Sesame Baked Tofu

Yield: 2-3 servings

1 lb extra firm tofu

2 tbsp avocado oil

2 tsp sesame oil

2 tsp tamari

salt and pepper

1 tbsp cornstarch

1 tbsp panko

1 tbsp sesame seeds

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

2. Wrap the tofu in an absorbent towel and set something heavy on top to press out extra moisture. Let press for at least 30 minutes.

3. Unwrap tofu and cut into 1/2-inch cubes and place in a medium mixing bowl.

4. Toss tofu with avocado oil, sesame oil, tamari, salt, and pepper.

5. Add cornstarch, panko, and sesame seeds. Stir to coat.

6. Spread tofu onto prepared baking sheet. Bake for 30 to 40 minutes, stirring halfway through.

7. Garnish with additional sesame seeds, if desired.

https://food52.com/recipes/69829-crispy-sesame-baked-tofu-shiitake-mushrooms

Cauliflower Fried Rice

Yield: 4 servings

2 tbsp olive oil, divided

2 eggs, beaten

salt and pepper

1/2 onion, sliced

3 cloves garlic, minced

1-inch knob ginger, minced

1 head cauliflower, grated into rice

1/4 cup tamari

1/4 tsp red pepper flakes

1 tsp maple syrup

1 cup frozen peas and carrots

1 tsp rice vinegar

1 tsp sesame oil

3-4 green onions, chopped

1/4 cup cashews or peanuts, chopped

1. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the eggs and salt and pepper. Cook, stirring, until the eggs are cooked. Remove from pan and set aside. Wipe the pan clean.

2. Place the skillet back on medium heat and add another tablespoon of oil to the pan. Add the onion, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes.

3. Add the riced cauliflower, tamari, red pepper flakes, and maple syrup. Cook, stirring often, for about 3 minutes.

4. Add the peas and carrots and continue cooking until the cauliflower is tender-crisp and the vegetables are warmed through.

5. Stir in the rice vinegar, sesame oil, green onion, nuts, and eggs. Serve hot.

https://www.onceuponachef.com/recipes/cauliflower-fried-rice.html

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/

Braised Fennel and Shallots

Yield: 4-6 servings

2 large fennel bulbs

3 shallots

1/4 cup olive oil, divided

1 cup orange juice

1/2 tsp salt

2 tsp flat-leaf parsley, chopped

1 tsp orange zest

1. Trim the tops off the fennel bulbs, and slice away a small amount of the root end, just to remove any discolored surface. Cut the bulbs in half from root to stem, then slice the halves into wedges, being careful to keep some of the root end attached to each slice.

2. Slice off the top and bottom of each shallot, then slice from root to stem end, creating wedges of shallots.

3. In a large skillet, heat one tablespoon of olive oil over medium heat. Add a single layer of fennel slices and sear until lightly browned, about 2 minutes. Use tongs to flip the fennel, and brown on the other side for another 1 to 2 minutes. Transfer to a plate. Repeat with the remaining fennel and shallots, adding a tablespoon of oil to the pan each time. Transfer all vegetables to the plate as they are seared.

4. Return the skillet to the heat and add the orange juice. Use a spatula to scrape any browned bits off of the bottom of the pan. When the orange juice begins to simmer, add the seared shallots and fennel back to the pan. Sprinkle with salt and stir to coat. Cover the skillet and lower the heat slightly to medium-low. Cook until the vegetables are tender and orange juice has reduced to a glaze, about 15 minutes.

5. Transfer the braised vegetables to a serving platter. Sprinkle with parsley and orange zest and serve.

https://www.thekitchn.com/recipe-braised-fennel-and-shallots-recipes-from-the-kitchn-202766

Wild Rice Pilaf

Yield: 4 servings

1 tbsp olive oil

1/2 onion, diced

1 stalk celery, diced

3 cloves garlic, smashed

zest of 1 lemon

3 sprigs fresh thyme

1 cup wild rice

4 cups chicken broth

2 tsp salt

1 bunch scallions, thinly sliced (3/4 cup)

ground black pepper

1. In a saucepan, heat the olive oil over medium heat. Add the onion, celery, garlic, lemon zest, and thyme. Saute until vegetables are softened, about 5 minutes.

2. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute.

3. Add the chicken broth and salt. Bring to a boil, then reduce heat to low. Simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.)

4. Garnish with scallions and season to taste.

https://www.foodnetwork.com/recipes/tyler-florence/wild-rice-pilaf-with-nuts-and-lemon-recipe-1945854

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

Aloo Gobi

Yield: 4 servings

1/4 cup coconut oil

1 onion, chopped

3 cloves garlic, minced

2 tsp ground cinnamon

2 tsp ground ginger

2 tsp ground turmeric

6 medium carrots, chopped

1 head cauliflower, chopped

1 tbsp ginger, grated

2 tsp salt

1/2 cup water

1 bunch cilantro, chopped

1. In a large saucepan, heat the oil over medium heat. Add the onion, garlic, cinnamon, ginger, and turmeric. Cook about 5 minutes or until the onions are translucent.

2. Add the carrots, cauliflower, grated ginger, and salt, and mix well.

3. Add the water and bring to a simmer. Cover and cook for 15 to 20 minutes, or until the carrots are soft.

4. Garnish with chopped cilantro before serving.

https://autoimmunewellness.com/aloo-gobi/

Jamaican Sauteed Cabbage

Yield: 6 servings

1 tbsp olive oil

1/2 onion, chopped

2 cloves garlic, minced

1/2 head green cabbage, thinly sliced

1 carrot, shredded or thinly sliced

1/2 red bell pepper, chopped

1/2 tsp thyme

1/2 tsp red pepper flakes

1/2 tsp salt

1/4 cup water (or vegetable broth)

1. In a large skillet, heat oil on medium high heat. Saute onion and garlic for 3 minutes.

2. Add cabbage and carrots and stir well. Cook for another 3 minutes.

3. Add bell pepper, thyme, red pepper flakes, salt, and water. Cover and cook for about 10 minutes stirring occasionally.

https://healthiersteps.com/recipe/jamaican-steamed-cabbage/

Collards with Pumpkin and Spices

Yield: 2 servings

2 tbsp coconut oil

1 small red onion, thinly sliced

3 cloves garlic, thinly sliced

1/2 tsp turmeric

1/4 tsp ground ginger

1 large cinnamon stick, broken in half

1/2 cup pumpkin purée

1/4 cup coconut cream

124 cup water

1 large bunch collard greens, rolled and thinly shredded

lemon or lime wedges

1. In a medium, deep pan, melt the coconut oil over medium heat. Add the sliced onion and cook for 5 minutes.

2. Add the garlic and cook for another 2 to 3 minutes until lightly colored.

3. Add the spices and the cinnamon stick halves and stir for 1 minute.

4. Add the pumpkin purée, coconut cream, and water and mix well. Allow the mixture to simmer briskly for 3 minutes until it starts to thicken.

5. Add the collards and cook for a further 5 minutes or until wilted and tender.

6. Transfer to a serving bowl and squeeze the lemon or lime wedges over the top.

https://autoimmunewellness.com/creamy-collards-garlic-spices/

Potato Breakfast Hash

Yield: 4 servings

1 lb thin-skinned yellow potatoes, diced into 1/2-inch chunks

2 tbsp olive oil

4 tsp smoked paprika

2 tsp chili powder

1 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp garlic powder

1/4 tsp cayenne (optional)

1/4 tsp dried oregano

1/4 tsp ground cumin

1/8 tsp ground cloves

1/8 tsp ground coriander

chopped cilantro, for serving

1. In a large pot, boil potatoes in lightly salted water 5 to 6 minutes, or until just barely cooked through. Potatoes should be firm, not fork tender. Drain and return potatoes to the pot as it cools, allowing remaining moisture to evaporate.

2. In a large skillet, heat olive oil over medium heat. Add potatoes and cook, stirring occasionally, until lightly browned and tender, about 8 to 10 minutes. Remove to a medium bowl.

