Ingredients
1 large eggplant
1/3 c. tahini paste
1/4 c. water
2 tsp. pomegranate molasses
1 tbsp. lemon juice
1 garlic clove, crushed
3 tbsp. parsley, chopped
salt and black pepper
3 mini cucumbers (6 to 7 oz.)
3/4 c. cherry tomatoes
seeds from 1/2 large pomegranate
a little olive oil to finish
Directions
First, burn the eggplant. To cook the eggplants on a gas stovetop, which is the most effective way, start by lining the area around the burners with foil to protect them. Put the eggplants directly on two moderate flames and roast for 12 to 15 minutes, turning frequently with metal tongs, until the flesh is soft and smoky and the skin is burnt all over. Keep an eye on them the whole time so they don't catch fire. For an oven, pierce the eggplants with a sharp knife in a few places. Put them on a foil-lined tray and place directly under a hot broiler for 1 hour, turning them a few times. The eggplants need to deflate completely and their skin should burn and break.
When cool enough to handle scoop out the flesh into a colander, avoiding the blackened skin. Leave to drain for at least 30 minutes.
Chop the eggplant flesh roughly and transfer to a medium mixing bowl. Add the tahini, water, pomegranate molasses, lemon juice, garlic, parsley and some salt and pepper; mix well with a whisk. Taste and adjust the seasoning, adding more garlic, lemon juice or molasses if needed. You want the salad to have a robust sour, slightly sweet flavor.
Cut the cucumbers lengthways in half and then each half lengthways in two. Cut each quarter into 3/8-inch-long pieces. Halve the tomatoes. Stir them and the cucumber into the eggplant mix.
To serve, spread over a shallow dish, scatter the pomegranate seeds on top and drizzle with oil.
Serves 2 to 4.
Saturday, December 8, 2018
Cucumber Salad with Smashed Garlic & Ginger
Ingredients
1 small red onion, very thinly sliced
1 1/2 inches fresh ginger, peeled and sliced
1 tsp. sea salt
2 large garlic cloves, peeled
4 small or 8 mini cucumbers (1 1/4 lbs.), peeled
1 tbsp. toasted sesame seeds
3 tbsp. cilantro, chopped
For the dressing:
3 tbsp. rice wine vinegar
2 tsp. sugar
2 tbsp. sunflower oil
2 tsp. toasted sesame oil
Directions
To make the dressing, whisk together all the dressing ingredients in a mixing bowl. Add the sliced red onion, mix well and leave aside to marinate for about an hour.
Place the ginger and salt in a mortar and pound well with a pestle. Add the garlic and continue pounding until it is also well crushed and broken into pieces (stop pounding before it disintegrates into a paste). Use a spatula to scrape the contents of the mortar into the bowl with the onion and dressing. Stir together.
Cut the cucumbers lengthways in half, then cut each half on an angle into 1/4-inch-thick slices. Add the cucumber to the bowl, followed by the sesame seeds and cilantro. Stir well and leave to sit for 10 minutes.
Before serving, stir the salad again, tip out some of the liquid that has accumulated at the bottom of the bowl and adjust the seasoning.
Serves 4 to 6 as a condiment or side dish.
1 small red onion, very thinly sliced
1 1/2 inches fresh ginger, peeled and sliced
1 tsp. sea salt
2 large garlic cloves, peeled
4 small or 8 mini cucumbers (1 1/4 lbs.), peeled
1 tbsp. toasted sesame seeds
3 tbsp. cilantro, chopped
For the dressing:
3 tbsp. rice wine vinegar
2 tsp. sugar
2 tbsp. sunflower oil
2 tsp. toasted sesame oil
Directions
To make the dressing, whisk together all the dressing ingredients in a mixing bowl. Add the sliced red onion, mix well and leave aside to marinate for about an hour.
Place the ginger and salt in a mortar and pound well with a pestle. Add the garlic and continue pounding until it is also well crushed and broken into pieces (stop pounding before it disintegrates into a paste). Use a spatula to scrape the contents of the mortar into the bowl with the onion and dressing. Stir together.
Cut the cucumbers lengthways in half, then cut each half on an angle into 1/4-inch-thick slices. Add the cucumber to the bowl, followed by the sesame seeds and cilantro. Stir well and leave to sit for 10 minutes.
Before serving, stir the salad again, tip out some of the liquid that has accumulated at the bottom of the bowl and adjust the seasoning.
