after nap snack

cold cucumber salad

goes very well with any stew...

1lbs cucumber sliced super thin

2 Tbs rice vinegar

1 Tbs agave

2 cloves of garlic

1.5 cups water

2 tsp salt,

 pepper, paprika to taste

slice the cucumbers as thin as possible salt them and put it aside for about 10 minutes. make your dressing during it's marinating. in a large bowl put the water, crushed garlic, agave and taste it it should be very sweet and sour at the same time, you can add more vinegar or agave if you feel that is not sour or sweet enough add some crushed pepper. after 10 minutes squeeze the cucumber in your palms above the sink to let all the excess salt water out you can even transfer it to a colander and rinse it if you want a real low sodium version. transfer the squeezed cucumbers to the bowl with the vinegar dressing in it there should be enough liquid to cover the cucumbers. put in the fridge and chill it for at least an hour so it's nice and cold and the flavors have time to marinate the cucumbers, serve with a little paprika sprinkled on top.

mushroom stew with harvest grains blend

this is a healthier version of the traditional hungarian stew, the dudi couldn't wait to taste it long enough for me to take the picture..
1 tbs canola oil
1 medium onion
1 large bel pepper diced very small
1 large tomato diced
10-12 oz mushroom sliced
1 cup of water
seitan sliced thinly (optional)
salt, pepper, paprika to taste

warm the oil on medium heat, dice the onion very small i use a food processor, saute until golden brown, add the peppers and tomatoes, wait till it starts to release some water add the mushrooms  when they start to release water add up to a cup of water depending how "saucy" you like your stew. Add the spices and let the excess water cook off. serve with harvest grain blend (trader joe's) and a cold cucumber salad

Mamma Mia Lasagna

had to come up with a quick lunch today everyone liked it even Mia the little dude's girlfriend, Miss Mia and she is a hard one to please :)

20 oz brown rice lasagna pasta (whole wheat works just as well)
1 tbs canola oil
3 large kohlrabis
1 whole head of cauliflower
1/4 cup of flax seed meal
1/4 cup of nutritional yeast
1/4 cup of (authentic foods) garfava (garbanzo+fava bean ) flour
1/2 tsp fresh majoram leaves
salt. pepper,
6 oz soyrizo
6 oz tempeh
3 diced tomatoes
1 cup daiya "cheese"


preheat oven to 400 degrees. boil water with a little salt and oil for the pasta. put the diced kohlrabis, cauliflower and diced onions in a pot with the vegetable broth cook for about 10-15 minutes or until the vegetables are slightly softened then put it all in a blender and blend until smooth. return the sauce in the pot, add in the pressed garlic, majoram leaves, nutritional yeast, flax meal and flour bring it to boil while stirring constantly so no lumps are formed. in a bowl mix the soyrizo, crumbled tempeh and diced tomatoes. Spray a casserole dish lightly with canola oil, and start layering pasta, then white sauce, then soyrizo mix, then pasta again, repeat until you run out of ingredients always finish with pasta. sprinkle the top with the cheese and bake for 30-35 minutes or until golden brown and crispy on top.

a must read for everyone

http://www.cnn.com/2010/HEALTH/05/31/chemical.dangers/index.html