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Starting with a $125 minimum cooking fee for labor plus the cost

Starting with a $125 minimum cooking fee for labor plus the cost of groceries, you can now book a week's worth of wholesome meals for the family at a fantastic value. These chefs are pros and can cook anything on the menu!

Add quick side dishes that your chef can make while your main

Add quick side dishes that your chef can make while your main meal gets prepared to get the most value for your money at little or no extra labor fee! Meet the chefs.

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Vegan Ratatouille
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
FSA/HSA eligible
Up to 10 servings
Vegan Ratatouille

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Rated 4 out of 5 based on 4 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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Dairy Free Diabetes Friendly Egg Free Gluten Free Lower Carb Nut Free Oil Free Paleo Reduced Fat Refined Sugar Free Vegan Vegetarian Whole 30
This colorful ratatouille is an excellent way of transforming simple fresh tomatoes, bell peppers, eggplant, and squashes into a flavorful and elegant French dish that is loved by all who eat it. It is hearty, flavorful, vegan, gluten-free, oil-free and paleo. Based on Michelle's recipe from Healthier Steps blog.

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Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions
Cut the eggplant into cubes and place in a large colander. Toss with sea salt and set aside for 20 minutes to drain.
Heat a large saucepan on medium heat and once it's hot add the water, it should be sizzling. Add onion and cook until softened, about 4 minutes. Stir in garlic, bell peppers and cook for 2 minutes.
Stir in tomatos, let cook for 2-3 minutes. Add the eggplant and cook another 4 minutes. Then add the zucchini, yellow squash, basil, thyme, oregano, rosemary, tomato paste, vegetable broth, and cook vegetables until it is simmering, another 3 minutes or so.
Reduce heat and cook covered until vegetables are tender about 10 more minutes. Season with salt to taste.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 tablespoon water or olive oil spray
1 each eggplant large, peeled and diced
½ each onion chopped
7 clove garlic minced
1 each red bell pepper medium diced
1 each orange bell pepper medium diced
1 pound tomato for 10 servings use 2 cups of diced tomatoes
2 each zucchini chopped
1 each yellow squash chopped
3 tablespoon fresh basil
3 sprig fresh thyme or ½ teaspoon dried
2 sprig fresh oregano or ¼ teaspoon dried
1 sprig fresh rosemary
2 tablespoon tomato paste
½ cup vegetable broth plus 2 tablespoons
½ tablespoon Kosher salt or to taste
1 tablespoon fresh basil for garnish, chopped

Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Sprinkle with Parmesan cheese for serving (optional) or vegan cheese (not Paleo).

Nutrition
Calories: 46kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 430mg | Potassium: 475mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1389IU | Vitamin C: 50mg | Calcium: 35mg | Iron: 1mg | Phosphorus: 59mg

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Queso Fresca Cheese Enchiladas with Red Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
Up to 10 servings
Queso Fresca Cheese Enchiladas with Red Sauce

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Recipe adapted from:
David Long

Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 1 enchilada

Egg Free Gluten Free Nut Free
Vegetarian delicious enchiladas with a fluffy cheese sauce, these enchiladas are a crowd pleaser!

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Instructions
Preheat oven to 375 degrees.
To make the enchilada sauce, heat oil in a small saucepan over medium-high heat. Add flour, whisking for 1 minute, until golden roux forms. Add the remaining dry seasonings through to the cumin, whisking to combine. Gradually add the stock, continually whisking, to prevent any lumps. Whisk in the tomato paste. Simmer on low heat for 10-15 minutes.
With a mixing bowl and masher, mash the sour cream, queso fresca, shredded Jack and green onions until fluffy. Adjust ratios as needed. Primary ingedients are sour cream and queso fresca. The shredded jack for texture and green onions for flavor.
Fry tortillas in oil to give them a little crispiness and prevent soggy enchiladas.
Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish. Fill tortillas with equal portions of filling, then roll. Don't leave air pockets in rolled enchiladas. Place seam side down in baking dish.
Pour remaining enchilada sauce over the enchiladas. Press the ends of the enchiladas down into the sauce, to keep them from drying out. Sprinkle with shredded cheese. Top with sliced olives. Cover loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling. Remove from oven.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook35

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
Enchilada Sauce
2 tablespoon avocado oil
2 tablespoon all-purpose flour gluten free flour for GF
3 tablespoon chili powder
1 tablespoon garlic salt
1 teaspoon Kosher salt
1 teaspoon ground cumin
2 ½ cup vegetable stock
6 ounce tomato paste
Filling
1 bunch green onion dice
1 1/2 cup shredded Monterrey Jack cheese or pepper jack cheese
8 ounce Queso Fresca cheese
16 ounce sour cream
For Serving
10 corn tortilla medium or as many as you can fill in the pan
1 bunch fresh cilantro chopped
2.2 ounce canned sliced black olives
1/2 cup shredded Monterrey Jack cheese or pepper jack cheese

Cooking Tools Required
Baking Pan, Potato Masher, Saucepan, Saute pan

Reheating/Serving Instructions
Heat, covered in 350 degree oven for 20 minutes or until cheese melts.

