Green beans, potatoes and spinach in coconut curry

Green Beans, Potatoes and Spinach in Coconut Curry

1/3 cup cooking oil
2 1/2 cups pureed tomatoes
1 1/2 tsp salt
1 tsp turmeric
1 tbsp ground black mustard seeds
1 tbsp crushed cayenne pepper (this amount will make it quite spicy, so cut back if you don't want your curry so hot)
1 cup water
1 lb potatoes, unpeeled, and cut into 1/2 inch cubes
1/2 lb green beans, trimmed and cut in 1 inch pieces
1/2 cups coconut milk
1/2 lb fresh spinach, washed and chopped 

Directions:

Place oil and tomatoes in a medium pot on medium-high heat and cook for 1 minute. Add salt, turmeric, mustard seeds and cayenne, stir and saute for 3 to 4 minutes or until oil glistens in the bubbles of the boiling tomatoes. Stir in water and potatoes and bring to a boil. Reduce the heat to low, cover and cook for 10 minutes.

2. Remove the lid and stir in the green beans. Cover and cook an additional 5 to 8 minutes, or until potatoes are cooked through. Stir in coconut milk and increase heat to medium. Bring to a boil, then stir in spinach, cover and reduce the heat to low. Cook for 1 minute, or until spinach wilts into the curry. Serve immediately. 

Recipe found at: http://www.treehugger.com/easy-vegetarian-recipes/green-beans-potatoes-spinach-coconut-curry-vegan.html

Vegan Spiced Zucchini “Fries” Recipe

Ingredients:

4 medium zucchini 

½ cup nutritional yeas

t ¼ cup your choice of flour (whole wheat, almond, etc.) 

2 tablespoons ground flax seeds 

½ teaspoon dried cumin 

½ teaspoon red chili flakes ½ teaspoon sea salt

¾ cup water 

 ¼ cup tamari

 ¼ cup safflower oil (plus enough to grease a baking sheet) 

1 tablespoon lemon juice

Directions:

Preheat oven to 375 degrees F. Grease a large cookie or baking sheet. Cut zucchini into fry-like strips. Set aside. 

In a separate bowl, mix together yeast, flour, cumin, chili and salt.In a large bowl, mix together water, tamari, oil, lemon juice, and ground flax seeds. Mix well. In batches, drop the zucchini strips into the liquid. You can even marinade the strips in the liquid for a few hours for more flavor. (If doing this, you may need to double your liquid to cover all at once.) 

Then take the wet zucchini and dredge it in the dry mixture so each piece is well coated. Line the zucchini on the greased baking sheet and bake for about 15–20 minutes or until coating starts to brown and the zucchini are tender. 

Remove from oven and serve while still hot. Serve with a side of spiced ketchup (add a ½ teaspoon of Sriracha to ¼ cup of ketchup for a nice spicy kick). Enjoy! 

Recipe found at: http://www.sunwarrior.com/news/vegan-spiced-zucchini-fries-recipe/

Vegan Radish Dip

Ingredients: 

6-8 Radishes

 1 cup raw cashews, soaked for 30 minutes 

– 1 hour 

2 cloves garlic 

1 Tbsp lemon juice

 1 Tbsp tahini

 1/4 cup water, more or less to thin out 

Salt to taste

 Parsley to taste 

A sprinkle of cayenne pepper  

Directions: 

Combine chopped radishes and soaked cashews and process until crumbly Add other ingredients in order Refrigerate until chilled Serve with veggies, on lettuce with tomatoes, on bread, or anything else you eat with dip! - 

Recipe found at: http://thealmostvegan.com/vegan-radish-dip/

Apple & Cinnamon French Toast

Ingredients:

• 1 small loaf crusty white bread
• 1 cup non-dairy (or dairy) milk (I used rice milk)
• ½ cup apple sauce
• 1 tsp freshly grated cinnamon
• 1 tsp pure vanilla
• 1 tbs non-dairy (or dairy) butter or sunflower oil 

Directions:

Slice the bread thickly and set aside.

Whisk the milk, applesauce, cinnamon and vanilla together in a shallow bowl until well combined.

Heat a little butter in a small preferably non-stick frying pan until it begins to bubble. One piece at a time, dunk the bread into the milk and applesauce mixture allowing the bread to soak up the mixture. Hold the piece of bread over the bowl allowing the excess to drip off and then place in the frying pan.

