Almost Famous Recipes

Recipes, ideas, and inspiration to master the 'Eat to Live' lifestyle

[almostfamousrecipes]

Andersen's Pea Soup

Servings: about 8–10 servings Category: Soup

Source: Newspaper clipping (recipe attributed to Andersen’s Pea Soup)

Story / Notes A classic split pea soup recipe associated with Andersen’s Pea Soup, the well-known California restaurant famous for its hearty pea soup. This simple version relies on green split peas, vegetables, and herbs for a comforting, traditional flavor.

Ingredients

2 quarts water (preferably soft water, as noted in the original recipe)

2 cups green split peas

1 stalk celery, chopped

1 large carrot, chopped

1 small onion, chopped

¼ teaspoon thyme

Pinch cayenne pepper

1 bay leaf

Salt and pepper to taste

Instructions

Combine water, split peas, celery, carrot, onion, thyme, cayenne, bay leaf, salt, and pepper in a large pot.

Bring to a boil and boil briskly for 20 minutes.

Reduce heat and simmer for about 45 minutes, or until the peas are tender.

Strain the soup through a fine sieve.

(Optional but recommended) Press the peas through the sieve with a rubber spatula to create a smoother soup.

Reheat before serving.

Yield: 8–10 servings

Tips / Variations

Many versions add ham bone or diced ham for a richer flavor.

Serve with croutons or crusty bread.

The soup thickens as it cools and reheats very well.

Estimated Nutrition (Per Serving – approx. 8 servings)

Calories: ~190

Fat: ~1 g

Sugar: ~4 g

Fiber: ~12 g

Protein: ~12 g

Carbohydrates: ~34 g

Tags

Classic Soup Comfort Food Restaurant Recipe Traditional Cooking

[almostfamousrecipes]

Cinnamon Sweet Potato Blondies

Source: Personal collection (original recipe source and photo: The Plant Paradox Cookbook, Gundry 2018)

This is one of those recipes that lives somewhere between breakfast and dessert. The sweet potato keeps the blondies moist, while the cinnamon and cloves make the kitchen smell like fall. They're especially good with a cup of coffee and may be one of the healthier "treat" recipes in the collection because they're based on almond flour and sweet potato rather than traditional wheat flour.

Ingredients

Olive oil or coconut oil spray

⅓ cup coconut oil, softened but not melted

⅓ cup yacón syrup or 4 tablespoons confectioners' Swerve (erythritol)

½ cup sweet potato puree (from baked sweet potatoes)

1 cup coconut milk

2 eggs

2 cups blanched almond flour

3 tablespoons coconut flour

½ teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon cloves

½ teaspoon vanilla extract

½ teaspoon salt

Directions

Preheat oven to 350°F.

Grease an 8-inch square baking dish with olive oil or coconut oil spray.

Cream together the coconut oil and yacón syrup (or Swerve).

Mix in sweet potato puree, coconut milk, and eggs.

Add almond flour, coconut flour, baking soda, cinnamon, cloves, vanilla, and salt. Mix well.

Spread batter evenly into prepared baking dish.

Bake about 45 minutes, or until a toothpick inserted into the center comes out clean.

Cool completely before cutting.

Serving Suggestion:

Serve with coffee, espresso, or a dollop of lightly sweetened whipped coconut cream.

[almostfamousrecipes]

Keto Cauliflower Hash Browns

Category: Breakfast / Healthy / Low-Carb

Source: Allrecipes Magazine (submitted by “Soup Loving Nicole”)

3 cups grated fresh cauliflower

(or 1 package riced cauliflower)

1 large egg, lightly beaten

1 cup shredded cheddar cheese

¼ cup real bacon bits

1 Tbsp fresh chives, chopped

¼ tsp salt

⅛ tsp black pepper

Pinch cayenne (optional)

Preheat oven to 400°F and grease baking sheet

Microwave cauliflower 2 minutes, then cool 5 minutes

Transfer to towel and squeeze out as much moisture as possible <--very important!

