Thai Sweet Potato and Yellow Split Pea Soup

 

INGREDIENTS

1 large organic onions, peeled and coarsely minced
2 large organic garlic cloves, minced
2 large organic sweet potatoes, washed, ends trimmed and yucky parts removed
1 small organic yellow or white potato, washed, yucky parts removed
1/4 cup yellow split peas, rinsed
2 cops organic vegetable broth
1 small can (160 ml) or ½ regular size can organic coconut milk (full fat)
½ tsp  cayenne powder (if you like spicy foods, increase to 1 tsp)
½ tsp  paprika powder
 Freshly ground pepper, to taste
1 tsp fine grey sea salt
TOPPING

Flax seeds (optional)
Parsley (optional)
Hazelnuts, chopped (optional)

Dash of white wine

 INSTRUCTIONS

In a large soup pot, on medium heat, add a generous drizzle of olive oil (about 2-3 Tbsp), and cook the onion for a minute while you cut all the potatoes in big chunks (approx. 1").

 Add the potatoes and the garlic to the onion and cook for about 6-8 minutes, stirring often, until everything starts to roast just a bit.

Add the split peas and stir. Add the broth and increase the temperature to high to bring to a boil (you want to have the water level about an inch or two over the potatoes/peas).

Cover and reduce temperature to medium-low. Cook for about 20 minutes, add the spices (except salt) and the coconut milk, blend well, and let cook for a few more minutes.

 

Add the salt, mix and serve right away. Top with hazelnuts if desired.

 

Recipe adapted from http://www.eyecandypopper.com/

Marinaded Roasted Cauliflower

Ingredients:
1 head cauliflower, core removed
1/4 cup extra-virgin olive oil
6 cloves of garlic, peeled whole clove
1/4 cup black olives, lightly crushed and pitted
1  teaspoon thyme
½ teaspoon rosemary
1 lemon, large diced without peel
1 teaspoon kosher salt
Freshly ground black pepper

Method:

Create marinade for the cauliflower by combining the olive oil, garlic, lemon, and olives in a saucepan, and heating it over low heat. Cook slowly for 20 minutes, stirring intermittently until everything has softened and broken down and is cooked. Mix in herbs and set aside.

Blanch cauliflower in highly salted boiling water for 3 minutes. Remove and let excess water drain. Marinate cauliflower with the marinade as they cool. Marinate for 1 hour.

Preheat an oven to 400°F.

Create a packet of tin foil placing the cauliflower in the center. Drizzle with any remaining marinate and season each with ½ teaspoon of salt and 8 or 10 turns of pepper. Close the packets tightly and put them in oven and bake them for about 30-35 minutes, until the cauliflower are tender, rotating them occasionally so they cook on all sides. (If a butter knife enters easily the cauliflower is finished cooking.)

Adapted from http://www.chefbenford.com/recipe/roasted-cauliflower/

Roasted Fennel, Kale And Broccoli Lemon Soup

 

 

Ingredients:

1/2 small - medium head of broccoli, quartered
1/2 medium heads of fennel, roughly chopped
4 cloves of garlic
1 handful of baby kale, roughly chopped
1/2 red onion, quartered
2 tablespoons olive oil
few heavy pinches sea salt
few heavy pinches ground black pepper
1/2 cup cashews, soaked in veggie stock for an hour
1 1/2 cups veggie stock
2 tablespoons fresh lemon juice 

Microgreens or chopped parsley and lemon zest to garnish.

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

Wash and cut the broccoli and fennel into medium sized florets/slices. Spread them out evenly on the baking sheet, with the cloves of garlic {leave the skin on}, and onion, then drizzle with olive oil and sprinkle generously with sea salt and black pepper. Roast for about 20 minutes. flip the veggies and toss the kale leaves on top. Roast for about another 5 - 10 minutes or until golden brown. Let the cloves of garlic cool a bit and then pop them out of their skins.

 Combine the cashews, lemon juice and another heavy pinch of sea salt and black pepper in your blender. Blend until smooth. Then toss in the roasted broccoli, fennel, garlic + kale and blend until smooth again. Place in saucepan and warm to desired temperature on stovetop.

To serve top with a dash of olive oil, chopped fennel leaves, lemon zest + black pepper.

