From Garden to Table

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 7

French Toast Breakfast Tacos Grilled Turkey Sandwich Potato Chicken Tenders SoCal Snack

9

Chicken, Potatoes & Squash

3 4 5 6

10 11

12

New Mushroom Chicken 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.

Grilled Turkey Parmesan Sandwich prep time 15 minutes

cook time 15-20 minutes

serves 4

things you need 8 slices

8

1/2 cup

1/3 cup (about 1 ounce)

1/4 lb

1 tomato

Of cheese, (preferably provolone or mozzarella)

Marinara sauce

Thinly sliced turkey breast

Slices sandwich bread

Grated Parmesan cheese

Sliced into slices

1 teaspoon

Unsalted butter, room temp.

Directions 1

Heat a medium nonstick skillet, while you prepare the sandwiches.

2

Working on a clean surface, place a slice of cheese on top of each of the 4 slices of bread.

3

Spread 1 to 2 tablespoons of marinara sauce over the cheese; sprinkle lightly with Parmesan.

4

Layer each with turkey and a final slice of cheese. Top each sandwich with another slice of bread that you spread butter so it can golden the top.

5

Work in batches, grill sandwiches until bread is golden brown on the bottom, about 3 minutes. Using a spatula, turn sandwiches, and grill until other side is golden brown and cheese is melted, about 3 minutes more.

6

Slice in half, and serve warm.

Potato Chicken Tenders prep time 10 Minutes

cook time 30 minutes

serves 4

things you need 6 ounces

1/2 tsp

3/4 cup

3 tbsp

Baked potato chips

All-purpose flour

salt

Canola oil

1/2 cup Soy milk

4 (6-ounce)

Skinless, boneless chicken breast (cut into strips)

Directions 1

Grind chips in a food processor, and place in a shallow dish. Place 3/4 cup flour in a shallow dish. Combine the milk in the same shallow dish. Sprinkle chicken with salt; dredge in flour. Dip chicken in milk mixture; dredge in ground chips.

2

Heat 1 1/2 tablespoons oil in a large skillet over medium-high heat. Add half of chicken; cook 2 minutes on each side or until done. Repeat with remaining oil and chicken.

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.

Chicken, Potatoes & Squash prep time 10 Minutes

cook time 5 minutes

serves 2

things you need 2 tbsp

3 1/2 lb

1 tsp

7

3/4 tsp

1 1/2 cups

1/2 tsp

2 tbsp

Minced garlic

salt

Ground black pepper

Dried rubbed sage

Roasted chicken

Red potatoes (cut into wedges)

Cubed peeled butternut squash

Melted butter

Directions 1

Preheat oven to 400 degrees

2

Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.

3

Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400째 for 1 hour or until a thermometer inserted into meaty part of thigh registers 165째. Let stand 10 minutes. Discard skin.

New Mushroom Chicken prep time 40 Minutes

cook time 25 minutes

serves 4

things you need 1/4 cup Mushrooms

2 tbsp Olive oil

1 lb

Skinless, boneless chicken thighs

3/4 cup

Uncooked rice (brown preferable)

2 cups

Green peas

1 tbsp

Chopped fresh thyme

1 tsp

Paprika, salt, & ground pepper

3/4 cup

Chopped onion

Directions 1

Combine 2 cups boiling water and porcini mushrooms; let stand for 20 minutes. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop mushrooms.

2

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Sprinkle chicken evenly with paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken mixture to pan; sautĂŠ for 5 minutes or until chicken is browned, stirring occasionally. Remove chicken from pan.

3

Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat.

Add onion and cremini mushrooms; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; sautĂŠ 4 minutes or until lightly browned, stirring occasionally. Stir in reserved porcini liquid, chopped porcini, and rice; bring to a boil. Cover, reduce heat to medium-low, and simmer gently for 35 minutes. Stir in the reserved chicken, peas, and thyme. Cover and cook 10 minutes or until rice is tender and chicken is done.

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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