Apple Veggie Burgers

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Ingredients:

• 4 slices sandwich bread stale or toasted
• 1/2 cup chopped onion
• 1 granny smith apple grated
• 1/2 bell pepper chopped I use red
• 1 1/2 teaspoons chopped fresh ginger
• 1 cup cooked rice
• 1 egg
• 3 tablespoons rolled oats ground in food processor
• salt to taste
• black pepper to taste
• 2 teaspoons vegetable oil

Steps:

• Chop the bread very fine or break into pieces and throw in a food processor breaking it into crumbs
• Transfer to a large mixing bowl and add the onions
• Squeeze the grated apples lightly to remove excess juice then add to the bowl along with the bell pepper ginger rice egg and half the ground oats
• Season with salt and pepper to taste
• Form mixture into 1 1/2-inch thick patties
• Heat oil in a large skillet over medium heat Coat the patties with the remaining ground oats and cook for 2-3 minutes per side until browned slightly
• Serve with hot sauce cole slaw or whatever else tickles your fancy

Asparagus Croustade

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Ingredients:

• 1/3 cup warm water
• 1 teaspoon dry yeast
• 1 tablespoon granulated sugar
• 1 egg beaten
• 1/2 teaspoon salt
• 1 1/2 cups flour
• 3 tablespoons soft butter cut into pieces
• 8 ounces green asparagus trimmed
• 8 ounces white asparagus trimmed
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/4 cup cream
• salt freshly ground black pepper to taste
• 2 tablespoons chopped parsley
• 8 ounces taleggio or 8 ounces gruyere cubed

Steps:

• Place water in a medium bowl and sprinkle in yeast and sugar
• Stir until dissolved and let stand for 10 minutes or until foamy
• Add yeast mixture egg salt flour and butter into food processor
• Process until dough forms into a ball Dough should be soft but not sticky Add more flour if the dough seems sticky
• Place dough in a clean lightly oiled bowl and cover with a tea towel
• Put in a warm place for 20 minutes or until dough has relaxed
• and is slightly puffy
• Preheat oven to 400F 200C
• Bring a skillet of water to boil on high heat
• Add asparagus and boil for 2 minutes
• Drain and rinse well with cold water until cool
• Heat butter in pot over medium heat
• Add flour and stir together until incorporated
• Pour in milk and cream slowly whisking to incorporate Bring to boil whisking until thickened
• Season well with salt and pepper and stir in parsley Reserve
• Punch down dough and roll out into an approximately 10 x 14-inch rectangle and place on a baking sheet
• Brush sauce over base leaving a 2-inch 5-cm border
• Top with asparagus and cover with cheese
• Brush edges with water and fold over to form a crimped edge
• Bake for 15 to 20 minutes or until dough is browned underneath and cooked through and filling is hot

Basil, Lime and Pumpkin Seed Pesto

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Ingredients:

• 1 cup pumpkin seeds raw
• 1 cup basil packed
• 4 tablespoons lime juice
• 3 garlic cloves
• 2 tablespoons olive oil
• salt to taste
• pepper to taste

Steps:

• Lightly toast pumpkin seeds and grind unil they stick to the walls of the food processor Add the remaining ingredients Add more olive oil or lime juice to thin if necessary

Cashew Milk Raw Foods

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Ingredients:

• 3/4 cup cashews raw
• 2 cups water
• 3 dates

Steps:

• Blend it all in the blender til it looks smooth
• Store in refridgerator Probably should consume within 4 days

Cheddar Pinwheels

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Ingredients:

• 2 cups unbleached flour sifted
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/4 cup butter
• 2/3 cup milk
• 1 cup cheddar cheese extra sharpgrated

Steps:

• Sift the flour salt and baking powder together in a mixing bowl and then cut in the butter
• I use my food processor whirling just until the mixture is crumbly Add the milk and stir together quickly but thoroughly
• Turn out on a floured board and knead for 30 seconds then roll out to a 1/8 inch thickness
• Spread with the grated cheese and roll up tightly like cinnamon rolls
• Cut into 3/4 inch slices and transfer to baking sheets and bake in a moderate oven 375 degrees F for 20 minutes or until delicately browned

Chestnut Mushroom Pate

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Ingredients:

• 60 g unsalted butter
• 1 onion chopped
• 4 garlic cloves finely chopped
• 500 g chestnut mushrooms
• 1 teaspoon dried thyme
• 100 g cream cheese
• 100 ml fromage frais
• 1 cup slivered almonds reserve a handful for garnish
• 1 cup walnuts chopped

Steps:

• Chop the chestnut mushrooms
• melt the butter and saut the onion and garlic for 5 minutes Add the mushrooms and thyme
• and saut for 8 minutes or until the mushrooms are cooked
• Reserving the juices in case you need to add a little moisture in step three
• drain the onion/garlic/mushroom mixture
• and blend it with the cream cheese and fromage frais
• Reserving some slivered almonds for garnish
• process the nuts in the food processor then add them to the onion/garlic/mushroom mixture OR
• if you prefer a finer
• smoother pat
• add the onion/garlic/mushroom to the food processor and process OR
• for a more varied texture
• process some of the onion/garlic/mushroom mixture with the nuts
• then fold both mixtures together until they are well-combined If the mixture becomes too dry which is unlikely
• add a little of the juice reserved in step two
• Chill the pat for 2 hours
• then scatter the reserved slivered almonds on top and serve the pat with crusty bread
• pita bread
• crackers or vegetable sticks This pat is best eaten within 2 days
• Chefs Note Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour If you cannot find these
• use flat field mushrooms which are always great
• but may need a little more cooking

Chill out Frozen Hot Chocolate

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Ingredients:

• 6 fluid ounces milk
• 1/2 cup hot cocoa mix or 2 packetswe use Swiss Miss Milk Chocolate flavor
• 1 1/2-2 cups crushed ice cubes
• whipped cream
• additional hot cocoa mix

Steps:

• Pour milk into blender
• Add hot cocoa mix and ice
• Blend first at low speed and then high speed until ice is finely crushed and slushy
• Pour into tall glass and top with whipped cream and a dusting of hot cocoa mix if desired
• Serve with a straw and enjoy
• PS This recipe was originally posted using small ice cubes At our shop we have a commercial blender that has no problem getting through these Since most people have regular blenders I have changed it to crushed ice

Eggs with Garlic and Parsley Oil

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Ingredients:

• 1 dozen egg
• 1/2 cup tightly packed parsley
• 4 cloves garlic
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 3/4 cup olive oil preferably Spanish extra-virgin
• 1 small carrot grated
• 4 green Spanish olives sliced
• 4 black olives sliced

Steps:

• Hardboil the eggs
• Place the eggs into a large saucepan
• cover with enough cold water to have 2 of water above the eggs
• Bring the eggs to a boil
• boil for 1 minute
• remove the eggs from the heat
• cover with a lid and set aside for 18 minutes
• Pour off the hot water and immediately fill the pan with cold water
• and keep pouring out and refilling
• until the water remains cool
• This will stop the eggs from continuing to cook
• This technique makes a hard-boiled egg that is cooked through
• without being tough or rubbery
• It also has a yolk that is a beautiful color with none of that over-cooked grayish-green rim
• Once the eggs have cooled; peel
• quarter and place into a decorative plate or bowl
• I prefer to use a slightly smaller serving dish and place the quartered eggs where they are laying slightly on top of each other
• Similiar to the way you layer fruit on a tart
• Place the parsley
• garlic
• paprika
• and black pepper into a blender container
• Pulse until the parsley and garlic are minced
• Then slowly add the olive oil while running the blender
• Drizzle the flavored oil over the eggs
• reserving 1/4 of the oil
• Garnish with the grated carrot
• sliced green olives
• and sliced black olives
• Drizzle the remaining flavored oil over the garnished eggs
• Cover and refrigerate for at least 2 hours
• Remove from the refrigerator 30 minutes before serving

Four Bean Mix Bruschetta

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Ingredients:

• 1 75 g can four-bean mix drained
• 1 garlic clove
• 1 tablespoon chili
• 2 cherry tomatoes
• 1/4 roasted red pepper no seeds
• 2 tablespoons water

Steps:

• Combine ingredients in blender
• Blend and serve
• Serve on toast with some boccocini on top with a drizzle of extra virgin olive oil or cut some vegies and serve as a dip

Frosty Summer Watermelon Cooler

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Ingredients:

• 2 frozen bananas
• 2 cups seeded watermelon
• 1 cup apple juice

Steps:

• In a blender pour the apple juice and add the frozen bananas
• Add the chunks of watermelon
• Blend on high until the consistency of a drink

Fruity Smoothie

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Ingredients:

• 1 cup frozen fruit slightly thawed
• 1/4 cup Greek yogurt
• 1/4 cup orange juice
• 3 berries

Steps:

• Combine all ingredients in blender and puree until smooth
• Pour into glass and garnish with straw and berries optional

Mango Custard Vegan

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Ingredients:

• 2 mangoes
• 1/2 cup ice
• 12 ounces coconut milk
• 2 teaspoons agave nectar
• 2 teaspoons agar-agar

Steps:

