chicken stock cube
1 can chickpeas, drained and rinsed
1/3 c pack flatleaf parsley, chopped
Coat chicken with the Moroccan spice. Fry the onion in butter until soft. Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 2 1/2 c boiling water and the chickpeas. Cover the pan and simmer for 10 min until the rice is tender and has absorbed most of the liquid. Toss in the chopped flat leaf parsley and serve.
4 c cauliflower florets
2 T maple syrup
2 T sriracha
2 T olive oil
1/2 T tamari or soy sauce
1/2 t black pepper
Preheat oven to 400º F. Line a baking sheet with parchment paper. In a large bowl (or a Ziplock bag) combine cauliflower and other ingredients. Mix until the cauliflower is well coated. Pour the cauliflower onto the baking sheet and place in the oven. Be sure to give the cauliflower “room to breathe.” If the baking sheet is over-crowded, the cauliflower will “steam” and it won’t cook right. If you need to, divide it between 2 baking sheets. Bake for 30 min or until cauliflower is tender. Note: You can easily incorporate other vegetables with or instead of cauliflower.
1 lb russet potatoes, peeled and sliced 1/2″ thick
2 T & 1/2 t salt, divided
1/2 t pepper
1 c sharp cheddar cheese, shredded
2 T unsalted butter
Combine potatoes and 1 T salt in large saucepan and cover with water by 1″. Bring to boil over medium-high heat; reduce heat to medium and cook at vigorous simmer until potatoes are very tender, about 15 min. Drain potatoes in colander. While still hot, combine potatoes, cheddar, butter, 1/2 t salt, and pepper in bowl of stand mixer. Fit mixer with paddle and mix on medium speed until potatoes are smooth and all ingredients are fully combined, about 1 min. Transfer filling to 8″ square baking dish and refrigerate until fully chilled, about 30 min or cover with plastic wrap and refrigerate for up to 24 hours. Line rimmed baking sheet with parchment paper and dust with flour. Roll dough on lightly floured counter into 18″ circle, about 1/8″ thick. Using 3″ biscuit cutter, cut 20 – 24 circles from dough. Place 1 T chilled filling in center of each dough round. Fold dough over filling to create half-moon shape and pinch edges firmly to seal. Transfer to prepared sheet. Gather dough scraps and reroll to 1/8″ thickness. Cut 6 – 10 more circles from dough and repeat with remaining filling. (It may be necessary to reroll dough once more to yield 30 pierogi.) Cover pierogi with plastic and refrigerate until ready to cook, up to 3 hours. Bring 4 qts water to boil in Dutch oven. Add 1 T salt and half of pierogi to boiling water and cook until tender, about 5 min. Using spider or slotted spoon, remove pierogi from water and transfer to skillet with caramelized onion. Return water to boil, cook remaining pierogi and transfer to skillet with first batch. Add 2 T cooking water to pierogi in skillet. Cook over medium-low heat, stirring gently until onion mix is warmed through and adhered to pierogi. Transfer to platter and serve. To Make Ahead: Uncooked pierogi can be frozen for several weeks. After sealing pierogi in step 4, freeze them on baking sheet, about 3 hours. Transfer frozen pierogi to zipper-lock freezer bag. When ready to cook, extend boiling time by about 7 min. Makes about 30 perogies.
2 1/2 c bread flour
1 t baking powder
1/2 t salt
1 c sour cream
1 large egg plus 1 large yolk
Whisk flour, baking powder and salt together in clean bowl of stand mixer. Add sour cream and egg and yolk. Fit mixer with dough hook and knead on medium-high speed for 8 min (dough will be smooth and elastic). Transfer dough to floured bowl, cover with plastic and refrigerate until ready to assemble.
4 T unsalted butter
1 large onion, chopped fine
1/2 t salt
Melt butter in 12″ skillet over medium-low heat. Add onion and salt and cook until onion is caramelized, 15 – 20 min. Remove skillet from heat and set aside.
