Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
To sign up for a Weekly or Bi-weekly Organic Basket click here https://www.gdorganics.com/book-online
This Week's Ingredients
FL Arugula Local
Red Carrots w/ tops
Green Peppers Local
Covington Sweet Potatoes
Green Cabbage Local (Jumbo baskets)
Oak Leaf Lettuce Local (In large & Jumbo baskets)
Red Delicious Apples
Bananas Concord Pears
Portobello Steaks with Avocado Chimichurri
Grilled, marinated portobello steaks with a spicy avocado chimichurri sauce! An incredibly hearty and flavorful 30-minute plant-based meal!
3 large portobello mushrooms (stems removed, wiped clean)
3 Tbsp balsamic vinegar
2 Tbsp olive oil
1/2 tsp cumin
1/2 tsp black pepper
1/4 tsp smoked paprika
3 cloves garlic (minced)
1 Tbsp steak sauce (optional // vegan friendly, like A1)
1 ½ cups finely chopped parsley (either kind will work, but flat leaf Italian parsley is best)
2-3 cloves garlic (minced)
1 medium shallot (minced // 1 shallot yields ~1/4 cup chopped)
1/4 tsp red pepper flake
2 Tbsp olive oil (extra virgin when possible)
2 Tbsp lemon juice (for more traditional chimichurri, sub red or white vinegar)
1/2 tsp each sea salt and black pepper
1 small ripe avocado (cubed // a non-traditional addition, but one that adds healthy fats, fiber, and creaminess!)
Add portobello mushrooms to a shallow baking dish or large freezer bag. Set aside.
In a small mixing bowl, whisk together balsamic vinegar, olive oil, cumin, black pepper, paprika, garlic, and steak sauce (optional). Taste and adjust seasonings as needed.
Add sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 5 minutes.
In the meantime, prepare chimichurri by adding parsley, garlic, shallot, red pepper flake, olive oil, lemon juice, salt, and pepper to a medium mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for flavor, or red pepper flake for heat. Add avocado and toss to combine. Set aside.
Heat a grill or a large skillet over medium heat. Cook on each side for 2-3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor.
To serve, top portobello steaks with avocado chimichurri. This makes a great standalone meal, but would also pair well with my Pecan Apple Salad, Pear Walnut Salad, or Vegan Mashed Potatoes! They would also pair well with grilled asparagus and/or cooked quinoa, millet, or brown rice. Best when fresh.
Pear Balsamic Salad with Dried Cherries and Candied Walnuts
Incredibly flavorful, 30-minute pear balsamic salad with dried cherries and easy candied walnuts! A sweet and savory plant-based side or entrée.
1 heaping cup raw walnuts
2 tsp olive or coconut oil
1 Tbsp coconut sugar
2 tsp maple syrup (or agave nectar)
1 pinch sea salt
1 pinch ground cinnamon
1 pinch cayenne pepper (optional)
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 medium shallot, minced
1 pinch each sea salt and black pepper
1 6-ounce bag mixed greens (organic when possible)
1 ripe Bosc or Bartlett Pear (thinly sliced lengthwise // stem and seeds removed)
1/4 cup dried cherries (or cranberries, though cherries are best!)
Preheat oven to 350 degrees F (176 C) and add raw walnuts to a bare or parchment-lined baking sheet.
Once oven is preheated, toast walnuts for 7 minutes. Then remove from oven and add remaining ingredients directly to the walnuts (oil, coconut sugar, maple syrup, sea salt, cinnamon and cayenne - optional). Use a spatula to thoroughly toss/combine.
Place back in oven and roast for another 4-6 minutes or until fragrant and golden brown. Set aside to cool.
In the meantime, prepare dressing by adding all ingredients to a jar (or mixing bowl) and shaking vigorously (or whisking) to combine. Taste and adjust flavor as needed, adding more balsamic for acidity, salt or pepper for flavor balance, or olive oil for creaminess. Set aside.
To serve, add greens, half of the sliced pear, dried cherries, and half of the roasted walnuts to a large mixing/serving bowl. Drizzle with a bit of the dressing and toss to combine.
Plate and garnish with remaining pears and walnuts, and serve with remaining dressing. Best when fresh, though leftovers store separately in the refrigerator up to 3 days. Store walnuts well sealed at room temperature.
Yukon Gold or Sweet Mashed Potatoes
5-ingredient vegan mashed potatoes that are fluffy, creamy, buttery, and loaded with roasted garlic and chives. Perfect as is, with gravy, or with a giant scoop of vegan butter.
6-8 medium yukon gold potatoes (if large, cut in half)* or Sweet Potatoes
1 tsp sea salt (divided)
Water to cover
1/2 tsp sea salt
1/2 tsp ground black pepper
5-6 cloves raw or roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)*
3-4 Tbsp vegan butter (such as Earth Balance // melted/softened)
1/4 cup fresh chives (for topping // optional)
For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with water by ~1 inch.
Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
While the potatoes are cooking, chop up your chives (optional) and measure your vegan butter.
Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.
Mash your potatoes using a potato masher until fluffy.
