Mushroom & Lentil Pilaf

1 cup sprouted rice blend
2 'not-beef' bouillon cubes
2 Tbs avocado oil
1 leek, white and light green parts chopped
1 lb baby bella mushrooms, diced
15oz can of lentils, rinsed and drained

1) In a medium saucepan, cook rice according to package directions, but add the bouillon cubes to the water.
2) Meanwhile, saute the leeks and mushrooms in oil over medium-high heat, in a large saute pan. Stirring frequently, saute until most of the mushrooms' water has evaporated.
3) One the rice and leek/mushroom mixture has finished cooking, add the rice to the large saute pan, along with the can of lentils. Mix well and heat until hot throughout the mixture. Serve warm.

Review:  I was in such a rush to make all of the holiday dishes, that I didn't pay attention to the recipe I planned to make. Therefore, I had rice already boiling before I realized I was supposed to cook quinoa. My oops turned out for the best, because the hearty flavor of this dish just wouldn't fit with quinoa. This had a deep, earthy flavor that was so very savory. I adored it and non-vegetarian family members asked for the recipe!

Adapted from:
http://thesethingsilove.com/2013/03/mushroom-lentil-quinoa-pilaf/

Sprouted Rice With Butternut Squash & Haricot Verts (original recipe)

1 butternut squash, peeled and diced
2 cups sprouted rice blend, uncooked
1 Tbs ground sage
1 Tbs rosemary, crushed
1 cup pinot grigio
1 leek, white and light green parts chopped
1 lb haricot verts, trimmed and cut into bite-sized pieces
1 cup walnuts, toasted

1) Preheat the oven to 400F. Grease a rimmed baking sheet and add butternut squash. Spray with olive oil cooking spray and bake for 45-50 minutes, until browned.
2) Meanwhile, cook rice according to package directions, typically 25-30 minutes. Combine cooked rice with sage and rosemary.
3) In a large saute pan, mix the leeks and pinot grigio. Bring to a boil and allow wine to reduce to about 1/4 cup, about 7-10 minutes. Add haricot verts and cover, steaming the beans until bright green, 3-5 minutes.
4) To serve, make a bed of rice and top with haricot verts, butternut squash and toasted walnuts.

Review:  I've been chronically fatigued and disinterested in cooking as of late. This has led to eating a lot of crap. So, I pledged to do things differently this week and committed to cooking. However, my disinterest led to not looking for new recipes. I instead grabbed random produce at the grocery store this weekend. I spent much of today pondering what I could make with the ingredients I owned and this is what I came up with. It was unbelievably delicious. The tanginess of the wine reduction was such a great counter to the sweetness of the butternut squash and then toasty flavor of the walnuts was a nice finish. The haricot verts/leeks/rice were a nice base to such a wonderful flavor combination. Yum!!

Spiced Mixed-Nut Pie

3 eggs
3/4 cup dark brown sugar
1/2 cup light corn syrup
2 Tbs spiced rum
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground ginger
1/2 tsp vanilla extract
1/2 tsp Instant Clearjel
3 cups salted, roasted, mixed nuts

1) Preheat oven to 375F. Set aside pie plate with prepared crust of your choosing.
2) Beat the eggs with the brown sugar, corn syrup, rum, cinnamon, cloves, allspice, ginger, vanilla extract and Clearjel, in a large bowl. Stir in the nuts. Pour pie mixture into prepare pie crust.
3) Bake for 45-50 minutes, until the pie is mostly set. Let cool completely.

Review: This looked like such a fun pie to make for the holidays. It originally called for dark rum, but couldn't find any in local liquor stores, at least none in a size less than a liter! So, I used a bit of Captain Morgan's, though I considered using an espresso rum. I also liked using Trader Joe's mix of nuts, since it included macadamia nuts! Yum. So, it did seem similar to a pecan pie, but was so much more exotic. I looooooooved this pie!!

Before baking:

 After:

Adapted from:
http://www.realsimple.com/food-recipes/browse-all-recipes/spiced-mixed-nut-pie

Thanksgiving Dressing (original recipe)

2 lb pumpkin, peeled and diced
16oz bag wild rice
4 cups vegetable broth
2 Tbs olive oil
1 leek, white and light green parts chopped
1 pkg fresh sage, chopped
2 portabello caps, chopped
2 cups walnuts, toasted

1) Preheat oven to 400F. On a rimmed baking sheet, toss pumpkin with 1 Tbs olive oil. Roast in oven for 45-50 minutes, until browned and tender.
2) Meanwhile, combine wild rice and vegetable broth in a dutch oven. Heat on the stovetop over medium-high heat, until boiling. Reduce heat to medium-low, cover and cook for 45-50 minutes (until broth is fully absorbed).
3) Once the pumpkin and wild rice has been cooking for 30 minutes, bring out a saute pan. Combine 1 Tbs olive oil, leeks, mushrooms and sage. Heat over medium-high heat for 8-10 minutes, until most of the water from the mushrooms has evaporated.
4) Toss all the ingredients together in a large bowl, serve warm.

Review: Ha! I made an original recipe, just from the top of my head. Thank goodness it turned out so wonderfully delicious, or I'd have nothing to eat for the holiday. This made a tremendous amount of food, so there's plenty for me and some to share.

Sage & Maple Roasted Chickpeas, with Kale & Mashed Sweet Potates

15oz can chickpeas, rinsed and dried
2 Tbs olive oil, divided
2 Tbs maple syrup, divided
2 Tbs fresh sage leaves, chopped
Kosher salt and black pepper
2 medium sweet potatoes
1 bunch kale stems removed, chopped into 2-inch pieces

1) Preheat oven to 400F. Grease a large, rimmed baking sheet with olive oil spray.
2) In a medium mixing bowl, combine 1 Tbs olive oil and 1 Tbs maple syrup. Add the sage and chickpeas, toss to combine.
3) Pour chickpea mixture onto the rimmed baking sheet. Season with salt and pepper, if desired. Roast until the chickpeas are browned and crispy, about 30 minutes.
4) About 20 minutes into the chickpeas cooking, pierce the sweet potatoes all over. Place on a paper towel in the microwave. Microwave on high about 7-8 minutes, until soft.
5) When the sweet potatoes have cooled slightly, peel the skin off with your hands. Divide the sweet potatoes among your serving bowls. Mash each with a fork, then drizzle with remaining 1 Tbs of olive oil and 1 Tbs maple syrup, stir to combine. Season with salt and pepper, if desired.
6) Toss the kale with the chickpeas on the rimmed baking sheet. Spray with olive oil cooking spray and put back into oven for another 5-7 minutes, until kale has wilted and crisped.
7) Top mashed sweet potatoes with chickpea and kale mixture. Serve immediately.

Review:  I hate cleaning kale, so I bought a bag of prewashed, prechopped kale. However, it doesn't remove the stems. This made for a messy meal as I had to spit out the stems (totally not edible). I also believe my kale didn't crisp up because of the stems. Oops, big mistake. Regardless, this was really tasty. Sweet potatoes and maple syrup are always a great flavor combination. Then, the chickpeas caramelized (not dried out like chickpea snacks) and the kale balanced out the sweetness. It's a great fall dish!

