Minestrone with Fall Veggies and Quinoa

Alright people...this is not a drill. I am pleased to announce that it is officially SOUP SEASON! Feel free to throw confetti and rejoice.

There's nothing better than coming home on a cool fall or winter day to a steaming bowl of hearty vegetable soup. I made this recipe on a Sunday and I happily ate it for the next five days in a row. This soup is about as comforting as it gets, and is a true joy to share with others. Invite some friends over, put on some 30 Rock, and sigh with contentment as you slurp the last drops out of your bowl. 

Why is this soup so perfect? It has everything you could want.

Veggies: green beans, zucchini, carrot, onion, celery, tomato, bell pepper

Flavor: garlic, thyme, parsley, lemon

Heartiness: quinoa, chickpeas, cannellini beans 

This soup is about as wholesome as it gets, and I think your body could happily live on it for a long long time without any complaints. Plus it's amazing to make something on the weekend and then not have to worry about dinners all week. Still not convinced? My photos may not do it justice - but check out the original recipe for some drool worthy shots!

My only adjustment would be to add more kale - I want some of those leafy greens in every bite! Other than that, this recipe is set to be a staple in my kitchen for winters to come :) I can imagine mixing it up a bit by switching out the veggies. Call me crazy, but I'm thinking of subbing broccoli for the green beans, parsnip for the carrot, and cabbage for the kale? Pretty out there, I know, but I live for danger! 

Couldn't resist adding a touch of parmesan on top!

Fall Pumpkin Cookies

The holiday season has begun! And with it begins the cooler weather, less hours of light, and at least for me....the craving for hearty and comforting foods.  This turns out not to be the worst thing ~ I would be happy eating soup every day - so warm and filling! But holidays also mean sweets. You start seeing all of the pumpkin recipes on Buzzfeed, Pinterest, Facebook, and the ads for Starbucks...pumpkin has taken over!  And there's nothing wrong with pumpkin. It is super nutritious and 110% tasty. 

So I get pretty excited when I find a pumpkin goodie I can feel good about indulging in. This Pumpkin Spice Cookie recipe, courtesy of Dr. Mark Hyman, is a keeper! 

It is filled with nutritious ingredients like...

pumpkin, apple sauce, coconut oil, oat flour, pecans, and almond flour

It's flavored with...

vanilla, cinnamon, and pumpkin pie spice

And the only sweetener is 1 Tablespoon of maple syrup and a handful of raisins or chocolate chips.

Yep, that's right, this recipe is Vegan, Gluten free, AND low sugar! 

I made my own oat flour, by blending rolled oats in my magic bullet. This resulted in a more textured and earthy cookie - which I loved (more reminiscent of an oatmeal cookie) ! You could also use the finer store bought oat flour, which would probably make more of a typical cookie texture. If you do it yourself, still try to get it as fine as you can, but its ok if some bits are too big to fit through the sifter. 

Despite the small amount of maple syrup in the dough, the sweetness of the mini chocolate chips was the perfect amount for this cookie. They were brought to a party, alongside a loaf of perfect pumpkin bread (white flour, sugar, butter - the works!), and both were enjoyed equally by the party attendees! Now that's a true testament to their deliciousness! 

So this fall I hope you will indulge in these delicious pumpkin treats...they'd even be acceptable for breakfast! If you make them, please let me know what you think! 

Potato Green Bean Salad with Lemon Dijon Vinaigrette

I have officially made this recipe three times now, so I think it's fair to say that this one is a keeper. You know it is good when friends, family, and strangers all seem to like it.

I never liked potato salad growing up. First off, I do not get along with mayonnaise. Secondly...no I guess that's about it. But when I first had a potato salad made with vinaigrette rather than mayonnaise, I decided to end my boycott and welcomed potato salad into my life.

This recipe comes from a cute little blog titled Chinese Grandma (recipe here - I didn't even make any changes!). This salad comes together so quick - you even cook the green beans and potatoes in the same water! I've made this with teeny tiny potatoes cut in half, multicolored potatoes, and larger potatoes cut into chunks. Versatile! 

The dressing is simply:

dijon mustard, lemon juice, olive oil, s&p, and garlic! Lastly, throw a handful of chopped chives on top!

I highly recommend this recipe for a potluck (It was quite popular at a vegan potluck I went to), and it is nice that it is delicious at any temperature. Enjoy!

Curried Cauliflower Steaks with White Bean Puree

I've been wanting to make cauliflower "steaks" for some time, and today the inspiration finally struck! Suddenly and uncontrollably  - as it often does. 

