Oh how I love to share traditional Irish recipes! This dish is great on any night, however is perfect for Samhain or feasting celebrations!
- 1/2 a head of green cabbage, finely chopped
- 2 pounds, or so, of organic russet potatoes (peel and cut into small pieces)
- 1 decent sized organic leek, chop this up
- 1/2 cup of organic half/half (substitutions: 1/4 cup organic cream or 1/2 almond milk could do)
- sea salt and ground black pepper
- organic butter (the real deal, just cream) or substitute veggie butter (read the ingredients – it might be processed!)
In a large pot, put peeled and cut spuds in and cover with water. On top of pot place colander with your chopped cabbage. On medium-high heat boil the potatoes/steam cabbage until potatoes are tender (15-20 minutes or so). Turn off heat and drain water from potatoes. In a saute pan heat leeks with half/half over low-medium heat until tender. Mix cabbage, leeks, and spuds together. Season with a dash of sea salt and freshly ground black pepper. Serve with a tablespoon of butter.
Veg Taco Stew
- 2 organic onions, chopped
- 4 garlic cloves, crushed
- 2 tb org. olive oil
- 1 organic zucchini, chopped
- 1 organic crookneck squash, chopped
- 2 organic green bell peppers, chopped
- 1 organic red bell pepper, chopped
- 2 portobello mushrooms, chopped
- 3 organic tomatoes, cut (keep the juice)
- 1 cup dry organic quinoa (cook this separately)
- 2 cans organic black beans
- 1 carton of unprocessed (needs to be just veggies and spices that are understandable) organic low-sodium veggie broth
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp ground black pepper
- Shredded cheddar cheese (optional)
Saute onions and garlic cloves in olive oil until browned on medium heat. Add zucchini and crookneck squash – stir. Add bell peppers – stir. Add portobello mushrooms – stir. Add black beans, tomatoes, and veggie broth – simmer for 10 minutes on medium heat. Add quinoa and spices – stir. Simmer for another 5-10 minutes. Let cool and serve. Total time: 40 minutes. Serves two lunch or dinner for 4 days. Optional: Sprinkle some grated cheddar cheese.
If there is a dish I could never get tired of making every week it easily could be lemon kale pasta. I came across the original recipe on Pinterest several months ago and adapted it for an unprocessed lifestyle. This dish is super easy to make and only involves 5-6 ingredients. Cook time is very short too!
5 organic garlic cloves, minced
1 bundle of organic kale, ripped off stems
1 T olive oil
3/4 box or bag whole wheat spaghetti
1 lemon, squeezed
pecorino romano (optional)
Cook pasta till al dente. In a saute pan, bloom minced garlic with olive oil until browned on medium-high heat. Add organic kale and half of the squeezed lemon, then cover. Once lemon kale mixture is wilted turn off heat and set aside. Mix pasta and lemon kale mixture. Serve on a dish drizzed with some of the remaining lemon juice and cheese (optional). ENJOY!
1 org. yellow onion chopped
3 org. green onions chopped
1 org. shallot chopped
2 org. carrots chopped
1/2 org. green bell pepper chopped
1/2 org. orange bell pepper chopped
1/2 org. yellow bell pepper chopped
1 org. zucchini chopped
1 org. broccoli chopped
1 org. heirloom tomato diced
5 org. crimini mushrooms diced and cooked w/ olive oil and balsamic vinegar.
1cup cooked wild or brown rice (I used trader joes brown rice medley).
I sautéed all the veggies w/ a little olive oil first in a big cooking pot. I covered the veggies in water and let simmer for a good half hour on low. After the rice was cooked I combined all remaining ingredients simmering for 10 minutes more.
Let cool and serve. For a vegetarian twist add a little grated Italian Parmesan.
Have an extra baked potato? I will let you in on a family secret! Shred it in a cheese grater and you have yourself some spuds for breakfast!
In a sauté pan melt a T. of butter (or vegan butter) and brown each side. Only takes a few minutes to add this delicious side to your breakfast! Tastes great with baked beans too!
Oh how I heart baked beans. Growing up in an Irish family it was a total food staple. Contemporary baked beans contains a lot of additives that would put my tummy in a twist. So it was to my delight that I found a recipe to try/modify to make them on my own. Time to share…
Homemake, Unprocessed, Baked Beans
4 cans of Great Northern Beans
2 bay leafs
1 tsp dried mustard
4 Tbsp raw sugar
4 Tbsp minced yellow onion
1/3 cup dark organic molasses
Dump all of the ingredients in a crock pot and cook on high for 45-90 minutes while stirring every 15 or so.
Enjoy, its delish!
This is a wonderful recipe for oatmeal! Easy to make, but you do need a little time. Make sure your juices are 100% and without any additives (and sugar). Make sure they are organic too. I added 1/4 teaspoon of allspice to kick it up a notch. 🙂
So you go out with your family, pick out a few (okay four) pumpkins, carve them, and then you are left with a TON of seeds and pumpkin stuffs. What to do with it all? In my next few posts I will tell you what I did with my seeds and stuffs!
Roasted Pumpkin Seeds
First let me start off by saying this is a HUGE process. To me it seems a bit time consuming, but it will be well worth it (I had never had pumpkin seeds before). Roasted pumpkin seeds are a delicious snack that is high in protein and fiber. Worth the time spent!
You want to start by separating your seeds from your pumpkin goo. This takes the most time. It took me three rounds of separating to make sure the seeds were goo free. Once you get your pumpkin seeds separated soak them in some h20.
Once soaked for a couple hours (or a day) let them dry out a bit (you can pat dry them).
Toss your bowl of pumpkin seeds with 1-2 tablespoons of olive oil.
Place your seeds on a cookie sheet, and dash with sea salt (not the bad stuff… sea salt is way different then table salt).
Place in the oven under 375 degrees (f) for 20 minutes, or until browned. Your house will be filled with such a delightful smell! 🙂
Let cool and place in jars for storing and easy snacking.
Original recipe can be found here: http://www.wholefoodsmarket.com/recipes/1767
How I made it:
- 1 teaspoon olive oil
- 1 red onion, chopped
- 2 cloves of garlic, minced
- 3 sliced mushrooms (I used crimini)
- 1 chopped carrot
- 4 bell peppers, 1 cored, seeded and chopped; tops removed and reserved
- 1/4 pound baby spinach, rinsed, and chopped up
- 1 zucchini, chopped
- 1 tomato, chopped
- 1/3 cup fake chicken broth (see previous recipe for details)
- 1 cup uncooked quinoa, rinsed and cooked according to package directions (See directions on how to cook quinoa below.)
- Salt and pepper to taste
- 1/2 cup roasted, salted cashews
Add olive oil, red onion, garlic, carrots, and zucchini in a large skillet and cook over medium to high heat. Once the onions start to become transparent add the spinach, tomato, mushrooms and broth and cook for 5 more minutes on low to medium heat.
Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed). Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.
Place bell peppers in a baking pan. Layer your quinoa and filler in each bell pepper. Top with local made cheese (with no rennet, or rice cheese) or just cover with the tops. Cover and let bake in the oven for approx. 1 hour, or until peppers are tender and juicy.
Tonight was my first time cooking quinoa! Easy stuff folks: Rinse the quinoa in water till the water drains clear. Place one cup quinoa to two cups of water in a pan. Heat to boil, then reduce to medium heat… Cover and let it cook till the water evaporates. You can also cook quinoa in a rice cooker!