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!

Homemade Organic Creamy Italian Parmesan Dressing

This recipe was adapted from Mr. Food.

Here’s What You’ll Need:

  • 3/4 cup Homemade Organic Thick Mayonnaise
  • 1 Tbsp. organic sunflower oil
  • 1/4 cup organic white vinegar
  • 1 Tbsp. organic 100% lemon juice
  • 1/4 cup finely shredded organic Parmigiano Reggiano cheese
  • 1 tsp. organic cane sugar
  • 2-3 organic garlic cloves, minced (optional)
  • 1/2 tsp. organic Italian seasoning
  • 1/2 tsp. Real Salt

Here’s How I do it:

  1. Place all ingredients into a large-mouth pint Mason jar.
  2. Use an immersion blender to combine all ingredients until smooth.
  3. Refrigerate until ready to serve.
  4. Enjoy!

Homemade Organic Vegetarian Enchilada Sauce

Here’s What You’ll Need:

  • 2 cups Homemade Organic Vegetable Stock
  • 2 cups unchlorinated and unfluoridated water
  • 2 cups organic strained tomatoes or organic tomato puree
  • 4 minced organic garlic cloves
  • 2 cups chopped organic yellow onion
  • 2 Tbsp. organic extra-virgin olive oil
  • 2 Tbsp. organic powdered chipotle pepper or 3 – 4 organic chipotles in ancho sauce
  • 2 tsp. organic dried oregano
  • 4 tsp. organic ground cumin
  • 1 tsp. Real Salt
  • 2 Tbsp. organic sour cream

Here’s How I do it:

  1. Heat a deep frying pan over medium-high heat.
  2. Place the fat (schmaltz, tallow or lard) into the pan and heat until warm and bubbly.
  3. Add the onions and saute for 5 minutes.
  4. Add the garlic and saute until the onions and garlic are light brown around the edges.
  5. Place the onions, garlic and stock into a 1/2 gallon Mason jar.
  6. Puree the mixture using an immersion blender.
  7. Pour the mixture back into the frying pan.
  8. Add oregano, chipotle, garlic, onion, salt and tomato puree.
  9. Mix until well blended.
  10. Simmer uncovered for 40 minutes or until desired consistency is reached, stirring occasionally.
  11. Stir the sour cream into the sauce before serving; omit if canning this recipe.
  12. Enjoy!

Homemade Organic Hamburger Helper Cheesy Enchilada

Here’s What You’ll Need:

For the Enchilada Skillet:

For the Cheese Sauce:

  • 3 Tbsp. organic unbleached white flour
  • 2 Tbsp. organic pasture butter
  • 3/4 cup grass-fed organic whole milk
  • 1/4 cup Homemade Organic Sweet Whey
  • 3/4 cup shredded organic cheddar cheese
  • 1/4 cup Homemade Organic Ricotta Cheese
  • 2 Tbsp. organic blue cheese crumbles
  • 1/2 tsp. Real Salt
  • 1/4 tsp. organic freshly ground white pepper

Here’s How I do it:

  1. Prepare the Rice:  Place the rice, home rendered tallow/organic pasture butter, 1 tsp. Real Salt,1-1/2 cups of vegetable stock and 1-1/2 cups of beef stock into a 1 quart saucepan with lid; Cover, bring to a boil then immediately reduce the heat and simmer on low for 45 minutes.
  2. If using Homemade Organic Freezer Ground Meat Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen meat mix, onions, bell pepper and tomatoes.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add the garlic; Cover and simmer for an additional 5 minutes.  Proceed with step 5.
  3. Brown the ground meat in a saucepan until halfway done.
  4. Add the onions, bell pepper, tomatoes and garlic and saute with the ground beef for 6 to 7 minutes until the beef is brown and the onions are clear.
  5. Add 1/2 cup beef stock, 1/2 cup vegetable stock and 2 Tbsp. tomato paste; Stir well.
  6. Add the taco seasoning, paprika, chili pepper powder, red pepper flakes (if using), turmeric and 1-1/2 tsp. salt; Stir well.
  7. Slowly bring the mixture to a boil then simmer, covered, until the brown rice is fully cooked.
  8. While the dish is simmering, make the cheese sauce:  In a chef’s saucepan, warm the 2 Tbsp. butter until bubbly; Add the flour, 1/2 tsp. salt and 1/4 tsp. pepper; Cook for 1-2 minutes over medium heat.  Pour 3/4 cup milk into the flour mixture and stir until well combined; cook over medium heat for 5-10 minutes, or until it begins to thicken.  Add the cheeses to the thickened mixture a little at a time while stirring to blend; Make sure to stir often or the sauce will try to burn. Cover and leave on lowest heat setting to keep warm until needed.  (DO NOT cook on higher than a medium temperature!)
  9. Add the cooked rice to the skillet and stir to combine.
  10. Drizzle the cheese sauce on top of the rice mixture.
  11. Top with Homemade Organic Pickled Jalapenos and/or green onions, if desired.
  12. Enjoy!

