Holistic Living Healthy Recipes Vegetarian Recipes
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VEGETARIAN RECIPES Wheat Berry Salad 1 Cup raw wheat berries 4 Cups water1/4 Cup olive oil ¼ Cup fresh apple or orange juice 2 Tablespoons rice vinegar 2 Tablespoons agave nectar 1 teaspoon sea salt ½ Teaspoon cracked pepper 2 Celery stalks, diced, 2 to 3 Scallions, diced 1 Apple, diced 1 Tablespoon red onion, diced ½ Cup dried cranberries ¼ Cup fresh pineapple, diced ½ Cup chopped walnuts ¼ Cup chopped fresh parsley
Place the wheat berries in a pot and cover with the water by about an inch. Bring to a boil. Reduce heat and simmer covered for 50 to 60 minutes, until berries are tender. Add more water as needed. Meanwhile, in a small bowl, combine the oil, juice, rice vinegar, sweetener, salt and pepper and set aside. When berries are cooked, drain and place in a large bowl. Allow to cool to room temperature. Stir in the remainder of the ingredients and the dressing. Toss gently. Serve chilled. Vegan Cream of Wild Mushroom Soup (Serves 6-8) 1 Tbsp olive oil 2 medium yellow onions, chopped 1 lb. mushrooms, sliced (any mushroom will do but we particularly love chanterelles with this recipe) 1 1/2 tsp dill weed 1 Tbsp paprika 1/8 tsp cayenne 1 tsp caraway seeds 4 garlic cloves, coarsely minced 3 Tbsp tamari 2 cups vegetable stock (we’re big fans of Imagine’s Organic No-Chicken Broth) 2 Tbsp vegan margarine 3 Tbsp flour 1 cup soymilk/soy creamer 2 tsp fresh squeezed lemon juice 2-3 Tbsp red wine Fresh cracked pepper 1. In a soup pot, sauté onion in oil until soft, about 5 minutes 2. Add mushrooms, dill, paprika, caraway, paprika, and cayenne then saute for 5 minutes. Add 2 Tbsp of the tamari and stock, cover and simmer for 15 minutes. 3. While soup simmers, melt the margarine in a separate saucepan and add the flour. Cook one minute, stirring constantly, then whisk in the soymilk/creamer until smooth. 4. Once smooth simmer white sauce over low heat, stirring constantly, until slightly thickened. 5. Once thick, whisk in the last Tbsp of tamari and then transfer to the mushroom mixture and stir in. Add garlic. Cover and simmer for 15 minutes. 6. Just before serving stir in the lemon juice and red wine, finish with cracked pepper. *This recipe is an adaptation from "The Peaceful Palate" by Jennifer Raymond Courgette and Carrot Terrine with Artichoke, Spinach and Roasted Garlic Sauce Courgette (zucchini) and carrot terrine is a recipe I worked up when I wanted a low fat vegetarian style meal. It can either be eaten alone as a meal in itself, or eaten as a side vegetable dish to accompany fish, chicken or any meat. An artichoke, spinach and roasted garlic sauce recipe is also provided to accompany the terrine or any grilled fish or meat. This recipe is great for using up leftover egg whites, or a meal suggestion that meets the diet restrictions for completing the liver cleansing diet.
Roast garlic cloves in dry oven until tender. Cool and remove peel. Pour over terrine prior to baking.
Chopped Salad with Homemade Jalapeño Buttermilk Ranch Dressing Chopped Romaine Roasted Corn Diced cucumber Crumbled blue cheese Chopped cilantro Diced smoked salmon (optional) Chopped avocado
Homemade Jalapeño Buttermilk Ranch Dressing Recipe Ingredients
METHOD 1 In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste. Keeps for a week, covered in the fridge. Yield: Makes about 1 1/2 cups. Serve salad tossed with dressing and garnished with crispy flour tortillas. Basic Wheat Berry Bread Recipe
2 one-gallon jars 3 cups wheat berries Filtered water
One the first evening… Fill each jar 1/3rd full with pure water Pour 1 ½ cups of wheat berries into each jar and stir with a wooden spoon Cover the mouths of the jars with a cloth Soak overnight for about 8 hours
In the morning… Put a strainer over the mouth of each jar and strain the water into a large bowl. Water some plants with the water Using more pure water, rinse and drain each jar of berries again Turn each jar on its side, roll it so some of the berries stick to the inside of the jar Cover each jar with a dish towel and wrap it around the mouth of the jar to protect the berries from light and to create a kind of terrarium
In the evening…. Do the same…rinse, roll, wrap…
Next morning… Rinse and drain the berries again When the sprouts are generally between ¼ and ½ inch long, they are ready. Don’t let them get too long or they will begin to taste like grass
In this climate, the berries are usually ready after the first morning rinse. If they take longer, rinse them again before grinding them.
Put about 2/3 of the contents of one jar into the bowl of a food processor. Grind the berries finely. Sometimes the dough will begin to form a ball and go around in circles in the processor.
Grind all of the berries and turn the dough out onto a stone cutting board or countertop.
Put a little oil on your hands and knead the dough until knead the dough for about 5 minutes. Place it on a lightly oiled cookie sheet, cover with a cloth and let it rest for an hour.
Bake for 4 hours at 200 degrees.
That’s the basic recipe. I’ve tried several variations and here’s my favorite:
Variation: Cranberry Nut Bread
Grind about a cup of pecans and almonds finely. Put nut mixture in a bowl and add enough pure water to make a paste. When the berries are all ground up, knead in the nut paste, ample sea salt, dried cranberries (1 cup) and sunflower seeds (1/2 cup). Knead it all together working all ingredients through the wheat berry dough, form a loaf and let rest, then bake.
This makes a yummy, moist, dense bread. 
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