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  • Fresh Summer Roll Bowl with Chili Cashew Sauce

    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

    Serves: 2-4

    Ingredients:

    • 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

    Sauce:

    • 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!

  • Garlic and Thyme Pan Seared Mushrooms

    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

    Ingredients:

    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!

  • Curried Butternut Squash Lentil Soup

    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!)
    Serves 6-8
    Prep time: 15 minutes Cook time: 25-30

    Ingredients:
    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!




  • Sesame Brussels Sprout Curry

    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
    Serves 2-4

    Prep time: 15-20 minutes

    Cook time: 15 minutes

    Ingredients:

    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.

  • Summer Roasted Red Salsa

    Tired of buying those not very good, expensive salsas in the jar? Homemade salsa really is as simple as it gets. Quarter your vegetables and throw them on the grill or in the oven until roasted (10-15 min). Toss everything in a food processor and blend away! Sooo much better than store bought, and much, much cheaper too! For some smokey flavor I like to add in a bit of chipotle pepper or smoked paprika. You can also add some fruit to brighten it up. Mango and pineapple are both great. Simply cut them up and roast with the veggies. Makes quite a bit and keeps in the fridge for about a week. Perfect summer snack!


    Summer Roasted Red Salsa

    Serves 8-10

    Prep time: 15 minutes Cook time: 20 minutes

    Ingredients:

    1/2 medium yellow onion, cut into quarters
    4 ripe roma tomatoes, halved
    1 jalapeno (or chipotle) pepper, halved (seeds removed if you like a mild salsa)
    3 cloves of garlic, peeled
    1 Tbsp brown sugar (or agave or maple syrup)
    1/2 tsp salt
    1 tsp apple cider vinegar (or white vinegar or lime juice)
    1/4 cup fresh cilantro, coarsely chopped


    1. Heat oven or grill to medium high heat (if oven, 425 degrees). Prepare all veggies and lay them on aluminum foil (on top of baking tray, if you're worried about juice dripping from tomatoes). Cook undisturbed for 10-15 minutes until veggies are starting to brown.

    2. Remove from heat and let cool for 2-3 minutes. Add all veggies and remaining ingredients, sugar through cilantro, to bowl of food processor and process until you reach ideal salsa consistency (some like it chunkier than others). Season to taste and chill for 20-30 minutes before serving. Enjoy!

  • Zucchini Polenta Fries & Zucchini Polenta Scramble

    From one simple thing can come many. This recipe is an accurate reflection of my cooking process and how I often come to the tasty recipes that I share with you all.  I'll explain my thought and action process briefly so you can understand how this recipe quickly evolved into two very different preparations. I had a bounty of farm fresh zucchini in the fridge (straight from the Port Townsend farmer's market) and wanted to turn them into a crispy zucchini fry type dish. I thought about possible binding options and decided I would combine the ease of polenta fries with freshly grated zucchini and see how they came out. I prepared polenta as I normally would, added some salt, pepper, and nutritional yeast for flavor, set it to cool, cut it into strips, and baked in the oven on an oiled baking sheet. It just barely worked. While they came out sort of fine, mid-way throught the baking I realized they weren't drying out as quickly as I had hoped and were quite mushy in the center. When I tried to flip them over (prematurely) they started to fall apart on the tray. I decided to give them a final chance and just left them in the oven to see if they crisped up on their own with extra baking time. Meanwhile, I looked at the remaining zucchini polenta fries I had left (not all would fit on baking sheet) and decided I would try to fry them. I don't often fry (mostly because it's messy), but I thought this was for a good cause, so I gave it a shot. I put some oil in a pan, gently placed the zucchini fries in, and let them get nice and golden brown. But as soon as I tried to flip them, they too fell apart. Even worse than in the oven. There was nothing left to do but give up on the pan fry idea. But wasting food isnt an option here, so I grabbed my spatula and turned them into a scramble, letting it get quite crispy and just scrambling away every few minutes. The oven baked fries actually turned out quite tasty in the end when left to bake for a little longer than I had expected, though not as pretty as I had hoped.The scramble, also delicious, was an unexpected creation. One that if I were to make again I would certainly add some sauteed onions and mushrooms. It's a lovely substitute for tofu scramble, and very filling as well. Here is the basic recipe I used to make both of these surprise creations. I hope it gives you a sense of my process, the freedom in cooking openly, and what can come of a recipe that doesnt turn out quite as you expect, if you let it just be itself. This happens to me constantly! Just remember to keep an open mind and try to envision what else can come of it. Here are my two surprisingly tasty variations.


    Zucchini Polenta Fries and Zucchini Polenta Scramble

    Serves 2-4

    Prep time: 5-10 minutes Cook time: 20-35 minutesIngredients:

    1 cup polenta
    3 cups water
    1/2 tsp salt
    1/2 tsp black pepper, or to taste
    1/4 cup nutritional yeast (optional)
    1 Tbsp oregano
    1 Tbsp rosemary
    1 cup grated zucchini, water squeezed out
    1 Tbsp medium-high heat oil

    Zucchini Polenta Scramble Add-ins:
    1/2 yellow onion, sliced
    1 cup crimini mushrooms, sliced
    1/4 cup chives or green onions, chopped


    1. Bring water to a gentle simmer in a small saucepan. Add polenta in a thin stream, stirring with a wooden spoon to incorporate. Add salt, pepper, and nutritional yeast, if using. Add grated zucchini. Keep stirring over low heat for the next few minutes as it thickens. When thick and bubbling, pour into a lightly oiled pan (anything with a lip will work; square or rectangle baking tray, even pie plate, though 9"x9" square pan works well). Smooth out and let cool for 10-15 minutes until edges pull away from sides of pan and it's cool to the touch. Gently flip out onto a cutting board, and if making fries cut into rectangular pieces roughly 3"x1" and preheat oven to 450 degrees. Lay fries out on lightly oiled baking sheet (or parchment paper) and bake for 10-15 minutes, then gently flip over (if too soft to flip, bake a few minutes longer) then bake an additional 15 minutes until very crispy on the outside and soft inside. You'll know they are done when you can easily lift them from the pan with no fear of breaking them. Serve with favorite condiments of choice.

