Curried Rice Salad with Chickpeas and Mango

Curried Rice Salad with Chickpeas and Mango -- modified from http://blog.fatfreevegan.com/2012/07/curried-rice-salad-with-black-chickpeas-and-mango.html

Ingredients:

 Vegetable Oil

1 large onion, chopped

4 cloves garlic, minced

1 teaspoon whole cumin seeds (we didn't use these...)

1 large tomato finely chopped

1 1/2 teaspoon ground cumin

1 1/2 teaspoon ground coriander

1/2 teaspoon cardamom

1/2 teaspoon turmeric

1/2 teaspoon red pepper, or to taste

1/4 cup vegetable broth

2 cups cooked chickpeas

4 cups cooked brown basmati rice

1/2 teaspoon garam masala, or to taste

1/4 cup minced cilantro

2 mangos, peeled and diced

Lime juice, to taste

Salt, to taste

2 tablespoons toasted pine nuts

 

Directions:

1. Heat a large, non-stick pot or wok over medium-high heat. Add splash of oil and the onion and cook, stirring, until it begins to brown. When it begins to brown, add the garlic and cumin seeds and stir for a minute. Reduce heat to medium, add the tomato and next 5 ingredients, and cook until the tomato softens and begins to break down.
2. Add a quarter cup of the vegetable broth, the chickpeas, and the brown rice. Stir well, and if he mixture seems dry, add a little more broth. Cover and cook on low for about 5 minutes.
3. Stir in the garam masala and remove from heat. Transfer to a large serving bowl and add parsley and mango. Season to taste with fresh lime juice and salt. Sprinkle with pine nuts.
 

Roasted Tomato Pasta Salad

Roasted Tomato Pasta Salad

From Eating Bird Food -- http://www.eatingbirdfood.com/2012/07/farmers-market-roasted-tomato-salad/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+eatingbirdfood%2FhWrr+%28Eating+Bird+Food%29&utm_content=Google+Reader

We made this into a pasta salad, which was delicious! We threw in half a box of cooked pasta (use directions on package) during step 5. Yum!

Ingredients:

2 pounds tomatoes (a mix of small heirlooms and cherry tomatoes), halved

1/4 cup olive oil

1 tablespoon maple syrup

sea salt

1/2 medium to large cucumber, chopped into small pieces

1/2 cup goat cheese feta, cut or crumbled into small chunks

1/4 cup red onion, chopped

2 Tablespoons white balsamic vinegar

1 Tablespoon fresh basil, finely chopped

sea salt and pepper

Preparation:

1. Preheat the oven to 350°F and adjust one of your oven racks to the top third of the oven.
2. Cut tomatoes in half and place 1 pound in a bowl, set aside.
3. Gently toss the other pound of tomatoes in a bowl with the olive oil, syrup, and salt. Arrange them in a single layer, cut side up, on a rimmed baking sheet.
4. Bake until the tomatoes shrink and start to caramelize around the edges, about 45 minutes. Set tomatoes aside to cool for 30 minutes.
5. Gently toss roasted tomatoes, fresh tomatoes, cucumber, goat cheese, onion, vinegar and basil in large bowl. Sprinkle with sea salt and ground pepper to taste.

Brownies

Brownies
from Allrecipes - http://allrecipes.com/recipe/mmm-mmm-better-brownies/detail.aspx

Ingredients:

1/2 cup vegetable oil

1 cup white sugar

1 teaspoon vanilla extract

2 eggs

1/2 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts (optional)

coarse sea salt

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
2. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan. Sprinkle with sea salt.
3. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Black Bean Dip with Goat Cheese

Black Bean Dip with Goat Cheese

From Delish/O, Oprah Magazine - http://www.delish.com/recipefinder/black-bean-goat-cheese-dip

Ingredients:

1 tablespoon(s) olive oil, plus more for brushing (optional)

1 small onion, chopped (about 1 cup)

2 clove(s) garlic, minced

1 1/2 teaspoon(s) cumin (preferably whole seeds, freshly toasted and ground)

2 can(s) (15 1/2 to 19 ounces each) black beans, drained and rinsed

1 cup(s) chicken stock

Salt and freshly ground pepper, to taste

2 large poblano peppers

1 bunch(es) scallions, sliced (about 1/2 cup)

1/2 cup(s) coarsely chopped cilantro

1 log(s) (11-ounce) fresh goat cheese

Instructions:

In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 minutes. Season with salt and pepper. Let cool.
Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10-15 minutes (if you don't have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.
Preheat oven to 375 degrees. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling.