Nutrition
Calories: 374kcal | Carbohydrates: 20g | Protein: 15g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 1764mg | Potassium: 388mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1807IU | Vitamin C: 5mg | Calcium: 411mg | Iron: 2mg

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Fettuccine Alfredo
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Fettuccine Alfredo

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 ounces

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
This classic Italian pasta dish is creamy, rich and delicious. Everything a good Alfredo should be! For added protein be sure to check out our Grilled Chicken Fettuccine Alfredo and our Shrimp Fettuccine Alfredo. Best served hot, so have your Foodom chef prepare this dish last!

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Bring a large pot of water to a boil over high heat. Add the salt and the pasta. Cook until al dente, about 12 minutes, or according to package directions. Drain and return pasta to warm pot.
Meanwhile, to a medium sauté pan, add all the butter, 2/3 of the cream, and the salt. Turn heat to medium and simmer for 2-3 minutes, or until cream thickens up a bit.
Add the sauce to the pasta pot and turn heat on to low. Toss the pasta, bringing it up and around from the bottom of the pan until all the pasta is coated.
Add the remaining cream, grated Parmesan cheese, freshly ground pepper, and the nutmeg. Toss again and taste and correct for salt. Garnish with parsley if desired, and serve immediately with additional Parmesan cheese on the side.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the pasta:
1 1/2 pound fettuccine dry, cooked al dente
2 tablespoon Kosher salt Diamond Crystal recommended
For the sauce:
3 tablespoon unsalted butter
2 teaspoon Kosher salt more or less to taste
1 1/2 cup heavy whipping cream
For finishing:
1 1/2 cup Parmesan cheese grated, plus additional cheese for serving
1/3 teaspoon freshly ground black pepper freshly ground preferred
1/2 teaspoon ground nutmeg
Optional:
2 tablespoon Italian parsley chopped

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

Reheating/Serving Instructions
Recipes made with cream tend to separate when re-heated. For best results heat in a sauté pan with a lid, over low heat until warm.

Nutrition
Calories: 474kcal | Carbohydrates: 50g | Protein: 16g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 2129mg | Potassium: 214mg | Fiber: 2g | Sugar: 1g | Vitamin A: 857IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 2mg

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Honduran Coconut Rice and Beans
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Honduran Coconut Rice and Beans

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: about 1 cup

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Rich and delicious on it's own, this dish can also be paired with Cuban Ropa Vieja (Shredded Beef in Tomato Sauce). Both are freezer friendly.
http://www.ForkandKnifeCreations.com

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http://www.ForkandKnifeCreations.com

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Instructions
Place coconut oil in a medium saucepan and set over medium-high heat. When hot add the garlic, onion, and bell pepper. Saute for a minute or two until onion is translucent.
Add rice and saute another minute, making sure to coat the grains with the coconut oil and vegetables.
Pour in the vegetable stock, coconut milk, and salt, stirring just to combine.
Bring to a boil, cover and turn down to a simmer. Cook until rice is tender, about 20 minutes.
Stir in beans and cilantro; let sit 10 minutes before serving.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 tablespoon coconut oil
4 clove garlic chopped
1/2 cup onion finely chopped
1/2 cup bell pepper finely chopped
4 cup long grain rice
4 cup vegetable stock
28 ounce canned full-fat coconut milk
2 teaspoon Kosher salt
28 ounce canned black beans or red beans, rinsed and drained
1/2 cup fresh cilantro chopped

Cooking Tools Required
Can Opener, Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Spatula, Top Stove

Reheating/Serving Instructions
Heat, covered in microwave on high power until heated through.

Nutrition
Calories: 561kcal | Carbohydrates: 80g | Protein: 12g | Fat: 22g | Saturated Fat: 19g | Sodium: 1163mg | Potassium: 575mg | Fiber: 9g | Sugar: 4g | Vitamin A: 487IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 3mg

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Ayurvedic Cream of Asparagus Soup
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Ayurvedic Cream of Asparagus Soup

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Recipe adapted from:
An Le

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 12 oz

Dairy Free Egg Free Gluten Free Keto Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Heat the oil in a large sauce pan over medium high heat.
Add the asparagus and fennel and saute for about 5 minutes
Pour in the stock and water and bring to boil then simmer for about 10 minutes
Transfer the soup to a blender, add the cream and blend until smooth
Return to the pan to gently warm. Serve with sliced almonds.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 tablespoon avocado oil or ghee
2 pound asparagus
2 teaspoon dried marjoram
8 cup vegetable stock
2 cup filtered water
4 tablespoon cashew cream or organic cream
2 teaspoon Kosher salt
1 cup sliced almonds optional for serving
2 bulb fennel large, thinly sliced

Cooking Tools Required
Blender, Cutting board, Immersion Blender, Kitchen towels, Saute pan, Sharp Knives, Top Stove

Nutrition
Calories: 191kcal | Carbohydrates: 14g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 1276mg | Potassium: 478mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 3mg

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Paleo Egg Drop Soup
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Paleo Egg Drop Soup

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 9 ounces

Dairy Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free Vegetarian Whole 30
This simple but satisfying soup can become a complete meal with the addition of your favorite vegetables.

