Quinoa and Carrot Salad with Spicy Red Pepper Sauce

MAKES: 2 servings

INGREDIENTS:
- 1 c quinoa, cooked
- 1 large carrot, Julianned using a mandoline
- 1 c mixed greens

Quick and Thick Balsamic Dressing:
- 1 T balsamic vinegar
- 1.5 T olive oil
- 1 T honey
- pinch of salt

For Red Pepper Sauce:
- 3 red peppers
- 1 T olive oil
- 1-2 garlic cloves, crushed
- 1 small onion, diced
- 1/4 c vegetable broth
- 1/2 t salt
- a pinch of rosemary & thyme
- a pinch of cayenne pepper
- fresh black pepper



DIRECTIONS:
1) Preheat oven to 450 degrees. In a medium pot, cook quinoa according to package. Set aside
2) While quinoa is cooking wash peppers and place them in a prepared baking dish. Roast for 25 minutes, then turn each pepper over and roast for another 10-20 minutes. Check them after 10 mins to see if they're softened with some blackened skin.
3) Remove peppers from the oven, cover with foil and set aside for about 15 minutes. Letting the peppers steam will help the skins separate.
4) Dice onion and crush garlic and place in a saute pan with 1 T olive oil over med-high heat. Saute until onion begins to caramelize, about 10 minutes. While onions are cooking, begin removing the skins of the peppers using a fork, scoop out seeds and discard stems. Chop the roasted peppers and add them to the caramelized onions. Add a splash of water and cook another 3-5 minutes.
5) Pour onion/pepper mixture into a blender or food processor and puree the vegetables. Add the salt, rosemary, thyme and cayenne and pulse a few more times.
6) In a small bowl, whisk together the ingredients for the balsamic dressing. Set aside.
6) Spoon half of the quinoa into a bowl, top with a couple spoon fulls of the red pepper puree, top with mixed greens, carrots, then drizzle with the balsamic dressing.

You will have a good bit of red pepper puree left, which I love having on hand! I'll use the leftover tomorrow for my veggie lasagna rolls. You can use it as pizza sauce, a topping for veggies, and so much more...

Enjoy!

Wintery Roasted Root Veggie Soup

This soup is so simple, so delicious, and so warming. I got
MAKES: 6 Servings


INGREDIENTS:
- 1/2 medium butternut squash, peeled and cut into 2 inch pieces
- 3 medium to large carrots, peeled and cut into 2 inch pieces
- 2 medium parsnips, peeled and cut into 2 inch pieces
- 1 large sweet potato, peeled and cut into 2 inch pieces
- 2 leeks, using only the light green and white parts, cut into 2 inch pieces
- 1 large yellow onion, peeled and quartered
- 4 garlic cloves, peeled and left whole
- Olive oil, enough to coat the vegetables
- Salt & Pepper to taste
- Chile powder
- 7 cups vegetable stock
- 1 bay leaf



DIRECTIONS:
1) Preheat the oven to 450 degrees. Line a baking sheet with foil.
2) Combine all the chopped and peeled veggies into a large bowl. Add the olive oil, salt, and pepper. Toss to coat. Pour veggies onto the baking sheet, scraping out the remaining olive oil and seasonings and drizzling over the veggies. Lightly sprinkle the veggies with chile powder. Use as much or as little as you want.
3) Place tray in the oven and roast for 30-40 mins. Check the veggies around 30 mins to be sure they aren't burning. At this time, fill a large pot with 7 cups of vegetable stock and one bay leaf over med-high heat.
4) Once the veggies has finished roasting, remove from the oven and place in a blender in small batches, carefully pouring the pureed portions into the large pot of vegetable stock. Once all the veggies have been pureed and placed in the pot with stock, bring to a boil, reduce heat to simmer, and let simmer for 15-20 mins. Remove from heat and serve!

