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Cauliflower, Broccoli and Rice Casserole
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6 servings
Cauliflower, Broccoli and Rice Casserole

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

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$0.00 Cooking Fee
Serving Size: 7 ounces

Dairy Free Egg Free Gluten Free Soy Free Vegan Vegetarian
Cauliflower and brocolli combine with other vegetables, are then seasoned with curry and garlic, then layered over jasmine rice for a hearty and delicious casserole.

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Instructions
Cook rice according to package directions.
Preheat the oven to 350ºF/175ºC.
In a bowl, add the rest of the ingredients EXCEPT the nutritional yeast, and mix well. Season with salt and pepper to taste.
In a 9x13 oven-safe glass casserole dish, spread the cooked rice in an even layer at the bottom. Layer the chickpea/veggie mixture on top. Sprinkle nutritional yeast over the top.
Bake for 25-30 minutes or until the top is golden brown.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 cup jasmine rice
3 1/2 cup water
15 ounce canned chickpeas drained
9 ounce cauliflower florets
3 ounce broccoli florets
1 ounce baby spinach or leafy greens of choice
2 tablespoon pine nuts
½ teaspoon ground cumin
½ teaspoon curry powder
¼ teaspoon garlic powder
1 tablespoon extra virgin olive oil
1 teaspoon sea salt more of less to taste
1/3 teaspoon freshly ground black pepper more or less to taste
1 tablespoon nutritional yeast

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives

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

Nutrition
Calories: 407kcal | Carbohydrates: 73g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 424mg | Potassium: 529mg | Fiber: 8g | Sugar: 5g | Vitamin A: 556IU | Vitamin C: 35mg | Calcium: 81mg | Iron: 3mg

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Delectable Sweet Spaghetti Squash
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Up to 10 servings
Delectable Sweet Spaghetti Squash

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Recipe adapted from:
Jen Stone

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$0.00 Cooking Fee
Serving Size: 7 oz

Egg Free Gluten Free Nut Free Oil Free Soy Free Vegetarian
Craving a little sweetness without wanting candy? Try this sweet and savory spaghetti squash! If you have other types of squashes, that can work too!

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

Instructions
Preheat oven to 400 degrees F
Clean seeds from spaghetti squash and place in baking pan
Slice butter into 1/4 inch slices
Put a 2 slices of butter in each squash and scatter rest throughout out bottoms of pan
Add apple juice to pan, add about 1 tsp of juice from pan to each squash
Mix brown sugar, cinnamon, and nutmeg
Sprinkle mix over all squashes.
Roast 45 minutes
When done, take squashes out of pan and let cool slightly
While still warm use fork to spaghetti squash
Optional- take liquid from pan and reduce in a pot for 3-5 minutes. Spoon sauce onto noodles.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound spaghetti squash
8 tablespoon salted butter
2 cup apple juice
1/4 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Cooking Tools Required
8x8 inch nonstick baking pan, Cutting board, Measuring cups and spoons, Oven, Saucepan, Sharp Knives

Reheating/Serving Instructions
Serve warm And enjoy! Reheat in a skillet. Use sauce to hydrate squash. Reheat 3-5 minutes.

Nutrition
Calories: 148kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 290mg | Potassium: 57mg | Fiber: 2g | Sugar: 12g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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Spicy Kohlrabi Fries
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Up to 10 servings
Spicy Kohlrabi Fries

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Recipe adapted from:
Karin Adoni Ben-David

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$0.00 Cooking Fee
Serving Size: 1 bulb

Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These kohlrabi fries are a great alternative to French fries, and they are seasoned with paprika and chili powder for a bit of a kick.

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

Instructions
Preheat oven to 400° F.
To prepare the kohlrabi for roasting, treat it like a turnip. Cut off all of the leaves, slice off the top and root ends, so it balances nice and flat on your cutting board, and slice off all of the outer skin
Next, slice it into roughly 1/2 -3/4 inch sections, and then across each of those sections, just as if you were cutting up potatoes for french fries.
In a large bowl toss the fries in the avocado oil, sea salt, pepper, paprika, and chili powder (if you’re using it).
Place them on a greased baking sheet and bake for 40 minutes, or until they are golden brown and tender.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
10 kohlrabi stems removed
5 tablespoon avocado oil
2½ teaspoon sea salt
2½ teaspoon freshly ground black pepper
2½ teaspoon paprika
2½ teaspoon chili powder (optional, but delicious)

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

Reheating/Serving Instructions
Bake in 350 degree oven for 15 minutes or until heated through.

