Asian Quinoa Salad

Yield: 4 servings

Quinoa:

1 tsp sesame oil

1/3 cup quinoa

2/3 cup water

Vegetables:

2-3 heads of bok choy, quartered

1 small head broccoli, cut into bite size pieces

1/2 cup edamame

1 carrot, grated

2 stalks celery, finely diced

1/2 red bell pepper, thinly sliced

1/2 yellow bell pepper, thinly sliced

1/2 cup red cabbage, thinly sliced (or sub green cabbage)

1/2 cup kale, shredded

1/2 cup bean sprouts

1/4 cup green onion, chopped

1/4 cup cilantro, chopped

Dressing:

1 tbsp almond, peanut, or cashew butter

2 tbsp chili garlic sauce, plus more to taste

3 tbsp maple syrup, plus more to taste

3 tbsp tamari

3 tbsp lime juice

2 tbsp sesame oil

1 tsp fresh minced ginger

1 tbsp crushed peanuts for topping

1. Heat a small pot over medium heat. Add sesame oil and quinoa. Toast quinoa, stirring frequently, for 2 minutes, then add water. Bring to a boil over medium-high heat, then reduce heat to low, cover and cook for 15 minutes, or until liquid is absorbed. Once cooked, remove from heat and fluff gently with a fork.

2. While the quinoa is cooking, add one inch of water to a medium saucepan, heat over medium-high heat, and insert a steamer basket. Once water is simmering, add the bok choy, broccoli, and edamame, then cover. Cook for 2 minutes, then remove from heat and transfer to a large mixing bowl. Set in the refrigerator to chill.

3. Prepare dressing by adding all ingredients to a small mixing bowl and whisking to combine. Set aside.

4. Add quinoa, carrot, celery, red pepper, yellow pepper, cabbage, kale, bean sprouts, green onion, and cilantro to the steamed vegetables. Top with dressing. Toss to combine. Serve immediately.

5. Best when fresh but will keep covered in the refrigerator up to 2-3 days.


https://minimalistbaker.com/asian-quinoa-salad/

Thai Yellow Coconut Chicken Curry

Yield: 4 servings

1 tbsp coconut oil

1 onion, diced

3 cloves garlic, minced

1 tbsp ginger, minced

1 Thai red chili (or serrano pepper), thinly sliced (optional: with seeds)

salt and pepper

1 lb chicken thighs, cut into pieces

3 tbsp red curry paste

1 can coconut milk

2 tbsp coconut sugar

1 tbsp tamari

2 tsp ground turmeric

1 red bell pepper, diced

1 green bell pepper, diced

1 ripe mango, cubed

1/4 cup peas

juice of 1 lemon

1/4 cup cashews

fresh cilantro, for serving

1. In a large pot, heat coconut oil over medium heat. Once hot, add onion, garlic, ginger, and chili. Add a pinch of salt and pepper, and sauté for 2 to 3 minutes, stirring frequently.

2. Add chicken and stir.

3. Add red curry paste and stir, and cook for 2 minutes more.

4. Add coconut milk, coconut sugar, tamari, and turmeric. Bring to a simmer.

5. Once simmering, add red pepper and green pepper. Reduce heat slightly to medium-low and cook for 5 to 10 minutes, stirring occasionally.

6. Once the peppers are softened, add mango, peas, and lemon juice, and simmer for 2 to 3 minutes more over low heat.

7. Garnish with cashews and cilantro and serve over rice.


https://minimalistbaker.com/thai-yellow-coconut-curry-mango/

Peanut Butter Brownie Bars

Yield: 1 8x8 pan (about 25 squares)

Brownie Layer:

1 cup medjool dates, pitted

1 cup walnuts

1/2 cup almonds

1/2 cup cocoa powder

1/4 cup chocolate chips (semisweet or dark)

pinch sea salt

Peanut Butter Layer:

1/2 cup medjool dates, pitted

1 cup peanuts

1/2 cup almonds

1/2 cup peanut butter

pinch sea salt

1. Line an 8x8 pan with parchment paper and set aside.

2. To make the brownie layer, pulse dates in the food processor until small bits remain. Remove from processor and set aside in a small bowl.

3. Combine walnuts, almonds, cocoa powder, and chocolate chips in the processor, and pulse until well combined.

4. While the processor is running, drop small bits of the dates in until a dough is formed. It should begin to ball up at some point. If it remains too dry, add a couple more whole pitted dates until a dough is achieved.

5. Using your hands, press into prepared pan until flat. Place into the freezer.

6. To make peanut butter layer, pulse dates in the food processor until small bits remain. Remove and set aside in a bowl.

7. Add almonds and peanuts and pulse until small bits remain.

8. Add peanut butter and the dates and process until well combined.

9. Press on top of brownie layer until smooth.

10. Freeze for at least 30 minutes before removing from pan. Cut into about 25 squares.

11. Store in an airtight container to keep fresh. Storing in the freezer will keep them fresh for weeks.


https://minimalistbaker.com/2-layer-no-bake-peanut-butter-brownie-bars/

Mushroom Gravy

Yield: 1 cup

2 tbsp olive oil

1 tbsp shallot, minced

3 cups white or crimini mushrooms, quartered

1 tbsp arrowroot powder

1 cup vegetable stock

1 tsp thyme (dried or fresh)

salt and pepper

1. In a large skillet, heat olive oil over medium-high heat.

2. Add the shallot and mushroom and cook for 5 minutes, stirring frequently. Cook until the mushrooms are soft and brown, and most of their liquid is evaporated.

3. Stir in the arrowroot powder with a whisk and reduce heat to medium. Cook for another minute or two.

4. Slowly add vegetable stock while whisking to avoid clumps. Bring to a boil, then reduce heat to medium-low and let simmer until sauce reaches desired thickness, about 5 to10 minutes. If it appears too thin, add a touch more arrowroot powder and whisk. If it is too thick, add more stock.

5. Season with thyme and salt and pepper to taste.

6. Store leftovers in the fridge in an air-tight container for up to a few days.


https://minimalistbaker.com/cauliflower-mashed-potatoes-with-mushroom-gravy/

Apple Cinnamon Cookies

Yield: 15

1 banana, mashed

1/2 cup apple, shredded

1/3 cup coconut flour

2 tbsp almond butter
1 tbsp honey

2 tsp vanilla

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp ginger powder

pinch of sea salt

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

2. In a large mixing bowl, combine all ingredients together.

3. Drop by spoonful onto the prepared baking sheet and flatten slightly.

4. Bake for 8 to 10 minutes, or until golden brown on the bottom.


http://www.whatrunslori.com/2012/05/paleo-apple-cinnamon-breakfast-cookies/

Salmon and Leek en Papillote

Yield: 4 servings

4 salmon fillets

salt and pepper

1 leek, thinly sliced

4 tbsp butter

4 slices lemon

4 tsp capers

4 sprigs dill

1. Preheat oven to 400F.

2. Cut 24 x 16-inch rectangle of parchment paper. Fold in half crosswise. Trim off corners to make a folded half-heart shape, and then unfold to make a large paper heart. Repeat 3 times.

3. Place salmon fillet on centre of one side of each half-heart.

4. Sprinkle each with salt and pepper.

5. Top each with a quarter of the leeks, one tablespoon of butter, one slice of lemon, one teaspoon of capers, and one dill sprig.

6. Fold paper over. Starting at rounded end, fold over edge, overlapping and pleating to enclose. Twist pointed end to secure.

7. Bake packets on large baking sheet for 10 minutes. Remove from oven and let stand for 5 minutes.

8. To serve, cut or tear open packet, being careful to avoid escaping steam.

http://www.canadianliving.com/food/recipe/salmon-fillets-en-papillote

Roasted Red Pepper and Tomato Sauce

Yield: 4 servings

2 red bell peppers

2 tbsp olive oil

2 shallots, finely diced

4 cloves garlic, minced

salt and pepper
1 can diced tomatoes

1 cup almond milk

2 tbsp nutritional yeast

1 tbsp cornstarch (or arrowroot powder)

1/2 tsp red pepper flake

basil, chopped

1. Preheat oven to 500F. Line a baking sheet with parchment paper.
2. Roast red peppers until charred, about 25 to 30 minutes. Cover in foil for 10 minutes to steam, then remove/peel charred skin. Set aside.

3. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté shallots and garlic until golden brown and soft, about 4 to 5 minutes. Season with a generous pinch of salt and pepper and stir. 

4. Transfer sautéed shallot and garlic to blender with roasted peppers, canned tomatoes, almond milk, nutritional yeast, cornstarch, and red pepper flake. Blend until creamy and smooth.

5. Once blended, return sauce to the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering until sauce is thickened to desired consistency.

6. Garnish with chopped basil before serving.


https://minimalistbaker.com/vegan-roasted-red-pepper-pasta-gf/

Quinoa Pecan Brittle

Yield: 1 tray

1/2 cup uncooked white quinoa

1/3 cup pecans, chopped slightly
1/3 cup almonds, chopped slightly
1/4 cup pumpkin seeds

1/4 cup rolled oats

2 tbsp chia seeds

2 tbsp coconut sugar

pinch sea salt

2 tbsp coconut oil

1/2 cup maple syrup

1. Preheat oven to 325F. Line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges.

2. In a large mixing bowl, combine quinoa, pecans, almonds, pumpkin seeds, oats, chia seeds, coconut sugar, and salt. Stir to combine.

3. In a small saucepan, warm coconut oil and maple syrup over medium-low heat for 2 to 3 minutes, stirring occasionally until the two are totally combined and there is no visible separation.

4. Pour over the dry ingredients and stir to thoroughly combine and coat.
5. Pour onto prepared baking sheet and spread into an even layer with a metal spoon. Try to get it as even as possible, or the edges will burn and the center won’t crisp up.

