veggie lettuce wraps.

veggie lettuce wraps

1 tablespoon olive oil

1 large eggplant, diced

1 onion, diced

1 red bell pepper, diced

1 lb mushrooms, diced

2 cloves minced garlic

1 can water chestnuts, chopped

1/4 cup hoisin sauce

2 tablespoons soy sauce

1 tablespoon freshly grated ginger

1 teaspoon Sriracha®, optional for heat

2 green onions, thinly sliced

Salt and pepper to taste

1 head romain or butter lettuce

Heat olive oil in a large wok over medium heat. Add eggplant, onion, bell pepper, and mushrooms. Sauté  for about 3-5 minutes. Stir in the remaining ingredients, except for lettuce. Cook for about 1-2 minutes and remove from heat.

Serve by spooning veggie mixture into clean, trimmed lettuce cups.

bruschetta spaghetti.

bruschetta spaghetti

3-4 beef steak tomatoes

1 bunch fresh basil

1 heaping tablespoon minced garlic

2 tablespoons olive oil

Juice of 1 lemon

salt and pepper

1/4 cup pine nuts

1 package organic whole wheat spaghetti

In a large pot of boiling water cook the spaghetti noodles.

While the pasta is cooking, make the bruschetta mixture. Finely chop the tomatoes and basil. Add the garlic, olive oil, lemon juice, pine nuts, salt and pepper to taste. Stir it together and let it set until the pasta is cooked.

Once the spaghetti is cooked, strain the pasta and place in serving bowl. Add the bruschetta ans stir.

This is so easy and is a perfect, light summer pasta.

drew’s garden soup.

drew’s garden soup

1 package buckwheat soba noodles

4-6 cups Rapunzel’s bouillon with herbs

assorted garden vegetables

*1/4 cup hemp seeds

                                                          

In a large sauce pan add some olive oil and sauté the onion, mushrooms and carrots, zucchini or what ever kind of vegetables you want in your soup. Cook until soft. Add the bouillon. Simmer for about 5 minutes add the dry noodles. Simmer until the noodles are soft and ready to eat. Add more water as needed if the noodles absorb too much moisture. Lastly add any soft vegetables you want in your soup, like tomatoes, spinach, hemp seeds, or Swiss chard.

This soup tastes best with Rapunzel’s bouillon with herbs—any other brand is just not as delicious. This soup is also great for using up leftover vegetables you have in the fridge.

*Superfood

quinoa lettuce wraps.

quinoa lettuce wraps

(courtesy of Food Babe's kitchen) 

1 head romaine lettuce

1 cup dried quinoa, cooked to package instruction

4 large ripe avocados, pitted and smashed

1 lime, juiced

2 cups cherry tomatoes, chopped

1/3 cup chopped onion, white or red

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon seasoning salt

2-3 cloves garlic, minced

Cook the quinoa according to package instructions, or use a rice cooker.

Make the guacamole by putting all the ingredients in a bowl, except lettuce, and combine well.

Serve by filling a lettuce wrap with quinoa and guacamole. Top with extra cherry tomatoes.

minestrone.

minestrone

2 tablespoons olive oil

1 large yellow onion, diced

4 cloves garlic, minced

2 stalks celery, diced

2 large carrots, peeled and diced

1-2 cups fresh green beans, chopped (frozen work too)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper

2 cans organic diced tomatoes

6 cups vegetable broth

1 can organic kidney beans

1 cup whole wheat elbow pasta

2 tablespoon freshly chopped basil or parsley for garnish

Heat the oil in a large pot over medium heat. Add the onions and cook until translucent stirring frequently so the onions don’t brown. Add the garlic, cook until fragrant. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, oregano, basil, salt and pepper. Cook for 3 additional minutes.

Add the diced tomatoes, pasta, and vegetable broth to the pot and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt.