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Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions
Rehydrate the dried mushrooms for 5 to 10 minutes depending on how thin or thick they are.
Bring the broth to a boil over medium-high heat, turn down to a simmer.
Add the mushrooms, coconut aminos, ginger, and ½ the green onions.
Crack eggs into a medium bowl and use a fork to whisk. Slowly pour a thin stream of egg into the hot broth, while stirring gently.
Remove from heat; adjust seasonings and garnish with remaining green onions.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
10 cup vegetable broth or chicken or bone broth
½ cup dried shiitake mushroom reconstituted with 1 cup boiling water, sliced
2 tablespoon coconut aminos
1 teaspoon fresh ginger grated
½ cup green onion sliced into thin rings, divided
8 egg pasture raised if possible
1 teaspoon Kosher salt or to taste

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Reheat in the microwave on full power to desired temperature.

Nutrition
Calories: 71kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 131mg | Sodium: 979mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 1mg

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Pressure Cooker Mac and Cheese
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Pressure Cooker Mac and Cheese

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
This is the smooth and creamy homemade mac and cheese your kids have been waiting for!

Pressure Cooker Mac and Cheese quantity

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Instructions
Add the dry macaroni, water, butter, hot pepper, white pepper, and salt to the pressure cooker bowl. Cook on high pressure for 5 minutes. Quick-release pressure and remove lid.
Stir the pasta to release some of the moisture from the macaroni (do not drain).
Add half of the milk, stir, then add the cheese a handful at a time stirring between each addition, until smooth. Add more milk for a thinner sauce.
Stir in the cream and adjust salt if necessary. Best served immediately.
Notes: Keep in mind when recipes are scaled back: You need at least 1 cup of liquid in order for the pressure cooker to come to pressure, so if the amounts are too small this could be a problem. Alternately you can cook on the stovetop. Also, just like when cooking rice, water ratios change as amounts change.

Cook Times

Active Prep3

Hands-On Cook3

Hands-Off Cook15

Recipe Serving Size10

Ingredients

Ingredients
Add to pressure cooker:
20 ounce elbow pasta
4 ½ cup water
4 tablespoon butter
dash hot pepper sauce such as Tabasco
¼ teaspoon ground white pepper
1 tablespoon Kosher salt
Stir in AFTER cooking:
1 cup milk
3 cup shredded cheddar cheese mild
1/3 cup heavy whipping cream

Cooking Tools Required
Electric Pressure Cooker

Reheating/Serving Instructions
Heat in microwave on medium power, stirring halfway through cooking time, until heated through.

Nutrition
Calories: 430kcal | Carbohydrates: 44g | Protein: 17g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 970mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 636IU | Calcium: 294mg | Iron: 1mg

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Mexican Black Bean Wrap
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Mexican Black Bean Wrap

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Recipe adapted from:
KaiaFit

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1 wrap

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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Instructions
In a mixing bowl combine the coconut yogurt, taco seasoning, lime juice, and cilantro.
Add the black beans, green onion, and tomatoes and stir to combine. Season the mixture with additional lime juice or salt if needed.
Open the pita, add the lettuce, and top with the black bean mixture. Roll the pita tightly to close.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 cup unsweetened coconut yogurt
7 teaspoon taco seasoning
15 tablespoon lime juice 1 lime=approximately 2 tablespoons
10 tablespoon fresh cilantro
73 ounce canned black beans rinsed and drained
10 stalk green onion sliced
2 1/2 cup cherry tomato chopped
1 head romaine lettuce whole leaves separated
10 whole wheat pita bread

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Nutrition
Calories: 362kcal | Carbohydrates: 72g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1048mg | Potassium: 1030mg | Fiber: 20g | Sugar: 4g | Vitamin A: 5807IU | Vitamin C: 26mg | Calcium: 118mg | Iron: 7mg

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Roasted Broccoli Casserole with Quinoa
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Roasted Broccoli Casserole with Quinoa

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Recipe adapted from:
Cookie and Kate

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 1/2 cups

Egg Free Refined Sugar Free Soy Free Vegetarian
Perfect for a main dish or side dish, this casserole is similar to the classic, however it's made with the addition of quinoa for added plant protein.
https://cookieandkate.com/better-broccoli-casserole-recipe/

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https://cookieandkate.com/better-broccoli-casserole-recipe/

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
To cook the quinoa: Bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot. Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to steam for 10 minutes.
To roast the broccoli: Slice any large broccoli florets in half to make bite-sized pieces. Transfer the broccoli to your prepared baking sheet and toss with 2 tablespoons olive oil, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer. Bake for about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.
To make the breadcrumbs: Tear your piece of bread into bite-sized pieces and toss them into a food processor or blender. Process until the bread has broken into small crumbs. In a small pan over medium heat, melt the butter. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool. (If you cooked your bread crumbs in a cast iron skillet, transfer them to a bowl to prevent them from burning.)
Reduce the oven heat to 350 degrees. Add the salt, pepper and red pepper flakes to the pot of quinoa, and stir to combine. Set aside 3/4 cup of the cheese for later, then add the rest of the cheese to the pot. Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.
Pour the cheesy quinoa into a 9-inch square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa. Sprinkle the surface of the casserole with the reserved 3/4 cup cheese, then sprinkle the breadcrumbs on top.
Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.

