- 1.5 cups raw fro color Quinoa
- 3 cups hot water
- 1 box button mushrooms, sliced
- 1 box Portobello mushroom, sliced
- 1 large sweet onion, diced
- 1 carrot, cubed
- 1.5 Tbsp Avocado or Olive oil, or to taste
- 1 Tbsp Coconut Aminos
- 1 tsp toasted sesame oil
- 1 Tablespoon crushed garlic.
- Salt and pepper to taste
Combine the quinoa and water with about half a tsp of salt in a baking side and bake for 45 minutes. Alternatively cook quinoa in a pot affording to instructions on the box. Sauté the mushrooms, carrot and onion in oil until soft. Stir in garlic, spices and coconut aminos and let simmer for a few minutes until fragrant. Mix the veggies with the quinoa and drizzle in toasted sesame oil.
- 1 cup kasha
- 2 cups water
- ½ tablespoon oil of choice
- Salt, to taste
Put all the ingredients into a baking dish, cover tightly with foil and bake for 40 minutes at 350. Remove from oven and let cool completely. Also delicious mixed with sautéed onions and mushrooms.
This is more of a technique than a recipe – take the idea and make it yours! If starting with fresh chickpeas, soak for 12 hours so that they are easy to digest. Rinse, boil for 3 hours until cooked. Drain, put on a cookie sheet and spray with oil. Season to taste – some suggestions are garlic, your favorite herb blend, shwarma spice, cayenne pepper and salt…. Roast at 350 for 15 minutes. If using the Gefen Organic from the bag, skip the first few steps and go straight to placing on cookie sheet.
- 1 c dried chickpeas soaked overnight in cold water
- 1/2 c red onion
- 1/2 c fresh parsley
- 1/2 c fresh cilantro
- 4 cloves garlic
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1/4 c + 1 Tbsp olive oil
1. Preheat the oven to 375 F. Pour 1/4 cup of the olive oil onto a rimmed baking sheet and turn until the pan is evenly coated. Set aside. 2. Drain the chickpeas from the water. Pour them into a food processor along with the onion, parsley, cilantro, garlic, spices and 1 tbsp of olive oil. Blend. 3.. Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan. 4. Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides.
- 4-5 medium to large Delicata squash
- 1 cup moon-shape slices of leeks
- 2 cloves fresh garlic, chopped
- 2 tbsp. olive oil
- 1 ½ tbsp. coconut aminos or dry red wine
- 1 tbsp. raw honey
- 1 tsp. salt
- 1 tsp. pepper
- ½ cup fresh pomegranate arils, or to taste
Preheat oven to 375˚F. Wash the squash, slice it in half and scoop out the seeds. Cut each half into moon-shape rings and place in a Ziploc bag. Add leeks, garlic, olive oil, coconut aminos, honey, salt and pepper and combine until squash is evenly coated. Arrange squash slices on parchment paper-lined cookie sheets. (I use two cookie sheets so that the slices don’t overlap.) Bake for 40-45 minutes, keeping an eye on the edge pieces and removing as they brown to avoid burning. Garnish with fresh pomegranate seeds.
- 4 Japanese sweet potatoes (look for long and narrow rather than short and wide)
- Olive oil
- Sea salt
Preheat the oven to 375 F. Rinse and slice the yams very thinly (about 1/8 inch). Line 2 or 3 REAL metal (very important) cookie sheets with paper and lay out the yams in a single layer leaving a bit of space between each one (make sure none are overlapping). Spray with oil and season with salt. Bake for 30 minutes and then remove any slices that look baked completely as some parts will bake faster than others. Flip the rest and continue baking until desired crispness is reached.
- 1 box precut kabocha squash
- 1⁄2 tsp. salt
- 3⁄4 tsp. cinnamon (I prefer ceylon cinnamon)
- 1⁄2 tbsp. avocado oil or light olive oil or 8-10 sprays in the Evo spray bottle.