Adapted from:
http://www.buzzfeed.com/christinebyrne/sage-and-maple-roasted-chickpeas-with-crispy-kale-and-sweet?bffb&utm_term=.iug7680LE#.xclPm3BzD

Pickled Snap Peas

3/4 lb snap peas, ends removed
3 cloves garlic, peeled
1 Tbs pink Himalayan salt
2 cups water
fresh dill, several weeks later

1) Dissolve the salt in the water, at room temperature. Never use iodized salt to make this brine, as it will prevent the fermentation process from occurring.
2) Stuff snap peas and garlic into a quart mason jar. Try to wedge them in tightly. Place a pickle pebble on top, to keep them below the brine.
3) Pour brine in carefully and make sure there's enough to cover all the vegetables. Cover with an airlock lid.
4) Set aside in a cool place, out of direct sun. After 2-3 weeks, test the ph. Once it's below 4, wedge in the fresh dill and place it in the fridge. Remove the dill after one week and enjoy!

Review: I began this recipe on 9/12/2015. On 10/14/2015, the ph finally got below 4 and I could put the dill in. The dill was removed on 10/25/2015 and we got to enjoy this goodness. These are definitely pickles. They're dilly, they're salty, they're crisp. And, oddly addictive. I would never have expected these to be so good, but they're amazing. They're also full of all sorts of prebiotics and probiotics, since they're lacto-fermented.

Adapted from:
http://phickle.com/we-can-phickle-that-dilly-snaps/

Dark Chocolate Macaroons

4oz unsweetened dark chocolate, chopped
8oz unsweetened, shredded coconut
6oz sweetened, shredded coconut
2/3 cup sugar
6 Tbs cocoa powder
3 large egg whites
1/4 tsp salt
1/2 tsp vanilla extract

1) Heat oven to 325F. Line two large baking sheets with parchment paper.
2) Heat approximately half of the dark chocolate in a small saucepan, until just melted. Then, off the heat, stir in the remaining bits of dark chocolate. Stir until smooth. The residual heat should be enough to melt them and leave the mixture lukewarm; if it's not, heat the mixture again until just melted, but not very hot.
3) In a food processor, blend the coconut for one full minute. Add sugar and cocoa powder, blend another full minute. Add egg whites, salt and vanilla. Blend until combined, then add the melted chocolate until smooth.
4) With a tablespoon measure or cookie scoop, scoop batter into 1-inch mounds. You can arrange the cookies fairly close together, as they don't spread but just puff a bit.
5) Bake cookies for 15 minutes, until the macaroons are shiny and just set. Let them rest on the tray for 10 minutes after baking (or you can let them fully cool in place, if you're not in a rush to use the tray again), as they'll be hard to move right out of the oven. They'll firm up as they cool, but still remain softer and less dry inside than traditional macaroons.
6) Optional: They can be dusted with powdered sugar, if desired.

Review: This recipe called for 14oz unsweetened, flaked coconut. However, I had a bag of sweetened and a bag of unsweetened (both from Trader Joe's) that equaled 14oz perfectly. I worried it would make the recipe too sweet, but it was absolutely perfect. I wouldn't make it any other way!! They were densely chocolatey, not too sweet, and oh so moist. I made these for a back to school affair and they got lots of great reviews. This was especially noteworthy, considering I found these fairly easy to make!!

Adapted from:
http://smittenkitchen.com/blog/2014/04/dark-chocolate-coconut-macaroons/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29

Gluten Free Multiseed Bread (original recipe)

1/2 cup + 1 Tbs warm water
4 1/2 Tbs vegan butter
1 tsp apple cider vinegar
1 1/4 cup room temperature hemp milk
1 egg, beaten
3 cups gluten free flour
1 1/2 tsp xanthan gum
1/4 tsp salt
1/8 cup sugar
1 1/2 tsp instant yeast
2 Tbs whole flax seeds
2 Tbs pumpkin seeds
2 Tbs sunflower seeds
2 Tbs amaranth

1) Place all liquid ingredients into the bowl of a bread machine.
2) Place all dry ingredients on top of the liquid ingredients in the bread machine, except the yeast.
3) Make a small well in the middle of the dry ingredients, but not so deep that it touches the liquid ingredients. Add the yeast.
4) Shut the lid and set the machine for a 1.5 lb loaf, on white bread medium settings.
5) Once the bread is done, immediately remove the bread and place on a cooling rack. Gluten free bread does not do well when it stays in the machine on the warm cycle. Wait at least 30 minutes before slicing. Refrigerate leftovers.

Review: I had a recipe that I wanted to use for my first time with a bread machine. However, I couldn't find some of the ingredients and subbed in my own ideas. Halfway through the recipe, I realized the author had developed her own "flour blend" that included important ingredients such as egg, sugar, salt and xanthan gum. The blend also made enough to make 2.5 loaves of bread. Eek, that made the math difficult. I really just gave up on the idea and googled how much I should use in a typical bread recipe. At this point, I realized I had my own original recipe as it wasn't even close to the original anymore. I was also scared it wasn't going to turn out well. I was joyous when I got the below results. It's the best bread texture I've ever experienced with homemade gluten free bread and it was SO TASTY. That said, this recipe will vary greatly based on the brand/mixture of gluten free flour used. I'm really going to try to stop buying the frozen loaves at the store and start making my own loaf each week. Hopefully I can stick with it!!

Cherry Almond Popsicles

2 cups fresh cherries, pitted
2 1/2 cups almond milk
1/4 cup sugar
2 Tbs lemon juice
1/4 tsp almond extract
pinch of salt

1) Place all ingredients into a blender. Blend until smooth.
2) Pour into 8 4oz popsicle molds, dividing evenly.
3) Freeze until firm, at least 4 hours.

Review: The almond milk did nothing for this popsicle. It seemed to add a graininess that was unnecessary, but also contributed to the popsicle having difficulty staying together. It also doesn't add to the flavor. The cherries and almond extract provided a great flavor combination. I think next time I'll make a simple syrup with the sugar and 2 1/2 cups of water and omit the almond milk.

Adapted from:
http://www.realsimple.com/food-recipes/browse-all-recipes/dairy-free-cherry-almond-pops

Serrano Chili & Watermelon Margaritas

8 cups cubed seedless watermelon
1 serrano chili
1 1/2 cups lime juice
1 cup silver tequila
1 cup sugar
1 cup water
1 Tbs Cointreau

1) In a small saucepan over medium heat, combine the sugar and water. Cook until the sugar is fully dissolved, stirring occasionally. Remove from heat and set aside to cool.
2) Put serrano chili and watermelon into a blender, blending until fully pureed. It should result in 5 cups of watermelon puree.
3) Combine all ingredients in a large pitcher and chill before serving.

Review: This was unbelievably tasty. I put the bulk of it in my ice cream machine to make frozen margaritas. I licked the bowl of the ice cream maker to get all the last remaining bits!! The serrano chili adds just a hint of heat, making it a slight accent flavor. The watermelon is amazing with tequila. I would never have thought this would be this good, but wanted to make something exotic since I'm expecting guests next weekend. This is a good standby recipe for summer parties!!

Adapted from:
http://www.womenshealthmag.com/nutrition/grilled-fish-recipes

Hot Fried Rice

2 cups cooked rice
2 Tbs coconut oil
1 bunch asparagus spears, trimmed and cut into 1-inch pieces
1 cup peas
8oz pkg tempeh, diced
3 cloves garlic, minced
3 tsp minced ginger
4 Tbs soy sauce
3 Tbs rice vinegar
3 Tbs hot sesame oil

1) In a large saute pan, over medium-high heat, saute the asparagus, peas and tempeh in coconut oil for 3-4 minutes.
2) Add the garlic and ginger, stirring until vegetables are tender, about 2 minutes.
3) Add the cooked rice, soy sauce and vinegar. Cook until the liquid is absorbed, about 1 minute.
4) Remove from the heat; stir in the hot sesame oil.

