Butternut Squash and Black Bean Enchilada Skillet

Put a spin on Mexican night with this healthy, vegetarian skillet dish. Ready in 30 minutes!
Ingredients
2 teaspoons Olive Oil
1  Medium Yellow Onion,Diced
3 cloves Garlic, Minced
½  Jalapeno, Seeded And Diced
3 cups 1/2 Inch Diced, Peeled Butternut Squash
1 teaspoon Cumin
1 teaspoon Chili Powder
Salt And Pepper To Season
1 can (15 Oz. Size) Black Beans, Rinsed And Drained
8  Yellow Corn Tortillas (taco Size), Cut Into Thick Strips
1 can (15 Oz. Size) Red Enchilada Sauce
1 cup Reduced-fat Colby Jack Or Mexican Cheese, Divided
Cilantro And Low Fat Sour Cream, For Serving
Preparation
Heat olive oil over medium-high heat in a large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 8 to 10 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes until everything is nice and melted.
Turn your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in the oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a bit golden brown. Remove from heat and serve immediately.
Serve with sour cream, cilantro, guacamole, or hot sauce!
Skillet Vegetables on Cheese Toast (added 8/13/14)
Ingredients:
8 slices rustic wheat bread
1/28 ounce package peeled fresh whole baby carrots, halved lengthwise
18 ounce package button mushrooms, halved
4cloves garlic, peeled and coarsely chopped1small red onion, cut in thin wedges
2tablespoons olive oil
4ounces soft goat cheese (chevre) Fresh basil (optional)
Directions
Preheat broiler. Place bread on baking sheet; set aside.In large skillet cook carrots, mushrooms, garlic, and onion in hot olive oil over medium-high heat 2 to 3 minutes, until vegetables just begin to brown. Add 2 tablespoons water; cover and cook over medium heat 5 minute, or until vegetables are crisp-tender, stirring once. Sprinkle with salt and pepper.Meanwhile, for cheese toast, lightly toast bread 3 inches from boiler heat for 1 to 2 minutes. Spread goat cheese on one side of each slice. Broil 3 inches from heat for 1 to 2 minutes, until cheese is softened.On plates, top cheese toast with vegetables. Drizzle with additional olive oil; sprinkle with fresh basil. Makes 4 servings.
Nutrition Facts(Skillet Vegetables on Cheese Toast)
Per serving:461 kcal cal.,21 g fat(6 g sat. fat,4 g polyunsaturated fat,10 g monounsatured fat),13 mg chol.,596 mg sodium,56 g carb.,8 g fiber,7 g sugar,15 g pro.Percent Daily Values are based on a 2,000 calorie diet
Roasted Chickpea Panzanella Salad( added 8-21-14)
Roasted chickpeas stand in for rustic bread in this gluten free version of an old classic.
PREP TIME
10 mins.COOK TIME
25 mins
1 pint cherry tomatos, sliced in half
1 medium-sized cucumber, cut into 1/4 inch chunks
1/2 of a red onion, diced
1 cup loosely packed fresh basil leaves, coarsely chopped
2 cups cooked chickpeas – if from the can rinsed and drained
1 Tablespoon olive oil1/2 teaspoon fine sea salt
For the vinaigrette:
3 Tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
2 cloves of garlic, minced
2 teaspoons dijon style mustard
1/2 teaspoon fine sea saltblack pepper to taste
Serves 4
Preheat the oven to 425 degrees. Toss the chickpeas with oil and salt. Place on a prepared baking sheet and roast in the oven until lightly browed and crisp. About 15-20 minutes. Toss chickpeas halfway through cooking.Prepare the dressing by whisking all ingredients until smooth. This works great with an immersion blender but a glass jar with a lid works well too. Shake until well combined.Toss the chopped tomatoes, cucumber, onion and basil with the dressing and allow to sit for about 10 minutes to absorb the flavors.Once chickpeas are done roasting let them cool slightly and then toss them in with the veggies. Season to taste with salt and pepper and serve.*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary.
*Always taste test as you go.
9-2-14 added
Pumpkin Spice Oatmeal  (serves 2)

3/4 cup old fashioned oats
1 1/2 cups unsweetened almond milk
1/2 cup pumpkin purée
1 tbs pure maple syrup
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
Dash of sea salt
1 banana. Smashed
In a medium sized pot heat the oats and milk over medium heat until a light boil. Stir in the pumpkin and mashed banana. Cook over low heat for about 5 minutes or so stirring frequently. Once most of the liquid has cooked down add the spices and syrup. Sprinkle on some crushed pecans or walnuts and enjoy!

