Seasonal Fall + Winter Menu

 I've put together this post to make a comprehensive list of my current menu. I've been slowly adding new items and rotating others around to keep it fresh and incorporating produce that is in season. Although this is a vegetarian menu, I've created options for incorporating fresh, organic chicken, beef or turkey to any entree which would include an upcharge. Prices include delivery and are contact free.

 In addition to the menu items listed here, you can also order anything from my blog upon request. Any item can also be made gluten free, dairy free or modified to fit your dietary needs or restrictions. Please email me directly or send a text message for a consultation or to place orders. I look forward to feeding you and your families!!

FALL + WINTER MENU 2020

ENTREES

- Roasted Vegetable Lasagna

- Black Bean + Spinach Enchiladas with Red or Verde Sauce

- Stuffed Poblano Peppers with Cremini Mushrooms and Butternut Squash

- Shepherd's Pie with Smoky Tempeh and Portabella Mushrooms

- Quiche and Fritatta - many options for fillings

- Creamy Broccoli and Potato Casserole 

- Lentil Walnut 'Meatloaf' with a Balsamic Tomato Glaze

- Sun Dried Tomato Polenta Stuffed Acorn Squash with Parmesan Crisp

- Green Herbed Falafel with Tzatziki (Add Tabouli or flatbread on request)

SOUPS

- Black Bean Quinoa Chili (Add Green Chili Cornbread on request)

- White Bean, Kale and Roasted Tomato Stew

- Indian Style Vegetable Curry

SIDES + SALADS

- Warrior Tabouli with Quinoa + Chickpeas (Great with Falafel + Tzatziki)

- Marinated Vegetable Salad with Dijon Red Wine Vinaigrette 

- Roasted Root Vegetable Salad with Citrus Tahini Dressing and Toasted Nuts

- Fresh Handmade Flatbread (Great with the soups and stews)

- Green Chile Cheddar Skillet Cornbread

- Roasted Corn + Tomato Rice Pilaf (Great with Enchiladas or Stuffed Peppers)

- Chile Lime Mango Salsa (Great with Enchiladas or Stuffed Peppers)

Send inquiries and orders through email --> redmagnetic@gmail.com or text message 570-4225.

Chocolate Chip Tahini Cookie Cake

I'm not sure what I love more between a soft, chewy bar and a crispy cookie top, so this recipe gives you both. Something quite magical happens when you add tahini to something sweet. The earthy, nutty flavor is different than using a traditional peanut or almond butter and there's a bit of a complexity when paired with other nuts - in this case, walnuts. This is a gluten free treat that has another amazing component that really raises the nutritional profile and incorporates an awesome, no - waste kitchen hack for repurposing your leftover pulp from juicing. You would never know that carrot, celery, lemon and apple pulp were added to this batter! It gives a little additional moisture to the texture and can totally be omitted, of course. I was just looking for a way to use it up. The remainder of it I froze and will be using in my next soup stock. All the winning. The finishing touch for these is a little drizzle of tahini on top just before devouring.

INGREDIENTS

• 1/2 cup raw tahini
• 1/4 cup melted coconut oil
• 1 t vanilla
• 1 egg
• 1 cup almond flour
• 3/4 cup coconut sugar
• 1/4 t baking soda
• pinch sea salt

Optional embellishments

• dark chocolate chips
• chia or flax seed meal
• hemp hearts
• chopped, toasted walnuts
• dried fruit
• shredded coconut

METHOD

Preheat oven to 350. Generously oil a square or medium sized baking dish with additional coconut oil. Mix the wet ingredients into a medium bowl. Mix the dry ingredients separately then slowly add into the wet bowl, folding with a rubber spatula until completely combined. Press the batter into the baking dish using your hands to ensure it gets into the corners well. Sprinkle the top with additional chocolate or coconut and bake 25 minutes until the edges start to crisp but the middle is still slightly soft. Let the pan cool almost completely before slicing - it's worth the wait! Drizzle with additional tahini if desired. Store in the refrigerator.

ENJOY!

Vegan Butternut Queso

Okay, bare with me. This queso | vegetable dip is delicious but don't go dipping in thinking it's cheese. I think the primary problem with people accepting substitutions for traditional things is their mindset going in for the first bite. Meaning -  if its a vegetarian Rueben made with tempeh, don't tell yourself you're biting into corned beef. Think flavor profile. It's actually pretty sophisticated and much more of a mental hurdle wrapping your mind and your palate around something that is similar, but not the same. It takes smarts and an open mind. With that established, I'll show you this recipe, which can be a dip, an enchilada sauce, a thickener for a pasta, a sandwich spread and so on. With the addition of umami rich flavors, its pretty much whatever you need it to be.


INGREDIENTS

2 cups cubed butternut squash
1 cup raw cashews
1/2 diced raw onion
3-4 cloves garlic
1-2 diced jalapeno
1 T miso paste
1 t cumin
1 t chili powder
2 T nutritional yeast
About 2 c water
juice of a lime
1 T tapioca starch or corn starch
salt to taste

METHOD

Sautee onion, garlic, jalapeno until soft, 7-10 minutes. Add spices, squash, cashews for another 5 minutes until fragrant. Add water and cover until the squash is tender, about 15 minutes. Transfer to a blender or food processor when slightly cooled and blend until completely smooth. Return to the pan and add lime juice and starch and adjust the salt. Reheat on low until thickened. Serve or dip as your heart desires! Delicious with fresh cilantro, avocado, pickled jalapeños, red bell pepper and cayenne!

ENJOY!

Simple Spaghetti Squash Fritters

This is an older recipe I blogged a few years ago that's getting a fresh update. I think my favorite adaptation of most things is turning them into a fritter, a croquette or a pancake. It's always the easiest way to use leftover ingredients that turns them into something entirely different, unless that's what you set out to make initially, which I often still do. They're versatile and the vehicle is totally up to you, whether it's on a bed of greens, in a wrap or a pita, over quinoa, rice or pasta or even as a meatball and put between your favorite crusty bread. Plus, they can be an appetizer, brunch or a side dish for dinner paired with your entree. Anyhow, this recipe is a little simpler, made gluten free and can also be spread into a waffle maker for something savory to go with chicken or fish. Also, excellent holiday food since spaghetti squash tastes best in cooler weather. This version is not vegan but I will include notes on how to adapt it if you desire. I topped these with a tangy tahini sauce, lemon zest, parsley + paprika. Let me know what you try!


