Asur’Ana has experimented with many lovely feasts again this year in collaboration with Mother Earth Consciousness to provide loving entrees to be served at special occasions such as the Holiday Season.
The below entrees make a lovely addition to any holiday meal and will create a feeling of caring and sharing amongst all gathered. It is for this reason that these recipes were chosen by Mother Earth. Please feel free to mix and match these entrees with other choices from other recipes in this book.
Happy eating! Bon appétit! Ufurahie chakula chako! Chin la ke xin ye! Hyvää ruokahalua! Kripyā bhojan kā ānnaṅd lijīyai! Ku méejtech uutsil! Velbekomme! Afiyet olsun! Bil hana wish shifa’! Chúc ngon miệng! Eʻai kāua!
Squash Mushroom and Zucchini Phyllo Torte
1 Small Butternut Squash, Peeled and Diced
1 Zucchini, Diced
1 Cup Diced Mushrooms of Choice (Crimini, Oyster or Shiitake)
3 Cloves Garlic, Minced
6 Ounces (Vegan) Cream Cheese
¾ Cup (Vegan) Sour Cream
1 Teaspoon Turmeric
1 Tablespoon Poultry Seasoning (Rosemary, Thyme and Sage)
Salt and Lemon Pepper to Taste
Avocado Oil or Sunflower Oil or Olive Oil for Frying
6 Pieces Phyllo Pastry
4 Tablespoons (Vegan) Butter, Melted
12 x 8 x 4 Glass Pan
Place a good amount of oil in a heated frying pan. Add the garlic and sauté for a couple of minutes. Next, add the squash, zucchini, and mushrooms and sauté for 10 minutes. Add the cream cheese and sour cream, herbs, spices, salt and pepper. Stir until the cream cheese melts and allow to cool slightly.
Butter or oil the bottom of a glass baking pan. Cut the phyllo dough to be double the size of the pan. Add one layer of phyllo dough at a time and brush with melted butter. Add the squash mixture and fold the phyllo on top. Brush all remaining butter on the top.
Bake at 350 degrees for 40 minutes until dough turns brown. Allow to stand for 10 minutes before cutting and serving. This is a good dish to make ahead of time and then reheat for special occasions.
This dish makes a lovely presentation with the phyllo dough wrapped all around the ingredients which are similar to a mushroom squash pot pie. Serve with a lovely salad and side vegetable of choice and French bread plus apple cider for a complete meal.
Vegan Stuffed Mushrooms with Roasted Asparagus
4 Large Portobello Mushrooms
1 Yellow Onion, Minced
8 Large Red Potatoes
8 Cloves Roasted Garlic
Salt and Pepper to Taste
4 Tablespoons Vegan Melted Butter
¾ Cup Soy Milk
½ Cup Soy Sauce
1 Tablespoon Lemon Juice
8 Slices Vegan Monterey Jack Cheese
1 Bunch Asparagus
Olive Oil
Balsamic Vinegar
Place the portobello mushrooms face up on a roasting pan. In a heated frying pan, add some olive oil and the minced onion and sauté until translucent. Add the soy sauce and lemon juice; simmer until liquid is mostly absorbed. Top each mushroom with ¼ of the onion and soy-lemon sauce. Roast the mushrooms for 20 minutes at 400 degrees and set aside.
Place the washed and trimmed asparagus in a bread pan. Drizzle with olive oil and balsamic vinegar, adding salt and pepper to taste. Roast for 40 minutes at 400 degrees.
Boil the potatoes and allow to cool to the touch. Mash with a potato masher or cut up and add to a food processor. Add the roasted garlic and melted vegan butter, soy milk and salt and pepper to taste, and hand mix or blend. If using a food processor, do not over process. Simply rotate the blade 4 to 5 times until mixed.
Top each roasted portobello mushroom with a mound of mashed potatoes. Cover each with two slices of vegan Monterey Jack cheese. Bake for 10 minutes at 350 degrees or until cheese melts. Serve with a few asparagus’ spears on top.
Torta Di Risotto
1 Long Eggplant, Thinly Sliced Lengthwise
3 Cloves Garlic, Minced
16 Ounce Can Crushed Organic Tomatoes
1 Bunch Basil, Torn
1 Cup Arborio Risotto Rice
4 Ounces (Vegan) Mozzarella Cheese, Cut into ¼ inch Cubes
4 Ounces (Vegan) Fontina Cheese, Cut into ¼ inch Cubes
½ Cup (Vegan) Parmesan Cheese, Grated
¼ Cup Breadcrumbs
Salt and Pepper to Taste
Olive Oil
1 Tablespoon Balsamic Vinegar
1 Tablespoon Brown Sugar
Fresh Arugula
Brush the sides of the eggplant with olive oil and place in an oven proof dish. Drizzle with balsamic vinegar and sprinkle with salt and pepper. Roast for 40 minutes at 400 degrees until tender.