9-2-14
Avocado and chickpea sandwiches

Rinse and drain a 14oz can of chickpeas. Pat them dry with a towel. Add them to a bowl with 1 whole avocado (peeled) a large handful of chopped cilantro, a small red onion diced, the juice of one lime, a drizzle of olive oil, a drizzle of your favorite hot sauce (we use siracha) salt and pepper. With the back of a fork or a potato masher mash the whole mixture. Don’t mash too much though, keep it a little clumpy! Spread mixture over a slice of your favorite bread, add some spinach if you’d like and top everything with another slice of bread. Bam! This would also taste awesome with a tahini dressing drizzled on top. Go wild!

10-6-14A simple, comforting winter soup made with roasted acorn squash.
Ingredients
1 large acorn squash
2 tablespoons olive oil, divided
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt, or to taste
1 medium yellow onion, chopped
3 cloves garlic, minced
2 cups unsweetened almond milk
2 cups vegetable broth
Sour cream or plain Greek yogurt for serving (optional)
Instructions
Preheat the oven to 375ºF.

Chop the tip and tail off the acorn squash, then cut it in half length-wise. Scoop out the seeds and discard them (or you can roast them like pumpkin seeds--they're delicious!).Drizzle the squash flesh with 1 tablespoon of olive oil and sprinkle with salt and cinnamon. Place both squash halves on a baking sheet, cut-side down. Roast the acorn squash for 45 to 50 minutes, or until the flesh is very soft. Use a spoon to remove the squash flesh from the skin; discard the skin.

Heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and sauté until browned, about 15 minutes. Add the garlic and sauté an additional 2 minutes. Remove from heat.

Add the squash, sautéed onion and garlic, almond milk, and vegetable broth to a blender and blend until completely smooth. Season to taste with salt and pepper and serve with sour cream or plain Greek yogurt, if desired.
Notes
If you have an immersion blender, you can cook the onion and garlic in a Dutch oven, then add the remaining ingredients and blend directly in the pot.
Read more at http://ohmyveggies.com/roasted-acorn-squash-soup/#MfoZPPOAIyFqYS3o.99

Pumpkin-Sage Baked Ziti
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4-6 servings
Pumpkin-Sage Baked Ziti
10-6-2014

A creamy, fall-inspired baked ziti recipe, adapted from Kitchen Treaty's Creamy Pumpkin Baked Rigatoni.

Heat 3 tablespoons of oil in a large skillet over medium heat. Add the shallots and cook, stirring often, until just beginning to brown, about 7 minutes. Sprinkle the flour into the skillet and give it a good stir. Cook, continuing to stir often, until golden brown, about 3 minutes. Grab a whisk and slowly pour the milk into the skillet, whisking it into the flour mixture. Once the milk is incorporated and the sauce is smooth, add the pumpkin to the skillet and whisk that in. Let the sauce cook on medium heat until it's thickened, about 7 minutes, continuing to whisk often.

Remove the sauce from the heat and stir in the parmesan cheese, 1/4 cup of the sage leaves and a pinch of nutmeg. Season to taste with salt and pepper, then fold in the penne. Transfer to the prepared baking dish and top with the shredded cheese. Cover the baking dish with foil and place it in the oven. Bake for 10 minutes covered, then uncover and cook for 10 minutes more. If you want a browned top, broil for about 5 minutes or until the cheese is golden brown.