INGREDIENTS

1 medium spaghetti squash, baked and cleaned (about 4 cups)
3 eggs (substitute a flax egg ratio for each one if vegan)
1 bunch scallions, finely chopped
1/4 c fresh parsley, chopped
2 T fresh thyme, chopped
1/2 cup almond or oat flour (all purpose works just as well)
1/4 t baking soda
1/2 t cream of tartar
1/2 t kosher salt
salt + black pepper
olive oil

TANGY TAHINI SAUCE

1 cup greek yogurt or labneh (or substitute your favorite vegan yogurt here)
2 T tahini
juice of 1 lemon
pinch of salt
pinch of coconut sugar
enough water to obtain a drizzle consistency or less for a creamy dressing (add slowly and stir)
Mix all ingredients together a fork or whisk until smooth

METHOD

Preheat oven to 375 degrees. Cut squash in half from end to end and scoop out the seeds. Brush with olive oil, salt and pepper and place face down on a baking sheet lined with parchment paper. Roast for 25-30 minutes until a knife inserted into the skin side pierces easily. Remove and let cool while you assemble the sauce and the batter ingredients. Leave the oven on to finish in the oven.

Mix flour, eggs, baking soda, tartar, herbs, salt and pepper together in a large bowl. When the squash is cool enough to handle, scrape all of the meat from the skin into a separate bowl. Turn out onto a thin dish towel and squeeze as much liquid from the squash as you can, making it dry and a little stuck together. This will ensure a crispier fritter and keep them from becoming mushy. Mix the squash into the batter and let it rest for 15 minutes to absorb the flour.

Start heating up some olive oil or coconut oil in a heavy bottom pan - enamel coated cast iron is great! If you are using a waffle iron, spray both sides with cooking spray in a mister or dip a silicone basting brush in oil and coat all the grooves. Measure out about a tablespoon and a half for croquette size, a little more pressed thin for a pancake and if using the waffle iron, spread the batter evenly.

If you made fritters or pancakes, after pan frying, transfer to the sheet pan you baked the squash on and finish in the oven for 15-20 minutes to fully cook the inside. You should have a nice crust on the outside. When you're ready to plate, top with the tangy tahini sauce, fresh parsley, pepper, paprika, lemon zest or juice and devour!

ENJOY!

Apricot Walnut Bars

These bars are a not-too-sweet treat that are perfect for breakfast and tea or coffee, warmed up of course. The filling is gooey and slightly tart with addition of the lemon zest. The chia seed and applesauce really bind the crust together beautifully in that these are gluten free. The crust also doubles as the crumb topping and gives them great texture. Pack them for an on-the-go snack, traveling, school lunches and mid-day snacking. They are also vegan and sugar-free except for the 2 tablespoons of maple syrup. High in fiber and rich in omegas and plant proteins, they win big time. I adapted this recipe from the book My New Roots written beautifully by Sarah Britton. Her book is beautifully done and seasonally inspiring.

INGREDIENTS

CRUST

1 1/2 T chia seeds

1 c gluten free oats

1 c raw walnuts, toasted

1/4 c applesauce 

2T maple syrup

1T melted coconut oil

1t vanilla extract

1t sea salt

1t baking powder

FILLING

2c dried apricots roughly chopped(or figs)

1\2 T cinnamon

1\2 t ground ginger

1\2 c applesauce

grated zest of 1 organic lemon

1/4 t sea salt

METHOD

Preheat your oven to 350 degrees. Lightly toast 1cup of the walnuts on a sheet pan. This will only take a few minutes, so be careful not to burn them. When they are slightly fragrant and golden, pull them out and set aside to cool.  Mix the chia seeds with 1/4 c water and set aside to gel.

Make the crust by adding 1 cup of the oats to a food processor and blend until you have a coarse flour. Add the toasted walnuts and pulse again until the mixture resembles a sandy-textured meal. Add the chia gel, applesauce, maple syrup, melted coconut oil, and vanilla. Pulse until moist.

In a medium bowl, combine the remaining 1 cup of oats, salt and baking powder. Add the blended mixture from the food processor to the bowl and mix together using wet hands. The dough is a little sticky. Press about 2/3 of the dough into the bottom of an 8 inch square baking dish that has been rubbed down with a little coconut oil. 

Rinse the food processor bowl out - no need to wash it. Make the filling by adding all of the chopped apricots and the remaining ingredients. Blend on the highest setting until you get the consistency that you like. I like mine a little chunky with some texture but you can make it completely smooth if you prefer. Pour this on top of the crust. Drop the remaining crust on top of the filling in little chunks or dollops with your hands. Lightly chop the remaining cup of walnuts and pour them on top as well, filling in any empty spots, then press lightly with your palms. Bake for 25-30 minutes until slightly golden on top and fragrant. Let cool completely before cutting. Store in the fridge, covered for up to 5 days.

Perfectly Traditional Falafel + Tzatziki

I've been making falafel for years, and recently, I figured out I'd been doing it all wrong. I've embellished it, made it with canned chickpeas, added various flours and baking enhancers in order to pan fry it and finish it in the oven trying to make it healthier, la ti da. None of that works.

I recently read a scientific article about it and my head split open. Food science is so basic and molecular. It makes much more sense when simplified, and explained. So this post isn't really about the best falafel recipe, which only has three ingredients. This is more of an expansion on what I read and how it can be applied to making them perfect every single time.

Without any unnecessary, long-winded explanations, this is simply an issue of starch. This is why using canned chickpeas NEVER works. Because they have previously been cooked, all of the necessary starches contained in the chickpeas has been cooked out. That is the crucial ingredient that binds them together, giving you the perfect inside texture that is not doughy or resembling something more like a dumpling. Using soaked chickpeas is pure magic. By soaking them for 24 hours, they are allowed to soften and slightly sprout, making the nutrients more bio-available and easier to digest, plus adding some moisture which will allow them to steam as they cook. The temperature of the oil is also hot enough to fully cook the mostly raw chickpeas.

