Black Beans and Rice

Yield: 3-4 servings

2 poblano peppers

1 chili pepper

1/2 white onion, sliced

1 cup grape/cherry tomatoes, halved

3 cloves garlic, peeled

1 tsp cumin seeds

1 tsp ground coriander

salt and pepper, to taste

1 tbsp olive oil

1 cup brown basmati rice, rinsed

1 tbsp tomato paste

1 tsp tamari

2 1/4 cups water

1 can black beans, drained and rinsed

juice of 1 lime

handful cilantro, chopped

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

2. Remove the stems and seeds from the poblanos and chili. Roughly chop the peppers and place them on the baking sheet.

3. Also add the sliced onions, tomatoes, and garlic cloves to the baking sheet. Toss the vegetables with the cumin, coriander, salt, pepper, and olive oil. Roast for 15 minutes, or until lightly browned and uniformly soft. Remove from oven and let cool slightly.

4. Transfer roasted vegetables to a blender or food processor. Pulse a few times until you have a chunky paste.

5. Remove from blender and place in a medium pot. Add the rice, tomato paste, tamari, and water to the pot. Set the pot over medium heat and bring to a boil. Lower the heat to a simmer and cover. Cook for 40 minutes, or until most of the liquid is absorbed and the rice is tender. Check the pot and stir every 10 to 15 minutes or so. Add more water if necessary.

6. Take the pot off the heat and let it sit for 5 minutes with the lid on. Then, remove the lid and stir in the beans, lime juice, cilantro, and a good pinch of salt. Serve the black beans and rice hot.

http://thefirstmess.com/2017/09/07/black-beans-rice-recipe-roasted-poblanos-garlic/

Pad Thai (Saltspring)

Yield: 4 servings

4 oz brown rice noodles

2 tbsp oil, divided

1/2 yellow onion, sliced

2 carrots, thinly sliced

1 red pepper, thinly sliced

1 zucchini, thinly sliced or spiralized

1 egg, beaten

1/2 cup peanuts, chopped

1/2 cup fresh herbs (cilantro, basil, green onion), chopped

Sauce:

3 tbsp fish sauce

3 tbsp maple syrup

3 tbsp vegetable stock

2 tbsp white vinegar

1 tbsp tamari

1 tsp chili paste (sambal oelek)

1. Place the uncooked noodles in a bowl of cold water to soak.

2. Prepare the sauce by combining all sauce ingredients in a jar and shaking vigorously to combine.

3. In a large saute pan, heat one tablespoon of oil over medium-high heat. Add the vegetables and saute for 2 to 3 minutes or until tender-crisp. Remove from heat and set aside.

4. Drain the noodles.

5. Add another tablespoon of oil to the pan. Add the noodles and stir fry for one minute.

6. Add the sauce and cook for another minute or two, until the sauce is starting to thicken and stick to the noodles.

7. Push the noodles aside to make room for the egg. Pour the beaten egg into the pan and let it sit for 30 seconds. Toss everything around with the tongs - the egg mixture will stick to the noodles and everything will start getting sticky.

8. Return the cooked vegetables to the pan, toss together, and remove from heat.

9. Stir in the peanuts and herbs and serve immediately.

Balsamic Lentil Stew

Yield: 4-6 servings

1 tbsp olive oil

1 medium yellow onion, finely chopped

1 medium carrot, finely chopped

1 stalk celery, finely chopped

1 leek, chopped

4 cloves garlic, minced

1 sprig fresh rosemary, minced

1 cup green or brown lentils, rinsed

2 cups cremini mushrooms, sliced

1 sweet potato, diced

1 tbsp balsamic vinegar

1 tbsp tamari

4 cups vegetable stock, divided

salt and pepper, to taste

1. In a large, heavy soup pot, heat olive oil over medium heat. Add the onions, carrots, celery, and leek to the pot and stir. Cook and stir until the onions are quite soft, about 5 minutes.

2. Add the garlic and rosemary and cook for 30 seconds, or until fragrant.

3. Add the lentils and stir to coat.

4. Add the mushrooms and sweet potato and stir to coat.

5. Add the balsamic vinegar, tamari, and vegetable stock. Scrape up any brown bits that have accumulated.

6. Bring the lentils to a boil, then reduce heat to a simmer. Cover and cook until lentils and sweet potato are just tender and there is just enough liquid to keep the mixture thick and stew-like, about 15 to 20 minutes. Season with salt and pepper.

http://thefirstmess.com/2016/12/07/baked-balsamic-lentil-stew-recipe/

Peanut Sauce

Yield: 1 1/2 cups

6 dry chili (seeded and soaked in hot water for 5 mins)

2 shallots, coarsely chopped

2 cloves garlic

1 stalk lemongrass, coarsely chopped

2 slices galangal

2 slices ginger

1/4 cup oil

1 tsp chili powder

1/4 cup peanut butter

2 tbsp tamarind puree (soak 1 tbsp of tamarind paste in 4 tbsp hot water)

2 tbsp palm sugar

1 cup water

salt, to taste

1. Blend chili, shallots, garlic, lemongrass, galangal, and ginger in a small food processor until it becomes a smooth paste. Add oil and mix well.

