Naraya Cooking Health Recipe

• 8 oz. mushrooms, sliced
• 1 red & green bell pepper, julienned
• 1 large onion, sliced
• 3 cloves garlic, chopped
• 2 cups basil, lightly packed
• 1/4 cup tamari, coconut aminos or soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon corn starch
• red pepper flakes, to taste (I used 2 teaspoons)
• 1 - 2 tablespoons sesame, coconut, olive or grapeseed oil OR water stir fry (see notes)
• 10 oz. extra firm tofu, cubed (high protein pref), cut into 3/4 inch cubes
• cooked grain of choice to serve (brown, basmati or jasmine rice...quinoa or soba noodles would be great too)
• black or white sesame seeds, for garnish

Ingredients

• 4 large poblano peppers or 6 small
• 1 block (15 oz) firm or extra firm organic tofu, drained and pressed
• 1 tablespoon olive oil
• 1 small onion, diced (use any color you prefer or have on hand)
• 8 oz mushrooms, sliced (I used baby bella)
• 1 small bell pepper, diced (any color)
• handful grape tomatoes, sliced in half
• 1 teaspoon garlic powder
• 1/4 cup nutritional yeast
• mineral salt & cracked pepper, to taste
• sriracha cashew cream, to serve
• avocado slices, to serve

1. Roast in pre-heated oven at 450 degrees for 20 minutes or so on a cookie sheet, turning half way in between to flip peppers over.
2. Roast your peppers in the broiler on low for 7 - 10 minutes on each side. Or until the skin of the peppers are lightly charred and bubbly. Ovens may very so keep watch and adjust times to suit your needs. (This was my preferred method of roasting as shown in the photo above.)

Ingredients

• 8 oz. mushrooms, sliced (I used baby bella)
• 2 medium zucchini, thinly sliced and cut in half
• 1 onion, diced
• 2 - 3 garlic cloves, diced
• 2 cans (15oz.) diced tomatoes (pref. fire roasted)
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• mineral salt & cracked pepper to taste
• 2 tablespoons olive oil
• 8 oz. pasta of choice (I used quinoa linguini pasta)
• almond parmesan, to serve

Cook your pasta of choice according to package directions. Set aside.

In a large skillet/wok, heat oil on medium high, add mushrooms, zucchini, onion, garlic and spices, cook for about five minutes, or until mushrooms and zucchini are tender. Stir in tomatoes and cook until heated through. Taste for seasoning.

Serve over a bed of pasta with a good sprinkling of almond parmesan.

Notes: If you want, you can saute your onions and garlic first for five minutes and then add the other ingredients and saute again until tender. That is how it is usually done in recipes, but this is 'lazy pasta' and I cut that part out with great results....at least I think it was fine!

Ingredients

• 1-2 cloves garlic, minced
• 1 shallot, diced
• 1 tablespoon olive oil
• 1 lb. (16 oz.) mushrooms, sliced or quartered, cremini or baby bella's
• 1 large bunch kale, stems removed (I used curly kale)
• handful spinach, optional (I added some in just because I had it on hand)
• 1/4 cup white wine 
• 1 cup heavy cashew cream (recipe below)
• 1/2 cup unsweetened almond milk, more as needed
• himalayan salt & cracked pepper to taste
• almond parmesan (a pantry staple)
• farro, barley, brown rice pasta, jasmine or basmati rice

Heavy Cashew Cream

• 3/4 cup cashews (soaked at least 3 hours or overnight)
• 1/2 cup water, slightly more as needed
• juice of 1/2 lemon

Preheat oven to 350 degrees.

Start with your cream. Cashews should be soaked in water, covering them with 2 -3 times the amount of water as they will swell up. Rinse cashews well. Place cashews, water and lemon juice into blender/food processor and blend until smooth and creamy scrapping down the sides as needed. (The magic bullet is a perfect size blender for this job.) Add water two teaspoons at a time as needed to create desired thickness/thinness. Set aside.

