1 tablespoon oil or ¼ cup vegetable broth, for sautéing  4 cups kale, washed, chopped   1 cup shallots or leeks, chopped 1 jalapeño, seeded, diced 2 large tomatoes, roughly chopped   2 small zucchini, sliced   ½ teaspoon salt   Freshly ground pepper, to taste   Pepper sauce, to taste In large skillet, sauté kale, shallots, and jalapeño over […]

1 pound (20-25 medium-sized) mushrooms, wiped clean with wet paper towel (do not wash in water) 1 tablespoon olive oil or ¼ cup vegetable broth 1 large garlic clove, minced   ½ teaspoon salt   Freshly ground pepper, to taste   ½ lemon juice 2 tablespoons fresh parsley, chopped Cut mushrooms into halves, quarters or slices. Add broth […]

A quick and savory mushroom dish. Try over rice or pasta.   2 teaspoons canola oil ½ pound mushrooms, sliced (Shitake are good but any will do) 1 jalapeño or Serrano pepper, seeded, diced 2 cloves garlic, minced   1 tablespoon soy sauce or tamari   Salt and freshly ground pepper, to taste   Sesame seeds, toasted Heat skillet […]

Portobello mushrooms have a meaty, rich, earthy flavor which can carry a meal on its own.   1 tablespoon oil or ½ cup vegetable broth  2 shallots, diced 1 leek, chopped   2-3 cloves garlic, minced   3-4 medium zucchini, cubed   ½ teaspoon thyme 2 tablespoons fresh parsley, chopped   1 tablespoon oil   ½ teaspoon salt Freshly ground pepper […]

This is a great way to have fried okra without all the oil. This makes a thin crispy, cornmeal cake. Your family won’t be able to get enough of these!   1 tablespoon canola oil or cooking spray  1½ cups all-purpose cornmeal   ½ cup medium or coarse ground cornmeal    1½-2 cups unsweetened almond or rice milk  […]

4 red bell peppers   Preheat broiler   Cut peppers into quarter wedges and place on a broiler pan with shiny side up.  Place pan 3”−4” under broiler for about 8 minutes or until the skin of the peppers is blistered and black in places. Remove pan from oven. Cover peppers with foil until they are cool […]

When you have leftover rice or grains from recipes like Spinach Rice or Easy Spanish Rice, they can work great to create another dish for the next meal.   2 bell peppers cut in half, seeds and membranes removed Leftover Spinach Rice (page 181) or Easy Spanish Rice (page 180)   Salsa, jarred   Breadcrumbs   1 tablespoon nutritional […]

 This is a great dish to serve with rice, baked potatoes or any grains. It is also good used on sandwiches or tacos.   1 tablespoon olive oil or ¼ cup vegetable broth   1-2 bell peppers, any color, thinly sliced   1-2 jalapeño or Serrano peppers    1 onion, thinly sliced   1-2 cloves garlic, minced 1 cup mushrooms, sliced […]

This is an easy way to serve spinach. Please note that it should be the last step before you serve your meal. Plan on having all the ingredients together so it just takes 5 minutes.   1½ pounds fresh, baby spinach leaves (or 9 cups of leaves)   1 tablespoons olive oil 1 clove garlic, minced, more […]

 2 small acorn squash or 1 butternut squash, halved, seeded 1 bunch kale, coarsely chopped   Dressing   2 tablespoons white wine vinegar    2 tablespoons olive oil   1 shallot, finely minced   1/8 teaspoon salt   Freshly ground pepper, to taste Preheat oven to 425°F (220°C). Prepare baking pan with cooking spray.  Cut squashes in half lengthwise and remove […]