Delicious Knishes!

I love making these......delicious knishes, using left over mashed potatoes, and spinach, and Sunshine Burgers. You can use any of your favorite Sunshine Burgers and I used the Sunshine Breakfast Patties. The dough for the knishes is biscuit dough. For convenience you can use the all natural refrigerated biscuit dough in the tube by Immaculate. If you want to avoid wheat or dairy you can take your favorite biscuit recipe and sub millet flour for wheat flour and change the milk and butter to vegan choices. Arrowhead Mills makes great millet flour.
To get started, roll each biscuit into a seven inch circle on a floured surface.
Scoop some mashed potatoes that have been mixed with some veggies in the middle of the circle. You can add some Daiya cheese on top of the potatoes and some Organicville Ketchup and then top with a defrosted Sunshine Burger. Pull the outer edges of the biscuit dough over the burger to enclose the knish. Turn them over and place on a cookie sheet. Cut some air holes in the top and bake in a preheated 375 degree oven till browned, about 25 to 30 minutes. They look so awesome when they come out of the oven....Nice!

Everybody loves Enchiladas!!!!

Here's a real easy way to make really tasty enchiladas. Defrost some South West Sunshine Burgers. Each Sunshine Burger makes two good sized Enchiladas. To make the filling, break as many burgers you want into a bowl and add equal parts of some left over cooked brown rice. I used Lunberg's Country Wild rice blend. Next, I opened a can of organic tomatoes and the ones by Bionatuae' are my favorite. Pour these into a skillet and add some chili powder and cumin powder and salt and pepper to taste.
Simmer for 5 minutes. Then place one "Food For Life" corn tortilla at a time to soften in the sauce and quickly take it out to add the veggie filling. Roll this up and place closed side down in a casserole dish. Repeat till you are done with the filling. Top these rolled tortillas with the tomatoes mixture from the fry pan and top with your favorite cheese or veggie cheese like Diaya. Bake at 375 degrees till browned. About 25 minutes depending on your size of your enchilada casserole.
I served these enchiladas with some salad and corn on the cob from Adams Fairacre Farms. I bought the corn at Adam's farm market when I was coming back from NY because it was right next to the airport!
Easy tasty meal........full of flavor!!!! Olay o lay!!!!!

An indoor BBQ veggie plate.

Here's a delish BBQ dinner that can easily be made inside. Put plenty of raw fresh veggies on the plate, like greens, sprouts, tomatoes, cukes, and carrot and celery sticks. Top the greens with some mac salad made with your favorite pasta and vegenaise. Brown a BBQ Sunshine
Burger in a fry pan and set aside.
Cut two slices of bread into circles and fill with your favorite veg cheese and grill in the fry pan like a grilled cheese sandwich. When the bread is browned on both sides, open it up and place the BBQ Sunshine Burger in the middle with some BBQ sauce. Quick and easy!

Summer Harvest Stew...veggies so sweet and light and tasty!!!

Thanks to my Mom who made this summer stew when the garden was so full of summer squashes and tomatoes which make it taste out of this world!

To make the veggie balls defrost some Sunshine Burgers and cut them into four pie shaped pieces. Roil each piece into a ball. Brown the veggie balls in a fry pan with a little bit of oil. Set aside.

To make the stew chop a fresh green bell pepper with an onion and some garlic. Saute' in a sauce pan with some oil till golden. Peel some fresh red ripe tomatoes and add them to the sauce pan with some bite size pieces of summer squash and potatoes. Nice summer squashes are yellow squash, zucchini, and patty pan. Add salt and pepper to the pot and cover and simmer till tender, about 20 to 30 minutes. Ladle the Summer Harvest Stew into bowls and top with the browned veggie balls.

If your using the South West variey of Sunshine Burgers to make the veggie balls, add some fresh jalopenos to the stew when sauteing the peppers in the beginning.

Enjoy the summer's bounty! So sweet and light and tasty! Thanks Mom!

Zesty vegan gluten free super supper!!!