Notes
Recipe adapted from my creamy roasted Brussels sprout and quinoa gratin, which was originally adapted from The High-Protein Vegetarian Cookbook by Katie Parker of Veggie and the Beast.
Storage suggestions: Leftovers keep well in the refrigerator, covered, for up to 4 days. Gently reheat in the oven or microwave before serving.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook25

Passive0

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
2 cup vegetable broth
1 cup quinoa any color, rinsed under running water in a mesh sieve for a minute and drained
16 ounce broccoli florets either pre-packaged or sliced from 2 large bunches of broccoli
2 tablespoon extra virgin olive oil
3/4 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
8 ounce grated cheddar cheese divided
1 cup 2% milk
1/2 tablespoon butter
1 clove garlic minced
1 slice whole wheat bread

Cooking Tools Required
9x9 baking dish, Cutting board, Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, parchment paper, Pot with lid, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition
Calories: 368kcal | Carbohydrates: 29g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 923mg | Potassium: 508mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1153IU | Vitamin C: 68mg | Calcium: 376mg | Iron: 2mg

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Indian Style Vegetable Pizza
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Indian Style Vegetable Pizza

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Recipe adapted from:
Tarla Dalal

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 slices

Egg Free Nut Free Vegetarian
Note: This recipe requires (2) 12-inch pizza pans.

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Make the pizza dough:
To make the pizza dough, combine 1/3 cup of the lukewarm water, dry yeast and sugar in a small bowl and mix well. Cover with a lid and keep aside for 5 minutes. Combine the plain flour, yeast-water mixture, remaining lukewarm water, olive oil and salt in a deep bowl and knead into a soft dough. Cover the dough with a wet muslin cloth and keep aside for 1 hour.
Make the pizza sauce:
To make pizza sauce, make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel. Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the prepared tomato pulp, oregano, red pepper flakes, ketchup, chili powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Store the pizza sauce in an air- tight container and use as required.
To assemble and cook the pizzas:
When ready to cook the pizzas, preheat oven to 400 degrees F. Press the dough lightly to remove the air and divide the dough into 2 equal portions. Roll each portion into a 12 inch diameter circle and place on 2 pizza pans. Prick each circle evenly using a fork. Bake in a pre-heated oven at 360 degrees F for 5 minutes.
Remove pizza pans and place on a heat proof surface. Put 1/3 cup pizza sauce on each pizza and spread it evenly. Arrange ¼ cup sliced onions and ¼ cup sliced capsicum evenly over it. Sprinkle 1/2 cup of grated cheese and sprinkle a little oregano and chilli flakes evenly over it. Finally drizzle a little olive oil. Repeat steps 1 to 3 to make 1 more pizza. Bake for 12 minutes or till the pizza turns crisp and the cheese melts. Cut the pizzas into equal wedges and serve immediately.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook12

Passive60

Total Time1 hour 42 minutes

Recipe Serving Size8

Ingredients

Ingredients
For the pizza sauce:
6 tomato large
1 tablespoon extra virgin olive oil
1 clove garlic finely chopped
1/2 cup onion finely chopped
1/2 teaspoon dry oregano
1 teaspoon crushed red pepper
2 tablespoon ketchup
1 teaspoon chili powder
1 teaspoon Kosher salt
1/2 teaspoon sugar
For the pizza dough:
3 1/4 cup all purpose flour plus extra for rolling
1 1/2 cup lukewarm water
2 teaspoon dry yeast
1 teaspoon sugar
2 teaspoon Kosher salt
2 tablespoon extra virgin olive oil
For the pizza topping:
1/2 cup onion thinly sliced
1/2 cup green bell pepper thinly sliced
1 1/2 cup mozzarella cheese grated or cheddar cheese
1 teaspoon dry oregano
1 teaspoon crushed red pepper
2 teaspoon extra virgin olive oil for drizzling

Cooking Tools Required
12 inch Pizza Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan

Reheating/Serving Instructions
Heat in 350 degree oven until heated through.

Nutrition
Serving: 2slices | Calories: 350kcal | Carbohydrates: 49g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 1059mg | Potassium: 396mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1193IU | Vitamin C: 22mg | Calcium: 140mg | Iron: 3mg

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Vegetable Sushi Roll
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Vegetable Sushi Roll

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1/2 roll, about 4 pieces

Dairy Free Egg Free Gluten Free Nut Free Oil Free Vegan Vegetarian
This sushi roll is made with spinach, shiitake mushrooms, carrots, and cucumber. It's best eaten the same day it's prepared.

