Yearly Archives: 2011

Kale Lemon Sandwiches

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My hubby and I both agreed that these are one of the best veggie sandwiches we’ve ever had!

Kale Lemon Sandwiches

This recipe is from the online movie Planeat. We REALLY enjoyed this movie and highly recommend it to anyone who likes food movies.

Kale Lemon Sandwiches

Ingredients:

  • 4 slices Mestemacher of Feldcamp (Whole Foods) or any whole grain bread – I’ve used squaw bread from Sprouts or Ezekiel sprouted bread
  • 1 bunch of kale, chopped in bite sized pieces (remove thick stem) or Swiss Chard or greens of choice (4 cups or more) – I use kale (Lacinato)
  • hummus without tahini (easy to make blending  a base of chick peas, lemon and garlic then adding to taste cumin, vinegar, red peppers, parsley or cilantro
  • Green onions chopped  (1 per slice of bread) – Red onion is good too!!
  • 1/2 to 1 bunch cilantro or parsley, chopped – I use cilantro
  • 1/2- 1 lemon, center part VERY, VERY thinly sliced and the ends squeezed and zested – I love lemon so I use extra
  • 1 large tomato, sliced in 4 thick slices (optional)
  • Broccoli sprouts (optional but good!)
  • Black pepper, to taste
  1. Toast bread well.  If using Mestemacher or a rye or pumpernickel double or even triple toast. Make it almost cracker-like. (I double toast the squaw or sprouted bread)
  2. Put kale in a pot with about 3-4 inches of water in the bottom.  Bring to a boil, cover and cook until kale is tender, 3-5 minutes. Check frequently. Kale is good when cooked almost spinach-like. (STEAMING KALE FOR A FEW MINUTES WORKS TOO!)
  3. Spread toast thickly with hummus, sprinkle green onions on the hummus, pile cilantro on top of the green onions and then place a few thinly sliced lemons pieces on the cilantro.
  4. When Kale is tender, drain well.  Shake the strainer so all water is gone, sprinkle the kale in the strainer with lemon zest and remaining lemon juice.  LOTS of lemon makes this good!
  5. Then put a big handful of lemon filled kale on top of each piece of bread.  It is delicious just like that or top with a tomato slice and/or sprouts. Season with pepper.

And there you have health in a bite!  A bit of a messy one at that!

Chop up your toppings

Steam or boil kale and drain, add lemon juice and zest

Double toast bread, top with hummus and onion

Add cilantro

Add sprouts (optional) and lemon slices

Top with kale, tomatoes and season with pepper

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Spicy Sweet Cranberry Chutney (Great on oatmeal!)

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Just in time for your holiday meal! This cranberry chutney is really good and would be an excellent addition to any holiday dish – any dish for that matter! This recipe was written to go with seitan. We ordered Indian food last night and added it to that, it was delish! I don’t make things like this often so this was a real treat! (Trying to reduce the amount of sugar I use in my recipes.) This freezes well too.

*UPDATE* I recently made a batch of this with 1/4 tsp Stevia instead of sugar and it turned out great! I’ve been adding it to my daughter’s oatmeal. She loves it!

Spicy Sweet Cranberry Chutney

This is another awesome recipe from Melomeals, of course! :-)

Cranberry Chutney

  1. 2 c cranberries
  2. 2 apples – I used organic Gala apples 
  3. 2 Serrano chilies – I deseeded mine
  4. 1 T chopped fresh ginger – I love ginger so I added 1 extra Tbsp
  5. Juice of 2 oranges
  6. 2 3 inch pieces of orange zest
  7. 1/2 c apple cider vinegar
  8. 1 t cinnamon
  9. 1 1/4 c sugar – Use 1 cup of raw sugar OR use 1/4-1/2 tsp Stevia 
  10. 1/2 t salt
Instructions:
  1. Place in saucepan and cover. Cook over medium heat for 30 minutes or so. Stir often.
  2. If you want to tone it down, remove the serrano chilies and reduce ginger to 1 teaspoon.  If you don’t have oranges you can use water or any fruit juice you have around.

Place all ingredients into saucepan and cover. Cook over medium heat for about 30 minutes

Stir often

All done!

