Kale and Boston Bib Salad with Lemon Tahini Dill Dressing

Kale and Boston Bib Salad with Lemon Tahini Dill Dressing

We celebrated St. Patrick’s Day with a Kale & Boston Bib salad served with a vegan potato Au Gratin (fine-tuning:) stay tuned for the recipe). This savory salad is so simple with a lot of flavor. You may want to make a double batch of dressing to use the next day…soooo good;) My mom came over for dinner and was almost licking her plate! Always a complement when Mom enjoys my cooking. Kale and Boston Bib Salad tossed with Lemon Tahini Dill Dressing, Roasted Chickpeas & a Sunflower Seed Hemp Parm For the Salad: 2 Heads Boston Bib Lettuce, cut into bite sized pieces 1 Bunch Lacinto Kale, de-stemmed & cut into bite sized pieces 1 Cucumber, Diced 1 Bell Pepper, Diced For the Dressing: 1/4 Cup Lemon Juice 3 Tablespoons Tahini 1/2 teaspoon Apple Cider Vinegar 3/4 teaspoon Salt 1/3 Cup Olive Oil 2 Tablespoons Fresh Dill Blend to together all the ingredients till smooth. For the Chickpeas: 1 Can Chickpeas, Drained and Rinsed 1/2 teaspoon Cumin 1/2 teaspoon Smoked Paprika 1/2 teaspoon Salt 1/2 Tablespoon Oil (coconut, olive or grapeseed oil) Toss chickpeas with spices & oil. Bake in a 375 degree oven for 20-30 minutes. For the Sunflower Hemp Parm: 1/2 Cup Sunflower Seeds 1/4 Cup Hemp Seeds 3 Tablespoons Nutritional Yeast 3/4-1 teaspoon Sea Salt Pulse all ingredients in a blender or food processor till crumbly. Toss salad ingredients together with the dressing. Top with the roasted chickpeas & Sunflower Hemp...
Black Bean Quinoa Chili

Black Bean Quinoa Chili

A simply hearty recipe for the family…Chili topped sweet potato = comfort food;)     • 1 Onion, Diced • 4 Cloves Garlic, Minced • 1 Tablespoon Coconut Oil • 1 Red Bell Pepper, Diced • 1 ½ Tablespoons Chili Powder • 2 teaspoons Cumin • ½ teaspoon Paprika • 1 ½ Tablespoons Tomato Paste • 1 can Diced Tomatoes • 1 can Black Beans, Drained & Rinsed • 1 ½ Cups Water • ½ Cup Quinoa, Rinsed • 1 Cup Fresh or Frozen Corn Kernels • 1 Tablespoon Tamari Saute onion & garlic in coconut oil for a few minutes. Add bell pepper and saute one more minute. Add chili powder, cumin, paprika & tomato paste and cook for an additional minute. Add the tomatoes, black beans, water, quinoa & tamari. Bring to a boil and simmer for about 20 minutes. Add corn and simmer for an additional 10 minutes. Try it over a sweet potato with a little cashew sour...
Lemony Quinoa Salad

Lemony Quinoa Salad

This quickly became one of my favorite easy quinoa salads. It’s quick and easy with savory, sweet & a bit of sour flavors. I couldn’t stop eating it! 1 Cup Quinoa 1 ½ Cups Water 3 Tablespoons Lemon Juice (about 1 lemon) 1 clove of Garlic, finely minced ½ teaspoon Cumin ¼ teaspoon Sweet Paprika 1 Tablespoon Flax Oil  ¼ – ½ teaspoon Salt 3 Tablespoons Parsley, minced 2 Stalks Scallions, thinly sliced ½ Cup Raisins  ½ Cup Sliced Almonds, Toasted 1-2 Haas Avocados, Cubed Place quinoa and water into a saucepan and bring to a boil. Cover and simmer for 15 minutes, turn off the heat and let sit for about 10 minutes. Spread the quinoa on a sheet pan to cool quickly. Or, you can use leftover quinoa or another grain. Mix together the lemon juice, cumin, paprika, flax oil, salt, parsley & scallions. Mix with the quinoa and remaining ingredients.  Adjust salt to your...
Teriyaki Mushroom Burgers

