The Spunky Coconut: Pineapple & Coconut Quinoa

The Spunky Coconut: Pineapple & Coconut Quinoa   Just tried out this recipe, I added carrots, celery and lentils and it is awesome :)

Roasted Butternut Squash

Adapted from Reboot with Joe
Ingredients:

• 1 butternut squash
• 1 T melted coconut oil, plus more for dressing at the end
• 1/4 cup vegan parmesan cheese (or regular high-quality parmesan if you prefer)
• Sea salt and pepper to taste
• Dash of fresh chilies
• 1-2 T roasted pumpkin seeds
• garnish with lemon zest and squeeze of lemon juice

Directions:

1. Preheat oven to 425 F/ 218 C.
2. Cut off the top and bottom of the butternut squash.
3. Chop squash into cubes and toss with oil.
4. Add to a baking rack on a baking sheet so the squash is cooked evenly all around.
5. Season with salt, pepper and cheese.
6. Cook for 20 – 25 minutes, or until golden brown, crispy on the outside and soft on the inside.
7. Remove from oven then sprinkle on chilies, pumpkin seeds, olive oil, lemon zest and juice just before serving.

Oat Bars

2 cups rolled oats
1/2 tsp cinnamon
1/4c butter or coconut butter
1/4 tsp salt
2 Tbsp agave
2 Tbsp honey
2 Tbsp brown sugar or coconut sugar
1/2 tsp vanilla
2 Tbsp water

In a blender or food processor,  pulse 1 cup of oats until it is consistency of coarse flour.  Mix in a large bowl with the other cup of oats & cinnamon.

In a small saucepan, melt butter over medium heat.  then add salt, syrup, honey, sugar, vanilla and 1 Tbsp water.

Pour into lightly greased 8x8" pan and press down until compact and even.  Let it cool for at least 1 hour in the fridge and then cut into squares.

Super Quick Oat Bars

Supper quick and easy recipe thanks to The Kind Life with Alicia Silverstone  I love the fact that she took the time time searching for recipe ideas without added sugar, syrup or honey so I did not have too :)  That makes these snacks great for anytime and you can easily change up the seeds, dried fruit and even the grain to make them super versatile.

• 1 1/2 cups Oats or Quinoa Flakes
• 1/2 cup Cashews (Pulsed in Food Processor until a Fine Flour)
• 1/2 cup Sunflower Feeds
• 1/4 cup Flax Seeds
• 4 Medjool Dates
• 1 cup Raisins or craisins
• 1/2 cup Dried Apricots
• 1 tablespoon Coconut Oil

Directions

1. In a large bowl add oats, cashews, sunflower seeds, flax and sesame seeds.
2. In a food processor add the remaining ingredients and continue to blend until a paste is formed. This will take a little while so give it 30 seconds - 1 minute
3. Add the wet mixture to the dry combining well.
4. Lightly grease (I use coconut oil) an 8x8" pan and press mixture well to form and even layer.  Bake in the oven at 160 degrees celsius for 10 minutes.
5. Cool and slice, great for kids lunches or snacks on the go!

Quinoa Nut Balls

These are so yummy! Adapted from Angela who has many other great recipes.  I am always in a hurry so instead of forming the mixture into balls, I just line a pan with saran wrap and press into a 1/2" layer into the pan.  Put in fridge to firm then cut into squares.

Ingredients

• 1 cup puffed quinoa (if making your own Puffed Quinoa you may need 1.5 - 2 cups)
• ½ cup peanut butter (or any nut butter)
• 3-4 tbsp agave nectar (or honey)
• 1 tbsp crushed peanuts (optional, or nut used)
• 1 tsp vanilla extract
• vegan dark chocolate (optional)

1. In a mixing bowl, combine the peanut butter, agave and vanilla. You may need to warm mixture slightly on stove if too firm.
2. Add the puffed quinoa (and peanuts, if using), and stir to combine.
3. Place mixture in the fridge for 15 minutes to let it firm up.
4. Remove from fridge, roll into 12 balls, and return to fridge for 15 minutes before serving.
5. Optional: dip some or all of the balls in the melted chocolate or drizzle on top of squares or if you are in a hurry just chop some chocolate and throw into the mixture.

Cashew Cream

1 cup Cashews raw
3/4 cup water

Pour cashews in a container and top with filtered water.  Put in fridge and allow to soak for 8 hours or overnight.  Rinse cashews with cold water then put into Vitamix or high speed blender with 3/4 cup filtered water.  Puree until creamy smooth.  Cream can be used in coffee, soups or sauces.  If you want cashew milk, just add more water.

For "non planners" like me, soak up a few cups of cashews as a time then rinse and strain well.  Pour into a zip lock bag or freeze safe container and take out to puree as needed.  This way you can make the cream/milk on the fly for whatever you are cooking up on a whim.

Vegan "Alfredo" Sauce

Oh my goodness this sauce is delicious!  Thanks to Katie from Chocolate Covered Katie for this and many other amazing recipes!  I modified it a bit

• 1 1/2 cups raw cauliflower (160g)
• 2 cloves garlic, pressed
• 1/2 tsp sea salt
• optional: 2 tbsp coconut oil or olive oil if not using Cashew Cream
• 1 cup milk of choice (I used Cashew Cream - SO awesome and creamy)
• optional: 1/4 cup  nutritional yeast
• optional: Add a little Dijon mustard or lemon juice if desired.

Put all ingredients into a medium pot and bring to a complete boil, then cover and simmer 15 minutes. Cool slightly and pour into Vitamix or high speed blender and puree until creamy smooth. with either an immersion or regular blender. Serve over pasta, rice, quinoa or heck just drink the stuff it is so darn good! Makes about 2 cups which thickens as it sits.