3. In the meantime, place all spices in a small bowl, and whisk to combine.

4. Sprinkle seasoning over potatoes and toss gently until potatoes are coated with seasoning.

5. Garnish with chopped cilantro before serving.

https://www.allergicliving.com/recipes/homemade-potato-and-chorizo-hash/

Garlic and Jalapeno Broccolini

Yield: 3-4 servings

1 tbsp olive oil

1 jalapeno pepper, seeds removed, julienned (or poblano)

1 shallot, sliced

2-3 cloves garlic, sliced

2 bunches broccolini, cut into florets

salt and pepper

1. In a sauté pan, heat the olive oil over medium heat. Add the pepper, shallot, and garlic, and sauté for 1 to 2 minutes, stirring as needed.

2. Add the broccolini and sauté for 3–4 more minutes, until the broccolini is cooked but still crisp.

3. Season with salt and pepper.

UltraSimple Diet Companion Guide

Moroccan Carrots

Yield: 2-3 servings

1 tbsp olive oil

1 shallot, sliced

6 carrots, cut into batons

1 tbsp parsley, chopped

1 tbsp cilantro, chopped

1 tsp mint, chopped

1/2 tsp paprika

1/2 tsp cumin

1/4 tsp red pepper flakes

salt and pepper

1. In a large sauté pan, heat oil olive on medium-high heat. Add shallot and carrots and sauté 2 to 3 minutes.

2. Add the herbs and spices, and cook an additional 2 to 3 minutes or until carrots are tender, but firm. Serve warm or chilled.

UltraSimple Diet Companion Guide

Sautéed Broccoli and Carrots

Yield: 2-3 servings

1 tbsp olive oil

1 large shallot, sliced

2 cups carrots, cut into bite-sized pieces

1 head broccoli, cut into florets

1 jalapeno pepper, finely diced

2 cloves garlic, finely minced

1 tbsp parsley, chopped

1/4 tsp red pepper flakes

1/2 tsp paprika

salt and pepper

1. In a sauté pan, heat olive oil over medium heat. Add the shallot, carrots, and broccoli to the pan. Sauté for 4 to 5 minutes.

2. Add the jalapeno and garlic. Cooking for 2 to 3 more minutes until the carrots become tender.

3. Add the parsley and spices, and season with salt and pepper.

UltraSimple Diet Companion Guide

Ginger Sautéed Carrots

Yield: 2-3 servings

1 tbsp olive oil

1 large shallot, sliced

2 cloves garlic, finely minced

1 tsp ginger, finely minced

4 carrots, cut into batons

1 small head broccoli, cut into florets

1/2 tsp paprika

1/4 tsp red pepper flakes

1 tbsp parsley, chopped

salt and pepper

1. In a large sauté pan, heat the olive oil over medium heat. Add the shallot, garlic, ginger, carrots, paprika, and red pepper flakes and sauté for 2 to 3 minutes.

2. Add the broccoli and sauté for 2 to 3 more minutes.

3. Add the parsley, and season with salt and pepper.

UltraSimple Diet Companion Guide

Asparagus with Shallots and Herbs

Yield: 2-3 servings

1 bunch asparagus

1 large shallot, sliced

1 tbsp olive oil

salt and pepper

1 tsp thyme, chopped

1 tsp basil, chopped

1/2 tsp cayenne pepper

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

2. Place asparagus and shallot onto prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in oven for 10 minutes or until asparagus is just cooked and shallots have softened.

3. Top asparagus with fresh herbs and cayenne pepper and serve.

UltraSimple Diet Companion Guide

Asparagus with Roast Garlic and Shallots

Yield: 2-3 servings

1 bunch asparagus

3 cloves garlic (peel on)

2 tbsp olive oil, divided

1 large shallot, sliced

1 tbsp parsley, chopped

1 tbsp basil, chopped

1/2 tsp thyme, chopped

1/2 tsp cayenne pepper

salt and pepper

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

2. Place asparagus on baking sheet. Place garlic cloves on same baking sheet. Drizzle with one tablespoon of olive oil and season with salt and pepper. Bake for 10 minutes.

3. In a medium pan, heat the second tablespoon of olive oil over medium heat. Sauté shallots until they start to caramelize, about 10 minutes. Remove from heat and set aside.

4. In a small bowl, combine the fresh herbs with the roasted garlic. Add the cayenne pepper, salt, and pepper. Stir to combine.