Roasted Eggplant and Meyer Lemon Risotto

Roasted Eggplant and Meyer Lemon Risotto
From Cookthink -- http://www.cookthink.com/recipe/10221/Roasted_Eggplant_And_Meyer_Lemon_Risotto

Ingredients:
2 medium eggplants (about 1 pound) cut into 1-inch cubes
2 teaspoons + 2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 1/2 Meyer lemons, juiced
6 cups low-sodium broth (chicken or vegetable)
2 tablespoons unsalted butter
1 medium onion, diced
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
1 cup finely grated parmesan cheese
Freshly ground black pepper

Instructions:
1. Preheat the oven to 450F and put the rack in the middle position. Put a large baking sheet on the rack to preheat. Prep the eggplant.

2. In a large bowl, toss the eggplant with 2 teaspoons of the olive oil, salt, red pepper flakes and one third of the Meyer lemon juice. Pour the eggplant onto the preheated baking sheet. Spread the pieces apart so that all the pieces make contact with the pan and there's room between them. Roast, turning and tossing occasionally with a spatula, until they’re tender and brown in spots, 30-40 minutes.

3. Meanwhile, bring the broth to a simmer in a medium saucepan. Reduce the heat to low and keep the broth hot.

4. Melt 2 tablespoons of butter over medium-high heat in a large sauté pan. When the foam subsides, add the onion and season it with a light sprinkling of salt and pepper. Cook the onion, stirring often, until it's translucent but not brown, 3-5 minutes. Add the rice and stir until coated with the onions. Cook, stirring once or twice, until the rice turns opaque, 2-4 minutes.

5. Add the white wine and enough of the simmering broth to cover the rice. Cook, stirring occasionally, until the liquid is mostly evaporated and absorbed. Keep adding the broth, 1/2 cup or so at a time, until the rice is al dente, tender but still firm. Gently fold in the hot eggplant and then stir in the parmesan and a generous sprinkling of freshly ground black pepper.

6. In a small bowl, sprinkle the remaining two thirds of the lemon juice lightly with salt and pepper. Slowly drizzle in the remaining olive oil, whisking constantly until the dressing is emulsified. Let each person dress with vinaigrette to taste.

Edamame Kale Pesto Grilled Cheese, Cardamom Pear Cake

Edamame Kale Pesto Grilled Cheese

From Northwest Seasonal -- http://nwseasonal.blogspot.com/2012/04/grilled-cheese-spread.html

Edamame-Kale Pesto

1/2 bunch of kale

1 1/2 cups edamame
1/2 cup parmesan cheese, grated
1/2 cup hazelnuts, toasted
1/2 cup fresh basil
2 sprigs of tarragon
1 tablespoon soy sauce
1 teaspoon apple cider vinegar
2 cloves garlic
Salt and Pepper to taste
Olive olive as needed

Blanch kale and enamame in simmering water for 20 seconds or until they are a bright green. Remove from water and set aside.

In a food processor combine nuts, kale, edamame, basil, tarragon, and garlic. Pulse until everything is broken down. Add in soy sauce, vinegar, salt and pepper, and pulse until combined. Then slowly drizzle in olive oil until you’ve reached your desired consistency.

Grilled Cheese Sandwiches

Salted Rosemary Bread

Earth Balance (or butter)

Edamame Kale Pesto (recipe above)

Goat Cheddar, sliced

'Butter' one side of each slice of bread. Take half of bread, spread with pesto on un-'buttered' side, layer on slices of cheese. Top with another slice of bread (without pesto or cheese). Cook on hot griddle until both sides of sandwich are golden brown and cheese is melted.

Cardamom Pear Cake

From Go Dairy Free -- http://www.godairyfree.org/Recipes/Dairy-Free-Desserts/Cardamom-Pear-Cake-Soy-Free.html

Ingredients

• 6 under-ripe pears, cored and cut in eighths
• 1 Tbsp. ground cardamom
• 2 cups sugar
• 4 eggs, large or extra-large
• 1 cup canola oil
• 1/2 cup orange juice
• 2 tsps. vanilla extract
• 1/4 tsp. almond extract
• 3 cups flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt

Directions:

• Preheat oven to 350 degrees.
• Grease and flour a 10-inch tube pan, preferably with a removable bottom.
• Toss the pear wedges, cardamom and one-third cup of the sugar in a mixing bowl until the pears are thickly coated with sugar and spice. Set aside while preparing the cake batter.
• To make the batter, beat the remaining sugar and eggs until thick and creamy. Beat in the oil, one-quarter cup at a time, followed by the orange juice, and the vanilla and almond extracts. Don't worry if the batter splits; it will become smooth once the dry ingredients are added.
• Sift the flour, baking powder and salt together, and beat into the batter just until the batter is smooth and thick.
• Spread one-third of the batter across the bottom of the prepared pan. Layer with one-third of the pears, and repeat the layers two more times.
• Bake for 1 hour and 50 minutes, until a tester comes out barely moist.
• Cool in the pan on a rack.