6. Bake for 15 minutes, then rotate the pan and bake 5 to 10 minutes more. Watch carefully as to not burn. Brittle is done when it is uniformly deep golden brown and very fragrant. The edges may appear to be getting too brown, but do not be afraid of that.

7. Let cool completely before breaking into bite-size pieces with a sharp knife or your fingers.

8. Store leftovers in a sealed bag or container at room temperature for 1 week or in the freezer for up to 1 month.


https://minimalistbaker.com/quinoa-brittle/

Golden Lentil Lemon Soup

Yield: 4 servings

2 tbsp coconut oil

1 onion, finely chopped
2 stalks celery, diced
1 carrot, diced
1 sweet potato, chopped

2 cloves garlic, minced

1-inch ginger, minced

1 tsp cumin

1 tsp turmeric

1/2 tsp red chilli flakes

salt and pepper

1 cup red lentils

2 tomatoes, chopped

4 cups water
1 can coconut milk

juice of 1 lemon

1/2 bunch cilantro, chopped

1. In a large pot, heat the oil over medium-low. Add onion and saute for a couple of minutes.
2. Add celery, carrot, and sweet potato and continue to saute for 5 more minutes.
3. Add garlic, ginger, and spices. Stir and saute for 1 minute.

4. Add the lentils, tomatoes, water, and coconut milk,,  and bring the soup to a boil. Reduce to a simmer and let cook for about 15 minutes or until the lentils are soft and the veggies are cooked through.
5. Add the lemon juice.
6. Blend partially with an immersion blender. Or place half the soup in a high speed blender, blend, and add back to remainder of soup.
7. Garnish with cilantro and serve over rice.


http://thepurelife.ca/golden-lentil-lemon-soup/

Apple Cinnamon Cookies

Yield: 15

1 red apple, grated

1 1/3 cups almond flour
2/3 cup shredded coconut

2 tsp cinnamon

1 tsp vanilla extract
1 tsp coconut oil, melted
2 eggs

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

2. In a large mixing bowl, combine all ingredients and mix well. 

3. Using your hands, form the mixture into "patties" and place on prepared baking sheet. 

4. Bake about 20 to 25 minutes, or until golden brown.


https://civilizedcavemancooking.com/recipes/desserts/apple-cinnamon-cookies/

Banana Almond Butter Cookies

Yield: 15

1 1/4 cup almond meal

2 large, overripe bananas

1/4 cup almond butter (or sub other nut butter)

1/4 cup chocolate chips (optional)

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine almond meal, bananas, and almond milk. Mix until fully combined.
3. Add chocolate chips, if using, and stir to combine. 

4. Using a scoop or your hands, form into small balls and transfer to the prepared baking sheet. Press each cookie down firmly.
5. Bake for 11 to 13 minutes, until golden brown on top. Do not overcook.

6. Remove from oven and allow to cool on sheet for 5 minutes before transferring to a cooling rack.


https://thebigmansworld.com/2016/02/24/healthy-3-ingredient-paleo-banana-bread-cookies/

Pumpkin Pie Overnight Oats

Yield: 2 servings

1 cup rolled oats
1 cup almond milk

1/2 cup plain nonfat greek yogurt (optional)

1/2 cup pumpkin puree

1/4 cup maple syrup
1 tbsp chia seeds

1 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger
optional toppings: pecans, pumpkin seeds, maple syrup, cranberries, coconut

1. Combine all ingredients in a medium mixing bowl.
2. Pour into a glass jar/container and refrigerate for 4 hours or overnight.
3. Top with any additional toppings, if using, before serving.


https://www.ambitiouskitchen.com/2016/08/pumpkin-pie-overnight-oats/

Chocolate Olive Oil Cake

Yield: 1 9-inch round cake

Cake:

1 1/2 cups all-purpose flour

3/4 cup cocoa powder

1 1/2 tsp baking soda

1/2 tsp fine sea salt

3/4 cup sugar

3/4 cup dark brown sugar

1/2 cup olive oil

1 1/2 cups coffee (or water)

1 tbsp apple cider vinegar

Glaze:

3/4 cup semisweet chocolate chips

2 tbsp cocoa powder

3 tbsp olive oil

1 tbsp light corn syrup

pinch flaky sea salt

1. Preheat oven to 350F. Line the bottom of a 9-inch round cake pan with a fitted round of parchment paper.

2. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar.
3. Add brown sugar and olive oil, and stir to combine.
4. Add coffee (or water) and vinegar and whisk until smooth.

5. Pour into prepared pan. Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter).
6. Cool cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.

7. To make the glaze, in a medium bowl over a double boiler, combine all glaze ingredients. Stir gently until just melted and smooth. Pour over completely cooled cake and use a spatula to gently nudge it down the sides.

8. Cake will keep at room temperature for 2 to 3 days and up to a week in the fridge.


https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/

Kale, Fennel, Orange, and Pomegranate Salad

Yield: 2-3 servings

1 bunch dinosaur kale

1 tbsp olive oil

1 tbsp lemon juice

1/2 tsp salt
1 small fennel bulb, very thinly sliced

1 cup green cabbage, shredded 

1/4 cup green onion, chopped
1 orange, segmented
1 small beet, shredded

1/2 cup pomegranate arils

Dressing:

1/2 shallot, finely minced
zest and juice of 1 lemon

2 tbsp olive oil

1 tbsp apple cider vinegar
1 tbsp honey

salt and pepper

1. Wash, dry, and remove the center ribs from the kale. Cut it into thin julienne strips.
2. In a large mixing bowl, combine kale with olive oil, lemon juice, and salt. Massage it with your hands for 3 minutes, or until bright green and pliable.

3. To the bowl, add fennel, cabbage, and green onion, and mix well.
4. Top with orange segments, beet, and pomegranate arils.

5. To prepare dressing, combine all ingredients in a small jar and shake vigorously to emulsify.
6. Drizzle salad with dressing and serve.

http://withfoodandlove.com/winter-chopped-kale-salad/

Citrus Salmon Salad

Yield: 2 servings

1 cucumber, diced
2 oranges, segmented, juice reserved
1 avocado, diced
2 tbsp dill (or basil)
salt and pepper
8 oz salmon (fresh, canned, or smoked)

Dressing:
orange juice (reserved from segmenting)
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey
1 tsp dijon mustard
salt and pepper

1. In a medium bowl, combine cucumber, orange segments, avocado, dill, and salt and pepper. Toss to combine.
2. Top with salmon.
3. Prepare dressing by combining all ingredients in a small jar and shaking well to emulsify.
4. Toss salad with dressing and serve.

Olive Tapenade

Yield: 1 cup

1 cup pitted olives
2 cloves garlic, minced
2 tbsp capers
2 tbsp parsley
3 sprigs thyme, leaves picked
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp olive oil
salt and pepper

1. Place all ingredients into a food processor or blender. Pulse or blend mixture until it is well combined.

Moroccan Sweet Potato Salad

Yield: 4 servings

2 sweet potatoes, diced

1 bunch carrots, sliced length-wise (some heirloom purple ones are great for colour contrast)

1 can chickpeas, drained and rinsed

3 tbsp olive oil, divided

salt and pepper

2 tbsp tamari

1 tbsp maple syrup

1 tsp cumin

1 tsp paprika

1/2 tsp garlic powder

1 yellow pepper, diced

1 cup cherry tomatoes, halved

1 shallot, thinly sliced

1 cup cilantro, roughly chopped

1 sprig of mint, roughly chopped

1/4 cup pistachios, chopped

1. Preheat the oven to 375F. Line three baking sheets with parchment paper.

2. Place the sweet potatoes on one baking sheet. Toss with one tablespoon of olive oil and salt and pepper. Roast for 20 minutes, or until tender.

3. Place carrots on a second baking sheet. Toss with another tablespoon of olive oil and salt and pepper. Roast for 20 minutes, or until tender.

4. Toss chickpeas with last tablespoon of olive oil, tamari, maple syrup, cumin, paprika, garlic powder, and salt and pepper. Roast for 10 minutes.

5. In a large bowl, combine sweet potatoes, carrots, chickpeas, yellow pepper, cherry tomatoes, shallot, cilantro, and mint. Toss to combine. Sprinkle the chopped pistachios on top and serve with date vinaigrette.


http://thefirstmess.com/2015/07/01/moroccan-sweet-potato-sunshine-salad/

Date Vinaigrette

Yield: 1/2 cup

5 pitted dates, soaked in hot water for at least 5 minutes
1/4 cup olive oil
2 tbsp lemon juice
1 tsp dijon mustard
1/2-inch fresh ginger, finely minced
1/2 tsp coriander
1/8 tsp chili flakes
1/8 tsp cinnamon
salt and pepper
reserved date soaking water

1. Combine the soaked dates (reserving the water), olive oil, lemon juice, dijon mustard, ginger, coriander, chili flakes, cinnamon, salt, and pepper in an upright blender. Blend on high, stopping to scrape down the sides if necessary. Add a couple spoonfuls of the date soaking water to get the blade moving, if necessary. It should be totally pureed and almost creamy.


http://thefirstmess.com/2015/07/01/moroccan-sweet-potato-sunshine-salad/

Turkey Roll-Ups

Yield: 4 servings

12 slices organic turkey breast
1/2 cup hummus
6 leaves of red lettuce, spine removed and torn in half
1 cucumber, deseeded and cut into batons
1 red pepper, sliced
1 yellow pepper, sliced
2 tbsp basil, chiffonade

1. Lay out one slice of turkey breast. Spread with a thin layer of hummus.
2. Place a piece of lettuce on top leaving some hummus on the far end of the turkey uncovered.
3. Take one baton of cucumber and one slice each of red and yellow pepper and place on one end of turkey slice. Top with a few slices of basil.
4. Roll to enclose vegetables. Hummus should "glue" the roll together.
5. Repeat with remaining slices of turkey.


http://www.foodnetwork.com/recipes/ellie-krieger/turkey-roll-ups-recipe-1957544

Sausage, Apple, and Brussel Sprout Sheet Pan Bake

Yield: 4-6 servings

1 onion, thinly sliced
3 cloves garlic, thinly sliced
1/2 head green cabbage, thinly sliced
1 lb brussel sprouts, halved or quartered
1 apple, diced

4 sausages, cut into 1-inch pieces

1/4 cup olive oil
1 tsp fennel seeds
1/2 tsp paprika

3 sprigs of fresh thyme

salt and pepper

Dressing:

1/2 shallot, finely minced

1/4 cup olive oil

2 tbsp apple cider vinegar

1 tbsp grainy mustard

1 tbsp honey

1 tbsp fresh dill,  finely chopped

salt and pepper

1. Preheat oven to 400F. Line a sheet pan with parchment paper.

2. Place onion, garlic, cabbage, brussel sprouts, apple, and sausage onto prepared sheet pan.
3. Toss everything together with olive oil, fennel seeds, paprika, thyme, and salt and pepper.

