Fresh Taco Salad

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MAKES 4 LARGE SALADS

Ingredients

Taco Filling

  • 1 tablespoon extra-virgin olive oil

  • 4 cloves garlic, pressed or minced

  • 1.5 teaspoons chili powder

  • 1 teaspoon ground cumin

  • 1 tablespoon tomato paste

  • 1/2 cup quinoa

  • 1 cup water

  • 1 can (15 oz) black beans, rinsed and drained

  • 1/4 teaspoon sea salt

  • Freshly ground black pepper

Creamy Avocado-Lime Dressing

  • 1/4 cup lime juice (from about 2 limes)

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon water

  • 1/2 medium-large avocado, pitted

  • 1/4 cup lightly packed fresh cilantro

  • 1 small-medium jalapeno, seeded, deribbed, and roughly chopped

  • 1/2 teaspoon sea salt

Salad

  • 1 small head romaine lettuce, chopped

  • 3 cups packed baby arugula

  • 1 cup thinly sliced grape or cherry tomatoes

  • 1/3 cup thinly sliced and roughly chopped red onion

  • 1/3 cup crumbled feta cheese

  • 1/2 medium-large avocado

  • Optional: extra-firm tofu

*A small handful of crumbled tortilla chips. Sprinkle them over the salads just before serving.

Cooking Instructions

  1. To make the taco filling: In a medium saucepan, warm the olive oil over medium heat until shimmering. Add the garlic, chili powder, and cumin. Cook until fragrant, stirring constantly, about 30 seconds. Add the tomato paste and saute for another minute, stirring constantly. Add the rinsed quinoa and water, and stir to combine. Bring the mixture to a gentle boil, then cover the pot and reduce the heat as necessary to maintain a gentle simmer. Cook until the liquid is absorbed, 15 to 20 minutes (the quinoa might not be fluffy yet, but don’t worry.)

  2. Remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, uncover and fluff the quinoa with a fork. Gently stir in the black beans and salt. Season to taste with pepper and additional salt, if necessary. Cover and set aside for a couple of minutes to warm up the beans.

  3. To make the dressing: In a small food processor or blender, combine the lime juice, olive oil, and water. Using a spoon, scoop in the half avocado and add the cilantro, jalapeno, garlic, and salt. Process until the dressing is nice and smooth. The dressing should be zippy, but if it’s unpleasantly tart or difficult to blend, dilute it with 1 to 2 tablespoons of water and blend again.

  4. To assemble the salads: combine the romaine and arugula in a large bowl. Wait to dress the salad until you are ready to serve, as the greens will wilt fairly quickly once dressed. (If you won’t be consuming all 4 servings of this salad right away, portion off the greens you’d like to save for later, and dress only the greens you intend to eat now.)

  5. When you’re ready, drizzle the mixture with just enough dressing to lightly coat the greens (you might have extra.) Toss until the dressing is evenly distributed.

  6. Arrange the dressed greens in 4 individual salad bowls. Top each salad with taco filling, tomatoes, onion, and crispy tortilla strips. Slice the remaining avocado half into long strips and place a couple of strips on each salad. Serve immediately.

Red Lentil Stew

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One of the advantages of using red lentils in soup is that they cook amazingly fast. This soup has a deep, smoky flavor, as if it’s been simmered for hours, but it comes together in about 30 minutes.

MAKES 6-8 SERVINGS

Ingredients

  • 1 tablespoon olive oil

  • 1 white or yellow onion, chopped

  • 2 carrots, peeled and chopped

  • 2 stalks celery, chopped

  • 3 cloves garlic, minced

  • 1 large sweet potato, peeled and cut into 3/4 inch cubes

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried rosemary

  • 3/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1.5 cups dried red lentils

  • 4 cups low-sodium vegetable broth

  • 1.5 cups water

  • 2 tablespoons freshly squeezed lemon juice

  • 1 small bunch Swiss chard, stemmed and chopped

Cooking Instructions

Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, for 5-7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 1-2 minutes, until the garlic is fragrant.

Stir in the sweet potato, paprika, thyme, rosemary, salt, and pepper, then stir in the lentils, broth, and water. Bring to a boil over high heat, then lower the heat, cover, and simmer for about 20 minutes, until the sweet potato is tender and the lentils seem to have melted into the soup.

Stir in the lemon juice and chard. Cover and simmer for 3-5 minutes, until the chard has wilted completely. Taste and adjust the seasonings if desired. Serve piping hot.

Enjoy!

