Olive oil and tangerine chocolate cake

Author: Giulia

Recipe type: Cake, chocolate

Serves: 8

You’ll need

• 3 eggs, at room temperature
• 120 g raw cane sugar
• 120 g 50% dark chocolate
• 50 g extra virgin olive oil
• juice and rind of an organic tangerine
• 100 g almond flour
• 100 g wholemeal spelt flour
• 8 g of baking powder
• 1 pinch salt
• icing sugar to serve

How to make it

1. Preheat oven to 180°C.
2. Whip the eggs with the raw cane sugar until light and pale.
3. Melt the chocolate in a bain-marie and stir in the extra virgin olive oil, the tangerine juice and the finely grated zest.
4. Combine the liquids to the well beaten eggs and sugar and mix well.
5. Sift the almond flour with the wholemeal spelt flour, the baking powder and a pinch of salt and fold into the mixture gently.
6. Grease a 20 cm round mould cake and dust slightly with flour.
7. Spoon the chocolate batter into the mould and bake for about 25 minutes until dry, almost crisp on the surface and moist inside.
8. Let cool completely before dusting with icing sugar to serve.

Recipe found at: http://en.julskitchen.com/dessert/olive-oil-chocolate-cake

Shiitake-and-Swiss-Chard Soup with Hand-Cut Noodles

Ingredients

• 1 1-ounce sheet of dried kombu, see Note
• 3 ounces dried shiitake mushrooms, finely ground in a food processor
• 2 cups all-purpose flour
• 3/4 cup water
• 1/2 cup soy sauce
• 1/4 cup mirin
• 6 ounces fresh shiitake mushrooms, stemmed and caps thinly sliced
• 1 pound Swiss chard, —stems finely chopped, leaves coarsely chopped
• Kimchi and honey, for serving (optional)

Directions

• In a large pot, combine the kombu with 14 cups of water and bring to a simmer. Cook over low heat, without boiling, for 30 minutes. Discard the kombu and bring the cooking broth to a boil. Add the ground mushrooms and return to a boil. Remove from the heat, cover and let steep for 30 minutes.
• In the bowl of a standing electric mixer fitted with the dough hook, mix the flour and water at medium speed just until the flour is moistened. Increase the speed to medium high and beat until a smooth, firm, elastic dough forms, 8 to 10 minutes. Wrap the dough in plastic; let stand for 30 minutes.
• Strain the broth into a heatproof bowl. Wipe out the pot and return the broth to it. Add the soy sauce and mirin and bring to a boil. Add the sliced shiitakes and Swiss chard and cook just until tender, 2 minutes; keep warm.
• On a lightly floured surface, roll the dough out 1/8 inch thick. Using a pastry wheel, slice the dough into uneven strips. Bring the broth back to a boil and add the noodles. Cook, stirring, until tender and the soup is slightly thickened, 5 minutes. Ladle the soup into bowls and garnish with kimchi and a little honey.

Recipe found at: http://www.huffingtonpost.com/2011/10/27/shiitake-and-swiss-chard-_n_1061066.html

Vietnamese Tofu-Noodle Lettuce Wraps

Ingredients

• 2 ounces thin rice noodles or rice sticks (see Note)
• 1/4 cup water
• 5 teaspoons fish sauce (see Note)
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1/2 1 teaspoon crushed red pepper
• 8 ounces firm or extra-firm seasoned tofu, thinly sliced
• 1 medium carrot, cut into matchsticks
• 1 cup snow peas, trimmed and very thinly sliced
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh mint
• 8 large leaves green-leaf lettuce

Directions

• 1. Bring a large saucepan of water to a boil. Add rice noodles (or rice sticks) and cook until just tender, about 3 minutes. Drain and rinse under cold water. Gently squeeze noodles to remove most of the water.
• 2. Meanwhile, combine 1/4 cup water, fish sauce, lime juice, sugar and crushed red pepper to taste in a small bowl.
• 3. Coarsely chop the noodles and combine in a large bowl with tofu, carrot, snow peas, basil and mint. Pour the sauce over the salad and toss to combine. To serve, spoon about 1/2 cup salad onto each lettuce leaf and roll up.
• Ingredient notes: Dried thin rice noodles (or rice sticks) are also called "bun" or "vermicelli-style" rice noodles. Look for them in the Asian section of well-stocked super markets or an Asian-foods market.
• Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets.