Serve in bowls garnished with freshly chopped basil or parsley. 

savory carrot soup.

savory carrot soup

(courtesy of Ellie's kitchen)

1/4 cup olive oil

2 1/2 cups chopped yellow onion (about 2-3 small)

1 tablespoon finely chopped ginger

2 1/2 teaspoons freshly minced garlic

5 cups chopped carrots

5 cups vegetable broth

Zest of one lemon and juices

Heat the oil in a large pot over medium heat. Add the onions and cook until translucent, stirring frequently so the onions don’t brown. Add the garlic and ginger until fragrant. Add chopped carrots and lemon zest. Cook for 3-5 more minutes until the carrots start to absorb the flavor. Add broth and bring to boil. Simmer until the carrots are tender. Blend in batches until smooth. Return to pot and add lemon juice. Serve and season with salt and pepper. Garnish with fresh herbs.

Note: We also use this soup as a dip for raw veggies and tortilla chips. My kids love it!

creamy basil spinach soup.

creamy basil spinach soup

(Courtesy of Lori's kitchen)

2 tablespoons olive oil

2 tablespoons minced garlic

2 large leeks, green parts trimmed, whites washed and chopped

4 medium zucchinis, washed trimmed and chopped

2 teaspoons salt

1 teaspoon pepper

4 cups vegetable broth

1 bunch fresh basil, washed, trimmed and chopped

6 cups organic spinach, coarsely chopped

10 oz organic frozen broccoli florets (optional)

In a large stock pot heat the oil and the garlic. Add the leeks and zucchini. Stir in the salt and pepper. Cook for 3 or 4 minutes until leeks have softened. Add the cups broth and optional broccoli (I added the whole bag because I wasn’t sure it was going to be enough soup for the whole family—adding the broccoli made enough for my family and was delicious). Cook for about 10 minutes.

Add the spinach and basil. Transfer the mixture to a high speed blender (in batches, if needed) and blend to desired consistency. Pour soup back into the stock pot and keep warm.

Serve with a loaf of warm whole wheat bread and balsamic for dipping.

warm & sweet pasta salad

warm & sweet pasta salad

1 lb cooked organic whole wheat rigatoni

1/2 red onion chopped

1 orange organic bell pepper chopped

1 pint organic cherry tomatoes cut into halves

1 cup chopped black olives

1/3 cup pine nuts

1 cup chopped organic spinach

1/3 cup fresh chopped basil

vinaigrette dressing

Cook pasta according to package directions in a large pot. Drain. In a sauté pan sauté the onion and bell pepper until it's soft, but firm in the center. In the same large pot used to cook the pasta add the onion, bell pepper, pasta and remaining ingredients. Toss the salad with the vinaigrette. Serve warm.

autumn citrus salad.

autumn citrus salad

Salad:

3 or 4 clementines, peeled and sliced

5 or 6 cups spinach or mixed greens

1/2 cup pomegranate

1/4 cup pine nuts

1/4 cup red onion, thinly sliced

Dressing:

1 tablespoon orange juice

1/4 cup balsamic vinegar

1/4 cup vegetable broth

1 1/2 teaspoon dijon mustard

2 teaspoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove minced garlic

In large mixing bowl combine the greens, pomegranate, pine nuts and red onion.

In a mini food processor combine the dressing ingredients. For best results let the dressing refrigerate for one hour before serving.

Add dressing to large mixing bowl and toss salad until all ingredients are covered. Add the clementine slices and serve immediately.

quinoa with bell peppers.

quinoa with bell peppers

2 cups rinsed quinoa

4 cups water + 2 cubes Not-Chick'n Bouillon

1 teaspoon chili powder

1/2 teaspoon salt

1/4 cup green bell peppers, chopped

1/4 cup yellow bell peppers, chopped

1/4 cup red bell peppers, chopped

1/4 cup orange bell peppers, chopped

1/2 cup red onion, chopped

2 cloves garlic

Dissolve bouillon cubes in the water and add the chili powder and salt. Use the broth mixture to cook the quinoa. Cook the quinoa according to package instructions. If using a rice cooker just place the quinoa, water, chili powder, salt and bouillon cubes in the cooker and it will come out perfectly.

In a frying pan sauté the peppers, onion and garlic until just barely cooked.