I love the feeling of a spontaneous dinner done well. I'm such a planner in other aspects of my life, that it does me good to witness the benefits of spontaneity. Furthermore, cooking doesn't have to be this complicated thing that takes hours of planning. If you stock your kitchen with vegetables, canned or dry staples, and maybe some fresh herbs, you should have all you need to throw together a delicious dinner.

On to the recipe (click here)! It may come as a shock, but I actually didn't change anything about this recipe! How unusual! The only minor tweak I did was to add some salt and pepper to the cauliflower before roasting (but that shouldn't count).

The cauliflower is cut into 1-1.5 inch steaks. This part is actually a bit tricky, and the one steak I photographed is the only one that came out so pretty. Then again, I had a relatively small cauliflower. So get the biggest one you can find if you want to make pretty steaks. I ended up with 3 steaks, 2 of which were decent but no works of art. I seasoned them with curry powder and then left them to roast.

The White Bean Puree comes together quite quickly. Simply blend up your white beans, cilantro, curry powder, olive oil, vegetable broth, lemon juice, and garlic! 

One note: it says 2 cloves of garlic, but I'd recommend only doing 2 quite small cloves. I did 2 large cloves and it had an intense raw garlic flavor. I macgyvered myself a solution (ok - maybe that's a bit dramatic) and cooked it longer on the stove, which helped mellow out the flavor. 

And that's all there is to it! I roasted a few mushrooms and tomatoes as well, which paired really nicely with the puree.  If the oven's already on, you might as well roast whatever veggies are in the fridge. All in all it makes a satisfying meal with a small side salad. Enjoy!

Breakfast Fruit Crisp for One

Tired of the same boring breakfast every day? I've definitely had that feeling. I want something filling, nutritious, and exciting to set the tone for an incredible day! This Crisp recipe that is equally good as a dessert or as breakfast definitely fits the bill. Dessert for breakfast - Amazing!

As usual, I have made some modifications to make this 100% guilt free for breakfast. This can be made with any fruit - simply substitute ~3/4 cup fruit of your choice. I love adding blueberries in, they release so much sweet flavor when cooked!

The original recipe called for both honey and brown sugar, but I wanted to stick to natural sweetness. The fruit is already so sweet that you don't need to be adding more. So instead of these sweeteners, I used all fruit jelly instead. This is the kind of jelly I buy anyways - it's made entirely of fruit with no added sugar. Apricot works well for its mild flavor - but any kind will do.

There are two parts to this recipe: the filling and the topping.

Filling:  1 chopped peach (or fruit of choice) mixed with 1 tsp jelly or jam.

Topping:  Mix together 2 T oats (the recipe calls for quick cook but rolled oats work great), 2 T granola (choose your favorite!), 1 T ground flaxseed, 2 tsp jelly, and 1 T yogurt (I use unsweetened low fat greek)

Lightly grease your ramekin (or oven safe bowl or mug) and then scoop in the filling and then the topping. It bakes for 12-15 minutes in the toaster oven at 350. I'd suggest putting a lid or some tinfoil on for the first half if you make it in the toaster oven so it doesn't burn. Make sure to keep an eye on it.

Finally spoon more yogurt on top and add some cinnamon if you like! The end result is so decadent.  The fruit cooks and releases its sweet juices. The topping gets nice and toasted.  The cool creaminess of the yogurt cuts the heat. Tastes like eating a rich dessert but it is packed with nutrition! The perfect way to start any day off right!

Oatmeal Chocolate Chip Waffles

Ignore the slightly deformed hearts ;)

WAFFLES! Just saying the word makes me smile. There is such a childlike joy that comes from making and eating waffles, and yet our waffle maker has sat sadly collecting dust for years. 

Well not anymore! Now that I've found this one incredible recipe, I know that I'm going to be seeing a lot more waffle in my life.

These Oatmeal Chocolate Chip Waffles  from The Healthy Maven are so healthy, so delicious, and so easy to make!

Here is the wholesome ingredient list:

Oats or oat flour, Coconut flour, Mashed Banana, Coconut Oil, Egg, Unsweetened Almond Milk, Chocolate Chips, Vanilla, Baking Powder, Salt.

Check out those nutrient rich ingredients ~ hearty oats and healthy fats from coconut oil. And all the sweetness comes from the banana and chocolate chips (minis work great to for even distribution). And all you need for this recipe is a food processor (to turn your oats into oat flour) and a couple bowls. 

I will admit that this is the first time I have successfully used coconut flour. Previous attempts to make baked goods with only coconut flour resulted in devastating failures. However, when coconut flour is mixed with other flours, it is perfect! Just adds a subtle coconut sweetness. Make sure to let the whole mixture sit, as this is when the coconut flour absorbs the liquid and expands. I ended up adding the extra 1/4 c almond milk, as the batter did become quite thick.