Recipe found at: http://www.huffingtonpost.com/2011/10/27/vietnamese-tofu-noodle-le_n_1061924.html

Paneer and Pea Curry With Sweet Potato Hash

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 5 cloves garlic, chopped
• 1 1/2 pounds sweet potatoes, peeled and grated
• Sea salt
• 8 ounces paneer, cut into 1/2-inch cubes (may substitute extra-firm tofu, drained)
• 3-inch piece ginger root, peeled and finely chopped
• 2 tablespoons garam masala
• 2 cups fresh or frozen/defrosted peas (about 9 ounces)
• 1 cup no-salt-added canned crushed tomatoes, with their juices
• 1/4 cup low-fat coconut milk

Directions:

Pour 1 tablespoon of the oil into a large skillet over medium heat. Once the oil shimmers, add half of the onion and half of the garlic. Cook, stirring frequently, until tender. Increase the heat to medium-high and stir in the sweet potatoes. Sprinkle with salt to taste. Cook the sweet potatoes, stirring and scraping them from the pan occasionally, until they are browned in spots and tender, about 10 minutes. Remove from the heat.
Sprinkle the paneer pieces with salt. Pour 1 tablespoon of the oil into a separate large skillet over medium-high heat. Once the oil shimmers, add the paneer and cook for a few minutes, until deeply browned on one side, then turn the cubes over to brown deeply on the second side.
Reduce the heat to medium. Pour in the remaining tablespoon of oil, then stir in the ginger and garam masala. Cook, stirring frequently, until the ginger is tender and the garam masala has bubbled and bloomed. Stir in the peas, the tomatoes and their juices and the coconut milk. Once the mixture starts bubbling around the edges, taste, and add salt as needed. Cook until the peas are tender and the flavors have melded, about 5 minutes.
Divide the sweet potato hash among individual plates. Spoon the paneer-pea curry on top. Serve hot.

Sweet Corn, Garlic & Tomato Soup with Avocado and Dill

Ingredients

1 tomato

1/3 cup organic sweet corn kernels

1-3 cloves garlic

Handful walnuts

Spoonful hemp seeds

1-2 t Tamari/Bragg's

1 1/2 cups hot water

1/2 or whole avocado, chopped

Salt & Pepper 

Fresh or dried Dill

Directions

Blend tomato, corn, garlic, walnuts, hemp seeds, Tamari, water, and HALF of whatever amount of avocado you're using until smooth. Pour into bowl. Add salt & pepper to taste, and top with remaining chopped avocado and dill. I added some raw, organic honey for good measure.

Recipe found at: http://www.thisrawsomeveganlife.com/2011/12/warming-sweet-corn-garlic-tomato-soup.html

Goat Cheese and Roasted Corn Guacamole

Ingredients

3 ripe Haas avocados

1/3 cup crumbled goat cheese

corn cut from 1 roasted cob*

1/4 cup chopped fresh chives
2 tablespoon fresh lemon juice
3 to 4 tablespoons chopped pickled jalapeno, (I used about 1/3 cup)
coarse sea salt and freshly ground black pepper to taste
tortilla chips for serving

Directions
*To roast the corn place corn over a low flame burner and rotate every 10 seconds to char on all sides.  If you don’t have a gas burner, a outdoor grill is wonderful as is the broil setting of your oven. Cut charred corn from the cob once it’s cool enough to handle.
Cut each avocado in half lengthwise.  Remove the pit from the avocado and discard.  Scoop  the meat out of the skin and place in a medium bowl.  Add the goat cheese, charred corn bits, chives, lemon juice, and jalapeno.  Mash with a fork until mostly smooth, but a few avocado chunks remain.  Season with salt and pepper.  Taste and re-season if necessary.  Serve with tortilla chips.  Guacamole can we stored in an airtight container in the refrigerator for up to one day.  You should having a problem coaxing people to finish it. 

