Brand Nue Cookbook

Sautéed Kale with Stuffed Mushrooms

Ingredients

 5 mushrooms
 2 green onions
 1 lb. ground beef
 1/8 tsp turmeric
 ½ tsp minced garlic
 Handful of spinach
 Bunch of kale
 Sea Salt
 1-2 tbsp vegetable broth

Instructions

 Begin by removing the stems from the mushrooms and chopping them up finely.
 Next, chop your green onions.
 Place a frying man on medium heat and add ½ tbsp. vegetable broth. Sauté

mushrooms, garlic and green onions. Add turmeric. Once the onions are tender, about
a minute or two, add in the ground beef. Cook beef all the way through. Add spinach at
the end until it wilts.
 In another frying pan, add ½ -1 tbs. vegetable broth. Toss in chopped kale and sprinkle
with sea salt. Sautee Kale and place on an oven proof serving dish.
 Stuff mushroom caps with ground beef mixture and place on top of the bed of kale. Pop
in the oven at 250F for approximately 5 mins.
 *There will be more meat than what fills the mushrooms. Either make more mushrooms
or use the meat for lunch the next day.
 Serve and enjoy.

Sautéed Spinach

Ingredients:

1 pound fresh baby spinach

1 ½ Tbsp. vegetable broth

¼ cup finely chopped onion

1 Tbsp. minced garlic

½ tsp. black pepper

2 tsp. fresh squeezed lemon juice

1/8 to 1/4 tsp. crushed red pepper flakes (optional)

Directions:

1. Heat broth in a large pot over medium heat
2. Add onion and sauté 2-3 minutes until onion starts to turn translucent
3. Add garlic and stir a minute longer until garlic is aromatic but not brown
4. Add spinach and pepper and stir to coat spinach in the broth. Continue

stirring every 30 seconds until spinach is wilted (about 4-5 minutes)
5. Remove from heat
6. Add lemon juice and red pepper flakes (if desired) and stir.
7. Serve with a slotted spoon to drain the juices.

Scrambled Tofu

INGREDIENTS
• 15 oz. organic sprouted tofu, firm
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/4 tsp. sea salt
• 1/4 tsp. turmeric powder
• 3 Tbsp. vegetable broth
• OPTIONAL: cherry tomatoes, peppers, onions, peppers or mushrooms.
INSTRUCTIONS
1. Drain the tofu from the water.
2. Heat a medium nonstick skillet (if you don’t have a nonstick skillet, please make sure your pan is well-
sprayed with non-stick spray) over medium-high heat.
3. Add tofu and spices together. Using a spatula cut up the tofu in the pan to look like scrambled eggs.
OPTIONAL: Add cherry tomatoes, peppers, onions, peppers or mushrooms.
4. Once incorporated, add the vegetable broth (1 tablespoon at a time) bringing the broth to a boil and
allowing to fully absorb into the tofu each time.
5. Remove from heat and season with sea salt and pepper as desired.

Seasoned Mushrooms & Asparagus

Ingredients

 4 cloves garlic, minced
 4 teaspoons dried rosemary, crushed
 2 tablespoons vegetable broth
 1 small onion, chopped
 1-pound asparagus, tough ends removed, chopped into 2-inch pieces
 2 teaspoons lemon zest
 Sea salt and ground pepper

Instructions

 In a large sauté pan, warm vegetable broth over medium heat. Add onions and garlic
and cook until onions are translucent, stirring often. Add asparagus and mushrooms and
cook until asparagus is crisp-tender and most of the liquid has evaporated, about 5
minutes. Stir in lemon zest and remaining seasonings. Allow to simmer about 1 minute,
stirring often. Serve warm. Serves 2-4.

Steamed French Green Beans

 Set a steamer basket or colander in a pot filled with 2 inches of boiling water. Place 4
ounces trimmed French beans (or broccoli and asparagus) in basket, cover and steam
until bright green and crisp-tender, about 5 minutes

 Transfer to an ice-water bath to stop the cooking; let cool completely, then drain and
pat dry. Green beans can be refrigerated in an airtight container up to 5 days. To serve,
spritz with extra-virgin olive oil, squeeze with lemon and sprinkle with flaky sea salt.

