Garden coleslaw you could eat all day!

I harvested this giant head of cabbage from the garden and needed a way to use not only that, but also the zuccini that have piled up in the fridge.  Bob says this he could eat this concoction all day.  Few calories I am sure, and quite tasty!  Shredded cabbage, nearly that much zuccini, chopped red onions, chopped sweet red peppers, a couple tablespoons of nutritional yeast, pumpkin seeds--because that is what I had in the fridge (but you just about any nuts you have) for crunch.  Dressing of olive oil, red cider vinegar, and honey, a little salt.

Scrumptious Lentil Stew

Soaked a pound of lentils overnight.  They sprout when you do this, and the food value increases.  I fixed this to serve with the beet muffins.  I included zuccini, red onion, and carrots from the garden, and garlic, minced.  Spiced with cayenne, cumin, thyme, tarragon, curry, and rosemary.  I think this dish tastes like tender roast beef.  OK, so not everyone does!  Also great with corn chips or cornbread.    

Beet muffins the kids won't recognize!

The neat thing about this recipe is that you can substitute another cooked, pureed vegetable instead of beets--like carrots, broccoli, sweet potatoes, or peas.  Great way to add nutrition.  Sneaky!

  

2 eggs, whisked (so exciting to use our own eggs from the hens, Lucy and Sargeant)

2 C. beet greens/beets, cooked and pureed in a food processor or blender

1/4 C. olive oil, 1/3 C. honey

2 C. whole wheat flour,  2 t. baking powder, 1 t. baking soda, 1/2 t. Redmond salt

Stir the dry ingredients together.  Add wet ingredients, then if needed, add a little water (maybe 2 or 3 T) to get a good thick, but stirrable consistency.  Bake at 375 degrees in greased muffin tins for 25 min.  

Dilly Potatoes; Almond Parmesan

The grandkids did not complain, so this passed the test!  Whole food, plant-based dinner:  Yukon gold potatoes dug from the garden (skins left on), olive oil, dill weed, nutritional yeast, almond milk, my canned pickle relish.
Served with chopped cucumbers and tomatoes from the garden with a topping of almond "parmesan."  This is made in the food processor:  1 C whole almonds, 2 T nutritional yeast flakes, 1 t. onion powder, 1 t. Redmond salt, 1/2 t. garlic powder.  Pulse until the almonds are finely ground.  A quick and healthy replacement for Parmesan cheese.

veggie wraps

 

This is so simple and good! Just a whole wheat tortilla with avacado, minced red onion & shredded zuccini (from my garden), and a little shredded cheese. I do without the cheese, but for my guests it is available.

Potatoes, Greens and Eggs

We just had this for lunch, it was delicious. I used steamed potatoes (yukon gold potatoes from our garden), sauted in a skillet. Once browned I added chopped kale, chard and basil from our garden and let it cook a few minutes. Then I added 3 eggs (from our chickens).  I scooted the potato mixture to the side and lowered the heat to cook the whisked eggs, stirring them as they cooked.  When they were still shiny I turned off the heat and stirred them in gently with the potato mixture.  Added a sprinkle of Redmond salt, creole seasoning, cumin, kelp, and curry.  Served it with raw peanuts, and chopped onions and tomatoes.