Comforting Homestyle Meatless "Meat Loaf"

MAKES: 6 servings

INGREDIENTS:
- 1 small yellow onion
- 2 cloves garlic
- 2-4 T extra virgin olive oil
- 1 c water
- 1 c textured vegetable protein
- 3-5 sun dried tomatoes
- 1 c organic tofu, liquid squeezed from tofu using paper towels
- 1/2 c pecans
- 3 T hemp seeds
- 1/2 c oat bran
- 1/4 c nutritional yeast
- 1 T italian seasoning
- 1 tsp thyme
- 1/4 c parsley, minced
- Just under 1/4 cup organic tomato ketchup
- 1 T mustard
- 1 T soy sauce
- salt and pepper to taste

The Sauce:
- 1/4 c ketchup
- 1/4 c A1 steak sauce
- 2 T vean Worcestershire sauce
- 1 T brown sugar

DIRECTIONS:
1) Preheat the oven to 350 degrees. In a large saute pan, heat 1-2 T olive oil and the garlic. Add the onions and cook until translucent. Place cooked onions and garlic into a large bowl and set aside.
2) In a separate small pot, boil the water and add the TVP. Remove from heat and let sit for 10 mins, then drain the liquid and add to the large bowl of onions and garlic.
3) In a small bowl, combine the ketchup, A1, Worcestershire and brown sugar to make the sauce. Set aside.
4) In a food processor, pulse together the sun dried tomatoes, tofu, pecans and hemp seeds. Use a spatula to transfer the mixture to the large bowl of onions.
3) In a small bowl combine the oat bran, nutritional yeast, italian seasoning, thyme, salt, pepper and minced parsley. Stir with a fork and add to the large bowl of the tofu/onion mixture. Mix thoroughly. Add the ketchup, mustard and soy sauce and mix again.
4) Scraping the sides of the bowl, start to form a ball with the mixture in the center of the bowl. Transfer the ball to a small bread pan or casserole dish and press the top down just just a bit to form a loaf. Pour the small bowl of sauce over top of the loaf to cover it completely. Place in the oven, uncovered, for 1 hour. Let it cool for 10 minutes before serving.


This is definitely one of those dishes that gets better as time goes on :) I don't love leftovers, but this one I will eat for a few days. Change up your side dishes to keep the meal going for days...or try eating it as a sandwich by chopping it up a bit, mixing it with more sauce and serving on a toasted bun. Delish!

I also like to save a little of the mixture before it gets cooked to roll into balls, freeze and use as meatballs in a pasta dish later that week. So many options....

Roasted Butternut Squash with Spicy Pecans + Dates

This salad is a real treat! It's my attempt to recreate a similar salad from my favorite restaurant, Northstar Cafe. Rather than use beets like they do, I subbed in dates. I'm not a huge fan of beets.

MAKES: 4 servings

INGREDIENTS:
- Cooking spray
- 1 small butternut squash, peeled, seeds removed (you can roast these for a little snack!) and chopped into 1/2 inch pieces
- 1 T sugar
- Sea salt and freshly ground pepper
- 4 T honey
- 1/8 tsp cayenne pepper
- 3/4 C pecan halves
- 1 package mixed greens (or any lettuce you'd like to use)
- 1/2 c pitted dates
- 1/4 c champagne vinegar
- 2 T Honey Dijon Mustard
- 1 clove garlic finely chopped
- 2 T fresh lemon juice
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 c extra virgin olive oil


DIRECTIONS:
1) Preheat oven to 325 degrees F. Line a baking sheet with foil. Lightly coat with cooking spray.
2) In ziplock bag, combine the sugar and 1/4 tsp salt. Set aside.
3) In a frying pan, warm 2 T of the honey over low heat. Add the cayenne, mix well. Add the pecans and stir until coated. Spread the nuts onto the baking sheet and toast in the oven until lightly browned - about 8-10 minutes. Don't let them burn! Watch closely. Remove from oven and let cook slightly, then add to the bag of sugar and salt. Shake until fully coated. Lay nuts out to cool on the baking sheet.
4) Raise the oven temp to 450 degrees F. Line another baking sheet and spray with cooking oil.
5) In a large bowl, toss the butternut squash pieces with 2T of olive oil and season with salt and pepper. Spread the squash pieces across the baking sheet. Roast, turning several times, until tender and lightly browned. Roughly 25 mins. Remove from oven and cover with foil.
6) Prepare the vinaigrette by whisking together the vinegar, mustard, garlic, the last 2 T of honey, lemon juice, salt, pepper, and oil in a small bowl.
7) Toss the mixed greens with the desired amount of dressing. Spoon into a large bowl and top with the roasted squash, pecans and dates. Serve immediately.

