Thursday, July 28, 2011
2Lb Green beans, trimmed
2Lb Red peppers, roasted
1C Garlic cloves, roasted
1T Chili pepper, crushed
6T Coconut aminos
1t Sesame seeds
Roast the red peppers over a fire until black. Remove all skin from the peppers. The best way I have found for removal of skin is to put them in a bowl of iced water and rub them gently and the skin will fall off. Steam the green beans and chill. Take the garlic cloves and put on a sheet tray with parchment paper and roast at 350 degrees for 15 min or until brown and soft. Remove and chill. If serving cold, chill all ingredients and mix with remaining ingredients and serve. If serving hot, do not cool or chill anything from above directions. Toss with remaining ingredients and serve hot. This is a winner! enjoy!!
Posted by Chefjellynow at 1:02 PM
Sunday, July 24, 2011
I really dig this Louisiana dish and loved tweaking it to be healthier than its traditional sibling. This recipe screams summer served hot or cold.
5ea Corn, cut off the cob
1ea Green pepper, diced
5ea Plum tomato, diced
1ea White onion, diced
5ea Medjool Dates
1/2t Cayenne powder
In a blender combine the cayenne, dates and 1 cup of water. Blend until liquid. Add more water to get a runny consistency. Set aside. Heat a saute pan on high heat for 1 min and add diced onions. Stir constantly until tender. Add 1/4 cup water and the remaining vegetables. Water saute for 5 min or until the water is gone stirring constantly. The vegetables should be almost done. Add the cayenne date water and saute on medium until the liquid is reduced in half. Remove from heat. Serve hot or cold. ENJOY!
Posted by Chefjellynow at 11:14 PM
Friday, July 22, 2011
This is a really colorful and tasty salad. I make this at work and it does not last long. Pretty simple to make and a crowd pleaser!
6 Medium beets, wet roasted
2 Mango, peeled, cubed
10 Spring onion, dry roasted
3 Navel oranges, squeezed
1t Lemon Zest
2T Cider Vinegar
Place the beets in a roasting pan with 1/2 inch of water. Cover with foil tightly and roast at 350 degrees for 2 hours for small beets and 3 hours for large beets. When tender to a knife poke pull out and immediately use a kitchen towel in one hand and the beet in another hand and rub the skin off while hot. It will come right off. If you cool them you will need a peeler or knife to remove the skins. Allow to cool after peeled, once cooled cut into large dice.
Trim the onions and place on a baking sheet with parchment paper. Dry roast at 350 degrees for 20 to 30 min until browned and tender. Remove and chill.
Trim the mangoes into large dice and set aside. Make a dressing with the orange juice, lemon zest and cider vinegar.
In a large bowl, combine all ingredients and toss. Feel free to add your favorite herbs or spices. ENJOY!!!
Posted by Chefjellynow at 7:42 PM
Thursday, July 21, 2011
Tuesday, July 12, 2011
I found this to look darned good. Give it a try and tell me what you think. ENJOY!
In a blender, mix until smooth:
8 ounces medium-firm tofu OR (2/3 of a box) firm or extra-firm SILKEN tofu, crumbled
6 tablespoons date syrup
6 tablespoons almond milk
3 tablespoons cider vinegar (or other preferred vinegar-- not red wine or balsamic vinegar, but light wine vinegars, berry or fruit vinegars are good!)
1- 1 1/2 tablespoons poppy seeds
1 1/2 tablespoons chopped onion
1 1/2 tablespoons wholegrain Dijon mustard, low or no salt
This recipe is from Bryanna Clark Grogan's Kitchen Journal Vegan Feast Kitchen
I Tweaked this recipe to suit a nutritarian diet
Posted by Chefjellynow at 10:00 PM
Sunday, July 3, 2011
This is a no frills basic health slaw that I made one day at work to fill a spot and my boss said the next day I needed to make it daily because it sold so fast. Never imagined this one to be a big hit but hey ya never know. The celery seeds add a distinctive flavor and the dressing gives it a nice punch. Make this at any get together everyone will dig in and enjoy!
1Lg Cabbage, cut in 1/4' shreds
1/2 C Carrots, shredded
3T Parsley, chopped
1T Celery seeds
1/2C Brown rice vinegar
1/2C White wine vinegar
4T Nutritional yeast
1t Garlic, granulated
In a large bowl, mix the first 4 ingredients and set aside. In a separate mixing bowl add remaining ingredients and mix well. Add the liquid mixture to the veggies and really work it in with your hands and squeezing it hard to wilt the cabbage slightly. Chill for at least 2 hours and serve.
Posted by Chefjellynow at 6:14 PM
Saturday, July 2, 2011
This cake won best recipe of the month on Dr. Fuhrmans website in July of 2006. I tried a similar cake on the Eat Right America Total Immersion in March. It was wonderful! Suprise your guests this holiday. Hope you all have a wonderful haoliday.
2 cups whole wheat pastry flour
1 teaspoon baking soda
1 cup date sugar
1 cup unsweetened applesauce
4 ripe bananas, mashed
1/4 cup water
1 teaspoon vanilla extract
1 cup walnuts, chopped
2 2/3 cups raw unsalted macadamia nuts
1 3/4 cups soy milk (add a little more if you'd like a thinner topping)
1 1/3 cups pitted dates-preferably Medjool
1 cup unsweetened shredded coconut
2 cups Organic Strawberries
1 cup Blueberries
Preheat oven to 350 degrees.
Mix flour and baking soda in a medium bowl.
In a large bowl, beat date sugar and applesauce together. Mash bananas and mix in. Add the water and vanilla and mix thoroughly. Add the flour mixture along with the chopped walnuts and stir to mix.
Spread in a 9" X 13" non-stick baking pan. Bake for 40-45 minutes, or until toothpick inserted into the center comes out clean.
While cake is baking, make the macadamia cream by blending the nuts, soy milk, and dates together in a high-powered blender until smooth and creamy.
When the cake is cool, spread the macadamia cream over the top and sprinkle with coconut. Garnish with blueberries and strawberries to create stars and stripes.
Posted by Chefjellynow at 8:48 PM