Lentil Salad with Roasted Carrots and Cumin

Yield: 3 servings

4 carrots
1 large shallot

1 tbsp fennel seeds

1 tbsp cumin seeds
1-2 tbsp olive oil
salt and pepper
3/4 cup French green lentils
1 tbsp olive oil
2 tsp ground coriander
2 tbsp cilantro, chopped

1 cup arugula

1/3 cup walnuts, chopped

1. Preheat oven to 350F. Line a baking tray with parchment paper.
2. Cut each carrot in half length-wise, and then slice on the diagonal.
3. Peel the shallots and chop into quarters.
4. Place carrots and shallots on prepared baking tray. Toss with fennel seeds, cumin seeds, olive oil, and salt and pepper. Roast for 30 minutes.

5. In the meantime, cook lentils in 2 cups of water for about 20 minutes. Drain and rinse in cold water to stop cooking.

6. To serve, in a large bowl, combine the cooked lentils, olive oil, ground coriander, chopped cilantro, arugula, walnuts, and the roasted vegetables.
7. Add some generous dollops of cashew cheese before serving. 

https://deliciouslyella.com/salad/

Cashew Cheese Sauce

Yield: 1 cup

1 cup cashews

juice of 1 lemon

1 tbsp nutritional yeast
1/4 cup water

salt and pepper

1. Combine all ingredients in a blender and process on high until totally smooth.


https://deliciouslyella.com/salad/

Snapper in Yogurt Curry

Yield: 3-4 servings

2 tbsp coconut oil, separated

2 tsp cumin seeds

1 small onion, diced
2 cloves garlic, finely minced

2 tbsp finely chopped ginger

salt and pepper

1 tsp turmeric

2 tbsp ground coriander

1 tbsp paprika

1 tsp ground cayenne pepper
1 cup water
2 cups plain yogurt (minimum 2% milk fat)
1 lb snapper (or other white fish)
1/4 cup cilantro, chopped

1. In a medium pot, heat 1 tbsp coconut oil over medium heat. Add cumin seeds and allow them to sizzle for 30 seconds.
2. Add onion and sauté for 3 to 5 minutes, or until beginning to soften.
3. Add garlic and ginger, and sauté for 1 minute.
4. Add spices and stir for 2 to 3 minutes. The spices will become slightly pasty. Turn off the heat and stir in water.
5. To prevent the yogurt from curdling, whisk 1/2 cup of the masala-water mixture into the yogurt. Pour the yogurt into the pot of masala-water and stir well with a whisk. Turn the heat to high and bring curry to a boil, whisking constantly, then reduce the heat to medium-low and simmer for 5 minutes, stirring once or twice. Set aside while you prepare the fish.
6. In a pan, heat 1 tbsp coconut oil over medium-high heat. Season the snapper with salt and pepper. Cook for 2 minutes on each side, until just barely cooked through.
7. To serve, place snapper on a plate and cover with sauce. Garnish with chopped cilantro.


http://www.thekitchn.com/tilapia-in-yogurt-and-ginger-c-142938

Chard with Cumin and Lemon

Yield: 2 servings

2 tbsp olive oil
1 tbsp cumin seeds
1 clove garlic, thinly sliced
1 lb swiss chard, chopped
zest of 1 lemon
1/4 tsp red pepper flakes
salt and pepper, to taste

1. In a large skillet, heat oil over medium heat. Add the cumin seeds and garlic and toast for 1 minute. Stir to ensure the garlic does not burn.
2. Add the chard and toss until wilted.
3. Season with lemon zest, red pepper flakes, and salt and pepper.


http://www.thedailymeal.com/recipes/saut-ed-beet-greens-cumin-lemon-zest-and-crispy-fried-garlic-recipe

Breakfast Cookies

Yield: 15

1 tbsp ground flax seed
2 1/2 tbsp water

1/2 ripe banana, mashed

2 tbsp unsweetened applesauce

1/4 cup almond butter or peanut butter (or some of each)

1/2 tsp vanilla extract

1 tbsp coconut oil, melted

2 tbsp maple syrup
1/2 tsp cinnamon

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup rolled oats
1/4 cup oat flour

1/4 cup almond meal

2 tbsp chopped walnuts or pecans

1/4 cup dried blueberries (or other dried fruit)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large bowl, prepare flax egg by combining ground flax seed and water. Stir to combine and let rest for 5 minutes.

