In The Kitchen

Beverages:
Healthy Orange Smoothie
1 Orange peeled
1 cup sliced Peaches(with juice)
1 cup Coconut Milk
1 cup of Ice
Blend until smooth. Substitute Peaches with Banana.

Grape Smoothie
1 cup White Grape Juice
1 cup Seedless Grapes
1 cup Pineapple(with juice)
1 cup Soy Milk
1 cup Ice
Blend until smooth


Tropical Smoothie
1 Orange (peeled and separated)
1 cup Lemon Juice
1 cup Crushed Pineapple(with juice)
1 cup Coconut Milk
1 cup Ice
Blend until smooth.

Appetizers:
Spring Rolls with Dipping Sauce
Onion - 1/4 cup, finely chopped
Ginger - 1 inch length, minced
Garlic - 2 nos, minced
Cabbage - 3/4 cup, finely sliced
Capsicum/Bell peppers - 1/2 cup, finely sliced, any color
Carrot - 1/2 cup, finely sliced
Soy Sauce - 1 tablespoon
Black pepper powder - 1 teaspoon, adjust as per taste
Salt - to taste
Spring Roll Sheets/Wrappers - 10-12 (Nasoya recommended)

Oil - 3 tablespoons + for shallow/deep frying
Spring Onion - 5 nos
Water - 1/4 cup


  1. In a pan, heat oil. When the oil is hot, add chopped onion and root part of the spring onion. Saute it for 3 minutes.
  2. Add minced ginger and garlic. Fry for a minute till the aroma spreads in the kitchen.
  3. Add the vegetables along with the top part of the spring onion. Toss well. It will take about 10-15 minutes.
  4. Add soy sauce, pepper and salt as per the taste. Mix well.
  5. Cook for few minutes. Taste and adjust the seasoning as per the taste.
  6. Now the vegetable stuffing is ready and allow this mixture to cool to about room temperature.
  7. Now lay the spring roll sheet in the kitchen surface. Brush the edges with water. Place 2-3 tablespoons of vegetable stuffing in the bottom half of the spring roll wrapper. Make sure it is not touching the edges of the wrappers.
  8. Lift the bottom corner of the wrapper and tuck it in under the vegetable stuffing.
  9. Fold over the left and right side of the wrapper towards inside.
  10. Continue rolling the wrapper. When you reach the other edge of the wrapper, brush the top corner with water and seal it well.
  11. Repeat this steps for remaining spring roll sheets or till the vegetable stuffing runs out.
  12. Now, Heat oil in the deep pan. When it is hot, add the spring rolls slowly in the oil and carefully fry them until they turn golden brown (don't do too many at a time, they cook fast). Instead of deep frying you can even shallow fry them with a small quantity of oil. But this method takes slightly longer time than deep frying but its more healthy.
  13. Remove the rolls and drain them using tissues to absorb any excess oil.
  14. Serve the rolls warm with a sauce of your choice.

DIPPING SUACE :
water - 1 cup
rice vinegar - 3 tbl spoons
fish sauce - 1/4 cup
carrot (minced) - 1 tbl spoon
garlic (minced) - 1 clove
dried crushed red pepper - 1/4 teaspoon

  1. Add ingredients into bowl
  2. Allow to sit for 15 min.

Main Courses:
Vegetarian Pizza
1 flax seed Pizza Crust from Wilner Chemists
1 jar of Batali's Tomato Sauce(tomato basil)
1 jar of Hopes Garden Pesto
7 ounces sliced Cherry Tomatoes
Goat Cheese
Fresh Basil
Olive Oil from Anchovy can (optional)
Spread Olive Oil on pizza crust, then cover in Batali Sauce. Next take the Pesto and make five dollops. Then cut the Cherry Tomatoes and spread then evenly on the pizza in any style/pattern you want. Sprinkle the Goat cheese, and ripped Basil on top. Next pour the Anchovy flavored Olive Oil on the pizza. Finally put it in the oven at 350 degrees for a good 35 minutes.

Zino-my version of Ratatouille:
2 Zucchinis
4 Yellow Squash
1 jar of Batali's Tomato Sauce
Mozzarella Cheese
Feta Cheese
Pumpkin Seeds
Bread Crumbs
Cut zucchinis and yellow squash into circles, and layer them like a pattern. Next hide mozzarella under the squash. Pour tomato sauce on squash. Sprinkle feta, pumpkin seeds, and bread crumbs on top of tomato sauce. Put in oven for 25 minutes at 350 degrees, then take it out of the oven and add more pumpkin seeds and bread crumbs. Cook for another 20 minutes.

Sides Dishes:
Vegan Cole Slaw:
1 med head cabbage, shredded
1 med red onion, thinly sliced
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 cup sliced stuffed olives
1/2 cup white vinegar
1/2 cup vegetable oil

1/2 cup sugar

2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon celery seed

1 teaspoon mustard seed


In a bowl, combine veggies and olives. In a saucepan combine remaining ingredients; bring to a boil. Cook and stir for 1 minute. Pour over veggies and stir gently. Cover and refrigerate overnight. Mix well before serving.

Soups:
Cucumber Gazpacho:
1 avocado
1 green bell pepper
4 organic cucumbers
3 cloves of garlic
1 jalapeƱo 
1 table spoon cumin
pineapple
lime juice 
lemon zest
cilantro 
mint 
parsley
salt
pepper
Mix all ingredients in a food processor. You will need a large bowl to pour the gazpacho into because the processor can't hold all that food. Once in bowl garnish with salt, pepper, and cumin. Serves 10 servings.


Desserts:
Nut Butter Cups-Gluten Free:
1/3 - 1/2  Vanilla Almond Butter(chilled for 24 hours)
1 tablespoon golden flax meal
1 cup 73% dark chocolate
Mix flax meal and vanilla almond butter together. Melt chocolate on low heat. With a paint brush coat the bottom and sides of the butter cup mold with chocolate. Place mold in freezer for 10 minutes. Scoop a teaspoon of vanilla almond butter into each nut butter cup mold. Paint chocolate over the nut butter cup to make final layer. Then put into freezer for another 10 minutes to harden. Finally turn mold upside down and pop nut butter cups out of mold.

Pumpkin-Chocolate Chip Muffins:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 can (16 ounces) pumpkin
1 cup granulated sugar
1/2 cup grape seed oil
1/3 cup soymilk
3/4 cup bittersweet chocolate chips
1/2 chopped walnuts (optional)
Preheat oven to 350 degrees F and use coconut oil to oil  a 12-cup muffin pan. Mix ingredients in order and cook for 25 minutes.