I used a normal waffle iron (albeit heart shaped). This resulted in a very thin waffle with a lot of crispy exterior. I made 5 waffles this way (cooked 4 minutes) - and they were incredible. But in her pictures they look thicker so I'd be excited to try using the Belgian waffle iron as well (you'd probably need more than her recommended 1/3c batter). Just make sure to cook them long enough so the center isn't raw. Let me know if you try them this way - I'm excited to hear how they are! 

I topped my waffles with fresh berries and they didn't even need any syrup. You can also try almond butter on top for a heartier breakfast. 

I am very tempted to make a batch of these and freeze them for a quick and delicious breakfast - I know those oats can get me through the day!

Ratatouille a la Me

The pasta is super white, it is a gluten free quinoa/rice blend

     So I absolutely adore eggplant...but for some reason I rarely cook with it! Why? I think I've had some negative experiences in the past - so I might be a bit intimidated by it. Let's just say a recipe said to salt the eggplant but never mentioned wiping the salt off. It's pretty sad to bite into a beautiful looking piece of eggplant and have to spit it out because it's pure sodium.


Anyways, I felt inspired to make a ratatouille. Little did I know that I would be entering a world of historical controversy. After reading countless recipes, each one arguing for their method, I knew I just had to go with what sounded like a balance between ease and deliciousness. So disclaimer: I do not claim that this is in any way an "authentic" ratatouille. But it is absolutely delicious.

In the end I wrote down the ingredients and methods for 5 recipes and I took the parts I liked from each. So I guess I created my own! Here it is!

1 lb eggplant, cut into 1 inch cubes
2 medium zucchini, cut into half moons
1 yellow onion, chopped
2 bell peppers, cut into short strips
3 tomatoes, chopped (maybe take out the cores if they're hefty)
8 cloves of garlic, give or take (the recipes I looked at ranged from 2-15 cloves)
basil (I picked some from our garden and forgot to measure! A good handful I'd say, or 1/4 c - thinly sliced)
1 tsp salt and a dash of pepper
1/4 c oil
1.5T red wine vinegar
1 tsp chopped fresh rosemary (you can come pick some from my front yard if you're in the area!)
Optional: I added 1 can of garbanzo and 1 can of white beans to make this a complete meal
To serve: Put on your favorite pasta or rice, spread on toasted bread or on pizza, or serve simply as a side dish.
Amazing hot, room temperature, or cold!

For the veggies, the size of the pieces isn't critical. This bakes so long that everything cooks down. The eggplant becomes like butter, the tomatoes release their juices - it's all perfection.

Cooking Instructions
I added all the veggies (minus tomatoes) to a baking pan with the oil and s&p and cooked for 40 minutes at 400 degrees. Stir the vegetables a few times and rotate the pans once as well. I actually started everything out in 2 baking pans and then condensed it to one as everything cooked down. You want them to be tender but don't let them burn. Condensing them helps prevent that (but leaving them spread out initially lets them get nicely browned first). Then add the tomatoes and cook another 15-30 minutes (let them soften). Add your beans, if desired, and cook another 10 minutes. Finally stir in the basil and vinegar ~ and you're done!

Summary (estimates) :
Veggies (40 min, stirring) + Tomatoes (15-30 min) + Beans (10) + Basil/Vinegar

These cooking times are all estimates. You really just want enough time for everything to cook down and all the flavors to mingle. It should look like a big pile of mush (#appetizing) and smell incredible. Enjoy!

Maple Sriracha Tofu Bites

Hello again! Another recipe from my Shasta cooking retreat for you!

Prepare yourself for the most addicting tofu you have had the pleasure to be acquainted with.

I doubled this recipe, and it still was devoured within minutes by the 7 lovely ladies I was with. So I'm not sure where Becky from Glue and Glitter got 8 servings from...bottom line = you should double the recipe, no doubt. 

See here for the original recipe, but as usual, I made some adjustments.

Here is my version (already doubled):

2 blocks extra firm tofu

1/2 c maple syrup

1/2 c sriracha 

1/2 c soy sauce

6 T olive oil

(and creamy dressing - I used ranch)

From there it is pretty simple. Make sure to press your tofu for at least 15 minutes to get out the extra water. Then whisk together the marinade ingredients and toss the cubes in it. She says to marinate at least 6 hours, which I'm sure would be amazing, but I just did like 30 minutes and it was still dynamite. But if you have the time - definitely leave it in longer!