The method involves a food processor and the right size pot for a medium-deep fry. Using a medium sized dutch oven works really well but it needs to be heavy bottomed so that you can control the temperature of the oil and so that they don't burn as they fry. I used my Le Creuset 2.75 quart dutch oven, which is enamel coated cast iron. It was awesome for this method. The high walls reduced any splatter - no mess! This was halfway between a pan fry and a deep fry. The oil went about halfway up the sides of the falafel which were about golf ball size and then flattened slightly to create flat sides that would make good contact with the bottom of the pan, meaning you only flip them once.

These take about 3-4 minutes on each side so you need to stay with them and not walk away, as they can burn easily if overdone. The oil should be in the 350 degree range. Test a small amount of batter to see that it's ready or use a candy thermometer to accurately gauge it. Use a high heat oil such as avocado oil. It's a healthy fat and is much better than canola or vegetable. You could also use a neutral coconut oil. Drain and blot on paper towels. They will be crispy on the outside and warm and soft on the inside - not mushy or doughy. Really good and best consumed immediately! I've included a basic recipe for the batter. My simple spelt tortilla/flatbread/pita recipe works very wells as a wrap, especially if you are gluten-sensitive. You can find that using the search tool on my blog as well.


HERBED FALAFEL

Makes 9-12 ( Depending on size )
1 cup organic, rinsed chickpeas, soaked 24 hours
1.5 - 2 cups packed herbs of parsley, cilantro, mint and chopped scallions
2 t each cumin and coriander
salt to taste - a big pinch

METHOD

Blend everything in a food processor until well combined. You will need to blend and scrape the sides a few times to do this. Form into golf ball sized portions and roll into balls then slightly flatten. I used a cookie scoop to make them all the same size. Awesome tool for so many things!

Heat oil to 350-360 degrees and gently lower into the oil for 3-4 minutes on each side. Drain on paper towels top and bottom. Serve with pita or your favorite tortillas, on greens with olives, tomatoes, pickles, red onions, feta and tzatziki.

ENJOY!!

Paleo Fusion Tostadas

In an effort to reduce my intake of grains, I've been experimenting with recreating some dietary staples such as bread, tortillas, baked things and various crusts. These tostada shells are made from almond flour which give them a crispy, pastry quality that is something between a pie crust and a flatbread. I've been reading the book Grain Brain, which is an interesting and informative perspective on those deeply affected by the spectrum of grain-gluten sensitivity and intolerance. I've also been deeply diving into the personal story and cookbook Against All Grain, which also offers more perspective on the effects of our GMO crops and they have affected our evolving biology. I am personally not on either end of the spectrum with regard to my own body's digestive process, but somewhere in the middle. If you are exploring these topics, I highly recommend checking out both books.

This recipe uses blanched almond flour, fresh lime juice + cilantro. They are baked, not pan-fried which keeps them light and crisp. I'll include various substitutions for the ingredients that work just as well so that you can play around with them and find the one that is best for you, whether that is vegan or purely paleo.

INGREDIENTS

2.5 c blanched almond flour, or a combination of your choice nut flour + GF oat flour
1 t sea salt
1|2 t baking soda
2 T olive oil, or coconut oil
2 large eggs, or equal parts flax egg ( 1 T flaxseed meal + 2.5 T water per egg)
2 t chopped cilantro, or herbs of choice to fit your recipe for toppings
1 t lime juice, or lemon or orange or even apple cider vinegar

METHOD

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Mix all ingredients together in a bowl or food processor until a dough forms. Portion into 6-8 balls and roll between your hands until smooth. If you have a tortilla press, this works really well for these by pressing each ball between two pieces of parchment paper until about 1|8 inch thick. This can also be done by using a rolling pin, still keeping each one between parchment and rolling out to about 6 inches wide. Transfer each one gently to the sheet pan and bake for 18 minutes, flipping each one and rotating the pan halfway through at about 9 minutes. Transfer to a cooling rack to ensure crispiness.

As always, there are many optional embellishments for ways to build a tostada. The ones pictured here are loaded with a black bean puree, shredded greens + cilantro, chopped pickled jalapeños + carrots, my pickled red onions, shredded chicken, labne (or greek yogurt or sour cream), avocado and  chili powder.

ENJOY!

Loaded Sweet Potato Nachos

I hope it doesn't seem like I start every blog post with how this is the best dish ever and you totally have to make this. Although, that's the point in writing a food blog isn't it? And I totally stand by the quality of my food. Not everything works the first time, and not everything makes the cut for the online recipe box. But seriously, these nachos are the bomb and there is no cheese! They are gluten free and easily made vegan by omitting one ingredient, which I'll make a note about in the recipe. The only thing you can't see from these photos is that there is a tasty layer of black bean mash on the potatoes and underneath all of the veggies. It's the glue that makes everything stick together, in place of a ton of cheese. I put nutritional yeast in the beans so it totally gives you that flavor. If you are a purist and really want a truly crispy nacho, you can blanch and fry your sweet potatoes or use sweet potato chips. HOWEVER, these are the most delicious oven baked sweet potato chips you'll make, and of course they're healthy!

INGREDIENTS

1 large sweet potato, cut into slices or half moons
1 cup cooked black beans or 1 can prepared
1 tomato, cut to preference
1 avocado, chopped
green onion, sliced
napa cabbage, finely shredded
any kind of sprouts you like - I used radish
cilantro - substitute parsley if you prefer
lime
chili powder
crushed red pepper flakes
cumin
nutritional yeast
neutral vegetable oil - I used sunflower
onion + garlic granules
salt + pepper
creamy dressing or greek yogurt

METHOD

Preheat your oven to 400 degrees. Toss the sweet potatoes in oil, salt, pepper, onion + garlic, crushed red pepper + nutritional yeast. Bake for 15 minutes, then flip and bake another 10-15 minutes until forming a crust. While these are baking, prepare everything else. Put the beans into a medium skillet with a little oil + water to get the right consistency. Season them with salt, pepper, chili powder and nutritional yeast. Mash about half of them with a fork as they cook in the pan. When the potatoes come out, assemble onto a plate or serving platter single layer, putting any extra on top, staggered. Drizzle with a creamy dressing or greek yogurt. Put a layer of the beans on next. Then the cabbage - squeeze some lime juice onto it. Then tomatoes, avocado, cilantro, green or red onion. Top with sprouts and hot sauce or chili powder. You're all set!