This meal is so easy to make. Get out some fancy plates and put some clean fresh raw spinach leaves on the plates. Grill some South West Sunshine Burgers and sliced patty pan squash.
Cook some brown rice pasta and drain. To make the sauce for the pasta: get out a small sauce pan and simmer 1 cup of salsa with some veggie butter and a half a cup of water for 10 minutes.
Dissolve a tablespoon of corn starch or arrowroot flour in a cup of water and add this plus 1/3 cup of tahini to the salsa in the pot and simmer for a few minutes. Nicely plate everything on top of the fresh spinach. Garnish with some fresh chopped tomatoes and peppers and serve. Super supper is served!!!

Oriental Sunny Salad...try something different!

This salad reminds me of my early veggie years when Macrobiotics and raw foods first became popular. I used to love to go to macrobiotic restaurants in the East village of NYC and they served salads like this. The restaurant was called the Caldron and the Beatles used to eat there too. Very cool place !!!!! Great Chow! It is closed now but the Souen is still open. Getting back to the salad........
To make this different salad chop up some Chinese cabbage and thinly slice some carrots. Place in a bowl with some snow peas and sprouts. To make it Sunny, top it with a cooked sliced Garden Herb Sunshine Burger. For the finale...make some homemade sesame salad dressing. Simply put some chopped raw carrots in a blender with a few spoons of sesame butter (tahini) and some water and salt. Blend on high and taste to see if it needs any adjusting. You can use cold cooked carrots instead of raw in the dressing, for a more creamier consistency.
A nice touch to a very tasty macro salad indeed!!!!

Wow...check out this cooking Class !!!!

Saturday, Executive Chef, Hari Pulapaka/co-owner of the Cress Restaurant www.cressrestaurant.com in Deland FL had a 4 hour global veggie cooking class in the Cress kitchen. We made many dishes and we started by doing our prep work of cutting many veggies. Lots of them got roasted in the oven which really bought out the flavors! We prepped the herbs and made some french bread dough. We made homemade ricotta cheese for the homemade basil gnocchi. We made a big pot of spicy lentil soup and some Vegetarian Bisteya filling for the puff pastry, some spicy butternut squash ravioli, heirloom grain salad, eggplant Bharta, etc., etc. There were lots of sauces to make and side dishes with really spicy garnishes to put on them. Hari had all eight of us..hands on in the kitchen and we made so many things that he had a big wipe off board with all the tasks and dishes to accomplish and we all had our print out sheets and our own knives. It was also interesting to see how the commercial kitchen was set up and organized for all this massive amount of cooking! Well after 4 hours of cooking it was time to set all the things we made on the counter in the kitchen and serve up our plates and bowls and go into the dinning room for an awesome meal!!!!!!! Here's some of my favorites:

TUNISIAN LENTIL SOUP

Saute some onion and garlic in olive oil

Chop and add some carrots, celery, and potatoes.

Add cumin, tumeric, a little cayenne pepper, salt and pepper to these veggies and stir and continue cooking for 10 minutes.

Add lentils and veggie broth and bring to boil and simmer till lentils are tender. garnish with some chopped cilantro, and a few drops of lemon juice. Nice!

Grill some sliced local PATTY PAN SQUASH AND make some ROMESCO SAUCE(really yum!!!)

In a fry pan with olive oil add a large piece of cubed bread and saute with some almonds and garlic. Do not over brown. Add some canned plum tomatoes, roasted red bell peppers, smoked paprika, red hot pepper flakes, a little red wine vinegar and simmer. Take out of the pan to blend till smooth........really yum!!!!! serve with the squash.

EGGPLANT BHARTA is a great side dish......

Roast some white Eggplants by cutting and sprinkling them with olive oil and also turn the whole tomatoes up side down and cut an X on the top. Bake these veggies at 400 degrees for 45 minutes.

In a sauce pan saute till tender, some chopped onions in olive oil and add lots of minced garlic and some fresh ginger. Then add the roasted veggies along with some cumin, turmeric, cayenne, and salt and pepper. Simmer while breaking the veggies up with the utensil. Serve as a side dish or condiment.

Well these recipes are from my notes and I hope I did a good job paying attention in class!!!

We had so much fun cooking and learning....Thanks Executive Chef Hari!!!

Visit the Cress Restaurant.... http://www.cressrestaurant.com/