Oct 23, 2015
The technique used to prepare this crispy, savory, and satisfying cauliflower is perfect for these cool fall nights. Especially useful when you want to make a veggie dish that everyone will not only enjoy, but devour. You can use the same ingredients and preparation on other veggies like broccoli, potatoes, yams, mushrooms, okra, as well. The turmeric and black pepper give a nice warm taste and boast anti-inflammatory properties as well. Give it a try!
Crispy Seasoned Cauliflower
Prep time: 10-15 min
Cook time: 20-30 minutes
- 1 head cauliflower, cut into florets, stem cut into small pieces
- 2 Tbsp potato starch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp turmeric
- 1 Tbsp nutritional yeast, optional
- 1/2 tsp chili powder or paprika
- 1 Tbsp neutral, high heat oil of choice (avocado, sunflower, grape seed, canola, etc)
1. Preheat oven to 450 degrees. Drizzle tablespoon of oil over metal baking sheet. Spread cauliflower over sheet, toss in oil, and sprinkle with remaining ingredients, potato starch through chili powder/paprika. Make sure cauliflower is in an even layer with as much space between pieces as possible. If needed divide between two sheets.
2. Bake for 20-30 minutes, tossing once about halfway through. When crispy and golden brown it is done. Serve by itself, over rice, pasta, with potatoes, or as a filling for tacos, burritos, wraps, etc. Drizzle with balsamic vinegar, tahini dressing, or aioli if desired. Enjoy!
Jul 8, 2015
Do you like fresh spring/summer rolls? But want to skip the roll and go straight to the bowl? This recipe is super easy, flexible, and delicious and will get an unbelievable amount of tasty veggies and noodles coated in creamy sauce on the table in no time. Use any nut in place of the toasted cashews, peanuts, almonds, etc, all work. Make it!
Fresh Summer Roll Bowl with Chili Cashew Sauce
Prep time: 15 minutes Cook time: 15 minutes
- 1 package rice noodles of choice
- 1 zucchini, thickly julienned
- 1 carrot, thickly julienned
- 1 cup red onion or shallot, thinly sliced
- 1 cup mushrooms, thinly sliced, optional
- 2 cups red cabbage, thinly sliced, or broccoli floret
- 1/2 cup toasted cashews (unsalted)
- 1/4 cup sesame seeds, hulled
- 1 Tbsp white or rice vinegar
- 1 Tbsp sweetener of choice, or 1 whole pitted date
- 1 Tbsp soy sauce, tamari, or coconut aminos
- 1/4- 1/2 tsp salt, or to taste
- 2 Tbsp fresh shallot, chopped
- 1 red, thai, or serrano chili, de-seeded and chopped (leave the seeds if you like the heat, omit chili entirely if you want it 100% mild)
- 1" piece of ginger, peeled and coarsely chopped
- 1 clove garlic, peeled and coarsely chopped
- 3/4-1 cup warm water, as needed
1. Slice all veggies and set aside. Cook rice noodles as directed. While noodles are cooking, heat 1 Tbsp of oil in skillet and add sliced onion, carrot and zucchini. Let cook over medium high heat for 3-4 minutes until softening and starting to brown a bit. Add mushrooms and red cabbage and let cook for an additional 5-6 minutes with cover on pan. Season veggies with salt, pepper, and soy sauce, tamari or coconut aminos to taste and keep warm in pan.
2. Put all ingredients for sauce in high powered blender and blend on high for 1 minute until creamy. Add water only as needed to achieve smooth creamy sauce consistency. Either pour over individual bowls of noodles topped with veggies, or toss everything together with sauce in large bowl and serve. Enjoy!
Jun 15, 2015
Hearty lentil, walnut, and mushroom filled tomato sauce blankets a bed of pasta. This sauce is so tasty, satisfying, and filling, we often make a large batch and freeze it for future meals. We add broccoli, cauliflower or kale to our pasta to get even more veggies in, and it pairs wonderfully with the tomato sauce, but you can leave it out if you wish. Serve over any pasta of choice with a side salad and some toasty bread, perfection!