Fry the bread in the hot butter flipping over after a minute, you want the bread to be nice and golden. Place the cooked toast on a warm serving plate and keep warm in a low oven while you fry the remainder of the toast.

Serve the warm toast with maple syrup and a little fresh fruit for a quick but delicious vegan breakfast recipe. 

Recipe found at: http://www.veggienumnum.com/2011/04/apple-cinnamon-french-toast/

Best Breakfast Potatoes Ever

Ingredients

• 1 bag (5 Pounds) Red Potatoes, Cut Into Chunks
• 4 cloves Garlic, Minced
• 1 whole Onion, Peeled And Roughly Chopped
• 2 whole Green Bell Pepper, Seeded And Roughly Chopped
• 2 whole Red Bell Pepper, Seeded And Roughly Chopped
• 1/4 cup Olive Oil
• 1/2 stick Butter, Melted
• 1 teaspoon Seasoned Salt
• 1/2 teaspoon Cayenne Pepper
•  Kosher Salt And Freshly Ground Black Pepper

Preparation Instructions

Preheat the oven to 425 degrees F.

In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.

Pour potatoes onto two rimmed baking sheets. Bake for 20 to 25 minutes, shaking the pan twice.

Raise the heat to 500 degrees and bake until crisp and brown, 15 to 20 minutes, tossing twice.

Sprinkle with a little more salt and pepper before serving.

Recipe found at: http://thepioneerwoman.com/cooking/2013/08/best-breakfast-potatoes-ever/

Asian Noodle Salad

Ingredients

•  SALAD INGREDIENTS:
• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• 1/2 head Sliced Napa Cabbage, Or More To Taste
• 1/2 head Sliced Purple Cabbage, Or More To Taste
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
•  Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
•  _____
•  FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped
•  Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro. 

Recipe found at: http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever/

Butternut Squash & Kale Quesadillas

Ingredients

• 1/2 whole Butternut Squash, Peeled, Seeded, And Diced.
• 2 Tablespoons Butter
• 1 Tablespoon Olive Oil
• 1/2 teaspoon Kosher Salt
•  Black Pepper To Taste
• 1/4 teaspoon Chili Powder (more To Taste)
• 1 bunch Kale, Leaves Torn, Stalks Discarded
• 8 whole Small (fajita Sized) Flour Tortillas
•  Extra Butter For Frying
• 2-1/2 cups Monterey Jack Cheese, Grated (more If Needed)
•  Sour Cream, For Serving
•  Cilantro, For Serving
•  Pico De Gallo, Salsa, Avocado Slices (optional) For Serving

Preparation Instructions

Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.

In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. Set aside.

In a separate skillet, melt additional butter and lightly brown both sides of the 8 tortillas. Build the quesadillas one by one by adding a layer of cheese topped with a layer of the squash/kale mixture, topped with a second tortilla. You'll have four quesadillas when you're done.

Brown each quesadilla on both sides, adding more butter to the pan to make sure tortillas are nice and golden and yummy.

When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges. Serve with sour cream, cilantro, pico de gallo, salsa, avocado...or any sides you'd like!

(Note: The butternut squash/kale mixture is also great tossed with a little pasta and olive oil, and topped with Parmesan shavings!) 

Recipe found at: http://thepioneerwoman.com/cooking/2013/01/butternut-squash-kale-quesadillas/

Carrot & Feta Slice

Ingredients:

• 5 certified free-range eggs
• 1 cup un-bleached self raising flour
• 375g (13oz) (approx. 3 large) organic carrots, grated
• 1 cup vegetarian feta cheese, crumbled
• ¼ red onion, grated
• ¼ cup pepita or sunflower seeds
• ¼ cup flaked almonds
• ¼ cup olive oil 

Directions: 

Grease an 18cm x 28cm (7inch x 11inch) slice pan or casserole dish and pre-heat the oven to 180°C/356°F.

In a large bowl lightly whisk the eggs. Sift over the flour and whisk until smooth.

Add the remaining ingredients and fold through until just combined.

Transfer to the prepared dish and place in the oven for 35-40 minutes until golden on top and cooked through.

Allow to cool completely before serving. Great served cold from the fridge and perfect as a packed lunch.

A super simple and healthy vegetarian recipe from our family to yours, enjoy!! 

