1. Protein Sugar Cookies
2. Buffalo Chicken Polenta Fries
3. Impossible Cheeseburger in Paradise
4. Chia Fresca
5. Chia Corn Bread
6. Dr. Pepper (Zero) Glaze
7. Pickled Onions with Apple Cider Vinegar and a Kick
8. Tomato and Onion Salad
9. Slow Cooker Greek Meatballs (Sustainable)
10. Preserving Fresh Horseradish
11. Hot Pepper Sauce Mash
12. Spicy Four Cheese Quiona

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Protein Sugar Cookies

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Buffalo Chicken Polenta Fries

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Impossible Cheeseburger in Paradise

(just a healthier version of Jimmy Buffett’s famous burger)

• 1 ½ pounds of plant-based ground meat
• 8 slices cheese (muenster if you want to stay true to the song)
• 4 whole wheat burger buns
• 2 cups of shredded lettuce
• 4 tomato slices
• 4 onion slices
• Kosher pickle
• Paradise Sauce
  • ½ cup Low-Fat Plain Greek Yogurt
  • 1/4 cup of Heinz 57 sauce
  • 2 tablespoons pickle relish
  • 2 tablespoons of fresh lime juice
  • ½ teaspoon of kosher salt
• Margaritaville House Spice Blend
  • 2 tablespoons of onion powder
  • 2 tablespoons of garlic powder
  • 1 tablespoon of kosher salt
  • 1 tablespoon ground cumin

Divide the plant-based meat into 4 portions and shape into patties. Put the Margaritaville House Spice Blend on both sides of the patty. Cook the patty to your liken (whether you like cast iron, or the grill), when almost there, add two slices of cheese to the top of your patty, and let it melt.

Toast the burger buns, spread Paradise Sauce on the top and bottom of burger bun. Start building your burger, take your cook patty off the cast iron or grill and add it to the bun, then the lettuce, tomato, and onion. Finally place a Kosher Dill pickle on the side and enjoy!

Recipe was modified to be healthier and song lyrics from the following cookbook: https://a.co/d/fDRSXQw

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Chia Fresca

• 12 ounces cold, fresh drinking water
• 1 large lemon
• 2 teaspoons sugar, or sweetener of choice (I prefer spicy honey)
• 1 teaspoon chia seed
• Lemon, slice or wedge

Pour water into a glass. Slice lemon in half and squeeze juice into water. Stir in sweetener to taste.

Stir chia seeds into lemon water and let sit for about 10 minutes. (During this time, the seeds will absorb water and become gelatinous.) Stir occasionally if seeds seem to be floating or falling to the bottom.

Add a slice or wedge of lemon for garnish to serve.

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Chia Corn Bread

• 1 cup organic cornmeal 
• 1 cup flour
• 3 tablespoon spicy honey
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons chia seeds
• 6 tablespoons water
• 1 cup  milk
• juice of 1/2 lemon
• 1/4 cup oil

Preheat oven to 400 degrees F. Lightly grease an 8 or 9-inch square baking pan. Mix the chia seeds with the water, set aside. Let these set for 10 minutes.

Combine all dry ingredients in medium size bowl. Add milk, oil, chia seed mixture and combine making sure to break up any lumps of chia seeds. Pour batter into greased baking pan or dish. Bake for 25 minutes.

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Dr. Pepper (Zero) Glaze

This could be used as a sauce or glaze, we used it for back around the holidays to glaze a ham loaf, it is light in calories and taste like most of the Dr. Pepper sauces we had at various restaurants. You can use any Dr. Pepper version you like; I use zero to keep calories down.

Ingredients:

1 Bottle of 16.9oz bottle of Dr. Pepper Zero

½ cup brown sugar

2 tbsp. habanero sugar

Pinch of cherrywood salt

½ tbsp. red pepper flakes

1 tbsp. chipotle spice

3 tbsp. garlic

Put all of the ingredients in a pot on the stove EXCEPT the cornstarch, mix and stir well. Once nice and smooth, let the mixture sit on the stove and follow the ingredients to making a thick sauce listed on the cornstarch.  Add the cornstarch sauce mixture to the mixture on the stove slowly and keep stirring until the sauce is nice and thick to your liking.  Then take off stove. Let it cool.

Now it’s time to ENJOY!

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Pickled Onions with Apple Cider Vinegar and a Kick

How much you will need is contingent on how much you want to make and what your taste buds prefer.

