holistic health coach & vegetarian chef. working hand-in-hand with lifestyle & diet, i help those in need return to a state of nourishing balance & well-being.
Raw Cauliflower “Mashed Potatoes”
I’m just going to start off by saying this is not mashed potatoes, hence the fact that mashed potatoes is in quotes. And may I add that if you are mashed potato aficionado that you might as well skip over this recipe and go on to my next. For those of you, like myself, who consider yourself to be a health nut in dire need of something to replace those not SO good for you mashed potatoes then you should definitely give this recipe a try. Oh, and you must love cauliflower! This recipe is from Kimberly Snyder’s website, who is a true inspiration to me and is actually the reason I am going back to school to be a Health Coach, but lets net get off subject here. I thought this was DELICIOUS! Especially with a good dash of hot sauce, paprika or chili flakes. I love adding a kick of spice to just about anything I eat. Top it off with a course crack of fresh black pepper and I’m telling you, you’ll be adding this to your recipe book!
Ingredients…
3 cups chopped cauliflower florets
1/4cup raw pine nuts
1 tbsp cold pressed olive oil
1 tbsp cold filtered water
3/4 tsp celtic sea salt
1/2 clove garlic, chopped
black pepper, to top
paprika, cayenne, chili flakes and or hot sauce optional
directions…
Blend all the ingredients until the mixture becomes smooth and fluffy, like real mashed potatoes. Be sure the garlic is mixed well throughout, no one really wants to bite on a chunk of garlic. Top off with a course grind of black pepper and feel free to add any spicy seasoning to kick it up a notch!
Vegan Quinoa Stuffed Peppers
I must say, I am becoming quite the vegetarian! I’ve actually been a great pretty good vegan, not to toot my own horn or anything, but it isn’t a very easy transition. Especially for a Personal Chef, who for the most part has to cater to her clients needs and wants. I think the hardest thing for me to cut out as a vegan is dairy, ugh, okay fish is really hard too. I mean I never really desire anything creamy or covered in a layer of cheese but I do love my fair share of fresh parmesean. Even goat cheese I used in a LOT of my recipes. It’s also hard to transition when you offer to still cook for clients who aren’t vegetarians. Anyway, before I veer too far off subject let me share with you the newest addition to my vegan collection.
These stuffed peppers are SO easy to make. You can even prep them the night before and toss them in the frig with cooking instructions in hopes that your roomie (or significant other) gets home before you to pop them in the oven. Feel free to play around with your own assortment of veggies.
Ingredients: (recipes adapted from Kimberly Snyder)
6 bell peppers (red, orange or yellow)
1 medium white onion, diced
2 celery stalks, diced
2 carrots, diced
2 cups broccoli florets
1 cup minced basil
3 cups spinach, chopped well
1 jalapeno, seeded, minced
3 garlic cloves, minced
2 tbsp low-sodium tamari
salt and pepper to taste
1 cup dry quinoa (soaked over night, rinsed well before using)
2 cups water (or low sodium vegetable stock/broth)
coconut oil
Instructions…
Make an incision at the rounded top of each pepper, about 1 to 1/2 inches from the stem. Cut all around the stem in an even circle. Then pull out the stem and the seeds. Discard the stem and reserve the pepper tops to chop and add to the filling. Clean out the inside of the pepper and discard of any seeds.
Bring water to a boil in medium size sauce pan. Add the quinoa and simmer, covered, until cooked (about 12-15 minutes). Strain quinoa and reserve.
In your largest saute pan over medium heat, add 1-2 tbsp of coconut oil. Add garlic and gently cook. Then add the onions, and stir until the onions become translucent. Add the broccoli, spinach, carrot and chopped pepper tops and gently cook for a few minutes. Add the basil, tamari, sea salt and pepper to taste. Add the cooked quinoa and stir everything together real well.
Adjust the seasoning to your taste. The mixture should be slightly saltier than your taste, as the seasoning with be less concentrated when we stuff the plain bell peppers. Once you are satisfied with your filling, spoon it into each pepper, right up to the top.
Place the peppers tightly together in a glass baking dish so they remain upright. Bake at 350 degrees F for 45 minutes. Garnish with fresh basil just before serving.
