Chickpea Salad Sandwich

From TheSimpleVeganista.com

1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
1/2 cup celery, sliced 
1/2 cup carrots, diced
1/4 - 1/3 cup scallions, sliced 
1/4 cup mayonnaise
1 - 2 tablespoons mustard
sea salt & cracked pepper, to taste
dash of garlic powder
juice of 1/2 lemon
dash of paprika

Drain and rinse your chickpeas, place in medium size bowl and roughly mash with a fork, potato masher or pastry blender. Add the remaining ingredients and combine. 

Serve with greens, tomato, or hummus on toasted wheat bread.

Store leftovers in an air-tight container in the fridge for up to a week.

Applesauce

From Veg With An Edge

8 to 10 apples (a mixture of varieties is best)
1 lemon
2 Tbsp honey
1/4 tsp salt
Cinnamon


Rinse, core, and cube apples (no need to peel). As you cut each apple, toss in a large bowl with lemon, honey, and salt before transferring to large oiled baking pan. Once all of the apples are added, sprinkle with cinnamon. Bake at 375 for about an hour, stirring the apples and rotating the pan every 15 minutes. Let cool for about 30 minutes. Pulse in a food processor, in batches if needed, until smooth.

Miso Sweet Potato and Broccoli Bowl

From Smitten Kitchen

Serves 4

For the bowl
1 cup dried rice or another cooking grain of your choice
1 to 2 sweet potatoes (about 1.5 pounds)
1 large bundle broccoli (about 1 pound)
1 to 2 tablespoons olive oil
Coarse or kosher salt
Freshly ground black pepper
2 teaspoons sesame seeds

For the miso-sesame dressing
1 tablespoon minced fresh ginger
1 small garlic clove, minced
2 tablespoons white miso (the mildest kind)
2 tablespoons tahini (other nut butters can work in a pinch)
1 tablespoon honey
1/4 cup rice vinegar
2 tablespoons sesame oil
2 tablespoons olive oil

Heat oven to 400 degrees. Place rice or grain and cooking liquid in a rice cooker or on the stove. Cook according to package directions.

Peel sweet potatoes and cut into 1-inch cubes. Cut tops off broccoli and separate into bite-sized florets. If your broccoli stems feel especially woody, I like to peel them (with the same vegetable peeler), then cut them into 1/2- to 1-inch segments.

Coat one large or two smaller trays with a thin slick of olive oil. Layer sweet potatoes on tray(s) and sprinkle with salt and pepper. Roast for 20 minutes, until browning underneath. Flip and toss chunks around, then add broccoli to the tray(s), season again with salt and pepper, and roast for another 10 to 20 minutes, until broccoli is lightly charred at edges and sweet potato is fully bronzed and tender. Toss chunks around one more time if it looks like they’re cooking unevenly.

In a small skillet, toast  sesame seeds until fragrant. (You can do this in the oven if using an oven-proof skillet.) Let cool.

While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender and run until smooth, scraping down sides once. Taste and adjust ingredients if needed, but try to resist adding more honey if it tastes salty, as that extra pop of saltiness is exactly what I think sweet potato needs.

Assemble bowls: Scoop some rice/grains into each, then pile on the roasted sweet potatoes and broccoli. Coat lightly with sesame-miso dressing and finish with toasted sesame seed duo. Serve with extra dressing on the side.

Optional addition:

Press 1 lb extra-firm tofu for 1 hour to remove liquid. Cut into bite-size chunks. Marinate in rice vinegar, lemon juice, soy sauce, and/or sesame oil for 30 minutes or so. Toss in large freezer bag with cornstarch to coat. Pan-fry in olive or other oil. Add to bowl when combining to serve.

Buckwheat Granola

From Food in Jars

2 cups oats
1/2 cup sliced almonds
3/4 cup buckwheat groats (kasha)
3/4 cup sunflower seeds
1/2 cup unsweetened dried coconut flakes
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 cup sunflower oil
1/2 cup honey
1/2 cup raisins or other dried fruit, diced small (we love crystallized ginger)

Preheat oven to 325.