4. Bake for 15 minutes. Stir, and bake for another 5 to 10 minutes, until sausage is cooked and vegetables are tender. 

5. Meanwhile, prepare the dressing by combining all ingredients and whisking vigorously until the mixture emulsifies.

6. Pour the dressing over the sheet pan before serving.


https://thefeedfeed.com/tv/episode/sausage-apple-and-veggie-sheet-pan-dinner?utm_medium=link&utm_source=email&utm_campaign=newsletter9.2&utm_term=sheetpanepisode1&utm_content=tv

Herb Vegetable Soup

Yield: 4-6 servings

2 tbsp olive oil
1 onion, chopped
1/2 cup celery, chopped
1/2 cup fennel, chopped
1 clove garlic, minced
1 cup zucchini, chopped
1 cup yellow squash, chopped
1 cup broccoli, chopped
1 cup cauliflower, chopped
3 cups vegetable stock
1 cup spinach
1/4 cup parsley
salt and pepper
1 tsp dill, chopped

1. In a large pot, heat the olive oil over medium heat. Add onion, celery, and fennel, and saute for 5 to 8 minutes, or until softened.
2. Add garlic, zucchini, yellow squash, broccoli, cauliflower, and vegetable stock. Let simmer for 10 minutes, until all vegetables have softened.
3. Add spinach and parsley and let wilt for 1 minute.
4. Pour into a high speed blender and puree until smooth. Season to taste with salt and pepper, and garnish with dill before serving.

Mango Salsa

Yield: 2 cups

1 mango, diced
1 avocado, chopped
1 shallot, finely diced
3 tbsp cilantro, chopped
zest and juice of 1 lime
1 tbsp olive oil
salt and pepper

1. In a large bowl, stir together all ingredients until combined.

Red Lentil Dip

Yield: 1 cup

1 cup red lentils
1/4 cup cornmeal
1 tbsp ground cumin
1/2 tsp cayenne
1 small onion, small dice
1/2 cup tomato sauce
3 tbsp sriracha
3 green onions finely sliced (green parts only)
1/4 cup parsley, finely chopped
salt and pepper

1. In a medium pot, combine lentils with 2 cups of water. Bring to a boil and simmer until lentils are soft and liquid is absorbed, about 15 minutes, stirring frequently.

2. Scrape hot lentils into a medium mixing bowl and mash together with the cornmeal until a smooth, uniform texture is achieved.
3. Add the cumin and cayenne and mix. Set aside.

4. In a small saute pan, over medium heat, cook the onion until soft and on the verge of turning brown.
5. Add the tomato sauce and sriracha and let simmer for a couple minutes to merge the flavours. Add to lentil mixture and stir to combine.

6. Allow to cool before folding in the herbs. Season the entire mixture to taste and serve.


http://thefirstmess.com/2011/06/23/spicy-red-lentil-spread/

Roast Potato, Asparagus, and Lentil Salad

Yield: 4-6 servings

Salad:

1 cup green lentils (or du Puy lentils)

2 medium yellow potatoes, diced
2 medium red potatoes, diced

2 bunches asparagus, ends broken off and chopped

1 shallot, thinly sliced

2 tbsp olive oil, separated

2 tbsp dill, chopped
salt and pepper

Dressing:

2 tbsp grainy mustard

2 tbsp dijon mustard

1/4 cup olive oil

3 tbsp lemon juice

salt and pepper

1. Preheat oven to 425F. Line two large baking sheets with parchment paper.

2. Place potatoes on one baking sheet and drizzle with 1 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper. Roast for 15 to 20 minutes, or until tender, turning once halfway through cooking. 
3. Place asparagus on the other baking sheet and drizzle with another tablespoon of oil. Sprinkle with salt and pepper. Roast for 7 to 10 minutes or until tender. 

4. Meanwhile, place lentils in a medium pot along with 3 cups of water. Bring to a boil and then reduce heat to medium-low and simmer about 15 to 20 minutes, or until tender. Be careful not to overcook. Drain and set aside.

5. In a large bowl, combine roasted vegetables with the lentils and gently toss to combine.

6. Prepare the dressing by whisking all of the dressing ingredients together. 

7. Pour half of the dressing onto the salad and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill, with the rest of the dressing served on the side.

http://ohsheglows.com/2014/04/25/roasted-potato-and-asparagus-lentil-salad-with-tangy-mustard-lemon-dressing/

Butter Chickpea Curry (Vegan)

Yield: 4-6 servings

1 tbsp coconut oil
1 onion, chopped
3 cloves garlic, finely minced
2 tsp ground cumin
2 tsp paprika
1 tsp turmeric
1 tsp coriander
1 tsp garam masala
1/2 tsp cayenne
salt and pepper
1 can coconut milk
1/4 cup tomato paste
2 cans chickpeas, drained and rinsed
1 cup peas
1/4 cup cilantro, chopped

1. In a large pot, heat coconut oil over medium heat. Add onion and saute for 5 to 8 minutes, until softened.
2. Add garlic and continue to cook for 1 minute.
3. Add spices and stir to coat.
4. Add coconut milk, tomato paste, and chickpeas. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add peas and continue to cook for 2 minutes.
6. Garnish with cilantro before serving.

Chili Lime Steak Tacos

Yield: 4 servings

1 1/2 lb flank steak

juice of 2 limes

zest of 1 lime

1 tsp maple syrup

1/2 tsp chili powder

1/2 tsp cumin

1/2 tsp paprika 

1/2 tsp garlic powder

1/2 tsp dried oregano

1/8 tsp ground cinnamon
salt and pepper

1. Place the flank steak in a shallow baking dish. Pour lime juice over the steak and let marinate for 30 minutes, at room temperature.

2. Meanwhile, in a small bowl, combine lime zest, maple syrup, and all spices.

3. Rub both sides of the steak with the spice mixture, pressing with your fingers to help the rub adhere to the meat.

4. Preheat grill to high heat. Place steak directly on the grill and cook for 5 minutes on each side.
5. Remove from grill and let steak rest on a cutting board, covered with foil, for 10 minutes.

6. Cut the steak into strips, against the grain.
7. Serve warm on corn tortillas topped with red onion, avocado, cilantro, and lime.


https://www.twopeasandtheirpod.com/grilled-steak-tacos/

Cauliflower and Chickpea Salad

Yield: 4 servings

Chickpeas:

1 can chickpeas, drained and rinsed
zest of 1 lime
1/2 tsp chili powder
salt and pepper
2 tbsp olive oil

Dressing:
1 tbsp grainy mustard
1/2 tbsp maple syrup
zest and juice of 1 lime
2 tbsp olive oil
salt and pepper

Salad:

1 head of cauliflower, grated
salt and pepper
6-8 radishes, quartered
1/4 cup parsley, chopped
2 sprigs mint, julienned
2 green onions, finely sliced
1 crisp apple (like fuji or pink lady), sliced thin
1 avocado, cut into chunks
1/3 cup sunflower seeds

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Spread chickpeas out on the prepared baking sheet.

3. In a small bowl, combine lime zest, chili powder, salt, pepper, and olive oil. Pour over chickpeas and toss to coat. Roast until lightly crispy and golden, about 15 minutes. Remove from oven and set aside.

4. Prepare dressing by whisking together all dressing ingredients. Set aside.

5. In a large bowl, season cauliflower rice with salt and pepper and drizzle with 2 tablespoons of the dressing. Toss to combine. Let marinate for 10 minutes.

6. Add remaining salad ingredients and roasted chickpeas. Toss with remaining dressing before serving.

http://thefirstmess.com/2014/04/09/vegan-cauliflower-and-roasted-garbanzo-rice-and-peas-recipe/

Mediterranean Chickpea Salad

Yield: 4 servings

Dressing:

1/4 cup olive oil

2 tbsp red wine vinegar

1 clove garlic, finely minced

1 tsp dijon mustard

1 tsp thyme

1 tsp oregano

salt and pepper

Salad:

1 can chickpeas, drained and rinsed

2 cups romaine lettuce, chopped
1 cucumber, chopped
1 shallot, finely diced
1 red pepper, diced
1/4 cup olives, chopped

3/4 cup artichoke hearts
1/4 cup sundried tomatoes, julienne

1/4 cup salami or pepperoni, thinly sliced (optional)
1/4 cup asiago cheese, cubed (optional)

1. Prepare the dressing by combining all ingredients in a small jar. Shake well.

2. In a large bowl, combine all salad ingredients.
3. Toss with dressing and serve immediately.

https://www.foodiecrush.com/italian-chopped-salad-with-marinated-chickpeas/
https://fosterfarmsturkey.com/recipes/mediterranean-chickpea-and-turkey-salad-with-grilled-flatbread/

Mexican Shrimp Skillet

Yield: 4-6 servings

1 tbsp olive oil

1 small onion, chopped

1 small jalapeno pepper, seeded, finely chopped

1 red bell pepper, chopped

3 cloves garlic, minced

2 tsp chili powder

1 tsp ground cumin

1 tsp ground coriander

salt and pepper

20 oz shrimp, peeled and deveined

1/4 cup cilantro, chopped

juice of 1 lime

1. In a large skillet, heat olive oil over medium heat.

2. Add shrimp pan in an even layer and cook 1 to 2 minutes per side, until just cooked through. Remove from heat. Cook in batches if necessary.

