Broccoli Stir Fry

Broccoli Stir Fry Recipe

Janeen has made this twice this week - and that’s not enough. This stuff is INCREDBLE and, according to her, really fast and easy.

Ingredients

• 1 tbsp water for sautéing

• ½ Red Onion thinly sliced

• 1 Orange Bell Pepper thinly sliced

• 12 oz Broccoli Florets Fresh (I used bagged, fresh from produce section)

• 1 cup Sugar Snap Peas

• 1 Green Onion chopped

• 1 tbsp Sesame Seeds

• Salt and Pepper to taste

• Juice of half a lime

Sauce:

• 5 Garlic Cloves minced

• 2 tsp Sesame Oil

• ¼ cup Soy Sauce low Sodium

• ½ cup Vegetable Broth

• 2 tsp Maple Syrup

• Salt and Pepper to taste

• 2 tsp Corn Starch

Instructions

• In a medium bowl, whisk garlic, sesame oil, soy sauce, vegetable broth, maple syrup and corn starch. Mix well and set aside.

• Add water to a pan over medium high heat. Add red onion, bell pepper and broccoli florets. Season with salt and pepper. Sauté for 6 to 8 minutes.

• Reduce to medium heat. Add sugar snap peas and the sauce. Stir constantly and cook for another three minutes or so until sauce thickens slightly and all the veggies are coated in the sauce.

• Remove from heat. Stir in green onion, juice of half a lime and sesame seeds.

• Serve immediately over rice.

Notes

Jasmine or Basmati rice go well with this recipe, but white or brown rice will work as well. Feel free to swap out the pepper if you want. Add in some baked tofu or serve over some rice noodles to make it extra filling. Toss in any of your favorite extra ingredients like carrots, or mushrooms . Store leftovers in an airtight container and refrigerate for up to 3-4 days. Another option is to freeze leftovers by adding them to a freezer-safe bag or container and freezing for up to three months. To serve, thaw the stir fry in the refrigerator or microwave. Then toss it in a skillet to warm it up and reheat it or microwave. Fresh broccoli is preferred, but if you only have frozen, defrost it before adding it the dish.

Sauerkraut Soup

Janeen’s readings have brought us to the understanding that for stomach dysbiosis (disruption of the composition and diversity of the gut microbiome) - such as might happen if you take a strong antibiotic or ingest a poison or some kind - there’s nothing better than fermented food.

Even if your stomach is feeling fine, this is a GREAT soup that you can have on your table in under 30 minutes as a light dinner or lunch.

PREP TIME15 minutes

COOK TIME15 minutes

TOTAL TIME30 minutes

Ingredients

·         2 onions

·         2 garlic cloves

·         1 celery stalk

·         28 oz (810 g) Sauerkraut

1 peeled and diced apple

·         3 cups (750 ml) vegetable broth

·         1 tbsp paprika powder

·         1 tsp paprika smoked

·         2 tbsp tomato paste

·         1 pinch of salt and pepper

·         1 teaspoon marjoram

·         3 tsp vegan chicken broth powder (opt)

·         1/4 cup (40 g) cashews

·         1 15 oz- can (300 g) of white beans, drained

·         1/2 cup (120 ml) water

Instructions

Finely dice the onions and garlic cloves. Fry them in a large enough pot with a little water. Add a sip of water every now and then if you notice the bottom is turning a little brown or onions are starting to stick to the pot.

In the meantime, dice the celery finely and add them to the onions.

While you are sautéing the celery with the onions, blend the cashews, white beans and water in a high-speed blender until they are creamy.

Now add the sauerkraut, apples and vegetable broth to the onions and stir it vigorously. Now season with paprika, tomato paste, pepper, marjoram, chicken stock powder, caraway seeds. Vigorously stir the soup and let it simmer on low for about 10 minutes.

Now add the cream and stir the soup. Season the soup to your own taste buds.

