Chickpea Salad w/ Sun-dried Tomato Vinaigrette
5 large sun-dired tomatoes packed in oil, drained 1 small garlic clove 1 TBSP red wine vinegar 1/4 cup extra virgin olive oil pure salt & freshly ground black pepper 3 cups cooked chickpeas (or roughly 2 cans) 2 TBSP minced fresh basil or parsley (or more!) Place the sun-dried tomatoes, garlic & vinegar in a food processor. Process, scraping down the sides of the bowl as needed, until the ingredients are minced. Add the oil & process until smooth. Scrape the dressing into a large serving bowl. Stir in the salt & pepper to taste. Add the chickpeas & basil & toss...
Read MoreBroccoli Rabe Pasta
2 TBSP butter, ghee, or extra virgin olive oil 3 large garlic cloves, minced 1/2 tsp crushed red pepper flakes (or more!) 1/2 cup julienne cut, sundried tomatoes (packed in oil), drained 1 big bunch of broccoli rabe, blanched 3 TBSP pine nuts, toasted (optional) 1/2 lb whole grain pasta salt & pepper to taste Toast pine nuts in a small, dry skillet until lightly browned. Transfer nuts to a small bowl to cool & set aside. Remove & discard the stems from the broccoli rabe & wash the greens. Blanch the broccoli rabe by placing in boiling water (add 2 tsp of salt w/ the...
Read MoreBBQ Bean Soup
1 TBSP coconut oil or butter 1 & 1/2 cups chopped onions (about 2 medium onions) 2 cloves garlic, coarsely chopped 1 TBSP chili powder 1 TBSP cumin 1/2 tsp allspice 1/8 tsp ground cloves 24 oz can chopped tomatoes (or 2 cups chopped fresh tomatoes) 4 cups veggie or chicken broth (32 oz) 2 cups cooked or canned pinto beans 1 cup roasted, peeled, & chopped red peppers (about 4 peppers) 1/8 cup molasses (2 TBSP) 2 tsp hot sauce 2 tsp red wine vinegar a dash or 2 of liquid smoke pure salt & freshly ground pepper to taste shredded cheddar cheese (optional) Roast peppers by cutting...
Read MoreBalsamic-Roasted Seitan
1 & 1/2 lbs cipollini onions (or small white boiling onions) 16 oz of seitan cut into 1-inch chunks 2 sprigs fresh rosemary 1 cup dry red wine 1/3 cup balsamic vinegar 1/4 cup coconut oil or butter, melted 1/4 cup tamari/soy sauce 1 TBSP honey (or about 6 drops of liquid stevia) 1 TBSP chopped, fresh parsley Preheat oven to 475. In a large saucepan over high heat, bring approx 4 cups of water to a boil. Add the onions & blanch for 30 seconds. Drain the onions in a colander & cool under cold running water. Pull off their skins & drain. In a large ovenproof saute pan,...
Read MorePasta Fagiole
Just one of many ways to make this type of dish…. butter, ghee, or extra virgin olive oil 1 large onion, chopped garlic (however much you like), cut into chunks 1/4 tsp crushed red pepper (or more) 4 carrots, chopped 4 celery stalks, chopped 32 oz veggie or chicken broth 2 cans cannelini or great northern beans handful of parsley, chopped (optional) 1 lb whole grain pasta (elbows or small shells work well for this) pure salt & freshly ground pepper to taste While the water for the pasta is heating up, prep veggies. Heat butter or oil in large saute pan & cook onions, gently,...
Read MoreMoroccan Spiced Chickpea Soup
extra-virgin olive oil 1 large onion, diced 6 to 8 cloves garlic, pressed 1 tsp ground cinnamon 1 tsp ground cumin 1 heaping tsp sweet paprika 1/8 tsp cayenne pepper 1 (14.5-ounce) can chopped tomatoes 3 (15-ounce) cans chickpeas, drained and rinsed well 32 oz vegetable or chicken broth 1 teaspoon natural sugar (or 2 drops liquid stevia) pure salt (to taste) 5 oz baby spinach Heat olive oil in large pot over medium heat. Add onion and saute until it begins to turn translucent, but don’t let it brown. Add the garlic and spices and saute a minute or two. Add tomatoes, chickpeas, broth,...
