Tag: entree

Warm Butternut Squash Salad

Warm butternut squash: this is a delicious fall treat for those first cool days that signal the end of summer. It’s also a hit at Thanksgiving dinner. It’s very filling and makes you feel warm inside even though it’s a salad. It’s also very healthy and vegan. – Veronica

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warm butternut salad

TOTAL 30 minutes

Serving Size: 2-4 people

Ingredients

Warm butternut squash

  • 1 Tablespoon coconut oil
  • 1/4 cup diced sweet or yellow onion
  • 1 small butternut squash,
seeded and diced
  • 1 clove garlic, minced or pressed
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fresh thyme leaves
  • 1 cup cooked quinoa
  • Sea salt, to taste
  • Freshly ground black pepper
  • 4 cups wild greens (arugula, spinach, or mixed herbs)
  • 1 cup pomegranate seeds

Directions

Warm butternut squash: In a large non-stick pan, heat the coconut oil over medium heat. Add the diced onion and butternut squash. (The smaller the squash is diced the more quickly it will cook.) Sauté the squash and onions over medium heat for about 5 minutes, or until the squash is soft. Do not burn the squash or onions.

Add the garlic, nutmeg and thyme, and cook for 1 to 2 minutes more. Transfer the butternut squash to a bowl and stir in the cooked quinoa. Add salt and pepper to taste. Cool mixture in the refrigerator.

To serve, mix the dressing ingredients and drizzle over greens. Top with cooled butternut squash mix and garnish with pomegranate seeds. Serves 2-4.

MANLY Lamb Chops

When cooking for someone you love you want meals that are hearty and healthy.  Chef V makes this delicious go-to recipe when she needs a man pleasing meal.

This recipe will make a romantic meal that leaves you both feeling great!

When shopping for lamb, try to find local USDA-Certified Organic Lamb. More and more, farms offering organic meat are built around the well-being of the lamb. The animals are all born and raised on the same farm on a simple diet of grass and hay; free of steroids, antibiotics, and hormones.

manly lamb chops

REST TIME: 2 hours
COOKING TIME: 45 minutes
SERVES: 2-4

Ingredients

  • 1 rack of lamb (Frenched*, 7-8 ribs each, 1.5- 2 lbs. total)
  • 2 tsp. fresh rosemary
  • 1 tsp. fresh thyme
  • 2 cloves of garlic, minced
  • Pinch of salt and pepper
  • 1 tbsp. olive oil

Directions

Rub the rack of lamb with rosemary, thyme, garlic, and pepper. Place in a gallon plastic bag with olive oil and coat the lamb in olive oil. Close the bag tightly and let marinate in the refrigerator overnight.

Bring the lamb out 2 hours ahead of time so that it can rest at room temperature before cooking. Preheat oven to 450 degrees. Make diagonal cuts or slivers along the fat on top about 1 inch apart. Sprinkle with salt and pepper and cover the exposed tip bones with foil to avoid burning. Cook for 10 minutes at 450 degrees then lower the temp to 300 degrees and cook for 10-15 minutes more. Lamb should be cooked to rare or medium rare and then be removed and covered with foil.

Let the lamb sit for 15 minutes and rest to finish cooking through. Slice the lamb in-between the bones, cutting away from the bone. Serve with rice, potatoes, or anything else your Man desires!

*Most stores already sell the rack of lamb Frenched. This means the skin, meat, and fat have been removed between the tips of the rib bone, to make it look nicer and easier to eat.

Tasty Lettuce Cups

Chef V’s Tip: For more protein, add 1 pound ground chicken. Raw coconut aminos are a fabulous replacement for soy sauce.

tasty lettuce cups

TOTAL 30 minutes

Prep Time: 20 minutes

Serving Size: 5-6 People

Ingredients

  • 1 tablespoon coconut oil
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced or pressed
  • 2 cups diced crimini mushrooms
  • 1 cup diced zucchini
  • 1/2 cup diced water chestnuts
  • 2 carrots, shredded
  • 1/4 cup raw coconut aminos (I like Coconut Secret)
  • 5/6 lettuce cups (iceberg or boston lettuce leaves)

Optional toppings:

  • 1/4 cup chopped cilantro
  • 1/4 cup chopped raw cashews

Directions

In a large skillet, sauté onion in coconut oil over medium high heat for 2 minutes. Add garlic and cook for 1 minute, then add mushrooms and veggies (or ground chicken) and cook for 3 more minutes. Stir in coconut aminos and cook for 2 minutes more.

To serve, spoon mixture into lettuce cups. Top with cilantro and cashews.

