Lemon Basil Cashew Spread

Steven got this recipe from a member on his mission. It is good spread on baguette.

• 1 cup raw cashews, soaked in water for 30 mins or overnight
• 2 garlic cloves, peeled
• 1/4 cup fresh lemon juice
• 1 tbsp Dijon mustard
• 1/4 cup vegetable broth or water (or more as needed)
• 1.5 cups fresh basil leaves (lightly packed)
• 1/2 cup nutritional yeast (gives the cheese flavour)
• 3/4-1 tsp kosher salt (or to taste) + freshly ground black pepper
• 1/2 tsp onion powder (optional)

1. Drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.

from: Oh She Glows

Creamy Spiced Cauliflower Soup

Serves 6

• Aromatics:
• 1 Tbsp. olive or coconut oil
• 2 medium yellow onions, diced
• 1 bay leaf
• 1 1/4 tsp. ground cumin
• 1 tsp. kosher salt
• 1 tsp. ground turmeric - I OMITTED FOR PURPLE CAULIFLOWER SOUP
• 1/2 tsp. ground coriander
• 1/8 tsp. ground cardamom
• dash of ground black pepper
• sprinkling of crushed red pepper flakes
• 4 garlic cloves, minced
• Sustenance: 
• 4 1/2 cups vegetable broth
• 1 large head of cauliflower, roughly chopped to the same size
• Conclusion:
• 1 cup canned coconut milk
• 1 Tbsp. apple cider vinegar

In a large soup pot, heat the oil over medium-low. Add all the aromatic ingredients, except for the garlic. Saute, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and saute another few minutes. 

Add the sustenance ingredients and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender. 

Remove from heat and transfer carefully to a blender. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth. 

Transfer back to the soup pot and stir in the coconut milk and vinegar. Bring back to heat over low, ensuring it doesn't boil

Serve hot and topped ground black pepper, if you like. 

SOURCE: http://www.produceonparade.com/produce-on-parade/creamy-spiced-cauliflower-soup

Roasted Red Pepper and Cauliflower Soup With Goat Cheese

ingredients

• 4 red bell pepper, cut in half and seeds removed
• 1 small head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1 pinch red pepper flakes
• 4 cups chicken broth 
• 1 teaspoon paprika
• 4 ounces goat cheese, crumbled
• salt and pepper to taste

directions

1. Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened, about 10 minutes, place in a sealable container and let 'steam' for 20 minutes before pinching the skins off and dicing.
2. Meanwhile, toss the cauliflower in the oil, place it in a single layer on a baking sheet and roast in a preheated 400F oven until tender and caramelized, about 20-30 minutes, mixing once in the middle.
3. Heat the oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes.
4. Add the garlic, thyme and red pepper flakes and cook until fragrant, about a minute.
5. Add the roasted red peppers, cauliflower, broth, paprika and goat cheese and simmer for 10 minutes before pureeing to the desired consistency with a hand blender.
6. Season with salt and pepper and serve garnished with goat cheese.

From Closet Cooking

One Pot Wonder Thai Pasta

12 ounces linguine

4 cups vegetable broth
1/2 cup water
4 cloves garlic, thinly sliced
I tablespoon red curry paste
1 tablespoon soy sauce (and/or fish sauce, if desired)
1/2 teaspoon red pepper flakes
2 inches of a ginger root, sliced into 1/4 inch slices
1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
1 red bell pepper, cut in 1/4 inch by 2 inch pieces
3 green onions, sliced in half lengthwise and then in 2 inch pieces
1 cup roasted salted peanuts
2 tablespoons peanut butter

Add at the end of cooking:

5 cups baby spinach
Cilantro, diced (flat leaf parsley will work in a pinch)
Juice of two limes

Garnishes:

Chopped honey roasted peanuts
Mung bean sprouts

Place all ingredients except cilantro, spinach, and lime juice and garnishes in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot.

Remove slices of ginger and stir in cilantro and lime juice. Dish up the pasta and then sprinkle on garnishes as desired.

One Pot Wonder Tomato Basil Pasta

Serves 4 to 6 as an entree

12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
1small package sliced mushrooms
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Spinach at the end
Parmesan cheese for garnish

Place pasta, tomatoes, onion, mushrooms, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Stir in 4-6 cups of spinach.