Vegan Recovery Drink

I used to think recovery drinks were just a way for sport nutrition companies to make more money.  But after trying a vegan on my hubby bought I was surprised how less sore I was after a tough workout and that I could actually function afterwards instead of wanting to crawl to the couch and flop.  So, I decided to come up with my own version that is vegan, quick, easy and yummy. 

Vegan Recovery Drink

• 1/2 scoop Complete Green protein (4g carbs/9g protein/ 2.5 g fibre)
• 1 cup Silk almond milk (0 g carbs/ 1 g protein)
• 1 full banana (24 g carbs)
• .5 cup organic frozen mixed berries (8g carbs)

Throw everything in the Vitmix or blender and blend until creamy and drink within 30 minutes of your workout.  If you miss the 30 minute window, 60 minutes max.  This mixture has 36g carbs and 10 g protein which has a ratio of  3.6:1 which is pretty darn close to the optimal ratio of  4:1 carbs to protein for a recovery drink.   Plus it is just darn yummy and sometimes that is all you need to get through the last few sets!

Eating or drinking foods in this ratio after a workout allows your body to focus on rebuilding rather than digestion. This means you'll bounce back faster from tough workouts, which is a critical factor in building muscle and strength retention. If you are not fueling your body properly after a workout, either by not eating at all or eating the wrong foods,  your body will remain in a stressed state. This stress creates higher levels of cortisol in your body which causes you to retain fat and use muscle for fuel, which is totally the opposite of what you want from your workouts!

Home Made Granola Bars

Adapted from Brown Eyed Baker

Honestly I am not a huge granola fan but needs to find healthy convenient snacks for on the go and several of my friends raved about this recipe so just made a batch.  I tried the fig and date recipe below but it seems my figs were hard as rocks so just used all dates and made my own apple sauces (4 apples cored & peeled, 2 Tbsp lemon juice & puree) as I never can seem to keep the stuff on hand.  I just threw all the ingredients in the Vitamix except the oats so really fast to make. I found it a little sweet for me so I will likely cut down on the sweetener next time around but oh man are they yummy! Perhaps a little too yummy....

I love that the original author included a basic recipe so you can mix it up so you are not making the same type every time and it is so easy.

Basic Granola Bar Formula
1. Rolled Grains (2½ cups)
Suggestions: Quick or Regular Oats, Rye flakes, Barley flakes, etc.

2. Nuts, Seeds & Spices (1 cup)
Suggestions: Almonds, Walnuts, Pecans, Pistachios, Sunflower Seeds, Pumpkin Seeds, 
Pumpkin Pie Spice, Cinnamon, Ginger, etc.

3. Sticky Sweetener (1/3 cup + ¼ cup)
Suggestions: Honey, Agave Nectar, Molasses, Maple Syrup

4. Dried Fruits (1 cup)
Suggestions: Raisins, Apricots, Dates, Figs, Prunes, Cranberries, Pineapple, etc.

5. Binder (1 cup)
Suggestions: Pureed Dried Fruit, Apple Butter, Peanut Butter, Almond Butter, Unsweetened applesauce, etc.

Fig, Date & Almond Granola Bars

Ingredients:

1 cup unsweetened applesauce
1/3 + ¼ cup honey
1 teaspoon ground cinnamon
¾ teaspoon vanilla extract
2½ cups rolled oats
1 cup chopped almonds
1/3 cup chopped dried figs
1/3 cup chopped dried dates
1/3 cup raisins

Directions:

1. Preheat oven to 325 degrees F. Line an 8x8-inch baking pan with parchment paper.

2. Throw everything but oats and almonds in Vitamix and blend until nicely mixed.  Pour into bowl then chop nuts in Vitmix and then pour into bowl with the rest of ingredients.  Add oats and stir until combined.

3. Pour mixturer into the pan and press down to evenly flatten..

4. Bake for 25 minutes. Remove from the oven and cool in the freezer until the bars are firm, at least 1 hour. Remove from the pan and cut into bars. Store in an airtight container for up to 1 week.

(Recipe adapted from Good Life Eats)

Sweet Quinoa Dosas

Adapted from Reboot with Joe  I had to make another batch as these went so fast....next time I make a double...maybe triple batch.

Ingredients:
1 cup quinoa
1/4 cup  water
1/4 teaspoon baking soda
Pinch sea salt
1/2 tsp cinnamon
1 date (pitted)

Directions:
1.) Rinse quinoa well.  Add to bowl and cover with water.  Soak for about 20-30 minutes.

2.) After quinoa has soaked, drain and add it a blender with 1/4 cup of water, the date, cinnamon, baking soda, and sea salt.

3.) Blend until smooth.  Add more water if needed.  Batter should be smooth, like a crepe batter.

4.) To cook, heat pan over medium heat.  Add 1/2 to 1 teapsoon coconut oil (or other oil).  Ladle a small amount and quickly spread out.  Cook about 3-5 minutes and flip.  Dosas should be golden brown on both sides.

Note:  To make dosas savory, leave out the date and cinnamon and substitute with fresh herbs or spices.

Nut Balls

Adapted from Reboot with Joe He is so awesome :)

Ingredients:
1 cup organic old-fashioned oats rolled oats
1/4 cup ground flax
1/4 cup sliced organic almonds, choppped
2 tablespoons chia seeds
1/8 teaspoon cinnamon
Pinch of sea salt
1/4 cup + 2 tablespoons creamy, organic almond butter, melted and slightly cooled
1/4 cup + 1 tablespoon organic honey
1/4 teaspoon pure vanilla extract
2 tablespoons mini dark chocolate chips
1/4 cup ground almonds (pulse in a food processor), to roll the balls in

Directions:

1.) Combine oats, chopped almonds, flax, chia seeds, sea salt and cinnamon in a large bowl and stir.

2.) Melt almond butter in a saucepan over medium-to-low heat.  Once almond butter has melted, remove from heat and stir in honey and vanilla.  Once the mixture has cooled slightly, pour it over the oat mixture and mix well with a spoon.  Fold in the chocolate chips.

