Red Lentil Soup with Swiss Chard

INGREDIENTS:

- 1cup dried lentils, red

- 4 cups vegetable stock

- 1cupwater

- 1/4cup extra virgin olive oil

- 2 yellow onions, chopped

- 3 garlic cloves, minced

- 1/8tsp. cayenne pepper

- 2 bay leaves

- 1/4 cup fresh flat leaf parsley, chopped

- 1 28 ounce can chopped tomatoes

- 2 tsp. fresh rosemary, minced

- 1 tsp. sea salt

- 3 generous handfuls Swiss chard, chopped

METHOD:

1. In 5.5 quart Dutch oven over medium heat, sauté olive oil, garlic, and onions until translucent.

2. Add cayenne, bay leaves, parsley, vegetable broth, water, and lentils. Bring to a boil. Reduce heat. Simmer covered for 30 minutes.

3. Add tomatoes, rosemary, sea salt, and pepper. Simmer 10 minutes.

4. Add Swiss chard, stir until wilted. Serve hot.

SERVINGS: 6

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Red Lentil Soup with Swiss Chard

Potatoes Dauphinois

INGREDIENTS:

- 1 1/2 lb potatoes, sliced to 1/8 inches

- 4 clove garlic, minced

- 2 Tbsp butter 

- 1 cup light cream + 1/4 cup milk

- sea salt and black pepper to taste

METHOD:

1. Heat oven to 300 degrees F.  Generously butter a wide, shallow casserole dish. 

2. In medium bowl, stir garlic into cream and add milk as well.

3. Cover the bottom of the dish with a layer of potatoes. Dot a little butter over the potato layer, season with salt and pepper and then pour some milk over potatoes. Repeat until all ingredients are used, ending with milk layer. Bake for 1 1/2 hours, until very soft and golden brown. If the dish browns too quickly, cover with foil and continue baking.

SERVINGS: 4

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Potatoes Dauphinois

Potato Curry Eggs

INGREDIENTS:

- 1/3 cup oil

- 9 eggs

- 1/2 cup parsley, chopped

- 3 dried chiles, whole

- 2 tsp. sea salt

- 1 cup onions, finely chopped

- 5 potatoes, peeled and chopped

- 1/2 tsp. tumeric

- 1/2 tsp. ginger powder

- 2 tomatoes, chopped

- 1/2 tsp. coriander

- 1/2 tsp. cumin

- fresh ground black pepper, to taste

METHOD:

Add oil to non stick frying pan over medium heat. Add the dried chiles and potatoes and quickly brown on all sides. Add remaining onions, remaining salt, turmeric, ginger and turn heat to low, cooking for 5 minutes, until potatoes are halfway done. Add in parsley, cumin and coriander and mix well, cook for 3 minutes. Drop eggs on top, and cover with lid. Cook until eggs are set.

SERVINGS: 6

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Potato Curry Eggs

Pablano Butternut Squash Soup

INGREDIENTS:

- 4 Tbsp Extra Virgin Olive Oil, or unsalted butter

- 1 small onion, minced

- 1 pablano chili pepper, seeds removed, finely chopped

- 3 lb Butternut Squash, cut in half, seeds and fibers scraped out with spoon, and reserved. Do not peel.

- 6 cups water

- sea salt

- 1/2 cup coconut milk, or heavy cream

- 1 tsp. brown sugar

METHOD:

1. Heat olive oil in large Dutch oven over medium-low heat until shimmering; add onion and cook, stirring frequently, until softened and translucent, about 5 minutes. Add pablano pepper,  squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes.

Add 6 cups water and 1 1/2 teaspoons salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot.

 Cover and steam until squash is completely tender, about 30 minutes. Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid.

When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.

2. Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry Dutch oven.

3. In blender, puree squash with pablano pepper and reserved liquid in batches, pulsing on low until smooth. Transfer puree to Dutch oven; stir in coconut milk and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately.

