Friday, March 31, 2017

Orange Roasted Carrots

Yield: 4 servings

2 lbs carrots
2 tbsp coconut oil, melted
3 tbsp honey or maple syrup
2 cloves garlic, minced
zest of one orange
juice of half an orange
salt and pepper

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Cut the carrots into quarters lengthwise, and then into batons approximately 2 inches long.
3. In a large bowl, combine the coconut oil, honey or maple syrup, garlic, orange juice and zest, and salt and pepper. Toss carrots in the mixture to coat.
4. Lay the carrots in a single layer on the baking sheet. Roast for 30 minutes or until the carrots are fork-tender. Serve warm.


http://www.aspicyperspective.com/honey-butter-roasted-carrots/2/


Wednesday, March 29, 2017

Turkish Lentil Soup

Yield: 4 servings

2 tbsp coconut oil
1 large onion, diced
1 large carrot, diced
4 cloves garlic, finely chopped
2 tbsp tomato paste
1 tsp ground cumin
1/8 tsp cayenne pepper
1 cup red lentils
4 cups vegetable broth
1 cup water
salt and pepper, to taste

1. In a large pot, melt coconut oil over medium heat.
2. Add onion, carrot, and garlic, and sweat with a pinch of salt until onions are translucent, 5 to 8 minutes.
3. Add tomato paste, cumin and cayenne. Stir to combine.
4. Add lentils, broth, and water, and bring to a boil.
5. Lower heat and simmer, uncovered, until vegetables are tender and lentils begin to fall apart, about 20 minutes.
6. Remove pot from heat and use an immersion blender to blend soup until it is creamy but not completely puréed.
7. Add salt and pepper to taste, and serve with a lemon wedge to garnish, if desired.

Tuesday, March 28, 2017

Almond Butter Vinaigrette

Yield: 1/2 cup

1 tbsp dijon mustard 
2 tbsp almond butter 
2 tbsp maple syrup
2 tbsp almond milk
2 tbsp apple cider vinegar
1 tbsp olive oil
salt and pepper

1. In a small bowl, add all ingredients. Whisk to combine.


http://minimalistbaker.com/spinach-salad-with-toasted-pepitas-and-creamy-vegan-dressing/

Red Pepper and Tomato Soup

Yield: 4 servings

1/2 large onion, diced
3 cloves garlic, minced
1 red pepper, chopped
3 tomatoes, roughly chopped
1 tbsp olive oil
salt and pepper
1 can whole plum tomatoes
3 tbsp tomato paste
1 cup vegetable broth
optional: 1/2 cup almond milk

1. Preheat oven to 350F. Line a baking sheet with parchment paper. 
2. Place onion, garlic, red pepper, and tomatoes onto prepared baking sheet and drizzle with olive oil and salt and pepper. Roast for 40-45 minutes, or until the veggies are tender, lightly browned and close to half their original size. Remove from oven and set aside.
3. In a large pot over medium-high heat, add canned tomatoes, tomato paste, vegetable broth, and roasted vegetables. Bring to a boil, reduce heat to low, and simmer for 10 minutes.
4. Place mixture in a food processor or blender to puree your soup (or leave some whole vegetables if you prefer more texture).
5. Return to pot and add almond milk if using.


http://minimalistbaker.com/roasted-red-pepper-tomato-soup/

Sundried Tomato Dressing

Yield: 1 cup

1/2 cup sun-dried tomatoes
1 cup hot water
3 tbsp lemon juice
1/2 cup fresh basil
1/2 cup parsley
2 cloves garlic, minced
1/3 cup olive oil
2 tsp maple syrup
1/4 tsp salt
1/4 tsp black pepper

1. Soak sun-dried tomatoes in hot water for 10 minutes. Drain.
2. Combine all ingredients in a food processor or blender. Blend on high until creamy and smooth.


http://minimalistbaker.com/grilled-corn-zucchini-salad-sun-dried-tomato-vinaigrette/

Quinoa Taco "Meat"