    2. If making into a scramble, lightly saute onions and mushrooms in a skillet over medium heat. When browning, crumble polenta/zucchini block into pan (as you would tofu) and let cook, mostly undisturbed, for 10 minutes or so over medium heat, scrambling occassionally for even browning. When done, stir in green onions or chives if using. Serve alone or with a nice green salad. Very filling, enjoy!

  • Savory Chickpea Flour Pancakes with Tamarind Syrup

    For those days when you crave a simple savory breakfast, this recipe will have you covered. With just the tiniest hint of Indian infused flavor, these chickpea flour pancakes cover all the breakfast bases and straddle the line between pancakes, omelettes, and veggie crepes. Free of meat, dairy, and eggs, and using only minimal oil, these are high on nutrition and flavor, and pack a satisfying punch. I've included our recipe for tamarind syrup/sauce, which though super easy to make, does take a little prep, mostly in the form of actually having the tamarind on hand. If you do make a batch it will last quite a while in the fridge. Tamarind has a really unique flavor, it's tart and rich, when mixed with a sweetener and some spices it becomes a really unique, wonderful condiment. Most Asian, Latin, and Indian groceries carry it, as well as many mainstream supermarkets (in concentrate/paste form; sometimes fresh). Whatever form you can find, it will work in the sauce. Simply adjust the water and seasoning as necessary to accommodate. The finished chutney should be sweet, tangy, and a tiny bit spicy. If you can't find any tamarind, or want the easier route, look for this pre-made tamarind chutney, which is our favorite, or any tamarind chutney you can find locally. If you want pre-made, just be sure it says "chutney" on the jar, not paste or concentrate, or you will be in for one sour surprise :) If you don't have all of the ingredients for the tamarind chutney, or don't have any pre-made on hand, these pancakes will still be delicious on their own, with a drizzle of Sriracha, ketchup, or any condiment of choice.


    Savory Chickpea Flour Pancakes

    Serves: 1 (Can double recipe)

    Prep time: 10-15 minutes Cook time: 15 minutes

    Ingredients:

    Pancakes:
    3/4 cup of chickpea flour
    3/4 cup water
    1/2 tsp salt
    1/4 tsp cumin, ground
    1/8 tsp cayenne pepper (or more to taste)
    1/4 tsp turmeric, ground
    freshly ground black pepper, to taste
    1/4 cup finely chopped yellow onion
    1 tsp fresh ginger, finely chopped, minced, or grated
    1/4 cup sliced crimini/or white mushrooms (or spinach or chopped greens)
    1/4 cup fresh cilantro, chopped (or parsley)
    1-2 Tbsp medium-high heat oil (avocado, canola, grape seed, refined coconut)

    Tamarind Syrup:
    1/2 cup tamarind paste
    1 cup brown sugar (or 3/4 cup agave, or 4-5 dates)
    1/2 tsp ginger, finely chopped
    1 green chili, finely chopped
    1 Tbsp med-high heat oil
    1/2 tsp cumin seeds, whole
    1/8 tsp asafoetida, also known as hing powder (optional)
    1/2 tsp salt
    1/4 tsp black salt (optional)
    3/4 cup water (more as needed)


    1. If making tamarind syrup from scratch, cook the ginger, chili, and cumin seeds in 1 tablespoon of oil in a small pot until sizzlling. Add remaining ingredients and bring to a low simmer. Let simmer uncovered for about 10-15 minutes until reduced down to a rich brown sauce. When done, strain through sieve into a bowl or jar and let cool. If not making sauce from scratch, proceed to next step.

    2. Prepare you pancake batter by combining chickpea flour, water, salt and all spices in a medium bowl and whisking well until no lumps remain. Let rest while you prepare vegetables.

    3. Add chopped onions, ginger, cilantro, and mushrooms to batter and stir well to combine.

    4. Heat oil in a skillet (non-stick or well-seasoned cast iron is good here), and when oil is hot, add one ladle of chickpea vegetable batter. Swirl pan around to spread batter out slightly. Let cook uncovered for 3-4 minutes on first side until edges begin to dry and curl up a bit. Very carefully, use spatula to lift up and flip over (they can sometimes stick a bit, so just gently lift it up). Cook on other side for 3-4 minutes until cooked through, crispy, and well browned. Repeat with remaining batter.

    5. Serve drizzled with tamarind sauce/syrup/chutney/Sriracha/condiment of choice, and sprinkle with additional cilantro if desired. Enjoy!

  • Sesame Drenched Asparagus

    This recipe is likely one of the simplest I've put together in quite a while. Only 6 or so ingredients, and it comes together in about 15 minutes. For all it's simplicity, it looks quite fancy, so you can easily fool your friends (and yourself) into believing it took a while to prepare. The generous helping of sesame adds many needed nutrients, including excellent amounts of copper, calcium, magnesium, iron, and zinc. This dish furthers your absorption of sesame's iron by adding a bit of lemon juice (vitamin C helps you aborb iron more easily). As asparagus is a seasonal vegetable, don't wait too long to make this, grab the next bunch of fresh asaragus you see and have at it. Enjoy!