1 t oil
1/2 medium onion, chopped
5 cloves garlic, chopped
3/4 c walnuts chopped
6 – 8 oz mushrooms chopped
1/2 c carrots, chopped
1/4 c peas
3/4 – 1 t sage
1/2 t each thyme, oregano
1/4 t nutmeg or pumpkin pie spice
1/4 t cayenne
1 1/2 c cooked lentils
3/4 t salt or to taste, divided
1 chia egg (1 T chia seeds mixed with 3 T water – let it sit until thickened)
1 or 2 vegan puff pastry sheets
Prep the veggies. I use a small chopper processor to chop up the onion and garlic and set aside, then pulse walnuts in the same processor until coarsely chopped, then pulse mushrooms. Defrost the puff pastry sheets if you haven’t already. Heat oil in a skillet over medium heat. Add onion, garlic and a good pinch of salt and cook until golden. Add walnuts and cook for 2 – 3 min to roast. Add mushrooms, carrots and a good pinch of salt. Cook for 5 – 7 min. Add peas, spices and herbs, and cook for a min. Add salt, lentils and mix in. Let the lentils heat through. Mash some of the lentils. Taste and adjust salt and flavor. Add more herbs like sage or poultry seasoning. (Can add 1 T vegan Worcestershire sauce or bbq sauce or 1 t stone ground mustard for flavor variation.) Add the chia egg and mix in. Add a few T breadcrumbs if the mix is too moist. (This mix can be stored refrigerated for up to 4 days.) Shape into well pressed 1 or 2 logs depending on the pastry sheet design pattern you are using and thickness preferred. Cut the pastry sheet as desired and seal. Brush with oil or non dairy milk. (These unbaked loafs can be stored refrigerated for 2 days). Bake at 400 F for 30 min or until golden. Brush nondairy milk on the baked wellington, lightly cover and let sit to cool. (You can also refrigerate the wellington after cooling to store. Reheat in the oven for 5 – 10 min.) Cool for 15 min then slice with a sharp knife. Or refrigerate for 10 min, then slice. Serve with gravy or other toppings.
To Make Gluten Free: Use gf pastry or pie crust or make a loaf. Press the lentil walnut mushroom mi into a loaf pan. Add a glaze of bbq sauce, over and bake for 20 min then uncover and bake for another 15 min.
To Make Nut Free: Use a mix of oats and toasted sunflower seeds that have been coarsely crushed or roasted chestnuts. Makes 2 wellingtons.
4 medium zucchini
8 slices bacon
1 15 oz can sweet corn (can also use frozen corn, thawed)
2 garlic cloves , chopped
salt and fresh ground pepper, to taste
1 8 oz pkg low-fat cream cheese, softened
Drop zucchini in a large pot of boiling water. Cook for 5 min or until fork tender; drain and rinse with cold water. Cut zucchini in half, lengthwise; scoop out seeds and flesh, about 1/2″ deep; set aside. Place bacon in a frying pan and cook to a crisp; with a slotted spoon, transfer bacon to a plate lined with paper towel, leaving bacon fat in pan. Add corn kernels and garlic to the frying pan; season with salt and pepper and cook for 3 min or until heated through and slightly browned. Add cream cheese and continue to cook, stirring frequently, until cheese is melted and mix is well combined. Crumble bacon and mix it into the cream cheese mix. Remove from heat. Stuff mix into previously prepared zucchini shells. Broil for 8 min or until tops are lightly browned.
2 c water
1/4 c soy sauce
2 – 3 T brown sugar
2 cloves garlic, minced
1″ piece of ginger, minced
1 t sesame oil
1/2 t crushed red pepper flakes
1 T light oil (such as canola, vegetable or peanut oil)
1/2 yellow onion, chopped
1 c red lentils
2 green onions, chopped
1 T sesame seeds
Cooked rice for serving
In a medium bow, mix together all the sauce ingredients. Heat the oil in a skillet over medium heat, then add the onion and sauté for a few min until the onion softens and begins to brown. Add lentils and sauce. Cover and bring to a gentle simmer until the lentils are cooked and tender and most of the liquid is absorbed, about 8 – 10 min. Serve by spooning over rice and garnishing with the green onions and sesame seeds. Serves 4.
3 sweet potatoes, peeled and cut into bite size cubes
2 t olive oil
1 T butter
1 T brown sugar (more if you want it sweeter)
1 t ground cinnamon
1/4 t ground nutmeg
pinch of ground ginger
sea salt, to taste
Preheat the oven to 350 F. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly. Bake in the oven for 60 min. Stir the sweet potatoes once or twice during roasting. Enjoy.
