Dinner Time!

Dinner Time!

Azifa - Ethiopian Green Lentils 

Ingredients:
1c. Green Lentils, rinsed and sorted
1 Lemon, juiced
2 T. Red Wine Vinegar
1 T. Olive Oil
3 Serrano Peppers (or, pepper of choice if this is too spicy), minced
1 Shallot, minced
Salt & Pepper to taste

Directions:
Prepare lentils according to package directions. While lentils are cooking, put all other prepared ingredients in a bowl.
Drain lentils and let them cool for a few minutes then place them in the bowl with all other ingredients and mix well. Put this in the refrigerator until well cooled throughout; at least for 1 hour before serving.

Bulgur-

Ingredients:
2c. Fine Bulgur
3/4 c. EVOO
1 lg red onion, diced
2-8oz cans of tomato sauce (or to modify this you could do 1-8oz can of tomato sauce, and 8 oz of vegetable broth, if you would like it less tomato-y) :)
2 Lemons, juiced
1c. H20
1t. Salt
1/2t. Ground Pepper
1-3 cloves garlic, minced
Parsley, finely chopped (optional)

Directions:
Prepare all items as listed above. Place olive oil in frying pan with oil and turn to med-low heat. Place red onion and minced garlic in pan and saute on low for about 20 minutes. Add dry seasonings & all liquids; bring to a simmer. Add bulgur & stir well. Cover with lid and place on very low heat for 25-30 minutes. Let it cool, fluff with a fork and add the parsley. Serve cold.

Grilled Corn-

Ingredients:
Corn on the cob
Seasoning salt
Chili Powder
Lime

Directions:
Keep the husks on the corn and soak them in H20 for at least 30 minutes.
Start the grill.
Once the grill is heated and ready, put the corn on the grill (still with the husks on) for about 30 minutes, rotating them by a quarter about every 7 minutes. Remove them from the grill. Remove the husks, spray with a little olive oil (we have an oil mister), or use butter if you would prefer. Then sprinkle with the chili powder, seasoning salt and 2 wedges of lime on each ear of corn. Enjoy!

Triple Berry Vinaigrette

Triple Berry Vinaigrette

Ingredients:
3/4 c. Olive Oil
1/4 c. Apple Cider Vinegar
1/4 c. H20
1t. Salt
2T. Honey
1t. Dried Basil
3/4-1 c. Fresh or Frozen mixed berries (I used a frozen blend of raspberries, blueberries and blackberries)

Directions:
Place all ingredients in Blender or food processor. I used a Vitamix Blender for this and it worked beautifully! Blend on high speed for about 20-30 seconds until everything is fully emulsified.
Serve over greens of choice.


I made a mixed greens salad with wonton crunchies and hemp seeds. It was divine. It would also be tasty to add some cucumbers (if we had them...). :)

Recipe adapted from Vitamix's Cookbook under the recipe Raspberry Vinaigrette.

Flat Bread Two Ways

Here is what we do when we make flat breads-We go and buy naan bread, and then prepare the flat breads one of 2 ways; either it is a bruschetta flat bread with a pesto sauce, or a mushroom flat bread with mushrooms sauteed with garlic, shallots and white truffle oil and a balsamic "sauce". The bruschetta flat bread we would top with some chopped spinach and maybe some basil for greens on top, and the mushroom one we would top with chopped spinach and arugula. Both are supremely tasty!! These recipes are mostly eyeballed for ingredients, so just have some fun with them, and see what you like, and how much of that ingredient you like to use. :) I have listed links to certain recipes for Bruschetta or Pesto, but if you have a recipe you already like for these things, then just use that!


