Debby’s Spaghetti Sandwich
1 box Spaghetti
• 1 Carrot finely chopped
• 1 Celery finely chopped
• 1/2 Onion finely chopped
• Spaghetti Sauce
• Cheese/ or Dayia cheese
• Earth Balance Spread
• Follow Spaghetti directions on the package.
• Sweat Veggies in pan until caramelized
• Combine veggies with sauce and simmer
• Mix noodles and sauce together
• Sandwich Directions
• Use 1 Day old spaghetti to make small burger size patties
• Add some kind of Cheese/ Daiya cheese
• Fry until cheese is melted on both sides
• Fry 2 pieces of bread on skillet with earth balance spread
• Serve Hot!
Savory-Roasted Tiny Tater Wedges
2 1/2 cups tiny potatoes, halved
2-3 Tbsp lemon juice
2-3 Tbsp Extra Virgin Olive Oil
1 Tbsp garlic powder
1/2 tsp black pepper
1/2 tsp cayenne
2 tsp cumin
2-3 Tbsp Nutritional Yeast
salt to taste
opt’l: coarse sea salt over top cooked taters
1. Preheat oven to 425 degrees.
2. Wash and slice your tiny potatoes. Halve small potatoes, quarter medium potatoes.
3. In a medium-sized bowl add your EVOO, lemon juice and all spices. Whisk well. Add potatoes and fold
into a creamy mixture. Coat every potato well. Increase spice/liquid amounts if the potatoes are not well- covered.
4. Lay a sheet of parchment paper on a baking sheet and pour our sauced potatoes in a thin layer on the parchment.
5. Place in hot oven and bake for 18-20 minutes (broil an extra few minutes for extra-crispy edges), or until edges are crisp and browned and taters are tender inside…
Out of the oven: Nice & Crispy:
6. Allow to cool for 5 minutes before plating.
7. Serve hot with a side of Dijon mustard! Sprinkle extra pepper/salt on top if you’d like.
Sweet Potato Mash
makes 5-6 cups
1 large sweet potato, 3 cups of flesh, baked
1 cup vidalia onion, chopped
1/3 cup garlic hummus
3-5 cloves garlic, chopped
1/2 large carrot, chopped
1 Tbsp olive oil
1/4 cup fresh tangerine or orange juice
1 tsp lemon juice
1 1/4 cup parsley, chopped
2 Tbsp maple syrup salt/pepper to taste optional add-ins:
1/3 cup chopped celery (adds crunch)
Any fresh herb chopped
1. In a large bowl, add cooked sweet potato, hummus, parsley, garlic, onion, oil, tangerine and lemon juice, maple syrup, salt and pepper. (optional add-ins)
2. Mash well. But don’t over-mash! A thick chunky texture is perfection.
3. Fold in carrots and any add-in ingredients. Creativity is encouraged!
4. Garnish with fresh chopped parsley. 5. Serve warm-hot or reheat in microwave or on stove top.
This is one of my favorite Gnocchi recipes!
Gnocchi with Lemon Cashew Cream
1 bag/box Gnocchi
For Thyme Vinaigrette
2 Tbs Fresh Thyme, leaves only
1-2 Pinches Salt, to taste
4 Tbs Olive Oil
1 tsp White Wine Vinegar
For Lemon Cashew Cream
1 Cup Water
1 1/4 Cups Roasted, Salted Cashews (or raw)
Zest of 1 Lemon
1/2-1 tsp Lemon Juice
Strip the thyme leaves off their stems into a mortar. Add a pinch or two of salt and grind with the pestle until a rough paste is formed. Add oil and vinegar and mix again. Don’t worry if it’s emulsified, it just needs to be mixed. Taste and adjust salt or vinegar as needed. Set aside.
Place all the ingredients for the cashew cream in a blender and blend on high until thick and smooth. Adjust seasoning if needed (this should be slightly sweet and not as salty as the vinaigrette) and set aside.
Cooking and Serving the Gnocchi
Gently place the gnocchi in to salted, boiling water. After a minute or two, the gnocchi will float to the surface. About 30 seconds after they begin floating, use a slotted spoon to remove them from the water, draining them well. Place the cooked gnocchi into a large bowl that has 1/2 of the vinaigrette in the bottom. Toss the gnocchi to coat. Drizzle your dinner plates with the other half of the vinaigrette and some of the cream sauce. Pile the gnocchi on the plates and drizzle more cream sauce on top. Garnish with a fresh sprig of thyme and serve immediately.
Make your own Granola Recipe!
1 small apple, cored and chopped
1/2 cup almonds (soaked and dried)
1/4 cup sunflower seeds
1/4 cup coconut flakes
1/4 cup goji berries
1/4 cup golden raisins
1/8 tsp cinnamon Pinch Himalayan salt
Handful blueberries, to garnish
1) Soak almonds overnight (8 hours), rinse and drain.