White Chile with Butternut Squash

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MAKES 6 SERVINGS

Ingredients

  • 1 tablespoon olive oil

  • 1 large white or yellow onion, chopped

  • 3 cloves garlic, minced

  • 2 cans cannellini beans, drained and rinsed

  • 1 small zuccini, cut into 3/4 inch cubes

  • 1.5 pounds butternut squash, peeled, seeded, and cut into 3/4 inch cubes

  • 2 cans mild green chiles with their liquid

  • 2 tablespoons chopped chipotles in adobo with their sauce

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 3/4 teaspoon salt

  • 2/3 cup quinoa, rinsed

  • 3 cups low-sodium vegetable broth

  • 1-2 teaspoons freshly squeezed lime juice

Cooking Instructions

Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, for 5-7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 2 minutes.

Stir in the beans, zucchini, butternut squash, green chiles, chipotles in adobo, paprika, cumin, chili powder, salt, and quinoa, then pour in the broth. Bring to a boil over medium-high heat, then lower the heat, cover, and simmer for 20 minutes, until the butternut squash is fork-tender and the quinoa is fully cooked. Uncover and cook, stirring occasionally, for 5 minutes. Stir in the lime juice, then taste and adjust the seasonings if desired. Serve piping hot.

Enjoy!

Curried Stew

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MAKES 6 SERVINGS

Ingredients

  • 1 tablespoon coconut oil

  • 1 white or yellow onion, diced

  • 1 green bell pepper, diced

  • 1 can diced tomatoes

  • 1 tablespoon red curry paste

  • 1 teaspoon salt

  • 1 teaspoon ground allspice

  • 3/4 teaspoon red pepper flakes

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground cloves

  • 3 cups cooked kidney beans, drained and rinsed

  • 4 medium sweet potatoes, peeled and cut into 1/2 inch cubes

  • 3 cups low-sodium vegetable broth, plus more if desired

  • 1 small bunch collard greens, stemmed and cut into thin strips

  • 1 cup full fat coconut milk

  • 1/4 cup chopped scallions, plus more for topping

Cooking Instructions

  • Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and jalapeno and cook, stirring occasionally, for 5-7 minutes, until the onion is tender and translucent. Add the tomatoes and red curry paste and cook, stirring frequently, for about 5 minutes.

  • Stir in the salt, allspice, red pepper flakes, cumin, cinnamon, cloves, beans, and sweet potatoes, then pour in the broth. Bring to a boil over medium-high heat, then lower the heat and simmer, stirring occasionally, for 20 minutes.

  • Use an immersion blender to partially puree the soup so that about half of the sweet potato cubes and kidney beans are still visible and whole, or puree about half of the soup in a standard blender and return it to the pot. Add the collard greens and simmer for 5-10 minutes, until the greens have wilted. Stir in the coconut milk and scallions. If the soup is thicker than you’d like, stir in more broth to achieve the desired consistency. Taste and adjust seasonings if desired. Serve with extra chopped scallions.

Roasted Zuccini Tacos with Tofu

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MAKES 4 SERVINGS OF TACOS AND 1 CUP OF CHIMICHURRI SAUCE

For the ToFu

  • 1 (15 oz) block extra-firm tofu

  • 3 tablespoons tamari

  • 3 tablespoons freshly squeezed lime juice

  • 1 clove garlic, finely minced or grated

  • 1 tablespoon agave nectar or maple syrup

  • Pinch of red pepper flakes

  • 2 teaspoons neutral vegetable oil

for the Vegetables

  • 2 zucchini, quartered lengthwise and cut into 1/2 inch pieces

  • 2 cups fresh or frozen corn kernels

  • 1 small white or yellow onion, thinly sliced

  • 1 tablespoon neutral vegetable oil

  • 1 tablespoon freshly squeezed lime juice

  • 1/2 teaspoon ground cumin

  • Coarse salt and freshly ground black pepper

for the CHIMICHURRI SAUCE

  • 1/4 cup shelled hemp seeds 

  • 6 tablespoons freshly squeezed orange juice 

  • 1 tablespoon freshly squeezed lime juice 

  • 1 1/2 tablespoons red wine vinegar 

  • 2 tablespoons olive oil 

  • 1 cup firmly packed fresh parsley 

  • 1/2 cup firmly packed fresh cilantro 

  • 1 clove garlic, coarsley chopped 

  • 1/2 teaspoon salt 

  • 1/4 teaspoon freshly ground black pepper 

Cooking instructions

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

To prepare the tofu, cut it into 16 rectangular pieces and put it in a nonreactive rectangular baking pan, preferably one large enough to fit the tofu in a single layer. In a small bowl or measuring cup, whisk together the tamari, lime juice, garlic, agave nectar, and red pepper flakes. Pour the mixture over the tofu.