While the casserole is baking, make the crispy sage topping. Heat the remaining 2 teaspoons of olive oil in a small skillet over medium heat. Add the remaining sage to the skillet and cook, stirring often, until crispy, about 3 minutes. Keep a close eye on the sage because it will go from crispy to burnt really quickly! When the sage is done, transfer it to a paper towel to soak up some of the excess oil. Sprinkle the crispy sage onto the baked ziti before serving

Butternut Squash Tacos with Cranberry-Jalapeño Relish 11-9-14
1 medium butternut squash, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
1 teaspoon salt
12 small corn tortillas
2 cups cooked black beans
For the Cranberry-Jalapeño Relish:
1 (12-ounce) package fresh cranberries
1 1/2 pounds tart apples, peeled and cut into 1/2-inch cubes
1/2 cup suga
2 tablespoons apple cider vinegar
1 jalapeño pepper, seeded and minced
1 tablespoon minced fresh ginger
Instructions
Preheat oven to 450°F.In a large bowl, toss together the butternut squash, olive oil and salt. Spread on a parchment-lined baking sheet in an even layer and roast until tender, 20-30 minutes, tossing once halfway through.Meanwhile, prepare the Cranberry-Jalapeño Relish. In a medium saucepan over medium heat, combine the cranberries, apples, sugar and apple cider vinegar. Cook, stirring frequently, until sugar has dissolved. Raise the heat to medium-high and cook, stirring constantly, until cranberries start to pop and mixture has thickened, 5-7 minutes. Stir in the jalapeño and ginger and remove from heat.Warm the corn tortillas according to package directions. Serve the tortillas stuffed with the butternut squash and black beans, and topped with the Cranberry-Jalapeño Relish.
Notes
Both the butternut squash and relish can be made ahead of time! Just reheat the butternut squash before stuffing it into the tortillas.
Relish adapted from The New York Times
Read more at http://ohmyveggies.com/butternut-squash-tacos-with-cranberry-jalapeno-relish/#ZH1fttOoQLTEo0CV.99

Happy New Year!

1/4/15
Spicy Kale Caesar Salad with Roasted Garlic


Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 2 to 3
IngredientsFor the Salad:For the Caesar Dressing:
2 heads lacinato (dino) kale, thinly sliced
1 large bulb garlic, roasted
½ to 1 cup parmesan cheese, grated (to taste)
½ cup whole milk Greek yogurt
3 tablespoons mayonnaise*
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon stone ground mustard
1 tablespoon anchovy paste**
1 tablespoon sriracha
1 tablespoon cider vinega
Sea salt to taste
Instructions
Roast the Garlic: Prepare the Caesar Dressing: Prepare the salad:
Preheat the oven to 400 degrees F.
Chop the top off of the bulb of garlic, and drizzle the with olive oil. Wrap the bulb in foil and place in the oven. Roast for 45 to 60 minutes, or until garlic cloves are very soft and golden brown. Allow bulb to cool before peeling the cloves.
Add all ingredients for the dressing to a small blender and blend until smooth. Refrigerate until ready to use.
Remove and discard the stems from the kale leaves. Thinly slice the kale and place in a large serving bowl. Add desired amount of caesar dressing and toss well. (Optional: place salad in the refrigerator for 1 to 2 hours - this will help make the kale leaves softer). Add the parmesan cheese and roasted garlic and serve!
Notes
*I used Hampton Creek mayo **You can substitute anchovy paste with one anchovy fillet
You can also blanch the kale leaves to make them softer. 3.0http://www.theroastedroot.net/spicy-kale-caesar-salad-with-roasted-garlic/
Looking for more kale recipes? Check out my cookbook, Let Them Eat Kale!

3/4/2015
Red Pepper and Lentil Bake

About The Recipe
High in vitamin A, vitamin C, and fiber, red bell peppers make a perfect accompaniment to protein-rich lentils in this low-calorie recipe.

Ingredients
1 teaspoon olive oil
1 large onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1/2 cup lentils, such as Puy or green
2 1/2 cups low-sodium, organic vegetable broth
4 red bell peppers, deseeded and chopped1 large cooking apple such as Granny Smith or McIntosh, peeled, cored, and chopped
2 teaspoons dried basil
1/4 cup white wine
14 ounces canned chopped tomatoes
1 ounce shredded cheddar cheese1/3 ounce shredded parmesan cheese
Salt and pepper to taste

Preparation
Red Pepper and Lentil Bake1 Preheat the oven to 350 degrees.
2 Heat the olive oil gently in a large saucepan, add onion and garlic, and fry for five minutes until the onions are translucent.
3 Add lentils and stir, then add vegetable stock. Bring to a boil, then reduce heat and simmer for 25 minutes
.4 Add the peppers, basil, apple, white wine, and canned tomatoes and mix well. Transfer the mixture to an oven-proof 9-by-13 baking dish and sprinkle cheese on top. Cook in oven for 30 minutes.
5 Serve immediately, or freeze remaining portions in individual servings.
Notes


TipsThe original recipe calls for eight red bell peppers; I halved the amount and increased the amount of lentils by a little bit, but feel free to play with the ratio to your liking.

