Mushroom Brown Rice Paella

Mushroom Brown Rice Paella

Mushroom Brown Rice Paella

Paella con seta

Mushroom Brown Rice Paella as seen on Lunch Break Live

Ingredients

  • 2 cups cooked brown rice**, pre-soaked (4hrs) and washed _ (source of protein)
  • 2 large tomatoes _ (great source of lycopene)
  • 1 medium onion, julienned (about 1 cup)
  • 1 red and yellow bell pepper*, cored, seeded, and julienned _(source of vitamin C + beta-carotene)
  • 1 small hot red pepper (optional)
  • 3-5 cloves of garlic _ (anti-microbial properties)
  • 2 cups chopped collard greens or kale (optional) _ (source of vit K and calcium)
  • 2 cups  white button and/or cremini mushrooms, sliced, left whole depending on size_ (zinc, calcium, protein)
  • 1 cup sliced portobello mushrooms (optional) _ (source of zinc, calcium, vitamin D, protein )
  • 3/4 cup dried mushrooms, reconstituted (dispose of initial water after a minute, add two cups of warm water and keep the second filling do be used as broth)  _ (source of zinc, calcium, vitamin D, protein )
  • 1 tablespoon chopped fresh parsley, plus more for garnishing _ (rich in chlorophyll and carotenes)
  • 1/4 teaspoon turmeric _ ( powerful antioxidant + anti-inflammatory properties)
  • a couple of black pepper seeds
  • 2 tablespoon olive oil
  • 1 teaspoon sea salt and black pepper, plus more to taste
  • 4 cloves garlic, minced _ (excellent source of B6 = Pyridoxine = important for brain health)
  • 1 to 2 teaspoons smoked paprika, depending on desired smokiness
  • 1-2 cup filtered water (start with one cup, monitor and if necessary add the second cup)
  • 1 teaspoon saffron threads (optional but recommended)
  • 1-2 lemons, halved (for spritzing) _ (excellent source of vit C)
  • Fresh rosemary for garnish_ ( powerful antioxidant + anti-inflammatory properties)
  • Sprinkle sesame seeds for garnish (optional) _ (source of calcium)

Instructions

  1. Heat a large pan (cast iron preferable) over medium-high heat. Once the pan is hot, add 1 tablespoon of the olive oil,  the turmeric and only the button , cremini and protobello mushrooms, and cook for 6 to 8 minutes, nudging them around as needed to prevent burning until they release their liquid. Put half of the mushrooms aside for use later on.
  2. Add the red and yellow bell peppers, hot pepper and 1 teaspoon sea salt. Cook for 4 minutes, or until the peppers just starts to become tender, stirring occasionally. Add the onion and cook for 3 minutes, or until just beginning to soften. Then, add the garlic and paprika and cook for 1 minute to caramelize the garlic. Stir in the diced tomatoes and cook for another 4 minutes, or until just beginning to caramelize, stirring occasionally.Continue cooking until there is just the tiniest amount of mushroom liquid remaining in the pan and the mushrooms have a deep golden-brown glisten to them.
  3. Reduce the heat to medium-low, and add the reconstituted mushrooms and parsley. Cook for another 2 minutes, or until the parsley wilts, stirring frequently.
  4. Add the brown rice, chopped kale/ collard greens and cook for 1 minute, stirring constantly. Reduce the heat to medium-low, and add the mushroom broth, water, black pepper seeds and saffron threads (if using). Carefully stir to distribute the broth, and let the rice simmer, uncovered and untouched, for 10 minutes, or until it just begins to absorb the broth. Then, add the other half of the cooked mushrooms and gently stir to distribute throughout the rice. Level out the rice and continue to cook for another 10 to 12 minutes, or until most of the liquid has been absorbed and the rice is fluffy and tender.
  5. Optional to crust the rice like the traditional paella. This can be done after cooking by increasing the heat to high for 30 to 60 seconds, or until you begin to smell the rice toasting at the bottom of the pan.
  6. Remove the pan from the heat, loosely cover with foil, and let rest for 10 minutes.
  7. Season to taste with more sea salt , parsley and rosemary. Spritz with the lemons.
  8. Serve immediately, Refrigerate leftovers.

** organic is preferred

Want zucchini tomato basil pasta instead?