Teriyaki Mushroom Burgers

After a crazy week, it’s nice to sit down and enjoy a comforting meal. This is an easy burger recipe using up some of the leftover grains from the week. Topped with pineapple, avocado, tomatoes & greens all I have to say is yum! Makes about 10 burgers depending on the size. 16 oz Mushrooms (2 of the packages at the grocery store) 1/2 Cup Sunflower Seeds 1/2 Red Onion, roughly chopped 2 Garlic Cloves, roughly chopped 1″ Ginger, grated 3 Tablespoons Tamari 2 Tablespoons Honey 1 Tablespoon Rice Vinegar 1 Teaspoon Sesame Oil 1 1/2 Teaspoons Liquid Smoke (Optional) 1 Cup Carrots, Grated 1 Cup Rolled Oats 11/2 Cups Leftover Short Grain Brown Rice 2 Tablespoons Flaxseeds, Ground 1/2 Teaspoon Salt Preheat oven till 400 degrees. Pulse mushrooms in a food processor till its coarsely chopped. You may need to do half then add the other half right in depending on the size of your food processor. Add the sunflower seeds, onion, garlic, ginger, tamari, honey, rice vinegar, sesame oil & liquid smoke to the food processor and pulse till thoroughly combined. Transfer mixture to a medium sized bowl and add in the remaining of the ingredients. Let sit for a few minutes so that the flaxseeds begin to thicken the mixture. Form into balls using 1/4-1/3 cup of the mixture each time and flatten on a sheet of parchment paper. Bake for about 30 minutes.  Let burgers rest for 5 minutes before removing them from the baking sheet. We topped ours with pineapple, avocado, tomato, greens & sriracha!...
Spiced Sweet Potato Burgers

Spiced Sweet Potato Burgers

Believe it or not, these burgers were so quick to make and delicious. With a left over sweet potato and guacamole, it was a quick dinner to put together. This recipe makes about 8 burgers, don’t forget to put some aside for lunch;)   1 Sweet Potato, Roasted 1 Can Navy Beans 1 Red Bell Pepper, Diced 1/2 Small Red Onion, Diced 1 Cup Corn Kernels, frozen or fresh 1 1/2 Teaspoons Cajun Seasoning 1/2 Teaspoon Cumin 1/4 Teaspoon Salt, or to taste 2 Tablespoons Tahini Mash everything together in a big bowl leaving it a little chunky and shape into patties about 1 inch think. Mixture will be very thick. Heat a skillet over medium high heat. Add a little coconut oil or cooking spray and sear patties for a couple of minutes on each side to brown. Top as you like:) We had some leftover guacamole from tacos the night before to go with it....
Red Lentil Tomato Curry Soup

Red Lentil Tomato Curry Soup

This was a great quick comforting soup for us tonight. I love red lentils not only because they are not only quick cooking, but are packed with nutritious benefits. Oil free, dairy free & so delicious! My hubby had two bowls… unfortunately… no leftovers for lunch tomorrow. Ingredients: 1 medium Onion, Diced 3 Garlic Cloves, Minced 3-4 Tablespoons Sun dried Tomatoes, Sliced 1 Cup Red Lentils 1 Teaspoon Cumin 1 Teaspoon Turmeric 1/2 Teaspoon Coriander 1/2 Teaspoon Curry Powder 1 Inch Piece of Ginger, Sliced 1 1/2 – 2 Cups Crushed Can Tomatoes (I had leftover canned whole tomatoes and just pulsed them to the right consistency) 2 Cups Water or Vegetable Stock 1/2 Cup Coconut Milk Sea Salt, to taste Freshly Ground Black Pepper Fresh Cilantro & Avocado to Garnish Heat pan over medium high heat. Add onions and a pinch of salt, stir consistently to keep onions from sticking to the bottom of the pan. If the onions begin to stick, just add a little water or stock to the pan. Saute the onion until soft, add garlic and cook for about 30 seconds before adding the sun dried tomatoes & dry spices. Cook until fragrant. Stir in the tomato paste, ginger & water (or stock). Add the lentils (make sure you rinse the lentils and take out any stones that might be there). Bring to a  boil and simmer for about 15-20 minutes stirring occasionally so that the lentils don’t stick to the bottom of the pan. Add the coconut milk, bring to a boil and simmer for an additional 10 minutes. Garnish with cilantro &...