Radicchio and Pistachio Risotto

https://www.youtube.com/watch?v=Ag85HU_BjxY&feature=youtu.be

What you need:

2 Cups Arborio Rice

4 – 5 Cups Vegetable Broth

Olive oil and Tablespoon of Vegan Butter

Half of a head of Radicchio

1-2 Cups of Roasted and Salted Pistachios (Shelled)

4-5 Shallots

4 Cloves of Garlic Chopped

1/2 Cup of White Wine

Fresh Basil and Parsley (Garnish)

Himalayan Salt

Salt and Pepper

What to Prep:

Put two cups of Rice in a bowl Put to the side. (do not rinse)

Take 4-5 Cups of Veggie Broth and Put on Stove and Heat up (make sure it is hot but not boiling)

Chop a 1/2 head of Radicchio

Take 2 Cups of Shelled Pistachios and Put in a frying pan and put to the side.

Slice and Chop the Shallots (Put to the side)

Chop the Garlic  (put to the side)

Wash and Rinse Basil and Parsley and put to the side

Take a 1/2 cup of Parmesan (Vegan) and put to the side

1/2 cup of white wine (Put to the side)

What you do:

Take a large Stock Pot and Put in:

Olive oil (Cover the bottom of the pan) and the Tablespoon of Vegan Butter. Medium Heat

In another pot, put the veggie broth in and heat up the broth keep it close on the stove

In the Frying pan, put the pistachios on Medium Heat and start pan roasting (Do not burn them better to start low and keep it low, you just want them nice and toasted)

Once the Oil and Butter is Hot put in Chopped Garlic and Shallots and Simmer them. (Medium Heat)

Once the Onions and Garlic are fully cooked and golden, put in the Rice and mix and get that oil mixed in with all the rice.

Once the Rice has been fried for about 1 minute add the Chopped Radicchio. Stir it up! Cook it up! 2-3 minutes sauté

Then you add the 1/2 cup Wine and hear that simmer!

Then you ladle in the Broth 1-2 ladles’ and cover.

Add salt and pepper

For the next 10 – 20 minutes every few minutes keep adding the Veggie Broth little by little and check the rice to be sure it is not sticking. Check in and have a bite, If the middle is still raw then add the broth. The rice will Plump up.

Remember the pistachios on the stove. Make sure they look good and roasted.

Once your Risotto is fully cooked you add the Pistachios right into the Pot and Mix.

Let it sit off the heat for just 1-2 minutes.

Serve it in a bowl with Fresh Garnish, Pepper and Add a little Vegan Parmesan! It is absolutely Delicious!

 

 

Lemon Fettuccine

Watch Cooking with the Babes Lemon Fettuccine

What you Need: 

Garlic

Parsley 

2 Large Lemons (Organic if you can!)

Basil 

Oregano

Veggie Bouillon 

1 Pound of Pasta 

Salt

Pepper 

What you do – Prep 

Zest One Lemon – Put in a Bowl

Squeeze two whole lemons, take seeds out and put in a bowl

Smash 5-6 Cloves are of Garlic  Put to the side 

Chop Parsley – Put to the side

Chops Basil – Put to the Side 

In one large Pot Put in Water add Oil and Salt and bring to Boil 

In one Large Frying Pan Lots of Olive Oil and put on Low heat 

How to Cook :

In Large Frying Pan:

Olive Oil Garlic and Parsley and Boullion and Sautee. 

Then Add the Zest and the Lemon Juice – Bring the heat down and cook 

Add Oregano a little Salt and Pepper

In the Large Stock Pot with Olive Oil and Salt and boiling water 

Throw in your Pasta and start cooking (We love Fettuccine but any pasta will do! Don’t worry!)

At the 10th Minute of boiling the pasta Take 2 Ladles of the Starchy Salty Pasta Water and add it to your frying pan that has the Sautéed Garlic and Parsley and Lemon and bring to medium – high heat.

Then Strain your Pasta 

Put the Strained Pasta in the Large Frying Pan with all the Olive Oil, Parsley and Stock Water and Cook for 2 -3 more minutes on medium – high.

Serve with Fresh Parsley and Fresh Basil on Top. 