3. To the same pan, add onion and peppers and sauté 5 to 7 minutes, until tender.

4. Add garlic and seasonings and sauté an additional 30 seconds.

5. Add shrimp back to pan. Toss with cilantro and lime juice.

6. Serve immediately over rice or quinoa, or in tacos.

https://www.familyfoodonthetable.com/quick-easy-mexican-shrimp-skillet/

Green Lentil and Squash Stew

Yield: 4-6 servings

1 tbsp olive oil
1 onion, small dice
1 carrot, small dice
1 celery, small dice
2 cloves garlic, finely minced
1 cup butternut squash, diced
1 tsp oregano
1/2 tsp chili powder
1/2 tsp chili flakes
salt and pepper
1 cup green lentils
1 can diced tomatoes
1/4 cup tomato paste
3 cups vegetable stock
1/2 cup zucchini, small dice
1 cup kale, roughly chopped
1 tsp lemon juice

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the carrot, celery, and garlic and continue to sauté for 5 more minutes.
3. Add the butternut squash and stir to coat.
4. Add the spices, lentils, diced tomatoes, tomato paste, and vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer about 10 to 15 minutes, or until squash and lentils are starting to soften, but are still undercooked.
5. Add the zucchini and continue to simmer the soup for 5 minutes, until zucchini are starting to soften.
6. Add the kale and cook for 2 more minutes, until wilted.
7. Garnish with lemon juice just before serving. 

http://thefirstmess.com/2017/03/04/instant-cozy-lentil-greens-soup/

Sauteed Radishes with Mint

Yield: 2-3 servings

1 tbsp olive oil

1 tbsp butter

1 bunch radishes, trimmed, cut lengthwise into 1/2-inch wedges

salt and pepper

2 tbsp mint, roughly chopped

1. In a large saute pan, heat oil and butter over medium heat.
2. Add radishes to pan and toss to coat. Season with salt and pepper. Cook for 8 to 10 minutes, tossing frequently, until radishes are tender and slightly caramelized.
3. Let cool slightly and sprinkle with mint.

CSA email - April 28

Almond Butter Chocolate Chunk Cookies

Yield: 15

1 cup almond butter 

1/3 cup honey or maple syrup

1 egg

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp salt

1/3 cup dark chocolate bar, coarsely chopped 

sea salt, for sprinkling

15 almonds for topping

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

2. In a medium mixing bowl, beat together almond butter, honey or maple syrup, egg, vanilla, baking soda, and salt until smooth and creamy.
3. Fold in chocolate chunks.

4. Drop tablespoon sized balls of dough onto prepared baking sheet. Top each cookie with sea salt and an almond.
5. Bake for 7 to 8 minutes or until cookies turn a slightly golden brown.
6. Cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely.


https://www.ambitiouskitchen.com/2013/07/flourless-almond-butter-dark-chocolate-chunk-cookies-with-sea-salt-gluten-free-amazingly-good/

Oatmeal Chocolate Chip Cookies

Yield: 16

3/4 cup almond flour 

3/4 cup rolled oats

1/4 cup shredded unsweetened coconut (or sub more almond flour, oats, or gluten-free flour)
1/3 cup coconut sugar

1/4 cup chocolate chips 

3/4 tsp baking powder

1/4 tsp salt

1/4 cup aquafaba (or sub 1 egg white)

2 tbsp almond butter

3 tbsp coconut oil, melted

1/2 tsp vanilla extract

1. In a large mixing bowl, stir together almond flour, oats, coconut, coconut sugar, chocolate chips, baking powder, and salt.

2. In a separate bowl, beat aquafaba (or egg white) (using a handheld mixer or by whisking vigorously) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)

3. To the aquafaba, add the almond butter, oil, and vanilla, and beat or whisk to combine.
4. Add aquafaba mixture to dry ingredients and mix until combined. Cover and chill in the refrigerator for at least 30 minutes or overnight.
5. Preheat oven to 350F. Line a baking sheet with parchment paper.

6. Scoop chilled dough by tablespoon and place on prepared baking sheet.

7. Bake for 10 minutes, rotate, and bake for 1 to 2 more minutes, or until the edges are slightly golden brown. Be careful not to burn - they bake quickly toward the end.

8. Remove from oven and let cool. Store leftovers in a loosely sealed container at room temperature up to 3 days, in the refrigerator for 4 days, or in the freezer for 1 month. 

https://minimalistbaker.com/gluten-free-oatmeal-chocolate-chip-cookies/

Pumpkin Loaf

Yield: 1 loaf

1 3/4 cups pumpkin puree

1/4 cup butter, melted
1/4 cup coconut oil, melted

3 eggs

1 cup sugar
2/3 cup coconut sugar

1 1/2 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

3/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

2 1/4 cups all-purpose flour

1 tbsp coconut sugar

1 tsp cinnamon

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large bowl, whisk together pumpkin, butter, coconut oil, eggs, sugar, and coconut sugar until smooth.
3. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves over batter and whisk until well combined.
4. Add flour and stir with a spoon, just until mixed.
5. Scrape into prepared pan and smooth the top.
6. In a small bowl, stir coconut sugar and cinnamon together. Sprinkle over top of batter.
7. Bake bread for 60 to 70 minutes until a tester poked into all parts of cake come out clean, turning the cake once during the baking time.

8. Cool completely.

9. Cake keeps at room temperature for one week.


https://smittenkitchen.com/2016/10/pumpkin-bread/

Spinach and Artichoke Egg Bake

Yield: 2-3 servings

1 tbsp olive oil

1/2 onion, finely diced

2 cloves garlic, minced

2 cups spinach

1 cup artichoke hearts, chopped
1 tbsp fresh basil, chopped

1/2 tsp dried oregano

pinch red pepper flakes

salt and pepper

6 eggs
3 tbsp almond milk

1. Preheat oven to 350F. Line a loaf pan or 8-inch cake pan with parchment paper and set aside.

2. In a large skillet, heat olive oil over high heat. Add onion and cook until tender, about 5 minutes.
3. Add garlic and spinach and cook for an additional 2 minutes, until spinach is wilted.
4. Stir in artichoke hearts and herbs and spices.
5. Pour mixture into prepared pan and spread out evenly.
6. In a medium bowl, whisk together eggs and almond milk. Pour over vegetables.
7. Bake for 25 to 30 minutes, or until eggs are set and slightly golden around the edges. A knife inserted into the center should come out clean. Remove from oven and let cool for 10 minutes. Cut into pieces and serve warm.


https://www.twopeasandtheirpod.com/spinach-artichoke-egg-casserole/

Green Lentil, Yam, Mushroom, and Green Bean Curry

Yield: 4-6 servings

1 cup green lentils
1 tbsp coconut oil
1 tbsp cumin seeds
1 onion, finely chopped
3 cloves garlic, minced
1 knob ginger, grated
1 tsp garam masala
1 tsp turmeric
1/2 tsp ground fenugreek
1/2 tsp cayenne
salt and pepper
2 yams, peeled, cut into 1-inch pieces
2 tbsp chickpea flour
2 cups water
2 cups mushroom broth
1 cup whipping cream
8 crimini mushrooms, quartered
1 cup green beans, cut into 1-inch pieces
1/2 cup asparagus, cut into 1-inch pieces

1. In a medium pot, bring lentils to a boil in 4 cups of water. Reduce heat and simmer for 15 to 20 minutes, or until lentils are just tender. Drain, rinse in cold water to stop cooking process, and set aside.
2. Meanwhile, in a large pot, heat coconut oil over medium heat. Add cumin seeds and allow to sizzle for 10 to 15 seconds.
3. Add onions and saute until translucent, about 5 minutes.
4. Add the garlic, ginger, and spices. Saute for 1 minute.
5. Add the yams and cook, stirring, for 3 minutes. This is to coat the yams in oil and prevent them from becoming too mushy in the curry.
6. In a medium bowl, combine the chickpea flour and water. Whisk well. Add this mixture to the pot along with the mushroom broth and bring to a boil. Reduce heat to medium and simmer for 10 to 15 minutes. Yams should be nearly soft but still slightly undercooked.
7. Add cream, mushrooms, green beans, and asparagus. Continue to cook for 5 to 10 minutes until all vegetables are just cooked.
8. Add cooked lentils to the pot and stir to combine.


Vij's Indian

Yam, Ginger, and Coconut Soup

Yield: 4 servings

1 tbsp coconut oil
1/2 onion, diced
1 knob ginger, finely grated
1 tsp yellow mustard seeds
1/2 tsp ground fenugreek
1 tsp turmeric
1/2 tsp cayenne pepper
salt and pepper
2 yams, peeled, diced
1 can coconut milk
2 cups water

1. In a medium pot, heat coconut oil over medium heat. Add onion and sweat for 5 minutes.
2. Add ginger and all spices. Continue to cook for 1 to 2 minutes.
3. Add yams, coconut milk, and water. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, or until yams are very soft.
4. Pour soup into the blender and blend until a smooth consistency is achieved.


