Coconut Crème Brule

Kale, Black Bean & Avocado Burrito Bowl

Brown rice

• 1 cup brown rice, rinsed (short grain/arborio or long grain/basmati recommended)
• ¼ teaspoon salt

Lime marinated kale

• 1 bunch curly kale, ribs removed and chopped into small, bite-sized pieces
• ¼ cup lime juice
• 2 tablespoons olive oil
• ½ jalapeño, seeded and finely chopped
• ½ teaspoon cumin
• ¼ teaspoon salt

Avocado salsa verde

• 1 avocado, pitted and sliced into big chunks
• ½ cup mild salsa verde (any good green salsa will do)
• ½ cup fresh cilantro leaves (a few stems are ok)
• 2 tablespoons lime juice

Seasoned black beans

• 2 cans black beans, rinsed and drained (or 4 cups cooked black beans)
• 1 shallot, finely chopped (or ⅓ cup chopped red onion)
• 3 cloves garlic, pressed or minced
• ¼ teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional)

Garnish

• Cherry tomatoes, sliced into thin rounds
• Hot sauce (optional)

1. Cook the rice: Bring a big pot of water to a boil, dump in rinsed brown rice and boil, uncovered, for 30 minutes. Turn off the heat, drain the rice and return it to the pot. Cover and let the rice steam in the pot for 10 minutes, then fluff the rice with a fork and season with ¼ teaspoon salt, or more to taste.
2. Make the kale salad: Whisk together the lime juice, olive oil, chopped jalapeño, cumin and salt. Toss the chopped kale with the lime marinade in a mixing bowl.
3. Make the avocado salsa verde: In a food processor or blender, combine the avocado chunks, salsa verde, cilantro and lime juice and blend well.
4. Warm the beans: In a saucepan, warm 1 tablespoon olive oil over medium-low heat. Sauté the shallot and garlic until fragrant, then add the beans, chili powder and cayenne pepper. Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry at any point, mix in a little splash of water.
   

Non-Giblet Vegetarian Gravy

Non-Giblet Vegetarian Gravy

Serving Size : 4

2 Tablespoons ghee
1/4 cup white wine
1 pound mushrooms — sliced
1 large onion — diced
2 cups celery — diced
4 cups almond milk
3 tablespoons nutritional yeast
1 tablespoon rubbed sage
1/2 tablespoon rosemary
1/3 tablespoon thyme
1/4 teaspoon pepper
1 tablespoons honey
1 tablespoon arrowroot
1 cup seitan – optional- I do not use it because I do not cook with gluten

1) Boil eggs and peel.

2) Sauté onions in ghee until transparent. Add celery, mushrooms, and herbs and sauté untel veggies are all softened and wine has cooked off. Let your veggies actually begin to stick to the bottom of the pan and get a layer of brown stuff stuck on the bottom. When that has happened, add more wine and stir.

3) Now add remaining seasonings, almond milk and simmer very slowly, stirring the whole time to keep the almond milk from scorching. Dissolve arrowroot in some cool water or broth or almond milk and add to gravy, stir until thickened.

4) Cut eggs in half and mash yolks with a fork, add to gravy, stir well to incorporate. Now dice the eggs and add.

3) Add optional seitan. when gravy is thickened, remove from heat.

Shrimp Sweet Potato Cakes with Avocado Salsa

Serves 2

1 pound shrimp, peeled and deveined
2 limes zest
2 tablespoons minced fresh jalapeno
¼ cup finely diced red bell pepper
3 green onions, white and green part, very thinly sliced
2 cups packed shredded sweet potato (this took 1 medium-large sweet potato, peeled and ends trimmed grated on a box grater)
1 T cumin
2 tablespoons minced fresh cilantro
1 clove garlic, minced
1 teaspoon kosher salt

Avocado Salsa

1 cup cherry tomatoes, halved
1 large ripe avocado, diced
¼ cup red onion, very finely diced
1 red fresno chile, minced
2 tablespoons minced fresh cilantro
2 limes juice
kosher salt

Instructions

Cut shrimp (chopped roughly), and combine with the sweet potatoes, red bell pepper, green onions, jalapeno, cilantro, garlic and salt.

Using clean hands, form 6 equal sized patties from the shrimp and sweet potato mixture. Set the patties aside while you prepare the Avocado Salsa.

For the Avocado Salsa combine all of the ingredients in a medium bowl and gently fold together. Season to taste with kosher salt and set aside.

In a large sauté pan, heat a thin layer of vegetable oil over medium heat. Add a few of the shrimp cakes and cook for about 2-3 minutes each until the bottoms have become golden and crispy.

Flip the cakes and cook another few minutes until the second side is also golden and crispy and the shrimp is cooked to pink.

Asian Soba Noodle Bowl

Serves 2

1 T sesame Oil
2 cups Bok Choy
1 red bell pepper
3 medium scallions
1 T Rice Vinegar
2 slices raw ginger
6 cups Low Sodium Vegetable Broth
2 T Coconut Aminos (Soy Sauce Substitute)
½ tsp miso
8 oz Buckwheat Soba Noodles
Optional – top with boiled eggs

1. Separate the green and white parts of the scallions.

2. Heat the oil in a large saucepan or stockpot over medium-high.

3. Add the bok choy, bell pepper, white part of the scallions and vinegar, and sauté until bell pepper is softened, about 5 minutes. Add the ginger and sauté until fragrant, about 30 seconds.

4. Add the broth, tamari and salt, and then bring to a boil over high heat.

5. Stir in the noodles and bring back to a boil. Reduce heat to medium-low and simmer uncovered until noodles are cooked, about 5 minutes, stirring occasionally.

6. Stir in the green part of the scallions. Adjust seasoning.

7. Ladle into bowls. If desired, serve with hot sauce.

Veggie Rice

Veggie Rice

1 teaspoon sesame oil
1 cup frozen peas
2 Jasmine rice, cooked
1 yellow squash, diced
1 zucchini, diced
1 onion, diced
6 scallions, cut diagonally
1 broccoli, cut in small florets
1 red pepper, diced
1 Tablespoon grated ginger
2 clove garlic, minced
1 green pepper, diced
1 T. sweet chili sauce
2 Tablespoons Coconut Aminos

Cilantro- for garnish

1) Heat the oil in a wok. Add the broccoli and pepper and stir-fry, over a high heat, for 3 mins. Add the tofu and cook for 1-2 mins, until crisp.

2) Tip in the rice and stir-fry for 4 mins, breaking up the grains as they warm. Stir through the peas and cook for a further 2-3 mins.

3) Meanwhile, make the sauce. Mix the chilli, garlic, ginger, tamari, sweet chilli sauce and vinegar in a bowl. Pour it over the rice mixture and toss until coated and warmed through. To serve, spoon into bowls and scatter over the sesame seeds and spring onions.