Recipe found at: http://joythebaker.com/2013/04/goat-cheese-and-roasted-corn-guacamole/

lemon, lime & coconut cheesecake

Ingredients

crust:
1 cup walnuts
1 cup almonds
1 heaping cup prunes or dates

lemon layer:
3 cups cashews
1 cup coconut milk
juice of 2 lemons
1 banana (optional)
3 tabelspoons honey/maple syrup
1/2 teaspoon salt
3 tablespoons coconut oil

lime layer:
1 avocado
juice of 2 limes
3 tablespoons honey/maple syrup
1 tablespoon coconut oil
1/8 cup coconut milk (use as little as possible anyway)
1/4 cup coconut flakes 

Directions

for the crust, blend all the ingredients in your food processor until it starts clumping together and you can press it into shapes. press into the bottom of a springform pan lined with plastic wrap. put in fridge.

to make the lemon layer, blend all ingredients together in your blender until creamy smooth. YUM. pour half of it onto your crust - set aside the remaining half - put back in fridge. 
to make the lime layer, blend all ingredients until smooth in your food processor or blender. pour all of this onto the first layer on the crust, then pour on the remaining lemon layer from earlier. let it sit in the fridge for a few hours (overnight is better). i put coconut flakes on top of mine to add some texture. YEAH, BABY

Recipe found at: http://www.thisrawsomeveganlife.com/2012/09/lemon-lime-coconut-cheesecake.html

eggplant, mushroom & pesto pizza

Ingredients

crust:

buy one pre-made (easy to be gluten free) OR use this gluten free recipe, OR:
2 1/4 cups all purpose flour
1/2 teaspoon sugar
2 tablespoons olive oil
3/4 to 1 cup warm water
1 packet yeast
2 teaspoons sea salt & pepper
dried herbs of your choosing (i like basil, oregano, rosemary and thyme) 

pesto:

1 cup tightly packed fresh basil leaves

1/3 cup pine nuts

salt & pepper, to taste

1 tablespoon olive oil

5-6 olives

3 garlic cloves

vegan milk, as needed to make it creamy

toppings:

1 small eggplant

4-5 mushrooms

5 garlic cloves, sliced thin

1/2 package tofu

2 tablespoons tamari

2 tablespoons olive oil

2 tablespoons maple syrup

salt & pepper

Directions

make the crust: combine the yeast and warm water in a warm mixing bowl. sprinkle on a tinsy bit of sugar to feed the yeast. let it rise for about 10 minutes. add the other ingredients and kneed the dough or mix in your mixer (we have a kitchen-aid) until it's soft and elastic; 8-10 minutes. let it rise for an hour or until it doubles in size - A GOOD TIME TO PREP THE PESTO AND TOPPINGS, HMM? - then roll it out into a pizza crust! partially bake it for 8-10 minutes at 425 degrees. 

make the pesto: in your food processor, blend all ingredients until spreadable and delectable. mmm it's so good. spread it on your par-baked crust.

do the toppings: first sautee the tofu and garlic slices in 1 tablespoon each of tamari, olive oil and maple syrup. let them cook until they brown. next slice the eggplant and mushrooms very thin and rub in the remaining tamari, olive oil and maple syrup. throw in some salt and pepper and other spices if you like. when the tofu is done, add it to the eggplant and mushrooms and let it marinate until your pizza is ready to be dressed 

(yes, your pizza was naked.)

throw everything - add a bit of vegan cheese if you like - on the crust and pop it in the oven for 15-20 minutes at 425 degrees. then... cut and eat. you got this. 

 

Recipe found at: http://www.thisrawsomeveganlife.com/2012/10/eggplant-mushroom-pesto-pizza.html

Green Smoothie of LIFE

Ingredients

Handful of dino kale (or any other edible dark, leafy green)

Handful of rainbow chard (or any other edible green)

Stick of Celery

Half cucumber

Small handful cilantro or other herbs

Bit of ginger, chopped

Pinch of salt

Juice of 1/2 lemon/lime

1 cup coconut water (electrolytes!) or water

1/8 teaspoon stevia, or a few dates, or a bit of agave - I like things sweet =)

Frozen banana, chopped

2 frozen strawberries, optional

Directions

That's all, folks! Blend them all up 'til it's smooth and creamy and sip away. I drink them in my mason jar with a straw and before I know it, the jar is empty.