Recipe was modified from this recipe on healthy green kitchen

Easy Crockpot Chili

This is a recipe I have been using for a couple year now and it has become my go-to for an effortless meal.

MAKES: 16 Servings (1 cup each)

INGREDIENTS:
- 2 large yellow onions, chopped
- 1 can (28 oz) organic diced tomatoes undrained (if you can find chili seasoned diced, get those)
- 2 cans (15.5 oz each) organic kidney beans, undrained
- 2 cans (15 oz each) organic spicy chili beans, undrained
- 1 can (15 oz) organic black beans, undrained
- 2 Tbsp vegan cane sugar
- 2 tsp ground cumin
- 2 tsp chili powder

DIRECTIONS:
1) cook onions over medium heat until softened.
2) pour onions, tomatoes, all beans, sugar, cumin, and chili powder into the crock pot. Stir until combined.
3) cover and cook on low for 6-8 hours. Taste and adjust seasoning as needed.

Oven-Roasted Spicy Chickpeas

MAKES: 3 cups

INGREDIENTS:
- 2 (15-oz) cans chickpeas, rinsed, drained and dried with a paper towel
- 2 Tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/2 tsp sea salt

INSTRUCTIONS:
1) Heat oven to 400F
2) Mix the oil, cumin, chili powder, cayenne pepper and sea salt in a small bowl until thoroughly combined.
3) Place chickpeas into a large bowl and pour the oil/spice mix to over the chickpeas. Mix until all chickpeas are coated with spices.
4) Spread chickpeas onto a large baking sheet (rimmed so they don't roll off), and bake on the center rack in the over for 30 minutes.
5) Remove from the over, allow to cool for 10-15 minutes, then place back into the over and bake for 15 minutes more. Cool before serving.

Note: the 2nd bake time ensures crispy chickpeas. If any are still soft, just pop them back in the oven.

Aloo Gobi

MAKES: 4-6 servings

INGREDIENTS:
- 2-3 garlic cloves, minced
- 1 Tbsp freshly grated ginger
- 1 Tbsp canola oil
- 1 Tbsp ground coriander
- 1/4 tsp turmeric
- 1 C water, divided
- 2 Tbsp peanut oil
- 1 tsp cumin seeds
- 1 small head cauliflower, cut into small pieces
- 1 russet potato, peeled and cut into small chunks
- 1/2 tsp kosher salt
- 2 cups white basmati rice, cooked according to package
- 1 cup lentils, cooked according to package

DIRECTIONS:
1 - Combine the garlic, ginger, and canola oil in a small bowl. Mash and mix together with a fork to form a paste.
2 - Mix into the ginger paste: the coriander, turmeric and 1/2 cup of water. Set aside - this will be the wet masala.
3 - In a dutch oven or large pot, heat the peanut oil over med-high heat. Once heated, add the cumin seeds. Let sit for about 30 seconds then add the masala mix, carefully. Cook for about 2-3 minutes. The mix will darken and get a bit thicker. Oil will start to separate from the mix.
4 - Add the cauliflower and potatoes, stirring constantly to coat the veggies. Season with the salt and add the last 1/2 cup of water. Cover and cook over medium heat for about 12-15 mins. Stir, add the cooked lentils, and increase cook time until the veggies are cooked thru. About 5 mins.
5 - Spoon rice onto a plate and top with aloo gobi. Serve immediately.


Recipe inspired by a Food Network recipe:
http://www.foodnetwork.com/recipes/aarti-sequeira/cauliflower-and-potatoes-aloo-gobi-recipe/index.html

Hummus and Veggie Sandwich

MAKES: 1 sandwich

INGREDIENTS:
- 2-3 T of creamy hummus - http://foodiebylaurynbyrdy.blogspot.com/2012/08/creamy-and-super-amazing-hummus.html?m=1
- a handful of spinach
- a few roasted red peppers or sweet pimentos
- 1/4 avocado, sliced
- red onion - cut off as much as you'd like
- English cucumber - 4-6 thin slices
- sprouts - small handful
- bread of your choice - I used a hearty multigrain

DIRECTIONS:
1) spread hummus on both slices of bread then layer all ingredients shown above in any order.
2) optional: grill your sandwich in a panini press.
3) cut in half and serve immediately