Hearty Lentil Broccoli Bolognese
Prep time: 20 minutes
Cook time: 20 minutes
- 1 medium yellow onion, diced
- 3 cloves garlic, finely chopped
- 1/2 cup carrot, diced
- 1/2 cup celery, diced
- 1 cup crimini or white mushrooms, chopped or sliced
- 1/2 cup red or white wine, optional
- 3 cups tomatoes, diced, fresh or canned
- 1 can tomato paste, 6 oz
- 2 cups water
- 1 Tbsp oregano
- 1 tsp thyme
- 3/4 cup green or brown lentils
- 1/2 cup chopped walnuts
- 1 Tbsp sweetener of choice (agave, sugar, chopped date)
- 1 tsp salt
- black pepper to taste
- 1/2 cup fresh parsley, chopped, optional
- 1/2 cup fresh basil, chopped, optional
- 1/4 cup nutritional yeast, optional
1. Saute onion, garlic, carrots, celery, and mushrooms in a bit of olive oil over medium heat, in a medium pot or wide, deep skillet, for 3-4 minutes.
2. When softening and lightly browning add wine if using, if not substitute water or vegetable broth, and stir well to combine. Add tomatoes and cook with lid on for 5-6 minutes over medium heat until tomatoes start to break down. Add remaining ingredients, tomato paste through lentils and bring to a gentle boil then cover and lower to a simmer.
3. Let cook for 20 minutes or so until lentil are soft and sauce is thickening. Add remaining ingredients walnuts through nutritional yeast. Only add walnuts at the very end of cooking, if you add them earlier and continue to cook sauce, they will turn it black. After you add walnuts and herbs turn off heat and stir well to combine, serve over pasta of choice with steamed or sautéed veggies added in. We like to throw a few cups of broccoli, cauliflower or kale into the pasta water in the last minute of cooking and then drain all together, perfect every time! Toss pasta with sauce to coat thoroughly and serve hot. Enjoy!
May 12, 2015
Sometimes you just need a big ‘ol stack of blueberry pancakes. These are warmed with a pinch of cinnamon and do the trick nicely! Perfect for a lazy weekend morning, or a quick breakfast-dinner during the week. Bulk them up with nutrition by topping with nuts or seeds, banana slices, or even adding 1/2 cup of ground up pumpkin seeds directly into the batter (like we do!)
Blueberry Cinnamon Pancakes
Vegan, Gluten-free, Soy-free
Prep Time: 10 minutes Cook time:10 minutes
- 2 cups all purpose flour (gluten-free or wheat)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp cinnamon, ground
- 2 Tbsp neutral oil of choice (avocado, olive, sunflower, etc)
- 1 1/2 -2 cups water, as needed to get smooth batter consistency
- 1 cup fresh or frozen blueberries (plus more as topping if desired)
- Additional optional toppings: hemp seeds, sliced almonds, pumpkin seeds, banana slices
1. In a large mixing bowl combine all dry ingredients, flour through cinnamon. Add oil and water and whisk to combine, a few lumps are ok. Fold in blueberries.
2. Using a non-stick skillet or cast iron works well, set it to medium high heat. Drizzle skillet with oil if desired, and ladle a 1/2 cup of batter into hot pan. When it bubbles and dries around edges, flip over and let cook until lightly browning. Remove from pan, keep warm, and repeat. Serve with topping of choice, the simplest being a dab of virgin coconut oil and warmed maple syrup, but the sky's the limit! Enjoy!
Jan 21, 2015
Ever have a craving for hash browns but don’t want to go through all the steps to make them? Well you’re in luck, because this recipe gives you all of the flavor and non of the fuss. All you need is a basic blender and a bowl and you’re on your way to fast, hashbrowny goodness in about 5-10 minutes. You can add in other veggies like spinach, or use half sweet potato half russet potato. Serve with condiments of choice, though ketchup is the good ol American standby. I’ve included our recipe for easy homemade ketchup if you want to give it a try. Tastes better than store-bought, is healthier, and keeps a while in the fridge. Enjoy!
Potato Leek Hash Brown Pancakes with Homemade Ketchup
Vegan, Optionally Gluten-free, and Soy-free
Prep time: 5-10 minutes Cook time: 15-20 minutes
1 cup russet potato, chopped (skins on)
1 cup leek, chopped (or onion)
1/2 cup water
1 cup flour (GF all purpose or wheat)
1 tsp salt
1/2 tsp black pepper
1/8 cup finely chopped red bell pepper
2 Tbsp fresh parsley, chopped
6 oz can tomato paste
1/4 c agave syrup
1/2 cup white vinegar
3/4 tsp brown sugar
1/2 tsp salt
1/8 tsp garlic powder
1/8 cup water
1. For pancakes, combine potato, leek, and water in a blender. Blend for a few seconds to turn into a slurry, you don't want it completely creamy, a few small bits are good.