Serves 4 to 6 as a condiment or side dish.
Soba Noodles with Eggplant & Mango
Ingredients
1/4 c. rice vinegar
1 1/2 tbsp. sugar
1/4 tsp. salt
1 garlic clove, crushed
1/2 fresh red chile, finely chopped
1 tsp. toasted sesame oil
grated zest and juice of 1 small lime
1/2 c. sunflower or avocado oil
1 small eggplant, cut into 3/4-inch dice
6 to 7 oz. soba noodles (or your favorite Asian noodles)
1 large ripe mango, cut into 3/8-inch dice or 1/4-inch thick strips
3/4 c. basil leaves, chopped (if you find Thai basil, use less of it)
3/4 c. cilantro leaves, chopped
1/2 small red onion, very thinly sliced
1 pkg. extra firm tofu, pressed and cut into 1-inch cubes
Directions
In a small saucepan, gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice.
Heat only enough oil to coat a large pan and shallow-fry the eggplant. Once golden brown, remove to a colander, sprinkle liberally with salt and leave there to drain. Next, shallow-fry the tofu in a similar method, and move to paper towels to drain oil.
Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well. Shake off as much of the excess water as possible.
In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve, add the rest of the herbs and mix well, then pile on a plate or in a bowl.
Serves 3 as a main course.
1/4 c. rice vinegar
1 1/2 tbsp. sugar
1/4 tsp. salt
1 garlic clove, crushed
1/2 fresh red chile, finely chopped
1 tsp. toasted sesame oil
grated zest and juice of 1 small lime
1/2 c. sunflower or avocado oil
1 small eggplant, cut into 3/4-inch dice
6 to 7 oz. soba noodles (or your favorite Asian noodles)
1 large ripe mango, cut into 3/8-inch dice or 1/4-inch thick strips
3/4 c. basil leaves, chopped (if you find Thai basil, use less of it)
3/4 c. cilantro leaves, chopped
1/2 small red onion, very thinly sliced
1 pkg. extra firm tofu, pressed and cut into 1-inch cubes
Directions
In a small saucepan, gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice.
Heat only enough oil to coat a large pan and shallow-fry the eggplant. Once golden brown, remove to a colander, sprinkle liberally with salt and leave there to drain. Next, shallow-fry the tofu in a similar method, and move to paper towels to drain oil.
Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well. Shake off as much of the excess water as possible.
In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve, add the rest of the herbs and mix well, then pile on a plate or in a bowl.
Serves 3 as a main course.
1 serving = 615 calories
Roasted Cauliflower & Garlic Soup
Ingredients
1 medium head cauliflower, chopped into florets
1 head of garlic
3 tbsp. olive oil, divided
2 carrots, peeled and diced
1 onion, diced
2 ribs celery, diced
2 tsp. smoked paprika
1/2 to 1 tsp. cayenne, to taste
4 c. vegetable broth
1 can coconut milk
2 tbsp. nutritional yeast
1 medium head cauliflower, chopped into florets
1 head of garlic
3 tbsp. olive oil, divided
2 carrots, peeled and diced
1 onion, diced
2 ribs celery, diced
2 tsp. smoked paprika
1/2 to 1 tsp. cayenne, to taste
4 c. vegetable broth
1 can coconut milk
2 tbsp. nutritional yeast
8 oz. silken tofu (optional)
chopped parsley, for garnish
Instructions
Preheat oven to 400 degrees. Cut off the top of the head of the garlic, revealing a small portion of each clove. Lightly drizzle with olive oil and wrap in aluminum foil. Toss the cauliflower in olive oil, salt and pepper. Spread cauliflower in a single layer on a baking sheet. Bake the cauliflower and garlic for 30 minutes.
Heat olive oil in a large pot over medium-high heat. Add onions and cook until translucent. Add carrots and celery. Cook for a few minutes. Add paprika, cayenne and salt.
Add vegetable broth and bring to a boil. Add roasted cauliflower and garlic (squeeze the paste out of the bulb. Bring to another boil and cook for 10 to 15 minutes. Add coconut milk and nutritional yeast, silken tofu, if using. Stir and simmer over low heat until well combined.
Remove from heat and puree in Vitamix or with immersion blender until smooth. Serve with chopped parsley.
Serves 4.