Read MoreLentil & Vegetable Soup
1 & 1/2 cups green or brown lentils 1 bay leaf 6 cups of water 2 carrots, chopped 1 small to medium onion, chopped 2 cloves garlic, minced 2 celery stalks, chopped 1/2 of a red bell pepper, chopped 1 15 oz can stewed tomatoes 1 & 1/2 tsp pure salt 1/4 tsp black pepper 1/4 cup tamari/soy sauce 1 bunch baby spinach (optional) Put lentils in a large pot with the bay leaf & water. Cook, covered, over medium heat 30 mins. Prep veggies while lentils cook. Add the carrots onion & continue cooking about 5 mins. Add the garlic, celery, bell pepper, tomatoes, salt & pepper...
Read MoreGarlic Mashed Potatoes & Parsnips
1 & 1/2 lbs potatoes (such as red or yukon gold), peeled & cut into chunks 1 lb parsnips, peeled & cut into chunks 1 & 1/2 TBSP pure salt, plus additional to taste 1 head of garlic, cloves separated & peeled 1/2 stick of butter or 1/4 cup extra virgin olive oil freshly ground black pepper to taste Put the potatoes, parsnips & peeled, whole garlic cloves in a large saucepan with 6 cups of water. Bring to a boil & add the salt. Reduce the heat & simmer until the veggies mash easily when pressed against the side of the pan with a wooden spoon, about 15...
Read MoreCreamy Butternut Squash Soup
1 TBSP butter or coconut oil 2 onions, chopped 2 large carrots, peeled & chopped 2 medium potatoes, peeled & cut into approx 1 inch cubes 1 cup dry sherry 8 cups veggie broth 6 cups cubed butternut squash (3 pounds) 1 cinnamon stick 1 bay leaf 1/2 tsp dried thyme 1/2 tsp ground nutmeg salt & pepper to taste chopped pistachios (optional) In an 8 quart soup pot, heat oil over medium heat. Add onions, carrots & potatoes. Cook, stirring occasionally, until tender but not browned, 10 – 15 mins. (Add 1 – 2 TBSP water if needed to prevent scorching). Add sherry...
Read MoreCool Cucumber Mint Soup
3 large cukes (about 1 & 1/2 pounds), peeled 1 cup plain whole-milk yogurt 1 & 1/2 TBSP extra virgin olive oil 2 tsps red wine vinegar 1 TBSP chopped fresh mint 1 garlic clove, peeled 1 tsp pure salt freshly ground black pepper Halve the cukes lengthwise. Scoop out their seeds with a spoon & discard. Coarsely chop the cucumber & transfer to a blender. Add the yogurt, olive oil, vinegar, mint, garlic, salt & blend until smooth. Season with a little black pepper. Chill in refrigerator until ready to serve....
Read MoreSpicy White Beans w/ Parsley Pesto
For the beans: 2 (15-ounce) cans cannellini beans 3 TBSP extra virgin olive oil 1/4 cup minced onions 1 & 1/2 tsps minced garlic 4 tsps lemon juice 1/4 tsp pure salt 1/4 tsp ground black pepper Pinch cayenne 1/3 cup very finely grated Parmesan, or crumbled goat cheese (optional) bread, cracker, or chip of choice for scooping Rinse beans & drain. Heat oil in a large skillet over medium heat. Add the onions and garlic and cook until soft and fragrant, about 2 minutes. Add the beans, lemon juice, salt, black pepper & cayenne, and cook, stirring, until softened and warmed through,...
Read MoreTempeh & Veggie Stew
4 TBSP butter, ghee, or coconut oil 4 (3 to 4 inch) strips kombu seaweed, broken into 1 inch pieces 3 garlic cloves, chopped 1 TBSP peeled, minced fresh ginger 2 sprigs fresh rosemary or sage 2 (8 oz) packages soy tempeh, cut into 1-inch squares 4 TBSP tamari/soy sauce 1 TBSP pure maple syrup (or 6 drops of liquid stevia) 1 large onion, cut into 1/2 inch think slices 1 & 1/2 pounds winter squash, seeded & cut into 2-inch chunks 1 large or 2 medium parsnips, peeled & cut into 1/2 inch thick slices 2 large carrots, peeled & cut into 1/2 inch thick slices pure salt 2 tsps...
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