2. Heat a medium pot and add the paste and chili powder. Cook for 8 to 10 minutes until fragrant and colour is slightly darker.

3. Add peanut butter, tamarind puree, palm sugar, and water to the pot and bring to boil. Stir occasionally.

4. Reduce the heat to medium and cook for 10 to 12 minutes until the sauce has thickened and oil is on the surface of the sauce. Season with salt.

Chicken Satay Skewers

Yield: 4 servings

800g chicken thigh, cut into strips (or tofu)

3 shallots, coarsely chopped

2 stalks lemongrass, coarsely chopped

4 cloves garlic

3 slices ginger

1/2 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp turmeric powder

2 tbsp brown sugar

1 tsp salt

1 tbsp oil

Garnish:

1/4 cucumber, coarsely chopped

1/2 red onion, cut into wedges

1. Blend shallots, lemongrass, garlic, and ginger in a small food processor until it becomes a smooth paste. Mix the paste with chicken and add coriander, cumin, turmeric, brown sugar, salt, and oil and combine well. Cover and marinate in the fridge for 2 hours or overnight.

2. Soak skewers in water while chicken is marinating chicken.

3. Thread the chicken onto the skewers and brush with oil.

4. Grill for couple of minutes on each side.

5. Serve with cucumber and red onion and peanut sauce.

Buckwheat Pancakes

Yield: 10

1 banana, mashed

2 eggs, whisked

1 3/4 almond milk

1 tsp almond extract

1 1/2 light buckwheat flour

1 1/2 tsp baking powder

1/2 tsp salt

1 tbsp coconut oil

Topping:

1/2 cup blueberries (fresh or frozen)

1 tbsp water

1 tbsp maple syrup

1. In a medium bowl, combine banana, eggs, almond milk, and almond extract.

2. In a large bowl, whisk together buckwheat flour, baking powder, and salt.

3. Stir wet ingredients into dry ingredients. Let rest for a few minutes.

4. In a large skillet, melt coconut oil over medium heat. Pour about 1/4 cup batter into the pan for each pancake. Cook for 2 to 3 minutes, until soft bubbles form on top, then flip and cook for another minute or two.

5. While the pancakes are cooking, in a small pot, combine blueberries, water, and maple syrup over medium heat. Using a fork, press down on the blueberries to break some of them open and release the juices. Heat until just warm.

6. Spoon blueberries over pancakes and top with maple syrup.

Green Curry Sauce

Yield: 2 1/2 cups

2 tbsp coconut oil

1/2 yellow onion, chopped

2 stalks lemongrass, exterior removed and chopped (about ¼ cup)

3 cloves garlic, minced

1 tbsp ginger, minced

1 tbsp fresh turmeric, minced (or 2 tsp ground)

1 bunch cilantro, roughly chopped

1 can coconut milk

salt and pepper, to taste

2 limes, juiced

1. In a heavy-bottomed pot, heat the coconut oil over medium-high heat. When hot, add the onions and sauté for 5 minutes, or until translucent, stirring occasionally.

2. Add the lemongrass, garlic, ginger, turmeric, and cilantro to the pan and cook for 3 minutes, stirring.

3. Add the coconut milk and salt and pepper, turn down to a simmer, and cook for 5 minutes. Remove from heat and let cool for a few minutes.

4. Add the lime juice.

5. Transfer to a blender and blend on high until well incorporated.

https://autoimmunewellness.com/green-curry/

Chicken Cacciatore

Yield: 4 servings

2 chicken breasts with skin and backbone, halved crosswise

4 chicken thighs

salt and pepper, to taste

1/3 cup all purpose flour

3 tbsp olive oil

1 onion, chopped

3 garlic cloves, finely chopped

1 sweet potato, chopped

1 cup mushrooms, quartered

1 large red bell pepper, chopped

3/4 cup dry white wine

1 can diced tomatoes

1 cup chicken stock

1 tsp oregano

1 tsp paprika

1/2 tsp chili flakes

1/2 tsp thyme

1/2 tsp rosemary

1 bay leaf

3 tbsp capers

1/4 cup fresh basil, roughly chopped

1. Season the chicken pieces with salt and pepper. Dredge the chicken in the flour to lightly coat.

2. In a large heavy saute pan, heat the oil over medium-high heat. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. This can be done in batches if all the chicken does not fit in the pan. Transfer the chicken to a plate and set aside.