Vij's Indian

Ginger Lime Tahini Sauce

Yield: 1/2 cup

1/4 cup tahini

1 tsp ginger, finely grated
juice of 1 lime
1 tbsp tamari
2 tbsp maple syrup
1/2 tsp chili garlic sauce (or other hot sauce)
2-3 tbsp hot water

1. Mix together the tahini, ginger, lime juice, tamari, maple syrup, and hot sauce. Once totally smooth, add enough hot water to get the sauce to pourable consistency. Whisk thoroughly.


http://thefirstmess.com/2016/05/04/vegan-stuffed-sauced-sweet-potatoes-recipe/

Creamy Dill Dressing

Yield: 1/2 cup

1/4 cup cashews, soaked for at least 2 hours

2 tbsp sunflower seeds, soaked for at least 2 hours

juice of 1/2 a lemon

1 tbsp red wine vinegar

2 tsp dijon mustard

2 tsp maple syrup or honey

salt and pepper

2-3 tbsp water, or more if necessary

3-4 sprigs of dill, leaves removed and chopped

1. Place all ingredients except for the dill into a blender and blend on high until the mixture is creamy and homogenous. Thin out with additional water until you get an appropriate dressing consistency.

2. Remove dressing from the blender and stir in the chopped dill.

http://thefirstmess.com/2013/06/19/a-real-mess-of-peas-recipe/

Chicken, Ginger, and Kale Soup

Yield: 4 servings

2 tbsp olive oil

1/2 onion, minced
1 large carrot, chopped
1 stalk celery, chopped

2 chicken legs, bone-in
4 cups chicken stock

1-inch knob ginger, minced

1/2 tsp cumin

1/4 tsp chili powder

1 tbsp tamari

1/2 bunch kale, ribs removed, chopped

salt and pepper

1. Heat the olive oil in a medium stock pot over medium heat. Add onion and cook until translucent.

2. Add carrot and celery and cook for a few more minutes.
3. Add chicken and chicken stock. Turn heat to high and bring soup to a boil. Once it begins to boil, reduce heat to low.
4. Add ginger, cumin, chili powder, and tamari. Simmer for about 1 hour, or until chicken is cooked through. Skim fat and impurities from top of soup occasionally, if needed.

5. Add chopped kale and cook for 2 to 3 minutes or until kale becomes tender.

6. Season to taste with salt and pepper.


https://bestrecipebox.com/healthy-chicken-soup-kale/

Honey Lime Vinaigrette

Yield: 1/3 cup

1/4 cupi lime juice

2 tbsp honey

1 tsp dijon mustard

1/2 tsp garlic powder

1/4 tsp cumin

1/4 cup olive oil

salt and pepper

1. Add all ingredients to a jar and shake vigorously to combine.


https://www.theyummylife.com/honey_lime_vinaigrette

Ginger Molasses Cookies

Yield: 12

1/4 cup coconut oil, melted, cooled 

1/4 cup coconut sugar

2 tbsp molasses

1 egg

1 tsp vanilla extract

1 cup almond flour

1/4 cup coconut flour

1/2 tsp baking soda

3/4 tsp ground ginger

1/2 tsp cinnamon

1/2 tsp allspice

1/4 tsp salt

organic cane sugar for rolling, if desired

1, Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large bowl, mix together coconut oil, coconut sugar, molasses, egg and vanilla extract. 

3. Add in almond flour, coconut flour, baking soda, spices and salt. Mix well to form a dough.

4. Roll dough into balls. Roll in sugar if using, then place on prepared baking sheet. Gently flatten the dough with your hand or the back of a glass.
5. Bake for 8 - 11 minutes. Allow to cool on cookie sheet for before transferring to a wire rack to finishing cooling.


http://www.ambitiouskitchen.com/2016/12/paleo-ginger-molasses-cookies/

Miso Spaghetti with Brussel Sprouts and Lemon

Yield: 3-4 servings

Sauce:

1/2 cup cashews, soaked 3-4 hours

1 tbsp white miso paste

1 clove garlic, chopped

1/2 tsp dijon mustard

1/2 cup water

2 tbsp lemon juice

1 tbsp olive oil

salt and pepper

Pasta:

1 tbsp olive oil

2 cups brussels sprouts, halved

1 tbsp lemon juice

8 oz spaghetti

salt and pepper

1/2 tsp chili flakes

1. In a high-speed blender, puree the cashews, miso paste, garlic, dijon mustard, water, lemon juice, olive oil, and salt and pepper until smooth.
2. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain, reserving 1 cup of the pasta water. 

3. While pasta is cooking, in a large skillet, heat the oil over medium-high heat. Add the brussels sprouts, cut side down, along with a pinch of salt. Let them sear until the cut side becomes golden brown, 2 to 3 minutes. Toss and continue cooking for an additional 7 to 10 minutes, or until tender.

4. Add a squeeze of lemon juice to the pan and toss once more.
5. Add cooked pasta and sauce to the pan, adding pasta water as needed to thin the sauce and make it creamy. 

6. Serve pasta hot with freshly ground black pepper and chili flakes.


http://thefirstmess.com/2016/03/30/vegan-creamy-miso-pasta-w-brussels-sprouts-recipe/

Moroccan Chickpea Stew

Yield: 4-6 servings

1 tbsp coconut oil

1 medium onion, diced

2 tsp cinnamon

2 tsp ground cumin

2 tsp ground coriander

1 tsp chili flakes

2 cloves of garlic, finely minced

4 dates, pitted and chopped

2 medium carrots, chopped

1 large sweet potato, peeled and chopped
1 small potato, peeled and chopped

1 can crushed tomatoes (preferably fire-roasted)

3 cups vegetable stock 

1 yellow pepper, chopped
1 zucchini, chopped

2 cups chickpeas

1 cup kale, chopped
2 tbsp parsley, chopped

zest of 1 lemon
salt and pepper

1. Heat the coconut oil in a large pot over medium heat. Add the onions and sauté until soft and translucent.
2. Reduce heat to medium-low, and add the cinnamon, cumin, coriander and chili flakes. Slowly sauté and stir until the onions are very soft, about 5 minutes.
3. Add the garlic and sauté until fragrant, about 1 minute.
4. Add the chopped dates, carrots, sweet potato, and potato. Stir to coat the vegetables in the spices and oil.
5. Add the tomatoes and vegetable stock. Bring to a boil and simmer until the sweet potatoes are just tender, about 15 minutes.

6. Add the yellow pepper, zucchini, and chickpeas. Simmer until the peppers and zucchini are tender and the sweet potatoes are quite soft, about 5 minutes.
7. Add the kale and cook for 1 minute, or until just wilted.
8. Garnish with parsley, lemon zest, and season with salt and pepper.


http://thefirstmess.com/2013/09/26/moroccan-style-vegan-vegetable-chickpea-stew-recipe/

Roasted Fennel and Quinoa Salad

Yield: 3-4 servings

3/4 cup quinoa

1 1/2 cups water

1 small bulb of fennel, trimmed, halved, core removed

4 radishes, halved, sliced thin

1/2 cucumber, diced small

2 tbsp dill, chopped

2 green onions, sliced thin

optional: handful of nuts/seeds

2 tsp dijon mustard

juice of 1 lemon

3 tbsp olive oil

salt and pepper

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. In a medium pot, combine quinoa with water. Bring to a boil, cover, and reduce heat to low. Simmer until all of the liquid is absorbed, about 15 minutes. Remove from heat and set aside.

3. Slice the halves of fennel and toss them in a bit of olive oil, salt, and pepper. Spread on prepared baking sheet and roast in the oven for about 15 minutes, or until soft and have golden, caramelized edges. (Or optional: grill the fennel: brush the fennel with olive oil and season with salt and pepper. Place on a grill heated to high, cut side down. Grill until char marks are achieved on both sides and fennel feels a bit soft. Remove and cut into a rough small dice once cool.)

4. Place cooled quinoa into a large bowl. Add fennel, radishes, cucumber, dill, and green onion. Add dijon, lemon juice and remaining olive oil on top. Season with salt and pepper and mix until thoroughly combined.

http://thefirstmess.com/2011/07/18/grilled-fennel-and-quinoa-salad/

Dijon Balsamic Sauce

Yield: 2/3 cup

1/4 cup dijon mustard
1/3 cup balsamic vinegar
1 tbsp maple syrup

1. Combine all ingredients in a bowl and mix well.

Coconut Almond Quinoa Pancakes

Yield: 6 pancakes

1/2 tbsp + 2 tbsp coconut oil, divided, melted, plus extra for the pan
1/2 tsp cinnamon
1/2 cup quinoa
7/8 cup water
1 tbsp lemon juice
1 cup almond or coconut milk of your choice
1 1/2 cups almond flour
1/2 cup whole spelt flour (or gluten-free all-purpose flour)
2 tsp baking powder
1/2 tsp baking soda
2 tbsp coconut sugar
1/2 tsp salt
1 egg
2 tsp vanilla extract
optional: 2 bananas, sliced
optional: 2 tbsp cacao nibs or chocolate chips
optional: 1 cup blueberries

1. In a small pot, over medium heat, add 1/2 tablespoon of the coconut oil. Once warm, add the cinnamon and stir. Add the quinoa and stir around in the oil to lightly toast. Add the water and bring to a boil. Cover, reduce heat to low, and simmer for about 15 minutes until quinoa is cooked, but kind of crunchy. Let cool quinoa completely.

2. In a small bowl, add the lemon juice to the milk. Set aside to curdle for at least 5 minutes. 

3. In a medium bowl, combine the almond flour, spelt flour, baking powder, baking soda, coconut sugar, and salt. Stir to combine.
4. Add the curdled milk mixture, egg, vanilla, and remaining 2 tablespoons of coconut oil to the flour mixture. Gently fold it together with a spatula until just combined.
5. Add the cooled quinoa and fold it in until evenly mixed.

6. Heat a medium non-stick pan over medium heat. Brush with melted coconut oil. Drop 2 to 3 tablespoons of batter onto the pan and spread/flatten it out. If using, press banana slices onto the top of the cakes, and/or sprinkle with cacao nibs/chocolate chips/blueberries. Once bubbles start to form on top and the bottom is golden, flip them over. Continue to cook until bottom side is golden/dry.
7. Repeat with remaining batter, keeping cooked cakes warm.

