This is a classic side dish that I have made many times over. Its quite simple , nutricious, vegan and delicious.
Ingredients

1 1/2 C brand ECOLITTE, brown basamti rice

3 C vegatable broth, ( brand better than bouillon is a favorite)

1/4 C butter

1/4 C olive oil

v8 juice 1 sm can

1 1/2 C chopped yellow / spanish onion

washed and chopped spinach, 2 bunches

1 C chopped parsley

Process

Chop and prepare the veggies

Meanwhile , in a deep stock pot , melt the better and when melted, add and brown the rice . ( browning the rice will give it a nuttier texture and flavor.)

When the rice is lightly toasted, add the olive oil then add the onion and saute with the rice iuntil transluscent.

When the onion looks right, add the parsley and spinach.

Continue to saute until the spinach is wilted and oozing it’s own juice. It should look about 50/50 rice to spinach at this point.
Then add the veggie stock and cover .

Turn down the heat ( which should have been on high to saute) to a medium flame for about 1/2 an hour and then add the can of V8 juice. The rice should be quite fuffly by now and have absorbed pretty much all of the stock/ juice. If the rice doesnt seem ready yet, add some water.

Reduce heat to low and cover again. Taste and add salt and pepper accordingly( himilayan salt preferred)

Done!

Ingredients

1 large egg plus 2 yolks

6 ounces best grade milk chocolate chips

2 tbls butter

1tsp vanilla extract

21/2c 1/2 and 1/2

1/2 c heavy cream

1/3 c light br sugar

2 tbls unsweetened cocoa powder

2 tbls cornstarch

1/4 tsp fine sea salt

whipped cream for garnish & chocolate shavings

step 1

In a small heatproof bowl , whisk together egg and yolks. Set aside

step 2

Place chocolate , butter and vanilla extract in a good processor or blender . Don’t mix

step 3

In a medium por, whisk together 1/2 & 1/2 , cream, brown sugar, cocoa and cornstarch. . At that point it will start to thicken and when it does immediately pull the pot off of the heat. ( Do not overboil the cornstarch!)

step 4

Pour a little of the hot cornstarch mixture into the eggs , stirring constantly to prevent curdling, them pour the eggs back into the pan with the remaining cornstarch mixture. Cook over low heat whisking constantly until the mixture returns to a bare simmer( which is one bubble) . Immediately pour it into the food processor and run the machine until the pudding is very smooth.

step 5

Pour into individual cups( I like teacups) and cover with plastic wrap. Refrigerate until firm , probably four hours. This can be made up to three days ahead.
decorate as you like;)!!

INGREDIENTS:

1 can of garbanzo beans
2 tablespoons minced garlic
1/2 teaspoon Himalayan salt
3/4 cup olive oil (or more to taste)
1 teaspoon tahini
Juice of 1 lemon (or more to taste)
8 pitted Kalamata olives

INSTRUCTIONS:

Rinse garbanzo beans thoroughly and add to VITAMIX (or similar blender) along with remaining ingredients. Blend thoroughly and enjoy.

INGREDIENTS

Small to medium Kabocha squash

Apple cider vinegar

3 Spanish (yellow) onions

Cinnamon

Sage

Cumin

Coriander

2 Pink Lady apples

Pumpkin seeds

Himalayan salt

Pepper

INSTRUCTIONS

Heat the oven to 400 degrees

Split the squash and place face up on a cooking sheet, seeds and all! Drizzle with olive oil, salt and pepper. Bake uncovered until well golden and fork tender.

Cover with foil if browning too much before properly cooked.

Caramelize chopped onions in olive oil while squash is cooking.

Remove seeds and strands from the baked squash and in a large enough pot add the pulp of the squash to the chopped/ sautéed onions.

In a separate frying pan, add olive oil and add peeled chopped apples to caramelize. When tender and translucent, add pumpkin seeds.

Meanwhile, in the pot where the onions and squash pulp are combined. Add apple cider vinegar to cover and serve as the cooking liquid. Add water as needed to keep the soup loose but never runny and add the remaining spices at a teaspoon each.

Cook over a low simmer until everything is well blended. You will need to blend the soup either in a food processor or with a blending wand. This is when you add the apples and pumpkin seeds but keep enough separate for garnish.

This recipe makes a LOT of soup. There is plenty for company or to freeze in 2 or 3 batches.

Use a FLUTED funnel cake mold for this Sweet Pumpkin Cake frosted with Carmel Frosting.

Serves 10-12

INGREDIENTS

CAKE

1 cup oil ( safflower) 

1.25 cups sugar

4 eggs

1 15-ounce can pumpkin puree

2 cups flour

2 teaspoons cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

CARAMEL

1.5 cups sugar

.5 cups water

6 tablespoons butter

1 cup heavy cream

FROSTING

1.5 cups softened butter

6 cups powdered sugar 1 cup plus 2 tablespoons caramel

1 teaspoon vanilla

PROCESS

CAKE

1. Preheat oven to 350 degrees.

2. Butter cake pan well (I butter the cake pan by softening butter on the stove and then using a pastry brush to thoroughly coat the pan).

3. In a large mixing bowl, mix oil, sugar and eggs until light and fluffy. Stir in pumpkin puree and mix until combined.

4. Stir in flour, cinnamon, baking powder, baking soda and salt.

5. Scrape the mixture into the buttered cake pan (I prefer using a silicon spatula).

6. Bake for approximately one hour. Test with a toothpick in the middle after 45 minutes, as ovens can vary so much.

CARAMEL

In a heavy bottomed saucepan, heat sugar and water over medium heat, whisking constantly to make sure the sugar dissolves. Once the mixture comes to a boil, stop whisking it. Watch it as it transitions from white to toffee/ amber brown. Don’t let it burn. Once it browns, add the butter and whisk in until melted. If you have a candy thermometer, this should be around 25 degrees.

Once it’s melted, remove it from the heat. Wait 10 seconds and then add the heavy cream. Whisk the ingredients together until it’s well blended and smooth and creamy. Allow the caramel to cool and then put it in a jar to keep until you add it to the icing.

FROSTING

Put the butter into a deep bowl and blend on high speed until well whipped, then add the sugar a cup at a time. When they are well mixed, add the vanilla and the caramel. Let the icing sit and don’t ice the cake until the cake is well cooled.