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Instructions
Cook rice according to package directions.
Transfer rice to a large, shallow dish. Add seasoned vinegar, a little at a time while stirring and fanning rice. Season rice to taste. Keep covered with a clean towel and do not refrigerate.
To assemble sushi roll, place a full sheet of nori on bamboo mat lined with plastic wrap. Line up the nori along the edge of the mat closest to you. Spread about ¾ cup of rice over the nori, leaving a ½ inch border at edge farthest from you. The border should be the only part not covered with rice.
Spread a thin line of wasabi along the center of the rice if desired. Fill with strips of vegetables, in the center of the rice. Using the mat begin to roll with the edge nearest you, holding the fillings in with your fingers. When the edge of the nori touches the sheet stop rolling and squeeze gently.
Lift the bamboo mat and plastic wrap (if using) and continue to complete the roll using the mat as a guide. Squeeze the roll gently (with bamboo mat), tucking in the rice on the ends. Remove mat and allow roll to rest for a few minutes, seam side down before cutting.
When ready to serve, cut roll in half, then cut each piece in half again, repeating until you have 8 pieces. Serve with pickled ginger, soy sauce, and wasabi if desired.

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
plastic wrap for covering rolling mat (optional)
5 sheet nori sheet
1 bunch spinach blanched and squeezed dry into thin strips
5 dried shiitake mushroom rehydrated, sliced into 1/4 inch strips
2 carrot blanched, then sliced into pencil sized pieces
1 cucumber peeled and sliced into pencil sized pieces
2 teaspoon wasabi
Optional for serving:
pickled ginger
soy sauce
wasabi
For the sushi rice:
2 cup medium-grain white rice
½ cup seasoned rice vinegar

Cooking Tools Required
9x13 inch glass baking dish, Saucepan with lid

Reheating/Serving Instructions
If saving leftovers, wrap very tightly with plastic wrap to prevent any air from drying out the rice. Store in the refrigerator.

Nutrition
Calories: 156kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5313IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg

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Vegan Mushroom Stroganoff
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Vegan Mushroom Stroganoff

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Recipe adapted from:
KaiaFit

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 2 cups

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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Instructions
Cook the brown rice fusilli according to package instructions and set aside.
Heat the oil in a skillet over medium-high heat. Cook the onions and mushrooms until soft, about five to eight minutes. Season with salt and pepper. Stir in the vegetable broth and Dijon mustard.
In a small bowl, whisk the arrowroot powder with a bit of water until dissolved. Add the mixture to the skillet and lower the heat to a gentle simmer for five minutes.
Add the coconut milk and season with more salt and pepper as needed.
Divide the brown rice fusilli into bowls and top with the mushroom stroganoff. Enjoy!

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
30 ounce dry brown rice fusilli cooked according to package directions
7 teaspoon extra virgin olive oil
3 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 yellow onion large, finely diced
2 pound cremini mushroom sliced
3 1/3 cup vegetable broth
5 teaspoon Dijon mustard
7 1/2 teaspoon arrowroot powder
2/3 cup canned full-fat coconut milk

Cooking Tools Required
Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through, or in a sauté pan over medium heat.

Nutrition
Calories: 107kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1047mg | Potassium: 488mg | Fiber: 2g | Sugar: 4g | Vitamin A: 170IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

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Vegan Orange Tofu
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Vegan Orange Tofu

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Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 4 ounces

Gluten Free Nut Free Reduced Fat Soy Free Vegan Vegetarian
Scrumptious, tangy, and orange flakes to enhance a mouthful of flavors! This dish is vegan, gluten-free, egg-free, and nut-free. A favorite for everyone without all the extras! Simply scrumptious!

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Instructions
Preheat oven to 400 F
Line a dish with parchment or grease
Add cubes tofu to a large bowl
Sprinkle 2 tbsp cornstarch, flour, salt, garlic, and pepper
Close top of bowl with lid or a plate and shake to coat
Add more cornstarch and shake again
Spread in a baking dish, bake at 400 F for 25-35 minutes
Give tofu a shake at 20 minute mark
Orange sauce:
Combine all ingredients for sauce, except water and cornstarch. Cook sauce over medium heat and bring to a boil
In a separate bowl, add cornstarch and water and add into boiling sauce
Mix and cook an additional 2 minutes, Stir well for even thickening
Taste and adjust salt, sweet, and flavor
In a mixing bowl, add baked tofu and sauce
Toss to coat

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
45 ounce firm tofu pressed for 15 minutes and then cubed
5 tablespoon corn starch divided
2 ½ teaspoon rice flour or all purpose flour
¾ teaspoon Kosher salt
¾ teaspoon garlic powder
dash freshly ground black pepper
Orange sauce:
10 clove garlic finely chopped
2 ½ tablespoon fresh ginger grated
5 tablespoon tamari sauce Tamari for gluten-free or soy sauce
5 tablespoon rice vinegar or white vinegar
2 ½ cup orange juiced
7 ½ tablespoon maple syrup or sugar
⅔ cup water
5 tablespoon corn starch
2 ½ teaspoon Sriracha or other hot sauce
¾ teaspoon Kosher salt

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Tongs, Top Stove, Wok

Reheating/Serving Instructions
Serve immediately. Can garnish with green onions and orange zest. Best if all is used when cooked.