Creamy and Super Amazing Hummus

This recipe is just so SO great that I don't want to change anything in sharing it with you. So here is a direct copy/paste from Jonah Lisa Land blog

MAKES: about 1.5 cups

INGREDIENTS:
- one 15 oz can organic chickpeas
- 1/4 cup organic tahini
- Juice from 1 lemon
- 2 cloves garlic, crushed
- 1/2 tsp sea salt
- 1-2 tbsp olive oil
- 2 tbsp water

DIRECTIONS:

Drain and rinse the chickpeas and set aside.  You can spend the time taking the little skins off each chickpea but it's pretty time consuming and not so much creamier that I think it's worth it.  This recipe gets pretty creamy even without that step.

Combine the tahini and the lemon juice and blend until smooth and frothy.  This is the key to getting it creamy, by the way.  You have to combine these 2 ingredients first, essentially cream the tahini, or it just won't blend perfectly with the chickpeas.

*Note: I use a blender because I have a rockin' good one and only a little mini prep food processor.  The down side is there's always a little of the good stuff down at the bottom that's impossible to get out.  You should use whichever appliance you have that you feel is best suited for this.

Add the garlic and salt and blend again.

Now add in the chickpeas about 1/3 of the can at a time and blend until smooth.  Try to get as few skins as possible, this will also help with the texture.  Scrap down the sides of the blender and push the chickpeas down to the bottom as needed.  Once you've got all the chickpeas blended in, add the olive oil and turn on the blender and just leave it for a few minutes.  I like to add in a little water too, to get the consistency just how I like it.

Basic Veggie Tomato Barley

I love this recipe, which came from my love for pasta with a hearty sauce. In an attempt to pull more grains into my diet, I decided to swap the barley in place of the penne noodles. The result was fantastic!


MAKES: roughy 4-6 servings of about 1+ cup each

INGREDIENTS:
- 1 cup barley prepared according to directions on the bag, except remove from heat about 2 mins before its done.
- 2T olive oil
- 4 cloves garlic, minced
- 1 yellow onion chopped
- 2 small-medium zucchinis, sliced round and cubed
- 2 large carrots, peeled and chopped. I used a mandolin to julianne my carrots, shredding from the bottom fat end of the carrot to get short pieces.
- Salt to taste - maybe 1-2 tsp. This really depends on the type of pasta sauce you're using.
- 1 small bunch of your favorite herb(s). Try and use one that compliments your sauce the best.
- 15 oz can white beans, rinsed and drained.
- 1 jar of your favorite pasta sauce - I used a merlot sauce.

DIRECTIONS:
1 - sauté garlic and onions in oil until soft
2 - add chopped zucchini an carrot and simmer, covered, until they have reached your desired crispness. I cooked about 6-8 mins.
3 - add pasta sauce, beans, barley, salt, and herb of your choice. Stir. Bring to a boil and cover and simmer for 10-12 mins.
4 - serve immediately with an herb garnish of your choice.

Chunky Broccoli (and more!) Soup

MAKES: 6 bowls

INGREDIENTS:
- 6 cups vegetable stock or broth (i used a combo of both since that's what I had on hand)
- 1 rounded cup raw cashews
- 1 medium yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1 large carrot, chopped
- 1 to 2 garlic cloves, minced
- 1/2 large red bell pepper, chopped
- 2 medium unpeeled potatoes, cubed
- 1 large head broccoli, including stem, chopped (about 4 cups)
- 3 teaspoons fresh thyme
- 1 teaspoon course sea salt
- 1/2 teaspoon black pepper


DIRECTIONS:
1 - Puree 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside. 
2 - In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the veggie stock/broth for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt, and black pepper, and bring to a boil over high heat (stirring frequently so it doesn't burn on the bottom). Cover and simmer until the broccoli and potatoes are soft, about 10 minutes. 
3 - Add the cashew mixture to the soup and stir until mixed. Remove the pot from the heat and puree about half of the soup in the blender. We pureed a little less to keep it extra chunky. Return pureed soup to the pot and reheat, stirring well. Serve. 

