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. 


http://thefirstmess.com/2017/03/04/instant-cozy-lentil-greens-soup/

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.


https://www.ambitiouskitchen.com/2013/07/flourless-almond-butter-dark-chocolate-chunk-cookies-with-sea-salt-gluten-free-amazingly-good/

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. 


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

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.


https://smittenkitchen.com/2016/10/pumpkin-bread/

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.


https://www.twopeasandtheirpod.com/spinach-artichoke-egg-casserole/

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

Thursday, October 12, 2017

Yam, Ginger, and Coconut Soup

Yield: 4 servings

1 tbsp coconut oil
1/2 onion, diced
1 knob ginger, finely grated
1 tsp yellow mustard seeds
1/2 tsp ground fenugreek
1 tsp turmeric
1/2 tsp cayenne pepper
salt and pepper
2 yams, peeled, diced
1 can coconut milk
2 cups water

1. In a medium pot, heat coconut oil over medium heat. Add onion and sweat for 5 minutes.
2. Add ginger and all spices. Continue to cook for 1 to 2 minutes.
3. Add yams, coconut milk, and water. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, or until yams are very soft.
4. Pour soup into the blender and blend until a smooth consistency is achieved.


Vij's Indian

Wednesday, October 11, 2017

Ginger Lime Tahini Sauce

Yield: 1/2 cup

1/4 cup tahini
1 tsp ginger, finely grated
juice of 1 lime
1 tbsp tamari
2 tbsp maple syrup
1/2 tsp chili garlic sauce (or other hot sauce)
2-3 tbsp hot water

1. Mix together the tahini, ginger, lime juice, tamari, maple syrup, and hot sauce. Once totally smooth, add enough hot water to get the sauce to pourable consistency. Whisk thoroughly.


http://thefirstmess.com/2016/05/04/vegan-stuffed-sauced-sweet-potatoes-recipe/

Creamy Dill Dressing

Yield: 1/2 cup

1/4 cup cashews, soaked for at least 2 hours
2 tbsp sunflower seeds, soaked for at least 2 hours
juice of 1/2 a lemon
1 tbsp red wine vinegar
2 tsp dijon mustard
2 tsp maple syrup or honey
salt and pepper
2-3 tbsp water, or more if necessary
3-4 sprigs of dill, leaves removed and chopped

1. Place all ingredients except for the dill into a blender and blend on high until the mixture is creamy and homogenous. Thin out with additional water until you get an appropriate dressing consistency.
2. Remove dressing from the blender and stir in the chopped dill.


http://thefirstmess.com/2013/06/19/a-real-mess-of-peas-recipe/

Chicken, Ginger, and Kale Soup

Yield: 4 servings

2 tbsp olive oil
1/2 onion, minced
1 large carrot, chopped
1 stalk celery, chopped
2 chicken legs, bone-in
4 cups chicken stock
1-inch knob ginger, minced
1/2 tsp cumin
1/4 tsp chili powder
1 tbsp tamari
1/2 bunch kale, ribs removed, chopped
salt and pepper

1. Heat the olive oil in a medium stock pot over medium heat. Add onion and cook until translucent.
2. Add carrot and celery and cook for a few more minutes.
3. Add chicken and chicken stock. Turn heat to high and bring soup to a boil. Once it begins to boil, reduce heat to low.
4. Add ginger, cumin, chili powder, and tamari. Simmer for about 1 hour, or until chicken is cooked through. Skim fat and impurities from top of soup occasionally, if needed.
5. Add chopped kale and cook for 2 to 3 minutes or until kale becomes tender.
6. Season to taste with salt and pepper.


https://bestrecipebox.com/healthy-chicken-soup-kale/

Wednesday, October 4, 2017

Honey Lime Vinaigrette

Yield: 1/3 cup

1/4 cupi lime juice
2 tbsp honey
1 tsp dijon mustard
1/2 tsp garlic powder
1/4 tsp cumin
1/4 cup olive oil
salt and pepper

1. Add all ingredients to a jar and shake vigorously to combine.


https://www.theyummylife.com/honey_lime_vinaigrette

Tuesday, October 3, 2017

Ginger Molasses Cookies

Yield: 12

1/4 cup coconut oil, melted, cooled 
1/4 cup coconut sugar
2 tbsp molasses
1 egg
1 tsp vanilla extract
1 cup almond flour
1/4 cup coconut flour
1/2 tsp baking soda
3/4 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp salt
organic cane sugar for rolling, if desired

1, Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together coconut oil, coconut sugar, molasses, egg and vanilla extract. 
3. Add in almond flour, coconut flour, baking soda, spices and salt. Mix well to form a dough.
4. Roll dough into balls. Roll in sugar if using, then place on prepared baking sheet. Gently flatten the dough with your hand or the back of a glass.
5. Bake for 8 - 11 minutes. Allow to cool on cookie sheet for before transferring to a wire rack to finishing cooling.


http://www.ambitiouskitchen.com/2016/12/paleo-ginger-molasses-cookies/

Wednesday, September 27, 2017

Miso Spaghetti with Brussel Sprouts and Lemon

Yield: 3-4 servings

Sauce:
1/2 cup cashews, soaked 3-4 hours
1 tbsp white miso paste
1 clove garlic, chopped
1/2 tsp dijon mustard
1/2 cup water
2 tbsp lemon juice
1 tbsp olive oil
salt and pepper

Pasta:
1 tbsp olive oil
2 cups brussels sprouts, halved
1 tbsp lemon juice
8 oz spaghetti
salt and pepper
1/2 tsp chili flakes

1. In a high-speed blender, puree the cashews, miso paste, garlic, dijon mustard, water, lemon juice, olive oil, and salt and pepper until smooth.
2. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain, reserving 1 cup of the pasta water. 
3. While pasta is cooking, in a large skillet, heat the oil over medium-high heat. Add the brussels sprouts, cut side down, along with a pinch of salt. Let them sear until the cut side becomes golden brown, 2 to 3 minutes. Toss and continue cooking for an additional 7 to 10 minutes, or until tender.
4. Add a squeeze of lemon juice to the pan and toss once more.
5. Add cooked pasta and sauce to the pan, adding pasta water as needed to thin the sauce and make it creamy. 
6. Serve pasta hot with freshly ground black pepper and chili flakes.


http://thefirstmess.com/2016/03/30/vegan-creamy-miso-pasta-w-brussels-sprouts-recipe/

Moroccan Chickpea Stew

Yield: 4-6 servings

1 tbsp coconut oil
1 medium onion, diced
2 tsp cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 tsp chili flakes
2 cloves of garlic, finely minced
4 dates, pitted and chopped
2 medium carrots, chopped
1 large sweet potato, peeled and chopped
1 small potato, peeled and chopped
1 can crushed tomatoes (preferably fire-roasted)
3 cups vegetable stock 
1 yellow pepper, chopped
1 zucchini, chopped
2 cups chickpeas
1 cup kale, chopped
2 tbsp parsley, chopped
zest of 1 lemon
salt and pepper

1. Heat the coconut oil in a large pot over medium heat. Add the onions and sauté until soft and translucent.
2. Reduce heat to medium-low, and add the cinnamon, cumin, coriander and chili flakes. Slowly sauté and stir until the onions are very soft, about 5 minutes.
3. Add the garlic and sauté until fragrant, about 1 minute.
4. Add the chopped dates, carrots, sweet potato, and potato. Stir to coat the vegetables in the spices and oil.
5. Add the tomatoes and vegetable stock. Bring to a boil and simmer until the sweet potatoes are just tender, about 15 minutes.
6. Add the yellow pepper, zucchini, and chickpeas. Simmer until the peppers and zucchini are tender and the sweet potatoes are quite soft, about 5 minutes.
7. Add the kale and cook for 1 minute, or until just wilted.
8. Garnish with parsley, lemon zest, and season with salt and pepper.


http://thefirstmess.com/2013/09/26/moroccan-style-vegan-vegetable-chickpea-stew-recipe/

Roasted Fennel and Quinoa Salad

Yield: 3-4 servings

3/4 cup quinoa
1 1/2 cups water
1 small bulb of fennel, trimmed, halved, core removed
4 radishes, halved, sliced thin
1/2 cucumber, diced small
2 tbsp dill, chopped
2 green onions, sliced thin
optional: handful of nuts/seeds
2 tsp dijon mustard
juice of 1 lemon
3 tbsp olive oil
salt and pepper

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. In a medium pot, combine quinoa with water. Bring to a boil, cover, and reduce heat to low. Simmer until all of the liquid is absorbed, about 15 minutes. Remove from heat and set aside.
3. Slice the halves of fennel and toss them in a bit of olive oil, salt, and pepper. Spread on prepared baking sheet and roast in the oven for about 15 minutes, or until soft and have golden, caramelized edges. (Or optional: grill the fennel: brush the fennel with olive oil and season with salt and pepper. Place on a grill heated to high, cut side down. Grill until char marks are achieved on both sides and fennel feels a bit soft. Remove and cut into a rough small dice once cool.)
4. Place cooled quinoa into a large bowl. Add fennel, radishes, cucumber, dill, and green onion. Add dijon, lemon juice and remaining olive oil on top. Season with salt and pepper and mix until thoroughly combined.