Spicy Lemon Chard

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This is one of my favorite lunch recipes, this flavor mixture is addicting! I usually eat a whole bunch of chard for lunch using this recipe, sometimes with a side of whole wheat bread or rice. It’s quick and easy to make too, great for busy people! This is a unique spice blend that most people either love or hate… I LOVE IT and I hope you do too!

Spicy Lemon Chard

  • 1 -2 bunches of chard (leaves AND stems) ,washed and chopped – I use red, green or rainbow… ALL GOOD! I use 1 bunch but you may want to use 2 the first time, or half the spices (to make sure you like it first!)
  • 2 tablespoons vegetable oil – you can use water or veggie broth if you’re trying to cut out oil. I use broth and it works perfectly
  • 1-3 tablespoon minced fresh garlic
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 2 tablespoons fresh lemon juice

Directions:

  1. Heat the oil (water or broth) in a large skillet and saute the garlic gently until golden. Add the chard, paprika, cumin, lemon juice, salt and pepper to taste and mix well.
  2. Cook for 5 minutes, stirring occasionally. Let cool. Serve at room temperature or chilled.

I usually choose red chard but any will do

Use the stalks too for added fiber and crunch!

Wash and dry chard and tear leaves from stems - chop

Easy ingredients!

Saute garlic first... I use jarred garlic when I'm in a hurry

Add in stems for a minute or two, then add in chopped leaves

Add spices/lemon and saute for a few minutes

Serve cold'ish

 

Banana Walnut Pancakes

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3

These are really good and easy to make, plus this batch makes a bunch of leftovers – great when you’ve been up all night with your 4-month old and you need a quick breakfast for your toddler! That’s my story lately so I really appreciate these kind of easy recipes. My toddler loves these pancakes! I top them with peanut butter and bananas for her… pure maple syrup for me. I put the leftovers in the fridge and toast them the next day.

Banana Walnut Pancakes

This is another… wait for it… Melomeals recipe! I used applesauce instead of oil because I’m really trying to cut down on my oil consumption, you can use oil if you wish.

Banana Walnut Pancakes 
* 2 c white whole wheat flour

* 1 T baking powder

* 1 t cinnamon

* 1/4 c brown sugar

* pinch salt

* 2 c soymilk – I used my homemade hemp milk

* 1 T vinegar

* 1/3 c olive oil – I used about 1/2 cup applesauce instead

* 1 t vanilla

* 1 large banana, mashed

* 1/2 c walnuts 

Method:

  1. Mix dry ingredients together in a large bowl
  2. Mix wet ingredients together along with the walnuts and add to the dry
  3. Cook in a cast iron skillet or griddle over medium heat for around 3 minutes a side 

Mix dry ingredients together

Mix wet ingredients together

Add wet ingredients to dry ingredients with walnuts

Spoon out batter, cook until brown on each side. Enjoy with maple syrup!

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Easy 3-Ingredient Burgers

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You’ve recently learned how to make burgers out of leftover soup, but how about burgers with only 3 ingredients!?! These are so easy to make and hold together really well, ready for whatever toppings you enjoy most. We like sautéed or raw spinach/collard greens, avocado, red onion, pickle relish and Southwestern Chipotle Sauce or Habanero Sauce (our latest favorite!) served with a side of Sweet Potato Fries.

This recipe calls for HOT beans – I usually cook a pound of beans in my electric pressure cooker and once they are done I assemble these burgers (and save the leftover beans for other things). You can also cook beans in a crock pot, make sure to soak them overnight before you cook them. Make sure to save the water you cooked the beans in when you drain them, helps the burgers stick together better!

3-Ingredient Burgers with Sweet Potato Fries

This is another awesome Melomeals recipe – A.K.A. “The Food Genius” :-) I make about 9-10 average sized burgers from this one recipe, enough for leftovers for a few days!

