Category: Vegetarian

Roasted Butternut Squash Soup

2/10/2020

0 Comments

INGREDIENTS

1 large butternut squash, peeled and cubed (seeds removed)
2 potatoes, peeled and chopped
3 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 tbsp. butter
1 onion, chopped
1 stalk celery, thinly sliced
1 large carrot, chopped
1 tbsp. fresh thyme, plus more for garnish
1 qt. low-sodium chicken broth

DIRECTIONS

Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.
Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.
Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.)
Serve garnished with thyme.

Recipe and Photo from Delish

0 Comments

TURMERIC ROASTED CAULIFLOWER SOUP

1/23/2020

0 Comments

INGREDIENTS

6 heaping cups cauliflower florets, from 1-1/2 pound cauliflower cut into 1-inch florets
3 garlic cloves
2 tbsp olive oil, plus 1 teaspoon
1 teaspoon turmeric
1 teaspoon cumin
1/8 teaspoon crushed red pepper flakes, optional
1/2 tsp kosher salt, to taste
1 medium chopped onion
3 cups vegetable broth
1/4 cup full fat canned coconut milk, shaken well
2 tablespoons chopped cilantro

INSTRUCTIONS

Preheat the oven to 450°F. Smash the garlic cloves with the side of the knife.
Place the cauliflower florets and smashed garlic in a large bowl and drizzle with 2 tablespoons olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil.
In a small bowl combine the turmeric, cumin, salt and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
Place the cauliflower on a large rimmed baking sheet and bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Reserve 1 cup.
Meanwhile, heat a medium pot over medium heat, add 1 teaspoon oil and onion and cook until translucent, about 2 to 3 minutes. Add the broth and transfer the remaining roasted cauliflower to the pot, bring to a boil and cook covered on low 15 minutes.
Use a hand blender (or regular blender carefully in batches) and blend until smooth. Salt to taste as needed, stir in coconut milk and serve topped with roasted cauliflower and cilantro with additional coconut milk for drizzling if desired. Makes 4 1/2 cups.

Recipe and Photo from Skinny Taste

0 Comments

Cucumber Salad with Chickpea, Tomato and Broccoli Rabe

9/30/2019

1 Comment

Ingredients
1 bunch broccoli rabe
1 15 ounce can chickpeas, drained and rinsed
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
2 tablespoons dijon mustard
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Remove the stems of the broccoli rabe and shred leaves.
Blanch broccoli rabe until just tender, about 1 minute. Transfer broccoli to an ice-water bath until cool, then drain and pat leaves dry.
Combine broccoli rabe, chickpeas, cucumbers, tomatoes, and red onion in a bowl.
In a small bowl mix mustard, olive oil, lemon juice, salt, and pepper until well combined.
Pour over salad, toss until coated, and enjoy, or store in fridge to have throughout the week!

Recipe and Photo from Nutrious Life

1 Comment

Roasted Beet and French Lentil Salad with Capers and Walnuts

9/25/2019

0 Comments

Ingredients

2 medium red beets, peeled and cut into 1/2-inch cubes or wedges*
1 Tbs. extra virgin olive oil
fine sea salt and fresh black pepper, to taste
1/2 cup French lentils
1 bay leaf (20-25 minutes, add big pinch salt at last 5 minutes)
4 cups water
2 Tbs. olive oil
2 Tbs. red wine vinegar
1 tsp. honey
fine sea salt and fresh black pepper, to taste
2 Tbs. capers, drained
1/2 cup walnuts, toasted + chopped
1/4 cup chopped fresh parsley
2-3 big handfuls arugula or baby kale, for serving

Instructions:

Preheat oven to 400 degrees and line a sheet pan with parchment paper.
Toss cubed beets with olive oil and a good pinch of salt and pepper. Roast for 30-35 minutes, tossing halfway through, until brown around the edges and the interiors are just tender.
While the beets are roasting, add lentils, water and bay leaf to a medium saucepan. Bring to a boil, then reduce heat to medium. Cook for 20-24 minutes until the lentils are just tender, but not mushy. At the 15 minute mark, add a good pinch of sea salt. Drain well and remove bay leaf.
To assemble the salad, add olive oil, red wine vinegar, honey, a pinch of salt, and several grinds black pepper to the bottom of a large mixing bowl. Whisk until well incorporated. Add the warm lentils and beets, tossing gently to coat. Then mix in the capers, walnuts, and parsley. Taste and adjust seasoning as needed.
Serve salad warm or room temperature on a bed of arugula or baby kale.
For lunches, transfer salad to individual containers - topping each serving with a handful of greens.
This salad will keep for several days in the fridge and gets better as it sits.

