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Jr Chef Recipes

Winter Vegetable Risotto

*Serves 10-12 *Gluten-free * Vegetarian *Nut-free (cheese served on the side) *Organic *Great source of protein & Fiber 

 

6 cups of precooked short grain brown rice (such as  brown Sushi rice). Kept warm

1 cup of cleaned, and finely chopped broccoli

1 cup of cleaned, and finely chopped Crimini mushrooms (Baby Bella's)

1/4 cup of rinsed, and finely chopped fresh Italian parsley 

1 large clove of garlic (minced fine)

Zest of one fresh lemon 

Sea salt to taste

1 teaspoon of fresh black pepper (optional)

4 tablespoons of olive oil  (preferably extra virgin)

Freshly grated parmesan cheese (optional)

 

Begin by cooking the chopped vegetables in 2 tablespoons of olive oil, along with a pinch of sea salt, and black pepper (if using).

Cook till the vegetables soften, 5 or so minutes.

Next, add the precooked brown rice, and cook everything till its warmed through, and aromatic (another 5 minutes).

Once the rice, and vegetables are cooked, turn off the heat, and add the fresh lemon zest, followed by 2 tablespoons of fresh olive oil, and the parmesan cheese (if using).

Next, give the Risotto a taste (adding additional sea salt if you need).

 

Enjoy this yummy, healthy, and hearty dish for lunch of dinner (this also makes a great side dish)! 

Tofu Vegetable Stir Fry

*Organic *Gluten-free *Vegan *High in protein & fiber *Serves 10-16

 

1 package of Extra firm Tofu (drained well, patted dry, and chopped into bite-size pieces)

3 cups of cleaned, and chopped fresh broccoli (using stems, and florets)

2 cloves of fresh garlic minced fine 

2 tablespoons of fresh peeled ginger, minced fine

1 teaspoon of ground turmeric powder 

3 tablespoons of fresh, cleaned cilantro, minced fine. 

4 mini bell peppers, cleaned, and chopped fine (seeds removed)

5 to 6 cups of precooked Brown Basmati rice (kept warm)

3  tablespoons of  Toasted sesame seed oil 

1 tablespoon of Rice vinegar 

1-2 teaspoons of ground cayenne pepper (optional)

1 tablespoon of sea salt 

 

In a large pot, warm up the 2 tablespoons of sesame seed oil, on medium heat. 

Next, add the Tofu, and begin cooking this for 10 minutes (until the tofu becomes golden warm).

Add the fresh ginger, garlic, turmeric, and cayenne pepper (if using).

Begin mixing the spices a few times, until everything becomes well incorporated and fragrant (about 5 minutes).

Next, add the chopped bell peppers, and the broccoli, give the vegetables a few mixes.

Place a large lid on top of the pot, (lowering the heat to low). 

Allow everything to simmer for an additional 2-3 minutes. 

Once the Broccoli & bell peppers are cooked through (yet crunchy), turn off the heat

Add the additional tablespoon of sesame seed oil, and the freshly  chopped cilantro (adjust seasonings if you need). 

Once you're ready to eat, serve the Stir fry alongside the brown rice. Enjoy!!

Middle Eastern Style Lentil Salad

*Serves 8-10 *Organic *Gluten/Nut-free *Vegan *High in Protein, Fiber, and a great source of Iron & Calcium! 

 

2 Cups of dried brown lentils 

4 cups of water 

2 dried (or fresh) Bay leaves 

1 teaspoon of ground turmeric 

1 tablespoon of smoked paprika 

1 tablespoon of ground cumin 

1 teaspoon of sea salt 

 

3 medium yellow squash or zucchini (cleaned, and diced into bite size pieces) 

1 cup of fresh Baby Arugula (rinsed and chopped slightly)  

2-3 tablespoons of fresh Italian parsley (finely chopped)

2-3 tablespoons of fresh cilantro (finely chopped)

Juice of half a fresh lemon

2 tablespoons of Tahini (unsalted sesame seed butter)

1-2 tablespoons of extra virgin olive oil

 

Combine the lentils, water, bay leaves and turmeric into a large pot. 

Let this come up to a boil, then lower the heat to simmer, and add the chopped squash (this will take about 10-15 minutes to all become tender).

Turn off the heat, drain the lentils and squash into a large colander. 

Next, place the lentils, and squash back into the pot (discard the bay leaves).

Add the remaining spices, fresh herbs, arugula, lemon juice, olive oil, and Tahini. 

Give this a few mixes, gently incorporating all of the ingredients.

Give this a taste, adjusting the seasonings if you need. 

Hearty Fall Pasta salad

*Serves 12 *Organic *Gluten/Nut-free *Vegetarian *High in protein and fiber

 

2 Boxes of Gluten-free penne pasta (we used a vegetable based style from "Garden of Eden") 

1 pound of cleaned/chopped Crimini mushrooms (brown mushrooms)

1 cup  of rinsed/chopped baby arugula

2 tablespoons of fresh Italian parsley (rinsed and minced fine)

2 medium cloves of garlic finely chopped 

3 tablespoons of olive oil

2 teaspoons of ground oregano

2 teaspoons of sea salt 

1/4 cup of freshly grated parmesan cheese (optional)

 

Begin boiling a large pot of water, once the water has come to a boil, add a pinch of sea salt, and slowly add the dried pasta. Mix the pasta gently.

Next lower the heat, to medium/high and cook for 5-7 minutes (till Al dente)

About halfway through the cooking process, add the chopped mushrooms, and chopped garlic. 

Mixing well, cook for an additional 2-3 minutes. 

Once the pasta & mushrooms are tender, drain this into a large colander, removing as much water as possible.

Next add the drained pasta, and mushrooms back into the large pot, then add the chopped arugula, parsley, olive oil, salt, oregano, and parmesan cheese (mix well to incorporate all of the flavors)

Finally, give this a taste, adjust seasonings if you need.

 

Enjoy this pasta dish for dinner or lunch! 

 

 

Holiday Superfood Chocolate Bites

*Makes about 2 dozen *Organic *Gluten/Nut-free *Vegan (low in sugar, high in fiber and protein)

 

2 cups of rolled oats (old fashioned)

1/4 cup of raw hemp seeds 

1 cup of dark chocolate chips 

1 teaspoon of sea salt 

1 teaspoon of ground cardamom powder 

The zest from one fresh orange 

3 large dates (pitted)

1/4 cup of coconut butter (melted)

 

Combine all of the ingredients into a food processor, pulsing the machine a few times until all ingredients are evenly distributed. ( the mixture should be pretty thick, like a cookie dough)

Next, place the dough onto a work surface, and begin shaping the holiday treats into your desired shape and size. ( for added crunch and a pretty garnish, you can roll the treats into additional hemp seeds (or unsweetened shredded coconut).

 

These treats can also be placed into the fridge for an  hour (to become firm) or enjoy them Immediately after forming them! 

Happy Holiday!

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