Homemade Organic Vegan Broccoli and Cauliflower Casserole

I scoured the internet to find a recipe that I liked, but there weren’t any, so I created this dish.

Here’s What You’ll Need:

For the Sauce:

  • 4 Tbsp. organic sunflower oil (Spectrum Organic recommended)
  • 4 Tbsp. bleached organic white flour
  • 3 cups Homemade Organic Vegetable Stock
  • 1 tsp. Real Salt
  • 1/2 tsp. freshly ground organic white pepper
  • 1/2 tsp. organic ground turmeric
  • 1/4 tsp. organic ground sage

For the Casserole:

  • 1 head organic cauliflower, cut into florets
  • 1 bunch organic broccoli, cut into florets (peel, dice and save the stems for another use)
  • 1 cup finely diced organic yellow onion
  • 3-4 organic garlic cloves, minced
  • 3-4 cups cooked organic brown rice
  • 1-2 cups crushed GMO-free potato chips (Use organic if you can find them!  Keeping the crumbs leftover from the bag is a frugal way to obtain the crumbs, too.  Kettle brand plain potato chips recommended)

Here’s How I do it:

  1. Prepare the rice, if it’s not all ready cooked.
  2. Preheat the oven to 350° Fahrenheit.
  3. Begin making the sauce:  Heat the sunflower oil in a medium pot over medium-high heat until hot, then add the flour and stir to combine; Cook for 1-2 minutes.  Then add the stock to the pot a little at a time (1/2 cup to start, then a cup at a time is okay.) whisking while totally incorporated.  Do this until all the stock is added.  Season with salt, pepper, turmeric and sage and whisk until well blended; Keep on the stove over low heat until ready to pour over casserole.
  4. Prepare the garlic, onion, cauliflower and broccoli, if not all ready done.
  5. Set the rice and vegetables into a 9″x13″ casserole dish, stir until well blended.
  6. Pour the warm sauce over the vegetable mixture and stir until completely incorporated.
  7. Top with the potato chip crumbs. (If making ahead, do not add crumbs until ready to bake, put the casserole in a cold oven and bake for an additional 20-30 minutes.)
  8. Bake for 30 minutes, or until the sides of the casserole are bubbly.
  9. Enjoy!
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Homemade Organic Copycat Chipotle Pinto Beans

Here’s What You’ll Need:

  • 1 cup dry organic pinto beans
  • 4 cups unchlorinated and unfluoridated water
  • 1 Tbsp. organic rice bran oil; OR organic extra-virgin olive oil
  • 1-1/2 tsp. organic 100% lime juice
  • 1-1/2 tsp. organic 100% lemon juice
  • 1/2 cup finely chopped organic yellow onion
  • 1 large organic garlic clove, minced
  • 1 organic bay leaf
  • 1 tsp. organic chipotle pepper powder
  • 1 tsp. organic ground cumin
  • 1 tsp. Real Salt
  • 1/2 tsp. freshly ground organic black pepper
  • 1/2 tsp. organic dried oregano

Here’s How I do it:

  1. Add all ingredients to a 2-quart pot; Bring to a boil, uncovered, for two minutes.
  2. Cover, and immediately reduce the heat; Simmer for 2 hours on low.
  3. Remove the bay leaf before serving.
  4. Enjoy!

Homemade Organic Copycat Chipotle Black Beans

Here’s What You’ll Need:

  • 1 cup dry organic black beans
  • 4 cups unchlorinated and unfluoridated water
  • 1 Tbsp. organic rice bran oil; OR organic extra-virgin olive oil
  • 1-1/2 tsp. organic 100% lime juice
  • 1-1/2 tsp. organic 100% lemon juice
  • 1/2 cup finely chopped organic yellow onion
  • 1 large organic garlic clove, minced
  • 1 organic bay leaf
  • 1 tsp. organic chipotle pepper powder
  • 1 tsp. organic ground cumin
  • 1 tsp. Real Salt
  • 1/2 tsp. freshly ground organic black pepper
  • 1/2 tsp. organic dried oregano

Here’s How I do it:

  1. Add all ingredients to a 2-quart pot; Bring to a boil, uncovered, for two minutes.
  2. Cover, and immediately reduce the heat; Simmer for 2 hours on low.
  3. Remove the bay leaf before serving.
  4. Enjoy!

