Thursday, December 29, 2016

Sweet Potato, Zucchini, and Red Lentil Stew

Yield: 4-6 servings

2 tbsp coconut oil
1 medium onion, diced
3 cloves garlic, finely minced
1 large sweet potato, peeled and diced
1 zucchini, diced
3 cups vegetable broth
1 small can diced tomatoes (optional)
1 can coconut milk
1 cup red lentils
3 tbsp tomato paste
1 1/2 tsp ground turmeric
1 1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp cayenne pepper
salt and pepper, to taste
1 tbsp apple cider vinegar
1 bunch chard (or kale or spinach), stemmed and roughly chopped

1. In a large pot over medium heat, add the oil, onion, and garlic. Sauté for 3 to 5 minutes, until the onion is softened.
2. Add the sweet potato and zucchini and stir to combine. Sauté for 3 more minutes.
3. Add the broth, tomatoes if using, coconut milk, lentils, tomato paste, and spices. Stir well to combine.
4. Increase heat and bring to a boil. Reduce the heat to low and simmer for about 20 to 30 minutes, stirring occasionally, until the sweet potato is tender and lentils are cooked. 
5. Add the apple cider vinegar to taste. 
6. Optional step: Using a handheld immersion blender, blend the stew for 2 to 3 seconds to thicken the broth.
7. Stir in the chard, and cook for 1 to 2 minutes until the greens are wilted.
8. Garnish with minced cilantro or parsley, if desired.

9. Leftovers will keep in the fridge for up to 5 days, and or can be frozen as well.

Chocolate Almond Espresso Cookies

Yield: 16 cookies

1 tbsp ground flax
2 tbsp water
1/3 cup ground almond meal
1/2 cup rolled oats
3 tbsp unsweetened shredded coconut
1/2 cup brown sugar
1/4 cup chocolate chips
2 tbsp cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 tsp instant espresso powder
1/2 cup almond butter
2-3 tbsp maple syrup
1/2 tsp vanilla extract
1/2 tsp almond extract

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the ground flax and water. Set aside to thicken.
3. In a large bowl, whisk together dry ingredients - ground almond meal, rolled oats, coconut, brown sugar, chocolate chips, cocoa powder, baking powder, salt, and espresso powder.
4. Add the wet ingredients - flax mixture, almond butter, maple syrup, vanilla extract, and almond extract. Stir until thoroughly combined. The mixture will be very thick. Knead the batter with your hands to make it come together.
5. Form dough into balls, about 1 large tablespoon of dough each. Place balls onto the prepared baking sheet. Very lightly press down to flatten balls just slightly.
6. Bake for 10-12 minutes until they spread slightly but are still puffy. Let cool on baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
7. Garnish with flaky sea salt, if desired.
8. Cookies can be stored in an airtight container in fridge for 3-4 days, or in the freezer for up to 1 month.

Oh She Glows Every Day

Tuesday, December 20, 2016

Shepherd's Pie

Yield: 4-6 servings

3-4 russet potatoes
1 tbsp coconut oil
2 tbsp olive oil
1 package ground beef 
1/2 onion, diced
3 cloves garlic, finely minced
1 stalk celery, diced
2 carrots, diced
1 cup beef broth
2 tbsp tomato paste
1/2 tsp ground cinnamon
1/2 tsp fennel seed
1/4 tsp cayenne pepper
1/4 tsp paprika
pinch nutmeg
salt and pepper, to taste
1 cup frozen peas

1. Peel potatoes and place in a large pot of cold water and seasoned with 1 teaspoon of salt. Bring to a boil and simmer until potatoes are easily pierced with a knife.
2. Reserve 1 cup of the cooking liquid before draining. Return potatoes to the pot and mix with 1/2 cup of cooking liquid, coconut oil, and olive oil. Mash while potatoes are still warm. Continue to add liquid a little at a time until desired consistency is reached. Season with salt and pepper to taste. 
3. In the meantime, in a large skillet, cook ground beef. Beef should be brown with no pink bits remaining. Remove from pan.
4. In the same pan, heat a splash of coconut oil. Add onion, garlic, celery, and carrots. Sweat for 5-10 minutes, or until vegetables are softened.
5. Add beef broth, tomato paste, and spices. Return cooked beef to the pan. Simmer together for another 5 minutes.
6. Add peas to the mixture towards the end of cooking. 
7. Place beef mixture in a large baking dish. Top with mashed potatoes. Bake in 350F oven for 15 minutes, or until everything is heated through.