Allegheny River Caviar

Looking for something easy but showstopping to take to that party or dinner? Here’s an easy “throw together” recipe:

Ingredients:

1 - 16 oz can organic black-eyed peas

1 - 16 oz can organic white shoepeg corn

1 - 16 oz can organic black beans

3 - 16 oz can organic petite cut diced tomatoes

1 - organic purple onion, diced

1 large bottle organic Italian dressing (oil free preferred)

Directions:

• Drain peas, corn and beans.

• Mix all ingredients

• Let stand in the refirgerator overnight

• Drain dressing and serve

Make an excellent ship dip or hot potato topping

Harvest Chili

As winter begins its exodus, we still have some canned veggies in the root cellar. Here’s a recipe to satisfy the tummy… but also the eye. It’s just darned pretty to look at!

Ingredients:

-          1 cup chopped onion

-           ½ tsp minced garlic

-          2 ½ tsp chili powder

-           1-4 ½ oz. can chopped green chilis

-          2-15.5 oz can black beans, drained

-          2-14.5 oz cans diced tomatoes

-          1- 15.25 oz can corn, drained

-          1/4 cup tomato based bbq sauce

-          1-15 oz can tomato sauce

Directions:

-          Sauté onion for 5 minutes.

-          Add garlic and sauté 1 minute more.

-          Transfer to crockpot.

-          Add everything else.

-          Cook on low 6- 8-hours

Crooked Cabin Hummus

Hummus is a great source of protein, tastes wonderful and is so easy and inexpensive to make. This recipe uses home cooked chickpeas. If you prefer the canned chickpeas, you can go straight to the recipe.

Cooking chickpeas

-          2 cups chickpeas

-          2 tsp salt

-          1 tsp baking soda

Step 1: Cover chickpeas with water 2 inches over dried peas. Let soak for 24 hours.

Step 2: Pour off water and put chickpeas into saucepan. Cover again with water 2 inches over peas

Step 3: Add salt and soda and stir briefly to mix. Bring to boil.

Step 4: Reduce heat and simmer for 1 hour.

Step 5: Remove beans, drain in colander and allow to cool

You now have about 4 ½ - 5 cups of chickpeas

Basic hummus

-          3 cups cooked chickpeas

-          Juice of 1 small lemon

-          3 Tbsp tahini

-          2-3 tsp crushed garlic

-          1/4 tsp cumin

-          6 Tbsp water

Mix in food processor – let process at least 1 minute. Add more or less water as desired.

Miracle Cookies

Crooked Cabin Farm Miracle Cookies

We call these “Miracle Cookies because there are at least 512 different variations from this single recipe. Have fun and maybe you can find a variety we missed….

Start with your basic recipe

-          1 ½ cups oats

-          1 cup almond flour

-          1/3 cup coconut sugar

-          1 tsp baking powder

-          1/3 cup maple syrup

-          ¼ cup nut milk

-          1 Tbsp vanilla

Now, you must add one of these:

-          ½ cup almond butter

-          ½ cup other nut butter (peanut, cashews, etc.)

-          ½ cup mashed banana

And you may add as many of these as you’d like:

-          ¼ cup cacao

-          ¼ cup nuts

-          ¼ cup raisins (and a tsp of cinnamon)

-          ¼ cup coconut

-          ¼ cup tart apples (plus 1 tsp cinnamon)

-          ¼ cup dried cranberries

-          ¼ cup chocolate chips

Directions:

1.      Combine thoroughly in a bowl. Batter will be thick and pasty.

2.      Drop by tablespoon (I prefer to roll in small balls) onto parchment paper covered cookie sheet

3.      Bake at 350 degrees for 15 min.

4.      Remove and let cool for 10 minutes.

Carrot Cake with Cashew Vanilla Icing

Ingredients:

• 1 cup almond flour

• 1 cup all-purpose flour (gluten free is recommended)

• 2 tsp. baking powder

• 1 1/2 cup plant based milk

• 2 large carrots, grated

• 1/2 cup coconut sugar

• 1/3 cup chopped walnuts (optional)

