3/4 cup fed sourdough starter (has been fed within the last 4-12 hours)
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons melted butter (cooled, because we don’t want to scramble the egg)
1/4 cup shredded mozzarella cheese
1 teaspoon dried basil
To cook the veggie meat; add all ingredients to a medium sized skillet and cook on medium-high heat for 12-15 minutes or until the veggies are tender. Set aside.
To roast the peppers; preheat the oven to 400° F. Cut and remove the inside of the peppers. Spray a 9×13 baking dish with oil and place the peppers in it, cut side down. Spray the peppers with oil and sprinkle with salt. Bake for 15-20 minutes. Take out of the oven and turn them cut side up.
To make the sourdough mixture; add all the ingredients to a medium size bowl and combine with a spatula.
To stuff the peppers; add a layer of meat, and a layer of the sourdough mixture.
Bake at 375° F for 25 minutes.
Serve with salad or rice.
This dish can be made regular or gluten free. It all depends on which sourdough starter you have or make. ↓
Take the tofu out of the package and cut it into small blocks.
In a medium bowl add 2 tablespoons of oil, garlic powder, salt and pepper.
Add the tofu to the bowl and gently combine so the blocks don’t break apart.
Place the blocks in the griddle and cook until golden.
In the meantime, add 2 tablespoons of oil to a wok or large skillet.
Add all the vegetables and sauté them on medium heat.
Add a small amount of salt and pepper to the vegetables to ensure that each component will be properly seasoned.
Add the cooked tofu blocks to the wok.
Pour in the Teriyaki sauce and combine.
Serve with white rice.
Garnish with chopped green onions.
You can use any vegetables that you already have in your fridge/freezer. This is a very forgiving meal, where you can add different kinds of vegetables and adjust the seasonings to the amounts you use. You can also add sesame seeds.
Add the rest of the ingredients (except the flour) and combine well.
Start to add the flour in 1/2 cups and combine, continue until the dough is no longer sticky and you can form a soft round dough.
Using a knife or dough scraper, divide the dough into 8 equal pieces.
Add a small amount of flour to the counter or cutting table.
Roll out each piece of dough (one at a time) and cut into 1 inch pieces.
Using a gnocchi board (or fork) roll out each piece and place on a baking sheet lined with parchment paper.
Bring a medium pot of salted water to a boil.
Add 5-7 pieces at a time to the boiling water using a slotted spoon.
Cook for 2 minutes or until the gnocchi rises to the top.
Remove from the pan and transfer to a plate while the Brown Butter Sauce is being cooked.
Brown Butter, Toasted Garlic and Sage Sauce
1 stick butter (I prefer plant based)
5 cloves of garlic (finely chopped)
1 tablespoon chopped fresh sage
1 tablespoon juice of a lemon
Parmesan (for sprinkling)
Salt and pepper to taste
Add the butter to a large skillet (on medium heat) and melt it until it foams.
Add the sage and garlic and cook until the garlic is toasted, stir occasionally so the garlic doesn’t burn.
Remove from the heat.
Stir in the lemon juice.
Add the gnocchi and toss to coat the pieces.
Add salt and pepper.
Serve with Parmesan cheese sprinkled on top.
Garnish with some sage leaves.
*This recipe has been adapted from a recipe provided by the Institute of Culinary Education.
I chose purple sweet potato because it has antioxidants and reduces inflammation. But the main character in the sauce is the toasted garlic. It is such a statement and so delicious!
This recipe makes approximately 130 gnocchi pieces, 4 servings.
If you don’t have an immersion blender you can simply mash the potatoes with a fork. But having an immersion blender makes it so much easier and faster. I use my immersion blender every week. It is so easy to clean, and you can use it for so many meals.
If you happen to have a lot of fresh spinach sitting in your fridge and you know it will go bad in the next few days, this is the recipe for it. Because that is exactly what happened to me. And I am glad that spinach was there. There is so much flavor in this creamy spinach that you will not regret it. It is great for the little ones as well, as they pretty much love creamy foods and will disregard the green part in it. (wink-wink)
2 tablespoons vegan butter
1/4 cup red onion (chopped)
3 garlic cloves (grated)
3 tablespoons all purpose flour (could be gluten free as well)
This is a quick way to make a snack, cold breakfast or add it to your dessert. Granola is very versatile. Most kids love it. It is healthy, crunchy, it has fiber and protein. The raisins have iron. The Ceylon cinnamon has great health benefits (see below). It is just a great component to have ready in your kitchen at all times.
In a medium bowl add oats, honey, oil, salt, vanilla, and cinnamon. Combine well.
Place the mixture on parchment paper and baking sheet. Spread throughout to make an even layer.
Bake for 10 minutes, stir the granola and place back in the oven for another 8-10 minutes.
Take out of the oven and let it cool for about 15 minutes.
Place the granola in a medium bowl, add the raisins and chocolate chunks and combine.
Serve as snack, as cold cereal, over ice cream, yogurt, with fresh fruit, etc.
Why Ceylon Cinnamon?
Ceylon cinnamon contains anti-inflammatory, antioxidant, and antimicrobial effects. These properties mean Ceylon cinnamon supports your immune health. Ceylon cinnamon was part of a study that showed it enhanced antioxidant enzyme activity. https://www.medicalnewstoday.com/articles/318386