Roasted Banana Pepper Vinaigrette

Spicy Roasted Banana Pepper Vinaigrette

Ingredients:
6 banana peppers
1 tbsp unrefined, virgin coconut oil (warmed to liquid)
1/3 cup olive oil
1/4 cup red wine vinegar
2 tbsp fresh orange juice
1 tsp fresh orange zest
2 tsp lime juice
2 tsp raw, wild-harvested honey (can sub equal amount of any natural sweetener you like, or skip it altogether)
Fine-ground sea salt and pepper to taste

*Don’t have any banana peppers? Try this recipe with 1 roasted red pepper or 1 roasted poblano pepper instead (add 1/4 seeded, raw jalapeño for some kick) .

1. Preheat oven to 350°F.

2. Slice peppers in half lengthwise and remove stems, ribs and seeds.

3. Place peppers face up in a glass baking dish and drizzle with melted coconut oil. Season with salt and pepper and roast for 30 minutes.

4. Transfer to blender and add olive oil, red wine vinegar, fresh orange juice, orange zest, honey, lime juice, and blend until super smooth. Season with salt and pepper to taste.

5. You can use the vinaigrette warm or chill in the fridge for at least 2 hours for use as a dressing for greens. Give it a good shake or re-blend if it separates (which preservative/thickener-free homemade dressings will do). Remember, a little goes a long way and it’s fantastic paired with cooling veggies and sweet greens, sprouts, grains and legumes.

 

Butternut Squash Sauce

Broccoli Bowl with Creamy Butternut Squash Sauce

Ingredients:
The florets from 1 head of broccoli
1/4 cup walnuts

Sauce
1 cup butternut squash, diced
1/4 cup cashews, soaked at least for 1 hour
2 tsp nutritional yeast (if you can’t find this nutty, cheese-flavored, B vitamin-rich ingredient, leave it out)
1 tsp fresh lemon juice
1/4 cup water
1/2–1 tsp fine-ground sea salt
2 tsp unrefined, virgin coconut oil (optional)

 

1. Soak cashews for 1–2 hours in a bowl filled with pure water.

2. Preheat oven to 350°F. Scatter walnuts on parchment-lined baking sheet. Sprinkle with a pinch or two of salt.

3. While walnuts toast, steam butternut squash cubes 7–10 minutes, or until soft and a fork can easily pierce a cube. Save steamer set up with water for broccoli.

4. Blend together sauce ingredients until super smooth. Set aside.

5. Steam broccoli for 3–5 minutes until vibrant green. Rinse out your steamer pot and transfer florets to the pot and heat to medium-high. Add sauce and stir together until warm—3–5 minutes

 

Spicy Sweet Potato Jambalaya

I have been CRAVING a good jambalaya – but I don’t eat meat sooo its been a bummer – then this popped up! Really excited to try!

http://www.mnn.com/food/recipes/stories/spicy-sweet-potato-jambalaya

Adapted from: https://www.amazon.com/The-Inspired-Vegan-Ingredients-Mouthwatering/dp/0738213756

 

Prep time: 15 minutes 

Cook time: 2 hours 

Total time: 2 hours 15 minutes 

Yield: 6-8 servings

Spicy Sweet Potato JambalayaIngredients

  • 1 cup diced yellow onion
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1 pinch coarse sea salt
  • 3 tablespoons extra-virgin olive oil
  • 1 cup long-grain brown rice, soaked in water overnight, then drained
  • 2 teaspoons tomato paste
  • 3 cups vegetable stock
  • 1 cup chopped canned tomatoes with their juice
  • 1 cup carrots, peeled and diced
  • 1 cup parsnips, peeled and diced
  • 1 cup sweet potato, peeled and diced
  • 1 cup yellow potatoes, peeled and diced
  • 2 teaspoons dried parsley
  • 1 pinch freshly ground black pepper
Cooking Directions
  1. Preheat oven to 450 degrees Fahrenheit. In a large skillet over low heat, combine the onion, chili powder, cayenne, 1/4 teaspoon of salt and 2 tablespoons of the olive oil. Saute the mixture, stirring often, until the onions are softened.
  2. Add the rice, then increase the heat to high. Cook the rice mixture for about 2 minutes, stirring often. When the water is evaporated, add the tomato paste, and stir to incorporate.
  3. Add the vegetable stock and the tomatoes, bring the mixture to a boil, then remove the skillet from the heat and set it aside, allowing the rice to absorb the water.
  4. In a medium bowl, combine the vegetables, the rest of the olive oil and 1/2 teaspoon of salt. Stir to coat the vegetables in oil, and then place them on a roasting pan or cookie sheet lined with parchment paper. Roast the vegetables for about 40 minutes, checking turning them half way through to roast all sides evenly.
  5. Once done, stir the roasted vegetables into the rice mixture. Bring the skillet to a boil again, cover and lower the heat to low. Let the mixture simmer until most of the liquid is absorbed, about 50 minutes. Then, remove the skillet from the heat but keep the lid on, letting the rice steam for another 10 minutes.
  6. When done, stir in the parsley and adjust salt and pepper to taste.

