Turmeric Marinated Salmon

Yield: 3-4 servings

1/4 cup coconut milk

1 tsp turmeric

3 cloves garlic, minced

1 tbsp lemon juice

1 tbsp olive oil

1 tsp molasses

salt and pepper

3-4 thick fillet wild salmon, skin off

1. In a large bowl, combine all ingredients except salmon. Stir well.

2. Add salmon and gently coat thoroughly with the marinade. Cover the bowl and place into the fridge for 30 minutes.

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

4. Place salmon fillets on prepared baking sheet. Pour all marinade over the salmon. Bake for 10 minutes, or until cooked through.

https://autoimmunewellness.com/turmeric-salmon-brochettes-with-a-chunky-tapenade-relish/

Olive Relish

Yield: 1 cup

1/2 cup pitted black olives

3/4 cup pitted green olives

zest and juice of 1 lemon

1 cup cilantro, roughly chopped

1 cup flat leaf parsley, roughly chopped

1/2 cup olive oil

1 shallot, roughly chopped

2 cloves garlic, minced

salt and pepper

1. Place all  ingredients into a food processor and pulse a few times to combine, keeping it chunky.

https://autoimmunewellness.com/turmeric-salmon-brochettes-with-a-chunky-tapenade-relish/

Potato, Asparagus, and Bean Spring Salad

Yield: 4 servings

2 cups mini potatoes

1 bunch asparagus, woody ends trimmed

1 handful green beans, ends trimmed

1 can white beans, drained and rinsed

1 stalk celery, fine dice

4 radishes, thinly sliced

1/4 cup green onion, thinly sliced

1/4 cup flat leaf parsley, finely chopped

Dressing:

1 medium shallot, finely diced

3 tbsp sherry vinegar

1 tbsp capers

1 tsp grainy mustard

salt and pepper, to taste

1/3 cup olive oil

1. Place the potatoes in a medium pot and cover with cold water. Bring the water to a boil, then lower heat to a simmer and cook potatoes until they are just tender, about 13 to 16 minutes. Drain and allow them to cool slightly.

2. Fill the pot with water again and bring to a boil. Add a pinch of salt. Cut the asparagus and green beans into bite-sized pieces and add them to the saucepan. Separately boil vegetables until tender, about 2 to 3 minutes. Drain the vegetables and place them in an ice bath or run them under cold water to shock them and stop the cooking process.

3. To prepare the dressing, in a small bowl, combine all dressing ingredients except olive oil. While whisking, slowly drizzle the olive oil into the bowl. Whisk until you have a unified dressing.

4. Once you can handle the potatoes, cut them into quarters and place them in a large bowl. Add the blanched asparagus and green beans. Add the white beans, celery, radish, green onion, and parsley as well. Stir to combine.

5. Toss salad with dressing. Serve immediately or store in a sealed container in the refrigerator for up to 3 days.

http://thefirstmess.com/2018/05/02/favourite-picnic-salad/#more-9733

Spiced Sunflower "Special Sauce"

Yield: 1 cup

1/2 cup sunflower seeds, soaked for at least one hour

2 tbsp nutritional yeast

1 clove garlic, minced

1/2 tsp turmeric

1 tbsp tomato paste

1 tbsp apple cider vinegar

1/2 tsp cumin

1/2 tsp chili powder

1 tsp maple syrup

1/2 cup water

1 tbsp olive oil

1/4 cup fresh lemon juice

salt and pepper, to taste

hot sauce, to taste

1. Combine all ingredients in an upright blender and blend on high for a full minute, or until completely smooth. If the sauce seems too thick, blend it with an extra splash or two of water until it is at the consistency desired. Scrape the sauce into a glass jar, seal it tight, and store in the refrigerator for up to 1 week.

http://thefirstmess.com/2016/01/07/vegan-special-sauce-a-roasted-broccoli-bowl-recipe/

Roasted Red Pepper and Tomato Soup

Yield: 3 servings

2 red bell peppers, quartered

4 cloves garlic, skin on

1 tbsp olive oil

1/2 onion, diced

1 can diced tomatoes (ideally San Marzano)

2 cups vegetable stock

1 tbsp red wine vinegar

1 tbsp maple syrup

3/4 tsp smoked paprika

1/4 tsp red pepper flake

salt and pepper

1 can chickpeas, drained, rinsed, and smashed with a fork

(optional) garnish: fresh herbs (parsley or cilantro), pine nuts, vegan parmesan cheese

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Arrange red pepper on one end of the baking sheet and garlic on the other.

3. Roast for about 20 to 25 minutes, or until skin on peppers in bubbled and mostly blackened. 

4. Remove from the oven and place peppers in a bowl. Cover with plastic wrap to allow them to steam for 2 to 3 minutes. The skin should then be easy to peel away. Also remove skin from roasted garlic.

5. In a medium pot, heat olive oil over medium heat. Add onion and saute for 5 minutes, or until softened.
6. Add peeled peppers, garlic, tomatoes, stock, vinegar, maple syrup, paprika, red pepper flake, salt, and pepper. Simmer for 10 to 15 minutes, stirring occasionally.
7. Pour the soup into a high speed blender. Purée until smooth, scraping down sides as needed. 

8. Serve with smashed chickpeas on top, or with fresh herbs, a bit of pine nuts, or vegan parmesan cheese.

9. Leftovers keep well covered in the refrigerator for 3 to 4 days.

https://minimalistbaker.com/romesco-soup-with-smashed-chickpeas/

Balsamic Glaze

Yield: 1/2 cup

1 cup balsamic vinegar

1/4 cup maple syrup

salt and pepper

1 tsp rosemary

1 tsp thyme

1. In a small sauce pan, combine all ingredients. Bring to a boil, then reduce heat to a simmer. Reduce the liquid by half, about 15 minutes.

https://autoimmunewellness.com/pork-roast-balsamic-reduction/

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/