The Green Dish Blog

1 1/2 cups unbleached all-purpose flour

3/4 cup vegan butter

2 tablespoons olive oil

1 small yellow onion, diced

2 cups sliced mushrooms

1 (15 oz) can hearts of palm, drained and chopped

1 tablespoon cornstarch

1/3 cup tomato sauce

1/3 cup water

A handful of chopped parsley

Salt and black pepper

Chopped green onion for garnish

In a large bowl, combine flour and butter. Using your hands, mix really well together, until when pressed into hand the dough compacts together. Reserve about 1/4 cup of the dough. Press the dough onto a pie dish, covering the bottom and sides well. Reserve. Meanwhile, in a large skillet, heat the olive oil over medium/high heat. Add the diced onion and sauté until translucent. Add the mushroom and sauté until becomes soft. Add the chopped hearts of palm and cornstarch, mix well. Pour tomato sauce and water, season with salt and black pepper. Let it simmer for a couple of minutes, until sauce thickens. Add the chopped parsley. Remove from heat and let it cool slightly. Add filling to the pie dish and sprinkle the remaining dough over the top of the filling. Bake in a pre heat oven at 350F for about 30-35 minutes. Top with chopped green onion. Serve and enjoy!

Seeds from 1 pomegranate

 XOXO

5 bread slices, chopped (crusty bread preferred)

5 tablespoons olive oil

1 small yellow onion, diced

2 large celery stalks, diced

10 oz brussels sprouts, cut in half and thinly sliced

1/3 cup vegetable stock

1/2 teaspoon dried thyme

1/2 teaspoon red pepper flakes (optional)

Salt, black pepper and onion powder

Pre heat oven to 400F degrees. In a large bowl, add the chopped bread slices and drizzle about 3 tablespoons of olive oil. Season with salt, black pepper and onion powder. Toss really well. Put the chopped seasoned bread in a baking sheet. Bake for about 5-8 or until bread is toasted. Remove from oven and let it cool. In a large skillet, heat the remaining olive oil over medium/high heat. Add the red pepper flakes, onion and celery, sauté until onion is translucent. Add the thinly sliced brussels sprouts and sauté until tender. Add the toasted bread, mix well. Start pouring the vegetable stock in small amounts into the skillet, until the bread absorbs the vegetable stock. Add the thyme. Adjust seasoning if necessary. Serve and enjoy!

1 butternut squash (peeled, seeds removed and chopped)

1 cup tri-color quinoa

1/2 red onion diced

1/3 cup sliced almonds

1/3 cup raw pumpkin seeds

2 green onions chopped

1-2 tablespoons olive oil

Salt, black pepper and onion powder

Pre heat oven to 400F degrees. In a bowl, add the chopped butternut squash. Drizzle the olive oil. Season with salt black pepper and onion powder. Toss really well. Place butternut squash in a baking sheet. Bake for about 25-30 minutes until butternut squash is tender and a little crispy on the bottom. Remove from heat. Meanwhile, in a sauce pan, add the quinoa and 2 cups water with a pinch of salt. Bring to a boil, reduce heat. Let simmer, covered until grain is translucent and water evaporated completely, for about 15 minutes. In a large bowl, combine quinoa, butternut squash, onion, almonds pumpkin seeds and green onions. Toss really well. Serve hot or cold. Enjoy!