3-Ingredient Burgers

Ingredients:

  • 3 C HOT Beans (HOT means TEMPERATURE) 
  • 2 C old fashioned oats (rolled oats, uncooked) – I’ve used quick oats or rolled oats
  • 1 envelope onion soup mix – I use Lipton or the Sprouts brand packet
  • Hot bean liquid if needed to bring the mixture together – I use about 1/3 cup of bean liquid for a batch of burgers

Method:

  1. Mix everything together
  2. Let mixture cool
  3. form into patties and cook over medium heat in a cast iron skillet for 5 minutes a side

3 Ingredients!

Mix HOT beans with oatmeal and onion soup mix - form patties

5 minutes on each side - use a cast iron skillet if you have one

This one is topped with Habanero Sauce... Yum!

This one topped with Follow Your Heart Nacho Cheese and Habanero Sauce

Chickpea Burger on top of kale and mushrooms

Habanero Sauce

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I know what you’re thinking… habaneros are too hot!! I think the Stevia and the red wine vinegar (and maybe carrots?) in this sauce mellow out the hotness of the habaneros leaving a nice spicy kick and tons of flavor. This has become one of our favorite sauces! My husband loves the Chipotle Sauce so much, he was hesitant to try this one because “I’m happy with my sauce, I don’t need another one to confuse me”. Well, this one is another one of his favorites now too!

If you like hot salsa, you could eat this with chips (I do) but if you’re more of a wimp you may want to dab it on tacos, burritos, nachos, mac n’ cheeze (yum!) and many other things! So far we’ve added it to bean burgers, Beer-Simmered Seitan Carnitas, Matzo Brei, and Black Bean & Quinoa Chili.

Pretty Habanero Sauce

This is another FABULOUS recipe from Melomeals: Vegan For $3.33 A Day! It’s so easy to make and again… SO GOOD!!!

  • 1 T olive oil
  • 3 habaneros, cut in half  - I deseeded mine
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 2 small carrots – (I used the carrots from my CSA… fresh organic carrots are yummy!)
  • 10 large garlic cloves
  • about 1 tsp sea salt
  • ¼ t Kal Stevia Powder
  • 1.5 cups red wine vinegar
  • 1/2 cup water

Method:

1. Sauté peppers, onions, carrots, garlic and salt for 15 minutes in a non stick skillet

2. Add stevia, vinegar and water

3. Bring t a strong simmer, cover and cook for 15 minutes

4. Let cool and blend

This will keep in the fridge for a month. It will separate; that’s OK, just stir it together before using. You can freeze it in an ice cube tray and store the cubes in your freezer. One cube adds great heat and flavor to rice, chili, marinades or other dishes.

Chop your veggies

Saute 15 minutes

Simmer 15 minutes

I used my immersion blender while it was still hot then let it cool before putting it in sauce container

Topped our 3-Ingredient Burgers with it...

And the Beer-Simmered Seitan Carnitas

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Beer-Simmered Seitan Carnitas

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2

When I served this for dinner a few nights ago, my husband immediately said “this is a keeper!” after his first bite and my daughter ate her portion without throwing it. Success!!

Beer-Simmered Seitan Carnitas on a wheat tortilla with spinach, grape tomatoes, Follow Your Heart Nacho Cheese (shredded) homemade guacamole and Habanero Sauce on top!

This is a Happy Herbivore recipe, she has easy, great tasting recipes for everyone!

INGREDIENTS:

* 3/4 cup vital wheat gluten

* 1/4 cup chickpea flour

* 3 tbsp nutritional yeast

* 2 tsp onion powder

* 1 tsp garlic powder

* 3/4 cup water

* 1 tbsp low sodium soy sauce

* 1 tbsp nutritional yeast

* 1/2 tsp vegemite

* 1/4 tsp garlic powder

* 1/4 tsp onion powder

* 12 ounces beer – I used Newcastle Ale

* 1/2 tsp vegemite

INSTRUCTIONS

1. Whisk vital wheat gluten, chickpea flour, 3 tbsp nutritional yeast, 2 tsp onion powder and 1 tsp garlic powder together in a bowl and set aside. Combine warm water (hot from the tap) with soy sauce, 1 tbsp nutritional yeast, 1/2 tsp vegemite (or marmite or vegan Worcestershire sauce), 1/4 tsp garlic powder and 1/4 tsp onion powder together. Pour liquid into flour mixture and stir to form a dough. If it’s too dry, add another tbsp or two of warm water but becareful not to make it too wet or soggy. You want it to be firm, but pliable and moist. Knead 5-10 times then place into a large pot.

