&Follow SJoin OnSugar

"Cheesy" Baked Kale Crisps ~ Vegan

Posted By Carmen Garcia on Oct 3, 2011 at 5:39PM

 

Cheesy" Baked Kale Crips ~ (Vegan)

serves: 2
1 bunch of Kale leaves
2 tbsp fresh lemon juice
2 tbsp pure coconut oil
... 1 tsp chili powder
2-3 tbsp nutritional yeast</p>

Set oven to 375 degrees. Wash and cut Kale into bite size "chips". Place in a large bowl. In a separate pan melt coconut oil on low heat. Set aside and allow to cool. Pour coconut oil evenly over kale. Add chili powder and nutritional yeast for a "cheesy" flavor (to taste). Rub the mixture on leaves with hands making sure each leaf is coated evenly. Place on a large cookie sheet. Sprinkle a little more nutritional yeast and chili. Pop in oven for about 12 minutes and Voila!. You may have to do separate batches if they don't all fit onto cookie sheet.

Note~ This is a super YUM super green food that is nutritious and healthy! It actually tastes like a cheat food. Enjoy!

<p>

 

In Gusto!
Turista Chef
--Carmen Garcia

Nutty Tofu Fritatta

Posted By Carmen Garcia on Jan 27, 2011 at 2:43PM

brazil nuts, potato, tofu, seasoning, spices

Nutty Tofu Frittata

serves: 4
level: medium

1 cup extra firm tofu, mashed
1 sm brown potato, peeled and shredded
1 sm onion, finely chopped
2 cloves garlic, finely minced
2 tbsp grape seed oil
1 tsp soy sauce
4 cups water
1/2 cup brazil nuts, crushed
1 tsp thyme
1 tsp dried vegetable flakes
sea salt and pepper (to taste)

In a medium sauce pan bring water to a boil. Season with a pinch of salt. Add shredded potatoes and dried vegetable flakes. Cover with lid and reduce heat to medium. Cook until potatoes are tender adding more water if needed until water is almost dissolved. Set aside. Allow to cool.
In a separate skillet heat up grape seed oil. Add onions, garlic and brazil nuts. Add a pinch of salt and pepper. Add a little water to maximize tenderness. Cover with lid and reduce heat to medium. Cook until golden brown. Set aside. Allow to cool.
Preheat oven to broil on low heat. In a large bowl, mix all ingredients except grape seed oil. Begin to form medium sized balls of the mixture with your hands, packing them tightly and pressing to form a patty. Place each patty next to each other on a non-stick baking sheet. Pop in oven for 15-20 minutes or until light and golden. Allow to cool. Gently remove with a stainless steel spatula. Careful not to break the patties. Serve.

In Gusto!
Turista Chef
--Carmen Garcia

Cauliflower and Fennel Roast Soup

Posted By Carmen Garcia on Jan 26, 2011 at 3:57PM

cauliflower, fennel, potato, roast, soup

Cauliflower and Fennel Roast Soup

Serves 3-4

1 head of cauliflower, chopped
1 lg red onion, chopped
1 fennel bulb, chopped
1 sm potato, peeled and cubed
2-3 cups water
4 cups rice milk, unsweetened
olive oil, drizzle
sesame, drizzle
salt and pepper (to taste)
1 tbsp dried vegetable flakes
1 tsp lemongrass herb
greek seasoning (optional)

Preheat oven at 400 degrees. Use half portion of all vegetables to roast in oven. The other half will be cooked in a separate sauce pan. Brush olive oil onto cauliflower, potato, fennel bulb and onion cubes. Place fennel stalks (chopped) aside with its feather leaves that resemble dill. Add a pinch of salt and pepper. Drizzle veggies with sesame oil. Lightly spread olive oil onto a baking sheet. Roast vegetables for about 40 minutes or until golden brown. Pinch veggies with a fork to test for tenderness and flip vegetables to cook on all sides. Set aside.
In a separate medium sauce pan bring water to a boil and toss the other half portion of the vegetables into boiling water. Add a pinch of salt, pepper, dried vegetable flakes and lemongrass herb. Add fennel stalks and feathery leaves. Lower heat to medium for a slow boil. Cover with a lid until water begins to evaporate. Add rice milk. Constantly stir with wooden spoon. Cook until vegetables appear almost pureed. Add roasted vegetables and greek seasoning (optional) to add a spicy kick.

