Root Veggie Soup

Rutabaga Parsnip Soup

Vegan, Gluten Free

Happily serves 4

Allium

ALL ORGANIC INGREDIENTS

1 Cup Yellow Squash

2 Garlic Cloves

1 Cup Rutabaga

1 Cup Parsnip

1 Cup Turnip

1 Yellow onion

1 Can (14oz) Coconut Cream

1 Cup Vegetable or Bone broth

½ tsp Nutmeg

1 tsp Thyme

1 tsp Sea salt

½ tsp Black or White pepper

Cut garlic and let sit 5-10 mins.

Cube/dice squash, parsnip, turnip and rutabaga.

Spray with coconut oil and airfry 10-15 minutes or until desired texture.

Sauté onion and garlic until soft and caramelized.

Add the coconut cream and broth.

Remove roasted veggies from airfryer and blend all of the above in a food processor or vitamix until smooth.

Cashew Crusted Cabbage Steaks

Cashew Crusted Cabbage Steak

Vegan, Gluten Free

Happily serves 4

Avocado oil

ALL ORGANIC INGREDIENTS

1 Whole Purple Cabbage

ALMOND BUTTERMILK:

1 Cup Unsweetened Almond Milk

1 TBSP Lemon juice

COATING:

1 ½ Cups Raw Cashews

1 tsp Sea salt

1/4 tsp Cayenne pepper

3/4 tsp Garlic powder

1 ½ tsp Smoked Paprika

3 TBSP Arrowroot (or cornstarch)

1 TBSP Avocado oil

Optional: 1 ½ tsp Curry, turmeric or cumin powder

 

Preheat oven to 425.

Line a large baking sheet with parchment paper.

Prepare vegan buttermilk by adding almond milk and lemon juice to a shallow dish. Stir and set aside

Slice Cabbage into 1 inch “steak” rounds.

Add an inch water in a steamer basket to a large pot and bring to a low boil. Add cabbage and cover, steam for 4-5 minutes to partially cook.

This will ensure proper cooking time and help the inside by tender when the exterior is browned and crispy.  You can also air fry for 4 minutes.

Remove and set aside on a separate dish.

Prepare the cashew coating by adding cashews, salt, cayenne pepper, garlic powder, curry powder, paprika, and arrowroot starch to a food processor.

Mix until a semi-fine meal is achieved, it should be pretty fine so it can coat the cabbage.

Transfer coating to a shallow dish and set aside.

Dip the steamed cabbage in the almond buttermilk, ensuring both sides are adequately coated.

Set back on platter so excess will drip off and season both sides with sea salt.

Next, dredge the cabbage in the cashew coating until thoroughly coated, using a spoon to add more coating to any bare spots. Then transfer cabbage steaks to your prepared baking sheet

Spray avocado oil to help them crisp up.

Bake for about 15-20 minutes, or until the cabbage steak  is easily pierced with a knife and the exterior appears golden brown and crispy.

Remove from oven to cool slightly before serving.

 

Cooking tips:

Line a large baking sheet with parchment paper.

You use a cooling rack that is oven safe, place that over the parchment paper to help the cabbage crisp up more.

The cabbage underside can get a little more browned when not using a cooling rack.

Cooking the cabbage in the upper third of the oven helps prevent the bottoms from burning.

Garlic Sunflower Dip-Creamy Guilt free dipping!

Garlic Sunflower Dill Dip

Vegan, Gluten Free

Happily serves 10

Food and drink

ALL ORGANIC INGREDIENTS

1 ½ Cups Raw Sunflower Seeds

1/4 Cup Tahini

1/4 Cup Sunflower or Avocado oil

1 Cup Grilled Squash

1/2 Cup Jemon Juice

1/2 cup Water, depending on desired consistency

2-3 Garlic Cloves or 1 TBSP Minced garlic

1/2 Cup Fresh Dill

1 tsp Himalayan sea salt

 

Add sunflower seeds, squash, garlic, sea salt, and lemon juice to food processor and blend well.

Add tahini, mix for about 1 minute.

While your food processor is mixing, stream in your oil.

At this point, your dip will still be thick, so add water a little at a time until it’s a creamy texture.


Dirt Cups… Avocado Cacao Mousse w/fresh mint

Dirt Cups (Avocado Mousse)

Vegan, Gluten free

Happily serves 2

 Drinks

ALL ORGANIC INGREDIENTS

1 Avocado

1/4 Cup Raw Cacao Powder

1/4 Cup Coconut milk (can sub almond or hemp milk)

1 tsp vanilla

1 TBSP Monk fruit

Optional:

Top with crushed Cookie if you are going to a kids party (adults are ok with the fresh mint sp

 

Add fresh mint leaves and top with mint

Add ingredients to the food processor.

Add more milk if you want it thinner.

