Tomato, Kale & Garbanzo Bean Salad

2 cans of garbanzo beans, drained and rinsed
2 vine ripe tomatoes, seeded and chopped
3-4 large kale leaves, washed and chopped
1 lemon, squeezed
3 garlic cloves
S&P
1 tbs olive oil

Saute the garlic in the olive oil on low for 2-3 minutes, then add the kale. Cover the saute pan and cook for just a few minutes to soften. Be sure not to over cook it so it stays a little crunchy. Once it is ready set aside to cool. Place the garbanzo beans in a large bowl and toss with the lemon juice and a little more olive oil. Next add the cooled kale mixture making sure to scrape out all of the garlic and olive oil from the pan. Stir well then toss in the tomatoes, S&P. Place in the fridge to cool and serve cold.

Vegetarian Pot Pie

Ingredients
Makes 4 small pot pies

3 garlic cloves, diced
3 celery stalks, chopped
2 cups sliced mushrooms
4 carrots, peeled and chopped
1 turnip, peeled and chopped
1/4 cup leeks, chopped
2 tbs olive oil
1 cup frozen peas
1 1/2 cups vegetable broth
1/4 cup heavy whipping cream
2 tbs flour
1 tbs cornstarch


Preheat the oven to 425. Heat a large pot on the stove to med with the olive oil then saute the leeks, celery, carrots, garlic, turnip mushrooms and leeks. Mix the cornstarch and flour with 1 tbs of water until all chunks are gone. Add the the mixture to the vegetables then add in the broth, cream and peas. Stir, cover and cook for 10 minutes. While the fixins are cooking make the crust.

For the crust:
2 cups flour
1/3 cup of butter, chopped
1/2 cup water

Cut the butter into the flour then using dough hooks on your mixer, slowly add the water and mix until it forms into a ball. Add more water if it is not forming a ball. Flour the counter lightly then roll the dough out nice and flat.

Spoon the veggie fixins and liquid into an oven safe dish the stretch the dough out across the dish. Brush with olive oil and bake for 40 minutes.

Tomato Soup with Chard, Cannellini Beans

Tomato soup has to be by far one of the yummiest soups to make for just about any occasion. I stewed my own tomatoes the first time I made this and it was amazing but summer is over and good tomatoes for stewing are hard to find. This recipe is tomato soup not basic tomato soup, it is spruced up a bit. You can leave the beans, chard and tortellini out if your looking for something basic. This soup is very easy because you can use a few items from a can which saves lots of time in the kitchen. Give it a try and enjoy!!! 

This soup goes really well with Pinot Noir. I was down to one glass off Steehead Pinot Noir so I decided to open the bottle of Irony. There was nothing ironic about it they were both actually very good and the perfect light wine for tomato soup.

Ingredients
(Makes about 4-5 big bowls)
1/2 onion, diced
4 garlic cloves, diced
1/2 tbs basil 
1 tsp oregano
1/2 tsp thyme
1/2 tsp red pepper flakes (or more depnding on the heat that you like)
1/2 tsp salt
1 can tomato paste
12 oz whole peeled tomatoes (crushed)
5-6 cups vegetable broth
1 can cannellini beans, rinsed 
4-5 leaves of chard, chopped
1 package of cooked tortellini (optional)

Saute the garlic and onions on low for 5 minutes. Add the tomato paste and seasoning stir until the paste is coated with onions and seasoning, cook for a 2 minutes on low. Next add the cans of tomatoes, beans, vegetable broth, cover and cook on a medium heat for 15-20 minutes. Add the chard & tortellini and cook for 5 more minutes. Top with Asiago or Parmesan cheese.

*If you like thick stew style soup just use 4 1/2-5 cups of broth. 