Add the peppers to the cooked quinoa and mix. Serve warm.

spinach & bean soup.

spinach & bean soup

1 tablespoon olive oil

2 medium carrots, peeled and cubed

1 onion, peeled and chopped

2 cloves garlic, peeled and minced

3 tablespoons soy sauce

1 tablespoon fresh rosemary leaves, chopped

1 teaspoon fresh thyme, chopped

4 cups Rapunzel® bouillon

1 can organic great north beans

1 large bunch organic spinach

Over medium heat in a large soup pot sauté the onions, carrots and garlic in the olive oil. Once the vegetables are soft, but still holding their shape add the soy sauce, rosemary, thyme, and vegetable herb stock. simmer for about 5-10 minutes. Add the beans and spinach last and simmer for another 5 minutes until the spinach begins to wilt.

hemp hummus.

hemp hummus

1 can garbanzo beans, drained and rinsed

2 tablespoons tahini

*1/4 cup hemp seeds, hulled

1 tablespoon olive oil

1 teaspoon garlic salt

1/2 teaspoon salt

1/4 cup lemon juice

Combine all the ingredients in a food processor and mix until smooth and fluffy. Serve with fresh veggies, seed crackers, or pita chips.

*Superfood

butternut squash soup.

butternut squash soup

3 tablespoons organic agave

2 tablespoons coconut oil

2 butternut squashes (about 3 lbs total) halved lengthwise

2 yellow onions, peeled and quartered

2 granny smith apples, peeled and halved

5 cups vegetable broth

freshly ground salt and pepper

1/4 teaspoon nutmeg

1 tablespoon freshly chopped sage

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and place the squash, onions and apples on the sheet face up. Combine agave and oil in a mini food processor. Brush the agave mixture onto the squash, onions, and apples. Bake for about an hour or until thoroughly cooked. Remove from the oven, and let cool for about an hour. Scoop out the squash flesh and chop the onions and apples.

Over medium heat in a large soup pot, heat the vegetable stock. Add the squash, onions, apples,  salt pepper and nutmeg. Let simmer for about 20 minutes.

Using a Vitamix®, blend the soup mixture in batches until it’s smooth.

Pour it out of the blender into a soup bowl. Garnish with the fresh sage leaves and serve with a loaf of homemade wheat bread.

kids’ mac & tofu.

kids’ mac & tofu

1 lb whole wheat elbow pasta

1 jar marinara

1 block firm tofu

Cook pasta according to package directions. Drain and place the pasta back in the pot. Return to low heat. Immediately add the marinara and crumble the block of tofu with your hands above the pot. Stir the mixture together and heat for about a minute. Remove from heat and serve.

The is just a base recipe, feel free to add chopped cherry tomatoes, steamed cauliflower, chopped spinach, fresh sage or basil, kale, hemp seeds or whatever vegetables your kids will eat. This is a fast, easy meal that my kids never complain about; I even like it. It also makes a large batch so it’s easy to heat up the next day.

*I use this recipe as a substitute for Hamburger Helper® or mac & cheese. It’s a quick easy kid’s meal loaded with fiber and protein.

leek potatoes with lemon gravy.

leek potatoes with lemon gravy

Leek Potatoes:

4  lbs. yukon gold potatoes

1/2 cup Earth Balance® butter

3 leeks, cleaned and thinly sliced

1/2 rice milk

freshly ground salt and pepper

Lemon Gravy:

4 cups vegetable broth

1/4 cup organic corn starch

1 package onion soup mix

1/3 cup fresh minced herbs (oregano, cilantro, sage, thyme)

1 tablespoon fresh squeezed lemon juice

1 tablespoon fresh lemon zest

freshly ground salt and pepper

Prepare the potatoes by scrubbing and chopping them into 1 in. cubes. Boil the potatoes in a large pot of water with a dash of salt for about 40 minutes or until very tender. Drain well and place the cooked potatoes back into the pot.

In a pan melt the butter and sauté the leeks, stirring occasionally for about 15 minutes until the leeks are very tender. Add milk and stir. Remove from heat and pour into the pot of potatoes. Add salt and pepper and beat/smash until fluffy. Place the pot of finished potatoes in the oven to keep warm while preparing the gravy.

In a small pot, heat the vegetable stock on low heat, add the corn starch and onion soup, whisking vigorously while adding the dry contents. No one likes lumpy gravy :-) Once mixed add the remaining gravy ingredients and simmer on low heat for about a minute, stirring constantly.