Mix cauliflower with all remaining ingredients

Divide into 6 portions and shape into patties

Bake 15 minutes until browned

Turn broiler on low and broil ~5 minutes

Cool slightly before serving

• This is your “I want hash browns but not the carbs” recipe

• The squeeze step = EVERYTHING.

skip it → soggy

do it right → crispy

• Great with:

eggs

avocado

hot sauce

[almostfamousrecipes]

Vegetable Chili

¼ cup water

1 onion, chopped

2 medium garlic cloves, very finely chopped

1 large red bell pepper, cut into ½ inch pieces

½ pound parsnips, peeled and cut into ½ inch pieces

½ pound carrots, cut into ½ inch pieces

1 tablespoon chili powder

1 tablespoon ground cumin

1 14 ounce can peeled Italian tomatoes

1 canned chipotle pepper in adobo, plus 1 tablespoon adobo sauce

2 tablespoons coconut aminos

1 ½ cups water

1 15 ounce can hominy, drained

1 15 ounce can red kidney beans, drained

Brown rice, chopped red onions, and cilantro, for serving

In a medium, heavy nonstick Dutch oven, heat ¼ cup water in preparation to water sauté. Add the onion and garlic and sauté over high heat, stirring, until slightly softened, about 4 minutes. Add the bell pepper, parsnips and carrots and cook, stirring occasionally, until lightly golden in spots, about 5 minutes, adding more water if needed. Stir in the chili powder and cumin. Cook for 1 minute.

In a blender, puree the tomatoes and their juices with the chipotle chili, adobo sauce, coconut aminos, and 1 ½ cups water until very smooth. Add the mixture to the casserole along with the hominy and beans and bring to a boil. Cover partially and simmer the chili over moderate heat until the vegetables are tender, about 20 minutes. Serve over rice with red onions and cilantro. Makes 4 to 6 servings.

★★★★★ 5 out of 5 stars—Best ever!

If you’re looking to spice up your life, this heavy-hitting chili is for you. The chipotle chili adds a good amount of heat while also delivering a nice smoky mouthful of hearty goodness. Satisfaction and comfort come together in this belly-filling entrée. While the ingredient list may look long and daunting, this recipe is actually very simple to put together.

[almostfamousrecipes]

Avocado Dressing

2 avocados, skinned & seeded

¼ cup cilantro

½ cup parsley

3 green onions

1 clove garlic

1 ½ cups water

2 tablespoons coconut aminos

1 tablespoon miso

2 tablespoons nutritional yeast

Juice of one lemon

Freshly ground pepper

Blend all ingredients together. Add more water to reach a thinner consistency. Chill and store in a glass container, in the refrigerator, for about a week. Makes about 4 cups of dressing. 

★★★★★ 5 out of 5 stars—Best ever!

A rich, stick-to-your-bones dressing that’ll make a simple lettuce-only salad a satisfying and hearty meal. This is also fantastic tossed with steamed cauliflower, brown rice, potatoes, and even lentil pasta. Let your imagination run wild with this beautiful mixture of wholesome goodness. Share with us what you plan to toss this up with.

[almostfamousrecipes]

Oil Free Vegan Butter

1 cup cooked cauliflower

2 tablespoons plant milk

1 tablespoon nutritional yeast flakes

1/4 teaspoon erythritol

1/4 teaspoon garlic powder

1/2 teaspoon salt or salt substitute (optional)

Place the cooked cauliflower and all other ingredients in a blender and process until nice and creamy. Stop your blender and scrape down the sides a few times during the process. The consistency of this plant-based butter should be nice and creamy and will thicken a little more after refrigeration.

★★★★★ 5 out of 5 stars—Best ever!

While the salt or salt substitute is completely optional in this recipe, adding it gives the closest taste to real, rich, salted butter that can be enjoyed spread on bread, corn, mixed vegetables, and more. If you dare to experiment with this recipe in baked dishes, please leave a comment on your findings. Makes about one cup of spread.

This recipe was inspired by and photo credit is given to: https://eatplant-based.com/vegan-butter/. A big thank you for the inspiration.

For more recipes and hacks to simplify the “Aspiring” Nutritarian lifestyle, please visit: https://aspiringnutritarian.com/

[almostfamousrecipes]

Currant Balsamic Vinaigrette

½ cup currants (raisins may be substituted)

½ cup balsamic vinegar

3 cloves garlic, crushed

¾ cup water

1 teaspoon Dijon mustard

¼ cup walnuts

1 tablespoon erythritol

1 tablespoon coconut aminos

¼ teaspoon freshly ground pepper

Blend all ingredients together in a high powered blender. Add more water if a thinner consistency is desired.

