Baked Shells with White sauce, Spinach, Red peppers and Mushrooms

Baked Shells with White sauce, Spinach, Red peppers and Mushrooms

Oh my goodness, this is so good I am embarrassed to say how much of it I ate! Tender pasta shells are coated in a creamy, slightly spicy cashew sauce reminiscent of Alfredo sauce, then tossed with juicy mushrooms, red peppers and spinach..yum yum. The baking part is optional, it's really so that everything gets nice and hot – but if you just can't wait you can pour the sauce right over the pasta and vegetables and dig in – the sauce will be a little thinner in consistency then if you had baked it, but extremely delicious nonetheless.

Baked Shells with White sauce, Spinach, Red peppers and Mushrooms

• 12 oz box of Small pasta shells

• 1 cup raw Cashews
• 2 cups Water
• 2 tsp Sea salt, plus more to taste, if desired
• 2 tsp Mustard powder
• ¼ tsp Black pepper
• 1 tbsp fresh Lemon juice

• 2 tbsp Olive oil
• 3 large Garlic cloves. pressed
• 3 cups Mushrooms, thinly sliced
• ½ small Red pepper, diced ( ½ cup)
• 1 tsp Rosemary
• ½ tsp Red pepper flakes (¼ tsp for a less spicy version)
• 1 bunch Spinach, stems removed and thinly sliced

-Cook pasta shells according to directions on the package. Drain and set aside. Preheat oven to 350 F and have ready an 8 inch square baking dish.

-Make the sauce: Combine the cashews, water, salt, mustard powder, pepper and lemon juice in a blender and blend a few minutes until completely smooth.

-Heat the olive oil in a medium skillet over medium heat. Once hot, add the garlic, and let it sizzle for about 20 seconds. Add mushrooms, red peppers, rosemary and red pepper flakes, cook and stir 3 more minutes, until mushrooms are soft and have released their juices. Finally, add spinach and cook and stir for 1-2 minutes, until wilted.

-In a large bowl or in the pot the pasta was cooking in, combine the pasta shells with the sauce and spinach mixture and mix well. Taste for salt and seasonings and transfer to your baking dish, cover tightly with aluminum foil and bake 15 minutes until heated through. The sauce may have settled to the bottom during baking time so briefly mix the pasta right in the pan before serving. Serve immediately

yumm!

Ingredients

• Quinoa (Cooked)-1 cup
• Potatoes large-2 (boiled)
• Fresh Crushed Ginger-1/2 inch
• Ground Cumin-1 1/2 tsp
• Garam Masala-1 tsp
• Fresh Coriander-1/2 cup
• Jalapeños (green chillies)-2 chopped
• Salt- to taste
• Oil-to pan fry

Instructions

1. Cook the Quinoa according to the instructions.
2. Boil the potatoes until tender.Drain and allow to cool and mash.
3. In a deep bottomed vessel, add the Quinoa, mashed potatoes,ginger, cumin, garam masala,japalenos,coriander and salt.Check the seasonings.
4. Made round patties with the mixture.
5. In a skillet heat about 2 tbsp of oil on medium heat and place the patties.Let it develop a golden color on one side before flipping over and repeat the process for the other side as well.
6. Arrange on a platter with some salad of your choice and some sauce or chutney!

soup

I know it doesn’t look like much, a little lumpy and gloppy and overly orange, but this combination of red lentils and cauliflower tastes out of this world, all because of panch phoran.

Panch phoran (also spelled panch phoron and panch puran) is a Bengali blend of five spices– fenugreek, mustard, kalonji (nigella), fennel, and cumin, in equal amounts. (In Bengal, radhuni would be used instead of mustard, but it’s not available in the U.S.) You can buy this spice blend in Indian grocery stores or you can make it yourself. Since I would have had to go to the Indian store to buy fenugreek and kolonji seeds, it was just as easy for me to pick up the pre-mixed package for $1.99.

It may well be the best two bucks I’ve ever spent. I’ve cooked with 4 of these spices before and love them alone and in combination with other seasonings, but somehow combined, they turn into a kalidoscope of flavor. Each bite tastes different from the next–first a little cumin combined with mustard, then fenugreek with fennel, and so on, the flavors shifting and blending with each other and the other ingredients. I’m not equal to the challenge of describing their flavors, but Barbara at Tigers and Strawberries devoted an entire post to panch phoran that’s sheer poetry. She writes:

When I drop those seeds into a pan of hot oil with a sizzle and a clatter, I am called backward to a time long ago and forward to a time that never was, into memory and dream, into a familiar strangeness. When I smell the wafting song of their voices coming together, I find myself very much at home.

It was thanks to Barbara’s evocative essay that I went searching for panch phoron last week. After looking at recipes online and in some of my cookbooks (particularly Madhur Jaffrey’s World-of-the-East Vegetarian), I decided to make a fairly standard dal and add the seasoning to it. Including cauliflower was a last minute idea–I just love a one-pot meal, so if I can get my vegetable and protein all in one pot, I’ll do it. I can’t find any precedent for mixing cauliflower and masoor dal, so don’t consider this an authentic Bengali recipe. Just consider it delicious–and kid-friendly, if my daughter is any indication. (It’s probably the first time she’s ever taken cauliflower to school in her lunchbox.)

Cauliflower Dal with Panch Phoran

If you want a more assertive panch phoran taste, grind an additional 1/2 tablespoon of it and add it during the last 10 minutes of cooking.

Ingredients

• 1 1/2 cups masoor dal or red lentils
• 4 cups water
• 1 teaspoon turmeric
• 1 teaspoon salt (or to taste)
• 1/8 teaspoon canola oil (or canola oil spray)
• 1 tablespoon panch phoran
• 1 large onion, diced
• 2 cloves garlic, minced
• 1/8 teaspoon red pepper flakes
• 1 teaspoon ginger paste (or 1 tsp. minced ginger)
• 16 ounces diced tomatoes (or 1 can)
• 1 head cauliflower, cut into small florets)
• 1/2 cup water

Instructions

1. Pick over and rinse the lentils and add them to a pot with the water and turmeric. Bring to a boil and reduce heat to low. Simmer until the dal is tender, about 20 to 35 minutes. When done, add salt and set aside.
2. While the dal is cooking, prepare the vegetables. Heat a large, deep skillet, preferably non-stick. When hot, add the canola oil and shake it to spread it around. Add the panch phoran and stir. (You may instead use oil spray; spray before and after adding the panch phoran.) When the first seed pops, immediately add the onion, garlic, pepper flakes, and ginger paste. Stir and cook until the onion softens, about 2 minutes. Add the tomatoes, cauliflower, and water, and stir. Cover and cook until the cauliflower is just tender, about 10 minutes.
3. When the dal and cauliflower are both done, add the dal to the cauliflower mixture. Stir well, and check seasoning, adding more salt if needed. Simmer gently for about 10 minutes to allow flavors to blend. Serve hot, over rice if desired.

