Volume 3 Issue 6

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From Our Café From Our Café From Our Café "We do not support the use of any chemicals, antibiotics, hormones, artificial colors, artificial flavors or G.M.O.'s in our foods" GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R SF SF SF SF DF DF DF DF NF NF NF NF NF NF V V EF EF EF EF EF EF DF DF 8 oz. organic pasta of choice 1 ½ cups of water 2 cubes Not Beef Bouillon ½ package Daiya Cheddar Shreds and ½ pack- age Follow Your Heart Mozzarella Shreds 1 cup unsweetened SO Delicious coconut milk Add-ons of your choice, add 2 cups Mix and Match Organic broccoli Organic garlic Organic onions Organic bell peppers, color of your choosing Organic vegan hot dogs or sausages Diced organic vegan ham or vegan bacon Place first three ingredients in your rice cooker. Stir, close lid, turn on (white rice setting, if using multi-setting model), and cook for 15 minutes. Turn off rice cooker, carefully open lid and stir. Add next two ingredients and add-ons of your choice. Stir, close lid, turn on rice cooker (white rice setting, if using multi-setting model) and cook for 25 minutes. Turn off rice cooker, open lid carefully, and stir well. Serve and enjoy with a little Himalayan sea salt and organic black pepper 1 head organic cauliflower, broken into florets 1/4 cup organic raw cashews 2 cloves organic garlic, peeled and minced (or to taste) 1/4 cup organic extra-virgin olive oil (or to taste) 2 tablespoons organic coconut liquid amino acids Himalayan sea salt to taste Organic black pepper to taste Organic Mushroom Gravy 1/2 cup organic almonds, soaked 12 hours 1/2 cup water 2-1/2 cups organic shiitake mushrooms 1 clove organic garlic (or 1/4 tsp. powdered garlic) 2 teaspoons organic coconut liquid amino acids water, as needed In a food processor, finely grind cashews. Add cauliflower and garlic, and finely grind. Add olive oil until mixture looks like fluffy mashed potatoes. Remove from food processor and sprinkle on black pepper to taste. Serve with organic mushroom gravy. In a food processor, finely grind almonds. Add remainder of ingredients and process to a paste, adding water as necessary. 6 large organic bell peppers, color of choice 1 cup organic extra virgin olive oil 1 ½ pounds ground lean meat (beef, veal, or turkey) 1 medium organic onion, finely chopped 2 tbsp. organic tomato paste Slice off pepper tops and discard seeds. Reserve the tops for later. Mix the tomato paste and sugar. Heat oil in a large pan over high heat. Add the ground meat and the onion. Sauté for 10-15 minutes. Add the tomato paste mixture along with salt and pepper. Cook over medium heat until the sauce has been reduced to a thick consistency, approximately 15 minutes. Remove from the heat, add the rice, parsley, and mint. Stir well. Transfer to a strainer to drain. Stuff the peppers up to 2/3 with the meat mixture and pack them closely in a shallow baking pan. Replace the pepper tops on the stuffed peppers. Bake at 350 degrees for one hour and thirty minutes until done and tops are brown. Add hot water during baking if necessary. Serve the hot dish. Organic Meat Stuffed Peppers 6 servings R Jodi's 1 Pot Vegan Macaroni and Cheese 4 Servings Jodi's Raw Vegan Mashed"Potatoes" 4 servings ½ tsp. organic sugar ½ cup organic short grain rice ½ cup organic parsley, finely chopped 1 tbsp. organic mint, finely chopped Himalayan salt and organic pepper to taste Page 24 | Abby's Magazine -

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