Review: I totally cheated by using the frozen cooked rice that Trader Joe's sells (sprouted red jasmine!). The original recipe called for a red bell pepper, but I cut into mine to find it was rotting and moldy inside - even though I just bought it last night!!! It was also supposed to use egg, but seeing as how I made enough to last three days, I didn't feel comfortable eating leftover eggs on day 3. Therefore, I subbed in tempeh. I also decided that the original recipe's suggestion for toasted sesame oil and some hot sauce was too much, when I could just use up some of the hot sesame oil in the fridge that I've had no use for. That was a mistake!! This was so hot that I lost feeling in my mouth. Leftovers at work should be fun . . . . but in all honesty, this was realllllly tasty and I'm a happy camper.

Adapted from:
http://www.eatingwell.com/recipes/vegetable_fried_rice.html

Thyme Lemonade

3oz limoncello
8oz seltzer, chilled
5-6 sprigs of thyme, crushed

1) Place crushed thyme in a tumbler-sized glass.
2) Add limoncello.
3) Pour seltzer over thyme.
4) Enjoy.

Review: I've somehow never had limoncello before. It's AMAZING. The thyme was subtle (maybe I need to add more?), but a nice flavor addition. This was a nice, summery drink on a hot day. Could be a new favorite for summertime (though margaritas will always have first place).

Adapted from:
http://www.womenshealthmag.com/weight-loss/low-calorie-cocktails?page=2

Harissa Lentils & Cauliflower

1 cup brown basmati rice
5oz can harissa
1 head cauliflower, cut into florets
1/2 cup red lentils
15oz can petite diced tomatoes
2 cups vegetable broth

1) In a medium pot, cook rice according to package direction. Set aside.
2) Meanwhile, in a large saute pan, combine the remaining ingredients. Bring to a boil, reduce heat and simmer for 25 minutes or until lentils are tender.
3) Serve lentil mixture over rice. Salt to taste.

Review: Another recipe based on open bags in the cabinet. This was a great way to use up that last bit of red lentils in the cabinet. And, a great opportunity to use harissa now that I can actually get the stuff (at Whole Foods). I made recipes before that called for harissa and substituted chile-garlic sauce. I now know that's a poor substitution. Harissa is a roasted red bell pepper based sauce, which is AMAZING and could be my new favorite sauce. It was a phenomenal addition to the tomato and red lentil flavors. It was tangy, tasty and just a little spicy. I wanted to eat this every day. The only thing I would do to improve it is to roast the cauliflower instead of cooking it in the sauce. BUT, cooking it this way is much faster and easier.

Adapted from:
http://naturallyella.com/2014/02/11/harissa-lentils-and-cauliflower/

Green Split-Pea Dal with Coconut-Turmeric Rice

Dal:
1 cup dried green split peas, rinsed and picked through
1 Tbs coconut oil
3 cloves garlic, minced
1 Tbs cumin
1 tsp coriander
1/2 inch piece of ginger, minced
1/2 tsp cinnamon
1/4 tsp cayenne
3 cups vegetable broth
1/2 tsp salt
Rice:
1 cup brown basmati rice
14oz can light coconut milk
1/2 cup water
1/2 tsp turmeric
1/4 tsp salt

1) In a large pot of water, add the peas and bring to a boil. Boil for 3 minutes, then turn off the heat and cover the pot. Let sit for one hour.
2) At the end of the soaking hour, drain and rinse the peas. Then, saute the garlic in coconut oil in a large saute pan over medium-high heat until fragrant. Add the cumin, coriander, ginger, cinnamon and cayenne. Stir for one minute. Add the vegetable broth and peas. Bring to a boil, then cover and reduce the heat. Simmer for one hour, or until the peas have broken down and most of the broth is gone.
3) Meanwhile, in a medium-sized pot, add the rice, coconut milk, water, turmeric and salt. Bring to a boil, then cover and cook for length of time dictated on package (I use Trader Joe's quick-cooking brown basmati rice, 12-15 minutes). Stir before serving with dal.
4) Each serving should be dal spread on top of a bed of rice. Salt to taste.

Review: This was a labor of love and not a dish to make after work (which I did). This was phenomenally tasty. The dal was a fragrant, exotic dish that made my entire home smell like Indian food. It's typically made with yellow split peas, but I had an open bag of green split peas that needed to be used. The rice tasted like some of the yumminess I've gotten at Indian restaurants. I always wondered how they made the tasty rice and this must be it. It's not a strong coconut flavor, but it's more of an aftertaste with the turmeric. So, so good!!!

Adapted from:
http://sharetheveganlove.blogspot.com/2010/12/green-split-pea-dal-with-coconut.html

Lemon Quinoa Bean Salad

1 cup quinoa
1 cup corn
15oz can pinto beans, rinsed and drained
1 jalapeno, finely diced
1/4 cup cilantro, chopped
1/4 cup lemon juice

1) Cook quinoa according to package directions.
2) Once quinoa is done cooking, transfer it to a large saute pan, adding the corn and beans. Cook over medium-high heat, stirring occasionally, until all ingredients are heated.
3) Remove from heat and toss with cilantro, jalapeno and lemon juice.

Review: This is one of those dishes that is good either warm or cold - perfect for summer! I don't typically like a lot of lemon in my meals, as it tastes too acidic. However, it was perfectly balanced in this dish and didn't taste out of place. However, I'm already considering alternatives - what if I made this again but used roasted corn and lime juice?

Adapted from:
http://www.veginspirations.com/2015/05/vegan-lemon-quinoa-bean-salad.html

Warm Potato Salad

3 lbs baby red potatoes
8oz haricots verts, trimmed and cut into 2-inch pieces
3 Tbs olive oil
4 Tbs white balsamic vinegar
4 Tbs chopped fresh dill
4 cups loosely packed baby spinach

1) Cook potatoes in pot of boiling, salted water for 8 minutes, or until tender. Add green beans during last minute of cooking.
2) Meanwhile, whisk together the oil and vinegar in a small bowl. Set aside.
3) Drain potatoes and green beans. Toss with oil/vinegar mixture and dill. Season with salt, if desired. Serve warm on a bed of spinach.

Review: This was tasty, but didn't wow me. It would make a great side dish, but isn't sufficient for a main dish. I do like the white balsamic vinegar and have few opportunities to use it. That was the biggest positive to this dish.

Adapted from:
http://www.vegetariantimes.com/recipe/german-style-warm-potato-salad/

Kasha Stir-Fry

Sauce
3 Tbs lime juice
2 Tbs tamari
2 Tbs teriyaki sauce
2 tsp brown sugar
1 tsp chile-garlic sauce

Stir-Fry
3 Tbs coconut oil
2 cups peas
1 small head cauliflower, cut into florets
1/2 tsp kosher salt
3 cloves garlic, minced
1 Tbs fresh ginger, minced
3 cups cold, cooked kasha
2 large eggs, lightly beaten
2 Tbs cilantro, chopped

1) To make sauce: Combine lime juice, tamari, teriyaki sauce, brown sugar, chile-garlic sauce and 1 Tbs water in a small bowl.
2) To make stir-fry: Heat oil in a large skillet over medium-high heat. Add peas, cauliflower and salt; increase heat to high, and stir-fry 3 minutes or until vegetables are lightly browned. Add garlic and ginger, and stir-fry another 30 seconds. Add kasha and season with salt. Stir-fry 2 minutes.
3) Push grains aside and pour eggs into clear spot in pan. Stir-fry until eggs are set. Remove pan from heat, stir in sauce and top with cilantro.