Preparation time: 10 minute(s) | Cooking time: 55 minute(s)

Number of servings (yield): 6

Makes about 6 servings. Per serving: 193 Calories (kcal); 1g Total Fat; (4% calories from fat); 15g Protein; 34g Carbohydrate; 0mg Cholesterol; 378mg Sodium; 16g Fiber

presto, pesto

Winter Greens Pesto

Makes 1 1/2 cups, enough for 6-8 servings of pasta
1/2 cup chopped walnuts
8 ounces kale, trimmed, rinsed and chopped
1 cup shredded Parmesan cheese
1/2 cup extra-virgin olive oil
4 cloves garlic, chopped
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
Preheat the oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet and roast them in the oven until they are golden and fragrant, about 10 minutes
Meanwhile, bring a large pot of salted water to boil. Have a large bowl of cold water ready. Drop the chopped kale into the boiling water. When the water returns to a boil, swirl the kale around a few times until it becomes limp.
Drain the kale and plunge it into the cold water. Drain again, then place the kale on a clean dishtowel and blot away the moisture.
Place the nuts, kale, Parmesan, olive oil, garlic, lemon juice, salt and pepper in a blender and puree until uniformly smooth. You may need to add more olive oil to reach desired consistency.
To refrigerate, cover with plastic wrap directly on the surface of the pesto. Will stay fresh for up to 3 days. To freeze, place desired portions in small containers with plastic directly on the surface of the pesto, or place in plastic freezer bags, and freeze for up to two months.

lentil dip

This is yummy, healthy and easy. Equally great as a dip when it’s freshly made and warm, and as a spread for sandwiches when it’s cold. We ate this spread thickly on pita bread topped with tomatoes, red onions and cucumbers and it was ridiculously delicious!

Ingredients

• ½ cup Brown or Green Lentils
• 2 1/2 cups Water
• 1 Bay leaf
• 1/2 tsp Coriander seeds, crushed
• 1 1/2 tsp Olive oil
• 1/2 cup diced Onion
• 1 Garlic clove, pressed
• 1/4 tsp Red pepper flakes (or more if you want it really spicy!)
• 1/4 tsp Cumin
• 1/4 cup Kalamata olives, chopped very finely
• Sea salt, to taste

Method

Step 1

Bring the lentils, water, bay leaf and coriander seeds to a boil. Turn down the heat to medium and cook for 25-30 minutes until lentils are tender. Remove bay leaf and drain the lentils in a fine mesh strainer, reserving 2-3 tbsp of the cooking water.

Step 2

While the lentils are cooking, heat the olive oil in a medium skillet over medium heat. Once hot, add the onions and cook until they are soft and translucent, about 3-5 minutes. Add garlic and red pepper flakes and cook and stir for an additional minute. Transfer to a food processor.

Step 3

Place the cooked lentils, 2 tbsp of cooking liquid and cumin in the food processor and blend until completely smooth, adding the final tbsp of cooking liquid if needed. (It will thicken considerably once it's been refrigerated). Remove the blade, add chopped olives and mix well. Refrigerate a couple hours before serving.

Lentil soup

Use your big stockpot and add:
... 1/3 cup quinoa
2 cups lentils
10-12 cups water

Bring to a boil while you are chopping the vegetables below:
5 cloves garlic
1 onion
2 carrots
2 stalks of celery
6-8 little Yukon or red potatoes
1 zucchini
6 medium size heirloom or vine ripe tomatoes
1 bunch kale, chopped small
2 tablespoons yellow curry powder
1 tablespoon of turmeric
1/2 tsp Himalayan salt (or more)

Put everything else in the pot and simmer it on your stove for about 30 minutes. Add more water if you need to. When you are finished simmering, stir in the tomatoes well, you might also want to take the skins out......

Enjoy!!! I always add fresh squeezed lemon, freshly chopped parsley and an avocado on top.......

sprouted hummus

 Soak 1 cup of dried organic chickpeas (garbanzo beans) in water for 1 day. Drain. Let sit for 2 days, rinsing and draining twice per day. Chickpeas are ready when the sprouts are about 1/2 inch long.

Now add the following ingredients to the chickpeas::
...
1/2 cup water (add more or less water depending on your desire for consistency)
1/3 cup of tahini (tahini contains B Vitamins B1, B2, B3, B5, B15)
1 tsp cumin
Juice from one lemon
2 cloves garlic, whole

Place all the ingredients in a blender. Blend on high for at least one minute. If hummus is still not smooth, add a bit more water and blend again until smooth.

Serve with organic carrot, celery, red peppers and cucumbers.

hot salad

Hot Skillet Salad

2 baby bok choy 1/4 cup red onion, chopped 3 ounces baby carrots, slivered (about 6) 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 1 cup red cabbage, sliced 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 4 cups sliced kale 1 cup cooked great northern beans salt and freshly ground black pepper, to taste 1 tablespoon fat-free or low-fat balsamic dressing (or balsamic vinegar)

Wash the bok choy well. Slice the white stems into 1/4-inch slices and set aside. Slice the green leafy tops thinly and keep separate from the stems. Preheat a non-stick wok or deep skillet. Add the red onion and cook until it begins to soften. Add the carrots, garlic, and red pepper flakes and cook for another minute. Add the bok choy stems, cabbage, basil, oregano, and 1/4 cup water. Cover tightly and steam for about 3 minutes, stirring several times. Stir in the bok choy leaves, kale, and beans and add another splash of water if it's too dry. Cover and steam until the kale is tender and bright green, about 3 minutes. Season with salt and pepper and stir in salad dressing or vinegar just before serving.

spinach pie

• Yield :8 pieces
• Servings :4
• Prep Time :10m
• Cook Time :15m
• Ready In :25m

This is a nice change of pace from all the bean and tofu based savory pies out there. I love cornmeal, it’s so inexpensive and versatile – this pie is really tasty, chock full of juicy orange peppers and spinach with a slight spicy kick from the red pepper flakes..yum. It’s very filling so plan on it being your main meal because you won’t have room for anything else!

Ingredients

• 2 tbsp Olive oil
• Heaping 2/3 cup diced Onion
• ¼ tsp Red pepper flakes
• 6 Garlic cloves, pressed
• 1 Orange bell pepper, diced
• 16 oz frozen Spinach, thawed
• 3 cups Water
• 2 1/4 tsp Sea salt
• 1 tsp Tarragon (or herb of your choice, any will work really)
• ¼ tsp Mustard powder
• ¾ tsp Black pepper
• 2 cups Cornmeal

Method

Step 1

Lightly oil an 9 inch pie dish and set aside.

