Basil Tahini Dressing

Yield: 1 cup

1/2 cup tahini

1/4 cup basil (loosely packed)

1/4 cup lemon juice

1/3 cup water

2 cloves garlic

1 tbsp olive oil

salt and pepper

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

2. Add up to ¼ cup more water to get desired consistency.

https://www.platingsandpairings.com/roasted-broccoli-with-garlic-basil-tahini-sauce/

Green Bean Casserole

Yield: 3-4 servings

1 cup cashews, plus 1 tbsp for topping

1 cup water

1 lb green beans

8 oz crimini mushrooms

2 or 3 shallots

1 tbsp apple cider vinegar

3 cloves garlic

1/2 lemon

1/2 tsp red pepper flakes

1/2 tbsp nutritional yeast

1 tbsp olive oil

salt and pepper, to taste

1. Soak cashews. Place cashews in a small bowl and cover with water. Ideally, the cashews should soak for 2 to 4 hours in cool water, but 30 minutes in warm water will work.

2. Preheat oven to 350F. Line a baking dish with parchment paper.

3. Prep green beans. Cut the stems off of your green beans, then cut them into uniform bite-size pieces (about 1.5 inches in length).

4. Cook green beans. Bring a large pot of water and a generous pinch of salt to a boil. Add green beans and cook for 5 minutes. Immediately strain and add green beans to an ice bath to stop cooking.

5. Prep the other ingredients. Slice mushrooms. Chop shallots. Smash and remove the skins of your garlic. Cut your lemon in half and juice half.

6. Prepare the cashew cream. Drain and rinse the cashews. Add cashews, water, garlic, lemon juice, and salt and pepper to a blender. Blend until smooth and creamy. Set aside.

7. Cook. In a skillet, heat olive oil over medium heat. Add mushrooms and cook for 4 minutes. Add shallot and red pepper flakes, and cook for another 3 minutes. Add apple cider vinegar to deglaze the pan. Cook for 1 minute then remove the pan from heat.

8. Add in the cashew cream and green beans and stir to combine evenly. Pour into prepared baking dish.

9. Roughly chop the remaining cashews and mix with nutritional yeast. Sprinkle mixture over casserole and bake for 15 minutes.

https://blog.cleanprogram.com/vegan-green-bean-casserole/

Basil Pesto Chicken with Roasted Vegetables

Yield: 4 servings

2 cups basil

1/2 cup olive oil

1/4 cup lemon juice

2 tbsp mint

1 clove garlic, minced

1 pound chicken breast, chopped

2 carrots, chopped

2 zucchinis, chopped into quarter moons

1 yellow squash, chopped into quarter moons

1 small red onion, chopped

1. Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper.

2. To make the pesto, in a blender, combine the basil, oil, lemon juice, mint, and garlic and process until smooth. Add salt and pepper to taste.

3. In a large bowl, toss the chicken, carrots, zucchinis, squash, and onion with the pesto. Spread the mixture on the baking sheet in an even layer.

4. Bake 30 minutes or until the chicken is cooked through, stirring once halfway through.

https://autoimmunewellness.com/basil-pesto-chicken-with-roasted-veggies/

Lamb Rogan Josh

Yield: 6 servings

Curry Paste:

1 red bell pepper

2 cloves garlic, peeled and roughly chopped

1-inch piece of ginger, peeled and roughly chopped

1/2 bunch cilantro

1 red chile

2 tbsp tomato paste

3 tbsp olive oil

1 tbsp paprika

2 tsp garam masala

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1 tsp ground turmeric

salt and pepper, to taste

Curry:

1 tbsp olive oil

1 onion, thinly sliced

1-inch piece of ginger, peeled and finely chopped

1 red chile, thinly sliced (seeded if you prefer less heat)

2 bay leaves

2 lbs lamb stewing meat, cut into 1-inch cubes

salt and pepper

1/2 batch of curry paste

1 tbsp balsamic vinegar

1 can diced tomatoes

3 cups stock or water

juice of 1/2 lemon

1/2 bunch cilantro leaves, roughly chopped

plain yogurt, for serving

1. Make the curry paste first. Preheat the broiler or grill to high. Broil or grill the red bell pepper until charred on all sides.

