Springtime Menu for Saturday March 21, 2015

March 21, 2015
I am having a FROZEN FOOD SALE on MONDAY 10:00-12:00 at my kitchen, the YWCA, STOCK YOUR FREEZER!! 
We will have a booth at the GLUTEN FREE EXPO – 5700 West Park Drive, come out and sample our GF Mac and Cheese.
Next Cooking Class will be Wednesday March 26th Vegan Cooking Fast and Easy Class 6:30pm at my kitchen YWCA 3420 Park RD 
   Davidson Farmer’s Market is CLOSED TOMORROW 
Atherton Mill Market is OPEN Saturday 9am – 2pm
Gluten Free Spreads / Appetizers / Dressings   
Cashew Cream “Cheese”
A new product for us. It’s so yummy!  You can use it as a dip for vegetables, a spread for bagels, or toss it with pasta for mac and “cheese”.  Its raw, vegan, and gluten free!  Raw cashews, nutritional yeast, lemon juice, Himalayan Sea Salt. 
Traditional Hummus
Garbanzo beans, tahini, garlic, and lime juice.  Serve warm or cold on a platter with olive oil drizzled on top and roasted garlic.  Serve with pita wedges, fresh vegetables or crackers.  $4.99 lb.  Sold in pint containers.

 (Vegan and Gluten Free)  
Sun-Dried Tomato and Kalamata Olive Spread (Appetizer or sauce for pasta)
This is a delicious spread for garlic toasted rounds, I use this as an appetizer for most of my parties.  It’s made with sun-dried tomatoes, kalamata olives, olive oil, Parmesan cheese, feta cheese, and garlic.  Sold in 1/2 pint containers.  Freezes well.   (Vegetarian, Gluten Free) 
 Vegetable Spread
My vegetable spread can be used as a dip for chips or vegetables or as a spread for sandwiches.  Cream cheese, cucumbers, carrots, celery, red and green peppers, onions, salt and pepper.  $5.95  8oz. container  (Vegetarian and Gluten Free)
 Homemade Pimento Cheese  
This is my grandmother’s recipe.  We love it!  We discovered the pimento cheese is excellent warmed up as a dip.  It’s made with extra sharp cheddar, cream cheese, duke’s mayonnaise and pimentos.  This is a spread or a dip and goes well with the soups.  Packaged in pint containers.
Portabello Mushroom and Lentil Soup

This is one of my favorites!  It’s a very earthy tasting soup, with lots of fresh herbs.  Portabello mushrooms, organic green lentils, caramelized onions, vegetable broth, crushed tomatoes, and fresh herbs.  (no garlic) $9 / Qt. (Vegan and Gluten Free)
Thai Butternut Squash Soup with Fresh Cilantro
Butternut squash, caramelized onions, garlic, coconut milk, vegetable stock, fresh cilantro and salt.  This soup goes well as a side with the Tofu,  Lentil Salad with Fruited Bulgar.  Serves 2 – 4 $9 / Qt. (Vegan, Gluten Free)


Cabbage Diet Soup (48 Calories Per Serving)
Many of you have requested I make a Cabbage Soup I have altered this recipe from the original Cabbage Soup recipe that was all the craze several years ago.  I have replaced green peppers with fresh fennel, a flavor I prefer.  I thought this would be a good soup for the start of spring.  Cabbage, onions, scallions, celery, fennel, chopped tomatoes, red pepper flakes, fresh parsley. $9 / Qt.

 (Vegan and Gluten Free)
VEGAN Herbed Carrot Soup
Carrots, celery, onions, fresh parsley, fresh dill, olive oil, and vegetable stock.  $9 / Qt. Freezes well.  I would serve this with the quiche, mac and cheese, casseroles or a lovely organic green salad mix that we sell at our market.  (Vegan and Gluten Free)
Black Eyed Pea and Collard Green Soup
 This soup is full of flavor, fiber, and protein.  (Yummy too!) Black eyed peas, collard greens, organic brown rice, crushed tomatoes, vegetable stock, caramelized onions, fresh herbs.  $9 / Qt. (Vegan and Gluten Free)
Roasted Cauliflower Soup

This soup is pureed also, it’s rich and thick, the cauliflower is roasted with walnut oil.  It’s a lovely soup that would go great as an appetizer at your table this weekend.  $9 / Qt. (Vegetarian and Gluten Free)
Seasoned Collards
Local collards slow cooked and seasoned with 3 types of vinegar, olive oils, garlic, salt and pepper. (Vegan and Gluten Free)
Tomato Zucchini Casserole
This casserole is hearty enough to be a main course.  I think it is the most elegant of the casseroles I made.  Tomatoes, zucchini, caramelized onions, kalamata olives, Parmesan, Mozzarella, and Feta cheeses, fresh basil, salt and pepper. $11.95

 (Vegetarian and Gluten Free)
Vegetarian Bolognaise Sauce served over Whole Wheat Spaghetti Pasta 
I made this for dinner last week.  It is very good, the tempeh gives this dish the texture of meat.  Sun-dried tomatoes, onion, celery, carrots, red bell pepper, olive oil, zucchini, garlic, mushrooms, crushed tomatoes, diced tempeh, fresh basil, rosemary and oregano.  Serves 2, packaged in a 6×9 casserole pan.  