2. Pour beer over top (mine was room temp), cover and bring to a boil. Once boiling, add 1/2 tsp more vegemite, reduce to low and simmer until most of the liquid has absorbed, about 45 minutes to 1 hour. About 1/4 cup cooking liquid should line the bottom of the pot .

3. Use a butter knife (not a sharp knife) to shred thin slices off of the seitan. If the seitan is too wet or juicy for you, place slices on a cookie sheet and bake at 350F for 8-10 minutes on each side. Ne careful not to over bake the seitan — you want it slightly firmer but not dried out and hard.

4. For “carnitas” slap seitan into whole wheat tortillas with lettuce and tomatoes, and spoon residual cooking liquid over the filling.

Whisk vital wheat gluten, chickpea flour, 3 tbsp nutritional yeast, 2 tsp onion powder and 1 tsp garlic powder together in a bowl and set aside

Combine warm water (hot from the tap) with soy sauce, 1 tbsp nutritional yeast, 1/2 tsp vegemite (or marmite or vegan Worcestershire sauce), 1/4 tsp garlic powder and 1/4 tsp onion powder together

Pour liquid into flour mixture and stir to form a dough

Knead dough 5-10 times

Place in pan, pour beer over it, bring to boil, add 1/2 tsp more vegemite, boil 45 or until done

Done

Slice with butter knife

Ready to assemble carnitas!

Spinach, grape tomatoes, Follow Your Heart Vegan Nacho Cheese (shredded), homemade guacamole and Habanero Sauce on top!

YUMMY!!!

In case you don't know what Vegemite looks like...

Black Bean & Quinoa Chili

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3

Here’s another great recipe from Melomeals: Vegan For $3.33 A Day, this is one of our favorite meals! This chili is even better the second day and even better than that thawed from the freezer! I usually double this recipe and freeze half in 2 cup portions for my hubby to take to work. This is really good topped with Chipotle Sauce.

Black Bean & Quinoa Chili

 

Ingredients:

2 T olive oil
1 large onion or 1.5 cups diced
5 cloves garlic, or 1.5 T minced
1 t cumin seeds (ground is OK)
1 t coriander
2 T chili powder
1/4 t oregano or marjoram
2 serrano chiles, seeded if less spice is desired, chopped – I omit these sometimes so my toddler will eat it
1 small green pepper or 3/4 c chopped
1 small red pepper or 3/4 c chopped
pinch salt/pepper
3 c black beans (28 oz can or 1 c dried. but if they’re dried they need to be cooked first)
4 c vegetable stock or water
2 bouillon cubes if not using stock – I use 1 cube 
1/2 c quinoa, rinsed
15 oz can corn or 1.5 c frozen corn – I use frozen corn
14 oz can diced tomatoes, or better yet, Rotel
more stock/water if necessary
Juice of 1 large lime – I add the zest in as well
2 c cilantro, chopped
salt/pepper to taste

Method:
1. In a heavy bottomed soup pot over medium heat, place the first 11
ingredients in the pan and saute for at least 10 minutes.

2. Add the beans and stock and quinoa and bring to a boil. Cover, turn heat down
to a simmer and cook for 20 minutes

3. Then add the corn and tomatoes.

4. You may need to add more water to reach your desired thickness.

5. Turn heat to low and cover for 20 more minutes.

6. Stir in the lime juice and cilantro and season with salt/pepper to
taste.

7. Top with vegan sour cream, avocado and Chipotle Sauce! 

Veggies

Saute

Add beans and stock

Add corn and tomatoes

Yummy!

Breakfast Bulgur Porridge

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4

This is one of our regular hot breakfast dishes, great for cold mornings and toddlers learning to master the use of a spoon! This is easy to make and full of protein, fiber, calcium and vitamins D and B12… plus it’s delish! Bulgur does not need to be soaked overnight.

Breakfast Bulgur Porridge

My toddler obviously enjoys this…

Yummy!