Step 2

Heat the olive oil in a medium skillet over medium heat. Once hot, add onions and cook, stirring frequently until soft and translucent, about 5 minutes. Add the red pepper flakes, garlic and orange pepper and cook for 2 more minutes. Finally add Spinach and cook for 5 more minutes, until everything is cooked and heated through.

Step 3

In a medium saucepan, bring the water, salt, tarragon, mustard powder and black pepper to a boil and slowly whisk in cornmeal. Stir constantly with a wooden spoon until mixture boils and spits cornmeal out all over the place, about 1-2 minutes.

Step 4

Pour the spinach mixture into the cornmeal and quickly mix until well incorporated. Pour everything into prepared pan and press down evenly to smooth the top. Let cool 10 minutes before slicing into 8 pieces. Serve immediately.

calzones

Ingredients

• Pizza Dough:
• 1/4 oz packet of yeast
• 1 teaspoon sugar
• 1 cup warm water
• 2 tablespoons olive oil
• 2 1/2 cups flour - I use all-purpose but you can also use whole wheat
• 1 teaspoon salt
• Filling:
• pasta sauce - I used Prego traditional sauce, but you can also use BBQ
• any other pizza fillings you like (I used diced red onions, diced bell pepper, sliced olives)

Method

Step 1

Pizza dough: In a large bowl, dissolve yeast and sugar in warm water. Let it about 10 minutes or until it turns foamy.

Step 2

Add remaining ingredients and mix well. Remove dough and knead it with flour (enough so it doesn't stick). Let sit four about 10 minutes.

Step 3

Divide dough into 3 or 4 (depending on size you'd like) balls. On a well-floured surface (I used two baking sheets), take each ball and roll it out into a circle.

Step 4

Place pasta sauce on the middle of the dough leaving a one inch space from the edge. Place your pizza fillings over the pasta sauce, fold the dough in half and fold the edges over and pinch them together (see photo).

Step 5

Bake for 15-20 minutes. Enjoy!

Kale White Bean and Rosemary Soup

Kale, White Bean and Rosemary Soup
Ingredients:
2 Small-Medium Yellow Onions- Diced
5 Cans No-Salt White Beans (Cannellini Beans)
2 Boxes Low-Sodium Veggie Broth
1-2 T Dried Rosemary
1 Large bunch Kale (I use ¾ bag of Trader Joe’s pre-cut Kale)
Salt and Pepper to Taste

Directions:
Sauté diced onions in a few tablespoons of water for about 5 minutes.
Add 3 cans of beans, 1½ boxes of veggie broth (about 6 cups) and Rosemary. Bring to a boil and then simmer for about 10 minutes.
Meanwhile, put the remaining 2 cans of beans and ½ box (2 cups) of broth in a blender and blend until smooth.
Add to the soup pot, along with the kale, and heat until warm.
Add salt and pepper to taste.
Enjoy! :-)

curried cauliflower and sweet potato soup

Curried Cauliflower and Sweet Potato Soup

(printer-friendly version)

This is one of those dishes that taste even better the next day, after the flavors have had time to develop, so feel free to make it ahead of time and reheat it. Most of the seasoning comes from curry powder–a full tablespoon–so be sure to use a fresh, high-quality curry powder (or simply one that you like). My favorite is the Maharajah blend, which contains cardamom and saffron, and is available from both The Spice House and Penzeys. I add it in two stages to give the best flavor.

Ingredients

• 1 large onion, peeled and chopped
• 1/2 teaspoon cumin seeds
• 1 tablespoon ginger paste or minced ginger root
• 1 small chile pepper, such as jalapeño or serrano, seeded and minced
• 3 cloves garlic, minced
• 4 cups vegetable broth (or water plus bouillon cubes)
• 1 pound sweet potatoes (about 1 large), peeled and cut into 3/4-inch cubes
• 1 tablespoon mild curry powder, divided
• 1/8 teaspoon cinnamon
• 1 large head cauliflower, separated into bite-sized flowerets
• 1 15-ounce can chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
• 1 15-ounce can diced tomatoes
• 2-4 cups water
• 1 teaspoon salt (or to taste)
• 1/4 tsp cayenne pepper (or to taste)
• 1 tablespoon natural peanut butter

Instructions

1. Heat a large non-stick pot (4 quarts or larger). Add the onion and cook, stirring, until it begins to soften, about 3-4 minutes. Add the cumin seeds, ginger, chile pepper, and garlic, and cook, stirring constantly, for another 30 seconds. Stir in the broth, sweet potatoes, 1 teaspoon of the curry powder, and cinnamon. Bring to a boil, reduce heat, cover and cook over low heat until sweet potato softens, about 20 minutes.
2. Add the cauliflower, chickpeas, and tomatoes to the pot. Add just enough water to almost cover the cauliflower, probably about 3 cups. Stir in the remaining 2 teaspoons of curry powder, and add salt and cayenne pepper (more if you like things hot, less or none at all if you prefer it not spicy). Cover and simmer until cauliflower is tender, about 15-20 minutes. Stir in the peanut butter and serve hot.
3. Note: The peanut butter adds a gram of fat per serving but gives the soup a richness you won’t want to miss. If necessary, you can leave it out or substitute with cashew butter or another nut butter.

Preparation time: 15 minute(s) | Cooking time: 45 minute(s)

Garlic spinach and pepper polenta pie

Garlicky Spinach and Pepper Polenta Pie

2013-01-10

• Cuisine: Italian
• Course: Dinner, Lunch
• Skill Level: Easy

• Yield :8 pieces
• Servings :4
• Prep Time :10m
• Cook Time :15m
• Ready In :25m

This is a nice change of pace from all the bean and tofu based savory pies out there. I love cornmeal, it’s so inexpensive and versatile – this pie is really tasty, chock full of juicy orange peppers and spinach with a slight spicy kick from the red pepper flakes..yum. It’s very filling so plan on it being your main meal because you won’t have room for anything else!

Ingredients

• 2 tbsp Olive oil
• Heaping 2/3 cup diced Onion
• ¼ tsp Red pepper flakes
• 6 Garlic cloves, pressed
• 1 Orange bell pepper, diced
• 16 oz frozen Spinach, thawed
• 3 cups Water
• 2 1/4 tsp Sea salt
• 1 tsp Tarragon (or herb of your choice, any will work really)
• ¼ tsp Mustard powder
• ¾ tsp Black pepper
• 2 cups Cornmeal

Method

Step 1

Lightly oil an 9 inch pie dish and set aside.

