Wednesday, October 18, 2017

Green Lentil and Squash Stew

Yield: 4-6 servings

1 tbsp olive oil
1 onion, small dice
1 carrot, small dice
1 celery, small dice
2 cloves garlic, finely minced
1 cup butternut squash, diced
1 tsp oregano
1/2 tsp chili powder
1/2 tsp chili flakes
salt and pepper
1 cup green lentils
1 can diced tomatoes
1/4 cup tomato paste
3 cups vegetable stock
1/2 cup zucchini, small dice
1 cup kale, roughly chopped
1 tsp lemon juice

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the carrot, celery, and garlic and continue to sauté for 5 more minutes.
3. Add the butternut squash and stir to coat.
4. Add the spices, lentils, diced tomatoes, tomato paste, and vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer about 10 to 15 minutes, or until squash and lentils are starting to soften, but are still undercooked.
5. Add the zucchini and continue to simmer the soup for 5 minutes, until zucchini are starting to soften.
6. Add the kale and cook for 2 more minutes, until wilted.
7. Garnish with lemon juice just before serving.

Sauteed Radishes with Mint

Yield: 2-3 servings

1 tbsp olive oil
1 tbsp butter
1 bunch radishes, trimmed, cut lengthwise into 1/2-inch wedges
salt and pepper
2 tbsp mint, roughly chopped

1. In a large saute pan, heat oil and butter over medium heat.
2. Add radishes to pan and toss to coat. Season with salt and pepper. Cook for 8 to 10 minutes, tossing frequently, until radishes are tender and slightly caramelized.
3. Let cool slightly and sprinkle with mint.

CSA email - April 28

Almond Butter Chocolate Chunk Cookies

Yield: 15

1 cup almond butter 
1/3 cup honey or maple syrup
1 egg
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1/3 cup dark chocolate bar, coarsely chopped 
sea salt, for sprinkling
15 almonds for topping

1. Preheat oven to 350F. Line a baking sheet with parchment paper. 
2. In a medium mixing bowl, beat together almond butter, honey or maple syrup, egg, vanilla, baking soda, and salt until smooth and creamy.
3. Fold in chocolate chunks.
4. Drop tablespoon sized balls of dough onto prepared baking sheet. Top each cookie with sea salt and an almond.
5. Bake for 7 to 8 minutes or until cookies turn a slightly golden brown.
6. Cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely.

Oatmeal Chocolate Chip Cookies

Yield: 16

3/4 cup almond flour 
3/4 cup rolled oats
1/4 cup shredded unsweetened coconut (or sub more almond flour, oats, or gluten-free flour)
1/3 cup coconut sugar
1/4 cup chocolate chips 
3/4 tsp baking powder
1/4 tsp salt
1/4 cup aquafaba (or sub 1 egg white)
2 tbsp almond butter
3 tbsp coconut oil, melted
1/2 tsp vanilla extract

1. In a large mixing bowl, stir together almond flour, oats, coconut, coconut sugar, chocolate chips, baking powder, and salt.
2. In a separate bowl, beat aquafaba (or egg white) (using a handheld mixer or by whisking vigorously) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)
3. To the aquafaba, add the almond butter, oil, and vanilla, and beat or whisk to combine.
4. Add aquafaba mixture to dry ingredients and mix until combined. Cover and chill in the refrigerator for at least 30 minutes or overnight.
5. Preheat oven to 350F. Line a baking sheet with parchment paper.
6. Scoop chilled dough by tablespoon and place on prepared baking sheet.
7. Bake for 10 minutes, rotate, and bake for 1 to 2 more minutes, or until the edges are slightly golden brown. Be careful not to burn - they bake quickly toward the end.
8. Remove from oven and let cool. Store leftovers in a loosely sealed container at room temperature up to 3 days, in the refrigerator for 4 days, or in the freezer for 1 month.

Sunday, October 15, 2017

Pumpkin Loaf

Yield: 1 loaf

1 3/4 cups pumpkin puree
1/4 cup butter, melted
1/4 cup coconut oil, melted
3 eggs
1 cup sugar
2/3 cup coconut sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
2 1/4 cups all-purpose flour
1 tbsp coconut sugar
1 tsp cinnamon

1. Preheat oven to 350F. Line a loaf pan with parchment paper.
2. In a large bowl, whisk together pumpkin, butter, coconut oil, eggs, sugar, and coconut sugar until smooth.
3. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves over batter and whisk until well combined.
4. Add flour and stir with a spoon, just until mixed.
5. Scrape into prepared pan and smooth the top.
6. In a small bowl, stir coconut sugar and cinnamon together. Sprinkle over top of batter.
7. Bake bread for 60 to 70 minutes until a tester poked into all parts of cake come out clean, turning the cake once during the baking time.
8. Cool completely.
9. Cake keeps at room temperature for one week.

Spinach and Artichoke Egg Bake

Yield: 2-3 servings

1 tbsp olive oil
1/2 onion, finely diced
2 cloves garlic, minced
2 cups spinach
1 cup artichoke hearts, chopped
1 tbsp fresh basil, chopped
1/2 tsp dried oregano
pinch red pepper flakes
salt and pepper
6 eggs
3 tbsp almond milk

1. Preheat oven to 350F. Line a loaf pan or 8-inch cake pan with parchment paper and set aside.
2. In a large skillet, heat olive oil over high heat. Add onion and cook until tender, about 5 minutes.
3. Add garlic and spinach and cook for an additional 2 minutes, until spinach is wilted.
4. Stir in artichoke hearts and herbs and spices.
5. Pour mixture into prepared pan and spread out evenly.
6. In a medium bowl, whisk together eggs and almond milk. Pour over vegetables.
7. Bake for 25 to 30 minutes, or until eggs are set and slightly golden around the edges. A knife inserted into the center should come out clean. Remove from oven and let cool for 10 minutes. Cut into pieces and serve warm.

Green Lentil, Yam, Mushroom, and Green Bean Curry

Yield: 4-6 servings

1 cup green lentils
1 tbsp coconut oil
1 tbsp cumin seeds
1 onion, finely chopped
3 cloves garlic, minced
1 knob ginger, grated
1 tsp garam masala
1 tsp turmeric
1/2 tsp ground fenugreek
1/2 tsp cayenne
salt and pepper
2 yams, peeled, cut into 1-inch pieces
2 tbsp chickpea flour
2 cups water
2 cups mushroom broth
1 cup whipping cream
8 crimini mushrooms, quartered
1 cup green beans, cut into 1-inch pieces
1/2 cup asparagus, cut into 1-inch pieces

1. In a medium pot, bring lentils to a boil in 4 cups of water. Reduce heat and simmer for 15 to 20 minutes, or until lentils are just tender. Drain, rinse in cold water to stop cooking process, and set aside.
2. Meanwhile, in a large pot, heat coconut oil over medium heat. Add cumin seeds and allow to sizzle for 10 to 15 seconds.
3. Add onions and saute until translucent, about 5 minutes.
4. Add the garlic, ginger, and spices. Saute for 1 minute.
5. Add the yams and cook, stirring, for 3 minutes. This is to coat the yams in oil and prevent them from becoming too mushy in the curry.
6. In a medium bowl, combine the chickpea flour and water. Whisk well. Add this mixture to the pot along with the mushroom broth and bring to a boil. Reduce heat to medium and simmer for 10 to 15 minutes. Yams should be nearly soft but still slightly undercooked.
7. Add cream, mushrooms, green beans, and asparagus. Continue to cook for 5 to 10 minutes until all vegetables are just cooked.
8. Add cooked lentils to the pot and stir to combine.

Vij's Indian