    Sesame Drenched Asparagus

    Serves 4

    Prep time: 5 minutes Cook time: 10 minutes

    Ingredients:

    1 bunch of fresh asparagus
    1 lemon
    1/4 cup tahini
    1/2 tsp salt
    1/4 cup sesame seeds
    freshly ground black pepper, to taste


    1. Preheat oven to 450 degrees and place washed and dried asparagus spears on a baking sheet. Place in oven and bake for 10 minutes until bright green and tender. They may brown in some spots, this is good.

    2. While cooking asparagus, toast sesame seeds in a skillet on LOW heat (they burn easily). Stir them pretty continuously, in five to ten minutes they will start to smell toasty, and be browning slightly. Take them off heat and set them aside.

    3. When asparagus is done place on a wide plate and drizzle tahini and lemon juice over top. Toss them to coat. Sprinkle with salt and sesame seeds and toss again. Sprinkle with freshly ground black pepper and serve immediately.

  • Peanut Buttery Sandwich Cookies

    If you are a peanut butter fan like me, you should definitely double this recipe and make an extra batch. If you’re not a peanut butter fan you should absolutely make these with almond, cashew, or sunflower seed butter instead. Really buttery and not-too-sweet, these are full of healthy fats and protein from the nuts, important omega 3s from the flax meal, and body soothing benefits from the coconut oil. They are 100% vegan, no eggs or dairy here, and gluten-free if you use gluten free flour and oats (which I did-but you don't have to). You can use any nut butter to make these, and add in other additions (like chocolate chips, nuts, seeds, etc) as you see fit. Very nice breakfast on the go or after school (or pre/post workout) snack.


    Peanut Buttery Sandwich Cookies

    Makes 7 Sandwiches or 14 cookies

    Prep: 10 minutes Cook: 12-15 minutes

    Ingredients:

    1/2 cup coconut oil
    1/3 cup creamy peanut butter + 1/2 cup for filling
    1/3 cup brown sugar
    2.5 Tbsp vanilla extract
    2 Tbsp flax meal
    1/4 cup water
    1/2 tsp salt
    1/2 tsp baking soda
    1/2 tsp cinnamon
    3 Tbsp rolled oats
    1 cup all purpose flour (gluten-free or wheat)


    1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.

    2.  In a medium bowl combine coconut oil, 1/3 cup peanut butter, and brown sugar and cream together using a fork.

    3. Add vanilla extract, flax meal, and water and mix well to combine.

    4. Add salt, baking soda, cinnamon, oats, and flour and stir well to incorporate.

    5. Roll into golf ball sized balls and place on parchment paper. Gently flatten with the palm of your hand. Leave a few inches between each one.

    6. Bake for 12-15 minutes until turning golden and lightly crisped on bottoms.

    7. Remove from oven and let cool thoroughly, 10-15 minutes, before filling. Once cool, gently coat the bottom of one cookie with a tablespoon or so of peanut butter and spread with a butter knife. Attach second cookie and gently press to adhere. Enjoy!

  • Crispy Spiced Cauliflower & Okra

    Okra, if you're not familiar with it, is a tasty little pod that is common in Middle Eastern, African, Indian, and Southern dishes. Pros: It has a unique, mild flavor, is very high in Vitamin C, fiber, and folate, and can be cooked a myriad of ways. Cons: it is sometimes hard to find in stores, and the pods contain a somewhat slimy substance, a mucilage, that can either be used to thicken a stew or gumbo, or minimized by roasting in the oven as we do here. Okra can be found in many local international grocery stores, including Indian, Asian, African, and Middle Eastern, and may be available at stores like Whole Foods or Trader Joe's. Our local (and preferred) source in Seattle is Lenny's Produce in Greenwood, which is a great little place for many unique fruit and vegetable finds at great prices. If you can't find okra or aren't a fan, make this with just cauliflower or cauliflower and mushrooms instead! Wonderful with a side of basmati rice, this is a fast and very healthy dish that can be prepared easily on a weeknight. The spices are quite fragrant in this, and not only satisfy our taste buds, but also offer us many medicinal benefits. Spice liberally!


    Crispy Cauliflower and Okra

    Serves 2-4

    Prep time: 10-15 minutes Cook time: 20 minutes

    1 head cauliflower, cut into florets
    3 cups okra, cut into one inch pieces
    1 tsp salt (or more to taste)
    1 Tbsp whole cumin seeds
    1 tsp ground turmeric
    1/2 tsp cayenne pepper
    1 Tbsp brown mustard seeds
    1 Tbsp high heat oil (avocado, coconut, canola, grape seed)
    1 Tbsp rice flour (or potato starch)
    2 Tbsp fresh cilantro, chopped
    2 tsp fresh lemon juice


    1. Preheat oven to 450 degrees and place tablespoon of oil on metal baking tray.

    2. Chop okra into one inch pieces, discarding top caps, and pointy bottoms. Chop cauliflower into uniform florets. Place both on baking sheet and use your hands to toss in oil. Sprinkle with rice flour, all spices, and salt and toss to coat again.

    3. Place in oven and bake for 10 minutes, toss well for even browning, and bake for an additional 10 minutes until cauliflower and okra are both browned and crispy. Sprinkle with freshly chopped cilantro and a squeeze of lemon juice just before serving. Enjoy with a side of basmati rice, a nice tamarind chutney, a simple dal, or a la carte!

