Acorn Squash Stuffed with Quonia

Ingredients:

2 acorn squash
1 tbsp olive oil
1 cup cooked quinoa
1 small yellow onion, chopped

2 tbsp maple syrup
2 chopped apples
1/2 cup of raisins
1/2 cup of currants

Directions:

Preheat oven to 400 degrees F.

Slice the acorn squash in half, from the tip to the bottom. Using a spoon, scoop out the seeds and discard. Place the 4 pieces on a baking sheet. Brush each top with olive oil. Season with salt and pepper. Place the squash in the oven and let it roast for 45 minutes.

Remove squash from the oven once the insides of the squash is fork tender.

In a large skillet add the olive oil over medium high heat. Saute the onion for about 7 minutes until they are translucent. Add apples and sautee for a few minutes. Add 2 tablespoons of maple syrup. Add raisins and currants. Sautee for a few more minutes. Remove skillet from heat.

Add the cooked quinoa. Toss together.

Place several scoops of the quinoa mixture in each of the squash.  Place the squash back into the oven for about 15 minutes.

Remove from oven and serve immediately.

Vegan Pancakes

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup water
• 1/4 cup vanilla almond milk
• 1 tablespoon oil
• 1.5 mashed bananas (optional)

Directions

1. Sift the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy. Add bananas, if desired.
2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Pan Fried Quinoa Patties

Ingredients

• 2 1/2 cups/12 oz/340 g cooked quinoa, at room temperature
• 4 large eggs, beaten
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup/.5 oz /15 g finely chopped fresh chives
• 1 yellow or white onion, finely chopped
• 1/3 cup/.5 oz/15 g freshly grated Parmesan or Gruyère cheese
• 3 cloves garlic, finely chopped
• 1 cup/3.5 oz /100 g whole grain bread crumbs, plus more if needed
• Water, if needed
• 1 tablespoon extra-virgin olive oil or clarified butter

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preparation

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch/2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.

Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.

Read More http://www.epicurious.com/recipes/food/views/Little-Quinoa-Patties-365029#ixzz1caKhq8yO

Pumpkin Muffins

Ingredients

• 1 small sugar pumpkin, seeded
• 3 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cloves
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 2/3 cup vegetable oil
• 3 eggs

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
3. In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Chicken Chili

Take some chicken broth and put it in a pot.
Add some rice or quinoa or both or neither. I used a half cup of red quinoa and a half cup of brown rice.
Take whatever vegetables you have in the fridge and chop and put them in the pot. I used a large sweet onion, three small red peppers, three heads of broccoli, and about five carrots.
Take whatever meat you have in the house and throw it in the pot. I used three large chicken breasts, chopped up.
Take whatever beans you have in the house and put it in the pot. I used a can of each: black, cannelloni, garbanzo, and pinto.
Add a jar of salsa. I used some fresh salsa verde and corn salsa that my friend Holly had made and canned for me. I usually just use a jar of store bought, though.
Spice as desired.
Cook until everything is nice and soft and smells delicious. Then eat!

Pumpkin Soup

Ingredients:

2 pounds of pumpkin, cut into chunks

3 large baking potatoes, cut into chunks

1 large sweet potato

3 cups of chicken stock

2 cups of water

½ teaspoon of dried rosemary

½ cup of grated parmesan cheese

½ teaspoon of salt

½ teaspoon of ground nutmeg

¼ teaspoon of ground white pepper

In a large saucepan, combine the pumpkin, potatoes, onion, chicken stock, water and rosemary. Cover and simmer for about 30 minutes or until the pumpkin is tender.

Remove pumpkin and peel skins. Return meat to pot. Puree.

Add the cheese, salt, nutmeg, and 

Pesto

Ingredients:

Basil

¼ cup of pecorino or romano cheese, grated

¼ cup of pine nuts

1/8 – ¼ cup of extra virgin olive oil

Add ingredients in food processor and chop. Let stand for one hour. Refrigerate or freeze.

