CRUNCHY AVOCADO SALAD

Crunchy Avocado Salad
Recipe courtesy Bobby Flay, 2008

Ingredients:
2 ripe avocados, peeled, pitted and diced
2 ripe beefsteak tomatoes, diced
1/2 cup pitted nicoise olives, roughly chopped
1 cup canned chickpeas, drained, rinsed and drained again
2 tablespoons roughly torn flat-leaf parsley
1/4 cup champagne vinegar
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
2 ounces blue corn tortilla chips

Directions:
Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.

BLACK BEAN VEGGIE ENCHILADAS

Black Bean Veggie Enchiladas
Adapted from Taste of Home

Ingredients:
1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
2 teaspoons olive oil
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 can (4 ounces) chopped green chilies
1 tbsp cumin
2 tsp chili powder
1 tsp smoked paprika
1/2 tsp ground red pepper
2 tbsp fresh cilantro chopped
12 corn tortillas*, warmed
1 cup enchilada sauce*
1/4 cup nutritional yeast



Directions:
In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, spices and cilantro; cook for 2-3 minutes or until heated through.
Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish.
Top with enchilada sauce and n. yeast or cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 12 enchiladas.

*Sauce ingredients:
3 tablespoons canola oil
1 tablespoon flour
1/4 cup chili powder
2 cups vegetable stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

Directions:
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out.
Yield:2 1/2 cups of sauce

*Tortilla ingredients:
2 cups masa harina
1 1/2 to 2 cups water

Directions:
To make 12-14 tortillas, start with putting 2 cups of masa flour in a large bowl. (Hint: for added "lift" you can mix in 1/4 teaspoon of baking soda.) Add 1 1/2 to 2 cups of very warm water to the masa flour (according to the directions on the package, some brands may call for different amounts of water). Mix in and let sit for 5 minutes or so. Begin working the masa with your hands to make the dough. Work the dough for several minutes. Press the dough with your fingers and the palms of your hands as if you were kneading bread dough. If at any point through the tortilla making process the dough seems too dry or too wet, add a little more water or masa to the dough.

Pressing the Tortillas:
I don't have a tortilla press so I use a 1 gallon zip lock bag.
Slit one side of the bag, place a ball of the dough in the center of the bag and roll with a rolling pin to approximately 6"

Cooking the Tortillas:
Heat a griddle or a large skillet on high heat. Working one at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to a minute on each side. The tortilla should be lightly toasted and little air pockets forming.

BLUEBERRY BANANA WHOLE WHEAT PANCAKES (vegan)

Blueberry Banana Whole Wheat Pancakes (vegan)

Ingredients:

1 cup whole wheat flour

1 tbsp sugar

2 tbsp baking powder, yes 2 tbsp

1/8 tsp salt

1 cup almond milk

2 tbsp canola oil

1/4 cup blueberries

1/4 cup banana, diced in about 1/4'' pieces

Directions:

Combine the flour, sugar, baking powder and salt in a large bowl until well mixed.

Mix in the almond milk and oil and beat together until batter is smooth.

Fold in the blueberries and banana.

Drop 1/4 cup of batter at a time onto a hot oiled griddle, or well greased frying pan over medium high heat. When bubbles appear on the surface of the pancake, approximately 3 minutes, flip, and cook the other side for another 2 minutes. Enjoy!

STUFFED MUSHROOMS

Stuffed Mushrooms

Ingredients:

1 green pepper, chopped

1 red pepper, chopped

1 large onion, chopped

6 cloves garlic, minced

12 medium portobello mushrooms, stems removed and saved

2 tsp oregano

1 tsp sea salt

1/2 tsp fresh ground pepper

2 tbsp olive oil

1/3 cup bread crumbs

Directions:

Pre-heat oven to 500*

Saute onions, peppers, garlic and chopped stems in the oil.

Add the spices and cook till tender.

When peppers are tender put them in a food processor with the bread crumbs and pulse till blended.