Preheat oven to 375° F. Grease a cookie sheet with oil. Spread the kabocha squash out and season the squash with a nice sprinkle of cinnamon and salt. Toss the kabocha squash until pieces are well coated and spray the top with oil. Bake squash for about 45 minutes or until the edges are nice and crispy.
- 8 Yukon gold potatoes peeled and chunked
- 2 large onions chopped
- 1.5 tbsp olive oil
- 1.5 tsp sea or pink salt,
- 1 tsp pepper,
- 2 tsp paprika,
- and 1-2 additional tbsp oil.
Sauté the chopped onions in oil on a low flame until golden. Slower sauté will result in a tastier dish. Combine the chunked potatoes, onions and spices in a baking dish. Mix to coat add desired amount of oil and remix. Cover the pan and bake on 350 degrees for about 2 hours. Raise the temperature to 400, uncover for about 15-20 min to brown on top before serving.
- 1 box root hash
- 1⁄2 tsp. garlic
- 1⁄2 tsp. salt
- 1⁄2 tsp. course Black pepper
- 1⁄2 tsp. dried parsley (optional)
- 1-2 tbsp. olive oil, avocado oil (or oil spray)
Preheat oven to 375° F Line 2 metal cookie sheets with parchment paper. Lightly spray the paper with oil and place veggies on the cookies sheets (not too close or veggies will get mushy). Spray 7-8 sprays of oil or 1 tbsp. of oil per pan. Combine spices and divide between pans. Toss to coat. Bake uncovered, mixing a few times and alternating racks until veggies are crispy, about 35-45 minutes. Rewarm uncovered until just heated through.
- 1 package ready cut butternut squash fries (or 1 medium squash cut into sticks)
- 1 tbsp. olive oil or avocado oil, or 7-8 sprays oil
- 1⁄4 tsp. garlic powder
- 1⁄2 tsp. sea of Kosher salt
- 1⁄4 tsp. course black paper or to taste
Preheat oven to 400° F. Line a baking sheet with parchment paper. Lay the fries down in rows with at least 1/4 inch between them. Spray with avocado oil and season with spices. Roast for 25-35 minutes until desired crispness. Toward the end of the baking time, watch them closely and remove the more well-done pieces as they become ready. This way, the less-done pieces will be allowed to cook fully without burning the finished pieces.
- 1 medium butternut squash
- 1 sweet potato
- 1 Japanese yam
- 3 eggs separated
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon honey (optional)
- 1 teaspoon salt
Preheat oven to 375° F. Bake sweet potato and yam whole on metal baking sheet for at least an hour or until very soft. Cut the butternut squash in half length wise and remove the seeds. Bake faced down for 45 minutes to an hour. Squeeze the sweet potato and yam from their peel and mash with the squash using the back of a fork. Make sure to mash while still warm. Allow mixture to cool before adding the rest of the ingredients. Stiffen the egg whites. Add the yokes to the mashed vegetable mixture and mix with cinnamon, honey, salt, and vanilla. Fold in the egg whites. Pour mixture into greased baking dish. Bake for 45 minutes or until a golden on top.
- 1 pound kohlrabi (about 1 large or 2 medium sized kohlrabies) peeled
- 1 medium-sized Japanese sweet potato or Yukon gold potato peeled
- 1 small yellow onion, diced
- 1 1/2 tablespoons minced dill
- 1 1/2 tablespoons minced parsley
- 1 teaspoon fine sea salt
- 1/3 cup Rories grain free all-purpose flour
- 2 eggs, lightly beaten
- 1/4 cup oil of choice for frying
Grate the kohlrabi and potato of choice. Transfer the grated veggies to a dish towel and wring out any moisture. Place the veggies into a large bowl. Add the onion, dill, parsley, salt and flour to the veggies. Stir in the eggs and mix until everything is well incorporated. Heat the oil in a large skillet over medium-high heat. Spoon 1/4 cup of the mixture into the skillet and flatten it gently with a spatula. Add 2-3 more fritters to the pan and cook for about 3-4 minutes per side or until golden brown and crisp.
