×

Category: Cooking with Chef A.J.

  • Chef AJ’s Disappearing Lasagna

    Ingredients 2 boxes of no boil rice lasagna noodles (like Deboles) 6 cups oil-free marinara sauce Filling No. 1: 2 -15 oz. cans cannellini beans, drained and rinsed 2 oz. fresh basil leaves 1 cup pine nuts 2 cloves garlic 1/4 cup low-sodium miso 1/4 cup nutritional yeast 1/4 cup…

    Read More

  • Chef AJ’s Hail to the Kale Salad

    Ingredients: 2 large heads of curly kale (about 24 ounces) sesame seeds, hemp seeds, peanuts, almonds or cashews (for garnish). Dressing: 1 cup raw almond butter (raw, unsweetened and unsalted) 1 cup coconut water (or regular water) ¼ cup fresh lime juice (about 2) and zest 2 cloves garlic fresh,…

    Read More

  • Chocolate Chip Cherry Bites (Raw)

    CHOCOLATE CHIP CHERRY BITES (RAW) Ingredients 2 cups raw pecans ½ cup raw cacao powder 8 ounces dried cherries (unsweetened and unsulfured) 8 ounces pitted dates ¼ cup raw cacao nibs 1 Tablespoon alcohol-free vanilla extract ¼ teaspoon cherry extract Instructions In a food processor fitted with the “S” blade,…

    Read More

  • Pesto Stuffed Mushrooms

    PESTO STUFFED MUSHROOMS Ingredients 12 Crimini mushrooms 1 cup pine nuts 2 cloves garlic 1 tablespoon yellow miso 1 cup fresh basil Juice of one lemon, or to taste Instructions Destem mushrooms and set aside. Remove some of the center if necessary. Place the rest of the ingredients in a…

    Read More

  • Portabello Mushroom Chili

    PORTABELLO MUSHROOM CHILI Ingredients 2 pounds sliced mushrooms 1-15 ounce can of salt-free black beans (or 1.5 cups each of cooked beans) 1-15 ounce can of salt-free kidney beans (or 1.5 cups each of cooked beans) 1-15 ounce can of salt-free pinto beans (or 1.5 cups each of cooked beans)…

    Read More