ENJOY!

Zucchini Croquettes with Turmeric Spiced Chickpeas + Tzatziki

This is one of my favorite recipes and I find myself coming back to it all the time with little tweaks and modifications on the original to fit what I happen to be in the mood for. Sometimes I put them on pita and eat them like felafel and sometimes I want them as a savory side to a soup or salad. This time, I was really craving a little of all of that. I made the traditional mint tzatziki and added lemon zest, more fresh herbs and these AMAZING turmeric spiced chickpeas for added protein and heat. Your optimal choice would be to sprout the chickpeas overnight, but using a can of rinsed peas works just as well and certainly expedites this as a quick lunch. I usually make the batter for the croquettes ahead of time and keep it in the refrigerator so that I can just scoop out individual portions and make them right on the spot. They take minutes in the skillet. You can also bake them on a sheet pan at 375 ahead of time and freeze them for later. They are easily reheated in the oven. So versatile!

INGREDIENTS

CROQUETTES
1 medium to large zucchini, grated
1 large leek, thinly sliced (white and light green parts only - save the dark green tops for stock!)
2 cloves of garlic, minced
4 - 5 medium cremini mushrooms, diced
1|2 cup arborio rice
1 cup vegetable or chicken stock, warmed
1 egg (substitute a flax egg for vegan - 1 T flax meal soaked in 3 T water)
1|4 cup flour ( I used oat flour - gluten free works great)
1|4 tsp baking powder
1 - 2 T nutritional yeast
freshly chopped parsley
sea salt + black pepper to taste
olive oil
--> Put the zucchini into a thin dish towel and squeeze out all of the water. Set aside. Cook the arborio rice like risotto. Add the rice to a dry skillet and toast for 2 minutes on medium heat. Gradually add the warm stock one half cup at a time, stirring until it has been absorbed until all of the stock has been added and the rice is tender and a little sticky. Remove it to a mixing bowl and set aside. Warm some more olive oil in the same skillet and add the leeks, mushrooms and garlic, cooking until tender. Add the vegetables and the zucchini to the cooled rice and season with salt and pepper. Mix the dry ingredients together and add the rice mixture until a sticky, doughy batter comes together that can be formed into patties. Chill for about 20 minutes while you make the chickpeas and the tzatziki.

SPICED CHICKPEAS
1 cup cooked chickpeas, drained and rinsed if using canned
turmeric powder
cumin powder
paprika powder
garlic powder
sea salt + black pepper to taste
olive oil
fresh chopped cilantro
--> Warm 1 T olive oil on medium in a skillet. Add the chickpeas and spices and cook until they become slightly crispy and very fragrant. Season with salt + pepper and garnish with cilantro. Set aside.

TZATZIKI
1 cup plain, Greek yogurt (substitute coconut yogurt for vegan)
1|4 cup cucumber, peeled and grated
1 - 2 T fresh lemon juice, peel reserved for zest
fresh chopped mint
sea salt to taste
--> Mix all ingredients together in a small bowl and refrigerate while you assemble the croquettes.


Form the croquettes into small patties, pressing down slightly and cook in olive oil until golden on each side, about 2 - 3 minutes. Serve immediately or freeze for later.

Try them on mixed greens with seasoned, sliced tomatoes. Add the chickpeas and top the croquettes with the yogurt sauce and garnish with extra mint and lemon zest. These are also good in pita bread or served with the yogurt and a soup or even tabouli.

ENJOY!

The Anytime Frittata

I might otherwise call this the end of summer frittata, but we just rolled over into fall officially. I'm still using up the slowly fading harvest of the heat as the tomatoes, peppers and basil have hit their peaks and appear to be ready for retirement. I'll be making a ton of pesto to freeze, pickling an assortment of peppers for the pantry and stewing some tomatoes with garlic chives for those tasty pastas, lasagnas, manicottis, pizzas and calzones. How wonderful it is to be able to savor the flavor of summer well into the winter when we get snowed in, become wracked with cabin fever and are left to spend our time hovering around the oven and stove, creating delicious things to eat. Preserving, pickling, canning, freezing and fermenting are incredible ways to extend the life of your garden and get creative with sustainable practices that not only bring us tasty joy, but reduce our kitchen cook print.

Frittatas are about the easiest, one - pan dishes you can make that is suitable any time of the day. I take the opportunity to clean out the crisper and use any excess produce on hand. The combinations of ingredients are limitless and I've found one that nearly suits everyone in my family. The only tools you need are a cast iron skillet and a wooden spoon. I like using my enamel coated one because the egg doesn't stick so badly to it as it does the raw iron. Both will work, but one is tougher to clean. Furthermore, choose the one that is the right size according to how many you want to serve. This is an 8 inch pan and made four lovely servings. Pair it with a fresh salad and you have a perfect plate.

INGREDIENTS

For a basic frittata, make a base of eggs and a little milk or cream. This is basically a crustless quiche.  The ratio of 2 - 3 eggs to about 1|4 cup of milk works well and will give you a nice custard.
For this variety, I used these other optional embellishments.

5 - 6 spears asparagus, ends trimmed, stalks chopped, tips reserved
1|4 c red onion, diced
5 - 6 cremini mushrooms, medium to large, thick sliced
2 cloves garlic, minced
1|2 bell pepper, any variety, chopped
5 - 6 large cherry tomatoes or grape tomatoes, halved
crumbled goat cheese
fresh parsley, basil, garlic chives
nutritional yeast
grass - fed butter + good olive oil
salt + pepper + crushed red (or diced jalapeño)


DIRECTIONS

Preheat your oven to 375 degrees. Warm your pan on medium high and gently warm the olive oil until it glimmers. Sauté the onion and bell pepper for about 5 minutes until softened. Add the garlic, mushrooms and asparagus stems. Season everything with salt + pepper + crushed red until just right for your taste. Add 1 -2 tablespoons of butter, the fresh herbs (reserving a little for garnish), nutritional yeast (a few shakes or a palmful) and mix everything together well. Turn off the heat. Mix your eggs and milk together in a bowl and pour right over the vegetables. Arrange the asparagus spears on top with the tomatoes. Crumble the goat cheese all over and bake until golden brown around the edges and little bubbles begin to form and brown across the top, about 30 minutes for this size pan. Up to 40 - 45 for a ten inch or larger. Check the center with a toothpick. It should not be wet and should be firm in the middle if gently pressed with your finger. Serve with a side salad and a basic vinaigrette and some crusty french bread, if desired. It's good for mopping up your plate!