Step 2

Heat the olive oil in a medium skillet over medium heat. Once hot, add onions and cook, stirring frequently until soft and translucent, about 5 minutes. Add the red pepper flakes, garlic and orange pepper and cook for 2 more minutes. Finally add Spinach and cook for 5 more minutes, until everything is cooked and heated through.

Step 3

In a medium saucepan, bring the water, salt, tarragon, mustard powder and black pepper to a boil and slowly whisk in cornmeal. Stir constantly with a wooden spoon until mixture boils and spits cornmeal out all over the place, about 1-2 minutes.

Step 4

Pour the spinach mixture into the cornmeal and quickly mix until well incorporated. Pour everything into prepared pan and press down evenly to smooth the top. Let cool 10 minutes before slicing into 8 pieces. Serve immediately.

Thai coconut peanut sauce

 

I've been looking for an easy Thai Peanut coconut sauce, vegan style which contains no fish sauce, that tastes like our local restaurant.  If anyone has any recipes, please share!  I don't want it too spicy.  This one from Leela looks good but haven't tried it yet...

 

 

Easy Thai Peanut Sauce Recipe: How to Make My Mom’s Thai Satay Sauce

Author: Leela

Recipe type: Condiment, Sauce

Prep time: 8 mins

Cook time: 5 mins

Total time: 13 mins

Serves: 3.5 cups

Ingredients

• One 13.5-ounce can of full-fat coconut milk
• 2 ounces (approximately ¼ cup) of Thai red (mom’s preference and mine too) or Massaman curry paste (milder but flavorful)
• ¾ cup unsweetened (natural) creamy peanut butter (Do not use regular peanut butter. I use Smucker’s natural peanut butter — the kind that comes with natural peanut oil on top.)
• ½ tablespoon salt
• ¾ cup sugar
• 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
• ½ cup water

Instructions

1. Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
2. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
3. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.

Notes

This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully. I prefer Maesri red curry paste. But you can also use Mae Ploy red curry paste (it’s hotter). A lot of people like to use massaman curry paste, and you can do that too. Originally, Mom used roasted peanuts, ground up in a mortar and pestle. For those who feel the use of natural peanut butter in this recipe is blasphemous, please feel free to go that route. But then, what is unsweetened, natural peanut butter if not roasted peanuts ground up into a paste? For those living in areas of the world where commercial natural peanut butter is not available, please grind up 12 ounces of roasted peanuts using whatever means most convenient for you. Then use the peanut paste in the same manner as peanut butter as directed.

quinoa and black bean salad

Quinoa and Black Bean Salad with Citrus-Coriander Dressing

Serves 4-61 cup uncooked quinoa (any color), rinsed and drained
2 cups water
2 large oranges
1/4 cup extra virgin olive oil
2 teaspoons apple cider vinegar
1/2 teaspoon honey or agave nectar
1/2 teaspoon coriander seeds, toasted and lightly crushed
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup chopped cilantro
1 1/2 cups (or 1 can) cooked black beans, rinsed and drained
1/2 small red onion, thinly sliced
Place quinoa and water in a small saucepan. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff quinoa with a fork and spread on a parchment-lined baking sheet to cool.
Prepare oranges while quinoa is cooling. Finely grate the zest of one orange and set aside. Supreme both oranges, reserving the juice (squeeze the orange membranes after segmenting), and set aside.
In a small bowl, whisk together orange zest, 3 tablespoons of orange juice, olive oil, apple cider vinegar, honey, coriander seeds, salt, a few cracks of pepper, and chopped cilantro. Adjust seasonings if desired.
Place quinoa, black beans, onion, and orange segments in a large bowl and stir gently to combine. Pour dressing over salad and toss gently to coat.
Serve immediately or refrigerate until ready to serve.

homemade tortilla chips

How to Make Tortilla Chips in the Oven

What You Need

Ingredients
Good-quality corn tortillas
Neutral vegetable oil, like grapeseed or canola
Flaky sea salt
Equipment
Brush for the oil
Baking trays
Cutting board
Large sharp knife

Instructions

1. Preheat oven and oil trays: Preheat oven to 350°F. Pour a few tablespoons of oil into a bowl and brush a thin coating onto your baking trays. Set aside.
2. Oil and stack the tortillas: Place one tortilla on the cutting board and brush the top with a light layer of oil. You don't need a lot of oil, but do pay attention to the outer edges of the tortilla, an area that's easy to miss. Place another tortilla on top of the oiled one and brush the top with oil. Continue in this manner until all your tortillas are oiled and stacked in one pile.
3. Cut into wedges: Using a large, sharp knife, cut your tortilla stack in half using one firm chop, if possible. Cut one of the halves in half and cut each of those halves in half again, forming wedges. Repeat with other side. This will give you eight stacks of tortilla wedges.
4. Arrange on trays and salt: Arrange the tortilla wedges in a single layer on the oiled trays. Place the wedges with the un-oiled sides facing down so that they has contact with the oil on the try. A little overlapping is fine, but don't overlap too much or they won't crisp. Sprinkle a pinch or two of flaked sea salt over the tops, being sure that all of the wedges get a touch of salt.
5. Bake for 8 to 12 minutes: Place trays in the oven and bake for 8 - 12 minutes. Check your chips at 8 minutes and rotate your pans. Be aware that very thin tortillas are vulnerable to your oven's hot spots and can start to char.
The chips are done when the edges are crisp and dry and slightly lifted from the tray. They should be a few shades darker, though not completely browned. (Chips madef from handmade tortillas will often have a few brown spots on them so don't worry if you see a few.) The chips will still be slightly flexible in the middles, but will crisp further as they cool.
6. Remove and cool: Remove trays from the oven and let cool slightly. As they cool, the chips will continue to crisp all the way through. Test one and if it isn't as crisp as you would like, return the trays to the oven for another 2 or 3 minutes.
Once the chips are fairly cool, remove them from the tray and serve. If you're not eating them right away, store in an airtight plastic bag or container. Homemade chips are especially susceptible to getting stale, so be sure to bag them up as soon as possible.

coconut curried squash with quinoa pilaf

Coconut Curried Squash with a Quinoa Pilaf

By Chris Clarke

| View Author Bio

Originally from upstate New York, culinary veteran, Chris Clarke has almost 30 years of experience working in restaurants, catering, with natural foods and as a culinary educator. Her passion is teaching others how to cook instinctively and eat mindfully. A dedicated chowhound, Chris is a previous winner of “Denver’s Best Home Chef” contest and appeared on the Food Network. Her collection of cookbooks boasts more than 500 titles and her motto is, “It’s all about the food.”
WebsiteMore Recipes by Chris Clarke

618 made this week, 826 overall.