2. Place the blackened pepper into a small bowl, and cover with plastic wrap. Set aside for 15 minutes.

3. Rub off the charred skin. Pry open the pepper and pull out the seeds. Slice into thick strips.

4. Place the peppers and remaining curry paste ingredients into a food processor. Blitz to a smooth paste.

5. Set aside half of the curry paste to use now and save the other half for another use.

6. To make the curry, place a large Dutch oven or heavy pot on medium-high heat. Add olive oil. When hot, add onion, ginger, chile, and bay leaves, and cook until softened, about 10 minutes.

7. Add the lamb, and season with salt and pepper to taste.

8. Add the curry paste and balsamic vinegar. Cook, stirring frequently, for a couple of minutes.

9. Add the tomatoes and stock. Bring to a boil, cover, and reduce heat to medium-low. Simmer for 1 hour, stirring occasionally.

10. Stir in the lemon juice and cilantro and season with salt and pepper to taste.

11. Serve with a spoonful of yogurt.

https://thesaucyrabbit.com/jamie-olivers-lamb-rogan-josh-with-baked-rice/

Lemon Herb Tahini Dressing

Yield: 1/2 cup

1/4 cup tahini

juice of 1 lemon

1 tbsp red wine vinegar

2 cloves garlic

1/4 cup fresh basil

1 tsp fresh oregano

1 tsp fresh/dried thyme

salt and pepper

3-5 tbsp water

1. Add all ingredients to a blender, starting with 3 tablespoons of water. Blend on high until smooth and creamy.

2. If too thick, add more water 1 tablespoon at a time until you reach your desired consistency.

https://www.simplyquinoa.com/how-to-make-tahini-dressing-4-ways/

Dandelion Pesto

Yield: 1/2 cup

1 large bunch dandelion greens

1 handful cilantro or mint leaves

1/2 cup olive oil

3 cloves garlic, minced

1/2 tsp salt

juice of 1/2 lemon

1. Wash the dandelion greens in a colander, removing any leaves or stems that are expired or wilted.

2. Place in a food processor with the remaining ingredients. Process until desired consistency is reached, adding additional olive oil if the mixture is too thick.

https://autoimmunewellness.com/dandelion-pesto/

Herbed Potato Salad

Yield: 6 servings

2 pounds small red potatoes, sliced into 1/4-inch rounds

1 tbsp salt

1/4 cup olive oil

1/3 cup flat-leaf parsley, roughly chopped, plus 2 tbsp for garnish

1/3 cup green onion, roughly chopped, plus 2 tbsp for garnish

2 tbsp lemon juice

2 tsp Dijon mustard

2 cloves garlic, roughly chopped

freshly ground black pepper, to taste

3 stalks celery, chopped

1. In a large pot, combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife, about 5 to 6 minutes.

2. Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.

3. In a small food processor or blender, combine olive oil, parsley, green onion, lemon juice, Dijon mustard, garlic, and pepper. Process until the herbs and garlic have been chopped into little pieces. While running the food processor, pour in the reserved cooking water and process just until blended.

4. Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. Let the potatoes rest for ten minutes, gently tossing every few minutes.

5. Add the celery to the bowl, along with parsley and green onion to garnish. Toss again. Season generously to taste with salt and pepper.