3.) Roll the mixture into small bite-sized balls and then roll it into the ground almonds, coating all sides.

4.) Let chill in the ‘fridge before eating.  YUMMMM!

Quinoa Quesadillas

Ingredients

• 1/4 c. quinoa, cooked in vegetable broth according to package directions
• 1/2 c. chopped broccoli, steamed
• 1 c. shredded sharp cheddar cheese or feta (could use cashew cheese for vegan option)
• salt + pepper to taste
• 4 medium whole wheat tortillas
• 2 tsp. olive oil

Instructions

1. Combine quinoa, broccoli, and cheese in a medium bowl. Season with salt and pepper to taste. Divide mixture evenly onto one half of each tortilla; fold top of tortilla onto filling.
2. Heat one teaspoon of oil in a medium cast iron skillet over medium heat; swirl to coat. Place 2 quesadillas in skillet and cook until browned, about 3 minutes on each side. Add another teaspoon of oil to skillet and repeat with remaining quesadillas. Cut into wedges and serve.

Veggie Cocktail

Ingredients

• 1 med fresh  tomatoe or 1 cup canned tomatoes
• 1/2 cup (15 g) fresh spinach, washed
• 1/4 cup (25 g)  carrots
• 1 tbsp diced onion
• 1 sprig parsley
• 1  med sweet red
• 1/2 tsp Worcestershire sauce
• 1/8 teaspoon hot sauce, I like Frank 's
• sea salt
• 1 handful ice cubes (or 1 cup veggie broth to turn into a soup)

Throw everything in a high speed blender and puree until creamy smooth.  Looks are deceiving I was not sure it would taste good as it did not look so great, man was I wrong.  My new fav juice that could also pass for a soup if you use less ice or could use veggie broth

Cauliflower Kale Soup

Ingredients
cauliflower, medium head (about 4 cups)
2 cups vegetable broth
3/4 cup almond, coconut, nut or hemp milk
1T coconut oil
1 yellow onion, diced
2 cloves garlic, minced
juice of half a lemon
1 tsp dried parsley
1 Tbs nutritional yeast
1/2 cup of kale
sea salt and pepper to taste

Directions
1. Steam the cauliflower and kale until soft but not mushy. Set aside.
2. Sauté onion and garlic in oil until soft.
3. Combine all ingredients in Vitamix or high speed blender until creamy smooth.

Eggplant Puree

3 med eggplants
3 T olive or grapeseed oil
1/4 onion
salt & pepper to taste

Bake eggplants in oven at 350 for one hour, rotating ever 15 minutes
Cool then peel skins and put eggplant meat into high speed blender

Cut up onion into piece that fit in garlic press and press onion juice into blender, add oil, salt and puree until smooth.  Chill and try not to eat it all in one sitting...I am still working on that ;)

Vegan Pumpkin Soup

Ingredients

• 1 cup (240 ml) chicken  (vegetable broth for vegan)
• 1/4 cup (60 ml) unsweetened coconut milk
• 1 1/2 cups (368 g) canned pumpkin
• 1/2 cup (58 g) sliced onions, sautéed
• 1 1/2 garlic cloves, roasted
• 2 Tablespoons brown sugar
• 1/2 teaspoon paprika (optional)
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon freshly ground nutmeg
• salt and freshly ground black pepper, to taste

Directions

1. Place all ingredients into the Vitamix or high speed blender container in the order listed and secure lid. Blend until super creamy.  If you have a Vitamix it gets super creamy and warm, so yummy!

Garnish with toasted pumpkin seeds.

Maple Pecan Glaze

Adapted from Detoxinista.com

A rich maple glaze perfect for any fall recipe or as a dip with fruit.

Ingredients

• ¾ cup pecans
• ¼ cup pure maple syrup
• 2 T coconut oil
• ¼ cup water
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt

Instructions

1. Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy.
2. Can be used immediately or if you prefer a bit thicker, chill slightly.  Can be stored in for up to 4 days.

Grain Free Pumpkin Bars

Adapted from  Detoxinista.com

Serves: 9-12

Ingredients

• ½ cup pumpkin puree
• ½ cup almond butter
• ⅓ cup honey
• 2 eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• ½ teaspoon baking soda

Instructions

1. Preheat oven to 350F and grease an 8″ x 8″ pan generously with coconut oil or butter.
2. Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.
3. Transfer the batter to the greased pan, and bake at 350F for 20-25 minutes, or until the edges are golden brown and the center is firm.
4. Allow to cool completely in the pan, then cut and serve!
5. Perfect as is but can also top with Maple Pecan Glaze

Super Easy Yummy Vinaigrette

1 cup fresh strawberries ( any berry or fruit would do and could even use frozen)
1/4 cup fresh juice (I used mango but could use orange, apple etc.)
2 t apple cider vinegar
4 dates
1/4 cup nuts (toasted or raw walnuts, pecans almonds etc. chopped up into fine pieces)

Throw all ingredients except the nuts into blender and blend at highest speed until creamy smooth.  Toss dressing and nuts with greens such as spinach, organic salad mix or even coleslaw. If using fresh fruit, slice up 1 cup and toss into salad as well.

This is a great recipe for kids and easy to mix up so they think they are getting something different every time.  Also makes a great dip for veggies or fruit as is quite thick and creamy if you have a high powered blender.

Chick Pea Chocolate Chip Cookies

Adapted from  Jump on the Skinny Bandwagon with me
 
Ingredients:
1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter
1/4 cup (80 grams) honey or agave syrup
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips


Directions:
Preheat your oven to 350°F / 175°C.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth scraping sides as you go.  Add in chocolate chips and pulse it once or twice.

Scoop with a tablespoon onto baking sheet and press flat shaping with spatula or hand.  Bake for about 10 minutes.