• 1/2 cup pumpkin pie spice or your choice spice mixture

• 1 tsp. nutmeg

• 1 tsp. vanilla

• Pinch of salt

Frosting

• 5 ounces pitted whole dates, chopped

• 3/4/ cup raw unsalted cashew

• 1 tsp. vanilla extract

• 1 1/2 cup plant milk

• Water as needed

Directions:

1. Preheat over to 350 degrees. Line medium size round cake pan with parchment paper.

2. In a medium mixing bowl, combine all dry ingredients first.

3. Add in wet ingredients and hand stir, slowly.

4. Fold in carrots and walnuts

5. Pour mixture into cake pan and bake for 50-60 minutes.

6. Let cool for a long time - you may even want to refrigerate.

7. While cake is cooling, add all frosting ingredients in a blender and add just enough water to barely cover all ingredients.

8. Roughly combine for a few pulses.

9. Let mixture soak for 45 minutes

10. When ready, blend again until smooth

11. Refrigerate to set optimally

12. Frost cake and decorate with a few extra walnuts

13. Eat cake!!

Nancy's Chickpea Goulosh

Ingredients:

• 2 boxes chickpea pasta

• Large yellow squash, chopped

• 2 pint boxes mushrooms, chopped

• 1 large red onion, chopped

• 1 can organic corn

• 3 jars organic spaghetti sauce

• 1 package tofurkey kielbasa, chopped (4 links)(Optional)

• 1 pkg. Daiya cheese shreds (optional) or Nutritional yeast

Directions:

1. Boil pasta 9-10 minutes

2. Drain

3. Add vegetables and mix

4. Add 3 jars sauce

5. Add package of chopped tofurkey

6. Top with Daiya or Nutritional yeast

Crooked Cabin Teriyaki Sauce

This stuff is SO much better than anything off the shelf - just WAIT until you try it!

Ingredients:

• 1/2 cup organic soy sauce

• 1/4 cup water

• 1/2 cup coconut sugar

• 2 cloves garlic

• 2 tbsp. rice vinegar (can use cider vinegar or red wine vinegar)

• 1 tbsp. ginger

• 1 tbsp. organic cornstarch

Directions:

1. Mix together all ingredients

2. Blend well

3. Use!

Spumoni

Ingredients:

• 1/4 cup hulled pistachios

• 1/4 cup almonds

• 1/4 cup dried cherries

• 1-2 squares sweetened dairy free dark chocolate

• 1/2 tsp. almond extract

• 1/2 tsp. vanilla

• 2 peeled, frozen bananas

• 1/4 cup nut milk (more or less to preference)

Direction:

1. Grind pistachios, almonds, dried cherries and dark chocolate in food processor.

2. Add almond extract and vanilla.

3. Break frozen bananas into pieces and add to food processor.

4. Add nut milk.

5. Process to desired consistency

6. Enjoy!!.

Crooked Cabin Brownies

Ingredients:

• 2 cups raw walnuts

• 2 cups pitted dates

• 1/2 cup cacao or cocoa powder

• 1 tbsp. vanilla extract

Directions:

1. Using your food processor, grind walnuts into flour. (Do not overgrind into walnut butter)

2. Add cacao and grind again.

3. Add the dates, grinding until a ball forms.

4. Add vanilla and briefly grind again.

5. Press mixture into individual squares of an ice tray, a silicone brownie mold or an 8 x 8 pan. Freeze until firm.

Bean Veggie Loaf

This is one of those killer good recipes that tastes great as is or that can be used as a stuffing for stuffed peppers.

