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  • Gifting to a loved one
  • About Us
    • Our Mission
    • Our Team
    • What we believe
    • Press
  • Plant Based Powerhouse
    • How to Videos
    • Recipes
    • Veggie Friendly Resources
  • Become a client
    • Our Program
    • Program Options
    • Client application
    • FAQ
  • Get Involved
    • Teen volunteer
    • Adult volunteer
  • Support Us
    • AMOR Store
    • Donate
    • AAHAM/AMOR Cookbook Fundraising Campaign
    • Host an AMOR Healing Dinner
    • Local Partners & Supporters
    • While you shop
  • Contact

Recipes

Garbanzo bean, Radish & Mint Salad

5/21/2020

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1 can garbanzo beans
1/2 cup radish, sliced into half moons

1/4 cup chopped mint, stem and all

1/4 cup parsley

1/4 cup sliced thin red onions

1 tsp cumin

2 tsp turmeric powder

1 tsp salt

1 tsp paprika

1 tbsp lemon

1 tbsp olive oil

1 tbsp red wine vinegar

1. Strain garbanzo bean juice into bowl and vigorously whisk in lemon, vinegar, olive oil, salt, paprika, turmeric, and cumin. 
2. Mix all ingredients together.

3. If needs sweetness, add maple syrup. 

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Seed to Soul Dressing

5/18/2020

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We served this dressing with our Amor Abundant Salad during our Seed to Soul Takeout Dinner. It could also be served as a dip or drizzled over roasted veggies!
Apple Cider Vinaigrette (base)
1/8 c apple cider vinegar
1/2 c olive oil
1 tsp sea salt
1 tsp black pepper
Make it rich n creamy
1/4 c soaked cashews
1 tbsp nutritional yeast
1/8 c veggie broth (or water)
Make it Seed to Soul
1 tsp dill seed
1 tsp oregano
1 tsp thyme
Blend it all together and enjoy!
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Mushroom Bolognese Sauce

5/12/2020

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Need some comfort food? Serve this bolognese over your favorite pasta, we like fettucini. 
½ cup carrot diced
16 oz pack mushrooms
2 garlic cloves
1 cup diced onion
¼ cup white wine
1 cup fire roasted tomatoes
3 cups mineral broth
1 bay leaf
½ tsp rosemary
½ tsp thyme
1 tsp salt
​1 tbsp oil
Directions:
  1. Pulse mushrooms, carrots, and garlic in food processor.  Pulse until you have a chunky crumbly consistency, not pasty.
  2. Add oil to a pot and heat on medium low. 
  3. Add the onions to the pot and stir.  Cook for about 5 minutes on low heat.  This is called sweating the onions.
  4. Add the tomatoes and cook until the onions and tomatoes become thick.
  5. Add white wine to deglaze the bottom of the pot. Stir in with onion tomato base.
  6. Add the mushroom, carrot, garlic.  Cook for a few minutes until any water has evaporated.
  7. Add salt.
  8. Add rosemary, thyme, and bay leaf. 
  9. Add mineral broth.
  10. Cook together for ten minutes on medium heat, a simmer not bubbling, stirring often.
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Ultimate Green Taco Wraps

5/5/2020

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 Happy Cinco De Mayo!  Makes 8 large tacos
Ingredients:
For the lentil-walnut taco meat (makes 2 1/2 cups):
1 cup uncooked French green lentils (you will use 1 3/4 cups cooked lentils)*
1 cup walnut pieces, toasted
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon fine grain sea salt, or to taste
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons water
For the toppings and wraps:
1 to 2 large bell peppers, thinly sliced
Fresh lime juice
Other topping options: sliced avocado, hot sauce, cilantro, etc.
Directions:
  1. Cook the lentils: Rinse lentils in a fine mesh sieve. Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20 to 25 minutes until tender (cook time will vary depending on the type of lentils you use—see package). Drain off excess water.
  2. Toast the walnuts: Preheat oven to 300°F. Add walnuts onto a rimmed baking sheet and toast for 10 to 13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.
  3. Sauté the pepper and onion filling: Add 1/2 to 1 tablespoon of oil into a large skillet or wok. Cook the onion and peppers over medium heat for about 15 to 20 minutes, reducing heat if necessary and stirring frequently, until translucent.
  4. Prepare the taco meat: Add 1 3/4 cups cooked lentils (you'll have some leftover) and all the toasted walnuts into a food processor and pulse until chopped (make sure to leave texture). Stir or pulse in the oregano, cumin, chili powder, and salt. Stir in the oil and the water until combined.
  5. Prepare the rest of your vegetable toppings and wash and dry the lettuce wraps.
  6. Assemble: Add a large lettuce leaf onto a plate, top with taco meat, sautéed peppers and onion, and the rest of your desired toppings.
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