Recipe Roundup

I am posting a bunch of favorite recipes. They are all vegan but some have suggestions for adding in meat and dairy.  Enjoy!

Lentils and Rice with Ginger Bok Choi

Lentils and Rice

.5 cup Lentils

.5 cup brown (i've been enjoying brown basmati rice)

2 cups water or vegetable broth

1 cube veggie bouillon (optional)

salt (I like salt and  use celtic sea salt or himalayan rock salt bought in bulk as both have a higher mineral content )

Bring 2 cups water to a boil and add bouillon. After rinsing (or if you choose soaking lentils and rice overnight/ 8 hours with a splash of apple cider vinegar to help in digestion) lentils and rice add to water, bring to boil and reduce heat.  Cook on low for 40 mins or according to rice cooking instructions.

Bok Choi

1 bunch bok choi chopped in 1 inch pieces

1 garlic clove

1 tsp (or to taste) fresh grated ginger (I buy a couple pounds of fresh ginger from local farms in the summer and freeze in pieces to use through the year)

coconut oil  (love coconut oil and buy it in bulk once a year)

While rice is cooking heat oil over medium heat, saute minced garlic for 3-5 minutes but do not let it turn brown.  Grate ginger and add ginger. Toss in chopped and washed bok choi and sautee for 5-10 minutes depending on how crisp you like it.

Favorite Dressing

olive oil

apple cider vinegar

2 tbsp nutritional yeast

1 clove garlic (optional)

Mix all dressing ingredients in a jar and shake. The dressing can be used on rice, salads, meat, fresh veg--anything.

Top rice with dressing and serve with bok choi.  On non-fasting days we enjoy eating this topped with feta cheese and ground lamb frikadelle (burger patties)

Curried Zucchini Soup  with Quinoa

1 tbsp coconut oil

1 onion chopped

1 clove garlic minced

2 white potatoes cut in 1 inch chunks

2 zucchini cut in small chunks

2-3 cups water

2 cups or 1 can coconut milk ( I make my coconut milk by buying dried unsweetened shredded coconut in bulk on amazon adding 1 cup water to 1 cup dried coconut (about 5 cups of water per bag) heating it briefly on the stove, letting it sit for 1 hour, blending it and straining it. I dry the left over coconut pulp in the oven to add to granola, cakes or soups and freeze in jars or ice cube strays the liquid milk) another non-strain recipe found here: http://wholenewmom.com/whole-new-budget/easiest-coconut-milk-recipe-improved/

curry powder

tumeric

1 tsp grated ginger (optional)

garam masala (optional)

fresh lemongrass (optional)

fresh lime or lemon leaves (optional)

salt and pepper

Immersion blender or blender

Heat oil in a large soup pan or dutch oven.  Add chopped onion and cook for 5-7 minutes or until translucent.  Add garlic and cook for 3-5 mins.  Add spices and ginger. I add my lemongrass in a little tea strainer so that I don't have to pick it out later as I don't spend much time mincing it into small pieces.  Stir and let spices release their fragrance. Add vegetables and coat with spices. Add water and simmer until potatoes are soft.  Add coconut milk and simmer.  Take immersion blender and blend up the soup til your desired consistency. I prefer mostly pureed with a few little chunks.  you can also transfer cups into  regular blender, but be careful of being splashed by hot soup.

1 cup quinoa (i've been enjoying red quiona)

2 cups water (or veg broth or bone broth when not fasting)Right after you add water to the soup to cook vegetables bring water or broth to a boil, add rinsed/and or soaked quinoa bring to a boil and reduce heat to low. Cook 20 mins.


Put hot quinoa in bowls and top with soup.  Serve with Fresh bread and/or green salad

Cauliflower and Red Lentil Soup

1 tbsp coconut oil

1/2 to 1 leek sliced in thin rounds

2-3 carrots chopped

2-3 sticks celery chopped

1 head cauliflower

1 cup split red lentils

2-3 cups coconut milk (1-2 cans) whole fat

2-3 cups water

1-3 tbsp curry powder

grated ginger to taste (optional)

dash cumin

dash tumeric

salt and pepper to taste

Heat oil in a large soup pan or dutch oven on medium/high heat.  Add sliced leeks to hot oil. Cook for 5-7 minutes until leeks begin to wilt. Add carrots and celery and cook for 5-7 minutes.  Add spices and then after fragrant add 1 cup washed red lentils. Stir and add 2-3 cups water so that the lentils are fully covered. Cook lentils for 10-20 minutes and add cauliflower.  you may need to add a little more water. Simmer cauliflower til almost tender. Add coconut milk, simmer and blend with immersion blender.

Serve with fresh bread and left over lentil/rice/bok choi with Favorite dressing

Sweet Potato and Black Bean Quesadillas

2-3 baked sweet potatoes (often cooked the night before)

2 cups/1 can black beans

Tortillas (my favorite are sprouted grain tortillas from food for life)

hot sauce

greens (arugula or favorite salad mix) dressed with lemon juice and olive oil if using

sliced avocado

Place tortilla on a cast iron or grill pan with oil or dry. Top half the tortilla with sweet potato and black beans. Fold tortilla in half and warm throughout.  Serve topped with avocado, greens and a dash of hot sauce.

These are delicious with cheddar cheese and topped with sour cream.

Curried Cauliflower and Red Lentil Rice

2 cups white basmati rice

3-4 cups (or enough to coat cooked rice) left over curried cauliflower and red lentil soup

Cook rice according to instructions (generally bring 8 cups water to boil and add rice. Stir as rice cooks, about 12 minutes).  Add cold soup to hot rice and stir til well mixed and warm.  Sprinkle with curry powder and shredded coconut.



Pureed Greens

 
The amount of greens can vary, just adjust other ingredients to match. I just used up what was left in my refrigerator.

3 cups Arugula
2 cups Kale (washed and chopped)
1 tbs olive oil
1 tbs apple cider vinegar
juice of half a lime
1 tbs nutritional yeast
half a garlic clove


Lightly steam kale and arugula, just until they turn even brighter green.  Place steamed greens in a food processor or blender, add the rest of the ingredients and puree. 

I served them mixed with rice and sauteed shrimp.  They would be great spread on toast, alone, or even as a pasta sauce. 

Best Bok Choi

Bok Choi is a versatile vegetable and I've loved it for years. The best I've ever tasted was in a small garage restaurant in Hong Kong. Perfectly crunchy, sauteed and sauced.  This recipe has 4 ingredients and is quick and easy. I prefer mine to still have some crunch, so cook yours a few minutes longer if you like it softer.

1 head Bok Choi chopped to your liking
1 TBS coconut oil
Fresh grated ginger to taste
a splash of Amino Acids or soy sauce

Heat the coconut oil over medium heat in a large dutch oven or skillet.  Once hot add the freshly chopped and washed Bok Choi. Grate fresh ginger over the Bok Choi and stir. Let it saute for 3-5 minutes, stirring occasionally. At the end add a splash of soy sauce and serve immediately.