Ratatouille Sloppy Joes

Ingredients:

1 tsp olive / coconut oil
1 lb lean organic ground beef (or bison)
6 cloves garlic, minced
1 medium onion, diced
4 tsp chili powder
1 tsp mustard powder
1 tsp ground cayenne pepper
1 sweet red bell pepper, diced
2 medium zucchini, diced
1 small eggplant, diced
2 cans tomato sauce
1 can diced tomatoes
1 1/2 tsp fresh oregano
4 leaves basil
1/8 tsp red pepper flakes
1 Tbsp raw honey
sea salt and ground black pepper to taste
8 whole wheat buns

Directions:

1. Heat large nonstick pan on med-high. Add oil, beef, 1/2 of the garlic, onion. Saute until beef is browned and onions soft.
2. Add chili powder, mustard, cayene, salt and pepper to taste and cook a few more minutes. pour meat mixture into bowl and set aside
3. Return pan to heat and add bell pepper, zucchini, and eggplant; Stir and saute until veggies are tender. Add meat back to pan, stir well, and reduce heat. Cook for 10-15 minutes.
4. Add tomatoes, and remaining seasonings, and honey. Stir until meat and veggies are coated. Cook to hot and bubbling. Season to taste and serve on buns (gluten free ones if you are going without gluten!), toasted optional!

Oven Fried Chicken

Ingredients:

1 tsp salt
1 tsp white pepper
4-6 boneless, skinless chicken breasts
1/2 c unbleached flour
1/2 c whole wheat flour
1/4 c organic corn meal
1/2 Tsbp flax meal
1 tsp garlic powder
1 tsp paprika
1/2 c almond milk

Directions:

1. Preheat oven to 400. Sprinkle chicken liberally with salt and pepper to taste.
2. Combine flour, meal, seasonings in one large bowl. Add milk to another smaller bowl. Dip chicken into milk, then roll to cover in seasoning/flour mixture.
3. Place onto coated pan. *I added a dab of LouAnna coconut oil to the top of each to help with browning. Some people choose to add butter. You can also just eliminate this.
4. Bake at 400 for 50 min or until done.

+ We ate this with Greek Potatoes and steamed asparagus!

Greek Potatoes

Ingredients:

8-10 Red potatoes,, peeled, cut into large wedges
6 garlic cloves
1/4 c olive oil
1 c water
1 Tbsp oregano
1 to 1 1/2 lemon, juice of
sea salt and ground black pepper to taste

Directions:

1. Preheat oven to 440. Spray pan. Place all ingredients into a large baking pan and season to taste with salt and black pepper.
2. Using clean hands, toss to distribute. Garlic will drop into the water/oil, but flavor will still permeate potatoes.
3. Bake for 40 min. Once a golden-brown crust has formed, stir and bring the white underside up. Season again with salt and pepper. You may need to add another 1/2 c water if they appear to be drying.
4. Place back in oven for another 40 min.

* we had these delicious potatoes with oven fried chicken!

Chicken Cacciatore

Ingredients:
1 1/2 lbs boneless, organic chicken breast, cut to 2" squares
sea salt
pepper
paprika
1/2 c whole wheat flour for dredging
2 Tbsp milled flax (optional)
4 Tbsp EVOO
1/2 green bell pepper, chopped
1 onion, chopped
8 oz baby bella or white mushrooms
4 cloves garlic, chopped
1 box / can crushed tomatoes
1 jar/ can tomato paste
3/4 c dry white wine
3/4 c orgainc free-range chicken broth
Crushed red pepper to taste
2 tsp fresh oregano
2 leaves fresh basil
(additional "Italian seasoning" or more oregano and basil may be needed depending on your taste buds)
linguine

Directions:
1. Season raw chicken with salt and pepper to taste. Sprinkle liberally with paprika. Dredge chicken in the flour mixed with flax to coat lightly. In a large pot, heat 2 Tbsp EVOO, and cook chicken until just brown, about 5 min per side. Set aside.
2.Add remaining 2 Tbsp oil to the "dirty" pot. Add bell pepper, onion, garlic. Saute until onion is tender. Add mushrooms and cook about 5 min
3. Add wine and simmer until reduced by half, about 3 min.
4. Add tomato paste, crushed tomatoes, broth, red peper flakes, oregano, basil.
5. Return chicken to pot and turn them to coat on the sauce. Bring to simmer until chicken is cooked, about 30 min.
6. Optional: serve over linguine