http://thefirstmess.com/2011/07/18/grilled-fennel-and-quinoa-salad/

Dijon Balsamic Sauce

Yield: 2/3 cup

1/4 cup dijon mustard
1/3 cup balsamic vinegar
1 tbsp maple syrup

1. Combine all ingredients in a bowl and mix well.

Coconut Almond Quinoa Pancakes

Yield: 3-4 servings

1/2 tbsp + 2 tbsp coconut oil, divided, melted, plus extra for the pan
1/2 tsp cinnamon
1/2 cup quinoa
7/8 cup water
1 tbsp lemon juice
1 cup almond or coconut milk of your choice
1 1/2 cups almond flour
1/2 cup whole spelt flour (or gluten-free all-purpose flour)
2 tsp baking powder
1/2 tsp baking soda
2 tbsp coconut sugar
1/2 tsp salt
1 egg
2 tsp vanilla extract
optional: 2 bananas, sliced
optional: 2 tbsp cacao nibs or chocolate chips
optional: 1 cup blueberries

1. In a small pot, over medium heat, add 1/2 tablespoon of the coconut oil. Once warm, add the cinnamon and stir. Add the quinoa and stir around in the oil to lightly toast. Add the water and bring to a boil. Cover, reduce heat to low, and simmer for about 15 minutes until quinoa is cooked, but kind of crunchy. Let cool quinoa completely.
2. In a small bowl, add the lemon juice to the milk. Set aside to curdle for at least 5 minutes. 
3. In a medium bowl, combine the almond flour, spelt flour, baking powder, baking soda, coconut sugar, and salt. Stir to combine.
4. Add the curdled milk mixture, egg, vanilla, and remaining 2 tablespoons of coconut oil to the flour mixture. Gently fold it together with a spatula until just combined.
5. Add the cooled quinoa and fold it in until evenly mixed.
6. Heat a medium non-stick pan over medium heat. Brush with melted coconut oil. Drop 2 to 3 tablespoons of batter onto the pan and spread/flatten it out. If using, press banana slices onto the top of the cakes, and/or sprinkle with cacao nibs/chocolate chips/blueberries. Once bubbles start to form on top and the bottom is golden, flip them over. Continue to cook until bottom side is golden/dry.
7. Repeat with remaining batter, keeping cooked cakes warm.
8. Serve pancakes with maple syrup and yogurt dolloped on top.


http://thefirstmess.com/2013/03/20/vegan-coconut-almond-quinoa-breakfast-cakes-recipe/

Coconut Crusted Chicken Strips

Yield: 2 servings

2 chicken breasts
1/2 cup coconut flour
salt and pepper
1 egg
1/4 cup coconut milk
1 cup shredded coconut

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Cut the chicken breasts into strips, and then pound slightly to flatten to an even thickness.
3. Set up a 3-bowl breading system - one bowl for the coconut flour seasoned with salt and pepper, one for the egg mixed with coconut milk, and one for the shredded coconut.
4. Take each strip of chicken and dredge it in the coconut flour, then dip in the liquid mixture, and finally coat in the shredded coconut. Place on prepared baking sheet.
5. Bake for 15 minutes, flip, and then baking for 10 more minutes, or until cooked through.


https://paleoleap.com/coconut-crusted-chicken-strips/

Friday, September 22, 2017

Devilled Eggs with Dill

Yield: 8

8 eggs
2 tbsp olive oil
1 tbsp dijon mustard
2 tbsp dill, chopped
zest of 1 lemon
juice of 1/2 lemon
1/2 tsp paprika
salt and pepper

1. Place eggs in a medium pot. Fill with cold water, enough to cover all the eggs. Bring to a boil, cover, and reduce heat to low. Simmer for 8 minutes. Remove from heat and submerge in cold water to stop cooking.
2. When cool, peel eggs and cut in half length-wise.
3. Remove yolks and place in food processor. Add remaining ingredients and pulse to combine.
4. Spoon the yolk mixture back into each egg white half.
5. Garnish with dill or paprika.


https://www.100daysofrealfood.com/recipe-deviled-eggs-without-mayo/

Spinach and Basil Egg Wraps

Yield: 3

6 eggs
2 cups spinach
6 basil leaves
1 tsp coconut oil
salt and pepper

1. Add all ingredients to the food processor or blender. Puree on high until it becomes a thin, smooth, green mixture.
2. In a medium non-stick pan, heat some olive oil over medium-high heat. Pour in one-third of the mixture and swirl it around the pan like a crepe.
3. Let it cook for 1 to 2 minutes, then carefully flip and cook on the other side.
4. Repeat with the rest of the mixture. Serve with desired fillings.


http://thelittlegreenspoon.com/2015/08/14/spinach-basil-egg-wraps/

Red Lentil and Quinoa Fritters

Yield: 9 fritters

1/2 cup quinoa
1/4 cup red lentils
1 1/2 cup vegetable broth (or water)
1 tbsp tahini
1 tsp dijon mustard
juice of 1/2 lemon
2 tbsp parsley, finely chopped
2 tbsp cornmeal
2 tbsp chickpea flour (or brown rice flour)
1 tsp cumin
1 tsp turmeric
1/4 tsp cinnamon
1/4 tsp cayenne
salt and pepper

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Place the quinoa and lentils in a medium pot with the vegetable broth. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and set aside to cool.
3. Once quinoa/lentil mixture has cooled a bit, transfer to a large mixing bowl. Add the remaining ingredients and stir well to combine. The mixture should easily come together to form patties.
4. Form patties and place on prepared baking sheet. Bake for 15 minutes. Flip and bake another 10 minutes.
5. Serve with a cucumber tomato salad and a tahini dressing.


https://www.veggieinspired.com/baked-red-lentil-quinoa-fritters/

Kale, Brussel Sprout, and Chickpea Caesar Salad

Yield: 4 servings

Chickpeas:
1 can chickpeas, drained and rinsed
2 tsp smoked paprika
1 tsp tamari
1 tsp maple syrup
salt and pepper

Salad:
2 bunches lacinato/dino kale
1/2 lb brussel sprouts
1/4 head green cabbage

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Dry the chickpeas with paper towel and place them on the prepared baking sheet. Sprinkle the smoked paprika, tamari, maple syrup, salt, and pepper over top. Toss chickpeas lightly to coat and place in the oven. Roast chickpeas until slightly crispy, about 20 minutes, making sure to stir them around once or twice. Set aside.
3. Meanwhile, slice kale, brussels sprouts, and cabbage and place in a large mixing bowl.
4. When chickpeas are cool, add to salad bowl. Serve with caesar dressing and vegan parmesan cheese. Serve immediately.


http://thefirstmess.com/2015/01/14/kale-brussels-sprout-caesar-slaw-w-pine-nut-parm/

Honey Ginger Glaze

Yield: 1/3 cup

2 tbsp coconut oil, melted
1 tsp ginger, grated
2 tbsp honey
2 tbsp lemon juice
lemon zest
salt and pepper

1. Place all ingredients in a mixing bowl and stir to combine. 

Vegan Caesar Salad Dressing (with sunflower seeds)

Yield: 1 cup

1/2 cup sunflower seeds, soaked for at least 2 hours
3 tbsp lemon juice
1 tbsp nutritional yeast
1 tbsp tamari
1 tbsp tahini
1 tsp dijon mustard
2 cloves of garlic, chopped
2 tbsp olive oil
1 tsp maple syrup
salt and pepper
1/4 - 1/2 cup water

1. Drain the sunflower seeds and place them in a blender. Add the lemon juice, nutritional yeast, tamari, tahini, dijon, garlic, olive oil, maple syrup, salt, pepper, and 1/4 cup of water. Blend on high until the mixture is smooth.
2. Slowly add more water by the tablespoon until you have a dressing that will run off the back of a spoon. Place dressing into a sealable container and refrigerate until ready to use.


http://thefirstmess.com/2015/01/14/kale-brussels-sprout-caesar-slaw-w-pine-nut-parm/

Roasted Corn Salad

Yield: 2-3 servings

3 ears corn, husks removed
1 tbsp olive oil
zest of 1 lime
1/2 tsp chili powder
salt and pepper
1 red pepper, diced
1 cup cherry tomatoes, halved
1 jalapeno pepper, finely diced
1 shallot, finely diced
1 cup cilantro, chopped
1 avocado, diced
juice of 1 lime
optional: 1/2 can black beans, drained and rinsed

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Cut the kernels off each ear of corn and place on prepared baking sheet. Drizzle with olive oil. Add lime zest, chili powder, salt, and pepper. Toss to combine.
3. On the same baking sheet, add red pepper. Roast for 5 to 8 minutes.
4. In the meantime, in a large mixing bowl, combine cherry tomatoes, jalapeno, shallot, cilantro, avocado, lime juice, and black beans if using.
5. When corn and red pepper have cooled slightly, add to remainder of salad. Toss to combine. Serve immediately.