Recipe found at: http://www.thisrawsomeveganlife.com/2011/10/elixir-of-life-green-smoothie-recipe.html

coconut, ginger + mint tart with kiwi

Ingredients
Crust:
1 cup walnuts
1 cup oats or buckwheat groats
2 cups raisins or dates
Filling:
1 cup cashews
Handful mint leaves
1 tablespoon peeled ginger root
2 tablespoons liquid coconut oil
1 cup dates
1/4 cup maple syrup (optional)

Water or other liquid, as needed

 

Directions

To make the crust: process the walnuts and oats/groats in your food processor until they are a rough flour. Add the raisins and process until it starts sticking together. Press in the bottom of a lined tart tin. Set aside.

To make the filling: blend all ingredients until smooth, adding as little water or other liquid as possible, but enough to make it creamy and smooth. Taste it and add more stuff according to your preferences. Or not.

Assemble the beauty: spread the filling onto your crust evenly and set in the fridge overnight or for a few hours. Decorate with sliced fruit, coconut shavings and mint leaves. Enjoy!

 

Recipe found at: http://www.thisrawsomeveganlife.com/2013/03/cashew-fruit-tart-with-coconut-ginger.html

 

Spiced Potatoes with Aubergine & Coconut

Ingredients:

• 350g smooth potatoes
• ½ small aubergine
• 1 tsp black mustard seeds
• 1 red chilli, finely chopped
• 2 tsp turmeric
• 200ml reduced fat can coconut milk

Method:

Cut potatoes into 2cm cubes and the aubergine into 1cm cubes.
Heat 1 tbsp oil in a frying pan and fry the mustard seeds for 1 minute until they start popping. Add the chilli. Stir in the potatoes and aubergine and fry for 1 minute.
Stir in the turmeric and 200ml water. Cover and cook for 8 minutes. Stir in the coconut milk, season well and bring to the boil, cook uncovered for 7-8 minutes until tender.
Serve garnished with chopped coriander.

Recipe found at: http://www.lovepotatoes.co.uk/recipes/easy-light-bites-entertaining/spiced-potatoes-aubergine-coconut

creamy zucchini pasta & avocado soup

Ingredients
zucchini pasta with garlic avocado sauce:

2 zucchinis sliced on the mandoline or spiral slicer into noodles
1/2 avocado
2 peeled garlic cloves
1/2 onion
salt & pepper, to taste
2 cups non-dairy milk
handful pine nuts or cashews
1/4 cup tamari
handful basil leaves
1/4 cup nutritional yeast
1/2 cup cauliflower

put noodles into large bowl and set aside. blend all other ingredients together until smooth. taste it. it'll probably be a little bland but i left it that way so you could add things to your liking. some curry powder might be nice. i add that to everything though... :) pour the sauce all over the noodles - but you should have some left over, set it aside and massage the sauce into the noodles with your hands. i suggest adding some salty veggies to the noodles now. i put on some mushrooms and tomatoes.
Avocado, cauliflower & spinach soup: serves 4-6

now using the rest of the extra sauce from the noodles, add:
1/2 avocado
2 garlic cloves
1/2 onion
1/4 cup nutritional yeast
1/4 cup tamari
1 cup non-dairy milk (more or less) - or use hot water to make the soup warm
salt & pepper to taste
handful spinach
5 olives

i think that's all i threw in there! it was an improv situation as usual. taste it and see what you wanna add or change. serve in bowls with hemp seeds, basil leaves and maybe some olives or something with saltiness/flavour. pickled artichokes would be nice.

Recipe found at: http://www.thisrawsomeveganlife.com/2012/07/creamy-zucchini-pasta-avocado-soup.html

Raw Carrot cake with cashew cream cheese frosting, pistachios & walnuts:

Cashew frosting:
2 cups cashews, preferably soaked for a couple hours
1-2 tablespoon lemon juice
2 tablespoons liquid coconut oil
1/3 cup maple syrup
Water, as needed

Cake:
2 large carrots, peeled
1 1/2 cups oat flour or buckwheat flour
1 cup dates
1 cup dried pineapple (or more dates)
1/2 cup dried coconut
1/2 teaspoon cinnamon

To make the frosting: blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it - mmm. Put in a bowl and set aside.

