broccoli, chickpea & millet salad with tahini-lemon dressing

1 c millet
2 c water
1 head broccoli, broken into florets
1 can chickpeas, drained & rinsed
1/2 red onion, finely diced
zest of 1 lemon
romaine lettuce leaves, torn or spring mix baby greens

dressing:
1 garlic clove, minced
2 T tahini
3 T olive oil
1 T hot water (more if necessary)
juice from 1 small lemon
salt & pepper

1. Toast millet in a small saucepan until it starts to crackle. Add water, cover and bring to a boil. Reduce to low heat and let simmer until water evaporates.

2. Steam broccoli until bright green, drain and rinse under cold water. Add chickpeas, broccoli, red onion and millet into a large bowl and toss.

3. Make dressing by combining all ingredients, adding more hot water if necessary to get proper dressing consistency. Add half of dressing to millet mixture and blend.

4. Add a base of lettuce or baby greens on each serving plate and add a few large spoonfuls of the millet mixture over top. Drizzle with remaining dressing and add a sprinkling of lemon zest for colour.

from: everybodylikessandwiches.com

Brussel Sprout Slaw

1/4 teaspoon freshly ground black pepper

1/4 cup whole grain Dijon mustard

2 tablespoons apple cider vinegar

2 tablespoons fresh lemon juice

1 tablespoon sugar

1/4 cup vegetable oil

1 1/2 pounds brussels sprouts, trimmed

preparation

Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.

Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels. Using processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl.

Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes.

Herb Polenta

INGREDIENTS

1 ts Olive oil

4 Cloves garlic; finely

1 sm Shallot; finely chopped

1 c White wine

7 c Water

2 c Yellow cornmeal

1 ts Coarse salt; or to taste

1/4 c Fresh parsley; chopped

1 tb Fresh thyme leaves; chopped

1 ts Fresh oregano; chopped

Freshly ground white pepper;

PREPARATION

Heat the olive oil in a large high pot over medium heat. Add the garlic and the shallot and cook until soft and translucent, 3 to 5 minutes. Remove from heat add the white wine. Return to the heat and add the water. Over high heat bring the mixture to a boil. In a slow steady stream, add the cornmeal, stirring constantly. Reduce the heat to a simmer, and cook, stirring constantly with a wooden spoon, until the polenta is thick and pulls away from the sides of the pot, about 25 minutes. Add salt and chopped herbs. Taste and adjust for seasoning. For an extra special treat serve with freshly grated Parmesan.

from: www.bigoven.com

Root Vegetable Soup

Root Vegetable Soup

2 T olive oil
2 medium onions, peeled and quartered twice
2 cloves garlic, peeled and chopped
3 carrots, peeled and chopped into rough chunks (I rotate the carrot as I cut it, to give it sort of a rugged chopped look)
3 ribs of celery, washed and chopped into rough chunks
2 russet potatoes, peeled and cut into chunks
2 red bliss potatoes, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks (I used the orange ones)
3 parsnips, peeled and cut like the carrots
3 small turnips, peeled and cut into chunks
1 small rutabega, peeled and cut into chunks
1 carton (32 oz) vegetable stock (I used a box of Organic stock from Trader Joe's)
32 oz Water (the same amount as the stock)
fresh herbs (rosemary, thyme, italian parsley)
3 bay leaves
1/2t ground cumin
salt and pepper to taste

Pour olive oil in large stock pot. Add onions and saute on medium heat until translucent. Add each vegetable one at a time and stir to coat with oil, letting each vegetable sweat. Once all the vegetables are in the pot and have sizzled a bit with the onions, add the stock and bay leaves. Let the soup simmer for about 30 minutes until the vegetables start to soften. Add the water and the fresh herbs and cumin. Serve with crusty bread and real butter.

from: http://stellaland.typepad.com

Chocolate Peanut Butter Pie

1 c semi sweet chips

firm tofu

1/2 c maple syrup

1 c pb

microwave chips

blend tofu and syrup

add pb and blend

add chips and blend

refrigerate

Tofu and Black Beans

extra firm tofu

1.5 t chili powder

1/2 t oregano

1/2 t cumin

1/2 t coriander

1/2 t salt

1 T olive oil

3 cloves garlic

2 green onions

1 can black beans

mash tofu and spices

heat oil and saute garlic and onions

add tofu and cook until moisture gone (10-12)

add beans and onions (2 min)

