Chipotle Aioli

Yield: 1 cup

3/4 cup cashews

1/2 cup unsweetened plain almond milk (or water)

2 tbsp lemon juice

1-2 tsp maple syrup

2 chipotle peppers in adobo sauce (or to taste)

1-2 tbsp avocado or grape seed oil (optional, for creaminess)
1/4 tsp salt

1. Soak cashews in water overnight. Drain thoroughly before using. 

2. Add soaked, drained cashews to a high-speed blender with all remaining ingredients.

3. Blend on high until creamy and smooth, adding additional water or almond milk as needed to encourage blending. Scrape down sides as needed.

4. Serve immediately or refrigerate. Leftovers will keep covered in the refrigerator up to 5 days.

http://minimalistbaker.com/5-ingredient-chipotle-aioli/

Miso Sesame Sauce

Yield: 3/4 cup

3 tbsp white miso paste
3 tbsp lemon juice
1 tbsp honey or maple syrup
2 tsp ginger, grated
1 tsp garlic, grated
2 tsp sesame seeds
1/4 cup water
1/4 tsp salt

1. Whisk all ingredients together in a small bowl. Add water to get desired thickness.

Asian Quinoa

Yield: 4 servings

1 cup quinoa
1 3/4 cups water
1/4 cup rice vinegar
1 tbsp honey
1/2 tsp salt

1. Add quinoa and water to a pot over high heat.
2. Bring to a boil, then cover and lower heat to low. Cook for 13 minutes or until quinoa is almost cooked.
3. In a small bowl, mix together rice vinegar, honey, and salt.
4. Pour vinegar mixture over the quinoa. Do not stir. Cook for another 2-3 minutes or until all the liquid is absorbed.
5. Remove from heat, uncover, and fluff gently with a fork to let cool.

Moroccan Lamb Stew (Slow Cooker)

Yield: 6 servings

1 lb stewing lamb, cubed
flour, salt, pepper
1 red onion, diced
4 cloves garlic, minced
thumb-sized piece ginger, minced
4 carrots, diced
2 stalks celery, diced
2 potatoes, diced
1 tbsp fresh rosemary, finely chopped

1/2 tsp cumin seeds
1 tsp fennel seeds
1 tsp cinnamon

1 tbsp coriander

1 tsp cayenne
1 bay leaf
1 can whole tomatoes

6 dried apricots, diced
6 dried figs, diced
1 tbsp red wine vinegar
1 cup red wine
3 cups beef stock

1. Place a few tablespoons of flour, seasoned with salt and pepper, into a bowl. Mix in the lamb to coat each cube.
2. Place lamb and all remaining ingredients into the slow cooker.
3. Cook on high for four hours or until lamb is tender.

http://www.jamieoliver.com/recipes/lamb-recipes/moroccan-lamb-stew/

Thai Noodle Bowl

Yield: 4 servings

5 ounces thin rice noodles

2 carrots, grated or ribboned

1 small cucumber, halved and sliced on a bias

1 small red bell pepper, diced

1/4 cup green onion, thinly sliced

1/4 cup fresh cilantro or basil, chopped
sesame seeds, to garnish

Dressing:

1 tbsp tamari 

1 tbsp maple syrup

1 tbsp lime juice

2 tbsp rice vinegar 

1 tbsp sesame oil

1 clove garlic, minced 

1 red chili, thinly sliced (or 1/2 tsp red pepper flakes)

1. Prepare rice noodles according to package instructions. Once cooked, rinse with cold water, and set aside.

2. In a small mixing bowl, combine all dressing ingredients. Whisk to combine.
3. Toss noodles with dressing. Add vegetables. Garnish with sesame seeds.
4. Can be served with almond butter tofu.

http://minimalistbaker.com/thai-noodle-bowls-almond-butter-tofu/

Almond Butter Tofu

Yield: 4 servings

8 ounces extra firm tofu
3 tbsp arrowroot powder
2 tbsp coconut oil

Sauce:

1 tbsp sesame oil

2 tbsp almond, cashew, or peanut butter

1 tbsp tamari 

1 tbsp lime juice

1-2 tbsp maple syrup (or coconut sugar)

1 red chili, sliced finely (or 1/2 tsp red pepper flakes)

1. Wrap the tofu in a clean towel and set something heavy on top (like a cast iron skillet) to press out excess moisture for 10 minutes. Set aside.

2. In a medium bowl, combine all sauce ingredients and whisk to combine. Set aside.

3. Cut tofu into small cubes. Toss in the arrowroot powder until each piece is well coated.
4. Heat coconut oil in a large skillet over medium heat. Add tofu and saute each side until evenly browned.

5. Add the almond butter sauce and stir gently to combine. Cook for another 3-4 minutes, stirring gently to ensure even cooking on all sides. Remove from heat.


http://minimalistbaker.com/thai-noodle-bowls-almond-butter-tofu/

Chocolate Chip Tahini Cookies

Yield: 30 mini cookies

6 tbsp tahini paste
1/4 tsp sea salt
1/3 cup maple syrup
1 1/2 cups oats
1 tbsp cinnamon
1/3 cup mini chocolate chips

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Combine all ingredients together in a large mixing bowl. Make sure the tahini is evenly spread throughout the cookies.
3. Drop 1 tablespoon spoonfuls onto baking sheet.
4. Bake for 10-12 minutes or until edges are golden brown.
5. Let cool slightly then transfer to a cooling rack.

http://www.joyoushealth.com/blog/2015/12/04/chewy-chocolate-chip-tahini-cookies/