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Garlic & Lime Baba Ghanoush

Ingredients 1 large eggplant 3 cloves sliced garlic 2 tablespoons tahini paste 1 teaspoon red pepper flakes 1 tsp salt 1/4 tsp black pepper 1 teaspoon lime juice (or lemon Extra virgin olive oil

Instructions 1. pour 1 tsp olive oil onto a hot griddle or pan. 2. slice the eggplant into thin slices and place in the pan.Grill for 5 minutes and flip. 3.Add the sliced garlic and allow the eggplant and garlic to cook for another 4-5 minutes until the eggplant is well done and soft. Remove from heat and place in a small bowl. 4. Remove the skin off the edges of the eggplant. Add 2 tablespoons tahini sauce, 1 teaspoon red pepper flakes, 1 tsp salt, 1/4 teaspoon back pepper, and 1 teaspoon lime juice. Mix with a fork or blend in a food processor until everything is well combined and creamy. 5. Top with olive oil and serve cold or warm. Can be stored in fridge for up to 1 week.

From: https://gimmedelicious.com/spicy-grilled-baba-ghanoush-eggplant-dip/

[mixghost]

Freezer Friendly Tofu Breakfast Burrito

Ingredients

1 14-ounce package extra-firm tofu, drained

1 onion, diced

3 cloves garlic, minced (about 1 1/2 teaspoons)

1 cup potato, diced (any variety)

1 19-ounce can black beans, drained and rinsed

1 cup salsa

1/4 cup nutritional yeast

2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 teaspoon salt

3/4 teaspoon ground turmeric

1/2 teaspoon black pepper

1/4 teaspoon ground cayenne pepper (optional)

2 cups kale or spinach, finely chopped

8 whole-wheat or gluten-free tortillas, 10 inch

Drain the tofu for at least 15 minutes.

In a dutch oven, add the onion. Cook for 5-7 minutes until they become translucent.

Add garlic; cook for 2 minutes, stirring.

Add potato and mushrooms; stir. Cook for 10-15 minutes, until potato is fork tender.

Crumble the tofu into small pieces and add to the pot; cook for 5 minutes.

Add black beans, salsa, nutritional yeast, chili powder, cumin, salt, turmeric, pepper, and cayenne pepper. Stir to fully incorporate all ingredients; cook for 5 minutes.

Add kale or spinach and stir; cook until wilted.

Scoop some of the filling and place in the center of a tortilla. Fold in the edges, then roll up. Wrap in foil. Repeat for all tortillas.

Store in the fridge or freezer. Defrost in the oven at 350F for 15 minutes or in the microwave for 2 minutes.

[mixghost]

Vegan Beet Burgers

2 medium beets, peeled (about 2 cups; 300 g)

1 cup (95 g) walnuts

1/2 cup (45 g) rolled oats

1/4 cup (25 g) ground flax seed

2 cloves of garlic

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/4 teaspoon cinnamon

1/4 teaspoon cayenne (optional)

1/2 teaspoon sea salt

1 cup (170 g) white beans*, rinsed if using canned

1 tablespoon low-sodium tamari

Instructions

Preheat the oven to 375F and line a baking sheet with a silicone mat or parchment paper.

Finely grate the beets using a food processor attachment or handheld grater. Set aside. Quickly clean out the processor, then re-attach it to the base with an S-blade attachment. Add the walnuts, oats, flax, garlic, all dry spices, and salt. Process until a slightly coarse flour forms.

Add the shredded beets, beans, and tamari to the food processor and blend until combined, scraping the sides of the device with a spatula as necessary. It’s okay if there are still some pieces of beans or beets left – this will add texture!

Scoop out the burger “batter” to form patties; I used a ½ cup measure to make 6 large patties. Use slightly damp hands to flatten and shape the burgers, then place on a baking tray.

Bake in the middle rack of the oven for 20 minutes, then flip the burgers and bake in the top rack of the oven for 15-20 minutes, until the edges are crispy and slightly browned.

Serve as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months

[mixghost]

Instant Pot Dal using split peas

Ingredients

2 Tablespoons vegetable oil

1 onion (chopped)

3 garlic cloves (finely grated)

1 2-inch piece ginger (peeled and finely grated (about 2 tablespoons))

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon cayenne 

1½ cups dried split peas (rinse/soak while prepping)

3 cups water

2 tomatoes (chopped)

½ teaspoon salt

For garnish

½ cup plain Greek yogurt

Kosher salt and pepper (to taste)

Cooked basmati rice

Instructions

Set Instant Pot to SAUTE, add heat the oil. Add onions and a pinch of salt and sauté until softened, 5-7 minutes.