Black Bean and Cauliflower on Flour Tortilla

What you need:

Flour or Corn Tacos or Tortillas

For Black Beans:

Black Beans 2 Cans, Slightly Strained

Parsley & Cilantro Chopped

2 Onions Chopped

4 Pressed Garlics

A few squeezed lemons

Bunch of Celery Chopped

Oil

Salt & Pepper

Adobo Spice

Roasted Cauliflower

1 Head of Cauliflower

Parsley & Cilantro Chopped

2 Onions Chopped

5 Pressed Garlics

A few squeezed lemons

Bunch of Celery Chopped

Tabasco

Taco Garnish:

Canned corn

Chopped Lettuce

Chopped Tomatoes

Hot Sauce

Cashew Yogurt

Green Hot Sauce or Tabasco

Watch Taco Tuesday with the Babes!

Coconut Yogurt

w/ Raspberries and Hemp Hearts!

Vegan  Breakfast! Enjoy!

Potato Pasta People!!!

We had some already baked potatoes in the Fridge one night and were thinking about what to cook. I will often go to my fridge and make sure I am keeping on top of what needs to be eaten and what has a longer shelf life to reduce food waste. We knew that we had to eat the Potatoes but did not want to bake them again! I thought about fried onions and then hash browns and voila! Here is a delicious comfort food dish that you will gobble up!

What you need:

Olive or Avocado Oil

Vegan Butter

4 Large Baked Idaho Potatoes (cut in half and sliced)

1-2 Onions

4-5 Cloves or Smashed Garlic

Parsley

Pasta (We used Orzo but you can use any pasta you would like)

Salt and Peper and Red Pepper

NUT CRUNCH

What you do:

Heat up Oil and Butter in the Pan. Be generous.

Add garlic and Onions and Sauté

Once well cooked and Brown add your sliced and diced Potatoes and start frying and folding the potatoes. You want them Brown!

Meanwhile you are heating up water with Salt and Oil and you have your pasta standing by. Once the water comes to a boil – and your sautéed potatoes are cooking well – add your pasta and cook for the 10 – 12 minutes it needs.

Before you drain your pasta, you want to save a few ladles of that starchy water. That is to top off your sauce. You can also Keep your potatoes dry without the Starch water when serving.

Once you drain your pasta – put in a large bowl and add oil so nothing sticks!

Then you put your potatoes  in the bowl and mix!

Add your nut crunch, salt and pepper and enjoy!

Watch Cooking Potato Pasta with the Babes Now! 

Roasted Asparagus!

This is a delicious way to cook Asparagus! Roast them so that they are lightly cooked and tangy and delicious.

What you need:

Asparagus

Chopped Onion and Smashed and Sliced Garlic.

Chopped Parsley

Olive Oil and Half Grated Vegetarian Bouillon

Oven at 400 degrees

Click here for a Quick Video of the Roasted Asparagus

WE LOVE OKRA! Pan Seared OKRA!

Can’t tell you how much we love Okra. It is used all over the world and deemed as a slimy way our grandmother tortured us! But through trial and error the Babes have invented the best Okra you will every have!

What you need: 

Fresh Okra – Washed – Dried and cut in threes (Discard the ends in your Broth Bowl)

2 Onions. Red – White – Yellow – Chop them up! (Discard all skins in your Broth Bowl)

3-5 cloves of Garlic (Smashed and cut in 1/2) (Discard all skins in your Broth Bowl)

4 Carrots – Peeled and Diced (Put all ends and skins in Broth Bowl)

What you do:

Put a very thin layer of oil in a frying pan and put on medium to Hi heat

Fold in your Okra. Dry Fry /Pan Sear on both sides of the exposed Seed Part.

Get it to a beautiful brown and watch that slime sear out!

Once they are brown on both side, put in a bowl on the side.

WASH PAN OR GET A NEW PAN!

Take the new fresh frying pan and add oil on medium /high heat.

Add Garlic  – Onion – and Stir, Get it them nice and cooked!

Then add the carrots – And cook for about 10-15 minutes.

Add salt and Pepper

Once the Carrots are cooked – add the already cooked OKRA and Mix together – Heat up

AND SERVE!!!

Click here for our Pan Seared Okra Cooking Show

De- Metal Paste 

This is a simple De – Metal paste. Get that Mercury out of your body!

Prep:

1 Bunch of Parsley and 1 Bunch of Cilantro – Washed and Dried

1 Cup of Olive Oil

1 Large Lemon Squeezed – Use the juice only (take out the seeds!)

1 Clove of Smashed Garlic

1 Cup of Raw Almonds

Dump all the ingredients in together into your food processor.

First the Herbs – Then the Olive oil, nuts, garlic and Olive Oil.

