Michelle’s Favorite Pesto
1 1/2 cup fresh basil  (broccoli, kale, cilantro, parsley or blanched nettles or arugula work well as a substitute)
1/3 cup olive oil
1 cup pine nuts (walnuts are my favorite and almonds are also a great substitute)
5 cloves garlic
1/2 teaspoon salt
Add cloves of garlic to food processor until finely chopped. Then add the nuts to processor and pulse until ground. Add rest of ingredients to food processor and pulse until chopped but not smooth, your pesto should still have texture.
We love this pesto on toast with slices of fresh tomatoes. You can also add it to pasta or make a pesto pizza. This is one of my favorite recipes and it freezes well. Enjoy!
Watermelon Sorbet
½ cup plus 4 cups seeded and pureed watermelon
½ cup sugar
2 tablespoons lime juice
1 teaspoon lime zestDirections
In a small saucepan, bring ½ cup watermelon puree and the sugar (we use coconut or date sugar instead of white table sugar for a healthy alternative) to a simmer and remove it from the heat. Add the lime juice and zest and allow the mixture to cool for 20 minutes. Add the 4 cups fresh watermelon puree to the melon-lime mixture, and then freeze in an ice cream maker according to the manufacturer’s instructions.
Makes 8 servings.
Simple Stir Fry
1 tablespoon arrowroot powder
1 1/2 cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
1/4 cup vegetable oil, divided
1 small head broccoli, cut into florets
1/2 cup peas
3/4 cup julienned carrots
1/2 cup halved green beans
1/4 cup water
1/4 cup chopped onion
1 tablespoon salt
In a large bowl, blend arrowroot, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until arrowroot is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp. Serve over a bed of rice.
Yield: 6 servings
Note: Use whatever veggies you have on hand, be creative, don’t limit yourself to those listed. You may also add some organic tofu, beans or bean sprouts for added protein.
Easy Braised Greens
Braising Greens, about 4 cups
1-3 Tbsp. Olive Oil
½ Onion, sliced into crescents
1-2 cloves Garlic, minced
3-4 Tbsp. Water
Wash greens and remove any large stems. Chop leaves and stems into bite size pieces, keeping stems separate as they will take longer to cook.
Heat a large skillet over medium heat. Saute onion and garlic in olive oil, stirring occasionally until onion is tender and translucent.
Add chopped stems and saute briefly. Add leaves and toss to coat with oil. Saute over medium heat until leaves begin to turn brilliant green and wilt down.
Pour water into pan.  Cover pan tightly.  Cook until leaves are tender, 5 to 8 minutes, adding 1 to 2 tablespoons of water if pan becomes dry.  Taste to check for doneness; greens should be tasty, not bitter; still green, and not grey.
Add salt or seasonings of your choice, if desired.
Note: Mustard or Turnip greens can be added to your braising mix if you need a larger batch. Remember they will cook down quite a bit, so be sure to start off with enough.
Mung Bean Soup
1½ cups dry mung beans
1-1½ cups finely chopped onions
½ tsp salt
1-2 tiny fresh or dried chiles, minced
5-6 garlic cloves, minced
14 ounce can of coconut milk
2 cups finely chopped fresh greens (radish, turnip, mustard or any other strong-tasting green)
Soak the beans in plenty of water for several hours, drain, then cook them in fresh water until soft, about 1 hour. Drain.
When the mung beans are almost done, saute the onions until translucent, add the salt, chiles and garlic and simmer on low heat several minutes. Add the coconut milk and simmer for 5 minutes.
In a large pot combine beans and onion/coconut mixture. Add the greens and stir until just wilted. Remove the pot from the heat at once.
