Category Archives: Spiritual Foodie

Pecan encrusted Sweet Potato ‘Burger’

sweet potato burger

Adapted from the amazing book The Naked Kitchen Veggie Burger Book comes this sensational delight. So versatile it can be eaten for breakfast, lunch or dinner. This is one of my favorite recipes from one of my favorite cook books, it’s a real treat!

Makes 8-10 thin patties

Ingredients:

  • 3/4 C pecans
  • 1 tsp sea salt, divided
  • 2 sweet potatoes, baked and peeled
  • 2 C cooked cannellini beans
  • 2 tbsp minced fresh parsley (or your choice of herb)
  • 1 tbsp GF soy sauce
  • 1 tbsp maple syrup
  • 1 tsp chili powder
  • 1/2 tsp cinnamon
  • 1/4 tsp chipotle powder
  • 1/8 tsp black pepper
  • 3/4-1 C GF all purpose flour
  • 4 tbsp any neutral-flavor oil

Directions:

  1. Process pecans and 1/2 tsp of salt in a food processor until finely ground. Set aside on a plate or pie pan.
  2. Then process the sweet potatoes, cannellini beans, herbs, soy sauce, maple syrup, chili powder, cinnamon, chipotle powder, black pepper, and rest of salt. Pulse until well mixed.
  3. Add and process 3/4 C of the flour until combined and add additional flour if need be because it may be too sticky to work with. The mixture should be a bit sticky and form relatively easily into patties. Tip: Keep your hands moistened with water to make shaping patties easier.
  4. Gently coat multiple patties with crushed pecans and cook in a non-stick skillet over med-high heat with coconut oil. Cook aprx 4-5 minutes on each side or until firm, then lower the heat and cook another 4-5 minutes on each side.

ENJOY!

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Magical Mushroom Mélange

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This hearty, healthy and simple dish is easy to make, and a real delicious treat. I find it to be grounding, warm and soothing especially for the colder times of year. It’s something I threw together today before work and look forward to duplicating as well as expanding on with different herbs and spices. Give it a try, and be sure to let me know what you think.

Ingredients:

Mushrooms (baby Bella)
Chickpeas (fresh/frozen)
Spinach (fresh)
Onion, sliced thinly
Garlic (fresh or powder)
Coconut oil
Salt and Pepper to taste
Hemp Seeds

Directions:

1. Thaw and gently cook chickpeas over medium heat with a teaspoon or so of water, until soft when pierced with a fork.

2. Sautée onions with coconut oil, then add mushrooms and garlic. I also added a bit of ‘Earth Balance Roasted Garlic and Herbs’ vegan butter for easy source of extra flavor. (Opt.) Always fresh herbs are of course the best, but this is great for when you find yourself cooking with a time limit.

3. Cover chickpeas with several handfuls of rinsed spinach and let steam for a minute or two.

4. Combine everything, season with salt and pepper to taste and top with hemp seeds.

Bon appétit!

Cauliflower Medley

Cauliflower Medley
Cauliflower Medley

This simple dish came to life recently while sharing food with friends over the weekend. I’ve had the pleasure of picking up fresh produce from a local farm market for many weeks now and this time I found this wonderfully colored cauliflower. It was orange, unlike any I’ve ever seen and kept it’s color nicely when steamed. I tried to pick other vegetables that would compliment the cauliflower nicely, while also adding color to the dish. I do love the colors found in fresh, natural foods! In order to maintain the flavor of the cauliflower I separately sauteed the kale, using stronger spices, and then combined everything, the flavors from the kale then adding nicely to the dish as a whole. Of course I like just about anything topped with hemp seeds for extra protein and texture, and they are very mild in flavor. This dish came about the same evening I made Curried Spaghetti Squash and the two dishes complimented each other nicely when eaten or even mixed together.