 

Pepper Jelly?!

http://www.mnn.com/food/recipes/stories/avocado-toast-sweet-and-spicy-pepper-jelly

Ingredients
  • 1 sourdough baguette
  • 2 ripe Hass avocados, pitted and sliced
  • 1 package spicy microgreens (such as a radish mix)
  • 4 red bell peppers, coarsely chopped
  • 2 small red chiles, coarsely chopped
  • 2 1/2 cup organic raw cane sugar
  • 1 1/2 cup apple cider vinegar
  • 1 teaspoon red pepper flakes
  • 1 tablespoon extra virgin olive oil
Cooking Directions

To make the jelly:

  1. In a food processor or blender, pulse the peppers and chiles together until they are finely chopped. Pour the mixture into a large saucepan and add in the sugar, vinegar and red pepper flakes.
  2. Over medium heat, bring the mixture to a boil, then reduce the heat to low and let simmer. Allow to simmer for about 45 minutes to 1 hour, or until the liquid is reduced by two-thirds and the mixture has thickened. Remove from heat and let sit for a few minutes.
  3. Spoon the warm mixture into heatproof mason jars or jam jars, then cover and chill until the jelly has set, or about 3 hours.

To make the toasts:

  1. Cut the sourdough baguette on a diagonal to make half-inch slices. Lightly brush olive oil across the tops of the slices and place in the oven or a toaster until golden brown
  2. Place several slices of avocado onto each toast. Top with the microgreens and a dollop of the sweet and spicy pepper jelly.
  3. Serve and enjoy!

Smoky Split Pea Soup

Honestly – one of my FAV soups to make. The smoked paprika and chipotle chile make it so you don’t even miss the ham. I have seen a bunch of different variations, my favorite is happy herbivore (cannot find recipe now of course), but this one is almost the same.

http://www.vegetariantimes.com/recipe/smoky-split-pea-soup/

 

  • 1 cup green split peas
  • 2 Tbs. olive oil
  • 1 tsp. smoked paprika
  • 1 tsp. chopped chipotle chile, canned in adobo sauce
  • 1 large sweet potato, peeled and diced (3 cups)
  • 2 medium onions, diced (3 cups)
  • 3 ribs celery, diced (1 cup)
  • 4 cloves garlic, minced (4 tsp.)
  • 1 14-oz. can diced tomatoes

 

1. Soak split peas in large bowl of cold water overnight.

2. Heat oil in 3-qt. saucepan over medium heat. Add paprika and chipotle, and stir. Add sweet potato, onions, and celery, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until onions are soft and translucent. Add garlic, and sauté 2 minutes.

3. Drain split peas, and add to pot with 6 cups water. Bring soup to a boil, reduce heat to medium-low, and simmer 1 hour. Add tomatoes, and cook 30 minutes more, or until split peas are tender.

Brussel Sprout Fried Rice

Learning to love brussel sprouts — its all about variety! – but I feel like you can use any main veggie in this –

 

http://www.theppk.com/2014/02/brussel-sprout-fried-rice/

Ingredients:

2 tablespoons refined coconut oil, divided
12 oz Brussel sprouts, trimmed and quartered
1 large carrot, peeled and sliced into thin half-moons
1/4 cup pine nuts
1/4 cup fresh basil
1 cup loosely packed fresh cilantro
1 cup finely chopped scallions
2 cloves garlic, minced
1 tablespoon fresh minced ginger
4 cups cooked and cooled jasmine rice [see note]
1/4 teaspoon red pepper flakes
2 tablespoons soy sauce or tamari
1 tablespoon fresh lime juice
1/2 teaspoon agave

 

Directions:

Preheat a large heavy bottomed pan (preferably cast iron) over medium-high heat. Sauté the Brussel sprouts and carrots in 1 tablespoon of oil for about 5 minutes, until Brussel sprouts are lightly charred. Toss in the pine nuts and cook for two minutes, tossing often, until toasted. Transfer everything to a large plate and set aside.

Lower heat a bit to medium. In 1 teaspoon oil, saute the basil, cilantro, scallions, garlic and ginger for about a minute. The herbs will wilt and everything will smell aromatic and wonderful. Now add the rice, red pepper flakes and the remaining 2 teaspoons oil and cook for about 5 minutes, tossing often.

Add the Brussels mixture back to the pan, and drizzle in the soy sauce, lime juice and agave. Cook for 3 more minutes or so, until rice is lightly browned. Taste for salt. Serve with plenty of Sriracha!

