Salsas, Toppings & More

Gideons Fresh Salsa

2 cups fresh cherry or grape tomatoes

1/4 cup white onion, diced

2 seranno peppers, stemmed & seeded

1/2 tsp sea salt

4 TBS White Vinegar

1/4 Coconut Fiber Cilantro Microgreens

Place all ingredients in a food processor & pulse. Do not leave this unattended. You want it chunky yet small enough to fit on cucumber slices or chips. Add more white vinegar if needed.

Roasted Tomatillo Salsa

1lb fresh tomatillos, husk removed, rinsed & patted dry

1 TBS vegetable oil

10 dried chiles de árbol, stemmed & remove seeds for less heat 🌶️

1 clove garlic, diced

Salt to taste

Heat oven to 375 degrees. Brush the tomatillos with oil & roasts for 15 minutes or until softened. In a pan, toast the dried chilis over medium heat on each side for just a few minutes. They will be slightly darker & smell fragrant.

In a blender or food processor, add the tomatillos, dried chilies, garlic & salt in a blender until smooth. Add more salt if needed. Eat this warm or at room temperature.

Store in an airtight container & bring back to room temperature before using it again. Sauce keeps for 3 days covered & refrigerated

The BEST Pickled Red Onions

2 Red Onions, sliced

1/4 cup Apple Cider Vinegar

1/4 cup Veggie Broth

2 TBS Coconut Sugar

1 tsp Sea Salt

1 TBS EVOO

In a pan, over medium heat, add sliced onions to the pan with 1 TBS EVOO. Add the salt on top & sir. Cool this down for 20-30 minutes. Stir often, DO NOT LEAVE THIS ALONE. Once cooked, reduce the heat down to a simmer & add the apple cider vinegar, 1/4 cup veggie broth & coconut sugar. Stir well. This takes roughly 10 minutes. The Broth & ACV will have cooked down into the onions leaving behind a nice smooth sauce consistency.

Cilantro Micro Avocado Drizzle

•3 Haas Avocados

•1/2 coconut fiber of Cilantro Microgreens

•2 cloves garlic, minced

•1 jalapeno, seeded

•1/4 cup grapeseed oil

•1 tsp Celtic sea salt

•In a food processor or blender, add all ingredients& blend until semi smooth, about 30 seconds.

•Serve right away. Store in an airtight container

•Stores in the refrigerator for up to 2 days

Main Meals

Gideons Veggie Bean Tacos

1/4 cup EVOO

1/4 cup veggie oil

1/2 cup white onion, chopped

1 TBS garlic, minced

14oz can pickled jalapeños

1 1/2 tsp sea sealt

8 cups cooked pinto beans, save the liquid

1 TBS cumin

1 Veggie Bouillon cube

Heat oils in a large sauce pan over medium heat. Add the onion, garlic, jalapeños & salt the pot. The onions will be translucent in about 5 minutes. Add the beams & the rest of the ingredients & stir well. Cook this together for 15 minutes until the beans are flavorful.

Ina food processor, add the beans & pulse until its the consistency you want. You may need to add the reserved bean water 1 TBS at a time if it’s too thick.

Heat up tortillas & fill with beans to desired liking. Top with Gideons Kohlrabi Microgreens, Gideons Fresh Salsa or Roasted Tomatillo Salsa.

Store in the refrigerator for up to a week.

In a large pot, add 2 TBS of oil & heat on medium high heat. Add the onion, ginger & garlic. Cook until fragrant, 3-4 minutes.

Stir in the curry paste, turmeric & veggie bouillon. Cook for 3 minutes

Stir in the zucchini, mushrooms, red pepper & lemongrass essential oil. Stir well.

Add the rest of the ingredients into the pot & simmer for 15 minutes.

Cook the sweet potato noodles according to the instructions.

Divide the noodles among bowls, pour soup over, garnish with fresh thai basil & green onion.

thai Basil Noodle soup

2 TBS EVOO

1/2 yellow onion, diced

2 cloves garlic, minced

1 1/2 TBS fresh ginger , minced

2 TBS red curry paste

1/2 TBS ground turmeric

1 veggie bouillon cube

1 zucchini, cut into half moons

1 red pepper, diced

2 drop Lemongrass Essential Oil

1 8oz package of oyster mushrooms, chopped

1 can full fat coconut milk

4 cups veggie broth

1 TBS Coconut Aminos

1 cup canned chickpeas

2 TBS Tamari

1 juice of a lime

Topped with chopped green onions & thai basil leaves

Oyster Mushroom Shawarma with Kale Microgreens

•16 Oz of Oyster Mushrooms

•2 TBS Extra Virgin Olive Oil

•1 tsp ground Cumin

•2 tsp Oregano

•2 tsp Smoked Paprika

•1 tsp Sea Salt

•1 tsp Garlic Powder

•1 TBS Nutritional Yeast

•1 TBS Corn Starch

•In a large bowl, tear the mushrooms apart separating them into strips. Add all of the spices except for the corn starch. Marinate these in the fridge covered for 2 hours.

•Take the bowl out of the fridge & add the corn starch.

•Mix well. In a Pan, add vegan butter until it's melted.

•Add mushrooms to the pan & cook for 4 minutes on each side or until crispy. This is best done in batches.