Tilapia with Mango Salsa

• Ingredients
• 4 6-oz. tilapia fillets
• 2 cups cooked brown rice
• 2 tsp. olive oil

   Mango Salsa:
• 1 large mango, peeled, pitted, and diced
• 1/4 cup diced red bell pepper
• 1/4 cup diced green or red onion
• 1 tsp. minced fresh cilantro
• 1 tsp. crushed red pepper flakes
• 2 tsp. rice wine vinegar

Combine salsa ingredients in a medium-sized bowl and mix well. Cover and chill in refrigerator for at least 30 minutes. (Salsa will stay fresh in the refrigerator for up to 2 days.)

Preheat oven to 375 degrees. Lightly brush both sides of each tilapia fillet with olive oil. Place in nonstick baking dish and bake for 15 minutes, or until fish is cooked through and flakes easily with a fork. Place 1/2 cup of warm rice on each plate. Top each with a cooked fillet, and top each fillet with 1/4 of the salsa. Makes 4 servings.

Preparation Time: 30 minutes (plus 30 minutes or more to chill salsa)

Nutritional Information (per serving):

Calories	Protein	Fiber	Carbs	Fat Total	Saturated Fat
333	27 g	3 g	34 g	4 g	< 1 g

Lentil Burgers

 Ingredients:

1 cup dry lentils, well rinsed

2 1/2 cups water

1/2 tsp salt (optional)

1 tbsp olive oil

1/2 medium onion, diced

1 medium carrot diced

1/2 tsp pepper

1 tsp soy sauce (optional)

3/4 cup rolled oats, finely ground

3/4 cup bread crumbs or plain wheat germ

(I remember adding some curry - maybe about 1 tsp.  You can play with spices to spruce it up a bit.  Some people put golden raisins in their lentil burgers for a sweet and savory taste.)

(maybe there is a way you can make these with quinoa)

 

1. Place the lentils, water, and salt in saucepan, bring to a boil, lower heat, cover, and simmer for about 45 minutes, until water is nearly gone and lentils are very soft, with splitting skins.

 

2. Saute the onion and carrot in oil until soft, about 5 minutes.

 

3. Mix the lentils, onions,carrots, pepper, and optional soy sauce in a large bowl, then mix ground oats and bread crumbs.

 

4. While still warm, form the lentil mixture into patties, which can be frozen, refrigerated (for up to 5 days), or cooked immediately.

 

Cooking possibilities:

1. In frying pan, heat a bit of oil, place a burger on top, and fry until brown, 1-2 minutes. Repeat on other side and serve.

2. In a 400 degree oven, bake the burgers on a greased baking sheet until light brown, about 15 minutes.

Chick Pea Masala (or Chicken)

Ingredients:

2 tsp parprika

1 tsp minced garlic

1 tsp garam masala

1/2 tsp cumin

1/2 tsp crushed red pepper (optional)

2 tsp butter

1 1/2 lbs boneless skinless chicken breast cut into 1 inch cubes (not sure how to subsitute the chick peas - maybe 1 16 oz can drained?)

1 cup chopped onion

2 tbsp lemon juice

1 can (14 1/2 oz) diced tomatoes, undrained

1/3 cup heavy cream

1 tbsp cornstarch

1/2 tsp salt

 

1. Melt butter in large nonstick skillet on medium heat.  Add chicken, onion and lemon juice; cook and stir 10 minutes or until chicken is no longer pink.  Add all of the spice except the crushed red pepper; cook and stir 1 minute.

 

2. Stir in tomatoes until well mixed.  Stir cream into cornstarch and salt until smooth.  Gradually stir into skillet.  Stir in the red pepper to desired spice level.  Bring to boil.  Reduce heat to low; stirring frequently, simmer 5 minutes or until slightly thickened.

 

Serve with rice and/or naan bread.  

 

Peach Cobbler

Ingredients

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Baked Kale Chips

Ingredients

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Butternut Squash Risotto Recipe

Butternut Squash Risotto Recipe

Ingredients

• 6-8 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
• 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
• 1 small onion, finely chopped
• 2 cups butternut squash, peeled, and finely diced
• 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
• 1 cup dry white wine (such as Sauvignon Blanc)
• 1 cup freshly grated Parmesan cheese
• 2 Tbsp chopped chives or garlic chives
• Salt

Method

1 Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.