Zucchini Lasagna

Yield: 8 servings (9x13 baking dish)

3 zucchini squash, thinly sliced with a mandolin
3 cups marinara sauce
3 cups vegan ricotta

1. Preheat oven to 375F.
2. Line a 9x13 baking dish with parchment paper.
3. Pour about 1 cup of marinara sauce into the bottom of the dish.
4. Place a layer of thinly sliced zucchini on top of the sauce.
5. Scoop small spoonfuls of ricotta mixture over the zucchini and gently spread into a thin layer.
6. Spread on a layer of marinara sauce, top with more zucchini slices, and more ricotta mixture. Continue until all filling and zucchini are used up. The top two layers should be zucchini and marinara sauce.
7. Cover with foil and bake for 45 minutes.
8. Remove foil and bake for 15 more minutes more. The zucchini should be very easily pierced when cut with a knife.
9. Let cool for 10-15 minutes before serving.
10. Leftovers keep for 2-3 days in the refrigerator, or in the freezer up to 1 month.

Vegan Ricotta

Yield: 3 cups (enough for a large lasagna)

2 cups macadamia nuts (or almonds, or 16-ounce block extra firm tofu)*
2 tbsp nutritional yeast
1/2 cup fresh basil, finely chopped
2 tsp dried oregano
1 lemon, juiced
1 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1/2 cup water, plus more as needed (reduce if using tofu as it requires less)

1. Add macadamia nuts to a food processor or blender. Pulse until a fine meal is reached, scraping down sides as needed. 
2. Add all remaining ingredients and mix until well combined.

*If using almonds, soak overnight in cold water (or in hot water for 1 hour). Drain thoroughly before using.
*If using tofu, make sure it is firm. Drain and press dry for 10 minutes before using. Might require additional nutritional yeast, basil, and salt.

Chipotle Red Salsa

Yield: 2 1/2 cups

1 tbsp coconut oil
1/2 onion, diced
3 cloves garlic, minced
2 carrots, diced
1 orange bell pepper, diced
1 small can diced tomatoes
1/2 tsp cumin
1/2 tsp chili powder
salt and pepper, to taste
1 chipotle pepper in adobo sauce
1/3 cup vegetable stock (or water)
1-2 tbsp maple syrup
1 lime, juiced

1. Melt coconut oil in a large skillet over medium heat.
2. Add onion, garlic, carrot, and bell pepper. Cook for about 10 minutes, stirring occasionally, until carrots are starting to soften.
3. Add tomatoes, cumin, chili powder, and salt and pepper. Stir, reduce heat to low, and simmer for another 5-10 minutes, stirring occasionally.
4. Transfer mixture to a food processor or high speed blender. Add chipotle pepper, vegetable stock, maple syrup, and lime juice. Blend until creamy and smooth. Taste and adjust seasonings as needed.
5. Serve warm, at room temperature, or refrigerated. Keeps in the fridge for at least 7-10 days.

Chipotle Aioli

Yield: 1 cup

3/4 cup cashews
1/2 cup unsweetened plain almond milk (or water)
2 tbsp lemon juice
1-2 tsp maple syrup
2 chipotle peppers in adobo sauce (or to taste)
1-2 tbsp avocado or grape seed oil (optional, for creaminess)
1/4 tsp salt

1. Soak cashews in water overnight. Drain thoroughly before using. 
2. Add soaked, drained cashews to a high-speed blender with all remaining ingredients.
3. Blend on high until creamy and smooth, adding additional water or almond milk as needed to encourage blending. Scrape down sides as needed.

