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Chickpea Garden Frittata

I have been wracking my brain on how I could make a Frittata without eggs, of course, and without soy. Then I remembered a recipe using chickpea flour for the eggs, perfect.

What I like about frittatas is that you can put just about anything in it and it always turns out good. It is a great way to use up some leftovers and make it a completely different kind of meal or flavor profile.

I will break the recipe up into three different easy steps: Veggies, Dry, and Wet Ingredients. One thing nice about this is you use one pan for the sauteing and baking. I think less cleanup work is always good.

This particular recipe is heavy on the veggies, but that is how I like it.

Veggies:

  • 1 c onion, diced
  • 1/2 c celery, diced
  • 1  red bell pepper, diced
  • 2 tbsp vegetable broth, plus more as needed
  • 2 Roma tomato(es), diced
  • 1 tbsp garlic clove, minced

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In a large nonstick/ceramic pan add onion, celery, red bell pepper and broth. Cook veggies until onions are translucent and the celery and red peppers are softened. Add tomatoes and garlic. Cook until garlic is fragrant and the onions are just heated through.

Dry Ingredients:

  • 1 c chickpea flour
  • 3 tbsp nutritional yeast
  • 2 tsp All-Purpose Seasoning
  • 1/2 tsp baking powder
  • 1/4 tsp black salt
  • 1/4 tsp turmeric

Combine all dry ingredients onto a large bowl and whisk together.

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Preheat oven to 350 degrees.

Wet Ingredients:

  • 1 c water
  • 1 lemon, juiced

Add wet ingredients to the dry ingredients and let the batter set for about 5-10 minutes. The batter will thicken during this time.

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Add veggies to batter and stir until well incorporated.

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Pour batter back into pan and put into oven. Bake for 15-20 minutes. A toothpick should come out clean.

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Note: This perfect for any meal or any occasion. Also I like to serve this with a Balsamic Syrup.

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Serve. Eat. Enjoy.

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Baked Macaroni & Cheese – WFPB

Macaroni and Cheese is a favorite comfort food of mine. There is just something about it, that I cannot even put into words – mmmm. This recipe is veggie packed, nutritious and delicious. Waiting for it to come out of the oven is a task in itself.

This recipe does require a blender to blitz the sauce. Be careful when blending, because the ingredients will be hot off the stove when you blend the sauce. Make sure you leave an opening to let out the steam. I would not want you to get burnt.

Serve with your favorite green vegetable and a side salad. Now your set for a fabulous meal.

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Bread Crumb Mixture:

Combine all the crumb mixture ingredients and stir. Set aside.

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Preheat oven to 350 degrees.

Sauce – First Part:

  • 1 large onion, chopped
  • 3 large carrots, chopped
  • 2 1/2 c yellow potatoes, chopped
  • 4 garlic cloves
  • 1/2 c raw cashews
  • 2 1/2 – 3 c water

Combine ingredients into a large dutch oven. Bring mixture to a boil. Reduce heat to a simmer.

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Pasta:

While veggies are cooking, prepare macaroni according to package directions.

Drain pasta. Transfer to a 9×13 baking dish. Stir in all-purpose seasoning and nutritional yeast.

Sauce – Blending – Part 2:

  • Ingredients from dutch oven, including liquid
  • 2 tbsp dijon mustard
  • 1 tbsp miso paste
  • 1 tbsp lemon juice
  • 1/2 c nutritional yeast
  • 2 tsp Savory Spice Blend

Blend until creamy. Taste for seasoning.

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Mix sauce in with the pasta. Make sure you use plenty of sauce. The macaroni will absorb some of the sauce as it bakes.

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Top pasta mixture with bread crumbs.

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Bake for 30 minutes, until sauce is bubbling.

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Serve. Eat. Enjoy.