Review:  This recipe called for buckwheat groats. I put it off, since I had no idea of where to buy this ingredient. However, about a month ago we visited the Nepalese market in town and they had a bag of buckwheat. I cooked it up the other day and it looked nothing like the pictures on google (I had to look up the cooking instructions!). After quite a bit of research, I found that I had cooked buckwheat that still had the hull on it - which is inedible. It's used for making flour, which is not what I needed. So, it all went in the trash. This recipe also called for toasting the *hulled* buckwheat groats. This led to the discovery that you can buy pretoasted buckwheat, which is referred to as kasha, which is easily found in the Kosher section of the grocery store. Eesh. So, I bought kasha and refer to it as such in this recipe!! Notably, there are many references to kasha in Seinfeld - mostly discussing the smell. It smells a lot like potting soil, very dirty and earthy. It tastes pretty wonderful, though. I could easily have eating a bowl of this without the vegetables, just the kasha, sauce and eggs (breakfast?!). I did feel guilty in realizing I would need to reheat this at work for lunch, causing a huge stink in the offices. However, it's not as bad as my coworkers who microwave leftover fish!!!!!

Adapted from:
http://www.vegetariantimes.com/recipe/buckwheat-stir-fry-with-tiny-vegetables-and-eggs/

Green Curry Stir-Fry with Cashews

2 Tbs coconut oil
16oz baby bella mushrooms, sliced
2 cloves garlic, minced
2 tsp fresh ginger, minced
1 lb haricots verts, trimmed and cut into thirds
13.5oz can light coconut milk
3 Tbs green curry paste
2 Tbs lemon juice
4 Tbs tamari sauce
1 cup roasted, salted cashews
1/4 cup cilantro, chopped

1) Heat oil in large skillet over medium-high heat. Add mushrooms and season with salt, if desired. Cover and cook 6 minutes, or until mushrooms begin to brown.
2) Uncover pan, stir in garlic and ginger, and saute 2 minutes. Add haricots verts and stir-fry 3 minutes.
3) Whisk together the coconut milk, curry paste, lemon juice and tamari in a small bowl. Add curry mixture to skillet. Reduce heat to medium-low and simmer 2 minutes, or until sauce has thickened.
4) Garnish with cashews and cilantro.

Review: I chose to serve this up over sprouted red jasmine rice. It helped balance the heat of the curry. I also opted to use haricots verts instead of regular green beans, simply because I like them better. This was a delicious, spicy meal. There is something magical that happens when blending tamari with coconut (be it oil or milk). It's amazingly savory and tasty. That, combined with the heat of the curry, the saltiness of the cashews and the veggies - WONDERFUL.

Adapted from:
http://www.vegetariantimes.com/recipe/green-curry-stir-fry-with-cashews/

Chorizo & Potatoes Tinga

6 corn tortillas
4 Tbs olive oil, divided
12oz Trader Joe's vegan chorizo, crumbled
1/2 medium onion, diced
4 cloves garlic, minced
4 red potatoes, peeled and diced
2 15oz cans diced fire-roasted tomatoes
1 Tbs dried oregano
1 tsp chipotle chile powder
1 tsp chili powder
1 avocado, diced

1) Preheat the oven to 400F. On a baking sheet, spread out the corn tortillas. Baste both sides of each tortilla with 2 Tbs of the olive oil. Bake for 10-15 minutes, turning halfway through, until both sides are browned and crisp. Keep a watchful eye, as they can quickly burn.
2) Heat the remaining 2 Tbs of oil in a Dutch oven over medium heat. Add onion, garlic and potatoes. Cover and stir occasionally, until potatoes are tender and well-browned, about 10 minutes.
3) Add chorizo, tomatoes, oregano, chipotle chile powder and chili powder to the potato mixture. Stir until well blended. Cover and cook another 5-7 minutes, stirring occasionally.
4) To serve, place tortillas on a plate or shallow bowl, top with chorizo and potato tinga, and top with avocado.

Review: I greatly altered the original recipe, as I had no desire to grate the potatoes (though one could buy a bag of frozen hashbrowns if that's the texture you want). The browned potatoes greatly added a savory flavor that is unmatched. This recipe wasn't very hot on the spicy scale, but definitely had the spicy flair of flavor. This was absolutely delicious and made a ton of food.

Adapted from:
http://www.vegetariantimes.com/recipe/chorizo-and-potatoes-tinga/

Egg & Veggie Salad with Dill Yogurt Sauce

5 boiled eggs, quartered
1 lb baby purple potatoes, quartered
1 head orange cauliflower, chopped into bite-sized pieces
1 zucchini, diced
1 bunch radishes, peeled and diced
3/4 cup plain coconut milk yogurt
1 cup fresh dill, chopped
2 Tbs olive oil
1 Tbs white balsamic vinegar

1) In a large saute pan, bring 1/4 cup of water to a boil. Add potatoes and cover. Steam for 10 minutes. Add cauliflower, cover and steam for an additional 4 minutes, or until vegetables are tender. Drain and rinse under cold water until the vegetables are no longer hot.
2) Meanwhile, in a small bowl, combine the yogurt, dill, olive oil and white balsamic vinegar. Whisk until well blended.
3) In a large bowl, combine all of the vegetables with the eggs. Top with dill yogurt sauce. Best served cold.

Review: I had more vegetables than the recipe called for, so my dill yogurt sauce didn't stretch far. This was incredibly delicious, though the sauce was a bit sweet for my liking. It was a fancier egg/potato salad that was definitely healthier. However, it wasn't very filling. I think it may have been more filling if I'd had more sauce which adds some more fat to the dish.

Adapted from:
http://www.vegetariantimes.com/recipe/egg-and-veggie-salad-with-dill-green-goddess-dressing/

Green Quinoa Salad

1 cup quinoa
1 lb asparagus, trimmed & cut into bite-sized pieces
2 cups frozen fava beans
1 cup frozen petite green peas
2 cups baby spinach
1/4 cup pine nuts, toasted
1 cup prepared pesto
2 Tbs lemon juice

1) Preheat the oven to 425F. Spread asparagus on an oiled baking sheet. Bake for 15 to 20 minutes, until tender.
2) Meanwhile, in a medium saucepan, bring 2 cups of water to a boil over medium heat. Add quinoa, cover and reduce heat to low-medium. Cook for 15 minutes, until water is absorbed.
3) In a large pot, bring 6 cups of water to a boil over medium heat. Add fava beans and peas, blanching for 3-4 minutes. Drain and set aside.
4) In a large bowl, combine the baby spinach with the quinoa while it's still warm, so the spinach will wilt. Mix in the fava beans, peas, asparagus, pesto and lemon juice. Top with pine nuts.

