Baked Kudzu and Eggplant Parmesan

Savory, cheesy, and a little bit of crunch, you won't even miss the fried version of this delicious treat. Cooked low and slow, all the bitterness of the eggplant is removed leaving just a bit of tang that goes great with sauce and cheese. The cashew flour also offers a great crunch without bread or frying. Enjoy!

Ingredients:
-1 tbsp olive oil
-1/2 eggplant, sliced into 1/2 inch rounds
-1 handful kudzu leaves
-1/2 chopped onion
-1 cup clean marinara sauce (or tomato sauce, 3 cloves garlic and 1 tbsp italian seasonings)
-1/3 cup cashew flour
-1/4 cup shredded parmesan cheese (or grass fed dubliner)

Directions: Preheat oven to 300F and grease a 9*11 baking pan with the olive oil. Layer the eggplant rounds on the bottom of the pan with the kudzu leaves and then onions on top of that.  Spread the marinara sauce on top of the veggies and flow that with the cashew flour and cheese. Cover with aluminum foil and bake for 1 hours, uncover and bake for an additional 15 minutes. Serve warm and enjoy!

Kudzu Black Bean Burgers (vegetarian)

Black bean burgers a great substitute for meat any night. Made with kudzu and zucchini its also a great way to get some veges into your day. The cumin and other spices really make this a Hispanic inspired dish that will leave you satisfied and meat free:)

Ingredients:

-1 zucchini

-2 cans black beans

-1 egg

-1/2 cup old-fashioned oats

-4 cloves garlic

-2 tbsps chili powder

-2 cups kudzu leaves

-1/2 onion chopped

-1/4 cup frozen corn

-2 tbsps olive oil

Directions: Place all the ingredients in a food processor (except the corn) and blend to your desired consistency then stir in corn. Pour mixture onto a heated and oiled skillet and cook similar to a pancake. Excellent with cheese:)

Chocolate Raspberry Cake (grain-free, gluten-free, vegan)

Sorry for the poor picture but I wasn't going to share this with you all because I thought it was just an experiment. However, once I tasted the tester I thought it'd be too cruel to not share this with you. If the tart I had on my birthday wasn't so delicious I'd say I wish I had this instead. The whole experience of eating it is just divine, raspberries, chocolates and almonds are made for each other. Additionally it has almond and peanut butter (a nut and a legume) which makes this a complete protein source:)  Incredibly tasty, vegan and gluten free, who could resist?!

Ingredients:
-1 ripe(black) plantain
-4 tbsps cocoa powder
-1 tbsp almond butter
-1 tbsp peanut butter
-1 tsp almond extract
-1/4 tsp baking powder
-1/4 tsp baking soda
-3 tbsps date syrup/honey
-1/6 cup coconut oil
-1 dash salt
-1/4 cup frozen/fresh raspberries
-1/8 cup slivered almonds

Directions: Preheat oven to 350 and grease a 5*7  baking pan. In a food processor/ with a fork combine all the ingredients except the berries and almonds. Then stir in the raspberries and pour in the pan. Sprinkle with the almonds and cover with aluminum foil. Bake for 35 minutes, take off foil and bake for an additional 15 minutes. Best enjoyed warm:)

Kudzu Masala

In this kudzu dish east meets east! As the flavors of India combine with the taste of the Japanese kudzu your tastebuds are awakened by sweet and hot spices. This is very similar to any masala cooked with spinach. I hope you enjoy this creamy and warming dish as much as I did:) 

Ingredients:
-1/4 cup chicken stock (or 3 tbsp olive oil)
-3 tbsps dal makani masala
-1 teaspoon cinnamon
-1 clove garlic chopped
-1/2 onion chopped
-1 cup red split lentils
-4 cups water (or broth if you used oil)
-1 carrot chopped
-1 zucchini chopped (optional)
-1 cup tomato sauce
-2 cups frozen broccoli (optional)
-1 cup frozen peas
-2 tbsps balsamic vinegar
-handful kudzu leaves shredded
-1/2 cup plain yogurt

Directions: In a medium sauce pan, on medium heat the chicken stock, seasonings, garlic and onion. Cook for until onions start to turn clear and stir in the lentils. Cook for 1 minute and add the water. Next add the carrot, zucchini, broccoli, peas and tomato sauce. Bring to a boil for 1 minute and reduce to a simmer, add balsamic and kudzu and cook on low for 10 minutes. Remove from heat and stir in yogurt. Goes great with mixed green, brown basmatti rice or naan.