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Cheesy Penne with Roasted Vegetables

I had made two sheet pans of roasted vegetables the night before. Used some for the Quinoa bowl with Roasted Veggies. Now I have lots of wonderful roasted veggies to work with. I am thinking penne with a “cheese” sauce, and of course the roasted veggies.

Previously I posted the “Cheese” Sauce. Here is the link for the recipe. Also, for the roasted vegetables (no oil used).

  • 12 oz brown rice penne
  • Roasted Vegetables
  • 1 “Cheese” Sauce recipe

Make penne according to package instructions.

Prepare “Cheese” Sauce recipe.

Add roasted vegetables to the “Cheese” sauce just when it starts to thicken. When sauce is at desired consistency add cooked penne. Stir.

Note: You could bake this in the oven after assembling. The sauce will not be as creamy if you bake this like a casserole, yet it is still as tasty.

Serve. Eat. Enjoy. Let your health start in the kitchen.

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Jackfruit Enchiladas

I promised to bring you this recipe in another post. The filling in these enchiladas came from the jackfruit tacos with a slight modification. If you have not noticed I like to make multiple meals from a base of another meal. I guess you could call it batch cooking, big cooking, whatever you want to call it it makes your life a whole lot easier. A good word for it is transformation cooking.

Transformation cooking lets you make multiple meals with just a few tweaks to make it different enough that you do not feel like you are eating the same thing over and over.  You are stretching your $$$ by not having to by lots of ingredients. This works really well when you keep your pantry stocked with basics (when they come on sale).Now it is time to transform those tacos into enchiladas.

  • 2 c jackfruit taco filling
  • 1 c vegan cheese shreds, divided in half
  • 1 can tomato sauce, divided in half (I like Pomi)
  • 2 tsp Smokey Southwestern Seasoning, divided in half
  • 8 corn tortillas

Combine jackfruit taco filling with 1/2 of the vegan cheese shreds and stir.

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Pour in a shallow dish half of the tomato sauce and half the Smokey Southwestern Seasoning and stir.

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Dip corn tortilla into enchilada sauce.

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Spoon 2 heaping tablespoons of the jackfruit filling into the tortilla and roll it into a tube. Place into a rectangular baking dish. Repeat.

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Pour remaining sauce over enchiladas. Sprinkles Smokey Southwestern Seasoning over sauce.

Sprinkle remaining vegan cheese shreds over enchiladas.

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Bake until hot a bubbly, about 20-25 minutes.

Note: I assembled this the right after we ate our tacos and was doing clean up. I covered with plastic wrap and put it into the refrigerator for the next evening to bake. By taking 10 minutes extra during the clean up time you save a whole lot more the next night. Serve with a side salad and you have your next meal in 30  minutes or less.

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Serve. Eat. Enjoy.

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Southwestern Bean and Rice Casserole

This is a great hearty meal when you have some veggies you want to use before they go bad. It is easy to vary by changing the kinds of veggies you use. This recipe has a Southwestern flavor profile, yet with a few tweaks you could change it to Italian or Asian.

The “cheese” sauce adds an ooey-gooey goodness that is sigh worthy. Top with some chopped cilantro and some fresh guacamole – Yum.

  • 2 tbsp vegetable broth
  • 1/2 large onion, diced
  • 1 red bell pepper, seeded, diced
  • 3 garlic cloves, minced
  • 1 c carrots, shredded or diced
  • 1 tbsp Smokey Southwestern Seasoning
  • 2 c brown rice, cooked
  • 2 zucchini, medium, diced
  • 1 15 oz can black beans, drained, rinsed
  • 1 can diced tomatoes with chiles
  • 2 c corn, kernels
  • 1 batch “Cheese” sauce
  • Cilantro, fresh, chopped, garnish
  • Guacamole, garnish

Preheat oven to 350 degrees.

In a large dutch oven over medium heat add onion, red bell pepper, garlic and carrots. Stirring occasionally until veggies are softened. Add vegetable broth as needed keep veggies from sticking to pan.