Stuff mushrooms with filling and bake in a oiled iron, or heavy bottom stainless steel skillet for 20 min. (I use the same skillet I saute in).

ASIAN PASTA SALAD

Asian Pasta Salad

Ingredients:

8oz pound spinach fettuccine pasta

1 teaspoon sesame oil

1/4 cup soy sauce

2 tablespoons raw sugar

1 1/2 tablespoon balsamic vinegar

2 teaspoons salt

1/4 cup chopped red pepper

6 green onions, sliced

1/4 cup purple cabbage

1/4 cup peas

1/4 cup almonds, chopped

Directions:

Cook noodles until just tender. Rinse under cold water. Drain well and transfer to large serving bowl.

Combine sesame oil, soy sauce, sugar, vinegar and salt in bowl. Stir to dissolve sugar. Add to noodles.

Add vegatables and mix well. (Salad can be prepared 1 day ahead. Cover and refrigerate.) Sprinkle chopped almonds over salad and serve.

(Shown with sweet potato fries.)

SHRIMP TACOS

Shrimp Tacos

Ingredients:

About 20 medium raw shrimp, 26-30 count (peeled and deveined).

4 whole wheat tortillas*

2 tbsp olive oil divided

half a medium yellow onion, sliced thin

1/4 of a green pepper, sliced thin

1/4 cup frozen corn

Salt and pepper to taste

1 small tomato, roughly diced

handful of romaine hearts, torn into pieces

Spice mix:

1 tbsp cumin

1 tbsp chille powder

1 tsp garlic powder

1/2 tsp ground red pepper

Directions:1 tbsp cilantro, chopped

In a medium skilet saute onions, peppers, and corn, in 1 tbsp olive oil, until tender. Remove from skilet, set aside.

In a large bowl combine spices

Rinse shrimp and pat dry with paper towel.Toss shrimp in spices until well coated.

Add 1 tbsp olive oil and saute shrimp until just pink and translucent ( about 1 1/2- 2 min per side).

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon peppers and onions on the tortilla, then top with about 4 or 5 shrimp, garnish with romain, tomatoes and a sprig of cilantro.

* Whole Wheat Tortillia Recipe

WHOLE WHEAT FLOUR TORTILLIAS

Whole Wheat Flour Tortillias

2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
2 T olive oil
1/2 cup warm tap water

Combine flour, baking powder and salt. Add olive oil and stir until well combined. Put in warm tap water 1 T at a time until dough can be gathered into a ball. Add more water if needed 1 T at a time. Knead on floured surface 15-20 times. Let dough rest for 15 minutes. Divide dough into 10-12 equal portions and shape into balls. On floured surface roll out ball from center into a circle. Cook on ungreased skillet over medium-high heat on each side about 30 seconds or until puffy. You can cook them longer until they are crisp like a big chip. Wrap them in a towel to stay warm.

CRISPY ROASTED CHICKPEAS with MOROCAN SPICES

Crispy Roasted Chickpeas with Moroccan
Spices. Adapted from Kaylyn's Kitchen

Ingredients:

1 can chickpeas (garbanzo beans)

1 T olive oil

1/4 - 1/2 tsp. Moroccan Spice Mix

salt to taste (I used about 1/4 tsp. sea salt)

Spice Mix:

2 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. chile powder
1/2 tsp. sweet paprika

1/2 tsp. ground cinnamon

1/4 tsp. ground allspice

1/4 tsp. ground ginger

1/8 tsp. cayenne pepper

a pinch ground cloves

Preheat oven to 350 F.
Drain garbanzo beans into a colander and rinse
well with cold water until no more foam appears. Let beans drain for 5-10
minutes, then pat dry with a cloth of paper towel if they still look
wet.
While beans drain, make spice mix. (This is
great on many veggies, so make the full amount and store in a glass
jar.)
When beans are well drained and dried, toss
with olive oil, spice mix, and salt. Arrange in single layer on baking sheet.
Roast 40-50 minutes, or until they are slightly browned and make a rattling
sound when you shake the baking sheet.
Serve warm or let cool.