Macaroni and Cheese

Macaroni and Cheese

From the Food Network (Ina Garten) - http://www.foodnetwork.com/recipes/ina-garten/mac-and-cheese-recipe2/index.html

Ingredients

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 pound fresh tomatoes (4 small)
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Polenta with Lemony Asparagus and Chickpeas

Polenta with Lemony Asparagus and Chickpeas
From Fat-Free Vegan Kitchen -- http://blog.fatfreevegan.com/2010/03/polenta-with-lemony-asparagus-and.html

Polenta
2 1/4 cups water
2 cups vegetable broth or “no-chicken” broth
1 cup polenta
2 teaspoons minced garlic
1 teaspoon dried basil

Chickpeas
1/2 medium onion, chopped fine
2 cloves garlic, minced
1 1/2 cups cooked chickpeas (or canned, drained and rinsed)
1/2 cup vegetable broth or “no-chicken” broth
1/2 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1 teaspoon lemon zest (peel), freshly grated
1 teaspoon lemon juice
1 teaspoon arrowroot or cornstarch
1/4 cup water

Asparagus
12 ounces asparagus, ends trimmed and stalks cut into 1 1/2-inch pieces
1 teaspoon lemon peel, freshly grated
lemon juice, to taste
coarse or flaky salt (such as Maldon), to taste
4 teaspoons pine nuts (lightly toasted)

Instructions

Bring the 2 1/4 cups water and the 2 cups vegetable broth to a boil in a pressure cooker. Add the polenta while stirring. Stir in the garlic and basil, lock the lid in place, and bring to high pressure. Reduce heat but maintain high pressure for 5 minutes. Remove from heat and let pressure come down naturally. Stir well, salt to taste, and keep warm until ready to serve. (No pressure cooker? See note below)

While the polenta is cooking, sauté the onion in a medium-sized sauce pan until it begins to soften, about 3 minutes. Add the garlic and drained chickpeas and stir for another minute. Add the broth, basil, and pepper. Reduce heat to low and simmer for 5 minutes. Add the lemon peel and juice. Mix the arrowroot or cornstarch with 1/4 cup water and add it to the pan. Cook over medium low heat until slightly thickened. Keep warm.

Bring a large pot of water to a boil and blanch asparagus for 2 minutes. Drain well and toss with a squeeze of fresh lemon juice, 1 teaspoon of lemon zest, and coarse salt to taste. Divide the polenta among 4 plates, and top each with a quarter of the chickpeas and asparagus. Sprinkle 1 teaspoon of toasted pine nuts over each serving.

NOTE: To make polenta without a pressure cooker, use 2 cups broth and 1 cup water. Bring liquids to a boil in a heavy, deep saucepan, and slowly stir in polenta, garlic, and basil. Reduce heat and simmer gently, stirring frequently to prevent sticking, until very thick (about 30 minutes). (Be careful and use a long-handled spoon because mixture can bubble and spit hot corn meal on your hand.) Add salt to taste and keep warm until ready to serve.

Tortelloni di Ricotta with Lemon Asparagus Sauce

Simple Egg Pasta (Geometry of Pasta, Caz Hildebrand)
3 eggs
10 1/2 oz semolina (1 1/2 cups plus 4 1/2 tablespoons semolina)

1. Place semolina flour on flat surface, create well, crack eggs into well.
2. Mix until dough comes together.
3. Let rest in fridge for 30 minutes.
4. Roll out to 1mm thick.
5. Cut into desired shapes (fill with below filling).

Tortelloni di Ricotta (Geometry of Pasta, Caz Hildebrand)
1 recipe egg pasta
1 cup sheep's milk ricotta
2 egg yolks
1/2 cup Parmesan (or Pecorino Romano)
A hint of nutmeg

1. Mix all ingredients together. Use as filling with above pasta recipe.

Sauce (http://www.eatingwell.com/recipes/lemony_asparagus_pasta.html)
1/2 bunch asparagus, trimmed and cut into 3/4-inch pieces
3/4 cup whole milk
2 teaspoons whole-grain mustard
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried
1/4 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 cup freshly grated Parmesan cheese, divided

1. Boil asparagus for 3 minutes until tender.
2. Mix milk, mustard, flour, salt and pepper in bowl.
3. Saute garlic in olive oil until soft (~1 minute).
4. Pour in milk mixture, whisk until starts to thicken.
5. Add in tarragon, zest, and lemon juice.
6. Toss asparagus with pasta, sauce, and cheese.

Enjoy!