3-20-15
Roasted Veggie and Black Bean Tacos
Prep Time: 15 minutes
Cook Time: 20 minutes

Yield: Makes enough for about 9 tacos
Ingredients
3 medium tomatoes, cored and seeded, diced* (1 1/2 cups)
ears corn, kernals cut from cob (1 1/2 cups)
1 medium zucchini, diced (1 1/2 heaping cups)
1 medium yellow squash, diced (1 1/2 heaping cups)
3/4 small yellow onion, chopped (scant 1 cup)
1 red bell pepper, diced (1 cup)
1 1/2 Tbsp olive oil
1 1/2 Tbsp canola oil
1 tsp cumin1 tsp chili powder, divided
Salt and freshly ground black pepper
1 cup canned black beans, drained, rinsed and warmed
1/3 cup cilantro, chopped
1 1/2 Tbsp fresh lime juice
Corn or flour tortillas for serving
Queso fresco, for serving
Sour cream and Mexican hot sauce for serving (optional)

Directions
Preheat oven to 400 degrees. Place first 6 ingredients in a mound on a large baking sheet. In a small bowl, stir together olive oil, canola oil, cumin, 1/2 tsp chili powder and salt and pepper (I used 3/4 tsp salt and 1/4 tsp pepper, but you can adjust to your taste). Drizzle oil mixture over veggies on baking dish, then toss to evenly coat and spread veggies into an even layer. Bake in preheated oven 10 minutes, then remove from oven and toss (then spread into an even layer again) and return to oven to roast 10 minutes longer (or until they've reached desired doneness).Near the end of veggies roasting, toss warmed black beans with salt and remaining 1/2 tsp chili powder. Once veggies are done roasting, add black beans along with chopped cilantro and drizzle lime juice over top and toss. Serve warm over tortillas (I preferred corn vs. flour, I tried both. I recommend heating about 1/2 - 3/4 tsp veggie oil slightly over medium heat in a non-stick skillet, add corn tortilla and swirl. Cook until golden brown in spots, then lift, add another 1/2 tsp and repeat). Top with Queso Fresco, sour cream and hot sauce if desired.*Dice all the veggies about the same size so they all cook evenly, except for the tomatoes (and corn obviously). I diced the tomatoes bigger because they shrink the most since they have a higher water content than the others.Recipe Source: Cooking Classy

4-13-2015
Garlicky Leek & Artichoke Soup with Crunchy Lentils
A light and flavorful soup perfect for a chilly spring evening.PREP TIME
10 minutesCOOK TIME
30 minutes
Soup
2 Tablespoons olive oil
2 medium-large leeks, white and light green parts only, chopped (about 2 cups)
9 cloves of garlic, peeled
2 cups low sodium vegetable broth
2 cups water + more to thin if necessary
 2 9oz jars water packed artichoke hearts, well rinsed and drained (2 cups) OR 1 10oz bag frozen artichoke hearts, thawed
2 medium boiling potatoes, cut into 1 inch cubes (3/4 cup)
6 fresh thyme sprigs
2 Tablespoons fresh lemon juice
pinch of crushed red pepper flakes
salt and pepper to taste
micro greens for topping
Crunchy Lentils 
1 cup cooked green lentils
1/2 Tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon fine sea salt
1/8 teaspoon cayenne pepper

Heat olive oil in a large saucepan over medium heat. Add the leeks and garlic and sauté for 5 minutes, or until the leeks are soft and translucent. Add broth, water, artichokes, potatoes and thyme. Bring to a boil. Reduce heat to medium low, sprinkle with a little salt and pepper, partially cover the pan and simmer for about 25 minutes, or until potatoes are tender.