8. Serve pancakes with maple syrup and yogurt dolloped on top.

http://thefirstmess.com/2013/03/20/vegan-coconut-almond-quinoa-breakfast-cakes-recipe/

Coconut Crusted Chicken Strips

Yield: 2 servings

2 chicken breasts
1/2 cup coconut flour
salt and pepper
1 egg
1/4 cup coconut milk
1 cup shredded coconut

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Cut the chicken breasts into strips, and then pound slightly to flatten to an even thickness.
3. Set up a 3-bowl breading system - one bowl for the coconut flour seasoned with salt and pepper, one for the egg mixed with coconut milk, and one for the shredded coconut.
4. Take each strip of chicken and dredge it in the coconut flour, then dip in the liquid mixture, and finally coat in the shredded coconut. Place on prepared baking sheet.
5. Bake for 15 minutes, flip, and then baking for 10 more minutes, or until cooked through.


https://paleoleap.com/coconut-crusted-chicken-strips/

Devilled Eggs with Dill

Yield: 8

8 eggs
2 tbsp olive oil
1 tbsp dijon mustard
2 tbsp dill, chopped
zest of 1 lemon
juice of 1/2 lemon
1/2 tsp paprika
salt and pepper

1. Place eggs in a medium pot. Fill with cold water, enough to cover all the eggs. Bring to a boil, cover, and reduce heat to low. Simmer for 8 minutes. Remove from heat and submerge in cold water to stop cooking.
2. When cool, peel eggs and cut in half length-wise.
3. Remove yolks and place in food processor. Add remaining ingredients and pulse to combine.
4. Spoon the yolk mixture back into each egg white half.
5. Garnish with dill or paprika.


https://www.100daysofrealfood.com/recipe-deviled-eggs-without-mayo/

Spinach and Basil Egg Wraps

Yield: 3

6 eggs
2 cups spinach
6 basil leaves
1 tsp coconut oil
salt and pepper

1. Add all ingredients to the food processor or blender. Puree on high until it becomes a thin, smooth, green mixture.
2. In a medium non-stick pan, heat some olive oil over medium-high heat. Pour in one-third of the mixture and swirl it around the pan like a crepe.
3. Let it cook for 1 to 2 minutes, then carefully flip and cook on the other side.
4. Repeat with the rest of the mixture. Serve with desired fillings.


http://thelittlegreenspoon.com/2015/08/14/spinach-basil-egg-wraps/

Red Lentil and Quinoa Fritters

Yield: 9 fritters

1/2 cup quinoa
1/4 cup red lentils
1 1/2 cup vegetable broth (or water)
1 tbsp tahini
1 tsp dijon mustard
juice of 1/2 lemon
2 tbsp parsley, finely chopped
2 tbsp cornmeal
2 tbsp chickpea flour (or brown rice flour)
1 tsp cumin
1 tsp turmeric
1/4 tsp cinnamon
1/4 tsp cayenne
salt and pepper

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Place the quinoa and lentils in a medium pot with the vegetable broth. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and set aside to cool.
3. Once quinoa/lentil mixture has cooled a bit, transfer to a large mixing bowl. Add the remaining ingredients and stir well to combine. The mixture should easily come together to form patties.
4. Form patties and place on prepared baking sheet. Bake for 15 minutes. Flip and bake another 10 minutes.
5. Serve with a cucumber tomato salad and a tahini dressing.


https://www.veggieinspired.com/baked-red-lentil-quinoa-fritters/

Kale, Brussel Sprout, and Chickpea Caesar Salad

Yield: 4 servings

Chickpeas:

1 can chickpeas, drained and rinsed

2 tsp smoked paprika

1 tsp tamari

1 tsp maple syrup

salt and pepper

Salad:

2 bunches lacinato/dino kale

1/2 lb brussel sprouts

1/4 head green cabbage

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Dry the chickpeas with paper towel and place them on the prepared baking sheet. Sprinkle the smoked paprika, tamari, maple syrup, salt, and pepper over top. Toss chickpeas lightly to coat and place in the oven. Roast chickpeas until slightly crispy, about 20 minutes, making sure to stir them around once or twice. Set aside.

3. Meanwhile, slice kale, brussels sprouts, and cabbage and place in a large mixing bowl.
4. When chickpeas are cool, add to salad bowl. Serve with caesar dressing and vegan parmesan cheese. Serve immediately.

http://thefirstmess.com/2015/01/14/kale-brussels-sprout-caesar-slaw-w-pine-nut-parm/

Honey Ginger Glaze

Yield: 1/3 cup

2 tbsp coconut oil, melted

1 tsp ginger, grated

2 tbsp honey

2 tbsp lemon juice

lemon zest

salt and pepper

1. Place all ingredients in a mixing bowl and stir to combine. 

Vegan Caesar Salad Dressing (with sunflower seeds)

Yield: 1 cup

1/2 cup sunflower seeds, soaked for at least 2 hours

3 tbsp lemon juice

1 tbsp nutritional yeast

1 tbsp tamari

1 tbsp tahini

1 tsp dijon mustard

2 cloves of garlic, chopped

2 tbsp olive oil

1 tsp maple syrup

salt and pepper

1/4 - 1/2 cup water

1. Drain the sunflower seeds and place them in a blender. Add the lemon juice, nutritional yeast, tamari, tahini, dijon, garlic, olive oil, maple syrup, salt, pepper, and 1/4 cup of water. Blend on high until the mixture is smooth.
2. Slowly add more water by the tablespoon until you have a dressing that will run off the back of a spoon. Place dressing into a sealable container and refrigerate until ready to use.


http://thefirstmess.com/2015/01/14/kale-brussels-sprout-caesar-slaw-w-pine-nut-parm/

Roasted Corn Salad

Yield: 2-3 servings

3 ears corn, husks removed
1 tbsp olive oil
zest of 1 lime
1/2 tsp chili powder
salt and pepper
1 red pepper, diced
1 cup cherry tomatoes, halved
1 jalapeno pepper, finely diced
1 shallot, finely diced
1 cup cilantro, chopped
1 avocado, diced
juice of 1 lime
optional: 1/2 can black beans, drained and rinsed

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Cut the kernels off each ear of corn and place on prepared baking sheet. Drizzle with olive oil. Add lime zest, chili powder, salt, and pepper. Toss to combine.
3. On the same baking sheet, add red pepper. Roast for 5 to 8 minutes.
4. In the meantime, in a large mixing bowl, combine cherry tomatoes, jalapeno, shallot, cilantro, avocado, lime juice, and black beans if using.
5. When corn and red pepper have cooled slightly, add to remainder of salad. Toss to combine. Serve immediately.

Chickpea Stew

Yield: 4-6 servings

2 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, finely minced

2 carrots, diced

1 red pepper, diced

2 roma tomatoes, diced

3 tbsp tomato paste

2 cups vegetable stock

1 tsp dried basil

1 tsp dried oregano

1/4 tsp red pepper flakes

2 bay leaves

salt and pepper

1 can chickpeas, drained and rinsed

1/4 cup parsley, finely chopped

1. In a large pot, heat oil over medium heat. Add onions and sauce for 3 to 5 minutes.

2. Add garlic and carrots and continue to cook for 2 to 3 minutes.

3. Add red pepper, tomatoes, tomato paste, vegetable stock, and spices. Stir to combine. Bring to a boil, then cover, and reduce heat to low or until just simmering. Cook for 10 to 15 minutes.

4. Add the chickpeas. Stir to combine. Continue to simmer for another 10 to 15 minutes.

5. Just before serving, garnish with parsley.

http://www.lordbyronskitchen.com/vegan-chickpea-stew/

Stuffed Portobello Mushrooms

Yield: 4 servings

Filling:
1/2 cup quinoa
1 cup water
1 1/2 cup sweet potato (or butternut squash), diced
1 cup red pepper, diced
1 cup red cabbage, chopped
1 tsp cumin
1 tsp chili powder
salt and pepper
1/2 cup black beans, drained and rinsed
zest of 1 lime

Mushrooms:
2 tbsp olive oil
2 tbsp balsamic vinegar
juice of 1 lime
1 tsp cumin
1/2 tsp chili powder
salt and pepper
4 large portobello mushrooms, stems and gills removed


1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Place sweet potato on prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes, or until tender. Set aside.
3. In the meantime, add quinoa and water to a medium pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and set aside.
4. In a shallow dish, combine all mushroom ingredients. Stir to coat mushrooms and set aside to marinate.
5. Heat a large pan over medium-high heat. Add a splash of olive oil. Add red pepper and cabbage, as well as cumin, chill powder, and salt and pepper. Saute for 5 minutes, or until softened. Transfer to a large mixing bowl and set aside.
6. In the same pan, add another splash of olive oil. Add the mushrooms and saute for 2 minutes on each side. When flipping the mushrooms, add 2 to 3 tablespoons of the marinade to the pan to let the mushrooms steam. Remove from heat and place on a plate or tray, face up.
7. To the mixing bowl with the red pepper and cabbage, add the cooked quinoa, roasted sweet potato, black beans, and lime zest. Stir to combine.
8. Divide the filling between the mushrooms. Serve with chimmichurri or fire-roasted tomato salsa.


https://minimalistbaker.com/quinoa-vegetable-stuffed-portobello-mushrooms/

Fire-Roasted Tomato Salsa

Yield: 1 cup

1 can fire-roasted tomatoes
1 serrano or jalapeno pepper, deseeded and chopped
1/2 cup onion, chopped (white, red, or green, or a combination)
1 clove garlic, sliced
1 cup cilantro
juice of 1 lime
1 tsp maple syrup
1 tsp cumin
salt and pepper