from: www.wholefoods.com

Hummus

2 cans garbanzo

1/2 c tahini

6 T lemon juice

lemon zest

3 cloves garlic

1 t cumin

mix all in food processor with bean juice

Refried Beans

2 T olive oil

1/2 c onion

1 t cumin

1/2 t chili powder

1 can pinto beans

1/2 c water

heat oil over high, add onion, reduce to medium cook 5 min

add cumin and chili, 1 min

add beans and water, 5 min

mash with work

add salt and pepper

Kasha and Mushrooms

2 c water

1 bouillon cube

mushrooms

1 c kasha

1 egg

boil water and bouillon

add mushroom and herbs

toast 1 c kasha over medium heat, add egg until dry

remove from heat, add broth, simmer low 15 min

Granola Bars

1/2 c honey

1/4 c brown sugar

1/2 c PB

1 t vanilla

2 c oats, toasted

2 c nuts

1 c dried fruit

preheat 350

toast nuts, oats

heat honey, sug, until dissolved

add PB, vanilla

mix oats and nuts, pour pb on, add fruit

bake 20 min

Granola

1 cups nuts

2 cups oats, groats toasted

1 cup shredded coconut

1 cup flax

1/4 cup honey/maple syrup

1/4 cup pb

1/4 cup oil

1 tsp vanilla

1 T cinnamon

preheat the oven to 325

toast the oats, groats, coconut, and flax

heat the wet ingredients

mix together and bake for 20 min

Red Beans & Brown Rice

1 chopped onion
1 chopped bell pepper, green
3 cloved of garlic, chopped
1 cup long-grain Brown Rice
1 tbsp chili powder
2 tsp ground thyme
2 cups canned tomatoes, crushed or diced
1 cup chicken broth
salt and pepper to taste
1 can (15 oz) red kidney beans

In a meduim saucepan cook onions, garlic, bell pepper in a few tsps olive oil until they are soft. Add the rice and chili powder, stir. Add the tyme, tomatoes and broth, stir, add salt and pepper to taste. Bring to a boil. Reduce heat to low and cover. Simmer until the rice is tender, time varies depending on the rice, 15-20 min. Stir in Kidney Beans, heat another 5 min. Stir and serve.

Tibetan Lentil Soup

1 1/2 cups dried red split lentils, rinsed
6 cups water
1 tsp oil
1 1/2 cups chopped onions
2 garlic cloves, minced or pressed
1 fresh chile, seeded and finely minced
1 carrot, peeled and diced into 1/2 inch cubes
1 potato, diced into 1/2 inch cubes
2 tsp ground coriander
1 tsp ground cumin
3 cups (28 oz can) undrained canned chopped tomatoes
3/4 tsp salt

In a nonreactive soup pot, bring the lentils and water to a boil; then reduce the heat, cover, and simmer until tender, about 20 minutes.

Meanwhile, heat the oil in a medium saucepan and saute the onions, garlic, and chile for 5 minutes. Add the carrots, potatoes, coriander and cumin and saute for another minute, stirring to prevent sticking. Remove from the heat and set aside.

When the lentils are tender, stir the canned tomatoes into the soup pot. Add the salt and sauteed vegetables. Cover and simmer for 10 to 12 minutes, until all of the vegetables are tender. If you like, take 2 cups of the soup out and puree them, then add back to the soup.

from: www.eatmedelicious.com

Curried Yellow Split Peas

2 tsp olive oil

• 1 large onion, chopped
• 1 clove garlic, minced
• 1 1⁄2 tsp curry powder
• 2 cups water
• 2 medium new potatoes, cut in 1-in. pieces
• 1 cup dried yellow split peas (1⁄2 of 16-oz bag)
• 2 cups baby spinach

Recipe Preparation

1. Heat oil in 3-qt saucepan over medium heat. Sauté onion and garlic 6 minutes until golden, add curry powder and cook 30 seconds.

2. Add water, potatoes and split peas; bring to boiling. Reduce heat and simmer, covered, 25 to 30 minutes until potatoes and split peas are tender. Remove from heat; stir in spinach just until wilted.

from: www.womansday.com

Spinach and Red Lentils

Olive Oil, 1 tbsp
Garlic, 3 cloves, chopped fine
Onions, raw, 1 cup, chopped
Pepper powder, paprika or cayenne, 1 tsp
Coriander powder, 1 tsp
Split red Lentils, 1 cup
Red Ripe Tomatoes, 1 cup, chopped or sliced
Spinach, frozen, 1 package (10 oz) yields
Ginger Root, 1 tsp grated
Cilantro, raw, 4 tbsp

Heat a 4 Qt. pot, add olive oil. When it is heated, add chopped garlic , stir and brown. Add chopped onion, stir and cook till transparent. Add all the powders, brown for 30 seconds, stir in washed split mediterranean lentils with 4 cups of water. Cook on hot till the mixture starts boiling. Lower the heat one level, cover tight and, cook for 10 minutes or until the lentils are soft. Add 2 more cups of water, chopped tomatoes, defrosted spinach and salt. Cook another 10 minutes until lentils are tender, spinach is cooked and, the soup is nice and thick. Garnish with shredded ginger and fresh chopped cilantro leaves. Serves 5-1 cup servings.