In Gusto!
Turista Chef
--Carmen Garcia

Sweet Potato and Vegetable Roast

Posted By Carmen Garcia on Jan 26, 2011 at 3:54PM

sweet potato, onion, garlic, salt, pepper, broccoli, roast

Sweet Potato and Vegetable Roast

serves: 2
level: super easy

2 sm sweet potatoes, cubed
5-6 broccoli florets
1 sm red onion, cubed
4 tbsp grape seed oil
2 tbsp sesame oil
5 cloves of garlic, peeled
dash of salt and pepper
1/2 tsp thyme

Preheat oven to 400 degrees. On a non-stick baking sheet, lightly brush grape seed oil on pan and onto vegetables. Place on baking sheet. Drizzle sesame oil and sprinkle salt, pepper and thyme. Pop into oven for 35-40 minutes or until fork tender. Flip vegetables gently until golden brown all sides.

In Gusto!

Turista Chef
--Carmen Garcia

Baked Eggplant and Asparagus

Posted By Carmen Garcia on Feb 1, 2010 at 2:11AM

Baked Eggplant and Asparagus

serves: 1

level: easy

1 sm eggplant, sliced and pre-soaked overnight
1 med shallot, sliced
1 sm bunch asparagus, sliced crosswise
2 sm garlic clove, minced
1 tsp sea salt or soy sauce
1 tblsp dried oregano
1 tsp dry rosemary or a few fresh rosemary needles
1 fresh rosemary sprig, garnish
1 dash cracked pepper and sea salt or salt substitute
1 tsp Pompeiian canola/olive oil
1/3 cup tomato paste
1 cup white cooking wine
1 cup water

Cut eggplant into 1/2 inch thick slices and soak it in sea salt water for a few hours, if not overnight, in your refrigerator. Pre-heat oven to 400 degrees. Place eggplant on a deep baking dish. Add oregano, wine and seasoning for 10 minutes. Cover with aluminum foil or lid. Turn eggplant over for another 10 minutes adding same seasoning on other side. Set aside. Allow to cool. In a non-stick frying pan lightly oil pan and brown shallot and garlic over medium heat until golden. Drizzle a small pour of white cooking wine for steam and flavor. Toss in asparagus. Season with salt and pepper (optional). Cover and stir occasionally. Lower heat and allow asparagus to steam until tender making sure it remains vibrant green. In a separate sauce pan mix tomato paste, water, wine, garlic, oregano, rosemary, sea salt/pepper to taste and stir frequently on low heat until warm.

In Gusto!

Turista Chef
--Carmen Garcia

Mama Mia Shroom Pasta

Posted By Carmen Garcia on Jan 30, 2010 at 1:20AM

Mama Mia Shroom Pasta

serves: 2
level: medium

4 cups spinach fettucini, boiled
10-12 medium baby bella mushrooms
1/2 cup sun dried tomatoes, bottled in olive oil and italian herbs
1 garlic bulb, baked
1 tsp agave nectar
2 cloves garlic, finely minced
2 tablespoon panko crust
1/4 tsp substitute salt
1/2 tsp cracked pepper
1/2 fresh fresh parsley, finely chopped
2 tablespoon nutritional yeast
1 tablespoon capers, rinsed and drained
1 tablespoon Worchestershire sauce
2 tsp olive/canola oil
1 tsp dried oregano

Pre-soak mushrooms in a plastic bowl with water and Worchestershire sauce for 30 min. Pre-heat oven to 400 degrees. Cut off top of garlic bulb and drizzle agave nectar over garlic. Place on a cookie sheet and bake for 15 minutes. Set aside. In a plastic bowl mix 1tsp olive oil, parsley, garlic, capers, oregano, capers, salt and pepper. Set aside. Wash and twist of mushroom stems evenly. Brush or rub 1 tsp oil on mushrooms and roll with panko crust. Stuff mushrooms with panko crust, garlic, capers, parsley and seasoned mixture. Bake mushroom at 350 degrees until golden. In a medium sauce pan bring water to a boil and add pasta until tender. Arrange stuffed mushrooms and pasta on plate. Sprinkle oregano herbs and nutritional yeast flakes as a cheesy substitute. Serve.

In Gusto!

