LENTIL CHILI

Serve over brown rice....recipe from Yoga Journal

1.5 cups of brown lentils
1 T. olive oil
1 large onion, chopped
1 jalapeno pepper, chopped
3 cloves garlic, minced
1 15 oz. can crushed tomatoes
1.5 cups frozen corn kernels
3 cups water
1 tsp. salt
2 tsp. cumin
1 T. chili powder
1/4 tsp. cinnamon
Avocado and cilantro for topping, optional

Cover lentils with water and bring to a boil. Boil 3 minutes and drain.
Meanwhile, heat olive oil in large soup pot over medium heat.
Add onion and saute for about 5 minutes.
Add jalapeno and garlic and saute for another minute. 
Add lentils, tomatoes, corn, water, salt cumin, chili powder and cinnamon.
Bring to a boil. Cover pot and reduce heat to lower. Simmer for 30 minutes, stirring occasionally.
Top with diced avocado and cilantro leaves.

Cinnamon Hazelnut Biscotti with Dark Chocolate Chips

Makes 30 cookies - doubles well

 

-3/4 cup butter

-1 cup white sugar

-2 eggs

-1 and 1/2 tsp. vanilla

-2 and 1/2 cups flour

-1 tsp. cinnamon

-3/4 tsp. baking powder

-1/2 tsp. salt

-1 cup chopped hazelnuts

-1/2 - 1 cup dark chocolate chips

Directions

1. Preheat oven to 350 degrees F. Grease a cookie sheet or line with parchment paper.
2. In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts and chocolate ships. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
3. Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
4. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

Savory Vegetable Pancakes

From Mark Bitten in the New York Times

Master recipe: (makes 8 little pancakes = one serving)

- Beat together one egg, 2 tsp. water or milk, and 2 T. flour (worked fine with gluten free flour mix).
- Stir in 1/3 to 1/2 cup of any of the ingredients and seasonings below, and season with salt and pepper.
-Works fine to double or quadruple the recipe.

Add a not-too-thin layer of olive oil to a large skillet over medium heat. When hot, spoon in 8 little pancakes , turning once, until golden on both sides (2-3 minutes per side). Serve warm

Fillings:
Chopped olives and chopped rosemary
Diced and sauteed red pepper, add a little cumin
Fresh little spinach leaves, lightly sauteed, with a little curry powder
Green peas, thawed, and sauteed green onion. Garnish with shredded mint leaves
Cherry tomatoes, sauteed and drained, with a little garlic and basil

Sage Pesto

    •    1 cup pine nuts  (I used raw cashews as I didn't have pine nuts on hand)
    •    1 1/2 cups fresh sage leaves, firmly packed
    •    1/2 cup flat-leaf parsley leaves
    •    1/2 cup olive oil
    •    1/4 cup garlic chopped
    •    1 teaspoon salt
    •    1 lemon, juiced
    •    1 tablespoon fresh, mild goat cheese, optional
Toast pine nuts in a dry saute pan or in a 350 degree F oven on a sheet pan. Combine all ingredients in food processor or blender and process until smooth.

Arugula Basil Pesto

1 cup arugula, packed
1 cup fresh basil, packed
6 garlic cloves
½ cup sunflower seeds

2 T. freshly squeezed lemon juice

1 tsp. salt

a pinch of black pepper

1/3 – ½  cup olive oil

Directions:
-Place all ingredients but the oil in food processor and pulse till chopped.

-Pour oil through feed tube while processing till creamy.

KALE & WHITE BEAN SOUP

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Kale & White Bean Soup

Ingredients: 

• 2 tablespoons extra-virgin olive oil
• 1 cup diced yellow onion
• 4 large garlic cloves, roughly chopped
• 1 (32 ounces) box low-sodium vegetable broth
• 4 cups packed chopped kale
• 3 large carrots, sliced
• 1 (14.5 ounces) can Italian-style diced tomatoes (optional) or 3 T. tomato paste
• 1 (14.5 ounces) can no-salt-added cannellini beans, drained and rinsed
• 3 T. fresh lemon juice

Instructions:

In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale, tomatoes, and carrots,  and cover. Cook 15 minutes or until kale and carrots are tender. Add beans and lemon juice and heat thoroughly. Serve hot.

Sweet Potato Drop Biscuits

2-1/4 cups flour or gluten-free baking flour mix (make sure to pack down the GF mix as its lighter)
1-1/2 Tbsp sugar
1-1/2 tsp dried thyme
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1/4 cup olive or canola oil
5 Tbsp soy or hemp milk
1-1/2 tsp cider vinegar
1-1/2 mashed or puréed sweet potato

Preheat oven to 400 and oil a baking sheet.

In bowl of stand mixer, mix together the flour, sugar, thyme, powder, soda, and salt.

In a separate bowl, mix together oil, milk, and vinegar. Once mixed, stir in sweet potatoes.

Add the wet ingredients to the dry ingredients in the stand mixer. Stir until just mixed. If the dough seems too wet, add some flour (this is only an issue when using the GF baking mix).

Scoop out 1/4 cup balls of dough and lay out 12 biscuits on the baking sheet, with 2" between. Flatten them slightly to a biscuit shape.

Bake for 15 minutes or until edges start to get golden brown. Serve warm or store in a zip lock bag for up to a week.