Bake at 425 F for 30 minutes!

I just love the texture of baked tofu. It gets crispy on the edges and the flavor from soaking up the marinade is incredible. A little sweet, a little spicy, and the creamy dressing balances it all out. Perfect app for any get together!

Not a shabby meal! (yes that is the stir fry I posted about in May - great combo!)

Peanut Butter Zucchini Brownies

*drool*

Last month I spent a glorious four days near beautiful Mt. Shasta. It was a very beautiful and cleansing experience and I felt wonderfully at peace among the trees. It is amazing how much you can slow down in that environment. I even felt a difference in my heart rate! I had time to draw, take photos, and even dip in a mineral spring. But the main reason I was there...was to cook! I cooked delicious wholesome food for seven lovely ladies. But being wholesome doesn't mean skipping dessert.

If you eat gluten free, or vegan, or are just a chocoholic, this is the only healthy brownie recipe you ever need. It comes from, you guessed it, my favorite blog Hummusapien (link to recipe)!

I may not post many desserts on here, but I most definitely have a sweet tooth, and inherited 100% of my father's chocoholic genes.  So this recipe for rich fudgey brownies that somehow have no flour or added oil and are vegan...words can't do it justice. These have it all. The peanut butter gives it that thick fudgey texture and maple syrup gives it just enough sweetness. And you can't even taste the zucchini! So no getting mad at me for sneaking veggies into your desserts.

Ingredients: peanut butter (natural), maple syrup, shredded zucchini, cocoa powder, ground flaxseed, baking soda, chocolate chips, splash of vanilla

That's it! And no fancy prep either - just dump everything except the chocolate chips into a bowl and stir! (don't worry, the chocolate goes on top)

In summary, these are about as good as it gets - I'm drooling just writing about them. So make a quick market stop today or tomorrow and whip these babies up! You won't regret it! And while you're at it, bring some over for me!

In regards to her advice about cooling them - they are really gooey straight out of the oven (yum!) but firm up more like brownies once cooled....So eat some now and save some for later to try both ways! Compromise is great :)

I'm a bit behind on my posts but I look forward to sharing more recipes with you from my trip to Shasta.

Here's a picture of a baby horse in a meadow that I took during my trip.

You're welcome

Lemony Spring Orzo with Peas and Radish

Would you just take a look at this gorgeous dish. This spring orzo is everything I want in life - the perfect combination of balance and surprise, not to mention a humbling ability to highlight spring farmer's market produce.

This recipe is my own adaptation of two recipes I found online. I've posted them at the end for your reference. The great thing about this recipe is that you can modify it both for what is available fresh and for your tastes.

Let's start with the Dressing. This zingy lemon dressing is perfect to complement these fresh ingredients. Find a neighbor with Meyer Lemons to spare, you won't regret it. 

1/2 c minced shallot

1/4 c + 1 T lemon juice 

2 T olive oil

1 T Dijon mustard

1/2 t salt

1/2 t pepper

(and set aside 2 t lemon zest to add later)

Now I'm ready for the big healthy reveal. This "pasta salad" of sorts is even healthier than you might think. All thanks to whole wheat orzo. Yes, it does exist, though sightings may be rare. Look for it in your largest local Whole Foods - good luck! Anyways, you can't even taste the difference. It is amazing. 

8 ounces orzo pasta

Now onto the veggies 

1 cup peas: Lovely fresh when in season - but pricey. 

1 & 1/3 c thinly sliced radish: Steam sautéed 5ish minutes in a pan with water - just partly cooked, you want to maintain that nice crunch

1 c herbs: This is one of the main stars of the dish - and is up to your preference! I did a mix of chopped mint, green onion, and parsley. Mint is strong in my opinion, so I used less of it. Chives would be great, as well as dill if it's your cup of tea. 

1 red bell pepper: Chopped - lightly steamed - mostly for color :)

Vegetable substitutions: Radish not your cup of tea? Well first off, I'm going to encourage you to give it a try. Cooked radish is nothing like raw radish - it is quite mild! But one of the original recipes used asparagus, the other used snow peas - both great alternatives if you please. I can also picture diced cooked carrot, zucchini (even in ribbons maybe?) or green beans cut in small pieces. It's all up to you! 

Alright, time for the recipe:

1. First make the orzo, following the package directions.

2. While it is cooking whisk together the dressing ingredients.

3. Mix the pasta and dressing together and let chill in the fridge for at least an hour (or up to 48!)

4. Prep your veggies and herbs (cook peas, radish, bell pepper)

5. Mix everything (veggies, dressed pasta, herbs, zest) together before serving!

6. Top with 1/3 c toasted almonds and as much feta as you please (unless you're vegan)

All the ingredients ready to be mixed! Looks like I even added the cooked radish tops for some extra nutrition!