3. In the same pan, add the onion and garlic. Saute over medium heat until the onion is tender, about 5 minutes.

4. Add the sweet potato, mushrooms, and red pepper. Saute for another 3 minutes.

5. Add the wine and simmer until reduced by half, about 3 minutes.

6. Add the tomatoes, chicken stock, spices, and capers. Return the chicken pieces to the pan and bring the sauce to a simmer. Simmering over medium-low heat until the chicken is just cooked through, about 30 minutes.

7. Garnish with fresh basil before serving.

https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacciatore-recipe-1943042

Thai Larb

Yield: 2 servings

1 tbsp toasted sticky rice powder (5 tbsp uncooked sticky rice)

1 tbsp coconut oil

1 lb ground pork (or ground chicken or beef)

3 small shallots, thinly sliced

1 tsp chili flakes

1/2 tsp maple syrup

1 tbsp fish sauce

juice of 1 or 2 limes

handful cilantro

handful mint

3 green onions

1. Heat a frying pan on low heat. Add the uncooked sticky rice (no oil). Stirring continuously, toast the rice until it turns from white to golden yellow, almost to the point where it looks like brown wheat, about 15 minutes. It will be very fragrant and smell almost like popcorn. Remove from heat.

2. Let rice cool slightly. Pour into a blender and pulse until a coarse powder is formed. Set aside.

3. Heat the coconut oil in same pan over medium-high heat. Fry the pork, breaking it into small minced pieces, until fully cooked.

4. Add shallots and cook for one minute. Remove pork from heat.

5. Add one heaping tablespoon of the toasted rice powder into the pork, along with chili flakes, maple syrup, fish sauce, and lime juice.

6. Add the cilantro, mint, and green onion and stir to combine.

7. Garnish with more cilantro and mint, if desired.

https://www.eatingthaifood.com/thai-larb-recipe/

Greek Roasted Lemon Potatoes

Yield: 4 side servings

4 large yellow potatoes, cut into wedges

2 tbsp olive oil

1/2 cup water

juice of 2 lemons

1 tsp oregano

1 tsp thyme

salt and pepper

1. Preheat oven to 450F. Line a roasting pan with parchment paper. Pan should be large enough to fit potatoes in a single layer.

2. Toss potatoes with olive oil, water, lemon juice, oregano, thyme, salt, and pepper. Place into prepared pan.

3. Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through baking for even browning. Add water if all the liquid has been absorbed.

https://www.marthastewart.com/436596/greek-lemon-roasted-potatoes

Creamy French Lentils with Mushrooms and Kale

Yield: 4 servings

1 cup French green lentils, rinsed

1 tbsp olive oil

1 shallot, fine dice

2 cups mixed mushrooms, sliced

salt and pepper, to taste

1-2 cloves garlic, minced

2 tsp fresh thyme leaves, minced

2 tbsp white wine (or white wine vinegar or lemon juice)

1 tbsp tamari

1 cup vegetable stock

1 cup coconut milk

3 kale stalks, stems removed, sliced

1. Bring a medium saucepan of water to a boil. Add the lentils to the water with a generous pinch of salt. Simmer the lentils until just tender, about 15 to 18 minutes. Drain, rinse in cold water, and set aside.

2. In a medium pot, heat the olive oil over medium heat. Add the shallot and cook until slightly softened and translucent, about 4 minutes.

3. Add the mushrooms and let them sit for a full minute. Stir the mushrooms and let sit for another full minute.

4. Stir the mushrooms until they start glistening slightly. Season liberally with salt and pepper. Add garlic and thyme and stir.

5. Once the garlic is fragrant, about 30 seconds, add the white wine, tamari, vegetable stock, and coconut milk. Stir and bring the mixture to a boil.

6. Add the cooked lentils to the pot and stir.

7. Remove about half of the mushroom mixture into the blender, ensuring there is enough of the liquid. Blend on high until completely smooth. Scrape the blended mushroom mixture back into the pot.

8. Add the sliced kale and stir. Bring the mixture to a boil and check it for seasoning. The texture should be like a thick and creamy stew.