ENJOY!

Warrior Chicken Salad

With regard for salads as entrees, whether that's a lunch or a dinner, add this one to your home recipe box for a 30 minute go - to dish that is not only extremely simple but has an amazing amount of protein which is primarily plant based. I added some some super thin, well - seasoned chicken, but that is clearly optional to make it vegetarian. Leave off the feta and it's vegan. It's already gluten free. The base is sprouted quinoa and chickpeas. It has all the fresh flavor of a tabouli with tomatoes, cucumbers, red onion, parsley, lemon and good olive oil. I added hemp hearts for a little extra boost and tossed it all in a bright vinaigrette. It can totally be made a day ahead and stored in the refrigerator. It is best if left to sit for about an hour to let the flavors develop while you prepare the chicken or any other main course to pair it with.

INGREDIENTS

1|2 cup sprouted quinoa
1 cup cooked chickpeas, or 1 can drained + rinsed
1 cup vegetable stock
1 cucumber peeled + deseeded + chopped
1|2 pint cherry tomatoes, halved
1|4 - 1|2 red onion, shaved thin
2 T raw hemp hearts
3 - 4 chopped pepperoncini peppers, stemmed + seeded
1|4 c chopped parsley
1|4 c chopped mint
1 t dried oregano
salt + pepper + crushed red to personal taste
sprinkle of granulated or powdered garlic
2 T good quality olive oil
1 - 2 T red wine vinegar
juice of 1 medium lemon, seeds removed
drizzle of honey
feta cheese for garnish
*optional chicken breasts, butterflied + pounded thin
  season chicken with salt + pepper + dried oregano on both sides


METHOD

Mix everything except the seasonings and acids together into a medium mixing bowl. Add half of the olive oil, lemon, vinegar, honey, oregano, salt + peppers. Set aside. Butterfly the chicken breast on your cutting board, cover with plastic wrap and pound very thin with a tenderizing mallet. Warm the rest of the olive oil in a large skillet and brown the chicken on both sides, about 4 minutes. Let it rest for 5 minutes, then slice thin and fan it over the top. Garnish with additional parsley and crumbled feta cheese.

ENJOY!!

Spring - Inspired Farm to Table Dinner

Join us for an intimate, casual evening at Prairie Wind Nursery for our Spring - Inspired Farm to Table Dinner, highlighting fresh, seasonal ingredients, locally sourced from Oklahoma farms and gardeners. We will be serving an appetizer and three courses paired with wines from our local Native Spirits Winery in our outdoor dining room. Our cocktail hour will begin at 6:00 pm, offering a variety of wine and kombucha elixirs, brewed by The Herban Fortress. Dinner will start at 7:30, showcasing a palette of fresh - themed flavors, sourcing herbs directly from Prairie Wind and fresh produce from Little River Aquaponics Farm in Norman. Accompanying music will be provided by Nick Larchey. Come celebrate the season with us - take a micro tour of the Prairie Wind greenhouses and see everything that we specialize in, from unique and unusual culinary herbs to medicinal perennials, native plants and prairie grasses. Get connected with your local community of growers and sustainable makers as we combine our skills and passions to bring more workshops, classes and special events directly to you! Space is limited for this special event - send guest requests to purchase tickets to redmagnetic@gmail.com ! We look forward to seeing you there!

Just one of the beautiful Prairie Wind Nursery greenhouses.

Fresh, crisp radishes from The Herban Fortress gardens and from Little River Aquaponics will be part of the menu.

All of the herbs used in our menu will be sourced directly from Prairie Wind.

Micro greens are an incredible source of phytonutrients, antioxidants and easily digested minerals. We will incorporate plenty of these into three of the four courses.

Dark Chocolate Superfood Cookies

I've posted this recipe before but it's been a while and recently some readers were having a hard time locating in the archives, so I thought I'd post an updated version with a minor tweak and suggestions for modifying it if you were vegan. They're already gluten free. So, in a nutshell, these are incredibly healthy + super delicious. They're my kids favorite treat, so that works for me. I'll let them have one or sometimes two anytime of the day because they are low in sugar but still plenty sweet to satisfy that craving. You can take this basic cookie recipe and substitute the embellishments to suit your preferences, which is how all good recipes should read. And these cookies turn out perfect every single time I make them, so that should give you some confidence diving in if you've ever felt intimidated or frustrated with getting your cookie just right. Soft on the inside and a little crispy on the outside. I've been asked for these at gatherings many times so I guess it's one of my specialties. If you want to make them vegan, substitute coconut oil for the butter. There are lots of egg substitutions but many of them alter the flavor because they're typically applesauce or a banana. I like to make a flax egg because it maintains a neutral flavor and the outcome is nearly identical. To make a flax egg, take 1 tablespoon of milled flax seed or flax meal (same thing) and mix it with 2 tablespoons of water.  Let it sit for 15 minutes until it starts to coagulate - the texture will be like egg white.

INGREDIENTS
1 cup gluten free flour - almond, oat or a store bought blend
1|4 tsp xanthan gum (this mimics the gluten)
1|4 cup flax or chia meal (optional but recommended)
1|2 tsp baking soda
1|8 tsp vanilla salt or sea salt
1 egg or substitute (egg should be room temp)
1|2 cup coconut sugar
1|2 cup high quality butter (I like grass fed, organic or clarified) or coconut oil, both at room temp
1|2 tsp good vanilla
1|2 cup dark chocolate chips
1|4 cup chopped nuts (toasted almonds or walnuts)
1|4 cup oats (also optional) shredded coconut or raisins are also good
2 tablespoons Philosophie Superfood Coconut Butter (also optional but an incredible investment)

METHOD
Preheat your oven to 375 degrees. Using a hand mixer or by hand with a spoon, mix the dry ingredients together (the first five). In a second bowl, mix the wet ingredients together starting with the butter and the sugar until creamy and fluffy. Add the egg and the vanilla and the Philosophie if using. Add the dry ingredients to the wet and mix until just combined. Stir in by hand the optional stuff - chocolate chips, nuts, oats, coconut, raisins etc. Spoon into tablespoons onto a non stick baking sheet. Bake one direction for 6 minutes then rotate the pan and bake for another 6. You're done! Cool for 10 minutes then ENJOY!

