Preheat oven 350°
2 tablespoons organic butter
2 tablespoons organic olive oil (Thrive Market)
1 cup diced organic onion
1 chopped sweet organic red pepper
2 stalks finely chopped organic celery
3 cloves organic finely chopped garlic 
1 cup uncooked organic rice
1 teaspoon Simply Organic Italian Seasoning 
1 teaspoon sea salt

Pepper to taste
1/4 cup Go Raw organic pumpkin seeds (Vitacost, Iherb or Amazon)
1 cup organic wine
4 organic bone in chicken thighs
1 jar 23.5 oz. Primal Kitchen Organic Vodka Sauce (Thrive Market or Amazon)

In a large skillet melt the 2 tablespoons butter and add the 2 tablespoons olive oil. 
Brown the chicken on both sides. Remove chicken to a plate when done browning and set aside. 

To the skillet with the oils add the onion, pepper, celery, garlic and sauté until soft. 
Push the veggies aside around the side of the skillet leaving a well and add the rice to the middle and sauté for about 5 minutes. Add the Italian seasoning salt, pepper and mix together with the veggies. 

Add the wine and spaghetti sauce and stir all together. Add in the chicken, spooning sauce on top of the chicken. 

Bake in oven 40 minutes. 

Plate and grate on some Mitica Parmigiano Reggiano raw cow Parma (Whole Foods) and some organic green olives. 

Preheat oven to 350°

*MEAT

1.5 # of organic ground turkey

3 tablespoons organic olive oil

1/2 cup finely chopped organic onion

3 cloves  finely chopped organic garlic 

1/2 cup finely chopped organic celery

1 1/2 cups grated organic carrots 

1 red organic pepper finely chopped

1 1/2 cups finely ground organic walnuts (terrassoul. Terrasoul.com or Amazon)

1 tsp sea salt

1 tsp Simply Organic Italian seasoning (simplyorganic.com, iherb, Thrive Market, Amazon)

Dash of organic red pepper flakes

In a skillet sautee the onions, garlic, red pepper, carrots and celery in the olive oil. Set aside to cool a bit.

In a large bowl add meat, ground walnuts, salt, Italian seasoning, dash of red pepper flakes and mix well. Use your hands. Add in the sautéed onion, garlic and celery, carrots and red pepper. Mix the rest of the ingredients well. Form into a loaf or circle and place it in a baking dish. I line the baking dish with parchment paper.

Top the meat loaf with beet ketchup before you put it in to bake. 

BAKE covered with a piece of parchment paper for 45 minutes.

*BEET KETCHUP 

1 – 8.8oz package of organic cooked beets (I used Love Beets. Thrive Market, Amazon or Whole Foods)

3 tbs. Organic Lemon juice. (Use a fresh lemon or have Organic Italian Volcano 100% lemon juice on hand. Costco, Whole Foods, Amazon) 

1 tbs organic wheat free Tamari (San-J 25% less sodium. Amazon or 

Whole Foods

1/4 tsp. Simply Organic  garlic granules 

1/4 tsp.  Simply organic onion powder

4 tbs. Organic Maple sugar (or whatever sweetener you like)

2 tbs raw honey

3 tablespoons cream balsamic glaze vinegar (Isola import from Italy. at Amazon or Whole Foods)

1/4 tsp. Simply Organic cinnamon  

1/8 tsp. Simply Organic clove

1/8 tsp. Simply Organic cardamom (optional)

Put all ingredients in a cuisinart or blender and blend away.

The flavor is best made a day ahead. Keep refrigerated. 

1 box – 12 oz. gluten free, organic Jovial mafalda noodles. These look like tiny lasagna noodles. (Or whatever your preference is)

1 – 16oz box of organic Mycopia Chef’s sampler mushrooms. This box is a medley of alba clamshell, brown clamshell, Mai take frondoss, trumpet royal, oyster, velvet pioppini.  (Costco) Whole Foods sells a few variety of a few of these mushrooms. Use what you like. 

2 – Organic Plum Tomatoes 

4 tbs. Organic vegan gee. (Nutiva. Thrive Market, Amazon and Whole Foods)

1 clove organic  crushed garlic

1 tsp organic dried thyme

Salt to taste (like 1/2 tsp.)

Kale Pesto Sauce. (Recipe Below)

Cut the stems off of the mushrooms. Cut the large Trumpet mushrooms at least in half. 

In a large skillet melt the 4tbs of vegan ghee. Add the mushrooms to the ghee, the thyme, salt, garlic , and sauté on very low. Cook them slow, releasing and cooking any water out so they will brown. 

Meanwhile start a salted pot of water to boil and cook the noodles according to instructions. 

When done drain the noddles in the colander. Return the noodles to the pot so you can add the pesto and mix. I added 8 heaping tablespoons of the Kale Pesto. Mix well. Put in a serving dish and add the sautéed mushrooms. 

Spray oil the tomatoes. Toss them in a skillet with salt, a little garlic powder and red pepper flakes to taste. Just heat them up then add to the pasta dish

KALE PESTO 

(lasts 1 week in refrigerator or 2-3 months in the freezer)

4 cups of fresh, organic kale, stems out, torn in pieces. 

1 tbs Organic lemon juice

1/2 tsp sea salt 

2 cups at a time, salt the kale, sprinkle with lemon juice and work the kale with your fingers. This gets all the bitterness out. 

In a blender you will add:

1/2 cup nutritional yeast

1/2 cup organic Olive oil 

1/2 cup Organic raw walnuts

1/4 cup Organic raw pumpkin seeds.    

1 head organic roasted garlic (recipe below)

1 cup organic basil leaves

*It is important to salt the kale and work it with your hands to get the bitterness out. 

Put  all  the ingredients in a blender and blend it up. Use it as you would any pesto.  

ROASTED GARLIC

Roast as many bulbs as you wish. Just 1 is used in this recipe. 

Cut the pointy top off the garlic bulb. Pull some of the skin back so the olive oil can seep in. Place the bulb or bulbs in a suitable size baking dish. Pour the olive oil over the top.  Roast it in the oven 350 until the garlic bulb is soft, approximately 25 minutes. 

2 cups organic red lentils 

Handful chopped organic parsley

1 large organic chopped shallot 

2 cloves organic garlic 

1/2 cup organic walnuts (Terrasoul.com or Amazon)

1 grated organic carrot

1 tbs organic turmeric 

1 teaspoon xanthan gum

1 teaspoon baking powder 

3 tablespoons aqua faba (garbanzo bean liquid)

2 tbs organic tomato paste 

Rinse and soak the lentils for 2 hours. They will swell so only measure 2 cups for the recipe. 

In a food processor add all the ingredients and blend until smooth. 

Refrigerate for 1/2 hours so the burgers will hold together better. 

In a skillet add 4 tbs organic olive oil. 

Allow it to heat, then turn the heat down so the burgers don’t brown to quickly. They need to cook in the oil and get firm so they don’t fall apart. It’s best to turn them only once. When they are down plate them with the cucumber sauce on top.  

CUCUMBER SAUCE

3 baby organic cucumbers (cut in small pieces)

1/2 teaspoon organic garlic powder.

1/2 teaspoon organic onion

1 teaspoon organic oregano

1/2 teaspoon pink Himalayan

6 ounces kite Hill sour cream

Mix all ingredients together. This will be the topping on the burgers.