Recipe and Photo from Erin Parekh

0 Comments

Strawberry, Avocado & Arugula Salad

9/24/2019

0 Comments

Ingredients

2 cups quartered strawberries
2 tablespoons extra-virgin olive oil
2 tablespoons honey
1½ tablespoons white wine vinegar
¼ teaspoon salt

1 (5 ounce) package fresh baby arugula
1 avocado, halved, seeded, peeled and chopped
½ cup thinly sliced red onion
¼ cup crumbled reduced-fat feta cheese (1 oz.)

Preparation

For dressing, in a blender combine 1 cup of the strawberries, the oil, honey, vinegar and salt. Cover and blend until smooth. If desired, cover and chill up to 48 hours.
Arrange arugula on a large platter. Top with the remaining 1 cup strawberries, the avocado and onion. Before serving, drizzle with dressing and sprinkle with cheese.

Recipe and Photo from Eating Well

0 Comments

Pad Thai Zucchini Noodle + Quinoa Salad

8/21/2019

0 Comments

Ingredients

1 medium zucchini
1 cup shredded cabbage
1 cup sliced red bell pepper
2 scallions thinly sliced
1/4 cup chopped cilantro
1/2 cup cooked quinoa
1/4 cup dry roasted peanuts
for the sauce:
2 tablespoons creamy peanut butter or almond butter
Juice of 2 limes
2 teaspoons gluten-free tamari
1 teaspoon sriracha sauce or asian hot sauce of choice
1/2 teaspoon ground ginger
Water as needed to thin the sauce

Instructions

Slice the ends off the zucchini and secure it to your spiralizer. Spiralize the zucchini into long noodles and transfer to a large bowl.
Thinly slice the cabbage and pepper, either with a knife or mandolin slicer, and add that to the bowl with the zucchini noodles, along with the scallions, cilantro, quinoa and peanuts.
In a small bowl, whisk together dressing ingredients. Add water, 1 tablespoon at a time, until it's thin enough to pour -- you're looking for the consistency of a creamy dressing.
Pour dressing over the vegetables and toss to coat. Transfer to two bowls, sprinkle with a bit more peanuts and cilantro and enjoy!

Recipe and Photo from Simply Quinoa

0 Comments

EASY COCONUT KEY LIME PIE BARS

8/9/2019

0 Comments

INGREDIENTS
For the Crust

1.5 cups almond flour, superfine
1/4 cup unsweetened shredded coconut
2.5 tablespoons coconut oil, melted
3 tablespoons honey
1 teaspoon vanilla extract
1/8 teaspoon salt

For the Filling

4 eggs, large
1/2 cup key lime juice (normal lime juice works, too!)
1/2 cup honey
4 teaspoons coconut flour

Optional toppings

Greek yogurt
lime zest
toasted coconut

INSTRUCTIONS

Preheat oven to 350ºF and line an 8-inch x 8-inch cake pan with parchment paper. Set aside.
Prepare the crust by mixing together all ingredients, forming a ball. Transfer dough into pan and use your hands and/or a spatula to spread to the edges of the pan. The key is to make sure the crust is relatively the same thickness all around, so the spatula comes in handy especially for the edges.
Bake crust for 8 minutes at 350ºF.
While the crust is baking, prepare filling. Whisk 4 eggs in a medium-size bowl and then add the rest of the ingredients. Whisk again until there are no more coconut flour chunks.
Once the crust has baked for 8 minutes, remove from oven and pour on filling. Place back in oven and bake for an additional 18-22 minutes.*
Remove from oven and let sit on the stove top for 10 minutes before transferring into the fridge. Chill for 2 hours before slicing.
Slice into 16 squares and serve with a dollop of Greek yogurt, lime zest, and toasted coconut.

0 Comments

EASY PECAN PIE BARS WITH DATE CARAMEL

8/7/2019

0 Comments

INGREDIENTS
CRUST

1.5 cups blanched almond flour
3 tablespoons butter, melted
2 tablespoons maple syrup
1 teaspoon vanilla extract

FILLING

20 Medjool dates, pitted (soft)
1 teaspoon vanilla extract
2 tablespoons to 1/4 cup water*
1 cup raw pecans, chopped
1/2 teaspoon sea salt

INSTRUCTIONS

Preheat the oven to 350ºF and lay a piece of parchment paper onto the bottom of an 8×8-inch pan*. Set aside.
Place all ingredients for the crust into a medium mixing bowl and mix until combined. Form the dough into a ball and place into your greased baking pan.
Use your hands or a spatula to evenly spread the dough across the bottom of the pan.
Bake at 350ºF for 10-15 minutes or until the crust has slightly browned.
While crust is baking place dates and vanilla into a high powered food processor. Blend until smooth. Add in one tablespoon of water at a time until date mixture turns into a paste and is easily spreadable.
Add 1/4 cup of pecans into the date mixture and pulse in your food processor to break up the pecans.
Once the crust is done cooking remove from oven and let cool for 10 minutes. Do not skip this step.
Next, place date filling over your cooled crust and carefully spread out with a spatula. Sprinkle the remaining chopped pecans over the filling.
Place bars in the oven at 350ºF and bake for an additional 15 minutes.
Remove from oven and sprinkle with sea salt. Let cool completely before cutting into small bars.