Yields about 24 cookies.

carrot + potato gnocchi

Adapted from Mark Bittman

Yields 36

Ingredients

1/2 lb organic carrots, peeled & grated

2 tablespoons olive oil or grapeseed oil

1 1/2 pounds starchy potatoes or sweet potatoes

3/4 to 1 cup all-purpose flour, plus more as needed.

sea salt

pepper

 

Instructions

Heat the oven to 400 degrees. Bake potatoes until tender, about an hour. Immediately split them open to let the steam escape. When you can handle the potatoes, scoop out their flesh.

Cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 20 to 30 minutes.  

 

Transfer to food processor and purée until smooth. 

 

Bring a large pot of water to a boil and salt it. Pass potato flesh through a ricer or food mill, and season to taste. Stir the carrots into the mashed potatoes. 

 

Sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just comes together. 

 

Pinch off a piece of the dough, and boil it to make sure it will hold its shape. If it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little ragged when ready.

 

Roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. Score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.

 

Add gnocchi to the boiling water a few at a time, and stir gently; adjust the heat so the mixture doesn’t boil too vigorously. A few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish with any of the sauces below.

raw walnut pesto

Adapted from vegan miam http://veganmiam.com

Ingredients

1 1/2 cup fresh basil leaves, packed

1/2 cup raw walnuts

1/2 cup cold-pressed, extra-virgin olive oil or grapeseed oil

1 tablespoon nutritional yeast

2 medium garlic cloves

1 tablespoon fresh lemon juice

sea salt to taste

 

Instructions

 

Chop the walnuts first in a food processor and pulse them a few times until they are broken into smaller pieces.   Add the basil and garlic, pulse a few times more.

Add the remaining ingredients and slowly add the oil in a constant stream while the food processor is on.

Stop to scrape down the sides of the food processor with a rubber spatula.

Pulse again until blended.

If you want a smoother and runnier one, add more olive oil. If you want thick pesto, add more raw walnuts or sunflower seeds.

 

Can be stored in the fridge for several weeks or in the freezer for several months as long as you coat them with olive oil in the sealed container/jar.  

Cashew Goat Cheese

This recipe is adapted from Melomeals: Vegan For $3.33 A Day.

1. 1 c cashews or almonds
2. 1 c sauerkraut
3. 2 T miso
4. 2 t Dijon
5. 1 t apple cider vinegar
6. Pinch sea salt

Method:

1. Blend very well in either a high power blender or food processor
2. If you have a yogurt maker, culture overnight
3. If you don’t have a yogurt maker, let sit covered for 2 days on the counter then store in fridge.

Healthier Peanut Butter Eggs

Adapted from Detoxinista.com

 

A healthier alternative to the popular Easter candy!

Ingredients

• ½ cup peanuts butter(peanuts only)
• 2 tablespoons pure maple syrup
• 1 tablespoon coconut flour
• ¼ teaspoon of sea salt
• ½ cup dark chocolate chips
• 1 teaspoon coconut oil

Instructions

1. Combine the peanut butter, maple syrup, coconut flour, and salt.
2. Scoop the batter into 6 balls and shape into egg-like shapes with your hands
3. Place in freezer on parchment paper to set to set.
4. Melt the dark chocolate chips and stir in the coconut oil.
5. Once peanut butter eggs are set, dunk each one into the chocolate mixture, and place on  the parchment paper. Spoon any additional chocolate over the tops for a thicker chocolate coating, if you like.
6. Allow to set in the freezer for at least 10 more minutes before serving.

Notes

For best texture, store and serve directly from the freezer. The chocolate will soften if left at room temperature for too long.

Comfort Loaf

Adapted from Kathy Freston

Serves 4 to 6
Great twist on meatloaf, also great in sandwiches.

Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 celery stalks, chopped
1 medium carrot, chopped
1 garlic clove, minced
1 1/2 cups cooked or 1 (15.5-ounce) can pinto beans, drained, rinsed, and mashed
1 pound extra-firm tofu, drained and crumbled
2 tablespoons soy sauce
2 tablespoons tomato paste
1 tablespoon yellow or spicy brown mustard
1/2 cup ground walnuts
1/2 cup old-fashioned oats
1/2 cup dry bread crumbs
1/2 cup oat flour
1/4 cup chopped fresh parsley
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried savory
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
1. Preheat oven to 375°F. Lightly oil a 9-inch loaf pan and set aside.
2. Saute oil,  onion, celery, carrot, and garlic until softened. Mix in beans and set aside.
3. Puree the tofu, soy sauce, tomato paste, and mustard until smooth. Set aside.
4. In a large bowl combine the walnuts, oats, bread crumbs, and flour. Add the parsley, basil, thyme, savory, salt, and pepper. Stir in the tofu mixture and the vegetables and mix well to combine.
5. Scrape the mixture evenly into the prepared pan and smooth the top. Bake until firm, 45 to 50 minutes. If the top begins to brown too much, cover loosely with foil. Remove from oven and set aside for 10 minutes before slicing.

Super Quick Chickpea-Tomato Soup

Adapted from Kathy Freston

This soup is great warm or cold and is so quick it can be made in under 10 minutes, nice!

Ingredients

• 1 1/2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
• 2 garlic cloves, crushed
• 1 (14.5-ounce) can crushed or diced tomatoes
• 1 teaspoon ground cumin
• 2 tablespoons fresh lemon juice
• 1 tablespoon grape seed oil
• 1 cup plain unsweetened soy, coconut or almond milk
• salt
• ground cayenne
• 2 tablespoons minced fresh cilantro or parsley

Directions
1. In a high-speed blender or food processor puree  the chickpeas and garlic.
2. Add the tomatoes, cumin, juice, oil, 1/2 cup of the milk, and salt and cayenne and blend until smooth.
3. Add as much of the remaining 1/2 cup of soy milk as needed to achieve desired consistency and blend to incorporate.
4. Either warm up or chill for a few hours in fridge if serving cold.  Top with minced cilantro or parsley

Raw Vegan Green Pea Dip

I came across The Blender Girl on pinterest today (YAY) as I have been looking for more dips and spreads to add to my repertoire and viola! She has a ton of awesome looking recipes all laid out just waiting to be tried.  Finding gluten free and vegan recipes listed out like this is making my life so much easier as hunting for individual recipes that fit the bill can be quite time consuming.