To make the cake: cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it's all in really small pieces and sticks together.

Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!
Recipes found at: http://www.thisrawsomeveganlife.com/2013/03/raw-carrot-cake-with-cashew-cream.html

Red Russian Kale and Chorizo Soup (Caldo Verde)

Ingredients

8 ounces Spanish chorizo, thinly sliced crosswise (or Tofu)

1 tablespoon olive oil

1 large onion, chopped
2 large garlic cloves, minced

1/2 teaspoon red chile flakes

1/2 teaspoon pepper

7 cups reduced-sodium chicken broth (or Veggie Broth)

3/4 pound russet potato, peeled and chopped

1/2 ounces Red Russian or other kale, stems removed and leaves cut into slender ribbons

Kosher salt (optional)

 
Directions

1. Cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. Transfer chorizo to a paper towel with a slotted spoon.
2. 2. Add onion to fat in pot and sauté until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes.
3. 3. Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.

Recipe found at: http://www.myrecipes.com/recipe/russian-kale-chorizo-soup-50400000125933/

Click to see savings

2 large garlic cloves, minced

1/2 teaspoon red chile flakes

1/2 teaspoon pepper

7 cups reduced-sodium chicken broth (or veggie broth)

3/4 pound russet potato, peeled and chopped

12 ounces Red Russian or other kale, stems removed and leaves cut into slender ribbons

Kosher salt (optional)

Preparation

1. 1. Cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. Transfer chorizo to a paper towel with a slotted spoon.
2. 2. Add onion to fat in pot and sauté until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes.
3. 3. Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.

Stir-Fried Baby Bok Choy with Garlic

Ingredients

• 1/3 cup reduced-sodium chicken broth
• 1 tablespoon soy sauce
• 1 1/2 teaspoons cornstarch
• 3 tablespoons peanut or vegetable oil
• 1/4 cup thinly sliced garlic (about 8 cloves)
• 2 pounds baby or Shanghai bok choy, halved lengthwise
• 2 teaspoons Asian sesame oil

•  
• Directions
•  Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.
  Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.
  
  
  Read More http://www.epicurious.com/recipes/food/views/Stir-Fried-Baby-Bok-Choy-with-Garlic-240548#ixzz2RDtthyaG

Creamy Chocolate Fudgsicles

Ingredients

• 2 tbsp cocoa powder
• 1/2 cup canned full-fat coconut milk (see below link, for lower-cal ideas)
• 2 small, very-ripe bananas (200g)
• scant 1/16 tsp salt
• 1/2 tsp pure vanilla extract
• sweetener of choice, to taste (stevia, agave, etc.)
• optional: feel free to add peanut butter! 

Directions

• Combine all items in a blender (I used a Magic Bullet). Pour into popsicle molds and freeze. Easy, right? As I said, the hardest part is waiting for them to freeze! 

Recipe found at: http://chocolatecoveredkatie.com/2011/08/11/creamy-chocolate-fudgsicles/

Joanne Weir's Green Lentil and Red Pepper Salad with Red Onion, Mint, and Feta

Ingredients:
1 cup dried lentils, preferably Green French Lentils de Puy
3 bay leaves
4 large cloves garlic
1/4 tsp. dried oregano (or more, I used about 1/2 tsp.)
1 red onion, chopped into pieces about 1/4 inch
1 red bell pepper, chopped into pieces about 1/4 inch
5 T finely chopped mint (or more, I used about 1/2 cup mint)
salt and fresh ground black pepper to taste
6 oz. Feta cheese, crumbled
(original recipe called for a garnish of chopped Kalamata olives, which I didn't use)

Dressing Ingredients:
6 T good quality olive oil
6 T red wine vinegar
2 T fresh squeezed lime juice (optional, original recipe didn't use this but I liked the addition of lime)
1/2 tsp. ground cumin (or more, I used about 1 tsp.)
1 tsp. finely minced garlic

Instructions:
Rinse lentils and pick out any broken pieces or debris. Place lentils in a pan with enough water to cover by several inches, then add bay leaves, garlic, and oregano and bring to a boil. Lower heat and simmer gently for 20-25 minutes, until lentils are tender but still firm and slightly chewy. Drain well and cool.

