Quick and Savory Salad Dressing

This salad dressing is so much better than any store bought dressing and it will impress company with the subtle tart and savory notes. Mix up a batch and toss with some dark leafy greens and some slivered almonds and dried cranberries to add a healthy dish to the holiday table!

1 tablespoon stone ground mustard

1 teaspoon anchovy paste

2 tablespoon apple cider vinegar

Salt and pepper to taste

3-4 drops stevia (OR 1 tablespoon honey)

1 peeled and pressed/minced clove of garlic (optional)

2 tablespoons finely minced fresh herbs of your choice (optional)

 4-7 tablespoons olive oil (or more to taste)

In a small bowl, mix together all ingredients except olive oil and then use a fork or small whisk in oil until emulsified. Keep for up to 3 days covered in the refrigerator & bring to room temperature before using.

Serves 1 large salad for 4 adults

Preparation time: 5 minutes

Recipe by Heather Graham, July 2012.

Butternut Squash Alfredo

This vegan squash Alfredo from Post Punk kitchen is a winner! It’s rich and creamy like Alfredo sauce without all the heavy dairy and its also the perfect accompaniment to gluten free pasta!

1/2 cup cashews, soaked for at least 2 hours


1 1/2 cup vegetable broth


1 1/2 cups roasted butternut squash

2 tablespoons mellow white miso


2 tablespoons nutritional yeast (optional)


1 tablespoon fresh lemon juice

1 tablespoon olive oil


1 medium yellow onion, quartered and thinly sliced


3 cloves garlic, minced


1 teaspoon dry rubbed sage


3/4 cup dry white wine


Several dashes fresh black pepper


1/2 teaspoon salt, or to taste

Drain cashews and blend with vegetable broth until very smooth. Add roasted butternut, miso, nutritional yeast & lemon juice. Puree until smooth, scraping down sides with a rubber spatula. While the sauce is blending, preheat a large cast iron pan over medium heat, saute onions in olive oil and a pinch of salt for about 7 minutes, until lightly browned. Add garlic & saute for 30 seconds, just until fragrant. Mix in sage & pepper, then add wine & salt and turn heat up to bring wine to a boil for about 2 minutes, to reduce. Turn down the heat to medium low. Add butternut cream to the pan, and stir to incorporate the onions. Heat through, stirring occasionally, for about 5 minutes. The sauce should thicken a bit. Enjoy!

Serves: 4-6; Preparation time 30-40 minutes

Original Recipe available at: http://www.theppk.com/2012/10/roasted-butternut-alfredo/

Black Bean, Quinoa and Spinach Stew

Recipe Adapted from The Washington Post, October 17, 2012

Servings: 1 or 2 servings

Ingredients:

• 2 teaspoons extra-virgin olive oil
• 1 very small onion or large shallot, chopped
• 1 medium clove garlic, chopped (1 teaspoon)
• 1 small carrot, chopped
• 1 teaspoon smoked paprika (pimenton, sweet or hot)
• 1 small tomato, hulled and chopped
• 1/4 cup dried quinoa, rinsed and drained
• 1 1/2 cups homemade or no-salt-added vegetable broth
• 1/2 cup homemade or no-salt-added cooked black beans
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup lightly packed baby spinach leaves, chopped

Directions:

Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, add the onion or shallot, the garlic and carrot; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Stir in the paprika, tomato, quinoa, broth and black beans. Season with the salt and pepper.

Increase the heat to medium-high and bring the liquid to a boil, then reduce the heat to low so the mixture is barely bubbling around the edges. Cover, and cook until the quinoa has swelled and is tender, 20 minutes. Stir in the spinach leaves and cook just until they are wilted, a few minutes.

Transfer to a bowl and eat.

Raw Cashew Hummus Dip

Here is a new and delicious hummus recipe I found over at Gluten Free Goddess. This particular "hummus" is light and creamy, a lovely dip for those eating raw. Try it as a veggie dip, or as a topping for fish or chicken.

Adapted from Gluten Free Goddess: http://glutenfreegoddess.blogspot.com/2010/09/raw-cashew-hummus.html#ixzz2D5Rq1beL

Servings: 4-6

Prep Time: 20min

Ingredients:

1 cup soaked raw cashews (soak for 2hrs)
1 tablespoon raw organic tahini (sesame paste)
Juice from 1 fresh lemon, or to taste
2 tablespoons extra virgin olive oil
1/4 teaspoon organic onion powder or finely chopped onions
1/2 teaspoon organic garlic powder or finely chopped garlic
Pinch of sea salt, to taste 

 Instructions: 
Combine the soaked cashews, raw tahini, lemon juice,  extra virgin olive oil, onion, powder, garlic powder, and sea salt in a Vita-Mix or food processor and blend until smooth and creamy.