Butternut Squash Risotto

1 butternut squash, peeled and cubed
1 1/2 cups of dry white wine (1/2 cup for squash, 1 cup for rice)
5 cups veggie broth
2 tbs coconut oil (separated in 2 separate tbs)
4 cloves of garlic, diced
1 shallot, diced
1/2 cup yellow onion, diced
2 cups arborio rice (risotto rice)
S+P
shredded asiago or parmesan cheese

1. Heat 1 tbs of coconut oil in a large pan and saute the butternut squash with 1/2 cup of white wine until VERY tender and set aside when done.
2. While the squash is cooking grab a small pot warm up the veggie broth on low and keep it warm. In a large pot heat 1 tbs of coconut oil to low/med heat then saute the garlic, onion and shallot for 5-7 minutes. 3. Next add the rice into the garlic onion mixture an cook for a few minutes, stirring constantly. Pour the rest of the wine into the rice and cook until it is absorbed, stirring constantly. Once the wine has been absorbed add in 1/2 cup of veggie broth at a time letting it completely absorb each time before adding the next and keep on stirring. (It's pretty time consuming but important in order to cook the rice thoroughly.)
4. While you are adding in the broth you will need to puree the butternut squash. Place the squash in a blender of food processor and blend until smooth.Season with S+P+garlic poswer and a dash of nutmeg.
5. Once you add in the last bit of broth add in the butternut squash puree and stir until the rice is coated. Serve with cheese on top!

Super Confetti Quinoa

 

1 cup quinoa, rinsed

1/2 onion, diced

3 cloves garlic, minced

1 ¼ cups water

2 carrots, peeled and shredded

2 kale leaves chopped

½ cup raw sunflower seeds

1 tablespoon chia seeds, mixed with ½ cup water

1-2 tbs sunflower oil (olive oile works too)

Combine the chia seeds with the 1/2 cup of water and set aside. Heat a skillet to medium, and lightly coat with 1/2 tbs of oil. Add quinoa and toast for 3-5 minutes, stirring frequently. In a separate larger pan, heat 1 tbs of oil spray medium heat then sautee the onion and garlic, cook for 5-7 minutes. Next add the toasted quinoa and 1 1/4 c. of water to onion garlic. Bring to a simmer then reduce heat to low and cover. Cook for 30 to 35 minutes.

While the quinoa is cooking combine carrot, kale sunflower seeds and seasonings in a bowl then add to the quinoa mixture along with the chia seed water mixture and cook until the water is absorbed.

Once the quinoa is cooked and the kale is soft it is ready! This tastes amazing with hummus and fresh cucumber or even a sliced bell pepper! I would suggest using a tortilla instead of flat bread because the quinoa falls out of the flat bread. I will be making this again very soon as a wrap!

Quinoa Stuffed Squash

2 squash halved, seeds removed

1/2 cup quinoa, rinsed

1 cup water

1 zucchini, diced

1/4 onion, diced

3 garlic cloves, diced

1/4 cup romano or parmesan cheese

olive oil or sunflower oil

1 tsp dried basil

1 tsp dried oregano 

Heat oven to 400. Pour 1 inch of water into a baking dish and place the squash cut side up. Pour a little bit of olive or sunflower oil S&P on the squash and bake for 35-40 minutes. While the squash is cooking pour 1 cup of water into a pot and bring to a boil. Add the quinoa to the water bring back to boil then cover and simmer for 20 minutes. In a pan heat some olive oil to med heat then add the garlic onion and zucchini until onions are translucent. Once the quinoa is done (the water should be absorbed) add it to the onion mixture along with the basil, oregano, S&P. At this point using a fork check to see if the squash are soft inside. If they are ready, take the pan out of the oven and fill with quinoa mixture then top with cheese and place back in the oven until the cheese starts to crisp. Let cool and enjoy!!!!

Wheat Bran Muffins

Bowl 1
1 1/2 - 2 cups wheat flour
1 1/2 cup wheat bran
1/4 cup sugar
1 1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
2 tbs. walnut oil
Bowl 2
1 egg
1 tsp vanilla extract
1 cup almond milk
Add Last
1 cup. raisins, blueberries, sliced chopped apples or  peeled chopped bananas
1/2 cup pecans or walnuts

Preheat the oven to 350. Use a In a large bowl mix together dry ingredients. In a smaller bowl mix the wet ingredients. Slowly add the wet ingredients to the dry stirring until the dry ingredients are moist. Fold in your choice of fixins (this time i used raisins, least time I used blueberries and pecans). Pour 1/4 cup of mixture into a non-stick muffin pan (spray first with olive oil). Bake for 30 minutes. Let cool and serve.