Recipe found at: http://www.veggienumnum.com/2013/05/carrot-feta-slice/

Quinoa Cauliflower Patties

Ingredients:

• 1 cup quinoa
• 1 1/2 cups cauliflower florets
• 4 eggs
• 6 scallions, white and green parts
• 3/4 cup rolled oats
• sea salt and pepper
• 1 1/3 cup sheeps milk feta
• zest of one large or two small lemons
• 1/2 cup roughly chopped flat leaf parsley
• ghee, for cooking ( or butter)

Directions: 

Rinse the quinoa. Put the quinoa and 2 cups water in a medium pot. Bring it up to a boil, add a pinch of salt and pepper, turn it down to a simmer and cover and cook for 15 minutes. Fluff with a fork, turn off the heat, set the lid ajar to rest.

In a food processor, pulse the cauliflower until it resembles cous cous. About 10-15 times.

In a large bowl, whisk the 4 eggs together well. Add the cauli cous cous to the eggs. Back to the processor (it's fine if it still has cauli crumbles, leave them), add the scallions and oats and pulse a few times to roughly chop. Add this to the egg bowl along with the cooked quinoa. Add a generous pinch of salt and pepper, the crumbled feta, lemon zest, chopped parsley and stir to mix well. Let the mixture rest in the fridge for 30 minutes.

Warm a nub of ghee in a heavy bottomed skillet over medium high heat. Form the quinoa mixture into patties about 4'' wide and 1'' thick. Cook them for about 4 minutes on each side until just crisped, covering them after the flip to completely warm though. The patties will keep covered in the fridge for 3-4 days. 

Recipe found at: http://www.sproutedkitchen.com/home/2013/9/26/quinoa-cauliflower-patties.html

Tomato Cobbler with Blue Cheese

Tomato Cobbler with Blue Cheese Biscuits

serves 6

For the Biscuits:

2 cups all-purpose flour

2 tablespoons baking powder

1 tablespoon granulated sugar

1/2 teaspoon salt

1/2 teaspoon coarse ground black pepper

3 tablespoon unsalted butter, cold and cut into cubes

3 tablespoons vegetable shortening, cold and cut into cubes

1/2 cup blue cheese crumbles

3/4 cup cold buttermilk

For the Filling:

2 tablespoons olive oil

1 tablespoon unsalted butter

2 large onions, sliced

3 cloves garlic, minced

2 tablespoons balsamic vinegar

2 pounds cherry tomatoes

1/4 cup coarsely chopped basil

3 tablespoons all-purpose flour

1/2 teaspoon red pepper flakes

salt and coarsely ground black pepper

Directions: 

To make the Biscuits:

In a medium bowl, whisk together flour, baking powder, sugar, and salt.  Add cold butter and shortening.  With your fingers, quickly break up the fat into the dry ingredients.  Rub the fats into the dry ingredients until well incorporated.  Some butter pieces will be the size of small peas, other will be the size of oat flakes.  Toss in blue cheese crumbles.  Stir to incorporate.

Create a small well in the center of the flour mixture.  Add buttermilk all at once.  With a fork, quickly bring together the wet and dry ingredients.  The dough will be rather shaggy.  Dump dough out onto a lightly floured work surface.  Knead dough about 10 times, bringing it together into a disk.  Wrap dough in plastic wrap and refrigerate until the filling is assembled.

To make the tomato Filling:

Add olive oil and butter to a medium saute pan over medium heat.  Add sliced onions and season with salt and pepper.  Cook and brown onions, stirring occasionally, until caramelized, about 18 to 20 minutes.  Add garlic and cook for one minute more.   Remove pan from heat, add balsamic vinegar and set aside.

In a large bowl, toss together clean cherry tomatoes (no need to cut them), chopped basil, flour, and red pepper flakes.  Add caramelized onions and toss together until everything is lightly and evenly coated in flour.  Season with salt and pepper.

Place rack in the upper third of the oven and preheat oven to 375 degrees F.

Pour the tomato and onion filling into a square 8×8-inch baking dish.  Place in the oven and bake tomatoes filling for 25 minutes.

