No-so-Gnocchi, Greens and Portobello Steak

This reminded me of gnocchi, even though it's totally not, but I enjoyed it none the less :)

Not-so-gnocchi, steamed greens and a portobello steak
serves 1

3 red potatoes 1/4 inch cubes
1 small bunch of greens chopped
3 green onions
1 can of tomato sauce
1 portobello mushroom
2 tsp coconut aminos (soy sauce
1 tbsp olive oil
6 dashes garlic powder
5 dashes black pepper
3 dashes red pepper flakes
2 tsp vegan worcester sauce
1/2 tbsp balsamic vinegar
2 tsp oregano
1/2 tsp italian seasoning
1 tsp apple cider vinegar
1 tsp white wine vinegar
2-4 tablespoons of nutritional yeast

Cut potatoes up and throw in a steamer for 30 minutes, add the greens + green onions for a minute at the end.
heat 1 can of tomato sauce with 3 dashes of garlic powder, 3 dashes of black pepper, red pepper flakes 1 tsp oregano, italian seasoning and apple cider and white wine vinegar.  Let it simmer for 2-3 minutes.
Place portobello mushroom on a baking tray, remove stem, make sure gills are face side up, drizzle aminos, olive oil, and balsamic vinegar on top.  Then add 3 dashes of garlic powder, 2 dashes of pepper, 1 tsp of oregano and pop it in the oven for 10 minutes at 400 degrees.

Once the potatoes and greens are steamed put them on a plate and generously scoop tomato sauce on them, take out the portobello steak and put it on your plate -- either to cut up to put on top or eat on the side, can drizzle worcester sauce on top.. leave it on the side as a dip.

and finally generously top with nutritional yeast
:) 

Green Mania

Green Mania

2 baby bok choy

1 bunch of kale or other dark leafy greens

1 bunch of asparagus

1 yellow pepper

1/2 tsp lemon zest

juice of half of a lemon

juice of 1/4 of an orange

1 tsp fresh sage

1 tsp fresh oregano

3 tbsp balsamic vinegar

1 tbsp oil

2 garlic cloves

1 inch ginger

1/2 -1 tsp salt

1 tbsp nutritional yeast (optional)

At bare minimum, add the salt, balsamic and lemon zest... and for added flavor add the garlic and ginger.  

Fry the garlic in oil along with the stems of the leafy greens.  Add the ginger and asparagus.  When the asparagus becomes bright green add the yellow pepper and the rest of the seasonings and vinegar.  Add the leafy greens, when the leaves become just wilted, add the fresh herbs, lemon and orange juice-- if using.  

Serve :)

Hawaiian Eggplant Casserole

Hawaiian Eggplant Casserole

This dish is best served with rice or quinoa (prepare separately)

2 eggplants roughly chopped

1/4 cup water

1/4 cup soysauce (braggs)

1 cored pineapple blended 

Corn from 1 corn on the cob

2 inches of ginger minced

3 garlic cloves minced

1 tbsp sucanat

1 tbsp ketchup

1 tbsp tomato paste

1tbsp soy sauce (braggs)

1 tsp sriracha

1 tsp vinegar (white wine)

1/4 tsp garlic powder 

1/4 tsp onion powder 

Before chopping the eggplants, throw them in the oven for 20 minutes at 450 degrees.

Mix the chopped eggplant with water and soysauce in a bowl to soak for 30 minutes.  

Meanwhile, preheat the oven to 400 F, chop and mix the rest of the ingredients together.  After the eggplant has had a chance to marinate, mix the all of the ingredients together with the eggplant.  Place it all in a baking dish.  Bake at 400, for 35 minutes, Turn it down to 350 degrees for 10-15 minutes.

Alternatively this dish could be made in the crockpot.  4-6 hours on high.

 This recipe came to be, because I had some dying eggplant in the fridge along with a dying pineapple and corn.  It took me a while to figure out what to make, as I was going to make separate dishes but I was thinking about how the dishes wouldn't mesh that well together.  I finally decided to mix them all in to one dish. Anyway, it turned out pretty amazing, definitely a keeper!  :)  

Vegan Malai Palak

Typically my attempt at Indian food always turns into an Indian- American fusion.  So I apologize for the lack of authenticity in it's taste. Despite the taste not immediately bringing you to India, it is unique and flavorful in it's own right. It has a tinge of bitter green taste yet the sweetness and the spice from the flavor combinations satisfy the palette. Ultra healthy with lots of vegetables, it does take a bit of time to prepare but worth it ;)  

Vegan Malai Palak 

2 large zucchinis (alternatively eggplant or mushrooms could be used)

Juice of one lemon

1 medium red onion sliced
4 cloves garlic minced
1 inch stick ginger minced
3 adobo peppers
1 tsp each, garam masala, and turmeric powder

1/2 tsp of fenugreek powder
2 bunches baby bok choy and 1 bunch large bitter greens of your choice -- such as dandelion greens

1 can of kidney beans

dash of salt

1/2 cup of cashews

1 cup water
1/4 tsp of baobab powder
1/4 tsp of lucuma powder

*I used the baobab and the lucuma powder as sweet tangy ingredients, alternatively tamarind paste could be used or lemon and a little bit of agave.

*If using eggplant, marinate the eggplant with salt for 10-20 minutes, squeeze out the excess water, and then marinate it with the lemon and adobo peppers. 

Marinate the zucchini in the lemon juice and chopped adobo peppers for 10-15 minutes. In the meantime the rest of the vegetables can be prepared.
Saute the zucchini (or eggplant or mushrooms) for 5-7 minutes. In another pan, saute the onions, add the ginger and garlic and then the chillies and fry till cooked. Mix in all of the powdered spices.  Then add the greens. Cook till the greens wilt. Remove the mixture, and put it into a food processor. Return the processed greens to the pan, turn on the heat and add a cup of water. Add the zucchini. Cover and cook for 2-3 minutes stirring at intervals. 

Grind the cashews into a powder and then blend them with 2 tbsp of water or just enough water to make it thick and creamy.  

Add them to the vegetables and cook for another 1-2 minutes.

 Serve with rice or rice tortillas (we like to cut the rice tortillas in fourths and toast them, they make a great healthy chip, depending on how long they are heated they will be less crispy)