Crunchy Cashew Quinoa Salad with Ginger Peanut Dressing

Ingredients
3/4 c. uncooked quinoa
1-2 c. shredded red cabbage
1 red bell pepper, diced
1/2 small red onion, diced
1 c. shredded carrots
1/2 c. cilantro, chopped
1/4 c. scallions, diced
1/2 c. cashew halves or peanuts (honey-roasted is good)
1 c. edamame or chickpeas
fresh lime

For the dressing: 
1/4 c. natural, unsweetened peanut butter
2 tsp. ginger, freshly grated (or squeezed from a tube)
3 tbsp. soy sauce
1 tbsp. honey or agave
1 tbsp. red wine vinegar
1 tsp. sesame oil
1 tsp. olive oil
water to thin

Directions
Rinse quinoa with cold water in mesh strainer. In a medium sauce pan, bring 1 1/2 cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all the water. Remove from heat and fluff quinoa with a fork. Place in a large bowl and set aside to cool for 10 minutes. You should have about 2 cups of quinoa.

Add peanut butter and honey/agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. For a thinner dressing, add a little warm water. Optionally, blend in blender.

Add as much or as little dressing as you'd like to the quinoa. Next fold in pepper, onion, cilantro, and beans. Garnish with cashes and green onions. Serve chilled or at room temp with lime wedges.

Serves 6 as a side.

Ginger & Lemongrass Infused Thai Soup with Crispy Tofu and Black Rice

Ingredients
2 tsp. coconut oil, divided
1 pkg. of extra firm tofu
1/4 c. tamari or soy sauce
1 tbsp. agave
1 tsp. toasted sesame oil
1 yellow onion, diced
2 carrots, peeled and chopped into coins
1 bunch scallions, chopped and divided into two piles
4 cloves garlic, minced
1" piece of ginger, peeled and minced (or squeezed from a tube)
1 stalk of lemongrass (or squeeze from a tube)
3 c. vegetable broth
1 can coconut milk
zest and juice of 1 lime
cilantro and peanuts, for serving
4 c. cooked black rice

Directions
Cut tofu into cubes and place them into a medium sized bowl. Mix tamari, agave, and sesame oil together in a small bowl. In a large dutch oven or soup pot, heat 1 teaspoon coconut oil over medium heat. Pour tamari mixture over cubed tofu and toss to make sure each piece is evenly coated. Add tofu to the hot pan and brown on all sides, about 15 minutes. Remove the tofu from the pan and set aside.

Heat the remaining coconut oil. Add onion and carrot and cook until soft and fragrant. Add half of the chopped scallions (reserve the rest for garnish), garlic, ginger, and lemongrass. Cook for 2 to 3 minutes until very fragrant. Add the stock and coconut milk and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 15 minutes.

Remove lemongrass (if using stalk). Season the soup broth with salt and pepper to taste and add lime zest and juice. Place a serving of rice in each bowl, pour the soup broth over the rice, and top with tofu, scallions, cilantro, and peanuts.

Serves 4.

Brussels Sprouts and Soba Noodles with Ginger-Honey Sauce

Ingredients
1/2 lb. Brussels sprouts (broccoli works well, too!)
1 medium shallot, diced
1 tbsp. olive oil
4 oz. buckwheat soba noodles
1" ginger, peeled and pureed (or squeezed from a tube)
1 tsp. sesame oil
1-2 tbsp. rice wine vinegar
1-2 tbsp. honey or agave
pinch of salt

Directions
In a food processor, shred Brussels a few at a time. Add shallot and continue to shred. Heat olive oil over medium heat and add shallot-Brussels mixture. Cook until sprouts are tender.

Add ginger to food processor and pulse until ginger is in fine pieces (if necessary). Add oil, vinegar, honey/agave, and salt, pulsing until combined. Taste and add more vinegar or honey/agave to taste. Add to Brussels sprouts and cook for 1 to 2 minutes.

Bring a pot of water to a boil, add soba noodles and cook according to package directions. Drain and add to sprouts.

Serve with toasted sesame seeds.