Friday, September 15, 2017

Chickpea Stew

Yield: 4-6 servings

2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely minced
2 carrots, diced
1 red pepper, diced
2 roma tomatoes, diced
3 tbsp tomato paste
2 cups vegetable stock
1 tsp dried basil
1 tsp dried oregano
1/4 tsp red pepper flakes
2 bay leaves
salt and pepper
1 can chickpeas, drained and rinsed
1/4 cup parsley, finely chopped

1. In a large pot, heat oil over medium heat. Add onions and sauce for 3 to 5 minutes.
2. Add garlic and carrots and continue to cook for 2 to 3 minutes.
3. Add red pepper, tomatoes, tomato paste, vegetable stock, and spices. Stir to combine. Bring to a boil, then cover, and reduce heat to low or until just simmering. Cook for 10 to 15 minutes.
4. Add the chickpeas. Stir to combine. Continue to simmer for another 10 to 15 minutes.
5. Just before serving, garnish with parsley.


http://www.lordbyronskitchen.com/vegan-chickpea-stew/

Stuffed Portobello Mushrooms

Yield: 4 servings

Filling:
1/2 cup quinoa
1 cup water
1 1/2 cup sweet potato (or butternut squash), diced
1 cup red pepper, diced
1 cup red cabbage, chopped
1 tsp cumin
1 tsp chili powder
salt and pepper
1/2 cup black beans, drained and rinsed
zest of 1 lime

Mushrooms:
2 tbsp olive oil
2 tbsp balsamic vinegar
juice of 1 lime
1 tsp cumin
1/2 tsp chili powder
salt and pepper
4 large portobello mushrooms, stems and gills removed


1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Place sweet potato on prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes, or until tender. Set aside.
3. In the meantime, add quinoa and water to a medium pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and set aside.
4. In a shallow dish, combine all mushroom ingredients. Stir to coat mushrooms and set aside to marinate.
5. Heat a large pan over medium-high heat. Add a splash of olive oil. Add red pepper and cabbage, as well as cumin, chill powder, and salt and pepper. Saute for 5 minutes, or until softened. Transfer to a large mixing bowl and set aside.
6. In the same pan, add another splash of olive oil. Add the mushrooms and saute for 2 minutes on each side. When flipping the mushrooms, add 2 to 3 tablespoons of the marinade to the pan to let the mushrooms steam. Remove from heat and place on a plate or tray, face up.
7. To the mixing bowl with the red pepper and cabbage, add the cooked quinoa, roasted sweet potato, black beans, and lime zest. Stir to combine.
8. Divide the filling between the mushrooms. Serve with chimmichurri or fire-roasted tomato salsa.


https://minimalistbaker.com/quinoa-vegetable-stuffed-portobello-mushrooms/

Fire-Roasted Tomato Salsa

Yield: 1 cup

1 can fire-roasted tomatoes
1 serrano or jalapeno pepper, deseeded and chopped
1/2 cup onion, chopped (white, red, or green, or a combination)
1 clove garlic, sliced
1 cup cilantro
juice of 1 lime
1 tsp maple syrup
1 tsp cumin
salt and pepper

1. Add all ingredients to a food processor or blender and pulse to mix. The salsa should be well-blended but still slightly chunky.
2. Store leftovers in a well-sealed containers in the refrigerator for up to 1 week or in the freezer for up to 1 month.


https://minimalistbaker.com/easy-red-salsa/

Nicoise Salad (Vegan)

Yield: 2-3 servings

Salad:
4-5 small red or yellow potatoes
1 cup green beans, trimmed
1 head lettuce, butter or romaine
1/2 cup Nicoise, green, or kalamata olives, pitted
1/2 cup cherry tomatoes, halved
1 small red beet, grated

Chickpeas:
1 can chickpeas, drained and rinsed
1 tsp dijon mustard
1 tsp maple syrup
1 tsp dill
salt and pepper
1 tbsp sunflower seeds

Dressing:
1 shallot, finely diced
1 tsp dijon mustard
1/2 tsp thyme
1/3 cup red wine vinegar
1/4 cup olive oil
salt and pepper

Optional: 
tuna or salmon
hardboiled eggs


1. Add potatoes to a small pot filled with cold water until just covered. Bring to a boil over high heat, then reduce heat to medium until the water is just simmering. Cook uncovered for 12 to 20 minutes, or until a knife slides easily through. Drain and cool. Cut into quarters.
2. Meanwhile, fill a medium pot with water and bring to a boil. Add green beans and boil for 2 to 4 minutes and just slightly tender. Drain and immediately immerse/rinse in cold water to stop cooking process. Drain and set aside.
3. Add chickpeas, mustard, maple syrup, dill, salt and pepper, and sunflower seeds to a small mixing bowl. Stir to combine. Mash a few chickpeas to create texture. Set aside.
4. Prepare the dressing by adding all dressing ingredients to a mason jar and shaking vigorously to combine, or whisk together in a small mixing bowl. Set aside.
5. To serve, add lettuce to a bowl. Top with potatoes, green beans, chickpeas, olives, tomatoes, beets, fish (optional), and eggs (optional). Serve with dressing.


https://minimalistbaker.com/vegan-nicoise-salad/

Thursday, September 7, 2017

Vermicelli Noodle Bowl with Portobello Mushrooms and Pickled Vegetables

Yield: 4 servings

Pickled Vegetables:
1/2 cup apple cider vinegar
1/4 cup maple syrup
1/2 tsp salt
1 carrot, julienned
1/2 cucumber, julienned
1/3 daikon radish, julienned

Noodle Bowl:
1 package thin vermicelli noodles
4 portobello mushrooms, cleaned
2 tbsp maple syrup
1 tbsp tamari
1 tbsp sriracha
3 cloves of garlic, minced
salt and pepper
2 tbsp olive oil
1 cup cilantro, chopped
1/4 cup thai basil, chopped
1/4 cup mint, chopped
1 chili, thinly sliced

1. In a medium bowl, whisk together the apple cider vinegar, maple syrup, and salt. Place the julienned vegetables into the bowl and submerge them in the vinegar mixture. Cover and set aside in the refrigerator for at least 30 minutes. Drain when ready to use.
2. Cook the vermicelli noodles according to package directions. Drain and set aside. 
3. Cut the portobello mushroom into quarters and set aside.
4. In a large shallow bowl, whisk together the maple syrup, tamari, sriracha, garlic, and salt and pepper. Place the portobellos into the marinade, toss to coat, and let sit for 15 minutes.
5. Heat the olive oil in a sauté pan over medium-high heat. Sear the portobellos on one side, and then flip them over to sear the other side.
6. Pour half of the marinade into the pan and simmer until reduced by at least half, stirring the mushrooms. Once the mushrooms are cooked through, remove from heat.
7. To serve, place the vermicelli noodles into a bowl, cover with pickled vegetables and cooked mushrooms. Garnish with cilantro, basil, mint, and sliced chili. Serve with vietnamese dipping sauce.


http://thefirstmess.com/2014/06/12/kimberleys-vegan-banh-mi-with-portobellos-pickled-vegetable-slaw-recipe/

Dill Tofu Dressing

Yield: 1 1/2 cups

1 cup silken firm tofu
3 tbsp dill
3 tbsp maple syrup or honey
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
2 tbsp white wine vinegar
2 tbsp olive oil
1 tbsp spicy mustard 
water to thin

1. Add all ingredients except water to a blender and blend until well combined. Scrape down sides as needed. If having trouble blending, add water one tablespoon at a time until it has enough liquid to churn properly.
2. Serve with pasta salad.


https://minimalistbaker.com/vegan-macaroni-salad/

Italian Pasta Salad

Yield: 4 servings

1 lb pasta (fusilli, macaroni)
1 cup cherry tomatoes, halved
1/2 cup celery, finely chopped
1/4 cup carrot, grated
1/2 cup roasted red peppers, julienned
1/2 cup artichoke hearts, chopped
1/4 cup sundried tomatoes, chopped
1/4 cup sliced black olives
1 shallot, finely diced
1/4 cup parsley, finely chopped
1 tbsp basil leaves, finely chopped

Dressing:
1/3 cup olive oil
2 tbsp red wine vinegar
1/2 tsp maple syrup
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried parsley
1/4 tsp salt
1/4 tsp black pepper