5. To serve, top the asparagus with caramelized shallots and the roasted garlic and fresh herbs.

UltraSimple Diet Companion Guide

Black Beans and Rice

Yield: 3-4 servings

2 poblano peppers

1 chili pepper

1/2 white onion, sliced

1 cup grape/cherry tomatoes, halved

3 cloves garlic, peeled

1 tsp cumin seeds

1 tsp ground coriander

salt and pepper, to taste

1 tbsp olive oil

1 cup brown basmati rice, rinsed

1 tbsp tomato paste

1 tsp tamari

2 1/4 cups water

1 can black beans, drained and rinsed

juice of 1 lime

handful cilantro, chopped

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

2. Remove the stems and seeds from the poblanos and chili. Roughly chop the peppers and place them on the baking sheet.

3. Also add the sliced onions, tomatoes, and garlic cloves to the baking sheet. Toss the vegetables with the cumin, coriander, salt, pepper, and olive oil. Roast for 15 minutes, or until lightly browned and uniformly soft. Remove from oven and let cool slightly.

4. Transfer roasted vegetables to a blender or food processor. Pulse a few times until you have a chunky paste.

5. Remove from blender and place in a medium pot. Add the rice, tomato paste, tamari, and water to the pot. Set the pot over medium heat and bring to a boil. Lower the heat to a simmer and cover. Cook for 40 minutes, or until most of the liquid is absorbed and the rice is tender. Check the pot and stir every 10 to 15 minutes or so. Add more water if necessary.

6. Take the pot off the heat and let it sit for 5 minutes with the lid on. Then, remove the lid and stir in the beans, lime juice, cilantro, and a good pinch of salt. Serve the black beans and rice hot.

http://thefirstmess.com/2017/09/07/black-beans-rice-recipe-roasted-poblanos-garlic/

Greek Roasted Lemon Potatoes

Yield: 4 side servings

4 large yellow potatoes, cut into wedges

2 tbsp olive oil

1/2 cup water

juice of 2 lemons

1 tsp oregano

1 tsp thyme

salt and pepper

1. Preheat oven to 450F. Line a roasting pan with parchment paper. Pan should be large enough to fit potatoes in a single layer.

2. Toss potatoes with olive oil, water, lemon juice, oregano, thyme, salt, and pepper. Place into prepared pan.

3. Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through baking for even browning. Add water if all the liquid has been absorbed.

https://www.marthastewart.com/436596/greek-lemon-roasted-potatoes

Turnip, Radish, and Fennel Saute

Yield: 4 servings

1 bunch baby turnips

1 bunch radishes

1 fennel bulb

1 tbsp coconut oil

zest and juice of 1 lemon

salt and pepper

1 tbsp fennel fronds, minced

1. Using a mandoline, thinly slice the turnips, radishes, and fennel bulb.

2. In a large skillet, heat the coconut oil over medium heat. Once hot, add the vegetables and cook for 5 to 7 minutes or until just soft.

3. Add the lemon zest and juice and season with salt and pepper. Toss to combine.

4. Garnish with fennel fronds and serve warm.


https://autoimmunewellness.com/turnip-radish-and-fennel-saute/

Mexican Shrimp Skillet

Yield: 4-6 servings

1 tbsp olive oil

1 small onion, chopped

1 small jalapeno pepper, seeded, finely chopped

1 red bell pepper, chopped

3 cloves garlic, minced

2 tsp chili powder

1 tsp ground cumin

1 tsp ground coriander

salt and pepper

20 oz shrimp, peeled and deveined

1/4 cup cilantro, chopped

juice of 1 lime

1. In a large skillet, heat olive oil over medium heat.

2. Add shrimp pan in an even layer and cook 1 to 2 minutes per side, until just cooked through. Remove from heat. Cook in batches if necessary.

3. To the same pan, add onion and peppers and sauté 5 to 7 minutes, until tender.

4. Add garlic and seasonings and sauté an additional 30 seconds.

5. Add shrimp back to pan. Toss with cilantro and lime juice.

6. Serve immediately over rice or quinoa, or in tacos.

https://www.familyfoodonthetable.com/quick-easy-mexican-shrimp-skillet/