Make it into an amazing paste.

Take 1 Tablespoon every day for 15 days!

Watch how to make a De- Metal Paste Now 

Sweet Potato Curry in Coconut Milk 

Prep:

Coconut Oil (few tablespoons)

2 Cans Coconut Milk

4 -5 Large Sweet Potatoes

1 Large Onion Chopped

5 Cloves Smashed Garlic

1 Bunch Parsley Chopped

1 Bunch Cilantro Chopped

1 Bunch Celery Chopped

1 Bunch Fennel Chopped

Few Squeezed Lemon or Limes

Prep the Spices: Tumeric, Rock Salt, Pepper, Ginger, Cinnamon, Cayenne Pepper, Nutmeg

Prep the NUT CRUNCH: In food Processor – Roasted Almonds, Roasted Walnuts, Salted Pistachios all mixed together in a food processor.

COOK:

on Hi Heat in a Sauce Pan put in the Coconut Oil and let it heat up.

Add garlic and Onion

Add Celery and Fennel

Add the Spices  and Stir

Add the Sweet Potato and Stir

Add the Coconut Milk and Stir

Cook for about 25 minutes and shut of and let it sit.

Once the Stew is done – Pour over White Rice and add the Nut Crunch and garnish with Parsley and Cilantro! Delicious!

CLICK Here to Watch Cooking  Sweet Potato Curry with the Babes

Tony’s Lemon Roasted Brussel Sprouts. 

1 Large Bag of Brussel Sprouts

2 Large Squeezed Lemons

3-6 Cloves of Garlic

Olive Oil

Salt & Pepper

Oven set at 375 degrees

Cookie Sheet

CLICK HERE to Watch Cooking Brussel Sprouts with the Babes

Fasolada “Greek Navy Bean Soup” 

1 Bag Dry Navy Beans

1 Large Chopped Onion

5 Cloves of Smashed Garlic

1 Bunch of Celery Chopped

1 Bunch of Carrots Chopped

1 C up of Chopped Tomatoes (Fresh Tomatoes)

Bunch of Parsley Chopped

1 Large Lemon Squeezed

1 Veggie Boullion

1 Quart Veggie Broth

Salt and Peper to Tast

Olive or Avocado Oil

PREP:

SOAK your Dry Navy Beans for up to 8 Hours. Drain and Rinse and Keep on the Side.

Put your Veggie Broth on the stove and heat up to a simmer

CHOP ALL YOUR VEGGIES so they are READY TO GO!

COOK:

Step 1: Put Oil into a Sauce Pan (cover bottom completely, be generous) 

Step 2: Sauté Onions, Garlic and then fold in the Chopped Celery.

Step 3: Fold In Chopped Carrots

Cook veggies to a bright color. Then add oil if you need.

Step 4: Take rinsed Navy Beans and fold them into your sauce pan.

Step 5: Stir Stir Stir!

Step 6: Slice up your Veggie Boullion and ix it in and Stir Stir Stir

Step 7: Put in HOT Broth and Stir

Steph 8 Add a little extra warm Water and 1/2 the Parsley and Lemon

Cook at high heat for about 10 minutes and then Lower for about 30 minutes.

THEN SHUT OFF and let it SIT – This will be the best for the Soup. All the Flavors will settle.

Remember: All news and Soups are best when they settle. You might want to cook this

To Serve add Fresh Parsley to Garnish, Salt Pepper and more Lemon

CLICK HERE TO WATCH COOKING Fasolada WITH THE BABES

German Inspired Cream of Mushroom Sauce over Roasted Celery Root and Potato.  De – Lish!

Watch Cooking Celery Root and Mushrooms with the Babes

Vegan Base Baby!

THE BEST BASE FOR ALL COOKING!

Onion, Basil, Parsley, Salt, Pepper, Chili Pepper and Garlic.  I like to use a Bouillon Cube  to add weight and flavor. From there the sky is the limit! ANY Vegetable to this and you are in Business!

Black Beans and Snap Peas with Shaved Fennel

It’s so easy! and if you have a wok – even easier!  Saute garlic, onion, fennel in olive oil. Once cooking well, add in a bit of Bouillon.  Then add  fresh snap peas and at the end add a can of Red Beans strained. Toss in the Wok and Serve!!! You can add salt, pepper and maybe even chili pepper!

Steamed Artichokes and

Pan Seared Asparagus!