Spicy Black Bean Burger

Spicy Black Bean Burger
From Spoon Fork Bacon -- http://spoonforkbacon.com/2012/03/spicy-black-bean-burger/

Ingredients:
1/2 yellow onion, chopped
1 jalapeno, seeded and chopped
3 garlic cloves
1 (14.5 ounce) can black beans, drained
½ cup plus 2 tablespoons rolled oats
1 ear yellow corn, kernels and milk removed from husk
1 green onion, thinly sliced
2 teaspoons cumin
1/2 teaspoon curry powder
¼ teaspoon cayenne pepper
1/4 cup plain breadcrumbs
salt and pepper to taste
3 tablespoons vegetable oil
4 whole wheat burger buns

1. Place onion, jalapeno and garlic in a food processor and pulse 5 or 6 times.
2. Add beans, oats, corn, green onion, cumin, curry powder, and cayenne. Season with salt and pepper and pulse 8 times. Scrape downs sides of the bowl and pulse an additional 5 to 8 times (depending on desired texture).
3. Place mixture into a mixing bowl, cover with plastic wrap and place in the refrigerator for at least two hours.
4. Remove chilled mixture from refrigerator and stir in breadcrumbs. Adjust seasonings.
5. Pour oil into a heavy bottom skillet and place over medium. Form mixture into four equal patties. Cook patties for 5 to 7 minutes on each side or until a crust develops and the patties are heated through.
6. Remove patties from heat and place onto burger buns. Assemble burger with toppings and condiments of your choice and serve.

Key Lime Pie

Key Lime Pie

From Food Network -- http://www.foodnetwork.com/recipes/emeril-lagasse/key-lime-pie-recipe/index.html

Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice
2 whole eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest

Directions:
1. Preheat the oven to 375 degrees F.
2. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
3. Lower the oven temperature to 325 degrees F.
4. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
5. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

Sweet Potato Gnocchi with Sauteed Onions and Thyme

Sweet Potato Gnocchi with Sauteed Onions and Thyme

From Design Sponge -- http://www.designsponge.com/2012/03/in-the-kitchen-with-simone-anne-langs-sweet-potato-gnocchi.html

Ingredients:
Gnocchi--
1 pounds of sweet potato (approximately one large sweet potatoes)
1 1/2 cups of whole wheat flour (or all purpose, whichever you prefer)
1/4 cup chickpea flour (we used all all-purpose flour)
1/2 teaspoon salt

Sauce--
1 whole red onion
3 tablespoons lemon juice
2-3 tablespoons fresh thyme
olive oil for sautéing

Directions:
Gnocchi--
1. Preheat the oven to 350ºF. Bake the sweet potato for 30–45 minutes or until well cooked and soft all the way through. Peel and discard the sweet potato skin (or sprinkle it with a pinch of salt and much on it for a snack!). You can do this as much as a day ahead of time. Let the potato cool completely.
2. Place the sweet potato in a medium bowl and crush it with a fork until well mashed. Add the flours and salt. Knead the dough well, adding flour as necessary to allow for easy handling. Avoid adding more flour than necessary to keep the gnocchi from getting tough.
3. When you can easily handle the dough, separate it into four segments and roll each segment on a floured surface into long skinny ropes. Each roll should be approximately 3/4 of an inch in diameter. With a fork, cut each roll into 1/2 inch gnocchi segments. If you’d like to make the traditional grooves in your gnocchi, press each piece of pasta lightly with the fork. You can store these in an airtight container in the fridge for 2–3 days.
4. When you’re ready to cook your gnocchi, boil water just as you would normally for pasta. When the water is boiling, add a pinch of salt and the gnocchi. Keep the gnocchi simmering and stir them periodically to avoid sticking. When they float to the surface of the water, let them cook for another 5–10 minutes to taste. Strain the gnocchi from the water.

Sauce--
1. Cut your onion into quarter-inch slices.
2. Sauté in olive oil on low for 15 to 20 minutes until soft.
3. Add lemon juice and thyme and continue cooking for approximately 10 minutes.
4. Mix well with the gnocchi (I recommend turning off the stove and putting the cooked and drained gnocchi into the pan with the sauce to facilitate easy mixing).

Greek Couscous

Greek Couscous

From Allrecipes.com -- http://allrecipes.com/recipe/greek-couscous/detail.aspx

Ingredients:
1/4 cup chicken broth (we used veggie broth)
1/2 cup water
1 teaspoon minced garlic
1/2 cup pearl (Israeli) couscous
1/4 cup chopped sun-dried tomatoes
1/4 cup sliced Kalamata olives
2 tablespoons crumbled feta cheese
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 tablespoon white wine vinegar
1 1/2 teaspoons lemon juice

Directions:
1. Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.

2. In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.

Chipotle Sweet Potato, Black Bean, and Guac Tacos

Chipotle Sweet Potato, Black Bean, and Guac Tacos
From Naturally Ella -- http://naturallyella.com/2012/02/17/chipotle-sweet-potato-black-bean-and-guac-tacos/

Ingredients:
1 tablespoon olive oil
1/2 medium onion, diced
1 medium sweet potato, cut into 1/2″ cubes
1/2 cup black beans
1 chipotle in adobo sauce
2 tablespoons adobo sauce
1 tablespoon honey
Juice from one lime
4 taco shells (hard or soft)

Guacamole:
1 avocado
1/4 medium onion, diced
1 clove garlic, minced
1/4 serrano pepper, diced
1/4 teaspoon saltjuice from 1/2 lime
1 small tomato, diced
handful of cilantro

Instructions:
1. Heat olive oil over medium heat in skillet. Add onions and let cook until onions begin to soften, 3-4 minutes. Next, stir in sweet potatoes and continue to cook for another 3-4 minutes.