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.

Hummus

Pioneer Woman’s Classic Hummus

Ingredients

         3 cans (14.5 Oz.) Garbanzo Beans, Rinsed And Drained

         ⅓ cups Plus 1 Tablespoon Tahini

         3 cloves Garlic, Chopped, Or More To Taste

         ½ whole Lemon, Juiced

         ½ teaspoons Ground Cumin, Or More To Taste

         Salt To Taste

         Fresh Basil Or Italian Parsley

         3 Tablespoons To 5 Tablespoons Cold Water

         1 Tablespoon Olive Oil

Preparation Instructions

Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor.

Pulse until mixture becomes somewhat smooth and combined, but do not over mix.

Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three times, just to incorporate.

***My personal add-in: 1 piece of roasted red pepper from a jar, and eliminate the water. Yum.

Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge.

Muhammara

1. 
   

   • 1 (7 ounce) jar roasted red peppers, drained
   • 2/3 cup fine fresh breadcrumb
   • 1/3 cup walnuts, toasted lightly and chopped fine
   • 2 -4 garlic cloves, minced and mashed to a paste with
   • 1/2 teaspoon salt
   • 1 tablespoon fresh lemon juice (to taste)
   • 2 teaspoons pomegranate molasses (see notes below) or 2 teaspoonsgrenadine
   • 1 teaspoon ground cumin
   • 1/2 teaspoon hot red pepper flakes
   • 3/4 cup extra virgin olive oil (2 T if you won't be chilling the dip before serving)
   • toasted pita bread, triangles as an accompaniment

   
   
   In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually.
2. Transfer the muhammara to a bowl and chill in the refrigerator until it thickens.
3. Serve at room temperature with the pita triangles.

Thanks Janine!!!

Read more: http://www.food.com/recipe/muhammara-138072#ixzz1XSu7V8LD

Protein Power Greek Bowl

Protein Power Greek Bowl

From Oh She Glows

Adapted from The Coup Cookbook’s Greek Goddess.

Ingredients:

• 2 cups uncooked brown rice (or however much you want to make)
• 1.5-2 cups uncooked lentils (you need 4 cups cooked lentils)
• 1/2 red onion
• 4 garlic cloves, peeled and diced
• 1 red/yellow/orange pepper, thinly sliced
• 1 tomato, chopped
• 1 cup Tahini lemon garlic dressing
• 8-10 sundried tomatoes, sliced (optional)
• 2 large handfuls of mixed greens (or spinach)
• 1/2 cup parsley, chopped
• Lemon wedges and olives, for garnish (optional)
• Kosher salt and pepper, to taste (I think I used about 1/4-1/2 tsp kosher salt in the sauté)
• 1/2 tbsp olive oil for sautéing

Directions: Cook lentils and rice according to package directions, rinse with cold water, strain, and set aside. In a large skillet, add in the oil and heat to low-medium temperature. Now add in the onion, garlic, red pepper, salt, pepper, and optional sundried tomatoes. Sauté for about 5 minutes over low-medium heat. Now add in the cooked, drained, and rinsed 4 cups of lentils and stir well. Cook for another few minutes. Add in 1 cup of tahini lemon garlic dressing and stir well. Cook until it starts to bubble and then remove from heat. Add in 2 large handfuls of greens and parsley and stir well again. Portion cooked brown rice into the bowl(s) and then scoop the sauté lentil mixture overtop of the rice. Garnish with olives and a lemon wedge if preferred. Makes about 6 large portions.

Tahini Lemon Garlic Salad Dressing

This salad dressing is creamy and thick with a sharp, peppery quality. It is my new favourite! Use it on salad or even as a delicious dip for vegetables.

Ingredients:

• 1/4 cup tahini
• 1-2 garlic cloves
• 1/2 cup fresh lemon juice
• 1/4 cup nutritional yeast
• 1/2 cup extra virgin olive oil
• 1 tsp kosher salt
• Fresh ground black pepper, to taste

Directions: In a food processor, process all ingredients until smooth. Makes about 1.5 cups.