NOTE: This soup really results in a cheesy almost rarebit-like flavor. If you thickened a bit by reducing liquid, this could be a delightful vegan cheese sauce for macaroni and cheese!
chopped parsley, for garnish
Instructions
Preheat oven to 400 degrees. Cut off the top of the head of the garlic, revealing a small portion of each clove. Lightly drizzle with olive oil and wrap in aluminum foil. Toss the cauliflower in olive oil, salt and pepper. Spread cauliflower in a single layer on a baking sheet. Bake the cauliflower and garlic for 30 minutes.
Heat olive oil in a large pot over medium-high heat. Add onions and cook until translucent. Add carrots and celery. Cook for a few minutes. Add paprika, cayenne and salt.
Add vegetable broth and bring to a boil. Add roasted cauliflower and garlic (squeeze the paste out of the bulb. Bring to another boil and cook for 10 to 15 minutes. Add coconut milk and nutritional yeast, silken tofu, if using. Stir and simmer over low heat until well combined.
Remove from heat and puree in Vitamix or with immersion blender until smooth. Serve with chopped parsley.
Serves 4.
NOTE: This soup really results in a cheesy almost rarebit-like flavor. If you thickened a bit by reducing liquid, this could be a delightful vegan cheese sauce for macaroni and cheese!
1 serving = 365 calories
Sunday, November 4, 2018
Thai Kale Salad with Cashew Dressing
Ingredients
For the green beans:
1 c. green beans (stems removed, steamed and chopped)
1 tsp. tamari or soy sauce
1/2 tsp. sesame oil
1 tsp. maple syrup
1 tsp. sesame seeds (optional)
For the salad:
2 tsp. sesame oil
2 medium shallots, thinly sliced
2 bundles lacinato (non curly) kale (torn into bite-size pieces, large stalks removed)
3 medium whole carrots (chopped or ribboned)
1/2 medium red bell pepper (quartered and thinly sliced)
1/4 c. fresh chopped cilantro or basil
1/3 c. roasted salted cashews (or peanuts)
For the dressing:
1/3 c. salted cashew butter (or peanut butter)
1 tbsp. tamari or soy sauce
2 tsp. fresh grated (or very finely minced) ginger
1/4 c. fresh lime juice
1 tbsp. maple syrup
1 tbsp. sesame oil
1 tsp. chili garlic sauce or 1/4 tsp. red pepper flakes
Directions
Steam green beans slightly so they still have a bite, either in a steamer basket on the stovetop, or in the microwave. Then transfer to a small mixing bowl and top with tamari, sesame oil, maple syrup, and sesame seeds (optional). Toss to combine, then transfer to refrigerator to chill.
Heat a small skillet over medium-low heat. Once hot, add sesame oil and shallot. Sauté for 2-3 minutes, stirring frequently, until softened and slightly golden brown. Remove from heat and set aside.
In the meantime, add kale to a large mixing bowl and drizzle with a bit of lime juice and sesame oil and use your hands to massage the kale to soften and remove some of the bitterness. Set aside.
Prepare dressing in a small mixing bowl by whisking together all ingredients and thinning with a little hot water until pourable.
Add green beans, sautéed shallot, and remaining salad ingredients to kale and toss with dressing.
If keeping for later, store dressing separately. Will keep in the refrigerator up to 2 days, though best when fresh.
For the green beans:
1 c. green beans (stems removed, steamed and chopped)
1 tsp. tamari or soy sauce
1/2 tsp. sesame oil
1 tsp. maple syrup
1 tsp. sesame seeds (optional)
For the salad:
2 tsp. sesame oil
2 medium shallots, thinly sliced
2 bundles lacinato (non curly) kale (torn into bite-size pieces, large stalks removed)
3 medium whole carrots (chopped or ribboned)
1/2 medium red bell pepper (quartered and thinly sliced)
1/4 c. fresh chopped cilantro or basil
1/3 c. roasted salted cashews (or peanuts)
For the dressing:
1/3 c. salted cashew butter (or peanut butter)
1 tbsp. tamari or soy sauce
2 tsp. fresh grated (or very finely minced) ginger
1/4 c. fresh lime juice
1 tbsp. maple syrup
1 tbsp. sesame oil
1 tsp. chili garlic sauce or 1/4 tsp. red pepper flakes
Directions
Steam green beans slightly so they still have a bite, either in a steamer basket on the stovetop, or in the microwave. Then transfer to a small mixing bowl and top with tamari, sesame oil, maple syrup, and sesame seeds (optional). Toss to combine, then transfer to refrigerator to chill.