Whisk together the dressing ingredients and season to taste with salt and fresh ground black pepper.

While lentils are cooling, chop onion and red bell pepper Put cooled lentils in a bowl, add red onion and red pepper, then gently stir in dressing. Taste for seasoning and add more salt, pepper, or vinegar if desired. Let salad marinate at room temperature for 20 minutes.

Just before serving, chop mint and add to salad. Sprinkle salad with chopped feta and serve.

If this makes more than you will be eating at one time, I thought the salad was still good after being in the fridge for a couple of days, but don't add the feta until just before serving. 

Recipe found at: http://www.kalynskitchen.com/2008/08/joanne-weirs-green-lentil-and-red.html

Asian Sugar Snap Pea Salad with Radishes and Edamame

Ingredients
1 1/2 cups red radishes, trimmed, washed, and cut in half-moon shapes
3 cups sugar snap peas, trimmed and cut into diagonal pieces
1/2 - 1 cup cooked, shelled edamame
2 T sliced green onions (scallions)
1/4 cup chopped peanuts for garnish

Dressing:
1/4 cup soy sauce
1 1/2 T rice vinegar (not seasoned)
2 tsp. Splenda (or use sugar)
1/2 tsp. green Tabasco sauce, hot chili oil, or Sriracha sauce (or more to taste)
1 T sesame oil
2 T peanut oil
1/2 tsp. ground ginger (comes in a jar)
2 T sugar free or low sugar apricot jam 

Directions
Mix dressing ingredients in glass measuring cup or small glass bowl, whisking well. 

Combine vegetables in bowl, pour over about 1/2 of dressing, and stir to mix until all vegetables are coated with dressing. (You can refrigerate the salad at this point for a few hours. You may want to stir in 1 T more dressing after the salad has been chilled.  You will not use all the dressing.)  To serve, put salad in serving bowl and sprinkle peanuts over.

There are lots of ways you could use the extra dressing from this salad. Some possibilities that came quickly to mind include using it as a marinade for chicken, pork chops, or fish, as a dressing on fresh spinach, or as a dressing for a cold rice salad. 

Recipe found at: http://www.kalynskitchen.com/2006/06/asian-snow-pea-salad-with-radishes-and.html

GRAPEFRUIT SALSA

Ingredients: 

2 tbsp. lime juice
1 tbsp. olive oil
1 tsp. minced jalapeno
1/2 red bell pepper, minced
2 tbsp. minced red onion
1 large Florida grapefruit, peeled, membrane removed, sectioned, chopped
1/4 tsp. ground cardamom
2 tbsp. chopped fresh cilantro leaves

Directions: 

Toss all together. Serve chilled as side dish to barbecued meat, seafood and nachos.

Recipe found at: http://www.sheknows.com/food-and-recipes/articles/812518/6-healthy-grapefruit-recipes/page:3

Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing

Ingredients:
10-12 ounces Tatsoi leaves
sesame seeds, for garnish (I used a mix of black and white sesame seeds, but you can use whichever type you have)

Dressing Ingredients:
2 T soy sauce (I used Tamari)
1 T rice vinegar (not seasoned)
1 tsp. grated ginger root
1 tsp. sugar or Splenda (use Splenda for the South Beach Diet)
1/2 tsp. Sriracha (or other types of Asian hot chile sauce would work)
fresh ground black pepper to taste

Instructions:

Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes. Wash Tatsoi leaves (I used a salad spinner) and cut into thick strips. Dump Tatsoi into boiling water, time for exactly one minutes, then drain immediately into colander and dump into bowl with ice water. (I used used the salad spinner again for the ice water.)

While Tatsoi is cooling in ice water, get a plastic bowl with a tight fitting lid that's large enough to hold all the Tatsoi. Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing. Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing.

To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates. Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. (If using a mixture, the black seeds burn more quickly than the white ones.) Serve immediately.