Print This Recipe

Introduction

The warming curry spices pair well with the roasted squash and are cooled a bit by the coconut milk. The Quinoa pilaf adds texture and a wonderful protein boost.

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Tags

dinner, entree, healthy, vegan, vegetarian

Ingredients Buy These Ingredients

• Purchase Mark1 butternut squash, peeled and cubed, approx 2lbs worth.
• Purchase Mark2 shallots, chopped small
• Purchase Mark2 cups quinoa
• Purchase Mark3 cups vegetable broth
• Purchase Mark⅔ cups raisins
• Purchase Mark½ cups cashews or almonds, chopped
• Get Ingredient1 cup coconut milk
• Staple Mark1 onion, chopped
• Staple Mark2 tbs curry powder
• Staple Mark¼ cups olive oil + 1 TBS
• Staple Mark¼ tsp cayenne pepper
• Staple Mark2 tsp cumin, ground
• Staple Mark salt and pepper

Directions

1. Preheat the oven to 350 degrees.
2. Toss the onions with the squash in a roasting pan. Mix the olive oil, curry powder and cayenne together in a small bowl. Pour over the squash and stir to combine. Season the squash with salt and pepper and place into the oven. Roast until the squash is soft, approximately 35-45 minutes.
3. Heat the tablespoon of olive oil in a medium sized sauce pot over medium high heat. Add the shallot and sauté for 3 minutes. Add the quinoa and sauté for another 2 minutes. Mix in the vegetable stock, raisins and cashews. Bring the pot to a boil then cover and simmer for 15 minutes. Remove the pot from the heat and let sit, covered for 5 minutes more. Fluff the quinoa pilaf with a fork. Season the pilaf with salt and pepper.
4. In a small sauce pan bring the coconut milk to a boil. Add the cumin and simmer for 3 minutes.
5. Serve the roasted squash on a bed of quinoa pilaf with a drizzle of the coconut milk over the top.

pasta dinner

What you need:

1 pound penne pasta
1 tablespoon olive oil
1/2 cup mushrooms, chopped
1/2 cup tomatoes, cut to small chunks
1/2 cup red onion, sliced thinly
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/8 cup cooking white wine
2 cloves garlic, minced or pressed
2 cups spinach, packed
3/4 cup artichoke hearts, drained and rinsed
1/2 teaspoon sea salt

What you do:

1. Boil water in a large pot big enough to fit your whole pound of pasta. Once your water comes to a boil, add your pasta. When your pasta is about 10 minutes from being cooked, you can start on your veggies.
2. In a large sauce pan, add tablespoon of olive oil and mushrooms. Sauté for 5 minutes. Add tomatoes and sauté for 3-5 minutes more. Add onions and sauté for only about 3 minutes. You want your onions to still have crunch and color to them so do not over cook them.
3. Once pasta is done, drain the water, rinse your pasta in cool water and add noodles to your sauce pan with your vegetables. In a small bowl, mix together remaining olive oil, white wine and balsamic vinegar. Mix thoroughly.
4. Add vinegar mixture to mushroom sauce pan along with garlic and spinach. Add artichokes and salt, and sauté everything together until everything is thoroughly heated. Serve immediately.
Source of recipe: My version of Noodles and Co.'s pasta fresca dish.

sweet potato soup

Curried Cauliflower and Sweet Potato Soup

(printer-friendly version)

This is one of those dishes that taste even better the next day, after the flavors have had time to develop, so feel free to make it ahead of time and reheat it. Most of the seasoning comes from curry powder–a full tablespoon–so be sure to use a fresh, high-quality curry powder (or simply one that you like). My favorite is the Maharajah blend, which contains cardamom and saffron, and is available from both The Spice House and Penzeys. I add it in two stages to give the best flavor.

Ingredients

• 1 large onion, peeled and chopped
• 1/2 teaspoon cumin seeds
• 1 tablespoon ginger paste or minced ginger root
• 1 small chile pepper, such as jalapeño or serrano, seeded and minced
• 3 cloves garlic, minced
• 4 cups vegetable broth (or water plus bouillon cubes)
• 1 pound sweet potatoes (about 1 large), peeled and cut into 3/4-inch cubes
• 1 tablespoon mild curry powder, divided
• 1/8 teaspoon cinnamon
• 1 large head cauliflower, separated into bite-sized flowerets
• 1 15-ounce can chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
• 1 15-ounce can diced tomatoes
• 2-4 cups water
• 1 teaspoon salt (or to taste)
• 1/4 tsp cayenne pepper (or to taste)
• 1 tablespoon natural peanut butter

Instructions

1. Heat a large non-stick pot (4 quarts or larger). Add the onion and cook, stirring, until it begins to soften, about 3-4 minutes. Add the cumin seeds, ginger, chile pepper, and garlic, and cook, stirring constantly, for another 30 seconds. Stir in the broth, sweet potatoes, 1 teaspoon of the curry powder, and cinnamon. Bring to a boil, reduce heat, cover and cook over low heat until sweet potato softens, about 20 minutes.
2. Add the cauliflower, chickpeas, and tomatoes to the pot. Add just enough water to almost cover the cauliflower, probably about 3 cups. Stir in the remaining 2 teaspoons of curry powder, and add salt and cayenne pepper (more if you like things hot, less or none at all if you prefer it not spicy). Cover and simmer until cauliflower is tender, about 15-20 minutes. Stir in the peanut butter and serve hot.
3. Note: The peanut butter adds a gram of fat per serving but gives the soup a richness you won’t want to miss. If necessary, you can leave it out or substitute with cashew butter or another nut butter.

Preparation time: 15 minute(s) | Cooking time: 45 minute(s)

Number of servings (yield): 8

Nutrition Facts

Nutrition (per serving): 181 calories, 17 calories from fat, 1.9g total fat, 0mg cholesterol, 866.8mg sodium (with 1 teaspoon salt), 657.9mg potassium, 35.6g carbohydrates, 7.7g fiber, 7.6g sugar, 7.4g protein, 3 points

Ranch Dressing

A good salad dressing can make even a plain Jane salad interesting. Here’s the basic template I use to make a creamy salad dressing that my daughter loves. It’s highly adaptable, and though it uses cashews for creaminess, it still contains less than 30 calories per 2-tablespoon serving.

Hidden Cashew Ranch Dressing

This recipe is meant as a rough guideline for making your own personal ranch dressing. I rarely measure and just add seasonings to taste. Start with the amounts listed and add more as needed. You can give it your own flair by adding other seasonings, such as dill weed, celery seed, or red pepper. Just start small because once you add it, you can’t take it out!