This Green Peas dip is the first on I have tried and I did not have cilantro or coriander on hand so I used parsley and wow, is it ever tasty!  I think I may need to be making a dip a day as they are disappearing as fast as I can make em, which is a good thing.

• 1 cup organic frozen green peas defrosted
• ½ cup raw almonds soaked and dehydrated
• 1 tsp fresh grated ginger
• 2-3 Tbsp filtered water
• 3 tsp fresh lime juice (1- 2 limes)
• 1/3 cup fresh cilantro / coriander or parsley
• 1/4 tsp fine Celtic sea salt
• freshly ground pepper to taste

1. Put the almonds into your food processor until rustically chopped.
2. Mix in the remaining ingredients until you get a nice thick consistency.
3. Add in more lime juice, ginger and seasoning to taste.

Serve with  crackers, veggies chips, or on top raw tacos. YUM!
Adapted from theblendergirl who originally go the recipe from Kurma Dasa who has some amazing vegan recipes which I will have to try soon.

Butternut Squash Pancakes

I have been searching (or should I say wasting half my day) looking for more recipes as getting tired of the usual standby gluten free vegan recipes I have been using and came across Clean Eating Chelsey website which is full of a ton of awesome recipes, thank goodness, now maybe I can get to cooking something!  Check out her site as she also has full list of her recipes which makes finding things to make super quick and easy :)

Makes: 12 pancakes
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 5 minutes (per batch on your griddle)
Total Time: dependent upon size of griddle

• 3 cups roasted butternut squash, mashed
• 1/4 cup & 2 tbsp. garbanzo bean flour (*see note)
• 3 tbsp. almond milk
• 2 flax eggs (2 tbsp. flax + 6 tbsp. water)
• spices of choice (I went savory with basil, oregano, garlic, and pepper)

Directions: In a small bowl, mix your 2 tbsp. flax and 6 tbsp. water to make two flax eggs. Stir and set aside for ~5 minutes or until the flax has reached a “gel-like” consistency. In a large mixing bowl, combine the butternut squash, garbanzo bean flour, almond milk, spices, and flax eggs (when they have “set”). Heat a griddle over medium high heat and spray with cooking spray or drizzle with olive oil. Once the griddle is heated, scoop 1/4 cup portions of the butternut squash batter onto the griddle. Cook for 3 minutes on one side, flip, and cook for an additional 2-3 minutes on the other. Enjoy!

Breakfast Cookies

I was looking around for new recipes (vegan & glutten free) and came across breakfast cookies  from She Knows.com One of the recipes she shares online is below and is from the and sounds delicious so of course I am off to make a batch to try out. 

Makes 2 dozen
Ingredients:2 cups pomegranate juice
1 cup steel-cut oats (uncooked)
1 cup raw almonds
1 cup raw pumpkin seeds
1 cup goji berries
1 cup mashed banana
1/2 cup freshly ground peanut butter
1/4 cup vegan butter (try Earth Balance)

Directions:1. Bring pomegranate juice to a boil in a saucepan and add oats. Cook until mixture just starts to boil then remove from the heat immediately. Cover and allow liquid to absorb and cool.

2. Place the rest of the ingredients in a food processor and blend to mix. When oats are cool, mix with the rest of the ingredients to form a wet cookie dough. Place dough in the middle of a 2-foot-long piece of plastic wrap and roll into a log shape. Tie both ends, ensuring that the cookie dough is airtight. Freeze until needed.

3. When ready to use, defrost until just soft enough to cut into 1/2-inch slices. Preheat oven to 400 degrees F. and line cookie sheets with parchment. Bake for 10 minutes then turn off oven and continue to dehydrate until cool.

Note: Freston likes to reheat these cookies every morning and pour her daily dose of 2 tablespoons of flax oil on top.

Quick Black Bean and Quinoa Burgers

• 1½ cup cooked quinoa
• 1 small onion, finely chopped (1 cup)
• 6 oil-packed sun-dried tomatoes, drained and finely chopped (¼ cup)
• 1½ cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
• 2 cloves garlic, minced (2 tsp.)
• 2 tsp. dried steak seasoning
• 8 whole-grain hamburger buns

1.  Saute onion and sun-dried tomatoes in over medium heat until onion has softened. Stir in ¾ cup black beans, garlic, steak seasoning, and 1½ cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.

2. Transfer bean-onion mixture to food processor, add ¾ cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining ¾ cup quinoa and remaining ¾ cup black beans. Season with salt and pepper, if desired, and cool.

3. Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (½ cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.

These are great to have in the freezer so make a double batch.

Black Bean & Quinoa Burgers

• ½ cup of rinsed Quinoa
• 1 cup gluten-free flour (Quinoa Flour, Amaranth Flour, Millet Flour etc.)
• 2 Tbs raw coconut oil
• 2 medium cloves of garlic, crushed
• 1 medium to large red onion, minced
• 3 cups of organic spinach (or collards, stems removed), finely chopped
• 2 carrots, peeled and minced
• 1/2 bell pepper (red or orange), seeds removed and minced
• 2 stalks of celery, minced
• 1 Tbs of Cumin
• Sea salt (to taste)
• ½ tsp. stone ground pepper

Directions.