In a large bowl, combine the oats, almonds, buckwheat, sunflower seeds, coconut, salt, cinnamon, and nutmeg. Toss it all together to combine.

Measure the sunflower oil in a large cup and swirly it around before adding to the bowl. Without washing the measuring cup, measure the honey and add it to the bowl. Stir everything together until evenly coated. Spread the mixture out on a rimmed baking sheet.

Bake until the granola is crisp and toasted, about 30 to 35 minutes, stirring 2-3 times during baking to ensure even browning.

Remove the granola from the oven. Gently stir in the raisins. If you want the granola to form clusters, mound the still-warm granola into the center of the baking sheet to cool. When the granola is completely cool, store it in an airtight container.

Brown Butter Pumpkin Seed and Espresso Glazed Granola

From HalfBakedHarvest.com

ngredients

• 3 cups oats
• 1 cup shredded coconut
• 1 cup nuts (any kind/combination)
• 1 cup raw pumpkin seeds (pepitas)
• 1/4 cup toasted wheat germ
• 1 1/4 cup dried cranberries
• 3 tablespoons butter
• 3/4 cup pure maple syrup, honey, or agave
• 1 tablespoon coconut oil (or 1 more tablespoon butter)
• 3 teaspoon instant espresso powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons honey

Instructions

1. Preheat oven to 325 degrees F.
2. In a large bowl combine the oats, shredded coconut, nuts, pumpkin seeds, wheat germ and cranberries. Toss well.
3. In a skillet or small sauce pot melt the butter over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Once the butter is browned quickly remove from the heat and slowly stir in the maple syrup (or honey or agave) and coconut oil. Sprinkle the espresso powder over top and stir to dissolve. Add the cinnamon, nutmeg and salt. Stir in the vanilla.
4. Pour the warm mixture over the dry oat mixture and stir to fully combine.
5. Spread the granola out on a parchment lined baking sheet with sides and drizzle with 2 tablespoons honey. Bake for 30 to 40 minutes stirring every 15 minutes so the granola will get evenly toasted. Remove from the oven and let cool five minutes. After 5 minutes spray the bottom of a flat 1 cup measuring cup or a flat bottomed glass with cooking spray. Press the granola into the pan using the bottom of the measuring cup so that you have a flat slab of granola that looks like they could be cut into bars. Let the granola sit for one hour to cool and harden. After an hour break the granola up into clusters.

Almond-Crisped Peaches

From SmittenKitchen.com

4 ripe peaches
1/3 cup (55 grams) whole almonds
1/4 cup (50 grams) sugar
3 tablespoons (45 grams) cold unsalted butter, cubed

1/4 cup (20 grams) rolled oats

1/8 teaspoon ground cinnamon

Pinch of sea salt

Heat oven to 350 degrees. Halve peaches and remove pits. Place fruit cut side up in baking dish. In a food processor, grind almonds and sugar together until coarsely ground (with a few pebbles left). Add oats and other flavorings, if using, then butter, pulsing the machine until the ingredients are just blended. Spoon the almond mixture into the center of each peach, then press it flat, as if icing the tops of the peaches with it. 

Bake for 45 minutes to 1 hour (baking time varies with peach size), until the top is brown and crisp and you can easily slice through the fruit with a fork or spoon.

Serve warm or at room temperature, with creme fraiche, lightly sweetened whipped cream or even plain yogurt, cold, for breakfast.

Tomato Galette with Corn and Zucchini

From SmittenKitchen.com

Burst Tomato Galette with Corn and Zucchini

Serves 4 to 6 as a main or 8 as an appetizer or side dish

For the pastry:
1 1/4 cups (160 grams) all-purpose flour
1/4 teaspoon table salt
8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces and chill again
1/4 cup (60 grams) plain yogurt or sour cream
2 teaspoons (10 ml) fresh lemon juice
1/4 cup (60 ml) ice water

For the filling:
1 tablespoon (15 ml) olive oil
1/4 teaspoon coarse Kosher or sea salt
3 cups (about 450 grams) cherry or grape tomatoes
1 ear corn, cut from the cob (about 1 cup)
1 small (8 ounces or 225 grams) zucchini or summer squash, diced
1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced
1/2 cup (2 ounces or 55 grams) grated parmesan

Glaze:
1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk stir the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.