Ingredients

• 1/4 cup raw cashews (see note about soaking)
• 1 1/4 cup plain, unsweetened non-dairy milk (I used Westsoy)
• 1 tablespoon chia seeds
• 1 – 2 tablespoons fresh lemon juice (more if using Meyer lemons)
• 1 clove garlic (or 1/4 tsp. garlic powder)
• 1/2 teaspoon granulated onion
• 1/8 teaspoon black pepper, freshly ground
• 1/4 teaspoon salt (optional or to taste)
• 1 tablespoon minced fresh parsley
• 2 teaspoons chives, raw or freeze-dried, snipped

Instructions

1. Place all ingredients except parsley and chives into blender and process on high until smooth. Add parsley and chives and blend on low briefly to incorporate them. Check seasonings and add more as needed, but remember that the flavor will get stronger over time. Refrigerate for at least an hour to allow flavors to blend. Stir or shake before serving.

Notes

If you are using a regular blender, rather than a high-speed blender like a Vita-Mix, soak the cashews first to soften them before blending. Cover them with water and allow them to stand for at least 4 hours. Pour off the water before proceeding with the recipe. You may need to reduce the amount of non-dairy milk by a couple of tablespoons to prevent the dressing from being too thin.

Preparation time: 5 minutes | Refrigeration time: 60 minutes

Number of servings (yield): 12 2-tablespoon servings

Nutrition Facts

Nutrition (per 2 tablespoons): 27calories, 14 calories from fat, 1.7g total fat, 0mg cholesterol, 52.3mg sodium, 54.3mg potassium, 1.8g carbohydrates, <1g fiber, <1g sugar, 1.5g protein, 0.8 points

coconut whipped cream

• Prep Time :7m
• Cook Time :0m
• Ready In :7m

Ingredients

• 1 Can of Full Fat Coconut Milk (NOT the Light, Low Fat Milk. I use the Native Forest Original for best results)
• 1 Teaspoon of Vanilla (or other flavoring)
• Sugar to Taste (optional - I used 2 teaspoons)

Method

Step 1

The key is to leave the can of coconut milk in your fridge overnight, preferably for 24 hours. It needs to be cold enough for the cream to separate from the water

Step 2

Carefully open the can of coconut milk, and slowly dump out the water. You can use this water in smoothies, cooking, or as a beverage if you like.

Step 3

What should be left in the can is the goopy cream. Pour this into a bowl and whip on high with a hand mixer for 5-7 minutes or until it becomes fluffy.

Step 4

Add the

mushroom orzo soup

12

• Prep Time :10m
• Cook Time :20m
• Ready In :30m

There’s just something so satisfying about a hot bowl of soup on a chilly day. This soup is simple and delicious; earthy, meaty mushrooms are combined with tender orzo in a flavorful and soothing broth. If you don’t have orzo on hand, any small pasta shape will do just fine. It’s important to serve this soup immediately after it’s made because the orzo will soak up quite a bit of liquid if it sits around too long.

Ingredients

• 2 tbsp Olive oil
• 3 Garlic cloves, pressed
• 1 cup diced Onion
• 3 cups sliced Mushrooms
• 7 cups Water
• 1 Bay leaf
• ½ tsp dried Rosemary
• ½ tsp dried Marjoram
• 2 tsp Sea salt, plus more to taste, if desired
• ½ tsp freshly ground Black Pepper
• 1 cup Orzo
• 1 packed cup thinly sliced Kale leaves

Method

Step 1

Preheat the olive oil in a large stock pot over medium heat. Once hot, add garlic and onions and cook, stirring frequently for 2 minutes.

Step 2

Add mushrooms, cook and stir for an additional 2 minutes. Next add the water, bay leaf, rosemary, marjoram, salt and pepper and bring to a boil over medium high heat.

Step 3

Add orzo and kale, lower the heat to medium then simmer for 12-15 minutes, until orzo is tender. Remove Bay leaf and serve immediately.

importance and ease of sprouting

Veganism

Sprouts are one of the most complete and nutritional of all foods tested. Sprouts are real 'Life Vitamins, Minerals, Proteins, and Enzymes. Their nutritional value was discovered by the Chinese thousands of years ago. Recently, in the USA, numerous scientific studies suggest the importance of sprouts in a healthy diet.

As an example, a sprouted Mung Bean has a carbohydrate content of a melon, vit...amin A of a lemon, thiamin of an avocado, riboflavin of a dry apple, niacin of a banana, and ascorbic acid of a loganberry.

Because sprouts are predigested food, they have a higher biological efficiency value then whole seeds, raw or cooked. Less food is required, yet more nutrients reach the blood and cells. The sprouting process under the action of light, creates chlorophyll. Chlorophyll has been shown to be effective in overcoming protein deficiency anemia.

Sprouts also have a regenerating effect on the human body because of their high concentration of RNA, DNA, protein and essential nutrients which can be found only in living cells. (Synthetic supplements are not life food.)

The chemical changes that occur in the sprouting seed activate a powerful enzyme factory, never to be surpassed in later stage growth of any legumes (see article by Dr. Peavy). The rich enzyme concentration can lead heightened enzyme activity in your metabolism, leading to regeneration of the bloodstream. Sprouted grain appears to prevent depletion and earlier disappearance of youth due to sexual practice (vitamin E). Some vitamins increase during sprouting by 500%! In wheat, vitamin B-12 quadruples, other B vitamins increases 3 to 12 times, vitamin E content triples. Fibber content increases three to four times that of whole wheat bread.

To begin with, sprouts are the most reliable year-round source of vitamin C, carotenoid A, and many B vitamins (such as folacin), all of which are usually in short supply in our diet. Sprouting seeds, grains, and legumes greatly increases their content of those vitamins. For example, the vitamin A content (per calorie) of sprouted Mung beans is two-and-a-half times higher than the dry bean, and some beans have more than eight times more vitamin A after being sprouted.

Dry seeds, grains, and legumes, while rich in protein and complex carbohydrates, contain no vitamin C. But after sprouting, they contain around 20 milligrams per 3.5 ounces, a tremendous increase. Also, if grown in decent soil or taken from your own garden, seeds, grains, and legumes will be high in organic minerals - so your sprouts will be an excellent source of minerals as well as vitamins.

The great advantage in getting vitamins from sprouts you grow yourself is that you get a consistently high vitamin content without losses. In the dead of winter, when you can’t grow anything or get fresh produce anywhere, sprouts will provide a consistently reliable source of fresh, high-nutrient vegetables rich in vitamin C, vitamin A, and B vitamins. This will keep your immune system strong and your health in top condition when almost everyone else is getting sick. Why do you think so many people come down with colds and flu in the winter more than any other time? Because they’re not getting the vegetables and fruits that would keep their immune systems strong.

