Roasted Cauliflower Salad

This salad is oh so good – who needs meat when you can have all this!

  • 1 cauliflower, broken into florets
  • Olive oil
  • Salt and pepper
  • 1 can chickpeas, rinsed and drained
  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • 1 tbsp tahini
  • 3/4 tsp rice vinegar
  • 1/2 tsp Honey
  • 3/4 c parsley
  • 1 clove garlic
  • 3/4 c mint
  • 1/4 tsp sumac
  • 1/4 tsp Aleppo
  • 1 bag baby spinach
  • 1 avocado, diced
  • Toasted sesame seeds

Preheat oven to 425. Toss cauliflower with olive oil and spread on a baking sheet. Roast for 35 – 40 minutes until brown and tender.

In a blender combine 2 tbsp chickpeas, lemon juice, orange juice, tahini, rice vinegar, honey, 1/4 tsp salt, 1/4 c parsley, 1/4 c mint, garlic, sumac, and Aleppo, purée till smooth. With the motor running, drizzle in 1/4 c olive oil and 1/4 c water until smooth.

Toss the remains chickpeas with olive oil and roast 20 – 30 minutes until golden brown.

In a large bowl, toss spinach, mint, parsley, cauliflower and a couple tbsp of dressing to coat. Divide among plate, top with Chickpeas, avocado and sesame seeds.

Serves 4.

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Sweet Garlic Chicken with Kale

  • 1 whole chicken
  • 2 tsp kosher salt
  • Pepper
  • 1 lemon quartered
  • 12 oz of baby kale
  • 5 cloves garlic, minced
  • 1/4 c kalamata olives, halved and pitted
  • Red pepper flakes

Preheat oven to 475.

Season chicken with salt and pepper place lemon in the cavity. Roast chicken for 60 – 75 min until cooked through. Let rest 5 minutes, then carve.

In a large skillet, heat 2 tbsp olive oil. Add garlic add the kale, olives, red pepper flakes and cook, tossing frequently until wilted.

Serve Chard with chicken.

Serves 4 – 6.

Braised Chickpeas and Chard

This is a great weeknight meal – garlic Chard with smoky paprika – amazing!

  • 5 cloves garlic, minced
  • 1/3 c olive oil
  • 2 bunches of Chard, stems removed, chopped into 1 inch pieces
  • 2 tsp cumin seeds
  • Salt
  • Red pepper flakes
  • 2 shallots sliced thin
  • 4 c Chickpeas, rinsed and drained
  • 1 c chicken or veggie stock
  • 4 sliced toasted bread
  • Lemon, quartered
  • Smoked sweet paprika

Heat the olive oil in a large skillet over medium heat, add the garlic and cook until pale golden, add cumin, salt, chili flakes and chicken peas. Cook 10 minutes, stirring. Add the shallots and cook for 3 minutes, stir in Chard leaves and stock. Simmer 10 to 15 minutes.

Place a piece of toast on a plate, top with a quarter of the Chard, serve with a lemon quarter, sprinkle with paprika.

Serves 4.

Tomato Braised White Beans

This is adapted from Dinner by Melissa Clark – I moved it to the slow cooker and cut back on the chorizo a bit. You can leave out the chorizo for a wonderful vegan meal.

  • 1 tbsp olive oil
  • 4 oz cured chorizo, chopped
  • 1 tbsp tomato paste
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 2 c carrots, diced
  • 2 c celery, diced
  • 2 c onion, diced
  • 2 cloves garlic, minced
  • 2 c white beans, drained and rinsed
  • 1 14 oz can diced tomatoes with juice
  • 1/2 tsp salt
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 1 bay leaf
  • 1/2 tsp black pepper
  • 8 oz baby spinach

In a multicooker on medium sauté, heat the oil and add the tomato paste, cumin and paprika, stir to combine and cook 1 minute. Stir in carrots, celery, onions and garlic, stir and cook 5 minutes until soft. Add beans, tomatoes, salt, thyme, rosemary, bay leaf and chorizo, stir to combine. Cook on low in slow cooker mode for 4 hours.

