Chorizo Stuffed Mushrooms

Yield: 24

24 button mushrooms, stems removed and reserved for filling

1 tbsp olive oil

1/2 onion, finely diced

1/2 red bell pepper, finely diced

3 cloves garlic, finely minced

2 cups spinach (or greens of choice), chopped

1/4 cup parsley, chopped

1 lb chorizo

1. Preheat oven to 350F. Line a large baking sheet with parchment paper and set aside.

2. Finely chop half of reserved mushrooms stems, discarding any woody pieces.

3. In a large skillet, heat olive oil over medium heat. Add mushroom stems and saute until they start to release moisture.

4. Add diced onion and bell pepper. Continue to cook, stirring occasionally, until onion starts to soften.

5. Add garlic and cook an additional 30 seconds.

6. Remove skillet from heat. Add chopped greens and parsley and stir to combine.

7. Allow filling to cool slightly before adding chorizo. Stir to combine well.

8. Using a spoon, scoop a bit of chorizo mixture into each mushroom, mounding each slightly. Place on prepared baking sheet.

9. Bake for 25 to 30 minutes, or until filling is cooked through and mushrooms are tender.

10. Arrange on serving tray and garnish with additional chopped parsley if desired.

http://therealfoodrds.com/chorizo-stuffed-mushrooms/

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/

Sunflower and Hempseed Pate

Yield: 4 cups

1 1/2 cups sunflower seeds, soaked at least 6 hours

2 tbsp lemon juice

1 tbsp miso

2 tbsp tamari

1 tbsp grated ginger

5 dates, soaked, soaking liquid reserved

3/4 tbsp dill

1/2 tsp cumin

1/2 tsp curry powder

1 stalk celery, chopped

1 cup grated carrot or sweet potato

1 tsp turmeric

1/4 cup parsley

2 cups hemp seeds

1. Combine all ingredients in food processor and pulse to combine.

2. Can be used as a stuffing for raw mini peppers or tomatoes, as a dip for vegetables, a spread for pita or sandwiches, or a filling for nori rolls.

CSNN recipe from Alicia

Braised Chicken with Artichokes and Olives

Yield: 4-6 servings

2 kg chicken pieces

8 cloves garlic, thinly sliced

1 cup white wine

1/4 cup olive oil, divided

1 tsp thyme leaves

1 tbsp tomato paste

1 tsp herbes de Provence

1 tbsp fennel seeds

2 cups chicken stock

6 plum tomatoes, halved

1 stalk celery, finely diced

1 onion, diced

1 small jar artichoke hearts, drained

1/2 cup pitted green olives

1. In a large bowl, combine chicken with add the garlic, wine, 2 tbsp oil, and thyme. Season with salt and pepper, and mix until completely coated. Cover and chill for at least a few hours, but preferably overnight.

2. In a large Dutch oven, heat 1 tbsp oil over medium-high heat. Scrape marinade off the chicken pieces back into the bowl. Fry the chicken in batches until the skin is golden and crisp. Remove the chicken from the pan and pour off the oil.

3. Place the pan back on the heat, and add the tomato paste, herbs, fennel seeds, chicken stock, tomatoes, and remaining marinade. Bring to a boil, then simmer gently for 20 mins.

4. Preheat oven to 325F.

5. Nestle the chicken pieces back into the dish. Scatter over the celery, onions, and artichokes. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hour.

6. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.

https://www.bbcgoodfood.com/recipes/chicken-provencal-olives-artichokes

Sesame Ginger Chickpea Cakes

Yield: 8 patties

3 tbsp olive oil, divided

1 shallot, chopped

1 tbsp tamari

1 clove garlic, minced

1 can chickpeas, mashed with a fork

2 scallions, chopped

1/2 tbsp grated fresh ginger

1 tsp sesame oil

2 eggs, gently whisked

1/2 tsp coriander

1/4 cup cilantro, chopped

1/2 cup gluten-free flour

1 cup gluten-free breadcrumbs

2 tbsp sesame seeds

salt and pepper

1. In a small pan, heat 1 tablespoon of the olive oil. Add the shallots and cook for a few minutes on medium heat until translucent. Turn off heat and add tamari and garlic. Stir together in the hot pan for another minute. Set aside.

2. In a medium bowl, combine the chickpeas, scallions, ginger, sesame oil, eggs, coriander, cilantro, flour, and cooked shallots.

3. Form into patties. Try to pack into a ball and then gently press down to flatten. They will fall apart easily, so just try to pat them together as best as you can.

4. Spread the breadcrumbs on a plate. Mix in sesame seeds, and a few pinches of salt and pepper. Roll each patty in the breadcrumb mixture, covering liberally, and set aside.

5. Heat the remaining 2 tablespoons of olive oil in a large skillet (be sure the bottom of your skillet is completely coated with the oil). When the oil is hot, add the patties. Cook for 1 to 2 minutes on each side, or until golden brown. Serve with yogurt sauce.

https://www.loveandlemons.com/sesame-ginger-chickpea-cakes/

Coconut Flour Banana Bread

Yield: 1 loaf

4 very ripe bananas, mashed (about 1 1/2 to 1 3/4 cups)

3/4 cup coconut flour

5 eggs

1/4 cup coconut sugar

1 tsp cinnamon

1 tsp baking soda

1/4 tsp salt

1 tsp vanilla extract

1. Preheat the oven to 350F. Line a 9x5-inch loaf pan with parchment paper.

2. In a large bowl, mash the bananas with a fork.

3. To the mashed banana, add in the coconut flour, eggs, coconut sugar, cinnamon, baking soda, salt, and vanilla. Stir the batter well, breaking up any lumps so a smooth batter is formed.

4. Pour batter into lined loaf pan and bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 55 minutes. Cool completely before slicing and serving.

5. Because this loaf is moist, be sure to store it in an airtight container in the fridge for best shelf life. It should last at least a week when stored in the fridge.

https://detoxinista.com/best-ever-coconut-flour-banana-bread/

Tomato and Thyme Cod

Yield: 4 servings

1 tbsp olive oil

1 onion, chopped

3 cloves garlic, minced

400g can chopped tomatoes

1 tsp maple syrup

few sprigs thyme

1 tbsp tamari

4 cod fillets (or another white flaky fish)

1. In a medium pot, heat oil over medium heat. Add onion, and cook for 5 to 8 mins, until lightly browned.

2. Add garlic and cook for 1 minute.

3. Stir in chopped tomatoes, maple syrup, thyme, and tamari. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. Gently add cod fillets into the sauce. Cover and gently cook for 8 to 10 mins, until the cod flakes easily.

https://www.bbcgoodfood.com/recipes/5939/tomato-and-thyme-cod