Veggie Thai Peanut Noodles - Vegetarian Style

Adapted from Once a Month Mom

Ingredients:
2 Tablespoons Sesame oil
16 ounces linguine noodles
1 cup snow peas (could substitute broccoli)
1 cup red/yellow/or green pepper, cut into strips
1 cup baby carrots or thinly sliced carrots
2 cups mushroom cut in half or whole depending on size

Sauce:
1 cup water
4 Tablespoons lime juice
6 Tablespoons creamy peanut butter
1 Tablespoon chili sauce (more or less depending on heat preference)
3 Tablespoons honey
4 Tablespoons soy sauce
3 teaspoons ground ginger
2 teaspoons minced garlic

Garnish:
1 cup peanuts
0.5 cup cilantro, chopped
3 medium limes, wedged

Directions:
In a large skillet, saute chicken and veggies in oil. Cook the linguine to al dente in boiling water. Make the peanut sauce by whisking together all sauce ingredients in a bowl. Add drained noodles to chicken and veggies. Mix the sauce with noodles mixture. Cook about five minutes.

VEGAN CHICKPEA BROWN RICE BURGERS

Vegan Chickpea Brown Rice Burgers

Addapted from Once A Month Mom

Ingredients:

1 15oz can chickpeas, cooked.

1 cups brown rice, cooked.

1/4 cup broccoli, shredded.

2 teaspoons garlic, minced.

1/4 cups onion minced.

2 portions other egg substitute (1 tbsp ground flax seed, mixed with 3 tbsp hot water for each egg)

salt and pepper, to taste

Directions:

Mash chickpeas and rice in a large bowl (or pulse briefly in the food processor). Mix in remaining ingredients and season to taste. Form mixture into patties. Heat a bit of olive oil in a pan over medium heat and fry patties 3-5 minutes per side or until golden brown. (If you prefer not to fry, you can bake the patties on a sprayed cookie sheet at 350 for 15-20 minutes, flipping once.)

Babycakes Chocolate Almond Cake - REVISED - No Oil - White Whole Wheat

This recipe was adapted as a healthier alternative to the Chocolate Cake Pop recipe distributed with the babycakes Cake Pop Maker.

3/4 cup white whole wheat flour

1/2 cup sugar
3 tbsp cocoa
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 cup almond milk
3 tbsp applesauce
1 egg
1/2 tsp almond extract
1/4 cup freshly brewed coffee

Glaze or coating of your choice.   I chose powdered sugar. They gave me a bit of trouble releasing from the cake maker, so I may add a TBSP of butter the next time.

Mix dry ingredients.  Combine remaining ingredients except coffee.  Combine with dry ingredients.  Incorporate coffee.  Bake for 4 mins in cake baker.

Makes 3 1/2 dozen

Whole Wheat Cinnamon Coffee Cake - No Added Refined Sugar

I didn't add the sugar glaze at the end.

Adapted from Cooks.com

CAKE
2 1/2 c. flour
1 c. whole wheat flour
1 1/2 tsp. salt
1 egg
1 pkg. yeast
1 1/2 c. milk (1 cup coconut and 1/2 cup heavy cream)
1/2 c. butter
1/3 c. honey

TOPPING:
1/2 c. chopped nuts
1/4 c. whole wheat flour
2 tsp. cinnamon
1/3 c. honey


Combine 1 1/2 cups flour, whole wheat flour, salt and yeast. Heat milk, butter and 1/3 cup honey to 120-130 degrees. Add liquids and egg to flour mixture. Blend until moist. Beat 2 minutes at medium speed. Stir in 1 cup flour. Spread evenly in 9 x 13 inch pan.

Combine topping ingredients, spoon over dough and swirl lightly. (Mine was very dough like and there was no swirling happening) Batter will be sticky. Let rise 1 hour. Bake 25-30 minutes at 350 degrees.

