STUFFED PEPPERS With CELERY ROOT MASH TOPPING
3 organic peppers cut lengthwise and seeded (I used orange peppers)
1 organic chopped onion
1 cup finely chopped organic celery
1/2# fresh organic spinach
1/4 cup organic nutritional yeast (anthonysgoods.com or Amazon)
2 cups Kite Hill ricotta (I buy this at Whole Foods)
1/2 cup organic raw sprouted pumpkin seeds (GoRaw at Thrive Market, iHerb, Vitacost or Amazon)
Sea Salt to taste
Preheat oven 350 on roast or bake
Put olive oil in a large frying pan. Add chopped onion. Cook on low caramelizing the onion. Add the celery and garlic. Sauté a bit longer. Add fresh spinach, cover and allow it to cook down. Remove from heat. Add Kite Hill ricotta, nutritional yeast and the pumpkin seeds. Mix it all up. Now you will need to fill the pepper halves. Place them in an oblong baking dish. Cover lightly with parchment paper, bake or roast for 60 minutes, more or less until tender.
CELERY ROOT MASH
8 cups, 1 inch cubed organic celery root (3-4 celery roots. They are all different sizes)
3 tbs dried chives
4 tbs Nutiva vegan ghee or butter flavored coconut oil (Thrives Market brand or Nutiva found on Thrive Market, iHerb, Vitacost or Amazon)
3/4 cup Kite Hill sour cream (Whole Foods)
Salt to taste
Peel and cut celery root into 1” cubes. Put in a pot, cover the celery root with water and boil until tender. (Like mash potatoes)
Drain, and put in the vitamix or food processor.
Add the rest of the ingredients and process until mashed like potatoes.
Add a big dollop on top of the pepper before serving.
CRISPY TOFU – BROCCOLI – BLACK BEAN NOODLE TOSS
8 ounce box organic bean spaghetti (Explore Cuisine. Vitacost or Amazon)
14 ounce package extra firm, organic tofu (Jenny’s. Whole Foods)
10 ounce package of frozen organic broccoli florets, thawed. (Cascadian Farms. Thrive Market or Whole Foods)
Organic tapioca flour (Terra-soul.com or Amazon)
4 tablespoons organic olive oil oil (Thrive Market Brand)
4 tablespoons organic vegan butter (Thrive Market Brand or Nutiva at Thrive Market, VitaCost or Whole Foods)
Two cloves, finally chopped organic garlic
4 tablespoons organic lemon juice (Italian Volcano from Italy. Costco or Amazon)
2 tablespoons Wheat Free tamari (San-J. Thrive Market or Amazon)
1-2 teaspoons grated fresh organic ginger (or to your taste)
4 tablespoons nutritional yeast (Anthony’s. Anthonysgoods.com or Amazon)
2 tbs Kite Hill Greek Yogurt (Whole Foods)
1/2 cup Organic Vegetable broth (Bonafide. Thrive Market)
Pre-cook the broccoli in a fry pan with 1 tablespoon vegan butter. Sprinkle on a tablespoon of lemon juice. Set aside.
Remove tofu from package and pat dry with paper towels. Cut the tofu into 1 inch cubes. Put about 1/4 cup tapioca flour in a bowl. Season the flour with salt and pepper. Coat the tofu evenly in the tapioca flour. Add more tapioca flour if you don’t have enough. Save 1 tablespoon of the seasoned tapioca flour for later.
In a skillet, melt the vegan butter and add the olive oil to the pan, heat it up on high medium. Place the tofu in the skillet and brown all sides. Remove the crispy tofu. Set aside.
Cook the noodles according to the package. Drain, spray with some spray olive oil, toss and set aside and proceed.
In the same skillet add the garlic and sauté a bit. Add more butter if needed.
Add the lemon juice and 1/2 cup broth and grated ginger, sprinkle with the 1 tbs of tapioca flour. Stir until thickened. Add more broth if needed. Add the cooked noodles and broccoli. Sprinkle on the nutritional yeast. Mix it up.
Add the crispy tofu and serve.
CHEEZY BROCCOLI PIE
CRUST
3 tbs vegan butter (Thrive Market Brand or Nutiva – Thrive Market, iHerb or Amazon)
1 cup organic raw Jasmine rice
2 cups water
Pink Himalayan salt
Melt butter and add rice. Allow rice to toast a bit and become fragrant. Add water and salt and bring to a boil. Turn down the heat to low, cover the pot and cook rice 30-45 minutes until all water is absorbed and rice is soft.
When the rice is cooked put it into a 9” pie pan.
BROCCOLI FILLING
2 tablespoons melted organic vegan butter (Thrive Market Brand or Nutiva – Thrive Market, iHerb or Amazon)
1/2 cup organic chopped onion
1 organic chopped garlic clove
2 tablespoons Better Body Foods Organic Super Seeds (iHerb, betterbodyfoods.com, Amazon)
1/4 cup Frontier organic nutritional yeast (iHerb, frontiercoop.com or Amazon)
2 tablespoons organic dried chives
One cup Kite Hill sour cream (Thrive Market, Amazon)
18. 5 ounce package of organic riced broccoli (Thrive Market)
1 – 10 ounce package of organic frozen broccoli, thawed (Cascadian Farm. Thrive Market)
1 cup non dairy cheddar (Good Planet Foods Cheddar Style Olive Oil Cheese Shreds. Amazon or Whole Foods)
Preheat oven to 350° on bake
In a skillet melt the vegan butter. Add the chopped onion and garlic and cook until soft. Add the package of the riced broccoli, the dried chives, the nutritional yeast, the 2 tablespoons of the three seeds and mix together. Add the thawed out package of broccoli, sour cream and the vegan cheddar cheese. Mix that all together. Pour the mixture on top of the rice crust.
Bake in the oven for 45 minutes.
VEGAN SLOPPY JOES
VEGAN SLOPPY JOES with BEET KETCHUP
1 cup chopped organic onion
1 cup chopped organic pepper (I used a red Pepper)
1 cup course grated organic carrot
1/2 cup chopped organic celery
2 cloves chopped organic garlic
4 tbs organic olive oil
1 1/2 cups washed organic lentils
3 cups organic vegetable broth
Himalayan sea salt
Red Pepper Flakes (if you want a little heat)
In a 6-7 quart pot with a lid put in the olive oil, onions, pepper, carrot, celery and garlic. Sauté until onions are soft. Add broth and lentils and salt to your taste. Bring to boil, turn down to a low simmer and cook about 30 minutes. Stir occasionally making sure the broth didn’t cook out.
While lentils cook make the Beet Ketchup.
After 30 minutes into the lentils cooking add all of the Beet Ketchup. Keep cooking on low for 20 more 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. organic garlic granules
1/4 tsp. onion powder
2 tbs. Date sugar (or whatever sweetener you like)
2 tbs. balsamic glaze vinegar (There are many varieties found either at Amazon, Whole Foods or Thrive Market)
1/4 tsp. cinnamon
1/8 tsp. clove
2 tbs. Apricot fruit only preserves or 2 tbs raw honey
(Thrive Market OR St Dalfour is also great. Iherb, Amazon or Whole Foods. Choose your flavor)
Blend all the above beet ketchup ingredients in a blender. Now you will be ready to add the beet ketchup to the lentils.
Serve on your favorite gluten free buns.