Macaroni and Cheese Casserole

I make my macaroni with three cheeses, butter, cream, milk and salt.  It’s delicious and my children love it.  Serves 4 – 6 $11.95.  Packaged in an oven-ready casserole pan.  Heat at 350 for 30 – 45 minutes.Goes well with the Salads and the Soups. (Vegetarian) 


Stuffed Shells (Entree)

Why go out and fight the crowds?  This dish is perfect for a dinner at home. We are slow cooking our homemade marinara sauce for this recipe.  We stuff our shells with Ricotta, Parmesan, and Mozzarella cheese, spinach,  garlic, spices and our yummy homemade marinara sauce. (Vegetarian)
Baked Ziti with Mozzarella and Ricotta Cheeses
I like to make ziti for my children because I think it’s a good winter time comfort food and because I know they will eat it!  Ziti pasta, homemade marinara sauce ricotta, mozzarella and Parmesan cheeses, fresh basil, garlic and spices.  Serves 2  $11.95 Packaged in my 6×9 Casserole Pan  (Vegetarian)
Lasagna Entree        
Springtime Lasagna

My lasagna is loaded with artichokes and hand fulls of fresh basil.  Artichokes, asparagus, caramelized onions, fresh green peas, and fresh basil with a homemade marinara sauce.  $11.95  Serves two.


Gluten Free is also available.  I use Tinkyadia brown rice pasta.  
Quiches, Breakfast Casseroles, Tomato Pies

Asparagus and Goat Cheese Quiche with Roasted Tomatoes

Asparagus, mushrooms, caramelized onions, free range eggs, cream, goat cheese and a blend of other cheeses in a deep dish pastry pie crust.  Serves 6-8 $15.95  Freezes well.  (Vegetarian) 
Breakfast Casserole
Mediterranean Vegetable Casserole 
This is basically a crustless quiche, packaged in my casserole pans.  Spinach, caramelized onions, mushrooms, artichoke hearts, kalamata olives, sundried tomatoes, mozzeralla, Parmesan, feta and free range eggs, evaporated milk.  Serves 4  $11.95 (Vegetarian, Gluten Free)
Tomato Basil Pie (Made with Fresh Basil)
Layered tomatoes, feta cheese, Parmesan cheese, fresh basil, caramelized onions, olive oil, salt and pepper in a pastry pie crust. This pie goes well with everything, good for lunch, dinner or parties!
$14.95 Serves 6 – 8

Tofu Entree
Honey Roasted Tofu over Quinoa Vegetable Pilaf and pumpkin seeds

 This has got to be my most favorite tofu we make.  The roasted pumpkin seeds give this dish a sweet, tangy crunch.  Organic tofu, roasted carrots, onions, red peppers, edamame beans, pumpkin seeds and organic quinoa.  This tofu entree is full of protein, I think you will like it as much as I do.  $11.95 serves 2 (Vegetarian and Gluten Free) 

Collard Greens Coleslaw
This dish is a perfect side to the chilis or soups I have listed this week.  A warm dressing is poured over the collard green mixture to slightly wilt the salad but not cooking it.  Collards, carrots, onions, red bell pepper. Dressing; rice vinegar, olive oil, mustard powder,
  salt, pepper, spices. $7.99 lb. Packaged in Pt. containers (Vegan and Gluten Free)
Tuscan Pasta Salad (Yummy)
Bow-tie pasta, sun dried tomatoes, kalamata olives, purple onions, fresh basil, black beans, kidney beans, cannellini beans, red and green peppers, artichoke hearts, roasted pine nuts, Parmesan and feta cheese.  Tossed in a blend of vinegars, spices and olive oil. $4.99 Goes well as a side with the quiches, the soups, or a pimento cheese sandwich.  (Vegetarian)  

Tofu Lettuce Wraps

Perfect Brunch!  Serve these with our Tega Hills organic lettuce.  My tofu lettuce wraps are packaged with my secret sauce.  Rice noodles, tofu, edamame beans, red peppers, carrots, and mushrooms. (Vegan, Gluten Free)

The Athlete’s Lunch

This is a new dish that I have only made at home.  It’s similar to a Harvest Bowl, and is very colorful because it is stacked in the container.  Full of protein and very tasty, it is perfect to pack for lunch if you’re riding the trails this weekend.  Kidney beans, roasted tofu, organic brown rice, sauteed kale, caramelized onions.  (Marinade for tofu; soy sauce, ginger, garlic, olive oil, hoisen sauce) $7.95 / pt. containers

(Vegan, Gluten Free) 
Vegan, Gluten Free Burgers
Planet Burgers

 I am always trying to find a veggie burger that my children will eat.  This one was a hit.  I am offering it to you in a pint container so you can make your burgers to the desired size.  Brown rice, chickpeas, onions, red beans, carrots, almonds, sunflower seeds, wheat free soy sauce, garlic and spices.  $7.99 lb.

 (Vegan and Gluten Free)
Vegan Chilis 
South Austin Chili (Entree)
While beans are not a preferred ingredient in true Texas chili, it’s kind of difficult to envision a vegetarian chili without them.  You should be able to fool any die-hard meat eater with this chili.  Crushed tomatoes, kidney beans, garbanzo beans, black beans, onions, garlic, chocolate, chipotle en adobo, pasilla chilies, TVP (Texturized Vegetable Protein), dark red kidney beans, chili powder and spices.  Serve with Pimento Cheese sandwiches, the Mac and Cheese, or the Lentil Salad, top with cheddar cheese and corn chips for serving.  $9.00 Qt.  Serves 2 – 4  (Vegan, Gluten Free)


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