I actually made this awhile ago (when it was actually early spring) but just looking at this is making me want it in my belly right now! 

One more note: This recipe is designed as a pasta dish. In other words, the base is the orzo. But you could easily reduce the orzo or boost up the veggies to have a much more veggie centered dish. Just be sure  if you add more volume to taste test and add more lemon if needed. Food for thought! 

Inspiration: 

http://buttecreekmill.com/2014/04/spring-pea-orzo/

http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=407391

Vegan Lentil Walnut Loaf

Lentils and Walnuts unite to make this protein packed vegetable main course! (Link!) I chose to make this dish for Passover, substituting the bread crumbs for whole wheat matzah meal (yes I know this is being posted late!). It was a huge hit - and super satisfying (I didn't even miss the brisket!). It has a dense meatiness and the topping has such a lovely sweetness. 

This amazing loaf has lentils, onion, carrot, celery, garlic, breadcrumbs, walnuts, and flax seed (as a binder!). The topping is a sweet blend of maple syrup, ketchup, and balsamic. 

cooking the lentils and veggies - yum! 

I think this dish would be amazing for Thanksgiving. It really does act as a hearty meat substitute, and is vegan too so it is a great alternative for your guests with food restrictions. I imagine you could even do gluten free with gluten free breadcrumbs!  And did I mention how fast this dish comes together? You're welcome :)

Teriyaki Veggie Stir Fry

Have I mentioned how much I love the Hummusapien food blog? Well here's another recipe from her that gets 5 stars. It is full of nutritious veggies, protein rich quinoa and edamame, and deliciously healthy fat from cashews. Not to mention, it tastes dynamite.

The secret to this quick and easy stir fry is the sauce. Bottled grocery store teriyaki sauce is honestly scary. I shudder to think about some of those ingredient lists. 

This sauce is simply made of soy sauce, rice vinegar, sriracha and....canned pineapple for sweetness! That's it! In her recipe she calls for 2T of sweetener but it honestly doesn't need it! It is sweet and perfectly balanced as is! Now thats a sauce you can feel good about. 

• 
  

The stir fry itself is full of delicious onion, garlic, ginger, shredded carrot, bell pepper, broccoli, snap peas, quinoa (or brown rice), edamame, and cashews. 

I whipped up this dish with a friend one evening and we had a lot of fun making it. You just need to start the quinoa, chop up the veggies, blend the sauce, and then sauté everything! We ate outside and it was the perfect fresh dish for a pleasant spring evening. There's nothing better than eating food that tastes delicious and nourishes your body at the same time. Enjoy!

Love this recipe? Try the other recipe I've made from her blog: the Creamy Artichoke Spaghetti Squash!

Baked Carrot Cake Oatmeal

Hello friends! Today I bring you a breakfast recipe to spruce up your morning routine. I love baked oatmeal. It is incredibly convenient because you can make a pan of it and have a healthy breakfast ready to go throughout the week. Regular oatmeal can get a bit boring, so this recipe for Carrot Cake Oatmeal (Link to Recipe) is perfect to mix things up. Plus it's great to sneak veggies into breakfast whenever possible.

This delightful dish has oats, cinnamon, vanilla, shredded carrots, almond milk, ginger, raisins, and nuts.

I decided to half the original recipe to make just three servings for myself to eat during the week. I used a loaf pan and baked it 30 minutes. I also made some substitutions to take it to the next level! So if you use my suggestions and are following the original recipe, make sure to double my measurements.

My substitutions:
-For an added nutrient boost and a unique flavor I subbed some of the almond milk for carrot juice! I used 3/4 c carrot juice and 1/2 c unsweetend almond milk.
-I also cut out the maple syrup and subbed 1/6 c mashed banana. With this substitution, the end result is not at all sweet. So if you like sweet oatmeal than definitely keep in the syrup.  I spread a little 100% fruit apricot jam on top as a way to sweeten it up a little, or you can drizzle some syrup on top to taste.
-I used slivered almonds instead of walnuts but I think walnuts would give a nice crunch.

Bonus tip:
Next time I will try this in muffin tins for easy portioning and may even stick some in the freezer! I'll let you know how they freeze!

Cauliflower Fried Rice

This is one of my all time favorite healthy recipes, and I can't believe I haven't posted about it yet! It is one of the easiest and most delicious recipes and you can basically eat as much as you want (sign me up!).