2 Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.

3 During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.

Yield: Serves 4 to 6.

Raw Banana-Mango-Kale Smoothie

SERVINGS
1 sixteen-ounce smoothie

INGREDIENTS
1 medium banana
3/4 cup mango
3 to 4 whole kale leaves
1/2 teaspoon ground cinnamon
1 1/4 cups orange juice

PREPARATION
1. Combine all ingredients in a blender or food processor. Blend well.

Read more: http://www.thedailygreen.com/healthy-eating/recipes/kale-banana-mango-smoothie#ixzz1IfukM0sa

Raw Carrot Ginger Soup

Carrot-Ginger Soup

INGREDIENTS
1/2-inch piece fresh ginger
6 large carrots
1 avocado, peeled and pitted
2 tablespoons loosely packed fresh cilantro leaves
1 tablespoon Bragg Liquid Aminos
1 1/3 cups White Sauce (see recipe below)
Black sesame seeds, for garnish

PREPARATION
1. Finely grate the ginger on a ginger grater or fine grater to extract the juice (you should have about 1 teaspoon). Using a homogenizing juicer, homogenize the carrots (you should have about 2 cups).

2. Place the ginger and carrot juices, avocado, cilantro, and Braggs in a blender and blend until smooth. Pour the soup into individual serving bowls, top each with about 1/3 cup of the sauce, and garnish with the sesame seeds.

White Sauce

SERVINGS
3 cups

INGREDIENTS
1/2 cup macadamia nuts
1/4 cup pine nuts
1/2 cup cashews
1 cup filtered water, plus additional for thinning, if needed
2 tablespoons olive oil
1 tablespoon Bragg Liquid Aminos
2 teaspoons nutritional yeast
Juice of 1 lemon

PREPERATION
1. Place the macadamia nuts, pine nuts, and cashews in a bowl, cover with the water, and soak for 2 to 6 hours, until smooth and creamy. Drain. Place all of the ingredients in a blender and blend until smooth, adding additional water, if needed, to obtain a creamy consistency.

Recipe courtesy of The Raw Truth by Jeremy A Safron. Reprinted with permission from The Raw Truth, Second Edition: Recipes and Resources for the Living Foods Lifestyle. Copyright © 2011 by Jeremy A. Safron, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Eniko Perhacs.

Read more: http://www.thedailygreen.com/healthy-eating/recipes/raw-carrot-ginger-soup-recipe#ixzz1IfspyQYn

Pancakes (from scratch)

Pancakes (from scratch)

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Directions

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Asparagus, Jack and Feta Cheese Frittata

Serve this frittata warm, cold or at room temperature.

Recipe courtesy of Egg Innovations.

SERVINGS
6-10

INGREDIENTS
1 bunch asparagus
2 tablespoons butter or olive oil
1 small yellow onion, chopped
2 garlic cloves, chopped fine
4 green onions, sliced thinly on the diagonal
2 tablespoons fresh chopped parsley
1 dozen cage-free eggs
1/2 pound feta cheese, crumbled
1/4 pound Jack cheese, grated
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

PREPARATION
1. Preheat oven to 350 degrees.

2. Bring a large pot of salted water to a boil. Snap the tough ends off the asparagus and then cut the spears into 1-inch pieces. Blanche asparagus in boiling water until crisp tender, 3 to 8 minutes, depending on the thickness of the spears. Drain immediately and plunge into ice water to stop the cooking. Remove from ice water when cool and pat dry. Set aside.

3. Heat butter or oil in a medium saucepan over medium heat. Add onion and garlic and sauté until soft and fragrant, about 10 minutes. Add green onions and parsley and cook for 1 to 2 minutes. Remove from heat and set aside.

3. Crack the eggs into a large mixing bowl and whisk well. Add sautéed vegetables, asparagus, cheeses, and salt and pepper.

