Missy Costello is advertised as Tony Horton's personal chef. Here are some recipes from her website.
Black Bean Sweet Potato Chili
2 TBL Olive oil or Coconut Oil
1 Red Pepper, chopped
1 Medium Red Onion, diced
4 cloves Garlic, minced
2 teaspoons sea salt
1 large Garnet Yam, cut into cubes (1/2 inch)
Zest and juice of 1 lime
1 28-oz can of Fire Roasted Crushed Tomatoes
3 cans Black Beans (or 4 cups freshly cooked)
1 TBL. cumin
1 TBL. Chili Powder (I use a Chili Blend)
1 tsp. Cocoa Powder
1 c. chopped Cilantro for garnish (optional)
In large pot, heat oil over medium heat and sauté garlic, onion, red pepper & sea salt until soft (about 4-5 min). Add the cumin & chili powder and stir to combine. Cook for another minute. Add chopped sweet potato & lime zest, cooking about 10 minutes more, stirring occasionally. Add the tomatoes, black beans, lime juice and cocoa powder. Bring to a simmer, cover and cook for 10 minutes, or until potatoes are soft.
Top with chopped cilantro and a squeeze of lime, if desired. Serve over brown rice or with corn bread
Missy’s Roasted Butternut Squash Soup
1 Large Butternut Squash Roasted (this can be done day before)
2 TBS. Olive Oil or Ghee
1 Large Shallot, diced small
1 Large Sweet Potato, peeled & cubed
2 stalks celery, diced
5 Carrots, peeled & chopped
4 C. Vegetable Broth
½ - 1 C. Unsweetened, Plain Almond Milk
½ tsp. Cumin Powder
1 inch piece of fresh Ginger – peeled & grated
dash of cloves
Maple Syrup or Agave Syrup (Optional)
Heat oven to 350. Cut Squash in half lengthwise. Line a baking dish or cookie sheet with parchment paper to prevent sticking. Place squash cut-side down on baking dish or sheet and poke holes in the squash with a sharp knife or fork, then spray squash with cooking oil spray. Bake for about 30-45minutes or until squash can be easily pierced with a fork. Take out of oven and let cool.
Heat oil in a large pot over medium heat. Add shallot and ginger, and sauté for about 3 minutes until soft/translucent. Add sweet potato, celery & carrots. Saute for a few minutes and add cumin powder, stirring to incorporate. Add broth. Cover pot, and bring to a boil. Turn down heat and simmer until vegetables are tender, about 20 minutes.
While potato is cooking, remove seeds from squash and discard. Scoop out the flesh from the skin and put into a bowl. Discard the skin. Add Squash to pot and cook with potato for a couple minutes. Add more broth if necessary.
In batches, spoon mixture into blender and puree until very smooth or use a hand blender. Place back in soup pot on LOW heat and add maple syrup (optional), salt, pepper, cinnamon & cloves. Soup will be very thick. Start to stir Almond Milk little by little, and be careful not to let soup boil, as milk will curdle. Keep adding either water or milk until soup is consistency you want.
Add 2 medium pears, peeled and cubed and cook with sweet potato
Tony Horton’s Supreme Vegetarian Burrito
(Makes 6-8 Burritos)
1 cup dry Quinoa or Brown rice, cooked
1 Red Bell Pepper, de-seeded & sliced into thin strips
1 Green or Yellow Bell Pepper, de-seeded & sliced into thin strips
1 Red onion, sliced thinly
½ c. Fire Roasted Crushed Tomatoes
½ small red onion, diced
1 - 15oz. can Organic Black Bean
3 tsp ground cumin, divided
1 TBL Chili Powder (Mexican style blend)
1 tsp Sea Salt
Pepper to taste
2 TBL. Extra-Virgin Olive Oil
1 Pkg. Sprouted or Whole Wheat Tortillas
Cheese (preferably non-dairy)
Tempeh Bacon (if you are using this, put it inside the burrito before rolling)
While quinoa/rice is cooking, heat 1 TBL of the Olive oil in a large skillet. Add peppers & onions and sauté until soft – about 3-5 minutes. Add 2 tsp. cumin, Chili Powder, ½ tsp. sea salt and continue cooking for 2 more minutes, stirring to incorporate all the spices with the peppers & onions. Add Tomatoes and stir to mix. Lower heat and cover, cooking for about 5 minutes until peppers are really soft.
To prepare beans, heat remaining TBL of olive oil in a saucepan and add red onion. Saute the onion until soft. Add remaining 1 tsp of cumin and ½ tsp. salt, stir together. Add black beans and stir to incorporate all ingredients. Let cook for 1-2 minutes longer until beans are heated through. Add 1 cup of cooked quinoa or rice to the beans and stir together. Season with fresh ground pepper and remove from heat.
Heat Tortilla shell over low open flame on stove to soften. Place the tortilla on a flat surface. Spread a very small amount of grated cheese over entire tortilla. Add 1 scoop of pepper & onion mixture to bottom 1/3 of tortilla. Top with 1 scoop of quinoa/bean mixture. Add avocado (optional) and Roll!!
Tony's Favorite VEGAN Cardamom Chocolate Chip Cookies
2 c. Spelt Flour
3/4 c. Rolled Oats
1/2 c. chopped Walnuts
1 c. Grain Sweetened Chocolate Chips
1/2 tsp. Sea Salt
3/4 tsp. Baking soda
1/8 tsp Cinnamon
Pinch Ground Cardamom
2/3 c. Agave Nectar
2/3 c. Grapeseed Oil
2 TBL Water or Almond Milk
1 tsp. Vanilla Extract
Preheat Oven to 350 degrees. Place dry ingredients in a large mixing bowl and stir to combine. Combine wet ingredients in a medium bowl and whisk together. Add wet mixture to dry and stir well with wood spoon. Refrigerate for 15 minutes.
Place by the tablespoon on a baking sheet lined with Parchment paper. Bake for 10-12 minutes until golden brown. Remove and cool on a wire rack.
Enjoy with a glass of cold Almond Milk.