Lentils With Burnt Onions

1 cup cooked brown rice
1 cup cooked lentils (use black or green – red lentils will turn to mush)
2 medium onions, halved and sliced
3 medium carrots, diced
a few handfuls of baby spinach (about 1 cup)
1 T canola or mild olive oil
3 T balsamic vinegar, or to taste
salt to taste

1) Heat oil in a pan over medium-high. When it’s good and hot, add the onions (they should sizzle). Add a little salt.

2) Cook onions until they start to brown, stirring occasionally. Lower the heat a little, and keep cooking, stirring more frequently.

3) In the meantime, combine lentils and rice in a big bowl. Salt to taste. Add balsamic vinegar, set aside.

4) When the onions are pretty shriveled, about 15 minutes or so, add the carrots, and cook until onions are blackened and blistered in spots. (Add your carrots earlier if you like them more cooked.)

5) Stir in spinach; cook just until it’s wilted.

6) Add veggies to rice and lentil mixture. Salt to taste. Enjoy!

from: cheaphealthygood.blogspot.com

Swiss Chard with Pinto Beans

1 1/2 tablespoons vegetable oil

1 1/2 tablespoons butter

2 cloves garlic, minced

1 pinch red pepper flakes

1 bunch Swiss chard - rinsed, stems removed and cut into 1/2 inch slices

1 (15.5 ounce) can pinto beans, rinsed and drained

1 small tomato, chopped

salt and pepper to taste

1 tablespoon fresh lime juice

3 tablespoons goat cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9 inch square baking dish.

Heat the oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes.

Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish.

Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.

Black Bean and Corn Salad

• 
  1 can, 14 ounces, black beans, rinsed and drained
• 2 cups frozen corn kernels
• 1 small red bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1 1/2 teaspoons ground cumin, half a palm full
• 2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
• 1 lime, juiced
• 2 tablespoons vegetable or olive oil, eyeball it
• Salt and pepper

Directions

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

from: www.foodnetwork.com Rachael Ray

Meatless Hopping John

1 cup brown rice

1 cup frozen corn

3 medium carrots, thinly sliced

1/2 cup green peppers, chopped

1/2 cup red peppers, chopped

1/2 cup yellow peppers, chopped (or orange)

1/4 cup onions, chopped

4 garlic cloves, minced

1 tablespoon olive oil

1 (15 1/2 ounce) can black-eyed peas, rinsed and drained

1 (14 1/2 ounce) can diced tomatoes, drained

2 tablespoons fresh parsley, minced

1 teaspoon fresh thyme, chopped or dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon crushed red pepper flakes

1 to taste hot sauce

Cook the rice according to package directions. Meanwhile, in a large nonstick skillet, saute the corn, carrots, peppers, onion and garlic in oil for 6 to 8 minutes or until crisp tender.Stir in the rice, peas and tomatoes; bring to a boil.Reduce heat to low, cover and simmer for 5 minutes or until heated through, stirring occasionally.Add the seasonings; cook 2 to 3 minutes longer.Sprinkle hot sauce to taste.

from: www.food.com

Edamame Salad

1 bag (16 oz) frozen, shelled edamame (green soybeans),

• 3 cups
• 1 can (11 oz) corn or 1 1/2 cups fresh corn kernels
• 4 to 6 medium radishes,
• cut in half and thinly sliced
• 1/4 cup each chopped cilantro
• and sliced scallions
• 1/2 cup rice or wine vinegar
• 1 Tbsp vegetable oil
• 1 Tbsp wasabi powder (McCormick)
• 1 tsp minced garlic

Recipe Preparation

1. Cook edamame as package directs, omitting salt. Cool under running cold water; drain well. Toss with corn, radishes, cilantro and scallions in a large bowl.

2. Whisk vinegar, oil, wasabi powder and garlic in a small bowl; toss with edamame mixture. Serve at room temperature or chill.

from: www.womansday.com