BBQ Salmon: A Man Pleasing Meal

Man pleasing meals!

When cooking for someone you love you want meals that are hearty and healthy. Chef V founder, Veronica Wheat, has created this delicious go-to recipe for when she needs a man pleasing meal.

BBQ salmon

TOTAL 45 minutes

Prep Time: 15 minutes

Serving Size: 2 People

Ingredients

  • 2 salmon fillets (6 oz.)
  • 1 tbsp. coconut nectar
  • 1 tbsp. lemon juice
  • 2 tsp. chili powder
  • ½ tsp. garlic powder
  • ½ tsp. cumin
  • Pinch of sea salt
  • Pinch of black pepper

Directions

Preheat oven to 400 degrees. Cover a baking sheet with foil and spray with coconut oil cooking spray. Combine lemon and coconut syrup together.

Place salmon on baking sheet and cover with syrup and lemon juice mix. Mix all dry ingredients together and sprinkle evenly over the top of each fillet.

Bake in oven for 15-20 minutes, until desired doneness. Serve with mashed potatoes or sweet potatoes and a tasty veggie or serve over a nice salad.

Awesome Mac & ‘Cheese’

Chef V’s tip: This is my gluten-free, dairy-free version of macaroni and cheese. – Veronica

super smoothie

TOTAL 10 minutes

Prep Time: 8 minutes

Serving Size: 1 Person

Ingredients

  • 3 cups filtered water
  • 2 cups peeled and chopped butternut squash
  • 1/2 cup Chef V’s Raw Almond Milk
  • 1 clove garlic, minced or pressed
  • 2 cups raw cashews, soaked and drained
  • 1/2 lemon, juiced
  • 1/4 teaspoon sea salt
  • 2 cups cooked brown rice elbow pasta
  • Freshly ground pepper, optional

Directions

Bring the 3 cups of water to a boil in a saucepan and cook the butternut squash for 20 to 30 minutes, or until soft. Process the cooked squash, almond milk, garlic, cashews, lemon juice, and salt in a Vitamix until smooth. Combine the ‘cheese’ sauce and cooked pasta, season with black pepper if desired, and serve.

Raw Pesto Lasagna w/ Macadamia Ricotta

Raw pesto lasagna made with zucchini, meaty Portabella mushrooms, and a rich tasting macadamia “ricotta” make this raw lasagna a summer treat. Pine nuts, garlic and spicy arugula in the pesto add even more flavor and zest.  – Veronica

raw pesto lasagna

TOTAL: 1 HR

Prep Time: 1 HR

Serving Size: 2 People

Ingredients

  • 4 large zucchini, sliced thin, length-wise (the sub for noodles)
  • 2 large portabella mushrooms, sliced thin, the length-wise (sub for noodles)

‘Ricotta’ Cheese Ingredients:

  • 1 cup macadamia nuts- soaked for an hour
  • 1 lemon juiced
  • 1 tbsp. olive oil
  • 1 tsp. organic sea salt
  • 1 tbsp. fresh chopped rosemary

Pesto Ingredients:

  • 1 cup fresh organic basil
  • 1⁄2 cup raw pine nuts
  • 1 clove garlic
  • 2 tbsp. cold pressed olive oil
  • 2 tbsp. water
  • 1⁄2 cup organic arugula
  • 1 tsp. organic sea salt

Directions

Prepare the ricotta cheese by mixing all ingredients into Vitamix or food processor and process until smooth. Set aside in a bowl, scrapping the sides to get all the ‘cheese’.

Rinse Vitamix and blend all the pesto ingredients together, slowly adding the oil while blending. Set aside in a bowl, scrapping the sides of Vitamix to get all pesto. I

n a 3 x 8 baking dish, smear a small amount of pesto on the bottom. Layer 2-3 pieces of zucchini. Layer 1⁄2 the amount of ‘ricotta’ on top of the zucchini.

Layer 2-3 Portabella mushrooms on top of the ricotta. Layer 1⁄2 the amount of Pesto on top of the mushrooms. Repeat once more and end with pesto layer on top. Garnish with leftover pine nuts and shredded basil. Bon Appetit!