Muhammara Dip

Ingredients
1-12 oz. jar roasted red bell peppers (in water)
1/2 c. raw walnuts
1/4 c. extra-virgin olive oil
1 slice bread
2 tbsp. sun dried tomatoes, softened in warm water
1 tbsp. fresh lemon juice
1 tbsp. pomegranate molasses, plus more to taste
1 tsp. fresh garlic, minced (about 1 clove)
1/2 tsp. sea salt, plus more to taste
1/2 tsp. ground cumin, plus more to taste
1/2 tsp. red pepper flakes, plus more to taste
2 tbsp. flat-leaf parsley, finely chopped to serve

Directions
Drain the bell peppers, and pat dry. Throw all ingredients except parsley into your high-speed blender and blast on high for about 30 to 60 seconds until smooth and creamy. Tweak the pomegranate molasses, salt, cumin, and red pepper flakes to taste. Chill in fridge for a few hours or overnight to allow flavors to develop. Transfer to a bowl and stir in the parsley. Served with toasted ciabatta, pita, crackers, or crudites. The dip will keep well in a sealed container in the fridge for about 5 days.

Bloody Marys with an Asian Twist

Ingredients
2 1/2 tsp. horseradish (optional)
1 tsp. pinch of "spice mix" including oregano, basil, cilantro based on preference
1/3 c. sriracha
1/2 c. miso (dark aged is the best here!)
4 tsp. soy sauce
1/2 c. Worcestershire
24 drops Liquid Smoke
1/3 c. lemon juice
4 tsp. lime juice
46 oz. tomato juice
vodka based on preference

Directions
Blend until smooth in a blender. 

Watermelon Poke

Ingredients
3 lbs. seedless watermelon, cut into 1/2-inch cubes
1/2 c. unseasoned rice vinegar
1/4 c. toasted sesame oil
3 tbsp. soy sauce
2 tbsp. fresh lime juice
2 tbsp. tahini
1 tbsp. agave nectar or honey
1 tbsp. ume plum vinegar (optional)
Kosher salt
2 scallions, white and pale-green parts only, sliced thinly
1 c. cilantro leaves, with tender stems

Directions
Place watermelon in a large resealable plastic bag. Puree rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar or honey, and plum vinegar in a blender until smooth. Pour watermelon, seal bag, and chill at least 4 hours and up to 1 day.

Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6 to 8 minutes.

Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 12 to 15 minutes.

Chill watermelon and sauce separately at least 1 hour. To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions and cilantro.

Do Ahead: Watermelon and sauce can be made 12 hours ahead. Keep chilled.

Serves 8 as an appetizer or side dish.

Approximately 120 calories per serving.

Spiced Lentil Soup with Delicata Squash & Beets

Ingredients
2 medium whole beets, scrubbed and ends trimmed
1 delicata squash, washed and diced (no need to peel!)
1/2 tbsp. olive oil
1 c. dry red lentils
5 c. vegetable broth
1 tbsp. coconut oil (I like unrefined)
1 large yellow onion, diced
2 large garlic cloves, minced
1 tsp. ground turmeric
1 tsp. curry powder
1 tsp. fresh ginger, minced
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/4 tsp. ground black pepper
Pinch of crushed red pepper
Pinch of fresh ground nutmeg
1 15 oz. can of full-fat coconut milk
2 tbsp. lime juice
2 tsp. dried thyme
1 tbsp. vegan sugar
1/2 tsp. kosher salt
Broccoli sprouts, for garnish

Directions
Preheat oven to 400 degrees. Wrap the whole, scrubbed beets loosely in tinfoil. Place on a baking sheet. Toss the diced squash in olive oil and scatter on the same baking sheet. Roast at 400 degrees for about 30 minutes. Stir the squash at 15 minutes. After 30 minutes, transfer the squash to bowl for later and turn over the beets. Allow the beets to cook for an additional 15-30 minutes, until fork tender.

Meanwhile, in a large soup pot, bring the lentils and vegetable broth to a boil, stirring occasionally. Make sure to watch it or it could boil over. Reduce to low and simmer for about 15 minutes. Remove from heat.