Nutrition
Calories: 106kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 620mg | Potassium: 553mg | Fiber: 6g | Sugar: 4g | Vitamin A: 451IU | Vitamin C: 93mg | Calcium: 41mg | Iron: 1mg

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Thanksgiving Veg Gravy
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Up to 10 servings
Thanksgiving Veg Gravy

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Recipe adapted from:
Syd Bailey

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$0.00 Cooking Fee
Serving Size: 6oz

Egg Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
A vegan/vegetarian classic holiday gravy. I like pairing this with french bread, sourdough, and shitake mushroom stuffing.
http://www.chefsydbailey.com

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http://www.chefsydbailey.com

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

Instructions
Make a roux over med-low heat using butter and flour.
Once you have a light blond roux (about 8-10 minutes) add shallots, thyme, sage, salt, and pepper. Increase heat to medium and cook for a minute or two. Add stock slowly whisking the entire time and turn heat to high. Bring to a boil stirring frequently. After it comes to a boil reduce heat and simmer for 5 minutes.
Adjust seasonings as necessary

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 ounce vegan butter or regular butter if vegetarian
6 ounce all-purpose flour
2 tablespoon shallots minced
1/4 cup fresh sage finely minced
2 teaspoon dry thyme
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
64 ounce vegetable stock no salt preferred

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saucepan, Stock pot or >5 Qt pot, Top Stove, Whisk

Reheating/Serving Instructions
reheat in saucepan over med low heat for 5 minutes until warmed through

Nutrition
Calories: 173kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Sodium: 1301mg | Potassium: 30mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1044IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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Orange Juice Tzimmes
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Up to 10 servings
Orange Juice Tzimmes

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Recipe adapted from:
Jen Stone

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$0.00 Cooking Fee
Serving Size: 4 oz

Egg Free Gluten Free Nut Free Soy Free Vegetarian
Vibrant carrots stewed with prunes, fresh orange juice, and sugar.
http://Allrecipes.com/ Ellen Finkelstein

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http://Allrecipes.com/ Ellen Finkelstein

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Instructions
Place carrots, prunes and raisins in a pot.
Cover both with orange juice.
Bring mixture to a boil, boil 10 minutes.
Stir in sugar and butter.
Simmer gently for one hour or until liquid is almost absorbed.
Sprinkle with lemon zest, orange zest, and fresh ginger.
Simmer another 5 minutes.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook60

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size10

Ingredients

Ingredients
13 carrots large carrots sliced into 1/2-in circles
1.5 cup prune or dried apricots
1/3 cup raisins
3 cup orange juiced
2 tablespoon orange zest
1/4 cup brown sugar or honey
4 tablespoon butter melted
2 teaspoon lemon zest
1 teaspoon fresh ginger grated

Cooking Tools Required
Cutting board, Food storage containers, Grater, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Heat in microwave 2-3 minutes or until desired warmth.

Nutrition
Calories: 206kcal | Carbohydrates: 42g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 99mg | Potassium: 641mg | Fiber: 5g | Sugar: 25g | Vitamin A: 13745IU | Vitamin C: 44mg | Calcium: 55mg | Iron: 1mg

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Peruvian Quinoa Amontillado Warm Salad
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Up to 10 servings
Peruvian Quinoa Amontillado Warm Salad

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Recipe adapted from:
An Le

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Often referred to as "the mother grain," quinoa has been an important ingredient in South American cooking since Incan times, but not until recently did it become popular in American cuisine.

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

Instructions
Place the quinoa and enough water to cover in a medium saucepan and bring to a boil over high heat.
Lower the heat and simmer for 10 minutes or until quinoa is done.
Drain and rinse under cold water.
In a saute pan over medium heat, saute the garlic in the oil for a minute.
Add the bell pepper and saute until soft.
Fold in the remaining ingredients into the quinoa and serve at room temperature or chilled.
Zest and squeeze of lemon for ganish.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pound quinoa
water enough water to cover the quinoa
3 clove garlic chopped
½ cup extra virgin olive oil
1 red bell pepper diced
1 cup Italian parsley chopped
1 cup Kalamata olive or nicoise olives, diced
1 teaspoon Kosher salt
1 lemon

Cooking Tools Required
Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing spoon, Refrigerator, Saute pan, Spatula, Top Stove

Reheating/Serving Instructions
N/A

Nutrition
Calories: 292kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 217mg | Potassium: 338mg | Fiber: 4g | Sugar: 1g | Vitamin A: 937IU | Vitamin C: 29mg | Calcium: 41mg | Iron: 3mg

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Cauliflower, Broccoli and Rice Casserole

Cauliflower, Broccoli and Rice Casserole

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Delectable Sweet Spaghetti Squash

Delectable Sweet Spaghetti Squash

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Spicy Kohlrabi Fries

Spicy Kohlrabi Fries

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Thanksgiving Veg Gravy

Thanksgiving Veg Gravy

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Orange Juice Tzimmes

Orange Juice Tzimmes

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Peruvian Quinoa Amontillado Warm Salad

Peruvian Quinoa Amontillado Warm Salad

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