Yield: 2-4 servings

1 cup tri-color, white, or red quinoa
2 cups water
1/2 cup salsa (slightly chunky is best)
1 tbsp nutritional yeast
2 tsp ground cumin
2 tsp ground chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Add quinoa and water to a medium pot. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until water is absorbed. Remove from heat and let cool for 15 minutes.
3. In a large bowl, combine remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Toss to combine.
4. Spread mixture onto prepared baking sheet. Bake for 25 to 35 minutes, stirring every 10 minutes. The quinoa is done when it is fragrant and golden brown. Be careful not to burn.
5. Store leftovers in the refrigerator up to 4 to 5 days. Reheat in the microwave, in a 350F oven, or in a skillet on the stovetop.


http://minimalistbaker.com/quinoa-taco-meat/

Granola

Yield: 7 cups

3 cups rolled oats
1/4 cup almonds, chopped
1/4 cup walnuts, chopped
1/4 cup pecans, chopped
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
3/4 cup shredded coconut
1/4 cup coconut sugar
1/4 cup maple syrup
2 tbsp honey
1 tbsp almond butter
1/4 cup coconut oil, melted
1/2 tsp vanilla extract
1/2 tsp almond extract
3/4 teaspoon salt
1/4 cup dried fruit
1/4 cup chocolate chips
1/4 cup coconut flakes

1. Preheat oven to 300F. Line two baking sheets with parchment paper.
2. In a large bowl, combine the oats, nuts, seeds, shredded coconut, and sugar.
3. In a separate bowl, combine maple syrup, honey, almond butter, coconut oil, vanilla, almond, and salt.
4. Pour wet ingredients into dry ingredients and stir to combine.
5. Divide mixture approximately in half and pour onto prepared sheet pans.
6. Bake for 30 to 45 minutes, stirring every 15 minutes to achieve an even golden colour.
7. Remove from oven and let cool.
8. Transfer into a large bowl. Add dried fruit, chocolate chips, and coconut flakes. Mix well. 


http://www.foodnetwork.com/recipes/alton-brown/granola-recipe

Miso Halibut

Yield: 2-3 servings

500g halibut
2 tbsp coconut oil
1/3 cup onion, diced
1 tsp ginger, grated
2 cloves garlic, minced 
2 tbsp miso paste
2 tbsp tamari
2 tbsp honey
2 tbsp lemon juice
salt and pepper

1. In a small pan, heat coconut oil over medium heat. Add onion and cook for about 5 minutes, or until translucent.
2. Add ginger and cook for another 2 minutes.
3. Add garlic and cook for 1 minute.
4. Reduce heat to medium-low and add miso, tamari and honey. Stir often as the mixture cooks down quickly over the next few minutes.
5. Add lemon juice to rehydrate when the sauce seems to need more liquid.
6. Remove from heat and pour sauce into blender for 1 minute, until a smoother consistency is reached.
7. Put half the miso sauce in a bowl and toss with the halibut.
8. Preheat oven to broil. Line a baking sheet with parchment paper.
9. Place halibut on baking sheet. Broil until fish is just flakey, about 6 to 8 minutes. Check at five minutes.
10. Drizzle remaining sauce onto the fish or plate and serve.


http://mikaelareuben.com/recipes/miso-halibut/

Sunday, March 26, 2017

Seed Crackers

Yield: 1 tray

1/2 cup sunflower seeds
1/4 cup flax seeds
3 tbsp pumpkin seeds
2 tbsp sesame seeds
3/4 cup rolled oats
1 tbsp chia seeds
1 1/2 tbsp psyllium husk powder
1/2 tsp salt
1/2 tbsp maple syrup
1 1/2 tbsp coconut oil, melted
3/4 cup water

1. In a large bowl, combine all dry ingredients, stirring well.
2. In a small bowl, whisk together maple syrup, oil, and water.
3. Add wet ingredients to the dry ingredients. Mix very well until everything is completely soaked and dough becomes very thick. If the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable. 
4. Gather dough into a ball and place it between two sheets of baking paper. Using a rolling pin, roll out into a thin sheet.
5. Remove top layer of baking paper and score the dough using the tip of a knife.
6. Let sit out on the counter for at least 2 hours, or all day, or overnight.
7. Preheat oven to 350°F.
8. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes.
9. Remove from oven, flip the whole cracker over and peel the baking paper off of the back. Return to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges.
10. Let cool completely. Then break crackers along their scored lines.
11. Can be stored in an airtight container for up to 3 weeks.