Butternut Squash Gnocchi + Sage Browned Butter

When it comes to homemade pasta dough, the Gnocchi is such a delicacy. It's tender and soft but not too fussy to make, even for someone who's never made pasta dough before. It took me two tries to get the texture right, but that is likely because I tried two very different recipes and one of them was not very good. This one is adapted from Lidia Bastianich which turned out so delicious - probably because she's an Italian. Ask anyone who has Italian lineage and they will likely tell you about wonderful memories they have eating it growing up. It's very traditional and much like eating a dumpling but still qualifies as pasta as it is the star of the plate, served with a sauce, parmesan reggiano, herbs and little else. The Gnocchi really shines when you get creative with the dough by incorporating vegetable purees, fresh herbs or spices. Don't be intimated! Every good recipe deserves two turns in the pan before it can be properly graded, and most of that is based on our learning curve in the kitchen, not necessarily the recipe itself.

The butternut squash and the fresh sage make this dish deliciously seasonal for fall + winter. Sage is nearly evergreen in Oklahoma and I have it growing at all times. The grandmother of the garden, as it were. Butternut is delicious in cold weather as it ripens around Thanksgiving. Brown butter is amazing year 'round, however. You can achieve this by heating a tablespoon or two in a heavy bottom pan on medium until the solids start to turn a toasty brown after a few minutes. It smells nutty and crispy and irresistible. In this situation, it serves as the sauce. It's rich in flavor so you don't need much per serving. Use clarified butter to make it extra decadent and better for you. I would serve this with fresh, spicy salad greens that are tossed in a simple vinaigrette and some crusty bread to wipe your plate. The Italians call that fare la scarpetta which means little shoe. This is the finishing move to any great dish where you cannot bear to waste any bit of tastiness on the plate.

INGREDIENTS

1 medium butternut squash, halved + seeded
2 russet potatoes, peeled + quartered
1 3|4 c all purpose flour + extra for dusting
1 large egg, beaten
3|4 c parmesan or pecorino
1|2 - 1|4 c butter or ghee (clarified butter)
1|2 tsp sea salt
2 Tb fresh sage leaves, chiffanode
fresh nutmeg
pinch red chile flakes, to preference
black pepper
olive oil

METHOD

Preheat oven to 375 degrees. Brush the butternut squash halves with olive oil and sprinkle with salt + pepper. Bake for 25-30 minutes until tender. A knife inserted into the flesh should slide and pierce easily. While the squash bakes, boil the potatoes until tender, about 10-12 minutes in lightly salted water. When the potatoes are done, drain and press through a potato ricer, a food mill or through a fine sieve until it is a smooth puree. Scrape the squash from the flesh into a thin dish cloth and then twist the top to wring out all of the liquid. Mix the potato puree, squash puree, flour, egg, cheese, salt, nutmeg and black pepper into a medium bowl until just combined. Don't overmix! Dust some flour onto a work surface and turn the dough out. Knead it a few times until it comes together in a nice ball. Divide this into 8 equal pieces. Take each piece and roll into a 1|2 inch thick rope. Cut each rope into 1|4 inch sections and roll gently along the back of the tines of a fork to give it some grooves, but without flattening it. You want a bit of thickness to remain. Do this to each rope and put all of the Gnocchi onto a sheet pan lined with parchment paper and chill for 30 minutes.

At this point, you are ready to boil salted water and make the Gnocchi immediately to serve, or you can freeze them in an airtight container for later. They will last about 2 weeks frozen (give or take) and still taste pretty close to fresh. Boil the Gnocchi in batches of 10 or so until they float. Skim them off with a slotted spoon or spatula and set aside.

Make the butter by warming it on medium in a heavy bottom pan. A cast iron pan with or without ceramic coating works best. Stay here at this step. If you walk away or try to multi-task, you will likely burn the butter, rendering it unusable which is expensive if you're using a high-quality butter. After a few minutes, it smells toasty and turns slightly brown. Drop in the fresh Sage and stir constantly for about a minute. The essential oils of the leaves will emit a deeply energizing smell and turn a darker green. It's imperative that your heat is not too high at this step or you will also burn the Sage and that doesn't taste good either. When it's done, turn off the heat and drop in the cooked Gnocchi with a splash of the cooking water. It has starch in it which binds and thickens the butter to stick to the pasta in those little grooves you made with the fork. Toss everything together in the pan, adjust the salt + pepper + red chiles and serve topped with shaved cheese. You can spoon the extra butter onto wilted or fresh greens. Toast some crusty bread and you're headed for happy belly.

ENJOY!!

Almond Praline Bars with Salted Chocolate

These bars were incredible for a first run in the kitchen. They are entirely raw, vegan and gluten free. Loaded with superfood ingredients, you can eat two of them and not feel a bit guilty. Plus, you'll feel great afterward knowing that really healthy treats can also be actually good for you, not just better for you. The quality of the ingredients are actually like taking supplements because they're so loaded with minerals, antioxidants, healthy fats and anti-inflammatory compounds. They take a little time to wait between allowing the layers to chill before adding the next. When frozen, they're like ice cream bars because the praline layer is really rich from coconut cream. The bottom is like a cookie and the chocolate layer is lightly sprinkled with vanilla salt! This recipe was loosely adapted from one that I found on This Rawesome Vegan Life. I recommend her site for lots of other very tasty recipes.