Stir in garlic, ginger, coriander, turmeric, cumin, and cayenne  and cook for another minute until fragrant.

Hit the CANCEL button and add split peas, water, tomatoes, salt and stir to combine, scraping up any browned bits from the bottom of the Instant Pot.

Cover and seal the lid - turn the vent to sealing. Press the MANUAL (high pressure) button and set the timer to 10 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.

Once the 10 minutes are up, allow the pressure to release naturally for 10 minutes, then release any remaining pressure. 

Serve dal over rice drizzled with yogurt

from https://www.platingsandpairings.com/instant-pot-dal/

[mixghost]

Gaia’s Ideal HB Eggs

1. Put 1-6 eggs at the bottom of a pot with a lid

2. Cover the eggs with about 1 inch of water, add salt

3. Place the pan on medium heat with the lid on and bring to a boil

4. Remove heat when water boils.  Leaving lid on, let sit 7-8 min

5. Using a slotted spoon, remove eggs and place them into an ice bath for about 5 min

6. Once the eggs are cool enough to handle, place them in the fridge for at least 20 min

[mixghost]

Dinner Party Polenta

3 tablespoons unsalted butter 4 cups vegetable stock (bonus points for homemade) 1 cup cornmeal (finely ground) 1/2 teaspoon salt 2 Bay leaves 1/4 cup freshly grated or crumbled cheese (plus more for garnish), such as Parmesan, cheddar, or feta

1.Grease a pie dish or an ovenproof cast iron pan with 1 tablespoon butter. In a medium saucepan, bring stock to a boil and turn down heat to a simmer. 

2.Gradually pour in cornmeal and salt, whisking as you go. Continue whisking for about 10 to 12 minutes until polenta is thick. 

3.Remove from heat and stir in remaining butter, herbs, and cheese. Pour the polenta into your prepared baking dish and allow to cool slightly. Cover loosely and place in the refrigerator for at least an hour and up to overnight.

4. When you’re ready to bake, preheat oven to 425° and top chilled polenta with more cheese. (You can be generous here.) Bake for 25 minutes until warmed through, top is slightly golden, and cheese is melted or bubbly. Sometimes if I’m using feta and it doesn’t look “melty” enough, I smush it a little, then top with a drizzle of olive oil and some fresh parsley.

[mixghost]

HUMMUS

INGREDIENTS: Hummus

1.5 cups (400g) cooked & rinsed chickpeas (about 3/4 cup dry beans)

1/4 (60mL) cup water

1 lemon, juiced (~3 Tbsp or 45mL)

2-4 Tbsp (30mL) tahini (sesame seed butter)

1 Tbsp (15mL) extra-virgin olive oil

2 cloves garlic

1/2 tsp salt

Put all ingredients in food processor and run for 1-5 minutes

Try adding:

- 2 roasted bell peppers, 1/2 - 1 bulb roasted garlic, 2 tsp balsamic vinegar, 1/2 tsp paprika, 1/2 tsp cajun powder

- Roasting the lemon, 1/4+ tumeric, 1/4 tsp curry powder

- 2 medium beets peeled sliced and roasted for 40-45 min at 400

- 1/4 cup raw pumpkin seeds, 1/2 - 1 bulb roasted garlic

- 1 cup spinach stems removed, optional serrano chili

Adapted from: http://www.manjulaskitchen.com/chickpea-and-spinach-spread-hummus/

https://gardeninthekitchen.com/raw-pumpkin-seed-hummus/

https://www.pickuplimes.com/single-post/2018/02/27/HUMMUS-%C2%BB-a-collection-of-all-our-recipes-to-date

[mixghost]

Dad’s Nanaimo Bars

Makes an 8 " x`16" dish worth of bars

Take out butter to warm and soften about 30 min before starting BASE (Bottom Layer)

1 cup Unsalted Butter

1/2 cup White Sugar

10 TBSP Cocoa Powder

2 Eggs Beaten

2 1/2 Cups Graham Crumbs

Grease glass pan with butter using wax paper (or spray with PAM).  Place butter, sugar and cocoa in top of double boiler over barely simmering water. Sir occasionally until melted. Add eggs; stir to cook and thicken.  Remove from heat and add graham crumbs.  Press into pan and chill in fridge. CREAM (Middle Layer)