Artichokes are packed with phytonutrients such as quercetin, rutin, gallic acid, and cynarin, all working to protect against many health risks including cancer, heart disease, liver dysfunction, high cholesterol, and diabetes.

Buy artichokes that have a little weight to them. When they are super light it means that have thin leaves and they might be a little old. I like when they are big round and when the petals are tight like a rose that has not opened yet. We can only get ‘chokes like that 1 time per year so I will settle for smaller ones just to get my fix. To cook them you need a bit of time but I like to cook them on a Sunday for the week or in the morning on a Saturday to enjoy that night!

4-6 Artichokes (Depends on how big your pot is)

5 cloves are Garlic

Bunch of Parsley

Lemon

Oilive Oil

Take the Artichokes and Wash them well with cold water. Then Cut with a scissor the prickly ends of the leaves so that they are straight. Cut the end of the Stem that is a little dry looking but keep the rest! Fill a big pot of water up with fresh filtered water. Put on stove and put the heat on High! Then add the Artichokes. Squeeze a Whole Lemon. Drop in Whole Peeled cloves of Garlic! (The more the merrier! if they are not chopped they won’t get too strong!). Add 3 large table spoons of Olive Oil. Put the cover on and Boil for about 45 minutes. You might need to lower the heat a bit so they don’t boil over! The water will also go down due to the steam so keep and eye on it. After 45 minutes shut off the stove and let them sit in the hot water for as longs as possible. (Sometimes when they cool, i will store them in the fridge until the AM and this really tenderizes them) but you can also eat them that night. You can either Melt butter and olive oil and add lemon to dip and if you are vegan just add lemon! Peel each Leaf off one by one and get that meat off with the bottom of your teeth! Don’t forget the heart and the stem! The best parts – but remove the hair first when you get to the center!

Pan Seared Asparagus 

Asparagus are a good Source of Vitamin K. which is the blood clotting vitamin. They Contain Anti-inflammatory and Antioxidant Properties. They serves as a Natural Diuretic are a good source of fiber and have a high level of Vitamin B1 and Thiamine.

Nothing worse than limp dark green over boiled Asparagus! My recipe is the best!

1 Bunch of Asparagus

1 Veggie Boullion Cube

Lemon – Olive Oil – Salt and Pepper

Peeled Whole Clove Garlic

Wash the stems of the Asparagus and then break the bottoms off. usually about 1/4 inch from the bottom. Did you know that Asparagus is the only Veggie that you are allowed to eat with your hands? Once they are washed and dried in a large Skillet you want to add the Olive Oil, the Garlic and The Veggie Bouillon Cube so that you made a brown “Rue”. Once that gets cooking and nice and hot add the asparagus in a beautiful line up on the skillet so that they are spread evenly across the pan. you should hear it Sizzle! That is good! Quickly Grab a Top and cover the Skillet and it should sound like it is still sizzling. Your heat is still high. Then grab a small glass of water (Maybe about 2 ounces or less) and add it to the mix! You should hear a sizzle again! Cover it! Then Shake that Skillet back and forth so that the steam cooks the Asparagus but it also gets a little brown. Keep checking so it stays bright green. After about 2-5 minutes shut off the Heat and have a look. If you feel they need a bit more cooking cover the skillet – if they are looking good then keep the top off so that they start to cool. Add Salt and Pepper and Lemon and maybe a little chili pepper and you are in business! Enjoy!

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Avocado Sammy!

Did you know that most people put meat between 2 pieces of bread? I always tell Meat eaters that Lunch is the best time to choose Veggie to get started. First of all, too much meat and Carbs can slow you down! Lunch is a fueling meal that keeps you going throughout the day. I like to eat a light lunch and here is the first and easiest of all Lunches! Add a fresh Apple – Banana and some nuts if you are still hungry!

What you need:

2 Pieces of Sour Dough Bread

Spread Generous Amount of Earth Balance Organic “Buttery” Spread

Sliced Tomato (add romain lettuce of you like)

Sliced Avocado (I like mine less ripe than over ripe)

Himalayan Salt  and Frech Ground Pepper

Squeezed Lemon

Directions:

Slice Break Place to the side

Slice Tomato and Avocado

Place Bread in Toaster

Once the toast is done – add the butter spread – place Tomato and Avocado and Lettuce. Add Sal and Pepper and Squeeze a little Lemon!

Smash the sandwich together and cut in half for easy eating.

Add French Pickles!

Vegan