1. Add all ingredients to a food processor or blender and pulse to mix. The salsa should be well-blended but still slightly chunky.
2. Store leftovers in a well-sealed containers in the refrigerator for up to 1 week or in the freezer for up to 1 month.


https://minimalistbaker.com/easy-red-salsa/

Nicoise Salad (Vegan)

Yield: 2-3 servings

Salad:
4-5 small red or yellow potatoes
1 cup green beans, trimmed
1 head lettuce, butter or romaine
1/2 cup Nicoise, green, or kalamata olives, pitted
1/2 cup cherry tomatoes, halved
1 small red beet, grated

Chickpeas:
1 can chickpeas, drained and rinsed
1 tsp dijon mustard
1 tsp maple syrup
1 tsp dill
salt and pepper
1 tbsp sunflower seeds

Dressing:
1 shallot, finely diced
1 tsp dijon mustard
1/2 tsp thyme
1/3 cup red wine vinegar
1/4 cup olive oil
salt and pepper

Optional: 
tuna or salmon
hardboiled eggs


1. Add potatoes to a small pot filled with cold water until just covered. Bring to a boil over high heat, then reduce heat to medium until the water is just simmering. Cook uncovered for 12 to 20 minutes, or until a knife slides easily through. Drain and cool. Cut into quarters.
2. Meanwhile, fill a medium pot with water and bring to a boil. Add green beans and boil for 2 to 4 minutes and just slightly tender. Drain and immediately immerse/rinse in cold water to stop cooking process. Drain and set aside.
3. Add chickpeas, mustard, maple syrup, dill, salt and pepper, and sunflower seeds to a small mixing bowl. Stir to combine. Mash a few chickpeas to create texture. Set aside.
4. Prepare the dressing by adding all dressing ingredients to a mason jar and shaking vigorously to combine, or whisk together in a small mixing bowl. Set aside.
5. To serve, add lettuce to a bowl. Top with potatoes, green beans, chickpeas, olives, tomatoes, beets, fish (optional), and eggs (optional). Serve with dressing.


https://minimalistbaker.com/vegan-nicoise-salad/

Vermicelli Noodle Bowl with Portobello Mushrooms and Pickled Vegetables

Yield: 4 servings

Pickled Vegetables:
1/2 cup apple cider vinegar
1/4 cup maple syrup
1/2 tsp salt
1 carrot, julienned
1/2 cucumber, julienned
1/3 daikon radish, julienned

Noodle Bowl:
1 package thin vermicelli noodles
4 portobello mushrooms, cleaned
2 tbsp maple syrup
1 tbsp tamari
1 tbsp sriracha
3 cloves of garlic, minced
salt and pepper
2 tbsp olive oil
1 cup cilantro, chopped
1/4 cup thai basil, chopped
1/4 cup mint, chopped
1 chili, thinly sliced

1. In a medium bowl, whisk together the apple cider vinegar, maple syrup, and salt. Place the julienned vegetables into the bowl and submerge them in the vinegar mixture. Cover and set aside in the refrigerator for at least 30 minutes. Drain when ready to use.
2. Cook the vermicelli noodles according to package directions. Drain and set aside. 

3. Cut the portobello mushroom into quarters and set aside.

4. In a large shallow bowl, whisk together the maple syrup, tamari, sriracha, garlic, and salt and pepper. Place the portobellos into the marinade, toss to coat, and let sit for 15 minutes.

5. Heat the olive oil in a sauté pan over medium-high heat. Sear the portobellos on one side, and then flip them over to sear the other side.
6. Pour half of the marinade into the pan and simmer until reduced by at least half, stirring the mushrooms. Once the mushrooms are cooked through, remove from heat.

7. To serve, place the vermicelli noodles into a bowl, cover with pickled vegetables and cooked mushrooms. Garnish with cilantro, basil, mint, and sliced chili. Serve with vietnamese dipping sauce.


http://thefirstmess.com/2014/06/12/kimberleys-vegan-banh-mi-with-portobellos-pickled-vegetable-slaw-recipe/

Dill Tofu Dressing

Yield: 1 1/2 cups

1 cup silken firm tofu

3 tbsp dill

3 tbsp maple syrup or honey

1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder

2 tbsp white wine vinegar

2 tbsp olive oil

1 tbsp spicy mustard 

water to thin

1. Add all ingredients except water to a blender and blend until well combined. Scrape down sides as needed. If having trouble blending, add water one tablespoon at a time until it has enough liquid to churn properly.
2. Serve with pasta salad.

https://minimalistbaker.com/vegan-macaroni-salad/

Italian Pasta Salad

Yield: 4 servings

1 lb pasta (fusilli, macaroni)

1 cup cherry tomatoes, halved
1/2 cup celery, finely chopped
1/4 cup carrot, grated

1/2 cup roasted red peppers, julienned

1/2 cup artichoke hearts, chopped

1/4 cup sundried tomatoes, chopped

1/4 cup sliced black olives

1 shallot, finely diced

1/4 cup parsley, finely chopped
1 tbsp basil leaves, finely chopped

Dressing:

1/3 cup olive oil

2 tbsp red wine vinegar

1/2 tsp maple syrup

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried oregano

1/4 tsp dried basil

1/4 tsp dried parsley
1/4 tsp salt

1/4 tsp black pepper

1. Cook noodles according to package instructions. Drain, and set aside.

2. Chop the vegetables and herbs and place in a large bowl. 

3. Add noodles to the vegetables and herbs.
4. Prepare dressing by adding all ingredients to a blender and blending on high until emulsified, or adding all ingredients to a mixing bowl and whisking vigorously until emulsified.
5. Just before serving, ddd dressing to the salad and toss to coat.


http://www.blissfulbasil.com/easy-vegan-italian-pasta-salad/
https://minimalistbaker.com/vegan-macaroni-salad/

Orange Ginger Stir Fry Sauce

Yield: 3/4 cup

1/2 cup coconut aminos

1/3 cup orange juice

1 tbsp fish sauce

1 knob piece ginger, peeled and grated

2 cloves garlic, minced

1/2 tsp chili flakes

1. Place all of the ingredients in a small pot. Stir to combine.
2. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes. Remove from heat. 

3. Store in a jar, refrigerated, for up to 1 week.


http://zenbelly.com/2014/06/18/the-zenbelly-cookbook-sneak-peek-orange-ginger-beef-stir-fry/

Sardines with Lemon and Mint

Yield: 2 servings

2 tins sardines, cleaned and heads removed
zest of 2 lemons
1/4 cup olive oil
3 cloves garlic, crushed
1 tbsp fresh mint, finely chopped
salt and pepper
1/4 cup coconut flour
2 tbsp almond flour

1. Place the sardines in a bowl with the lemon zest, olive oil, garlic, mint, salt and pepper. Toss gently to coat. Set sardines aside to marinate for 30 minutes.
2. In a flat bowl, combine the coconut flour and almond flour. Dust the sardines in the flour mixture. 

3. Heat a large non-stick frying pan over high heat. Add a thin layer of the olive oil. Cook the sardines in batches for 1 minute each side or until golden and crispy.


http://www.donnahay.com.au/recipes/entertaining/starters/crispy-sardines-with-lemon-and-mint

Tomato Basil Chickpea Salad

Yield: 4 servings

1/2 cup quinoa
1 cup water
2 cups baby spinach leaves

1 can chickpeas, drained and rinsed

1 cup cherry tomatoes, halved
1 cucumber, deseeded, chopped
1 tbsp olive oil
salt and pepper

1. Put the quinoa and water in a small saucepan and bring to a boil. Reduce the heat, cover, and cook until the water is absorbed, about 15 minutes. Remove from heat and let cool. 

2. To assemble the salad, add the baby spinach to a large bowl.  Top with the quinoa, chickpeas, tomatoes, and cucumber. Drizzle with olive oil and season with salt and pepper.
3. Serve with avocado basil dressing.


http://happyhealthymama.com/loaded-spinach-salad-with-creamy-avocado-basil-dressing.html

Avocado Basil Dressing

Yield: 1/2 cup

1 ripe avocado

5 large basil leaves

1 small garlic clove, minced

2 tbsp lemon juice

1/4 tsp salt

1/4 cup water

1. Place all ingredients into the blender.  Blend until thick and creamy. Add more water as needed to make the dressing to your desired consistency.


http://happyhealthymama.com/loaded-spinach-salad-with-creamy-avocado-basil-dressing.html

Lemon Coconut Muffins

Yield: 12

1 1/4 cup almond flour

1 cup shredded unsweetened coconut

2 tbsp coconut flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

3 eggs

3 tbsp coconut oil

1/4 cup coconut milk

1/4 cup honey

1/3 cup lemon juice

zest of 1 lemon

1 tsp vanilla extract

1. Preheat oven to 350F. Line a muffin tin with paper liners.

2. In a medium bowl, combine all the dry ingredients.

3. In a separate bowl, mix all the wet ingredients together.

4. Pour the wet ingredients into the dry ingredients, and stir into a batter.

5. Let batter set for a few minutes, then stir again.

6. Fill muffin cups about three-quarters full.

7. Bake about 16 to 18 minutes.

http://www.paleonewbie.com/paleo-lemon-coconut-muffins-recipe

Kale and White Bean Salad

Yield: 2 servings

Beans:

1 can white or butter beans, rinsed and drained

1/2 lemon, juiced 

1 tbsp olive oil

1/4 tsp salt

2 tbsp parsley, chopped

Salad:

1 head kale, de-stemmed and chopped

1/2 lemon, juiced

1 tbsp olive oil

1 tbsp maple syrup

1 clove garlic, finely minced
pinch each salt and black pepper

Dressing:

1/3 cup tahini

1 clove garlic, finely minced

1 lemon, juiced

1 tbsp maple syrup
pinch each salt and black pepper

2 tbsp hot water

1. In a small mixing bowl, combine drained beans, lemon juice, olive oil, salt, and fresh parsley. Toss to coat. Set aside.