Season with salt and pepper. If it’s a little thin, cook on reduce for 10 minutes. Stir in the baby spinach.

Serve with a drizzle of olive oil.

Serves 6.

Veggie Enchiladas

These recipe is adapted from Nopalito – if you leave off the cheese they are vegan. Pick the prettiest veggies you can find at the farmers market – you can use any combo of veggies that is in season for this recipe.

Cilantro Salsa

  • 16 tomatillos, husked
  • 4 jalapeños
  • 4 cloves garlic
  • Salt
  • 1/4 c cilantro
  • 1/4 c white onion

In a medium pot, combine tomatillos, jalapeños and garlic, cover with water and bring to a boil, then simmer for 15 minutes.

Drain and add to blender with the remaining ingredients, blend till smooth. Chill until ready to use.

Enchiladas

  • Oil for cooking
  • 1 c onion, diced
  • 1 garlic, minced
  • 1 1/2 c carrots, diced
  • 1 1/2 c small cauliflower florets
  • 1 1/2 c zucchini, diced
  • 1 1/2 c broccoli florets
  • 1 batch salsa (above)
  • 12 corn tortillas
  • 3 c jack cheese, shredded

Preheat oven to 350. In a large skillet or Dutch oven heat 1/4 c oil over medium heat. Add onion and garlic and cook for 5 minutes. Add remaining veggies, raise heat to high and cook for 10 minutes, stirring occasionally, until al dente. Add salsa to the pan and bring to a boil, then turn off the heat.

In a dry pan, heat tortillas over medium heat until soft – about 1 minute per side.

Scoop 1/4 mixture into tortilla and fold or roll and place in a baking dish, repeat. Pour any remaining filling and salsa over the top and sprinkle with cheese. Bake for 20 minutes until heated through and cheese is melted.

Serves 6.

Crunchy Falafel with Tahini Sauce

These falafels are to die for – crunchy, light, airy – the secret baking soda and bubbly water!! I fried them in a small sauce pan and did 2 – 3 at a time.

  • 1 c dried chickepeas, soaked overnight
  • 1/2 onion
  • 4 cloves garlic
  • 1/4 c parsley
  • 2 tbsp cilantro
  • 1 tbsp salt
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp pepper
  • 1/8 tsp cardomom
  • 1/2 c sparkling water
  • 1/2 tsp baking soda
  • 2 – 3 c peanut oil

Combine all ingredients except water water, baking soda and oil in a food processor and pulse until finely ground. Scrape into a bowl and gently stir in baking soda and water. Chill for 1 hour.

Pour 2 – 3 inches of oil in a small saucepan fitted with a deep fry thermometer, heat to 350. Scoop 2 tbsp and form into a ball gently drop into the oil and fry for 1 – 2 minutes until golden. Use a slotted spoon to remove abs drain on some paper towel. Repeat.

Tahini Sauce

  • 1/4 c Tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 c water

Combine in a blender, blend until smooth, use more water to thin if needed.

Serves with Tabbouleh, baba ghanoush, halved cherry tomatoes and Tahini Sauce.

Cashew Cream Arugula Rice Pasta

OMG – I’m a pasta, dairy loving freak and this vegan friendly meal BLEW my mind! Cashew garlic sauce, rice noodles and oodles of arugula – vegan, Whole30 – and hubby had no idea!!

  • 4 oz rice pasta
  • 8 oz arugula

Cook pasta according to package.

Cashew Cream Garlic Sauce

  • 2 c cashews
  • 2 c water
  • 4 cloves garlic
  • 1/2 tsp salt

Soak nuts in water for 2 – 4 hours. Plop in a blender and garlic and salt and purée till smooth, add more water to thin if needed.

Put 1 c cashew cream in a 12 inch skillet heat over low heat, add pasta and arugula, toss to coat, add pasta water 1/4 c at a time as needed until smooth and serve with a couple heavy turns of paper.

Serves 2.