https://www.mynewroots.org/site/2014/07/the-life-changing-crackers/

Beet and Cabbage Soup

Yield: 4 servings

1 tbsp coconut oil
1 cups red onion, diced 
2 cups red cabbage, diced
2 cups raw beets, diced
2 cups marinara sauce
1 cup water 
salt and pepper
dill to garnish (optional) 

1. In a large pot, melt coconut oil over medium heat. Add the onion and sauté for about 3 to 5 minutes.
2. Add the diced cabbage and beets. Continue to sauté for another few minutes. 
3. Add the marinara sauce and the water. Bring to a boil, then reduce heat to low and simmer covered for an hour, or until the beets are fork-tender. Stir regularly to avoid the soup sticking to the bottom of the pot.  
4. Season with salt and pepper and garnish with chopped dill if desired.
5. Soup will keep in the fridge in an airtight container for up to 1 week or freeze for up to 2 months.


http://ohsheglows.com/2017/02/13/hunky-heartbeet-cabbage-soup/

Herb Quinoa

Yield: 4 servings

1 cup quinoa
2 cups water
2/3 cup cilantro
2/3 cup dill
2/3 cup basil
1/4 cup tamari
1 cup almonds
2 tbsp lemon juice
1/2 cup onion, diced
optional: 1 tsp red pepper flakes


1. Add quinoa and water to a medium pot and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until quinoa is cooked and water is absorbed. Remove from heat.
2. In a food processor or blender, combine the herbs, tamari, almonds, lemon, onion, and red pepper flakes if using. Pulse to combine.
3. Gently toss quinoa with sauce.


http://mikaelareuben.com/recipes/herb-pesto-asparagus-quinoa/

Lemongrass Marinade

Yield: 1/3 cup

2 tbsp fish sauce
1 tbsp maple syrup
3 cloves garlic, minced
3 tbsp lemongrass, chopped

1. Combine all ingredients in a medium bowl. Toss with meat and let marinate for at least 30 minutes. Can be used for pork, beef, or chicken.


http://www.banyanbranches.com/2014/10/13/vietnamese-lemongrass-grass-beef-and-noodle-salad-bun-bo-xao/

Vietnamese Dipping Sauce

Yield: 1 cup

3 tbsp rice vinegar
1/4 cup fish sauce
1/4 cup maple syrup
1/4 cup lime juice
2 garlic cloves, finely minced
1-inch piece ginger, minced

1 red chilli, thinly sliced 

1. In a small bowl, combine all ingredients and stir well.

Cumin Coleslaw

Yield: 4-6 servings

Coleslaw
2 medium beets, grated
2 red peppers, diced
1 bunch kale, finely chopped
1/2 head purple cabbage, finely shredded or chopped
3 tbsp olive oil
2 tbsp sunflower seeds, to garnish

Dressing
1 avocado, roughly chopped
1 roma tomato, roughly chopped
1 clove garlic, finely minced
½ cup green onion, diced
2 tbsp apple cider vinegar 
1 tsp cumin 
½ tsp cayenne 
½ tsp salt
½ teaspoon pepper 


1. Combine all vegetables in a medium bowl. Toss with the olive oil.
2. Prepare the dressing by combining all ingredients in a food processor or blender. 
3. Pour dressing over the salad ingredients and toss well. 
4. Toss in the sunflower seeds to garnish.


http://mikaelareuben.com/recipes/cumin-coleslaw/

Friday, March 24, 2017

Lemon Dill Dressing

Yield: 1 cup

2 tbsp white onion, finely chopped
1/2 avocado, roughly chopped
2/3 cup fresh chopped dill
2 tbsp olive oil
1 tbsp tamari
1 tbsp dijon mustard
1 tbsp honey
1 tsp lemon juice
1 tbsp water
salt and pepper

