1 package (8.5 oz) of vegetarian corn muffin mix
3/4 cup all-purpose flour
1 tbsp baking powder
1/3 cup cane sugar
1 tsp salt
1 cup coconut milk
1 tbsp apple cider vinegar
2 eggs (can sub egg substitute to make vegan)
1/2 stick butter, melted (can sub. coconut oil to make vegan)
1/4 cup honey (can omit this ingredient and add an adt'l 1/3 cup sugar to make vegan)
1 can (8.75 oz) sweet corn, drained
2 tbsp rosemary, minced
*Preheat oven to 375 degrees. Line a muffin tin with muffin paper liners.
In a large bowl, mix together the cornbread mix, baking powder, flour, sugar and salt. Pour the milk in a separate small bowl and add the apple cider vinegar. Let sit for 5 minutes. In a larger bowl, combine the other ingredients: melted butter, honey, corn and rosemary. Add the milk last. Mix well. Next, gradually stir in the wet mixture to the large bowl of dry ingredients, stirring just until all ingredients are mixed. Add the mixture to the muffin liners using a measuring cup, filling each liner approximately 3/4 of the way. Bake for 14 minutes and serve warm.
Makes approx. 2 dozen muffins.
4 tsp chili powder
2 tsp crushed red pepper
1 tbsp onion powder
1 tbsp garlic powder
2 tsp cane sugar
2 tsp ground cumin
2 tsp dried parsley
2 tsp salt
1 tsp dried basil
1/4 tsp fresh ground pepper
1 tsp extra virgin olive oil
1 sweet onion, diced
1 carrot, diced
2 cloves garlic, minced
1/2 sweet potato
1 stalk celery, diced
1.5 cups frozen corn
1 15.5 oz can organic black beans
1 15.5 oz can red beans
1 32 oz can crushed tomatoes
Mix all of the dried spices together in a medium sized bowl. Set aside.
Heat olive oil in a large pot over medium heat. Add onion and garlic to the pot and sauté until it starts to becomes fragrant (approximately two minutes). Add sweet potato to the mixture and mix well. Put the lid on the pot and cook for approximately 5 minutes. Mix in carrots and celery and put the lid back on the pot. Let sit for approximately 5 more minutes before adding the corn. Mix well and add the beans and diced tomatoes. Stir in the spic mixture and return the lid to the pot. Reduce the heat to medium low and let the chili simmer for 20 minutes, stirring occasionally.
Serve right away with suggested toppings of sliced avocado, cilantro, vegan or non-vegan cheddar or sour cream, tortilla strips.
Serves 5 - 6.
1 french baguette (sliced in 1/2 inch width rounds)
4 tbsp extra virgin olive oil
1 package of crimini mushrooms (rinsed with the stems removed)
2 cloves garlic (minced)
Chevre (goat cheese)
3 green onions
1 tbsp soy sauce
Preheat oven to 400 degrees. Grease a baking sheet lightly with a tablespoon of olive oil. Arrange baguette slices in rows on the baking sheet. Drizzle with olive oil. Set aside. Chop the mushrooms. Add 1 tablespoon of oil to a large saute pan; medium high temperature. When the oil is hot, add the garlic and mushrooms. Saute evenly, stirring often for approximately 5 minutes. Mushrooms will brown and shrink in size. Distribute the soy sauce evenly over the mushrooms; mix well. Remove from heat and set aside. Generously spoon chevre on the bread slices and spread. Spoon mushroom mixture on to the baguette slices. Bake for 6 minutes and remove from oven. Chop green onions and sprinkle atop the crostinis. Enjoy
8 organic corn tortillas
1 tbsp of extra virgin olive oil
2 Eight Oz. Packages of Frontera Green Chile Enchilada Sauce
2 Organic Red or Yukon Gold Potatoes
1/2 cup organic milk
3 tbsp organic butter
1/2 brown onion, diced
2 oz fire roasted diced green chiles
1 Eight oz. package of shredded pepper jack or mozarella cheese
3 tbsp cotija
1/2 tsp salt
1/2 tsp pepper
Preheat oven to 475 degrees. Grease a large (2 quart or 15x10 size) baking dish with olive oil. Dice the onion. Clean and peel potatoes. Then, using a fork, poke the potatoes with the pronged end of the fork multiple times until each potato has several sets of holes on all sides. Put the potatoes in a baking dish and bake for 45 minutes. Upon removing the potatoes from the oven, immediately cut them into cubes and put the cubes into a large mixing bowl. Add butter and let the butter melt. Using a handheld blender, mix the mixture, gradually adding the milk until it reaches a creamy whipped consistency. Stir in the salt and pepper and set the mixture aside. Heat the olive oil in a large skillet on medium heat. After one minute, add the onions and cook, stirring often until they become translucent. Put the onions in a separate dish and return the skillet to the fire. Add the enchilada sauce and heat on medium heat until it starts to bubble. Reduce heat to low. One at a time, add the tortillas, cooking in the sauce for about 30 sections on each side until soft. Be careful not to overcook, as it will cause the tortillas to tear or break apart. After each tortilla is cooked in the sauce, transfer to the baking dish and put two tablespoons of the potato mixture in a line on the right side of each tortilla. Then carefully roll the tortilla with the potato inside. Put in the dish and repeat 8 times. Pour the excess sauce over the top of the rolled tortillas. Sprinkle the shredded cheese over the top of the dish and cover with foil. Bake for 30 minutes. After baking, let cool for 10 minutes, then sprinkle the crumbled cotija over the top. Serve with baked beans, salad or tortilla chips. Enjoy!