- 2 lbs. Yukon gold potatoes, peeled
- 1 medium onion, cut in 6 chunks
- 1 large egg
- 1 ½ tsp. sea salt
- Black pepper to taste
- ¼ cup plus 1 Tbsp. avocado oil, for frying
Using a fine grating disk in a food processor, grate the potatoes. Remove half the grated potatoes and place in a large strainer set over a large bowl. Press out as much liquid as possible, allowing it to collect in the bowl. Set aside strained potatoes and liquid. Next, fit the food processor with the S blade. Process onion chunks and remaining grated potatoes until smooth. Add potato/onion mixture to the strainer set over the bowl of liquid and squeeze to remove as much liquid as possible. Let liquid stand for five minutes. Starch will settle to the bottom of the bowl. After five minutes, pour off the liquid and leave behind the starch. Add the potatoes and onions, eggs, and spices, and mix by hand to combine. In a large frying pan over high heat, heat ¼ cup of avocado oil. Form medium size balls of batter and place in hot oil. About four latkes should fit in one pan. Reduce heat to low. Brown latkes completely on one side, flip, and brown on second side. Remove from pan and enjoy! Add 1 tbsp. avocado oil to pan and repeat with remaining batter.
- 3 large yukon gold potatoes, peeled
- 2 small yellow squash, peeled
- 3 tablespoons Hummus
- 1 and 1/2 teaspoons salt
- 1/4 teaspoon course
- 3 tablespoons Rorie’s grain free mix or 2 tablespoons flour of your choice
- avocado oil for frying
Grate the potatoes and squash on a fine grater or in your food processor. (You can alternate between a finer and larger grate to get a more varied texture.) In a large bowl combine the potatoes and squash. Add hummus, salt, pepper and grain free mix. Mix well until fully combined. In a large frying pan on a medium flame, heat the oil until super hot. Gently scoop the latkes into the pan leaving about an inch of space between each one. Fry on a medium to low flame on one side until set. Then flip and fry on other side until crispy.
- 16 oz. Japanese yams, grated (2 medium-size yams)*
- 3 eggs
- ½ tsp. salt
- ¼ tsp. pepper
- 1½ Tbsp. Rorie’s Grain Free mix (or 1 Tbsp. almond flour + ½ Tbsp. coconut flour)
- ¼ cup avocado oil for frying
Note: These yams brown more quickly than regular potatoes, so I try to work fast! Peel and grate yams quickly, as they brown quickly. Add flour, spices, and eggs. Heat a frying pan and add the oil. Form batter into round patties and place 3-4 at a time in the pan. Lower flame and fry latkes on each side until golden brown and crispy. Repeat with remaining batter. You should not need additional oil. Yield: 8 medium size latkes
- 1 large onion, chopped
- Yukon gold Potato Kugel
- 5 lbs. Yukon gold potatoes
- 1 medium size onion
- 5 eggs
- 1 Tbsp. sea salt
- 1/2 cup olive or avocado oil
Preheat oven to 375°F. Place oil in one 9x13 pan or divide between two 10-inch round pans and heat in oven while preparing the rest of the kugel. In a food processor fitted with an S blade, blend the onion until liquefied. Remove S blade and replace it with the Braun “kugel” blade. If you don’t have a Braun, use a regular grater blade, then blend ⅓ of the grated potatoes with the S blade. Add eggs and salt and mix. Once mixes add the hot oil and combine. Pour into prepared pan(s). Bake for about an hour and a half until golden brown. For overnight kugle. Cover the kugle. Add a 9x13 pan filled half way with water in that rack below the covered kugle. Reduce heat to 225 degrees and continue to bake in the oven and 6 hours to overnight.