Southwest Vegan "Mac & Cheese"

MAKES: 7 servings when used as a side

INGREDIENTS:
- 1 small box whole wheat or similar macaroni, dry
- 1/4 cup nutritional yeast
- 1/4 cup spelt flour
- 2 tsp salt
- 4 cloves garlic
- 1 cup water
- 2 tsp olive oil
- 1 tsp mustard
- 1/8 tsp turmeric
- 1/8 tsp cumin
- 1/2 tsp chili powder
- 1 tsp cornstarch
- 15 oz canned kidney beans
- 28 oz canned tomatoes
- 1 cup frozen sweet yellow corn
- 1 tsp sirracha sauce (optional)
- 1 tsp oregano
- 1 tsp basil
- 1 tablespoon fresh cilantro



DIRECTIONS:
1 - Cook macaroni according to package. Set aside
2 - Combine yeast, flour, salt, garlic, mustard, and water and whisk until smooth. Add the olive old and heat over medium heat. Whisk until thick and bubbly. Remove from the heat. 
3 - Add the beans, tomatoes, corn, macaroni. Put back over leow head and add in cornstarch and spices and continue to cook until thick and heated through. 


**Recipe only slightly adapted from Calorie Count site: http://caloriecount.about.com/vegan-southwest-mac-cheese-recipe-r30888

Pasta essentials...for me

These are two things I like to keep in the cupboard at all times for a quick spaghetti meal:
Vegan Grated Parmesan Flavor by Galaxy Nutrition Foods
and... Organic Ancient Harvest Quinoa pasta, gluten free!

Fajita-Seasoned Veggies & Beans

MAKES: 4 servings without rice and 6-8 servings with the rice

INGREDIENTS:
- 1 Tbsp Olive Oil
- 1 can Chickpeas, rinsed
- 1 can kidney beans, rinsed
- 1 zucchini quartered and slided in 1/4 inch chunks
- 1 yellow pepper chopped (pieces should be similar in size to the zucchini)
- 1/2 small red onion, chopped
- 1 bag of your favorite tortilla chips
- 1 bunch cilantro
- 1 can of fajita season & sauce (i made this dish while staying in London, UK so I'm not sure what the american equivalent is, but I used "Mexican Discovery" brand)
- 2 cups of brown rice, cooked according to directions
- Guacamole (optional)


DIRECTIONS:
1 - Begin cooking the rice, according to your directions.
2 - Chop the onion, zucchini and yellow pepper. Open the canned beans and rinse.
3 - Heat the olive oil in a large pan or wok, over medium-high heat. Toss in the chopped veggies. Saute for about 2 minutes, then add the beans. Pour the Fajita Seasoning over the veggie and bean mixture. Cook, stirring frequently for about 5 minutes.
4 - Pour in the Fajita Sauce and bring to a light boil, then remove from heat.
5 - Put a small scoop of rice in your bowl and cover with about 1/2-3/4 cup of veggie/bean mixture. Break chips over top and top with a large spoon of guacamole. Garnish with cilantro.

Black Bean and Plantain Quesadilla

Makes: 4 quesadillas
INGREDIENTS:

- 1 ripe plantain
- 1 T olive oil 
- 1 small onion, chopped
- 1 jalapeno pepper, seeded and minced (optional)
- 1/2 tsp cumin
- 1 tsp chili powder
- 2 tomatos, seeded and chopped 
- 1 - 15 oz. can of black beans, drained and rinsed
- salt to taste 
- 4 medium whole wheat tortillas
- 8 oz shredded Almond brand Vegan Mozzarella Cheese
- 1 bunch of cilantro, chopped
- salsa for dipping

DIRECTIONS:

Wash plantain and, leaving it in the skin, cut it into fourths crosswise. Simmer pieces in boiling water for 20 minutes. While the plantains are simmering, heat the oil in a skillet and saute the onion (and jalapeno if using) until tender. Add the cumin, chili powder and tomato and simmer another minute or two. Add the black beans, and salt the bean mixture to taste, stirring until bubbly.

Drain and peel the plantains. I used a fork and tongs to handle them, they are hot! Put them in a food processor with about 1-2 tablespoons of water and blend until smooth.