  • Red Cabbage & Jicama Spring Rolls with Peanut Dipping Sauce

    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 vegetable, so long as they're thinly sliced. Additional fillings you can try are strips of fried tofu, sauteed/roasted mushrooms, vermicelli noodles, carrot strips, and avocado. The possibilities are endless. Jicama, if you're not familiar with it, is a most delicious tuberous root vegetable from Mexico. It's flavor is mild, slightly sweet, with a one of a kind texture and crunch. Worth seeking out, it can be found in most grocery stores, or try your local Asian or Mexican market. If you can't find it you can substitute carrot, radish, or broccoli stem strips. 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. It's tasty on pretty much everything, and if you're a peanut fan like we are you'll see why. 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.


    Red Cabbage and Jicama Spring Rolls with Peanut Dipping Sauce

    Vegan, Gluten-free, Soy-free

    Makes 12 rolls

    1 package of "spring roll skin wrappers"
    1 cup thinly sliced red (or green) cabbage
    1 cup thinly sliced cucumber strips
    1 cup thinly sliced jicama (or carrots, radish, or broccoli stems)
    1 cup fresh mint leaves
    1 cup fresh cilantro leaves
    1 cup fresh basil leaves

    Peanut Dipping Sauce
    1/2 cup peanut 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. One 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 peanut sauce and process 10-20 seconds until creamy. Transfer to small bowl and top with chopped scallions or additional chopped chili pepper, if desired.

  • Juniper Rosemary Golden Gravy

    To all of our cooking class participants; past, present, and future, for the holidays this year, Nick and I are gifting you his secret Juniper Rosemary gravy recipe. If you're unsure what you might do with such a gift, let me tell you:

    1. Pour it over everything; mashed, roasted, sauteed potatoes, steamed broccoli, rice and beans, shepherd's pie or any pot pie, tofu cutlets, veggie burger patties, quinoa, well, you get the idea.

    2. Make extra, because it's that good!

    This is a simple and versatile vegan gravy recipe that can be played up, down, or in any direction depending on the herbs and spices you use. A great book to get your creative juices flowing in the kitchen, (and another great gift!) is The Flavor Bible, which is a compendium of flavor pairings, and resource for what ingredients go well together. We use it often when coming up with new taste combinations, like this gravy, here at the Kitchen. For those of you who were at our most recent cooking class on Whidbey Island, (pics, here!), you got to taste a variation of this special gravy first hand. It's golden hue and warming spices are perfect for this time of year, and really breathe something special into earthy, home style dishes like the Shepherd's "Pielettes" we prepared in class. More classes teaching more plant-based recipes, every month! Sign up here. Happy holidays and enjoy!


    Juniper Rosemary Golden Gravy

    Serve 4-6 Prep time: 10 min Cook time: 5-10 min

    1/4 cup flour (Bob's Red Mill Gluten-free blend, or wheat)
    1/4 cup nutritional yeast
    1/4 cup olive oil
    2 1/4 cups water
    1/2 tsp sea salt
    1 tsp crushed rosemary
    1/2 tsp crushed juniper berries
    1/2 tsp turmeric powder
    1/2 tsp black pepper



    1. In a small saucepan, gently heat flour and nutritional yeast over low heat, 1-2 minutes until smelling slightly toasty.

    2. Add oil and whisk together, forming a roux. Let cook for 1 minute, stirring so it doesn't burn.

    3. Add water and whisk in well. Add salt, rosemary, turmeric, juniper berries, and black pepper. Let simmer and thicken for 3-4 minutes over very low heat, stirring occasionally. It will be thick, creamy, and very satisfying.

    4. Serve over potatoes, steamed veggies, pot pies, or brown rice.

  • Broccoli and Onion Pakora (Oven-Baked Chickpea Flour Fritters)

    Vegetable pakora are chickpea flour fritters made with a wide variety of vegetables, they are traditionally served as snacks in India, but can be eaten as part of a meal as well. Chickpea flour is very affordable, a good source of protein, and can be found in many grocery stores (look for Bob's Red Mill), and especially in markets that stock ingredients for Indian cooking. These can be made with virtually any vegetable, just chop it into small bits, throw it into the spiced batter, and bake them on a baking sheet for 7-8 minutes on each side. Freshly chopped cilantro is a nice addition as well. They come out crunchy, savory, and delicious every time. Here these are served with red lentils and rice cooked together into a creamy porridge, a few slices of avocado, and a drizzle of store bought tamarind chutney. You can't beat belly warming dishes like this in the fall and winter. The combination of easy to find spices is both comforting and flavorful, and turmeric gives a significant boost to immunity and fights inflammation in the body.


    Broccoli and Onion Pakora (Chickpea Flour Fritters)

    Serves 4-6 Prep time: 10 minutes Cook time: 15 minutes

    1 cup chickpea flour
    1/2 tsp salt
    1 tsp cumin
    1 tsp turmeric
    pinch cayenne pepper
    1 cup thinly sliced yellow onion
    1 cup finely chopped broccoli
    1 1/4 cup water


    1. Preheat oven to 450 degrees, lightly oil baking sheet with 1 tablespoon of oil.

    2. In a medium mixing bowl, combine chickpea flour with salt and spices and stir well. Add water and whisk together until no lumps remain.

    3. Add thinly sliced onion and chopped broccoli to the batter and stir to incorporate.

    4. Spoon large dallops onto the baking sheet, spaced about 1-2" apart.

    5. Bake for 7-8 minutes on each side, flipping when bottoms of fritters have turned brown and crisped up.

    6. Serve with condiment of choice, alone, or over rice.

  • Homestyle Lentil Walnut Bolognese

    This sauce is a universal crowd pleaser, with few ingredients (and easy to find ones at that),  you simply set it on the stove and let it simmer away until serving. Earthy and hearty this is a go-to sauce for spaghetti, as a filling for vegan lasagna, or spooned over steamed veggies. The walnuts give a significant boost of healthy fats, oils and protein, while lending a “meatiness” and flavor that is unsurpassed. This recipe makes quite a large batch, so feel free to half it or freeze some for a later date.


