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SPICY BROCCOLI NOODLES

INGREDIENTS

6 oz (180 g) noodles (Soba or Rice)
1 tbsp oil
4 cloves garlic, minced
1/8 tsp chili flakes
¼ cup cider vinegar
1/3 cup tamari or Bragg's liquid aminos
1 tbsp honey or Agave nectar
½ cup almond butter
2 tbsp oil
1 cup onion crescents
1 cup red pepper, julienne
2 cups broccoli, sliced (stems and flowers)
Raw almond slivers

METHOD

  • Cook cloves and chili flakes in oil.
  • Then add vinegar, tamari, honey and almond butter.
  • Immediately take off burner and set aside.
  • Cook onions in oil.
  • Then either add vegetable and stir fry or steam vegetables separately.
  • Toast almond slivers (or leave raw).
  • Cook Noodles.
  • Mix everything together.

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TERIYAKI TOFU

INGREDIENTS

500 g (16 oz) firm tofu
4 tbsp Tamari or Bragg's
3 tbsp rice vinegar
3 tbsp maple syrup
½ cup orange juice
1 tsp fresh grated ginger
2 cloves garlic, minced
¼ tsp dry mustard
2 tsp grated orange peel (organic orange)

METHOD

  • Mix above ingredients (except the tofu) to make a marinade.
  • Cut tofu into small cubes. Add the tofu cubes to the marinade and let it marinade for at least an hour.
  • Preheat oven to 375 C. Cook 45-60 minutes. Remove1/2 the marinade at 30 minutes.
  • Watch to make sure tofu doesn’t burn –turn the tofu over as the tops brown.

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SOUTHERN SPICED TOFU WITH SWEET AND SOUR SAUCE

INGREDIENTS

500 g firm tofu
1 cup bread crumbs
2 tbsp whole wheat flour
1/8 tsp black pepper
1 tsp each;

  • Thyme
  • Oregano
  • Ground coriander
½ tsp cumin
1/8 tsp chili powder
Vegetable oil for drizzling over the tofu
Tamari or Bragg liquid soy

METHOD

  • Mix above ingredients (except the tofu)
  • Slice the tofu.
  • Soak each piece of tofu in the Bragg's before coating the tofu with the bread mixture. Make sure both sides are coated. Shake off excess bread crumbs.
  • Place slices in greased baking dish.
  • Drizzle oil over top the pieces.
  • Bake above in preheated oven @375 C for 30-45 min or until golden. Turn over about 1/2 way.
  • Top with Sweet and Sour Sauce (see recipe below) or cut into strips and put in salad.
SWEET AND SOUR SAUCE

INGREDIENTS

1 can 100% pineapple juice
1 cup white or vinegar (or apple cider vinegar)
Pinch black pepper
2 cloves garlic
1-2 tsp freshly grated ginger

METHOD

  • Heat above mixture in sauce pan
  • Then add;
    4 Tablespoons Bragg liquid soy sauce.
    6 Tablespoons sugar (or 6 Tablespoons agave nectar)
  • Heat above to a boil.
  • Mix 2 Tablespoons cornstarch or arrowroot powder with water to make a runny paste.
  • Add paste to liquid mixture and turn mixture down to a simmer.
  • Cook until sauce thickens. (add more cornstarch if needed always making it a runny paste first).
  • Pour over cooked tofu, rice and vegetables as desired.

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CURRIED VEGETABLES WITH DAHL

INGREDIENTS

1 ½ cups red lentils or yellow split peas
(soak peas 8 hours before cooking to speed up cooking time).
4 or 5 cups water
1 onion, chopped (about 1 cup)
1 fresh green chili, minced
3 tbsp vegetable oil
2 sweet potatoes, peeled and diced (about 4 cups)
1 tbsp mild curry powder (add more if stronger flavor desired)
1 tbsp ground cumin (add more if stronger flavor desired)
2 tbsp grated fresh ginger root
2 cups water
½ head cauliflower (about 4 cups florets)
2 green or red bell peppers, chopped (about 2 cups)
10 ounces fresh spinach
3-4 tbsp fresh lemon juice
Salt to taste