Gummies! – IQS

These are super easy and tasty – I crush up my vitamin D sometimes and mix in as well (after cooled slightly). Not sure if this is legit, but it works for me. These ones are raspberry but I’ve tried with pretty much any frozen fruit I have in the fridge and it has worked out fine. The I Quit Sugar site has a bunch of different fun ones to try.

Right now I just have a little square baking pan I put them in, but I am going to up my game with the little gummy molds they have – pics TBD

 

 

Raspberry Gummies

 

Ingredients

  • 3 1/2 tablespoons gelatin
  • 1 1/2 cup frozen raspberries, fresh or frozen
  • 1/2 tablespoon rice malt syrup (optional)

Directions

1. Dissolve the gelatin in ⅓ cup of cold water and let it sit for 5 minutes to become gel-like.

2. Heat the raspberries and rice malt syrup in a saucepan until the fruit has softened. Remove from the heat, puree using a stick blender and stir in the gelatin.

3. Pour into a 10 x 15 cm glass or plastic container. Refrigerate for 1 hour then cut into squares.

4. Store in the fridge in an airtight container for up to 1 week.

Sweet Potato Bread

 

http://www.cleaneatingmag.com/recipes/gluten-free-recipes/sweet-potato-bread/

Makes: 12 slices
Hands-on Time: 20 minutes
Total Time: 1 hour, 20 minutes

INGREDIENTS:

  • 2 cups old-fashioned rolled oats
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp coarse sea salt
  • 1 large egg
  • 3/4 cup whole-milk plain yogurt
  • 5 tbsp pure maple syrup
  • 2 tbsp safflower oil
  • 2 tsp apple cider vinegar
  • 1 cup peeled, cooked, mashed sweet potatoes, cooled
  • 1/3 cup chopped unsalted walnuts

 

INSTRUCTIONS:

  1. Preheat oven to 350°F. In a blender, pulverize oats into fine flour. In a large bowl, combine oat flour, cinnamon, baking powder, nutmeg, baking soda and salt. In a small bowl, whisk egg; stir in yogurt, maple syrup, oil and vinegar. Add egg mixture to flour mixture; stir until just combined. Fold in potatoes.
  2. Line a 9 x 5-inch glass loaf pan with parchment paper and mist with cooking spray. Pour batter into loaf pan. Sprinkle walnuts over batter and press down on nuts lightly. Bake for 1 hour, until a toothpick inserted in center comes out clean. Let cool in pan for 30 minutes; remove and cool completely on a wire rack.

TIP: Store 4 slices bread in an airtight  container; freeze remaining portions.

Corn, Avocado and Cucumber Salad

 

 

http://cooking.nytimes.com/recipes/1018245-corn-avocado-and-cucumber-salad

 

Ingredients

  • ½ cup finely diced red onion
  • 3 tablespoons freshly squeezed lime juice
  • Salt and pepper
  • 4 tablespoons extra-virgin olive oil
  • ½ teaspoon cumin seeds, toasted and coarsely ground
  • 2 cups tender, small corn kernels
  • 2 large firm-ripe avocados
  • 2 cups sliced cucumbers
  • 12 cherry tomatoes, halved or quartered
  • Small bunch purslane or watercress
  • Handful of mint leaves, roughly chopped
  • 2 ounces queso fresco or mild feta, crumbled
  • Pinch of crushed red pepper

Preparation

  1. In a medium bowl, combine diced onion, lime juice and a generous pinch of salt and pepper. Let macerate for 5 minutes, then whisk in olive oil and toasted cumin. Add corn kernels and a pinch of salt, and toss to coat.
  2. Cut avocados in thick slices and divide among 4 plates, arranging them in a random pattern. Top with the cucumbers and cherry tomatoes. Sprinkle lightly with salt. Surround with sprigs of purslane.
  3. To serve, spoon a quarter of the corn and juices over each salad. Garnish with mint, queso fresco and red pepper.

Lemon, Ginger, Honey Tea

So earlier this year I got really sick – I will spare you guys re-living that.

So while I was down and out, I made this mix and popped it in some hot water to drink – I found it really soothing and nice. Even after I was sick I finished this up, its especially nice before bed on those  REALLY cold days.

Can drink as described, or I also add to my black tea when its seeping.

 

Lemon, Ginger and Honey : All-Natural Remedy

 

Ingredients:

2 lemons – cleaned

2 piece of fresh ginger (about the size of your pointer and middle finger)

honey (raw if available)

12 oz jar (mason or similar)

 

Directions:

  1. Slice lemons and ginger
  2. Place lemon and ginger slices in jar, alternating layers
  3. Pour honey slowly in jar over slices, let it sink down to bottom layers – keep pouring until completly covered
  4. Store in fridge, should turn start to merge together and form jelly type consistency
  5. Add 2-3 tablespoons (include chunks lemon/ginger) to hot water, let steep 3-4 min and drink