Make filling: Get down the saute pan with the lid. If you don’t have one, any large lid will do. Add olive oil, tomatoes, salt and a pinch of red pepper flakes (if that’s your thing) to your saute pan then cover and heat over high heat. Roll the tomatoes around from time to time so that they’ll cook evenly. In a few minutes, you’ll hear some putts and pops as the tomatoes burst a little. When most have, remove lid, turn heat down to medium and add zucchini chunks. Saute for two minutes, until they soften. Add corn and cook one minute. Add scallions, just stirring them in, then turn off heat. Adjust seasonings if needed. Transfer mixture to a large plate and spread it out, so that it will cool faster. You want it cooled to at least lukewarm before assembling the galette.

Assemble galette: Heat oven to 400 degrees. On a floured counter, roll the dough out into a 12-inch round and it really doesn’t need to be perfectly shaped. Transfer to a parchment-lined baking sheet; I like to fold my dough gently, without creasing, in quarters then unfold it onto the baking pan. Sprinkle tomato-zucchini-corn mixture with half of parmesan and spoon the mixture into the center of the dough, leaving a 2-inch border. If any liquid has puddle in plate, try to leave it there as you spoon. Sprinkle with almost all of remaining parmesan, leaving a pinch or two behind for the crust. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze. Sprinkle glaze with last pinches of parmesan.

Bake the galette: For 30 to 40 minutes, or until puffed and golden brown. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Vanilla Cupcakes with Cream Cheese Frosting

From FiveHeartHome.com

Yield: About 20 cupcakes

Cupcakes:
1 cup (2 sticks) butter
1 cup water
2 cups all-purpose flour
2 cups sugar
1/2 cup sour cream
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt

Frosting:
1/2 cup (1 stick) butter, softened
8 oz cream cheese, softened
3.5 to 4 cups powdered sugar
2 teaspoons vanilla extract


Preheat oven to 375 and set frosting butter and cream cheese out to soften. Line cupcake pans.

 In a large pot, melt butter. Add water and bring to a boil. Remove pot from heat and briskly stir in flour, sugar, and sour cream. When cool enough, mix in eggs. Add vanilla, baking soda, and salt, and mix until well-blended.

Bake for 16-18 minutes until golden brown and toothpick comes out clean. Cool in pan for a few minutes before transferring to wire rack. Allow to cool completely before frosting.

Using an electric mixer, cream together butter and cream cheese. Blend in powdered sugar and vanilla, then beat until smooth and well-combined.

Tuscan White Bean Soup

From Treehugger.org

2 tbsp olive oil
1 onion, chopped small
1 cup thinly sliced celery
4 garlic cloves, minced
2 tsp dried oregano or 1 tbsp fresh
1/2 tsp dried thyme or 1 tsp fresh
1 tsp dried basil or 1 tbs fresh
2 carrots, cut into 3/4 slices
2 tomatoes, seeded annd chopped
5 cups vegetable stock
1 (15 oz) cannellini beans, drained and rinsed
1 tbsp finely chopped sage (optional)
1 1/2 tsp sea salt, or to taste
1/4 tsp freshly ground black pepper

1. Place oil in a large pot over medium-high heat. Add the onion, celery, and garlic and cook for 3 minutes, stirring frequently. Add the oregano, thyme, basil, carrots and tomatoes and cook for 5 minutes, stirring occasionally and adding small amounts of stock or water if necessary to prevent sticking.

2. Add the vegetable stock and cannellini beans and cook for 10 minutes, stirring occasionally.

3. Place 3 1/2 cups of the soup in a blender and blend until creamy, or use an immersion blender. Return to the pot and stir well.

4. Add salt and pepper to taste. Garnish with sage, if using.

Creamed Corn

From Alton Brown

1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper



In a saucepan over medium heat, sweat the onion in butter and salt until translucent.