Adapted from Food Feed http://feedfeed.info/healthy-soups-for-active-lifestyles#157789

Blueberry Glazed Salmon

Ingredients

SERVINGS: 4

• 1 tablespoon olive oil plus additional for brushing
• 3/4 cup sliced onions
• 1 garlic clove, grated
• 1/4 teaspoon coarse kosher salt plus additional for seasoning
• 1/4 teaspoon chopped dried thyme plus additional for seasoning
• 1/2 cup fresh blueberries
• 1/4 cup no sugar blueberry jam
• 1/4 cup water
• 1 tablespoon balsamic vinegar
• 4 7-ounce salmon steaks or fillets 
• 3 tablespoons thinly sliced fresh mint, divided.  I used dried.

Directions

Saute onions and garlic in  olive oil until soft.  Add blueberries, water, vinegar and jam.  Cook until beginning to thicken.  Place mixture in food processor and pulse until a thick semi smooth mixture.  Return to pan and keep warm.

Pan fry salmon in olive oil.  I salt and pepper one side of the fish.

Place a dollop of blueberry glaze over fish to serve.

ENJOY!

Not Quite Vegan Corn Chowder (Vegetarian)

1st Ingredients:

Creamed Corn

2-12oz bags frozen corn
1 block cream cheese (low fat)
1/4 cup Earth Balance
salt and pepper to taste

The margarine and cream cheese were melted in microwave and poured over corn in crock pot.  Cooked on low for four hours.


I had ~2 cups of this mixture remaining after Easter dinner.

2nd Ingredients:

2 cups leftover creamed corn
2 carrots
2 potatoes
1/2 onion
4 celery ribs
1 cup grated cheddar cheese (white)
Salt and pepper to taste

Chop carrots and potatoes. Boil water.  Place carrots and potatoes into boiling water until firm but tender and drain.  Sauté onions and celery in olive oil until onions translucent.  Place all vegetables together, including the corn mixture into a 5 quart pot.  In another pot, mix almond milk and 1/4 cup white whole wheat flour.  Continuously stir over medium heat until thickens.  Add thickened "milk" to the vegetables.  Add 1 cup of grated white cheddar cheese. Add chopped parsley.  Heat mixture over medium until cheese melts and chowder is hot throughout. 

Roasted Beet Salad with Maple Walnuts

For the Salad

• 3 fresh beets, peeled and quartered (or cut into bite sized pieces if you’re using large beets)
• 1 teaspoon extra virgin olive oil
• 1 cup walnut halves
• 3 tablespoons pure maple syrup
• 1/4 teaspoon sea salt
• 1/8 teaspoon fresh cracked pepper
• 4 packed cups of curly kale, spring mix, baby spinach, watercress or whatever "green leafy" available, washed and torn into bite sized pieces
• Optional: 1/8 cup feta cheese ( not vegan) 
• 1/2 avocado diced 

For the Dressing

• 3 tablespoons apple cider vinegar
• 2 tablespoons agave syrup
• 1 teaspoons balsamic vinegar
• 1/2 teaspoon yellow mustard
• 1 small garlic clove, grated on a microplane or very finely minced
• A pinch of sea salt
• 1/4 cup extra virgin olive oil

Directions
Preheat the oven to 425 degrees F.

Place the beets on the prepared baking sheet and drizzle the oil over top. Use your hands to toss them in oil. Cover the baking sheet with aluminum foil and bake in the oven for 30-40 minutes, or until they can be priced using some pressure with a fork.

While the beets are roasting prepare the rest of the salad. Add the walnut halves to a small frying pan over medium high heat. Let them cook until they are fragrant and start to brown in places, shaking the pan frequently. Pour over the maple syrup and sprinkle with sea salt and fresh cracked pepper. Let them cook, stirring constantly, until the maple syrup has almost evaporated, about 1 minute. Remove the walnuts from the pan and place them on a piece of parchment paper, separating them from each other as much as possible.

Add the "green leafy", optional cheese or avocado and the walnuts to a large bowl. When the beets come out of the oven let them cool slightly then add them to the bowl too. Pour the dressing over top and toss well so that everything is coated.

To make the dressing, combine all the ingredients except for the oil in a medium sized bowl. Slowly add the oil in a thin steady stream while whisking the dressing constantly. If the oil starts to build up at all stop pouring it and whisk the dressing vigorously. It will take you about 1 minute to whisk in the oil. Taste the dressing and season with salt to taste.

Modified from http://blog.myfitnesspal.com/roasted-beet-kale-salad-with-candied-walnuts/?utm_source=mfp&utm_medium=Facebook