Heat a small skillet over medium-low heat. Once hot, add sesame oil and shallot. Sauté for 2-3 minutes, stirring frequently, until softened and slightly golden brown. Remove from heat and set aside.
In the meantime, add kale to a large mixing bowl and drizzle with a bit of lime juice and sesame oil and use your hands to massage the kale to soften and remove some of the bitterness. Set aside.
Prepare dressing in a small mixing bowl by whisking together all ingredients and thinning with a little hot water until pourable.
Add green beans, sautéed shallot, and remaining salad ingredients to kale and toss with dressing.
If keeping for later, store dressing separately. Will keep in the refrigerator up to 2 days, though best when fresh.
Pozole Rojo
Ingredients
1 white onion
Garlic, peeled
2 oz. cremini mushrooms
6 oz. cooked hominy
1 1/2 c. cooked pinto beans
Pozole base (a mix of ancho chile powder, cumin, dried Mexican oregano, cloves, honey/agave, olive oil, apple cider vinegar)
1 1/2 c. diced tomatoes
1 c. vegetable stock
3 oz. green cabbage
2-3 radishes
Fresh cilantro
1 lime
4 corn tortillas
1 1/2 oz. queso fresco (omit for vegan)
Directions
Peel and coarsely chop the white onion, reserving one-fourth for garnish. Finely chop, press, or grate the garlic. In a medium saucepan over medium heat, warm 2 tablespoons of oil until hot but not smoking. Add the garlic and three-fourths of the onion, season with salt, and cook, stirring occasionally until the onion is softened, 4 to 5 minutes.
Coarsely chop the mushrooms. Rinse the pinto beans and the hominy. When the onion is softened, add the mushrooms, hominy, beans, pozole base, tomatoes, broth and one teaspoon of salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the broth is thickened and the mushrooms are tender, 10 to 12 minutes.
Cut away any core from the cabbage; thinly slice. Trim the ends from the radishes; thinly slice. Separate the cilantro into sprigs. Cut the lime into wedges.
On the stovetop, directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side.
Ladle the pozole into individual bowls. Garnish with the cabbage, radishes, cilantro, and reserved onion. Crumble the queso fresco (if using) and serve with the tortillas and lime wedges on the side.
Serves 2.
1 white onion
Garlic, peeled
2 oz. cremini mushrooms
6 oz. cooked hominy
1 1/2 c. cooked pinto beans
Pozole base (a mix of ancho chile powder, cumin, dried Mexican oregano, cloves, honey/agave, olive oil, apple cider vinegar)
1 1/2 c. diced tomatoes
1 c. vegetable stock
3 oz. green cabbage
2-3 radishes
Fresh cilantro
1 lime
4 corn tortillas
1 1/2 oz. queso fresco (omit for vegan)
Directions
Peel and coarsely chop the white onion, reserving one-fourth for garnish. Finely chop, press, or grate the garlic. In a medium saucepan over medium heat, warm 2 tablespoons of oil until hot but not smoking. Add the garlic and three-fourths of the onion, season with salt, and cook, stirring occasionally until the onion is softened, 4 to 5 minutes.
Coarsely chop the mushrooms. Rinse the pinto beans and the hominy. When the onion is softened, add the mushrooms, hominy, beans, pozole base, tomatoes, broth and one teaspoon of salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the broth is thickened and the mushrooms are tender, 10 to 12 minutes.
Cut away any core from the cabbage; thinly slice. Trim the ends from the radishes; thinly slice. Separate the cilantro into sprigs. Cut the lime into wedges.
On the stovetop, directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side.
Ladle the pozole into individual bowls. Garnish with the cabbage, radishes, cilantro, and reserved onion. Crumble the queso fresco (if using) and serve with the tortillas and lime wedges on the side.
Serves 2.
Sweet Potato & Lime Taquitos
Ingredients
1 1/2 lb. sweet potato (about 1 large), peeled and cut into 1" chunks
2 tbsp. vegan butter substitute, ghee, or butter
1/4 tsp. cinnamon
1/2 tsp. cumin
1/2 tsp. salt
1/2 c. red onion, chopped
1/4 c. cilantro, chopped
2 limes, 1 juiced and 1 cut in half
12-14 white corn tortillas, warmed
olive oil
For dipping sauce:
2 ripe avocados, scooped from shells
1/4 c. red onion, chopped
juice of 1 lime
1/4 c. cilantro, chopped
1 jalapeno, chopped
1 clove garlic
2 tbsp. water
kosher salt to taste
Directions
For dressing, combine avocado, red onion, lime juice, cilantro, jalapeno, garlic, and water in a blender and puree until smooth and creamy. Season to taste with kosher salt and chill until ready to use.