Remove the biscuit dough from the fridge.  On a lightly floured work surface, roll out biscuit dough into a 3/4 or 1-inch thickness.  Use a 1 1/2 to 2-inch round biscuit cutter to cut out biscuits.  Dip the cutter in flour should it get sticky.  Remove the partially cooked filling from the oven and carefully place 6 biscuits atop the tomato filling in the pan.  Brush biscuit tops with buttermilk and sprinkle with salt and pepper.  Reshape and reroll excess biscuit dough to make extra biscuits at another time.  (The shaped biscuit dough freezes very well.)

Return warm filling and biscuit dough to oven and bake for 17-20 minutes, until the biscuits are golden brown and cooked through, and the tomato mixture is bubbling.

Remove from the oven and allow to cool for about 15 minutes before serving.  Tomato Cobbler is best served warm.  Enjoy!

Recipe found at: http://joythebaker.com/2012/07/summer-tomato-cobbler-with-blue-cheese-biscuits/

Quinoa Falafel with Avocado Tahini Dressing

Ingredients

• 540 mL can chickpeas, rinsed & drained
• vegetable oil
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• ⅓ cup cooked quinoa
• 2 tbsp cilantro (fresh coriander)
• 1 tbsp ground cumin
• ¼ tsp salt
• ¼ tsp pepper
• 2 vegan “eggs” (Ener-G Egg Replacer)

Avocado Tahini Dressing

• 1 ripe avocado
• ¼ c tahini
• 1 tbsp fresh lime juice (about ½ lime)
• 2 tbsp cilantro (fresh coriander)
• ½ cup water

Instructions

1. Blend all dressing ingredients in a food processor or blender. Set aside.
2. Pulse the chickpeas in a food processor until no more whole chickpeas remain.
3. Heat 1 tbsp vegetable oil in a frying pan on medium heat and fry the onions and garlic until soft.
4. Combine chickpeas, onion mixture, quinoa, cilantro, cumin, salt, pepper, and vegan “egg” mixture.
5. Form the mixture into 12 balls, and flatten them slightly.
6. Heat a couple tablespoons vegetable oil in a frying pan on medium heat. Add the falafel patties and cook for about 3 minutes on each side, or until lightly browned.
7. Serve with dressing, either straight-up, or in pita bread with lettuce, tomato, etc. 

Recipe from: http://www.vegangela.com/2013/04/07/quinoa-falafel-with-avocado-tahini-dressing/

Pumpkin Pecan Scones with Brown Butter Glaze

Ingredients: 

3 cups all-purpose flour

2/3 cup packed light brown sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon fresh grated nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

1 1/2 sticks (3/4 cup, 6 ounces) unsalted butter, cold and cut into small cubes

1 cup buttermilk, cold

1 cup pumpkin puree

1 tablespoon pure vanilla extract

1/2 cup coarsely chopped pecans

For the Glaze:

4 tablespoons unsalted butter

1 1/2 cups powdered sugar

1 teaspoon pure vanilla extract

3 to 4 tablespoons whole milk

Directions: 

Place rack in the upper third of the oven and preheat oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and all of the spices.  Add the cold butter to the dry ingredients and toss to coat.  Using your fingers or a pastry cutter, break the butter down into the dry ingredients.  Work quickly so that the butter remains cold.  Some of the butter will be the size of oat flakes, others will be the size of small peas.

In a small bowl, whisk together buttermilk, pumpkin puree, and vanilla extract.

Add the wet ingredients, all at once to the dry ingredients.  Stir together until almost thoroughly combined.  Add pecans and stir until no dry flour bits remain.  Using a large ice cream scoop, scoop scones dough by the 1/2-cupful onto the prepared baking sheet.  Leave about 2-inches of space between each scone.

Bake for 18 to 20 minutes or until browned slightly with dry tops.  You can insert a toothpick into the center of a scone to test for doneness.

Allow to cool completely before glazing.

To make the glaze, in a small saucepan melt butter over medium-low heat.  The butter will begin to crackle and pop.  After the crackling subsides a bit, the butter will begin to brown.  Continue to cook until the butter smells nutty and the butter solids begin to brown.  Immediately remove from the heat and transfer to a small bowl.

In a medium bowl, whisk together powdered sugar, browned butter, vanilla, and 2 tablespoons of milk.  Whisk together and add more milk as necessary until your desired consistency is reached.

Generously drizzle scones with glaze.  These scones are best served within 2 days of of baking. 

Recipe found at: http://joythebaker.com/2013/10/pumpkin-pecan-scones-with-brown-butter-glaze/