In a heated saucepan, add a good amount of olive oil and sauté the garlic until fragrant. Add the tomatoes, brown sugar and balsamic vinegar, and salt and pepper to taste. Simmer for 10 minutes and stir in the torn basil. Do not add more than the required amount of tomatoes as the torta will not be firm enough to form a loaf.
Place the rice in a pan of boiling water and simmer for 10 minutes until partially cooked. Drain and add the rice to the tomato sauce and mix well. Stir in the cheeses.
Sprinkle 2 tablespoons of bread crumbs in the bottom of an oiled 9 x 5 x 3 loaf pan. Spoon half of the rice mixture to the pan. Top the rice with the roasted eggplant and then add the remaining rice to the top. Sprinkle the top with the remaining bread crumbs.
Bake at 425 degrees for 30-40 minutes until golden and bubbling around the edges. Let stand for 10 minutes. Run a long sharp knife around the edges and turn upside down upon a platter or serving tray. Slice into 4-6 pieces and serve with the arugula.
Mushroom Moussaka
1 Large Eggplant, Sliced into ½ inch Slices
1 Large Yellow Potato, Cut into ½ inch Slices
4 Tablespoons (Vegan) Butter
1 White Onion, Finely Diced
2 Cloves Garlic, Minced
1 Pound Mushrooms of Choice, Sliced
13 Ounce Can Organic Tomatoes, Chopped
½ Teaspoon Sugar
2 Cups Whole Milk (Vegans: Substitute with Soy Milk)
1 Egg Beaten (Vegans: In a blender, blend 1 Tablespoon Flax Seeds with 3 Tablespoons Water until thick and creamy.)
1/3 Cup Unbleached Flour
4 Ounces (Vegan) Parmesan Cheese, Grated
Avocado Oil or Sunflower Oil or Olive Oil
Preheat an oven to 425 degrees. Place the sliced eggplant and potatoes on an oiled baking pan and sprinkle with salt and pepper. Roast for 20 minutes.
Melt ½ the butter in a large frying pan. Add the onion and stir for 4 minutes until soft. Add the garlic and cook until fragrant. Add the mushrooms and sauté for 2-3 minutes until soft. Add the tomatoes and sugar, salt and pepper to taste, and reduce the temperature, simmering for 8 minutes or until slightly reduced.
Melt the remaining butter in another sauce pan over low heat. Add the flour and cook for 1 minute. Remove from heat and gradually stir in the milk. Return to the heat stirring constantly until it boils and thickens. Reduce and simmer for 2 more minutes. Remove from the heat, and when the bubbles subside, stir in the egg or flax seed mixture and parmesan cheese.
Oil a 48-ounce ovenproof dish. Spoon 1/3 of the mushroom mixture into the dish. Cover with 1/3 of the roasted potatoes. Add another two layers of mushrooms followed by the potatoes and then top with the eggplant. Cover the entire dish with the béchamel (milk) sauce. Bake for 30-35 minutes until slightly brown on top. Allow to stand for 10 minutes before serving.
White Pie Lasagna with Roasted Eggplant
1 Large Eggplant, Sliced
Balsamic Vinegar
Avocado Oil or Sunflower Oil or Olive Oil
1 Package Organic Lasagna Noodles (Self Cooking)
15 Ounces Ricotta Cheese (Vegans: Substitute with Crumbled Tofu)
6 Sun Dried Tomatoes, Finely Diced
½ Cup Parmesan Cheese, Grated
1 Egg (Vegans: In a blender, blend 1 Tablespoon Flax Seeds with 3 Tablespoons Water until thick and creamy.)
1 Leek, Diced
2 Cloves Garlic, Minced
4 Oyster Mushrooms, Diced
2 Stalks Fennel, Diced (White Part Only)
½ Cup Half and Half (Vegans: Substitute with Soy Milk or Coconut Milk)
2 Tablespoons Capers
½ Cup White Grape Juice
4 Ounces (Vegan) Mozzarella Cheese, Grated
Salt and Pepper to Taste
Brush the eggplant with a little avocado or olive oil and place upon a roasting pan. Sprinkle with salt and pepper and drizzle with balsamic vinegar. Roast for 30 minutes at 400 degrees until tender.