★★★★★ 5 out of 5 stars—Best ever!

The addition of walnuts gives this dressing a rich and creamy texture that oil would normally provide in a traditional dressing. It’s this texture that allows the dressing to “stick” to the salad ingredients. The thicker than normal consistency makes it ideal for heartier salads such as slaw. Try this amazingly simple “Purple Slaw” recipe: Thinly slice a medium head of purple cabbage and toss it with this bomb dressing. Allow it to settle, refrigerated, for at least an hour. Toss one last time before serving. You and your dinner guests will be amazed. Makes 8 large servings.

[almostfamousrecipes]

Hungarian Mushroom Soup

1 large onion, chopped

1 pound fresh mushrooms, sliced

1 tablespoon dill weed

1 tablespoon paprika

2 tablespoon soy sauce

2 cups vegetable broth, no or low salt

1 cup nut or soy milk

2 tablespoons arrowroot powder

Pepper to taste

1 tablespoon lemon juice

¼ cup chopped parsley

½ cup cashews

1 clove garlic

¾ cup water

1 tablespoon champagne vinegar

 Water sauté the onions for 5 minutes. Add the mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce, and broth. Reduce heat to low and simmer for 15 minutes.

 In a separate bowl, whisk the milk and arrowroot together and add this to the soup and stir well to blend. Add the pepper, lemon juice, and parsley and stir to mix. Cover and simmer for 15 minutes more, stirring occasionally.

 While the soup is cooking, blend the cashews, garlic, water, and vinegar in a high powered blender until smooth, like sour cream. Add this cream to the soup and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately. This makes four servings.

★★★★★ 5 out of 5 stars—Best ever!

This favorite was inspired by a recipe on Allrecipes.com. Although this Nutritarian version is slightly different than the original soup that calls for butter, salt, milk, and sour cream, it has the essence of a true Hungarian mushroom soup—rich, satisfying, and heartwarming. The “M” part of your G-BOMBS should be all these things and this recipe delivers.

For more recipes and ideas to simplify the Nutritarian lifestyle, please visit: https://aspiringnutritarian.com/

[almostfamousrecipes]

This is a true snack with crunchy goodness. The tostone, a twice fried plantain that originated in Puerto Rico, is healthy and satisfying when you "twice fry" them in an air fryer without oil. Pair it with a dip of freshly minced garlic and apple cider vinegar and you have a meal. Check out this version from Robyn's world: http://robyns.world/2014/02/12/air-fried-tostones-plantains/

[almostfamousrecipes]

Rice & Black Bean Salad

½ cup vegetable broth 1” ginger, peeled & grated 1 clove garlic, minced ¼ cup white wine vinegar ½ teaspoon hot pepper sauce 1 teaspoon tamari or soy sauce 3 cups cooked brown rice 1 ½ cups black beans (or one 15 ounce can), drained & rinsed 1 small cucumber, peeled, seeded, quartered lengthwise, cut into ¼” thick slices ½ cup red bell pepper, diced ½ cup green onions, sliced

In a small saucepan, bring broth, ginger, and garlic to a boil. Stir in vinegar, pepper sauce, and tamari and remove from heat and let cool. In a large salad bowl, mix the remaining ingredients and top with the cooled dressing and toss. Cover and chill for up to 6 hours. Stir well before serving. Serves 4.

★★★★★ 5 out of 5 stars—Best ever!

Tangy, full-flavored, and extremely satisfying are just a few words that describe this salad. It can be served as a side dish as well as a main dish. White long grain rice may be used in place of the brown rice if desired. The photo features white rice but brown rice offers more nutritional value and tends to hold together a bit longer before getting soft, offering a better experience for eating leftovers--if there are any! Double the recipe to share with a group of folks. You’ll enjoy the unique nature of this one.

For more ideas and recipes to simplify the Nutritarian lifestyle, please visit: http://aspiringnutritarian.com/

[almostfamousrecipes]

Spiced Rum Apple Cider Tonic

10 ounces fresh apple juice 1 cinnamon stick 1 orange, cut in half 2 ½ ounces spiced rum

Place apple juice and cinnamon stick in a small saucepan and heat over medium heat until heated through. Do not allow to boil for more than a few seconds. Remove from heat and let sit for two minutes to allow the cinnamon to steep. Remove and throw out the cinnamon or save it for another use. Divide the juice into two mugs. Squeeze the juice into the mugs--half an orange per mug--and place the halved orange in the juice. Yes, let it bathe in the warm juice. Then add 1 ¼ ounce of spiced rum in each mug and stir. Enjoy. This makes two servings.