Have you ever heard of a vegetable that continues to gain vitamins after you harvest it? Sprouts do! Sprouts are living foods. Even after you harvest your sprouts and refrigerate them, they will continue to grow slowly, and their vitamin content will actually increase. Contrast that with store-bought fruits and vegetables, which start losing their vitamins as soon as they’re picked and often have to be shipped a thousand miles or more in the winter.

I sprout mung, garbanzo and adzuki beans year around. Sprouting takes less than three days and is as easy as placing them in a jar and rinsing then twice a day until they sprout. It doesn't take rocket science and you can do it in your kitchen with a $5 sprouting jar and a few pennies of beans and grains. For literally pennies a few minutes of your time each day, you can prevent a multitude of diseases in your life and your health will benefit immensely. Sprouts are probably the most beneficial anti-aging regiment you can do for yourself. Forget about the expensive vitamins, supplements, health resorts, plastic surgery and health guru books, just take matters into your own hands and sprout organic beans and grains, eat lots of raw deep colored organic vegetables and fruits, exercise and surround yourself with positive people and circumstances.

I take dry organic mung, adzuki and garbanzo beans. I place about two cups in enough water to thoroughly submerge them in a bowl. I allow them to soak in fresh water over night. I then thoroughly rinse the beans and place them in a quart size sprouting jars with a screen lid. I buy the jars at Whole Foods for about $6.00 each. Don't buy the Now sprouting jar at Amazon for $25, Whole Foods and most heath food stores sells the same jar for $6.00. Place the rinsed beans in the jar a little less than half full. Place the jar on its side in a darker part of the kitchen. Rinse the beans in the morning and the evening thoroughly in the jar making sure all the water drains out. I usually place them at an angle. Within three days or so, you should have nice sprouts.

Life is short and to get from point birth to death, it can be wonderful, rewarding and rejuvenating. Your biggest investment in life is your health, without it everything else is worthless. You can have all the money in the world but if you have cancer and heart disease, the money will just go to surgeries and chemotherapy and eventually your burial expenses.. It is so easy to be healthy, just be Vegan. You are not only giving yourself years of health and extended life but you are giving life to animals and prosperity you the environment.

Healthy yummy dessert!

Photo: Kang Kim, Text: Holley Grainger, MS, RD

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Pistachio-Coated Chocolate-Dipped Apples

Dip 3 apple wedges into 1 (0.375oz) melted dark chocolate square (such as Hershey’s). Sprinkle with 1 teaspoon crushed salted pistachios.

Green Soup

Green on Green Soup

by Susan Voisin on January 21, 2007
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At the beginning of the year, I made a commitment to myself to get back to healthier eating: fewer breads and desserts and more vegetables. I especially wanted to get back into the habit of having a salad for lunch, but so far I just haven’t been able to do it. With the weather so cold, salads just haven’t appealed to me, even ones with hot ingredients, like Taco Salad.
So I’ve been eating a lot of soups and stews and trying to get my vegetables that way. Yet I still felt I wasn’t eating enough of those green, leafy vegetables that are right at the top of the nutrient density scale. A few days ago I decided to experiment with making a soup that was both packed with nutrition yet still…edible! And though it won’t win any beauty contests, I think you’ll be amazed with how delicious this unabashedly healthy soup tastes.
I start with a base of split peas and use a pressure cooker to speed things up. For sweetness I add carrot and sweet potato (I used the white-flesh kind, just to keep from muddying the green color), and for their earthiness, I include some mushrooms. Then come the greens, 2 pounds of them. I used what I had on-hand—bok choy, spinach, romaine, and some fresh collards from my garden—but feel free to use the ones that you like best. Fresh basil added at the end gives the soup a hint of a pesto flavor, and cashew butter adds richness and depth. I think you’ll find that every bite of this soup tastes different; in one spoonful you taste basil, but in the next you detect a certain sweetness, and just when you think you’ve figured it out, you notice the split peas. The color may be monochromatic, but the taste certainly isn’t!

Green on Green Soup

(printer-friendly version)

If you’re turned off by thick, green liquids or just don’t like greens at all, this probably isn’t the soup for you. But if you’re brave enough to give it a try, I think you’ll like it. It grows on you—in a good way! I had it for lunch three days this week, and I liked it better each time. And my husband took it for lunch one day and came home raving about it.

Ingredients

• 1 onion, chopped
• 4 cloves garlic, chopped
• 3 carrots, cut into chunks
• 1 sweet potato, cut into chunks
• 1/2 cup split peas, rinsed and drained
• 6 cups water
• 8 ounces mushrooms, halved
• 2 pounds chopped greens—any combination of any greens, such as kale, collards, swiss chard, spinach, romaine, bok choy
• 2 teaspoons oregano
• 1 teaspoon celery salt (optional)
• 1 teaspoon thyme
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons nutritional yeast
• 1/2 cup finely chopped fresh or frozen basil (or about 2 tablespoons dried*)
• 1 tablespoon cashew butter (optional, but good)
• 1 tablespoon lemon juice
• salt to taste
• –Optional Garnishes:
• Lemon slices

Polenta and Couscous

From Roxanne's Natural Kitchen:

Pan-fried Polenta with Fresh Tomato sauce and Israeli Couscous

I hope everyone had a great holiday season! I've been so busy the past couple months I've hardly had time to post. I've decided though that this year I'm going to make it a point to post a new recipe at least once a week, so that's pretty exciting - but now, on to food!

Oh I love this meal - it's inexpensive, very filling and delicious! Soft, herbed polenta cubes are lightly pan-fried in olive oil then topped with a slightly spicy, fresh tomato sauce, red peppers, mushrooms and tender israeli couscous. The polenta needs to harden before you can saute it, so you can either make it a few hours before you plan on serving and chill it until it firms up, or make it the day before and have it all ready for when you want to make this.