9. Serve hot with toasts or other accompaniments of your choosing.

http://thefirstmess.com/2016/01/13/creamy-french-lentils-with-mushrooms-and-kale-recipe/

Spicy Cilantro Lime Sauce

Yield: 1/2 cup

1 cup cilantro

1 small jalapeño, seeded and chopped

1 clove garlic, finely chopped

1/4 cup olive oil (or avocado oil)

1 tbsp maple syrup (or honey)

juice and zest of 2 limes

2 tsp cumin

2 tbsp water

salt and pepper, to taste

1. In a blender, combine all ingredients and blend on high until you have a smooth mixture.


http://thefirstmess.com/2014/07/23/simple-vegan-grilled-sweet-potato-black-bean-burrito-bowls-recipe/

Oatmeal Raisin Cookies

Yield: 15

3/4 cup almond flour

3/4 cup rolled oats

1/3 cup coconut sugar

1/4 cup shredded coconut

1/4 cup raisins (or chocolate chips)

3/4 tsp baking powder

1/4 tsp salt

1 egg (or 1/4 cup aquafaba)

2 tbsp almond butter (or other nut/seed butter)

3 tbsp coconut oil, melted

1/2 tsp vanilla extract

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

2. In a large mixing bowl, stir together almond flour, oats, sugar, coconut, raisins, baking powder, and salt.

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

4. To the egg (aquafaba), add the almond butter, oil, and vanilla. Whisk to combine.

5. Add to dry ingredients and mix until combined. The dough should be firm and semi-tacky. (Optional: cover and chill in the refrigerator for at least 30 minutes or overnight.)

6. Scoop dough into roughly 2 tablespoon amounts and form into small discs. Place on prepared baking sheet with about a 1-inch gap to allow for spreading. 

7. Bake for 10 to 12 minutes or until the edges are slightly golden brown. 

8. Remove from oven and let cool for 5 minutes. 

9. 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. Storing them in the freezer once cooked will help the retain their crispy exterior.

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

Balsamic Chicken

Yield: 4 servings

2 lbs chicken thighs

1 tbsp olive oil

1/4 cup balsamic vinegar

1/4 cup chicken stock

1 tbsp dijon mustard

1 tbsp maple syrup or honey

1 small onion, diced

2-3 cloves garlic, minced

1 tbsp rosemary or thyme

salt and pepper

1. Combine all the ingredients in a large ziploc bag. Massage well with your hands to coat the chicken. Marinate for 15 minutes, or overnight.

2. Preheat oven to 400F. Place the chicken into a glass dish in a single layer and pour any excess marinade on top. 

3. Bake for 20 to 25 minutes, or until chicken is cooked through.

https://thecookiewriter.com/baked-balsamic-chicken/

Quinoa, Sweet Potato, and Kale Burgers

Yield: 10 slider burgers

1 1/2 cups cooked quinoa

2 tbsp ground flax

6 tbsp water

2 tbsp shallot, finely diced

1 clove garlic, finely minced

1/2 cup kale, destemmed and finely chopped

1/2 cup sweet potato, finely grated

1/4 cup sun-dried tomatoes, finely chopped

1/4 cup fresh basil leaves, finely chopped

1/4 cup sunflower seeds

1/2 cup oat flour

3 tbsp (gluten-free) all-purpose flour

1 tbsp tahini

1 tbsp red or white wine vinegar

1 tsp dried oregano

1/2 tsp red pepper flakes

salt and pepper, to taste

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

2. In a small bowl, mix the ground flax and water. Set aside for 5 minutes to thicken.

3. In a large bowl, combine all ingredients, including flax mixture and cooked quinoa. Stir well until the mixture comes together. 

4. Shape mixture into patties with wet hands. Pack tightly so they hold together. Place on prepared baking sheet.

5. Bake for 15 minutes. Carefully flip cakes, then bake for another 10 minutes, until golden and firm.

6. Cool for 5 minutes on the sheet before serving. 

7. Store leftovers in a container in the fridge for up to 5 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.

http://ohsheglows.com/2014/08/13/crispy-quinoa-cakes-vegan-gluten-free-nut-free/

Avocado Tahini Coleslaw Dressing

Yield: 3/4 cup

1 avocado

1/4 cup tahini

2 tbsp apple cider vinegar

1 tbsp dijon mustard

1 clove garlic, finely minced

salt and pepper, to taste

1/4 cup water (add gradually to thin)

1. Add all ingredients except water into a blender. Blend until smooth and creamy.

2. Add water gradually to thin to desired consistency.

https://nutritionstripped.com/rainbow-vegetable-slaw/