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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

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

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

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Easy Breezy Vegan Chocolate Mousse

Easy Breezy Vegan Chocolate Mousse

How to make this vegan chocolate mousse

Ingredients:

  • 5 ripe avocados (heart-healthy monounsaturated fatty acids)
  • 1/2 cup dark unsweetened cocoa powder (antioxidant)
  • 1/3 cup ground flax seeds (great source of fiber + omega-3)
  • 1/3 cup maple syrup (over 50 antioxidants) or agave syrup
  • 1 cup coconut or almond milk (dairy-free)
  • 1 -2 cup strawberries or raspberries (source of vitamin C = beautiful skin)

Directions:

With a hand blender, blend the avocados, cocoa, flax seeds, coconut milk and syrup together. Garnish with berries/banana slices and indulge.

Prep time: 5-10 minutes

Serving size: 4-6

Watch how to make this chocolate mousse and learn more about nutrition