Vegan Basil Pasta with Soy Free Gluten Free Chorizo Sausage

I was in great debate about posting this blog. This sausage recipe is very delicious and the powers that be, suggested that it needs to be in my new cookbook:  Set the Table with Love, plant based recipes to make you look and feel great. So stay tuned for that recipe. But keep reading the Vegan Basil Pasta is delish!!

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I will share this amazing and easy Vegan Basil Pasta. Here is what making this pasta very special. One of my best friends gave me today this wonderful Kitchenaid food processor. I never had a big professional food processor. I know I cook a lot, but I am so primitive. I do everything on hand. I even make my pasta from scratch with no processor, but I think I am hooked.

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Vegan Basil Pasta with Soy Free Gluten Free Vegan Chorizo Sausage

Thanks Andrea for making my life easier. I love my new food processor.

 Vegan Basil Pasta

Ingredients
1 cups semolina flour

1 3/4 cups organic unbleached pastry flour

1/2 cup basil leaves

1 tbsp olive oil

3/4 – 1 cup room temperature water

Directions:

Place flours and basil in the food processor and pulse to combine.

While the food processor is running, drizzle in the olive oil.  Add the water 1 Tbsp at a time through the spout while the processor is running.
I used almost 1 cup of water. Remove dough from processor and place on a modestly floured clean surface, knead briefly until smooth. Rolling the dough into a ball.  Cut in half. Take one of the halves and  pass through your pasta machine as per its instructions, dusting with semolina flour as needed. Once the dough is thinned out to your preference, you can send it through your fettuccine attachment, dusting your pasta and the pasta machine with semolina flour, so it doesn’t stick .

If you do not have an attachment or a pasta maker, you can roll the dough with a dusted rolling pin with semolina flour. Take a pizza cutter or knife to cut into small strips. Place the strips on a lightly floured surface and dust with more flour, so that pasta will not stick together.

Toppings for the pasta:

Ingredients:

1/2 cup onions, diced

1 garlic clove, chopped

1 tbsp olive oil

sea salt

basil leaves ( for garnish)

Directions:

I sautéed the onions and garlic in a sauce pan. I added it over the pasta, with a few chili peppers, sea salt and basil leaves.

RAW Breakfast Burrito

I love making breakfast. It is truly my favorite meal of the day. So, I woke up this morning and I was craving a yummy burrito. Why? I do not know. I get weird cravings every now and again. But I wanted something clean and raw. I looked in the my fridge and was like, Eureka! I got it! A Raw Breakfast Burrito. This recipe is so versatile and easy to make. Add your own favorite veggies and spices to get a totally new experience. I hope you enjoy trying this Raw version of a Breakfast Burrito.

RAW Breakfast Burrito
RAW Breakfast Burrito

Ingredients: 

1 medium avocado, peeled and seeded

2 large chard leaves halves ( this will be your tortilla)

1/2 cup chopped organic baby bella ( mushrooms)

1/2 cup chopped red bell peppers

1/2 cup  sliced red cabbages

1/2 -3/4 cup grated cauliflower( this will be your cheese)

1 tsp of olive oil ( to massage into the chard leaves)

1 tsp of garlic powder

1 tsp or more of turmeric, (to color the avocados, this will make it look like a scrambled egg)

sea salt and pepper to taste

Directions: Mash the avocado with turmeric, sea salt and black pepper. Set a side. Take the chard leaves and drizzle a little olive oil on them. Massage the leaves,until they are covered with the oil. Add the avocado mixture. Next, Add all your veggies to the burrito, one on top of the other. I like to add my cauliflower aka cheese last. Spring a little sea salt, pepper and garlic powder if you like. You want to roll and tuck the chard until you have a nice burrito. Make sure to roll and tuck the chard toward your body. I like to cut it in half  to reveal all that yumminess. Enjoy!