1 cup  Unsalted Butter at Room Temperature 

6 TBSP Whipping Cream (approx 125ml - half a small carton)

4 TBSP Custard Powder (i.e Bird's Custard Powder)

+/- 4 Cups Icing Sugar 

Cream Butter, cream and custard power together in bowl.  Gradually beat in icing sugar and beat until "light and fluffy".  Sample mixture (it's delicious); spread over base and chill again in fridge. GLAZE (Top Layer)

8 1-oz squares of semi-sweet chocolate (red box Bakers)

+/- 8 TBSP Butter

Melt ingredients in top of double boiler (chop teh cgolate squares into smaller bits to speed up melting).Stir to mix well, then spread chocolate gooey goodness over the cream layer and chill again.  Eat all in one sitting if you are a glutton. STORE IN FRIDGE WHEN FINISHED

[mixghost]

Bad Ass Nut Loaf

Ingredients

1.5 cups mixed nuts (i used half cashew half pecan)

5 slices of bread, crumbled (try 1.5 cups of breadcrumbs?)

1 large onion

3 tbsp olive oil

2 eggs

3 cloves garlic, grated

salt and pepper to taste

1/5 cup veg broth

1 tsp dried oregano (3 times for fresh herbs)

1 tsp dried thyme

1tbsp dried parsley

1 tbsp dried basil

5 oz cheese (i used cheddar)

preheat oven to 350F

grind nuts in a blender or crush using the bottom of a heavy glass, then mix with bread(crumbs)

dice and fry onions on medium-low heat for 4-5 minutes, until transparent.  add onions and oil to nut mix

add in eggs, garlic, salt, pepper, broth, herbs, and cheese. mix well

let stand for 15 minutes

put in loaf pan or roll into log and place on a baking sheet

bake for 30-40 minutes, checking to make sure it doesnt dry out

from https://hurrythefoodup.com/bad-ass-nut-roast-vegetarian/

[mixghost]

Lasagna Rolls

2 cups Ricotta

1 pkg (10 oz/280 g) frozen spinach, thawed & squeezed dry

1/2 cup grated parmesan

1/2 cup canned pumpkin

1 egg

1/4 tsp each of salt and pepper

pinch nutmeg

12 ish whole lasagna noodles

1 jar (25 oz/700mL) marinara sauce

1/2 cup spredded mozzarella

To make filling, combine ricotta, spinach, parmesan, pumpkin, egg, and spices in a medium bowl. cover and refrigerate until ready to use

Preheat oven to 375.  lightly coat a 9x13 inch casserole dish with cooking spray or oil.  cook lasagna noodles according to package directions but slightly undercook.  drain and rinse

spread 3/4 cup marinara over bottom of casserole dish

to assemble roll-ups, spread 1/4 to 1/3 cup filling evenly over a noodle.  spoon on 1 tbsp of marinara down the middle and roll. place seam side down in casserole dish.  top with marinara and mozzarella.

cover with foil and bake for 25 minutes. uncover and bake for 10-20m more.  serve hot

[mixghost]

Instant Pot Beet Risotto

Ingredients

1 medium onion, finely diced

1 tablespoon butter (15 g )

1 teaspoon sea salt

1+1/2 cups arborio risotto rice (do not wash!)

300 g / 0.5 lb beets (1 large or 2 small beets), peeled and diced into small cubes

3 cloves of garlic, finely diced

Zest of ½ lemon

3-4 sprigs of fresh thyme (leaves only, or 1 teaspoon dried thyme leaves)

3 + ½ cups vegetable stock

To finish

Juice of ½ lemon

40 g / 1.5 oz Parmesan cheese, finely grated (about ½ cup)

½ tablespoon butter

Pinch of ground black pepper

To serve

60 g / 2 oz of soft goat’s cheese such as chèvre, broken into small pieces

A few extra sprigs of thyme

Instructions

Turn on the Instant Pot and press the Sauté function key. Add the onions, butter and salt and cook for 3-5 minutes, stirring a few times, until softened.

Add the rice, diced beets, garlic, lemon zest and thyme leaves and stir through. Then add the vegetable stock and stir, making sure to scrape down any rice kernels from the walls of the pot.