While the soup simmers prepare the crunchy lentils. Preheat the oven to 400F. In a small bowl toss the lentils with the oil and spices. Place in a single layer on a prepared baking sheet and roast in the oven until lightly browned and crisp. About 20-23 minutes.Toss the lentils at least once or twice throughout cooking and keep a close eye on them for the final 5 minutes.
Remove thyme sprigs, and strip remaining thyme leaves into the soup pot.

With an immersion blender (or carefully in batches in a regular blender) puree the soup until smooth and creamy. If the soup is too thick add a little more water as needed. Stir in lemon juice and crushed red pepper flakes. Taste test and adjust seasonings if need be.

​Ladle soup into bowls and top each bowl with crunchy lentils and micro greens.

Serves 4-6
New 8/12/14
Mediterranean Kale & Cannellini Stew with Farro

Ingredients4cups reduced-sodium chicken broth or reduced-sodium vegetable broth
114 1/2 ounce can no-salt-added fire-roasted tomatoes
1cup farro, rinsed, or kamut
1cup coarsely chopped onion
(1 large)2medium carrots, halved lengthwise and thinly sliced crosswise
1cup coarsely chopped celery (2 stalks)
4cloves garlic, crushed
1/2teaspoon crushed red pepper
1/4teaspoon salt
4cups coarsely chopped fresh green kale or Swiss chard
115 ounce can no-salt-added cannellini beans (white kidney beans), rinsed and drained
3 tablespoons fresh lemon juice
1/2cup crumbled feta cheese (2 ounces) 
Snipped fresh parsley or basil

Directions
In a 3 1/2- or 4-quart slow cooker combine broth, tomatoes, farro, onion, carrots, celery, garlic, crushed red pepper, and salt.Cover and cook on high-heat setting about 2 hours or until farro is tender but still chewy. Stir in kale, beans, and lemon juice. Cover and cook for 1 hour more.To serve, sprinkle each serving with cheese and parsley or basil.
Nutrition Facts(Mediterranean Kale & Cannellini Stew with Farro)
Per serving:274 kcal cal.,4 g fat(2 g sat. fat,0 g polyunsaturated fat,1 g monounsatured fat),11 mg chol.,691 mg sodium,46 g carb.,9 g fiber,6 g sugar,14 g pro.Percent Daily Values are based on a 2,000 calorie diet

Cucumber-Honeydew Salad with Feta (added8/13/14)
Ingredients:
2 tablespoons lemon juice
1/4cup extra-virgin olive oil
1teaspoon honey
1/4teaspoon salt
1/8teaspoon ground black pepper
1/4teaspoon poppy seed (optional)
1 medium honeydew melon (3 1/2 to 4 lbs.), seeded and cut in bite-size cubes (5 cups)
1 cucumber (12 oz.), unpeeled, and cubes (2 cups)
1/3cup finely chopped red onion, briefly rinsed
3 tablespoons chopped fresh dill weed
4ounces feta cheese, crumbled (1 cup)
Directions
In a large bowl pour lemon juice. Whisk in olive oil in a slow, steady stream until incorporated. Whisk in honey, salt, pepper, poppy seed, if desired, and pepper. Add melon, cucumber, onion, and dill weed. Toss to combine. Just before serving top with feta.
Cover; chill up to 8 hours. Let stand 20 minutes before serving.

Mediterranean Hummus Pizza (added 8-21-14)
Hummus stands in for traditional tomato sauce in this simple and tasty pizza.
PREP TIME
15 mins.COOK TIME
15 mins.
1 ball of homemade or store bought pizza dough
1/4-1/2 cup hummus (homemade or store-bought)
1/4 cup sun-dried tomatoes,
chopped1/4 cup pitted kalamata olives
1/4 of a red onion, finely chopped
1/4 cup cooked chickpeas
1/4 cup crumbled feta cheese
1/4 cup parsley, finely chopped
2 Tablespoons extra virgin olive oila squeeze of fresh lemon juice
Serves 4
Preheat the oven to 425 degrees.Spread the pizza dough onto a prepared baking sheet or pizza stone. (If using a baking sheet drizzle a little oil on the pan to keep the pizza from sticking.)Spread hummus evenly over the crust. Top with sun-dried tomatoes, kalamata olive, red onion, chickpeas, and feta cheese. Bake in a 425 degree oven for about 12 minutes. Then increase the heat to 500 degrees and cook an additional 2-3 minutes (this will help get the chickpeas crunchy!) Keep a close eye on the pizza to make sure it doesn’t burn.Remove pizza from the oven and top with minced parsley, a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice.*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary.
*Cooking times may vary depending on your oven and the thickness of your pizza dough