INGREDIENTS

Cookie layer:
1 cup shredded coconut flakes
3|4 c rice flour
1|4 c raw cacao powder
pinch sea salt
1|4 c melted coconut oil
1|4 coconut sugar
1|3 gooey pitted dates

Praline Cream:
1 c full fat coconut cream
1|3 c coconut sugar
1 t vanilla extract
1|3 c almond or pecan butter
1|4 c melted coconut oil
1 T melted cacao butter
pinch sea salt

Salted Chocolate:
2 T raw cacao powder
3 T melted coconut oil
3 T maple syrup
1 T coconut milk
pinch fleur de sel or maldon or vanilla-infused salt for garnish

MAKE

Grind the shredded coconut into coarse flour in the food processor, then add the remaining cookie ingredients until it forms a moist dough that holds a shape when pressed together. Line a 6 or 8 inch baking dish with parchment paper and press into the bottom. Chill it in the fridge while you make the cream layer. Blend all of the ingredients together in the processor until thick and smooth. Adjust the sweetness if necessary. Pour over the chilled crust and return to the fridge for 4-6 hours or preferably overnight. When it has chilled completely, whisk the salted chocolate together until it is silky and totally smooth. Pour it over the top of the cream and sprinkle with coarse salt. Return to the fridge until set, about an hour. Slice into bars and ENJOY!!

Creamy Superfood Overnight Oats

If you want to maximize your intake of super foods and minimize your prep time, this is about as easy as it gets. Preparing these oats the night before makes your morning a snap, especially because you can take them with you to work or in the car. It's actually less prep than making a smoothie which is where most people try to cram in as many beneficial food supplements as possible to get your nutrient dense breakfast all in one jar. There are a million variations of overnight oats out there so picking your favorite toppings is the only hard part. These literally soak 6-12 hours and become thick and creamy while still retaining some wonderful texture. The addition of chia seed and flax meal really give it some body and the soaking liquid can be modified for vegan diets by using your favorite nut milk, like almond, hemp or coconut for example, and by substituting coconut cream for greek yogurt. I've written out the basic recipe here and included lots of healthy suggestions for keeping it power packed, filling and super easy! I'll be making this for breakfast for the Big Om Yoga Retreat this weekend with a toppings bar and lots of fresh fruit for all of the hungry yogi's that will be practicing. I cooked for this lovely group of people earlier this summer and had a wonderful time being of service, nourishing happy healthy bodies! There's still a couple of days to sign up if you feel the calling to do so. Follow the link above to look at the details for registration - I would love to see you there!

Basic Overnight Oats

For one large serving, or two small. Pick a jar with a glass lid preferably. This hinged clasp jar works perfect but use whatever you either already have on hand, or spend a few dollars investing in one that you love. After all, our food containers are holy vessels and contain our life force!

1|2 c rolled oats (if you are gluten sensitive, make sure your oats are labeled as gluten free)
1|3 c plain greek yogurt or coconut yogurt or coconut cream
2|3 c unsweetened milk of your choice
1-2 T chia seed and ground flax meal
1|2 t vanilla extract or vanilla paste
pinch of salt (I use vanilla salt - it's incredible)
1-2 T natural sweetener such as maple syrup or raw honey (optional)

Mix everything together in a bowl until creamy, then transfer to a glass jar to store in the refrigerator either overnight (preferred) or for at least 4-6 hours.

There are many optional embellishments to take this to another level.
Bee pollen
Hemp hearts
Fresh berries, bananas, mango or figs
Dried fruit like raisins, cranberries, papaya or dates
Coconut flakes
Raw cacao nibs + cacao powder
Pumpkin puree
Cinnamon, nutmeg or clove
Nuts or seeds
Pomegranate
Lemon or orange zest
Almond or pecan butter
Spirulina

These are of course just a few in a line of many. When your oats are ready, choose your favorites and you've got something tasty, creamy and nutritious that will keep your blood sugar steady and give you lots of heart healthy fiber.

ENJOY!

Spicy Vegetable Spring Rolls

Even though it's not spring, these could easily be called summer rolls. I love the cold, crisp vegetables when it's super hot outside. Everything is raw. This recipe doesn't call for much direction other than the rolling method and the sauce, which I made. You can totally use your favorite dipping confection if you have one that you like. But of course, I encourage you to experiment and make your own! Nut sauces are super easy and only require a few ingredients, most of which I think you probably already have in your pantry. You can get the rice paper wrappers and rice noodles at any health food or asian grocery store. And, as always, there is so much room here for personal modifications. I have made a million versions of these. You can add good quality shrimp or salmon or tuna to make it more like traditional sushi and you can substitute any of these vegetables for others that you prefer. Be adventurous!

INGREDIENTS
1 package rice paper wraps
rice noodles
vegetables of your choice
cucumber
bell pepper
carrot
napa cabbage
red cabbage
jalapeno
avocado
cilantro

SAUCE
peanut, almond or cashew butter
tamari or soy sauce
rice wine vinegar
sesame oil
honey, maple syrup or coconut sugar
lime juice
cilantro
crushed red pepper

DIRECTIONS
It doesn't get any easier than this. No heat, totally raw. It does require a little knife work, however. Everything works best when julienned which is a matchstick cut. You can do this with a mandolin or manually with a chef's knife.  Cut all of your vegetables into long, thin slices. Do the same with the fish if you're including that. Rice noodles are instant. You can do this first while you prep your filling. Cut the avocado into long pieces inside each half. The rice papers are hard in the package but get dipped in water for a few seconds to soften. Do them one at a time and assemble your rolls on a cutting board. It's like folding a burrito. Put everything in the lower third of the circle and then fold the ends over, then roll tight. That's it! The sauce assembly is just mixing everything together and adjusting the salty, sweetness. If you want it thicker, add more nut butter. Garnish with fresh cilantro or chives and devour!

ENJOY!

Vanilla - Infused Dream Whip

You will never buy that awful, store-bought whipped topping again after tasting what REAL whipped cream is like. First, the ingredients are super basic and there is no corn syrup or oils, which are totally unnecessary anyway. This is made from pure, organic cream with three forms of real vanilla and a little coconut sugar. Frozen, it's nearly ice cream and from the refrigerator, it's amazing on top of your favorite dessert. I put it between two of my Chocolate Hazelnut Cookies as a sandwich and my kids were in heaven! Try it on top of my Dark Chocolate Super Brownies or with frozen bananas and my Dark Magic Shell. All of these recipes can be found right here on the site. The cookies and brownies are gluten free, low on the glycemic index, full of healthy ingredients and wide open for lots of tasty embellishments to suit your lifestyle!

