Meatless Mondays

6c finely chopped cabbage
2c diced yellow onion
1c diced radishes
1 can of fire roasted tomatoes, mostly drained
2 diced jalapeño peppers
Juice of 2 limes
1/3c of cilantro
Salt and Pepper to taste

Combine all of the ingredients in a large mixing bowl and toss. Let sit in the refrigerator for at least 1 hours, best if served after chilling over night. Yeah… It’s that easy, but very colorful and delicious!

4 medium potatoes
1.5 cups of polenta
1 package of frozen spinach (10oz)
2 tbsp of salted cashews
1/4 tsp of nutmeg
1/4 tsp pepper

Preheat your oven to 425° and while you wait, wash and scrub your potatoes. When the oven is ready, wrap your potatoes in foil and bake for 55 minutes to an hour. When your potatoes are done, remove them from the oven and allow them to cool. While your your potatoes are cooling, add the spinach, polenta, and the cashews to a frying pan. Add 1/2 cup of cup along with the nutmeg and pepper. When everything is cooked thoroughly, about 5-7 minutes, add the contents to a food processor and blend until smooth.

At this point, your potatoes should be cool enough to handle and ready to be sliced in half. Using a spoon, scoop out the flesh of the potato and place flesh chucks of flesh in the food processor. Keep in mind that you will want to leave about 1/8th to 1/4” inch of flesh in the skin to allow the boat to hold its shape. Pulse the potato flesh in the processor to leave some of the potato chucks intact. Place the boats on a cookie sheet and spoon the mixture into the boats. Return to the oven and bake for an 15-20 minutes. Allow time for the boats to cool before serving!

2 medium beets — scrubbed clean
1 shallot
1 jalapeño
1c lemon juice
Salt & pepper to taste

Boil your beets for about 45 minutes to an hour. If you go on the shorter side of cooking your beets, they will have more bite and a more earthy flavor. If you go the full hour, your beets will be softer, but less earthy tasting. While you wait, finely dice the shallot and jalapeño. Add the shallot, jalapeño, and half the lemon juice along with a dash of salt and pepper to a medium sized mixing bowl; cover and let sit n the refrigerator.

When your beats are done cooking, drain them into a colander and start running cold water over them. Run water over them for at least 30 seconds before handling. The skin should start to peel off from the beet and you will want to remove all the skin. Once removed, quarter your beets and place them in an ice bath for about 10 minutes. Once fully cooled, cube up your beets and and them to your other ingredients adding more lemon juice as needed to ensure proper soaking.

You will want to let these ingredients soak in the dressing for at least 4 hours before serving with best results over night. NOTE: beets stain EVERYTHING, so be careful what you wear.

1c Rolled oats (certified gluten free)
1c sweet sorghum flour
1c banana purée (about 4 very ripe bananas)
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp nutmeg
1/4 tsp salt
3 tbsp of dried fruit

Start by preheating your oven to 350°. In a medium sized mixing bowl, combine all of your dry ingredients. In a blender or food processor, combine your wet ingredients and bananas and mix until the bananas are liquified. Pour the wet ingredients over the dry and mix thoroughly. Finely mist a cookie sheet with cooking spray and begin assembling your cookies.

I shaped my cookies into 1” balls and laid them out on the cookie sheet. You should get at least 10-13 cookies if you use the 1” size. Once all assembled, place them in your oven for about 15 minutes, or until golden brown and set. Allow to cool before serving. The 1” shape is a perfect bite for when you are on the go!

8 cups veggie stock
2 cans white kidney beans
1 bunch of kale
1 medium onion
1c chopped celery (about 3 ribs)
1c chopped carrots
1/2c brown rice
1 tsp minced garlic
1 tsp thyme

In a large pot, combine the onion, celery, garlic, and carrots in the stock and bring to a boil. While you are waiting for the stock to boil, remove the stems from your kale and chop into bite size pieces. When the stock comes to a boil, add the rice, thyme, and beans and stir for two minutes. After than, add the kale and stir in. Once all the kale is added, turn the heat down and cover the pot. Let the soup simmer for at least an hour to get the rice tender. The longer you let the soup simmer, the better texture you will get.

For even more flare, try a wild rice blend.

1/2 package of extra firm tofu (cubed)
1/2 package Silken tofu (medium)
1 small onion chopped
1 red pepper finely chopped
3 Roma tomatoes gutted and chopped
1c rough chopped asparagus
1c finely chopped kale
1/2c of shredded carrots
1/2c chopped celery
1/2-3/4c veggie broth
1 tbsp dried basil
1 tsp turmeric

In a large skillet, add the onions, carrots, celery, and tofu with half the broth on medium heat. Sauté for about 5-7 minutes or until the onions become translucent and then add the peppers, asparagus, and tomatoes. Continue to sauté for another 3 minutes or until a majority of the broth has cooked down. Add the remaining broth, silken tofu, kale, basil, and turmeric. Break up the silken tofu while sautéing and do so until the tofu breaks into small curds. Cook until all the broth has cooked out (additional 5 minutes or so) and remove from the heat. Allow to sit for 3-5 minutes before serving.

1.5c Bob’s Red Mill Gluten Free Pancake Mix
2/3c Snoqualmie Falls Lodge Oats
1c unsweetened original Almond milk
2.5 tbsp flax seed mill
4 tbsp orange juice concentrate

In a large mixing bowl, add the 2.5 tbsp of flax seed mill with 3 tbsp of water. Mix the water and mill very well to make sure that it is well combined. Scoop the egg replacement to one side of the bowl. On the other side of the bowl, add the dry ingredients; add the remaining the wet ingredients to the other. Mix the the batter together so that it is well combined.

Spray a nonstick skillet or griddle with a small amount of cooking spray and bring to medium heat. Drop in roughly 1/4c to 1/3c of batter at a time to make the desired sized pancake. Cook for about 2-3 minutes, or until golden brown, before flipping. Turn your pancake and cook for an additional minute. Cook all your pancakes and serve up the breakfast goodness.