Ingredients

• Onions (dealers choice J )
• Garlic Cloves
• Apple Cider Vinegar
• Spicy Honey
• Red Pepper Flakes
• Salt

First make the brine, put in a saucepan – water, apple cider vinegar, spicy honey, red pepper flakes, and salt – mix well as the honey can burn

While the brine is slowly be brought to a boil, you can then, CAREFULLY, clean and slice the onions as thinly as possible and peel the garlic cloves; then pack the onions and garlic cloves into a jar.

Once this is done you can pour the brine over the onions, then place lid on the jar and wait for it to cool completely. Refrigerate and enjoy about two days later

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Tomato and Onion Salad

• Grape Tomatoes
• Red Onion or Vidalia Onion
• Garlic
• Spicy Pepper
• Fresh Parsley
• Apple Cider Vinegar
• Olive Oil
• Salt & Pepper

1. Cut the tomatoes in half. Slice the onion into very thin quarter circles.

2. Thinly slice the spicy pepper and chop the parsley.

3. Place everything into large mixing bowl, then add the apple cider vinegar, olive oil, salt, and pepper, crushed garlic. Mix/Spin/Toss and Serve.

*This salad will keep for 2-3 days*

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Slow Cooker Greek Meatballs (Sustainable)

Feel free to make adjustments as needed, for this I used a delivery service Imperfect Foods to get most of I required and spices came from pepperplace.com.

Can feed for about 3-4 days for two people

Mix in bowl, the lamb, impossible meat, bread crumbs, vegetable seasoning, and 1 egg.  Fold everything together very well, roll into meatballs, and cook on stove till brown.  Once removed from the stove, let the grease drain off the meatballs, turn on the slow cooker (low) and add the tubs of Tzatziki Sauce,  put the meatballs in the sauce and mix, keep on low for about 30 minutes, unless you are eating them that day than turn it on medium for 30 minutes.  When you are ready to eat enjoy with some pita bread.

Disclaimer- This recipe has recently been published in a BeWell Cookbook for Hitachi Rail

I have not received any compensation from either companies I named for this recipe. These are just reliable companies that I use to be more sustainable.

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Preserving Fresh Horseradish

• 8- to 10-inch-long piece horseradish root
• 2 tablespoons water
• 1 tablespoon white vinegar
• Pinch salt

1. Dig up or buy an 8 to 10-inch horseradish root:

If you have access to a garden horseradish plant, use a sturdy shovel to dig up an 8 to 10-inch long tuber of horseradish.

Remove the leaves from the root and rinse the dirt off the root.

2. Peel and chop:

Use a vegetable peeler to peel the surface skin off it. Chop into pieces. Rinse again.

3. Grind in food processor with water, add vinegar, salt:

Put into a food processor. Add a couple tablespoons of water. Process until well ground.

WARNING: Fresh horseradish extremely potent and can really hurt your eyes if you are too close. Keep at arm’s length away, and work in a well-ventilated room.

Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine.

Note that the vinegar will stabilize the level of hotness of the ground horseradish, so do not wait too long to add it to the mixture.

4. Transfer to jar

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Hot Pepper Sauce Mash

3/4 pound fresh peppers (Recommend three varieties at equal parts)

1 tsp sea salt

5-6 garlic cloves
½ cup or more depending on taste of vinegar (Red Wine or Cider, I find works best for flavor)

Trim the stems from the peppers (Optional, if you want the sauce hotter, take off the main stem, but leave the seeds). Combine the peppers, salt, and garlic in a food processor and pulse until the mixture resembles a coarse mash. Pour the pepper mash (and all the liquid) into a quart jar. Tamp down with a spoon or rubber spatula to expel more liquid from the bits and pieces, and cover the jar with a lid. You want to allow the fermentation gases to escape, so don’t seal it tightly

Store the jar at room temperature out of direct sunlight, but in a spot where you will see it every day. Stir it up with a clean utensil once a day, and tamp the mixture down with a spoon to submerge the peppers in liquid again. When you start to see bubbles inside the jar that is a sign that fermentation is actively taking place.

The peppers will slightly expand and continue to release liquid as they ferment. If the mash does not seem “juicy” enough to keep most of the peppers sitting in liquid, you can add a few spoonful is of vinegar to the jar, but keep it light — you do not want to dilute the hot sauce too much.

Do this for one week.  After the week is ended, you can use as a mash OR strain the mash and use as hot pepper sauce.

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Spicy Four Cheese Quiona

Disclaimer- This recipe has recently been published in a BeWell Cookbook for Hitachi Rail