Homemade Organic Copycat Kraft Fresh Take Twice Baked Potatoes

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat oven to 400° Fahrenheit.
  2. Take 1/4 cup of breadcrumb mixture and set aside in a small bowl; Combine the remainder of the breadcrumb mixture and cheese mixture in a medium bowl and set aside.
  3. Rinse potatoes thoroughly in cold water.
  4. Place the potatoes directly onto the oven rack.
  5. Bake potatoes at 400° Fahrenheit for 1 hour; Remove from oven and set temperature to 375° Fahrenheit.
  6. Carefully cut the potatoes in half while trying not to rip the skin.
  7. Scoop the insides of the potato out and place it into a medium mixing bowl.
  8. Place the butter, milk, sour cream and Fresh Take mixture (not the saved breadcrumbs, leave those to the side for now) into a large mixing bowl and stir well to thoroughly combine.
  9. Carefully scoop the mashed potato mixture back into the formed shells.
  10. Top with remaining breadcrumb mixture.
  11. Bake for 20 minutes, or until heated through.
  12. Enjoy!

Homemade Organic Basic Brown Rice

Here’s What You’ll Need:

  • 2 cups dry organic brown rice
  • 4 cups unchlorinated and unfluoridated water
  • 1 tsp. Real Salt
  • 2 Tbsp. organic pasture butter (optional)

Here’s How I do it:

  1. Combine all ingredients into a 1 quart pot with lid.
  2. Bring the mixture to a hard boil, then immediately reduce to a low simmer. (You should see a few bubbles, but not too many.  If there aren’t any bubbles, increase the heat slightly; If there are too many bubbles, reduce the heat slightly until there are just a few bubbles.)
  3. Simmer for 45 minutes; DO NOT LIFT THE LID.
  4. Once finished, lift the lid then fluff with a fork and serve.
  5. Enjoy!

Homemade Organic Linguine with Blue Cheese Sauce

Here’s What You’ll Need:

  • 1/2 lb. dry organic linguine
  • 1/4 cup [1/2 stick] organic pasture butter
  • 4-5 organic green onions, sliced [1/2 cup sliced]
  • 2-3 organic garlic cloves, minced
  • 1/2 cup Homemade Organic Chicken Stock
  • 2 oz. [2 Tbsp.] organic blue cheese, crumbled
  • 4 oz. organic cream cheese
  • 1 tsp. Real Salt
  • 1/4 tsp. freshly ground organic peppercorn blend

Here’s How I do it:

  1. In a large stockpot, bring a gallon of water to a boil; Add a pinch of salt and the noodles and cook until al dente, approximately
  2. In a medium saucepan, heat the butter until warm and bubbly.
  3. Saute the olives (if using), onion and garlic for 1 minute, then add the chicken stock, salt, and pepper.
  4. Stir in the stock, sour cream, and blue cheese crumbles until well blended; Cook until thickened.
  5. Enjoy!

Homemade Organic Marinated Mozzarella, Tomato and Basil Salad

I have slightly adapted this recipe from Serious Eats.

Here’s What You’ll Need:

  • 1/4 cup organic extra virgin olive oil
  • 1/4 cup freshly chopped organic basil
  • 1 pound organic mozzarella, cubed; OR organic ciliegine mozzarella (cherry-size mozzarella balls)
  • 1 tsp. Real Salt
  • 1/4 tsp. freshly ground organic peppercorn blend
  • 1 pint [2 cups] organic cherry or grape tomatoes
  • 2 Tbsp. organic balsamic vinegar 
  • 2 Tbsp. organic red wine vinegar

Here’s How I do it:

  1. Combine the oil, basil, salt and pepper in a bowl.
  2. Add the mozzarella, then cover and let marinate for at least 30 minutes in the refrigerator.
  3. Add tomatoes and vinegar to the mozzarella; Toss to combine.
  4. Season to taste with more salt and pepper if desired.
  5. Serve immediately.
  6. Enjoy!