To cook the vegetables, combine the zucchini, corn, onion, oil, lime juice, and cumin in a medium bowl and mix well. Spread the vegetables on the lined baking sheet and sprinkle generously with salt and pepper. Bake for 30 to 35 minutes, until the onion is lightly golden and some of the corn is crispy, stirring once halfway through the baking time.

Meanwhile, to make the chimichurri sauce, combine the hemp seeds, orange juice, lime juice, vinegar, oil, parsley, cilantro, garlic, salt, and pepper in a blender (preferably a high speed blender) and process until smooth. If the sauce is thicker than you'd like, add water, 1 tablespoon at a time, to achieve the desired consistency. (Stored in an airtight container in the refrigerator, the sauce will keep for 5 days.) 

About 5 minutes before the end of the baking time for the vegetables, put the taco shells in the oven to warm them.

To cook the tofu, put the oil in a large skillet or grill pan over medium-high heat. Transfer the tofu to the pan, reserving the marinade. Cook the tofu for 3 to 4 minutes on each side, until lightly browned or grilled. Pour the remaining marinade over the tofu and remove the pan from the heat.

To serve, fill each taco shell with about 1/4 cup of the vegetables, a few pieces of the tofu, a tablespoonful of cilantro, and a generous drizzle of the sauce.

Portobello Fajitas

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Makes 4-6 fajitas

PREP TIME: 30 minutes

COOK TIME: 20-25 minutes

FOR THE PORTOBELLO STEAKS:

  • 4-6 large portobello mushrooms

  • 2 tablespoons plus 1 1/2 grapeseed oil

  • 2 tablespoons fresh lime juice

  • 1 teaspoon dried oregano

  • 1 teaspoon ground cumin

  • 3/4 teaspoon chili powder

  • 1/2 teaspoon sea salt

  • Freshly ground black pepper

FOR THE STIR FRY:

  • 1 tablespoon grassed oil

  • 1 large red bell pepper, thinly sliced

  • 1 large orange bell pepper, thinly sliced

  • 1 medium yellow onion, thinly sliced

TO ASSEMBLE:

  • 4-6 small flour tortillas for wrapping

  • Sliced avocado

  • Salsa

  • Fresh lime juice

  • Hot sauce

  • Cilantro

  • Shredded lettuce

COOKING INSTRUCTIONS:

  1. Make the portobello steaks: Remove the stems from the portobello mushrooms by twisting the stem until it pops off. Discard the stems. With a small spoon, scrape out and discard the inside black gills from the mushroom caps. Rub the mushroom caps with a damp cloth to remove any debris. Slice them into long, 1/2 inch wide strips.

  2. In a large bowl, whisk together the oil, lime juice, oregano, cumin, chili powder, salt, and pepper to taste. Add the sliced mushrooms and toss well to coat. Let the mushrooms marinate for 20-30 minutes, tossing every 10 minutes or so.

  3. Meanwhile, make the stir-fry: In a large skillet, heat the oil over medium heat. Add the bell peppers and onion and sauté over medium-high heat for about 10 minutes, or until the vegetables are softened.

  4. Preheat a grill pan over medium or high heat. Lay the marinated mushrooms on the pan and grill them fro 3-5 minutes per side, or until they have nice char lines. You can also lightly grill the tortillas.

  5. To assemble, place a tortilla on a plate and top with some of the grilled portobello strips, sautéed vegetables, and your desired toppings. Repeat with the remaining tortillas and toppings. Enjoy!

Thai Curry with Tofu

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Ingredients

  • 2 cups water

  • 1 cup basmati or jasmine rice

  • 2 tablespoons Thai yellow or green curry paste

  • 2 tablespoons peanut oil

  • 1 package of extra firm tofu, cut into 1-inch pieces

  • 4 cups green beans, trimmed and halved (about 12 ounces)

  • 1 medium yellow onion, cut into 1-inch pieces

  • 1 medium red bell pepper, cut into 1-inch pieces

  • 1 (15 ounce) can unsweetened coconut milk

  • ¼ cup chopped fresh cilantro

  • ¼ cup chopped, unsalted dry-roasted peanuts

  • 1 lime, quartered

Preparation

1.) Bring water to a boil in a large saucepan. Add rice, cover and reduce heat to low. Cook until the water is absorbed, about 20 minutes.

