It's a mouthful to pronounce: Genetically modified organisms (GMOs). But nearly 80 percent of packaged foods in our nation contain GMOs. Now a new cookbook is coming to the rescue with recipes, advice and more for everyone from vegans to gluten-free dieters to low-carb Atkins-style diets to Paleo dieters to people who just want good, healthy food. By the directors of the Non-GMO Project, it's entitled: "The Non-GMO Cookbook: Recipes and Advice for a Non-GMO Lifestyle" (click for details).
Try the two sample recipes below to experience the full flavor.
Tofu-Mushroom Arugula Salad with Caramelized Onions page 64
Mateo Boucher, Real Food Company
Mateo Boucher joined Real Food Company in 2012 with the purpose of transitioning its deli and catering operations to serve all organic, non-GMO, and house-made food. His passion for excellent food and his shared vision with the family-owned store has won rave reviews.
Dairy-free, Gluten-free, Vegan
Serves 4 to 5
- 2 large yellow onions, thinly sliced
- ½ pound crimini mushrooms, quartered
- 12 ounces firm tofu, diced
- ¼ cup safflower oil (or other high-heat oil)
- ¼ cup tamari
- ¼ cup sesame oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ pound baby arugula
- Several sprigs fresh marjoram, chopped
- Preheat oven to 375 degrees.
- Sauté onions in a portion of the safflower oil, on medium heat, until onions become translucent and begin to brown. Add salt and pepper while cooking. Remove onions from heat and place on a parchment-lined tray or glass dish in a thin layer to cool quickly.
- Toss mushrooms in a bowl with a portion of the sesame oil and tamari. Add sea salt and black pepper to taste. Sauté on medium heat until browned and very tender. Set aside to cool. Toss tofu with a portion of the sesame oil, tamari, and safflower oil. Place on parchment- lined tray or glass baking dish. Roast in the oven with fan on until tofu becomes slightly crispy. Remove from heat and allow to cool.
- Combine onions, mushrooms, and tofu in a bowl. Add remaining sesame oil and tamari. Fold in baby arugula and marjoram.
Beef Nachos with Fresh Guacamole and Salsa Page 129-130
Libby Mahoney, The Cooking Activist Company
Libby's journey began three years ago when she discovered she had an allergy to soy. Her research on soy led her to the world of GMOs and that started her campaign to transition her home away from processed, GMO-filled foods. Libby's kids, husband, family, and friends are now more aware about the dangers of GMOs. Through her business, The Cooking Activist Company, Libby educates others about food and sells non-GMO, organic, and fair trade baked goods at a local farmers market on Saturdays in Northeast Florida.
- 1 tablespoon extra virgin olive oil
- ½ yellow onion, chopped
- ½ green bell pepper, chopped (use a spicier pepper if desired)
- 2 cloves garlic, peeled and minced
- 1 pound lean, grass-fed ground beef
- ¼ cup water
- ¼ cup tomato sauce
- Corn tortilla chips
- Optional seasonings:
- 2 teaspoons chili powder
- 2 teaspoons cumin
- ¼ teaspoon sea salt
- ½ teaspoon turbinado, or other unrefined sugar
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- Optional toppings:
- Cheddar cheese, or Monterey Jack or Colby, grated
- Sour cream
- Homemade guacamole (recipe follows)
- Homemade salsa (recipe follows)
- Romaine lettuce
- 1 fresh avocado, pitted, peeled, and chopped
- ¼ tomato, diced
- ¼ sweet onion, minced
- ¼ cup fresh cilantro
- 1 garlic clove, peeled and minced
- 1 tablespoon lime juice, fresh squeezed
- ¼ teaspoon cumin
- Sea salt and black pepper, to taste
- ½ sweet onion, chopped
- 1 tomato, chopped
- 4 ounces tomato sauce, or more to taste
- 2 cloves garlic, peeled and minced
- 1 lime, juiced
- Handful of fresh cilantro, chopped
- Heat the oil in a sauté pan on medium heat. Cook the onion and pepper until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add beef, along with desired spice mixture, to the pan. Cook until the beef is no longer pink. Pour in water and tomato sauce. Simmer on medium-low for about 10 minutes or until most of the liquid is evaporated.
- To make the nachos, preheat oven to 350 degrees. Fill a large oven-safe plate or baking sheet with chips and layer the meat and shredded cheeses on top. Bake in the oven for 10-15 minutes or until cheese is fully melted and light golden. Top with desired extras and serve with fresh sour cream.
- To make the guacamole, mix all ingredients together. Refrigerate in a tightly closed container until ready to serve.
- To make the salsa, mix all ingredients. Add tomato sauce to get your preferred consistency. Refrigerate for at least a couple hours to let the flavors marinate.