2. In a large mixing bowl, combine kale, lemon juice, olive oil, maple syrup, garlic, salt, and pepper. Use your hands to massage the kale and break it down slightly.

3. To prepare dressing, add tahini, garlic, lemon juice, maple syrup, salt, and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. Set aside.

4. To serve, add beans and the dressing to the kale and toss to combine.
5. Best when fresh. If serving later, store dressing separate.


https://minimalistbaker.com/white-bean-kale-salad-with-tahini-dressing/

Asian Beef Skewers

Yield: 2 servings

2 beef tenderloin steaks

1/4 cup sesame oil

1/4 cup olive oil

1/3 cup tamari

1 tbsp coconut sugar

1 tbsp maple syrup 

3 garlic cloves, minced

1 knob ginger, grated

1 tsp red chili flakes

2 tbsp sesame seeds

3 stalks green onions, sliced

1. Soak 6 skewers in water.

2. Prepare the marinade by mixing the oils, tamari, coconut sugar, maple syrup, garlic, ginger, chili flakes, 1 tablespoon of sesame seeds, and 2 stalks of green onion together.

3. Cut the beef tenderloin into 1-inch cubes.

4. Place beef cubes in a bowl, and pour the marinade over. Toss to combine. Refrigerate for at least one hour to marinate.

5. Preheat grill.

6. Place the meat on the skewers.

7. Grill on medium high for about 5 minutes, flipping halfway through. This will cook the beef to medium rare.

8. Place on a serving platter. Garnish with remaining sesame seeds and green onions.

https://www.theblackpeppercorn.com/2012/08/asian-sesame-beef-skewers/

Miso Soup

Yield: 2 servings

4 cups water
1 sheet nori, cut into large rectangles
3-4 tbsp white miso paste
1/4 cup firm tofu, cubed

1/2 cup kale or chard, chopped

1/3 cup green onion, chopped

1. Place water in a medium pot and bring to a low simmer.

2. Add nori and simmer for 5-7 minutes.

3. In the meantime, place 3 tablespoons of miso into a small bowl, add a little hot water, and whisk until smooth.

4. Add miso to the soup and stir.

5. Add remaining ingredients and cook for another 5 minutes.

6. Taste and add more miso or a pinch of sea salt if desired. Serve warm.

https://minimalistbaker.com/15-minute-miso-soup-with-greens-and-tofu/

Almond Butter Tofu Stir Fry

Yield: 2 servings

1 package extra firm tofu

1 tbsp sesame oil 

1/4 cup tamari 

3 tbsp maple syrup

2 tbsp almond butter (or peanut butter)

2 tbsp lime juice
1/2 tsp red pepper flake
1 tbsp olive oil

1 lb green beans, trimmed

1 red pepper, diced

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean, absorbent towel and set something heavy on top like a cast-iron skillet to press out excess moisture.

3. Once oven is ready, unwrap tofu and cut into small cubes. Arrange on the prepared baking sheet in an even layer and bake for 25 to 30 minutes, or until puffy, dried out, and slightly crispy on the edges.
4. In the meantime, to a small mixing bowl, add sesame oil, tamari, maple syrup, almond butter, lime juice, and red pepper flakes. Whisk to combine. 

5. Add baked tofu to the marinade and let sit for 5 to 10 minutes, stirring occasionally. 

6. Heat a large skillet over medium heat. Once hot, add the tofu, leaving most of the marinade behind. Cook for about 5 minutes, stirring occasionally, until browned on all sides and slightly caramelized. Remove from pan and set aside.

7. To the skillet, add olive oil, green beans, and red pepper and 2 tbsp of the marinade. Cover to steam for about 4-5 minutes or until green beans are slightly tender. Remove lid, increase heat to medium-high, and add remaining marinade and the tofu. Cook for an additional 1 to 2 minutes, stirring frequently. Remove from heat.

8. Serve as is or over cooked rice or cauliflower rice. For more heat, serve with chili garlic sauce or sriracha.

9. Best when fresh. Store leftovers in the refrigerator up to 3 days. 

https://minimalistbaker.com/almond-butter-tofu-stir-fry/

Scrambled Tofu Breakfast Burrito Bowl

Yield: 3-4 servings

Tofu:

1 package firm or extra-firm tofu, crumbled

1 tbsp olive oil

3 cloves garlic, minced

1 tbsp hummus

1/2 tsp chili powder

1/2 tsp cumin

1 tsp nutritional yeast

1/4 tsp sea salt

pinch cayenne pepper
1-3 tbsp water

1/4 cup parsley, finely chopped

Vegetables:

5 baby potatoes, chopped into bite-size pieces

1 red bell pepper, diced

1 tbsp olive oil

1/2 tsp ground cumin

1/2 tsp chili powder
salt and pepper

2 cups kale, chopped

Rest:

corn tortillas

1 ripe avocado, chopped or mashed

cilantro, chopped

red or green salsa
hot sauce

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean towel and set something heavy on top, such as a cast-iron skillet, to press out excess moisture.

3. Add potatoes and red pepper to the baking sheet, drizzle with oil and spices, and toss to combine. Bake for 15 to 25 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.

4. In the meantime, heat a large skillet over medium heat. Once hot, add oil and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.
5. Add garlic in the last minute of cooking to avoid burning.

6. In the meantime, to a small mixing bowl, add the hummus, chili powder, cumin, nutritional yeast, salt, and cayenne (optional). Stir to combine. Add water one tablespoon at a time until a pourable sauce is formed. Add parsley and stir.
7. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned, about 2 to 3 minutes. Set aside.

8. Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (they can be wrapped in foil to keep warm). Continue until all toppings are used up - about 3-4 large burritos.
9. Enjoy immediately for best results. Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month). Just microwave or heat in the oven before eating.

https://minimalistbaker.com/scrambled-tofu-breakfast-burrito-30-minutes/

Avocado Cilantro Dressing

Yield: 1/2 cup

1 small ripe avocado

1 cup cilantro

juice of 2 limes

1/3 cup olive oil
1 tbsp maple syrup

1/4 tsp cumin

1/4 tsp salt 

water to thin

1. Add all ingredients except the water to a blender. Process until smooth.
2. Add water to thin and scrape down sides as needed.
3. Leftovers store well in a covered container in the fridge for up to several days.


https://minimalistbaker.com/mexican-quinoa-salad-cups-with-creamy-cilantro-lime-dressing/

Mexican Quinoa Salad Cups

Yield: 4 servings

1 cup quinoa (or rice)

2 cups water (or vegetable stock)
1 tbsp olive oil
1 lb ground turkey

1 can black beans, drained and rinsed

1 cup whole kernel corn

1/2 cup salsa, plus more for serving

1 tbsp nutritional yeast 

1 tbsp cumin powder

2 tsp chili powder

2 tsp garlic powder
salt and pepper
zest and juice of 1 lime
1/4 cup cilantro, chopped
lettuce for cups, separated

1. In a medium pot, add quinoa and water and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer for 15 minutes, until all liquid is absorbed and quinoa is fluffy. Remove from heat.
2. Meanwhile, in a pan, heat olive oil over medium-high heat. Once hot, add turkey and saute until cooked through. Remove from heat.

3. Add cooked quinoa and turkey to a large mixing bowl and add remaining ingredients. Stir to combine.
4. Serve in individual lettuce cups with more salsa and avocado cilantro dressing. Can also be used as a stuffing for peppers.
5. Best when fresh, though leftovers keep covered in the refrigerator for 2 to 3 days.


https://minimalistbaker.com/spanish-quinoa-stuffed-peppers/

Soba Noodle Salad with Mushrooms and Kale

Yield: 2-3 servings

1 box of buckwheat soba noodles
1 tbsp coconut oil

1 small head of broccoli, cut into florets

8 crimini mushrooms, sliced

1/2 bunch of black kale, stems removed, roughly chopped
2 tbsp sesame seeds

Dressing:

2 tbsp almond butter

2 tbsp tamari 

1 tbsp coconut cream

1 tbsp coconut sugar

1 tsp ginger, grated

1/4 cup water

1. In a medium pot, cook the soba noodles according to the box instructions. Drain, rinse in cold water, and set aside.

2. In a pan, heat the coconut oil over medium-high heat. Add the broccoli, mushrooms, and kale and sauté until just cooked.

3. Meanwhile, prepare the dressing. In a jar with a lid, add all the ingredients and shake until combined.
4. Pour the dressing onto the veggies, and then add the cooked noodles and heat until warm.

5. Top with sesame seeds before serving.

http://thepurelife.ca/15-minute-soba-noodle-bowls/

Coconut Lime Energy Bites

Yield: 16

1/2 cup almonds

1/2 cup cashews

1 1/2 cups medjool dates, pitted

zest and juice from 3 limes

1/2 cup unsweetened shredded coconut

1. Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped, but not too long that the nuts to turn into a paste.
2. Add the dates, lime zest, and lime juice. Pulse until the dates are finely chopped and the mixture starts to clump.
3. Shape the mixture into 1-inch balls.
4. Roll in coconut to coat outside of the balls.
5. Store in an airtight container in the refrigerator for up to 1 week.

http://www.spoonfulofflavor.com/2014/01/27/key-lime-coconut-energy-bites/

Salted Almond Butter Cookies

Yield: 16

1 cup almond flour

1/2 cup almond butter

1 cup pitted medjool dates

1 tsp vanilla extra

1 tsp lemon juice

1/4 tsp sea salt

1. Add all ingredients to a food processor, and process until a thick dough is formed that clumps together. 

2. Roll dough into balls, then flatten into cookies with a fork. 

3. Sprinkle with sea salt.

4. Cookies will keep in the fridge for up to 10 days.


http://www.thisrawsomeveganlife.com/2017/07/salted-almond-butter-cookies.html