• In a blender puree mangoes and ice until smooth In a large saucepan over medium-high heat bring coconut milk and agave nectar to a boil Lower heat to medium Add agar agar and whisk for about 5 minutes until powder has dissolved
• Add mango puree to coconut milk mixture Remove from heat pour into serving dishes and refrigerate about one hour before serving

Million Dollar Relish

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Ingredients:

• 3 quarts cucumbers
• 1 quart onion
• 3 sweet red peppers
• 3 green peppers
• 1 tablespoon celery seed
• 1 quart vinegar
• 5 cups white sugar
• 1 tablespoon turmeric
• 2 tablespoons dry mustard
• 1 cup flour

Steps:

• Grind all Step1 ingedients up with a food processor
• Cover with 3/4 cup pickling salt to 2 quarts of water
• Let brine stand overnight
• In the AM drain the mixture well
• Then add the Step2 ingredients except for the flour and vinegar
• Bring to a boil
• Mix 1 cup of flour with the vinegar to make a smooth paste
• Add some of the hot mixture to the paste before mixing it together
• Cook for about 10 minutes
• Pour into sterilized jars

Mochaccino Smoothie

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Ingredients:

• 6 ounces chocolate yogurt
• 1/2 teaspoon instant coffee granules
• 2 tablespoons chocolate syrup 1 squeeze
• 1 cup ice cube

Steps:

• Blend all ingredients in a blender to desired consistency and serve

Mushroom Tarts

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Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup cold butter diced
• 1 cup cream cheese diced
• 2 tablespoons butter
• 8 ounces fresh mushrooms chopped
• 8 ounces wild mushrooms chopped
• 2 cloves garlic minced
• 1 cup whipping cream
• 1 tablespoon lemon juice
• 1/4 cup chopped green onion
• 1/4 cup chopped parsley
• salt freshly ground black pepper

Steps:

• PASTRY Place flouramp; salt in food processor and scatter butteramp; cheese over top; pulse together with on-off motion
• Remove from processor form into a ballamp; chill for 30 minutes
• Pinch 1 inch balls from the pastryamp; pat NOT rolled as this pastry is very rich into small tart or muffin tins- or foil tart tins
• Chill until needed
• Preheat oven to 400F
• Heat butter in skillet; add mushroomsamp; saute for 5 minutes or until juices disappear
• Add garlicamp; creamamp; bring to a boil; add lemon juice green onion parsleyamp; seasonings
• Spoon into pastry cases
• Bake for 15- 20 minutes or until pastry is edged with goldamp; mushroom filling is hot
• Turn out of tinsamp; cool for 10 minutes
• These may be frozen on cookie sheets placed in freezer containersamp; reheated from frozen state at 350F for 15 minutes or until filling is hot

Oat Milk

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Ingredients:

• 2 cups oatmeal cooked
• 4 cups water
• 1 banana ripe
• 1 teaspoon vanilla
• 1 pinch salt optional
• artificial sweetener if desired

Steps:

• 1 Place all ingredients in blender and process until smooth about 2-3 minutes
• 2 Chill and shake before using

Papaya Milk Drink

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Ingredients:

• 1 medium ripe papaya roughly 1 lb
• 1 cup evaporated milk
• 3 ounces sweetened condensed milk
• 1/2 teaspoon cinnamon
• 2 cups finely crushed ice

Steps:

• Peel papaya
• Cut papaya in half remove seeds and chop fruit coarsely
• Combine the papaya milk cinnamon and ice in blender
• Blend on high speed until the mixture is smooth and thick

Peanut Butter Spirals

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Ingredients:

• 1/2 cup peanut butter
• 3/4 cup vegetable stock
• 3 tablespoons soy sauce low-sodlum if you are a salt watcher
• 2 tablespoons white wine vinegar or 2 tablespoons rice vinegar
• 1 tablespoon honey or 1 tablespoon rice syrup
• 1/2 teaspoon ground ginger
• 1/2 teaspoon chili powder
• 10 ounces spiral shaped pasta or 10 ounces rotini pasta cooked drained and kept warm
• 1 1/2 cups frozen green peas thawed
• chili oil or Tabasco sauce

Steps:

• Add the first 7 ingredients to a blender or food processor
• Process until smooth
• Toss the warm pasta and peas together in a mixing bowl; add the sauce and toss well
• Add in chili oil or Tabasco sauce to taste if you want a spicier flavor
• note--the peanut butter sauce thickens as it stands Mix in a little water if the dish sits awhile before serving or before serving leftovers the next day

Red Pepper and Garlic Dip for Vegetables

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Ingredients:

• 2 large garlic cloves
• 1/2 cup diced drained roasted red pepper
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon cayenne pepper
• 1/2 cup mayonnaise

Steps:

• With a food processor running drop the garlic through the feed tube and mince Scrape down sides of bowl
• Add roasted pepper vinegar and cayenne and process until mixture is almost smooth
• Add 1/4 cup of the mayonnaise and process using on/off turns until combined
• Scoop mixture into a small bowl
• Mix in remaining 1/4 cup mayonnaise
• Season to taste with salt and pepper
• Cover and refrigerate at least 30 minutes
• Put dip in center of a serving platter and surround with assorted fresh vegetables
• Scoop Enjoy

Red-Red Bean Spread

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Ingredients:

• 2 red bell peppers see note in instructions
• 1 15 ounce can kidney beans rinsed and drained
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon grated fresh lemon rind
• 1/4 teaspoon fresh ground black pepper
• 1 dash ground red pepper

Steps:

• Preheat broiler
• Cut bell peppers in half lengthwise; discard seeds and membranes
• Place pepper halves skin sides up on a foil-lined baking sheet; flatten with hand
• Broil 10 minutes or until blackened
• Place in a zip-top plastic bag; seal
• Let stand 5 minutes
• Peel and chop
• Place bell peppers and remaining ingredients in a food processor and process until smooth
• You may also use 1 1/2 cups jarred roasted red peppers instead of roasting your own

Simple, Healthy Hummus

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Ingredients:

• 1 15 ounce can garbanzo beans chick peas
• 2 tablespoons lemon juice more for a thinner consistency
• 1 garlic clove
• paprika
• cilantro

Steps:

• Drain and rinse garbanzo beans
• Combine ingredients into food processor or blender
• Add water/lemon juice as needed
• Blend until smooth
• Serve with veggies chips pretzels - whatever you would like Enjoy

Tangy Bang'n Mango Salsa

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Ingredients:

• 1 mango peeled with pitt removed chopped
• 4 roma tomatoes chopped
• 1 jalapeno pepper with or without seeds membrane
• 1/2 red onion chopped
• 1/2 cup spinach leaves chopped
• 1/4 cup cilantro minced feel free to cut down I just love cilantro
• 1 -4 garlic clove minced
• 2 teaspoons lemon juice
• 2 teaspoons vinegar
• salt

Steps:

• Add ingredients together and mix Let sit in the refrigerator for at least an hour before serving
• For an eaiser version I put the onion spinach jalapeno cilantro and garlic in the food processor and buzz a few times instead of hand chopping but alway hand chop the tomato and mango since they are the stars

Walnut Spread

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Ingredients:

• 2 cups cooked garbanzo beans or 2 cups cannellini beans to cup liquid reserved
• 1 cup chopped walnuts
• 1 cup basil leaves
• 3 tablespoons olive oil
• 5 teaspoons lemon juice
• 1/2 teaspoon salt
• pepper
• 1 pinch cayenne
• sundried tomato flour tortillas or jalapeno flour tortilla
• olive oil

Steps:

• In a blender or food processor combine beans and 4 tablespoons of reserved liquid and the rest of the ingredients except the tortillas and olive oil
• Cover and blend until nearly smooth
• Add a little more liquid if mixture seems stiff
• Lightly oil a cookie sheet or two
• Preheat oven to 375 degrees
• Cut the tortillas into 8-10 wedges and brush with olive oil
• Bake on the cookie sheets for about 5-8 minutes or just until lightly colored and crisp
• Serve the spread with the tortillas and some celery carrot sticks and scallions for dipping

Zucchini, Pineapple, Ginger Jam Kicked up With Habanero's

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Ingredients:

• 2 lbs seeded and cubed zucchini
• 1 20 ounce can crushed pineapple
• 6 -8 habaneros
• 1 -3 ounce crystallized ginger use more if you like more kick less if you dontI myself like a lot
• 5 cups sugar
• 3 ounces of ball fruit jell liquid pectin or 3 ounces Certo liquid pectin
• 1 6 ounce box pineapple Jell-O
• food coloring Red and yellow

Steps:

• Place zucchini pineapples habaneros and crystallized ginger in a food processor and puree
• Add to a heavy bottom pot with sugar and boil for 20 minutes Thats a rolling boil
• Stirring all the while
• Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend
• Add some red food coloring and more yellow to produce a color to your liking
• Ladle hot jam into hot jars leaving 1/4 inch head space Filling 4-1 pint jars or 8 1/2 pint jarsI like to do the 8 jars because there would be more to give as gifts Wipe rim Center lid on jar Apply band until fit is fingertip tight
• Process in a boiling water canner for 10 minutes adjusting for altitude Remove jars and cool Check lids for seal after 24 hours Lid should not flex up and down when center is pressed Label Decorate And Gift