Serves 6.
Note: Other beans can be substituted, but mung beans have the best flavor for this dish.
You can also add cooked mung beans and the rest of the ingredients into a crock-pot and cook for 8 hours.
Did you know…after sprouting mung beans they become a complete protein??
Cucumber Dressing
1 large cucumber
1T lemon juice
⅛ tsp. salt
¼ cup green onion top, chopped
2T dehydrated onion flakes
½ cup toasted sunflower seeds
Blend all ingredients until smooth.
Water can be added for a thinner dressing.
Kale Salad
2 ½ T lemon juice
½ tsp. onion powder
2 ½ T water
¼ tsp garlic powder
1 ½ tsp olive oil3 cups kale, finely chopped
2 green onions, chopped
¼ cup black olives, sliced
¼ red bell pepper, diced
2 ½ T sunflower seeds
1 tomato, diced
3 radishes, sliced (optional)
Blend lemon juice, onion powder, water, garlic powder and olive oil well in a blender or jar. Combine well with remaining ingredients in a bowl and refrigerate for 1-2 hours before serving.
Yield: (5) 1 cup portions
Purslane Salad
(amounts can be adjusted as desired)
Cherry tomatoes
Fresh herbs (like dill, cilantro or basil)
Cooked grain such as brown rice or quinoa, chilled
Pick whole leaves off of stem of purslane and put into a bowl. Chop purslane stem and add to bowl. Throw in some cherry tomatoes, fresh herbs, cucumber, and cold cooked grain. Toss with some olive oil and lemon juice for a nice refreshing summer salad.
1 onion, thinly sliced
2 cloves garlic, minced
1 bell pepper, julienne cut
1T olive oil or water
1 eggplant, cubed
1 zucchini, sliced
1 gt. chopped tomatoes with liquid
1 tsp. salt
1 tap. honey
1 tsp. dried basil
1 tsp. dried parsley
pinch of dried thyme
1 tsp. flour
¼ cup water
Saute onion, garlic and green pepper in olive oil or water (sautéing in water will reduce the fat and you won’t even miss the oil) until tender. Add eggplant and zucchini. Sprinkle with salt. Add tomatoes, salt, honey and herbs (fresh is best, use three times as much fresh basil as dried). Simmer uncovered until eggplant is tender. Stir flour into water and add to simmering liquid. Stir in thoroughly and continue to simmer until flour thickens. Serve over cooked, whole grain pasta, rice, couscous or grain of your choice
Yield: (12) ½ cup servings
(Reprinted from Vegan Homestyle, by Kay Hansen)
Frisée Salad with Red Currants
1 small head frisée, washed and dried
1/2 English cucumber, peeled
4-5 ounces red currants (or other berries), carefully picked over and washed
2 tablespoons walnut oil
2 tablespoons lemon juice
1/2 cup salted unroasted cashews
Salt to taste
Wash and dry the frisée and tear by hand into small, bite-size pieces. Slice the cucumber very thin. Toss the lettuce, cucumber, and cashews.
Whisk the oil and lemon juice together to taste and toss with the salad. Season to taste with salt, and divide among four salad plates. Sprinkle the currants evenly over the four plates and serve immediately.
Kickin’ Creamy Broccoli Potato Soup
1 head of broccoli, stem included, diced
1 medium onion, diced
½ bell pepper, diced
4-6 medium potatoes, diced
1 tsp. Herbamare seasoning (or other seasoning salt)
2 T fresh basil, chopped
1 C raw cashews
2 C water
1 tsp salt
2 tsp onion powder
½ tsp garlic powder
2 T flour
Place all vegetables and seasoning salt in a pot and add enough water to just cover. Simmer until firm-tender.
Meanwhile, place cashews, water, salt, onion powder, garlic powder and flour in a blender and blend until very smooth (may take up to 2 minutes depending upon the blender).
Add the cashew cream and an additional 2 cups water to the cooked vegetable mixture. Bring to a boil to slightly thicken. Add more salt to taste and serve.