1. Bring quinoa and water to a boil, then reduce heat to simmer, with the lid on until cooked (approx. 15 minutes)
2. In a frying pan, heat 1/2 of the allocated coconut oil with the garlic and onions (approx. 3 minutes)
3. Add the greens (spinach, collards etc.), carrots, bell pepper and celery, cook for 2 minutes and then add the cumin
4. Take the quinoa and add in a sprinkle of cumin and pepper
5. Add the quinoa to the frying pan, and adjust seasonings (salt, maybe some cayenne pepper if you like it spicy)
6. Turn off the heat, place contents into a mixing bowl and add the flour to the veggie quinoa mix – stir well until everything is coated – set aside
7. Clean the frying pan while the mixture cools
8. Then, heat the pan on high and add the rest of the coconut oil
9. Make patties from the mixture in the bowl (approximately 3 inches in diameter)
10. Cook each burger on both sides until brown and crispy

White Bean Dip

Combine all ingredients in food processor until smooth, yum!

1.5 cups white beans cooked or canned 
1 tsp sea salt
2 cloves garlic
1 tsp olive, grapeseed or coconut oil
1/2 tsp cumin
1 tsp lemon juice
 dash of paprika

Veggie Fritters

Serve with a  sweet or savoury chutney. They make a great appetizer, lunch or on-the-go snack.
2 cups finely chopped/grated veggies (try a mixture of cabbage, onion, carrot, and/or zucchini)
1 Cup Chickpea Flour (also known as Channa flour, Gram flour or Garbanzo bean flour)
½ tsp salt
2 tbsp cold-pressed vegetable oil
1 tsp baking powder
1 tbsp curry powder
¼ - ½ Cup Water

Mix vegetables, chickpea flour, baking powder, oil and curry together in a bowl. Add water slowly and mix until a thick batter is formed. Bake at 350 for 25 mins, or until golden brown. Eat hot or cold.

Carrot Mango Soup

Thanks to Alisa Fleming posted at  http://www.godairyfree.org/recipes/soup/carrot-mango-soup-vegan-gluten-free-nut-free-soy-free

• 6 to 7 large carrots, about 2 lbs – organic have the best flavour
• 1 tbsp olive oil
• 1 onion, chopped
• 1 tsp curry powder
• 4 cups chicken broth [Trial vegetable broth for a possible vegan option]
• 1/2 cup orange juice
• 1/2 tsp salt
• 2 large, very ripe mangoes (or 2 cups frozen mango)
• snipped chives or chopped parsley

Peel and coarsely chop carrots. In a large saucepan, heat oil over medium heat. Add onion and curry. Cook , stirring frequently, until onion has softened and mixture is fragrant, about 5 minutes. Add carrots, broth, juice and salt. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, until carrots are very tender, about 30 mnutes.

Meanwhile, peel and slice mangoes away from stones. Coarsely chop. Puree in a food processor until as smooth as possible. Turn into a small bowl. When carrots are tender, remove from broth and puree in batches using a little broth in saucepan. Stir in mango puree. Heat over medium low heat , uncovered and stirring often, until hot, about 5 minutes. Serve hot or refrigerate and serve cold with a scattering of snipped chives. Soup will keep well, covered and refrigerated for up to 3 days or freeze. Makes 8 cups.

The Secret To Perfect Cauliflower Pizza Crust

Thanks to the Author: Detoxinista.com

who has a ton of great recipes.  This pizza crust  is AMAZING! much yummier than I anticpated...I need to buy more cauliflower...like yesterday...

 

A grain-free alternative to traditional pizza crust, that you can pick up with your hands!

Ingredients

• 4 cups raw cauliflower rice (about one medium head)
• 1 egg, beaten
• ⅓ cup soft goat cheese (chevre)
• 1 teaspoon dried oregano
• pinch of salt

Instructions

1. Preheat your oven to 400F.
2. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
3. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
4. THIS IS THE SECRET: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
5. In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
6. Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.
7. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
8. Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
9. Slice and serve immediately!

Notes

Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts–> make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick “frozen pizza” to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly.

Fudge Squares

(Serves: 16)
Yummy recipe from Chocolate Covered Katie / Adapted from Fitsugar.

• 1 cup pitted dates
• 1/2 cup almonds, unsalted
• 1/4 cup walnuts, unsalted
• 1/4 cup unsweetened cocoa powder
• 2 ripe bananas
• 4 tbsp natural almond butter
• 1/4 cup more unsweetened cocoa powder
• 4 tbsp unpasteurized honey, maple syrup or agave

Soak dates in a bowl of warm water for 30 minutes, then drain. Mix together dates, almonds, walnuts, and 1/4 cup cocoa powder in a food processor until well blended. Spread mixture in a 9×5 baking pan (or an 8×8 is okay) until evenly distributed, and press down gently with a spoon.

Mix together bananas, almond butter, honey, and other 1/4 cup cocoa powder in the food processor until well blended.

Spread mixture over bottom layer until evenly distributed. Place in freezer for 30 minutes. Cut into 16 squares. Can store in the freezer for later.

Chocolate Sauce

Thanks again to Joe at http://www.rebootwithjoe.com/vegan-chocolate-sauce/ for another staple in my diet...I mean recipe for the occasional treat....
 
Ingredients:
1/2 cup cacao powder
1 cup maple syrup (or agave)
1 Tbsp. coconut butter
Pinch of sea salt

Blend in blender until smooth and then store in fridge to have on hand to drizzle on fruit, black bean brownies or in steamed almond milk.

Black Bean Brownies with Avacado Icing

Ingredients:

• 1 1/2 Cups soft cooked black beans
• 2 ripe bananas
• 1/3 Cup agave nectar
• 1/4 Cup unsweetened cocoa
• 1 Tbsp cinnamon
• 1 tsp vanilla extract
• 1/4 Cup instant oats
• 1 Tbsp walnut pieces

Instructions:

Preheat oven to 350F (176 C). Grease an 8x8" pan and set aside. 
Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. 
Stir in the oats and pour batter into the pan. 
Bake approx 30 minutes or until a toothpick inserted in the center comes out clean. 
Allow to cool before icing.  

