Pulled Pork

Yield: 6 servings

1 tbsp coconut oil
1 onion, diced
4 cloves garlic, minced
2 tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
2 tsp dried oregano
1/2 tsp cayenne powder
1/2 tsp cinnamon
1 bay leaf
2 1/2 pounds pork shoulder roasts (or pork butt or pork tenderloin)
2 cups tomato sauce
1 tbsp tomato paste
1 cup chicken broth
2 tbsp molasses
2 tbsp apple cider vinegar
salt and pepper

1. In a large pot, heat coconut oil over medium heat. Add onion and saute for 3 to 4 minutes.
2. Add garlic and spices and cook for 1 to 2 more minutes.
3. Add pork, tomato sauce, tomato paste, chicken broth, molasses, and apple cider vinegar. Bring to a boil, reduce heat to low, and simmer for 2 to 3 hours, or until pork is fork tender.
4. Using two forks, shred the pork.

Sweet Potato, Zucchini, and Red Lentil Stew

Yield: 4-6 servings

2 tbsp coconut oil

1 medium onion, diced

3 cloves garlic, finely minced

1 large sweet potato, peeled and diced
1 zucchini, diced

3 cups vegetable broth

1 small can diced tomatoes (optional)

1 can coconut milk

1 cup red lentils

3 tbsp tomato paste

1 1/2 tsp ground turmeric

1 1/2 tsp ground cumin

1/2 tsp chili powder

1/4 tsp cayenne pepper

salt and pepper, to taste

1 tbsp apple cider vinegar

1 bunch chard (or kale or spinach), stemmed and roughly chopped

1. In a large pot over medium heat, add the oil, onion, and garlic. Sauté for 3 to 5 minutes, until the onion is softened.

2. Add the sweet potato and zucchini and stir to combine. Sauté for 3 more minutes.

3. Add the broth, tomatoes if using, coconut milk, lentils, tomato paste, and spices. Stir well to combine.

4. Increase heat and bring to a boil. Reduce the heat to low and simmer for about 20 to 30 minutes, stirring occasionally, until the sweet potato is tender and lentils are cooked. 

5. Add the apple cider vinegar to taste. 

6. Optional step: Using a handheld immersion blender, blend the stew for 2 to 3 seconds to thicken the broth.

7. Stir in the chard, and cook for 1 to 2 minutes until the greens are wilted.

8. Garnish with minced cilantro or parsley, if desired.

9. Leftovers will keep in the fridge for up to 5 days, and or can be frozen as well.

http://ohsheglows.com/2016/11/23/cozy-butternut-sweet-potato-and-red-lentil-stew/

Chocolate Almond Espresso Cookies

Yield: 16 cookies

1 tbsp ground flax
2 tbsp water
1/3 cup ground almond meal
1/2 cup rolled oats
3 tbsp unsweetened shredded coconut
1/2 cup brown sugar
1/4 cup chocolate chips
2 tbsp cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 tsp instant espresso powder
1/2 cup almond butter
2-3 tbsp maple syrup
1/2 tsp vanilla extract
1/2 tsp almond extract

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the ground flax and water. Set aside to thicken.
3. In a large bowl, whisk together dry ingredients - ground almond meal, rolled oats, coconut, brown sugar, chocolate chips, cocoa powder, baking powder, salt, and espresso powder.
4. Add the wet ingredients - flax mixture, almond butter, maple syrup, vanilla extract, and almond extract. Stir until thoroughly combined. The mixture will be very thick. Knead the batter with your hands to make it come together.
5. Form dough into balls, about 1 large tablespoon of dough each. Place balls onto the prepared baking sheet. Very lightly press down to flatten balls just slightly.
6. Bake for 10-12 minutes until they spread slightly but are still puffy. Let cool on baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
7. Garnish with flaky sea salt, if desired.
8. Cookies can be stored in an airtight container in fridge for 3-4 days, or in the freezer for up to 1 month.


Oh She Glows Every Day

Shepherd's Pie

Yield: 4-6 servings

3-4 russet potatoes

1 tbsp coconut oil

2 tbsp olive oil

1 package ground beef 

1/2 onion, diced

3 cloves garlic, finely minced

1 stalk celery, diced

2 carrots, diced

1 cup beef broth

2 tbsp tomato paste

1/2 tsp ground cinnamon

1/2 tsp fennel seed

1/4 tsp cayenne pepper

1/4 tsp paprika

pinch nutmeg

salt and pepper, to taste

1 cup frozen peas

1. Peel potatoes and place in a large pot of cold water and seasoned with 1 teaspoon of salt. Bring to a boil and simmer until potatoes are easily pierced with a knife.