1. Cook noodles according to package instructions. Drain, and set aside.
2. Chop the vegetables and herbs and place in a large bowl. 
3. Add noodles to the vegetables and herbs.
4. Prepare dressing by adding all ingredients to a blender and blending on high until emulsified, or adding all ingredients to a mixing bowl and whisking vigorously until emulsified.
5. Just before serving, ddd dressing to the salad and toss to coat.


http://www.blissfulbasil.com/easy-vegan-italian-pasta-salad/
https://minimalistbaker.com/vegan-macaroni-salad/

Wednesday, September 6, 2017

Orange Ginger Stir Fry Sauce

Yield: 3/4 cup

1/2 cup coconut aminos
1/3 cup orange juice
1 tbsp fish sauce
1 knob piece ginger, peeled and grated
2 cloves garlic, minced
1/2 tsp chili flakes

1. Place all of the ingredients in a small pot. Stir to combine.
2. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes. Remove from heat. 
3. Store in a jar, refrigerated, for up to 1 week.


http://zenbelly.com/2014/06/18/the-zenbelly-cookbook-sneak-peek-orange-ginger-beef-stir-fry/

Sardines with Lemon and Mint

Yield: 2 servings

2 tins sardines, cleaned and heads removed
zest of 2 lemons
1/4 cup olive oil
3 cloves garlic, crushed
1 tbsp fresh mint, finely chopped
salt and pepper
1/4 cup coconut flour
2 tbsp almond flour

1. Place the sardines in a bowl with the lemon zest, olive oil, garlic, mint, salt and pepper. Toss gently to coat. Set sardines aside to marinate for 30 minutes.
2. In a flat bowl, combine the coconut flour and almond flour. Dust the sardines in the flour mixture. 
3. Heat a large non-stick frying pan over high heat. Add a thin layer of the olive oil. Cook the sardines in batches for 1 minute each side or until golden and crispy.


http://www.donnahay.com.au/recipes/entertaining/starters/crispy-sardines-with-lemon-and-mint

Tomato Basil Chickpea Salad

Yield: 4 servings

1/2 cup quinoa
1 cup water
2 cups baby spinach leaves
1 can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, deseeded, chopped
1 tbsp olive oil
salt and pepper

1. Put the quinoa and water in a small saucepan and bring to a boil. Reduce the heat, cover, and cook until the water is absorbed, about 15 minutes. Remove from heat and let cool. 
2. To assemble the salad, add the baby spinach to a large bowl.  Top with the quinoa, chickpeas, tomatoes, and cucumber. Drizzle with olive oil and season with salt and pepper.
3. Serve with avocado basil dressing.


http://happyhealthymama.com/loaded-spinach-salad-with-creamy-avocado-basil-dressing.html

Tuesday, September 5, 2017

Avocado Basil Dressing

Yield: 1/2 cup

1 ripe avocado
5 large basil leaves
1 small garlic clove, minced
2 tbsp lemon juice
1/4 tsp salt
1/4 cup water

1. Place all ingredients into the blender.  Blend until thick and creamy. Add more water as needed to make the dressing to your desired consistency.


http://happyhealthymama.com/loaded-spinach-salad-with-creamy-avocado-basil-dressing.html

Lemon Coconut Muffins

Yield: 12

1 1/4 cup almond flour
1 cup shredded unsweetened coconut
2 tbsp coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3 eggs
3 tbsp coconut oil
1/4 cup coconut milk
1/4 cup honey
1/3 cup lemon juice
zest of 1 lemon
1 tsp vanilla extract

1. Preheat oven to 350F. Line a muffin tin with paper liners. 
2. In a medium bowl, combine all the dry ingredients.
3. In a separate bowl, mix all the wet ingredients together.
4. Pour the wet ingredients into the dry ingredients, and stir into a batter.
5. Let batter set for a few minutes, then stir again.
6. Fill muffin cups about three-quarters full.
7. Bake about 16 to 18 minutes. 


http://www.paleonewbie.com/paleo-lemon-coconut-muffins-recipe

Thursday, August 10, 2017

Kale and White Bean Salad

Yield: 2 servings

Beans:
1 can white or butter beans, rinsed and drained
1/2 lemon, juiced 
1 tbsp olive oil
1/4 tsp salt
2 tbsp parsley, chopped

Salad:
1 head kale, de-stemmed and chopped
1/2 lemon, juiced
1 tbsp olive oil
1 tbsp maple syrup
1 clove garlic, finely minced
pinch each salt and black pepper

Dressing:
1/3 cup tahini
1 clove garlic, finely minced
1 lemon, juiced
1 tbsp maple syrup
pinch each salt and black pepper
2 tbsp hot water


1. In a small mixing bowl, combine drained beans, lemon juice, olive oil, salt, and fresh parsley. Toss to coat. Set aside.
2. In a large mixing bowl, combine kale, lemon juice, olive oil, maple syrup, garlic, salt, and pepper. Use your hands to massage the kale and break it down slightly.
3. To prepare dressing, add tahini, garlic, lemon juice, maple syrup, salt, and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. Set aside.
4. To serve, add beans and the dressing to the kale and toss to combine.
5. Best when fresh. If serving later, store dressing separate.


https://minimalistbaker.com/white-bean-kale-salad-with-tahini-dressing/

Asian Beef Skewers

Yield: 2 servings

2 beef tenderloin steaks
1/4 cup sesame oil
1/4 cup olive oil
1/3 cup tamari
1 tbsp coconut sugar
1 tbsp maple syrup 
3 garlic cloves, minced
1 knob ginger, grated
1 tsp red chili flakes
2 tbsp sesame seeds
3 stalks green onions, sliced

1. Soak 6 skewers in water.
2. Prepare the marinade by mixing the oils, tamari, coconut sugar, maple syrup, garlic, ginger, chili flakes, 1 tablespoon of sesame seeds, and 2 stalks of green onion together.
3. Cut the beef tenderloin into 1-inch cubes.
4. Place beef cubes in a bowl, and pour the marinade over. Toss to combine. Refrigerate for at least one hour to marinate.
5. Preheat grill.
6. Place the meat on the skewers.
7. Grill on medium high for about 5 minutes, flipping halfway through. This will cook the beef to medium rare.
8. Place on a serving platter. Garnish with remaining sesame seeds and green onions.


https://www.theblackpeppercorn.com/2012/08/asian-sesame-beef-skewers/

Miso Soup

Yield: 2 servings

4 cups water
1 sheet nori, cut into large rectangles
3-4 tbsp white miso paste
1/4 cup firm tofu, cubed
1/2 cup kale or chard, chopped
1/3 cup green onion, chopped

1. Place water in a medium pot and bring to a low simmer.
2. Add nori and simmer for 5-7 minutes.
3. In the meantime, place 3 tablespoons of miso into a small bowl, add a little hot water, and whisk until smooth.
4. Add miso to the soup and stir.
5. Add remaining ingredients and cook for another 5 minutes.
6. Taste and add more miso or a pinch of sea salt if desired. Serve warm.


https://minimalistbaker.com/15-minute-miso-soup-with-greens-and-tofu/

Tuesday, July 25, 2017

Almond Butter Tofu Stir Fry

Yield: 2 servings

1 package extra firm tofu
1 tbsp sesame oil 
1/4 cup tamari 
3 tbsp maple syrup
2 tbsp almond butter (or peanut butter)
2 tbsp lime juice
1/2 tsp red pepper flake
1 tbsp olive oil
1 lb green beans, trimmed
1 red pepper, diced

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean, absorbent towel and set something heavy on top like a cast-iron skillet to press out excess moisture.
3. Once oven is ready, unwrap tofu and cut into small cubes. Arrange on the prepared baking sheet in an even layer and bake for 25 to 30 minutes, or until puffy, dried out, and slightly crispy on the edges.
4. In the meantime, to a small mixing bowl, add sesame oil, tamari, maple syrup, almond butter, lime juice, and red pepper flakes. Whisk to combine. 
5. Add baked tofu to the marinade and let sit for 5 to 10 minutes, stirring occasionally. 
6. Heat a large skillet over medium heat. Once hot, add the tofu, leaving most of the marinade behind. Cook for about 5 minutes, stirring occasionally, until browned on all sides and slightly caramelized. Remove from pan and set aside.
7. To the skillet, add olive oil, green beans, and red pepper and 2 tbsp of the marinade. Cover to steam for about 4-5 minutes or until green beans are slightly tender. Remove lid, increase heat to medium-high, and add remaining marinade and the tofu. Cook for an additional 1 to 2 minutes, stirring frequently. Remove from heat.
8. Serve as is or over cooked rice or cauliflower rice. For more heat, serve with chili garlic sauce or sriracha.
9. Best when fresh. Store leftovers in the refrigerator up to 3 days. 