Sundried Tomato and Kale Muffin Tops (vegan and paleo)

I know it's another odd one, but these are spectacular. They're soft, sweet and have just a little kick of heat at the end to get your day going! Enjoy these at breakfast or at lunch/dinner as a burger. Yet another great way to get some kale in your day:)

Ingredients:
-1 ripe plantain
-1/4 cup chopped sun dried tomatoes
-1 cup cashew flour
-3 cups chopped kale
-2 tbsps tahini
-1 tbsp cumin
-1 tsp chili powder
-1/2 tsp oregano
-1/4 tsp cayenne
-1/4 tsp basil

Directions: Preheat oven to 350F. Combine all ingredients into a food processor and blend until well combined. Form patties(8 large ones) on a greased cookie sheet and bake for 15-20 minutes.  Delicious with greek yogurt and cilantro:)

Sweet and Savory Italian Bread (flourless, plantains)

This random creation is rather odd but very, very good. It's reminiscent of a sweet Hawaiian rolls with italian seasoning. Weird right?! But delicous none the less. Sweet and savory. It's great with some sprouts, topped with pasta sauce or as the base for a pizza, enjoy!

Ingredients:
-2 plantains (the riper the sweeter)
-3 eggs
-1/4 cup romano cheese
-1 tbsp italian seasoning
-1 tsp garlic powder

Directions: Preheat oven to 350F. In a blender or with a fork mix all the ingredients together. Pour in a greased 8*8 pan. Bake for 20 minutes or until eggs appear cooked. Serve warm or cool. Feel free to top with tomato sauce and cheese as a delicious "pizza".

Simple Kale Spaghetti Sauce (30 minutes or less)

After several dessert recipes, I thought I'd be be good to give you all an actual healthy meal that is so tasty and quick to prepare. And if any of you find that grains are't the best for you, you can always use this to top spaghetti squash, zucchini noodles or cauliflower 'risotto'. I don't know about you, but I've always found that onions,balsamic, garlic and tomatoes just hit the spot. Its like a cute little Italian grandmother is smothering me with love. This it also a great way to add kale to your day, even if you don't love it. This meal was so delicious the cat(lucky) even wanted some;)

Ingredients (serves 6):
-2 tbsps olive oil
-1 package free-range ground turkey
-2 tbsps balsamic vinegar
-1 large onion, chopped
-6 clover garlic, minced
-2 zucchinis, chopped
-2 cups tomato sauce
-1 tbsp Italian seasoning
-1/2 teaspoon thyme
-1/4 teaspoon black/white pepper
-2 cups fresh kale chopped
-4 cups cooked pasta(I used  trader joe's quinoa and brown rice)
-Parmesan or Romano cheese for topping

Directions: * In a large skillet,on medium heat, heat the olive oil then add the turkey, half way through browning add the balsamic. Once fully/ nearly brown, add the onions and garlic. When the onions start to turn clear add the zucchini and cook until almost clear. Add the tomato sauce and spices, cook for 5 minutes then add the kale and cook til wilted. Serve over desired pasta and sprinkle with cheese, enjoy!
*in a separate pot boil water and salt, add the pasta to the water when you add the onions, cook as instructed, drain and drizzle on olive oil before topping with sauce

Chocolate Almond Berry Tart (sugar-free, gluten-free, vegan)

Behold the beautiful tart! Alas, I cannot take full credit for this masterpiece as my sister decorated and created the chocolate layer for it. She was part of this delicious creation as it was my 21st (that's also why there's a bit of liquor in the tart;) And it was a wonderful day! It was filled with my favorite things; art, food, friends and family.

