Broccoli 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,...
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