Taste test. If needs more body, add a little more extra virgin olive oil.  If you like a stronger tahini taste, add another tablespoon of tahini. Adjust the seasonings to your liking.

Store in the fridge- in a covered glass bowl or storage container. The flavors get better as it chills. Chilling the hummus also thickens it.

Use as a dip for fresh crisp veggies such as carrot sticks, cucumber sticks, zucchini sticks, yellow squash sticks, red pepper strips and broccoli

Swiss Chard with Raisins and Pine Nuts

This is a great way to prepare Swiss chard, which can sometimes be a little bitter for some people.  The raisins add some sweetness and the pine nuts give it a nice nutty flavor. This would be a perfect side dish to add for Thanksgiving this year!

Adapted from Epicurious: http://www.epicurious.com/articlesguides/healthy/nutritiousdishes/fallfavorites/recipes/food/views/Swiss-Chard-with-Raisins-and-Pine-Nuts-231509#ixzz2CQIYzNtk

Ingredients:

• 1 1/2 pounds Swiss chard (preferably rainbow or red; from 2 bunches)
• 1/2 cup raw pine nuts (2 1/2 ounces)
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 1/4 cup golden raisins, finely chopped
• 1 cup water

Directions:

Tear the chard leaves from the stems, then coarsely chop the stems and leaves separately.

Toast nuts in an cast iron pan over moderate-low heat, stirring constantly, until golden -1 1/2 to 2 minutes.  Transfer with a slotted spoon to paper towels and season with salt.

Saute the onion with the oil on medium heat, stirring occasionally – about 2 minutes. Then add chard stems and cook, stirring occasionally for about 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened - about 5 minutes. Add chard leaves and remaining 1/2 cup water and simmer, partially covered.  Stir occasionally, until leaves are tender - about about 3 minutes. Season with salt and pepper.

Sprinkle with the pine nuts and serve!

Sikil-p'ak pumpkin seed dip

Sikil-p'ak is served in Yucatan today as a dip with fried or toasted tortillas. According to the Mayan ethnologist,Dr.Alfredo Barrera Vasquez,the name for this dish is sikil (pumpkin or squash seed) and p'ak (tomato). Make up a batch for a healthy on the go snack!

1 1/4 cups pumpkin seeds

1 jalapenos (test for spiciness)

2 medium tomatoes

1 1/2 tsp. salt or to taste

2 heaping Tbl. chopped cilantro

2 heaping Tbl. chopped green onions

1 cup cold water

In a frying pan toast pumpkin seeds until well browned, then cool. Directly over gas flame on stove toast chile and tomatoes until blistered. Use blender or vita mix to grind seeds. Add all other ingredients and blend. Serve room temperature as a dip.

Makes about 11/2 cups

Note: This dish may be made raw by combining all ingredients raw in blender.

Find Original Recipe at: http://cafegratitude.com/our-blog/tags/52/?start=10

Curried Carrot Soup

Adapted from “Eating Well”: http://www.eatingwell.com/recipes/curried_carrot_soup.html

Prep and Cooking time:  45min

Servings: 6

Ingredients:

• 3 tablespoons olive oil
• 2 teaspoons curry powder
• 2 teaspoon finely chopped ginger
• 8 medium carrots, peeled and thinly sliced
• 4 medium stalks celery, thinly sliced
• 1 medium onion, coarsely chopped
• 5 cups chicken or vegetable broth
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• Freshly ground pepper, to taste

Directions:

• Cook oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. Remove from the heat; let stand 10 minutes. Lay a paper towel over the surface of the soup to blot away the oil that has risen to the top. Discard the paper towel.
• Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree (use caution when pureeing hot liquids). Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.

Mashed Cauliflower "Potatoes"

This mashed cauliflower recipe is such a fun and easy new way to try cauliflower. Its especially helpful if you or someone you know is allergic to potatoes. Cauliflower comes in many varieties seasonally including white, orange, and purple. Enjoy!

1 medium head cauliflower, trimmed and cut into small florets (6 - 7 cups)

1-tablespoon extra virgin olive oil

Sea salt and ground black pepper, to taste

Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth or mash cauliflower with a potato masher. Season with salt and pepper and serve.

Vegan Tofu "Egg" Salad

This delicious recipe is a great alternative to regular egg salad if you are allergic to eggs or just seeking some variety in your proteins. It can be made up in a larger batch for 2-3 lunches to get you through the week satisfied and healthy!