Turista Chef

--Carmen Garcia

Sloppy Jane

Posted By Carmen Garcia on Jan 30, 2010 at 12:35AM

Sloppy Jane

serves: 4
level: quick and easy

1 box vegan Sloppy Joe mix (http://www.fantasticfoods.com)
2 cups bella mushrooms, sliced
1 small red onion, sliced
1 small tomato, sliced
1 3 oz. tomato paste
1tsp olive/canola oil
2 tablespoons, Liquid Smoke (www.colgin.com)
4 Ezekiel (flourless) toasted english muffin
1/4 cup fresh parsley, finely chopped
1 small dill pickle, sliced

In a medium sauce pan bring 1 3/4 water to a boil. Mix in tomato paste. Stir frequently. Lower heat and simmer. Pour Sloppy Joe mix into water and tomato paste. Stir until ingredients thicken. Cover and simmer. In a separate pan, add oil and lightly brown onions. Set aside. In same pan, saute mushrooms with 2 tablespoons of Liquid Smoke and parsley until light golden brown. Toast the english muffins. Add all of the fixings and serve.

The Sloppy Jane is a super fast and easy way to whip up a healthy and meatless meal. It is high in protein and fiber. The flourless and  sprouted grains of the english muffin is a low GI carbohydrate food that also contains fiber, protein, vitamins and minerals. It barely contains zero fat and it's a filling meal for lunch or dinner. Don't let "Jane" fool you with the name. Both hearty and light, you won't even notice it is a meatless and tasty treat.

In Gusto!

The Turista Chef
--Carmen Garcia

Pinto Bean Dream

Posted By Carmen Garcia on Jan 30, 2010 at 12:30AM

Pinto Bean Dream

This recipe is ridiculously easy and nutritious when you own
a crock pot or a slow cooker which retains the nutrients in
this dish that is loaded in protein, fiber, low GI carbs lending
itself to a "meaty" and exquisite flavor!

Cooking time: 8+ hours (slow cooking)
Level: Easy

Ingredients:
1/2 cup organic (raw) pinto beans (pre-soaked, overnight)
1 small Serrano chili pepper, minced and seeded
3 gloves garlic, minced
2 cups (alkaline) water
2-3 tbsp Bragg's Liquid Aminos (to taste)
1 tbsp fresh rosemary herbs
1 tpsp vegetarian bacon flavored bits

Combine beans, garlic, chili into a crock pot. Slow cook for
8 hours or longer (to taste). Top with veggie bacon bits and
garnish with rosemary herbs.

In Gusto!

Turista Chef
--Carmen Garcia

Lima-Lentil Hearty Soup

Posted By Carmen Garcia on Jan 30, 2010 at 12:28AM

Lentil and Lima Hearty Soup

serves: 3-4
level: medium

2 cups of green lentils (pre-soaked over night)
1/2 cup lima beans (pre-soaked over night)
1 small white onion, diced
10-15 cherry tomatoes, whole
1 lg carrot, sliced
3 celery stalks, sliced
1-2 small serrano chili pepper, chopped (optional if you prefer spicy)
2 small garlic cloves, minced
1/2 teaspoon, paprika
1 dash of sea salt and pepper (Bragg Organic Sea Kelp Delight Seasoning)
1 teaspoon of Muchi curry (to taste)
3-5 tablespoons of Bragg Liquid Aminos (to taste)
garnish with parsley or fresh dill
6-8 cups, alkalized water

Combine all ingredients in a crock pot. Fill with alkalized water to the top. Cover and cook on low for 10-12 hours. Check every few of hours to see if more water is needed due to evaporation. This is a nutritious and hearty recipe for chilly winter days or evenings. Good for the body and warm for the soul.

Beetcumber Salad Appetizer

Posted By Carmen Garcia on Jan 30, 2010 at 12:26AM

Beetcumber Salad Appetizer

serves: 3-4
level: easy

2 medium beets, chopped
1 medium cucumber, chopped
1/2 cup organic sauerkraut
2 tablespoon rice wine vinegar
4 leaves, savoy cabbage, raw or lightly steamed
1 tsp dried dill weed herb
20 raw almonds (pre-soaked for tenderness)
sea salt, dash
raw sugar, dash

Steam beets for 15-20 minutes (depending on how tender you prefer). Rinse with cold water. Set aside. Mix cucumber, sauerkraut, dill and rice wine vinegar in a bowl. Add a dash of raw sugar and sea salt is optional for taste. Chill all of the ingredients scoop ingredients into cabbage leaf cups. Garnish with a small portion of almonds in the center of dish for extra crunch. You may add slivered or whole (raw or roasted) almonds over cabbage cups.

Tip: If you prefer a bit more tender veggies vs. raw and crunchy, lightly steam each appetizer to serve warm.

In Gusto!

Turista Chef
--Carmen Garcia