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.

Breakfast:
Banana Pancakes
2 cups Flour
2 tablespoons Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 Egg
1 cup milk
2 tablespoons Butter
2 ripe Bananas

First mix all of the dry ingredients together. Then beat the egg in a separate bowl. Melt the Butter and add it to the Egg along with the Milk. Next, cut up the Bananas and add them to the separate mixture. Make sure they are mashed. Then add the dry mixture to the Banana mixture. Cook until golden brown on both sides. 
You can also make a Banana compote instead of just maple syrup and butter as a topping. The compote is simple. Cut up a third Banana and put it in the pan you just cooked the pancake along with some Maple Syrup or Honey (Agave Nectar is a healthy substitute). The heat should be at its lowest setting for this. Once the Bananas have a light brown color, you may remove them from the heat and pour the compote on top of the pancake. 

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 Pizza Crust
Olive Oil
1 jar Tomato Sauce(tomato basil)
1 jar of Hopes Garden Pesto
1 Vidalia Onion
2 tablespoons of Butter
Cherry Tomatoes
Mozzarella Cheese
Parmesan Cheese
Fresh Spinach
The steps to a perfect pizza!

First preheat the oven to 350°F. Then spread the Olive Oil on the pizza crust, followed by a thick layer of Tomato Sauce. Next take the Spinach and spread it around the pizza. Make sure you use a lot because cooks down to almost nothing (fresh Arugula can be a good substitute). After the greens, cut up the Mozzarella and spread it out evenly on the Spinach. Next take the Pesto and make dollops throughout the pizza. Then cut the Cherry Tomatoes and spread them evenly on the pizza in any style/pattern you want. Next you are going to Caramelize the Vidalia Onions with the Butter. You should start this first so you can do everything else while it is cooking. Once the onions have a light brownish color you can turn the heat off and put them on the pizza. Finally you are going to sprinkle the Parmesan Cheese on top of the pizza. Add as much as you want, then put the pizza in the oven for about 25-30 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.

Jalapeño  Parmesan Grits

7 cups Water
3 cups Grits
2 Jalapeños 
1 cup Parmesan
1 stick of Butter
Sea Salt

First bring the Water to a boil, then add the Grits. Wait for the grits to absorb most of the water before adding the Butter. The key to this recipe is to have fresh Jalapeños. If you don't gag and have your eyes water when you cut them, then they're probably not spicy enough. I added the seeds from just one of the Jalapeños to add more spice, but if you don't want to thats fine. All you have to do is cut the Jalapeños in half and clean out the seeds, then proceed to cut them into bite sized pieces. Once the grits have absorbed most of the water, you can add the Jalapeños and Parmesan. The Parmesan will make it thicker so you may have to add more water, but it's entirely up to you and how thick you like your grits. Add the sea salt throughout the cooking process. I added a lot of salt but I didn't measure (sorry). So taste test a lot to figure out if it needs more, but remember when it comes to cooking "you can add but you can't subtract."

Soups:
Cucumber Gazpacho
1 avocado
1 green bell pepper
4 organic cucumbers
3 cloves of garlic
1 jalapeño 
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.