Cauliflower, Peas, Carrots, Onion, Egg, Soy Sauce, Garlic

This (Link) is a good recipe to start with, but it is super flexible (just like regular fried rice). You can add any veggies you want (broccoli sounds good!), tofu or another protein, cashews (yum). But this recipe gives a good starting point, and takes just 30 minutes (yes please!).

What can make this so easy is if you can buy the already riced cauliflower. Trader Joes sells riced cauliflower in the produce section, and it makes this recipe so so easy. If you can't find riced cauliflower, you can make your own in a high powered blender or a food processor. It adds a bit of time to the recipe, but is still totally worth it. Just pulse the raw cauliflower florets until they look like rice!

super easy instructions
So you start by making the scrambled eggs and setting them aside. Then saute your garlic and onion, then add in in the peas and carrots. Finally add in the cauliflower, soy sauce, and the cooked eggs and stir frequently till the cauliflower is tender (5-7 minutes). That's it! If you make just one recipe from my blog, please please let it be this. Your life will never be the same.

Creamy Artichoke Spaghetti Squash

If you know me, you may know that I have a slight obsession with Spaghetti Squash. I only learned of its existence while in college, and it was a true revelation for me. I'm not a religious person...but this vegetable makes me think. How can something so good, so pure, a squash that turns perfectly into spaghetti, have come about by chance? This vegetable is truly magical to me and I am very grateful to share this world with it. (Sorry to those of my readers who are rolling their eyes right now).

Anyways, onto this FANTASTIC recipe - truly worthy of spaghetti squash.
This comes from a blog called Hummusapien (Link to Recipe), which is quickly becoming one of my favorite vegetarian food blogs. She is seriously a genius.

In this recipe she makes a simple but delicious sauce from a can of artichoke hearts and some raw cashews. That's it. Stick it in a blender and you are set. This makes a super creamy and flavorful sauce!

Then you saute some onion, mushrooms, and spinach. I used a mix of thinly sliced portobello and cremini mushrooms. Add in some parsley, and chickpeas, and you've got a complete meal.

I used two small spaghetti squash, which is fine if you can't find one large one.

And here is my advice on cooking spaghetti squash, in case this is new to you:
1. Carefully stab the squash a few times
2. Microwave it 5-8 minutes. This softens it so you can cut it more easily.
3. Cut it in half lengthwise. Save those seeds! They are AMAZING roasted or cooked on the stove.
4. Place cut sides down in a baking dish with a little water.
5. Roast at 400 for 30-45+ minutes, depending on the size of the squash. It is ready when tender. String a few pieces off and see if you like the texture. It often does stay a bit crunchy.

Drool

Chickpea "Tortilla" Chips

I almost feel like no words are needed after looking at this photo. How gorgeous is that? Those beautiful chips you see above are 100% corn free, packed with protein rich chickpea flour, and straight up delicious. And did I mention they are easy to make?

This is another recipe from the oh so creative My New Roots blog (Link To Recipe).
These chips have just a few simple ingredients: chickpea flour, coconut oil, baking powder, salt, pepper, and water.  I got some chickpea flour bulk from Whole Foods and I was all set.

You basically just mix the dry ingredients, crumble in the coconut oil, and stir in the warm water to make a dough. It is seriously fast and easy!

So here is my big tip for you. You may think you have rolled it thin enough...but you haven't. Here's a picture of my dough. Not thin enough. My advice is to divide the dough in two and roll it out on two separate pieces of parchment paper (and 2 baking pans). That way you will have plenty of space to roll it super thin and won't be tempted to stop early.

Also, as you can see, perfect cuts are not necessary

This is seriously crucial. Look at the difference between these two chips. The top one is nice and crunchy and chip like. The bottom one is dense and more like a cracker. It still tasted good, but the thinner you get, the more chip like. It is easy to leave the center part too thick. Don't be scared - unless your dough starts breaking I don't think you can overdo it. But if you do leave it thick than you will need to cook it a few minutes longer. So one more time, all together now: KEEP ROLLING IT THINNER!!

Another comment is that I found these very peppery. It's fine when you eat them with other stuff but if you want to snack on them plain maybe cut the pepper in half. Try adding some of your favorite dried herbs and seasonings if you like. I can imagine a lot of flavor combos that would work great!

Enjoy!

Vegetarian Wonton Soup with Spring Vegetables

Spring has officially sprung. A few roses are blooming in our backyard, little buds cover our lemon tree, and a lovely layer of pollen coats my windshield each morning. All the wonderful signs of spring. With spring blooming comes wonderful spring produce!  

With that in mind, I bring you my adaptation on a delightful vegetarian wonton soup recipe (Link!). My first time making wontons, and I really found it quite fun!

