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Yahyah Flawless and Klara Holst, New Roots, Inc.

SPELT FAJITA BAR WITH SAUTEED VEGGIES, FRIED QUINOA, DICED TOMATOES, AND FRIED CHICKPEAS

INGREDIENTS (This recipe yields 6-12 tortillas depending on tortilla size)

• 1 1/2 cups Green and Red Peppers, washed and sliced 
• 1 1/2 cups Red and White Onions, washed with outer layer removed and sliced 
• 3 cups Mushrooms, washed sliced and marinated in vegetable broth, key lime juice, coconut aminos, garlic powder, onion powder, dill and vegan butter 
• 1-2 carrots, washed, peeled and grated
• ¼ green cabbage, washed and sliced
• 1 can chickpeas, drained and rinsed
• 2-3 cups quinoa, cooked in veggie broth according to package instructions
• 1-2 ears of corn, shucked
• 2-3 tomatoes, diced
• 1-2 cloves garlic, minced
• 2 tsp. Sea Salt 
• 2 tsp. Onion Powder 
• 2tsp thyme
• 1-2 tsp garlic salt
• 2 tsp garlic powder
• 1 tsp ground sage
• 2 tsp. Sweet Basil 
• 2 tsp. Oregano 
• ½ tsp ginger powder
• ½ tsp paprika
• Juice from 1/2 of a Lime 
• Grapeseed Oil 
• 2 skillets
• Spatula
• Mixing bowl

If you do not want to use mushrooms in this recipe, you can simply omit them.

DIRECTIONS

1. Add about 1 tbsp. of grapeseed oil to each large skillet on medium-high heat. 
2. To one pan Add onions, peppers, mushrooms and seasonings, then mix and sauté for about 5 minutes. Remove from the pan and set aside. Add another tbsp of grapeseed oil to the pan and replace on medium high heat
3. Add carrots and allow to cook for about 5 minutes then add garlic and quinoa and allow to cook another 5 minutes while stirring then remove from heat and set aside
4. To the other pan add oil and chickpeas as well as seasonings and allow to cook 5-8 minutes and remove from heat
5. Take corn, tomatoes, some minced garlic and seasonings and combine in a bowl.
6. Take spelt tortilla and top with sliced cabbage, quinoa mix, corn mix, mushroom mix, chickpeas, guacamole and salsa.
7. Enjoy your Veggie Fajitas!

INGREDIENTS (Alkaline Spelt tortilla and chips)

(This recipe yields about 8 tortillas, each being around 6-7 inches)

• 2 cups Spelt Flour 
• 1/3 cup Grapeseed Oil 
• 1 tsp. Sea Salt 
• 1/2 cup Spring Water 
• Rolling Pin 
• Pizza Cutter or Knife 
• Food Processor 
• If you do not have a food processor, you can use a blender or mix by hand.  However, for best results, I suggest a food processor as the tortillas stay together much better

DIRECTIONS (Alkaline Spelt tortilla and chips)

1. Blend together spelt flour and sea salt for about 10 seconds. 
2. Slowly add oil while mixing until well blended. 
3. Slowly add water while blending until a ball is formed. 
4. Add flour to parchment paper and knead the dough for 1 minute. 
5. Cut the dough into 8 equal parts and roll out the dough very thin. 
6. On a medium-low heat, cook the tortillas for about 30 seconds to 1 minute on each side in a skillet. 
7. Enjoy your Alkaline Spelt Tortillas!

Tortilla Chips:

1. Beginning from step 5, lightly coat a baking sheet with grapeseed oil. 
2. Place the rolled-out dough on the baking sheet and lightly brush with oil and sprinkle with sea salt. 
3. Use the pizza cutter to cut each tortilla into 6-8 triangles. (You can also try cutting them into strips or squares!) 
4. Bake in the oven for 10-12 minutes at 350°F, check on them every 5 minutes. 
5. Enjoy your Alkaline Spelt Tortilla Chips!

INGREDIENTS (Alkaline mango salsa)

(This recipe yields about 3 cups of salsa)

• 6 Roma Tomatoes 
• 1 Tomatillo 
• 1 ear of corn, washed and shucked
• 1/2 cup Red Onions 
• 1/4 cup Green Peppers 
• 1/2 cup chopped Mango 
• Juice from 1/2 of a Lime 
• 1/2 cup fresh Cilantro 
• 1 tsp. Onion Powder 
• 1 tsp. Sea Salt 
• 1/2 tsp. paprika
• Food Processor or Blender

DIRECTIONS (Alkaline mango salsa)

1. Add all your ingredients, except the mango, to your food processor. 
2. Pulse for about 10 seconds. 
3. Scrape off the sides and add mango. 
4. Pulse until the mango is mixed well with the salsa. 
5. Enjoy your Alkaline Mango Salsa!

INGREDIENTS (Alkaline electric guacamole)

(This recipe yields about 2 – 2 1/2 cups of guacamole.)

