Potato Leek Chowder Yield
15 cups
Equipment Required large stock pot large vegetable steamer Ingredients · 10 potatoes, medium · 1 onion, medium · 4 leeks · 4 carrots · 4 stalks celery, including inner leaves · 1 red bell pepper · 1⁄2 pound baby bella mushrooms · 1-3 cloves garlic (depending on taste) · 2 cups roasted corn · 1 quart rice milk · 3-4 tablespoons olive oil · Seasonings · 1 teaspoon sea salt · 1-1⁄2 teaspoons black pepper ground · 1 teaspoon Mrs Dash Table Blend · 1⁄2 teaspoon rosemary, ground · 2 tablespoons thyme, dried · 2 tablespoons parsley, dried · 1⁄2 teaspoon marjoram, dried · 1⁄2 teaspoon smoked paprika · water Directions Cut the leeks in half lengthwise.
Rain of Crunch Equipment Required Dehydrator Wilton Comfort Grip Cookie Press ParaFlexx sheet Ingredients · 1 c chick peas, cooked and well drained · 1 c baking potatoes, cooked, mashed with skins on (the baking potatoes are dry and starchy) · 1⁄2 c Bob’s Red Mill Organic Creamy Buckwheat, straight out of the container, not cooked or soaked · 1 c wild rice, precooked · 2 garlic cloves · 1⁄4 c celery, chopped · 1 c peppers, raw, chopped (in this case I had some red bell peppers, green bell peppers, and part of a fresh jalapeno) · 1 c kale, raw, chopped · 1 c onions, sauteed · 1⁄8 c white sesame seeds, roasted · 1⁄2 c sunflower seeds, raw · 1⁄4 c Pepitas, roasted · 1⁄8 c golden flax meal · 2 tablespoons nutritional yeast · 1 tablespoon Zatar seasoning · 1⁄2 teaspoon black pepper, ground (I actually use a mixture of coriander, allspice, black-pink-white-green pepper corns) · 1 teaspoon salt (optional, if your Zatar seasoning already has salt in it you could omit this.
Black Bean and Corn Salad Ingredients · black beans, cooked and well drained · roasted red corn · red bell pepper · red onion · fresh jalapeno · celery · cucumber · carrot, grated · roma tomatoes · garlic clove · cilantro, fresh · Mrs. Dash Table Blend · black pepper, fresh ground · salt · onion powder · garlic powder · chili powder · cumin · lime juice, from half a lime · basalmic vinegar · olive oil Directions Combine the back beans through the cumin.
Southwest Veggie Burger Servings
6
Ingredients · 2 cups black beans,, cooked, well drained · 1 package WestSoy 5-Grain Tempeh · 1⁄2 lime, juice of · 1 clove garlic, cut in chunks · 1⁄4 cup carrot, shredded · 1⁄4 cup corn kernels · 1⁄4 cup sweet onion, chopped · 1⁄4 cup green bell pepper, cut in 1-inch chunks · 1⁄4 cup celery, small pieces · 1⁄4 cup Poblano pepper, roasted, peeled, cut into chunks · 1 tablespoon golden flax meal · 2 tablespoons loose chia gel ((1 cup of filtered water, 1-1/2 tablespoon chia seeds)) · Mrs.
Mushroom Ragout Servings
2
Ingredients · 2 c spaghetti squash, cooked · 1⁄2 onion · 1 stalk celery · 8 oz mushrooms · 1⁄8 c chardonnay · 1 tsp white balsamic vinegar · 1 c roma tomatoes, dices and cooked · Mrs Dash Table Blend · onion powder · black pepper, fresh ground · thyme, dried, crushed · sage, dried, crushed · rosemary, pulverized in a mortar Directions The mixture is cooked at a medium-low heat until the liquid is reduced and thickened.