2.) Meanwhile, whisk curry paste and oil in a large pot. Cook over medium-high heat, stirring, until it sizzles, 1 to 2 minutes.

3.) Add green beans, onion, bell pepper, and coconut milk. Cover and bring to a boil. Reduce heat to a simmer, and cook, covered, until the vegetables are tender, 8 to 10 minutes.

4.) Pat your tofu dry with a clean dish or paper towel. Pan fry it in a big cast iron skillet. Cook on one side until it’s deeply brown before flipping.

5.) Serve the curry over the rice, topped with tofu, cilantro, peanuts and lime wedges. Enjoy!

Simple Green Salad with Quinoa & Lemon Tahini Dressing

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1.) Cook 1 cup of quinoa. Either on the stovetop or in a rice cooker.

2.) Meanwhile, prepare the Lemon Tahini Dressing. Combine the following ingredients in a small bowl and whisk until evenly blended: 

~ 1/4 cup warm water

~ 1 clove garlic, finely minced 

~ 2 tablespoons freshly squeezed lemon juice 

~ 1/2 teaspoon agave nectar or maple syrup 

~ 1/4 teaspoon salt 

~ 1/8 teaspoon freshly ground black pepper 

3.) Heat up 1 can of organic black beans. 

4.) Chop up one large tomato.

5.) In a large bowl combine the quinoa, black beans, and tomato together with 5-6 cups of organic baby spring mix. 

7.) Toss gently until well combined.

8.) Serve in 2 separate bowls.

9.) Top with the tahini dressing and enjoy! 

 

Sweet Potato Bowl with Cilantro Lime Rice & Black Beans

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This recipe is the perfect summer meal! Enjoy! 

Sweet Potatoes

3 medium sweet potatoes, scrubbed and diced 

1 1/2 tablespoons vegetable oil 

1/2 teaspoon smoked paprika 

1 teaspoon ground cumin 

1/2 teaspoon coarse salt 

1/8 teaspoon cayenne pepper 

To prepare the sweet potatoes, preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper. In a large bowl toss the sweet potatoes with the oil until evenly coated. Sprinkle with the paprika and cumin, season with salt and cayenne, and toss again. Spread the sweet potatoes evenly on the lined baking sheet and bake for 30-35 minutes, until tender and browning at the edges. 

Rice

2 teaspoons coconut oil 

1 cup brown rice 

2 cups water 

1 teaspoon finely grated lime zest 

1 tablespoon freshly squeezed lime juice 

1/4 teaspoon salt 

1/4 cup chopped fresh cilantro 

To make the rice, heat 1 teaspoon of the oil in a medium pot over medium-low heat. Add the rice and cook, stirring constantly, for 2-3 minutes, until the rice smells nutty and toasted. Stir in the water and bring to a boil over medium-high heat. Lower the heat, cover, and simmer for about 40 minutes until all the liquid has been absorbed. Remove from heat and stir in the remaining 1 teaspoon coconut oil, the lime zest and juice, and the salt. Fold in the cilantro just before serving. 

Black Beans 

1 (15oz) can of black beans, drained and rinsed 

2 tablespoons finely chopped red onion 

1 small jalapeño chile, seeded and finely chopped 

Pinch of ground cumin 

1-2 tablespoons freshly squeezed lime juice 

1 small avocado, pitted, peeled, and chopped 

Salt and freshly ground black pepper 

To prepare the black beans, put all the ingredients in a medium bowl and stir gently to combine. Taste and adjust the seasonings if desired. 

Hemp Chimichurri Sauce

1/4 cup shelled hemp seeds 

6 tablespoons freshly squeezed orange juice 

1 tablespoon freshly squeezed lime juice 

1 1/2 tablespoons red wine vinegar 

2 tablespoons olive oil 

1 cup firmly packed fresh parsley 

1/2 cup firmly packed fresh cilantro 

1 clove garlic, coarsley chopped 

1/2 teaspoon salt 

1/4 teaspoon freshly ground black pepper 

To make the chimichurri sauce, combine the hemp seeds, orange juice, lime juice, vinegar, oil, parsley, cilantro, garlic, salt, and pepper in a blender (preferably a high speed blender) and process until smooth. If the sauce is thicker than you'd like, add water, 1 tablespoon at a time, to achieve the desired consistency. (Store in an airtight container in the refrigerator, the sauce will keep for 5 days.) 