INGREDIENTS
1 pint of organic heavy cream
vanilla paste or 1 whole vanilla bean
vanilla extract
vanilla salt
2 tablespoons coconut sugar

DIRECTIONS
Using a hand mixer is the easiest way to go. You can do this by hand but it will take a little longer and a little elbow grease. Pour the cream into a medium-sized bowl. If you are using whole vanilla bean instead of the paste, take a sharp knife and split the bean in half. Take the end of the blade and scrape the resin from the inside of each half into the bowl on top of the cream. Add 1 teaspoon of vanilla extract, the coconut sugar and a few dashes of the vanilla salt. Now mix! This process to go from thick cream to a dreamy, airy whip takes about ten minutes of constant stirring. You will see it get thicker and fuller as it comes together and then eventually, thick folds begin to form and peaks come to the top. You're finished! Store this in an air-tight container in the refrigerator or freezer. Lasts about a week in the fridge, longer in the freezer.

ENJOY!!

Vanilla - Infused Dream Whip

You will never buy that awful, store-bought whipped topping again after tasting what REAL whipped cream is like. First, the ingredients are super basic and there is no corn syrup or oils, which are totally unnecessary anyway. This is made from pure, organic cream with three forms of real vanilla and a little coconut sugar. Frozen, it's nearly ice cream and from the refrigerator, it's amazing on top of your favorite dessert. I put it between two of my Chocolate Hazelnut Cookies as a sandwich and my kids were in heaven! Try it on top of my Dark Chocolate Super Brownies or with frozen bananas and my Dark Magic Shell. All of these recipes can be found right here on the site by searching for them in the right hand sidebar.  The cookies and brownies are gluten free, low on the glycemic index, full of healthy ingredients and wide open for lots of tasty embellishments to suit your lifestyle!

INGREDIENTS
1 pint of organic heavy cream
vanilla paste or 1 whole vanilla bean
vanilla extract
vanilla salt
2 tablespoons coconut sugar

DIRECTIONS
Using a hand mixer is the easiest way to go. You can do this by hand but it will take a little longer and a little elbow grease. Pour the cream into a medium-sized bowl. If you are using whole vanilla bean instead of the paste, take a sharp knife and split the bean in half. Take the end of the blade and scrape the resin from the inside of each half into the bowl on top of the cream. Add 1 teaspoon of vanilla extract, the coconut sugar and a few dashes of the vanilla salt. Now mix! This process to go from thick cream to a dreamy, airy whip takes about ten minutes of constant stirring. You will see it get thicker and fuller as it comes together and then eventually, thick folds begin to form and peaks come to the top. You're finished! Store this in an air-tight container in the refrigerator or freezer. Lasts about a week in the fridge, longer in the freezer.

ENJOY!!

Macrobiotic Black Bean Burger

Over the last month, I've literally made over 100 of these, and changed the recipe at least three times. I made 100 of them for the BIG OM YOGA RETREAT I cooked for earlier this month, and they were well-received! Check out their page for announcements on upcoming yoga retreats in Oklahoma!

The secret to the best vegetarian burger is the ratio of grains and vegetables to your sticky ingredients, such as flour, breadcrumbs and egg. I recently did a vegan version for a family I was cooking for and though they were delicate and softer than the ones made with egg, the taste was incredible. The trick is to let them cool for 5-10 minutes before assembling your burger or salad in order to allow them to set up. This recipe, as always, has room for many tasty embellishments and substitutions to fit your lifestyle preferences. I'll include those at the end of the recipe directions. Meanwhile, you can imagine the multitude of ways to have these deliciously healthy patties. Assembled traditional burger-style, on a salad or in a wrap, they make a protein-rich addition to any vegetarian ensemble just about.

INGREDIENTS
1 c cooked or canned black beans
3|4 c toasted, cooked quinoa ( be sure to rinse the quinoa before cooking )
1|2 c yellow onion, minced
2-3 carrots, grated
4 medium mushrooms, diced
2 cloves garlic, minced
1 T white miso
1|4 c oat flour
1|2 c breadcrumbs ( you can toast gluten free bread and put into the food processor if needed )
1 egg or substitute a flax egg if you're vegan ( 1 T flax meal hydrated in 1 T water for 5 minutes )
1-2 T nutritional yeast
pinch of cumin and smoked paprika
fresh chopped parsley or cilantro
sea salt + black pepper + cayenne to taste ( or fresh, diced jalapeño )
olive oil for sautéing

Good vegetable modifications are grated zucchini, bell peppers and sweet potato!

METHOD
Warm the olive oil in a medium skillet. Add the onion and the carrot and sprinkle with salt to soften. Cook about 5-7 minutes and add the mushrooms and the garlic for another 5 minutes. Combine the quinoa and the black beans in a large bowl. Mash them together with a fork or potato masher until about half of the beans are broken down. Add the cooked vegetables and stir. Add the remaining ingredients and combine until the texture resembles a typical burger consistency, making sure that it is not too wet. You can add a little more breadcrumbs or flour until it becomes a little sticky and more on the dry side. Adjust your seasoning and put the bowl into the refrigerator for about 20 minutes before you cook them.

When it's ready, warm some more olive oil in the same skillet and form them into burger patties, making sure that they are mostly flat on both sides and have smooth edges. This can all be done with your hands. They will cook evenly this way but they are mostly cooked already, except for the egg. Cook for about 6 minutes on either side on medium to medium high. They can be prepared ahead and refrigerated or frozen between sheets of parchment paper for later and are easily reheated in the oven on a baking sheet or back in the skillet.

Serve them on whole grain buns with your favorite condiments and fixings or on a salad with fresh sliced tomatoes and avocado and a creamy dressing. Also great on pita or tortillas as a pocket or a wrap. The sauce in the photo is greek yogurt, whole grain mustard and sriracha! Topped with cilantro, this was my favorite way to eat them. Super light for breakfast and easily adapted as vegan and gluten free!

ENJOY!