Quinoa Corn Cakes with a Carrot, Apple and Cranberry Slaw

This perhaps one of my favorite things to eat for lunch or breakfast, these amazing  Quinoa Corn Cakes. They are gluten free and high in protein. A great way to start the day, before a hard cardio workout for me. I just filmed a how to video about these yummies, but wanted to give you guys the recipe. The video is being edited at this time and why should you wait. LOL!  Enjoy!

Quinoa Corn Cakes with a Carrot, Apple and Cranberry Slaw
Quinoa Corn Cakes with a Carrot, Apple and Cranberry Slaw

Ingredients:

1/2 cup quinoa, rinsed and drained

1 cup water

1 lg egg, beaten

1 cup frozen corn kernels, thawed

1/4 cup onions, finely chopped

1/4 cup red bell peppers, diced

1/4 cup poblano peppers, diced

2 tbsp brown rice flour

1 tsp smoked chili powder

1 tsp smoked paprika

1/2 tsp cumin powder

1/4 tsp sea salt ( to taste)

1/8 tsp freshly ground black pepper

2 tbsp olive oil

Directions for Cakes:

1.  Make the Quinoa according to your package instructions. Cover, reduce heat, and simmer 15 minutes. Fluff with fork, add to a large bowl and set aside.

2. In a sauce pan add 1 tbsp of olive oil and sauté all the veggies on a medium low heat for 1-2 minutes. You want the veggies to still have a crunch. Add a pinch of salt.

3. Combine quinoa and all the other ingredients, except the extra olive oil in a bowl. NOTE: Allow everything to cool before adding the egg, you will have quinoa with scrambled eggs. That’s good, but for another time. 🙂

4. Heat the remaining oil in a large, nonstick skillet (work in batches if necessary) over medium-high heat. Scoop a generous 1/4 cup of the quinoa mixture at a time and drop onto griddle, flattening into pancake shape with back of a large spoon or spatula (makes 8 cakes). Cook until browned on bottom, about 3 minutes. Flip carefully and cook about 3 minutes longer.

Quinoa Corn Cakes with a Carrot Apple and Cranberry Slaw
Quinoa Corn Cakes with a Carrot Apple and Cranberry Slaw

Carrot, Apple and Cranberry Slaw

Ingredients:

1 peeled large carrot, grated

1 large organic apple, grated

1/4 cup dried cranberries

1 1/2 tbsp  apple cider vinegar, or less to taste

1 tbsp olive oil

1 tsp honey

1/2 tsp sea salt

1/4 tsp black pepper, or more to taste
Few leaves of mint and cilantro for extra flavor ( optional)

Directions: 

Place apples in a large bowl and toss with apple cider vinegar. Add carrots, oil,  dried cranberries, honey, salt, pepper and fresh herbs; toss to mix thoroughly. I serve this in the middle of 4 Quinoa Corn Cakes.

Spicy Corn and Poblano Soup with Honey and Sage Cornbread

This is the season for soup. Today I made a Spicy Corn and Poblano Soup. I wanted some bread to go with it.  I was in the mood for some cornbread, but with a twist.  I have had this idea in my mind for a week to make a Honey and Pistachio Cornbread. I did not have pistachios, but I did have some sage. It is a wonderful combination. Here’s the recipe and it’s gluten free. This version is a lighter version of this soup, still packed with lots of flavor.

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Spicy Corn and Poblano Pepper Soup
Spicy Corn and Poblano Pepper Soup
Spicy Corn and Poblano Pepper Soup

Spicy Corn and Poblano Soup

1 large garlic cloves, unpeeled and minced

1 1/2  tbsp olive oil

1/4 tsp cumin seeds

1/2 cup onions, roughly chopped

1/2 cup poblano peppers, roughly chopped

1/2 cup red bell peppers, roughly chopped

1 cup organic frozen corn

1 tbsp chili powder

1 tsp cumin 

1 tsp cayenne pepper

1 tsp sea salt ( to taste)

1 tsp smoked paprika

4 cups vegetable broth

In a large sauce pan on a medium heat, add the oil and the cumin seeds and cook for a minute to release it’s natural oils, add the onions and sauté until transparent, then add the garlic and sauté until soften. Add your corn and spices. Stir and add 4 cups of vegetable broth. Bring to a boil for a minute and lower the soup to a simmer for 15 minutes. Serve hot with the Honey and Sage Cornbread.