Bowls 

5 cups firmly packed baby greens, such as spinach, arugula, or romaine 

To serve, divide the greens among four bowls and top each with one-quarter of the sweet potatoes, rice and bean mixture. Drizzle with the chimichurri sauce and serve right away. 

Sweet Potato Falafel Bowl

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The stars of this dish are crispy, oven baked sweet potato falafel, which are piled over roasted cauliflower and a nutty freekeh pilaf. Each of the components takes a bit of time to prepare, but the results are worth it! 

Falafel:

1 large sweet potato, cooked, flesh scooped out and mashed (about 1 cup)

1 can chickpeas, drained and rinsed

1 clove garlic, chopped

1/2 cup loosely packed fresh parsley

1/2 cup chickpea flour

1 teaspoon ground flaxseed

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon freshly squeezed lemon juice

To make the falafel, preheat the oven to 375 degrees and line two rimmed baking sheets with parchment paper.  In a food processor, combine the sweet potato, chickpeas, garlic, and parsley and pulse 10-15 times, until the chickpeas and parsley are broken down.  Scrape down the sides of the work bowl, then add the chickpea flour, ground flaxseed, cumin, paprika, salt, pepper, and lemon juice and pulse 5-10 times, taking care not to over-process the mixture; it should retain some texture.  

Roll the mixture into 1.5 inch balls; you should have about 16.  Place the balls on one of the lined baking sheets.

Cauliflower: 

1 medium head cauliflower, cut into bite size pieces 

1 tablespoon olive oil

2 teaspoons grated lemon zest

Coarse salt and freshly ground black pepper 

To prepare the cauliflower, put it in a large bowl and toss with the oil.  Sprinkle with the lemon zest and a pinch each of salt and pepper and toss again.  Spread on the second baking sheet. 

Bake both the falafel and cauliflower for 15 minutes, then stir the cauliflower and gently flip the falafel. Bake for about 15 minutes longer, until the falafel are crispy and the cauliflower is lightly browned. 

Freekeh Pilaf:

1 tablespoon olive oil

1 small onion, chopped

2 carrots, peeled and diced

1 cup freekeh, rinsed 

1/4 teaspoon salt

2.5 cups low-sodium vegetable broth 

Freshly ground black pepper 

To make the pilaf, heat the oil in a medium pot over medium heat. Add the onion and carrots and cook, stirring occasionally, for 5-7 minutes, until the onion is translucent and the carrots are tender. Stir in the freekeh, salt, and broth, and bring to a boil over medium-high heat.  Lower the heat, cover, and simmer for 20-25 minutes, until all the broth has been absorbed. Fluff the freekeh with a fork. Season with black pepper. 

Bowls: 

4 cups baby arugula 

1 cup cherry tomatoes

1 cucumber, peeled and chopped 

3/4 cup Lemon Tahini Dressing 

To serve, divide the arugula among four bowls and top each with one-quarter of the pilaf, cauliflower, falafel, tomatoes, and cucumber.  Drizzle with the dressing and serve right away. Enjoy! 

Vegan Burrito

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This past week has been REALLY busy for Josh and me. We haven't found the time to do our regular shopping and cooking. I've missed having fun trying out new vegan recipes but in the meantime I've discovered a new type of fun - making up shit to eat when there are only 5 ingredients to work with!

Tonight I thought we were going to have to order take-out but instead I went through the kitchen and took inventory of what food was left in the fridge/pantry. I got creative with some tortilla wraps, avocados, brown rice, re-fried beans, and tomatoes. No recipe necessary. Just put it all together and you have a delicious + healthy vegan burrito!

What's in your pantry? Your turn to get creative!

Easy and Delicious Power Bowl Recipe!

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1.) Pre-heat the oven to 400 degrees. Line a large baking sheet with parchment paper. Place sweet potato rounds (cut into 1/2 inch rounds) on the baking sheet. Drizzle them with olive oil, rubbing it on both sides to coat. Sprinkle with salt and pepper. Roast for 20 minutes, then flip the potatoes and roast for 8-10 minutes more.

2.) Meanwhile, cook 1 cup quinoa.

3.) Divide the cooked quinoa evenly into two bowls. Top with roasted sweet potato rounds, 1 cup cooked + shelled edamame, 1 medium + grated carrot, 1/2 cup sprouts, and 1 teaspoon sesame seeds.  Drizzle with your choice of dressing and enjoy!