4. Pour the egg mixture into a 3-quart baking dish and bake on the center rack of a 350 degree oven for 30 minutes or until the frittata is set. Serve warm, cold or room temperature.

Read more: http://www.thedailygreen.com/healthy-eating/recipes/asparagus-jack-feta-frittata#ixzz1ICRd2ZJ7

Spicy Tofu and Asparagus Stir‑Fry

Look for thin asparagus for this stir-fry, because it cooks quickly and doesn’t require paring. If all you have are thick spears, be sure to pare them, especially near the bottom.

Recipe courtesy of vegan cookbook author Robin Robertson.

SERVINGS
4

INGREDIENTS
3 tablespoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon sugar
1 tablespoon organic canola oil
1 pound asparagus, cut diagonally into 2-inch pieces
8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 scallions, minced
1/2 teaspoon hot red pepper flakes

PREPARATION
1. In a small bowl, stir together the soy sauce, sesame oil, water, cornstarch, and sugar. Set aside.

2. In a large skillet or wok heat the canola oil over medium‑high heat. Add the asparagus and stir‑fry for 1 to 2 minutes. Add the tofu, garlic, ginger, scallions, and red pepper flakes, and stir-fry until the tofu is golden brown. Add the soy sauce mixture and stir‑fry to coat the tofu and asparagus.

Read more: http://www.thedailygreen.com/healthy-eating/recipes/spicy-tofu-asparagus-44041708#ixzz1ICRGmxLF

Quinoa Salad with Roasted Asparagus and White Beans

Recipe courtesy of vegan cookbook author Robin Robertson.

SERVINGS
4

INGREDIENTS
1 cup quinoa, regular or red, thoroughly rinsed
2 cups water
1 bunch asparagus, trimmed and cut into 2-inch pieces
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Salt and freshly ground black pepper
1 (16-ounce) can white beans, drained and rinsed
1 roasted red bell pepper, cut into 1/4-inch x 2-inch strips
1/2 cup celery, thinly sliced
2 tablespoons minced scallions
Salad greens, to serve
2 tablespoons chopped fresh parsley or basil, for garnish

PREPARATION
1. Preheat the oven to 425° F.

2. Combine the quinoa with the water in a saucepan and bring to boil. Salt the water, reduce the heat to low, and simmer 10 to 15 minutes or until all liquid is absorbed. Drain well and place in a large bowl. Set aside to cool.

3. Arrange the asparagus on a light oiled baking pan and drizzle with 1 tablespoon of the olive oil. Season to taste with salt and pepper. Roast until tender, about 10 minutes.

4. In a separate bowl, combine the remaining olive oil, lemon juice, and salt and pepper. Add the white beans, roasted pepper, celery, and scallions, along with the roasted asparagus and cooked quinoa. Toss gently to combine. Serve on salad greens garnished with parsley.

Creamy Cauliflower Mac

Creamy Cauliflower Mac

Ingredients:

2.5 cups of vegetable or chicken stock

2 bay leaves

1 cauliflower, cored and cut into large pieces

8 ounces of whole-wheat elbow macaroni

½ a cup of grated cheese (sharp cheddar, gruyere, or emmental, or a combination)

2 tablespoons of olive oil

1 tablespoon of dijon mustard

1/8 a teaspoon of nutmeg

¼ cup of grated parmesan cheese

½ cup of whole-grain bread crumbs

Heat oven to 400 degrees. Boil a pot of salted water. In a saucepan, warm stock and bay leaves on medium-low heat for five minutes; turn off. Cook Cauliflower in boiling water for 25 minutes. Put cauliflower in food processor. Cook pasta in boiling water for five minutes. Drain and rinse to cool; put pasta in a greased, none-inch square baking dish. Process cauliflower with stock (disregard bay leaves), cheese, oil mustard, nutmeg, salt, pepper, working in batches. Pour sauce over pasta, toss, and spread evenly in dish. Top with parmesan and bread crumbs. Bake for 20 minutes. Serves four.

Calories per serving: 420 Carbs: 57G Protein: 20G Fat: 15G