Kaeli's cookbook coming soon

Chocolate Chip Cookies - makes about two dozen

Ingredients:
2 cups whole wheat pastry flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup natural grain-sweetened chocolate chips
1/2 cup maple syrup
1/2 cup canola oil
1 teaspoon vanilla
1 tablespoon water

1) In a large bowl, combine flour, salt, and baking soda. Stir in the chocolate chips.
2) In a smaller bowl, mix syrup, oil, vanilla, and water.
3) Stir the wet into the dry until entirely mixed. The batter will be fairly thick.
4) Drop by heaping teaspoons onto two oiled cookie sheets about one inch apart. Flatten to a thickness of 1/4-1/2 an inch.
5) Bake in an oven preheated to 375 degrees for 10-12 minutes, or until lightly browned on the bottom.

Mac ’n Cheese

Ingredients:
2 tbsp olive oil
1 medium organic cauliflower, trimmed and coarsely chopped
1/2 small organic zucchini, peeled and chopped
1 large organic carrot, peeled and chopped
1 large organic onion, peeled and thinly sliced
2 stalks organic celery, chopped
1 cup finely shredded Mexican cheese, or your favorite organic cheese
2 cups water
1 tsp sea salt, or to taste
Freshly ground black pepper to taste

1) In a medium pot, saute the chopped onion in 2 tbsp olive oil for 3-4 minutes, stirring frequently
2) Add the carrot, cauliflower, zucchini, and celery. Continue to cook for 7 minutes, stirring frequently
3) Add 2 cups of water, bring to a boil, lower to simmer, and cover pot, cooking until vegetables are tender, about 20 minutes
4) When the pot has cooled, puree with an immersion blender or in a food processor until smooth
5) Add the cheese and puree again
6) Add salt/pepper to taste and serve over elbow macaroni

Note: This makes a wonderful creamy vegetable soup if you omit the cheese and thin with water to desired consistency.

Mexican Casserole

Ingredients:
2 cans organic refried beans or refried black beans
2 packs of organic corn tortillas (fresh at Whole Foods)
3 jars organic salsa
1 lb. organic sharp cheddar cheese, grated
1 pack organic frozen corn
1 large onion
1-2 large red peppers
olive oil
fresh cilantro, washed and chopped
cumin, salt, chili powder

1) Heat refried beans in a saucepan with ½ jar salsa.
2) Saute onion and red pepper in a little olive oil. Add 1/2 t. cumin and salt to taste. Add chopped cilantro and frozen corn
3) In large casserole pan, cover bottom with salsa. Lay out corn tortillas in one smooth layer, breaking off overlapping pieces and filling in gaps with them. Spread one half of the bean mixture over corn tortillas, and one half of the onion mixture. Spread 1 jar of salsa over entire casserole. Sprinkle one half of the grated cheese over casserole.
4) Repeat process, lay out corn tortillas, beans, onions, salsa and finish with cheese on top.

Bake at 375’ for 40 minutes

Tofu Parmesan

Ingredients:
1 cake extra firm organic tofu, sliced ¼” thick
1 organic egg, beaten
1 cup bread crumbs, (a combination of whole wheat, regular or Panko)
½ tsp oregano
½ tsp basil
½ tsp garlic powder
¼ tsp salt
1/8 tsp pepper
Olive Oil
Tomato Sauce
½ lb Mozzarella Cheese, grated
2 Tbs. chopped parsley

1) Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.

2) Combine bread crumbs, oregano, basil, garlic powder, salt and pepper in a shallow dish. Put the beaten egg into another shallow dish. Dip tofu slices into beaten egg and then into bread crumb mixture, until all the pieces are done.

3) Cover bottom of pan with olive oil. When oil is hot, fry all the pieces of tofu until golden brown on one side, turn over and repeat. Remove from pan and place on paper towel to absorb oil.

4) Cover bottom of a casserole dish with tomato sauce. Arrange tofu cutlets in pan, cover with tomato sauce and then top with grated mozzarella cheese. Bake in 375 oven until cheese is melted. Garnish with chopped parsley.

Tofu Vegetable Stir Fry with Rice Noodles

Ingredients:
1 cake extra firm organic tofu, cut into cubes
1 onion, cut in half, then sliced into crescent moons
2 carrots, cut into matchsticks
1 head brocolli
1 zuchini
1 summer squash
½ red pepper
½ yellow or orange pepper
2-3 portabello mushrooms, sliced
ginger, 1 inch piece grated
4 cloves garlic
olive oil or safflower oil
2 Tbs.tamari (to taste)
1 Tbs. Dark sesame oil
2 Tbs. Aji Marin
1- 1 lb package of Organic Rice Noodles, cooked according to package directions. .Drain and splash with olive oil to prevent sticking together.

Lay out tofu cubes on dry towel, cover with another towel, and press lightly, to dry.

Cover bottom of wok with oil. When oil is hot, add the tofu. Allow the tofu to develop a golden skin by shaking the wok to prevent sticking, but not stirring until the tofu is golden on one side. Then turn tofu over and add the garlic and ginger, onions and carrots. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the broccoli. Add more oil or a little water if needed. Add the zucchini and squash, stir for a few minutes, then add the peppers and mushrooms. Again add more oil or water if necessary. Cook for a few minutes more, than add the mirin and tamari. When vegetables are finished (they should be cooked, but not too soft), add the rice noodles and dark sesame oil for taste. Add more tamari if desired.