A Taste of China – Happy Chinese New Year!

April 19th, 2015 Posted by 0 thoughts on “A Taste of China – Happy Chinese New Year!”

A Taste of China– Happy Chinese New Year!

The OG Chinese New Year inspired soup is like a savory desert with a bite of spice. So delectable! In this brothy Asian delight the eggplant is so soft with The OG it becomes just like butter!

Best serve this hot soup with a cold side green salad topped with The OG TM vinaigrette dressing.

A light lunch indeed!

Directions

In a large bowl soak the eggplant in water, ½ tbs salt, lemon juice. Soak for about 30 minutes. Drain water and add The OG. Mix and let eggplant soak for a few minutes until it sucks up all the marinade.

Pressure cooker: Eggplant with The OG in pressure cooker. Set pressure cooker to Sautee and mix. Add next garlic, onions, carrots, celery, salt and pepper, and mix. After about 5-6 minutes add the Chard and mix for 1-2 minutes. Add the amino acids, water, and chili peppers.

Turn off pressure cooker and mix for about 1 minute. Close it up and set pressure cooker for 12 minutes. Quick release steam.

Ready to serve immediately. Enjoy!

13 Ingredients

Servings: 6

Prep: 20 minutes

Cook: 30 minutes

Total: 50 minutes

INGREDIENTS

 

1 bunch of Chard

1 medium Eggplant cut in cubes

1 medium diced Onion (white or yellow)

2-3 peeled and chopped Carrots

2-3 chopped Celery

½ cup The OG TM Vinaigrette Dressing & Marinade

¾ cup of Braggs Amino Acids

½ cup of Water

1 tbs of minced Garlic

1 squeezed lemon or 1 tbs of lemon juice

1 tsp of Salt

1 tsp of Chi Chi Chili Peppers

1 tsp of Sugar – brown is the best!

1-2 tsp of Pepper – up to you!

 

Far East Veggie Soup

April 18th, 2015 Posted by 0 thoughts on “Far East Veggie Soup”

FAR EAST VEGGIE SOUP

Originally inspired as an anti-inflammation and pain relief soup for my Uncle on Thanksgiving but turned into a family favorite. It was only after preparing the soup that I was informed by my Aunt of my Uncle’s great distaste for Turmeric. Despite this Turmeric prejudice, he absolutely loved it! He had no idea Turmeric was the flavor profile mainly because I hid the spice in my apron.

It’s not the ingredient, it’s how you prepare it that matters and Far East Veggie Soup proves that. Take that “Turmeric Haters”.

SOUP

1 cup Almond Milk

½ cup The OG TM

¼ cup Braggs Amino Acids

¼ cup of flour of any kind

2 Tbs of Turmeric

2 Large Potatoes cut into big cubes

2 Carrots diced

2 Celery stocks diced

2 Heirloom Tomatoes diced

5-6 small florets of Cauliflower or Broccoli

1 small Onion 

1 tsp diced Garlic

1 tsp of Pepper

1 tsp of Sugar (any kind)

½ tsp of Salt

Ingredients: 19

Prep Time: 25 minutes

Cooking Time: 25 minutes

Total Time: 50 minutes

TOPPINGS

1 tsp Kitehill tzatziki

1 tsp sauerkraut

A drop of Chi Chi Peppers

A few of The OG TM  Shiitake Mushroom Chips

**Served with Side Green Salad topped with The OG TM dressing.**

 

Directions for Pressure Cooker:

1. Set pressure cooker to Sautee and pour in the diced garlic with The OG TM. 

2. Add veggies starting with the hardest to softest for approximately 5-7min stirring constantly.

3. Add the Braggs Amino Acids, Salt, Pepper, Sugar, Turmeric, and lastly the Almond Milk.

4. Turn off the pressure cooker and stir for 2 min until it is mixed well. Cover with lid and set your pressure cooker at 15min.

5. When finished turn off and release the steam.

6. Serve in a soup bowl with your toppings for a gourmet experience!

Sheppard’s Pie

April 18th, 2015 Posted by 0 thoughts on “Sheppard’s Pie”

Vegan Sheppard’s Pie

A vegan main course for non-vegans can be tricky. But our pie is so savory and robust that non-vegans can’t believe it’s not meat. The eggplant is so soft with the OG it becomes like butter!

Vegan Sheppard’s pie is best served with a side green salad topped with The OG TM vinaigrette dressing. The excess dressing seeps into the pie for extra savory experience and salad crunch.