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Add Smokey Southwestern Seasoning, stir until veggies are covered with seasoning.

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Stir in brown rice, zucchini, tomatoes with chiles, corn and “cheese” sauce. Stir until well mixed. Spoon into large casserole baking dish.

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Bake for 30 minutes and casserole is bubbling.

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Garnish with Cilantro and Guacamole.

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Mushroom-Pepper Ragout Lasagna

I recently made Italian Herb Polenta with Mushroom-Pepper Ragout. I had lots of the Mushroom Ragout leftover. I also had some Alfredo Sauce leftover from a previous meal. Then I got thinking of a way to use these ingredients up so there would be no waste. I really do not like food waste.

Then I thought the Spinach-Artichoke Zucchini was so good why not go in that direction. So here is what I came up with for our dinner for tonight.

Because everything has already been cooked previously for other meals this lasagna is just a matter of assembling and baking. I love when I can create something from something else. Lets start layering, but first Preheat your oven to 350 degrees.

For the base spread some Marinara on the bottom of the pan.

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Layer pasta on top of the marinara. I dipped it into the sauce and then flipped it over so that both sides of the sauce were covered in marinara.

Spread Mushroom-Peppers Ragout onto the pasta sheets evenly. Sprinkle nutritional yeast flakes on top of the ragout.

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Layer pasta sheets on top of the ragout and nutritional yeast layer.

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Add another layer of mushroom ragout.

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Add the last layer of pasta sheets. Spoon Alfredo Sauce over noodles so they are completely coated.

Pour marinara on top of Alfredo and swirl the two sauces.

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Sprinkle nutritional yeast flakes on the top of the sauces. Sprinkle vegan cheese shreds on top of the lasagna.

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Bake for about 55 minutes.

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Serve. Eat. Enjoy.

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Spinach-Artichoke Zucchini Lasagna

I consider it a challenge to transform one dish into multiple different types of meals. I initially started with Warm Spinach-Artichoke dip served with bread and/or chips. Great for a large crowd or something very casual. Then I elevated the appetizer to Roasted Baby Potatoes with Spinach-Artichoke Dip Bites. This is perfect for a more intimate gathering, or if you want to serve something that is definitely going to get recipe questions. Mmm, so good.

Since I do not like to waste food I turned the dip into a filling for a Veggie Lasagna. One batch of the Spinach-Artichoke Dip made three different things. That makes me do a happy dance.

This dish is mostly assembly work because the filling is already made. One tool that would be tremendously helpful is a mandolin. I had bought one a few months back and this is the first time that I have got to use it. The mandolin is such a time saver when it comes to slicing the zucchini thin and evenly.

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  • Spinach-Artichoke Dip
  • GF No Cook Lasagna Noodles
  • Marinara Sauce (or you favorite Pasta Sauce)
  • 1 Zucchini, medium, thinly sliced
  • Nutritional Yeast Flakes ( I like Bob’s Red Mill)
  • Fresh Parsley, garnish

Preheat oven to 350 degrees.

Using a 8×8 baking dish begin layering ingredients. ( You could use a large baking dish if needed for more servings, just adjust quantity of ingredients.

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Repeat layers : Sauce, Lasagna Sheets, Spinach-Artichoke Dip, and Zucchini.

If you have more room add an additional layer. Then top zucchini with marinara sauce and Nutritional Yeast.DSC_0054

Bake in oven for 40-45 minutes. Let rest at least 15 minutes. The rest time is important to keep the lasagna together when you dish it out.

Sprinkle some chopped fresh parsley.

Note: You can bake this ahead of time. To serve: slice and plate and then warm it up in the microwave.

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BBQ Chicken and Cauli-Rice

This dish is very tasty and can feed a crowd. No one will ever guess it is healthy. You can make it with or no heat. I made it with some heat. Okay, a little more than some heat, more like fire. Maybe next time a little less fire.