I ate half of this and kept the other half in the fridge for a day. It was still okay the second day, but much better freshly made. 

Recipe found at: http://www.kalynskitchen.com/2008/07/chilled-wilted-tatsoi-salad-recipe-with.html

Cinnamon Blueberry Muffins

Ingredients

3/4 stick (6 tablespoons) unsalted butter, melted and cooled

1 cup packed light brown sugar

1/2 cup whole milk

1 large egg

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 1/2 cups blueberries (7 1/2 oz)

Special equipment: a muffin pan with 12 (1/2-cup) muffin cups; 12 foil or paper muffin liners

Directions

Put oven rack in middle position and preheat oven to 400°F. Put liners in muffin cups.

Whisk together butter, brown sugar, milk, and egg in a bowl until combined well. Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add milk mixture and stir until just combined. Fold in blueberries gently.

Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.

Read More http://www.epicurious.com/recipes/food/views/Cinnamon-Blueberry-Muffins-1222209#ixzz2RDZv5WMW

Roasted Ratatouille

Ingredients
4 large Japanese eggplants or 2 small globe eggplants (about 1 1/2 lbs.)
2 large zucchini
2 red, yellow, or green bell peppers, cut into 3/4-inch pieces
12-16 ounces cherry or grape tomatoes
1 large onion, chopped
6-8 cloves garlic, sliced
1 tablespoon fresh chopped rosemary (you may substitute dried, crushed rosemary or herbes de provence)
salt and pepper
olive oil spray

Directions
Preheat the oven to 425F.
Cut the eggplants and zucchini into pieces approximately 3/4-inch. For slender eggplants, I simply slice them; larger Japanese eggplants are halved lengthwise and sliced. Zucchini are quarter lengthwise and sliced. Cherry and grape tomatoes are left whole because they will cook more slowly that way, in sync with the other vegetables, but if you use regular-sized tomatoes, cut them into 1-inch pieces.
Spray an extra-large baking dish with olive oil and add all vegetables. Toss them with the rosemary, and sprinkle with salt and pepper. Spray the top lightly with olive oil and place in the oven. Bake for 20 minutes and stir. Bake for about 20 more minutes, stirring every 10 minutes. Cook until vegetable are tender but not dried out; some liquid should remain in the dish.
Serve hot or cold as a side dish. Or as a main course, serve over pasta, sprinkled with toasted pine nuts and fresh basil. 

Recipe found at:http://blog.fatfreevegan.com/2007/07/roasted-ratatouille.html

Ridiculously Easy Curried Chickpeas and Quinoa

Ingredients

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 15-ounce can chickpeas, rinsed and drained
• 1 1/2 teaspoons good curry powder (or adjust to taste)
• 1/4-1/2 teaspoon cayenne or other ground red pepper (or to taste)
• 1 15-ounce can diced tomatoes (fire-roasted preferred)
• 1 cup cooked quinoa
• salt to taste

Instructions

1. Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute.
2. Add the chickpeas, curry powder, and red pepper, and stir briefly. Add the tomatoes and cooked quinoa, reduce heat to low, and cover. Simmer for about 10 minutes to allow flavors to blend. Add salt to taste.
3. Serve in wraps, pita bread, or lettuce leaves or with naan or other flatbread.

Recipe found at: http://blog.fatfreevegan.com/2010/04/ridiculously-easy-curried-chickpeas-quinoa.html

Red Lentil and Rice Patties with Coconut-Mint Sauce

Ingredients
1 cup Red Bhutanese rice (brown rice should work too)
1/2 cup red lentils
3 1/2 cups water
3/4 tsp salt
1 tsp cumin seeds
1 large onion, finely diced
1/4 tsp red pepper flakes
1 tbsp. cornstarch
1-2 tsp sesame oil
Coconut-Mint Sauce (recipe follows)

Directions
 simplified the recipe by putting the first 7 ingredients into the rice cooker and cooking them until it shut off. If you don’t have a rice cooker, you may be able to cook it over low heat in a covered pan, as you would rice. Or, follow the instructions in the original recipe.
When the rice mixture is done (and the rice is completely tender), let it cool until it’s easy to handle. Add the cornstarch and mix gently. Shape into patties and fry in the sesame oil until browned on each side, about 3-4 minutes. Serve with sauce, below.
Oven option: Bake on silicone baking mat or parchment papers at 350 for 40 minutes, turning after 20 minutes. No oil needed