    Vegan Lentil Walnut Bolognese

    Serves 8-10 Prep Time: 10 minutes Cook time: 35-45 minutes

    1 cup yellow onion, chopped
    3 cloves garlic, chopped
    1 can of diced tomatoes, 28oz
    1 can of tomato paste, 6 oz
    3 cups water
    1 1/2 cups green lentils
    1 1/2 tsp brown sugar (optional)
    1 cup crushed walnuts
    2 Tbsp oregano (fresh or dried)
    1 Tbsp medium-high heat oil (canola, avocado, grape seed, etc)
    1 tsp salt
    black pepper to taste


    1. Heat the oil in a very deep skillet, or medium pot on medium heat. Add the onion and garlic and cook for 2-3 minutes, stirring often.

    2. Add the diced tomatoes, tomato paste, water, lentils, and brown sugar and stir well. Let simmer, covered, for 30-40 minutes, until lentils are tender but still hold their shape.

    3. Add crushed walnuts, salt, pepper, and oregano and stir well. Serve over pasta of choice, roasted spaghetti squash, or use as a sauce filling in your next veggie lasagna.

  • Black Bean Onion Pilaf

    Simple, hearty fall lunch for you today. Full of tasty immunity boosting alliums (red onion, garlic, and chives) this dish will give you an energy boost and help prevent those persistent colds that start appearing this time of year. It makes quite a bit of food, so set some aside for dinner and save yourself some cooking later. Get creative with what veggies you use, whatever you have on hand will work. The power of simple fresh ingredients and a few spices....Keep it easy, guys!


    Black Bean Onion Pilaf

    Serves 2-4 Prep time: 10 minutes Cook time: 25-30 minutes

    1 medium red onion, chopped (reserve 2 tbsp, finely chopped, for topping)
    2 garlic cloves, chopped
    1 carrot, thinly sliced
    4-5 crimini (or button) mushrooms, sliced
    1/4 cup bell pepper, chopped (optional)
    2 cups vegetable broth or water
    1 cup brown rice (jasmine, long grain, short grain, basmati)

    1 cup greens, chopped (swiss chard, kale, collard greens, or spinach)
    1/2 cup green onions or chives, chopped
    11/2 cups black beans, cooked (1 can is ok, rinse and drain well)

    1/2 tsp salt
    1/2 tsp chili powder
    1/4 cup nutritional yeast (optional, but tasty)
    1/2 tsp fresh lemon juice
    1 Tbsp medium-high heat oil of choice 


    1. In a deep skillet, add tablespoon of oil and saute onion, garlic, mushrooms, pepper, and carrot for 2-3 minutes. Add rice and stir 30 seconds until glossy. Add vegetable broth or water, bring to a gentle boil, reduce heat to low and simmer 20-30 minutes until liquid is absorbed and rice is cooked.

    2. Add chives and greens to pan, along with black beans, salt, chili powder, nutritional yeast, and lemon juice. Stir well and cover for 1 min to let beans and greens heat through. Plate and top with finely chopped red onion. Enjoy!

  • Rainbow Eggplant Stacks

    It's nearing the end of summer here in the Pacific Northwest and eggplant, tomatoes, greens, and mushrooms are all being harvested. This morning I imagined a simple stack of rainbow goodness to harness the flavors of the season, so here it is. For as fancy as these look, they couldn't be any easier. One of those recipes which relies solely on the simplicity of the ingredients themselves. It's quite versatile and the ingredients are easily substituted. Start with a base of crispy oven baked eggplant, top with a mound of wilted greens, seared mushroom, fresh tomato, and top with another slice of eggplant. Drizzle with balsamic vinegar if you like, and serve. Rich in flavor and phytonutrients, this easy dish could easily become a new staple.


    Rainbow Eggplant Stacks

    Vegan, Gluten-free, Soy-free

    Serves 2-4 Prep time: 15 minutes Cook time: 15 minutes

    Ingredients:

    1 medium sized eggplant, sliced
    1 Tbsp potato starch (or corn starch)
    1 Tbsp nutritional yeast
    1 Tbsp dried oregano
    1/4 tsp sea salt
    1 Tbsp neutral oil (avocado, canola, grape seed)
    1 bunch of swiss chard (or spinach, kale, or collard greens), chopped
    1 large portobello mushroom (or as seen here, 1/2 lb chanterelle mushrooms), sliced
    1 ripe tomato, sliced
    freshly ground black pepper (to taste)
    drizzle of balsamic vinegar (optional)


    1. Preheat oven to 450 degrees. Coat large metal baking tray with 1 Tbsp of oil. Slice eggplant into 1/2" thick slices and place on baking sheet. Use your hands to gently coat them in oil. Sprinkle with potato starch, nutritional yeast, sea salt, and black pepper and toss to coat well. Spread into an even layer on sheet and place in oven. Bake for 10 minutes, flip them over when browning on bottom and bake for another 5 minutes.

    2. While baking the eggplant, slice the mushroom(s) into 1/4" thick slices and sear in a pan until browning and crispy on both sides, flipping as needed. No oil needed, the juices from the mushrooms will prevent sticking. transfer to a small bowl.