2. In a mortar and pestle, combine the chipotle, adobo sauce, honey, and lime juice. Break apart the chipotle into small pieces (alternatively, you can cut up the chipotle.) Pour into the pan with the sweet potatoes and reduce the heat to medium-low. Add beans and continue to cook until sweet potatoes have softened, 10-15 minutes.

3. While sweet potatoes cook, scoop out the insides of the avocado. Add onions, garlic, pepper, salt, and lime juice. Mash until the guacamole has your favorite consistency. Fold in tomato and cilantro. Taste and add more salt if needed.

4. To serve, scoop a spoonful of guacamole onto the bottom of the taco and layer with sweet potato mixture. Sprinkle extra cilantro on top if desired.

Chocolate Olive Oil Cake

Chocolate Olive Oil Cake
From - Big Girls Small Kitchen (http://www.biggirlssmallkitchen.com/2012/02/chocolate-olive-oil-cake-a-la-mode.html)

Chocolate Olive Oil Cake
Serves 10
(Barely) adapted from Food and Wine

Ingredients
1/2 cup cocoa powder (I used Valrhona Dutch-processed)
1 teaspoon vanilla extract
1/2 teaspoon espresso powder
1 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3 large eggs plus 1 egg yolk, at room temperature
2/3 cup olive oil (no need to use extra virgin, but if it’s all that you have it’ll work fine)
1 1/3 cups sugar
1/4 cup confectioners’ sugar for dusting
Ice cream–I like coffee, but pick your favorite chocolate pairing!

Preheat the oven to 325°F. Generously oil a 9-inch springform cake pan with olive oil and line the bottom of the pan with a round of parchment. Oil the paper too.

Sift the cocoa powder into a small bowl (you can skip this step, but you’ll have to stir it more vigorously). Pour about 6 tablespoons of boiling water over the cocoa and mix until it’s smooth and glossy–you can add another tablespoon or two if necessary. Stir in the vanilla and espresso powder. Set aside to cool slightly.

In another bowl, mix together the flour, salt, and baking soda and set aside.

In the bowl of a stand mixer, combine the eggs and yolk, olive oil, and sugar. Beat on medium high until lightened and thickened, about 2 minutes. Reduce the speed to low and gradually add the cocoa mixture (make sure it’s not hot), mixing until it’s well combined, scraping down the sides of the bowl once. In a few additions mix in the dry ingredients until just combined, scraping down the sides of the bowl.

Pour the batter into the cake pan and bake in the center of the oven until a toothpick comes out with a few moist crumbs clinging to it but with no wet batter, about 50 minutes. Put the pan on a rack and carefully run an offset spatula around the inside edge, then release the springform on the cake. Let cool for 10 minutes. Using a second rack to sandwich the cake pan, flip the pan over. Carefully lift the pan from the cake, gently peel off and discard the paper liner, and let the cake cool completely.

Dust the top of the cake with confectioners’ sugar (I like to use a strainer). Then serve wedges with generous scoops of ice cream.

Soba Noodles with Eggplant and Mango

Soba Noodles with Eggplant and Mango
From - http://www.seriouseats.com/recipes/2011/03/soba-noodles-with-eggplant-and-mango-recipe.html

Ingredients
yield: serves 6, active time 1 hour, total time 30 minutes
1/2 cup rice vinegar
3 tablespoons sugar
1/2 teaspoon salt
2 garlic cloves, crushed
1/2 fresh red chile, finely chopped
1 teaspoon toasted sesame oil
Grated zest and juice of 1 lime
1 cup sunflower oil
2 eggplants, cut into 3/4-inch dice
8 to 9 ounces soba noodles
1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips
1 2/3 cup basil leaves (if you can get some Thai basil, but much less of it)
2 1/2 cups cilantro leaves, chopped
1/2 red onion, very thinly sliced

Procedures
1 - In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile, and sesame oil. Allow to cool, then add the lime zest and juice.
2 - Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain.
3 - Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel.
4 - In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl. -

Wild Rice, Butter Bean, and Garlic Roasted Carrot Salad

Wild Rice, Butter Bean, and Garlic Roasted Carrot Salad
From My New Roots -- http://mynewroots.blogspot.com/2010/02/warm-salad-month-wild-rice-butter-bean.html

Ingredients:
1/2 cup wild rice
1 cup dried butter beans
4-5 medium carrots
1 small red onion
4 cloves garlic
2 Tbsp. extra virgin olive oil
1 bunch fresh dill
sea salt
freshly ground black pepper