6. Serve immediately. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

https://cookieandkate.com/herbed-potato-salad-recipe/

Cauliflower and Dill Puree

Yield: 1-2 servings

1/2 cup cauliflower, chopped

1 tbsp coconut oil

handful dill

salt and pepper, to taste

1. Add cauliflower to a steam. Steam until you can pierce it easily with a sharp knife.

2. Add cooked cauliflower, coconut oil, dill, salt, and pepper to a blender. Puree until smooth.

Clean Eats cookbook

Avocado Mint Dressing

Yield: 3/4 cup

1 half ripe avocado

2/3 tightly packed mint leaves

1/3 cup tightly packed cilantro leaves

1 clove garlic, chopped

1 tbsp lemon juice

1 tsp turmeric

1/2 tsp salt

1/4 tsp pepper

3 tbsp olive oil

1 tbsp water

1. Add all ingredients to the bowl of a food processor. Combine until smooth.

https://autoimmunewellness.com/carrot-radish-slaw-mint-turmeric-pesto/

Cucumber Tahini Dressing

Yield: 1 cup

1 cup cucumber, roughly chopped

5 tbsp tahini

1/4 cup lemon juice

1 clove garlic

1 tsp ground cumin

1/4 tsp salt

2 tbsp water

1. Combine all ingredients in a high-speed blender and blend until completely smooth.

2. Store leftovers in an airtight container in the fridge for up to a week.

https://detoxinista.com/creamy-cucumber-tahini-salad-dressing-vegan/

Lemon Bars

Yield: 8x8 pan

Filling:

1 cup cashews

1 cup coconut cream

2 tbsp arrowroot or cornstarch

1/2 cup lemon juice

1 tbsp lemon zest

pinch salt

1/4 cup maple syrup

2 tbsp icing sugar

Crust:

1 cup oats

1 cup almonds

1/4 tsp salt

2 tbsp coconut sugar

1 tbsp maple syrup

4-5 tbsp coconut oil, melted

1. Add cashews to a small bowl and cover with boiling hot water. Let soak for 1 hour, then drain thoroughly.

2. In the meantime, preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper.

3. Add oats, almonds, salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.

4. Transfer to a medium mixing bowl and add maple syrup and coconut oil, starting with lesser end of range. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.

5. Transfer mixture to prepared dish and spread evenly. Press down firmly until evenly distributed and well packed.

6. Bake for 15 minutes, then increase heat to 375F and bake for 5 to 8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350F.

7. Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, salt, and maple syrup. Mix on high until very creamy and smooth.

8. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.

9. Bake for 20 to 23 minutes or until the edges look very slightly dry and the center appears jiggly but not liquidy.

10. Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) for at least 4 hours, preferably overnight.

11. To serve, slice and sift with icing sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days.

https://minimalistbaker.com/creamy-vegan-lemon-bars/

Buckwheat Crepes

Yield: 5 large crepes

1 cup buckwheat flour

1 cup coconut milk

2 eggs

1/3 cup water

1 tbsp coconut oil, melted

1 tbsp coconut sugar

1/8 tsp cinnamon

pinch salt

1. To a blender, add all ingredients, and pulse to combine. The batter should be pourable but not watery. If too thin, add a bit more buckwheat flour. If too thick, thin with more water.

2. Heat a nonstick skillet over medium heat. Once hot, add a little oil and spread into an even layer. Let the oil heat until hot - when you flick a little water onto the pan, it should crackle and evaporate almost immediately.

3. Add about 1/4 cup batter to pan and spread until thin. Let cook until top is dry. Carefully flip and cook for 1 to 2 minutes more on the other side. Turn heat down if cooking too quickly.

4. Repeat until all crepes are prepared. Keep crepes warm between layers of parchment paper or on a plate under a towel.

5. Best when fresh, but leftovers can be stored sealed in the refrigerator up to 3 days. To freeze, layer between pieces of parchment paper to prevent sticking and store in a freezer-safe container up to 1 month.

https://minimalistbaker.com/5-ingredient-buckwheat-crepes/
https://www.foodiewithfamily.com/buckwheat-crepes-naturally-gluten-free/

Pumpkin Oat Bars

Yield: 16 bars

3 cups oats

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/8 tsp nutmeg

pinch ground cloves

1 cup canned pumpkin

1/2 cup unsweetened applesauce

1/2 cup coconut sugar

1 tbsp olive or coconut oil

2 tsp vanilla extract

1/3 cup chocolate chips, plus 2 tablespoons for sprinkling on top

1. Preheat oven to 350F. Line a 9-inch baking pan with parchment paper.

2. Place oats into a high-speed blender. Blend for 15 to 30 seconds, or until oats resemble flour. Measure out 2 1/2 cups of the oat flour.

