Tempeh and Potato Curry

Yield: 4 servings

8 oz tempeh

1 cup diced tomatoes

2 tbsp tomato paste

1 tbsp lime juice

1 tbsp coriander

1 tbsp sesame seeds

1/2 tsp cumin seeds

1/2 tsp fennel seeds

1/2 tsp paprika

1/2 tsp red pepper flakes

1/4 tsp fenugreek

1/4 tsp garam masala

salt and pepper

1 tbsp coconut oil

1/2 medium onion, chopped

4 cloves garlic, minced

1/2-inch ginger, grated

1 potato, cubed

1 can coconut milk

cilantro and lemon for garnish

1. Steam the tempeh for 12 minutes. Set aside.

2. In a blender, combine tomato, tomato paste, lime juice, and all spices and seeds. Blend until smooth.

3. In a large pot, heat the oil over medium heat. Add onion, garlic, ginger, and a good pinch of salt, and cook until translucent.

4. Crumble the steamed tempeh and add to the pot. Cook for a minute to brown some edges.

5. Add the blended tomato and spice mixture. Mix well and cook over medium heat until the sauce is drying out and sticking to the tempeh (around 7 to 10 mins).

6. Add the potato and coconut milk. Mix well to incorporate, cover and cook for 15 minutes or until the potatoes are cooked through and the sauce has thickened a bit.

7. Garnish with cilantro and a dash of lemon. Serve with flatbread, naan, or rice.

8. The dish will keep in the refrigerator for up to 3 days.

https://gamechangersmovie.com/recipes/tempeh-cauliflower-potato-curry/

Southwest Black Bean Stew

Yield: 4-6 servings

1 tbsp olive oil

1 onion, chopped

3-4 cloves garlic, minced

6 crimini mushrooms, sliced

1 potato, diced

1 yam, diced

1 red bell pepper, chopped

1 tbsp chili powder

1 tbsp oregano

2 tsp cumin

salt and pepper

1 can diced tomatoes

1/3 cup tomato paste

1 cup water

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 cup corn kernels

4 cups collard greens, coarsely chopped (or sub other greens)

1 cup loosely packed cilantro, chopped (plus extra for garnish)

avocado, chopped

1. In a large pot, heat olive oil over medium-high heat. When hot, add onion, garlic, and mushrooms, and cook while stirring for 5 to 8 minutes.

2. Add the potatoes, yam, red pepper, and spices. Cook while stirring for another couple of minutes.

3. Add the tomatoes, tomato paste, and water. Bring stew to a boil, then reduce heat to medium-low, cover, and cook for 15 minutes, stirring once or twice.

4. Add the beans and corn and cook for 5 more minutes.

5. Stir in the greens and cook for 5 minutes more, or until the potato and yam are tender.

6. Stir in the cilantro, and garnish with more chopped cilantro and chopped avocado.

https://gamechangersmovie.com/recipes/southwest-stew/

Grainy Mustard Glazed Fish

Yield: 4 servings

1 1/2 tbsp grainy mustard

1 tbsp apple cider vinegar

juice of 1/2 a lemon

1 tbsp maple syrup

1/2 tbsp olive oil

salt and pepper

optional: 1/2 tsp sambal oelek

4 fillets salmon

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

2. In a small bowl, prepare the glaze by mixing together all ingredients (except salmon).

3. Place salmon fillets onto prepared baking sheet. Spoon glaze evenly over the fillets.

4. Bake for 10 minutes.

https://www.freshprep.ca/recipes/771

Butternut Squash Quinoa Patties

Yield: 25 bite-sized patties

1 cup mashed butternut squash (and yam)

2 cups cooked quinoa (1 cup uncooked)

1/4 onion, diced

2 cloves garlic, minced

1 egg

1/4 cup almond flour

1/6 cup coconut flour

2 tbsp nutritional yeast

1/2 tsp cumin

1/2 tsp thyme

1/2 tsp red chili flakes

salt and pepper

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

2. In a small pan, sweat the onion and garlic for a few minutes. Remove from heat.

3. In a large bowl, combine all ingredients.

4. Form into patties and place on prepared baking sheet.

5. Bake for 30 minutes, flipping patties halfway through.

6. Serve with cranberry sauce.

https://www.ambitiouskitchen.com/butternut-squash-quinoa-patties-cranberry-orange-sauce/

Pumpkin Pie Bars

Yield: 8x8 pan

Crust:

1/4 cup coconut oil, melted

1/3 cup coconut sugar

1 egg

1 tsp vanilla extract

1 cup almond flour

2 tbsp coconut flour

1/4 tsp baking soda

1/4 tsp salt

Filling:

1 can pumpkin puree (15 ounces)

2 eggs

1/4 cup unsweetened almond milk (or coconut milk)

1/4 cup maple syrup

1/4 cup coconut sugar

1 tsp vanilla extract

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

1/4 tsp allspice or cloves

1. Preheat oven to 350F. Line an 8x8 baking pan with parchment paper.

2. Prepare the crust first. In the bowl of a food processor, add in coconut oil, sugar, egg, and vanilla extract. Process until well combined.

3. Add almond flour, coconut flour, baking soda, and salt. Process until a dough forms. Allow dough to rest for 5 minutes.

4. Add dough to the prepared baking pan. Use your hands to spread the dough evenly towards the edges.

5. Bake for 9 minutes. Remove from oven and set aside to cool for a 3-5 minutes.

6. To make the filling, in a large bowl, mix together all filling ingredients until smooth.

7. Pour over the crust, and tap gently on the counter to remove any air bubbles.

8. Bake for 45 to 50 minutes until set and filling no longer jiggles.

9. Remove and allow to cool completely at room temperature. Cover with plastic wrap and transfer to the fridge to cool for at least 6 hours or overnight.

10. Cut into 12 bars and serve with whipped cream or powdered sugar. Store bars in fridge for up to 5 days.

https://www.ambitiouskitchen.com/paleo-pumpkin-pie-bars-with-almond-flour-sugar-cookie-crust/

Pumpkin Streusel Muffins

Yield: 12

Muffins:

1 cup pumpkin puree

3 eggs

1/3 cup coconut milk

1/3 cup coconut sugar

2 tbsp maple syrup

1 tsp vanilla extract

1 3/4 cups almond flour

1/4 cup tapioca flour (or arrowroot)

1 tbsp coconut flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp cloves

pinch of salt

Streusel:

3/4 cup almond flour

1/3 cup coconut sugar

1 tsp cinnamon

1/8 tsp salt

1/4 cup butter (or ghee or coconut oil), solid and chilled

1. Prepare the streusel first. Place all ingredients into a medium bowl. Use a fork to combine the butter with the other ingredients. Blend until a crumbly mixture forms, then refrigerate until ready to use.

2. Preheat oven to 350F. Line a muffin tray with parchment liners.

3. In a large bowl, whisk together the pumpkin puree, eggs, coconut milk, coconut sugar, maple syrup, and vanilla, until smooth and well combined.

4. In a separate bowl, blend the three different flours, baking soda, salt, cinnamon, ginger, and cloves, until well combined.

5. Stir dry ingredients into wet mixture. Mix until smooth and well combined.

6. Divide batter into muffin tray. Top each muffin generously with the chilled streusel.

7. Bake for 25 minutes or until a toothpick inserted near the center of one comes out clean.

8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

https://www.paleorunningmomma.com/paleo-pumpkin-muffins-cinnamon-streusel/