Celina Martinez Presents
From Garden To Table
A NEW WAY TO THINK ABOUT MEALS!
This book is dedicated to my amazing parents. For being there emotionally. Also for being my chauffeur for the duration of my project. My hope is this cookbook will be a starting point for you to look differently at eating vegetarian. This cookbook is about possibilities not punishment. These recipes aren't about being a purist or perfect vegan; they are about making small changes that will help you to feed yourself & your loved ones not just nutritious & delicious but affordable meals. Simple changes in how & what we cook can make dining at home not only healthy & delicious, but cost effective too! When you are finished with these recipes go to my website & try out the new ones there. We have recipes added monthly along with videos & new products that we review.
For more information you can visit our website: www.fromgarden2table.org
Table of Contents 3 4 5 6 7 8 9 10
11
French Toast Breakfast Tacos Potato & Broccoli Soup Garden Green Pasta SoCal Snack Mushroom & Broccoli Stir-fry Creamy Alfredo w/Peas & Kale Blueberry Doughnuts Carrot Cake Jars
French Toast prep time 10 Minutes
cook time 5 minutes
serves 2
things you need 6 slices
1 cup
1 tbsp
2 tbsp
1 tbsp
1 tsp
Small amount of
1 tbsp
slightly stale ciabatta bread, sliced about 他-inch thick*
maple syrup (plus more, for serving)
nutritional yeast*
Ground nutmeg & pinch of salt
Almond Breeze Almond Milk, vanilla flavor
millet flour (or any flour)
cinnamon
Coconut oil, for pan
Directions 1
Whisk together the almond milk, maple syrup, flour, nutritional yeast, cinnamon, nutmeg and salt.
2
Place bread in a shallow dish (with sides) that holds all of the bread. Pour the mixture over the bread, flipping it around to coat thoroughly.
3
Heat coconut oil in a large skillet over medium-high heat.
4
When the pan is hot, place the bread slices and cook for a few minutes per side, until golden brown.
5
Serve with powdered sugar, a dab of vegan butter, maple syrup & fresh fruit.
Breakfast Tacos prep time 20 Minutes
cook time 10 minutes
serves 4
things you need 1 package
1/4 tsp
1/4 cup
8
1/4 cup
1/2 cup
2 tsp
Toppings of choice:
Extra-firm tofu, drained
Flour (whole wheat preferred
nutritional yeast
Onion & garlic powder
turmeric
Corn tortillas, warmed
Salsa
Onions, cilantro, avocado
Directions 1
Drain tofu and place the block on a plate. Cover with another plate and weight the top with a food can or other object of about 1 pound. Let stand 20 to 30 minutes to extract excess liquid. Pour off liquid. Crumble tofu and place it in a bowl. Sprinkle with flour, yeast, onion powder, garlic powder and turmeric and toss. Sprinkle with liquid aminos and toss again.
2
Heat a large cast-iron skillet or nonstick pan over medium heat until hot. Add tofu mixture and cook, stirring and scraping the bottom of the pan frequently with a spatula to prevent sticking, until tofu is browned and crisp in places. Serve with the warmed tortillas, salsa and toppings of choice and let diners assemble their own tacos.
Broccoli Potato Soup prep time 4 hrs. 15 min. things you need 1 cup
Raw cashews
1 cup
Low sodium vegetable broth
2 tbsp.
Extra Virgin Olive Oil
1 chopped
Medium yellow onion
1 1/2 tbsp. Minced Garlic
2-3 tsp.
Dried Oregano
2 tsp.
Dried parsley & basil
1 tsp.