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Pablano Butternut Squash Soup

Oregano Hazelnut Pesto with Butternut Squash and Linguine

INGREDIENTS:

  Pasta:

- 1 lb. Linguine, cooked according to directions on package

  Pesto:

- 1cup oregano leaves

- 1/3 cup extra virgin olive oil

- 1 tsp. coriander powder

- 1/4 cup pine nuts

- 1/4 cup hazelnuts

- 2 clove garlic

  Butternut Squash

- 2 Tbsp coconut oil , or butter

- 1 Medium butternut squash, peeled and diced into 1/2 inch cubes

- 1/2 cup vegetable stock

- 2 shallots, minced

- 1 Tbsp maple syrup , or honey

- 1/2 tsp. sea salt

METHOD:

1. Pesto: Pulse pesto ingredients in food processor fitted with an S-blade until smooth. Set aside.

2. Butternut Squash: In large sauté pan, heat oil over high heat. Add squash cubes and cook for 5 minutes, stirring until pieces begin to brown. Continue cooking, stir occasionally, until well browned and soft. Add shallots, salt and pesto mixture. Cook for about 3 minutes longer. Add vegetable broth to mixture and simmer until squash is tender, about 7 minutes.

Add squash mixture and pasta. Toss to coat thoroughly.

SERVINGS: 4

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Oregano Hazelnut Pesto with Butternut Squash and Linguine

Kale with tahini and buttered pecans

Kale with tahini and buttered pecans

INGREDIENTS:

 Tahini Sauce:

- 1/4cup tahini paste

- 2 TBSP coconut milk

- 2 TBSP fresh squeezed lemon juice

- 1 TBSP maple syrup

- 1 TBSP water

 Salad:

- 2 bunch Kale, lacinato or red Russian, sliced thin.

- 3 TBSP butter

- 2 TBSP olive oil

- 7 TBSP pecan halves, chopped

- 2 clove garlic, sliced thin

- 1/4 cup dry white wine

- 1/4 cup water

- sweet paprika, for garnish

- sea salt and black pepper to taste

METHOD:

1. Tahini Sauce: Whisk all Tahini sauce ingredients until smooth paste. Set aside           

2. Salad: Melt half the butter in a large saucepan over medium heat. Add the pecan pieces once hot and toss until fragrant, about 2 minutes. Remove from pan with slotted spoon.

3. Add remaining butter and the olive oil. Throw in the garlic. Cook until golden and fragrant, about a minute. Pour in the wine. Leave for a minute until it reduces by a third. Add kale and 1/4 cup water and cook with lid on until bright green and wilted. Add 1/2 tsp salt and black pepper to taste.

4. Assemble: Divide the kale among individual serving bowls, spoon tahini sauce on top and garnish with pecans. Sprinkle with paprika.

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Kale with tahini and buttered pecans

India Seasoned Swiss Chard

I usually serve this with fried eggs and naan bread for a quick supper.

INGREDIENTS:

- 2 tsp. sunflower oil

- 1 small onion, minced

- 2 clove garlic, minced

- 1 tsp. fresh ginger root, minced, or 1/2 tsp. dried ginger powder

- 1 jalapeno pepper, seeded and minced

- 1 tsp. coriander powder

- 1 tsp. tumeric powder

- 1/2 tsp. cumin powder

- 1 bunch Swiss chard, collards or kale, cleaned, destemmed and sliced thin

- 1/2 tsp. sea salt

- 1/4 tsp. fresh ground black pepper

- pinch cayenne pepper

- 1/4 cup coconut milk

- 1 TBSP coconut palm sugar, or brown sugar

METHOD:

1. Heat oil in large Dutch oven. Add onion and cook until softened about 3 minutes. Add garlic, ginger, jalapeño, coriander, turmeric, and cumin. Stir and cook until fragrant, about 2 minutes. Add Swiss chard, stir to combine, cover and cook over medium heat. Chard should be wilted and bright green, about 4 minutes.

2. Season with salt and pepper. Turn heat to medium high and keep uncovered. Cook until liquid evaporates, 3 minutes longer. Add coconut milk and sugar; stir and cook uncovered until milk thickens, about 2 minutes. Serve immediately.

SERVINGS: 4

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India Seasoned Swiss Chard

Herbs and Honey Omelet

INGREDIENTS:

- 3 clove garlic, minced

- 2 Tbsp extra virgin olive oil

- 2 Tbsp fresh thyme leaves, minced

- 2 Tbsp fresh rosemary leaves, minced

- 6 eggs, whisked

- 1 Tbsp honey

- 2 tsp. white truffle oil

METHOD:

1. In non stick skillet, heat oil and garlic together. Make sure to add garlic before the skillet gets hot. Saute garlic for about 30 seconds until fragrant.