Nutrition
Calories: 210kcal | Carbohydrates: 33g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 386mg | Potassium: 223mg | Fiber: 1g | Sugar: 19g | Vitamin A: 124IU | Vitamin C: 33mg | Calcium: 158mg | Iron: 2mg

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Jackfruit Carnitas Tacos
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Jackfruit Carnitas Tacos

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 taco

Dairy Free Egg Free Nut Free Refined Sugar Free Vegan Vegetarian
These carnitas tacos are made from jackfruit seasoned with spices and served with guacamole and corn toritillas.

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Instructions
Preheat the oven to 450℉ (230℃) and line a baking sheet with parchment paper.
Heat the oil in a skillet over medium heat. Add the onion and cook for three to five minutes until softened.
Add the jackfruit and water, and simmer for ten minutes.
Add the tomato paste, coconut sugar, cumin, smoked paprika, and orange juice and simmer on low for ten minutes.
Pull apart the jackfruit with a fork.
Spread the jackfruit onto the prepared baking sheet and bake for 12 to 15 minutes, until crispy. Spread the guacamole over the tortillas, and top with the jackfruit, red onion, and cilantro.

Notes
Notes Leftovers Refrigerate in an airtight container for up to four days. Assemble the tacos just before enjoying. Serving Size One serving is equal to approximately two tacos. More Flavor Top with black beans, feta, and pickled onions.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook15

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 teaspoon extra virgin olive oil
1/2 yellow onion medium, diced
5 cup canned Jackfruit young, drained, rinsed, cored
2/3 cup water
4 teaspoon tomato paste
2 1/2 tablespoon coconut sugar
2 1/2 teaspoon ground cumin
1 teaspoon smoked paprika
1/3 cup orange juice
1/3 cup guacamole
10 corn tortilla
1/3 cup red onion diced
1/3 cup fresh cilantro chopped

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat the filling in a saute pan over medium heat or in a 350 degree oven for 10 minutes.

Nutrition
Calories: 189kcal | Carbohydrates: 39g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 50mg | Potassium: 247mg | Fiber: 3g | Sugar: 4g | Vitamin A: 209IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 1mg

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Mediterranean Buddha Bowl
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Mediterranean Buddha Bowl

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
These salad bowls made with lettuce, quinoa, and tofu, plus assorted vegetables, is topped with a Mediterranean inspired dressing. Note: Vegetables will vary by season and availability.

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Instructions
Preheat oven to 400ºF/205ºC.
Prepare the quinoa according to directions and set aside.
While that's cooking, coat tofu with olive oil. Pour mixture on one of the baking sheets, and bake for about 25 minutes, flipping half-way through. Remove when tofu is golden on the edges.
In bowls or separate glass containers (meal prep!), divide the chopped lettuce equally in each. Top each with equal amounts of quinoa, tofu, chickpeas, cucumber, red bell pepper, onion, hummus and olives in each bowl.
In a separate bowl, whisk together the dressing ingredients. When you’re ready to eat, drizzle about 2 tablespoon of dressing over your Buddha Bowl, and enjoy!

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the bowls:
2 cup quinoa uncooked
16 ounce medium firm tofu 1 large block, drained and chopped
6 teaspoon extra virgin olive oil for coating the tofu
2 head red leaf lettuce chopped
30 ounce canned chickpeas drained
2 cucumber chopped
2 red bell pepper chopped
1 red onion finely chopped
1 cup hummus
1 cup Kalamata olive pitted
For the dressing:
1/2 cup extra virgin olive oil
4 tablespoon apple cider vinegar
1 lemon juiced
1 teaspoon dry oregano
¼ teaspoon dry thyme
¼ teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Cooking Tools Required
Baking sheet, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Whisk

Nutrition
Calories: 504kcal | Carbohydrates: 55g | Protein: 19g | Fat: 24g | Saturated Fat: 3g | Sodium: 374mg | Potassium: 671mg | Fiber: 13g | Sugar: 7g | Vitamin A: 884IU | Vitamin C: 40mg | Calcium: 150mg | Iron: 6mg

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Vegan Coconut Curry
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Vegan Coconut Curry

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This vegan coconut curry uses butternut squash, cauliflowere, red bell pepper, carrots and coconut milk, plus all the traditional spices. It's served over cauliflower rice for added nutrition.