 Serves 4

Tomato, Squash and Eggplant Tian

This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble,
then bakes on its own for 1 1/2 hours. It tastes best the day after it’s made.

• 6 servings • Dairy-Free, Gluten-Free, Nut-Free, Vegan

INGREDIENTS

• 2 pounds ripe, firm tomatoes, round or Roma, sliced thin
• 1 red torpedo onion, sliced thin
• ½to 3/4-pound zucchini, preferably mixed green and yellow, sliced thin
• 1 long, thin eggplant, sliced thin (if all you can find is a bulbous eggplant, cut in half or
in quarters and slice it thin)
• Salt and freshly ground pepper
• ¼ cup vegetable broth
• 2 teaspoons chopped fresh rosemary, plus a few sprigs
• 2 teaspoon fresh thyme leaves, plus a few sprigs

INSTRUCTIONS

• Preheat the oven to 375 degrees. Spray a 2-quart rectangular or oval baking dish.

• Combine the vegetables in a large bowl and season with salt and pepper. Add the vegetable
broth, chopped rosemary and thyme leaves and toss gently.

• Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice,
tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice
of eggplant should have a tomato slice on either side. The vegetables should not be lying flat;
they should be arranged in the dish as if you had stacked them, then lay the whole stack in the
dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any
juice left in the bowl on top. Cover tightly with foil.

• Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30
minutes, until the vegetables are thoroughly tender and lightly colored on the edges. Enjoy!

Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)

Ingredients

 2 medium eggplant (or 4 small  2 large garlic cloves, minced
Italian eggplant), about 1 3/4  1/4 teaspoon red chili flakes
pound, thinly sliced 1/4 inch  Dash of cinnamon
thick lengthwise  One 14.5 ounce can diced

 Sea salt tomatoes
 Vegetable broth  2 tablespoons finely chopped
 1 small yellow onion, diced
fresh parsley, divided
Instructions

1. Preheat the oven to 350 degrees F.

2. Lightly salt the eggplant slices and allow to stand for 20 minutes. Pat
the slices dry and set aside.

3. Heat a a large oven proof (preferably cast iron) skillet. Spray with Pam
and add a little bit of vegetable broth. Pan fry the eggplant in batches
over medium-high heat until golden brown on both sides, about 2
minutes per side. Add more vegetable broth as necessary between
batches so the eggplant doesn't burn, but try not to have too heavy a
hand - the eggplant just needs to not stick. Remove the eggplant to a
plate.

4. Add the onion to the skillet and saute over medium heat until soft, 5
minutes. Add the garlic, chili flakes, 1/2 teaspoon sea salt and
cinnamon. Cook for one minute more, until fragrant. Carefully pour in
the tomatoes and simmer until thickened slightly, 5 minutes. Remove
from the heat and stir in half the parsley.

5. If using an ovenproof skillet, remove 3/4 of the sauce to a bowl, leaving
a thin layer behind. Otherwise, add 1/4 cup of sauce to the bottom of a
8x8 or comparable casserole dish. Arrange one layer of eggplant evenly
in the bottom of the skillet or dish. Slather with a layer of sauce, and
repeat with the remaining eggplant and sauce - like you would lasagna.

6. Cover with foil and bake in the oven for 45 minutes, until the eggplant
is very soft and the sauce has reduced. Allow to sit for 10 minutes
before cutting into it. Garnish with the remaining parsley and serve
warm or at room temperature.

Zoodle Broth Bowls

• zucchini noodles – 6 zucchinis, spiralized
• low sodium vegetable broth – 3 cups
• 2 shallots or 1 yellow onion
• 1-2 red peppers
• 1 glove garlic minced
• ½ tbsp. tomato paste
• 1 tbsp Bragg’s liquid aminos
• Salt & Pepper to taste
• Non-stick Spray
• *Optional: 2 eggs – OR – 4 oz tofu/tempeh