Avacado Icing

Ingredients: 

2 Avocado's

1/4 agave nectar

3 tbsp unsweetened cocoa powder

Pour all ingredients into blender and blend until smooth.  

Tastes like chocolate pudding the kids raved!

Gluten Free Vegan Black Bean Brownies

(Inspired by Dr. Fuhrman’s Black Bean brownies)

Makes 12 brownies
Ingredients:
1 19 oz./793 g can black beans (salt free) or 2 cups fresh cooked black beans, drained
2 tsp vanilla extract
2 tbsp almond butter or peanut butter
12 large medjool dates, pitted (18-24 if using smaller dates)
1/2 cup cocoa powder
1 tbsp ceylon (sweet) cinnamon
2 tbsp quick/instant oats (optional, use only if mixture is too wet)
Directions:
1. Preheat oven to 350 F/ 177 C.
2. Chop the dates into small pieces. Combine black beans, dates, vanilla and almond butter in a food processor or Vita-Mix and blend until smooth. (Food processor preferred.)
3. Add cocoa and cinnamon and blend again. (Do NOT add cocoa until the previous ingredients are blended or it will be virtually impossible to mix)
4. If mixture is too dry, add another tablespoon of peanut butter. If mixture is too wet, add oats and process again.
5. Line a square baking pan with parchment paper leaving enough to fold up the sides.
6. Spoon mixture into pan and spread out with spatula or hands.
7. Bake for 30 minutes.

Gluten Free Yam Potato Black Bean Burgers

Adapted from Megan Lust’s recipe at The Gluten Free Vegan

Makes 6-8 patties
Ingredients:
2 1/2 cups grated or spiralized yams/sweet potato (about 2 small ones)
1 19 oz. can low sodium black beans, drained and rinsed well
6 green onions/scallions/spring onions, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
6 cloves garlic
3/4 cup walnut pieces
1 tsp smoked paprika
1/4-1/2 tsp chipotle chili powder
¼ teaspoon salt
½ teaspoon ground pepper
Instructions:
1. Preheat oven to 400°F/205°C.
2. Line a baking sheet with parchment paper.
3. Add walnuts to the bowl of your food processor and pulse until finely ground.
4. Add in the carrot, celery, green onions and garlic and pulse to finely chop. Be careful not to let it become a paste. Remove contents and set aside in a bowl.
5. Add in the black beans to the food processor and gently pulse until chopped. Add 1 cup of the grated yams and pulse into a chunky puree. Scrape out into same bowl.
6. Add the remaining 1 cup  of grated yams and seasonings. Stir and combine well.
7. Form into 8 patties with your hands and place on the parchment-lined baking sheet.
8. Bake for 25 minutes until lightly browned and set.
9. Garnish with condiments and serve as desired. (I use hummus instead of Veganaise, ketchup and relish or pickles and lettuce.)

Chocolate Pudding

1 avocado
2 Tbsp. cacao powder
2 Tbsp. maple syrup
¼ cup water
½ teaspoon vanilla extract

Blend all ingredients until creamy and smooth. Store in the fridge overnight. YUM!!

Sweet Quinoa Dosas

I think I will be trying thses this weekend! Thanks to Joe at http://www.rebootwithjoe.com/after-school-snack-pomegranate-salsa-with-sweet-quinoa-dosas/

Ingredients:
1 cup quinoa
1/4 cup filtered water
1/4 teaspoon baking soda
Pinch sea salt
Pinch cinnamon
1 date (pitted)

Directions:
1.) Rinse quinoa well.  Add to bowl and cover with water.  Soak for about 20-30 minutes.

2.) After quinoa has soaked, drain and add it a blender with 1/4 cup of water, the date, cinnamon, baking soda, and sea salt.

3.) Blend until smooth.  Add more water if needed.  Batter should be smooth, like a crepe batter.

4.) To cook, heat pan over medium heat.  Add 1/2 to 1 teapsoon coconut oil (or other oil).  Ladle a small amount and quickly spread out.  Cook about 3-5 minutes and flip.  Dosas should be golden brown on both sides.

Note:  To make dosas savory, leave out the date and cinnamon and substitute with fresh herbs or spices.

Chocolate Macaroons

3 cups dried shredded Coconut
1 cup Cacao powder
1/2 Tsp Salt
1/3 Cup Coconut Butter
TBSP Coconut Oil 
1 cup Maple Syrup

Total 1/2 cup
Mix all together until coconut is evenly coated and roll into balls.
Set in freezer or dehydrate. SO YUMMY!

Lentil Loaves

Ingredients:

• 1 1/2 cups lentils
• 3 1/2 cups water or vegetable broth
• 2 onions, diced
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 2 cups pre-cooked rice
• 1/2 tsp salt
• 1/4 cup ketchup or barbecue sauce or salsa or brushetta
• 1/2 tsp sage
• 1/2 tsp Italian seasoning

Preparation:

Pre-heat oven to 350 degrees. In a large soup or stock pot, simmer the lentils in water or vegetable broth until cooked, about 30 minutes. Drain thoroughly then mash the lentils until they are half mashed.
Sautee the onions and garlic in olive oil for 3 to 5 minutes, or until soft.
Combine the onions, garlic and olive oil with the mashed lentils and add the rice, salt, ketchup or barbecue sauce, sage, and Italian seasoning.
Gently press the mixture into a lightly greased loaf pan or muffin pan so they are serving size. Drizzle a bit of extra ketchup on top if desired.