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Instructions
Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook for about 10 minutes, until golden brown. Reduce the heat to low after the first 5 minutes.
While the onions cook, in a small bowl mix together the garlic, ginger, curry powder, and salt. Set aside.
After the onions have cooked for about 10 minutes, add the butternut squash, red pepper, carrots, and chile to the onions, stir to combine, and cook for 5 minutes.
Add the coconut milk, cauliflower florets, and the spice mixture. Cover and simmer for about 20 minutes.
Meanwhile, to make the rice, shred cauliflower in food processor (or use box grater). Add coconut oil to skillet over medium heat. Cook cauliflower for about 1-3 minutes, or until tender. Stir in the chopped basil when done.
After the coconut milk mixture has been cooking for about 20 minutes, stir in the lime juice, kale and peas. Taste and adjust seasonings as needed.
Serve curry over cauliflower rice.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the curry:
2 tablespoon extra virgin olive oil
2 yellow onion small chopped
6 clove garlic minced
2 teaspoon fresh ginger grated
2 tablespoon curry powder
2 teaspoon sea salt
16 ounce butternut squash chopped
2 red bell pepper chopped
2 carrot peeled and sliced
2 red Thai chile thinly sliced (optional)
27 ounce canned full-fat coconut milk
12 ounce cauliflower cut into florets
4 lime 1/2 juiced, rest cut into wedges for serving
15 ounce kale ribs removed and sliced thin
9 ounce frozen green peas
9 ounce frozen corn kernels
freshly ground black pepper
Cauliflower Rice
2 tablespoon coconut oil
15 ounce cauliflower head
1 bunch fresh basil organic if possible, chopped

Cooking Tools Required
Can Opener, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Peeler, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Heat in a saucepan over medium heat until heated through or microwave on high power.

Nutrition
Calories: 191kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Sodium: 520mg | Potassium: 913mg | Fiber: 7g | Sugar: 7g | Vitamin A: 12117IU | Vitamin C: 151mg | Calcium: 140mg | Iron: 3mg

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Kitchen Sink Kale Salad
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Kitchen Sink Kale Salad

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
This crunchy kale and quinoa salad includes chopped apples for just a touch of sweetness, and it's topped with a delicious tahini maple-lemon dressing to bring all the flavors together.

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Instructions
Heat olive oil in a small pot over medium heat and add rinsed, drained quinoa. Toast quinoa for 1-2 minutes, stirring frequently so it doesn’t burn. Add water and bring to a low boil.
Reduce heat to a simmer, cover, and cook for around 20 minutes or until the liquid is absorbed. Once cooked, remove from heat and stir before setting aside.
While the quinoa cooks, prepare dressing: Add all of the dressing ingredients EXCEPT the water in a small bowl and whisk to combine. Add water (a little bit at a time), continuing to whisk until it reaches desired consistency. Taste and adjust flavor as needed.
In a large bowl, add the kale and top with tomatoes, carrots, pepper, apple, avocado, cooked quinoa, and help hearts. Serve with dressing on the side.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
Quinoa:
2 teaspoon extra virgin olive oil
1 1/2 cup quinoa rinsed
3 cup water
Dressing:
2/3 cup tahini
6 tablespoon fresh lemon juice
2 tablespoon pure maple syrup
1 teaspoon sea salt
1/2 cup water
Salad:
12 ounce kale chopped
11 ounce cherry tomato halved
4 carrot large, chopped
2 orange bell pepper chopped
2 Granny Smith apple chopped
2 avocado chopped
3 ounce hemp hearts

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove, Whisk

Nutrition
Calories: 381kcal | Carbohydrates: 40g | Protein: 13g | Fat: 21g | Saturated Fat: 3g | Sodium: 281mg | Potassium: 833mg | Fiber: 8g | Sugar: 10g | Vitamin A: 8510IU | Vitamin C: 90mg | Calcium: 125mg | Iron: 4mg

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Veggie Curry
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
6 servings
Veggie Curry

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4 out of 5 based on 4 customer ratings

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Serving Size: 6 ounces

Dairy Free Egg Free Gluten Free Nut Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This vegetable curry can be adjusted to your taste either spicy or mild. Please check curry for potential allergic ingredients and/or vegetarian compatibility.

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Adjust the ingredients measurement scale here by changing this number. 6 people

Instructions
Combine the coconut milk, yellow curry paste, and rice vinegar in a small blender. Blend until completely smooth. Set aside until ready to use
Add the oil, yellow onion, carrot, green beans, potato and cauliflower to a large nonstick skillet or wok. Cover, and heat to medium-high. Cook, stirring occasionally, for 12 to 15 minutes.
Remove the cover and continue cooking, stirring occasionally, until onion and cauliflower begin to brown, about 8 minutes.
Pour the coconut milk curry mixture into the skillet and continue cooking until much of the liquid has evaporated, about 3 minutes.

Cook Times

Active Prep20

Hands-On Cook23

Hands-Off Cook0

Passive0

Total Time43 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
14 ounce canned lite coconut milk
3 tablespoon yellow curry paste more or less to taste
1/4 cup rice vinegar
4 ounce green bean trimmed and chopped
2 Yukon Gold potato peeled and chopped
3 tablespoon coconut oil or avocado oil
1 yellow onion finely chopped
2 carrot chopped
1 head cauliflower medium, chopped into florets
1 teaspoon sea salt more or less to taste

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Heat in a saute pan over medium heat until heated through.