• 2 Avocados 
• 1  Roma Tomato, washed and diced 
• 1/2 cup  Red Onion, diced 
• 1/2 cup fresh Cilantro, chopped 
• Juice from 1/2 of a Lime 
• 1 tsp. Onion Powder 
• 1 clove garlic,minced
• 1 tsp. Sea Salt 
• 1/2 tsp. Paprika
• ½ tsp ginger powder
• Masher

DIRECTIONS (Alkaline electric guacamole)

1. Cut the avocados in half, remove the seed, and scoop the insides into a medium-sized bowl. 
2. Add all of the ingredients, except the tomato, to the bowl and mash together until smooth. 
3. Add diced tomatoes to the guacamole and mix together. 
4. Enjoy your Alkaline Guacamole!

GARBANZO BEAN SKILLET WITH FRIED OKRA

INGREDIENTS

• 1 can of chickpeas, drained( set aside aquafaba from beans) and rinsed
• 2-3 carrots, washed peeled and grated
• 1 ear of corn, washed and shucked
• 1 bell pepper, washed and diced
• 2 tomatoes, washed and diced
• ¼ cabbage, washed and sliced
• 1 clove of garlic, minced
• A handful of green beans, washed and cut
• ½ pound of okra, washed and dried and cut about 1 in thick
• ½ cup of spelt flour
• ½ cup of chickpea flour
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 1 tsp ground sage
• ⅛ tsp ground coriander 
• 2 tbsp oregano
• 2 tbsp dill weed
• 1 tbsp sea salt
• 1 tsp ginger powder
• 1 tsp paprika
• 3 tbsp vegetable broth
• 1 tbsp toasted sesame seed oil
• ½ tbsp coconut aminos
• ½ tbsp key lime juice
• Avocado oil
• 2 frying pans

DIRECTIONS

1. Over medium high heat add 2 tbsp of oil to pan and allow to get hot
2. Add chickpeas, bell pepper, cabbage, garlic, and corn to pan with seasonings and allow to cook for 5-8 minutes
3. Add vegetable broth and remaining ingredients and allow to cook an additional 5 minutes 
4. While chickpeas are cooking, take spelt and chickpea flour, sea salt, paprika, ginger and garlic powder, onion powder and combine
5. Add cut okra and stir
6. Add ¼-½ cup of aquafaba to mix and combine
7. Take second frying pan and add 1-2 tbsp oil and allow to get hot over medium high heat
8. Add breaded okra and cook until golden brown on each side and remove from heat
9. Plate garbanzo bean skillet and breaded okra and enjoy!

DELICIOUS STUFFED BELL PEPPERS

INGREDIENTS

• 4-6 Bell Peppers, washed and cut with insides removed
• 2 Cups of quinoa, cooked in vegetable broth according to package directions
• 1 ear of corn, shucked
• 1 clove of garlic, minced
• ⅛ of cabbage, washed and sliced 
• 1/2 lb. Mushrooms, Sliced 
• 2 carrots, washed peeled and diced
• 2 Plum Tomatoes, Diced 
• 1/2 White Onion, Chopped 
• 1/2 Red / Purple Onion, Chopped 
• 1 Cup Tomato sauce, recipe below
• 1 1/2 Cup vegan mozzarella, recipe on blog
• 1-2 Tbsp. Grapeseed Oil 
• 1 Tsp. Sea Salt 
• 1 Tsp. Oregano 
• 1 Tsp. Onion Powder 
• 1/2 Tsp. Cayenne Powder

DIRECTIONS

Peppers:

1. Slice the tops off of bell peppers, clear away seeds and flesh. 
2. Place peppers into hot or boiling water for 5 minutes to soften. 
3. Remove and place into a baking pan, sprinkle with a pinch of sea salt.

Vegetables:

1. Add about 1 tbsp. of grapeseed oil to a large skillet on medium-high heat. 
2. Add onions, mushrooms, cabbage, corn, quinoa, garlic and seasonings, mix and sauté for about 6-8 minutes.

1. Add plum tomatoes and 1/2 of your tomato sauce and 1 cup of vegan mozzarella  cheese last, simmer for 5 minutes. 
2. Stuff peppers with sauteed mix and top with remaining tomato sauce and mozzarella cheese. 
3. Bake in the oven at 350°F for 25-30 minutes. 
4. Enjoy your  Stuffed Green Peppers

INGREDIENTS (Alkaline roasted tomato sauce)

• 4-5 Roma tomatoes 
• 1/2 red bell pepper 
• 1/2 sweet onion 
• 1/2 red onion 
• 1 medium shallot 
• 1/8 cup grapeseed oil 
• 1 tablespoon agave 
• 3 teaspoons sea salt 
• 3 teaspoons basil 
• 2 teaspoons oregano 
• 2 teaspoons onion powder 
• 1/8 teaspoon cayenne powder or ginger powder 
• Equipment 
• Blender 
• Cookie sheet 
• Parchment paper 
• Pot – at least 4 Quart 

DIRECTIONS (Alkaline roasted tomato sauce)

1. Preheat the oven to 400º F. 
2. Cut all vegetables in half and place in a mixing bowl. 
3. Add grapeseed oil with 1 teaspoon each of sea salt and basil. 
4. Toss vegetables in mixture until they are fully coated. 
5. Place all vegetables cut side down on a cookie sheet lined with parchment paper. 
6. Roast in the oven for 30 minutes, turning the cookie sheet half way through cooking time. 
7. Place roasted vegetables into the blender and mix on high speed until smooth. 
8. Pour into the pot along with all remaining ingredients and continue cooking on a low heat for 20 minutes.

