Category Archives: Vegetarian

Red Beans & Rice

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

Bean Ingredients

1 Green Bell Pepper, dicedBeans & Rice, Butternut Squash, and Andouille

1 Red Bell Pepper, diced

2 Medium Onions, diced

2 Celery Stalks, diced

2 (15 oz) Cans Kidney Beans, drained

Olive Oil

Garlic Salt

Rice Ingredients

1 Teaspoon Salt

1 Cup Brown Basmati Rice

1 Cup Chicken Broth

1 Cup Water

Rice – Combine rice, water, chicken broth, and salt in medium pot on high heat.  Bring to a boil, stir, and reduce heat to medium-low.  Simmer for approximately 30 minutes.

Beans – Coat medium pot with olive oil on medium-high heat. Add onions, bell peppers, and celery to warm pot. Saute with occasional stirring to brown vegetable mixture.  Reduce heat to medium-low, add kidney beans and garlic salt, cover and simmer for 15 minutes.

Serve Beans over Rice with Tabasco Sauce.  Accompany with Andouille Sausage (optional).

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Cinnamon Squash

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Medium Butternut Squash, peeled and cubedButternut Squash

1 Teaspoon Cinnamon

Ziploc Zip&Steam Bag

Peel, deseed, and cube butternut squash.  Place in medium Zip&Steam bag.  Cook in microwave for 8 minutes.  Pour into serving dish and stir in cinnamon.

Serve Warm.


Baked Broccoli

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

2 Broccoli Heads, remove stems

Garlic Salt

Olive Oil

In a large baking dish, arrange broccoli florets to cover the bottom of the dish.  Drizzle olive oil liberally, and sprinkle garlic salt to taste.  Bake on 400° for 20 minutes.

Serve warm.

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Corn Tortillas

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut FREE

3/4 Cup Cornmeal

2 Eggs

1 Cup Gluten Free Baking Flour

1 Teaspoon Salt

1/4 Cup Olive Oil

1.5 Cups Water

In a medium-size mixing bowl combine cornmeal, GF baking flour, and salt.  Add liquid ingredients, and stir thoroughly.  Pour a small amount of mixture into frying pan, coated in olive oil, on medium heat.  Cornmeal mixture in pan should be the thickness of a quarter.  Let cook for approximately 3 minutes, then flip until lightly browned on both sides.  Stir the mixture in the mixing bowl before pouring the second tortilla to avoid separation, and repeat process.

Makes approximately 10, 7″ tortillas.

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Pumpkin Pudding

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

5 Medium-Large Gala Apples, peeled and finely sliced

1/2 Cup of Raisins

4 (15 oz) Cans of Pumpkin Puree

1/4 Cup Water

2 Pats of Butter (optional)

2 Teaspoons Organic, Ground AllSpice

2 Teaspoons Organic, Ground Cinnamon

1/2 Teaspoon Organic, Ground Nutmeg

1/2 Teaspoon Organic, Ground Ginger

2 Teaspoons Organic Vanilla Extract

2 Tablespoons Organic, Local Honey

In a large pot, combine sliced apples and raisins with water and butter (optional) on medium-low heat.  Cover and cook for about 30 minutes, stirring occasionally.  Allow apples to cook until very soft.  Add pumpkin, ground spices, honey and vanilla to the mixture.  Cover and cook on low heat for another 15 minutes.

Serve Chilled.

Makes approximately 10, 1 cup servings.

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Steamed Eggplant

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Eggplant, Cubed
1 Tbsp. Olive Oil
Garlic Salt
Ziploc Zip&Steam Bag

Cube eggplant into 1 inch squares.
Place in Zip&Steam bag with 1 Tbs olive oil.
Cook in microwave for approximately 6 minutes.
Pour onto serving dish, and add garlic salt to taste.

Serve Hot.

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