1. Blend all ingredients in a food processor or blender until combined.


http://mikaelareuben.com/recipes/dill-lemon-dressing/

Basic Overnight Oats

Yield: 1 serving

1 large ripe banana
2 tbsp chia seeds
1/4 tsp cinnamon
1/2 cup rolled oats
3/4 cup almond milk
1/4 tsp pure vanilla extract

Optional toppings:
-granola
-fresh fruit
-coconut flakes
-maple syrup
-nuts and seeds


1. In a small bowl, mash the banana until almost smooth.
2. Add the chia seeds and cinnamon and stir to combine.
3. Add the oats, almond milk, and vanilla and stir to combine.
4. Cover and refrigerate overnight, or at least 2 hours.
5. In the morning, stir the oat mixture to combine.


http://ohsheglows.com/2015/07/22/vegan-overnight-oats/

Thursday, March 23, 2017

Peanut Butter Energy Balls

Yield: 10 balls

1/2 cup peanut butter (or almond or other nut butter)
1/4 cup maple syrup 
1 1/4 cup rolled oats
2 1/2 tbsp flaxseed meal
2 tbsp chia seeds
1/4 cup dried fruit (eg. strawberries, cherries, blueberries, cranberries)
optional: 2 tbsp protein powder

1. In a large mixing bowl, combine all ingredients. Mix until well combined.
2. Chill in the refrigerator for 5 minutes.
3. Scoop out 1 1/2 tablespoon amounts and roll into balls.
4. Enjoy immediately and store well-sealed leftovers in the refrigerator for 1 week or in the freezer up to 1 month.


http://minimalistbaker.com/no-bake-pb-j-energy-bites/

Kale Pesto (Vegan)

Yield: 1 1/2 cups

1/2 cup walnuts, soaked
3 cloves garlic, minced
1 cup basil leaves
2 cups kale
2 tsp apple cider vinegar
1 tbsp water
1/3 cup nutritional yeast
1/2 cup olive oil
salt and pepper to taste

1. Soak walnuts in water for at least 2 hours. Rinse well before using.
2. Add the garlic, basil, kale, apple cider vinegar, water, and walnuts to a food processor or blender. Pulse into a paste, then add nutritional yeast and olive oil and blend smooth. Add salt and pepper to taste.


http://mikaelareuben.com/recipes/spaghetti-squash-with-kale-pesto/

Spaghetti Squash with Kale Pesto

Yield: 2 servings

Squash
1 spaghetti squash
1 tbsp olive oil
salt and pepper, to taste

Pesto
1/2 cup walnuts, soaked
3 cloves garlic, minced
1 cup basil leaves
2 cups kale
2 tsp apple cider vinegar
1 tbsp water
1/3 cup nutritional yeast
1/2 cup olive oil
salt and pepper to taste

1. Soak walnuts in water for at least 2 hours. Rinse well before using.
2. Preheat oven to 450F. Line a baking sheet with parchment paper.
3. Cut squash in half, scrape out seeds. Rub the flesh with oil and sprinkle with salt and pepper. Place face down on baking sheet and bake for 30-40 minutes, or until a fork punctures the flesh of the squash easily. Let squash cool until it is not too hot to handle.
4. In the meantime, prepare the pesto by adding the garlic, basil, kale, apple cider vinegar, water, and walnuts to a food processor or blender. Pulse into a paste, then add nutritional yeast and olive oil and blend smooth. Add salt and pepper to taste.
5. Once squash is cooled, use a fork to pull the squash out into a bowl.
6. Spoon pesto over the squash, drizzle with olive oil, and garnish with chopped walnuts.


http://mikaelareuben.com/recipes/spaghetti-squash-with-kale-pesto/

Spicy Green Beans

Yield: 2 servings

1 large bundle green beans
1 tbsp toasted sesame oil
1 tbsp tamari
2 cloves garlic, finely minced
2 tsp ginger, finely minced
1 tsp sriracha
optional: 2 tsp mirin