Coconut-Mint Sauce

1/4 cup toasted coconut
1 tablespoon ginger paste or 1 tsp. minced ginger
2 tablespoons chopped mint leaves
1/4 cup vegetable broth
2 tablespoons agave nectar (or other sweetener)
1 teaspoon soy sauce
1 tablespoon lemon juice
1 clove garlic
Puree all sauce ingredients in a blender until smooth.

Recipe found at: http://blog.fatfreevegan.com/2006/04/red-lentil-and-rice-patties-with.html

Sunshine Citrus Bread

Ingredients

• 1 cup citrus puree (see instructions)
• 1 cup sugar
• 3/4 cup soymilk (or other non-dairy milk)
• 1/4 cup unsweetened applesauce
• 2 cups white whole wheat flour
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/2 cup chopped pecans or walnuts (optional)
• 1/4 cup raisins

Instructions

For calamondins: Cut about 12 calamondins in half and remove the seeds. Place them in a food processor and pulse to chop completely. Measure out 1 cup of puree and reserve the rest for another use.
For kumquats: Place about 1 1/2 to 2 cups of kumquats into food processor and pulse to chop completely. Measure out 1 cup of puree and reserve the rest for another use.
For oranges or tangerines: Peel 2 large or 3 medium oranges or tangerines and cut them into quarters. Remove seeds, if necessary, and place the fruit into a food processor. Pulse to chop completely. Measure out 1 cup of puree and reserve the rest for another use. Grate or chop 2 tablespoons of the peel, and add it to the recipe along with the cup of puree.
Preheat the oven to 350 F and oil or spray one large (9 X5X3-inch) or two medium loaf pans. In a large mixing bowl, combine the puree, sugar, soymilk, and apple sauce. In another bowl, combine the remaining dry ingredients and mix well. Slowly add the dry ingredients to the wet, and stir just until all the flour is moistened. Do not over-stir.
Pour into the prepared loaf pan(s) and bake until a toothpick inserted in the middle comes out clean, about 50-60 minutes for one large pan, less time for smaller pans. Remove from the oven and allow to cool completely before serving.

Preparation time: 10 minute(s) | Cooking time: 50 minute(s)

Recipes found at: http://blog.fatfreevegan.com/2006/12/sunshine-citrus-bread.html

Tempeh, Lettuce, and Tomato Sandwiches

Ingredients

• 1 8-ounce package tempeh (any variety will do)
• 1 cup warm vegetable broth
• 2-3 tablespoons soy sauce (I used 2 but use more if you like your tempeh saltier)
• 1 teaspoon Liquid Smoke
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chipotle chili powder or smoked Spanish paprika

Instructions

1. Slice the tempeh about 1/4-inch thick. In a flat, microwavable baking dish (or a large skillet) arrange the tempeh slices in a single layer. Mix the remaining ingredients and pour over the tempeh.
2. For microwave cooking, cook on high power for 3 minutes. Turn or rearrange any pieces that were not covered by broth and microwave on high for 2 minutes. Then cook at 50% power for 3 more minutes. Allow the tempeh to stay in the broth until you’re ready to pan fry.
3. For stovetop cooking, bring the broth to a boil and reduce heat to a simmer. Simmer for 10 minutes, turning the tempeh halfway through to make sure each piece gets equal time in the broth. Remove from the heat and allow it to sit in the broth until you’re ready to pan fry it.
4. Spray a large non-stick skillet with canola oil or cooking spray. Put it on medium-high heat until hot, and then remove the tempeh slices from the broth and put them in the pan in a single layer. (I did this in two batches.) Cook until brown, and then turn. When they are almost brown on the second side, add a few tablespoons of the simmering broth to the skillet and allow it to evaporate. (This adds more flavor.) Remove from skillet and serve immediately.

Recipe found at:  http://blog.fatfreevegan.com/2007/08/tlt-sandwiches.html