 

Homemade Organic Hamburger Helper Bacon Cheeseburger

Here’s What You’ll Need:

Here’s How I do it:

  1. In a deep frying pan with lid, cook the bacon until crispy; Reserve the bacon grease in the pan, remove the bacon from the pan, cut it into small pieces, and set aside.
  2. If using Homemade Organic Freezer Beef Mix or Homemade Organic Freezer Ground Pork Mix:  Pour 1/2 cup water into a deep frying pan with lid; Add the frozen meat mix and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover, then add the mushrooms (if using), tomatoes, and garlic; Break up the frozen chunks into smaller pieces. Cover and simmer for an additional 5 minutes.  Proceed with step 5.
  3. Brown the meat in the frying pan used for the bacon until halfway done.
  4. Add the tomatoes, onions, mushrooms (if using) and garlic, then saute with the ground meat for 6 to 7 minutes until the onions are clear.
  5. Pour in the beef stock, vegetable stock, whey and milk.
  6. Add the macaroni or cavatelli, stir well.
  7. Stir in the salt, pepper, turmeric, and cayenne (if using).
  8. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 16-22 minutes; Stir occasionally.
  9. Stir in the cheddar, ricotta and blue cheeses, allowing them to melt into the dish.
  10. Enjoy!

Homemade Organic Medium Chunky Tomato Salsa

Here’s What You’ll Need:

  • 1 cup 1/2″ diced fresh organic tomatoes
  • 1 cup 1/2″ diced organic yellow onion
  • 2-3 organic garlic cloves, finely minced
  • 1 cup unchlorinated and unfluoridated water
  • 3 Tbsp. jarred organic tomato paste
  • 1/2 cup 1/2″ diced organic green bell peppers
  • 2 Tbsp. Homemade Organic Pickled Jalapeno brine
  • 1 Tbsp. organic 100% lemon juice
  • 1 tsp. Real Salt
  • 2 tsp. organic cane sugar
  • 1/2 tsp. organic red chili pepper powder
  • 1/16 tsp. organic cayenne pepper (optional)

Here’s How I do it:

  1. Add all ingredients to a 2 quart sauce pot; Bring to a boil.
  2. Reduce the heat and allow to simmer for 40 to 45 minutes, stirring occasionally.
  3. Place salsa into a glass jar with a tight fitting lid and keep in the refrigerator.
  4. This recipe makes 2 cups of salsa.
  5. Enjoy!

Homemade Organic Tuna Helper Tuna Creamy Parmesan

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Ground Meat Mix:  Pour 1/4 cup water and butter into a deep saucepan with lid; Add the frozen meat mix, carrots and onions (if using).  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add the garlic (if using); Cover and simmer for an additional 5 minutes.  Proceed with step 3.
  2. To a large frying pan with lid, add the butter, onions, carrots and garlic, then saute until the onions are clear; Add the cooked, flaked fish (if using).
  3. Add the flour to the skillet; Stir until well combined.
  4. Pour in the fish stock, water, buttermilk and peas (if using).
  5. Stir in the salt, pepper and parsley flakes; Stir until well blended.
  6. Add the fusilli pasta to the skillet and mix well.
  7. Cover and bring the mixture to a boil, then reduce to a simmer; Cook for 16-22 minutes or until the pasta is al dente.
  8. Stir in the Parmigiano Reggiano cheese until melted and well combined.
  9. Enjoy!