 It started a yummy breakfast, some henna, and then a trip to a great little grocery store called MOM's (Mom's Organic Market). Next my mom and I went to a local fish store where we bought the most unbelievably butter salmon you could ever dream of.

We came home and I had the most unbelievable grilled cheese for lunch. I would have a picture but it was too good! I used KerryGold butter, Ezekiel raisin bread, organic tomatoes, balsamic vinegar, purple basil and NewZealand Grass-fed Sharp Cheddar Cheese. Sweet from the raisins, sour from the balsamic, cheesy, buttery, and bright notes from the basil and tomato, I was in heaven! Afterwards we got ready to head over to the farmer's market where we met up with my friend Jenna.

We took some pictures, tasted cheese and apples, and bought lots of delicious, sustainable things. Among our collection was strawberries, pastured eggs, kale, and asparagus. After that we headed over to the ABC store and admired all the cool artwork on the bottles, checked out a thrift store and the oh-so-fun dollar tree. We came back to a house full of love from my cute kitties and henna'd the Jennas:) We also had a brief photo shoot, photo credits to my mom.

In the meantime my dad was working on the grill to create the most spectacular salmon of your life! Along with grilled asparagus, onions, bell peppers, squash and garlic. It was truly a feast!

For the asparagus, we just lightly tossed it in olive oil, lemon juices and garlic before grilling it, simple and delicious.

 Then it was time to open presents and have the tart. It was so, so good! Its been tradition for me to have a tart for my birthday for the past 6 years, just cause I love shortbread and fruit. I must say this was the best yet! Buttery, almondy, chocolaty and sweet. What more could you ask for? Its also a great was to start off a night before singing 80's hits to your cats and just dance with the fam!

Crust:
-1 cup flour (whole wheat pastry flour or Namaste Gluten Free Flour)
-1/2 cup almond/cashew flour
-2 tbsps date syrup/honey
-6 tbsp grass fed butter(or solid coconut oil)
-2 tbsp lemon juice
-1/2 tsp almond extract
-1 dash salt

Directions: Combine all ingredients into a food processor and mix util dough forms together (or mix using your fingertips. Add ice water if needed. Press the dough evenly into the sides and bottom of a greased 9” tart pan. Refrigerate for 15 mins. Preheat the oven to 350F. Prick dough with a fork several times. Bake crust for 15-20 minutes until golden brown. Allow to cool completely before adding filling.

Almond Filling:
Ingredients:
-2 cups milk(any type)
-4 tbsps arrowroot starch/powder
-1 dash salt
-1/4 cup date syrup (or 3 tbsps honey/maple syrup)
-1 tsp almond extract(+shot of amaretto if you're feeling naughty;)
-1 tsp grass fed butter(optional)

Directions: In an unheated sauce pan combine milk, arrowroot powder, salt, and stir until fairly dissolved. Next, heat over medium heat for 5 min then stir in date syrup. Bring to a boil, stirring constantly until it begins to thicken(about 5-10 min). Remove from heat, stir in extract and butter. Pour into tart shell and refrigerate while making the chocolate layer.

Chocolate Filling:
Ingredients:
-2 cups milk(any type)
-4 tbsps arrowroot starch/powder
-5-8 tbsps cocoa powder
-1 dash salt
-1/4 cup date syrup (or 3 tbsps honey/maple syrup)
-1 tbsp cinnamon
-1/2 tsp allspice
-1 tsp vanilla
-1 tsp butter(optional)
Directions: In an unheated sauce pan combine milk, arrowroot powder, salt, cocoa powder and stir until fairly dissolved. Next, heat over medium heat for 5 min then stir in date syrup, cinnamon and allspice. Bring to a boil, stirring constantly until it begins to thicken(about 5-10 min). Remove from heat, stir in vanilla and butter. Pour mixture on top of the almond layer. Refrigerate for 20 minutes then decorate. I used raspberries, strawberries, kiwis and cocoa nibs. Serve cold and try not to eat it all at once;)

