Zuk and Basil Soup

This soup is so easy to make and the basil really makes it special. I love it chilled but you can also eat hot.

  • 1 tbsp olive oil
  • 2 onions, sliced thin
  • Salt
  • 2 lb of zuks, rinsed, cut into small pieces
  • 1 qt chicken stock
  • 1/2 c firmly packed Basil

Combine oil, onions and salt in a stock pot and cook over medium low heat until translucent, 5 – 8 min. Add zuks and stock and simmer for 15 min until tender.

Remove from heat and purée until smooth in a blender or with a stick blender. Add basil purée till smooth and serve or chill.

Serves 8.

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Saag Paneer with Feta

This recipe is from Bon Appetite and it is wonderful! I bit of work for a weeknight but so worth it. I love using feta, if you are vegan use tofu.

  • ¼ c plus 2 Tbsp. ghee or olive oil
  • 2 Tbsp. coriander seeds
  • ¼ tsp. ground cardamom
  • 1 small onion, chopped
  • 1 garlic clove, finely chopped
  • 1 1½” piece ginger, peeled, chopped
  • 1 lb. baby spinach (about 12 cups)
  • 1 small serrano chile, coarsely chopped
  • 1½ tsp. fresh lime juice
  • Salt
  • 6 oz. feta, or tofu, cut into 1″ pieces
  • 1 tsp. cumin seeds
  • ¼ tsp. asafetida (optional)
  • ¼ tsp. red chili powder
  • Naan or rice (for serving)

Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes.

Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute.

Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.

Transfer to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and set over low heat. Stir in ½ cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.

Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops.

Immediately add asafetida, if using, and chili powder. Pour ghee mixture over spinach mixture. Serve with roti or rice.

Serves 4.

Cauliflower Egg Bites

I tried something very similar from Trader Joe’s, they were amazing, and then I looked at the packaging and knew I could come up with something just as tasty and not be left with a bunch of plastic wrap and cardboard. These are super quick to whip up and freeze beautifully. Just pop them in the oven for 15 min at 350, and let sit for 1 minutes after.

  • 6 eggs
  • 1 head of cauliflower, chopped fine in the food processor
  • 1 c shredded cheese

Preheat oven to 400. Line a cupcake tin with cupcake wrappers. Spray with olive oil lightly.

Mix Cauliflower, shredded cheese and eggs into a mixing bowl and let it sit for a few minutes.

Scoop about 1/4 c of the mixture into each muffin tin, filling just below the top.

Bake at 400 degrees for 15 minutes. Edges with be golden brown.

Let sit for 5 minutes, pop out of muffin tin with a spoon. If freezing, let cool completely.

Makes 12.

Truffled Mushroom Mac and Cheese

This is so good and it’s vegan and gluten free. It is a super quick meal and it’s filling. There will be extra sauce you can use for another quick meal.

  • Cheese Sauce
    • 1 c raw macadamia nuts, soaked for 8 hours
      3/4 c water
      3 tbsp lemon juice
      1/4 c nutritional yeast
      1/2 tsp salt
      1 tsp smoked paprika
      1/4 tsp mustard powder
      1 clove garlic
      Pepper

    Place all ingredients in a high speed blender and process till smooth. Add water 1 tbsp at a time if too thick.

    Mac & Cheese:

    • 1 package zita miracle Noodles, rinsed
    • 2 tsp avocado oil
    • 6 oz mushrooms, chopped
    • 1/2 c cheese sauce
    • 1 bag baby spinach
    • Nutritional yeast
    • Truffle oil to drizzle

    In a medium pan heat oil and sauté the mushrooms until brown.

    Add noodles, sauce and spinach, cook stirring until spinach has melted.

    Serve with nutritional yeast sprinkled on top and truffle oil.

    Serve 2.

    Garlic and Walnut Stuffed Mushrooms

    These are so good and filling!

    • 4 portobello mushrooms, steamed and gills scraped out
    • 2 tbsp olive oil
    • 1/2 c onion, minced
    • 4 cloves garlic, minced
    • 1 tsp thyme
    • 1 c walnuts, chopped
    • Salt and pepper to taste
    • 1/2 tsp poultry seasoning
    • 1/2 tsp paprika
    • 1/4 sour cream or coconut cream
    • 1/4 c parsley, minced

    Preheat oven to 350.

    Heat 2 tbsp olive oil in a skillet, cook onions and thyme until tender.

    Add walnuts, salt, pepper, paprika and poultry season and sauté until fragrant.

    Spoon mixture into the mushrooms, packing them tightly.

    Place in a baking dish and bake 30 – 40 minutes.

    Garnish with parsley and serve.

    Serves 4.

    Cauliflower Fettuccine Alfredo

    This dish was from Eating Well and it is amazing!!

    • ½ c breadcrumbs, toasted
    • 1 tbsp chopped fresh parsley
    • ½ tsp grated lemon zest
    • 4 c cauliflower florets (1 small head)
    • 1 c raw cashews
    • 8 oz fettuccine
    • 4 c lightly packed thinly sliced kale
    • 3 tbsp lemon juice
    • 2 tbsp white miso
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • ¾ tsp salt

    Bring a pot water to a boil.

    Combine breadcrumbs, parsley and lemon zest in a small bowl. Set aside.

    Add cauliflower and cashews to the boiling water; cook until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer cauliflower and cashews to a blender.

    Add pasta to the boiling water and cook, stirring occasionally, for 10 minutes. Add kale and cook until the pasta is just tender, about 1 minute more. Drain; return the pasta and kale to the pot.

    Add lemon juice, miso, garlic powder, onion powder, salt and 1 cup water to the blender; process until smooth. Add the sauce to the pasta and stir until well coated. Serve topped with the breadcrumb mixture.

    Serves 4.

    Baby Kale and King Trumpet Stir Fry

    This is so yummy and quick!

    • 2 tsp oyster sauce, plus more to taste
    • 1 tsp fish sauce or Coconut Aminos
    • 4 tsp neutral oil
    • 1 1/2 tsp red chili pepper
    • 1 1/2 tbsp finely chopped garlic, divided
    • 2 tsp water
    • 1 tsp cornstarch
    • 2 (5-ounce) packages baby kale
    • 8 oz king Trumpet mushrooms, sliced thin
    • Black pepper

    Whisk together oyster sauce, fish sauce, and 1 teaspoon oil in a small bowl until combined. If desired, stir in chile and sugar. Add additional oyster sauce, if desired. Stir in 1 1/2 teaspoons garlic; set aside. Whisk together 2 teaspoons water and cornstarch in a small bowl until milky and smooth; set aside.

    Heat remaining 1 tbsp oil in a pan over high until shimmering. Add mushrooms cooking until browned on both sides. Add remaining 1 tablespoon garlic; cook, stirring constantly, until fragrant, 5 to 10 seconds. Add kale a few handfuls at a time, stirring until wilted before adding next batch, until all greens have wilted and are reduced to about one-third in volume, about 2 minutes and 30 seconds.