Mashed Potatoes Layer 1 (Top):

Pressure cooker: place diced potatoes, dash of salt, and enough water to cover the potatoes. Set pressure cooker to Manual 3 minutes.

When finished turn off the pressure cooker and quick release the steam.

Drain potatoes and return it to the pressure cooker and add the vegan butter, 1 tbs salt, and 1 tbs pepper. With a hand blender mixer add Vegenaise and almond milk and mix until smooth and creamy.

Set aside for assembly.

 

Eggplant Layer 2

Cut eggplant ¼ inch thick slices.

In a large bowl soak the eggplant in water, ½ tbs salt, lemon juice. Soak for about 30 minutes. Drain water and add The OG. Mix and let eggplant soak for a few minutes until it sucks up all the marinade.

Set burner to medium-high and in a frying pan heat 1 tbs of olive oil. Lightly fry eggplant slices each side about 1 minute each side for a light brown sear.

Set aside on a plate for assembly.

 

Peas Layer 3

Stovetop: In a medium pot bring water and boil. Add frozen peas and cook for about 8-10 minutes and drain. We boil frozen peas to get out the excess water.

Set aside on a plate for assembly.

 

Filling Layer 4 Vegan Meat filling (Bottom):

Stovetop: Set burner to medium-high. In a large pot heat up 1 tbs of olive oil for approximately 10 seconds. Add garlic, onions, ½ tbs salt, ½ tbs pepper, and stir in the cherry tomatoes for approximately 3-5 minutes. Reduce to low heat temperature and stir in the 2 Yves Ground Rounds. Let it sit covered for approximately 10-15 minutes.

Set aside on a plate for assembly.

Assemble we count the layers backwards 4-3-2-1:

15 Ingredients
Servings: 8
Prep: 40
Minutes Cook: 60
Minutes Total: 1 hour 40 minutes

INGREDIENTS

8-10 medium White Potatoes cubed

2 packages of Yves Original Veggie 

Ground Rounds

1 medium Eggplant

12-14 Cherry Tomatoes sliced in halves

1 large diced Onion

1 stick of Earth Balance Vegan Butter

1 bag of Frozen Peas 16oz

½ cup The OG TM Vinaigrette Dressing & Marinade

¼ cup Almond Milk

½ cup of Follow Your Heart Vegenaise

2 tbs of Olive Oil

1 tbs of minced Garlic

1 tbs of lemon juice

2 tbs of Salt

2 tbs of Pepper

 

 

 

 

 

Preheat the oven to 400 degrees.

 

In a deep clear glass 9×13 casserole dish pour in layer 4 (vegan meat) and flatten so it’s packed tight. Next is layer 3 (Peas) and lay it down flat and tight. Layer 3 (eggplant) one tight layer of eggplant. Layer 1 (mashed potatoes) lay in a generous thick layer just above the top of the dish. It will curl over and get crispy just like a pie. Cook for about one hour or until the top is crispy. Cool for at least an hour to solidify the layers but it could take 2 hours. It’s exceptional if you cook it the night before dinner!

Sautéed Zucchini

April 18th, 2015 Posted by 0 thoughts on “Sautéed Zucchini”

SAUTEED ZUCCHINI

Zucchini is a versatile vegetable. Season zucchini with The OG and you will surprise people who may not normally choose this alkaline diet food. If weight loss is your goal, it is important to incorporate this vegetable into your routine. Sauteed or air-fried, it can zest up rice or a salad. Pair zucchini with mashed potatoes!

Directions for Air Fryer

 

1. Place Zucchini in the Air Fryer and set a timer to 20 minutes.

2. After approximately 15 minutes give it a good stir.

3. The zucchini will be browned but is still soft. They taste delicious regardless but for a great crisp, set the timer for 15 minutes and add more time for desired crispiness.

Directions for the oven

 

1. Preheat oven to 400 degrees.

2. Place zucchini flat on a baking sheet. For non-stick, easy to clean, line baking sheet with parchment paper.

3. Bake for approximately 15 minutes then turn over zucchini. Put it back in for another 15-20 minutes until desired crispiness. 

**Yummy!

 

 

 

Ingredients: 4

Prep Time: 5 minutes

Cooking Time: 5 minutes

Total Time: 20 minutes

INGREDIENTS

2 Zucchini

¼ cup of The OG

Dash of Salt

Dash of Pepper

 

Roasted Potatoes

April 17th, 2015 Posted by 0 thoughts on “Roasted Potatoes”

ROASTED POTATOES

Looking for restaurant-quality roasted potatoes? It’s possible with The OG. Make The OGRoasted Potatoes in the air fryer or oven. For this recipe however I do prefer the oven, but either way is absolutely delicious and crispy!