Chill and enjoy.  You can put it in the freezer for a frosty type treat

Artichoke Hummus-great idea for those low in iron

Artichoke Hummus

Vegan, Gluten Free

Happily Serves 6

Arab cuisine

ALL ORGANIC INGREDIENTS

2 Cups Garbanzo Beans

1 Cup  Artichoke Hearts (save brine)

Save 1/2 Cup of Brine from Artichokes

1 Jalapeño

Handful Parsley (about 1/4 Cup)

2 Green Onions

1 Garlic Clove or 1/2 TBSP Minced Garlic 

1 tsp Minced Onion

1 TBSP Himalayan Sea Salt

2 TBSP Avocado  Oil

2 TBSP Lemon Juice

Soak and Cook Beans. If using Cans, rinse well.

Add all ingredients to the food processor and blend until smooth. 

You can use more or less Brine depending on the consistency you want.

Homemade Ketchup…one of those condiments I could live on 🤩

Jodi’s Homemade Ketchup

Gluten Free, Refined Sugar free, Vegan

Happily serves at least 8 (unless you’re me!)

 Food and drink

ALL ORGANIC INGREDIENTS

3 Cans Tomato paste

1/2 Cup Apple cider vinegar

1 tsp Garlic powder

1 TBSP Onion powder

2 TBSP Coconut sugar or Monk fruit

2 TBSP Blackstrap molasses

1 tsp Himalayan sea salt

1 tsp Dried Mustard powder

1/8 tsp of each: cinnamon, clove, all spice, cayenne

1 Cup water

 

Optional: 1 tsp Ground chia seed if you want to thicken it up

Place all ingredients in food processor and blend well.

Put in fridge to let leftovers meld together for 2 hours or overnight

Mashed Potatoes? YES PLEASE!!

Cauliflower Mashed “Potatoes”
Vegan, Gluten Free
Happily serves 2-4
food processormicrowaveoil
ALL ORGANIC INGREDIENTS

2 Cups Cauliflower
1/4-1/2 Cup Almond Milk
1/4 Cup Butter or Avocado oil
1/4-1/2 Cup Coconut Cheese
1/2 TBSP Sea Salt
1 tsp Minced onion or 1/8 cup Fresh onion
1 Garlic Clove
Optional: IF you don’t have fresh herbs you can use dried spices
2 Sage Leaves
2 Basil Leaves

Chop cauliflower, or use “riced” instead, it’s easier and faster. Steam/cook/cauliflower 7-10 minutes.
Room temperature butter or soften on the stove (not microwave)
Add ingredients to the food processor and blend until smooth.

You can adjust the milk and cheese to the consistency you like. You can use coconut milk but it changes the texture when it gets cold.

I used the So Delicious brand cheese so it remains dairy free.

Rosemary Squash Sauce

Vegan, Gluten free 

Happily serves 4

ALL ORGANIC INGREDIENTS 

1/2 Cup full fat Coconut milk

1/4 Avocado oil 

3 Cups squash 

1 tsp Rosemary 

1 tsp Sage 

1 Garlic clove

1 tsp Minced onion

1 tsp Sea salt 

Cube and steam zucchini without spices about 5-7 minutes. 

Place all ingredients in the food processor and blend til smooth. 

You can add more liquid or tbsp of water to thin it out.

Serve as a dip for veggies or pour over veggie pasta. 

1/2 Cup is a serving 

Zucchini Lentil Hummus

Gluten free, Vegan

Allium Allium

Happily serves 3-4

ALL ORGANIC INGREDIENTS 

1 Cup Lentils (I used red in this recipe)

2 Cups Zucchini 

1/2 Yellow Onion

1/3 Cup Nutritional Yeast

1/4-1/2 Cup Almond or Coconut Milk

1 tsp Sea Salt

1 Garlic Clove 

4 TBSP Avocado Oil

1 TBSP Lemon Juice

Cut garlic clove, let sit 5 minutes.

Cube and cut onion and veggies, steam 7 minutes.

Mix all ingredients in food processor and blend well.

Use a dip or sauce.

Cherry Cream Cheese Dip

Vegan, Gluten Free

Happily Serves 4-6

ALL ORGANIC INGREDIENTS 

2 Cups Cherries (not maraschino) 

1 Cup Butter Beans

2 TBSP Sunflower Oil (can Sub Coconut oil)

3 TBSP Lemon Juice 

8 oz Almond Cream Cheese

1 tsp Cinnamon 

1-2 tsp Sea Salt

1/4-1/2 Cup Monk Fruit 

Optional:

You can add Cherry Extract if you desire a stronger cherry flavor.

Rinse beans well if you are not soaking them yourself.

Add all ingredients to food processor and blend well.

I used dairy free cream cheese, Almond cream cheese.

I used Frozen Cherries, defrosted before using.  I used the juice as well. 

1/2 Cup is a serving.  Best if eaten for Breakfast!