by rothsadmin | Feb 10, 2021
3 Bean Salad
Ingredients
1 ½ cups Blanched Green Beans
1 ½ cups Cooked Garbanzo Beans
1 ½ cups Cooked Kidney Beans
¼ cup Diced Red Onion
¼ cup Diced Red Bell Pepper
¼ cup Diced Green Bell Pepper
⅓ cup Distilled White Vinegar
⅓ cup Sugar
¼ tsp Salt
¼ tsp Pepper
¼ tsp Celery Seed
Directions
In a large bowl combine vinegar, sugar, salt, pepper and celery seed. Stir to combine.
Add cooked beans, peppers and onions to the dressing.
Toss the salad, cover and refrigerate for at least 4 hours.
Enjoy!
by rothsadmin | Jan 28, 2021
Roasted Carrots & Pomegranate Glaze
Ingredients
Roasted Carrots:
2 lbs Rainbow Carrots
2 tbsp Olive Oil
½ tsp Salt
1 pinch Pepper
Pomegranate Glaze:
1 qt Pomegranate Juice
½ cup Sugar
¼ cup Lime Juice, Fresh
Directions
Roasted Carrots:
Scrub carrots, do not peel. Trim ends, if carrots are large cut in ½ lengthwise. Toss carrots in a bowl with olive oil and seasonings. Spray a baking sheet with pan spray or rub with oil. Lay carrots out in a single layer. Bake in a 350-degree oven for 20 minutes, remove and turn carrots over. Continue baking another 15-20 minutes or until carrots are fork tender.
Pomegranate Glaze:
Place all ingredients in a sauce pan, stir to blend. Bring to a boil over medium heat. Reduce heat to low and simmer until the juice is reduced by half. Glaze will thicken as it cools. Drizzle over veggies, salads and meats.
Enjoy!
by rothsadmin | Jan 12, 2021
Curry Squash Soup with Braised Cabbage & Mushroom
Ingredients
Soup
¼ cup Sesame Oil
2 lbs Cubed & Roasted Squash
8 oz Diced Onion
8 oz Diced Carrot
8 oz Diced Celery
2 tbsp Curry Powder
1 tbsp Ground Ginger
1 tsp Pepper Flake
2 tsp Dried Basil
1 qt Vegetable Stock
1 qt Coconut Milk
Garnish
4 oz Cabbage
4 oz Mushrooms
1 oz Rice Wine Vinegar
Directions
Soup:
In a soup pot add ¼ cup sesame oil. After the oil is hot add the carrot, celery and onions and sauté. Add all remaining ingredients and allow to simmer 20 minutes. With an immersion blender or food processor blend until smooth.
Garnish:
Julienne cabbage and slice mushrooms. Sauté in oil until tender, add 1 oz. chopped garlic and deglaze with 1-ounce rice wine vinegar. Add ¼ cup vegetable stock and allow to reduce. When ready to serve place a small portion on top of the soup served in individual bowls, or a large portion served in a large soup bowl.
by rothsadmin | Aug 6, 2020
Drew’s Famous Guacamole
Ingredients
6 Ripe Avocados
½ Pint Grape Tomatoes
⅛ Red Onion
1 Small Bunch Cilantro
1 Lime
1 tbsp Pink Himalayan Salt
Directions
Slice avocado in half and remove the pit. Using a metal spoon, scoop out the inside of the avocado into a medium sized bowl. Repeat for all avocados.
Next, halve or quarter the grape tomatoes (depending on you liking) and add to the avocado in the bowl.
Slice red onion in half, then half a again. finely chop and add to bowl. Cut off stem end of cilantro and roughly chop. Drew suggests using a whole small bunch of cilantro or half if using a larger bunch.
Cut lime into quarters and squeeze juice into the bowl. Using a potato masher, mash all ingredients together.
Last, add salt to your liking and enjoy!
by rothsadmin | Jun 4, 2020
Chuck’s Cashew Gravy
Ingredients
2 cups water
½ tsp kosher salt
½ tsp black pepper
¼ tsp granulated garlic
1 tsp Braggs coconut aminos
1 tbsp vegetable soup base
1 cup raw cashews
2 cups water
2 tbsp cornstarch
Directions
Combine 1st listed water, salt, pepper, granulated garlic, Braggs coconut aminos and vegetable soup base in a saucepan and bring to a boil.
While water is coming to a boil, combine raw cashews, 2nd listed water and cornstarch in a blender. Process until smooth, creamy and not grainy.
Add blender ingredients to the boiling ingredients while stirring until it thickens. It will thicken quickly. You may add more water to thin if needed.
This is delicious on biscuits and vegan sausage, as a creamy base for soups and anywhere else you would use a cream sauce. This recipe makes about 5 cups and lasts 3 or 4 days in the refrigerator.