2. Reserve 1 cup of the cooking liquid before draining. Return potatoes to the pot and mix with 1/2 cup of cooking liquid, coconut oil, and olive oil. Mash while potatoes are still warm. Continue to add liquid a little at a time until desired consistency is reached. Season with salt and pepper to taste. 

3. In the meantime, in a large skillet, cook ground beef. Beef should be brown with no pink bits remaining. Remove from pan.

4. In the same pan, heat a splash of coconut oil. Add onion, garlic, celery, and carrots. Sweat for 5-10 minutes, or until vegetables are softened.

5. Add beef broth, tomato paste, and spices. Return cooked beef to the pan. Simmer together for another 5 minutes.

6. Add peas to the mixture towards the end of cooking. 

7. Place beef mixture in a large baking dish. Top with mashed potatoes. Bake in 350F oven for 15 minutes, or until everything is heated through.

Zucchini Lasagna

Yield: 8 servings (9x13 baking dish)

3 zucchini squash, thinly sliced with a mandolin

3 cups marinara sauce
3 cups vegan ricotta

1. Preheat oven to 375F.

2. Line a 9x13 baking dish with parchment paper.
3. Pour about 1 cup of marinara sauce into the bottom of the dish.
4. Place a layer of thinly sliced zucchini on top of the sauce.

5. Scoop small spoonfuls of ricotta mixture over the zucchini and gently spread into a thin layer.
6. Spread on a layer of marinara sauce, top with more zucchini slices, and more ricotta mixture. Continue until all filling and zucchini are used up. The top two layers should be zucchini and marinara sauce.
7. Cover with foil and bake for 45 minutes.
8. Remove foil and bake for 15 more minutes more. The zucchini should be very easily pierced when cut with a knife.
9. Let cool for 10-15 minutes before serving.
10. Leftovers keep for 2-3 days in the refrigerator, or in the freezer up to 1 month.

http://minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/

Vegan Ricotta

Yield: 3 cups (enough for a large lasagna)

2 cups macadamia nuts (or almonds, or 16-ounce block extra firm tofu)*

2 tbsp nutritional yeast

1/2 cup fresh basil, finely chopped

2 tsp dried oregano

1 lemon, juiced
1 tbsp olive oil

1 tsp sea salt
1/2 tsp black pepper

1/2 cup water, plus more as needed (reduce if using tofu as it requires less)

1. Add macadamia nuts to a food processor or blender. Pulse until a fine meal is reached, scraping down sides as needed. 

2. Add all remaining ingredients and mix until well combined.

*If using almonds, soak overnight in cold water (or in hot water for 1 hour). Drain thoroughly before using.
*If using tofu, make sure it is firm. Drain and press dry for 10 minutes before using. Might require additional nutritional yeast, basil, and salt.


http://minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/

Chipotle Red Salsa

Yield: 2 1/2 cups

1 tbsp coconut oil

1/2 onion, diced

3 cloves garlic, minced

2 carrots, diced

1 orange bell pepper, diced

1 small can diced tomatoes

1/2 tsp cumin

1/2 tsp chili powder

salt and pepper, to taste

1 chipotle pepper in adobo sauce

1/3 cup vegetable stock (or water)

1-2 tbsp maple syrup

1 lime, juiced

1. Melt coconut oil in a large skillet over medium heat.

2. Add onion, garlic, carrot, and bell pepper. Cook for about 10 minutes, stirring occasionally, until carrots are starting to soften.

3. Add tomatoes, cumin, chili powder, and salt and pepper. Stir, reduce heat to low, and simmer for another 5-10 minutes, stirring occasionally.

4. Transfer mixture to a food processor or high speed blender. Add chipotle pepper, vegetable stock, maple syrup, and lime juice. Blend until creamy and smooth. Taste and adjust seasonings as needed.

5. Serve warm, at room temperature, or refrigerated. Keeps in the fridge for at least 7-10 days.

http://minimalistbaker.com/chipotle-red-salsa/