Recipe and Photo from Fit Foodie Finds

0 Comments

LEMON BLUEBERRY CRUMBLE BARS

8/2/2019

0 Comments

INGREDIENTS
FOR THE CRUST AND CRUMBLE

3 cups almond meal, superfine⠀⠀
1 cup rolled oats⠀⠀
2 tablespoons milk, any kind⠀⠀
1/4 cup coconut oil, room temp⠀⠀
1/4 cup honey (or maple syrup) ⠀⠀
1 teaspoon vanilla extract⠀⠀
1/8 teaspoon salt⠀⠀

FOR THE BERRY FILLING⠀

3 cups fresh blueberries⠀⠀
1/2 cup water⠀⠀
1/4 cup lemon juice⠀⠀
zest from one lemon ⠀⠀
1/4 cup honey (or maple syrup)⠀⠀
2 tablespoons tapioca flour⠀⠀
pinch of salt⠀⠀

INSTRUCTIONS

First, preheat oven to 350ºF and spray an 8×8-inch pan with coconut oil cooking spray and set aside.
Next, mix all crust/crumble ingredients together in a medium/large mixing bowl.
Then, take 2/3 of the mixture and press it evenly onto the bottom of the oiled 8×8 pan. Set the rest of the crust/crumble mixture aside (this is what you will use for the crumble topping).
Bake crust at 350ºF for 10 minutes. Remove crust and set aside.
Next, place all ingredients for the berry filling into a medium sauce pan. Turn heat to high and bring filling to a boil, stirring often and breaking up the blueberries. Once boiling, turn heat down to low and let simmer for 10-15 minutes. Continue stirring.
Once the berry filling has thickened, pour on top of the crust. Spread the rest of the crumble mixture over the top of the berry filling and then bake for another 10 minutes at 350ºF.
Let cool for 20 minutes before placing into the fridge for at least 2 hours to let the filling set. Slice and enjoy!

Recipe and Photo from Fit Food Finds

0 Comments

INSTANT POT LENTIL SLOPPY JOES RECIPE

7/29/2019

0 Comments

Ingredients
Instant Pot Lentil Sloppy Joes

1/2 yellow onion diced (about 1/2 an onion)
1/2 green bell pepper diced (about 1/2 a pepper)
1 carrot peeled and diced
3 cups water
1 tablespoon tomato paste
3/4 cup tomato sauce
3 tablepsoons Worcestershire sauce make sure this is vegan and gluten free
1 tablespoon white vinegar
1 tablespoon yellow mustard
1/2 teaspoon hot sauce
2 teaspoons garlic powder
1 teaspoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt + more, to taste
1 (1 pound) bag green/brown lentils

For Serving

buns
ketchup
mustard
pickles

Instructions

Spray Instant Pot with cooking spray and hit the SAUTÉ button.
Once the Instant Pot say HOT, add in onion, pepper, and carrot.
Cook, stirring constantly, for 5 minutes.
Turn the Instant Pot OFF.
Add in the rest of the ingredients (water - lentils) and stir to combine.
Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
Cook on MANUAL, HIGH pressure for 12 minutes*.
Once finished, let the Instant Pot release pressure naturally; this takes about 15 minutes.
Serve on buns with pickles, mustard, and ketchup!

0 Comments

<<Previous

Stay Up To Date

Roasted Butternut Squash Soup

TURMERIC ROASTED CAULIFLOWER SOUP

Cucumber Salad with Chickpea, Tomato and Broccoli Rabe

Roasted Beet and French Lentil Salad with Capers and Walnuts

Strawberry, Avocado & Arugula Salad

Pad Thai Zucchini Noodle + Quinoa Salad

EASY COCONUT KEY LIME PIE BARS

EASY PECAN PIE BARS WITH DATE CARAMEL

LEMON BLUEBERRY CRUMBLE BARS

INSTANT POT LENTIL SLOPPY JOES RECIPE

Archives

Categories

Site Links

Hours of Operation

Contact Information

Member Affiliations

​Stay Up To Date

Archives

Categories

Site Links

Hours of Operation

Contact Information

Member Affiliations

Stay Up To Date