Preheat the oven to 350 degrees F and lightly spray or oil a large baking sheet. Spread two tortillas evenly with 1/4 of the mashed plantains. Top each with 14 of the beans and cheese. Sprinkle with cilantro. Bake about 15 minutes or until heated through and golden. Fold the quesadillas in half before serving. Serve with salsa on the side. 

Adapted from: http://www.vegetarianunderground.com/2010/05/black-bean-and-plantain-quesadillas.html

Bombay Burger Over Spinach

Sometimes, you just want to throw something together. This is a dish you can certainly throw together quickly and still enjoy! Feel free to add all the things you love to this dish. If you have any ideas on how to make it yummier (yet still simple), feel free to share!

MAKES: up to 4 burgers. Ingredients below could make all 4 burgers.

INGREDIENTS:
- Box of frozen Veggie Burgers (I used Dr. Praeger's Bombay Curry Veggie Burgers)
- 1 red onion
- 2 Bags of spinach (depending on how many people you are feeding, determines how much you need)
- (optional) Sriracha sauce
- (optional) edamame, cooked according to package

DIRECTIONS:
1 - Heat the burger in microwave for about 1 min 30 seconds.
2 - In a frying pan, brown both sides of the burger on high. Takes about 4-5 minutes
3 - Layer the fresh spinach on the plate and top with the burger
4 - Chop 1/2 red onion and sprinkle chopped onion over the burger and greens.
5 - top with sriracha

Cocoa-Mint Cupcakes with magazine wraps

It's true. I love the mint/chocolate combo. Of the few dessert recipes i've posted so far, 2 are a mint/choc combo. These two flavors were meant to be!

MAKING THE WRAP:
I'm always looking for ways to bring in some color, so this time around, I chose to cut a paper towel the height of my cupcake, as well as cut a strip of colorful paper from a magazine the same height as the paper. I wrapped the two around the cupcake, towel piece touching the cupcake. I used a small sticker to close the back.

FROSTING NOTE:
If you have a favorite frosting, use that. I am currently in the process of reworking the recipe i have. I'm excited to share it with you! In the mean time, please check out this recipe for frosting from Chow.com:
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 tsp vanilla extra
1/4 cup plain soy milk


INGREDIENTS:

- 1 cup soy milk
- 1 tsp rice vinegar
- 3/4 cup vegan cane sugar
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 1/2 tsp mint extract
- 1 cup plus 2 tbsp organic unbleached all-purpose flour
- 2 Tbsp cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt

DIRECTIONS:

1 - Preheat the over to 350 degrees. Spray a cupcake pan with olive oil spray
2 - in a medium sized mixing bowl, whisk the vinegar into the soy milk and set aside.
3 - In a separate medium bowl, sift together the flour, cocoa, baking soda and powder, and salt.  Set the mixture aside.
4 - Whisk the sugar, oil and vanilla and mint extracts into the soy milk mixture. Add the bowl of sifted flour and other ingredients, and stir just until combined. Do not over-stir the batter!
5 - Divide batter into 12 tins and bake for about 15 minutes. Be sure to check on them around 12 minutes as it could be more or less time.

Super-Veggie Couscous

(PHOTO COMING)

I'm in love. (with a recipe, that is). Super easy and PACKED full with great vegetables, some of which you may not have tried before. Enjoy!

INGREDIENTS:
- 3 cloves garlic, smashed
- 2 small turnips, peeled and chopped
- 1 medium yellow onion, quartered lengthwise, root end intact
- 5 Small organic carrots, peeled and cut into 2-inch long pieces
- 1 fennel bulb, thickly sliced lengthwise, root end intact
- 1 celery root, peeled and cubed
- 1/2 cup golden raisins
- 1 tablespoon peeled, minced fresh ginger
- 1 tablespoon kosher salt
- 2 teaspoons each ground cumin, paprika, and sugar
- 1 1/2 teaspoon ground turmeric
- 1/8 teaspoon ground cloves
- 1/2 teaspoon cinnamon (or 1 cinnamon stick, napped in half)
- 1 pound butternut squash
- 4 sprigs fresh flat-leaf parsley
- 1 zucchini, cut into 2-ich rounds
- 1 15.5oz can chickpeas, rinsed and drained
- 1 cup canned whole peeled tomatoes
- Toasted almonds

COUSCOUS:
- 1.5 cups uncooked coucous
- 2 cups water


DIRECTIONS:
1 - For the stew: put the garlic, turnips, onions, carrots, fennel, celery root, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot (i use a dutch oven). Add 2 cups cold water and bring to a boil over high heat; cover., reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes.

