Category Archives: Recipes

Cashew Cheese

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  • 1 cup raw cashews (soaked)
  • ¼ cup filtered water
  • ¼ cup nutritional yeast
  • 2 Tbs. lemon juice
  • 2 cloves garlic
  • 2 Tbs. white wine (wine you’d drink) or use 1 Tbs. raw apple cider vinegar
  • 1 Tbs. dijon mustard
  • sea salt and pepper to taste

 

  • Blend all ingredients until thick and creamy.

 

Harissa Lentils with Tahini

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red lentils 200g / 7 ounces
vegetable broth (unsalted) 1/2l / 2 cups plus 1 tablespoon
harissa
fine sea salt
ground pepper
olive oil 1 tablespoon

olive oil
onions, cut in half and thinly sliced, 2
a pinch of sugar
black peppercorns, crushed in a mortar
fresh parsley leaves 12

olive oil 3 tablespoons
garlic, cut into tiny cubes, 2 large clove
tahini 1 1/2 tablespoons
freshly squeezed lemon juice 1-2 teaspoon
a pinch of fine sea salt

In a large heavy pan, bring the lentils and broth to a boil and simmer on medium heat for about 8 minutes or until the lentils are al dente. Stir in 1 teaspoon of harissa and 1 tablespoon of olive oil, season with salt and pepper.

While the lentils are cooking, heat a splash of olive oil in a heavy pan and cook the onions on medium heat for a few minutes until golden brown and soft, stir in a pinch of sugar.

For the tahini sauce, heat the olive oil and garlic in a small saucepan and cook on medium heat for about 1 minute or until the garlic is golden but not dark. Take the saucepan off the heat and pour the garlic oil into a bowl. Whisk in the tahini, 1 teaspoon of lemon juice and salt, season to taste.

Divide the lentils between plates, sprinkle with the tahini sauce, a little more harissa (optional), crushed pepper and parsley.

Moroccan-Spiced Spaghetti Squash

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1 spaghetti squash
4 tbsp. unsalted butter, cut into pieces
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. ground coriander
1/8 tsp. cayenne
3/4 tsp. salt
2 tbsp. chopped fresh cilantro

To roast the squash, two methods: If you’d like to roast the squash whole, pierce it all over with a small sharp knife to prevent bursting and bake it in a 375°F oven for one hour. If you are good with a big, sharp kinfe, you can save some time by cutting the squash in half lengthwise, scooping out the seeds and roasting the halves face-down in an oiled baking pan for about 40 minutes in a 375°F oven.

Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.

If you have microwaved or roasted your squash whole, carefully halve it lengthwise (it will give off a lot of steam) and remove the seeds.

Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with the spiced butter and cilantro.

Peanut Butter Granola Bars

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  • 1 1/2 cups packed dates, pitted (soak in warm water for 10 min if not sticky and moist)
  • 1/2 cup natural peanut butter
  • 1/2 cup rolled oats

 

  • f your dates are not sticky and moist, soak in warm water for 10 minutes and then drain. Otherwise, proceed to step 2.
  • Add dates to a food processor and pulse until only small bits remain – it will likely clump into a ball – that’s what you want. If any big pieces remain, use a knife or spatula to push them down, then turn the machine back on to pulse.
  • Add peanut butter and oats and pulse a few more times until incorporated, stirring and scraping down sides as needed. If you prefer denser bars, add more oats.
  • Transfer to a parchment-lined 8×8 dish and press down until flat, OR scoop out 1 Tbsp amounts and roll into a ball and place on a baking sheet or plate. Transfer to freezer to set.
  • If making bars, slice into 8-10 bars and store in the fridge or freezer to keep fresh. They can be a little flimsy at room temp, so be gentle with how you stack them.
  • Will keep in the fridge for several weeks, and in the freezer for up to a couple months or more.

 

Pickled Ginger

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  • 8 ounces peeled ginger root
  • 1 cup rice vinegar
  • 3/4 cups granulated dugar
  • 1/4 cup Water
  • 1-1/2 teaspoon salt

Peel the ginger and slice into paper-thin strips with a mandoline slicer. Pack the ginger strips into a container with a tight lid, or multiple containers.

Pour the vinegar, sugar, water and salt into a small saucepan. Bring the mixture to a boil, then immediately pour the liquid over the ginger strips. Place the lid on the container and place in the refrigerator.

Refrigerate the pickled ginger.

Gingerbread Cake (MOM)

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3 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. ginger
2/3 cup margarine
1 c. white sugar
2 eggs
1 cup molasses
1 1/2 cups boiling water

Sift flour, baking soda, salt and ginger 3 times.  Cream margarine until light and fluffy.  Add sugar gradually, beating well.  Add unbeaten eggs, beat briskly.  Add molasses then dry ingredients.  Beat until smooth.  Stir in boiling water.  Put in greased 9″x13″ pan and bake at 350 for 30 minutes or until cooked.

Slow Cooker Tikka Masala

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1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve

Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.

→ If you have the time: Marinate the chicken in 1/2 cup yogurt for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.

→ If you have the time: Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.

Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.

Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.

Pasta and Lentils

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2 tablespoons olive oil, plus more for serving
1 small yellow onion, finely chopped
1 medium carrot, peeled and finely chopped
1 garlic clove, finely minced
Kosher salt and black pepper
1 cup brown lentils, rinsed
1 tbsp. tomato paste
3 thyme sprigs
1 fresh bay leaf
pinch crushed red pepper flakes
5 cups water
8 ounces short tubular pasta
1/2 cup whole milk
1 tbsp. finely chopped flat-leaf parsley
grated Parmesan, for serving

In a medium saucepan, heat the olive oil over medium-high heat. Add the onion and carrot, and cook, stirring often until soft but not brown, 3 to 5 minutes. Add the garlic and cook for 1 minute. Season with salt and pepper, and add the lentils, tomato paste, thyme, bay leaf and red pepper flakes. Cook for 3 to 4 minutes to allow the flavors to meld. Add the water and bring to a boil. Reduce the heat to medium low and simmer with the lid slightly ajar, until the lentils are tender, 40 to 45 minutes.

2. Bring the lentils to a boil and add the pasta and milk. Cook, uncovered, stirring often so that the pasta doesn’t stick to the bottom, until the pasta is al dente and the liquid has reduced to a creamy, ragù-like sauce, 10 to 12 minutes. Discard the bay leaf and thyme sprigs.

3. Divide the pasta among serving bowls and garnish with the parsley, Parmesan and more olive oil.