Dressing:
1 Tbsp. mustard
1 Tbsp. maple syrup
2 Tbsp. apple cider vinegar
3 Tbsp. extra virgin olive oil
pinch of sea salt

Directions:
1. Soak beans for 8 hours or overnight. Drain, rinse well and cover with fresh water. Add a teaspoon of sea salt. Bring to a boil, reduce to a simmer, and cook until beans are soft – about 45 minutes.
2. While the beans are cooking, rinse the wild rice well, drain, and put in a pot. Cover rice with 1.5 cups fresh water, add a couple pinches of sea salt, bring to a boil, and reduce to simmer. Cook until rice is chewy-tender – about 45 minutes. You will know the rice is done when the grains open up to reveal their purple-gray inner portion.
3. Preheat the oven to 400F. While the rice is cooking, wash the carrots and slice them on the diagonal into ‘coins’, place on a baking sheet. Mince the garlic and combine it with the oil. Pour over carrots and toss to coat. Sprinkle with salt. Place in the oven and roast, turning them a few times over the course of 15-20 minutes. The carrots should be cooked but not mushy – al dente!
4. Make the dressing by combining all ingredients together, shake well.
5. Now all the elements come together: Drain and rinse beans in cool water to stop the cooking process. Pour dressing over warm beans and toss. Let sit for 5 minutes or so. Drain the rice if any water remains, cool slightly. Mix with beans. Toss in the carrots, scraping the pan to add garlic oil to the remainder of the ingredients. Throw in some paper-thin onions slices, a heap of fresh, chopped dill, and grind some black pepper to finish.
6. Serve immediately. This salad is also delicious with red or black quinoa instead of wild rice; roasted sweet potatoes instead of carrots; or try any other mild white bean in place of the butter bean: cannellini, great northern, navy bean etc.

Coconut-Curry Chickpeas and Cauliflower

Coconut-Curry Chickpeas and Cauliflower

From Go Dairy Free -- http://www.godairyfree.org/201112065347/News/Nutrition-Headlines/Quick-Fix-Cooking-Tips-plus-Vegan-Coconut-Curry-Chickpeas-and-Cauliflower.html

Quick-Fix Vegan: Healthy, Homestyle Meals in Less Than 30 Minutes by Robin Robertson © 2011, published by Andrews McMeel.

Ingredients

2 teaspoons neutral vegetable oil

1 small yellow onion, minced

1 carrot, thinly sliced

3 cups small cauliflower florets (from 1 small cauliflower)

2 tablespoons curry powder or paste (or to taste)

1 (14.5-ounce) can diced tomatoes, drained

1 cup vegetable broth1-1/2 cups cooked or 1 (15-ounce) can chickpeas, drained and rinsed

1 cup frozen peas1 (13-ounce) can unsweetened coconut milk

1/2 teaspoon salt Black pepper

Instructions

Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the carrot, cauliflower, and curry powder, to taste. Add the tomatoes and broth, cover, and cook until the vegetables are softened, about 10 minutes. Stir in the chickpeas, peas, coconut milk, salt, and pepper to taste. Cook uncovered until the flavors are well blended and the mixture thickens slightly, about 10 minutes longer. Serve hot.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

Vegetarian Pho

Vegetarian Pho

From Running with Tweezers -- http://www.runningwithtweezers.com/vegetarian-pho-soup/

Makes 4 medium bowls of pho – adapted from the recipe found on Vegetarian Times

4 cups good quality low sodium vegetable broth

4 cups water

1 cup dried shiitake mushrooms

3 large shallots, thinly sliced

10 cloves of garlic, peeled and thinly sliced

1″ piece of fresh ginger, thinly sliced into 1/8″ pieces

6 tbsp. light soy sauce

2 tbsp. rice wine vinegar

3 star anise

3 cinnamon sticks

1 small handful thai basil stems & leaves

1 small handful cilantro stems & leaves

1 8 ounce package dried rice noodles

2 cups shredded Napa or Savoy cabbage

2 cups fresh mung bean or soybean sprouts

1/2 cup fresh chopped green onions

1/2 cup roughly chopped or torn Thai basil

1/2 cup roughly chopped cilantro

1 lime, cut into wedges for garnish

Optional for serving: sliced fresh jalapenos, Maggi seasoning, extra soy sauce, Sriracha, hot garlic chili sauce

For the broth: Place the first 12 ingredients in a large soup pot with a lid. Bring to a boil over medium high heat and then reduce temperature and simmer mostly covered for 1 1/2 hours. Strain through a fine mesh colander to get all the bits out. Return the broth to the pot and bring back to temp over medium heat.

To assemble the soup: Cook the rice noodles according to the package – as a default method, cook the noodles in boiling water for 3-4 minutes until tender, drain and rinse with some cool water quickly to stop the cooking. Drain these thoroughly. Evenly distribute the noodles and cabbage between the serving bowls. Ladle the hot broth over the noodles. Top each bowl with some sprouts, basil, cilantro, a sprinkle of green onions and some lime. Serve immediately.

