 |
| This sprout center is at the Natural Food Center in Abilene. I've been dreaming of something like this in my kitchen for some time now. I wish I knew where they got it. |
Prep day-pinots, blacks, garbanzos, quinoa, rice, vegan no-oil ceasar and avocado dressings
Daily-keep up micro-garden for greens and sprouts, check menu in the morning
Sunday Soup Night-Sunflower Green Salad with avocado dressing+Chili
Monday Mediterranean Night-Coconut Curry Rice Salad+Chana Palak Masala (No, it isn’t Mediterranean but India was close enough to that region for Alexander to cause them some trouble. Who knows, maybe Alexander went there for the curry.)
Wednesday Pasta-Sunflower Greens, Sprout, and Carrot Salad+Lasagne Rolls
Thursday Pot of Beans-Buckwheat Greens, Sprout, and beets Salad+No Pasta Fagolli
Friday Pizza/Burger-Black Bean Burgers on a bed of greens
Saturday Asian-Microgreen and Mung bean Salad+Black Bean Loaf with caulipots (Mary Esselstyn's recipe-2-3 potatoes, half a cauliflower, and 2-3 T. nutritional yeast) and mushroom gravy+braised cabbage (This is hardly Asion, but I wanted to give this a try anyway.)
Breakfasts-Buckwheat Green Smoothies and Herb Tea
Lunches-Miso Dulse Vegetable Soup+Kim Chi or chili+salad
Snacks-apples, pears, prunes, dried figs, miso soup, kim chi and rice rolled in nori
No-oil Caesar or Avocado Salad Dressing
Adapted from Healthy Girl's Kitchen
1 c. cooked garbanzo beans with a bit of the broth
1/4 c. raw almonds or 1 avocado
1 T. miso tamari
1 T. Dijon mustard or 1 t. chili paste
1 T. capers or green chilies
1 Medijool date
1/2 t. garlic powder
juice and zest of 1 lemon or lime
1/4 c. water or more
Blend until utterly smooth in a magic bullet.
Soy-Free, Dairy-Free, Gluten-Free Vegan Lasagna Rolls
Adapted from a dozen tofu lasagne recipes
1 chopped onion, pureed
2-3 stalks, celery, pureed
1 bell pepper, pureed
1/2 lb chopped mushrooms
3 cloves chopped garlic
1/4 c chopped, natural olives (optional)
1 lb chopped kale, steamed and squeezed dry
2 c. cooked garbanzo beans, or one can, drained and mashed
1 quart crushed tomatoes or tomato sauce
No-oil Caesar or Avocado Salad Dressing
Adapted from Healthy Girl's Kitchen
1 c. cooked garbanzo beans with a bit of the broth
1/4 c. raw almonds or 1 avocado
1 T. miso tamari
1 T. Dijon mustard or 1 t. chili paste
1 T. capers or green chilies
1 Medijool date
1/2 t. garlic powder
juice and zest of 1 lemon or lime
1/4 c. water or more
Blend until utterly smooth in a magic bullet.
Soy-Free, Dairy-Free, Gluten-Free Vegan Lasagna Rolls
Adapted from a dozen tofu lasagne recipes
1 chopped onion, pureed
2-3 stalks, celery, pureed
1 bell pepper, pureed
1/2 lb chopped mushrooms
3 cloves chopped garlic
1/4 c chopped, natural olives (optional)
1 lb chopped kale, steamed and squeezed dry
2 c. cooked garbanzo beans, or one can, drained and mashed
1 quart crushed tomatoes or tomato sauce
1-2 t. dried Italian herbs
1/4 t. crushed red pepper flakes
1 T. dried parsley
9 large or 18 small basil leaves
2 T. nutritional yeast
2 T. nutritional yeast
9 brown rice lasagna noodles (If there is no gluten allergy, whole wheat would be good as well.)
Over lowest heat saute onions, celery, and peppers until they are dry. Add mushrooms and garlic and continue to saute until the mushrooms are soft. Add tomatoes, pepper flakes, 2 T. nutritional yeast, and herbs to the onion-mushroom mix. Continue to heat over low until thickened. In a separate bowl, mash the garbanzos into a paste; mix the kale, parsley, 2 T. nutritional yeast, and olives into the garbanzos. Add 1/4 cup of red sauce, stirring to combine.
1/4 t. crushed red pepper flakes
1 T. dried parsley
9 large or 18 small basil leaves
2 T. nutritional yeast
2 T. nutritional yeast
9 brown rice lasagna noodles (If there is no gluten allergy, whole wheat would be good as well.)
Over lowest heat saute onions, celery, and peppers until they are dry. Add mushrooms and garlic and continue to saute until the mushrooms are soft. Add tomatoes, pepper flakes, 2 T. nutritional yeast, and herbs to the onion-mushroom mix. Continue to heat over low until thickened. In a separate bowl, mash the garbanzos into a paste; mix the kale, parsley, 2 T. nutritional yeast, and olives into the garbanzos. Add 1/4 cup of red sauce, stirring to combine.
In a large pot, cook pasta al dente according to directions. Immediately rinse with cold water, pat dry with a clean towel and set aside laying flat on a plate. Taste test, adding seasonings, salt, and pepper to taste. Line your large pot with a thin layer of red sauce. Spread 1/4 cup of the garbnazo-spinach mixture on a noodle, place 1 or 2 basil leaves on top, and roll it closed. Place the roll in the pot with the crease facing down. Repeat with all noodles. Pour the remaining red sauce over the rolls, cover, and bring to a low simmer. Cook about 10 minutes, until rolls and red sauce are warm. Serve immediately.