Glaze: Mix 1 cup powdered sugar and 1-2 tablespoons milk. Pour over warm cake. (I omitted)

I think next time, I'll actually roll the dough like a jelly roll to
distribute the goodies through-out the bread.  

No Knead Herb Dinner Yeast Rolls - 45 minutes start to finish

The recipe was adapted from Blendtec

1/3 C milk (I used coconut)
3 T of sugar
1 T dry active yeast
2 T melted butter
1 tsp salt
1 egg
2 2/3 all-purpose flour  (I used white whole wheat)

Combine milk, sugar, and yeast in blender.  Pulse twice.  Let stand 5-10 mins. Add butter, salt, egg, any herbs (optional), and 1/3 C flour.  Pulse 2-3 times to combine.  Add remaining flour.  Pulse 8-10 times until ball forms.  Let rise until double in size.  Punch down and divide into 12 portions.  Place in prepared muffin tins.  Let rise anther 15 mins. Bake 400 for 12-15 mins.

Lentil Shepard's Pie - My Version

Adapted from FatFreeVegan.Com

Ingredients
Mashed potatoes of your choosing
1 large onion, finely chopped
3 cloves garlic, minced
6 ounces mushrooms (I used oyster)
Two 15-ounce cans lentils, lightly drained but not rinsed. (I cooked from dry using veggie broth)
2 tablespoons dry red wine,
1-2 tablespoon Bragg’s liquid aminos (soy)
2 teaspoons seasoning blend (I used pizza herbs)
8 baby spinach or greens
1 cup fresh bread or panko crumbs

Instructions
Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl. Mash until fluffy with butter or milk of your choosing.  Cover and set aside until needed.

Preheat the oven to 400 degrees.

While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.

Add the lentils and their liquid and bring to a gentle simmer. Stir in the wine, soy sauce, seasoning blend, and pepper. (I needed to add more veggie broth) Cook gently for 5 minutes.  (If needed, make a corn starch and water paste to thicken)

Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.

Lightly oil a 2-quart (preferably round) casserole dish, or two deep-dish pie plates. Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top. Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.

Pot Stickers and Rice

Ingredients
(Pot Stickers)
1 packages of round wonton wrappers
1 pound ground pork
4 scallions
1/2 head of Napa cabbage
1 can water chestnuts (chopped and drained)
1 shredded carrot
1 TBSP sesame oil
1 TBSP Liquid Aminos (or soy)
1 tsp ground ginger
(Rice)
1 cup uncooked rice
1 chopped carrot
1/2 large chopped onion
1/2 cup frozen peas

Directions
Potstickers - Mix all ingredients and place by spoonfuls in the center of won ton.  Seal edges with water.  Brown pot stickers until golden then add 1/3 broth and replace lid quickly. (Think back to when you made Rice A Roni.  It's the same concept).  Cook until broth is absorbed and the top of the pot stickers are cooked completely  (5-6 mins). Serve with browned side up.

Rice - Cook rice according to directions.  Meanwhile, saute carrots and onions until desired firmness.  Add frozen peas.  Add to rice.  Sprinkle with soy, and pepper.

Sauce - A simple sauce was created with sherry, soy, and brown sugar from dipping the pot stickers.

Freezing - After wontons are assembled, but before cooking, place on cookie sheet to freeze.  Once frozen,  package and store in airtight container or zip-loc bag.  This recipe was enough to freeze half the prepared filling for the next time, feed my family of 3 adults, and freeze about 20 assembled pot stickers.

Whole Wheat Banana Loaf

Adapted from 8 Weeks to a Better You

Ingredients
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
1/4 cup chopped pecans
1/4 cup golden raisins

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda, salt, and spices. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Fold in pecans and raisins. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Lemon Poppy Seed Muffins

 

Ingredients

2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, at room temperature, plus more for greasing the pan
Zest of one lemon, finely grated
Juice of one lemon
1/2 teaspoon lemon extract
2/3 cup granulated sugar
2 large eggs, at room temperature
4 teaspoons poppy seeds
1/2 cup coconut milk

Directions

Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside. Mix flour, baking powder, and salt into a medium bowl and set aside.