Instructions

• Heat a medium sized pot on Medium-Medium High heat.
• Spray non-stick spray, then add shallot or onion & sauté until translucent.
• Add garlic and sauté for 30 seconds.
• Add peppers and sauté until peppers are soft.
• Add tomato paste to bottom of pot. Combine paste with other veggies.
• Add vegetable broth, Bragg’s liquid aminos, salt and pepper to the pot and

bring to a boil.
• Add zucchini noodles to the broth and remove from the heat. This allows the

zucchini to soften yet stay crunchy.
• Optional: Great protein additions to make a complete meal would be 2

hardboiled - OR – 2 poached eggs – OR - 4oz tempeh/tofu that is baked and
crispy to add some crunchy to the soup! The poached eggs are a fantastic
addition to add some creaminess due to the yolk.

8-INGREDIENT ZUCCHINI LASAGNA

Healthy, 8-ingredient lasagna made with zucchini noodles, organic red sauce, and tofu. Hearty,
wholesome and so delicious.

PREP TIME 20 minutes COOK TIME 1 hour
Servings: 9 (squares)

INGREDIENTS
• 1-16-ounce block extra firm tofu
• 2 Tbsp nutritional yeast
• 1/2 cup fresh basil (finely chopped)
• 2 tsp dried oregano
• 1 medium lemon, juiced (~2 Tbsp)
• 1 tsp sea salt + pinch black pepper
• 1/3 cup water (plus more as needed)
• 1-28-ounce jar favorite marinara sauce (I like Trader Joe's organic tomato basil)
• 3 medium zucchini squash thinly sliced with a mandolin (or sub eggplant with this recipe)

INSTRUCTIONS
• Preheat oven to 375 degrees F (176 C).
• Add tofu to a food processor or blender and mix to combine, scraping down sides as needed.
You're looking for a fine meal.
• Add remaining ingredients: Nutritional yeast, fresh basil, oregano, lemon juice, salt, pepper, and
water. You are looking for a well-puréed mixture/paste.
• Taste and adjust seasonings as needed, adding more salt and pepper for flavor and lemon juice
for brightness.
• Pour about 1 cup (amount as original recipe is written // adjust if altering batch size) marinara
sauce into a 9x13-inch (or similar size) baking dish and line with thinly sliced zucchini.
• Scoop small spoonfuls amounts of tofu mixture over the zucchini and gently spread into a thin
layer. Spread on a layer of marinara sauce and then top with more zucchini slices. Continue until
all filling and zucchini are used up. The top two layers should be zucchini and then sauce. Cover
with foil.
• Bake covered for 45 minutes, then remove foil and bake for 15 minutes more. The zucchini (or
eggplant) should be very easily pierced when cut with a knife. Let cool for 10-15 minutes before
serving.
• Serve immediately with fresh basil. Leftovers keep for 2-3 days in the refrigerator, or in the
freezer up to 1 month.

Slow-Cooker Lasagna –Gluten &
Dairy Free

This recipe was based upon Carrie
Underwood’s ‘Ugly’ Slow-Cooker
Lasagna. We just made it healthy and
gluten-free!

Ingredients

 1 tablespoon vegetable broth
 1 medium yellow onion, diced
 1 large bell pepper (any color), diced
 Nonstick cooking spray
 One 24-ounce jar spaghetti or marinara sauce
 1 can Palmini lasagna sheets
 1 big handful spinach
 Kernel Season’s Garlic Parmesan
 Italian Seasoning

Ingredients

 In a large skillet, heat the broth over medium heat. Add the onion and bell pepper (and any
other veggies you want to add) and cook, stirring until onion is just turning brown and the bell
pepper is soft. Set aside.

 Spray the slow cooker lightly, then cover the bottom with a thin layer of the sauce (just enough
to coat bottom)

 Lay down lasagna sheets over the sauce to make a bottom layer. Spread a thin layer of spinach
over the noodles and sprinkle with the onion-bell pepper mixture (and all other veggies if
applicable). Top with a thin layer of sauce. Sprinkle Kernel Season’s Garlic Parmesan and Italian
seasoning over this.

 Repeat layers of lasagna sheets, spinach, onions/peppers/veggies, Kernel Season’s Garlic
Parmesan and seasoning, until you reach top of slow cooker or run out of ingredients. End with
a final layer of sauce and seasoning.