 

 

Zucchini Tomato Basil Pasta

Zucchini Tomato Basil Pasta

Zucchini Tomato Basil Pasta _ Featured on LunchBreakLIVE 

Zucchini Tomato Basil Pasta

Zucchini Tomato Basil Pasta 

Ingredients:

 Pasta

  • 1-2 zucchinis = (good source of fiber, omega-3 fatty acids, zinc, niacin)
  • 1/2 teaspoon Himalayan/Sea salt (helps regulating the water content throughout your body

    Tomato Basil Sauce
  • 2-3 large tomatoes (high in lycopene, great for prostate health)
  • 1.3 cup diced zucchini
  • 1 cup firmly packed fresh basil = (digestive aids + helps w/ circulation
  • 1/2 cup extra virgin olive oil = ( believed to help lower LDL + B vitamins, zinc and other minerals)
  • 1 garlic clove
  • 2 tablespoons nutritional yeast (source of complete protein)
  • 1 tablespoon ground chia seeds (optional)
  • 2 tablespoons presoaked sun-dried tomatoes
  • 2 pitted presoaked dates
  • 2 tablespoons nutritional yeast
  • Pinch of sea salt, black pepper and turmeric
  • A sprinkle of Himalayan/Sea salt

         Topping

  • Pitted Kalamata olives (or any)
  • A couple of fresh basil leaves
  • 6-12 cherry tomatoes (optional)
  • Fresh rosemary (optional)
  • A sprinkle of Himalayan/Sea salt

Preparation:

Step 1: Use a julienne peeler or spiralizer to turn zucchini into noodle-like strips.

Step 2: Put all the zucchini noodles in a bowl and sprinkle with 1/2 teaspoon salt. Stir it well to mix the salt evenly. Allow the noodles to sit for about half an hour so that water can be drained.

Step 3: To make tomato basil sauce combine and blend all ingredients under the tomato basil section. Blend until you get the consistency you want. I like my sauce a bit chunky.

Step 4: Add tomato basil sauce to zucchini pasta. Top 0ff with cherry tomatoes, Kalamata olives, fresh basil and rosemary

You can have this meal raw or slightly cooked.  Bon appétit :)

Want some raw chocolate dessert?

Vegan Cheddar Cheese Ball

Vegan Cheddar Cheese Ball

Featured on Nancy’s Kitchen Episode 3: Wine and Cheese series

How to make vegan cheddar cheese ball 

Vegan Cheddar Cheese Ball

Ingredients:

  • 1 1/2 cups raw cashews, soaked in water overnight
  • 2 tablespoon sun dried tomatoes, soaked with cashews
  • 1/4 cup nutritional yeast (2 TBSP = roughly 9 grams of protein)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon red miso (good for gut bacteria)
  • 1 teaspoon salt
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 1/2 cup coconut oil
  • ½ cup shredded almond

Instructions:

Step 1: Pour soaking water from cashews and sun dried tomatoes and rinse with fresh water, drain well.
Step 2: Process cashews and sun dried tomatoes in blender and pulse until they start to form a paste, scraping down the sides as necessary.
Step 3: Add all of the seasonings and pulse until thoroughly combined.
Step 4: Add the coconut oil. Blend or process until the mixture is completely smooth, scraping down the sides occasionally. This process should take up to 10 minutes in a power blender.
Step 5: Scrape the soft cheese into a container.
Step 6: Cover and refrigerate for at least 6 hours, until firm. Scrape the cheese out of the container and place onto a clean surface. With your hands, form the cheese into a ball and roll in slice raw sliced almonds , dill or any other herbs of your choice and voila.

For a great wine & cheese night, check out my cashew cream cheese recipe

Cashew Cream Cheese

Cashew Cream Cheese

Featured on Nancy’s Kitchen Episode 3: Wine and Cheese series 

How to make cashew cream cheese

Cashew Cream Cheese

Ingredients:

• 2 cups cashews soaked overnight (excellent source of copper = energy production in cells)
• 1 teaspoon lemon juice (good liver detoxifier and a source of Vit C)
• ½ tsp Himalayan salt
• 1 TBSP nutritional yeast (has roughly 5 grams of protein)
• 2 TBSP filtered water
• Rosemary (optional)

Instructions:

Step 1:   Wash and soak cashews overnight or a minimum of 4 hours
Step 2:  Blend all ingredients together until smooth
Step 3:  Top with rosemary and  refrigerate for 4 hours.
Step 4:  Serve in a bowl with raw veggies.

Check out my video on how to make vegan cheddar cheese ball

Vegan Mac and Cheese

Vegan Mac and Cheese

Vegan Mac and Cheese 

Episode 5 Photo 5

Featured on Nancy’s Kitchen Episode 6: Sports Night in Canada 

Vegan Mac and Cheese 

Ingredients:

  • 1 cup cashews
  • 3⁄4 cup nutritional yeast
  • 1⁄4 cup oat flour
  • 1⁄4 cup tapioca flour
  • 1 tablespoon paprika
  • 1 tablespoon organic sugar
  • 2 teaspoons powdered mustard
  • 2 teaspoons sea salt
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1⁄2 tsps turmeric
  • 1/4 tsp citric acid (optional)

Instructions:

Step 1:  Add all of the ingredients to a food processor and process until a powder is formed. There should not be any discernible chunks or large granules of cashews, so this may take 3 to 4 minutes of processing.