In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest,lemon juice, extract, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.

Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. 

Adapted from The Food Network 

TOMATO and ONION STUFFED BREAD ( Bread Machine)

Tomato and Onion Stuffed Bread

Ingredients:

Filling
2 tbsp olive oil
1 large sweet onion, coarsely chopped
4 cloves garlic, diced
5 medium tomatoes, diced
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 cup baby spinach
1/2 tsp salt
1/4 tsp pepper
Dash ground red pepper

Bread
1 1/4 cup almond milk
2 tbsp organic shortening
1 tbsp sugar
1/2 tsp salt
3 cups whole wheat unbleached flour
2 tsp yeast

Directions:
Add the bread ingredients to your machine according to manufacturer
While bread is working, add oil to hot skillet
Saute onions about 5 min add garlic and saute 5 min more
Add tomatoes, spinach, and spices
Cook on medium for about 20 min, until reduced and thickened
Let cool

Divide bread dough in half
Roll out each half to 12'' x 14'' rectangles
Pour half of the filling onto each rectangle
Slit dough 1/3 of the way in from each edge about 3/4 of an inch apart
Fold the ends up and across the filling alternating forming a weave
Proof in a 150* oven for 30 min
Bake at 375* for 15 min

Creamy Triple-Mushroom Pasta with Toasted Walnuts

Adapted from Chronicle Books Blog

2 small dried mushrooms (any variety) (I used 2 woodear)
2 tbsp unbleached all-purpose/plain flour

3 oz/75 g fresh shiitake mushroom caps, thinly sliced
6 oz crimini mushrooms, thinly sliced
2 garlic cloves, minced
1/2 large onion sliced thinly
1 1/2 cups/360 ml plain soymilk or other milk (I used Almond Milk)
1/4 cup/60 ml white wine (I used Rose')
1 tbsp tomato paste/tomato puree
1 tbsp nutritional yeast
1 pinch ground nutmeg
1 pinch cayenne
1 pinch ground turmeric
1/2 cup/15 g fresh parsley or basil
1/2 tsp salt
Angel Hair Pasta
1/4 cup/30 g chopped walnuts, toasted

1. Bring a pot of water to a boil for cooking the pasta.  In a spice or coffee grinder, grind the dried mushrooms to a fine powder. Put them in a small bowl and stir in the flour. Reserve.

2. Place garlic and onions in cast iron skillet with lid.  Cook on medium to high heat enough to brown the bottom of the skillet.  Add shiitakes and stir until browned.  When the vegetables starts to sizzle, sprinkle them with the flour mixture and stir to combine.  Keep stirring and scraping until the flour is well moistened and the mushroom powder is very fragrant.  Add 1 cup hot water.  I used drained pasta water to release brown bits from the bottom.

3. As the mushroom mixture cooks, whisk together the milk, wine, tomato paste/puree, yeast, nutmeg, cayenne, and turmeric in a measuring cup.  Remove the pan from the heat and use a heat-safe spatula to stir in about one fourth of the soymilk mixture until smooth. Continue to add the soymilk mixture in fourths, stirring after each addition until all is incorporated. Stir in the parsley and salt and keep warm.

4. Serve over pasta. Sprinkle with the toasted walnuts, and serve.

Terrible glare in this picture, but I wanted to share how "creamy" this vegan sauce turns out.  

ROASTED ROOT VEGETABLES

Roasted Root Vegetables

Ingredients:
8 to 12 baby carrots,
8 to 12 baby turnips, peeled
1 large potato, scrubbed and cut lengthwise into 1 inch strips
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 whole head garlic, separated into cloves, unpeeled
1/2 tsp thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

Directions:
Preheat the oven to 400 degrees F.
Put all the vegetables and the herb sprigs in a large baking dish.
Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.
Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.