•Warm up pita bread, smear a cashew cheese, top with shawarma mushrooms, Gideons Pickled onions &

•Gideons Hydro Farm Kale Microgreens

Basil Pesto with Arugula Microgreens

•Hempseed Basil Pesto Pasta topped with Arugula Microgreens

•Basil pesto:

•2 cups Fresh Basil

•1/4 cup Extra Virgin Olive Oil

•1/2 cup raw Hempseeds

•1/2 tsp Sea Salt

•1/2 juice of a Lemon

•In a food processor, blend all of these ingredients until smooth.

•Cook your pasta according to the directions. Add halved cherry tomatoes, Kalamata olives & fresh Gideons Hydro Farm Arugula Microgreens

•There you have a simple meal in under 20 minutes

Gideons Ginger Noodles

Sauce:

2TBS soy sauce

2 tsp Sesame oil

2 tsp rice vinegar

2 tsp maple syrup

2 TBS fresh ginger, minced

Pinch of red chili flakes

1 TBS peanut butter

✨Mix well in a bowl & set aside

In a wok, sauté these veggies. You want them cooked but you need them still crunchy

Sauté separately:

1 Red onion, sliced

1 Red Pepper, sliced

1/4 Red cabbage, sliced

1 Zucchini, sliced

1 package shiitake mushrooms, sliced

1 package of extra firm tofu, pressed, sliced in 4 pieces then air fry

Cook your ramen noodles according to the package.

Miso Glazed Eggplant

This eggplant is packed full of umami flavor.

You will need

1 eggplant

2 green onions

2-3 red dried chilies 🌶️

White sesame seeds

Neutral tasting oil for cooking

The Sauce:

1 TBS Chickpea Miso, I used @misomaster

1 1/2 tsp sesame seeds

2 tsp sesame oil

2 tsp maple syrup

1 tsp soy sauce or tamari

1 tsp Coconut aminos

1/2 tsp rice vinegar

Cut your eggplant in half. Then making diagonal cuts, cut one way, the change directions & cut again until you see Diamond shapes in your eggplant.

In a pan, add the oil on medium to high heat. Place your eggplant inside face down first until seared. Then flip & sear on the skin side. Add a little more oil if needed This takes about 3 minutes on each side.

Mix your sauce ingredients together in a separate bowl. Add the sauce evenly to each eggplant & place in your 400 degree heated oven for 30 minutes. Cook longer until soft. These eggplants will turn out savory, juicy & oh so tender that it melts in your mouth.

Top with fresh green onions & serve on a bed of rice

Spinach & Squash Curry

1/2 a butternut squash

2 cups spinach

1 14oz can of chickpeas

1/2 a white onion

1 large golden yukon potato

2 cloves of garlic

2 inch piece of ginger

1 tsp turmeric

1 tsp ground coriander

1/2 a tsp ground cumin

1/4 tsp fenugreek

1/2 a tsp mustard seeds

1 red chilli

1/2 can of coconut milk

2 cups veggie stock

For the top:

Pickled onions

Coriander

Toasted cashews

Cilantro

Method:

Preheat the oven to 400 degrees . Cube the squash, drizzle with olive oil & salt roast for 30 minutes in the oven.

Meanwhile, slice the onion into half-moons, dice the chilli & mince the garlic, ginger & cubed potato.

Have all the spices measured out &ready.

Heat oil in a pan and fry onions for 5-7 minutes until just browning round the edges. Next add garlic, potato, ginger &chilli saute for another minute or so. Throw in the spices & stir well so nothing burns. Pour in the stock & let bubble until the potatoes are soft. Simmer until the squash is roasted.

Once the squash is soft, add it to the pan & roughly blitz with a hand blender. Pour in the chickpeas with their liquid & the coconut milk. Let all of the flavors combine for roughly 10 minutes. Stir through the spinach until wilted. Serve with rice. Top with pickled red onions, cashews & fresh cilantro.

Chanterelle Bolognese

Foraging chanterelles was like finding a gold mine! I was so excited to

find these & now I’m giving you the recipe!

Bolognese:

1 small carrot, diced

1 celery stalk, diced

2 shallots, minced

6 large Chanterelles mushrooms, chopped

1/2 block tempeh

2 TBS EVOO

The Marinara:

5 heirloom tomatoes

2 TBS garlic, minced

1/4 cup olive oil

Handful of basil, rolled & sliced

1 tsp smoked salt

1tsp sea salt

Start your marinara sauce. Cook the tometoes & 1/4 cup of water in a large pot. Allow the tomatoes to cook enough to get soft. Remove the tomatoes from the pot & add your EVOO & garlic to the pot. When the garlic is soft, add both salts & cooked tomatoes. With an emulsion blender, blend the tomatoes until smooth in the large pot. Next stir in the basil & let that simmer on low for 20 minutes. Stir often.

In another large pot, add the EVOO for the bolognese. Add the diced carrot, celery & shallots. When those soften, add the tempeh & chanterelles. This to stick to the bottom of the pot & when it dies, add 1/4 cup white wine. Cook this & stir for 3 minutes. Add the marinara to this pot & let it simmer together for 15 minutes.

In the meantime, cook your pasta according to the instructions.

Top with your favorite cashew ricotta cheese( I’ll post the recipe ) & broccoli microgreens