Holiday Recipes - Side Dishes 11/21/2010
 Quinoa Stuffing 3 T coconut oil 1-2 T olive oil 5 green onions 1/2 large butternut squash diced (leave skin on) 1 small red bell pepper chopped 1 large apple peeled & chopped 1 c sliced mushrooms 1 T dried sage Mary-Ann’s Garlic & Herb Salt 2 t Mary-Ann’s Herb Salt 1 t White Pepper 1/4 c chopped fresh basil 1/2 c fresh parsley 3 Bay leaves 2 c quinoa 1 c pomegranates or raisins 1/2 c chopped pecans 1 lime (juiced) 2 T nutritional yeast Bring 4 cups of water to boil and add the bay leaves, nutritional yeast, MA’s Herb Salt and the quinoa. Reduce the heat to low and cover. Cook for about 20 minutes, or until all the water is gone. Remove from the heat and discard the bay leaves. Set aside. In a skillet sauté the oil, squash, pepper, apples & mushrooms over medium heat until the onion is soft and the squash is browned. Add the sage, MA garlic & herb salt. Combine the sautéed vegetables and quinoa. Add the olive oil, pomegranates, fresh parsley, lime juice and pecans. Spread the fresh basil over the dish, toss & serve. -Raw Quinoa Stuffing Sprout the quinoa in water with the Bay leaves. – Approximately 2-3 days. Eliminate the butternut squash. Eliminate the coconut oil and replace with equal parts olive oil. The remaining vegetables, apple and spices will be chopped and tossed in 3 T olive oil (soaked sauté) for approximately 1/2 hour (or longer) before mixing with the sprouted quinoa. Combine the sautéed vegetables and quinoa. Add the pomegranates, fresh parsley, lime juice and pecans. Add additional olive oil if necessary. Spread the fresh basil over the dish, toss & serve. Add Comment Holiday Recipes - Appetizers 04/23/2010
 Arugula Pesto Stuffed Mini Peppers -Arugula Pesto- This sauce freezes well and can be used on any veggie dish, as a sandwich spread, as a dip or as a salad dressing. 3 c or 1 bag of chopped arugula leaves 1c cashews 1/2 c olive oil 2 t fresh lemon juice 3 t Mary-Ann’s Garlic Salt 2 t dried oregano Mix all ingredients, except the peppers, in a blender until smooth. Add additional olive oil until desired consistency is reached. -Peppers- 12-24 mini red, yellow and orange bell peppers Wash and slice mini peppers in half. Spoon pesto into each half. Arrange on a plate and garnish with shredded carrots  Pepper Juan Cheese stuffed Mushrooms -Pepper Juan Cheese-. 1 c tahini 1 c lemon juice 1/4 of a jalapeno (more or less for desired kick) 1/3 c + 2 T fresh basil chopped finely 2 red bell peppers 2 T raw agave nectar 2 green onions To taste Mary-Ann’s Garlic Salt or one clove roasted garlic (avoid using raw garlic) and sea salt Combine green onions, agave nectar, bell peppers, jalapeno, and lemon juice in a high powered blender on low, slowly turn to high as the mixture breaks down. Blend well. Add tahini and finish blending into a thick mixture. Stir in finely chopped basil leaves and set aside. -Baked Mushrooms- 12-24 med-lrg white or brown mushrooms (However many guests you want to serve) Mary-Ann’s Seasoning Salt (red) Clean mushrooms and carefully remove stems. Lay out caps in a pan and generously sprinkle Mary-Ann’s Seasoning Salt over each one. Bake in the oven for 10-15 at 350degrees to cook. Mound the Pepper Juan cheese into the mushroom caps & garnish with shredded basil leaves. Crudités with Ricotta Cheese dip 4 c macadamia nuts 2 T nutritional yeast 2 Roma tomatoes 2 lemons (the juice) 1 1/2 c water 2 green onions, the white part Mary-Ann’s garlic salt to taste or one clove roasted garlic (avoid using raw garlic) and sea salt -Crudités- 1 jicama 6 stalks of celery 6 carrots Combine all ingredients in a high powered blender on low. Slowly turn to high as the mixture breaks down. Place in a bowl and serve with jicama, celery & carrots or your favorite seasonal vegetables. Raw Nuts and Seeds Place in a decorative bowl or platter. A fantastic protein source if you are choosing to not eat the turkey. |
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