Ingredients: 4

Prep Time: 10 minutes

Cooking Time: 50 minutes

Total Time: 60 minutes

PREPRATIONS

Scrub potatoes and peel off the eyes. No need to peel the rest of the skin as red potato skins crisp beautifully. Chop potatoes into cubes. In a large mixing bowl toss them with The OG, salt, and pepper until fully coated with the marinade.

Directions for Air Fryer

Pour potatoes into the air fryer and set timer to 20 minutes. After approximately 15 minutes give it a good stir. Set timer for another 20 minutes or until desired crispiness.

Directions for the oven

Preheat your oven to 400 degrees.

Pour potatoes into a large casserole dish. Line dish with parchment paper for easy to clean and non-stick.

Bake for about 20 minutes and flip potatoes over. Put it back in oven for another 30-45 minutes until desired crispiness.

INGREDIENTS

6 medium-large Red Potatoes

½ cup The OG

Dash of Salt

Dash of  Pepper

Beets

April 16th, 2015 Posted by 0 thoughts on “Beets”

Beets

Beets—nature’s candy. With multiple health benefits, including immunity building, anti-inflammatory and improved cognitive function, beets are impressive. Improve your blood flow with this zesty recipe!

Pressure Cooker

Chop peeled beets into cubes and place into the water with a dash of salt and apple cider vinegar. Set pressure cooker time to 3 minutes. When complete quick release the vent and strain beets.

In a large mixing bowl, toss beets with The OG , salt, and pepper, until fully coated with the marinade.

You can’t beat this beet!

Ingredients: 6

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

INGREDIENTS

3 large beets peeled

1 cup of water

2 tbs of Apple Cider Vinegar

¼ cup of The OG

Dash of Salt

Dash of Pepper

Crispy Asparagus

April 15th, 2015 Posted by 0 thoughts on “Crispy Asparagus”

Crispy Asparagus

Asparagus is a versatile vegetable. Season asparagus with The OG and you will surprise people who may not normally choose this superfood. As a number one alkaline superfood, it is important to incorporate this vegetable into your routine. Sauteed or air-fried, it can zest up rice or a salad. Pair zucchini with mashed potatoes!

Ingredients: 4

Prep Time: 5 minutes

Cooking Time: 5 minutes

Total Time: 20 minutes

 

Directions for Air Fryer

 

 

1. Preheat oven to 400 degrees.

Place asparagus in the Air Fryer. Set timer for 20 minutes. After approximately 15 minutes give it a good stir. Asparagus will be browned but still quite soft. They taste delicious just like that but for a great crisp finish let it cook for another 15-20 minutes until desired crispiness.

 

 

Directions for the oven

 

 

1. Preheat oven to 400 degrees.

2. Place asparagus on a baking sheet. Line baking sheet with parchment paper for easy to clean and non-stick.

3. Bake for approximately 15 minutes then turn over zucchini. Put it back in for another 15-20 minutes until desired crispiness. 

INGREDIENTS

1 bunch of thin asparagus

¼ cup of The OG

Dash of Salt

Dash of Pepper

Shiitake Mushroom Chips

April 14th, 2015 Posted by 0 thoughts on “Shiitake Mushroom Chips”

SHIITAKE MUSHROOM CHIPS

Shiitake mushrooms are known to boost the immune system. Benefits can include lower cholesterol, the ability to fight prostate cancer, and can display of anti-aging qualities in the human body. For a delicious and crunchy snack, add The OG and Shiitake mushrooms to create an alternative and healthy snack. These savory chips add crunch to your salad, sandwich, or anything that needs that final touch.

Ingredients: 4

Prep Time: 5 minutes

Cooking Time: 15 minutes

Total Time: 20 minutes

PREPRATIONS

Pour mushrooms into a large mixing bowl and toss it with The OG, salt, and pepper until fully coated with the marinade.

Directions for Air Fryer

Pour mushrooms into the Air Fryer. Set the timer to 20 minutes. After approximately 15 minutes give it a good stir. The mushrooms will be browned but still soft. They taste delicious but for a great crisp let it cook for another 15-20 minutes until desired crispiness.

Directions for the oven

Preheat your oven to 400 degrees.

Place mushrooms on a baking sheet. Line baking sheet with parchment paper for easy to clean and non-stick.

INGREDIENTS

2 cups Shiitake Mushrooms

½ cup The OG

Dash of Salt

Dash of  Pepper