3. In a medium bowl, add oat flour, baking powder, baking soda, salt, and spices. Set aside.

4. In a separate large bowl, whisk together pumpkin, applesauce, coconut sugar, oil, and vanilla extract until smooth and creamy.

5. Slowly add oat flour mixture to wet ingredients and mix until just combined.

6. Gently fold in 1/3 cup of chocolate chips.

7. Pour batter into prepared pan and sprinkle remaining chocolate chips on top. Bake for 15 to 20 minutes or until knife inserted into center comes out clean or with just a few crumbs attached.

8. Cool for 15 minutes on wire rack. Cut into 16 slices.

https://www.ambitiouskitchen.com/healthy-pumpkin-chocolate-chip-oat-bars-vegan-gluten-free/

White Bean Dip

Yield: 1 cup

1 can white beans, rinsed and drained

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic, finely minced

1/4 cup parsley, chopped

1 tbsp dill, chopped

1 tbsp chives, chopped

1/2 tsp red pepper flakes

salt and pepper, to taste

1. Combine all ingredients in blender. Pulse a few times to combine. Some texture is good.

https://www.health.com/health/recipe/0,,10000001991098,00.html

Garlic Herb Tahini Dressing

Yield: 1 cup

1/4 cup parsley

1/4 cup basil

1 clove garlic

juice of 1 lemon

1/4 cup olive oil

1/4 cup tahini

1/4 cup water

1 tbsp honey

salt and pepper, to taste

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

https://www.runningtothekitchen.com/garlic-herb-tahini-dressing/

Italian Vinaigrette

Yield: 1 cup

3 tbsp apple cider vinegar

1 tbsp dijon mustard

1 shallot, finely minced

1 clove garlic, finely minced

2 tsp honey

3/4 cup olive oil

salt and pepper, to taste

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

http://www.gapalicious.com/2011/09/09/recipe-of-the-week-scdgaps-italian-vinaigrette/

Orange Ginger Dressing

Yield: 1/2 cup

1/4 cup orange juice

1/2 tsp orange zest

3 tbsp olive oil

1 tsp honey

2 tsp rice vinegar

1 tsp ginger, mincd

pinch of salt

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


http://www.thecreativebite.com/light-orange-ginger-vinaigrette/

Maple Dijon Tahini Dressing

Yield: 1/2 cup

1 tsp lemon juice

2 tbsp grainy dijon mustard

3 tbsp maple syrup

2 tbsp olive oil

2 tbsp tahini

1/2 tsp garlic powder

salt and pepper, to taste

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

Grounded Nutrition Salad Dressings

Blueberry Avocado Chia Pudding

Yield: 2 cups

1 ripe avocado

1 cup blueberries (fresh or frozen)

2 tbsp coconut milk (or any other milk)

2 tbsp maple syrup (or honey)

1 tbsp chia seeds (whole or ground)

1/2 tsp vanilla extract

1. Combine all ingredients in a blender and blend until smooth and silky.

2. Divide pudding among ramekins/cups and refrigerate for at least 30 minutes before serving to allow chia to thicken.

https://www.theironyou.com/2015/01/blueberry-avocado-and-chia-breakfast.html

Red Lentil Spread

Yield: 2 cups

1 cup red lentils

1/4 cup tahini

1/2 garlic clove, smashed

3 tbsp olive oil

juice of 1/2 lemon

2 tbsp red wine vinegar

1/2 tsp coriander

1/2 tsp cumin

1/4 tsp paprika

salt and pepper, to taste

1. Place lentils in a medium pot with 2 cups water. Bring to a boil, then reduce heat and simmer, stirring regularly, for about 15 minutes, or until lentils are tender and the water has mostly been absorbed.

2. In the bowl of a food processor or blender, combine cooked lentils, tahini, garlic, olive oil, lemon juice, vinegar, and spices. Blend until smooth.

3. (Optional) To serve: Spoon hummus into a shallow bowl. Drizzle with olive oil, and sprinkle with paprika and chopped parsley.

https://www.health.com/health/recipe/0,,50400000125494,00.html