Bruschetta Flat Bread:

Ingredients-
Naan bread, or other flat bread/pizza crust of choice
Recipe for Pesto -
          http://frenchiegourmet.blogspot.com/2013/05/vegan-pesto.html
Recipe for Bruschetta-
          http://www.marthastewart.com/904223/heirloom-tomato-bruschetta
Salt to taste

Directions-
Preheat oven to 300 degrees. Place naan bread on baking sheet and place in oven to crisp it up before adding other ingredients.
Prepare both bruschetta and pesto. Remove naan bread from oven once it is slightly crispy. Spread pesto on the bread, and top with a generous amount of bruschetta. Place in oven for a few minutes until heated through. Top with chopped greens and serve.

Mushroom Flat Bread:


Ingredients-
Naan bread, or other flat bread/pizza crust of choice
Garlic 2-3 cloves
1 Shallot
Mushrooms, sliced (we use crimini, and/or baby bellas)
Balsamic Glaze or regular old Balsamic Vinegar :)
White Truffle Oil
Salt to taste

Directions-
Preheat oven to 300 degrees. Place naan bread on baking sheet and place in oven to crisp it up before adding other ingredients.
While naan bread is getting slightly crispy in the oven, sauté the mushrooms, garlic, shallot and truffle oil (as much as you like for flavor) until everything is well sautéed. Salt to taste.
Remove naan bread from oven once it is slightly crispy. Spread balsamic on the naan bread generously, and top with the mushroom mixture. Place in oven for a few minutes until heated through. Top with chopped greens and perhaps drizzle with a little balsamic glaze and serve.

Quinoa Black Bean Burrito Bowl

Quinoa Black Bean Burrito Bowl

Ingredients:

1c. Quinoa

1T. Olive Oil

1 Small Onion, minced

1 Clove Garlic, minced

2 cans spicy black beans (I like Whole Foods 365 Organic Spicy Black Beans personally)

1-2 Jalepenos, minced

1/4c. Cilantro, chopped; plus more for garnish

1/4t. Chili Powder 

Pinch Cayenne Pepper  

1/4c. Fresh Lime Juice

Tapatio, to taste (or other hot sauce of choice)

Mixed Greens, shredded (I used a mix of kale, spinach, and other super greens, in order to make it healthier than just chopped iceberg lettuce, but to each his own). 

Salt, to taste

Garnishment Options:

Tapatio hot sauce

Red, yellow and orange peppers, chopped

Tomatoes, diced

Fresh limes

Guacamole

Salsa

Sliced Avocado

Corn

Directions:

Cook Quinoa according to directions on package. Generally it is 1to 2 ratio, so 1c. quinoa to 2c. water or broth.

While Quinoa is cooking, heat 1T. olive oil in a skillet over medium heat and add the onions. Cook until the onions turn translucent and start to brown. Add garlic and jalepeno and saute for 1-2 minutes longer. Add black beans to the pot, with about 1/4-1/2c. canned liquid, as well as a 1/4c. H20, 2T. cilantro, chili and cayenne seasoning. Bring to a boil, and then turn it down to a medium low heat for about 15 minutes. Stir in about 2T. fresh lime juice. Season with salt and Tapatio to taste. I like mine spicy if you can't tell...

When the quinoa is finished cooking, fluff it with a fork and add 2T. chopped cilantro and 2T. fresh lime juice. Season with salt to taste.

Prepare your burrito bowls as you so desire. Start with a little quinoa, top with your mixed greens, and a good helping of beans. Then add whatever garnishments your little heart desires! 

Enjoy!!

Original recipe can be found at: http://theshiksa.com/2012/05/01/quinoa-black-bean-burrito-bowls/

Cauliflower Carrot Mash

Cauliflower Carrot Mash 
makes about 8 servings

Ingredients:

1 Head Cauliflower, cut into florets
4 Medium Carrots, chopped
1 Sweet Onion, chopped
2 Cloves Garlic, minced
1T. Fresh Rosemary, minced
1T. Fresh Thyme, minced
2T. Olive Oil
Salt and Pepper, to taste

Directions:

Wash and chop all ingredients as directed above. Place the cauliflower and carrots in a steamer basket on the stove top. Steam until soft (about 10-12 minutes). Heat 1T. olive oil in skillet and sauté onions, herbs and garlic until the onions are translucent. Season with salt and pepper to taste, and set aside.
Place cauliflower, carrots, onion sauté and 1T. olive oil in food processor. Blend until smooth.
Garnish with additional herbs, and serve immediately.