Ingredients:

1 cup almond milk – I use homemade hemp milk but use whatever you wish

1 cup water

1/2 cup bulgur – I buy mine in bulk from Sprouts

1/4 cup raisins

Pinch of salt

1-2 Tbsp pure maple syrup

Sliced fruit for serving – I add bananas, strawberries, blueberries, kiwis, persimmons… whatever I have

Directions:

1. In a medium saucepan, combine milk, bulgur, raisins, salt, and 1 cup water – bring to a boil.

2. Reduce heat to medium and simmer, stirring occasionally until bulgur is tender and mixture is the consistency of oatmeal – about 10-15 minutes

3. Dish into bowls and top with maple syrup. Serve warm with fruit on top or plain.

Combine milk, bulgur, raisins, salt and water - bring to boil

Reduce heat, simmer until bulgur is like oatmeal

Serve with maple syrup and sliced fruit

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Eggless Matzo Brei

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This recipe is just in time for Hanukkah! This eggless version of traditional matzo brei is really good! The mushrooms and spinach are excellent additions!

Mazel Tov!

I found this recipe from Chef Chloe’s website – I reduced the salt and changed a few more things. 

  • Vegan Matzo Brei
    • 5 sheets of Matzo – I use whole wheat
    • 7 ounces silken tofu
    • 2 tablespoons vegan margarine – Earth Balance
    • 1/2 cup soy, almond, or rice milk – I use almond
    • 1/2 teaspoon sea salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon turmeric
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1-2 tablespoons olive oil
    • 1 onion, chopped
    • 2-3 cloves garlic, chopped
    • 8 ounces crimini mushrooms, sliced – I use baby portobellos
    • 5 ounces baby spinach – I use 3-4 large handfuls

INSTRUCTIONS

1. Place the Mazto in a large bowl and roughly break the sheets into halves or quarters using your hands. Fill the bowl with water and let soak for 5-10 minutes, or until Matzo is soggy.

2. Meanwhile, combine tofu, vegan margarine, non-dairy milk, salt, pepper, turmeric, onion powder, and garlic powder in a blender. Process until smooth.

3. In a large non-stick skillet, heat olive oil over medium-high heat and sauté onions, garlic and mushrooms until soft and slightly browned. Add spinach and let cook until wilted.

4. Drain the matzo and add it to the skillet. Add the tofu mixture to the skillet too. Turn the contents of the skillet with a spatula until the matzo is coated with the tofu mixture. Let cook until lightly browned and crispy on edges.

  • Whole wheat matzos

    Soak matzos in water for 5-10 minutes or until soggy

    Combine "egg" ingredients in food processor

    Process until smooth

    Saute onions, garlic and mushrooms

    Add spinach and cook until wilted

    Add drained matzo and "egg" mixture to skillet, coat evenly

    Cook until lightly browned and crispy

    Mazel Tov!


 

Lick-The-Bowl Cheezy Cabbage Potato Soup

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8

This is the ultimate comfort soup! It’s SO GOOD you’ll want to lick the bowl when you’re done! The cabbage and mushrooms are such nice additions too.

Cheezy Cabbage Potato Soup

This recipe is from Melomeals: Vegan For $3.33 A Day (FAV!) I added sliced baby portobello mushrooms because I had them and they were a nice addition! The ingredient list is long but this is actually a really easy soup to make so don’t be intimidated!!

Cooking spray (optional, you can water saute if you’re oil-free)

1 onion (around 1 cup, diced)

1 tsp dried thyme

1 tsp dried dill

1 tsp paprika

1/2 tsp caraway seeds

5 cloves garlic

pinch salt

6 cups shredded green cabbage (around 1/2 a medium head) – (I used the fresh organic cabbage from my CSA box, YUMMY!!!)

1 (8oz) pack of sliced baby portobello mushrooms (white mushrooms would be okay too)

2 cups diced potatoes (around 2 medium) – (Used the organic potatoes from my CSA, so good!)

1-2 canned chipotle pepper in adobo (use 1 if you don’t like heat in your soup) – I use 2

6 cups water

1.5 bouillon cubes – I use no salt added veggie broth cubes

black pepper to taste

Method:
1. In a large, heavy bottomed soup pan over medium heat spray with cooking spray add the onions, garlic and spices. Cook for several minutes, or until the onion is translucent.