Delightfully Tart Rhubarb Pie (gluten-free, refined sugar-free, vegan)

This pie was so wonderful, it completely satisfied my 11 year craving. It's a craving that started late one evening when I came home from ballet in 3rd grade to a tired mom. This loving, exhausted woman said I could have the best dinner ever, pie! For some reason, I haven't encountered rhubarb pie since, yet I have always had such fond memories of the dish. Thus, when I saw rhubarb was in season I was determined to recreate this nostalgic dinner. Also, since it is mother's day, and I'd rather not upset my momma's sensitive tummy I made it gluten-free. This pie was a hit with the whole family, sweet yet slightly tart and a surprisingly flaky crust, it pairs amazingly with homemade strawberry ice-cream. Tasty and satisfying, enjoy!

Crust
Ingredients:
-2 cups Namaste Gluten Free Flour
-1/2 cup coconut oil
-2 tbsps date-syrup/honey
-1/2 tsp almond/vanilla extract
-1/8th tsp salt
-1 tbsp baking powder
-7 tbsp ice water

Directions: Combine flour, salt, baking powder, extract and honey. Drizzle oil over dry mix a little at a time and blend with fork after each addition (2 or 3 rounds should do it.) The crust mix will have lots of coarse chunks in it at this point. Add ice water the same way, blending after each addition. Scoop out about half the mix and press with your fingers into the bottom and sides of pie pan. Roll/ flatten the remaining half between saran wrap and make cut outs with cookie cutters to top the pie with.

Filling
Ingredients:
-6 tbsp Namaste Gluten Free Flour
-2/3 cup date syrup/honey
-1 tsp cinnamon
-5 cups chopped rhubarb* (4-5 stalks)
-juice from half a lemon
-1 tbsp butter(or solid coconut oil for vegan)
*you can replace 1 cup of rhubarb for 1 cup of strawberries or 1/4 cup overnight chia seed jam

Directions:
1.Preheat oven to 450F
2.In a small bowl combine the flour, date syrup and cinnamon. In another bowl combine the rhubarb and lemon juice.
3. Spread half the flour mixture on the bottom of the pie crust.
4. Pour rhubarb into the pie crust and add the remaining flour blend
5. Place chunks of butter throughout pie.
6. Top with the crust cut out, cover with aluminum foil and place in the oven.
7. Bake for 15 minutes and reduce heat to 350F. Bake for 40-45 minutes. Uncover the pie for the last 20. Serve warm or cold.

Asian Kudzu Wrap (30min or less)

This was so good and a much needed change in flavor. The Asian inspired flavors of this dish pair perfectly with kudzus origin. The apple cider vinegar and tamari balance each other excellently, creating that slightly sweet, slightly savor taste I love about Asian cuisine. This is also an superb dish because it looks fancy but is made in 30 minutes or less. I hope you enjoy it as much as Paige and I did!

Serves 4-5 (4 wraps per person)
Ingredients:
-1 tbsp coconut oil
-1 small onion, diced
-1/2 lb. grass-fed ground beef
-3 cloves garlic, minced
-2 cups frozen sliced leeks
-1 cup chopped bell peppers
-2 cups wild rice blend
-1/2 tsp ground ginger
-1/2 tbsp apple cider vinegar
-1 tbsp organic tamari
-16 large kudzu leaves

Directions: In a medium skillet, heat oil and onions. Add ground beef and garlic and brown the meat. Add the leeks, bell peppers and rice and cook until defrosted. Add seasonings (add red pepper flakes for added heat) and cook until vegetables are tender. Wash kudzu leaves and splay out. Spoon out 2-3 tbsps on each kudzu leaf. Fold sides of leaves in and roll leaf from the bottom up. Serve warm, with tamari, fresh lime or a side of pineapple.