**Side note- I feel like this would be an AMAZING stuffing for raviolis... I have not tried it yet, but can imagine it would blow my mind! The only suggestion I would make if you are willing to give this a go would be to roast the cauliflower vs steaming it, since I feel like it is too moist when prepared as listed above for a ravioli stuffing. Serve with either a red sauce or an olive oil and garlic sauce with a balsamic drizzle. Mmmmm...

Original Recipe found at:
http://www.multiplydelicious.com/thefood/2011/11/cauliflower-carrot-herb-mash

Balsamic Glazed Mushrooms Stuffed with Pesto Mashed Cauliflower and Potatoes

Balsamic Glazed Stuffed Mushrooms

Ingredients-

1 Head Cauliflower
6 or so Yukon Gold Potatoes (if desired, or you can just do cauliflower for a little healthier option.)
Vegan Pesto to taste -
see http://frenchiegourmet.blogspot.com/2013/05/vegan-pesto.html for the recipe
Medium to Large Mushrooms (use choice of Bella, Baby Bella, Crimini etc)  
2T. Olive Oil
Balsamic Vinegar
Panko Breadcrumbs 
Salt and Pepper to taste

FYI-when I made this, it made quite a lot of "stuffing" for the mushrooms. If I had to guess, it made about 3-4 cups of the delicious filling. I did not list a quantity for the mushrooms, since the amount you need will depend on the type you use and how many you really want to make. I also made it with both potatoes and cauliflower, but may try it next time without the potatoes just to see if it is just as tasty without them. Forgive my picture above! I promise they taste better than they look!! :)

Directions-
-Prepare the Pesto as directed (see http://frenchiegourmet.blogspot.com/2013/05/vegan-pesto.html
 for the recipe).
-Wash all veggies.
-Preheat oven to 400 degrees.
-Line baking sheet with parchment paper for roasting cauliflower.
-Chop cauliflower, and place on baking sheet. Drizzle olive oil over cauliflower and season as
 desired with salt and pepper. Once prepped, place in oven and roast it for about 20 minutes.
-Set water to boil on stove top for potatoes. Chop potatoes and and place in boiling water until
 soft (about 10-15 minutes).
-While the cauliflower and potatoes are cooking, prepare the mushrooms by removing the stems.
-Remove potatoes from water and cauliflower from oven. Place in a food processor. Blend the
 cauliflower and potatoes until you have the consistency of mashed potatoes. Add the pesto and
 salt and pepper to taste. Blend well.
-Heat oven to 250 degrees.
-Use the same baking sheet and parchment paper from before and line it with the mushrooms.
 Glaze the mushrooms with the balsamic vinegar. Season with some salt. Add the stuffing to the
 mushrooms and top with breadcrumbs.
-Place stuffed mushrooms in the oven and cook until heated throughout. We used baby bella
 mushrooms, and I cooked them for about 20-25 minutes.
-Remove from oven, and perhaps top them off with a little balsamic glaze, if desired.

Vegan Pesto

Quick and Easy Vegan Pesto 
makes about 1 cup

Ingredients-
2 c. Fresh Herbs/Greens - I like to either do all basil or do basil and spinach
1/2 c. Walnuts or Pine Nuts
2 Cloves Garlic
1/4 c. Olive Oil
Salt to taste
Nutritional Yeast to taste (optional for a cheesy flavor)

Directions-
Add herbs/greens, nuts and garlic to food processor. Process until it is well mixed. Add olive oil in a steady drizzle as you run your food processor until it becomes a smooth paste. Season with salt to taste.
Refrigerate for at least an hour before use for the flavors to develop.


See http://glutenfreegoddess.blogspot.com/2008/02/winter-pesto.html for the original recipe posting, as well as other herb options.