Heat oil over medium high heat, add onion, garlic and mushrooms and saute, stirring occasionally until some of mushroom liquid cooks away and they start to brown, I found this to be about 12 minutes or so. Add the white wine and boil for a couple minutes. Then add cream and milk, let simmer for several more minutes. Turn off heat. (If you have time, leave this mixture to steep; the cream and milk will get wonderfully mushroomy.)

Wash and shred your kale. I liked mine to be in smaller pieces. To steam, place in a large pot or wok with cover, cook on low, stirring occasionally until it wilts, about 5 to 10 min. No need to add water as the washing done right before will give enough moisture.

Add kale and a couple tablespoons of almond parmesan to the mushroom-cream mixture. Season with salt and pepper to taste and transfer to a shallow baking dish. Lightly sprinkle a few more tablespoons almond parmesan on top. Cook for about 25-30 minutes, or until golden.

Serve over a bed of farro, barley, brown rice pasta or pasta of choice, jasmine or basmati rice. Top with a tad more almond parmesan and salt & pepper to taste. Enjoy it with the rest of the wine or a nice glass of lemon water.

• 1 orange bell pepper, diced
• 1 yellow bell pepper, diced
• tomatoes of choice, diced
• 1/2 large zucchini, diced
• 1 -2 green onions, thinly sliced

• 3 zucchini, spiralize or julienne
• 3 yellow squash, spiralize or julienne

• 4 roma tomatoes, 8 campari or 2 large tomatoes of choice
• 1/2 cup sun dried tomatoes, soaked apprx 30 minutes to 1 hour
• 1 small shallot or 1/2 large
• 2 tablespoon extra virgin olive oil, optional
• 1 tablespoon lemon juice
• 1 tablespoon garlic powder or 1-2 fresh garlic cloves
• 1/2 cup fresh basil
• pinch or two red pepper flakes
• himalayan salt to taste

• 2 cups mushrooms, sliced (baby bella's or cremini)
• 2 rounded tablespoons tahini
• 3/4 cup walnuts, soaked for 4 hours and left to dry 1 hour*
• 3 tablespoons quick oats or oat flour
• 1 clove garlic
• 1/2 small shallot
• 2 teaspoons tamari or nama shoyu
• 2 tablespoons fresh oregano, packed
• himalayan salt & cracked pepper to taste

Ingredients (serves 3)

Tacos

• corn tortillas (2 per person)
• butter, romaine or other leafy green lettuce leaves for raw taco wrap, optional
• cilantro
• lime wedges
• pico de gallo
• avocado slices
• tapatio

Nut Meat for Tacos

• 1 cup walnuts
• 1 cup mushrooms (I used baby bellas)
• 1 tablespoon tamari, soy sauce 
• 1 tablespoon cumin
• 1/2 teaspoon chili powder

Pico de Gallo

• 2 tomatoes, diced
• 1/2 red onion, diced
• 1 jalapeno, seeded and diced
• cilantro, chopped
• juice of 1 lime
• himalayan salt to taste

Spanish Fried Quinoa

• 1/2 onion, diced
• 1 tablespoon olive or sesame oil
• 1 cup quinoa, rinsed
• 1 can (8 oz) tomato sauce or about 3/4 cup 
• 1 cup water or veggie broth (liquid total between water and tomato sauce should be 1 3/4 cup, at most)
• 1/2 red bell pepper, diced
• 1/2 orange bell pepper, diced
• 1 jalapeno, seeded & diced
• 1 teaspoon garlic powder
• 1/2 - 1 teaspoon chili powder, optional
• himalayan salt to taste
• cilantro, chopped
• (use any veggies you want in place of bell peppers...ie, peas, chopped carrots, chopped tomatoes, etc)

Black Bean Salad

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 red onion, diced
• 2 corn off the cob, grilled (optional) or 1 can corn, drained or 1 cup frozen, thawed
• 1/2 teaspoon or so cumin
• himalayan salt to taste
• juice of 1 lime
• cilantro, to taste