Heat a medium pot of salted water to a boil. Once boiling, drop the potatoes into the water and reduce the heat to a simmer. Cook for 15 minutes or until the potatoes are easily pierced with a fork. Drain, return the potatoes to the pot and combine with the vegan butter, cinnamon, cumin, and salt.
In a small bowl, combine red onion, cilantro, and lime juice. Set aside to marinate, stirring occasionally.
In a large heavy skillet, heat 1/4-inch of oil over medium heat. Working with one tortilla at a time, rub the fleshy side of a half a lime over the tortilla, then spread 1 heaping tablespoon of mashed sweet potato and 1/2 tablespoon of the onion, cilantro and lime mixture, evenly along one side of the tortilla. Gently roll the tortilla tightly beginning on the side with the filling. Use a toothpick to secure the taquito so it doesn't unroll while cooking. (Corn tortillas have a tendency to dry out quickly and split, so first warm tortillas by microwaving for 30 seconds in a damp paper towel. Then, roll 4 taquitos, place in hot pan, then roll 4 more while the others were cooking until all finished.)
Place the prepared taquitos seam side down in the hot oil and cook, rotating with tongs, until they are golden brown and crispy on all sides, approximately 4 to 5 minutes per batch. Continue to cook the rest of the taquitos in batches, adding more oil if needed. Remove the toothpicks after frying and serve with dipping sauce, lettuce, halved cherry tomatoes, cilantro, hot sauce, and lime wedges.
Serves 4 as main dish or 8 as appetizer.
1 1/2 lb. sweet potato (about 1 large), peeled and cut into 1" chunks
2 tbsp. vegan butter substitute, ghee, or butter
1/4 tsp. cinnamon
1/2 tsp. cumin
1/2 tsp. salt
1/2 c. red onion, chopped
1/4 c. cilantro, chopped
2 limes, 1 juiced and 1 cut in half
12-14 white corn tortillas, warmed
olive oil
For dipping sauce:
2 ripe avocados, scooped from shells
1/4 c. red onion, chopped
juice of 1 lime
1/4 c. cilantro, chopped
1 jalapeno, chopped
1 clove garlic
2 tbsp. water
kosher salt to taste
Directions
For dressing, combine avocado, red onion, lime juice, cilantro, jalapeno, garlic, and water in a blender and puree until smooth and creamy. Season to taste with kosher salt and chill until ready to use.
Heat a medium pot of salted water to a boil. Once boiling, drop the potatoes into the water and reduce the heat to a simmer. Cook for 15 minutes or until the potatoes are easily pierced with a fork. Drain, return the potatoes to the pot and combine with the vegan butter, cinnamon, cumin, and salt.
In a small bowl, combine red onion, cilantro, and lime juice. Set aside to marinate, stirring occasionally.
In a large heavy skillet, heat 1/4-inch of oil over medium heat. Working with one tortilla at a time, rub the fleshy side of a half a lime over the tortilla, then spread 1 heaping tablespoon of mashed sweet potato and 1/2 tablespoon of the onion, cilantro and lime mixture, evenly along one side of the tortilla. Gently roll the tortilla tightly beginning on the side with the filling. Use a toothpick to secure the taquito so it doesn't unroll while cooking. (Corn tortillas have a tendency to dry out quickly and split, so first warm tortillas by microwaving for 30 seconds in a damp paper towel. Then, roll 4 taquitos, place in hot pan, then roll 4 more while the others were cooking until all finished.)
Place the prepared taquitos seam side down in the hot oil and cook, rotating with tongs, until they are golden brown and crispy on all sides, approximately 4 to 5 minutes per batch. Continue to cook the rest of the taquitos in batches, adding more oil if needed. Remove the toothpicks after frying and serve with dipping sauce, lettuce, halved cherry tomatoes, cilantro, hot sauce, and lime wedges.
Serves 4 as main dish or 8 as appetizer.