https://minimalistbaker.com/almond-butter-tofu-stir-fry/

Scrambled Tofu Breakfast Burrito Bowl

Yield: 3-4 servings

Tofu:
1 package firm or extra-firm tofu, crumbled
1 tbsp olive oil
3 cloves garlic, minced
1 tbsp hummus
1/2 tsp chili powder
1/2 tsp cumin
1 tsp nutritional yeast
1/4 tsp sea salt
pinch cayenne pepper
1-3 tbsp water
1/4 cup parsley, finely chopped

Vegetables:
5 baby potatoes, chopped into bite-size pieces
1 red bell pepper, diced
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp chili powder
salt and pepper
2 cups kale, chopped

Rest:
corn tortillas
1 ripe avocado, chopped or mashed
cilantro, chopped
red or green salsa
hot sauce


1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean towel and set something heavy on top, such as a cast-iron skillet, to press out excess moisture.
3. Add potatoes and red pepper to the baking sheet, drizzle with oil and spices, and toss to combine. Bake for 15 to 25 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.
4. In the meantime, heat a large skillet over medium heat. Once hot, add oil and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.
5. Add garlic in the last minute of cooking to avoid burning.
6. In the meantime, to a small mixing bowl, add the hummus, chili powder, cumin, nutritional yeast, salt, and cayenne (optional). Stir to combine. Add water one tablespoon at a time until a pourable sauce is formed. Add parsley and stir.
7. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned, about 2 to 3 minutes. Set aside.
8. Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (they can be wrapped in foil to keep warm). Continue until all toppings are used up - about 3-4 large burritos.
9. Enjoy immediately for best results. Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month). Just microwave or heat in the oven before eating.


https://minimalistbaker.com/scrambled-tofu-breakfast-burrito-30-minutes/

Avocado Cilantro Dressing

Yield: 1/2 cup

1 small ripe avocado
1 cup cilantro
juice of 2 limes
1/3 cup olive oil
1 tbsp maple syrup
1/4 tsp cumin
1/4 tsp salt 
water to thin

1. Add all ingredients except the water to a blender. Process until smooth.
2. Add water to thin and scrape down sides as needed.
3. Leftovers store well in a covered container in the fridge for up to several days.


https://minimalistbaker.com/mexican-quinoa-salad-cups-with-creamy-cilantro-lime-dressing/

Mexican Quinoa Salad Cups

Yield: 4 servings

1 cup quinoa (or rice)
2 cups water (or vegetable stock)
1 tbsp olive oil
1 lb ground turkey
1 can black beans, drained and rinsed
1 cup whole kernel corn
1/2 cup salsa, plus more for serving
1 tbsp nutritional yeast 
1 tbsp cumin powder
2 tsp chili powder
2 tsp garlic powder
salt and pepper
zest and juice of 1 lime
1/4 cup cilantro, chopped
lettuce for cups, separated

1. In a medium pot, add quinoa and water and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer for 15 minutes, until all liquid is absorbed and quinoa is fluffy. Remove from heat.
2. Meanwhile, in a pan, heat olive oil over medium-high heat. Once hot, add turkey and saute until cooked through. Remove from heat.
3. Add cooked quinoa and turkey to a large mixing bowl and add remaining ingredients. Stir to combine.
4. Serve in individual lettuce cups with more salsa and avocado cilantro dressing. Can also be used as a stuffing for peppers.
5. Best when fresh, though leftovers keep covered in the refrigerator for 2 to 3 days.


https://minimalistbaker.com/spanish-quinoa-stuffed-peppers/

Thursday, July 20, 2017

Soba Noodle Salad with Mushrooms and Kale

Yield: 2-3 servings

1 box of buckwheat soba noodles
1 tbsp coconut oil
1 small head of broccoli, cut into florets
8 crimini mushrooms, sliced
1/2 bunch of black kale, stems removed, roughly chopped
2 tbsp sesame seeds

Dressing:
2 tbsp almond butter
2 tbsp tamari 
1 tbsp coconut cream
1 tbsp coconut sugar
1 tsp ginger, grated
1/4 cup water


1. In a medium pot, cook the soba noodles according to the box instructions. Drain, rinse in cold water, and set aside.
2. In a pan, heat the coconut oil over medium-high heat. Add the broccoli, mushrooms, and kale and sauté until just cooked.
3. Meanwhile, prepare the dressing. In a jar with a lid, add all the ingredients and shake until combined.
4. Pour the dressing onto the veggies, and then add the cooked noodles and heat until warm.
5. Top with sesame seeds before serving.


http://thepurelife.ca/15-minute-soba-noodle-bowls/

Coconut Lime Energy Bites

Yield: 16

1/2 cup almonds
1/2 cup cashews
1 1/2 cups medjool dates, pitted
zest and juice from 3 limes
1/2 cup unsweetened shredded coconut

1. Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped, but not too long that the nuts to turn into a paste.
2. Add the dates, lime zest, and lime juice. Pulse until the dates are finely chopped and the mixture starts to clump.
3. Shape the mixture into 1-inch balls.
4. Roll in coconut to coat outside of the balls.
5. Store in an airtight container in the refrigerator for up to 1 week.


http://www.spoonfulofflavor.com/2014/01/27/key-lime-coconut-energy-bites/

Salted Almond Butter Cookies

Yield: 16

1 cup almond flour
1/2 cup almond butter
1 cup pitted medjool dates
1 tsp vanilla extra
1 tsp lemon juice
1/4 tsp sea salt

1. Add all ingredients to a food processor, and process until a thick dough is formed that clumps together. 
2. Roll dough into balls, then flatten into cookies with a fork. 
3. Sprinkle with sea salt.
4. Cookies will keep in the fridge for up to 10 days.


http://www.thisrawsomeveganlife.com/2017/07/salted-almond-butter-cookies.html

Thursday, July 13, 2017

Cabbage Mango Slaw

Yield: 4 servings (side)

1/2 small red cabbage, shredded fine
1 mango, julienned
1 tbsp olive oil (or simply omit and use extra lime)
1/4 cup cilantro, chopped
1/2 tsp salt
1 lime, juiced

1. Add all ingredients to a mixing bowl. Stir to combine. 

Lemon Dill Hummus Sauce

Yield: 1/2 cup

1/3 cup hummus
2 tbsp lemon juice
1 large clove garlic, finely minced
1 tbsp fresh dill
salt and pepper
1-2 tbsp water, to thin

1. In a small mixing bowl, whisk together hummus, lemon juice, garlic, dill, and salt and pepper.
2. Add only enough water to thin until pourable.


https://minimalistbaker.com/roasted-broccoli-sweet-potato-chickpea-salad/

Roasted Broccoli, Sweet Potato, and Chickpea Salad

Yield: 4 servings

Vegetables:
2 small sweet potatoes, chopped
1 head broccoli, chopped into florets
1 red pepper, diced
2 tbsp olive oil or coconut oil
salt and pepper

Chickpeas:
1 can chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp coconut sugar
1 tsp ground cumin
3/4 tsp smoked paprika
3/4 tsp tsp garlic powder
1/2 tsp ground coriander
1/4 tsp ginger powder
1/4 tsp ground cardamom
pinch cayenne pepper or red pepper flake
salt and pepper


1. Preheat oven to 375F. Line three baking sheets with parchment paper.
2. Add sweet potatoes to one sheet, and the broccoli and red pepper to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Toss to combine. 
3. In a mixing bowl, add chickpeas, oil, coconut sugar, and spices. Stir to combine. Place on third baking sheet.
4. Bake the broccoli and chickpeas for 15 to 20 minutes, and sweet potatoes for 25 to 30 minutes. Stir each near the halfway point. 
5. Serve with lemon dill hummus sauce. 
6. Best when fresh, though leftovers keep stored separately for 2 to 3 days in the refrigerator. Enjoy leftovers slightly chilled or at room temperature for best flavor/texture.


https://minimalistbaker.com/roasted-broccoli-sweet-potato-chickpea-salad/

Banana Bread Muffin Tops

Yield: 12

2 large ripe bananas
1/2 cup medjool dates, pitted
1/4 cup coconut oil
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
2 cups rolled oats, divided
1/4 cup chocolate chips

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. To the bowl of a food processor, add the bananas, dates, coconut oil, and vanilla. Process until smooth.
3. Add the cinnamon, baking powder, and salt and process again until combined.
4. Add 1 1/2 cups of the rolled oats and process for 5 seconds, just long enough to roughly chop the oats.
5. Remove the blade and set aside. Stir in the remaining 1/2 cup rolled oats and the chocolate chips.
6. Spoon a large portion of dough (about 2 tablespoons for each) onto the parchment. Do not press down on the dough to flatten - leave it in a mound on the baking sheet.
7. Bake for 10 minutes, rotate the pan, and bake for another 7 to 9 minutes until golden brown on the bottom.
8. Let cool on the baking sheet for 10 minutes, then place on cooling rack to cool completely.