9-2-14  added

Pumpkin Hummus


Pumpkin Hummus ( inspired by nomsforthepoor.com)
1/4 cup lemon juice
1/4 cup almond butter
2 cloves garlic
4 tbs water
2 tsp curry powder
1 tsp cumin
1/4 tsp cayenne pepper
1 cup pumpkin purée
1 1/2 cups chickpeas
Place all ingredients in a food processor and purée until smooth. If mixture is too thick add a little more water. Enjoy!

9-2-14 added
Butternut Squash Chili

1 large yellow onion, peeled and finely chopped
1 large green bell pepper, seeded and chopped
1 jalapeño pepper, seeded and diced
2 cloves of garlic, minced
1 butternut squashed, peeled and chopped in 1/4 inch cubes
2 cans black beans, rinsed and drained
1 can crushed tomatoes
3 tbs chili powder
2 tsp cumin
2 tsp paprika
3 cups veggie stock
Salt and pepper to taste
Directions:
In a large soup pot sauté the onion and garlic in a little olive oil. Cook for about 5 minutes over medium heat. Add the peppers and butternut squash. Cook for a few more minutes stirring often. Add all other ingredients and bring to a boil. Reduce heat and simmer chili for about 30 minutes.

9-4-14
Black Bean Fritters with Sweet and Spicy Corn Fritters

For the Fritters:
1/2 cup old fashioned rolled oats1 (15 oz) can organic black beans- rinsed, drained and patted dry (to keep things from getting mushy)1/2 cup red onion, diced2 cloves of garlic, minced1 teaspoon chili powder1/2 teaspoon ground cumin1/2 teaspoon fine sea salt1 Tablespoon ground flax seeds mixed with 3 Tablespoons warm water) You can substitute this with 1 egg.1 Tablespoon olive oil
For the Corn Salsa:
1 medium sized red onion, diced
1 jalapeño pepper, diced (discard seeds if you are sensitive to heat, we leave the seeds in)
 2 cups fresh corn kernels-blanched in boiling water for 2 minutes (if frozen thawed)
1 avocado, pitted and cut into 1/4 inch chunks
1 cup cilantro, minced
3 Tablespoons fresh lime juice
1 Tablespoon honey
1/4 cup extra virgin olive oil
1/2 teaspoon ground cuminpinch of fine sea salt
Serves 4-6
Preheat the oven to 400 degrees.Whisk together the flax seeds with the water and set aside for at least 5 minutes.Add the oats to a food processor and process until an almost flour-like consistency is achieved (it’s okay if there are still some whole oats) Add 1/2 of the black beans, onion, garlic, chili powder, cumin and sea salt. Process until well combined but not overly mixed. Remove from the food processor and stir in the remaining black beans and flax mixture OR egg.Using your hands form the mixture into uniform patties-you should get about 6 patties. Lightly brush each side of the patty with a little olive oil (be careful because the patties are fragile before baking) Place patties on a prepared baking sheet and bake in the oven for about 20-25 minutes-or until lightly browned. Carefully flip patties halfway through cooking.Prepare the salsa by combining the red onion, jalapeño pepper, avocado, corn and cilantro in a large bowl. In a separate bowl whisk together the lime juice, honey, olive oil, cumin and sea salt.  Pour dressing over the salsa. Serve salsa with the fritters and enjoy!

