1/2 c. cheese
This picture shows what Kael is like while I am cooking. First he is happy then bored and then desperate to be picked up!
Make pie shell by placing almonds in a food processor and processing until very fine. Add dates and process until chopped and mixed well. Press mixture in a pie plate to form shell. (This might be a little crumbling, but just keep pressing it down hard to get the dates to stick to the almonds.
To make the filling spread bananas on the crust, pressing down slightly. Sprinkle lemon juice over the bananas. Place kiwis, strawberries and blueberries over the bananas. Place the soy milk, frozen strawberries and dates in a blender and blend until smooth. Pour blended mixture over the fruit. Decorate with fruit as desired. Cover and freeze for at least two hours before serving.
In a large saucepan you saute the onion and garlic in oil until tender. Add water, lentils, the bouillon, Worcestershire Sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce the heat and cover and simmer for 20 minutes.
Add carrots, tomatoes and spinach then return to a boil. Reduce heat, cover and simmer again 15 to 20 minutes longer until lentils are tender. Stir in vinegar. Discharge bay leaf before serving.
-With this one, Brandon wanted it served in a bowl over a 1/2 cup of brown rice, which was fine. But then he also said how much he wished it had a few slices of link sausage in it. We might find a compromise on that one.
1. 2c. whole wheat flour
2. 1 ½ tsp baking powder
3. 1 tsp salt
4. 1 ½ tsp. oil
5. 1 c. or more lukewarm water
1. Mix all the dry ingredients together then add oil and water. The mixture should be sticky. Transfer the mixture on a floured surface and knead well until the dough is no longer sticky. The dough should be as soft like an earlobe. If not add more warm water and knead well. Cover the dough with a damp towel and let it rest for 15 minutes.
2. Divide the dough into several balls (the size it's up to you) and cover them well for 15-30 minutes.
3. Roll out each ball from the center into thin circle. If it's sticky add a thin layer of flour on the rolling pin and surface you are working with.
4. Warm a dry griddle (don't add oil) over medium high heat. Cook the tortillas for 30 seconds on each side or until the dough looks dry, started to form layers.
5. Wrap the cooked tortillas in a dry clean napkin(towel)
*You can cook 3-4 or more tortillas at the same time if you have a griddle or you can use one or two large cast-iron skillets at the same time
If you are not going to serve this right away, you can leave out the apple slices and add them just before serving
1. 1 ½ lbs of broccoli
2. 2 tbsp cider vinegar*
3. 2 tbsp Dijon mustard
4. ½ tsp minced garlic
5. ¼ tsp salt*
6. 2 tsp honey*
7. 1-2 tbsp extra virgin olive oil*
8. ¾ thinly sliced red onion
9. 1 or 2 tart apples, sliced
10. Freshly ground black pepper, to taste
1. In a bowl, whisk ingredients 2-7 together.
2. Cook cut broccoli into a water boiling pot for 1-2 min, or until the broccoli turn bright green. Meanwhile put thin sliced onion in a large colander then pour cooked broccoli over it, then run cold water over until the vegetables cool down.
3. Transfer the vegetables into a serving bowl and add sliced apples and black pepper to taste. Pour the sauce mixture over and toss well. Serve cold or at room temperature.
*These are optional. You can also use about 3-4 tbsp apple juice with Dijon mustard instead of salt, cider vinegar, honey and olive oil. At home, I use Dijon mustard and apple juice and maybe a drop of olive oil for dressing. Add almonds or other nuts if you like.
1. 2 pkgs of yellow corn tortilla or whole wheat flour tortilla *
2. 2 cans of black beans*
3. 1 can of unsalted corn
4. 1 medium onion
5. 3 green bell peppers(or broccoli)
6. 2 pkgs of bottom mushroom
7. 1 can of tomato pasta sauce
8. 1-2 cups of chopped cilantro
9. Pinch of salt, garlic powder, and black peper (optional)
1. Blend the black bean with its juice in a blender until creamy.
2. In a pan, sautee the diced onion with a bit of oil for few minutes or so and spoon it out and set aside.*
3. In the same pan, sautee the diced bell pepper, mushroom, and corn with its juice, add a bit of salt, black peper, and garlic powder(optional) then add about ½ cup of water, cook until tender.
4. Spoon a thin layer of pasta sauce on two 9x13 baking pans, then lay ¼ of tortillas evenly on each pan. Then another thin layer of sauce on the tortilla. After that, add ½ of sauteed mixture including onion(save the juice for later) then black bean evenly on the layer. Finally lay rest ¼ of tortillas on each pan, pour sauteed veggie juice on each pans, then add ½ of remaining pasta sauce on the top. Make sure all the tortilla is soaked in the sauce and juice.
5. Bake 375 uncovered for about 40 minutes. The top should feel a bit crispy but soft underneath of layer. Add cilantro before serving.
· If you'd like to use homemade mushed black bean just blend the cooked bean with its own cooked juice and seanson with a bit of salt, garlic and onion powder. The mushed bean should be creamy. I made a lot of this and save it in the freezer for eating with brown rice or tortilla.