http://ohsheglows.com/2014/01/17/banana-bread-muffin-tops/

Tuesday, July 11, 2017

Wheatberry Chickpea Salad

Yield: 4 servings (side)

1 cup dry wheatberries
1 can chickpeas, drained and rinsed
1 cucumber, deseeded and diced
1 yellow pepper, diced
1 cup cherry tomatoes, halved
1/4 cup parsley, finely chopped
2 green onions, finely sliced
1 tbsp olive oil
salt and pepper

1. In a medium pot, place wheatberries in 4 cups of water. Bring to a boil, then reduce heat to low and simmer for one hour. Drain and cool.
2. Once wheatberries are cool, in a large bowl, mix wheatberries together the remaining ingredients, Stir to combine.
3. Serve with balsamic tamari dressing.


http://ohsheglows.com/2010/12/28/back-on-track-wheat-berry-and-bean-salad/

Balsamic Tamari Dressing

Yield: 1/2 cup

2 tbsp balsamic vinegar
1 tbsp tamari
1 tbsp fresh lemon juice
1 tsp dijon mustard
1 clove garlic, finely minced
3 tbsp extra virgin olive oil

1. In a small bowl, whisk together all ingredients.


http://ohsheglows.com/2010/12/28/back-on-track-wheat-berry-and-bean-salad/



Taco Salad

Yield: 4 servings

1 tbsp olive oil
1 lb ground beef
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
salt and pepper
1 small head romaine lettuce, chopped
1 can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cup corn kernels
1 carrot, grated
2 green onions, finely sliced

1. In a large skillet, heat the olive oil over medium-high heat. Add ground beef and seasonings. Cook until beef is browned and completely cooked through. Remove from heat.
2. In a large bowl, combine all remaining ingredients. Top with cooled beef just before serving.
3. Serve with cilantro lime dressing.


http://damndelicious.net/2014/01/10/southwestern-chopped-salad-cilantro-lime-dressing/

Tomato Coconut Curry Sauce

Yield: 2 cups

1 tbsp coconut oil
1 onion, diced
1 jalapeno pepper, finely minced
4 cloves garlic, finely minced
1 can whole tomatoes
1 can coconut milk
1 tsp ground cumin
1/2 tsp cayenne pepper
salt and pepper
1/4 cup cilantro, chopped

1. In a medium pot, heat coconut oil over medium heat. Add onions and saute for 5 minutes, or until softened.
2. Add jalapeno and garlic and cook for one minute.
3. Add canned tomatoes, coconut milk, and spices. Simmer for 10 minutes.
4. Garnish with chopped cilantro before serving.

Indian-Spiced Turkey Meatballs

Yield: 16 balls

1 lb ground turkey
1 jalapeno pepper, finely minced
1/2-inch piece of fresh ginger, grated finely
1/4 cup cilantro, finely chopped
1/4 cup almond flour
2 tbsp brown rice flour
1 tbsp olive oil
1/2 tsp whole cumin seed
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1/4 tsp cayenne pepper 
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
salt and pepper

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine all ingredients. Stir to combine.
3. Form into balls, slightly smaller than golf balls.
4. In a large skillet, heat a splash of olive oil over medium-high heat. Add meatballs and cook for about 1 minute. Rotate balls around until golden brown on all sides.
5. Transfer balls to prepared baking sheet and bake for 10 minutes or until cooked through.
6. Serve with tomato coconut curry sauce.


http://www.domesticdaddy.net/2011/02/12/indian-turkey-meatballs-or-burgers-or-breakfast-patties/

Monday, July 10, 2017

Almond Thumbprint Cookies

Yield: 16

1 1/2 cup almond meal
1/4 cup brown rice flour (or oat flour)
2 tbsp ground flax
1/2 tsp salt
1 tsp baking powder
1/2 cup almond butter
1/3 cup maple syrup
1/2 tsp almond extract
1/4 cup shredded coconut

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a bowl, combine almond meal, brown rice flour, flax, salt, and baking powder. Stir to combine.
3. Add almond butter, maple syrup, and almond extract and stir until dough forms. The dough will be wet and sticky.
4. Lightly wet hands and roll dough into small balls, a bit smaller than golf balls. The dough should make about 16 balls. 
5. Place the coconut in a small bowl. Roll balls in the coconut until completely coated.
6. Place the balls on the prepared baking sheet. Press the middle of each ball with your thumb to create a round well. Readjust the shape as necessary.
7. Add about one teaspoon of jam into each well.
8. Bake for 10 to 12 mins until the cookies have expanded, cracked a bit in some places, and are lightly golden on the bottom.
9. Let cookies cool for 10 minutes on the sheet and then transfer to a cooling rack until completely cool. Store cookies in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.


Oh She Glows Every Day

Raspberry Chia Seed Jam

Yield: 1 cup

2 1/2 cups raspberries (frozen or fresh)
1/4 cup maple syrup
pinch salt
2 tbsp chia seeds
1/4 tsp almond extract
1/4 tsp vanilla extract
squeeze of fresh lemon juice

1. In a medium pot, stir together the berries, maple syrup, and salt. Bring to a simmer over medium-high heat and cook for 5 to 7 minutes until berries have softened and released a lot of liquid.
2. Reduce heat to medium-low and add chia seeds. Stir to combine. Simmer for 8 to 10 minutes until half of the liquid has cooked off and the mixture has thickened slightly.
3. Remove from heat and stir in almond extract, vanilla extract, and lemon juice.
4. Transfer to a bowl and refrigerate uncovered until cool, at least a couple of hours.
5. Jam will keep in an airtight container in the fridge for up to 2 weeks, or in the freezer for 2 months.


Oh She Glows Every Day


Friday, May 26, 2017

Zucchini Gratin

Yield: 4 servings

2 tbsp olive oil
1/2 onion, thinly sliced
2 medium zucchini squash (one green, one yellow), sliced in thin rounds
1/4 tsp garlic powder
salt and pepper

1. In a cast iron or oven-safe skillet, sauté onion in 1 tablespoon olive oil over medium-low heat until soft, about 10 minutes. Season with a pinch of salt and pepper. Set aside.
2. Preheat oven to 400F.
3. Add squash to a mixing bowl and top with remaining tablespoon of olive oil, garlic powder, 2 tablespoons of the vegan parmesan cheese, and salt and pepper. Toss to coat.
4. Spread the slightly cooled onions around in the bottom of the skillet to create an even base. Top with squash, layering green and yellow as you go. Start on the outside and work your way in, keeping them in line as much as possible. 
5. Top with an even layer of the remaining vegan parmesan cheese.
6. Bake for 30 minutes. Then broil on high for the last 1-2 minutes to toast up the top (optional, but recommended). Watch closely as it can burn quickly. Let rest for a few minutes before serving.
7. Can serve with hummus or chickpea salad, or scrambled or fried eggs. Reheats well in the microwave or oven.


https://minimalistbaker.com/vegan-zucchini-gratin/

Thursday, May 25, 2017

Crunchy Granola Bars

Yield: 8x8 pan

1 cup rolled oats
1/3 cup sliced almonds (or sunflower seeds or other nut)
1/4 cup flaxseed meal
2/3 cup shredded unsweetened coconut 
1/4 tsp salt
5 medjool dates, finely chopped
2 tbsp almond butter (or other nut or seed butter)
2 tbsp coconut oil
1/4 cup maple syrup (or brown rice syrup)

Topping (optional):
1/2 cup vegan dark chocolate
1 tbsp coconut oil
1 tsp sea salt or hemp seeds


1. Preheat oven to 325F. Line an 8x8 square pan with parchment paper.
2. In a large bowl, combine oats, almonds, flaxseed meal, coconut, and salt. Stir to combine.
3. Add dates to the bowl. Using your hands, mix dates into the oats, ensuring dates are evenly dispersed.
4. In a small saucepan, add almond butter, coconut oil, and maple syrup. Bring to a low boil over medium heat, stirring occasionally. Remove from heat and immediately add to the oats. Stir to coat all the dry ingredients.
5. Place the mixture in the prepared baking pan and spread into an even layer. Then top with another layer of parchment paper and press down with something flat to press into an even, uniform layer.
6. Bake for 20 to 25 minutes or until the edges are golden brown. Remove from oven and let cool in the pan. 
7. Once cooled, lift out of the pan and slice into desired number of bars. 
8. Topping (optional): Melt dark chocolate and coconut oil in a small mixing bowl over a double boiler on the stovetop. Spoon a small amount over the bars in a drizzle pattern or cover half of the bar with chocolate. Top with sea salt or hemp seeds.
9. Once bars have dried/cooled, store covered at room temperature for 5 days or in the freezer up to 1 month.


https://minimalistbaker.com/crunchy-baked-granola-bars/

Wednesday, May 24, 2017

Sweet Potato, Carrot, and Ginger Soup

Yield: 4 servings

1 tbsp coconut oil
1 cup onion, diced
3 cloves garlic, finely minced
1 tbsp ginger, finely minced
2 tbsp red curry paste
1/4 cup almond butter
3 cups carrots, peeled and diced
3 cups sweet potato, peeled and diced
4 cups vegetable broth
1/4 tsp cayenne
salt and pepper
garnish: fresh cilantro, almonds, lime

1. In a large pot, heat the coconut oil over medium heat.
2. Add the onion, garlic, and ginger, and saute for 5 minutes, until the onion is translucent.
3. Add the curry paste, almond butter, carrots, sweet potato, and vegetable broth.
4. Bring to a boil and then reduce heat to medium-low. Cover and simmer for 15 to 20 minutes until the carrots and sweet potato are fork tender.
5. Ladle the soup into a blender. Blend until completely smooth.
6. Season with cayenne and salt and pepper.
7. Garnish with cilantro, almond, and lime juice.


