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Main Dishes - Moderation
Cook quinoa.
Preheat oven to 400 F.
While quinoa is cooking, heat 2 tbsp water in a large oven-proof skillet and add chopped onion, garlic, red and yellow peppers, eggplant, corn, kelp or celery seed and cumin.
Stir tomatoes and quinoa mixture into vegetables and bake in oven for about 10 minutes. Garnish each serving with parsley or cilantro.
Main Dishes - Moderation
In a large bowl, combine the garlic, lime juice, vinegar, maple syrup, kelp and flax seed oil.
Whisk together.
Add the onions, herbs and vegetables, toss.
Add almonds. Toss and serve.
Main Dishes - Moderation
Sauté the garlic in water about 5 minutes.
Add the onions and sauté until the onions are translucent.
Add the greens and a touch more water, stirring, until wilted.
Stir in the tomatoes and beans and simmer about 10 minutes.
Remove from heat and stir in the basil, olive oil, apple cider vinegar and cayenne pepper or paprika to taste.
Main Dishes - Moderation
Combine soaked quinoa with 2 cups of water in a large saucepan, bring to a boil reduce heat and simmer, covered, for about 10 minutes.
Add cinnamon stick, cloves and cardamom to the quinoa while cooking.
Meanwhile, set a heatproof bowl over a small pan of simmering water and heat the saffron for 3 to 4 min, or until it is brittle.
Add almond milk, heat the mixture, stirring occasionally, until it is hot, and remove the pan from the heat.
When 6 min remain for quinoa to cook, drizzle the saffron mixture in and cover.
When quinoa is done, remove from heat and let stand covered for 5 minutes.
Remove cinnamon and cloves before serving.
Garnish with almonds and pomegranate seeds, serve hot or cold.
~How to make almond milk: soak almonds overnight and rinse well. Blend with water until smooth and strain.
Main Dishes - Moderation
Preheat oven to 350F.
In a heavy-bottomed skillet, sauté the onion and garlic in water over medium heat until fragrant.
Remove pan from heat and add millet, raisins, and dill.
In a large pot of boiling water, submerge the cabbage and allow to boil for 5 minutes, or until the outer leaves are softened and may be removed.
Peel off 12 outer leaves and blot dry.
Chop enough of the remaining cabbage to measure 3/4 cup.
Add to millet mixture in pan.
Remove tough stem of each cabbage leaf, if necessary.
Then place ¼ cup millet mixture in the center of each leaf, tuck ends in, and roll to form a neat little package. (You will find that cabbage leaves are very forgiving and easy to work with, but you can use a toothpick to hold them together, if needed.)
In a baking dish, place the cabbage rolls in a single layer. Combine tomato sauce and tomatoes and pour over the cabbage rolls, cover the pan, and bake in preheated oven for 45 minutes, until bubbly.
Place on a serving platter, and remove toothpicks.
Pour tomato puree over cabbage rolls before serving, drizzle with olive oil.
Main Dishes - Moderation
Wash zucchini thoroughly and cut in half lengthwise.
Then, using an instrument such as an apple corer, empty the pulp of each zucchini into a saucepan, being sure to keep outer shells intact.
Add tomatoes, onion, garlic, 1 cup of water, parsley, and dulse or kelp.
Simmer until only a little liquid remains, then add millet and simmer until all the water has evaporated.
When cool, add currants and almonds.
Stir with a wooden spoon until well mixed. Stuff zucchini shells carefully with mixture.
Preheat oven to 400 F.
Place stuffed zucchini shells in a glass baking dish.
Sprinkle with seaweed to taste.
Cook 1 hour in preheated oven.
Drizzle with olive oil
May be served hot or cold.
Main Dishes - Moderation
Make almond “cheese”: 1½ cups soaked almonds and water (or raw apple cider vinegar) pureed in blender, set aside.
Preheat a griddle or grill pan.
Seed chili peppers and grill peppers over medium heat 3 or 4 minutes on each side, until tender.
Transfer peppers to a broiler pan or baking sheet, hollow side up.
Place a small skillet on the stovetop and add 1 tbsp water and a crushed clove of garlic. Heat over medium heat and add spinach in bunches until it is all wilted and is giving off liquid.
Season greens with dulse or kelp.
Remove spinach and drain. Set aside.
Preheat broiler to high.
Combine ½ cup AVM Broth and quinoa in the skillet you cooked the spinach in and reheat over medium flame.
Add 1 cup tomato puree and heat through.
Pile spinach and tomato quinoa into peppers, mounding them up in the center of each pepper. Top liberally with almond “cheese”.
Main Dishes - Moderation
Cook quinoa.
Open coconut, pour water into bowl, set aside.
Scoop out coconut meat.
Chop all ingredients.
Sauté garlic, ginger, scallions, and chili flakes in water for one minute, stirring constantly.
Add carrots and fennel and stir for another minute.
Add broccoli and celery seeds, cover for 30 seconds.
Add coconut meat and water. Cover until broccoli is bright green all over.
Remove from heat. Serve over quinoa garnished with scallions and olive oil.
Main Dishes - Moderation
Preheat the oven to 375°F. Halve squash lengthwise and use a spoon to scoop out seeds and discard. Place squash cut-side down in a 9×13-inch baking dish. Pour 1 cup water into the dish and roast until squash shells are tender when pressed with your finger, about 30 minutes. Let sit until cool enough to handle. Leave oven on.
Meanwhile, puree almonds in a blender and pour tomatoes into a strainer set over a bowl. Set tomatoes aside and add juice to the almond puree in blender, add curry powder and ¼ tsp of the crushed celery seed and blend until smooth.
Rake a fork back and forth across squash to remove flesh in strands, keeping shells intact. Transfer squash to a bowl and toss with remaining 1/8 tsp crushed celery seed. Return shells cut-side up to the baking dish. Spoon one-third of the squash into shells, dividing evenly. Top with half of the tomatoes and half of the greens, then drizzle with about one-third of the almond sauce. Repeat the layering. Top with remaining squash and sauce. Roast until filling is heated through and greens have wilted, about 15 minutes.
Main Dishes - Moderation
To Soak: rinse the millet in a fine-mesh strainer. Place the millet in a medium saucepan with 3 cups of water and optional vinegar or lemon juice. Soak for a minimum of 8 hours. Overnight soaking is fine. Rinse well again after soaking.
To cook; add enough water to fully cover the soaked and rinsed millet – about 1½ cups water. Bring to a boil. Reduce the heat to low and cover. Cook covered for 15 – 20 minutes.
Remove the pan from the heat and let stand with the lid on, for 5 minutes. No peeking!
