Purple Basil, Herbs, Garlic Pesto with Bee Pollen and Nutrional Yeast RECIPE

First a little info on Bee Pollen and Nutritional Yeast:

Bee Pollen: *

Bee pollen contains vitamins, minerals, carbohydrates, lipids, and protein and the Chinese have used Bee Pollen for centuries to assist with increasing energy and libido, fighting acne, aiding in indigestion, assisting depression and helping to improve blood pressure.

*Bee pollen is not safe for pregnant women. A woman should also avoid using bee pollen if she is breastfeeding.

Nutritional Yeast:

Nutritional Yeast is FULL of nutrients and is a great addition to a healthy lifestyle, especially for those who are vegan or vegetarian.  It is one of the few non-animal sources of B-12, is rich in folic acid and many other nutrients and amino acids.  This is not your typical yeast and is free of the Candida Albicans strain, making it safe for those concerned with candida.

 

Benefits of Purple Basil:  http://chefsecrets.info/vegetarian/permalink.php?article=Benefits-of-Green-%26-Purple-Basil-Pesto%2C-Basil-Leaves%2C-Basil-Oil.txt

Now for the Recipe:

Ingredients:

  • 1 1/2 cups of Fresh Cut Herbs: I used Purple Basil, Green Basil, a bit of mint and Onion Chives cut the leaves and wash thoroughly.
  • Fresh Garlic as many cloves as you like
  • tablespoon Nutritional Yeast
  • tablespoon or less or bee pollen
  • salt (I use pink Himalayan salt, but you can use what you like)
  • pepper
  • squeeze of lemon

Directions:

In a blender or food processor, add your herbs…

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add fresh garlic

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then, bee pollen

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nutritional yeast…

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about 5 tablespoons of olive oil

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add a squeeze of lemon, salt and pepper to taste

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ENJOY on pasta, bread, by itself or in a salad

VEGAN “CHICKEN” & Broccoli CASSEROLE recipe

VEGAN “Chicken” & Broccoli CASSEROLE
Serves 4

2 lbs. fresh broccoli crowns, cut into spears
2 cups of “cheeze” melted and mixed with veggie broth – please ask me if you have questions.. (or if not vegan, any cheese sauce)


3-4 cups strips of any vegan “chicken” or “turkey” substitute, soaked in a HOT “chickeny” broth
6 cloves garlic, chopped

fresh cut herbs
salt and freshly ground pepper
2 cups or so of cooked alphabet pasta – FUN for the KIDS!
1 T. lemon juice-  add to the cheese mix
2 cups bread crumbs

Preheat the oven to 400 degrees F.

Spread the chopped broccoli in the bottom of 1/9 x 13″ baking pan. Cover that with the “chicken” sub and pasta. Sprinkle with salt and grind pepper, garlic, onion salt.. any other spices that you like over that to taste add fresh cut herbs to the mix.

Spread the vegan “cheese” over the top

Sprinkle evenly with the breadcrumbs and then spread and push down so some of the breadcrumbs are in the “cheese”.

Bake for 20 minutes and serve hot.

Middle Eastern Spinach Hummus

Middle Eastern Spinach Hummus

Ingredients:

2 cups of garbonzo beans, soaked, cooked, drained
1/2 cup fresh spinach, chopped
1/4 cup tahini (sesame seed paste) – easy to make too!
2 tablespoons garlic – I use fresh but you can roast them
3 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon kosher salt

Mix all together in a food processor and serve with warm pita bread.

Can be saved in a fridge for about two weeks.

ENJOY!

Potato & Broccoli Casserole

Potato & Broccoli Casserole

Preheat Oven to 400. Place potatoes on backing sheet and bake potatoes for 20 minutes..

Meanwhile: Blanch Broccoli – boils salty water and place broccoli in it for a minutes, then drain (keep drained water for the outdoor plants – wait til it cools) place broccoli in a bowl of ice water and keep there until later. – again, use this water for your plants too.

prepare ‘cheese’ sauce or your own handmade sauce..

Oil casserole dish… and salt the sides and bottom of dish. First layer are potatoes and then broccoli and then the herbs (you can also you chard or kale too).. poor ‘cheese’ sauce over everything and make sure that the sauce penetrates all.. soaks down to the bottom.. don’t cover

Place in oven and cook for 50 minutes.. let 10 minutes of cool time.

Cauliflower Gravy

CAULIFLOWER SAUCE FOR PASTA

Ingredients:
1 head cauliflower
3 whole tomatoes.. (crushed is fine)
1 medium size onion- finely chopped
broth (you can either use the water where you have been
boiling some vegetables or you can make it by dropping a cube
of bouillon in hot water)
2 or 3 tablespoons of white wine
bread crumbs
nutritional yeast
garlic powder or fresh garlic
pinch of salt

In a non-stick pan cook the chopped up onion in a little bit
of broth and wine (you can forget the wine if you want) until
it turns yellow. There should not be much liquid left when
the onion is ready. Then add the whole tomatoes, turn the
flame down, cover and let cook for at least 30-45 minutes.

Separately, wash the cauliflower, cut them
up in medium/small pieces and put them in a pot to steam.
When cooked, add the vegetables to the tomato sauce mixture
and spices and let cook at least another 30-45 minutes.

In the mean time, brown the bread crumbs and nutritional yeast by
simply pouring them in another pan and (on a low flame) stirring them
continuously until light brown. Don’t let them get too dark
because that means they are burnt and they are going to taste
like burnt.

When the sauce mixture is ready, add the browned bread
crumbs, salt and crushed red pepper to taste. Then, little by
little (the whole mixture is not going to fit into the
blender all at once) pour the mixture into the blender and
blend until it has a creamy consistency.

Sweet Potato/Heirloom Tomato Soup Recipeggie broth

 

Sweet Potato/Heirloom Tomato Soup

ingredients:

- 3-4 sweet potatoes – pealed and roughly cut

- 2 heirloom tomatoes – chopped (saved the juice)

- 5 – 6 cloves of garlic

- 1 yellow onion – chopped

- sunflower oil (olive oil is fine)

- veggie broth (made my own) – about two cups

- coconut milk

- salt and pepper

- favorite seasonings

directions:

heat oil in pot and add onions and garlic. let cook while you stir for about 5 minutes.

add the sweet potato and tomatoes…

plus seasonings …cook for awhile.. until all tender.. add veggie water (broth) as needed… at least two cups… throughout cooking time.

blend with a mixer…

and add coconut mile in the end..

enjoy!

Vegan Creamy Thai Dip Recipe

Ingredients:

¼ cup creamy peanut butter
¼ cup firmly packed brown sugar
2 Tbsp cider vinegar
2 Tbsp soy sauce
1 tsp sesame oil

1/8 tsp ground ginger

Directions:

Combine all ingredients; mix well. Makes ¾ cup.

Variation: For Oriental Dip, omit peanut butter

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