    3. In the same pan, wilt the greens. Simply place chopped greens in pan, cover, and let cook on medium heat for 2 minutes (slightly longer for kale or collard greens) until bright green and wilted. Add water by the spoonful if needed to prevent sticking or burning. Sprinkle lightly with sea salt and set aside.

    4. When eggplant is lightly browned and soft inside, remove from oven and begin making your stacks. Simply stack eggplant, a mound of greens, a slice of mushroom, a slice of tomato, and sprinkle of sea salt. Top with another eggplant round and drizzle with balsamic vinegar. Repeat! Very yummy!

  • Blackberry Maple Syrup

    Easiest way to fancy up your breakfast or brunch without any fuss? Gently heat 1/2 cup of maple syrup with 1/2 cup fresh blackberries  (or any berries, for that matter) for 10 minutes on very low heat, until berries soften and it comes to a gentle simmer. After 10 minutes turn off heat and strain syrup through a fine mesh strainer catching the seeds and berry pulp. Pour syrup into a glass jar and use immediately or store in fridge. Fabulous over pancakes, waffles, or vegan french toast! Enjoy.

  • Ketchup Baked Home Fries

    What's better than a ketchup draped pile of steaming potatoes in the morning? Ever consider coating them in ketchup before you cooked them? I did, and this is what we got! With a little garlic and spices tossed in these came out crispy, savory, and delicious. Potatoes are full of potassium, and are a great staple to keep in the pantry. Experiment with different potato varieties, red skinned, blue potatoes, or the darling fingerlings. These will make a lovely addition to your next brunch!


    Ketchup Baked Home Fries

    Serves 2-4 Prep time: 10 min Cook time: 20-25 min

    5-6 medium yukon gold potatoes, cubed (no need to peel)
    2 cloves garlic, finely chopped (optional)
    1-2 Tbsp neutral oil (avocado, grape seed, canola)
    1/4 cup potato starch (or corn starch)
    1/8 cup ketchup
    1 tsp paprika
    1 tsp salt
    1 tsp black pepper
    1-2 Tbsp freshly chopped parsley (optional)


    1. Preheat oven to 425 degrees, lightly oil baking sheet and set aside.

    2. Cut potatoes into roughly 1 inch cubes and place on baking sheet. Cover with remaining ingredients and use your hands to toss to coat.

    3. Spread into an even layer on baking sheet and bake for 15 minutes. Remove from oven, flip potatoes and bake for another 5-10 minutes.

    4. Serve sprinkled with fresh parsley if desired and ketchup drizzled on top. Enjoy!


  • Sesame Zucchini Fritters

    These zucchini fritters are the perfect way to use the bounty of summer squash available this season. If you have a food processor they come together in no time at all and are naturally vegan and gluten-free.  Simply gather your ingredients, process, add dry ingredients, and form into balls. Sprinkle with sesame seeds and pop them in the oven. Twenty minutes later crispy orbs of zucchini delight will emerge, ready to be dipped in any number of sauces or condiments. My personal favorite is a lemony avocado mayo. Simply combine 1/4 of a ripe avocado, mashed, with a few tablespoons of vegan mayo and a squeeze of lemon juice. A pinch of sea salt and pepper and you have yourself a  light summer meal or perfect party food. Enjoy!


    Sesame Zucchini Fritters

    Makes 18-20

    Prep time: 10 minutes Cook time: 20 minutes

    Ingredients:

    2 small-medium zucchinis
    1 small onion
    1 garlic clove
    2 Tbsp fresh parsley
    3/4 tsp salt
    1/4 tsp baking powder
    1/4 tsp black pepper
    1/2 cup rice flour
    1/4 cup nutritional yeast
    3 Tbsp flaxmeal
    3 Tbsp sesame seeds


    1. Preheat oven to 425 degrees and lightly oil baking sheet, or line with a piece of parchment paper.

    2. In a food processor, process onion, garlic, parsley and zucchini until all are a uniform size.

    3. Transfer veggies to a large bowl and add all the dry ingredients, baking powder through flax meal. Stir well.

    4. Wet your hands (mixture will be a bit sticky) and form into small golf ball sized dallops. Place on baking sheet evenly spread apart, and sprinkle the top of each with a generous amount of sesame seeds.

    5. Bake for 10 minutes then remove from oven, flip them over and bake for another 10 minutes until crispy and golden brown. You may have to adjust cooking time based on oven, so give them a check around 8 minutes.

    6. Serve with a simple lemony avocado mayo (see above) or any condiment of choice. Lovely on their own, as an appetizer, or atop a salad.

  • Sunflower Seed Pesto Pasta

    Here in Seattle, we wait all year for the local heirloom tomatoes, fresh basil, and abundance of fresh  fruit to enter the markets. And when it finally does, it's time to really take advantage! This savory, light summer fare is the perfect way to end a workday. It's fast, easy, satisfying, and can be dressed up or down depending on the day. The vegetables included are completely flexible, any of your favorites will work, so be creative with what you have on hand. This dish comes together in no time (though there are a few steps), just get all the ingredients out and follow the steps below, it should take 20-30 minutes to come together. The sunflower seed pesto is spectacular on it's own, and if you don't have time for anything else, at least make this and spread it on some toast. The light nuttiness of the sunflower seeds mixed with the punch of the fresh garlic, and the bright taste of basil is wonderful and really captures the essence of summer. As always, completely vegan, gluten and soy free. Enjoy!