Top the dish off with some hemp green beans and it’s a small meal. Add a salad and it's dinner.

hemp green beans.

hemp green beans

1 lb. green beans, ends cleaned and steamed

2 tablespoons Earth Balance® butter

*1/3 cup hemp seeds

1/3 cup pine nuts

Freshly ground salt and pepper

Lightly steam the green beans until bright green. Do not overcook your veggies.

In a large frying pan, melt the butter and toss in the beans, hemp, pine nuts and season with salt and pepper. Sauté for about 3 minutes until nuts and seeds are golden brown.

*Adding nuts and seeds to your veggies is a easy way to get in some added protein, fiber, vitamin E and omega 3.

*Superfood

roasted cherry tomatoes.

roasted cherry tomatoes

1 1/2 lb. cherry or heirloom tomatoes (sliced in half)

3/4 cup whole wheat panko breadcrumbs

2 tablespoons fresh minced basil

2 cloves garlic minced

freshly ground salt and pepper

Preheat the oven to 400 degrees. In a mini-food processor combine the panko bread crumbs, basil, garlic, salt and pepper and blend until it a crumbly mixture.

Line a large cookie sheet with aluminum foil. Place the tomatoes face up on the sheet. Evenly sprinkle the tomatoes with the panko mixture.

Roast the tomatoes in the oven for about 10-15 minutes until they just begin to wilt. Do not overcook.

*These tomatoes make a great addition to most meals. Use them as a side to a soup or sandwich. Top off a pasta recipe with them. Serve them on a bed of greens for a warm salad, or just throw ‘em on top of some savory quinoa.  I even cook them up for an after school snack for the kids. 

watercress & pear salad.

watercress & pear salad

Salad:

2 bunches of watercress

2 heads of belgium endive

2/3 cup slivered almonds

1 firm red pear, sliced

1 firm asian pear, sliced

Dressing:

1 batch american dressing

To make salad, wash and pat the watercress dry and chop. Chop the Belgium endive and separate the piece. Wash them using a strainer separating all the pieces.

In a large bowl combine the watercress, endive, almonds, pears and dressing. Toss with your hands. Makes 2 full salads or 4-6 starter salads.

rainbow salad.

rainbow salad

1-2 cups cherry tomatoes, halved

4-5 large carrots, peeled and shredded

1 yellow zucchini, thinly sliced

1-2 firm avocados

1/4 head of red cabbage, finely chopped

6-10 radishes, thinly sliced

1 head romaine lettuce, chopped

2 handfuls spinach, chopped

1-2 handfuls baby kale, chopped
homemade dressing

Chop up the veggies and place them in rows on a bed of greens (chopped romaine, spinach and baby kale). Serve chilled.

super corn chowder.

super corn chowder

3 tablespoons olive oil

1 large yellow onion, coarsely chopped

1 large organic red bell pepper, coarsely chopped

2 1/2 cups organic frozen corn

4 cups vegetable stock

1 block of tofu, coarsely crubbled

1 teaspoon paprika

salt and pepper

1/2 cup unsweetened soy milk

1 cup fresh cilantro, chopped

*1 tablespoon maca powder

*1/4 cup hemp seeds

In a soup pot over medium heat, melt the butter and the olive oil. Add the onion and sauté until just soft, about 5 minutes. Add the bell pepper and sauté until slightly soft, about another 3 minutes. Add the frozen corn kernels and cook for about 3-5 more minutes. Add the vegetable stock. Over the pot crumble the tofu with your hands. Add the paprika and salt and pepper to taste. Let simmer for about 20 minutes until vegetables are very soft but still hold their shape.

When the vegetables are soft remove from heat and pour into a Vita-Mix or blender. Coarsely puree mixture making sure to leave some texture. Pour back into the pot. Add the milk, cilantro, maca and hemp seeds.

To serve, fill large soup bowls. Sprinkle on about 2 teaspoons of nutritional yeast (which will dissolve into the single serving of soup). Serve with a loaf of homemade whole wheat bread. 

*Superfood