Transitional Recipes

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Ingredients

• 3 bunches of organic baby broccoli/broccolini or organic fresh asparagus (will use the tips only)
• 1 cup uncooked organic arborio rice
• 1/4 cup avocado oil plus 2 tablespoons (separated)
• 2 tablespoons dairy-free butter (Earth Balance is my favorite)
• 1/2 cup finely chopped shallots
• Salt and pepper to taste
• 1/2 cup finely grated parmigiana reggiano 

Number of Servings:  4
Cooking Directions:

1. Preheat Oven to 400 degrees F.
2. Rinse broccolini (or fresh asparagus) well and be sure to dry with paper towel (necessary for vegetables to roast properly)
3. Trim stems of broccoli/broccolini or asparagus
4. Place on a shallow roasting pan or cookie sheet and drizzle with 1/4 cup Avocado oil, toss in minced garlic and season with 2 tsp Sea Salt.  Toss together on the pan to ensure vegetables are well coated with oil, salt and garlic.  
5. Place into 400 degree oven for 15-20 min, or until vegetables starts to brown (you want a slight crispy texture).  Remove from oven and keep aside.  
6. Heat large skillet with 2 tablespoons avocado oil, dairy-free butter and onions, sauté for 3 minutes
7. Add rice, stirring for about 2 minutes
8. Stir in 1 cup of broth, continue cooking and stirring until liquid is absolved before adding the next cup of broth
9. Add in roasted vegetables, grated parmigiana reggiano and stir.  
10. Add salt and pepper to taste and serve immediately

#EarthboundFarm #PrimalKitchen #Baleine #Earthbalance

Ingredients

• 3-4 Bunches of Organic Baby Broccoli/Broccolini 
• 3 Garlic Gloves, Minced
• 1 lb. Organic Pasta (Conchiglie, Penne or Fusili will work))
• 1/4 cup Avocado Oil plus 1-2 Tablespoons
• 1 Tablespoon Dairy-Free Butter 
• 3 Teaspoons Course Sea Salt (Separated)
• 1/4 Teaspoon Black Pepper
• 1/2 cup greated fresh Parmigiano Reggiano

Optional:  Red Pepper Flakes 

Number of Servings:  4
Cooking Directions:

1. Preheat Oven to 400 degrees F.
2. In the meantime, boil large pot with water and season with 1 Tablespoon Sea Salt.
3. Rinse broccolini well and be sure to dry with paper towel (necessary for broccoli to roast properly)
4. Trim stems off and cut remaining into 1 inch chunks
5. Place on a shallow roasting pan or cookie sheet and drizzle with 1/8 cup Avocado oil, toss in minced garlic and season with 2 tsp Sea Salt.  Toss together on the pan to ensure broccolini is well coated with oil, salt and garlic.  
6. Place into 400 degree oven for 15 min, or until Broccolini starts to brown (you want a slight crispy texture)
7. Boil the pasta as directed (can be Fusilli, Penne or Medium-sized Shells) according to package directions (should be al dente, usually 9-10 minutes)
8. Drain Pasta and put back into Pot, immediately add 1 Tablespoon Dairy-Free butter with 1 Tablespoon Avocado oil, toss to ensure pasta is fully coated and butter is melted. 
9. Once Broccolini is finished, take out of oven and toss into pot with pasta and combine.  Season to taste, may need more, salt, pepper and sprinkle with Parmigiano Reggiano cheese.
10. Plate and Serve (can optionally add Red Pepper Flakes for a kick!)

#EarthboundFarm #Seggiano. #PrimalKitchen #Baleine #Earthbalance

Ingredients:

• 1 dozen organic portabello mushroom caps sliced 1/2 inch thick
• 1/4 cup dry marsala wine
• 2 tablespoons dry white wine
• 1 bunch of fresh organic parsley
• 4 shallots, finely chopped
• 1/2 cup unsweetened soy or almond milk
• 3 tablespoons dairy-free butter
• 1 tablespoon organic cornstarch
• Salt and Pepper
• 1 Cup of Organic Basmati Rice , Brown Rice or 1lb of your favorite organic pasta

Number of Servings:  4

Cooking Directions:

1. Heat large skillet with butter and saute shallots for 3 minutes
2. Add in mushrooms and saute at med-high heat for 5 minutes
3. Add in marsala and white wine and let reduce slightly (about 2 minutes)
4. Dissolve corn starch in vegetable broth, add it to the pan with mushrooms, reduce heat and stir until sauce begins to thicken 
5. Add in salt and pepper to taste
6. Garnish with freshly chopped parsley
7. Serve over your favorite pasta or rice (great with linguine that is cooked al-dente or basmati-style rice

Ingredients:

• 1 package of fresh pizza dough, you can get this at any pizzeria or super market.  If you can only get frozen, best to defrost in fridge for 6-7 hours before baking
• Optionally you can use gluten free dough, Wholly Wholesome is the brand I use
• 48 ounces fresh baby spinach
• 4-5 finely chopped garlic cloves
• 1/2 cup avocado oil + 2 Tbsp (separated)
• 1.5 cups organic shredded mozzarella cheese
• 1/2 cup coarse corn meal

Number of Servings:  4-5

Cooking Directions:

1. Preheat oven to 400 degrees F
2. In large sautee pan, heat up 1/2 cup avocado oil and sautee garlic for 3-4 minutes on medium heat
3. Add spinach to pan gradually, it will shrink very quickly and then you can keep adding
4. Sautee spinach for 5-7 minutes until wilted down, then take off heat and set aside
5. Spread out cornmeal on a flat surface then place dough in center and start kneading, rolling out dough to about 12-14 inches in diameter (will take some muscle), you don't want the dough more than 1/4 inch thick
6. Sprinkle mozzarella evenly then add the cooked spinach, spreading out like you were making a pizza
7. Take one side of the dough and start rolling it up until you reach the other side, then fold over ends to secure the inner ingredients
8. Transfer to a sheet pan, and with baking brush,  cover the stromboli with 2 Tbsp. of avocado oil, also on folded ends to help bind the dough.
9. Cut 2 inch slits into center of stromboli and place in 400 degree oven for 20 minutes, or until crust is golden brown
10. Let cool for 5-10 minutes, slice and enjoy (great alongside a salad for a complete meal).  

Ingredients:

• 1 cup organic unsweetened almond milk
• 1/2 cup organic frozen mixed berries
• 1/2 cup organic baby spinach
• 1 small banana
• Optional:  1 tablespoon of your favorite 100% plant-based vanilla-flavored protein powder (Amazing Grass is a great one)

Instructions:

1. Using a high-powered blender, add almond milk, berries, banana and spinach and blend on high for 1-2 minutes
2. Optional add protein powder and blend for another 15-20 seconds
3. Serve immediately (do not leave smoothie out or in fridge for long period of time as ingredients may separate

Ingredients:

• 1 bag organic brussel sprouts
• 1/3 cup avocado oil + 2 tsp (separated)
• 3 cloves diced fresh organic garlic
• Coarse Sea Salt
• Black Pepper

Number of Servings:  4

Cooking Directions:

1. Heat oven to bake at 400 degrees F
2. Rinse brussel sprouts then trim off the hard base of each sprout
3. Slice the sprouts in halves
4. Heat up large skillet on medium-hjigh heat with 2 tsp of the avocado oil, use paper towel to coat the base of the pan evenly
5. Once pan is hot, place each of the sprout halves face down onto pan
6. Sprinkle garlic on top of the sprouts coating them evenly
7. Cook for 10 minutes, or until sprouts are browned
8. Transfer to a baking pan (can be sheet pan or shallow baking dish) and toss the sprouts with 1/3 cup avocado garlic and salt and pepper (usually about 2 tsp salt and 1/4 tsp pepper will do).
9. Bake for 15-20 minutes, or until sprouts look golden brown and crispy.
10. Serve alongside your favorite dish (great along side mushroom marsala dish).

Ingredients:

• 2 ripe organic avocados
• 4 slices organic whole grain bread (or gluten free works as well)
• 1 dozen organic cherry tomatoes, halved
• 1/2 lemon
• Salt and pepper to taste

Instructions:

1. Cut avocado in halves, removing the pit
2. Mash avocados in bowl, squeezing juice of the lemon and mix well
3. Add salt and pepper to taste
4. Spread on your favorite organic whole grain bread and top with cherry tomatoes for a delicious treat

Ingredients:

• 4 Tbsp organic unsweetened almond butter (you can also make your own using a high powered blend like the Ninja or Vitamix)
• 4 pcs organic honey graham crackers
• Optional:  1 small organic banana, thinly sliced

Instructions:

1. Take 1 Tbsp almond butter and spread evenly on each graham cracker, optional top with sliced bananas 
2. Enjoy for a nutritious and filling treat!