In a medium frying pan, heat the coconut oil over low. Add the onion and garlic and sauté a few minutes. Next, add in the turmeric through and including the nutmeg, stirring well and scraping up the bits on the bottom of the pan. Sauté for about 8 minutes, until the onion begins to brown.
Once lentils are done, add the coconut milk through and including the salt to the lentils and broth. Add the squash and the onion mixture. When the beets are cool enough, dice and add to the soup. Stir well to combine. Serve hot, garnished with broccoli sprouts.

Serves 4-6

Lemon Chickpea Orzo Soup

Ingredients
2 tbsp. olive oil
1 medium onion, diced (I've used shallots)
2 large carrots, halved lengthwise and finely sliced
3 celery stalks, diced
3 garlic cloves, minced
1/2 tsp. dried thyme
6 cups vegetable stock + 1 cup water
1 can chickpeas, rinsed and drained
1 sprig of rosemary (or 1 tsp. dried)
1 c. orzo
1 bay leaf
1/8 c. lemon juice, freshly squeezed
1 bag of baby spinach
Parmesan cheese, freshly grated

Directions
Heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook for about five minutes, until vegetables have softened. Add the thyme and some freshly ground black pepper. Add the vegetable stock and water and bring to a boil. Add the chickpeas and orzo, as well as the rosemary and bay leaf (I put these into a spice ball for ease of removal later). Reduce heat to a low simmer and cook for 10 to 12 minutes, or until orzo is cooked through. Reduce heat to low, stir in lemon juice, then add the spinach. Serve with freshly grated Parmesan.

Serves 4 to 6.

NOTE: I replaced the thyme, rosemary and bay leaf with 1 tsp. of Laurie's Tuscan Spice Mix with great results. I recommend adding an extra cup of water (for a total of 2) to reduce the sodium overall.

Vegetarian Meatballs

Ingredients

2 tbsp. olive oil
1 lg. onion, chopped

1 bag Quorn Grounds (or other ground beef substitute)

1/4 c. pecans

1/3 c. sun-dried tomatoes, coarsely chopped

1/2 c. raisins

2 c. green or brown lentils, cooked
2 eggs, beaten
1/2 c. Panko bread crumbs
salt & pepper, to taste

Directions
Saute onions in olive oil until slightly browned. Add grounds and continue to saute until fully defrosted and slightly softened. Add sun-dried tomatoes and raisins and continue to cook so that raisins plump a bit. Add pecans, and lentils.

(This requires two batches in large Ninja.) Add half of meatball mixture to blender or food processor, along with one egg and 1/4 cup of bread crumbs. Blend to combine, maintaining some structure of mixture. Repeat with second half of mixture. Combine into a large container and refrigerate.

Grease your hands a little and then form meatballs. Pan fry so that all sides are well browned. Finish cooking in the oven, at 350 degrees for 20 to 30 minutes.

Makes 10 to 12 meatballs. 

Hungarian Cabbage Soup

Ingredients
2 tsp. olive oil
1 medium red onion, diced
3 garlic cloves, minced
1 tbsp. caraway seed
1 tbsp. paprika
1-14 oz. can fire roasted diced tomatoes
1 c. tomato puree
3 c. cold water
2 tbsp. apple cider vinegar
4 c. green cabbage, shredded (1/2 medium cabbage)
2 tsp. lemon zest
1-1/2 tbsp. honey
salt & pepper, to taste
Greek yogurt, for serving

Directions
Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, caraway seeds, and saute, stirring frequently, until onion is translucent. Stir in the paprika and cook for one minute while stirring continuously. Add the diced tomatoes (with juice), tomato puree, cold water, and vinegar. Bring the soup to a boil, then simmer for 5 minutes.

Add the cabbage and lemon zest. Continue to simmer uncovered for 30 minutes, or until cabbage is tender.

Add the honey and season the soup with salt and pepper. Serve with a dollop of Greek yogurt, if desired.

Serves 4