    Sunflower Seed Pesto Pasta

    Serves 2-4 (depending on hunger)

    1 box gluten-free pasta (I used Ancient Harvest quinoa spaghetti)

    Pesto
    1 cup basil
    1/2 c sunflower seeds
    1/4 cup olive oil
    3-4 cloves garlic
    1/4 tsp salt
    1/4 tsp sugar
    1/4 tsp black pepper
    1 Tbsp nutritional yeast
    1 Tbsp fresh lemon juice

    Sauteed Veggies
    1 cup chopped broccoli
    1/2 cup chopped red onion
    1 cup sliced crimini mushrooms (optional)

    Tomato Marinade
    1 cup sliced/diced cherry or heirloom tomatoes
    1/2 tsp sugar
    1/2 tsp sea salt
    1 tsp balsamic vinegar
    1 tsp olive oil


    1. Mix tomatoes with oil, vinegar, sugar and salt in small bowl. Set aside.

    2. Bring water to a boil for pasta. Cook pasta as directed. Drain when al dente.

    3. Sauté veggies on medium heat for 5 minutes in a bit of olive oil. Season with salt and pepper.

    4. in food processor combine sunflower seeds, garlic, basil, salt, sugar, pepper, yeast, oil and lemon juice. Process until creamy, scraping down sides as needed.

    5. Combine pesto with warm noodles, serve topped with sauteed veggies, tomato marinade, and a drizzle of balsamic vinegar if desired.

  • Black Bean and Orange Breakfast Tacos

    These tasty little black bean and orange breakfast tacos are protein packed, filled with veggies, and super fresh tasting from a hint of freshly squeezed orange juice. If you make the bean filling ahead of time and pre-slice your tomatoes, you will cut preparation time down to under five minutes! The filling is a combination of sweet onions, crimini mushrooms, fresh corn,  black beans, and freshly squeezed valencia orange juice. Set in a toasty corn tortilla and topped with fresh arugula and chopped tomatoes these are heavenly. Play with the filling and topping ingredients once you have the structure down. Avocado would be great, as would chopped red pepper. These would make for a lovely brunch as well!


    Black Bean and Orange Breakfast Tacos

    Makes: 4 Preparation time: 5-10 minutes

    1/2 cup black beans
    1/2 cup onion, thinly sliced
    1/2 cup chopped mushrooms
    1/2 cup fresh corn kernels (or frozen)
    2 Tbsp orange juice (freshly squeezed if possible)
    1/4 tsp sea salt
    1/4 tsp chili pepper
    1/4 tsp paprika
    1/8 cup nutritional yeast
    freshly ground black pepper
    1 package corn tortillas
    1 ripe tomato, diced
    1/2 cup fresh baby arugula (or lettuce)
    1 avocado, thinly sliced (optional)


    1. In a skillet with a bit of oil, saute onions, mushrooms, fresh corn, and black beans for 4-5 minutes until onion is soft. Add nutritional yeast, salt, pepper, chili pepper, paprika, and orange juice and mash with a potato masher. Set filling aside in a small bowl.

    2. Wipe out skillet, add 1 tsp of oil and heat corn tortillas on each side.

    3. Fill each tortilla with a bit of greens and bean filling. Top with tomatoes and avocado if using. Enjoy!


  • Best Quinoa Veggie Burgers & Pumpkin Seed-Onion Cream

    If you're looking for a recipe for easy to prepare, protein packed veggie burgers that will knock your socks off everytime, then look no further. These fit the bill, and to top it off I've included a recipe for a pumpkin seed-onion cream spread that really is to die for. One of the easiet things you will ever make, and it will become a staple in your fridge for sure. The burgers are packed with high quality plant based protein from the lentils and quinoa, fiber from the veggies, and super anti-inflammatory power from the turmeric. The pumpkin seed spread is full of needed iron and zinc, and provides a healthy dose of healthy fats and protein. It's also completely raw, so it maintains all of it vital nutrients and enzymes. If you don't like the taste of a tiny bit of sweet raw onion, then feel free to leave it out, but i think it adds a wonderful flavor. The spread will keep for about a week in the fridge (if it lasts that long), and is wonderful on crackers or toast, or as a dip for sliced veggies. The possibilities go on and on. Give these a shot!


    Best Quinoa Veggie Burgers

    1/2 c quinoa, rinsed
    1/2 c red lentils, rinsed
    2 cups water
    1 medium yellow onion, chopped
    4 crimini mushrooms, chopped
    1 yellow summer squash (or zucchini), chopped
    1/2 cup corn kernels (optional)
    1/4 cup fresh parsley, chopped
    2 Tbsp ketchup
    1 Tbsp mustard
    1/4 cup coarse cornmeal
    1/4 cup nutritional yeast
    1/3 cup rice flour (or slightly more as needed)
    1 tsp turmeric
    1 tsp paprika
    1 tsp salt
    freshly ground black pepper to taste

    Pumpkin Seed-Onion Cream Spread (Raw)

    1 cup raw hulled pumpkin seeds (will be green)
    1/2 tsp salt
    2 Tbsp nutritional yeast
    juice from 1 lemon
    1 Tbsp raw onion (red or sweet onion work well), chopped finely (optional, if desired)
    1/4 tsp freshly ground black pepper
    water, as needed (1/4-1/2 cup)


    1. Prehat oven to 425 degrees. Lightly oil metal baking sheet with neutral oil like grapeseed, avocado, or canola.

    2. Place quinoa, lentils, and water together in a medium pot. Bring to a boil, then cover pot and reduce to a simmer. Let cook undisturbed for 10-15 minutes until water has been absorbed.

    3. While quinoa-lentil mixture is cooking, saute onions, mushrooms, squash, and corn over medium heat in a bit of olive oil until tender. Transfer to a large mixing bowl and set aside.

    4. When quinoa is done, add to veggies in bowl. Stir to help it cool and add rest of the ingredients. Use your hands, or a large spoon to mix it well.

