Ingredients:

• 1 can coconut milk
• 1 onion chopped
• 4 garlic cloves
• Juice of 1 lemon
• 1 can chickpeas
• 4 handfuls spinach
• 2 handfuls kale
• 1 packet mushrooms
• 1 bunch of asparagus
• 1 teaspoon of each: rosemary, thyme, oregano, paprika 
• Pomegranate seeds (optional)

Directions:

1. Start by cooking the onion and mushrooms for 5-8 minutes to caramelize. 
2. Add chickpeas and garlic. Cook on medium high for 3 minutes covered.
3. Add greens slowly, add coconut milk and allow the coconut milk to thicken.
4. Bring to a simmer then reduce heat for 10 minutes. The milk will thicken with time.
5. For a stew consistency keep cooking! For more of a “soup feel,” cook less.
6. Add lemon juice.
7. Top with pomegranate seeds for an extra burst of flavor.
8. Serve and Enjoy 🙂

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Ingredients

• 4 tbsp balsamic dressing
• 3 Portobello mushrooms

Directions

1. Add balsamic dressing in a pan on medium-low heat. 

2. Cook for 10 minutes, flipping on each side halfway through.

You can enjoy these mushrooms with steamed veggies on them and any seasonings that you want. You can also cook the mushroom with the gills! If you prefer to take the gills out then that’s okay too. Nicole prefers them with the gills because it can add flavor 🙂

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This Basil “Ricotta” Sauce is a perfect topper for any dish. This was made in less than 5 minutes, not only is it quick but it’s super easy! Just gather up the ingredients and blend until it’s a creamy sauce.

Ingredients:

• 1 cup basil
•  2 cups cashews
• ¾ cup of water
• 1 tsp apple cider vinegar
• juice of 1 lemon

Directions:

1. Add all ingredients to your favorite high-speed blender and blend until it creates a sauce!

We used this Basil “Ricotta” Sauce on our Creamy Coconut Zucchini Casserole as well as our Cream of Zucchini and Mushroom Soup. Enjoy 🙂

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For this month’s Cooking Day recipe, we used up some FRESH zucchini that one of our members generously gave to us (along with many other veggies!). We are so grateful to have such amazing gardeners who think of us. And check out the size of this zucchini!!

We made a Creamy Coconut Zucchini Casserole with Basil “Ricotta” Sauce and a Cream of Zucchini and Mushroom Soup. If you’re someone who isn’t new to our recipes here at WTI, you will notice a pattern and that is… COCONUT MILK! We use this as a substitute for regular dairy milk. It adds such a GREAT and UNIQUE flavor that is bound to set your dish apart at any party.

Ingredients

• 2 cups Button Mushrooms
• 2 Shallots
• 6 Garlic Cloves
• 5-6 Zucchini
• 3 Raw Banana peppers
• 1 can coconut milk
• 1 bottle of tomato sauce (we used organic Bello Spicy Marinara)
• 1 1/2 cup Basil “Ricotta” Sauce

Directions:

1) Cut up garlic and let it sit for 10 minutes.

2) Cut up shallots, mushrooms, and banana peppers.

3) Add shallots, mushrooms, banana peppers, and garlic in a pan and start to sauté in vegetable broth for 10-15 minutes or until brown. Add coconut milk and cook for an addition 2-3 minutes. 

4) Cut up zucchini into little discs and add them to a glass pan while mushrooms are cooking.

5) Start layering tomato sauce, zucchini, and mushrooms mix in your glass pan.

6) Add a layer of Basil “Ricotta” Sauce on top.

7) Cook in the oven for about 45 minutes at 350 degrees.

8) Let cool down and serve 🙂

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This is such a great alternative to rice and making this can be can be so easy! All you have to do it cut up your cauliflower into little florets and add them to any high-speed blender or food processor. Blend until it starts to look like a rice. We used a couple of different veggies (peppers, shallots, peas, carrots, and turnip greens). This week, we also used frozen peas and carrots, which is something we don’t do often! Although local produce is always best, frozen veggies are great also. Especially having them as back up food in your freezer. When you are using frozen veggies just remember to never microwave them in their plastic bag! Enjoy this recipe!

Ingredients:

– 1 1/2 heads of Cauliflower

– 4 large cloves garlic

– 3 Shallots

– 3 peppers (red, yellow, orange)

– 2 bags of peas and carrots

– 1 ½ cups turnip greens

– 1 tbsp red pepper flakes

– Liquid Amino (3 sprays, or to taste)

Instructions

1. Cut up cauliflower and blend in a food processor.
2. Blend until it turns into a “rice”.
3. Chop up your garlic and let it sit for about 10 minutes.
4. Cut up peppers and shallots and add to a pan with vegetable broth and start to sauté.
5. Add garlic to pan, cook for about 10-12 minutes or until cooked.
6. In a separate pan add the peas and carrots from the frozen bag and bring to a boil.
7. Boil for about 5-8 minutes or until cooked.
8. Chop up turnip greens and add to the pan with shallots, peppers, and garlic.
9. Mix together cauliflower rice to your turnip greens, shallots, peppers, and garlic.
10. Add peas and carrots.
11. Spray to taste liquid amino (2-3 sprays), and to taste red pepper flakes (about 1 tbsp). Enjoy 🙂

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December Cooking Day

Every month our Wellness Director Nicole hosts a cooking day for our Healthful Evolutions Members.  These are three Holiday Recipe ideas including raw desert balls, stuffed mushrooms, and a holiday stew.   All recipes are gluten free, grain free, oil free, AND plant based!  

Stuffed Mushrooms

Ingredients:

• 1 can chickpeas
• ½ onion chopped
• 2 tbsp. tahini
• ½ cup raw cashews
• Collards
• Thyme, Rose, Basil, paprika, oregano (to taste)
• 3 Portobello mushrooms

Directions:

Pre-Heat oven to 350F. Add everything (except mushrooms) into a food processor and blend. Add stuffing to portobello mushrooms after removing gills. Bake for 15 minutes or until tender.

Holiday Stew

Ingredients:

• 1 can coconut milk
• 1 onion chopped
• 4 garlic cloves
• Juice of 1 lemon
• 1 can chickpeas
• 4 handfuls spinach
• 2 handfuls kale
• 1 packet mushrooms
• 2 handfuls snap peas

Directions:

Cook onion for 5 minutes, add chickpea and garlic and cook on medium high for 3 minutes covered. Add greens slowly, add milk and allow the milk to thicken. Bring to a simmer then reduce heat for 10 minutes. The milk will thicken with time. For a stew consistency keep cooking! For more of a “soup feel,” cook less. Add lemon juice. Top with pomegranate seeds for an extra burst of flavor.

Raw Dessert Balls

Ingredients:

• 1 cup almond milk
• ¼ cup shaved coconut
• 1 cup raspberries
• 1 cup strawberries
• ½ cup cacao
• 6 tbsp. coconut nectar
• 2 tsp maca
• Pinch sea salt
• 4 dates

Directions:

Add everything to blender and blend. Serve right away by drizzling over berries or stick in freezer for two hours, then scoop into balls. Keep refrigerated. Add flaxseed or chia seeds to increase thickness.

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