Baked Barley Risotto with Butternut Squash

Baked Barley Risotto With Butternut Squash

From Real Simple -- http://www.realsimple.com/food-recipes/browse-all-recipes/baked-barley-risotto-00100000070986/index.html

Ingredients

2 tablespoons olive oil

1 small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)

1 onion, finely chopped

kosher salt and black pepper

1 cup pearl barley

1/2 cup dry white wine

3 cups low-sodium vegetable broth

5 ounces baby spinach

1/2 cup grated Parmesan (2 ounces), plus more for serving

1 tablespoon unsalted butter

Directions

Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes. Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.

Roasted Tomato Basil Soup

Tomato Soup

Recipe from Simply Delicious -- http://simply-delicious.co.za/2011/05/16/roast-tomato-basil-soup/

Serves 6-8

4 tins (400g (14.11 ounces) each) whole, peeled tomatoes

2 tbsp balsamic vinegar

2 tbsp olive oil

1 tbsp sugar

1 tsp salt

2 red onions, finely chopped

2 garlic cloves, finely chopped

2 tsp tomato paste

2 tbsp soy sauce1 tbsp sugar

1.5l vegetable / chicken stock

100ml (3.38 fluid ounces) cream

salt & pepper to taste

fresh basil leaves, to serve

Pre-heat the oven to 200°c.

Place the tinned tomatoes and all their juices in a roasting tray and add the Balsamic, olive oil, sugar and salt. Stir to combine and place in the oven for 25-30 minutes until the tomatoes are broken down and have started caramelising slightly. In a large pot, sauté the onions in some olive oil until they are translucent and fragrant. Add the garlic and fry for another minute. Add the roasted tomatoes, tomato paste, soy sauce and sugar. Stir to combine all the ingredients and pour in the stock.Lower the heat and cover the pot. Allow to simmer for 10 minutes. Remove the pot from the heat and blend the soup. Add the cream and season to taste. Serve with fresh basil leaves and crusty bread.

Falafel

We made falafel using a packaged mix, just following the directions. We served it on toasted pita along with a tatskiki sauce made by mixing plain yogurt with finely chopped cucumber and onion and a dash of lemon juice.

Ginger Mandarin Rice with Cashew Tofu

Ginger Mandarin Rice with Cashew Tofu

From Healthy, Happy, Life (http://kblog.lunchboxbunch.com/2009/04/recipe-ginger-mandarin-rice-with-cashew.html)

1 cup white or brown rice

1 1/2 cup water

1 can of mandarin oranges (in natural juice)

1 Tbsp agave syrup

2 tsp garlic salt

1 cup cubes tofu, firm

2 Tbsp salted cashews

1 Tbsp olive oil6 garlic cloves

1 Tbsp fresh ginger, chopped

1 Tbsp rice vinegar

(opt'l)fresh black pepper*4 umeboshi plums, if available

Rice:

In a soup pan bring 1 1/2 cups of water to a boil.

Add rice and 1 tsp garlic salt.

Stir well.

Reduce heat and cover pan.

Let simmer for 15 minutes until liquid is absorbed.

Stir well.

Add in 1/4 cup of the mandarin juice, the chopped ginger, 2 cloves of garlic, 1 Tbsp agave syrup, 3 whole mandarin slices and a dash of black pepper.

Stir ingredients into rice.

Cover pan and continue to heat for a few minutes until liquid is absorbed again.

Remove lid and saute rice on high for about a minute.

Move to bowl and toss with rice vinegar.

Cover to keep warm.

Cashew Tofu:

Add 1 tbsp olive oil to pan.

Heat to high.

Add chopped tofu, remaining garlic, 3 Tbsp mandarin juice and 1 tsp garlic salt.

Cover lid and let heat and steam for a few minutes.

Continue sauteing ingredients until tofu looks fluffy, but not too browned.

Add cashews and recover pan for a few more minutes to cook.

When tofu is browned and fluffy and cashews begin to darken, your tofu is done.

*make sure all the liquid is absorbed.

Serve:

Spoon tofu over rice and garnish with raw mandarin orange slices.

Add fresh ground black pepper.

*If available, top with two umeboshi plums. Serve hot in a nice little bowl.

Proletariat Pizza -- Squash, Goat Cheese, and Arugala

Proletariat Pizza -- Squash, Goat Cheese, and Arugula Pizza

Another self-explanatory pizza! They're the best :) We used a whole-wheat pre-made crust and topped with red sauce, then covered with shaved butternut squash and crumbled goat cheese. When the pizza had come out of the oven, we topped with arugula.