2 - Halve and seed the butternut squash and cut into wedges. You can choose to leave the skin or peel it off. Make sure to clean it well if you keep it! Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot.

3 - Using your fingers, tear the tomatoes into big pieces OVER THE POT and add the torn pieces in. Simmer the stew, covered, about 10-15 more minutes. Vegetables should be somewhat tender - still intact but cut-able with a fork. Remove the cinnamon sticks.

4 - For the couscous: Bring 2 cups water to a boil, add the dry coucous, cover and remove from the heat. Set aside for about 5-10 minutes. Fluff with a fork as soon as the water is absorbed.

5 - Set the oven temp to 400 degrees and spread the almonds over a baking sheet. Toast the almonds for roughly 4-6 minutes. Remove from oven and loosen the pieces on the baking sheet. Pour onto a plate and set aside.

6 - To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds.

*recipe was adapted from the Food Network Kitchen cookbook. pg. 109.

Garlic-y Pasta with Veggies

(photo taken on the iPhone)

The nice thing about this dish is it's quick, easy, and you can pretty much use whatever veggies you have on hand. Read at the very bottom for any optional add-in.

INGREDIENTS:
- 1 box 100% Whole Wheat or Spelt pasta
- 1 head of broccoli, chopped
- 1/2 onion, diced
- 4-6 cloves of garlic, minced (we love garlic so we do 6)
- 2 Tbsp Olive oil
- 4 of your favorite medium sized tomatoes (i like roma), seeded and chopped
- 1 bunch kale, leaves removed from stem and chopped
- 1 small zucchini, cut into rounds and quartered
- 2 carrots, chopped
- 1 can organic chickpeas, drained
- 1 yellow pepper, chopped
- 1 tsp fresh thyme
- salt and pepper to taste

DIRECTIONS:
1 - cook pasta according to directions
2 - when there is about 4 minutes left, throw in the chopped kale and cook. Pour both into a colander to remove the water and set aside.
3 - While the pasta and kale cook, heat olive oil in a 3 quart pan and saute garlic for about 1 minute over medium heat. Add the onion, cook until tender. Add broccoli and carrots and cook for another minute. Throw in about 1/4 cup water and the thyme. Coat the veggies.
4 - Throw in your remaining veggies and chickpeas, cooking for another minute or so until veggies are coated with the garlic oil.
5 - Remove from heat and pour the pasta and kale into the pan.

Serve immediately!

OPTIONAL: A VERY tasty add on is some soy butter. We try not to use it ever so I'm not putting it as a mandatory in this recipe, but if you don't mind throwing it in, go for it :)

Red Lentil Stew

This recipe was adapted from Slow Cooker Revolution

INGREDIENTS:

- 2 onions, minced

- 6 garlic cloves, minced

- 2 T vegetable oil

- 1 T grated fresh ginger

- 1/2 tsp of the following:

   -ground coriander

   -ground cumin

   -ground cinnamon

   -ground tumeric

- 1/8 tsp cardamom

- 1/8 tsp red pepper flakes

- 4 cups water

- 1 (14 oz) can light coconut milk

- 1 pound red lentils

- 2 bunches organic carrots

- 2 tsp kosher salt

- 1 28 oz can whole plum tomatoes - drained and chopped

- 1 cup frozen peas

- 1/4 cup minced fresh cilantro

DIRECTIONS:

1 - Microwave onions, garlic, oil, ginger, coriander, cumin, cinnamon, tumeric, cardamom, and red pepper flakes in a bowl, stirring occasionally, until onions are softened...about 5 mins. Transfer to slow cooker. 

2 - Stir water, coconut milk, lentils, and carrots into slow cooker. Cover and cook until lentils are tender...about 6-8 hours on low (or 3-5 hours on high)

3 - Stir in tomatoes, cover and cook on high until heated through, about 10 mins. Stir in peas and let sit until heated through. Stir in cilantro with each serving and season to taste with salt and pepper. 

I like to serve this meal over brown rice or as a stew with a side salad.