1. In a large pot, blanch green beans.
2. In a medium bowl, combine remaining ingredients. Stir well to combine.
3. Toss green beans in sauce.


http://mikaelareuben.com/recipes/spicy-ginger-green-beans/

Coconut Curry Prawns

Yield: 4 servings

1 tbsp coconut oil
1/2 cup shallot, diced
3 cloves garlic, minced
2 tsp curry powder
1/2 cup coconut milk
1 tsp maple syrup
salt and pepper, to taste
juice of 1 lime
20 large peeled deveined prawns

1. In a large pan, heat coconut oil over medium heat. 
2. Add shallot and cook about 2-3 minutes.
3. Once shallot starts to become translucent, add garlic and curry powder. Stir well and cook for another minute.
4. Add coconut milk, maple syrup, and a pinch of salt and pepper. Stir well as the mixture will begin to thicken.
5. Add lime juice and prawns, and reduce heat to medium-low. Flip prawns after a couple of minutes so both sides of the prawns get cooked evenly. The prawns will turn pink when they are done.
6. Pour everything into a big shallow bowl and garnish with lime wedges or mint leaves and serve.


http://mikaelareuben.com/recipes/coconut-curry-prawns/

Chickpea Shakshuka

Yield: 4 servings

1 tbsp olive oil
1/2 cup onion or shallot, diced
1/2 red bell pepper, chopped
3 cloves garlic, minced
1 can tomato puree or diced tomatoes
3 tbsp tomato paste
1 tbsp maple syrup 
2 tsp smoked or sweet paprika
1 tsp ground cumin
2 tsp chili powder
1/4 tsp ground cinnamon
1/4 tsp cayenne pepper
salt and pepper, to taste
1 can chickpeas, rinsed and drained
optional: 4-5 kalamata, green, or black olives, pitted and halved
juice of 1/2 lemon
cilantro or parsley, chopped, to garnish

1. Heat a large pan or cast iron skillet over medium heat. Once hot, add olive oil, onion, bell pepper and garlic. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant.
2. Add tomato puree or diced tomatoes, tomato paste, maple syrup, paprika, cumin, chili powder, cinnamon, cayenne pepper, and salt and pepper. Stir to combine. Bring to a simmer and cook for 2-3 minutes, stirring frequently.
3. If you prefer a chunkier texture, leave as is. Or, scoop 3/4 of the sauce in the blender and blend until smooth for a creamier result.
4. Add chickpeas and olives (optional). Stir to combine, then reduce heat to medium-low and simmer for 15-20 minutes.
5. Serve as is, or with bread, pasta, rice, salad, or eggs. Garnish with fresh lemon juice and cilantro or parsley.
6. Store leftovers covered in the refrigerator up to 4 days, or in the freezer up to 1 month.


http://minimalistbaker.com/1-pot-chickpea-shakshuka/

Brussel Sprout Skillet

Yield: 4 servings

1 1/2 pounds brussels sprouts, trimmed
1 tbsp dijon mustard
2 tbsp apple cider vinegar
3 tbsp lemon juice
1 tbsp maple syrup
1 tbsp olive or coconut oil
2 shallots, thinly sliced
1/2 cup pecans, toasted, chopped
2 tbsp parsley, chopped

1. Slice brussels sprouts very thinly with a knife or mandolin.
2. In a small bowl, combine dijon mustard, apple cider vinegar, lemon juice, and maple syrup. Whisk to combine. Set aside.
3. Heat a large pan over medium heat. Once hot, add oil and shallot and sauté for 3-4 minutes or until soft and slightly caramelized.
4. Add brussels sprouts, stir, and cover. Sauté for 3-4 minutes, stirring occasionally.
5. Remove lid and add sauce. Continue cooking for 3-4 minutes more, stirring occasionally, or until brussels sprouts are tender and slightly caramelized.
6. Garnish with pecans and parsley and serve warm. Best when fresh, though leftovers keep covered in the refrigerator up to 4 days. Reheat on the stovetop or in the microwave until hot.