Review: This was soooo green that it earned a new name from the original recipe. It also tasted very green. I know this was healthy, but it was fortunately quite tasty. It was a little busy, as the flavors seemed to compete with each other, so I probably won't make it again.

Adapted from:
http://www.closetcooking.com/2015/06/asparagus-and-pea-spinach-pesto-quinoa.html

Haricots Verts & Radishes with Black Sesame Dressing

1 cup brown basmati rice
1 lb haricots verts, trimmed and halved
1/3 cup roasted black sesame seeds
4 Tbs soy sauce
3 Tbs maple syrup
2 Tbs rice vinegar
1/2 tsp cayenne
8 radishes, thinly sliced

1) In a small saucepan, cook rice according to package directions. Set aside.
2) In a small bowl, blend the soy sauce, maple syrup, rice vinegar and cayenne together to make the dressing.
3) In a large pot, bring 4 quarts of salted water to a boil over high heat. Add haricots verts and blanch 2 to 3 minutes, or until crisp-tender. Drain in colander.
4) To serve, layer in a bowl, starting with rice, topped with haricots verts, topped with radishes, sprinkled with sesame seeds and drizzled with dressing. Serve warm, but also great as a cold leftover.

Review: I am such a fan of haricots verts and love when Costco has them in stock!! This was a quick, easy dish to make (once I trimmed off all the ends and cut them in half!!). The maple syrup was an unexpected flavor for this type of dish, as I would have been more prepared for sesame oil. However, it didn't taste super sweet, but added a certain intrigue to the flavor. Overall, it was a good dish. The original recipe didn't use rice. That's fine if you want a side dish to a bigger meal, but it needs the rice to make it filling enough to stand on it's own.

Adapted from:
http://www.vegetariantimes.com/recipe/haricots-verts-and-radishes-with-black-sesame-dressing/

Tequila Sunrise Sorbet

1 banana, broken into pieces
1/2 cup sugar
2 1/2 cups orange juice
1/2 cup tequila
1 cup pomegranate seeds

1) Puree banana and sugar in a food processor until smooth. Add orange juice and tequila and puree until combined.
2) Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturer's directions. When sorbet is thick and creamy, add pomegranate seeds and churn until incorporated. Transfer to 1-quart container and freeze.

Review: My goal is to make frozen alcoholic drinks with my ice cream machine to make my summer a little more fun. I figure it would be nice to always have them on hand and just scoop them out of the freezer. However, this was a little less of a frozen alcoholic drink and much more of a sorbet due to the banana. However, I added a little more tequila to my glass and let it melt a little before drinking and the problem was solved! This was super tasty, but heavy on the banana flavor. Also, this concoction filled my food processor bowl up to the inner limit (the top of the hole that the the blade sits on), so it made quite the mess when I poured it from the food processor bowl into my ice cream machine. Ugh, what a sticky mess!!

Adapted from:
http://www.vegetariantimes.com/recipe/tequila-sunrise-sorbet/

Lentil & Quinoa Salad with Cashews

1 cup quinoa
1 cup red lentils
3 Tbs Bragg Liquid Aminos
2 Tbs Dijon mustard
4 Tbs red wine vinegar
1 tsp French grey salt
1 shallot, finely chopped
4 cups baby arugula
1 red bell pepper, chopped
2 cups roasted cashews

1) In a large saute pan, combine quinoa and lentils with 4 cups of water. Bring to a boil, cover and cook 12-15 minutes, until water is absorbed.
2) Meanwhile in a small bowl, whisk together the Bragg liquid aminos, Dijon mustard, red wine vinegar, salt and shallot.
3) When the quinoa and lentils are done cooking, stir in the baby arugula until wilted and mixed evenly. Stir in dressing, red bell pepper and cashews. Serve warm.

Review: I've had this recipe for a couple of years and while it fit my dietary restrictions, I thought it sounded incredibly bland. I forgot how good Bragg Liquid Aminos taste. This was so delicious I wanted to eat all the servings, and it made A LOT of food!!! It was tangy, savory, bitter, salty and slightly sweet. It hit all the taste receptors. And the best part - it's incredibly healthy! It also didn't really take long to make. I was eating in less than half an hour. Yum.

Adapted from:
http://www.wholefoodsmarket.com/recipe/lentil-and-quinoa-salad-cashews

Paella Primavera

2 Tbs olive oil
4 cups broccoli florets
1 red bell pepper, chopped
3 cups vegetable broth
4 cloves garlic, minced
1 tsp saffron threads, crumbled
1 cup short-grain rice
1 cup frozen petite peas
1 pint cherry tomatoes, halved
1 cup halved green olives
1 cup halved black olives

1) Heat oil in a large skillet over medium heat. Add broccoli and bell peppers; cook 5 minutes. Stir in broth, garlic and saffron; bring to a boil. Sprinkle rice over ingredients, reduce heat to medium-low, and simmer, covered, 10 minutes.
2) Sprinkle peas, tomatoes and olives over rice. Cover and cook 8 minutes, or until rice is tender. Remove from heat, and let rest, covered, 5 minutes. Season with salt and pepper, if desired.

Review: I made the mistake of stirring each time I added ingredients. This meant much of the rice was stirred out of the broth and didn't get to cook as thoroughly. I had to keep stirring and add several more minutes to the dish for edible rice. Learn from my mistake and don't stir!!!! This was so tasty and not as briny as I would have expected. It was simply savory and filling.

Adapted from:
http://www.vegetariantimes.com/recipe/paella-primavera/

Cashew Chocolate Chip Scones

2 cups cashew meal
3/4 tsp baking soda
1/4 tsp sea salt
1/2 cup mini chocolate chips
2 eggs, lightly beaten
1/2 tsp vanilla extract
1 Tbs honey

1) Preheat the oven to 350F. In a large mixing bowl, blend the dry ingredients together.
2) In a small mixing bowl, combine the wet ingredients. The wet ingredients do not need to be fully mixed, just give them a few spins to give the mixing a head start.
3) Mix the wet ingredients into the dry ingredients with a large spoon. Ensure the dough is uniform.
4) Place dough into a scone pan, making sure to not overfill the slots. Bake for 10-12 minutes, until lightly browned on the edges. Cool at least 5 minutes and then serve. These will keep in an airtight container, refrigerated, for up to 5 days.

Review: I bought a bag of cashew meal awhile back, thinking it would bring me great use. It did not. I struggled to find a use for it. Then, I stumbled on this recipe and thought cashew would be tastier than almond. I was correct. These definitely have a gritty, ground nut texture (which got stuck in my retainer!), but are still fluffy in their own way. I really liked these and will make them again. Do not these are quite filling and not as easy to binge on as regular scones. I ate two and felt full.

Adapted from:
http://www.elizabethrider.com/gluten-free-scone-recipe/

Golden Thai Curry with Green Beans

1 lb Yukon gold potatoes, peeled and cubed
3 carrots, cut into 1/2-inch thick half moons
1/2 lb green beans, cut into 1-inch pieces
2 Tbs coconut oil
1 clove garlic, minced
3 Tbs yellow curry paste
2 Tbs cashew meal
13.5oz can light coconut milk
1 tsp sugar
1 red bell pepper, diced
2 Tbs basil, chopped
1 Tbs lime juice

1) Bring a large pot of salted water to a boil. Cook potatoes 7 minutes; remove with slotted spoon and drain. Add carrots, cook 10 minutes; remove with slotted spoon and drain. Add green beans, cook 5 minutes; remove with slotted spoon and drain.
2) Heat oil in pot over medium heat. Add garlic, curry paste and cashew meal; cook 1 minute. Add coconut milk, 1/2 cup water and sugar; bring mixture to a simmer. Stir in potatoes, carrots and bell pepper; simmer 10 minutes. Add green beans and basil and cook 2 minutes more. Stir in lime juice just before serving.

