Friday, April 20, 2018

Greek Roasted Lemon Potatoes

Yield: 4 side servings

4 large yellow potatoes, cut into wedges
2 tbsp olive oil
1/2 cup water
juice of 2 lemons
1 tsp oregano
1 tsp thyme
salt and pepper

1. Preheat oven to 450F. Line a roasting pan with parchment paper. Pan should be large enough to fit potatoes in a single layer.
2. Toss potatoes with olive oil, water, lemon juice, oregano, thyme, salt, and pepper. Place into prepared pan.
3. Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through baking for even browning. Add water if all the liquid has been absorbed.


https://www.marthastewart.com/436596/greek-lemon-roasted-potatoes

Saturday, April 14, 2018

Creamy French Lentils with Mushrooms and Kale

Yield: 4 servings

1 cup French green lentils, rinsed
1 tbsp olive oil
1 shallot, fine dice
2 cups mixed mushrooms, sliced
salt and pepper, to taste
1-2 cloves garlic, minced
2 tsp fresh thyme leaves, minced
2 tbsp white wine (or white wine vinegar or lemon juice)
1 tbsp tamari
1 cup vegetable stock
1 cup coconut milk
3 kale stalks, stems removed, sliced

1. Bring a medium saucepan of water to a boil. Add the lentils to the water with a generous pinch of salt. Simmer the lentils until just tender, about 15 to 18 minutes. Drain, rinse in cold water, and set aside.
2. In a medium pot, heat the olive oil over medium heat. Add the shallot and cook until slightly softened and translucent, about 4 minutes.
3. Add the mushrooms and let them sit for a full minute. Stir the mushrooms and let sit for another full minute.
4. Stir the mushrooms until they start glistening slightly. Season liberally with salt and pepper. Add garlic and thyme and stir.
5. Once the garlic is fragrant, about 30 seconds, add the white wine, tamari, vegetable stock, and coconut milk. Stir and bring the mixture to a boil.
6. Add the cooked lentils to the pot and stir.
7. Remove about half of the mushroom mixture into the blender, ensuring there is enough of the liquid. Blend on high until completely smooth. Scrape the blended mushroom mixture back into the pot.
8. Add the sliced kale and stir. Bring the mixture to a boil and check it for seasoning. The texture should be like a thick and creamy stew.
9. Serve hot with toasts or other accompaniments of your choosing.


http://thefirstmess.com/2016/01/13/creamy-french-lentils-with-mushrooms-and-kale-recipe/

Wednesday, April 11, 2018

Spicy Cilantro Lime Sauce

Yield: 1/2 cup

1 cup cilantro
1 small jalapeƱo, seeded and chopped
1 clove garlic, finely chopped
1/4 cup olive oil (or avocado oil)
1 tbsp maple syrup (or honey)
juice and zest of 2 limes
2 tsp cumin
2 tbsp water
salt and pepper, to taste

1. In a blender, combine all ingredients and blend on high until you have a smooth mixture.


http://thefirstmess.com/2014/07/23/simple-vegan-grilled-sweet-potato-black-bean-burrito-bowls-recipe/

Oatmeal Raisin Cookies

Yield: 15

3/4 cup almond flour
3/4 cup rolled oats
1/3 cup coconut sugar
1/4 cup shredded coconut
1/4 cup raisins (or chocolate chips)
3/4 tsp baking powder
1/4 tsp salt
1 egg (or 1/4 cup aquafaba)
2 tbsp almond butter (or other nut/seed butter)
3 tbsp coconut oil, melted
1/2 tsp vanilla extract

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, stir together almond flour, oats, sugar, coconut, raisins, baking powder, and salt.
3. In a separate bowl, beat egg (or aquafaba) using a handheld mixer or by whisking vigorously until light and fluffy and loose peaks have formed. (If not whipping, add a little cream of tartar to help them along.)
4. To the egg (aquafaba), add the almond butter, oil, and vanilla. Whisk to combine.
5. Add to dry ingredients and mix until combined. The dough should be firm and semi-tacky. (Optional: cover and chill in the refrigerator for at least 30 minutes or overnight.)
6. Scoop dough into roughly 2 tablespoon amounts and form into small discs. Place on prepared baking sheet with about a 1-inch gap to allow for spreading. 
7. Bake for 10 to 12 minutes or until the edges are slightly golden brown. 
8. Remove from oven and let cool for 5 minutes. 
9. 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. Storing them in the freezer once cooked will help the retain their crispy exterior.


https://minimalistbaker.com/gluten-free-oatmeal-chocolate-chip-cookies/

Thursday, April 5, 2018

Balsamic Chicken

Yield: 4 servings

2 lbs chicken thighs
1 tbsp olive oil
1/4 cup balsamic vinegar
1/4 cup chicken stock
1 tbsp dijon mustard
1 tbsp maple syrup or honey
1 small onion, diced
2-3 cloves garlic, minced
1 tbsp rosemary or thyme
salt and pepper

1. Combine all the ingredients in a large ziploc bag. Massage well with your hands to coat the chicken. Marinate for 15 minutes, or overnight.
2. Preheat oven to 400F. Place the chicken into a glass dish in a single layer and pour any excess marinade on top. 
3. Bake for 20 to 25 minutes, or until chicken is cooked through.


https://thecookiewriter.com/baked-balsamic-chicken/

Wednesday, April 4, 2018

Quinoa, Sweet Potato, and Kale Burgers

Yield: 10 slider burgers

1 1/2 cups cooked quinoa
2 tbsp ground flax
6 tbsp water
2 tbsp shallot, finely diced
1 clove garlic, finely minced
1/2 cup kale, destemmed and finely chopped
1/2 cup sweet potato, finely grated
1/4 cup sun-dried tomatoes, finely chopped
1/4 cup fresh basil leaves, finely chopped
1/4 cup sunflower seeds
1/2 cup oat flour
3 tbsp (gluten-free) all-purpose flour
1 tbsp tahini
1 tbsp red or white wine vinegar
1 tsp dried oregano
1/2 tsp red pepper flakes
salt and pepper, to taste

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. In a small bowl, mix the ground flax and water. Set aside for 5 minutes to thicken.
3. In a large bowl, combine all ingredients, including flax mixture and cooked quinoa. Stir well until the mixture comes together. 
4. Shape mixture into patties with wet hands. Pack tightly so they hold together. Place on prepared baking sheet.
5. Bake for 15 minutes. Carefully flip cakes, then bake for another 10 minutes, until golden and firm.
6. Cool for 5 minutes on the sheet before serving. 
7. Store leftovers in a container in the fridge for up to 5 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.


http://ohsheglows.com/2014/08/13/crispy-quinoa-cakes-vegan-gluten-free-nut-free/

Avocado Tahini Coleslaw Dressing

Yield: 3/4 cup

1 avocado
1/4 cup tahini
2 tbsp apple cider vinegar
1 tbsp dijon mustard
1 clove garlic, finely minced
salt and pepper, to taste
1/4 cup water (add gradually to thin)

1. Add all ingredients except water into a blender. Blend until smooth and creamy.
2. Add water gradually to thin to desired consistency.


https://nutritionstripped.com/rainbow-vegetable-slaw/