Oh She Glows Every Day

Curried Chickpea Salad

Yield: 2-3 servings

Salad:
1 can chickpeas, drained and rinsed
2 stalks celery, finely diced
1 carrot, grated
1/2 cup red pepper, finely chopped
2 green onions, thinly sliced
1/4 cup cilantro, finely chopped

Dressing:
2 tbsp tahini or hummus
1 tbsp olive oil
1 tbsp water
1 tsp apple cider vinegar
1 tsp lemon juice
1 clove garlic, finely minced
1/2 tsp ginger, finely minced
1 tsp dijon mustard
1/2 tsp turmeric
1/4 tsp curry powder
salt and pepper
pinch cayenne pepper


1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
2. Add the remaining salad ingredients and stir to combine.
3. Combine dressing ingredients in a blender. Toss with salad.
4. Serve with toasted bread, on crackers, in wraps, or on top of a leafy green salad.
5. Will keep in an airtight container in the fridge for 3 to 4 days. Can also freeze for up to 1 month.


Oh She Glows Every Day

Sunday, May 21, 2017

Blueberry Pie Overnight Oats

Yield: 2-3 servings

1 cup oats
3 tbsp chia seeds
1 1/2 cups almond milk
1 tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp vanilla extract
pinch of salt
pinch ground allspice
1 cup blueberries
toppings: chopped walnuts/pecans/almonds, banana

1. In a medium bowl, add all the ingredients except the blueberries and the toppings. Stir to combine.
2. Gently fold in the blueberries.
3. Cover and refrigerate for a minimum of 2 hours, or up to overnight. The mixture will thicken and the oats will soften. If the mixture is too thick, add 1-2 more tablespoons of almond milk.
4. Serve chilled, or reheat in a pan on the stovetop and serve warm. Top with desired toppings before serving.
5. Leftovers will keep in an airtight container in the fridge for a few days.

Optional: could use grated apple (Honeycrisp or Gala) instead of blueberries, and could add a pinch of ground ginger to the spices

Oh She Glows Every Day

Friday, May 12, 2017

Black Bean Veggie Burgers

Yield: 6 small patties

1 1/2 cups sweet potato or butternut squash, peeled and diced
2 tbsp olive oil, divided
salt and pepper
1/3 cup onion, finely chopped
2 cloves garlic, minced
1 can black beans
1/2 cup walnuts, finely chopped (or 1/2 cup sunflower seeds)
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp turmeric
1/2 tsp thyme
2 tbsp parsley, finely chopped
3 tbsp bbq sauce
1 tbsp oat flour
1/2 cup spelt bread crumbs

1. Preheat the oven to 375F. Line 2 baking sheets with parchment paper.
2. Place sweet potato onto one prepared baking sheet and toss with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 25 minutes, or until fork-tender. Set aside.
3. In a medium pan, heat the remaining 1 tablespoon of oil over medium heat. Add the onion and garlic and saute for 3 to 5 minutes, until softened. Transfer to a large bowl.
4. In a food processor, pulse the beans. Do not overprocess, still want to have some texture. Add the beans to the bowl.
5. Add walnuts, spices, parsley, bbq sauce, oat flour, and bread crumbs to the bowl. Stir until thoroughly combined.
6. Scoop 1/3 cup of dough and shape into a patty. Place on the other prepared baking sheet. Bake for 15 minutes. Gently flip with a spatula, and then bake for 10 to 20 minutes more, until firm and lightly golden.


Oh She Glows Every Day

Barbeque Sauce

Yield: 1 cup

1 tbsp olive oil
1/2 cup red or yellow onion, minced
2 cloves garlic, minced
1 cup tomato sauce
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tbsp molasses
1 tsp mustard powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
sriracha or cayenne pepper

1. In a medium pot, heat the oil over medium heat. Add the onion and garlic and saute for 4 to 5 minutes, until the onion is translucent.
2. Stir in the remaining ingredients, and simmer over medium-low heat for 5 to 10 minutes, until thickened.
3. Transfer the sauce to a blender and blend on low until smooth.
4. Sauce will keep in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 1 month.


Oh She Glows Every Day

Sundried Tomato Pasta

Yield: 4 servings

1 lb dry gluten-free pasta
1 cup spinach
1/2 cup sundried tomatoes, diced
2 tbsp basil, finely chopped
zest of 1 lemon
1 tbsp white wine vinegar (optional)
1 tsp red pepper flakes
salt and pepper
vegan parmesan cheese

Sauce:
1/2 cup cashews, soaked
1/2 cup water
2-3 cloves garlic, finely minced
1/3 cup sundried tomatoes
2 tbsp lemon juice
1/2 tsp salt
splash olive oil

1. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Strain.
2. Meanwhile, in a high-speed blender, add all the sauce ingredients. Blend on high speed until smooth.
3. When pasta is done cooking, heat a large skillet over medium-low heat. Add the spinach, sundried tomatoes, basil, and sauce. Cook until the spinach is just wilted.
4. Add the cooked pasta, lemon zest, white wine vinegar, red pepper flakes, and season with salt and pepper. Garnish with vegan parmesan cheese. Serve immediately.


Oh She Glows Every Day

Chocolate Hemp Energy Bites

Yield: 15

1 cup pitted medjool dates
2 cups walnuts
1/3 cup cacao powder
2 tbsp hemp seeds, plus more for rolling
1/4 tsp sea salt
3 tbsp almond butter (or other nut or seed butter)
1 tbsp coconut oil, melted

1. Add dates to a food processor and pulse until small bites remain or a ball forms. Scoop out and set aside.
2. Add walnuts to the food processor and pulse into a fine meal.
3. Add cacao powder, hemp seeds, and sea salt. Pulse a few more times to combine. 
4. Add the dates back in along with the almond butter and melted coconut oil. Pulse to combine. The result should be a moist dough-like mixture. If too wet, add a bit more cacao powder or hemp seeds.
5. Refrigerate for 10 minutes.
6. Scoop out rounded tablespoon amounts and carefully form into balls. 
7. Roll in extra hemp seeds.
8. Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.


https://minimalistbaker.com/dark-chocolate-hemp-energy-bites/

Tabbouleh Bowl

Yield: 4 servings

1 1/4 cups quinoa
2 1/2 cups water
1 tbsp olive oil
salt and pepper
1 cucumber, deseeded and chopped
3 tomatoes, deseeded and chopped
1/4 cup parsley, chopped
2 tbsp mint, chopped
3 tbsp hemp hearts
2 green onions, thinly sliced

Dressing:
zest and juice of 1 lemon
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp maple syrup
salt and pepper

1. Place the quinoa and water into a medium pot. Bring to a boil, then reduce heat to low and cover and cook for 15 minutes, or until water is absorbed. Remove from heat.
2. In the meantime, prepare the dressing. Add all ingredients to a small bowl and whisk to combine.
3. When quinoa is cooled, toss with olive oil and salt and pepper. Add remaining ingredients and stir gently to combine.
4. Serve with falafel-spiced chickpeas, 2 tablespoons of hummus, and sauteed zucchini.


Oh She Glows Every Day

Falafel-Spiced Chickpeas

Yield: 4 servings

1 can chickpeas
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp paprika
1/2 tsp sea salt
1/2 tsp ground black pepper

1. In a large bowl, combine the chickpeas and oil. Stir well to coat.
2. Add the remaining ingredients and stir to combine.