Place and lock the lid, making sure the steam release handle is pointing to Sealing. Press the Manual function key, making sure the IP is set to High Pressure, and adjust the timing for 5 minutes. After three beeps the Instant Pot will begin to build up the pressure and start cooking. Once the cooking finishes, release the pressure naturally for 5 minutes before using quick release to let off the rest of the steam.

Open the lid and stir in the Parmesan cheese, a little extra butter, lemon juice, and pepper.

Serve with crumbled goat’s cheese and extra sprigs of thyme on top.

from:http://instantpoteats.com/instant-pot-beet-risotto-thyme-goats-cheese/

[mixghost]

Make Breadcrumbs Out of Any Bread

INGREDIENTS

bread

butter

salt & pepper

herbs & spices if that’s what you’re going for

the ratio is one cup of butter to 2 loaves of bread.  that’s significantly more than i usually make at once, i generally use a tablespoon for 3 slices or less, You can use any bread you want.  Softer white bread is pretty good but I’ve had success with coarse multigrain. It’s a good way to use stale or improperly frozen bread.  

DIRECTIONS

Use a food processor or blender to crumb the bread evenly

Crumbs should not be like sand.  Leave some texture-don't overprocess.

Melt butter in a large pan over medium heat. Add crumbs, herbs and spices, and salt and pepper.

Stir until evenly coated.

Continue stirring until the crumbs sound like sand when they hit the bottom of the pan.

Cool thoroughly.

store in heavy duty plastic bags with zipper seals. Don't put them in the refrigerator-they won't keep. Store them in a cabinet for up to six months.

from www.geniuskitchen.com/recipe/homemade-bread-crumbs-70154

[mixghost]

Vegan Instant Pot Carrot Soup

Ingredients

1 tbsp unsalted butter

1 tbsp oil

1 medium onion chopped

1 clove garlic minced

1 tbsp minced ginger

1 pound carrots peeled, chopped

1/4 tsp brown sugar

Kosher salt

freshly ground pepper

2 cups veggie broth

13.5 ounce can unsweetened coconut milk

1 tbsp Sriracha

leaves Fresh parsley for serving

Press the saute button, when hot add butter and oil. Then add the onions and saute for about 2-3 minutes. Add the garlic and ginger, saute for 1 more minute.

Add chopped carrots and brown sugar. Season with salt and pepper. Saute for 2 more minutes.

Stir in broth, coconut milk, and 1 tbsp Sriracha sauce (or more if you love really spicy food!).

Cook at high pressure for 6 minutes. Natural pressure release for 5-10 minutes, then quick release.

Use an immersion blender to purée the soup or let it cool slightly, then purée in a blender until smooth

Season with salt and pepper to taste. Serve garnished with parsley

adapted from https://platedcravings.com/instant-pot-carrot-soup/ 

[mixghost]

How to roast peppers

preheat oven to 450

wash, de-seed and cut peppers to desired size

Place the peppers cut side down on a rimmed baking sheet that has been lined with parchment paper

Roast the peppers in the oven for 20- 25 minutes; or until the skins are completely wrinkled and the peppers are charred, rotating the sheet if necessary for them to cook evenly.

Remove them from the baking sheet and place them in a bowl. Cover the bowl with foil or a plate, and let cool for about 30 minutes.

When the peppers are cool enough to handle, peel off the skins. 

If you’re making them ahead to use throughout the week, then put the peppers along with their juices into a glass container, pour 1sp per pepper of olive oil over the peppers, cover and refrigerate.  The peppers should last for a week to two weeks.

from http://marinmamacooks.com/2013/09/how-to-roast-red-peppers/

[mixghost]

How to poach an egg

bring 2/3 of a pot of water to a boil, then reduce to a low simmer

crack an egg into a ladle, and hold it over the heat for 30 seconds

gently turn the ladle to dunk the egg

simmer for 3 1/2 to 4 minutes, stirring and turning the egg with a slotted spoon

remove egg with slotted spoon

[mixghost]

Vegan Hollandaise

1/2 cup cashews

1/2 cup water

Juice of 1/2 lemon

1/2 tsp salt

1/2 tsp garlic powder

1/3 tsp turmeric

1 tsp Dijon mustard

add it all to a blender and  blend until you have a smooth sauce

from: https://www.exceedinglyvegan.com/vegan-recipes/soups-starters/vegan-hollandaise-sauce-green-asparagus