SWEET CORN SALAD TOPPED WITH FRIED OKRA

INGREDIENTS

• 2-3 carrots, washed peeled and grated
• A handful of green beans, washed and chopped
• ½ head of cabbage, washed and sliced
• 1-2 bell peppers, washed and sliced
• 2-3 tomatoes, washed and diced
• 1 clove of garlic, minced
• 1 ear of corn, shucked
• 1 tbsp toasted sesame seed oil
• ½ pound of okra, washed and cut 1in thick
• ½ cup of spelt flour
• ½ cup of chickpea flour
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 1 tsp ground sage
• ⅛ tsp ground coriander 
• 2 tbsp oregano
• 2 tbsp dill weed
• 1 tbsp sea salt
• 1 tsp ginger powder
• 1 tsp paprika
• 2 tbsp Avocado oil
• Frying pan
• Bowl

DIRECTIONS

1. Take spelt and chickpea flour, sea salt, paprika, ginger and garlic powder, onion powder and combine
2. Add cut okra and stir
3. Add ¼-½ cup of aquafaba to mix and combine
4. Take second frying pan and add 1-2 tbsp oil and allow to get hot over medium high heat
5. Add breaded okra and cook until golden brown on each side and remove from heat and set aside
6. Take remaining ingredients and combine together in a bowl
7. Top with breaded okra and enjoy!

ELECTRIC FRIED QUINOA WITH ONION GRAVY OVER A BED OF CABBAGE AND TOMATOES

INGREDIENTS (Fried Quinoa)

• 1-2 cup quinoa
• 2 cups Vegetable Broth**
• 1 tbsp coconut aminos
• 2 cups Spring Water
• ½ cup chickpea Scramble, recipe on blog
• ¼ cup corn
• ¼ cup carrots, washed peeled and diced
• 1/4 cup red Onions, diced
• 1/4 cup Green beans, diced
• 1/4 cup Green Peppers, diced
• 1 tsp. Fresh Ginger, minced
• 1 clove garlic, minced
• ½ head of cabbage, washed and sliced
• ¼ cup of cherry tomatoes
• 1 tsp. Basil
• 1 tsp. Onion Powder
• 1 tsp garlic powder
• 1 tsp coriander
• 1 tsp paprika
• 1 tsp dill
• 1 tsp. Sea Salt
• 1/8 tsp. Crushed Red Pepper
• Grapeseed Oil
• 2 tsp. Sesame Seeds oil

DIRECTIONS

1. Add quinoa, coconut aminos, broth, and water to the pot, cover with lid and bring to a boil.
2. Reduce heat to medium and stir every 10 minutes or until water has evaporated, then remove from heat.
3. On medium heat, add about 1-2 tbsp. of grapeseed oil to a large skillet or wok and cook vegetables and seasonings for 3-4 minutes.
4. Add quinoa, chickpea scramble, and sesame seed oil into the skillet and cook together for about 5 minutes, add more oil if necessary. Set aside.
5. In a bowl or plate, take sliced cabbage and toss with tomatoes, sea salt, onion powder, oregano, ginger powder, paprika and garlic powder.
6. Add quinoa and chickpea mix on top of cabbage, top with onion gravy if desired and Enjoy your electric fried quinoa.

INGREDIENTS (Onion Gravy)

• 2 – 3 cups Spring Water
• 1 cup Onions
• 1 tbsp. Garbanzo bean flour
• 2 tbsp teff flour
• 2 tbsp. Grapeseed Oil
• ½-1 tsp key lime juice
• 1 tsp. Sea Salt
• 1 tsp coriander
• 1 tsp. Onion Powder
• 1/2 tsp. Oregano
• 1/2 tsp. Thyme
• 1/4 tsp. Cayenne
• *Season according to taste

DIRECTIONS

1. Add grapeseed oil to frying pan over medium to high heat
2. Add onions and Saute until translucent
3. Add in all spices and seasonings except for cayenne
4. Sautee for five minutes
5. Add 2 cups of spring water
6. Add cayenne powder
7. Mix everything well & bring to a boil
8. Begin sifting in the flour a little at a time and stir with a whisk to minimize lumps
9. Continue to cook to a boil, adding remaining water if desired
10. Once at your desired consistency, remove from heat and allow to slightly cool
11. Enjoy your Alkaline Mushroom