    5. The mixture should hold together well when you form it into patties. If too moist or sticky add a bit of rice flour a little at a time. Gently form into palm-sized (or smaller) patties, and place on baking sheet evenly spaced apart.

    6. Bake for 7-10 minutes, then flip them over, and bake for another 7 minutes or so. They should be golden brown and crispy. (If you prefer to grill them, bake in the oven for 2-3 minutes each side, to firm them up a bit, then transfer to grill to finish cooking).

    7.For the pumpkin seed-onion cream. In a food processor, process pumpkin seeds, salt, and  nutritional yeast into very fine crumbs/powder. Add lemon juice, chopped onion, and black pepper  and process again for 10-20 seconds. Slowly drizzle in water until spread-like consistency has been reached and continue processing for another 30 seconds to 1 minute until super creamy. Store in glass jar in fridge, use anyway you like.

    8. Assemble your burgers- spreading your bun, bread, or lettuce with pumpkin seed cream, topping with a burger, and adding avocado, tomato, and fresh greens. Sprinkle with sea salt and you're done!

  • Garlic Broccoli with Coco-Peanut Sauce

    This simple sauce of peanuts and coconut milk is draped over tender garlic broccoli creating a perfect union of savory flavors. It's one of those dishes that comes together so quickly, you may feel unsure you included all the ingredients. But worry not, it really is that easy. Perfect by itself over a bowl of verdant broccoli, or add a bowl of steamy brown rice, or toss it with a mound of chewy rice noodles for a filling meal. Add in more sauteed veggies to up the ante, thinly sliced mushrooms, onions, peas, asparagus, you name it. Give it a try, really tasty and satisfying!


    Garlic Broccoli with Coco-Peanut Sauce

    3 heads broccoli, chopped into florets and small stems

    2-3 cloves garlic, chopped

    1 Tbsp olive oil

    Coco-Peanut Sauce

    1 cup canned coconut milk

    2.5 Tbsp creamy peanut butter

    1/2 tsp sea salt

    1 tsp brown sugar

    1 tsp rice vinegar

    1/2 tsp turmeric

    1 pinch cayenne pepper


    1. In a skillet saute garlic in olive oil on medium-low heat for 30 seconds until fragrant. Add broccoli and turn heat to med-high. Saute for 3-5 minutes until broccoli is bright green and browning in some spots.

    2. Prepare your sauce. To a small saucepan, add all sauce ingredients. Whisk together over medium low heat until combined, thick, and bubbly.

    3. Spoon generously over broccoli; and rice if desired. If serving with rice noodles, toss to combine.

    Enjoy!

  • Red Lentil and Amaranth Protein Patties with Spicy Avocado Mayo

    These little patties are so simple to whip up, amazingly versatile, and almost fool-proof. They come together in no time, and you can change up the ingredients based on what you have in the fridge. They are great on top of a salad, as an appetizer with a nice dipping sauce, or make them slightly larger and serve on a bun as a tempting veggie burger. The possibilities are endless. To boot, they are extremely nutritious, filled with lentils and amaranth which are packed with plant protein, and both of which are great for metabolism and heart health. A good dose of parsley adds a punch of Vitamin K (77% of your daily needs in 1 tablespoon!) Feel free to play with the veggies which are added, though I find the russet potato works wonders as both a binder and a starchy crisp agent. Don't bother to peel it, leave the skin on for extra nutrition, just grate it up. Amaranth is carried in most natural food stores with a bulk section, near the quinoa. It is very similar to quinoa nutritionally with a complete profile of all amino acids, but it's about half the price and easy to digest. If you can't find it, quinoa will work in these as well. Give it a try!


    Red Lentil & Amaranth Protein Patties

    1/2 cup amaranth, (uncooked)

    1/2 cup red lentils (uncooked)

    2 cups water

    1 medium russet potato, grated

    1 small onion, chopped

    2 garlic cloves, chopped

    1/2 cup parsley, chopped

    1 Tbsp nutritional yeast

    1 Tbsp mustard

    2 Tbsp ketchup

    2 Tbsp rice flour

    2 Tbsp coarse cornmeal (or regular)

    1/2 tsp cumin

    1 tsp paprika

    1 tsp sea salt

    1/2 tsp black pepper

    Spicy Avocado Mayo

    1 ripe avocado, mashed

    2 Tbsp Vegenaise (or any vegan mayo)

    1 tsp balsamic vinegar

    1 tsp olive oil

    pinch sea salt

    good pinch cayenne pepper


    1. Preheat oven to 450 degrees. Place 1-2 Tbsp of high heat oil (avocado, organic canola, grape seed) on a baking sheet and spread evenly.

    2. In a medium pot, place amaranth, lentils and 2 cups water. Bring to a boil, cover pot, and reduce to a simmer. Let cook undisturbed for 10-15 minutes until water is absorbed and amaranth and lentils are cooked. It will be porridgey, let it cool.

    3. While amaranth is cooking, grate the potato into a large mixing bowl. With your hands squeeze the shredded potato over sink to release excess water. Return to bowl and add chopped onion, garlic, and parsley. Add cooked amaranth/lentil mixture and mix well with your hands. Add mustard, ketchup, spices, cornmeal and rice flour. Mix well.

    4. Form into small patties, then place them on baking sheet and bake for 8-10 minutes on each side until golden brown and crispy.

    5. While cooking, make avocado mayo. Simply mash avocado in a small bowl with the back of a fork. Add rest of ingredients and stir well. Serve atop the patties, or on the side as a dipping sauce. Enjoy!