Chocolate Kudzu Ice Cream (vegan, gluten-free, sugar-free)

Wanna sneaky way to get some greens into your day? Try this delicious treat. The frozen bananas and mango create a delightfully creamy texture and sweet taste that'll have you swear your eating ice-cream. An added bonus you don't need a ice cream maker and once everything is blended you won't be able to taste the greens at all.  

Ingredients:
-1/2 cup milk(any type)
-4 frozen ripe bananas
-1 cup frozen mango
-4 handfuls kudzu leaves
-2 tbsps peanut butter
-1/4 cup cocoa powder
-1 tsp cinnamon
-2 dashes nutmeg
-1 cup frozen berries as an optional topping

Serves: 4-6 people (1 cup servings)

Directions: Combine everything (except the berries) in a blender and blend until smooth(~2 minutes). You may have to add a bit more milk to get it to mix fully. Serve immediately and top with berries. Enjoy!

Molten Mint Chocolate Muffin Top (gluten-free and vegan too!)

This is my very creation using my vitamix. I was so excited at all the oppositions I decided you can't go wrong with chocolate. This an awesome summer treat as it has both refreshing mint and cherry in it. Nice and gooey, its simply irresistible when topped with cashew cream!

chocolate cashew cream

Ingredients:
-1/2 cup almond flour
-1/4 cup cocoa
-1/4 cup cashew four
-1/4 cup frozen berry/cherry mix
-1 very ripe banana
-1/4 cup date syrup
-1/6 cup olive/coconut oil
-1/4 tsp mint extract

Directions:
-Preheat oven to 350F. Mix everything thoroughly with a fork or in your blender. Pour into 4*4 pan, lined with parchment paper. Bake for 40 minutes, covered for the last 20 minutes.

Teddy Graham Facial (apple cider vinegar, reduced redness, 4 ingredients)

This is a homemade beauty treatment that my suite-mate and I discovered one night while procrastinating for finals. We just threw a bunch of "natural beauty" supplies together, put it on our faces, waited a while and awoke more beautiful than before. We both noticed reduced redness and brighter skin. I hope it work for you too:)

Ingredients: 

-2 tbsps apple cider vinegar

-2 tbsps water

-2 tbsps honey

-2 tbsps baking soda

-1 tsp cinnamon

Directions: Mix everything in a bowl together. Splash your face with warm water to open your pours. Coat your whole face with the mixture, making sure to really get the honey on your face. Let sit on your face for 10-20min. It will burn a tiny bit at first then get sticky and slightly harden. Wash off your face, making sure you scrub as you wash it off, exfoliating with the baking soda.

Want to know an extra little secret? It bubbles, like a baking soda rocket, so you can actually trick your guy friends into doing it too! The fact that it makes your skin look temporarily dirty and smells like teddy grahams will definitely help your case too:)

Chicken Farro Kudzu Soup

This soup had me audibly mutter mhmmmmmmmmm because it is so good! The kudzu and leeks go perfectly with the balsamic and oddly enough dill. Slurp this soup when you need something hardy with a slight hint of summer.

Ingredients:
-3 tbsp chicken stock (or olive oil)
-1 red or vidalia onion, finely chopped
-3  cloves garlic, minced
-4 cups chicken broth
-1 cup Trader Joe's 10 minute Farro (or cooked farro)
-1 bay leaf
-2 cups frozen leeks
-1 carrot
-1 celery stock
-1/2 cup tomato sauce
-4 cups shredded kudzu
-1/2 tomato chopped
-1 cup, shredded cooked chicken
-1 tbsp balsamic vinegar
-1 tsp no-salt/multi-blend seasoning
-1/2 tsp cumin
-1/8 tsp dill

Directions: In a medium sauce pan, over medium heat, add the oil/stock and the onions. Cook until they start to turn transulcent (3-6min) then add the garlic and cook for 2 minutes. Add the Farro, broth, bay leaf, carrot, and celery, bring to a boil and reduce to a simmer, add frozen leeks, chicken and tomato sauce and simmer for 10 minutes. Add the tomato, kudzu, vinegar and spices, cook for 5 minutes and enjoy warm.