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GF Honey and Sage Cornbread

Gluten Free Honey and Sage Cornbread

Wet Ingredients

2 large eggs, lightly beaten, at room temperature

1 cup unsweetened Almond Milk

1/2 cup Organic honey

1/3 cup Olive oil

Dry Ingredients

1/2 cup Bob’s Mills Tapicoa Flour

1/2 cup Bob’s Mills Sorghum Flour

1/4 cup Bob’s Mills Brown Rice Flour

1 cup Bob’s Mills GF Cornmeal

2 tsp Baking Powder

1 tsp Xanthan Gum

1 tsp Sea Salt

Directions:

1. Preheat oven to 350. Grease cast-iron skillet. Set a side.

2. In a large bowl, beat the wet ingredients with an electric mixer on low speed until well blended.

3. In a separated bowl, whisk together dry ingredients until thoroughly blended. Gradually, with a blender on low speed, add in the dry ingredients with the wet ingredients until the mixture is thick like cake batter. Spread evenly in the cast-iron pan.

4. Bake 25-30 minutes, or until top is firm and edges are lightly browned.

5. Remove from oven and drizzle with olive oil and honey before serving.

Vegetarian Shepherd’s Pie ( made from leftover quinoa chili)

I grew up eating Shepherd’s Pie. It was not my favorite, to be honest I have never had a Shepherd’s pie I could say was my friend. LOL. But I had leftover Vegan Quinoa Chili and was trying to do something with it instead of eating leftover chili. Well honey, I think I put my foot in this, because this version of Shepherd’s pie I am totally feeling.  I took my leftover chili, put it in one of my little cask iron skillets and took some sautéed mushrooms, creamy polenta, added a little mozzarella, baked it on 450  until golden brown and BAM, you have Vegetarian Shepherd’s pie.  I am eating this skillet as I am typing, so bear with me. LOL.

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Vegetarian Shepherd’s Pie
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Vegetarian Shepherd’s Pie
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Yummy Mushrooms

First things First:

The Quinoa Chili

1/2 cup quinoa, rinsed

1 1/2  cup water ( the 1/2 cup will be added at the need, based on your preference of thickness of the chili)

1 tablespoon olive oil

1 small onion,chopped

3 cloves garlic, minced

1/4 cup poblano peppers, diced

1 green bell pepper, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 (15 ounce) can organic dark red kidney beans, drained and rinsed

1 (15 ounce ) can tomato sauce

3 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon garlic powder

1/2 tablespoon smoked paprika

1 teaspoon cayenne pepper

Salt and black pepper, to taste

Directions:

1. In a medium sauce pan, combine the quinoa and 1 cup of water.Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender about 4-5 minutes. Stir  in garlic, poblano peppers and bell peppers. Cook until vegetables are tender.

3. Add  kidney beans, tomato sauce and 1/2 cup of water, a little at a time based on your preference of thickness.  Stir in the cooked quinoa. Season with chili powder, cumin, smoked paprika, garlic powder,  salt, and black pepper. Simmer chili on low for about 20 -30 minutes. Serve warm.

For the Shepherd’s Pie, set aside enough chili to coat the bottom of a mini skillet. I used about 1 cup. If you are making more, set aside enough chili for each skillet.

Vegetarian Polenta

1 1/2 cups of polenta

4 cups of water

1 tbsp olive oil

2 cup of mozzarella cheese, ( leave  1 cup of topping the pies, especially if you are making 2 or more Shepherd’s Pie skillets)*

Dash of black pepper and salt to taste

Directions:

Bring water to a boil. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. Add the cheese, black pepper and sea salt. Stir throughly. It should come away from sides of the pan.  Remove from heat and set aside.