2. Now, add the cabbage, mushrooms, potatoes and chipotle pepper(s) and coat with the spice/onion mixture for several more minutes. This part is tricky because the veggies haven’t cooked down yet so use two spoons to mix.

3. Add the water and bouillon and bring to a boil, uncovered. Simmer for several minutes, then turn the heat down to low and cover and allow the potatoes and cabbage to cook.

4. Meanwhile, prepare the ‘cheese/cream mixture’

Cheesy Cream:

1/2 block lite tofu – I used half a box of Organic Mori -Nu Firm Silken Tofu

1/4 cup nutritional yeast

1.5 Tbsp tahini

2 tsp dijon mustard

2 small cloves garlic – I used about 1 Tbsp minced garlic

1 tsp yellow mustard (prepared)

2 Tbsp umeboshi vinegar (or 1 T soy sauce and 1 T lemon juice)

1 Tbsp lemon juice

Directions:

1. Process all of the above in a food processor until totally smooth.

2. When the soup is done take it off the heat (this is VERY important or the mixture will curdle) and stir the cream mixture into the pot.

3. Let it sit, covered for 5 minutes and taste for salt/pepper.

4. If you’d like, add around 3 cups of the soup to the food processor and puree for a creamier soup (and to get all of the cheesy sauce out!). Add the pureed soup back into the pot – THIS IS WHAT I DID

This makes around 8 cups of soup… trust me you will LOVE the leftovers! This soup gets better the longer it sits in the fridge too!

Saute onion, garlic and spices. Add in cabbage, potato, mushrooms and chipotle

Add water and bouillon

Make Cheezy Cream in food processor (only takes a minute!)

I added 2+ cups of soup into the food processor with cheeze, blended then poured back into main soup

Poured back in

Yummy!

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Kid Friendly Green Smoothie

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6

This is one of my toddler’s favorite Green Smoothies! Perfect for those days when it seems like your kids hate your cooking and won’t eat anything but snacks and air (it seems!). We like this one too, the peanut butter addition is good! I like to add a scoop of protein powder to this for my breakfast – I like Vega Whole Food Optimizer or Ultimate Meal powder. I make this in my Vitamix, best blender for Green Smoothies! I get most of my smoothie ingredients from my CSA box, delivered weekly from Abundant Harvest Organics and Squeeze Play Organics!

Kid Friendly Green Smoothie

  • 2 ripe bananas – can use frozen
  • 1/2 organic apple, core removed – granny smith is good, gala and fuji too (I get THE BEST apples from my CSA!!)
  • 1 pear, seeds removed (CSA Delivery favorite!)
  • 2 dates, pits removed (Halawy are my favorite!)
  • 1 heaping teaspoon of peanut butter
  • 1 small cucumber
  • 1 or 2 handfuls of fresh spinach (extra here, again from my CSA!)
  • 1 large leaf of dinosaur kale (without thick stem)
  • 1/2 cup of almond milk, hemp milk, coconut milk or soy milk
  • 1/2 cup of orange juice (or just add an extra orange)
  • Optional but really good – mint leaves, ginger, celery
  • Blend & Enjoy!

Learning how to use a straw cup

I let her lick the peanut butter spoon... as you can see!!

Fat Free Smoky ‘Cheeze’ Spread

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I’ve been wanting to make this for a while now so yesterday I finally did it! SO glad I did because this is really good! I ordered a pound of lima beans from NutsOnline.com just for this recipe, in addition to my regular order (love that site!). I sent a container of this spread to work with my hubby for his veggies sandwiches, he loves it! I toasted a piece of Ezekiel bread, spread this over it, topped with leftover Chipotle corn salsa and broiled for a few minutes. YUMMY!

Fat Free Smoky 'Cheeze

I made the beans in my pressure cooker after soaking them overnight – a definite learning curve because the manual didn’t say how long to cook them so my first batch was pulverized! My daughter likes to snack on lima beans, so I learned today when I threw some in a cup for her snack, just to see what she would do. Yay for new healthy toddler snacks!!

This recipe is from Melomeals, my favorite food blogger!(as I’m sure you know by now!)