★★★★★ 5 out of 5 stars—Best ever!

I have fresh apples, a friend just gave me fresh blood oranges, and I happen to also have a cold. Drastic circumstances call for drastic measures. I know that spiced rum is not considered Nutritarian, or Eat to Live, but sometimes a person’s got to do what a person’s got to do --I'm still aspiring to be 100%, remember? The moment I took the first sip of this beautiful tonic, my sinuses opened up and the pressure in my head was released. Please enjoy this responsibly. Cheers!

For more ideas and recipes to simplify the Nutritarian lifestyle, please visit: http://aspiringnutritarian.com/

[almostfamousrecipes]

Spinach Salad Dressing 1 clove garlic 1 cup dates ¼ large onion ¼ cup apple cider vinegar 1 medium apple, cored ½ cup cashews 4 tablespoons prepared mustard ½ teaspoon salt (optional) ½ teaspoon pepper 1 cup water Blend all ingredients together in a high powered blender on high to make a smooth dressing. Add more water to get desired consistency. Makes 3 cups. ★★★★★ 5 out of 5 stars—Best ever! I worked long and hard on this one. I was craving an old fashioned, sweet spinach salad dressing for some fresh greens but the old recipes I had access to called for granulated sugar—up to one cup in a single recipe! The dates fill in for the sweetness in this gem. Prepared mustard has a good amount of sodium per serving on its own, however, once the dressing is prepared, a little goes a long way which minimizes the sodium intake per serving, overall. Cashews replaced oil and gave it the substance needed for the dressing to hold together without separating. Although I have not tried it yet, I would bet the farm that this would make an excellent coleslaw dressing as well. Score!

For more ideas and recipes to simplify the Nutritarian lifestyle, please visit: http://aspiringnutritarian.com/

[almostfamousrecipes]

Chia Seed Pudding ¾ cups raw cashews 1 ½ cups water 4 large pitted dates (or 6 small to medium dates) 1/3 cup chia seeds Place the cashews and water in a high powered blender and blend on high until a creamy cashew milk is formed. Add dates and blend until the dates are pureed in the cashew milk. Place the milk mixture in a bowl and add chia seeds. Mix until the seeds separate and then let sit for 10 minutes or so. Mix again to evenly distribute the chia seeds and place in the refrigerator until set and chilled through, about an hour or more. Serve on its own or with fresh fruit and raw chopped nuts. Makes about 4 servings. ★★★★★ 5 out of 5 stars—Best ever! Chia seeds are packed full of nutritional value. To name just a few of what this superfood has to offer, a 2 tablespoon serving of raw chia seeds includes: --11 grams of fiber --4 grams of protein --9 grams of fat (5 of which are Omega-3s) --18% of the RDA of calcium --30% of the RDA of magnesium Considering the benefits, you can rest easy knowing that this dessert is delicious for all the right reasons. For more ideas and recipes to simplify the Nutritarian lifestyle, please visit: http://aspiringnutritarian.com/

[almostfamousrecipes]

Mexican Red Chili with Cactus “Nopales con Chili Rojo”

2 cups peeled cactus, cut into ½” by 2” strips 4 to 5 dried New Mexico chili pods, stems and seeds removed 4 small tomatoes ½ onion ½ cup cilantro—use stems and leaves 4 garlic cloves 2 teaspoons oregano 1 ½ teaspoons salt (optional)

Place the cactus in a medium saucepan and fill with water to 1” above the cactus. Bring to a boil, lower heat to a simmer and cook for about 8 to 10 minutes. Drain the cactus and set aside in a separate bowl. Place the chili pods in the medium saucepan and put just enough water to cover the chilies. Bring to a boil, lower heat to a simmer and cook for about 5 to 6 minutes until chilies are soft. Transfer soft chilies from the saucepan to a blender, reserving the chili-water. Place the remaining ingredients, except for the cactus, into the blender with about a half cup of the chili-water. Blend until nice and fluid but with some small chunks remaining, adding more chili-water if necessary to create desired consistency. Pour out the unused chili-water from the saucepan. Add the chili blend to the saucepan and place on medium-low heat. Add the cactus to the chili blend and simmer for about 15 minutes. Serve hot with warm tortillas.