Pearl Barley with Roasted Squash, Pomegranate & Pistachios
Ingredients
3 tbsp. olive oil, divided
1 c. pearl barley
1 1/2 lb. butternut squash, peeled, seeded and cut into 1/2" chunks (about 4 cups)
1 small sweet onion, peeled and finely diced (about 1 cup)
1/2 tsp. red pepper flakes
2 tbsp. parsley, finely chopped
1/2 c. pomegranate seeds
1/3 c. roasted pistachios
Directions
Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add barley, and cook 2 to 3 minutes, or until slightly toasted. Pour in 2 1/4 cups water, and bring to a simmer. Cover, reduce heat to low, and cook 45 to 55 minutes, or until liquid is absorbed and grains are cooked. (If barley is not completely cooked, add a little more water and continue simmering until tender.) Pour barley out onto cooking-spray-coated baking sheet, and let cool to room temperature. Season with salt and pepper, if desired.
Preheat oven to 425°F. Line second baking sheet with parchment paper, or coat with cooking spray. Toss squash with 1 tablespoon oil on baking sheet until evenly coated, and season with salt and pepper, if desired. Roast 35 to 40 minutes, or until tender, stirring occasionally.
3 tbsp. olive oil, divided
1 c. pearl barley
1 1/2 lb. butternut squash, peeled, seeded and cut into 1/2" chunks (about 4 cups)
1 small sweet onion, peeled and finely diced (about 1 cup)
1/2 tsp. red pepper flakes
2 tbsp. parsley, finely chopped
1/2 c. pomegranate seeds
1/3 c. roasted pistachios
Directions
Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add barley, and cook 2 to 3 minutes, or until slightly toasted. Pour in 2 1/4 cups water, and bring to a simmer. Cover, reduce heat to low, and cook 45 to 55 minutes, or until liquid is absorbed and grains are cooked. (If barley is not completely cooked, add a little more water and continue simmering until tender.) Pour barley out onto cooking-spray-coated baking sheet, and let cool to room temperature. Season with salt and pepper, if desired.
Preheat oven to 425°F. Line second baking sheet with parchment paper, or coat with cooking spray. Toss squash with 1 tablespoon oil on baking sheet until evenly coated, and season with salt and pepper, if desired. Roast 35 to 40 minutes, or until tender, stirring occasionally.
Heat remaining oil in large nonstick skillet over medium-high heat. Add onion, and cook 7 to 9 minutes, or until translucent. Add red pepper flakes, and cook 1 minute more. Add barley, and cook 3 to 5 minutes, or until warmed through. Stir in roasted squash and parsley, and cook 2 minutes more. Remove from heat; stir in pomegranate seeds and pistachios. Serve warm or at room temperature.
Serves 6.
Black Bean, Broccoli & Avocado Salad with Cumin Lime Tahini Dressing
Ingredients
2 romaine hearts, chopped
1 can black beans, drained and rinsed
1 1/4 c. broccoli florets, steamed
1 avocado, sliced
1/3 c. pico de gallo or salsa
cilantro sprigs
1 jalapeno or serrano chili, sliced and seeds removed
pepitas, for garnish
For the dressing:
3 heaping tbsp. tahini
1/3 c. water
juice of 1 lime
1/8 tsp. cumin
pinch of salt
2 tsp. cilantro, finely chopped
Directions
In a small bowl, combine the dressing ingredients, except for the cilantro. Use a tad more water as needed to thin. If dressing is too thin, add more tahini. Once blended to your liking, taste for flavor, stir in cilantro and set aside.
Steam your broccoli just until al dente and bright green.
Add romaine to your serving dishes, top with black beans, broccoli, avocado, pico, cilantro and peppers. Top with dressing and sprinkle pepitas.
2 romaine hearts, chopped
1 can black beans, drained and rinsed
1 1/4 c. broccoli florets, steamed
1 avocado, sliced
1/3 c. pico de gallo or salsa
cilantro sprigs
1 jalapeno or serrano chili, sliced and seeds removed
pepitas, for garnish
For the dressing:
3 heaping tbsp. tahini
1/3 c. water
juice of 1 lime
1/8 tsp. cumin
pinch of salt
2 tsp. cilantro, finely chopped
Directions
In a small bowl, combine the dressing ingredients, except for the cilantro. Use a tad more water as needed to thin. If dressing is too thin, add more tahini. Once blended to your liking, taste for flavor, stir in cilantro and set aside.
Steam your broccoli just until al dente and bright green.
Add romaine to your serving dishes, top with black beans, broccoli, avocado, pico, cilantro and peppers. Top with dressing and sprinkle pepitas.
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.
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.
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.
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.
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.
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.
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