Ingredients:

  • Cauliflower
  • Carrots
  • celery
  • onions
  • kale
  • vegan butter
  • saute kale (with cayenne, garlic and spices)
  • salt and pepper
  • garlic power/fresh
  • hemp seeds (opt)

Directions:

  1. Steam cauliflower, carrots, onions, celery together until tender but not over-cooked. You should be able to tell desired tenderness by the feel of poking veges with a fork. Season lightly with vegan butter, garlic powder and salt.
  2. Saute fresh garlic, kale, cayenne, coriander and cumin with coconut oil or grape seed oil and any other seasonings you may be called to use. Kale cooks quickly, be sure not to over cook it.
  3. Combine together all ingredients and season with salt and pepper to taste.
Topped with Hemp Seeds
Topped with Hemp Seeds

Curried Spaghetti Squash

Curried Spaghetti Squash

Ingredients:

  • Spaghetti Squash
  • ghee/oil
  • onions
  • raisins
  • cayenne (optional for spicy!)
  • mustard seeds
  • coriander
  • cumin
  • turmeric
  • curry leaves (can be found fresh at Indian markets)
  • salt and pepper
  • cilantro

Directions:

  1. Cook Spaghetti Squash in oven: cut in half length wise and remove seeds with a spoon. Cook squash in oven, halves face down in a half inch of water. Bake at 375 until tender, 30-35 minutes. Rake a fork back and forth to remove strands like spaghetti.
  2. On stove top prepare vaghar (seasoning), melt ghee and add spices: mustard seeds first, when they begin to pop add coriander, cumin, turmeric and a few fresh curry leaves if available. (prepare as much as needed to season not only the onions but enough to be used to season the squash strands as well)
  3. Saute onions in vaghar and add cayenne (spicy; use a little at first, adding more if needed), cook onions until desired consistency is reached. Adding raisins for only just a moment before moving contents to a bowl.
  4. When Spaghetti Squash is thoroughly cooked, combine in bowl with seasoned onions and top with Cilantro.

Autumn Harvest Stuffed Acorn Squash

Autumn Harvest Acorn Squash
Autumn Harvest Acorn Squash

Ingredients:

  • Acorn Squash, cut in 1/2
  • 1 cup Organic Brown Rice (cooked with 2 1/2 cups of water)
  • 1/4 cup Chopped Pecans
  • 1/4 Organic dried Cranberries
  • 2-3 medium-sized stalks of Celery, Thinly sliced
  • 1 small Onion, chopped
  • 1-2 cloves of Garlic
  • Fresh Thyme
  • Ghee / vegan Butter/ Coconut Oil (any)
  • dash of Maple Syrup (optional)
  • Salt and Pepper to taste

Measurements are approximate, if replicating this dish please use your discernment for right amount and enjoy the leftover stuffing!

Directions:

  1. Prepare rice
  2. Pre Heat Oven to 450
  3. Cut Squash in half and remove seeds
  4. With 1/4 inch of water in pan, cook Squash cut side facing downward for 15 minutes
  5. Flip Squash and coat with ghee / vegan butter / coconut oil (any), drizzling a dash of maple syrup on as well and cook for an additional 10 minutes cut side facing upward.
  6. Meanwhile prepare veggies in your choice of oil: Onions first, then celery slices, adding garlic towards the end. Cook on medium heat, stirring occasionally until softened, approximately 6 minutes. Then add Thyme and cover for about 1 minute until fragrant.
  7. Remove from heat, stir in rice, pecans, cranberries and S & P.
  8. Stuff Squash, drizzle with ghee or vegan butter, cover with aluminum foil and cook for 10-15 minutes.
  9. Remove foil and cook for an additional 10-15 minutes, until squash is tender when pierced with a fork

Stuff squash, garnish with Thyme and continue to cook 20-25 min

Vegan, Gluten-Free Pizza

Vegan, Gluten Free Pizza
Vegan, Gluten-Free Pizza

This Vegan, Gluten-Free Pizza recipe is easy to make, and easy to customize any way you like. I’ve used canned olives and pineapple slices for convenience this time, but if you’ve got fresh ingredients on hand I highly recommend taking the extra time to slice those up instead.

Ingredients:

  • Gluten-Free Tortilla
  • Pizza Sauce
  • Vegan cheese
  • Black Olives
  • Tomatoes
  • Pineapple Chunks
  • Fresh Thai Basil
  • Dried Oregano
  • Garlic powder or fresh
  • Savory Hemp & Flax Seed Blend (optional)

Directions: 

  1. Pre-heat oven to 350
  2. Build Pizza: layering sauce, basil, olives, vegan cheese and seasonings on top of gluten-free tortilla
  3. Cook for 5-10 minutes, keeping an eye on the tortilla until it begins to crisp
  4. Broil on High for a minute or two until cheese melts
  5. Top with fresh tomato slices and pineapple chunks
Fresh, Easy & Delicious