4. Serve immediately or refrigerate. Leftovers will keep covered in the refrigerator up to 5 days.

Tuesday, December 6, 2016

Miso Sesame Sauce

Yield: 3/4 cup

3 tbsp white miso paste
3 tbsp lemon juice
1 tbsp honey or maple syrup
2 tsp ginger, grated
1 tsp garlic, grated
2 tsp sesame seeds
1/4 cup water
1/4 tsp salt

1. Whisk all ingredients together in a small bowl. Add water to get desired thickness.

Asian Quinoa

Yield: 4 servings

1 cup quinoa
1 3/4 cups water
1/4 cup rice vinegar
1 tbsp honey
1/2 tsp salt

1. Add quinoa and water to a pot over high heat.
2. Bring to a boil, then cover and lower heat to low. Cook for 13 minutes or until quinoa is almost cooked.
3. In a small bowl, mix together rice vinegar, honey, and salt.
4. Pour vinegar mixture over the quinoa. Do not stir. Cook for another 2-3 minutes or until all the liquid is absorbed.
5. Remove from heat, uncover, and fluff gently with a fork to let cool.

Monday, December 5, 2016

Moroccan Lamb Stew (Slow Cooker)

Yield: 6 servings

1 lb stewing lamb, cubed
flour, salt, pepper
1 red onion, diced
4 cloves garlic, minced
thumb-sized piece ginger, minced
4 carrots, diced
2 stalks celery, diced
2 potatoes, diced
1 tbsp fresh rosemary, finely chopped
1/2 tsp cumin seeds
1 tsp fennel seeds
1 tsp cinnamon
1 tbsp coriander
1 tsp cayenne
1 bay leaf
1 can whole tomatoes
6 dried apricots, diced
6 dried figs, diced
1 tbsp red wine vinegar
1 cup red wine
3 cups beef stock

1. Place a few tablespoons of flour, seasoned with salt and pepper, into a bowl. Mix in the lamb to coat each cube.
2. Place lamb and all remaining ingredients into the slow cooker.
3. Cook on high for four hours or until lamb is tender.

Thai Noodle Bowl

Yield: 4 servings

5 ounces thin rice noodles
2 carrots, grated or ribboned
1 small cucumber, halved and sliced on a bias
1 small red bell pepper, diced
1/4 cup green onion, thinly sliced
1/4 cup fresh cilantro or basil, chopped
sesame seeds, to garnish

1 tbsp tamari 
1 tbsp maple syrup
1 tbsp lime juice
2 tbsp rice vinegar 
1 tbsp sesame oil
1 clove garlic, minced 
1 red chili, thinly sliced (or 1/2 tsp red pepper flakes)

1. Prepare rice noodles according to package instructions. Once cooked, rinse with cold water, and set aside.
2. In a small mixing bowl, combine all dressing ingredients. Whisk to combine.
3. Toss noodles with dressing. Add vegetables. Garnish with sesame seeds.
4. Can be served with almond butter tofu.

Almond Butter Tofu

Yield: 4 servings

8 ounces extra firm tofu
3 tbsp arrowroot powder
2 tbsp coconut oil

1 tbsp sesame oil
2 tbsp almond, cashew, or peanut butter
1 tbsp tamari 
1 tbsp lime juice
1-2 tbsp maple syrup (or coconut sugar)
1 red chili, sliced finely (or 1/2 tsp red pepper flakes)

1. Wrap the tofu in a clean towel and set something heavy on top (like a cast iron skillet) to press out excess moisture for 10 minutes. Set aside.
2. In a medium bowl, combine all sauce ingredients and whisk to combine. Set aside.
3. Cut tofu into small cubes. Toss in the arrowroot powder until each piece is well coated.
4. Heat coconut oil in a large skillet over medium heat. Add tofu and saute each side until evenly browned.
5. Add the almond butter sauce and stir gently to combine. Cook for another 3-4 minutes, stirring gently to ensure even cooking on all sides. Remove from heat.

Chocolate Chip Tahini Cookies

Yield: 30 mini cookies

6 tbsp tahini paste
1/4 tsp sea salt
1/3 cup maple syrup
1 1/2 cups oats
1 tbsp cinnamon
1/3 cup mini chocolate chips

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Combine all ingredients together in a large mixing bowl. Make sure the tahini is evenly spread throughout the cookies.
3. Drop 1 tablespoon spoonfuls onto baking sheet.
4. Bake for 10-12 minutes or until edges are golden brown.
5. Let cool slightly then transfer to a cooling rack.