Udon Noodles with Thai Peanut Sauce

Oh Thai peanut sauce how I love thee! I swear you can put a good peanut sauce on just anything and it will be delicious. The ingredient that makes this sauce a hit is red curry paste.

I'm kind of a wuss when it comes to spice so I have been adding a little more spice each time I cook a dish. If you like less heat use one 1 tbs of paste to start, you can always add more as you go. A few other recipes that I love using red curry paste are Red Curry Butternut Squash & Tomato Basil Curry Soup. 

Peanut Sauce

1 cup full fat coconut milk

2  tbs of red curry paste

1/2 cup peanut butter

2 tbs apple cider vinegar

1/4 cup of water

Mix the curry paste in the water and whisk until all clumps are gone. Next put all ingredients into a pot, bring to a simmer stirring constantly. Let is simmer for about 5 minutes then remove from heat. Remove from heat and set aside. If it's not spicy enough just add more curry paste and stir well.

Udon Noodles with Thai Peanut Sauce

6oz udon noodles

2 celery stalks, sliced

2 garlic cloves, chopped

1 1/2 tsp of ginger

1/4 onion, chopped

1/2 lb fresh green beans, cut in half

1 cup shredded carrots

2 cups bean sprouts

2 cups napa cabbage, sliced
1 head of broccoli, discard stalks (optional)

In a wok or large pot saute ginger, onion and garlic for 3-5 minutes. Then add the green beans and celery another 3-5 minutes. While you are cooking the veggies cook the Udon Noodles according to the directions on the package. Once the noodles are done drain and set aside. Add the bean sprouts, shredded carrots and cabbage to the pot of veggies on the stove, cover and cook for 5 minutes. Stir then vegetables then add in the noodles and peanut sauce. Mix everything well making sure to coat everything in the peanut sauce. Serve warm and top with chopped cashews and green onions. 

Eggplant, Zucchini Pasta with Balsamic, Goat Cheese Dressing

Pasta
1 eggplant, cubed
3 zucchini, cubed
5 tbsp. balsamic vinegar
10 mint leaves, minced
4oz of goat cheese
1 box of spiral pasta
S&P & Red Pepper Flakes

Preheat the oven to 450. In a large bowl toss the zucchini and eggplant with a little olive oil and salt and pepper. Place veggies on two separate baking pans (pans should be sprayed with non stick olive oil) and bake for 15-20 minutes. While the veggies are cooking mix place the mint, balsamic and goat cheese in a mixing bowl and whisk until all cheese clumps are gone and set aside. Cook the pasta drain and place in a large bowl then add veggies and balsamic sauce and toss to coat.


*Bake the mushrooms with the veggies for pasta to save time. 

Stuffed Shrooms
2 oz goat cheese
1/2 cup shredded romano cheese
3 green onion, sliced
2 tbs sour cream
8oz of mushrooms, cleaned and stems removed

Mix all of the ingredients (except the shrooms) in a large bowl. Fill the mushrooms and bake at 450 for 15-20 minutes.

Ginger, Garlic Barley with Brussel Sprouts Edamame & Spinach

This was my first time making barley and think I used a little too much water but in the end it tasted pretty darn good. This is a recipe I got from Whole Living and made a few adjustments. I doubled the barley in the Whole Living recipe so I would have more leftovers which could have been why it was watery so I adjusted the water in the ingredients below in hopes you don't have the same problem. I also started with 2 cups of spinach and after dinner decided to add more to my leftovers.

3 1/2 cups of water

1 cup barley

1 lb brussel sprouts, halved

1 1/2 cups of frozen shelled edamame

3-4  cups of spinach

1 tbs of diced ginger

4 cloves of garlic

1/2 cups chopped cashews

S & P

Bring the water to a boil and a touch of salt. Add the barley, simmer, cover and cook for 40 minutes. Keep checking to make sure you have enough water and add more if needed (no more than 1/2 cup more). Once the barley is done turn to low and add edamame. In a separate large pan/pot sautee the garlic and ginger for 2-3 minutes on low/med heat. Add the brussel sprouts and cook for about 5 minutes or until tender. Add a touch more olive oil then add the spinach and cashews. Cover and cook until the spinach starts to wilt. Once the spinach is wilted add the barley mixture and season with S&P.