Add in vegan butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
Lastly top with chives (optional, stir and serve as is or with your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days. Not freezer friendly.
The best vegan apple crisp, naturally sweetened and made in 1 bowl! Tender, caramelized apples under a crispy pecan-oat topping.Dessert perfection.
8 medium-large apples (half tart (like granny smith), half sweet (like honey crisp) // organic when possible)
1 lemon, juiced (1 lemon yields ~ 2 Tbsp or 30 ml)
2/3 cup coconut sugar (or sub organic cane sugar)
1 ½ tsp ground cinnamon
3 Tbsp arrowroot starch or cornstarch (for thickening)
1/4 cup fresh apple juice (or water)
3/4 tsp fresh grated ginger (optional // or sub 1/2 tsp ground ginger per 3/4 tsp fresh)
1 pinch nutmeg (optional)
1 cup gluten-free rolled oats
1/2 cup almond meal
1/2 cup unbleached all-purpose flour*
1/2 cup coconut sugar (or sub organic cane sugar)
1/2 cup muscovado sugar (or sub organic brown sugar)
1/2 cup pecans (roughly chopped)
1/4 tsp sea salt
1 tsp ground cinnamon
1/2 cup melted coconut oil or olive oil (or mix the two 1/2, 1/2)
Preheat oven to 350 degrees F (176 C).
Peel apples, quarter, remove cores, and use a paring knife to thinly slice lengthwise (see photo).
Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9x13-inch (or similar size) baking dish (adjust pan size if altering number of servings).
Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of sugar. Pour over apples in an even layer.
Bake for 50 minutes to 1 hour (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.
Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree F (176 C) oven until warmed through.
Mexican Quinoa Stuffed Peppers
Amazing Mexican-inspired quinoa stuffed peppers made with just 10 ingredients! Simple, flavorful, full of protein and fiber, and entirely vegan and gluten-free!
1 cup quinoa or rice (thoroughly rinsed and drained)
2 scant cups vegetable stock (sub water, but it will be less flavorful)
4 large red, yellow, or orange bell peppers (halved, seeds removed)
1/2 cup salsa (plus more for serving)
1 Tbsp nutritional yeast (optional)
2 tsp cumin powder
1 1/2 tsp chili powder
1 1/2 tsp garlic powder
1 15-ounce can black beans (drained // if unsalted, add 1/4 tsp sea salt per can)
1 cup whole kernel corn (drained)
1 ripe avocado (sliced)
Fresh lime juice
Diced red onion
Chipotle Red Salsa (or your favorite salsa)
Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about 20 minutes.
Preheat oven to 375 degrees F (190 C) and lightly grease a 9x13 baking dish or rimmed baking sheet.
Brush halved peppers with a neutral, high heat oil, such as avocado oil or refined coconut oil.
Add cooked quinoa to a large mixing bowl and add remaining ingredients - salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350-degree F (176 C) oven until warmed through - about 20 minutes.
How to Make Quick Pickled Vegetables
A guide for how to make quick pickled vegetables, including recipes for pickled radish, red carrots cucumber, spicy cauliflower, and onion!
1 cup vinegar (our go-to is apple cider, distilled white, or red wine)
1 cup water
3/4 tsp sea salt (depending on vegetable used and preferred saltiness)
1 Tbsp cane sugar (or sub stevia to taste)
Add sliced vegetables to a mason jar or glass container. Set aside.
To a small saucepan add vinegar of choice, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
Pour the brine over the vegetables, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover.
*When pickling cucumbers, we generally like to let the brine cool so the cucumbers maintain their color and crunch.
Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.
Apple Pecan Arugula Salad
A healthy, hearty fall salad with peppery arugula, crisp apples, and toasted pecans. Dressed in a simple, vibrant lemon vinaigrette, it makes the perfect light-yet-satisfying plant-based meal or side.
1/2 cup raw pecans
7 ounces arugula (organic when possible)
2 small apples (1 tart, 1 sweet // peeled, quartered, cored and thinly sliced lengthwise)
1/4 red onion (thinly sliced)
2 Tbsp dried cranberries (optional)
1 large lemon, juiced (1 lemon yields ~3 Tbsp or 45 ml)
1 Tbsp maple syrup
1 pinch each sea salt + black pepper
3 Tbsp olive oil
Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).
Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.
Vegan Banana Cream Pie Blizzards
7-ingredient Vegan Banana Cream Pie Blizzard, naturally sweetened with dates and 1-ingredient banana powder! Creamy, sweet and utterly delicious.
1 cup raw cashews (soaked for 6 hours or overnight then drained)
1 cup unsweetened almond or coconut milk (light or full fat)
1 tsp pure vanilla extract
5-7 whole medjool dates (pitted // if dry, soak in hot water for 10 minutes then drain)
2 Tbsp banana powder (ground banana chips)
2 Tbsp coconut oil (melted)
1 just ripe banana (sliced)
Crushed vegan-friendly cookies (such as Nabisco Original Graham Crackers // optional)
The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain thoroughly before adding to blender.
Grind your banana chips in a coffee or spice grinder or with a mortar and pestle. If using a spice grinder, not all of the chips will grind. Pick out parts that didn’t grind for other uses.