 Cover and cook on high for 3-4 hours or on low 4 to 5 hours. Check periodically to ensure sheets
are burning. When you are ready to serve, scoop into bowls. Enjoy alone or with Turkey Dijon
Meatballs or beef meatballs!

Cauliflower pizza crust

Ingredients

 1 medium head of cauliflower (2.5-3 lbs) or 5-6 cups of store bought
cauliflower rice

 1 egg, large
 1 tsp. Italian seasoning
 1/8 tsp. salt
 1/4 tsp. black pepper
 Cooking spray

Instructions

1. Preheat oven to 375 degrees F and line baking sheet with parchment paper
or a silicone mat.

2. Rinse cauliflower, remove the outer leaves, separate into florets and chop
into smaller pieces. Process in a food processor in 2 batches, until “rice”
texture forms (skip if using store-bought rice).

3. Transfer cauliflower rice on a prepared baking sheet and bake for 15 mins.
4. Remove cooked cauliflower rice from the oven, transfer to a bowl lined

with a double/triple layered cheesecloth or linen towel, and let cool for 5
minutes. Then squeeze the liquid out of the ball (cauliflower inside the
cheesecloth) as hard as you can. Be patient and do this a few times until
barely any liquid comes out.
5. Increase oven temperature to 450 degrees F. In a medium mixing bowl
whisk the egg with dried herbs, salt and pepper. Add squeezed cauliflower;
mix very well with spatula until combined.
6. Line same baking sheet with new parchment paper or silicone mat (just
make sure to scrape off any bits of cauliflower) and spray with cooking
spray. Transfer cauliflower pizza dough in the middle and flatten with your
hands until thin pizza crust forms.
7. Bake for 20 minutes, carefully flip with spatula and bake for a few more
minutes.
8. Top cauliflower pizza base with your favorite toppings and bake again to
your liking.
9. Slice and enjoy.



Cauliflower Stuffing

Ingredients:
 1 cup diced onion
 1 cup chopped celery
 1 ½ tablespoons minced garlic
 6 cups cauliflower, cut into small bite-sized florets
 2 tablespoons minced parsley
 1 teaspoon poultry seasoning
 ½ teaspoon ground sage
 Black pepper to taste
 ½ cup chicken broth

Directions:
1. Over medium high heat, place the onion, celery and garlic into a large frying
pan. Stirring frequently until the onion is golden and tender. About 8
minutes.
2. Reduce the heat to medium and stir in the cauliflower. Cook until the
cauliflower just begins to soften and brown while stirring frequently. About
10 minutes.
3. Add in the parsley, poultry seasoning, sage and pepper. Cook an additional
minute.
4. Stir in the broth, cover and cook until the cauliflower is tender and the
liquid is absorbed. About 10 minutes.
5. Serve warm

Cloud Bread

Prep time: 10 minutes
Cook time: 20 minutes
Makes 6 servings

Ingredients: ¼ tsp cream of tartar or ½ tsp lemon
4 egg whites juice
4 egg yolks
4 tbsp Walden Farms mayonnaise ¼ tsp garlic powder

½ tsp parsley

Instructions:

Preheat the oven to 400F

In a large bowl, add the egg whites and cream of tartar. Whip with a hand mixer until stiff peaks
form

In a separate bowl, mix the mayonnaise, egg yolks, garlic and parsley with a hand mixer for 1
minute

Gently fold the firm meringue into the yolk mixture in 3-4 batches. Try to deflate the meringue
as little as possible.

On 1 or 2 baking sheets that are covered with parchment paper, add roughly ¼ cup of the
batter to make 12 circles.

Place in the oven and bake for 20 minutes

Allow to completely cool before removing them from the parchement paper

Store in the fridge

Air Fryer Apple Slices

Ingredients:
1 Fuji or Gala apple
1/4 tsp. cinnamon
Dash salt

Directions:
Core apple, and cut it into half-moon slices about 1/4-inch thick. Sprinkle with cinnamon and salt.

Spray air fryer basket with nonstick spray. Add apple slices in a single layer. (Save remaining slices for a
second batch.)