Step 2: Store this in a jar or portion out into 1⁄3-cup increments and put in ziplock bags and store in the pantry for a month or two or in the refrigerator for up to 6 months.

Plant-based cheese lover? click on link

Made with brown rice and quinoa

Vegan Sushi Rolls with Quinoa and Brown Rice

Quinoa Brown Rice Vegan Sushi Rolls

Featured on Nancy’s Kitchen Episode 5: Sushi Night

How to make quinoa brown rice vegan sushi rolls

Ingredients:

  • 1 cup Quinoa = 8g P + 5g Fiber (complete protein source, has all essentials amino acids w/ lysine + isoleucine)
  • 1 cup Brown rice= (5g P + 3.5g Fiber + Se + Mg + Ca)
  • 2 tbsp rice vinegar
  • Avocado
  • Beets
  • Carrots
  • Leafy greens (Vit K + Ca)
  • Cucumber
  • Sprouts (optional)
  • Nori sheet (dried seaweed paper)

Instructions:

Step 1: Start by preparing your brown rice and quinoa. Rinse rice and quinoa in a fine mesh strainer until your water runs clear. Then add to a medium saucepan with water and bring to a boil. Once it boils reduce heat to low, cover and cook until water is completely absorbed – about 15 minutes

Step 2: Once quinoa and brown rice are done, add the rice vinegar and let it cool while you prep veggies

Step 3: Chop julien style beets, cucumber, carrots, and avocado. If they’re too bulky they won’t allow the sushi to roll well.

Step 4: Put seaweed paper on rolling mat, add 1⁄4 cup brown rice quinoa mix Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice mixture all over the nori, making sure it’s not too thick or your roll will be all rice and no filling.

Step 5: Then, arrange a serving of your veggies or preferred filling in a line at the bottom 3/4 of the rice closest to you (see photo).

Step 6: Start to roll the nori and rice over with rolling mat.

Step 7: Slice with a sharp knife and serve right away with some ginger, tamari and wasabi.

How to “Veganize” the all American breakfast

Raw basil pesto zucchini noodles as seen on "Nancy's Kitchen" , episode 5

RAW BASIL PESTO PASTA ZOODLES

RAW BASIL PESTO PASTA ZOODLES, HIGH-FIBER, GLUTEN-FREE

RAW BASIL PESTO PASTA ZOODLES

Featured on Episode 4 of Nancy’s Kitchen: Raw Pasta Series 

Ingredients:

  • 1-2 zucchinis = (high Fiber, omega-3 fatty acids, zinc, niacin)
  • 6-12 cherry tomatoes (lycopene = powerful)
  • 1/2 teaspoon Himalayan/Sea salt (helps regulating the water content throughout your body

    Pesto
  • 1 cup firmly packed fresh basil* = (digestive aids + helps w/ circulation, aromatic + carminative)
  • 1/2 cup extra virgin olive oil = ( believed to help lower LDL + B vitamins, zinc and other minerals)
  • 2 tablespoons lemon juice = (cleanser, purifier, rejuvenator, and detoxifier especially for the liver)
  • 1/3 cup pine nuts = excellent source of vitamin E; contain about 9.33 mg per 100 g
  • 4 cloves peeled garlic = (antiviral, antibacterial, increased cell activity, support the immune system by enhancing the
  • function of our immune cells and organs, including the thymus and liver)
  • A sprinkle of Himalayan/Sea salt

*Studies show basil contains orientin and vincenin, two water-soluble flavonoids that protect cell structure as well as chromosomes from radiation and free-radical damage. As such, basil provides important anti-cancer benefits.[Murray et Al, 2005]

Preparation:

Step 1: Use a julienne peeler or spiralizer to turn zucchini into noodle-like strips.

Step 2: Put all the zucchini noodles in a bowl and sprinkle with 1/2 teaspoon salt. Stir it well to mix the salt evenly. Allow the noodles to sit for about half an hour so that water can be drained.

To make the pesto:

Combine the basil, extra virgin olive oil, lemon juice, pine nuts, garlic and salt in the blender. Blend until it’s completely smooth. Add to zucchini pasta and garnish with basil and enjoy!