http://minimalistbaker.com/brussels-sprout-slaw-with-coconut-bacon/

Wednesday, March 22, 2017

Chimichurri

Yield: 1 cup

1 cup flat leaf parsley, finely chopped
2 cloves garlic, finely minced
1 shallot, minced
1/4 tsp red pepper flake
1/4 cup olive oil 
3 tbsp lemon juice
1/2 tsp salt
1/2 tsp black pepper

1. Combine all ingredients in a bowl and whisk to combine.


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

Kale, Beet, and Carrot Salad

Yield: 2 servings

Salad
1 bunch of black kale
1/2 tsp salt
1 tbsp olive oil
1 beet
1 carrot
1/4 cup almonds, chopped

Dressing
1/4 cup olive oil 
2 tbsp apple cider vinegar
2 tbsp tamari
2 tbsp nutritional yeast
1 clove garlic, finely minced


1. Cut the main vein out of the kale, wash well, and chop into small pieces. 
2. Add salt and olive oil to kale and massage through with your hands for five minutes. 
3. Peel beet and carrot and grate both.
4. Add grated vegetables to kale and top with almonds.
5. To prepare the dressing, mix all ingredients in a jar and shake well. 
6. Toss dressing with salad before serving.
(Optional - can serve with chicken breast or steak)


http://mikaelareuben.com/recipes/kale-arugula-pine-nut-salad/

Yam and Basil Soup

Yield: 4-6 servings

2 large yams
4 pitted dates, soaked and chopped
2 tbsp olive oil 
1 large onion, chopped
2 tsp salt
1 tsp ground pepper
1 tbsp + 2 cups water (separated)
4 cloves garlic, minced
1 red pepper, chopped
4 roma tomatoes, chopped
1/4 cup chopped basil (extra for garnish)
1 tsp chili flakes

1. Preheat oven to 350F. Line a baking sheet with parchment paper. Place the yams on the sheet and prick the skin of the yams with a fork a few times. Bake for at least 30 minutes. 
2. Soak dates in warm water until they feel soft. Chop into smaller pieces. 
3. In a large pot, heat olive oil over medium heat. Add the chopped onions, 1 teaspoon of salt, pepper, and the chopped dates. Stir, and cook for five minutes.
4. When the mixture seems to get sticky, add 1 tablespoon of water and stir well.
5. Add garlic and continue stirring for another minute or two to make sure garlic does not burn.
6. Add red pepper and cook until pepper softens and the mixture looks like it needs a liquid, about 5 minutes.
7. Add tomatoes and remaining 1 teaspoon of salt. Cook for about 10 minutes until the mixture becomes more soup-like.
8. Add basil and chili flakes.
9. Peel yams and add to pot with 2 cups of water. Simmer until soup thickens.
10. Blend in batches in a blender. Garnish with finely chopped basil for serving.


http://mikaelareuben.com/recipes/yam-and-basil-soup/

Tuesday, March 21, 2017

Guacamole

Yield: 1 cup

2 avocados
2 tbsp lime juice
2 cloves garlic, finely minced
1 tbsp jalapeño, deseeded and finely diced
1/4 cup shallot, minced
1/4 cup cilantro, chopped
1/8 tsp smoked paprika 
salt and pepper, to taste

1. Place the avocados into a medium bowl. Mash with a fork.
2. Add all remaining ingredients and stir to combine.


http://mikaelareuben.com/recipes/guacamole/

Sunday, March 19, 2017

Coconut Chia Pudding

Yield: 2-3 servings

2 tbsp honey
2 tbsp hot water
1 tbsp coconut flakes
1 tsp cinnamon
1 1/2 tsp vanilla powder
1/3 cup chia seeds
1 cup coconut milk
1/2 cup water

1. Place the honey in a medium bowl. Mix with the 2 tablespoons of hot water, and stir to liquefy the honey. 
2. Add coconut flakes, cinnamon, vanilla powder, and chia seeds. Stir to combine. 
3. Add coconut milk and the 1/2 cup water and stir very well.
4. Allow to sit for at least 3 to 4 hours or overnight.