Add all ice cream ingredients EXCEPT raw banana and cookies to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or “puree” setting if you have it to get it completely creamy and blended. Taste and adjust flavor as needed, adding more banana powder or dates if desired.
Chill mixture in the freezer for 2 hours, or in the fridge overnight. If you don’t have an ice cream maker, see notes.
Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve.
For a true blizzard experience, spoon directly into 2-3 serving glasses (as original recipe is written // adjust if altering batch size) and layer with fresh sliced bananas and crushed vegan cookies. Optional, top with coconut whipped cream.
Alternatively, transfer mixture to a freezer safe container, cover and freezer until firm – about 4-6 hours and scoop as ice cream.
Shawarma Roasted Cabbage Wedges with Green Chutney
Crispy roasted cabbage wedges topped with vibrant green chutney. An easy, elegant, versatile, plant-based side. Just 1 pan and 4 ingredients required!
1 medium head green cabbage (or sub red cabbage)
2-3 Tbsp avocado oil
2 Tbsp shawarma spice blend
1/2 tsp each sea salt and black pepper
FOR SERVING optional
1 batch Easy Green Chutney
Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper.
Remove any wilted outer leaves from the cabbage, rinse the outside, and pat dry. Cut cabbage in half through the stem, then in half again until you have four quarters. Then cut into wedges that are ~2 inches thick at the thickest part. Keep the core intact, if possible, so that the leaves of each wedge stay together.
Place cabbage wedges on the parchment-lined baking sheet, drizzle with avocado oil, and rub to coat evenly. Sprinkle the shawarma seasoning, salt, and pepper on each side of the cabbage and rub to coat sides evenly.
Bake for 25-40 minutes or until the edges are golden brown and crispy and the center is tender when pierced with a fork (flipping halfway through). Continue cooking a bit longer for extra tender cabbage (just be careful not to burn).
While the cabbage is baking, prepare the green chutney (optional). Once the cabbage is done baking, serve with the green chutney or other sauce of choice.
Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly.
Mexican Quinoa Salad (Lettuce) Cups with Creamy Cilantro Lime Dressing
30-minute Mexican quinoa salad cups loaded with fiber, protein, and healthy fats from quinoa, black beans, sweet potatoes, and a creamy, vegan cilantro-lime dressing!
For the Salad Cups:
2 small heads artisan lettuce (any variety that will form cups/wraps nicely – or sub corn tortillas)
1 15-ounce can unsalted black beans (note: If your beans are salted, omit additional sea salt)
1 large sweet potato (scrubbed, rinsed and cubed)
~1/2 tsp each cumin, cinnamon, and sea salt (divided)
3/4 cup dry white or red quinoa (rinsed in a fine mesh strainer)
For the Dressing:
1/2 small ripe avocado
1 cup chopped cilantro
2-3 small limes, juiced
1/3 cup extra virgin olive or avocado oil
1/4 tsp each sea salt and cumin
1 Tbsp sweetener of choice (such as cane sugar or honey if not vegan)
Water (to thin)
Other Topping Options:
Preheat oven to 400 degrees F (204 C) and prep sweet potatoes. Toss in a drizzle of olive oil and 1/4 tsp each cumin, cinnamon and sea salt (amounts as original recipe is written // adjust if altering batch size). Bake for 20-25 minutes or until tender and slightly golden brown.
Rinse quinoa in a fine mesh strainer and place in a small saucepan over medium-high heat to toast. Stir and cook for 2-3 minutes and then add 1 1/2 cups water and stir (amount as original recipe is written // use a 1:2 ratio quinoa:water if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until tender and the water is fully absorbed. Turn off heat and set aside.
In a separate saucepan, bring black beans to a simmer over medium heat and season with 1/4 tsp each sea salt, cumin and cinnamon (amounts as original recipe is written // adjust if altering batch size). If your black beans are already salted, omit additional salt. Once bubbly and warm, turn heat to simmer/low.
Prepare dressing by adding all ingredients (starting with 2 small or 1 large lime(s) as the original recipe is written) besides water to a blender and blending. Add water to thin and scrape down sides as needed. Taste and adjust seasonings as needed, adding more lime, salt, cumin or sweetener as desired. Transfer to serving dish. You will have leftovers, which store well in a covered container in the fridge for up to several days.
Rinse and dry lettuce (or sub corn or flour tortillas) and choose the pieces that are a good “cup” shape to fill with toppings.
Arrange on a serving plate and top with quinoa, black beans and sweet potatoes. You might have leftover toppings depending on how many salad cups you prepare. Leftovers keep well.
Serve with dressing and any additional desired toppings, such as cilantro, salsa, chips or sliced jalapeno. https://minimalistbaker.com/mexican-quinoa-salad-cups-with-creamy-cilantro-lime-dressing/#wprm-recipe-container-35919
Sweet Potato Casserole Boats
An EASY approach to sweet potato casserole made with 1 pan! Twice-baked, halved sweet potatoes cook FAST and are topped with cinnamon, coconut sugar, and pecans!
4 medium-large sweet potatoes or yams (skin on, organic when possible // we prefer garnet yams)