Click here for a vegasmic quick & easy raw dessert

Mushroom Pâté

Mushroom Pâté

Featured on Nancy’s Kitchen Episode 3: Wine and Cheese series 

How to make raw mushroom pâté

Mushroom Pâté (Raw)

Ingredients: 

  • 2 large Portobello mushroom caps (vit C, D, B, zinc, iron, selenium, mg and so much more…)
  • ½ cup pre-soaked walnuts (Vit E, omega 3)
  • 1 garlic
  • 2 tbsp olive oil
  • 2 tbsp tamari sauce
  • Fresh milled black pepper

Instructions:

Step 1: Remove stems and wipe mushroom caps
Step 2: Slice mushrooms and marinate in oil and tamari for 20 min.
Step 3: Place walnuts, garlic and marinated mushrooms in food processor and pulse
Step 4: Ready to serve and voila.

How to make raw vegan cream cheese in minutes

Tofu scramble, baked potatoes, tempeh smoked maple bacon

Tofu scramble: High Protein, Low Fat, Gluten Free

Tofu scramble: High Protein, Low Fat, Gluten Free – How to “veganize” the all american breakfast

Tofu scramble: High Protein, Low Fat, Gluten Free

Featured on Nancy’s Kitchen, Episode 1 : Breakfast series

Ingredients:

  • 1 cup firm organic tofu (high protein + low fat)
  • 1-2 medium onions (Vit C= antioxidant (AO), collagen + Chromium (helps with blood sugar management)
  • 1-2 cloves of garlic
  • 1⁄2 squeezed lemon (vit C, cleanser)
  • 1 cup mushroom of choice (vit C, D, B, zinc, iron, selenium, Mg and so much more…)
  • 3-4 cups Fresh Spinach (Ca, Mg, K, Mn, Vit A, B9, K)
  • 1 Red Sweet Pepper (Vit C = powerful AO + helps with connective tissue)
  • 1/3 cup water

Spice mix:

  • 1 Tbsp. nutritional yeast
  • 1tsp turmeric (anti-inflammatory properties)
  • 1tsp paprika
  • 1 tsp sea salt
  • 1 tsp black pepper
  • Sweet Potato bites:
  • 1-2 sweet potatoes with skin, peel if not organic (vit A, vit C, fiber)
  • 1 tbsp olive oil or avocado oil
  • 1 tbsp oregano
  • 1⁄2 tsp turmeric
  • 1 tsp black pepper
  • 1 tsp red pepper
  • 1 tsp Himalayan salt

Directions: 

Step 1: Peel sweet potatoes, add olive oil, spice mix and set aside for 10 min and put in air fryer for 30 minutes while you prep tofu scramble.

Step 2: Crumble tofu in a bowl; add lemon and spice mix and set aside while you chop onions, garlic, peppers and mushroom.

Step 3: On medium heat add water and sauté garlic and onion of 2 minutes, then add red peppers, sauté for another minute, add mushroom sauté for another minute. Add tofu scramble sauté until warm and at the end add spinach.

Step 4: Warm tempeh slices

Step 5: Serve tofu scramble with tempeh slices and potatoes. Pepper sauté 1 min.

Preparation time 30 minutes

Serves 2-4

Want pancakes instead

Squash Soup

Easy Squash Soup recipe

Easy Squash soup recipe

With 5 SUPERFOODS to Make you Feel SUPERGOOD

Ingredients:

  • 1 tbsp. coconut oil (antiviral + antimicrobial + protects against heart disease)
  • 2-4 cups of butternut or pumpkin squash (vit A = beta-carotene = eye and skin health + AO + B3 = niacin = brain function + fiber)
  • 1-2 medium onions (vit C = antioxidant [AO], collagen + chromium = blood sugar management)
  • 1” fresh turmeric** or 1/2 tsp. ground (powerful anti-inflammatory + AO)
  • 3-4 cups filtered water
  • 1/2 cup lentils (soak overnight) (protein + cholesterol-lowering fiber)
  • 1/3 tsp. allspice (AO + good for digestion + prevents gas build-up)
  • 1 can coconut milk
  • Salt to taste

Directions:

Over medium heat, melt coconut oil and sauté onions for 1 min. Add spices and sauté 1 min. Then add squash and sauté 1 min. Add water, bring to a boil. Simmer over low-medium heat for 20 min. Add washed lentils and simmer 15-20 min; add coconut milk and salt to taste. Blend with hand blender. Serving size 4-6

**Interesting info: Studies show turmeric not only helps lower cholesterol, but also prevents the oxidation of cholesterol, which is what damages blood cells. Studies also show curcumin slows the progression of Alzheimer’s.

Want some vegan cheddar cheese with your soup?