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  • 5 c roughly chopped cauliflower
  • avocado oil
  • 1 lb. raw boneless skinless chicken breast
  • smokey southwestern seasoning (see website)
  • 1 c onion, diced
  • 2 garlic cloves, minced
  • 1 c orange pepper, chopped
  • 1/2 c cilantro, fresh, chopped
  • 1 c Monterey jack, shredded, divided
  • 1/4 c BBQ sauce

Preheat oven to 375 degrees. Grease 9 x 13 baking pan.

Pulse cauliflower in a food processor until reduced to rice-sized pieces.

Pound chicken to about 1/2-inch thickness. Season with smokey southwestern seasoning.

Drizzle avocado into a large skillet. Over medium heat cook chicken breast for about 4 minutes on each side. Remove chicken breast and set aside.

Add cauliflower, onion, garlic and orange pepper. Sprinkle veggies with seasoning. Cook for about 8-10 minutes, stirring occasionally. Transfer to a large bowl.

Chop chicken and add  1/2 c cheese, BBQ sauce, cilantro; stir. Combine veggies with chicken mixture, stir. Transfer to baking dish and spread evenly. Top with remaining cheese. Bake in oven for 20-25 minutes.

 

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Creamy Chicken and Cauli-Rice Casserole

I do not make casseroles very often. However, I came across a recipe and it inspired my to make this creamy chicken casserole. This would be a great assemble ahead and bake later sort of dish. Also, this dish is a good way to clean out the refrigerator. I actually had some bits and pieces of different veggies in my refrigerator. So I used those to make a hearty, healthy and flavorful dish.

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  • 8 c roughly chopped cauliflower
  • 1 tsp of bacon fat
  • 2 large boneless skinless chicken breast
  • all-purpose seasoning (see website)
  • 1/2 c chicken broth
  • 1 full recipe of cashew cream (see website)
  • gremolata, divided(see website)
  • 1 c shredded mozzarella
  • 1 c cherry tomatoes, halved
  • 1 c spinach cut into ribbons

Preheat oven to 375 degrees. Grease 9 x 13 inch baking pan.

Pulse cauliflower in a food processor until the cauliflower resembles rice-sized pieces

Pound chicken to 1/2-inch thickness. Season with all-purpose seasoning. In a large skillet melt bacon fat over medium heat. Cook chicken breast until golden, about 4 minutes on each side. Transfer to cutting board and let rest.

Add cauliflower and season with all-purpose seasoning. Cook about 8-10 minutes. Add chicken broth and scrape any bits that have formed. Add cashew cream, gremolata (reserve 1 tbsp), mozzarella, tomatoes and spinach. Stir until well combined.

Transfer mixture to baking pan. Bake until dish is hot, about 20-25 minutes. Finish by broiling the top of casserole to get a golden color. Remove from oven and top with remaining gremolata. Serve. Eat. Enjoy.

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Lasagna

I made this for Valentine’s Day with homemade pasta sheets. It was so good that I made it again about a week later. This is not completely Paleo, however it is grain-free. I did keep the dairy down to a minimum without changing the flavor. Serve this with a side salad and Focaccia Bread and you will have a wonderful Sunday Night Supper.

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This is not a hard recipe, however it does take a little time to assemble. The meat sauce and cashew cream I had already had made. I almost always have meat sauce in the freezer and cashew cream in the refrigerator .

I have made these into two different sizes of pans. I make a 8×8 pan just for home, or I split the recipe into two loaf pans – one for home and one to share. Depending what pan you use it will make 3-8 servings. Any way you slice it it will be delicious.

Combine cashew cream, egg, parmesan cheese and mediterranean seasoning. Mix well.

Now it is time to layer your ingredients. Start with the meat sauce and then layer some noodles. Spread cashew cream mixture on top of noodles. Sprinkle mozzarella on top of the cashew cream mixture. Layer more noodles. Repeat with the meat sauce and continue building your layers. You should end with the cashew cream and mozzarella layer on the top.