In a frying pan, heat some oil adding the garlic and simmering until fragrant. Add the diced leek and fennel and simmer for a few minutes. Add the mushrooms and cook until tender, about 10 minutes. Then add the half and half, soy milk or coconut milk, and capers. Sauté for a couple of minutes.
In a mixing bowl, blend the ricotta cheese or crumbled tofu with the diced sun-dried tomatoes and parmesan cheese. Mix well, adding the egg or flax seed mixture and salt and pepper to taste.
In a large oiled lasagna pan, add a layer of dry noodles to the bottom. Top with 1/3 the mushroom mixture. Then top with the roasted eggplant and cover with 1/3 of the ricotta mixture. Add another two layers each of dry noodles followed by mushrooms and ricotta cheese mixture. Add another layer of noodles and cover with grated mozzarella cheese. Drizzle the ½ cup white grape juice over the entire lasagna.
Bake covered for 50 minutes until tender. Allow to stand for 10 minutes before serving.
Chestnut Phyllo Torte with Tomato Ginger Coulis
4 Cups Spinach Leaves
2 Yellow Onions, Chopped
2 Cups Mushrooms, Chopped
1 Pound Cooked, Peeled Chestnuts, Chopped (Can Substitute Walnuts)
3 Garlic Cloves, Minced
4 Tablespoon Marmalade
5 Sheets Filo Pastry
4 Tablespoons (Vegan) Butter, Melted
2 Teaspoons Coriander
2 Teaspoons Cinnamon
Salt and Pepper to Taste
9 Inch Round Ovenproof Dish
Tomato Ginger Sauce:
½ Cup Olive Oil
4 Garlic Cloves, Minced
2 Inches Fresh Ginger, Peeled and Chopped
2 Pounds Canned Chopped Tomatoes
1 Tablespoon Balsamic Vinegar
1 Tablespoon Dark Brown Sugar
½ Cup Apple Cider Vinegar
1/3 Cup Water
Salt and Cayenne Pepper
Steam the spinach in a separate pan until wilted and set aside. Heat the olive oil in a large frying pan. Add the garlic and cook until fragrant. Add the onions, mushrooms, coriander, cinnamon, salt and pepper and cook until soft. Add the chestnuts (or walnuts) and cook for a few minutes before adding the spinach and marmalade.
Take one sheet of phyllo dough at a time and place inside a round oiled pan and brush with butter. Layer each phyllo sheet to the right and brush with butter. Spoon in the mixture and fold the phyllo over the top. Top with remaining butter. Bake at 350 degrees for 50 minutes.
To prepare the coulis, heat the olive oil in a saucepan adding the garlic and ginger, and sauté until fragrant. Add the tomatoes, vinegar, sugar, apple cider vinegar and water; simmer gently for 20-30 minutes, stirring frequently. Add salt and cayenne pepper to taste. You can pour the coulis through a sieve for a smoother texture. Serve each piece of torte with some coulis drizzled over the top.
This recipe is quite fulfilling due to the chestnuts, which have an attribute similar to beans that creates a feeling of grounding unto Mother Earth. Enjoy with a lovely soup and salad, French bread and cider for a complete meal.
Ascension Meditation Recordings
Ascension Insights Charts & Diagrams
Language of Light
Language of ONE
Dedication
This book is lovingly dedicated to anyone who cares about their Health and Wholeness. May these delicious Plant-based Recipes assist in your Ascension and Earth’s Ascension.
Copyright
Creational © 2019, Asur’Ana, Aligning With Earth
This book has Creational Copyright. This information is offered for Theoretical Exploration only. Please accept only information that you resonate with and let go of the rest. Please use any or all information, to share and evolve. All information belongs to God Goddess/All That Is, You. As you integrate the information you receive, you evolve and radiate new truths via your own unique portal of expression, assisting Humanity and the Planet on its evolution Home.
Disclaimer
Asur’Ana does not dispense medical advice or prescribe the use of any technique as a form of treatment for physical, emotional, or medical problems without the advice of a physician, either directly or indirectly. The intent of the author is only to offer information of a general nature to help you in your quest for physical, emotional, mental and spiritual well-being. In the event you use any of the information in this book for yourself, which is your constitutional right, Aligning With Earth assumes no responsibility for your actions.
Source
Asur’Ana. Vegetarian Ascension Recipes. Aligning With Earth, 2019. Digital.