In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.

Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

Curried wild rice, lentil and orzo salad with caramelized onions and toasted almonds

1/2 cup wild rice
2/3 cup green lentils
1/2 cup orzo pasta
1/2 cup currants
1/4 cup finely sliced shallot
1/3 cup slivered almonds
Dressing:
1/4 cup white wine vinegar
1 tsp ground cumin
1 tsp Dijon mustard
1/2 tsp granulated sugar
1/2 tsp salt
1/2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp nutmeg
1 pinch cinnamon
1 pinch cloves
1 pinch cayenne pepper
1/3 cup canola oil or vegetable oil

1. In large pot of boiling salted water, cover and cook wild rice for 10 minutes.

2. In a small sauté pan, warm a drizzle of olive oil and slowly caramelize the shallots. They will turn golden and be done about the same time the grains are done, after 30 minutes.

3. Meanwhile, add lentils to the rice; boil for 20 minutes. Add orzo; cook just until tender, about 5 minutes. Drain well and transfer to large bowl.

4. After the onions are done, add the slivered almonds and toast in the remaining oil, constantly stirring until they are lightly golden. Remove from heat.

5. In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cinnamon, cloves and cayenne; whisk in oil.

6. In a large bowl, combine the grains and orzo, the shallots, almonds, and the dressing. Toss to combine.

7. Let cool; cover and refrigerate until chilled, at least 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, sprinkle salad with almonds.

Multigrain Pancakes

From BonAppetit.com

• 1 large egg
• 2 cups buttermilk
• 1/4 cup pure maple syrup
• 1 cup gluten-free oat flour
• 2/3 cup yellow cornmeal
• 1/3 cup brown rice flour
• 1/4 cup buckwheat flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/4 cup (1/2 stick) unsalted butter, melted
• Vegetable oil (for skillet)
• 
  

Preparation

• Whisk egg, buttermilk, and maple syrup in a small bowl. Whisk oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl.
• Whisk buttermilk mixture into dry ingredients, then whisk in butter until no lumps remain.
• Heat a large nonstick or cast-iron skillet over medium heat; lightly brush with oil. Working in batches, pour batter by 1/4-cupfuls into skillet. Cook until bottoms are browned and bubbles form on top of griddle cakes, about 3 minutes. Flip and cook until griddle cakes are cooked through, about 2 minutes longer.

Cranberry Chocolate Tart

Recipe courtesy of Zach's mom, slightly adapted

For crust:

10 graham crackers

¼ cup confectioners sugar

6 tablespoons melted butter

Preheat oven to 375. Process graham crackers into crumbs. Add sugar and butter, processing until crumbly and well combined. Press into bottom and up sides of 9-inch tart pan. Bake  for 7-8 minutes until set but not brown. Remove from oven and cool.

For filling:

1 cup sugar

1/8 teaspoon salt

1 cup pomegranate juice

1 cup dried cranberries

12 oz bag of cranberries

½ cup chopped dark chocolate (about 2/3 of a good dark chocolate bar)

Bring sugar, salt, and cranberry juice to a boil. Stir in dried cranberries and simmer for a minute to hydrate. Stir in half of whole cranberries, simmer gently for 10-12 minutes until most berries have popped and most of liquid has reduced. Stir in remaining cranberries and simmer for a few minutes, but don’t let them pop. Remove from heat and cool slightly. Stir in chocolate, pour into crust, and cool in fridge.

Spicy Squash Salad with Lentils, Goat Cheese, and Arugula

3/4 cup black or green lentils


6 cups peeled, seeded and cubed butternut squash (1-inch cubes) (from about a 2-pound squash)


Olive oil

1 teaspoon ground cumin


1 teaspoon paprika


1/2 teaspoon coarse salt


Baby arugula

Soft crumbled goat cheese
 (omit if you're Alli)


1 tablespoon red wine vinegar, plus additional to taste

Preheat oven to 400°F. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.

Meanwhile, add lentils to boiling salted water and cook until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.

Combine lentils, squash, arugula, goat cheese, olive oil, and red wine vinegar.