Vegan Greek Eggplant Moussaka

INGREDIENTS:

1 large eggplant, peeled and sliced lengthwise

1 onion, chopped

5 or more cloves garlic, chopped

Gardein ultimate beefless ground

3 cups tomato sauce (I used fresh lightly boiled peeled and cored Roma tomatoes)

1/2 cup raw cashews, soaked in 1/2 cup water

1 tsp coconut sugar or other sweetener

1/4 cup unsweetened plain almond milk

1/8 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp fresh ground black pepper

1/2 tsp Greek oregano

1/2 tsp parsley

1 tsp minced dried onion

1 tsp garlic powder

2 TBSP coconut aminos

1/2 tsp Neat egg replacer

1/8 tsp Kala namak black mineral salt

1 tsp cornstarch

1 tsp aluminum-free baking powder

2 TBSP nutritional yeast

sea salt to taste

 

INSTRUCTIONS:

Heat onions and chopped garlic in a large skillet for 1-2 minutes. Add ground and mix in parsley, black pepper, oregano, garlic powder, onion powder, cinnamon, nutmeg, coconut aminos, coconut sugar, and salt to taste.

Stir in tomato sauce.  Taste and add additional seasoning as desired.

Put half eggplant slices on bottom of casserole dish. Top with ground and tomato mixture, pour almond milk on top, then add remaining eggplant slices.


Liquify cashews and soaking water in Vitamix or other highspeed blender together with last 6 ingredients then pour evenly on top of casserole and place in pre-heated oven at 350 degrees.

Bake for 75 minutes.

Enjoy.

Quick and flavorful red cabbage and kale over rice

This recipe is too easy to be so delicious and healthy.

INGREDIENTS

1-1/2 cups white jasmine rice (dry) steamed

Veggies:

1/2 head red cabbage, chopped

1 bunch kale, chopped

3 spring onions, chopped

Sauce:

4 TBSP coconut aminos

2 tsp garlic powder

1 TBSP coconut palm sugar

2 TBSP cornstarch

1/2 tsp fresh ground pepper

1/3 cup water

INSTRUCTIONS 

Dry fry veggies without water or oil in a large wok or skillet until starting to soften.

Add remaining ingredients and stir constantly until sauce thickens.  Put rice in a large bowl, add a generous shaking of coconut aminos, top with veggie mixture, enjoy.

Fajita wraps for dinner

I was shopping at Giant last evening and came across five red bell peppers on the reduced produce shelf for under $4.00. Hence, I decided that I would make fajitas for dinner.  These fajitas are oil free and salt free and are packed with nutritious goodness.  I typically try to derive at least 80% of my calories from carbs and no more than 10% of my calories from protein and 10% from fat throughout the week (80/10/10).  Usually I am closer to 90/5/5 on a daily basis so once or twice per week I will make a meal like this which has much more protein (from the beans) and much more fat (from the avocados) than I typically eat for dinner.

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INGREDIENTS:

5 red bell peppers (or a mix of various colors of peppers, perhaps even add a jalepeno if you want more spice)

2 onions

1/2 tsp cayenne pepper

1 tsp each of dried minced garlic and rice vinegar

2 tsp each of nutritional yeast, cumin, cilantro, chili powder, coconut aminos, and corn starch

3 tsp coconut sugar

1 jar of salsa

2 ripe avocados

1 tsp lime juice

1 can refried beans

1 package of soft tortillas (or red chile sandwich petals like I used)


 INSTRUCTIONS:

1.  Wash the bell peppers and take out the seeds and trim the white parts.

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2.  Slice the peppers into strips and slice the onions into wedges.

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3.  Place peppers into one skillet and place the onions into a separate skillet.

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4.  Do NOT add water or oil, but dry fry over very high heat, turning and stirring with a metal spatula every few minutes as the vegetables are charred.

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5.  Once the vegetables are charred and beginning to soften, transfer the onions into the same skillet as the peppers and mix them together and turn off the flame.

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6.  Pour about 1-1/2 cups of water into the hot empty skillet that the onions were cooked in then add cayenne pepper, dried minced garlic. rice vinegar, nutritional yeast, cumin, cilantro, chili powder, coconut aminos, corn starch, and coconut sugar.  Mix well and bring to a boil.  The consistency should be like a thin gravy and not everything will dissolve.

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7.  Add peppers and onions and half the jar of salsa to the bubbling sauce and cook over a high flame stirring constantly for two minutes then turn off flame and let set to thicken.

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8.  Add a little water to the canned refried beans to thin them out then cook over medium flame until hot.

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9.  Mash the two avocados and add lime juice and whip with a fork until creamy.  Place refried beans, mashed avocado, and remaining half a jar of salsa into bowls and get ready to assemble a fajita wrap by placing a large serving of peppers and onions into the center of the wrap then adding the salsa, a couple dollops of mashed avocado, and a slathering of refried beans.

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10.  Enjoy.  I ate three of these tonight and saved the rest for leftovers tomorrow.  Beware as they are extremely messy to eat.  Sometimes I give up and use a knife and fork.

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