Nutrition
Calories: 215kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 11g | Sodium: 491mg | Potassium: 657mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4710IU | Vitamin C: 63mg | Calcium: 57mg | Iron: 1mg

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Chraime Moroccan Tofu Patties
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Chraime Moroccan Tofu Patties

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Recipe adapted from:
Liat Sheerit

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1-2 patties

Dairy Free Egg Free Nut Free Paleo Vegan Vegetarian Whole 30

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Instructions
In a large skillet, heat 4 tablespoons of oil. Add the onion and fry it lightly until the onions are browned. Set the onion aside and let it cool.
While the onion is frying it in the pan, grind the tofu in a food processor with short pulses. Don't mash it, you don't want mashed potatoes tofu, you want tofu crumbs. If there is no food processor, the tofu can be grated with a grater.
In a large bowl place all the patties ingredients, including fried onion and its oil. Make sure it's firm enough, it will get more firm and solid when chilling. Taste and adjust the flavors.
Put the patties in the refrigerator for at least 30 minutes to let the semolina absorb the liquids in the patties.
In the meantime, get working with the sauce. On medium-high heat, in a large pan, heat 1/4 cup of oil, fry the red bell pepper, add the garlic slices. Mix well. Add the thick lemon slices and fry it.
When the bell pepper and lemon are lightly brown, add the fresh tomato cubes and crushed tomato can and mix well. Add the spices, the crushed garlic and mix well. Bring to a boil and lower the heat to low. Cover the pot and let the sauce reduce.
Preheat the oven to 400F. Line two baking sheets with baking paper and spray oil on the paper.
Remove the tray with the patties mix from the fridge. Oil your hands and form the patties. There should be about 16-17 patties, cover it with oil spray.
Put the patties in the oven for 15 minutes. no more. Remove the patties from oven and gently transfer, using a spatula, to the large pan with the sauce.
Add water if needed until the patties are almost completely covered with liquid. Cover the pot with a lid and cook the patties for 30 minutes.
Optional step - broil in the oven the patties for a few minutes.
Serve with chopped cilantro and slices of challah.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook45

Passive15

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
FOR THE PATTIES
1 pound firm tofu but not extra firm
¼ cup avocado oil for frying the onion
1 onion large, diced
5 tablespoon semolina flour
½ lemon juiced
1 bunch fresh cilantro chopped
3 clove garlic crushed
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon Kosher salt
avocado oil cooking spray
FOR THE SAUCE
¼ cup avocado oil
1 red bell pepper seeded and cut into thin slices
2 tomato large tomatoes, cut into large cubes
28 ounce canned crushed tomatoes
1 tablespoon smoked paprika
1 tablespoon sweet paprika
1 teaspoon spicy paprika
1 teaspoon agave or sugar
1 teaspoon Kosher salt
1 lemon thick slice
5 clove garlic thinly sliced
3 clove garlic minced
½ bunch fresh cilantro chopped
3 tablespoon fresh cilantro chopped, or parsley
½ cup water or more as needed

Cooking Tools Required
Baking sheet, Cutting board, Food Processor, Grater, Measuring cups and spoons, Mixing bowls, Saute pan

Nutrition
Calories: 191kcal | Carbohydrates: 13g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 473mg | Potassium: 183mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1553IU | Vitamin C: 25mg | Calcium: 75mg | Iron: 2mg

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Baked Tofu & Cabbage with Peanut Ginger Sauce
$0.00 Cooking Fee
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Up to 10 servings
Baked Tofu & Cabbage with Peanut Ginger Sauce

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 cups

Dairy Free Egg Free Gluten Free Refined Sugar Free Vegan Vegetarian
Baked tofu, edamame, and cabbage is served over califlower rice and topped with a drizzle of peanut ginger sauce.
www.kaiafitfolsom.com

Baked Tofu & Cabbage with Peanut Ginger Sauce quantity

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www.kaiafitfolsom.com

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Instructions
Add the tofu and edamame to a mixing bowl with 3/4 of the tamari and toss to coat. Let the tofu marinate while reheating the oven.
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
Arrange the cabbage on one side of the baking sheet and the marinated tofu and edamame on the other. Bake for 30 minutes stirring halfway through.
Meanwhile, in a small mixing bowl combine the peanut butter, ginger, lime juice, and the remaining tamari. Stir in the water to thin the sauce. Cook the cauliflowr rice.
To serve, divide the cauliflower rice between plates. Top with the baked cabbage and tofu and drizzle with the sauce.

Notes
Leftovers
Refrigerate in an airtight container for up to four days.
Nut-Free
Use sunflower seed butter instead of peanut butter.
More Flavor
Add garlic, honey, sesame oil, or red pepper flakes to the sauce.
No Tamari
Use coconut aminos instead.
More Carbs
Serve with rice or quinoa instead of cauliflower rice

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
31 ounce extra firm tofu cubed
5 cup frozen edamame (shelled)
10 tablespoon tamari sauce divided
20 cup purple cabbage cut into 1-inch strips
5 tablespoon all-natural peanut butter
5 teaspoon fresh ginger grated
7.5 teaspoon lime juice
7.5 tablespoon water
5 cup frozen riced cauliflower cooked according to package directions

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat in the microwave on medium high power or in a saute pan over medium heat.

Nutrition
Calories: 136kcal | Carbohydrates: 20g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1134mg | Potassium: 854mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1988IU | Vitamin C: 141mg | Calcium: 130mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No

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