3. Add banana and applesauce and whisk thoroughly to combine.

4. Add nut butter, vanilla, coconut oil, maple syrup, cinnamon, baking powder, baking soda, and salt and whisk thoroughly.

5. Add oats, oat flour, and almond meal, and mix well until just combined. The batter will look a little wet and sticky.

6. Add nuts and dried fruit and stir until just combined.

7. Use a tablespoon to scoop batter onto prepared baking sheet, then press down slightly with your fingers to spread out a little. The cookies will not expand much while baking, so they can be placed pretty close together. 

8. Bake for 15 to 18 minutes or until the cookies are slightly golden brown on the edges.

9. Let rest on baking sheet for 3 minutes before transferring to a cooling rack.
10. Once completely cooled, store in an air-tight container to keep fresh for up to a few days. Will keep in the freezer up to 1 month.

http://minimalistbaker.com/blueberry-muffin-breakfast-cookies-vegan-gf/

Curry and Lime Spiced Cashews

Yield: 2 cups

2 cups cashews

1 1/2 tbsp melted coconut oil or olive oil

1 tbsp maple syrup

1 tbsp green curry paste
1 1/2 tbsp coconut sugar

1 tsp curry powder

1/2 tsp ground cumin

1/2 tsp ground ginger

1/2 tsp ground turmeric

1/2 tsp sea salt

1 tsp lime zest

1. Preheat oven to 325F.  Line a baking sheet with parchment paper.

2. Place cashews on prepared baking sheet. Bake for 5 minutes.

3. In the meantime, in a medium bowl, add oil, maple syrup and green curry paste. Whisk thoroughly to combine.

4. Remove slightly toasted cashews from the oven and add directly to the curry mixture. Toss to combine.
5. Add remaining spices (coconut sugar through sea salt), and toss thoroughly to combine.

6. Add back to baking sheet and bake for another 8 to 12 minutes, or until golden brown and roasted.
7. Once the cashews have cooled a bit, sprinkle with lime zest and toss to coat.

8. Store leftovers in an airtight container at room temperature for 2 to 3 weeks. Best within the first week.

http://minimalistbaker.com/curry-spiced-cashews/

Spinach Coconut Curry Sauce

Yield: 3-4 servings

2 tbsp coconut oil
2 shallots, diced

4 cloves garlic, minced

1 tbsp ginger, minced

1 tbsp curry powder

3 cups spinach

1 1/2 cups coconut milk

1 tbsp maple syrup

salt and pepper

1 tbsp arrowroot starch

1 tbsp lime juice

1. In a large pot, heat oil over medium heat. Once hot, add shallot, garlic, and ginger. Cook for 3-4 minutes, stirring frequently, or until softened and slightly browned.

2. Add curry powder and spinach and cook for 3 to 4 minutes, stirring occasionally.
3. Add coconut milk, maple syrup, and season with salt and pepper. Bring to a boil. 

4. Remove from heat and transfer to a high-speed blender. Blend on high until pureed. Add the arrowroot starch to thicken and blend once more to fully combine. 

5. Transfer curry back to the pot and heat over medium heat until bubbling. Then reduce heat to low and cook until slightly thickened, about 5 to 10 minutes.

6. While the curry cooks, you can throw in some meat or tofu or any vegetables of choice (red pepper, sweet potatoes, squash, kale).
7. Season with lime juice before serving. 

http://minimalistbaker.com/vibrant-coconut-green-curry/