Chessy Kudzu Brussel Quiche

Oh my this was good! This was our very first kudzu experiment and we are very pleased with the results.

Behold the roasted brussel sprouts and red oniony goodness.

What's the secret to a quiche that makes the kudzu taste so good? A crust that's secretly a cheese-it cracker! It makes it so tasty, even the pickiest eaters will eat their veggies and sing your praises:)

Crust Ingredients:
-2 cups whole wheat pastry flour
-4 tbsp grass fed butter
-1 cup shredded hard cheese
-2 cloves mashed garlic
-1 tsp no salt seasoning
-1/2 tsp rosemary
-1/2 tsp thyme
-3+ tbsp ice cold water

Directions: place all ingredients except the water into a bowl and mix with a mixer or your finger tips until it starts to form crumbles. Gradually add water until it dough forms together. Wrap in plastic wrap and store in the fridge for at least 1 hour. Preheat oven to 375F. Roll out and place in greased pie pan. Cover with aluminum foil, pour in pie beads or dried beans and bake for 15 minutes. Remove from oven and set aside.

    

The kudzu sauteing, those deliciously yellow, farm fresh yolks, and the quiche right before it bakes.

Filling Ingredients:
-2 tbsps olive oil
-1 tbsp homemade chicken stock (or oil)
-1/2 red onion finely diced
-1 tomato chopped
-2 cloves minced garlic
-1 cup frozen brussel sprouts
-4 cups kudzu leaves chopped
-1 tbsp balsamic vinegar (optional)
-1 cup shredded hard cheese (Parmesan, pecorino,Romano, cheddar)
-4 eggs
-1 cup organic milk
-1 tsp no salt seasoning
-1 tsp Italian seasonings
-1/4 tsp black pepper


Directions: In a skillet, over medium heat, warm the olive oil and stock. Add the onions and cook until they begin to turn clear. Add the tomato, garlic, brussel sprouts, kudzu and balsamic vinegar. Cook until leaves start to wilt. In a separate bowl combine remaining ingredients. Remove beans and aluminum foil from pie pan. Pour cooked ingredients onto crust, pour egg mixture over top. Bake at 375F for 35 minutes or until middle doesn't jiggle. Remove from oven and let set for 10 minutes before serving.

Fajita Salad

 Want something spicy and tangy that goes well with sunny weather? Then try this recipe. It's full of latin vegetables and delicious chicken that perfectly seasoned with cumin, cayenne and other marvelous spices.  This is yet another way to stretch that slower cooker chicken or use left over bean salad. 

Ingredients:
-2 tbsp olive oil or chicken fat/stock
-2 cups chopped cooked chicken
-1 small onion chopped
-1 cup cooked black beans
-2 bell peppers chopped into slices
-4 small yellow squashes sliced into thin rounds
-3 gloves garlic minced
-1 cup tomato puree
-2 tsps paprika
-1 tbsp cumin
-1/4 tsp cayenne powder
-1/4 tsp garlic powder
-1/4 tsp oregano
-1/4 tsp black pepper
-1 lime
-1 bunch fresh cilantro finely chopped

Directions:
Heat the oil in a skillet over medium heat. Add the onions and cook until they begin to turn clear. Add the squash and cook until translucent. Add the peppers and the garlic, cook until the peppers start to soften. Add the tomato puree, spices, and chicken, cook until peppers are tender and remove from heat. Add the black beans, cilantro and juice the lime on top. Toss salad, eat warm or cold. Great on top of sweet potatoes, with fresh corn on the cob, or topped with greek yogurt.