Roasted Vegetable Galette

Roasted Vegetable Galette

(from Once Upon a Cutting Board -- http://www.onceuponacuttingboard.com/2011/10/thanksgiving-week-day-6-roasted.html)

Crust adapted from Martha Stewart, Filling adapted from Eating Well
Serves 6-10

For the dough:

2 1/2 cups all-purpose flour1 teaspoon salt1 cup cold unsalted butter, cut into small pieces

1/4 to 1/2 cup ice water

Pulse flour and salt briefly in a food processor until combined. Add butter and pulse about 10 seconds, until mixture resembles coarse crumbs with some larger pieces remaining. Add 1/4 cup of ice water and pulse until mixture begins to hold together. If it’s too dry, add up to 1/4
cup more ice water until dough holds (but is not wet or sticky). Remove dough from food
processor and shape into a disc. Wrap in plastic wrap and refrigerate until firm, about 1 hour or overnight.

For the filling:

1.5 cups chopped peeled carrots

1.5 cups chopped peeled parsnips

2 cups chopped peeled butternut squash

3 large shallots, peeled and chopped

1 head garlic

~2 tablespoons extra-virgin olive oil, divided

2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried

1/2 teaspoon salt, or to taste

Freshly ground pepper, to taste

¼ to ½ cup crumbled goat cheese

Preheat oven to 400°F.

Coat a large baking sheet with cooking spray. Chop carrots, parsnips, and squash into ½” uniform pieces. Combine vegetables with 1.5 tablespoons olive oil, rosemary, salt, and pepper in a large bowl and toss to coat. Spread the vegetables on the baking sheet. Cut the tips off one end of the head of garlic and drizzle the exposed cloves with a teaspoon of oil. Wrap garlic in foil and place on the baking sheet with the vegetables. Roast vegetables and garlic until tender (they don’t have to be completely soft because they will go in the oven again later), about 20-30 minutes. The garlic may need an additional 10-15 minutes in the oven on its own.

Transfer the vegetables to a large bowl. Unwrap the garlic and let cool slightly. Squeeze out
the garlic cloves into a small bowl and mash with 1 teaspoon olive oil. Add the mashed garlic to the vegetables and toss to coat. Reduce oven temperature to 375°F.

Once dough has chilled, roll it out on a floured surface or pastry mat into a 15” circle, about 1/4” thick. Line a baking sheet with parchment paper and transfer the dough onto the sheet. Arrange the roasted vegetables on top of the dough, leaving a 2-inch border around the edges. Sprinkle goat cheese over the vegetables. Fold the border of the dough up and over the filling to form a rim, pleating as you go. Bake until crust is golden brown, about 50-60 minutes. Serve warm.

Fig, Goat Cheese, Carmelized Onion Pizza

Fig, Goat Cheese, Carmelized Onion Pizza

This was pretty much self-explanatory. We used a pre-made whole wheat pizza crust and brushed it with EVOO, then added on our toppings.

We rounded out the meal with an arugala salad with pear, walnuts, goat cheese, and a balsamic dressing.

Easy but delicious!

Cashew, Coconut, and Pumpkin Curry

From Sunset Magazine (http://www.myrecipes.com/recipe/cashew-coconut-pumpkin-curry-50400000116275/)

Ingredients

1 1/2 qts. peeled, 1 1/2-in. chunks pumpkin or other orange-fleshed squash (from a 3-lb. squash) (we used Golden Nugget Squash)

About 1 tsp. kosher salt, divided

3 tablespoons vegetable oil, divided

1 onion, halved and cut into half-moons

1 or 2 red or green serrano chiles, minced

1 cinnamon stick (2 1/2 in. long)

20 fresh curry leaves* or 6 dried bay leaves

1 teaspoon turmeric1 teaspoon cumin

can (14.5 oz.) coconut milk

1 cup salted roasted cashews

1 tablespoon lemon juiceSteamed basmati rice

Preparation

1. Sprinkle pumpkin with 1/2 tsp. salt. Heat 1 tbsp. oil in a large nonstick frying pan over medium-high heat. Brown half the pumpkin in oil, turning once, 6 to 8 minutes; reduce heat if pumpkin starts getting dark. Transfer to a bowl and repeat with 1 tbsp. oil and remaining pumpkin.

2. Heat remaining 1 tbsp. oil meanwhile in another large frying pan over medium heat. Cook onion, stirring occasionally, until deep golden, 12 to 15 minutes. Transfer half to the nonstick frying pan and reserve other half in a bowl.

3. Add chiles, cinnamon, and curry leaves to onion in pan. Cook, stirring often, until curry leaves are very fragrant, about 2 minutes. Add turmeric, cumin, and remaining 1/2 tsp. salt and cook, stirring, until spices are fragrant, about 1 minute.

4. Return pumpkin to nonstick frying pan (with onion) and add coconut milk. Bring to a boil over high heat, then cover, reduce heat, and simmer until pumpkin is tender, 5 to 10 minutes. Stir in cashews and lemon juice, and add more salt to taste. Top curry with reserved onion and serve with rice.