Shepherd’s Pie Skillets

What you will need: Mini skillets or you can use a Medium size skillet if you are using more of the chili to make a family size portion.

1  – 1  1/2 cup  Quinoa Chili per skillet ( you can use more or less, if you desire. The idea is  to cover the bottom of the skillets.) 1/2 cup  Vegetarian Polenta

1cup of organic baby bella mushrooms, diced

1 tbsp olive oil

Directions:

In a sauté pan add the olive oil . Saute the diced baby bella mushrooms on medium heat until they are tender. In your desired skillet, first add the chili. Top the chili with your Vegetarian Polenta. Sprinkle cheese on top. Place in a 450 degree oven until the cheese is melted and golden brown, about 5-7 minutes.  I like to serve these in the mini skillets. They make a wonderful presentation.

* This can easily be a Vegan dish, just do not add the cheese, but still back the polenta in the oven until it is golden brown on top.

For Cold Season ~RED soup

So what is RED soup! Well I came up with this concoction when my son got sick with a cold and I also got his cold as well. Since I am a kidney transplant survivor I have to use food as my medicine. Well duh, says,

“Let food be thy medicine and medicine be thy food”

― Hippocrates

Lol. I crack myself up. Okay back to the soup, so I make this soup to help boost our immune system up properly. I have to be mindful of how muchI boost mines since boosting your immunity as a transplant patient is not the best. Details one day later. Any who. So my friend got sick other day and I told her I would make her my RED soup. I have never made this for anyone outside my family. In one day she text me this message ~ My chest and breathing is better. She calls me a witch doctor, well maybe because I do grow my own medicines and herbs, dry them in my houses hanging from my fireplace. LOL.

So I thought I would share the recipe with you guys.

Tip here steep echinacea leaves in cleans soups, you get the healing benefits of the leaves and steep in your soup liquid like tea. Brilliant huh? If you do not have leaves growing in your backyard just open up a tea bag and pour half of the leaves in your clean soup.  Hey we put herbs in our soups all the time why not healing herbs. I suggest to put it in after you cook the soup and just before serving.

RED soup

1 cup of Red Bhutanese Rice

1/2 cup of Red quinoa

2 garlic cloves ( roughly chopped)

1 half of  a medium onion ( diced)

1  tbsp of chili powder ( add 1 tbsp at the beginning of cooking)

1 tbsp of paprika ( I know this is a lot)  ( add 1 tbsp at the beginning of cooking)

1 1/2  tbsp of garlic powder (add 1 tbsp at the beginning of cooking)

1 tbsp of onion powder

1 1/2 tbsp of ginger powder ( add 1 tbsp at the beginning of cooking)

1/2 tsp of turmeric

1 1/2  tsp of sea salt ( I used red salt) (add 1 tsp at the beginning of cooking)

1 1/2  tsp of cayenne pepper.

2 1/2 tbsp of olive oil

5 1/2  cups of water

Directions ~

  • Place oil in bottom of a sauce pan.  At the beginning of cooking ~ Add chopped onions, garlic and all the spices as directed, put aside the spices that will be added after you add the water, cook on a med low heat. Allow the spices to warm up a little to bring out their natural oils about a minute or two. Do not allow the onions and garlic to burn. Lower the heat if you need to.
  • Add the rice and quinoa. Cook the grains for a minute with the spices and aromatics.
  • Add 5 1/2 cups of water and the remaining spices and allow to cook on a low heat for about 40-45 minutes, until rice is done.
  • You should have a soup, not a stew.  Taste to see if you need more salt or any other seasoning, but this should do the trick. The point of this soup is to help boost the immune system and relieve the body from inflammation.
  •  Serve immediately adding your echinacea leaves on top and let steep for 5-7 minutes in soup.

This soup can be a bit spicy, if too spicy you can water it down for children. It is very detoxing as well, so it will make you go to little boys or girls room.  A good thing when you need to get toxins out of the body.

As you make this remember the first ingredient ~ SET the TABLE with LOVE.

Red Soup for the Cold Season
Red Soup for the Cold Season