★★★★★ 5 out of 5 stars—Best ever!

This has to be the easiest and best chili I’ve ever made. I know that a true Nutritarian would omit the salt completely but, in my opinion, it does bring out the flavor of the New Mexico chilies. I opted to use the salt and it proves I am still aspiring to become 100% Nutritarian. Cactus may be purchased whole, in which case it must be peeled and cut by you, or, if you’re lucky, you may find it peeled, cut and prepackaged in your local grocery store like I did—it’s a great convenience. Use this chili as a soft taco filling or as a topping for tostadas over beans and baked corn tortillas, or simply consume it by itself. It may just become your new comfort food.

For more ideas and recipes to simplify the Nutritarian lifestyle, please visit: http://aspiringnutritarian.com/

[almostfamousrecipes]

Thai Cucumber Salad

¼ cup white vinegar 2 large pitted dates 1 teaspoon soy sauce 2 cups peeled, seeded, and sliced cucumbers ¼ cup snow peas, trimmed and thinly sliced ¼ cup thinly sliced red onion 1 tablespoons seeded and minced jalapeno 1 tablespoon chopped fresh mint

Blend the vinegar, dates, and soy sauce into a smooth liquid. Place the remaining ingredients in a bowl and toss with the blended vinegar. Chill until ready to serve.

★★★★ 4 out of 5 stars—Loved it!

This is refreshing on a hot summer day. The dressing transforms simple vegetables into a savory Thai side salad or light entree.

For more ideas and recipes to simplify the Nutritarian lifestyle, please visit: http://aspiringnutritarian.com/

[almostfamousrecipes]

Middle Eastern Quinoa

1 cup quinoa 2 cups water 1 15 ounce can garbanzo beans, drained with liquid reserved 2 limes or small lemons, juiced 2 teaspoons ground cumin 1 tablespoon tahini 1 teaspoon salt (optional) 1 clove garlic ½ teaspoon red pepper flakes, or more to taste ¼ red onion, finely chopped ¼ cup chopped fresh cilantro

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool, completely. Place garbanzo bean liquid, lime or lemon juice, cumin, tahini, one teaspoon salt (optional), garlic, and red pepper flakes together in a blender and puree into a smooth dressing. Combine quinoa, garbanzo beans, and chopped onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper if desired. Serve immediately or chill in refrigerator.

★★★★★ 5 out of 5 stars—Best ever!

This is great to serve chilled in the spring and summertime and is also perfect in the fall and winter due to the warming ingredients. Enjoy as a side dish with an entrée that can handle the bold flavor of cumin. This is a Nutritarian and Middle Eastern variation of the Zesty Quinoa on the Allrecipes.com website. You may find the original recipe here: http://allrecipes.com/recipe/229156/zesty-quinoa-salad/ If you’ve ever had the original, well, this one is just as amazing.

For more ideas and recipes to simplify the Nutritarian lifestyle, please visit http://aspiringnutritarian.com/

[almostfamousrecipes]

Balsamic Glaze

½ cup balsamic vinegar 2 pitted dates 2 teaspoons Dijon mustard, divided ½ teaspoon dried marjoram ½ teaspoon dried thyme

In a blender, blend the vinegar and dates into a smooth liquid. Pour the blended vinegar into a small saucepan, bring to a boil, cook, stirring occasionally, until liquid has reduced by half and coats the back of a spoon, 5 to 6 minutes. Stir in the Dijon mustard, marjoram, and thyme. Remove from heat and cool completely. Brush and/or drizzle on anything your heart desires.

★★★★★ 5 out of 5 stars—Best ever!

Bold, flavorful, and satisfying are just a few words that describe this glaze that is excellent on roasted vegetables and air-fried tofu. To air fry a block of tofu, pat dry and cut into cubes. Place in the air fryer in one layer and cook as directed on the fryer or until the outside is light brown and crispy. When done, drizzle the glaze over the tofu and serve. If you haven’t tried air fried tofu, you must try it soon!

For more ideas and recipes to simplify the Nutritarian lifestyle, please visit http://aspiringnutritarian.com/