Vegetarian
Vegetarian Recipes
Sun-Dried Tomato Pesto
This recipe goes great with pasta or on top of salmon! 2 cups fresh basil leaves 5 sun-dried tomatoes, softened 3 cloves garlic, crushed 1/4 teaspoon salt 3 tablespoons toasted pine nuts OR walnuts 1/4 cup cold-pressed olive oil Place basil, tomatoes, garlic, salt, and nuts in an electric food processor or blender and puree. Turn to lowest setting and add olive oil slowly. Blend until the mixture reaches your desired consistency.
Read MoreSpinach Blueberry Salad
1 tablespoon coconut oil 3/4 cup almonds, blanched and slivered 1 pound spinach, rinsed and torn into bite-size pieces 1 cup organic blueberries (fresh or dried) 2 tablespoons toasted sesame seeds 1 tablespoon poppy seeds 1/4 cup agave 2 teaspoons minced onion 1/4 teaspoon paprika 1/4 cup white wine vinegar 1/4 cup cider vinegar 1/2 cup cold-pressed olive oil In a medium saucepan, melt coconut over low-medium heat. Cook almonds in oil until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and blueberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, agave, onion, paprika, white wine...
Read MoreSpicy Black Bean Chili
Great for a winter meal! From Fresh from the Vegetarian Slow Cooker by Robin Robertson 1 tablespoon cold-pressed olive oil or organic coconut oil (Trader Joe’s has a great one for little $) 1 large organic yellow onion, chopped 1 organic red bell pepper, seeded and chopped 2 garlic cloves, minced (or 1 teaspoon crushed garlic out of a jar) 2 tablespoons chili powder, or more to taste 1-28 ounce can organic crushed tomatoes 2 cans organic black beans, rinsed and drained 1 cup water 1- 4 ounce can diced green chilies, drained 1 teaspoon sea salt Fresh ground pepper to taste (optional) 1) Heat the oil in a large skillet over medium heat. Add the onion,...
Read MoreAlmost Irish Stew
1 tablespoon cold pressed olive oil or organic coconut oil 1 small yellow onion, chopped 1.5 cups baby carrots, halved lengthwise 6 very small white potatoes, halved or quartered 2 garlic cloves minced 1 – 15.5 ounce can cannelloni beans, drained and rinsed 2 cups veggie stock 1 bay leaf 1 tablespoon white or apple cider vinegar 1 teaspoon dried thyme 1 teaspoon honey or maple syrup 1 tablespoon sea salt salt and freshly ground pepper for taste 3 large kale or chard leaves – chopped * optional: organic, grass fed beef – steak cut into small cubes OR stew meat 1) Heat the oil in a large skillet over medium heat. Add onion and cover. Cook until...
Read MorePeanut Butter, Oatmeal, Chocolate Chip Cookies
These cookies are fantastic and quick. They satisfy three cookie cravings in one. And, I have found, that if you use Agave as an alternative sweetener, the chewiness is enhanced and the taste is just as delicious! 1/2 cup raw sugar (OR 1/4 cup Agave) 1/3 cup brown sugar 1/2 cup butter, soft 1/2 teaspoon vanilla 1/2 cup peanut butter 1 egg 1 cup unbleached flour 1/2 cup oats 1 teaspoon salt 1 teaspoon baking soda 1 cup dark chocolate chips Preheat oven to 350 degrees F. Mix sugars, butter, peanut butter and vanilla in a large bowl with a hand mixer or stand mixer on low for 1-2 minutes. (Or by hand until butters, sugars and vanilla are creamed). Add in egg, soda...
Read MoreMulligatawny Soup
This delectable post-modern version of mulligatawny is deliciously complex. The chick peas give it a boost of protein; the apple gives it a sweet-tart kick. Adjust spices if you prefer a mild soup, as cayenne pepper packs some heat. 1 tablespoon avocado oil 4 cloves garlic, minced 1 inch fresh ginger, grated 2 teaspoons mild GF organic curry powder 1 teaspoon organic turmeric 1/2 teaspoon cayenne pepper, more or less, to taste 1 medium sweet or red onion, peeled, diced 4 medium organic carrots, peeled and diced 1 cup cauliflower florets, chopped 2 large organic Granny Smith apples, peeled, cored and diced 1 medium sweet potato, peeled and diced 2 heaping cups thinly...
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