10-23-14
Moroccan-Spiced Roasted Carrot HummusMakes about 3 1/2 cups
1 pound carrots, chopped into 1-inch chunks
3 whole cloves of garlic, peels left on
4 tablespoons extra virgin olive oil, divided
1 1/2 cups cooked chickpeas, rinsed and drained if from a can
1/4 cup tahini
2 tablespoons fresh lemon juice
1/4 cup water + more to thin if necessary
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cayenne
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
Fresh cilantro, minced, to serve
Preheat the oven to 425°F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes. Toss carrots halfway through cooking. Once cool enough to handle, squeeze the garlic cloves out of their peels.
In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.
Serve with minced cilantro and your favorite veggies and crackers.
Recipe Notes
Store the hummus in an airtight container in the fridge for up to 7 days

Curried Cauliflower, Apple and Chickpeas 11-3-14

In a 15 x10x 1 inch (jelly roll) pan, toss together 4 cups bite-sized cauliflower florets, 2 Granny Smith apples (unpeeled and cut into 1 inch cubes, 1/2 cup canned chickpeas (rinsed and drained), 3 Tablespoons olive oil, 3 cloves slivered garlic, 1 teaspoon curry powder and 1/2 teaspoon cinnamon. Roast in a 425 degree oven for 20 minutes until cauliflower is tender, stirring halfway through.

11/17/14
Delicata, Brussels Sprouts & Hazelnut Salad With Cider Vinaigrette
A sweet and tangy salad perfect for the holidays.
PREP TIME 15 mins.COOK TIME 35-45 mins.
3 medium-sized delicata squash (about 2 pounds total)
1 1/2 pounds brussels sprouts, trimmed and sliced in half lengthwise
2 Tablespoons olive oil
pinch of fine sea salt
1 cup hazelnuts, roughly chopped
1 cup pitted and chopped dates
1/2 cup parsley, diced
For the dressing:
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tsp dijon style mustard
1 TBS pure maple syrup
1/2 tsp turmeric
1/2 tsp ground cumin
1/8 tsp cayenne pepper
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of fine sea salt

Serves 6-8 (as a side)
Preheat the oven to 425F.Rinse the delicata squash under water and remove any dirt. Slice the squash into 1/2 inch thick rounds and use a spoon to scrape out the seeds from each round. Slice each round in half and toss with the sliced brussels sprouts and olive oil. Sprinkle the vegetables with a little salt and bake in the oven until lightly browned and tender. About 35-40 minutes. Stir veggies halfway through cooking.
While veggies bake heat a skillet over medium heat. Add the hazelnuts and lightly toast. Keep a close eye on the hazelnuts to make sure they don’t burn. Remove from the heat and set aside.Prepare the dressing by placing all of the ingredients in a jar secured with a lid. Shake until well combined. Taste test and adjust seasonings if need be.Transfer roasted veggies to a serving platter and stir in the hazelnuts, dates and parsley. Drizzle with dressing and enjoy!

Happy New Year!

1/4/15
Southwestern Quinoa and Black Bean Casserole

Author: Pinch of Yum Ingredients
3 large cloves garlic, minced
1 onion, minced
2 jalapenos, seeds and ribs removed, minced
1 tablespoon oil
4½ cups cooked black beans, rinsed
1¼ cup vegetable broth
2 cups cooked quinoa
½ teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon cumin
4 bell peppers, diced (mine were red and yellow)
1¼ cup shredded Mexican cheese
sliced green onions
Instructions
Black beans: Heat oil in a large skillet over medium-high heat.
Add the garlic, onion, and jalapeno, sauteing for 4 minutes and stirring occasionally.
Stir in broth and black beans. Bring mixture to a boil and cook for 5 minutes. Mash beans to desired consistency. I like to make them a little more like refried beans while still leaving some of the beans whole. The mixture should be thick, not watery. If you still have a lot of moisture, let it cook out by keeping it on the heat for another few minutes. Taste and season with salt.
Quinoa: In a dry nonstick skillet over medium high heat, toss and toast the cooked quinoa with the cayenne, chili powder, cumin, and salt for 1-2 minutes. Taste and season with salt. Set aside.
Peppers: In the same dry nonstick skillet over medium high heat, place the diced peppers and do NOT stir. This allows the peppers to get a brown roasted look on the outside. Wait for 2-3 minutes before stirring, then let them "roast" for another few minutes before removing from the heat
.Assemble: Preheat oven to 375 degrees.
Spoon black bean mixture into a glass baking dish coated with cooking spray. Top with quinoa, bell peppers, and cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until the top layer of cheese was golden and bubbly.
Sprinkle with green onions and let cool for at least 10 minutes (otherwise it will be too runny).
Serve with sour cream, tortilla chips, on tacos, on a salad, or just eat it plain!Notes: I used an 8 inch square baking dish and it was VERY full. You could also spread this into a thinner casserole by using a 9x13 baking dish.Recipe by Pinch of Yum at http://pinchofyum.com/southwestern-quinoa-and-black-bean-casserole