2) Spread out the almonds on a paper towel for about 1 hour to dry out.
3) Add all ingredients to a food processor and pulse to incorporate.
4) Garnish with blueberries and serve with almond mylk ♥
Broccoli, Cranberry, Sunflower Salad
■ 1 C Cashews, soaked at least 2 hours
■ Juice from 1 1/2 lemons
■ 2T Oil
■ 1/4 C Water
■ 1 shallot (2 T chopped)
■ 1 clove garlic
■ 2 T Agave
■ 1/2 T Mustard Powder
■ Pinch Celtic Sea Salt
Combine all ingredients in vitamix. Mix until silky smooth.
■ 6 C Chopped Broccoli
■ 1/2 Red Onion, medium, chopped
■ 1 C Raisins or Cranberries
■ 1 C Sunflower Seeds
Mix together broccoli, raisins, onion, raisins, and sunflower seeds. Top with dressing and combine until well coated.
Sweet Walnut Spread
10 walnuts (best if you can get local ones still in their shell)
1 tsp ground cinnamon
3 tbsp water
A small grating fresh nutmeg
1-2 tsp honey (optional)
Preparation: • Shell the walnuts, put them into a bowl, cover with water and leave to soak for 24 hours. • Drain and rinse the walnuts. Pop them into a processor (or mini processor ) with the cinnamon and 2 tbsp of the water. Process well. Open the processor, scrape down the sides and add the last tbsp of water. Process again – keep going till it’s really smooth. • Take the blade out of the processor and spoon in the optional honey. Grate nutmeg in to taste and stir well.
Soak walnuts (the colour of the soak water after will explain to you why!), but it is possible to make this spread without pre-soaking – you’d need to add more water at the processing stage to make a smooth paste.
Black Forrest Chocolate Cheesecake
2 cups cashews, soaked 1 hour or more 1/4 cup agave nectar 1/4 cup maple syrup 1/2 cup water
1/4 cup cacao butter, melted 1/4 cup coconut oil, melted 1-2 teaspoons coffee extract (optional) 1 teaspoon vanilla extract Seeds from 1/2 vanilla bean 1/4 teaspoon salt 1 cup cocao powder 1 10oz package frozen cherries, thawed
Blend everything together except for the cocoa powder and cherries until completely smooth. At this point, if your blender can take it, blend in the cocoa powder. Otherwise scrape the mixture into a mixing bowl and whisk the cocoa powder in by hand. Hand mix in the thawed cherries. If you want to make a sauce out of the cherries, either set some aside or use an additional package.
*About the coffee extract. Coffee enhances the flavor of chocolate. I use Java Juice- Pure Organic Coffee Extract. The website is www.javajuiceextract.com. If you don’t want to use it, substitute more vanilla extract or just leave it out.
1/2 cup brazil nuts 1/2 cup shredded coconut Pinch of salt 1 heaping tablespoon cocao powder 1-2 tablespoons agave 1-2 tablespoons cacao nibs Seeds from 1/4 vanilla bean
Process the brazil nuts, shredded coconut, salt, cocoa powder and vanilla bean seeds in a food processor until fine crumbs. Add the agave and cacao nibs until the mixture just starts to stick together. Press into the bottom of a springform pan. If you are making a large cheesecake, feel free to double or even triple the recipe (crust and filling).
Pour the filling over the crust and chill or freeze until ready to serve.
Delicious Pear Cobbler
6 large Bosc pears 1 tsp cinnamon 1/8 cup honey or agave nectar dash of sea salt
1 cup pecans 1 cup dates 2 dashes of cinnamon 1 tsp Vanilla
Put 2 pears and the rest of cobbler ingredients in food processor, then pour into a glass casserole dish. Chop in bite size chucks the remaining 4 pears and add to the dish. Crumble the topping on top. Place in dehydrator at 105 degrees for 2 hours.
I have yet to try this raw rendition of baked pears but my friend Joz assures me it’s outstanding. Sure love the colors!
Candied Acorn Squash
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Servings: 2
- 1 Acorn Squash
- 4 tbsp. of Earth Balance Buttery Sticks
- 1/4 cup(s) of Pure Maple Syrup
- 1 pinch of Salt
- 1 pinch of Black Pepper (freshly ground)
- Preheat oven to 375 deg. F. and place a sided cookie sheet in the oven with 1T. Earth Balance to melt as you prepare the squash.
- Cut Squash lengthwise and scrape out seeds and fibers with a spoon. Then cut 1/4” slices following the pattern of the grooves on the squash.