2 large bunches of fresh Italian parsley
6 green onions (chives) - about one bunch
4 large organic tomatoes
3 lemons (juice, from fresh)
5 tbsp extra virgin olive oil
1 cup bulgur wheat
1 cup boiled water
1/8 tsp salt
1/8 tsp pepper
In a medium-sized bowl, combine the bulgur with the cup of water and cover with a towel so that the steam can't escape. Set aside to cool.
Dice the tomatoes. Finely chop the parsley and chives, then set aside in a large bowl.
Juice the fresh lemons and pour the juice over the salad mixture. Drizzle the olive oil and sprinkle the salt and black pepper over the salad, then mix well. Lastly, add the bulgur and mix well.
5 1/3 cups organic apple cider
1 1/3 cup orange juice
2/3 cup peach schnapps
2/3 cup triple sec (orange-flavored liqueur)
1/2 teaspon ground cinnamon
1/2 teaspoon ground nutmeg
8 cinnamon sticks
Served cold: In a tall pitcher or large punch bowl, mix all liquid ingredients. Add the ground spices. Pour in glasses (cocktail glass or mason jar preferred) over ice and garnish with one cinnamon stick per glass.
Served hot: In a medium-sized saucepan, blend liquid ingredient, cooking over medium-high heat. Add the ground spices, bring to a simmer and reduce to low-heat. Cook for 20 minutes and serve hot in mugs. Garnish with one cinnamon stick per mug.
- 1 Organic beef tomato
- Fresh basil (5 leaves)
- Buffalo Mozzarella
- Balsamic glaze
- Fresh ground pepper
Rinse basil and tomato. Cut three leaves from the stalk of basil. Set aside. Take one separate large basil leaf and cut into slivers. Set that aside. Slice mozzarella into three slices, 1/4 - 1/2 inch thick. Set aside. Cut off the top and bottom of the tomato and discard. Slice tomato into four slices, Sprinkle salt and pepper on each slice, seasoning to taste. Set aside. On a plate, drizzle balsamic glaze in a pattern of your choosing. Stack tomato, mozzarella slice, and a basil leaf, drizzling balsamic glaze on top. Repeat two times until you have a tower. On top, sprinkle basil slivers.
- 21 chocolate sandwich cookies
- 1/4 cup of softened butter
- 3 cups of heavy cream
- 1 12 oz package of semisweet chocolate chips
- 1 tsp vanilla extract
- 1 pinch sea salt
- 1/4 cup of cane sugar
Preheat oven to 350 degrees Fahrenheit. Generously grease a few mason jars or a baking pan (9 inch). In a medium bowl, mix together crushed cookies and softened butter. Press the mixture evenly into the bottom of the mason jar (1/4 inch) or baking pan. Bake in the preheated oven for 5 minutes, then allow to cool. Next, combine 1 cup of cream, chocolate chips, vanilla extract, and sea salt in the top of a double boiler. Heat until the chocolate is fully melted and the mixture is smooth. (You could also pour a cup of cream into a food processor over the chocolate chips mixture while he blade is running. Pour the mixture into a bowl and cool to room temperature. In a large bowl, beat 2 cups of chilled cream with 1/4 cup of cane sugar. Beat until stiff peaks form; then fold the whipped cream into the chocolate mixture and pour it into the mason jars or pan over the cooled crust. Put the lids on the jars or cover on the pan and chill for at least 6 hours. Prior to serving, beat 1 cup of cream with 1/4 cup of cane sugar. Then place one dollop onto each mousse or slice. Then enjoy!