Ingredients:

• 5 cups organic baby broccolini florets
• 1 3/4  + 1/2 tsp fine salt (separated)
• 3 Tbsp  avocado oil
• 1/4 + 1/8 ground black pepper (separated)
• 2 cups peeled 1/4 inch pieces organic yukon potatoes
• 1 cup finely chopped organic shallots
• 3/4 cup organic raw, unsalted cashews
• 3/4 cup organic tomato sauce
• 1/2 cup unsweetened plain coconut yogurt
• 2 tsp apple cider vinegar
• 1 1/4 tsp smoked paprika
• 2 tbsp nutritional yeast (optional)

For the croutons:

• 1/2 loaf of whole wheat or white french bread 
• 2 Tbsp avocado oil
• 1/4 tsp garlic powder
• 1/4 tsp oregano
• 1/4 tsp fine salt

Number of Servings:  4

Cooking Instructions:

For the Croutons:

1. Preheat oven to 375 degrees F (190 C)
2. Cut up french bread in 1/2 inch chunks and place in bowl with 2 Tbsp avocado oil, garlic powder, oregano and salt, toss to coat
3. Spread bread cubes on a sheet pan and bake at 375 for 5-7 minutes or until golden brown
4. Remove from oven and set aside

For the Soup:

1. Spread out broccolini florets on sheet pan and drizzle 3 Tbsp avocado oil and season with 1/4 tsp fine salt and pepper to taste, toss to coat.
2. Bake at 375 degrees F for 15-20 minutes, or until broccolini is browned and slightly crisp.
3. Meanwhile, add the potatoes, 3 cups water, onion and 1/2 tsp salt to pot over medium heat.  Bring to a simmer, and cook until the potatoes are tender, about 10 minutes.
4. Meanwhile, add the cashews, tomato sauce, yogurt, vinegar, paprika, pinch of pepper, remaining 1 tsp fine salt and optional nutritional yeast to a high-powered blender or food processor and blend until silky smooth.  Set aside.
5. Once potatoes are tender, remove from heat and add the whole thing (including water) to the blender and blend again until completely smooth. Don't overblend as mixture will become too starchy.  Taste and add more salt if desired.
6. Pour in bowls and top with roasted broccoli and croutons.

Ingredients:

• 12 ounces organic medium-sized shell or elbow fusilli pasta (I love to use conchiglie)
• 3  3/4 tsp fine salt (separated)
• 3/4 cup raw unsalted organic cashews
• 1  1/4 cup plain unsweetened coconut or soy yogurt (I use So Delicious Unsweetened Coconut)
• 1 cup organic unsweetened plain soy milk
• 1/4 tsp Dijon mustard
• 2  3/4 tsp smoked paprika (separated)
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 3/4 cup plain breadcrumbs
• 1 Tbsp organic non-dairy butter

Number of Servings:  4

Cooking Instructions:

1. Boil pasta as directed with 1/2 Tbsp added to the water and stir well.  Cook until al-dente (usually 6-8 minutes)
2. Preheat the oven to 350 degrees F (176 C)
3. To make the breadcrumb mixture, melt 1 Tbsp butter in small sauce pan at low-medium heat, once melted add in breadcrumbs and stir until mixture is moist and bread crumbs are wet, remove from heat and set aside.
4. To a high-powered blender or food processor, add the cashews, 1 cup plus 2 Tbsp yogurt, soy milk, dijon mustard, 2 1/4 tsp paprika, garlic powder, 1 3/4 tsp salt and 1/4 tsp black pepper and blend for 1-2 minutes or until completely smooth.
5. Once pasta is al-dente, drain and add it back to the pot and pour the cheese mixture over it and stir gently until pasta is coated.
6. Pour pasta mixture into an 8 x 8 glass or ceramic cooking pan, sprinkle with breadcrumb mixture and  remaining 1/2 tsp smoked paprika and place in 350 degree oven for 10 minutes, or until breadcrumbs are a toasty brown.
7. Serve and enjoy....my kids are completely hooked!  

