Ingredients half pound okra, about 10-12 2 eggs, beaten 1 slice of ginger, cut into match-stick size 1 small red pepper, sliced 1 tablespoon oil for stir-frying 1 diced jalapeno For seasoning: salt to taste pepper to taste sugar to taste half a tablespoon soy sauce half a tablespoon sesame oil Directions Bring a medium […]
Ingredients 1 tablespoon whole brown mustard seeds ⅓ cup vegetable oil 1 small sweet onion, minced 2 garlic cloves, minced 2 teaspoons minced fresh ginger ½ pound small russet potatoes, diced ½ teaspoon ground red pepper ¼ teaspoon kosher salt 1 ½ pounds fresh okra, cut into 1/8-inch-thick slices 2 teaspoons ground cumin 2 teaspoons ground […]
Ingredients 4 cups of cooked bite-sized, broccoli florets (steamed or boiled) 4 large eggs 1 cup of grated Provolone cheese (or cheese of choice) ½ cup of whole milk ½ cup of feta cheese crumbles 2 tbsp. of finely chopped parsley salt and pepper to taste Directions Preheat oven to 350 degrees F In a medium bowl, whisk the eggs with Provolone, milk, parsley, salt, and pepper. Set […]
Ingredients 10 to 12 ounces spinach 6 large eggs ½ teaspoon dried oregano ½ teaspoon kosher salt ¼ teaspoon garlic powder 1 cup cottage cheese ¼ cup grated Parmesan cheese ¼ cup chopped roasted red pepper (from a jar), plus more for topping Fresh ground black pepper Directions Preheat oven to 375°F. Grease a 9” round pie dish. Place the spinach in a colander and […]
Ingredients Veggie Scramble: 1/2 yellow onion, diced 1 red bell pepper, chopped 1 carrot, chopped 1 handful of fresh kale 1/2 cup seitan (or firm tofu), chopped 3 tablespoons soy sauce or coconut aminos (optional) 1-2 tablespoons water or vegetable broth, for sautéeing Omelet: 1 cup garbanzo bean or chickpea flour 1/4c cup nutritional yeast […]
Ingredients 1 teaspoon olive oil1 package firm or extra-firm tofu½ teaspoon turmeric½ teaspoon cumin½ teaspoon chili powder½ teaspoon garlic powder¼ cup cilantro, chopped1 jalapeño pepper, stemmed, seeded, and chopped8 cherry tomatoes, halved Directions 1. Pat tofu dry and cover with an absorbent towel. Place a heavy object (e.g., a cast-iron skillet) on top for about 10 […]
Ingredients 1 large (about 4-inch) acorn squash 2 teaspoons olive oil 3/8 teaspoon kosher salt, divided 1/4 teaspoon crushed red pepper Cooking spray 4 large eggs 1/2 teaspoon fresh thyme leaves 2 slices bacon, cooked and crumbled (optional) Direction 1. Preheat oven to 425°. 2. Trim off about 1/2 inch from each end of squash; […]
Ingredients 3 pounds (6 medium) summer squash and/or zucchini Kosher salt 2 tablespoons extra-virgin olive oil 4 scallions, thinly sliced, white and green parts separated 1 jalapeno pepper, seeded and minced 3 tablespoons chopped fresh parsley 1/4 teaspoon freshly grated nutmeg Freshly ground pepper 1 tablespoon unsalted butter 6 large eggs 1/2 cup grated pepper […]
Defrost pie dough Preheat oven to 400 degrees Roll out dough onto a floured surface Oil baking dish and place flattened dough into pan. Trim overlapping edges. Poke a series of small holes into dough Flash bake dough for 15 minutes at 400 degrees. Allow crust to cool Reduce oven temperature to 350 degrees Saute […]