The filling is a quick blend of green onion, ginger, garlic, tofu, frozen greens (I used kale), soy sauce, and sesame oil. 

I recommend pressing the tofu for at least 10 minutes so you don't have to worry about too much moisture in the filling. I actually squeezed out a lot of water from the tofu over the sink - mushing it in my hands since it was going into a food processor anyways. While this instruction isn't in the recipe, you can do this step and then you won't need to add cornstarch to soak up moisture. I would also dice the garlic before adding it the the food processor. After blending I still had big chunks.

Once you blend up your filling, the fun part begins! Check out the original recipe for a video that shows you how to fold them.  (I actually just realized I didn't even fold them correctly! Luckily it didn't seem to affect the outcome)

Aren't they precious!?

I stuck these little pockets of goodness in the freezer while I prepped my vegetables.

Fresh asparagus is incredible this time of year. It's actually amazing even to eat raw. This bundle tasted as fresh as the asparagus I picked on campus at my college last spring. Sweet and crisp!

You can really use any vegetables you want. I went with asparagus, cremini mushrooms, peas (fresh would be great but frozen is fine), and also added more tofu (for a more filling dinner).  

Note: If you use vegetable broth, you won't get that clear soup that you might expect with wonton soup. Tastes delicious regardless. Seasoned with ginger, soy sauce, and sesame oil - yum! I took the ginger out after cooking the broth, but try tasting a piece and maybe slivering it up to keep in the soup if it tastes good? Just an idea - it might add some pizazz.

Now boil some water and drop those wontons in straight from the freezer. They are ready once they float! Feel free to keep some in the freezer, ready for a quick meal whenever you want.

I laid  the wontons on some fresh spinach. It wilted wonderfully once the broth was poured in.

Once your veggies have cooked in the broth you can ladle it on into your bowls! Top with some fresh green onion!

Gorgeous fresh spring soup!

Lentil Pancake Loaf

So as you can see, I still had some lentils left over from that Trader Joes package. 

"I wonder if you can use lentils in bread," I thought.

The answer...is yes. Specifically, in pancake bread!  (Link)

mmmmh!

This recipe creates a healthy sliceable bread with the texture and flavor of a pancake!

Ingredients:

oats (to make oat flour), whole wheat flour, lentils, vanilla, maple syrup, baking powder, almond milk, olive oil, apple cider vinegar

This "pancake" is filled with protein and healthy grains. Yes please!

Changes:

-The recipe calls for buckwheat flour (to make the recipe gluten free) but I used whole wheat flour instead. 

-I only used 1.5 T maple syrup instead of 2 and next time will only use 1. Keep it at 2 if you want that sweetness. I'd rather top it with something sweet instead.

I cut it into 6 thick slices. You can have one slice for breakfast with almond butter and apricot jam or half a slice for an evening snack. 

Check out how fluffy this looks!

Summary:

I will admit that it isn't mind-blowing eaten plain. It is very simple...but so are pancakes! It's all about the toppings. As soon as I spooned some blackberry jam on top, it was incredible. It is a fluffy and nutritious vehicle for any delicious topping you can imagine. 

I'd suggest peanut or almond butter, berry jam, apricot jam, vanilla yogurt even, pumpkin butter, apple butter. Endless possibilities. Enjoy!

Aww yeah

TJ's Balsamic Lentil Sauté

Hello friends! Today I have to share with you my newest discovery:

Trader Joes precooked lentils

They are so convenient and such a time saver! They last a long time and are ready when you need them.

I opened up a package of these yesterday and put some on a salad. But there are 2.5 cups of lentils in this package and it has to be used within a couple days. So I did some quick internet searches and came across this recipe on the Trader Joes website that turned out to be a true winner. (Link)

Balsamic Lentil Saute

Lentils, spinach, bell pepper, onion (yellow is fine), garlic, balsamic, sundried tomatoes

As usually, I made a few tweaks based on what I had available.

-Instead of spinach, I used broccoli leaves from our garden. Feel free to use kale, chard, or whatever other green you have around.

-I added a few roughly chopped mushrooms. I just love how it adds substance to a dish.

-I didn't have parsley but added 1/2 tsp Braggs herb and spice blend

-I didn't have balsamic glaze so I just used balsamic vinegar

Wow - this came out even better than I'd hoped. I was a bit unsure of the sundried tomatoes but we just happened to have some in the fridge so I figured I'd try it. Listen carefully...This ingredient is crucial!!!! Seriously, there is incredible flavor even just in the oil around the tomatoes that adds such an amazing flavor to the dish. 