2. Combine flour, salt, black pepper, bell pepper, and parsley in a medium mixing bowl and stir. Add potato slurry and stir well until combined. You will have a batter.
3. Heat a skillet over medium heat. Use a nonstick skillet, or use 1 tsp of medium heat oil to coat pan. Add a ladle of batter at a time to hot pan and cook until edges begin to dry out a bit and its starting to crisp on bottom, usually 1-2 minutes. Flip over and cook on other side, 2-3 minutes until browning and cooked through. Taste test for doneness. Transfer to a plate to keep warm and cook remaining pancakes.
4. If making ketchup, simply combine all ingredients tomato paste through water in a small sauce pan and whisk to combine. Simmer on low heat for 5-10 minutes until fragrant and bubbling and transfer to a bowl to cool. Store in fridge and use as needed.
Dec 25, 2014
Most folks who've gone out for Thai or Vietnamese food have had these delicious fresh spring rolls and loved them, and thankfully they're not at all hard to make at home. They're wonderful because they're amazingly versatile, beautiful and nutritious. You can fill them with virtually any raw or cooked vegetable, so long as they're thinly sliced. Additional fillings you can try are strips of fried tofu, sauteed/roasted mushrooms, or vermicelli noodles. The spring roll wrappers can be found in the Asian aisle of most grocery stores, get the 8 or 9" ones. The one thing you do not want to leave out of these guys are the fresh herbs. They MAKE the flavor of these rolls. Any combination of fresh mint, cilantro, parsley, or basil will work, but I'd go with at least two, our favorites being mint and basil. The dipping sauce is easy to whip up, and can be made in larger quantities and stored in the fridge for 1-2 weeks. If you make these to bring to a party, make them as close to party time as possible, and cover the plate with a damp paper towel or plastic wrap to ensure the rice paper wrappers do not dry out. These will become a recipe staple for you once you give them a try, they are that good.
Fresh Vegetable and Herb Spring Rolls with Almond Dipping Sauce
Vegan, Gluten-free, Soy-free
Makes 8 rolls
Prep time: 15-30 minutes
1 package of "spring roll skin wrappers"
1 cup thinly sliced red (or green) cabbage
1-2 cucumber or carrots, julienned
1 sliced avocado
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup fresh basil leaves
Almond Dipping Sauce
1/2 cup almond butter (creamy or crunchy)
3/4 cup warm water
1 Tbsp rice or white vinegar
1 Tbsp sugar or agave syrup
1 Tbsp coconut aminos, tamari, or soy sauce
1/2 tsp salt
1 tsp fresh shallot or onion
1/2 tsp (or more) fresh thai chili (optional)
1. Thinly slice all veggies into strips and place in separate clusters on large plate. Remove herbs from stems and add whole leaves to plate as well.
2. Boil water and fill very wide bowl or pie plate about half way full, let sit for a few minutes to cool ever so slightly. Two at a time, soften spring roll sheets by dipping them into the hot water, using your fingers to move them around. Depending on hotness of water, it will take about 2-10 seconds for them to soften. They should be pliable but not mushy and falling apart, think al dente pasta, as they will continue to soften even out of the water. Layer two softened spring roll sheets on top of one another on cutting board (wood works well here) and fill bottom third with a a bit of each veggie and herbs, do not overstuff! Less is more here. Roll up like you would a mini burrito, tucking in sides and rolling up tightly. It will conveniently stick to itself, making this very easy. Cut in half and place on serving plate.
3. In a blender combine all ingredients for almond dipping sauce and process 10-20 seconds until very creamy. Transfer to small bowl and top with chopped scallions or additional chopped chili pepper, if desired.
This perfectly seasoned lentil fried rice is studded with a rainbow of fresh veggies, and makes a perfect protein rich dinner, or lunch the next day. It’s become one of our favorites for winter weeknight meals, as it’s easy, nourishing, comforting and colorful all at once. Change up the veggies used based on what you have on hand, just try to use as much color as possible. Fresh herbs like basil, mint, parsley or cilantro are nice additions as well, and add nutrition, color and flavor. Top with toasted nuts or seeds if you like, sesame, almonds, peanuts or cashews are all delicious crunchy additions. Enjoy!