Vegan Pancake recipes (the showdown)

Version 1 Ingredients:

1/2 c whole wheat flour
1/2 c unbleached flour
2 Tbsp baking powder
1/8 tsp salt
1 Tbsp sugar, 1 Tbsp stevia
1 cup almond milk
1/2 c water (or more or less depending on thickness desired)
2 Tbsp coconut oil (melted)

Version 2 Ingredients:
1/2 c whole wheat flour
1 c unbleached flour
3 tsp baking powder
1 1/2 c almond milk
1/2 c water (or more or less depending on thickness desired)
1/2 tsp vanilla
1 flax egg (1 Tbsp ground flax, 3 Tbsp water)
1/2 Tbsp coconut oil (melted)


Directions (for both)
1. If you are making version 2, combine flax egg and set aside for at least 3-5 min.
2. Mix/ sift all dry ingredients
3. Add milk and all wet ingredients (including flax egg if you are making #2 version)
4. Heat non-stick pan, pour batter, and cook each pancake approximately 2 min per side.

Ok, so this was my cookoff. Still don't have an answer for the best vegan pancake. My husband likes #1, says it is lighter. I prefer #2 because it is a bit heavier and has a nice vanilla flavor. Try them, tell me what you think!

Either one, you can add a squeeze of lemon, a bit of extra baking soda, or a tad of pure maple syrup for extra "melt in your mouth" experience!

Nonnie's Vegetable Soup

Ingredients:

1 Lb beef, cut into 1" squares
diced, stewed or fresh and chopped tomatoes- equal to 1 can/box
1 bag organic mixed vegetables
1-2 cups additional organic corn (optional)
1 onion, chopped
1 cup rice, barley, bulgar, or noodles, or any combo thereof (Original recipe is rice and noodles, this time I used just bulgar wheat, but most of the time I use barley)
4-6 potatoes, chopped, (optionally peeled)

Directions:

1.Fill a large stock pot about 3/4 full with filtered water. Add onions and beef to the pot, and bring to a boil. Boil approximately 20 minutes.
2. Add tomatoes, mixed vegetables, and corn, and cook for an additional 20 minutes.
3. Add barley, rice, noodle option and potatoes, and cook an additional 20 min. Keep at slow boil/simmer throughout. After 20 min, or once meat is tender and potatoes are soft, serve and savor!!

This recipe can easily be made vegan, but using 1 box vegetable broth, and eliminating the meat!

My recipe was adapted (without much change :) from my mom's Louisiana kitchen :)

*caveat: for gluten free diet, use rice or gluten free noodles.

Turkey Thai Meatloaf

Ingredients:

Olive oil cooking spray
1 whole wheat pita
4 oz whole wheat organic spaghetti
2 tsp EVOO
8 oz button mushrooms, sliced
2 cloves garlic, minced
1 small yellow onion, finely chopped
3/4 to 1 lb ground turkey
1 flax egg
2 tsp ground ginger
2 tsp low-sodium soy sauce
3 tsp cilantro
1 carrot, peeled and sliced into fine circles
2 green onions, trimmed into thin circles

Directios:
1. Lightly mist loaf pan with cooking spray (I used 2 for this recipe to make a thinner loaf). Set aside. Cover baking dish with parchment paper and set aside.
2. Rip pita into bite sized peices and place in food processor to make bread crumbs. Set aside
3. Prepare spaghetti according to package. Drain and toss with 1 tsp olive oil. Lay out, well spread without clumps, onto baking sheet.
4. heat remaining oil in pan and add mushrooms to saute for 5 min, drain and set aside.
5. In large mixing bowl, combine garlic, onion, turkey, flax, ginger, soy sauce, 2 Tbsp water, and cilantro and mix well. Add bread crumbs and mix again. Fold in mushrooms gently. Make loaf and place in pan.
6. Optional: sprinkle top with soy and one green onion sliced. Place loaf on top rack of oven and noodles on lower rack. Bake for 25 min, or until inserted toothpick removes clear and meat feels firm when pressed. If noodles are not crispy, bake another 5 min.
7. Serve meatloaf alongside noodles, scattering carrots and green onions over top before serving.