- Take baking sheet with melted Earth Balance out of oven and toss squash pieces in the Earth Balance.
- Lay out squash pieces in a single formation (not touching) and dot each piece using 1T. Earth Balance then salt and pepper. Place back in oven.
- Melt 2 T. Earth Balance and stir in Maple Syrup. This mixture you will drizzle over the squash about 10 Minutes into cooking.
- Remove from oven after about 30 minutes or when tender.
Chocolate Cacao Balls
Cacao Recipes Ingredients:
1 cup almonds
1/2 cup raw cacao powder
2 tablespoons pine nuts
1 cup shredded coconut
1/2 cup date honey or agave nectar
Place the almonds in a food processor and process until the almonds are finely chopped.
Next, add the carob or cacao powder, pine nuts, and shredded coconut and process quickly to mix it all together well.
Then, while the processor is running, pour the liquid ingredients in and allow to form a thick dough. Roll into balls, roll the balls in shredded coconut, ground almonds or some more chocolate powder. Place into the freezer to set for an hour or two. Enjoy!
Makes between 20 and 30 chocolate balls.
Miso Glazed Carrots
Sweet, tangy, and delicious! Oh, and easy as 1-2-3! This recipe makes it easy to love eating your veggies!
- Prep time: 5 minutes
- Cook time: 30 minutes
- Total time: 35 minutes
- Servings: 4
- 2 cup(s) of baby carrots
- 2 tbsp. of light brown sugar
- 1 tbsp. of Earth Balance, melted
- 1 tbsp. of miso
- 1 tbsp. of low sodium soy sauce
- 1/8 tsp. of ground ginger
- Preheat oven to 375 degrees
- Mix all ingredients except carrots until smooth
- Toss carrots with glaze
- Spread on a parchment lined baking sheet and bake for approximately 30 minutes, or until tender.
Sweet Plantains with Coconut Peanut Sauce
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
- Servings: 4
- 7 ounce(s) of coconut milk
- 3 tbsp. of Earth Balance Peanut Butter
- 3 tbsp. of Honey
- 2 Very Ripe Plantains
- 1 Mango
- 2 tbsp. of Diced Cilantro
- 1/2 Lemon - Juiced
- 1/4 cup(s) of Vegetable oil
- Dice mango and cilantro and toss into a bowl with lemon juice - set aside.
- In a small sauce pan, heat 1/2 a can of coconut milk (about 7 ounces)
- Add peanut butter to coconut milk
- When peanut butter melts down, add honey and stir
- Continue stirring peanut sauce over low heat. When everything is blended, cover and set aside
- Peel plantains and cut into diagonal slices. To peel, cut off ends and slice down the length of the plaintain. Peel skin off by hand.
- Heat oil in large skillet
- When oil is hot, add plantains
- Cook plaintains until golden brown and edges start to crisp, about 5 minutes on each side. The plaintains are ready when they are soft and sweet.
- Serve plantains with peanut sauce and mango
Nutty-Apricot Savory Citrus Yams
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Servings: 8
- 1/2 cup(s) of (1 stick) Earth Balance Buttery Sticks
- 1 ounce(s) of shallots (1 medium), chopped
- 1/2 ounce(s) of garlic (4 medium), chopped
- 1/2 cup(s) of fresh orange juice
- 1 tbsp. of fresh lemon juice
- 6 cup(s) of cooked yams (Beauregard sweet potatoes) , cut in chunks
- 1 cup(s) of chopped pecans
- 1 cup(s) of 100 % fruit apricot spread or apricot preserves
- 3 tbsp. of orange marmalade
- 1 tsp. of pumpkin pie spice
- 1/4 tsp. of ground cloves
- Heat oven to 375 degrees. In a small saucepan, on medium-high heat, melt Earth Balance® Vegan Buttery Stick and add shallots and garlic; boil 3-minutes, stirring occasionally. Lower heat to medium, add orange juice and lemon juice; cook for 2 minutes. Reserve 3-tablespoons of buttery mixture to pour on top of casserole; set aside.
- Pour a little of the remaining buttery mixture into a 2-quart casserole dish. Place yam chunks into dish and roughly mash with a potato masher while incorporating the remaining buttery mixture and lemon pepper into yams.
- In a small bowl, mix pecans, apricot spread, orange marmalade, pumpkin pie spice, and clove until well mixed. Spoon nutty mixture on top of the yams. Pour the reserved 3-tablespoons buttery mixture on top. Bake for 30-35 minutes or until bubbly and hot throughout. Enjoy serving this super healthy side-dish!
- Tip: To cook yams, peel and cut into 1-inch chunks. Place yams into a stock pot and cover barely with water. Bring to a boil, cover and steam until tender ~ about 15 minutes. Drain.