Rainbow Veggie Lentil Fried Rice
Prep time: 20-25 minutes Cook time: 25 minutes
1.5 cups rice (any variety will do, but long grain varieties are nice)
1 cup brown or green lentils (just not orange/red ones)
1 onion, or large shallot, chopped
3 cloves garlic, finely chopped
1" piece of ginger, peeled and finely chopped
1 cup carrot, thinly sliced
1 cup mushrooms, thinly sliced
1 cup sweet potato, cut into thin strips
1 cup red bell pepper, thinly sliced
1 cup kale or spinach, chopped
1 cup red cabbage, thinly sliced
1/2 cup fresh herbs of choice; cilantro, basil, parsley, mint (optional)
1/4 cup toasted nuts or seeds of choice; chopped cashews, almonds, peanuts, sesame seeds, etc (optional)
2-3 Tbsp sesame oil
2 Tbsp soy sauce, tamari, or coconut aminos
1/4-1/2 tsp salt (or to taste)
1 Tbsp agave, sugar or sweetener of choice
black pepper or cayenne pepper to taste
3.5-4 cups water, or more as needed
1. Begin by cooking your rice and lentils in the same pot. Just stir them together and add water, cover, bring to a boil, and lower to a simmer. Let cook undisturbed for 20-25 minutes until lentils are rice are both cooked through and water has been absorbed completely.
2. While rice is cooking, slice and chop all veggies and set aside. When rice is almost done, begin cooking veggies in the largest pan you have, a wok is perfect, if you have one.
3. Heat 1 Tbsp of sesame oil over medium-high heat and add onion, garlic and ginger. Stir fry for 2-3 minutes until onion begins to soften and garlic is fragrant (stir frequently so garlic doesn't burn). Add carrots, mushrooms, and sweet potato. Stir fry for an additional 4-5 minutes until sweet potato begins to soften.
4. Add 1/2 Tbsp of sweetener, a pinch of salt, a pinch of pepper and 1 Tbsp of soy sauce (or substitute) and stir to combine. Add kale and cabbage and let simmer over medium heat until kale and cabbage have wilted, about 3-4 minutes. Transfer veggies to a large bowl and season to taste.
5. When rice/lentils are done, use the same pan/wok and heat 1 Tbsp sesame oil over medium high heat. Add rice/lentils and stir fry with 1 Tbsp of soy sauce, 1/2 Tbsp sweetener, pinch of salt and pepper. Keep stirring and stir frying until rice and lentils begin to dry out a bit, if they get a little crispy, even better.
6. Add veggies back into pan with rice and lentils and toss well, add fresh herbs if using, and top with nuts/seeds before serving if desired. Season to taste as needed. Enjoy!
Nov 24, 2014
If you like mushrooms, you’ll love this dish. I like to serve these over pasta, rice, mashed potatoes, toast….the list goes on. You can use any mushrooms, though our favorite is portobello, crimini, or chanterelles as you see in the picture. But regular ol’ white button mushrooms would work great as well. The key to delicious mushrooms is to cook them over medium heat until they release their water and start to crisp up a bit. At that point you can add lots of chopped garlic, a splash of white wine if you like, and a generous pinch of thyme. Salt and pepper to taste and they’re ready to devour!
Garlic and Thyme Pan-Seared Mushrooms
Serves 2-4 Prep time: 10 minutes Cook time: 15 minutes
1 lb mushrooms of choice; crimini, portobello, white button, chanterelle, shiitake, etc, sliced thinly
2 Tbsp finely chopped fresh garlic
1Tbsp thyme, fresh is great, but dried is fine too
1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste
1 Tbsp olive oil, or use non stick pan
2 Tbsp of white wine, optional
2 Tbsp fresh chives or green onions, finely chopped, optional
1. Gently heat olive oil in a skillet over medium heat, or if skipping oil, heat a non-stick pan. When hot, add mushrooms and cook for a good 5-10 minutes, stirring occasionally, depending on the water content of the mushroom you're using. (White button and crimini cook fastest, chanterelle, shiitake, and portobello take a bit longer)
2. When mushrooms have begun to release their water, continue stirring until they begin to brown. Add white wine if using, or skip and add the garlic, thyme, and salt and pepper.
3. Cook an additional minute or two to mellow the garlic, and get it nice and golden. Take care not to let the garlic burn. Season to taste and sprinkle with chives or green onions just before serving. Enjoy on toast, over pasta, rice, as a side, or served as a nice appetizer. Enjoy!