Salt & Pepper
1/8 tsp
Red Pepper Flakes
4 cup
Low Sodium Vegetable Broth
3 cups
Finely chopped broccoli florets
2 1/2 cups Cubed potatoes
cook time serves 30 minutes Yields 4-6
Directions 1 Soak cashews in a bowl covered with water for at least 4 hours or overnight. Drain water and rinse cashews. Blend cashews with 1 cup of vegetable broth in a high-powered blender until fully smooth. Add more broth if needed. Will thicken as it sits. Set aside while making the soup. 2 Heat a large heavy-bottomed pot over medium with the oil. Once hot add in the onion and cook for about 8-10 minutes until softened and starting to brown. Stir frequently. Add in the garlic, herbs, 1/2 teaspoon black pepper, 1/2 teaspoon salt, and red pepper flakes. Stir for 30-60 seconds until fragrant, then pour in the 4 cups of vegetable broth and stir. 3 Add in 2 cups of broccoli and 1 1/2 cups of potatoes and bring to a low boil for about 10 minutes until the potatoes are just cooked. Carefully pour 1/2 of the mixture into your blender and blend on low speed slowly working to high until smooth. Be sure to leave the lid cracked or top plug removed from the lid [to allow steam to escape] and monitor the entire time. Pour into a bowl and repeat with remaining mixture. 4 Pour soup back into the pot and simmer for 5-7 minutes. Add the remaining broccoli and potato to the soup and simmer for 10-12 minutes, until the potatoes are just tender. At about the 5 minute mark start tasting the soup and adding more salt + pepper as needed.
Garden Green Pasta prep time 10 minutes
cook time 10 minutes
serves 4
things you need 12 ounces Spaghetti
2
Ripe avocados
1/2 cup
Fresh Basil Leaves
2
Cloves of Garlic
2 tbsp.
Freshly squeezed Lemon Juice
Pinch
Of Salt & Pepper
1/3 cup Olive oil
1 Cup
Cherry Tomatoes (Halved)
1/2 cup
Canned Corned
Directions 1 In a large pot of boiling salted water, cook pasta according to package instructions; drain well. 2 To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. 3 In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn. 4 Serve and enjoy as soon as possible.
SoCal Toast prep time 1 Minute
cook time 5 minutes
serves 2
things you need 2 slices
Of bread (whole grain preferred)
1 cup
Smashed pinto beans (or black beans)
1 whole
Avocado (sliced thinly)
1/8 of an
Onion sliced into thin slivers
Pinch Of salt
Directions 1 Toast bread to desired level of doneness. 2 Top with smashed beans and avocado (mash with a for if desired). 3 Add slivered onions. 4 Sprinkle with salt. 5 Serve and enjoy.
Mushroom & Broccoli Stir-Fry prep time 10 Minutes
cook time 10 minutes
serves 4
things you need 10 ounces
1 tsp.
1 bushel
2
1 tbsp.
1 tbsp.
1 tbsp.
3 cups
Baby mushrooms (Sliced)
Broccoli chopped into bite size
Olive Oil
Soy Sauce
Ground Ginger
Garlic Cloves (minced)
Rice vinegar
All ready prepared Rice (brown or white)
Directions 1
Combine olive oil, soy sauce, ground ginger and minced garlic in a stove pan over medium heat. Add mushrooms, crank up the heat, and stir until mushrooms begin to sizzle and release their water.
2
Turn the heat down to low, stirring occasionally for 10 minutes. But mostly, just let them sit and sizzle. Then add broccoli, bring heat back up to medium, and stir occasionally for 5 minutes. (Until broccoli turns a deep, rich shade of green.)
3
Stir in one tablespoon of rice vinegar, and let cook for one more minute. Serve as a side dish, or with rice or pasta for a main meal!