Use your own stuffing recipe or:
1 1/4 c turkey or chicken broth
1/2 c butter
1 c celery, chopped
1 medium onion, chopped
1 loaf bread, cubed and toasted*
2 t salt
1 t sage
1 t poultry seasoning
1/4 t pepper
Simmer butter, broth, celery and onion until tender. Add spices. Pour over bread. Mix well. Stuff into a 6 c bundt pan. Cover with foil and poke a hole in the middle of the tin foil. Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18” strip of foil and folding it lengthwise twice. Pour 1 1/2 cups of water into the pressure cooking pot and place the trivet in the bottom. Center the bundt pan on the foil strip and lower it into the pressure cooker. Fold the foil strips down so that they do not interfere with closing the lid. Lock the lid in place. Select High Pressure and set the timer for 15 min. When beep sounds, turn off pressure cooker and do a quick pressure release to release the pressure. When valve drops carefully remove lid. Remove bundt pan and unmold stuffing on to a foil lined baking tray sprayed with non-stick cooking spray. Put in preheated 350° F oven for 5 – 10 min to crisp up the stuffing. Note: Cube the bread and toast on a rimmed cookie sheet in 350º F oven for 20 min stirring occasionally. Cool bread before continuing with recipe.
4 med potatoes sliced thin (like gold potatoes, and I leave the skin on)
3/4 t salt
1/2 t black pepper
1 t garlic powder
2 t dehydrated onions (or 1/2 of a thinly sliced fresh sweet onion, or 1/4 t onion powder)
2 t fresh Thyme Leaves (or 1/2 t dried)
1/2 c Parmesan cheese grated, divided in half
1 c Monterey Jack cheese, shredded, divided
1/3 c sharp Cheddar cheese, shredded, divided
1/4 t nutmeg
1 c half and half
1 c diced cooked ham (opt)
Put a layer of the sliced potatoes in the bottom of a 7 x 3″ oven safe dish (or a size close to that). Sprinkle on a pinch each of the salt, pepper, garlic powder, onion powder and thyme leaves. Add another layer of potatoes. Repeat step 2 (layering on the spices). Sprinkle on half of the parmesan cheese. Add another layer of potatoes. Repeat step 2 again. Sprinkle on half of the shredded Monterey Jack and sharp cheddar cheeses (not the parmesan). Add another layer of potatoes. Repeat step 2 with the remaining spices, and all of the 1/4 t nutmeg. Gently pour over the half and half (if you can’t see the liquid just peeking through the potatoes, add just a little more. You don’t want it too wet or covering the top layer, but you want it to be creamy!). Top with remaining Monterey Jack and sharp cheddar cheeses (if you are not intending to broil and crisp up the top after pressure cooking, add the remaining parmesan cheese as well. Otherwise, reserve it for the end). Add 1 1/2 c water to the inner liner of the Instant Pot. Cover the dish with foil, or lid and set dish on a trivet with handles, and lower it into the pot. Choose the Manual (or Pressure Cook) setting on the pressure cooker and use the + or – button to choose 38 min. Make sure High Pressure is also selected, if you have the option. Put the lid on the Instant Pot and close it, setting the steam release knob to the Sealing position. When cooking cycle ends, do a Quick Release of the steam and open the lid after the pin drops. Use silicone mitts, or pot holders to grasp the handles of the trivet and carefully lift it out of the pot and onto a counter top or other stable surface. Very carefully peel off the foil or remove lid from pan. The steam will be super hot, so be careful! If Broiling to Crisp the Top: Turn on broiler to 375 F and place the oven rack about 6″ from element. Place dish of scalloped potatoes on a baking sheet. Sprinkle the remaining parmesan cheese over the top of the potatoes. Add a little more if you like it crisper. (If you don’t want the cheese, just leave it out and add 2 T more of the half and half). When broiler is hot, place baking sheet with dish under the broiler for about 5 min or until desired browning is reached. Just watch it to be sure it doesn’t get too browned. Serve hot!
2 T canola oil
1 onion, sliced
2 cloves, garlic, minced
1 carrot, diced
1 t ground cumin
1/2 t ground coriander
1 t chili powder
1 796 ml can whole tomatoes, drained
1 540 ml can black beans, drained and rinsed
1 c frozen or fresh corn
2 250 g pkgs whole grain brown rice
1/4 c fresh cilantro, chopped
Cook rice as per package instructions. Meanwhile, in a large skillet, over med/high, add canola oil. Add onions and carrots and cook for 5 min. Add garlic, chili powder, cumin, coriander and cook for 2 min. Add drained whole tomatoes, crushing them as you add them and cook for 5 min. Add black beans and corn and cook for 5 more min. Add cooked rice to the skillet. Stir until all is well mixed. Garnish with chopped cilantro and serve.