Pan-fried Polenta with Fresh Tomato sauce and Israeli Couscous

For the Polenta:

• 1 cup Cornmeal
• 3 cups Water
• 1 tsp Sea Salt
• ½ tsp Basil
• ½ tsp Oregano
• ½ tsp Rosemary

For the rest:

• 1 cup uncooked Israeli couscous
• 3 tbsp Olive oil, divided
• 1 cup diced Onion
• 5 large Garlic cloves, pressed
• ¼ tsp Black pepper
• 1 tsp Sea Salt, plus more to taste, if desired
• ½ tsp Red chili flakes
• ¼ tsp Paprika
• ¾ cup diced Red pepper
• 1 cup sliced Mushrooms
• 3 Roma Tomatoes, diced (1 ¾ cups)

-Make the Polenta: First, lightly oil an 8 inch square baking pan and set aside. Bring the Water, salt and herbs to a boil in a medium saucepan. Slowly whisk in the cornmeal, and cook, stirring continuously until mixture is thick and starts spitting cornmeal all over the place. About 1-2 minutes. Immediately pour into prepared pan and smooth the top. Let cool for a couple hours in the fridge until firm. When you are ready to eat, unmold the polenta from the pan and cut it into small cubes. Set aside.

-Make the couscous and sauce: Boil the israeli couscous according to the directions on the bag and set aside.

-Heat 2 tbsp of the olive oil in a medium skillet over medium heat. Once hot, fry the onions, until soft and translucent, about 5 minutes. Add the garlic, pepper, salt, chili flakes and paprika and cook and stir for another minute. Next add red peppers and mushrooms and cook an additional 2 minutes.

-Finally, add tomatoes and bring to a lively simmer. Cook for 3 more minutes, until the tomatoes have released their juices and it's turned into a sauce. Add the cooked couscous and mix well to combine. Set aside for now.

-In a large skillet, heat the remaining 1 ½ tbsp of olive oil over medium heat and fry the polenta cubes until heated through, about 6 minutes.

-To serve, place the polenta on a large serving platter and pour the sauce over it (see photo). Serve hot

Lemony orzo with shiitake mushrooms

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What you need:

1/3 cup dried or fresh shiitake mushrooms, sliced
1 to 1-1/2 cups vegetable stock
2 tablespoons olive oil, divided
1/2 small yellow onion, sliced
salt, to taste
2 cloves garlic, minced
10 large stalks asparagus, ends trimmed, sliced in pieces
1/3 cup frozen green peas and carrot blend (optional)
ground pepper, to taste
1 cup orzo
2 tablespoons lemon juice
1/4 teaspoon lemon zest
1 tablespoon vegan parmesan

What you do:

1. If using dehydrated mushrooms: In a bowl, combine boiling water and dehydrated mushrooms; let soak until soft, about 10 minutes. Remove mushrooms and slice. If you are using fresh mushrooms, skip this step.
2. To a pot over high heat, add 1 cup vegetable stock; bring to a soft boil and then turn down the heat.
3. In a skillet over medium heat, heat 1 tablespoon olive oil. Add onions and salt; saute until onion is translucent and soft. Add the garlic and cook for another minute or two. Then add the mushrooms, asparagus, green pea and carrot blend, and ground pepper; cook until the asparagus and mushrooms are soft.
4. In a small pot over medium-high heat, combine 1 tablespoon olive oil, orzo, lemon juice, lemon zest, and parmesan. Add broth, a ladleful at a time; stir until all the liquid has been absorbed. Continue to add ladlefuls of broth until all of the broth, adding up to an additional 1/2 cup if necessary to cook orzo.
5. Add the vegetable mixture from the skillet to the orzo. Mix. If desired, top with more parmesan when serving.
For more information, please see my blog here: http://veganmiss.blogspot.com/2012/05/lemony-orzo-with-asparagus-shiitak...

Preparation Time:

10 minutes

Cooking Time:

30 minutes

Servings:

3 to 4 servings

Recipe Category:

Miscellaneous Rice & Grains

Zucchini Noodles in a curry sauce

Sammi McLean

posted Apr 19, 2012

This dish is a healthy alternative to pasta that packs a huge flavor punch. It allows you to enjoy a plate full of creamy, hardy goodness without any of the guilt!

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Tags:

• vegan
• entree
• spring to life recipe contest

Ingredients

• 3 Zucchinis, peeled
• 1/4 cup Earth Balance
• 2 tablespoons Whole Wheat Flour
• 1 1/2 cups Unsweetened Earth Balance Soymilk
• 1/2 teaspoon Curry Powder
• 1/4 teaspoon Onion Powder
• 1 tablespoon Nutritional Yeast
• 1/4 teaspoon Turmeric
• 1/4 teaspoon Paprika

Directions

1. First, peel long strips of the flesh of the zucchini.
2. Toss them in a pot of boiling water for a few minutes and then drain.
3. Meanwhile, you can start on the sauce by melting the Earth Balance in a large saute pan over medium heat and then whisking in the flour so that it absorbs the butter.
4. Then, gradually whisk in the milk. (I would add it 1/4 cup at a time and once it would begin to thicken, I would add another 1/4 cup.)
5. Once it reaches the consistency of an Alfredo sauce, add the curry, turmeric, onion powder, nutritional yeast, paprika, and salt & pepper to taste.
6. Mix well and then add the noodles into the sauce. Toss until well coated.
7. Serve with some nutritional yeast, red pepper flakes, and paprika to garnish. Voila!

Lentil tacos

• Yield :6 Tacos
• Servings :3
• Prep Time :10m
• Cook Time :40m
• Ready In :50m

These Lentil Tacos are a great option for those watching calories or fat. In this recipe I used brown lentils. Make sure to rinse the lentils well in a strainer.

Ingredients

• 1 Cup of Uncooked Lentils
• 1/2 Small Onion, diced
• 2 Cloves of Garlic, minced
• 1 Green Bell Pepper, diced
• 2 1/4 Cups of Vegetable Broth
• 4 Teaspoons of Dried Minced Onion
• 3 Teaspoons of Chili Powder
• 1 Teaspoon of Garlic Powder
• 1/2 Teaspoon of Salt
• 1/2 Teaspoon of Paprika
• 1 Teaspoon of Cumin
• 1/8 - 1/4 Teaspoon of Cayenne Pepper. Use more or less depending on your heat preference.
• 1/2 Teaspoon of Oregano
• 1 Tomato, diced
• 1 Avocado, diced
• 1 Cup of Shredded Lettuce
• Salsa
• Hard Tortilla Shells

Method

Step 1

Mix dried minced onion, chili powder, garlic powder, salt, paprika, cumin, cayenne, and oregano in a bowl and set aside.

Step 2

Place garlic, onion, and bell pepper in a pan. Cook for 3 - 5 minutes.

Step 3

Add lentils and seasoning mix. Cook for 5 minutes.

Step 4

Add veggie broth, and bring to a boil.

Step 5

Once boiling, cover and lower heat. Cook for 30 minutes, or until broth is absorbed and lentils are soft but not mushy.

Step 6

Transfer to a bowl and mash beans with a fork.

Step 7

Scoop into tortillas and top with tomatoes, avocado, lettuce, and salsa.