Nov 21, 2014
Here are my two favorite creations so far this fall. I made them both on a whim last night for Nick, as he had a long day at work and had been requesting some curried butternut squash soup for a while. Little did I know how fantastic this particular soup would turn out! This soup is jam packed with flavor and nutrition. Protein from the red lentils and tons of vitamins and fiber from the squash.
Curried Butternut Squash Lentil Soup (Protein packed!)
Prep time: 15 minutes Cook time: 25-30
2 lb butternut squash, peeled, de-seeded, and cubed
1 medium yellow onion, diced
2 cloves garlic, chopped
1" piece of ginger, peeled and chopped
1 cup red lentils
4 cups vegetable broth (about 1 carton)
1/4 tsp red pepper flakes, or more to taste
1 Tbsp cumin seed, whole
1 Tbsp brown mustard seeds
1 can coconut milk
1 tsp salt, or more to taste
1/4 cup cilantro, chopped (optional)
1 Tbsp medium-high heat oil
(optional: add 1 tsp turmeric and 1/2 tsp black pepper, for extra anti-inflammatory benefits)
1. In a large soup pot, or dutch oven, heat oil over medium heat. Add mustard seeds, cumin seeds, and red chili flakes. Heat until mustard seeds begin to pop, about 1-2 minutes. Do not let cumin burn.
2. Add onion, garlic, and ginger. Cook over medium-low heat with lid on for 2-3 minutes until onion begins to soften. Add cubed squash and red lentils and stir to coat. Add broth and bring to a gentle simmer. Cover pot and cook over medium low heat for 15-20 minutes until squash is very soft and mashable.
3. Add coconut milk and stir to combing. Add salt (and black pepper and turmeric if using) to taste. Add cilantro if using. The soup will be chunky at this point. Eat as is, or use an immersion blender to blend until creamy. You can also use a regular blender, but you will have to blend in batches. Keep warm on low heat. Freezes well!
Nov 3, 2014
Today I have a lovely recipe for you that could easily become a staple in your house. It has certainly been one for us for the past few years. By varying the veggies used, you can easily turn this into at least 10 different curries. Serve it over any kind of brown rice (brown jasmine and bhutanese red rice are our current favorites), or over rice noodles, soba noodles, or quinoa. Very satisfying comfort food, perfect for these fall nights. Any leftovers make excellent lunches as well. Rich in calcium, protein, and healthy fats from the sesame seeds, cancer fighting and immunity boosting compounds in the brussels sprouts, onion, and garlic, circulatory benefits from the chili pepper, and beta carotene in the carrot. To top it off, turmeric and black pepper are an anti-inflammatory powerhouse combination. Your body will thank you for the flavor and nutrition contained in this curry!
Sesame Brussels Sprout Curry
Prep time: 15-20 minutes
Cook time: 15 minutes
3 cloves garlic, peeled and chopped
1" piece of ginger, peeled and chopped
1 small chili pepper, thai, serrano, ancho, all ok (de-seeded if less heat desired, chopped finely)
1 medium yellow or red onion, diced
1 medium carrot, thinly sliced
1 medium red or yukon gold potato, diced (or 1 small sweet potato, diced)
1/2 lb of brussels sprouts, bottoms cut off and sliced in half
1 can of coconut milk, full fat
2 Tbsp tahini (or nut butter of choice)
1 tsp turmeric
1 Tbsp rice vinegar, or other vinegar
1 Tbsp agave, or sweetener of choice
1 Tbsp tamari or coconut aminos (soy sauce substitute)
1/2 tsp salt, or to taste
1/4 tsp black pepper
1/4 cup sesame seeds, toasted in skillet until golden (or chopped toasted peanuts)
1/4 cup cilantro, chopped (optional)
1 tsp sesame oil (optional)
1. In a skillet, saute onion, garlic, ginger, and chili pepper in a tsp of sesame oil, or if omitting oil use a non-stick skillet. Cook over medium heat 2-3 minutes until softening and fragrant.
2. Add potato and brussels sprouts and toss well to coat. Add coconut milk through black pepper and stir well. Bring to a gentle simmer and cover pan, cooking 5-10 minutes over medium low heat until potato and sprouts are cooked through and tender.
3. Toast sesame seeds or nuts over low heat until turning golden. Remove from heat and grind in mortar and pestle if you have one, or a quick whir in a coffee grinder works too. If you want to skip this step, that's fine, but grinding them lightly really enhances the flavor.
4. Season to taste with salt and pepper, top with cilantro if using, and sesame or nuts. Serve over rice, noodles, or quinoa.