Marinated Kudzu Salad

Ingredients:
-1 large lemon
-2 tbsp olive oil
-1/4 tsp salt
-1/4 tsp black pepper
-2 cloves garlic minced
-1/2 red onion finely chopped
-4 cups kudzu leave chopped

Directions:
Juice the lemon into a mixing bowl. Add the remaining ingredients in the order listed. Massage the leaves with your hands until they start to wilt. Cover and refrigerate at least 1 hour. Enjoy as a side or on a sandwich.

Sauteed Onions and Kudzu

Ingredients:
-2 tbsp olive oil
-1 onion chopped fine
-2 cups chopped kudzu leaves
-salt and pepper to taste

Directions:
Heat  the oil on medium heat in a skillet. Add the onions and cook until translucent. Add the leaves and cook until wilted. Top with salt and pepper and enjoy.

Kudzu Tea

Rumored to cure a hangover and aid in sobriety have this tasty cup of tea when you're still feeling that wild night.
P.S. I kind of taste like green beans only with a bit more earthyness

Ingredients:
-5 Kudzu Leave
-1 cup water

Directions:
Boil water and use your hands to shred the leaves into the water. Let steep for 5 minutes and remove the leaves and enjoy with cool enough to drink.

Artichoke & Mushroom Kudzu Lasagna

Artichoke & Mushroom Kudzu Lasagna

Ingredients:
-9 uncooked lasagna noodles
-1 large onion, chopped
-4 cloves garlic
-1\2 cup sliced mushrooms
-14 oz. vegetable or light chicken broth
-1 tbs. chopped rosemary
-14 oz. artichoke hearts, chopped
-10 oz. Kudzu leaves
-28 oz. tomato pasta sauce
-3.5 cups mozzarella cheese, shredded
-4 oz. crumbled feta (preferably garlic)

Directions:
1. Preheat oven to 350. Oil baking dish.
2. Bring a large pot of water to boil; add noodles and cook until al dente. Drain.
3. Saute onion and garlic in oil or butter until onion is caramelized. Stir in broth and rosemary; boil. Stir in artichoke hearts, mushrooms, pasta sauce, and Kudzu. Reduce heat and simmer.
4. Spread 1\4 of the mixture in the bottom of the dish and top with 3 cooked noodles. Sprinkle 3\4 cup of cheese over noodles. Add 2 more layers of the noodles. Repeat, ending with artichoke mixture and mozzarella, and feta cheese on top.
5. Bake, covered, for 40 min. Uncover, and bake 15 more min. or until bubbly or crispy. Let stand 10 min before eating. Dig in!

Clean Kudzu Dip

Clean Kudzu Dip

Ingredients:
-16 oz. container cottage cheese
-10 oz. Kudzu leaves, chopped
-2 cloves garlic
-14 oz. artichoke hearts, chopped
-1\3 cup grated Parmesan cheese
-8 oz. water chestnuts, chopped fine
-2 tbs. onion powder
-1 tsp. dried parsley
-2 tsp. garlic powder
-1\2 tsp. salt

Directions:
1. Blend cottage cheese, artichoke, water chestnuts, and Parmesan cheese until smooth and creamy (in blender).
2. Cook Kudzu leaves until slightly wilted
3. Add all ingredients, including cheese and Kudzu, into mixing bowl. Stir well.
*You may want to bake and serve warm

Mushroom Kudzu Quiche

Mushroom Kudzu Quiche

Ingredients:
-Cheese Crust (use this cheese cracker recipe as a crust)
-2 tsp. mustard
-1 1\2 pounds asparagus, cut into 1\2 inch pieces
-5-10 large Kudzu leaves
-1 medium onion, chopped
-1\2 cup sliced mushrooms
-1\4 cup butter
-2 eggs, lightly beaten
-2 cups mozzarella cheese
-1\4 cup minced parsley
-1\2 tsp. salt
-1\2 tsp. pepper
-1\4 tsp. (each) garlic powder, dried basil, oregano, and sage

Directions:
1. Make cheese crust
2. Saute the asparagus, Kudzu, onion, and mushrooms in butter until asparagus is tender. Combine the remaining ingredients in a large bowl and add the asparagus mixture. Pour into crust.
3. Bake at 375° for 25-30 min. or until the center is cooked. Let stand for 10 min. Enjoy!