Oh She Glows Every Day

Chickpea Coconut Curry with Sweet Potato and Spinach

Yield:

1 tbsp coconut oil
1 tbsp cumin seeds
1 onion, chopped
1/2 tsp salt
3 cloves garlic, minced
1 tbsp ginger, minced
1 tsp ground turmeric
1 tsp ground coriander
1/4 tsp red pepper flakes
1 medium sweet potato, diced
1 can diced tomato
1 can coconut milk
1 can chickpeas
2 cups baby spinach
black pepper
cilantro, chopped
lime wedges

1. In a large pot, heat the oil over medium heat. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in colour (be careful not to burn).
2. Add the onion and salt and saute for 3 to 5 minutes, until onion is soft and translucent.
3. Add the garlic, ginger, and spices. Cook for 1 minute.
4. Add the sweet potato, tomatoes, and coconut milk. Cover and simmer for 15 to 20 minutes, until potatoes are almost tender.
5. Add the chickpeas and cook for 5 minutes to finish cooking sweet potatoes and allow flavours to meld together.
6. Optional: Mash one-third of the mixture using a potato mashed to thicken the sauce.
7. Add the spinach and cook for 1 minute or until spinach is wilted.
8. Season with black pepper and garnish with cilantro and lime wedges before serving.
9. Stored in the fridge for 4 to 5 days, or in the freezer for up to 1 month.


Oh She Glows Every Day

Cashew Sour Cream

Yield: 1 cup

3/4 cup cashews, soaked
3/8 cup water
1 tbsp lemon juice
1 tsp apple cider vinegar
1/4 tsp salt

1. Combine all ingredients in a high-speed blender. Blend until smooth.
2. Will stay fresh in an airtight container in the fridge for up to 1 week or in the freezer for 4 to 6 weeks.


Oh She Glows Every Day

Lentil Taco Meat

Yield: 4 servings

3/4 cup French green lentils
1 cup walnuts (use pumpkin seeds if nut-free)
1 clove garlic, finely minced
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1 tbsp olive oil
1 tbsp water
1 tsp worcestershire sauce

1. In a medium pot, add lentils to 3 cups of water. Bring to a boil and simmer uncovered for 20 minutes or until lentils are tender. Drain lentils and rinse in cold water to stop the cooking process.
2. In a food processor, add lentils, walnuts, and garlic. Pulse until chopped. Do not want it to be pureed.
3. Transfer the mixture to a large bowl. Add the spices, oil, water, and worcestershire sauce. The mixture should be moist, not dry. If it is too dry, add a small amount of oil or water and stir again.
4. Use in the same way as regular taco meat.


Oh She Glows Every Day

Thursday, May 11, 2017

Pad Thai

Yield: 1-2 servings

4 oz rice noodles
2 tbsp coconut oil
4 medium-sized shrimp, shelled and de-veined
2 oz firm tofu, cut into slices
1 large egg
1/2 onion, diced
1 clove garlic, finely minced
1/2 cup bean sprouts
2 green onions, thinly sliced
2 tbsp crushed peanuts
lime wedges

Sauce:
1 tbsp tamarind paste
2 tbsp fish sauce
2 tbsp maple syrup
1 tbsp tamari
1/2 teaspoon chili powder
1 tbsp rice vinegar


1. In a large bowl, soak the noodles in cold water for 15 minutes or until softened.
2. In a small bowl, combine all the sauce ingredients. Set aside.
3. In a large skillet, heat the oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook about 2 minutes on each side, until pink and cooked through. Remove from heat.
4. In the same skillet, sear the tofu on each side. Remove from heat.
5. Scramble the egg and cook in the same skillet. Remove from heat.
6. Saute the onion and garlic in the same skillet.
7. Once onions have softened, add the noodles. Stir continuously until noodles are cooked through.
8. Add the shrimp, tofu, scrambled egg, bean sprouts, and sauce. Cook for 1 to 2 minutes.
9. Garnish with green onion, peanut, and lime wedges. Serve immediately.


http://rasamalaysia.com/pad-thai/2/

Lentil Shepherd's Pie Filling

Yield: 4 servings

2 tbsp olive oil
1 onion, diced
1 leek, diced
4 cloves garlic, finely minced
6 crimini mushrooms, thinly sliced
1 cup vegetable broth
3 tbsp tomato paste
1/4 tsp red pepper flakes
1 tsp dried thyme
1 tsp dried rosemary
salt and pepper
1 cup green lentils, cooked
2 cups frozen mixed vegetables

1. In a large pot, heat the oil over medium heat. Add the onion and leek and a pinch of salt and saute until softened, about 3 to 5 minutes.
2. Add the garlic and mushrooms and cook for another 5 minutes until most of the liquid released from the mushrooms has cooked off.
3. Add the broth, tomato paste, and spices. Cook for another 5 minutes.
4. Add the cooked green lentils and the frozen vegetables. Bring to a boil and then simmer for 5 minutes to allow the flavours to meld together.


Oh She Glows Every Day

Cannellini and Green Bean Salad

Yield: 4 servings

4 handfuls green beans
1 can white cannellini beans, drained and rinsed
1 tbsp balsamic vinegar
1/4 cup olive oil
1 tbsp tamari
1 tsp smoked paprika
1 tbsp nutritional yeast
3 tbsp lemon juice
3 tbsp green onion, finely chopped
3 tbsp cilantro, finely chopped
salt and pepper
1 tsp lemon zest
1/4 cup toasted almond slivers

1. In a medium sized pot, bring at least 6 cups of water to a boil with 1 teaspoon of salt. Add green beans and cook for for about 3 minutes, or until just tender. Immediately plunge into ice cold water to stop cooking.
2. In a small bowl, mix balsamic vinegar, olive oil, tamari, paprika, nutritional yeast, lemon juice, green onion, cilantro, and salt and pepper.
3. Plate cannellini beans and top with green beans. Pour dressing over and toss gently.
4. Garnish with lemon zest and toasted almonds.


http://mikaelareuben.com/recipes/green-bean-salad-w-herbs/

Tuesday, May 9, 2017

Marinated Portobello Steaks

Yield: 4 servings

4 large portobello mushrooms, stems removed, wiped clean
1/3 cup balsamic vinegar 
1/4 cup olive oil
3 cloves garlic, minced
1/2 tsp cumin 
1/4 tsp smoked paprika
1/2 tsp black pepper

1. Place cleaned portobello mushrooms in a shallow baking dish. Set aside.
2. In a small mixing bowl, whisk together all remaining ingredients. 
3. Add sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 5 minutes.
4. Heat a grill or a large skillet over medium heat. Cook mushrooms on each side for 2 to 3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor.
5. To serve, top portobello steaks with avocado chimichurri.


http://minimalistbaker.com/portobello-steaks-avocado-chimichurri/

Avocado Chimichurri

Yield: 1 1/2 cups

1 cup finely chopped parsley
2 cloves garlic, finely minced
1 shallot, finely diced
1/4 tsp red pepper flake 
3 tbsp olive oil
3 tbsp lemon juice
salt and pepper, to taste
1 small ripe avocado, cubed

1. In a medium mixing bowl, combine all ingredients except avocado. Whisk to combine.
2. Add avocado and toss to combine.


http://minimalistbaker.com/portobello-steaks-avocado-chimichurri/

Cashew Caesar Salad Dressing

Yield: 3/4 cup

1/2 cup raw cashews, soaked overnight
1/4 cup water
2 tbsp olive oil
1 tbsp lemon juice
1/2 tbsp dijon mustard
1/2 tsp garlic powder
1 small garlic clove, finely minced
1/2 tbsp worcestershire sauce 
2 tsp capers
1/2 tsp salt
1/2 tsp pepper

1. Add all ingredients into a high-speed blender, and blend on high until the dressing is smooth. 


http://ohsheglows.com/2014/11/24/crowd-pleasing-vegan-caesar-salad/

Lemon Asparagus Risotto

Yield: 4 servings

2 tbsp olive oil
1/2 cup leek, diced
1/2 cup celery, diced
4 cloves garlic, finely minced
salt and pepper, to taste
2 cups arborio rice
4 cups vegetable broth
1 bunch asparagus
zest and juice of 1 lemon
1/4 - 1/3 cup vegan parmesan cheese 
3 tbsp flat-leaf parsley, finely chopped 
2 tbsp mint, finely chopped
2 tbsp green onion, finely chopped 

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a large pot, heat olive oil over medium heat. Sauté the leeks and celery with a pinch of salt and pepper for about 5 minutes, or until soft.
3. Add the garlic, and sauté for a further minute.
4. Add the rice. Stir to toast for one minute. Lower the heat to medium-low.
5. Add 1 cup of the vegetable broth. Let cook until most of the liquid is absorbed, stirring occasionally. Continue adding 1 cup of vegetable broth about every 5 minutes or as needed so that the rice is just covered and doesn't stick to the bottom of the pot.
6. Meanwhile, cut the stems off the asparagus and place on prepared baking sheet with a splash of olive oil and salt and pepper. Roast for 10 minutes, or until just softened but still have a crunch. Remove from oven and cut into 1- to 2-inch pieces. 
7. After about 20 minutes, when the rice is just about cooked, stir in the asparagus. Add the lemon juice and zest, vegan parmesan cheese, parsley, mint, and green onion. Season with salt and pepper to taste. 
8. Serve immediately.


http://healthyblenderrecipes.com/recipes/zesty_vegan_lemon_asparagus_risotto