Glaze

Ingredients:

-          ½ cup organic low sodium ketchup

-          1 tbsp. molasses

-          1 tbsp. Dijon mustard

-          1 tsp. chili powder

-          ¼ cup spring water

Loaf

-          3 tbsp. flax seed + ½ cup water

-          1 cup rolled oats

-          ½ cup walnuts

-          2 slices organic bread

-          1 onion quartered

-          3 celery stalks, large chunks

-          3 garlic cloves

-          1 green pepper quartered

-          1 carrot large chunks

-          1 1/2 cups chickpeas rinsed and drained

-          2 tbsp. chili powder

-          1 tsp. oregano

-          2 tbsp. tamari

-          ½ tsp. sea salt

-          ½ tsp black pepper

Directions:

1.      Preheat oven 375*

2.      Whisk glaze ingredients together and set aside.

3.      In another bowl combine flax and water and let stand

4.      In a food processor add oats, walnuts, and bread, process until fine. Place in mixing bowl.

5.      In the food processor add onion, celery, garlic, pepper, carrot, chickpeas, until finely ground. Place in mixing bowl with oat mixture.

6.      Add remaining ingredients including flax mix and combine until sticky.

7.      Spoon into a loaf pan lined with parchment.

8.      Spoon glaze over top.

9.      Bake 30-40 minutes or until glaze caramelized and loaf firm. Let stand for 20 minutes before slicing.

Cold Potato Salad

This recipe comes in two parts… if you make the first part and stop, you have a GREAT sandwich spread. We LOVE this stuff!!

Plant Based Mayo (for use in Potato Salad)

Ingredients:

• 1/2 cup cashews soaked in water (minimum 1 hr.)

• 1/2 cup tahini

• 1 cup nut milk

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp salt

• 1 tbsp. apple cider vinegar

• 2 tsp yellow mustard

• 1 tbsp. coconut sugar

• 2 tsp maple syrup

• 1 tbsp. ground flax seed

Directions:

1. After at least an hour, drain the cashews

2. Add cashews to blender with ground flax seed and tahini and blend until smooth

3. Add other ingredients and blend until creamy (2 minutes)

4. Refrigerate for an hour until cool

5. Use in recipe or as a sandwich spread.

Cold Potato Salad

Ingredients:

• 3 lb. red or yellow potatoes

• 2 cups Plant Based Mayo

• 1/4 cup apple cider vinegar

• 2 tbsp. yellow mustard

• 5-6 green onions, chopped

• 1 1/2 cup chopped celery

• 1 tbsp. dill

Directions:

1. Cook potatoes until tender. Drain and allow to cool.

2. Whole potatoes are cooling, mix mayo, vinegar, mustard, onions, chopped celery and dill into bowl.

3. Cover and place in refrigerator.

4. When potatoes are cool, cut into bite sized pieces and place in a large bowl.

5. Fold in dressing and mix well.

6. Place in refrigerator until ready to serve.

Delicious, Decadent, Delightful Chocolate Mousse

Ingredients:

• 1 1/2 lb. silky tofu

• 5 ounces dairy free chocolate chips

• 1/4 cup maple syrup

• 1/4 cup cacao powder

• 1/2 cup nut milk

• 1 tsp vanilla

Directions:

1. Melt chocolate chips and maple syrup over low heat, stirring continuously until melted.

2. Place rest of ingredients into a food processor, add chocolate mixture and blend until smooth and creamy.

3. Pour into individuals cups for serving, garnish with mint leaves, raspberries or strawberries and chill until firm, approximately two hours.

Black Bean Zucchini Enchiladas

Ingredients:

• 1/2 red onion

• 2 gloves garlic

• 1 red pepper

• 1/2 zucchini, diced or chopped

• 1 can black beans

• 2 tsp cumin

• 1 tsp salt

• 1/2 tsp black pepper

• 1 can white beans

• 1 jar salsa

• 1/2 tsp chili powder

• 1/2 cup veggie broth

• 2 tortilla shells

Directions:

1. Sauté onion, garlic, red pepper, zucchini, cumin, salt, and pepper.

2. Add black beans, stir well and simmer.

3. Add salsa, white beans, chili pepper, 1/2 cup water and blend.

4. Add one cup of mixture to an empty casserole dish.

5. Place 1/3 cup mixture onto each tortilla, roll up and place seam down in casserole dish.

6. Top with remaining sauce.

7. Bake 20 min at 350 degrees and garnish, if desired, with cilantro, guacamole or creamy cashew ranch sauce.

Nutty Butter Chocolate Chip Cookies

Ingredients:

• 1 cup gluten free flour

• 1/2 tsp soda

• 1/4 tsp salt

• 1/2 cup coconut sugar

• 1/3 cup vegan chocolate chips

• 2 tbsp. (more if needed) plant based milk

• 2 (heaping) tbsp. organic nut or seed butter

• 1/4 tsp. vanilla extract

Directions:

1. Whisk all dry ingredients in a medium sized bowl, then add all wet ingredients until a dough forms (It will take a few minutes of working the two together before it begins to look like dough). If needed, add a tbsp. or more nut milk.

2. Form dough into ball and refrigerate for at least 45 min.

3. Once dough is chilled, preheat oven to 350 degrees.

4. On a parchment paper lined cookie tray, form small dough balls about a tablespoon in size. Place on tray and slightly flatten.

5. Bake for 11 minutes. Remove and let cool for at least 15 minutes before handling.

Confetti Chili

Ingredients:

• 6 cups diced, peeled raw sweet potatoes

• 3/4 cup diced raw onion

• 1 - 16oz. can corn, undrained

• 2 cans black beans (well rinsed)

• 1-16 oz jar salsa

• 2 cans diced tomatoes

• 1 tsp chili powder

• 3/4 tsp cumin

• 1/2 tsp garlic powder

• 1 tsp salt

• 1/4 tsp cayenne pepper

• 1 - 16 oz can tomato sauce

• Opt: 1/4 cup molasses or maple syrup

Directions

1. Stir all ingredients together in a crock pot.

2. Cook on low for 8-18 hours

3. Yields 12 - 1 cup servings

Dehydrated Veggie Chili

Note: This recipe is made with Dehydrated Ingredients

Ingredients:

• 2 cups dehydrated shredded potatoes

• 1 cup dehydrated tomato

• 1 cup shredded zucchini

• ¼ cup dehydrated onions

• ¼ cup dehydrated green peppers/yellow peppers

• 2 t chili powder

• 1 t ground cumin

• ½ dehydrated chili pepper

• 1 can garbanzo beans (don’t rinse)

• 1 can kidney beans ( don’t rinse)

• 1 small can tomato paste

• 7 cups veggie broth

Directions:

Combine all ingredients into a crock pot and cook on low for 6 hours

Dehydrated Veggie Pizza Pie

Note: This recipe is made with Dehydrated Ingredients

Ingredients:

• ¾ cup dehydrated zucchini

• ½ cup dehydrated sliced tomatoes

• ¼ dehydrated onions

• ¼ cup dehydrated peppers

• ¼ cup dehydrated mushrooms

• ¼ cup dehydrated olives

• 3 cups boiling water

• 1-1/2 cups pizza sauce

• ¼ t roasted dehydrated red peppers

Directions:

Preheat oven 425*

• In bowl, combine dehydrated items and add boiling water, cover and let sit 15 minutes.

• Drain water.

• Set on towel to drain more.

• Place sauce on a prepared pizza dough

• Place veggies on sauce.

• Sprinkle with nutritional yeast. Bake until golden brown.

Dehydrated Broccoli Carrot Soup

Note: This recipe is made with Dehydrated Ingredients

Ingredients:

• 3 t earth balance vegan butter

• 3 T flour

• 4 cups veggie broth

• 4 cups water

• 1 cup nut milk

• 1 cup dehydrated carrots

• 1 cup dehydrated broccoli

• ½ cup dehydrated onions

• ¼ cup dehydrated celery

• ½ t thyme

• 3 dehydrated garlic cloves

Directions:

• Melt earth balance and whisk with flour until smooth.

• Slowly add broth.

• Whisk, stir in milk and water, place on medium heat but not to boil.

• Reduce to simmer, add veggies, cook for 30 minutes.

• Add nut cheese if desired.