Bake for 1 hour. Allow to cool slightly before serving, as this will help the lentil loaf to firm up.
Makes six servings.
Nutritional information:
Calories: 325; Calories from Fat: 69
% Recommended Daily Value:
Total Fat: 7.6g; 12%
Saturated Fat: 1.1g; 5%
Cholesterol: 0mg; 0%
Sodium: 315mg; 13%
Total Carbohydrates: 50.0g; 17%
Dietary Fiber: 15.5g; 62%
Protein: 14.4g
Vitamin A 2%, Vitamin C 11%, Calcium 5%, Iron 25%

Yummy, Filling, Toe Warming Veggie Soup

Adapted from http://www.eatingwell.com/recipes/veggistrone.html EatingWell:  January/February 2013

This soup is very similar to a soup I used to practically live on years ago.  I used zucchini rather than cauliflower and sometimes threw in some salsa for an extra kick. I like to make a huge pot and eat a bowl before lunch and dinner all week.

10 servings, 2 cups each | Active Time: 1 hour | Total Time: 1 3/4 hours

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups chopped onions (2 medium)
• 2 cups chopped celery (4 medium stalks)
• 1 cup chopped green bell pepper (1 medium)
• 4 cloves garlic, minced
• 3 cups chopped cabbage
• 3 cups chopped cauliflower (about 1/2 medium)
• 2 cups chopped carrots (4 medium)
• 2 cups zucchini (I added as I hate green beans) 
• 8 cups low-sodium vegetable broth or chicken broth
• 2 cups water
• 1 15-ounce can tomato sauce
• 1 14-ounce can diced tomatoes
• 2 cups garbanzo, white,  kidney or pinto beans,boiled
• 1 bay leaf
• 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
• 1/2 cup thinly sliced fresh basil
• 10 tablespoons cashew nut cheese ( or Parmesan cheese)

Preparation

1. Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots; cook, stirring occasionally, until slightly softened, about 10 minutes more.
2. Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.
3. Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.

Winter Kale Salad

 I LOVE Joe's new website, check it out for some amazing recipes, inspiration and motivation. I watched his video, Fat, Sick & Nearly Dead at my chiropractor'sor's office and was really impressed with his no bull attitude and how simply his reboot plan is. 

So when I discovered his new website, I was quick to check out his recipe section and try them out.  I have kale in my smoothies everyday but did not think I would enjoy chewing this rough thick leaf at all.  So I made the salad for my husband and of course, had to taste to make sure the seasoning was ok.....well, it became a salad for two instead of one.  I try to keep my fat intake low so for me it would not be an everyday salad but for a special treat or once or twice a week....yum!

Winter Kale Salad

Adapted from Reboot with Joe

Ingredients:
1 bunch kale, stems removed (could use spinach or romaine)
1 avocado
1 T. olive oil (original recipe uses 2T)
2 T. lemon juice
Sea salt & black pepper, to taste
1/2 carrots shredded
1/4 cup raisins
2 T sunflower seeds (could use pumpkin as well)

Directions:
1.) Tear kale into bite sized pieces and mix with carrots, raisins and sunflower seeds in a large salad bowl.
2.) Add avocado and mix together using hands (or mash with a fork), making sure everything is coated evenly.
3.) Add olive oil, lemon juice and sea salt and pepper to taste.
4.) Toss together and enjoy!

Nut Free Power Bars

Ingredients

• 1/2 cup pumpkin seeds
• 1/ 2 cup sunflower seeds
• 1 teaspoons olive oil or cooking spray
• 1/8 teaspoon salt
• 1 cup dates, pitted
• 1 ½ tablespoons water

Directions

1. Spray pan with cooking oil and then add seeds and salt.  On low heat, keep tossing seeds until light brown.
2. Combine toasted seeds, dates and water in a food processor and puree until mixture starts to stick together. If needed add a bit more water.
3. Line a square pan with saran wrap letting the saran wrap extend up and over the edges so that when you fold it back over the mixture, it covers the mixture entirely.  
4. Pour mixture in.  Fold edges of saran wrap over the top of mixture and press down to form a flat even surface. You can snug the mixture up to the edges of the pan, pressing with your hands to form a nice square shape.
5. Slice into even squares. For best results store in the fridge, although bars can be kept at room temperature.

Socca - Gluten Free Pan Bread

Socca

Adapted from Choices Market

A savoury bread from the South of France.  It is prepared in a pan, preferrably cast iron and is gluten free. Great for making sandwhiches or as a side with a soup or salad. 

Ingredients :

1 cup garbanzo (chickpea) flour
1/2 tsp cracked black pepper
1/4 tsp salt
1/2 tbsp fresh rosemary, minced
1 cup warm water
2 tbsp + 1 tbsp oilve oil
1/2 medium red onion, sliced (optional)

Instructions :

1. If using a cast iron pan or iron dish, place in the oven and preheat to 450°F (230°C).

2. In a large bowl, sift garbanzo flour, pepper and salt together. After sifting, add rosemary leaves.

3. Whisk in warm water and 2 tablespoons of the olive oil. Batter should have the consistency of thick cream.

4. Cover the bowl and let the batter set for at least 30 minutes.

5. Stir sliced onion into the batter (optional)

6. Remove skillet from oven. Add remaining tablespoon of olive oil to the hot pan.

7. Pour batter into pan and bake for 12 – 15 minutes or until the pancake is firm and the edges are set (top may not be browned at this point).

8. Turn on broiler, set socca a few inches below your broiler for 1 – 2 minutes, just long enough to brown it in spots.

9. Cut into wedges and serve warm.

Curried Lentils With Sweet Potatoes and Kale

Curried Lentils With Sweet Potatoes and Swiss Chard
Adapted from The New York Times 11/14/07
Yields 8 to 10 side-dish servings; 6 main-course servings.
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 pound Kale, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1/4 cup chopped scallions, for garnish.

1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in kale and salt and pepper, and continue cooking until lentils are tender and kale is cooked, about 30 to 45 minutes total.

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.