Coconut Curry
 This is one of my favorite dishes. You can add green beans, mustard greens, radish or turnip tops, kale, collards or any other hardy green to this dish. Don’t be afraid to add other vegetables that you like to this dish to make it your own.
1 large onion, half diced & other diced into thick wedges
4 large gloves garlic
2 Tablespoons water in place of olive oil to decrease the fat in sautéing
1, 28-ounce can diced tomato
2 cups vegetable broth
1, 14-ounce can coconut milk
1/2 head cauliflower or broccoli
2 carrots, sliced
2 cups cooked garbanzo beans
2 potatoes cubed, smaller cubes will cook faster
2 Tablespoons homemade curry powder (*see below)
1 Tablespoon cumin
Salt to taste
1/2 cup peanut butter (optionql)
2 cups greens (green beans, chard, collards, mustard, spinach, radish or turnip tops…)
4 cups cooked brown rice
 In a large pot, sauté the diced onion and garlic in the water (Sautéing in water instead of oil is a good way to decrease the fat in this dish, the coconut mikl add enough richness that you don’t need the added oil). Add the tomatoes, vegetable broth, coconut milk and cauliflower or broccoil. Bring to a boil, and add the carrots and garbanzo beans. Simmer for 10 minutes then add the onion wedges, potatoes and spices.
Simmer for 15 minutes or until potatoes are cooked. Stir in peanut butter and greens and simmer for a few more minutes. Serve over a bed of brown rice.
* Homemade curry powder
I like to make my own curry powder because you never know what you are getting when you by curry powder in the store. Most curry powder will add cayenne & black pepper which can irritate the stomach lining. This is a milder curry that the whole family can enjoy.
2 Tablespoons cumin
2 Tablespoons coriander
2 teaspoons garlic powder
2 teaspoons tumeric
2 teaspoons fenugreek
Delicata Squash Stuffed with Nut Rice Pilaf
Delicata squash is an heirloom variety of squash and is one of the few squash that has edible and deliciously flavored skin. Substituting quinoa or millet for rice is a great way to modify the recipe. Also, hazelnuts, Brazil nuts or walnuts can be added to create a different flavor to this dish.
6 medium Delicata squash (each ~ 10-12 ounces)
1 Tablespoon Herbamare®
1 ½ cup water
3 medium onions, finely chopped
½ cup red peppers
1 Tablespoon dried sage leaves, crumbled
½ teaspoon salt
6 cups brown rice, cooked
1 ½ cup chopped nuts (hazelnuts, Brazil nuts or walnuts work great)
¾ cup chopped parsley (celery or cilantro can be used in place of parsley)
Preheat oven to 375° F
Cut squash in half length-wise and scoop out seeds. Place squash, cut side down, in glass dish and pour ½ cup water into dish. Bake until slightly tender, about 35 minutes. As the squash is cooking, place 1 ½ cup water and Herbamare® into large saucepan over medium heat. Add chopped onions and peppers and sauté until tender, about 15 minutes. Add sage and salt, stir for 2 minutes. Add cooked rice, chopped nuts and chopped parsley to mixture and stir well. Simmer flavors together on low heat until squash is finished baking. Once squash is finished baking, remove from oven and flip over. Divide rice mixture among the baked squash, generously filling each cavity. Return to oven and bake until filling is heated through, about 15 minutes. Garnish with fresh parsley. 
Preparation time: ~ 45 minutes
Makes 12 servings
This recipe was modified by Michelle Lesher from original recipe titled, “Delicata Squash Stuffed with Cranberry Hazelnut Rice Pilaf,” by Megan Gill.
Stuffed Buttercup Squash
1 (6 ounce) package long grain and wild rice mix
2 1/3 cups vegetable broth
1 teaspoon rubbed sage
1 teaspoon dried thyme
2 celery ribs, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil (or water)
1/2 cup toasted, coarsely chopped pecans
2 tablespoons minced fresh parsley
1 Buttercup squash
3/4 cup water
In a large saucepan, combine the rice with broth, sage and thyme. Bring to a boil. Reduce heat; cover and simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed. Meanwhile, in a large skillet, saute celery, onion and garlic in oil (or water) until tender. Stir in pecans and parsley. Remove from the heat. Stir in rice mixture.
Cut a hole in the top of the squash, like you would a pumpkin. Remove and discard seeds and membranes. If needed, cut a thin slice from the bottom so the squash sits flat. Fill squash with rice mixture. Place in a greased baking pan. Pour water into pan.
Coat one side of a large piece of heavy-duty foil with nonstick cooking spray. Cover pan tightly with foil, coated side down. Bake at 350 degrees F for 50-60 minutes or until squash is tender.

One Response to Recipes

  1. Carrie says:

    This recipe was delicious!

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