http://mikaelareuben.com/recipes/chia-pudding/

Cashew Garlic Sauce

Yield: 1 cup

1/2 cup raw cashews, soaked
1/4 cup water
1 small clove garlic
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp green onion, chopped
1 tsp maple syrup
salt and pepper

1. Soak cashews in water for at least 4 hours and up to 12 hours. Drain and rinse well.
2. Add cashews to a blender with all other ingredients. Blend on high. Up to 1/4 cup of additional water can be added in increments until the desired consistency is reached. Season to taste.


https://www.mynewroots.org/site/2012/11/wild-mushroom-lentil-burgers-with-cashew-garlic-sauce-at-whole-living/

Quick Pickled Onions

Yield: 1 cup

3/4 cup apple cider vinegar
2 tsp sea salt
3 tbsp maple syrup
1 bay leaf
4 whole cloves
1 red onion, thinly sliced

1. In a saucepan, combine the vinegar, salt, maple syrup, bay leaf, and cloves and bring to a gentle boil over medium high heat.
2. Add the onion, stir, and remove the pan from the heat.
3. Let the onions cool at room temperature, or transfer it all to a glass jar and put them in the fridge to speed the process along.


https://www.mynewroots.org/site/2012/08/sprouted-kitchens-toasted-millet-salad-with-arugula-quick-pickled-onions-and-goat-cheese/

Tandoori Chicken

Yield: 4 servings

4 cloves garlic, minced
7 cm piece of ginger, minced
1 fresh red chilli, deseeded and thinly sliced
juice of 1/2 lemon
3/4 cup yogurt
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp garam masala
salt and pepper
fresh cilantro, to garnish

1. In a large bowl, combine the garlic, ginger, chilli, lemon juice, yogurt, and spices. Mix well to combine. 
2. Add the chicken and stir to coat. Cover with plastic wrap and place in the fridge to marinate for about 12 hours.
3. Preheat the oven to 400F. Place parchment paper in a large roasting tray.
4. Place the chicken on the prepared tray and bake for 30 minutes or until cooked through.
5. Garnish with cilantro leaves before serving. Serve with steamed rice and raita.


http://www.jamieoliver.com/recipes/chicken-recipes/tandoori-chicken/

Tahini Ginger Sauce

Yield: 1 cup

3 tbsp tahini
1 tbsp peeled and finely grated ginger
1 tsp pressed garlic
3 tbsp raw honey
1 tbsp water
3 tbsp tamari
1/4 cup toasted sesame oil

1. Combine all ingredients in a blender. Mix on high speed until sauce is smooth.


http://mikaelareuben.com/recipes/tahini-ginger-quinoa-bowl/

Tahini Ginger Quinoa Bowl

Yield: 2-3 servings

1 cup quinoa
2 cups water
1 1/2 cups small cubed sweet potato
1 tbsp olive oil
1 cup finely chopped onions
1 cup chopped kale
2 cups fine chopped purple cabbage
1 tbsp chopped green onion
1 tbsp sesame seeds

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. In a small pot, combine quinoa and water. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat.
3. Peel sweet potato and cut into evenly-sized cubes. Roast in oven for 15 to 20 minutes, or until tender. 
4. In a medium pan, heat olive oil over medium heat. Add onions and saute until translucent.
5. Add kale and cabbage and saute for 3 to 5 minutes, or until vegetables are tender but still have some crunch. 
6. Remove vegetables from heat and mix with quinoa.
7. Top with green onions and sesame seeds. Serve with tahini ginger sauce.


http://mikaelareuben.com/recipes/tahini-ginger-quinoa-bowl/

Sunday, March 12, 2017

Marinated Cucumber Salad

Yield: 2 servings

1/3 cup rice vinegar
2 tbsp tamari
1 tbsp maple syrup
1 tbsp sesame oil
1 English cucumber, thinly sliced on a mandoline

1. Mix all ingredients except cucumber together. Stir to combine.
2. Toss cucumber with dressing.
3. Marinate for at least one hour. Serve chilled.


http://www.foodnetwork.com/recipes/valerie-bertinelli/marinated-cucumber-salad