Ginger Glazed Salmon w/ Baby Bok Choy

I think that it’s good for most people to have a little animal protein every now and then. Especially cold-water oily fish rich in omega-3s like salmon. If you do eat salmon, here’s one of my favorite entrees from my cookbook, Making Cleansing Easier: Ginger Glazed Salmon with Baby Bok Choy. – Veronica

ginger glazed salmon

TOTAL: 1 HR

Prep Time: 40 Min
Cook Time: 20 Min

Serving Size: 2 People

Ingredients

  • 1 tablespoon cold-pressed olive oil
  • 2 tablespoons coconut aminos
  • 1 lemon, juiced
  • 1 tbsp. coconut nectar
  • 2 cloves garlic, minced or pressed
  • 2 teaspoons fresh ginger, minced or pressed
  • 2 (6-ounce) wild salmon fillets
  • 2 baby bok choy
  • Sea salt, optional to taste

Directions

Mix the olive oil, coconut aminos, lemon juice, coconut nectar, garlic, and ginger in bowl.Divide the marinade between 2 shallow dishes or zip-top bags and place the salmon in one and the bok choy in the other. Marinate both for 30 minutes.

Heat a grill or grill pan and grill the salmon for 5 minutes per side, or until cooked to desired level of finish (I prefer a tiny bit of pink on the inside so the salmon doesn’t get dried out). Grill the baby bok choy until lightly charred, 1-2 minutes per side, or until tender. Brush with extra marinade while grilling.

Easy Fried Rice

Chef V tip: For more protein, add 1 pound chopped grilled chicken. This is a great side or a meal in itself.

easy fried rice

TOTAL: 30 minutes

Prep Time: 15 Min
Cook Time: 15 Min

Serving Size: 2 People

Ingredients

• 1 pound mixed veggies (use your favs!), lightly salted

• ½ cup diced yellow onion

• 2 tablespoons coconut oil, divided use

• 2 cloves garlic, minced or pressed

• 2 cups cooked brown rice

• 2 tablespoons raw coconut aminos, divided     (I like Coconut Secret®)

• ½ cup pineapple, diced

• ¼ cup chopped cilantro

• 1 teaspoon red pepper flakes, optional

Directions

  1. Spray a grill or grill pan with coconut oil cooking spray. Cook veggies for 3-5 minutes per side, until done. Remove from grill, cut into 1-inch pieces, and set aside.

    Sauté onions in 1 tablespoon of oil over medium-high heat for 3-4 minutes, or until translucent. Add garlic, remaining oil, and cooked rice. Cook for 1-2 minutes, then stir in 1 tablespoon of coconut aminos. Continue to cook for 1 more minute. Slowly stir in the remaining coconut aminos, diced pineapple, and grilled veggies. Cook for 2 minutes. Stir in cilantro and red pepper flakes, if desired. Remove from heat, plate, and serve hot.

Vegan Moussaka

Chef V's Tip: For a vegan version, replace ground lamb with 3 cups of minced mushrooms.

buffalo cauliflower

TOTAL: 1HR 25 Min

Prep Time: 40 Min
Cook Time: 45 Min

Serving Size: 4 People

Ingredients

  • 2 tablespoons cold-pressed olive oil, divide use
  • 1/4 cup diced white onion
  • 1 clove garlic, minced or pressed
  • 1 pound ground lamb
  • 1 tablespoon gluten-free flour
  • 1 cup Chef V’s Raw Almond Milk, room temperature (see recipe)
  • 3/4 cup Daiya mozzarella shreds, divided use
  • 1/2 cup vegetable broth
  • 1/2 teaspoon dried rosemary
  • 1/8 teaspoon ground nutmeg
  • Sea salt and black pepper, to taste
  • 1 large (or 2 small) zucchini, thinly sliced lengthwise like lasagna noodles

Directions

  1. Preheat oven to 350F. Lightly coat a 6×6-inch backing dish with coconut oil sprat. Set aside.

    In a non-stick skillet, sauté the onions in 1 tablespoon of oil for 2 minutes. Stir in the garlic and lamb (and/or mushrooms). Sauté for 3 more minutes, until the lamb is cooked and mushrooms are soft but still have texture. Set aside.

    Heat the remaining oil in a small saucepan over the medium low heat. Add the flour and whisk until it is completely incorporated. Let the flour cook for 1 more minute. Slowly whisk in the almond milk and cook for a few minutes, stirring occasionally. Add 1/2 cup of shreds and whisk until completely melted. Add veggie broth, rosemary, nutmeg, sea salt, and black pepper, and continue cooking until the sauce thickens, stirring occasionally.

    Assemble the moussaka in the prepared baking dish:

    1.  Cover the bottom with a layer of zucchini slices.
    2. Sprinkle with half the mozzarella shreds.
    3. Top with lamb and/or mushroom mixture.
    4. Sprinkle remaining mozzarella shreds.
    5. Cover with a layer of zucchini slices
    6. Top with sauce.

    Bake for 45 minutes or until the sauce is golden brown. Let cool for 10-15 minutes before serving.

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