Creamy Alfredo with Peas and Kale prep time 40 Minutes
cook time 25 minutes
things you need 8 ounces Of pasta
1/2 cup
Of peas (Frozen)
4 Large Stalks
Kale leaves (Tare into pieces)
2 Cloves
Of garlic (1 Whole, 1 minced)
1 1/2 cups Almond Milk
1/2 cup
Raw cashews
1/4 cup
Nutritional yeast flakes
1 tbsp
Lemon Juice
1/4 tsp
Onion Powder
1/2 tbsp
Vegetable Broth
1/2 cup
Raw cashews
serves 2
Directions For Pasta Cook the pasta according to package. While pasta is cooking. Now on to the peas and kale mixture. In a lightly oiled pan with a lid, sauté the minced garlic clove until soft on medium heat. Then add the kale leaves and stir in a couple of tablespoons of water or stock so that about a 1/4 inch of liquid sits in the pan. Add the frozen peas. Sprinkle with a little salt and pepper and then put the lid on and turn to medium-low until the liquid mostly evaporates. I let it simmer with the lid while I make the sauce. It’s good to check on it and give it a good stir adding more liquid if needed. You don’t want the kale sitting in the pan without liquid while it’s actively cooking. For the sauce put the almond milk, cashews, nutritional yeast, whole garlic clove, lemon juice, onion powder, chicken -free broth concentrate in a high speed blender or food processor and blend until very smooth. Add salt and pepper to taste. Heat the sauce in a pot large enough to hold everything (sauce, pasta, peas and kale) over medium-high heat. Make sure to stir/whisk the sauce constantly while heating. It should thicken up pretty quickly (~3 minutes). Remove from heat. Add the pasta, peas and kale. If there is extra liquid in the peas/kale mixture, make sure to drain it out before adding it to the pot. Salt and pepper everything to taste and then dig in!
Blueberry Doughnuts prep time 15 minutes
cook time serves 20 minutes 12-18 doughnuts
things you need Directions For Doughnuts: 1/2 cup sugar
1 cup
Vanilla almond milk
2 tsp
Vanilla extract
1 tsp
Baking powder
1 cup
Fresh blueberries
1 To make the donuts, start by preheating your oven to 325 degrees Fahrenheit and coating your donut pan with oil or cooking spray (I used grape seed oil). 2 In a large bowl, stir together the sugar, applesauce, almond milk, grape seed oil and vanilla. Gradually add in the flour, baking powder, baking soda, cinnamon and nutmeg and stir until fully combined. Gently fold in the blueberries. 3 Spoon the batter into a donut pan, filling each hole about 3/4 of the way. Bake for 15-20 minutes, until the tops of the donuts begin to brown.
1/2 cup
4 Remove the donuts from the oven and allow them to cool before removing them from the pan.
2 tbsp
5 Once the donuts are cool, it’s time to make the glaze. Place the thawed blueberries in a large bowl and crush them with a spoon. Add in the confectioners’ sugar, vanilla, lemon juice and almond milk and stir until the ingredients combine to form a pretty purplish glaze.
Unsweetened applesauce
Olive oil
2 cups
All-purpose flour
1/4 tsp
Cinnamon & Nutmeg
For Glaze: 1/4 cup
Frozen blueberries, just thawed
1 1/2 cup
Powdered sugar
1/4 tsp
Vanilla extract
1/2 tsp
Fresh lemon juice
2 tsp
Vanilla almond milk
6 Drizzle the glaze and enjoy!
Carrot Cake Cups prep time 15 minutes
cook time serves 30 minutes 6
things you need Cake: 2 cups
Directions
1/2 cup
1 Preheat oven to 350 degrees.
1/2 cup
2 In food processor, combine sugar, oil, and applesauce. Pulse for 1020 seconds. Using the shredder disk, shred carrots into the mixture.
Flour
Sugar
Canola oil
1/4 cup Applesauce
1/2 cup
Almond milk
1 lb.
Carrots (chopped)
2 tsp
Baking soda
2 tsp
Cinnamon
Frosting: 4 oz.
Tofutti cream cheese
4 tbsp butter
3 cups
Powdered sugar
1-2 tbsp Soy milk
1 tsp
Vanilla extract
3 Transfer carrot mixture to a mixing bowl. Add dry ingredients and mix with a hand mixer until all ingredients are combined – about one minute. 4 Fill jars 1/2 way full. Makes about 12 jars. If you have more batter than jars, put the rest in a baking dish. Or if you don’t have any jars, bake them in whatever you like. 5 Place jars in a shallow baking dish with 1/2 inch of water at the bottom. The water bath will promote even cooking and prevent the jars from breaking. Bake for 20-30 minutes, or until the top of the cake springs back when touched. 6 Cool and spoon a dab of frosting on top.
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