Asian Kudzu Rice Wrap

Asian Kudzu Rice Wrap

Ingredients:
-Chicken, pulled
-Soy Sauce (as much as you desire)
-3 tbs. minced Garlic
-2 tbs. minced Ginger Root
-1 cup Brown Rice
-16 Large Kudzu leaves
-1 cup shredded Carrots
-1 cup sliced Onions
-1 cup sliced Bell Peppers
-1 cup sliced Radishes
-1 1\3 cup Water
-4 tbs. Lemon juice

Directions:
1. In a medium bowl, mix together cooked chicken pieces, 1 tablespoon soy sauce, 1 teaspoon minced garlic, 1 tablespoon lemon, and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.

2. Cook brown rice until tender.

3. Preheat the grill. Place rice, Kudzu leaves, carrots, radishes and red peppers into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, 3 tablespoons lemon juice, 2 teaspoons garlic, and 1 tablespoon ginger. Divide into small dipping bowls.

4. Thread meatballs onto skewers. Grill or broil for 10-12 minutes, turning occasionally. 

5. To eat, place a leaf of Kudzu onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over. Yum!

Kudzu root powder

Kudzu powder can be prepared on a small scale from wild kudzu with little equipment. Roots no smaller than 1 1/2” in diameter should be harvested during the winter months, December through March. Kudzu root should be washed, cut into approximate one-inch thick slices and pureed in a blender with enough cold water to blend the root well. The puree should be strained and the solid fibers squeezed to extract all the liquid to be used for further processing. The remaining fibers should then be saturated with water, stirred, and strained again, collecting the liquid into the container with the other extract. The brown kudzu liquid should be filtered through muslin or lower grade cotton fabric and left undisturbed in a cool or cold location for 24 hours. The fibers can be composted and the brown liquid should then be discarded as grey water. The clay like substance remaining in the container should be broken up and mixed well, until thoroughly dissolved with clean water once again, and allowed to rest for 24 hours in a cool environment. The liquid should again be discarded and the starch redissolved into a second batch of clean water, this time leaving the mixture for 48 hours in a cool place. The liquid should then be discarded and the layer of gray impurities removed from the starch. The starch is then ready to be used immediately or can be dried to preserve it indefinitely. To dry the kudzu starch, place kudzu chunks on a tray or on layers of paper and set it in a cool, well ventilated place for 10 to 40 days until thoroughly dry. Store dry chunks of kudzu in a sealed container. The dry chunks of kudzu, when pulverized, become kudzu powder.

Can be used in:
Chocolate Pudding
Thickening agent in stews, apple sauce and ice cream

Black Bean Salad

I'll admit that I didn't come up with this recipe,( its originally from our family friends the Gierlinger's) but it's so good I just had to share it, plus it is something you can make your own by tweaking the ratios to your liking. Its also simple, refreshing and versatile. This is a great recipe to bring to summer picnics or a Cinco de Mayo celebration! It can be eaten as a great side, in sandwiches, tacos, on top of sweet potatoes or with with Greek yogurt.

Ingredients:
-3 very juicy limes
-2 tbsp olive oil
-1/4 tsp salt
-4 cloves garlic
-1 bunch of fresh cilantro
-4 cups of cooked, rinsed, black beans
- optional add ins: a jalapeno, an avocado, tomatoes, corn or onions

Directions:
1. place cilantro an a bowl and cover with water to let the sand separate from the leaves
2. in a separate mixing bowl juice the limes, mince the garlic, add the salt and mix together
3. add the black beans to the dressing bowl
4. drain the cilantro and finely chop
5. add the cilantro to the rest of the salad and toss, marinate at least 20mins in the fridge before serving and enjoy!