Review: I served this over a bed of brown basmati rice, which stretched out the servings. I've never been a fan of curry before, but thought I'd venture into the fancier curries instead of just generic curry. This was worth the effort. The golden curry paste, combined with the coconut milk, was divine. It really tasted like something I'd get from a restaurant, so I was amazed that I could achieve this in my kitchen. It wasn't very spicy, though there was some heat. The prep was tedious, due to the chopping of multiple vegetables and cooking them all one at a time in succession. However, it was worth the effort and I'll definitely want to make it again.

Adapted from:
http://www.vegetariantimes.com/recipe/golden-thai-curry-with-green-beans/

Pasta with Braised Squash, Swiss Chard & Pistachios

3/4 lb gluten-free pasta
5 Tbs vegan butter
2 leeks (white and light green parts only), halved and sliced
1 bunch Swiss chard, stems chopped and leaves sliced, separated
Kosher salt and black pepper
2 lb kabocha squash, peeled and cut into 3/4-inch pieces
2 cups vegetable broth
1/3 cup roasted pistachios

1) Cook the pasta according to the package directions. Drain and return to the pot.
2) Meanwhile, melt 3 Tbs of the vegan butter in a large skillet over medium-high heat. Add the leeks, chard stems, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add the squash and broth and bring to a boil. Reduce heat and simmer, covered, until the squash is tender, 8 to 10 minutes.
3) Add the squash mixture (and any liquid), chard leaves, 2 Tbs butter and 1/2 tsp salt to the pasta and toss to coat.
4) Serve topped with the pistachios.

Review: This was really more of a cold weather dish. However, I loved it anyway. The squash/pistachio combination was absolutely amazing. I'm also consistently thrilled with flavor of leeks. However, they are difficult to cook with as they stick to everything (the spoon, sides of the pans - clean up is quite a chore!). This was really hearty and was quite filling.

Adapted from:
http://www.realsimple.com/food-recipes/recipe-collections-favorites/seasonal/whole-wheat-pasta-squash-chard-pistachios

Broccoli Stir-Fry with Ginger-Avocado Sauce

2-inch piece of ginger, peeled and sliced
3 avocados
3 Tbs lemon juice
2 Tbs olive oil
1 Tbs honey
2 pinches sea salt
1 Tbs coconut oil
1/4 tsp sea salt
4 cloves garlic, minced
1 head broccoli, cut into florets
4 cups baby kale
4 cups baby spinach

1) To make Ginger-Avocado Sauce: Place ginger in food processor and pulse to mince. Add avocados, lemon juice, olive oil, honey and 2 pinches sea salt. Blend until smooth. Blend in up to 1/2 cup water to thin to desired consistency. Store in refrigerator.
2) To make Stir-Fry: Heat coconut oil in large skillet over medium heat. Add garlic, and cook 1 minute. Add broccoli and 1/4 cup water; cover and steam 3 minutes. Add baby kale; cover and steam 2 minutes more.
3) To serve: Place baby spinach on a plate, top with broccoli mixture and drizzle with Ginger-Avocado Sauce.

Review: The ginger-avocado sauce was a little sweet and reminded me of the Avocado Sorbet I made last year. The rest of the dish didn't taste like anything more than steamed veggies. It was a fairly light dish as a result, but didn't induce any guilt when I had seconds.

Adapted from:
http://www.vegetariantimes.com/recipe/broccoli-stir-fry-with-ginger-avocado-sauce/

Summer Corn & Quinoa Salad with Pumpkin Seeds & Lime

1 cup quinoa
1/2 tsp salt
3 Tbs olive oil, divided
1 cup fresh corn
1/4 tsp cumin
1 pinch cayenne pepper
1 cup jicama, peeled & diced
3 Tbs lime juice
1/4 cup parsley, chopped
1/4 cup toasted pumpkin seeds

1) Bring 2 cups water to a boil in a small pot; add quinoa and salt. Cover pan, reduce heat and simmer over low heat 15 minutes, or until tender.
2) Heat 1 Tbs oil in a large skillet over medium heat; add corn, cumin and cayenne; saute 3 minutes.
3) Transfer corn to large bowl and add quinoa, remaining 2 Tbs oil, jicama, parsley and lime juice. Season with salt and pepper. Just before serving, ad pumpkin seeds, and an extra drizzle of lime juice, if desired.

Review: I'd never tried jicama before. In peeling it, it left a slime on my hands that took many washings to remove. Ew. As for the flavor, it had the texture of a pear, but little flavor. It was very juicy, however. The lime gave this dish a nice kick and a little sweetness. The rest was fairly savory. I'd like to make it again in which I use 2 Tbs toasted pumpkin seed oil instead of olive oil in Step 3.

Adapted from:
http://www.vegetariantimes.com/recipe/summer-corn-and-quinoa-salad-with-pumpkin-seeds-and-lime/

Emerald Veggies with Dressing

1 cup brown basmati rice
1 head broccoli, cut into bite-sized florets
1/2 lb green beans, trimmed
1 bok choy, stems discarded and leaves torn into bite-sized pieces
1/4 cup tamari
3 Tbs rice vinegar
2 Tbs honey
1/3 cup toasted sesame seeds

1) In a small saucepan, cook the basmati rice according to package directions.
2) In a large skillet, place the broccoli in the skillet, top with green beans, then top with bok choy. Add 1/2 cup water and cover. Over medium heat, bring the water to a boil. Steam the vegetables for 5 to 7 minutes, until bright green and tender.
3) Meanwhile, in a small bowl, whisk together the tamari, rice vinegar and honey. Set aside.
4) In a very large mixing bowl, combine the rice and dressing. Mix in the vegetables. Top with sesame seeds.

Review: This was ever so hearty and filling. I loved the dressing, which really just made this taste like a big bowl of sushi filling.

Adapted from:
http://www.vegetariantimes.com/recipe/emerald-veggies-with-honey-sesame-dressing/

Cauliflower with Peas

2 Tbs olive oil
1 Tbs cumin
1 tsp fresh ginger, grated
1 clove garlic, minced
4 shallots, peeled and finely chopped
1 head cauliflower, broken into bite-sized florets
1 cup frozen peas
1 pint grape tomatoes, halved
1 tsp ground turmeric
1/2 tsp black pepper
2 Tbs ground coriander
1/2 tsp cayenne
salt to taste

1) Heat the oil in a medium skillet over medium heat. When the oil begins to shimmer, add the cumin. Saute for 30 seconds or so, until fragrant.
2) Add the ginger, garlic and shallots. Cook for about 2 minutes, until the shallots soften and begin to change color.
3) Add the cauliflower, cover and cook, stirring occasionally, until the cauliflower is brown and caramelized, about 8 minutes.
4) Add the peas and tomatoes. Stir in the turmeric, black pepper, coriander and cayenne. Add salt to taste. Cook for 2 to 3 minutes, until the spices are incorporated into the dish.
5) Cover and cook for 5 to 7 minutes, until the cauliflower is cooked through.