3/4/2015
Santa-Fe-Style Vegetable Soup

Either cook for three hours on your slow cooker's high setting or six hours on low. (or on the stove mm)
Ingredients
1 tablespoon extra-virgin olive oil
1 red onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon sea salt
3 cups chicken or vegetable stock
2 cups peeled butternut squash
1 dried New Mexico, ancho, or guajillo chile pepper
1 cup boiling water
1 jalapeno pepper, finely chopped
1 cup sweet corn kernels, thawed if frozen
1/2 teaspoon lime zest, finely grated
1 tablespoon lime juice, freshly squeezed
1 cup chicken, precooked and shredded, optional
1 roasted red pepper, cut into thin strips
Cilantro leaves, finely chopped, for garnish
Directions
In a skillet, heat oil over medium heat. Add onions, and cook, stirring, until softened, about three minutes. Add garlic, oregano, and salt, and cook, stirring, for one minute. Transfer to slow-cooker stoneware. Add stock, and stir to combine.Add butternut squash, and stir to combine. Coverm and cook on low for six hours or on high for three hours, until squash is tender.Thirty minutes before the soup has finished cooking, in a heatproof bowl, soak dried chili peppers in boiling water for 30 minutes, weighing down with a cup to ensure they remain submerged.Drain, discarding soaking liquid and stems, and chop coarsely. Add to stoneware.Purée using an immersion blender. (If you don't have an immersion blender, you can blend in a food processor in batches and return to stoneware.)Add corn, lime zest, and juice. Cover, and cook on high for 30 minutes, until corn is tender. When ready to serve, ladle into warmed bowls, and garnish with red pepper strips and cilantro.

3-27-15
Banana + Date Oatmeal Cookies



PREP TIME
10 minutesCOOK TIME
15 minutes
1 cup mashed banana
1/4 cup coconut oil, melted
2 Tablespoons pure maple syrup
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1/2 cup almond flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup dates, roughly chopped


Serves about 18-20 cookies
Preheat the oven to 350F.Combine the mashed banana, coconut oil, maple syrup and vanilla in a large bowl. Stir well.Add all of the dry ingredients to the wet ingredients and mix until well combined. Taste test batter and adjust spices if need be.Using a Tablespoon size cookie scoop drop small rounded balls of dough onto a parchment lined baking sheet. Lightly flatten each cookie with the back of the spoon or your fingers.Bake in the oven until lightly browned on the bottom. About 15 minutes. Cooking times will vary depending on the size of your cookies.Let cool on a wire rack before enjoying.

I would leave out the dates - but that's just me. :)

4-14-15
Hummus and Mint Veggie Burgers

Serves 4
2 tablespoons flaxseeds, finely groundt
1tablespoon fresh lemon juice
1/4cup almonds
Five2-ounce hamburger buns
One15-ounce can chickpeas, drained and rinsed
1/2cup pitted Spanish olives
1/2small zucchini, chopped (about 1 cup)
1/4cup fresh mint, packed
1/4cup store-bought hummus, plus more for burger
1/8teaspoon cayenne pepperKosher salt and freshly ground black pepper
2tablespoons olive oil
Toppings: Sliced tomato, arugula, hummus

Stir together flaxseeds, lemon juice, and 1 tablespoon water in a medium bowl; set aside to thicken.In a food processor, combine the almonds and half a hamburger bun (about 1 ounce) and pulse until chopped. Add chickpeas, olives, zucchini, and mint, and pulse until very finely chopped. Transfer vegetable mixture, hummus, and cayenne to the bowl with flaxseed; stir to combine. Season with salt and pepper to taste. Form patties (about 2/3 cup each) and set aside.Heat the olive oil in a large cast-iron skillet over medium heat. When the oil is hot, fry the patties until crisp and browned on the outside, about 4 minutes on each side. Serve burgers on buns with hummus, arugula, and tomato slices.