Another reason this dish is a time savor: you can use a package of microwave brown rice or quinoa! I used a 2 serving package from Safeway of quinoa with kale mixed in and it was super quick and delicious (plus added more veggie!)

This recipe is great because you can make one meal for now and another for the next day. I scooped half of the quinoa onto a plate and the other half into a container, topped each with lentil sauté and now have an easy lunch to take to work tomorrow. You will probably have a little sauté left over as well, so now you also have a healthy afternoon snack ready to go!

So colorful! 

Even better when enjoyed outside!

Whole Wheat Vegan Cheez-it Crackers

I feel like just about every time I post a recipe, I say that some experience is new to me. And it's true. I am a relatively novice cook. And that means many endeavors are going to be unfamiliar. And honestly, that's what makes it so exciting. I may not normally have a daredevil or thrill seeking personality, but I do enjoy the adventure and risks of cooking.

So today I bring you...my first ever attempt at CRACKERS! 

I had a bunch of nutritional yeast left over from my mac n cheese and started hunting for cracker recipes to use some of it. And I found this awesome vegan cheez-it recipe from The Minimalist Baker.

Ingredients:

nutritional yeast, garlic powder, flour, oat flour, corn meal, olive oil, baking powder

I used whole wheat flour instead of regular, which really makes these a nutritious snack. However, it does make it a lot denser and more like a biscuit (you can see in her picture how they look lighter and more crackery). I loved it with the whole wheat flour and recommend this version.

I also opted for 1.5 T of nutritional yeast, but it would have been great with 2 T. 

For the oat flour, just stick some oats in a food processor and grind them up! Easy!

She says baking powder is optional. I used 1/8 tp and honestly don't know if it made a difference. Next time I'll try to make half with and half without baking powder and see how they compare.

I found that the pizza cutter worked great to cut the crackers. Much less time consuming than using a cookie cutter and it really doesn't matter if they are uniform. 

Lastly, I recommend baking the full 17 minutes so they are nice and crisp!

roll out the dough nice and thin, it might crumble a bit

pizza cutter works great! plus a spatula to move them onto the pan

all ready to go!

Summary:

These are great eaten plain as a snack or to go with soup (tomato!) or a salad.

They really are satisfying and cheesy in a way. They are definitely very savory and as I said before, denser and almost biscuity. Enjoy!

Raw Pad Thai Salad

 Beautiful, isn't it. A true rainbow of vegetables. Crunchy. So many unique textures and flavors. A sauce brimming with character. It is a true work of art. 

This is another recipe from the My New Roots blog (Link). She says it is great for a potluck picnic, and she's right. This makes a huge amount. I had to mix it together in a giant soup pot. So my suggestion is to make this with some friends or family. If everyone chops a couple vegetables than it shouldn't take long and you may not be able to eat this all by yourself.

So what's in this beauty?
Just
cabbage
carrot
zucchini
green onion
cilantro
bell pepper
marinated mushrooms 
bean sprouts
and.... kelp noodles!

I used a vegetable peeler to make ribbons of carrot and zucchini and then just chopped the cabbage and bell pepper very thinly.

You marinate the mushrooms yourself, which is super easy, you just need to do it the night before. I used cremini mushrooms. Way more affordable than shiitake.

The kelp noodles were a new experience for me. I bought them at Whole Foods. Try one straight out of the bag. Surprisingly crunchy. But mixed into the salad they add a unique element that makes you feel like you are eating more than just veggies. But I think you could leave them out if you don't have access to them or want to save a few bucks. I bought about half of the ingredients as organic, comparing prices as I went to see what was reasonable. Make it with four friends and it's an affordable meal.

The sauce is made mostly with cashews (soaked the night before), lime, tamari, ginger, garlic, chili pepper, maple syrup,  olive oil, coriander seed, and turmeric for color.

I couldn't find a red chili pepper so I used half a serrano pepper. Perhaps less spicy, but I liked it.
Coriander seed is another thing you can find bulk at Whole Foods.
Here's my advice on the sauce. It is very mild, which is nice and lets the veggies shine through. However, I would recommend doubling the garlic and throwing in a little extra ginger too. Taste it before you dress the salad and add more of those flavorful ingredients if you want a little extra zing.

Summary:
This is not pad thai. I'm not sure why she calls it that. The sauce definitely doesn't have the ingredients that make pad thai. However, it is so vibrant and fresh and delicious in its own way. It's entirely unique. Feels like summer to eat this! It is fantastic as is, but I can also see adding chunks of tofu for some protein. Also, feel free to use extra dressing on any other salads you make.