Review: I've never been successful in getting cauliflower to caramelize in a pan. It's always worth trying, though. This had a nice curry kind of flavor to it, but wasn't overly spicy. The peas and tomatoes balanced the dish. It didn't have enough fat to leave me feeling full, but still had a hearty feel to it.

Adapted from:
http://www.rodalesorganiclife.com/food/cauliflower-peas

Red Lentils with Mixed Greens

2 cups vegetable broth
1 cup dried red lentils, rinsed and drained
2 tsp dried rosemary, chopped
7 Tbs olive oil, divided
1 lb baby bok choy, thinly sliced, stems and leaves separated
6 cups baby arugula
2 Tbs fresh ginger, grated
3 Tbs red wine vinegar
1 Tbs Dijon mustard

1) Bring broth, lentils and rosemary to a boil in a saucepan. Reduce heat to medium-low, and cook 15 to 20 minutes, or until lentils are tender. Drain.
2) Heat 1 Tbs olive oil in a large skillet over medium-high heat. Add bok choy stems and saute 2 minutes. Add bok choy leaves and baby arugula, and saute 3 to 4 minutes, or until wilted. Stir in ginger and cook 30 seconds, or until fragrant.
3) In a small bowl, combine the remaining 6 Tbs olive oil with the vinegar and mustard, whisking well.
4) In a large serving bowl, combine the lentils, greens and vinaigrette. Serve warm.

Review: This originally called for mustard greens, which I decided I don't like and adds too much mustard flavor. I had decided the best substitute would be collard greens. However, the selection at the grocery store was wilted/gross and so I settled for baby arugula. Now, I can't imagine it with any other green. The bitterness of the arugula was the perfect green to balance the mustardy vinaigrette and savory lentils. I really liked this dish and it was fairly quick/easy to make!

Adapted from:
http://www.vegetariantimes.com/recipe/red-lentils-with-mixed-greens/

Blueberry Julep

1oz bourbon
1/4 cup fresh blueberries
1 tsp lemon juice
1 tsp brown sugar
4oz seltzer

1) In a chilled rocks glass, muddle blueberries with the lemon juice and brown sugar.
2) Add ice and pour in the bourbon and seltzer,
3) Garnish with a blueberry skewer

Review: My drink was so ugly compared to the picture in the magazine article I had saved. This was pretty ugly and the seltzer foamed like crazy around the blueberries and sugar. This didn't have much flavor other than watered down bourbon. I was expecting something a little more exotic and was disappointed. Am I missing something?

Adapted from:
http://www.womenshealthmag.com/weight-loss/low-calorie-cocktails?page=2

Zucchini with Spicy Romesco & Wilted Chard

1 bunch Swiss chard, stems removed & leaves torn into bite-sized pieces
3 Tbs olive oil, divided
3 Tbs lemon juice, divided
3 red bell peppers
3 roma tomatoes
1 clove garlic, peeled
1 tsp chili powder
1/2 tsp red pepper flakes
1/4 cup raw almonds
1/4 cup raw hazelnuts
4 large zucchini, peeled

1) To make the wilted chard: Toss together the Swiss chard leaves, 1 Tbs olive oil and 1 Tbs lemon juice in a large bowl. Season with salt and pepper, if desired. Set aside to marinate.
2) To make the spicy romesco: Place bell peppers, tomatoes, garlic, chili powder, red pepper flakes, almonds, hazelnuts, 2 Tbs olive oil and 2 Tbs lemon juice in a food processor. Pulse until all ingredients are well combined but still chunky.
3) Slice zucchini into noodles with a spiral slicer.
4) To serve, make a bed of wilted chard, place zucchini on the bed of chard, then top with spicy romesco.

Review: This was another great use of my Veggetti. However, this was fairly bland. I didn't think the romesco was spicy at all (and I used more than is recommended here when it came to the spices). I was quite underwhelmed and not sure what I should do to make this tastier.

Adapted from:
http://www.vegetariantimes.com/recipe/zucchini-with-spicy-romesco-and-wilted-chard/

Broiled Zucchini Salad

3 medium zucchini, spiral sliced

French grey salt 

freshly ground black pepper

1/4 cup pine nuts, toasted

1) Spread zucchini onto a baking sheet sprayed with olive oil cooking spray. Sprinkle with the salt and pepper. Place under a broiler for 10-15 minutes, or until browned. Watch carefully, as it can burn quickly. 

2) Serve topped with pine nuts. 

Review: My nieces got me a Veggetti for Christmas. I looked forward to using it, but this was my first opportunity to use it. As you can see in the picture, there are three things produced from this tool. On the left is the spiral cut zucchini, the middle is the zucchini core that gets pushed through the middle of the veggetti and on the right is the end of the zucchini that becomes a useless top-shaped zucchini bit. It was a lot of fun to make the zucchini and was quick to do. It made a quick side dish, which was savory and so tasty. I served it as a side with some vegan seafood.  I've been loving those products and got too trusting, since they're vegan and gluten free. These 'crab' cakes had nutmeg in them and I didn't know this until I'd already eaten them. Mike gets my leftovers and I get to spend my night miserably sick from my nutmeg allergy. Eesh.

Adapted from:

http://www.foodnetwork.com/recipes/michael-chiarello/grilled-zucchini-ribbon-salad-recipe.html

Thai Iced Coffee Popsicles

1/4 cup sugar

1/4 cup water

1/4 tsp almond extract

1 cup strongly brewed coffee, cooled (prepared with 1/2 tsp ground cardamom added to coffee grinds)

2 Tbs coconut milk creamer

1) Boil sugar and water in saucepan, stirring until sugar is dissolved. Remove from heat and add almond extract.

2) Combine syrup with remaining ingredients. Distribute into popsicle molds. Freeze for 8 hours.

Review: I can only make coffee using a Keurig. I added a 1/2 tsp ground cardamom to a reusable pod and it was clearly too much for just a cup of coffee. I believe the 1/2 tsp is for making a whole pot of coffee. It's a strong flavor and these popsicles strongly smelled of cardamom. However, I got a great taste of the Thai flavor. The almond extract balanced well and the coconut creamer worked well. The recipe pictured a popsicle that had layers of colors. I can't manage anything that fancy!!

Adapted from:

http://recipes.womenshealthmag.com/Recipe/thai-iced-coffee-pop.aspx

Fines Herbes Potato Rosti

2 large russet potatoes, peeled and roughly chopped
1/2 cup fresh chives
1/2 cup fresh parsley
1/4 cup fresh tarragon
2 Tbs olive oil, divided

1) Toss all ingredients into the food processor. Pulse just a few times, until all ingredients are chopped and potatoes resemble a grated texture.
2) Heat 1 Tbs oil in a 9-inch skillet over medium heat. Press potato mixture into pan, and cook 10 minutes, or until bottom of rosti is golden brown. Loosen bottom and sides of rosti, then slide onto plate. Add remaining 1 Tbs oil to pan, flip rosti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rosti is golden brown. Loosen rosti, then slide onto serving plate.

Review: For some reason, I thought this would be fancier than it was. It's really just one giant, herbed hashbrown. Regardless, I found it very tasty and ate the whole thing. That's not very healthy and I didn't have leftovers for lunch tomorrow. Oops.