Fat Free Smoky Cheese Spread

  • 2 cups (preferably warm) large lima beans
  • 4 cloves garlic
  • 1 small red or orange pepper – I used a Habanero pepper and removed the seeds
  • 1 cup sauerkraut, drained of liquid (reserve liquid)
  • 2-4 tablespoons light miso – I used about 2 1/2 Tbsp
  • 1 tablespoon dijon mustard
  • 1 tablespoon onion powder
  • 1/2 tablespoon chipotle powder
  • pinch nutmeg
  • 1/4 cup nutritional yeast
  • 2-4 tablespoons brine from green olives (or sauerkraut liquid) as needed to thin mixture – I used about 3 Tbsp
  • Salt/pepper to taste
  1. In a food processor, process garlic first, then add the pepper.
  2. Puree completely, then add the rest of the ingredients.
  3. Let mixture sit for an hour or so, then taste and adjust seasonings.

Yummy!

Spread this on toasted Ezekiel bread, topped with leftover corn salsa from Chipotle and broiled. YUMMY!

Kale Salad with Maple Lemon Dressing

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3

This dressing is so good! You can add this to steamed veggies, potatoes and sandwiches, it’s so delicious! I found the dressing recipe on the Forks Over Knives website - I included my changes too, it was a little too sharp tasting so I added some Stevia and extra lemon. I decided to mix it with cranberries, oranges and almonds and it turned out great! The orange juice in this salad makes it even better! My toddler loves this salad! I add lima beans to her salad if I’m serving it as a meal, she loves them!

Kale Salad with Maple Lemon Dressing

Kale Salad with Maple Lemon Dressing*

(Salad)

1 bunch of kale, stems removed and chopped or torn into bite-sized pieces – I used green kale this time but any kind is good!

Dried cranberries, about 1/3 cup

Slivered almonds, about 1/3 cup

2 oranges – wedges removed (see pics for instructions) and juice reserved for salad

(Dressing)

Zest and juice of 2 lemons – I added 1 more juice and zest but try it with 2 first

1 (15-oz.) can white beans, drained and rinsed

1/4 cup tahini

1/4 cup stone-ground mustard

3 Tbsp Braggs Amino Acids (or wheat-free tamari or low-sodium soy sauce)

2 Tbsp. 100% pure maple syrup

1/4 cup nutritional yeast flakes

1/2 cup water

1/8 tsp Stevia or to taste

1. Place all dressing ingredients into blender (I use my Vitamix) and blend until smooth.

2. Chop or tear clean kale into salad bowl, add cranberries, almonds and orange segments (see pics) – top with dressing and massage with hands or toss with tongs

This salad (and dressing to top other goodies!) will keep in the fridge for a few days.

Dressing

Blend ingredients in blender (Vitamix works great!)

Wash, spin or towel dry kale, chop

Cut the top and bottom off the orange(s)

Cut off the peel and pith with a sharp knife in a curved motion against the orange

Ready to cut segments! (P.S. You can cut ANY fruit like this!)

Remove segments with a knife, add to salad. Squeeze orange into salad after all segments are removed

Add cranberries and almonds with dressing, toss with tongs or hands

Toss

Yummy!

Scallion Flatbread

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2

I made these with our Easy Red Lentils tonight and they were really good AND easy to make!

Scallion Flatbread

This is a Melomeals recipe (as you know by now one of my favorite food blogs!), I found it on the WholeSoy Yogurt website.

Ingredients

  • 2 c. flour (plus extra for kneading and rolling dough) – I used bread flour since I have a ton of it from Costco
  • 1/2 t. salt
  • 1/4 t. baking soda
  • 1/2 t. cumin seeds
  • 1/4 c. plain WholeSoy yogurt
  • 1/3 c. water
  • 1 Tbs. toasted sesame oil
  • 1 Tbs. olive oil
  • ¼ c. scallions

Directions

In a mixing bowl add the flour, salt , soda and cumin; whisk well. Make a well in the dry mixture and add the rest of the ingredients. Knead dough for several minutes. Let dough rest for 30 minutes.

Divide into 8 pieces, roll them into desired shapes adding more flour if needed.

Heat a cast iron skillet to medium, brush with oil and cook for 5 minutes on the first side, flip and cook for 1-2 minutes more.

Served these with Easy Red Lentils