Quinoa with Dried Cherries and Pistachios

Photo and Recipe from Cooking Light, December 2010

Yield: 8 servings (serving size: 3/4 cup)

Ingredients

• 1 3/4  cups  uncooked quinoa
• 2  tablespoons  plus 2 teaspoons extra-virgin olive oil, divided
• 3  tablespoons  finely chopped shallots
• 2  cups  water
• 1/3  cup  dry white wine or chicken broth
• 1/2  teaspoon  salt
• 3  tablespoons  fresh lemon juice
• 1/4  teaspoon  freshly ground pepper
• 1/2  cup  dried sweet cherries, chopped
• 1/2  cup  dry-roasted pistachios, chopped
• 1/4  cup  chopped fresh mint
• 1/4  cup  chopped fresh parsley

Preparation

1. Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.

2. Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.

From Kelly!

blue moon pizza

 - mercedes white

roasted butternut squash puree

caramelized onions
spinach
mozzarella
blue cheese

lentil tacos

sutton grace

lentil tacos is one of our favorites. we eat it at least once a week. lentils have a lot of health benefits. 

read more about them here.

i don't really measure when making this so the amounts are estimates. increase or decrease the amounts as your tastes desire.

lentil tacos 

3/4 cup of lentils (rinsed and pick out the bad ones)

1/2 medium onion diced

1 clove of garlic, minced

1/4 cup of taco seasoning

1-2 teaspoons of cumin

4-6 cups of water

saute garlic and onion in a little olive oil. add lentils and seasonings, stir. add water simmer until lentils are tender (adding more water as needed) about 30-40 minutes. once the lentils are cooked i prefer to mash mine a little using a potato masher. serve in a tortilla with your favorite toppings. serves 6+.

Pasta with Artichoke and Leek Sauce

 - Nick Stellino

Cook 1 lb of penne, set aside

3 T olive oil

4 garlic cloves, sliced

1/4 t red pepper flakes

1 c sliced leeks, white part only

saute together

add to pan:

1 large jar artichoke hearts, reserving back one heart

3 T chopped fresh parsley

1/4 c white grape juice

cook 2 minutes

add to pan:

2 c chicken stock

cook till artichokes break with pressure from the back of a spoon, about 5-7 minutes

puree to a creamy consistency

add to pan:

1/2 c light cream (or canned milk)

3/4 t salt

1/4 t freshly ground pepper

1 pound cooked penne

1 T butter

1/4 c freshly grated parmesan cheese

sliced reserved artichoke heart

Kosherie

Lentils: cook (bring to boil, simmer about 40 minutes stirring occasionally, drain water if not all was absorbed)

¾ cup lentils

3 cup water

½ tsp salt

Sauce: puree and boil

4 cups coarsely chopped fresh tomatoes

2 garlic cloves, minced or pressed

1 fresh green chile, chopped

1 T vegetable oil

1 T red wine vinegar

1 tsp salt

Rice: cook (bring to boil, simmer about 15 minutes)

1 cup white basmati rice

1 tsp vegetable oil

1 ½ cup water

½ tsp salt

Onions: (fry onions until brown, in 2 batches, sprinkle with salt)

Vegetable oil for frying

4 cups thinly sliced small onions

¼ tsp salt

Pasta: cook

1 ½ quarts salted water

1 ½ cups macaroni

Serve all together, topped with sauce and onions

Veggie Burgers

Drain and rinse a can of kidney or black beans. Add ¼ cup oatmeal, one egg, and 1 tsp salt. Mash with a potato masher until it sticks together, and let sit for 10 minutes.

For mixture into patties and put them directly on a skillet with olive oil to cook. Makes 4 burgers.

Harvest Vegetable Soup

2 T butter

2 large leeks, chopped (whites only)

1 large onion, chopped

saute together

add:

2 c butternut squash

1 c carrot

1 chopped tart apple

4 c chicken stock

simmer till vegetables are tender

puree

add:

1/2 c light cream

Lentil Soup

2 c red lentils

1 c onion

celery, carrots, potatoes

4 c water

1 can tomatoes

1 t salt

½ t pepper

garlic clove, minced

1 chicken bouillon cube

¼ t thyme

bay leaf

2 T parsley

Brown together onion, celery, carrots, potatoes, and garlic. Add water, lentils, tomatoes, salt, pepper, bouillon, thyme, bay leaf, parsley and simmer 1 hour, stirring every 10 minutes or so. May need to add more water if too thick.