2.  Heat oil and garlic together in an 12 inch nonstick pan over medium-high heat, until fragrant, about 20 seconds. Pour in eggs. Wait a few seconds until edges of the omelet begin to set. With the flat of a fork, stir in circular motion until slightly thickened. Use a wooden spoon or spatula to pull in cooked egg at side of pan towards center; tilt pan to one side so that uncooked eggs run to edge of pan. Repeat until omelet is just set but still moist on top.

3. To fold omelet, jerk pan sharply toward you a few times to slide omelet up far side of pan. Jerk pan again so that far side just folds over onto itself or use fork or spatula to fold edge over. Grasp pan as far down the handle as possible with your palm facing up; rest far edge of pan on serving plate and gently roll omelet onto plate so that it gets its final fold. Use a fork or spatula to tuck in any edges. Serve immediately.

4. Drizzle with honey and white truffle oil.

SERVINGS: 2

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Herbs and Honey Omelet

Dairy Free Broccoli Soup

INGREDIENTS:

- 2 TBSP coconut oil , or sunflower oil

- 1 onion, chopped

- 1 tsp. coriander powder

- 2 shallots, chopped

- 2 TBSP white wine

- 2 lb broccoli (5 cups), florets only, cut into small pieces

- 2 cups low sodium vegetable broth

- 1 tsp. sea salt

- fresh ground black pepper

- 1/2 to 3/4 cup coconut milk

- 2 tsp. dried thyme

- 3 TBSP nutritional yeast, optional,

METHOD:

1. In a large saucepan or dutch oven, over medium-high heat, melt coconut oil. Add onion; sauté until golden in color, about 5 minutes. Add white wine and broccoli; stir-cook until wine evaporates, about 30 seconds.

2. Add broth, salt and pepper to saucepan; bring to a boil. Reduce heat to simmer; cook covered until broccoli is tender, about 10 minutes.

3. Ladle broccoli mixture into blender. Add 1/2 cup coconut milk; blend until very smooth. Return soup tosaucepan; cook over low heat until hot. Add additional milk, depending on desired consistency. Add thyme. Adjust seasonings.

4. Place into soup bowls. Garnish with nutritional yeast for cheesy flavor and b-12 boost.

SERVINGS: 6

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Dairy Free Broccoli Soup

Butternut Squash Risotto

INGREDIENTS:

- 2 Tbsp olive oil

- 1 medium butternut squash (3 1/2 cups), peeled, seeded and fibers removed. Cut into 1/2 inch   cubes

- 3/4 tsp. sea salt

- 3/4 tsp. black pepper

- 4 cups low sodium vegetable broth

- 1 cup water

- 4 Tbsp vegan butter, or unsalted butter

- 2 small onions, finely chopped

- 4 cloves garlic, minced

- 2 cups Arborio Rice

- 1 1/2 cups dry white wine, or water

- 3/4 cup Manchego cheese, grated

- 2 Tbsp fresh sage leaves, minced

- 1/4 tsp. fresh ground nutmeg

METHOD:

1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer squash to bowl and set aside.

2. Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add chicken broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer.

3. Melt 3 tablespoons butter in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.

SERVINGS: 6

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Butternut Squash Risotto

Brussels Sprouts Simply Roasted

INGREDIENTS:

- 2lb Brussels sprouts, trimmed and cut in half

- 3 TBSP sunflower oil

- 1 TBSP water

- sea salt and black pepper to taste

- 1 TBSP pumpkin oil

- 1 TBSP honey

METHOD:

1. Adjust oven rack to upper-middle position and heat oven to 500 degrees F. In large bowl, whisk oil, salt and pepper. Toss in Brussels until well coated. Transfer Brussels sprouts to rimmed baking sheet and arrange so cut sides are facing down.

2. Cover baking sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes longer.  Meanwhile, in small bowl, whisk pumpkin oil and honey together with salt and pepper, set aside.

3. Place Brussels sprouts on serving platter, dress with honey mixture.

SERVINGS: 6

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Brussels Sprouts Simply Roasted