Adapted from:
http://www.vegetariantimes.com/recipe/fines-herbes-potato-rosti/

Asian Kale, Green Bean & Tofu Salad

6oz green beans, trimmed and cut in half
1 bunch kale, stems removed, leaves torn into bite-size pieces
1 orange bell pepper, cut into thin strips
4 Tbs toasted sesame oil
4 Tbs rice vinegar
2 Tbs brown sugar
2 Tbs soy sauce
1 Tbs chile-garlic sauce, or sambal oelek
8oz smoked baked tofu, diced

1) Place beans and 1/4 cup water in skillet. Bring to a boil over medium-high heat. Cover and cook 3 minutes, or until beans are just tender. Drain, and rinse under cold water to cool. Drain again.
2) In a large bowl, massage the kale until tender and reduced in size. Toss with green beans, bell pepper and tofu.
3) In a small bowl, whisk together the sesame oil, rice vinegar, brown sugar, soy sauce and chile-garlic sauce. Pour dressing over salad and toss to coat.

Review: I've been making a ton of Asian foods lately. It's such a great food option for me. The recipes have been wheat-free (check your soy sauce, though!), vegan, easy and tasty. That's rare to find in any other cuisine. But, it also means I've been going through ingredients that once upon a time were a novel ingredient in my kitchen. I keep emptying bottles of toasted sesame oil (it used to rot in my fridge from lack of use!) and I'm about to empty a bottle of rice vinegar! This recipe is another fine example of how well this type of food is for me. This was a quick, easy salad to make. It's a little spicy, but very savory and filling. I thought of using hot chili sesame oil instead, but ultimately forgot to do so. Maybe next time!

Adapted from:
http://www.vegetariantimes.com/recipe/asian-kale-green-bean-and-tofu-salad/

Chile-Lime Glass Noodles

8oz glass noodles
4 Tbs hoisin sauce
2 Tbs soy sauce
3 Tbs lime juice
1 tsp chile-garlic sauce
2 Tbs toasted sesame oil, divided
8oz pkg tempeh, diced
12oz baby bella mushrooms, trimmed and sliced
1 lb baby bok choy, thinly sliced
2 cups mung bean sprouts
3 Tbs ginger, minced
1/2 cup chopped basil
1/4 cup roasted almonds, chopped

1) Soak noodles in large bowl of hot water 10 minutes. Drain and set aside.
2) Whisk together hoisin sauce, soy sauce, lime juice and chile-garlic sauce.
3) Heat 1 Tbs sesame oil in skillet over high heat. Add tempeh and stir-fry 4 minutes, or until golden on all sides. Add 1/4 cup water, and cook 2 minutes. Transfer tempeh to bowl.
4) Add remaining 1 Tbs sesame oil to skillet. Add mushrooms and bok choy; stir-fry 2 minutes. Stir in noodles and bean sprouts, and cook 2 minutes. Stir in hoisin mixture, ginger and tempeh; stir-fry 1 minute. Serve topped with basil and almonds.

Review: This was absolutely amazing. The glass noodles were so light that it really isn't anything close to pasta. The hoisin/sesame/chile-garlic/lime flavor was savory and spicy, without having much heat. The coolness of the basil and the roasted almond was a nice finish. I could easily eat this meal every week. Except I dirtied half the kitchen! Two pots and three bowls, plus all the accompanying utensils (and cutting board/knife). It wasn't an easy mess to clean up, but thankfully dishes are Mike's domain.  ;)

Adapted from:
http://www.vegetariantimes.com/recipe/chile-lime-glass-noodles/

Soba Salad with Miso Vinaigrette

4 Tbs white miso
8oz soba noodles
2 Tbs toasted sesame oil
2 Tbs rice vinegar
2 tsp ginger, minced
2 carrots, cut into matchsticks
1 head radicchio, thinly sliced
2 sheets nori, cut into thin strips
2 Tbs toasted sesame seeds

1) Cook soba noodles according to package directions. Rinse under cold water, drain and place in large bowl.
2) Blend miso, sesame oil, rice vinegar, ginger and 3 Tbs water in a small bowl until smooth. Stir carrots, radicchio, nori, sesame seeds and miso mixture into soba noodles. Serve cold.

Review: I don't often make salads, as the greens get wilted and aren't good for leftovers. This was perfect. A great blend of vegetables, dressing and pasta. It had a yummy sesame/miso flavor, but nothing that was really overwhelming. I think this would also make a great dish for potlucks!

before dressing:

 after dressing:

Adapted from:
http://www.vegetariantimes.com/recipe/soba-salad-with-miso-vinaigrette/

Fideua

2 Tbs olive oil, divided
8oz angel hair pasta, broken into 2-inch pieces
2 cups sliced wild mushroom mix
8oz chorizo hemp tofu, diced
1 red bell pepper, diced
1/4 cup parsley, chopped and divided
3 cloves garlic, minced
1 tsp smoked paprika
8oz tomato sauce
2 cups vegetable broth
1 bunch asparagus, trimmed and cut into 2-inch pieces

1) Heat 1 Tbs oil in a deep dish skillet over medium heat. Add pasta, and cook 3 to 4 minutes, or until lightly browned and opaque, stirring constantly. Transfer pasta to paper-towel-lined plate to drain.
2) Add remaining 1 Tbs oil to pan, and heat over medium heat. Add mushrooms, tofu, bell pepper, 2 Tbs parsley, garlic and smoked paprika, and cook 5 to 7 minutes, or until most liquid has evaporated.
3) Stir in tomato sauce. Add pasta, broth, and 1/2 cup of water, and season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 5 minutes, stirring frequently. Add asparagus, and cover; simmer 3 minutes.
4) Serve warm, topped with parsley.

Review: The only gluten free angel hair pasta I could find was made with flax seed, which is an odd flavor. Fortunately, this dish was so flavorful that it drowned that dreadful flax flavor! Asparagus isn't something I would typically match with tomato/smoked paprika/chorizo, but it totally worked in this dish. It was very filling and made for a great meal.

Adapted from:
http://www.vegetariantimes.com/recipe/fideua/

Miso-Glazed Cauliflower with Kale Salad

1 large head cauliflower
4 Tbs olive oil, divided
2 Tbs white miso
1 Tbs lemon juice
1 tsp honey
1/2 tsp sea salt
1 bunch kale, torn into bite-sized pieces
1 Tbs apple cider vinegar
1/4 cup pine nuts, toasted

1) Preheat oven to 250F. Vertically slice the head of cauliflower into 1/2-inch thick slabs and place on a baking sheet coated with cooking spray.
2) Whisk together 2 Tbs olive oil, miso paste, lemon juice, honey and salt in a small bowl. Brush miso glaze onto the cauliflower slabs. Bake for 20 minutes.
3) Meanwhile, place kale in a large bowl. Add remaining 2 Tbs olive oil and the apple cider vinegar. Use hands to massage oil and vinegar into kale, until leaves turn bright green and begin to soften.
4) To serve, place cauliflower slabs on a bed of kale and top with pine nuts.

Review: This was designed to fit into the raw cuisine guidelines. For that reason, none of this came with the typical roasted flavors that are usually associated with these ingredients. Yet, it didn't really taste 'raw.' The massaging of the kale is a messy step, but it makes a tremendous difference in it's edible factor. It's also a nice 'detox' dish after my week of jelly bean binges . . .

Adapted from:
http://www.vegetariantimes.com/recipe/miso-glazed-cauliflower-with-kale-salad/