METHOD

  • Rinse the lentils or split peas. Lentils cook faster and absorb less water than split peas, so use 4 cups of water for lentils, 5 cups of water for split peas.
  • In a covered saucepan, bring the water and lentils or peas to a boil. Reduce the heat, uncover and simmer for about 30 min, until tender.
  • In a large soup pot, sauté the onion and chili in the oil for several minutes. Add the sweet potatoes, curry powder, cumin, and ginger and continue to sauté for 2 to 3 minutes, stirring often. Pout in the 2 cups of water. Cut the cauliflower into florets and add to the pot. Add the bell peppers, cover and simmer for 10 minutes.
  • While the vegetables simmer, rinse, stem and coarsely chop the spinach. Pour the lentils or peas and their cooking liquid into a blender or food processor, and puree for 2-3 minutes to make a smooth dahl (You can also use a hand held blender). When the cauliflower is tender, stir in the spinach, the dahl, and the lemon juice. Simmer just until the spinach has wilted. Add salt to taste. Serve immediately.

Per 8oz serving: 162 calories, 8.1 g protein, 4.2 g fat, 25.2 g carbohydrate, 401mg sodium, 0 mg cholesterol.

Recipe from the “Moosewood Restaurant Cooks at Home” cook book.

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CHILI

INGREDIENTS

2 tsp oil
2 onions, coarsely chopped
2 stalks celery, coarsely chopped
2 cloves garlic, minced
1 green pepper, chopped
1 can tomatoes (19 oz/540 ml) or 3-4 fresh tomatoes chopped
2 tbsp chili powder
2 tsp ground cumin
½ tsp salt
1 tsp agave nectar
½ tsp crushed red chili pepper
4 cups canned kidney beans (or PC organic bean medley)
1 cup frozen corn
1 can (14 oz/398ml) tomato sauce (I like Classico Spicy Red Pepper sauce).

METHOD

  • In large nonstick skillet, heat oil over medium heat; cook onions, celery, garlic and green pepper, stirring occasionally, for 15 minutes or until onion is translucent.
  • Stir in tomatoes, breaking up with fork, chili powder, cumin, salt, agave, red chili pepper, and corn. Cook for 5 minutes. Stir in beans and tomato sauce. Simmer, covered for about 1 hour. Add water if seems too dry.

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MOROCCAN STEW

INGREDIENTS

2 tsp olive oil
1 cup chopped onions
½ cup each diced celery and green pepper
1 tsp minced garlic
3 cups vegetable broth
3 cups cubed sweet potato
1 can diced organic tomatoes 540 ml – fresh in summer time
1 can chickpeas 540 ml (or dried soaked and boiled beans of your choice)
1 tbsp lemon juice
tsp grated ginger
1 tsp each, ground cumin, curry powder, coriander
½ tsp salt
¼ cup raisins
2 tbsp organic peanut butter
Chopped fresh cilantro as a garnish

METHOD

  • Heat olive oil in a large sauce pan over medium heat. Add onions, celery, peppers and garlic. Cook and stir until vegetables begin to soften. Add all remaining ingredients, except raisins, peanut butter and cilantro.
  • Bring to a boil and reduce heat, simmer covered for 20 minutes
  • Stir in raisins and peanut butter mix. Simmer for another 5 minutes.
  • Garnish with cilantro and serve.

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LINGUINI & MARINARA SAUCE

INGREDIENTS

2 ½ cups Tomatoes
12 pieces Sun dried tomatoes, soaked in oil
¼ Cup Olive or Grape seed oil
4 Cloves Garlic
3 Dates (pitted, soaked in water overnight, or longer, can keep in fridge)
2 tbsp fresh parsley
Pinch Cayenne and/or Tumeric
½ cup Mushrooms (portabella, dried) Optional
½ -1 tsp Sea Salt
Pinch freshly ground black pepper (to taste)
4 cups Raw Zucchini (or squash) spiral cut (or grated if you do not have spiral cutter)

METHOD

  • Soak dates overnight in water.
  • Press garlic and add to food processor
  • Chop tomatoes
  • Add all ingredients into the food processor
  • Pulse for a chunky salsa dip or blend for a smooth sauce
  • Spiral cut or grate vegetables for noodles
  • Serve sauce and vegetables in separate bowls
  • Top vegetables with sauce

This dish is delicious. Fresh raw veggies makes it great for summer

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