Ingredients:

• 1 cup finely diced organic red onion
• 1 large diced organic red pepper
• 1/2 cup organic smooth salsa
• 3 Tbsp mild chili powder
• 1/2 Tbsp ground cumin
• 1  1/4 tsp fine salt
• 1  1/4 tsp smoked paprika
• 1/4 tsp ground black pepper
• 1/4 tsp cayenne pepper (optional)
• 1 15 ounce can organic black beans
• 1 15 ounce can organic pinto beans
• 1 15 ounce can organic red kidney beans
• 1/2 cup cooked, peeled and mashed sweet potato

Number of Servings:  5

Cooking Instructions:

1. Preheat over to 400 degrees F, place 1 large organic sweet potato or yam in oven and bake for 40 minutes (can also boil in water until tender or pop in microwave for about 5 minutes).
2. Add the onion, bell pepper and 1/4 cip water to a medium pot over medium heat.  Bring to a simmer and sautee vegetables for 5 minutes, stirring occasionally, until the onions are soft and water is absorbed.
3. Add 2 cups water, the salsa, chili powder, cumin, salt paprika, black pepper, cayenne pepper (if desired) and beans.  Still well, increase the heat and bring to a boil.  Once boiling, cover, reduce heat to low, and simmer for 20 minutes or until the beans have softened (chili won't seem thick until you add the sweet potato later, so don't worry).  Taste and add more salt if desired
4. Remove sweet potato from oven, peel off skin and mash to ensure you have a 1/2 cup measured.  Add to the chili and stir until sweet potato is blended and chili has thickened.  
5. Garnish with fresh avocado if desired and serve immediately.  

Ingredients:

• 1 organic yellow onion
• 1/4 cup avocado oil (4 Tbsp)
• 4-5 organic portobello mushroom caps
• 1 organic green bell pepper, roughly chopped
• 1 8-10 inch cauliflower frozen crust (thawed)
• 1 15 ounce can organic tomato sauce (Muir Glen is prefferred)
• 1/2 cup chopped fresh organic basil
• 3 organic garlic cloves, peeled and minced
• Salt and pepper to taste
• 1 bunch of organic broccolini, florets only

Cooking Instructions:

1. Preheat oven to 425 Degrees F
2. For the marinara sauce:  Heat 2 Tbsp avocado oil in small sauce pan on medium heat until tender, about 2 minutes, then add in 15 ounce can of tomato sauce and stir
3. Add 1/2 tsp of salt, and 1/4 tsp pepper.  and add in basil and stir.  Cook for 10 minutes on low heat then set aside.  
4. Remove cauliflower crust packaging and place on a flat sheet pan.  With a ladel or large spoon, add tomato sauce and spread even onto crust so it's almost fully coated.  Add onions, mushrooms and green pepper and spread out evenly.
5. Place in 425 degree oven for 10 minutes or until veggies begin to brown.
6. Remove from oven, cut up and serve....add some red pepper flakes for a little kick if desired!

Ingredients:

• 1/2 cup plus 2 Tbsp organic white rice flour
• 1/2 cup organic coconut palm sugar
• 1/4 cup cornstarch
• 1/2 tsp fine salt
• 1/2 cup organic pure maple syrup
• 1/4 cup organic unsweetened almond or soy milk
• 1  1/2 tsp vanilla extract
• 1 cup organic creamy unsweetened and unsalted almond butter
• 1/2 cup plus 2 Tbsp dairy-free semisweet chocolate mini chips, separated

Number of Servings:  16 bars

Baking Instructions:

1. Preheat oven to 350 Degrees F (177 C).  Line an 8-inch square glass or ceramic baking pan with parchment paper, cut to fit with slight overhang on all four sides (may need to cut into  2 separate pieces).  
2. Add the rice flour, coconut palm sugar, cornstarch and salt to a large bowl and whisk well.  Pour in the syrup, milk, vanilla, almond butter and 6 Tbsp of the chocolate chips.  Stir well until it becomes a smooth and thick batter.  Pour the batter into the pan, wet tips of fingers and then press the top so it evenly disperses and flattens within the pan.  Top with the remaining 1/4 cup chocolate chips.
3. Bake at 350 Degrees F for 30-35 minutes or until top is golden brown and shiny (toothpick inserted should only have a few sticky crumbs, but no batter).  
4. Remove from oven and let cool for 30 minutes (necessary step as if you try and cut them right away, they will fall apart).  Once cooled, lift the bars with the parchment paper and cool on a flat surface or wire rack for another 10-15 minutes, then slice into 16 bars.
5. My kids devour this in less than 1 day, so you may need to make at least 2 batches at a time.  Be sure to store in fridge if they happen to not get devoured in a days time.  They taste great chilled too!

Ingredients:

• 2 1/4 cups organic all purpose flour
• 1  1/2 tsp baking soda
• 1/2 tsp fine salt
• 3/4 cup dairy free semisweet mini chocolate chips
• 1/2 cup plus 2 Tbsp organic pure maple syrup
• 1 cup soy or coconut vanilla yogurt (can also use plain with 1/4 tsp vanilla extract added)
• 6 Tbsp organic roasted creamy almond butter
• 1 tsp vanilla extract

Number of Servings:  12 muffins

Baking Instructions:

1. Preheat oven to 350 Degrees F (177 C)
2. Line muffin pan with muffin cups 
3. Add the flour, baking soda and salt to a large bowl and whisk very well until completely combined.  Stir in chocolate chips.
4. Add the syrup, yogurt, 6 Tbsp water, almond butter, and vanilla to a medium bowl and whisk until smooth.  Pour the wet ingredients over the dry ingredients, and stir gently until combined (do not over mix or batter will become tough).  
5. Spoon the batter into the 12 prepared muffin cups, filling up each to the op.  Bake at 350 degrees for 20-22 minutes or until tops are very golden brown and toothpick comes out clean. 
6. Cook for 15 minutes and store in airtight container (also can store in fridge if you want them to be more firm). 

You can also make these gluten free by subbing the all-purpose flour with 2 cups plus 2 Tbsp gluten-free fine oat flour, then adding 3 Tbsp tapioca starch and bake for 20 minutes.  

Ingredients:

• 1  1/2 cups organic all-purpose flour
• 1  1/2 tsp baking soda
• 1/2 tsp fine salt
• 1  1/4 cups dairy-free semisweet chocolate chips
• 1  1/4 cups plus 6 Tbsp organic soy or almond milk 
• 1/2 natural unsweetened cocoa powder
• 1  1/4 cups organic coconut palm sugar
• 1/2 cup soy vanilla dairy-free yogurt (or plain adding a dash of vanilla extract)

Number of Servings:  16

Baking Instructions:

1. Preheat oven to 350 Degrees F (177 C).  Line an 8-inch glass or ceramic pan with parchment paper cut and fitted to lie flat going both directions with slight overhang on each side.  
2. To make the cake (be sure to follow instructions in this order or cake will not come out as moist) add the flour, baking soda and salt to a large bowl, and whisk well.  Set aside.
3. Add 1/4 cup chocolate chips and 1  1/4 cups milk to another large microwave-safe bowl and heat in microwave on high for 30 seconds.  stir and heat for 30 more seconds and whisk until the chocolate is melted.  Whisk in the cocoa powder until completely smooth with no lumps remaining.  Add the coconut sugar and yogurt and whisk again.
4. Add the flour mixture in thirds to the chocolate mixture, whisking each addition in gently.  Whisk mixture until smooth and just combined with no more visible flour or lumps.  Pour batter into prepared pan and give it a shake to even out the top.
5. Bake at 350 Degrees for 30-35 minutes or until a toothpick inserted comes out clean.  Cook for 1 hour before adding the ganache (see next step).
6. For the ganache:  Add 1 cup chocolate chips and 6 Tbsp unsweetened almond or soy milk to a microwave safe bowl and heat in microwave on high for 30 seconds.  Stir and heat for 15-30 seconds more and then whisk until smooth and melted.  
7. Pour the ganache on top of the cooled cake and spread around evenly, cool in fridge for about 30 minutes to firm it all up.  Remove parchment once cooled and cut and serve (be sure to use very sharp knife).  Top with organic sliced strawberries if desired.