Set air fryer to 400F. Cook until golden brown, 10 - 12 minutes, flipping slices halfway through. Repeat
with any remaining apple.

Oven alternative: If you don’t have an air fryer, preheat your oven to 400 degrees. Bake apple slices on a
baking sheet until golden brown, about 18 minutes, flipping halfway through.

Baked Apples

Ingredients:

 1 apple sliced
 Cinnamon to taste
 Stevia to taste
 Optional: Walden Farm’s Caramel Sauce

Instructions:

1. Toss apple slices in cinnamon and stevia
2. Place apple slices on a baking sheet and bake at 350 until tender
3. Enjoy!

Optional: Drizzle Walden Farm’s caramel sauce on top

Baked Pears – Crock Pot

Ingredients

 4 pears peeled cored and cut into quarters lengthwise
 1-1/2 cups water
 1/4 cup stevia
 1 cinnamon stick
 1 teaspoon whole cloves

Instructions

1. Place the pears in the slow cooker.

2. Stir together the water and stevia, add the cinnamon stick and cloves and then pour over the
pears.

3. Cover and cook on LOW for 4 to 6 hours or until the pears are tender when pierced with a
fork. (The firmer your pears, the longer it will take.)

4. Let cool and then fish out the cinnamon stick and cloves.

5. Transfer the pears and their liquid to an airtight container and refrigerate.

6. Serving Suggestions: Serve chilled or warm.

Crockpot Peaches

Ingredients:

 5 pounds peeled, pitted and sliced peaches
 6 - 12 packets of stevia
 1 teaspoon lemon juice
 1 tablespoon cinnamon
 1 1/4 teaspoon ground ginger

Directions:
1. Blanch, peel and pit peaches. Then cut into slices
2. Place peaches in a food processor or blender and process until flesh is
getting smooth, but still slightly chunky.
3. Pour peaches into a crockpot and set on LOW for 6 - 8 hours, stirring
occasionally.
4. After 6-8 hours, stir in lemon juice, stevia, cinnamon and ginger. Serve
warm or cool.
5. It can be stored in the refrigerator for 5 days or freezer up to 6 months.

Fresh Fruit Popsicles

 Serves: 8

Ingredients
 2 Kiwis
 2 Peaches
 1 cup Strawberries
 ½ cup Raspberries
 ½ cup Blueberries
 2 cups Sparkling water of choice – or – flavored water of choice

Instructions

1. Peel and slice the kiwis and peaches into ¼" slices

2. Slice the strawberries into thirds.

3. Press the strawberry, kiwi and peach slices into the bottom of each mold. Use a popsicle stick
to press them against the sides of the mold.

4. Add blueberries and raspberries to fill the gaps.

5. Add as much fruit as you can fit into the mold, continuing to press it against the sides.

6. Fill the molds with sparkling water, leaving about ⅛" space at the top for the water to expand
when it freezes.

7. Freeze the popsicles overnight.

8. Run the molds under hot water to help the popsicles release.

9. Enjoy!

Hot Chocolate

INGREDIENTS

 2 tablespoons unsweetened cocoa powder (Now Healthy Foods Cocoa is compliant)
 1/8 to ¼ tsp stevia (depending on how sweet you like it)
 Pinch of salt
 1 cup water, or any combination of water and non-dairy, sugar free creamer

PREPARATION

1. Whisk together the cocoa, stevia, salt and about 2 tablespoons water in a small
saucepan over medium-low heat until cocoa and stevia are dissolved. Whisk in the rest
of the liquid and heat it over medium heat, whisking occasionally, until it is hot.

2. If you like it frothy, blend it in the blender.
3. Optional: Add in Walden Farms marshmallow fluff.
4. This recipe multiplies easily. When you get up to a quart of liquid, use 1/4 teaspoon salt.

Mock Raisanettes

Ingredients

 1 pint of blueberries
 1 jar of Walden Farms Calorie Free Chocolate Dip

Instructions
 Clean and dry blueberries. Roll in Walden Farms Calorie Free Chocolate Dip. Place on
dish and freeze. When chocolate hardens, they are ready.