8 oz firm extra firm tofu, drained

2 Tablespoons minced celery

1Tablespoon minced green onion

½ teaspoon turmeric

¼ teaspoon curry powder

¼ teaspoon ground cumin

¼ teaspoon ground coriander

2 teaspoons nutritional yeast

½ teaspoon seasoned salt

2-3 Tablespoons Almonaisse- see recipe* (I use almost the whole batch) :-)

Fresh ground pepper (optional)

Crumble tofu into a bowl.  Add celery and green onion. Add all the other ingredients to taste. Blend with a fork to mash up. Enjoy!

*Almonaisse

½ cup raw almonds

½- ¾ cup water or almond milk

1 teaspoon nutritional yeast

¼ teaspoon garlic powder (scant)

¾ teaspoon salt free seasoning, seasoned salt, or sea salt

1-1 ¼ cup oil

3 Tablespoons lemon juice

½ teaspoon apple cider vinegar

2 teaspoons basil

2 teaspoons fresh chives

2 teaspoons chervil (optional)

2 teaspoons poppy seeds (optional)

Cover almonds with boiling water and cool slightly before slipping off the skins. Place almonds in food processor and ground to fine powder.  Add half the water, along with garlic powder, seasoning salt, nutritional yeast.  Blend well then add remaining water.

With blender running on low, remove insert on top and drizzle oil in in a thin stream until mixture is thick. Keep blender running and add lemon juice and vinegar. Blend on low for 1 minute to desired consistency.  Stir in herbs and refrigerate (if you can refrain from eating it!)  ENJOY!

Recipe Adapted by D.VanReken from Kathy J Rose of ShiftMassage.com Original recipe is from The American Vegetarian cookbook by Marilyn Diamond

Gluten Free Pumpkin Streusel Muffins

These muffins are a perfect way to start the pumpkin season!  Try them with a dab of butter, coconut butter, or cream cheese.  For an easy access to a quick treat in the morning or evening, you can individually wrap the muffins and store them in the freezer. 

Adapted from, Gluten Free Goddess:  http://glutenfreegoddess.blogspot.com/2011/11/gluten-free-pumpkin-streusel-muffins.html

Prep Time: 23 minutes

Servings: about 1 dozen muffins

Ingredients:

1 cup sorghum flour
1/2 cup potato starch
1/2 cup almond meal
1/2 cup millet flour
1 1/4 cups light brown sugar, or sucanat.
2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger or GF pumpkin pie spice
1/4 cup organic coconut oil
2 organic free-range eggs, beaten
1 cup pumpkin puree
1 tablespoon bourbon vanilla
1 rounded cup chopped walnuts

For the streusel topping:

1/4 cup organic light brown sugar
2 tablespoons brown rice flour or coconut flour
1-2 tablespoons organic coconut oil
1 teaspoon ground cinnamon

Instructions:
Preheat the oven to 350ºF. Line a 12-cup muffin tin with liners.
In a large mixing bowl, whisk together the dry ingredients. Add in the coconut oil and beat until crumbly. Add in the eggs, pumpkin and vanilla, and beat until the batter is smooth and sticky- about two minutes. Add in the walnuts and stir to combine.

Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using the back side of a wet teaspoon.

Combine the streusel topping ingredients with a fork, or by rubbing the mixture with your hands. Sprinkle the streusel topping over the muffins.

Bake in the center of the oven till domed and firm, about 22 to 25 minutes. A wooden pick inserted into the center should emerge clean.

Cool briefly, then remove the muffins from the pan, and cool them on a wire rack. (This helps keep their bottoms from getting soggy.

Onion Cashew Cream

Katrina, who works in my office, has an amazing blog that I love using for tasty, whole foods recipes. This onion cashew cream is just one example of how she has a magical touch for making whole foods ingredients tasty and user friendly.  Onions and cashews are both packed with nutritious goodness for your body and they are so tasty together too!

1 cup cashews, soaked* 2-4 hours and drained

3 tablespoons water

juice of one lemon

1 tablespoon tamari or soy sauce

3 tablespoons chopped sweet onion

2 tablespoons nutritional yeast (optional)

1 clove garlic, minced

Place all ingredients in a blender or food processor and blend until creamy. You can add more water, one tablespoon at a time to reach the consistency you prefer. Thicker creams make good spreads and dips while thinner creams make good sauces for greens, etc.

Check out this and more great recipes at: http://deliciousyetnutritious.blogspot.com/

Sesame Ginger “Spaghetti” Squash

I Cooked this delicious squash recipe the other day and fell in love with it!   I found it over at Katrina’s blog, “Delicious Yet Nutritious,” which was adapted from family Fresh Cooking.  Give it a try!

From the blog, “Delicious Yet Nutritious”: http://deliciousyetnutritious.blogspot.com/2012/09/ginger-sesame-spaghetti-squash-noodles.html

Servings: 2-3

1 large spaghetti squash

3 tablespoons sesame oil

2 tablespoons fresh minced ginger

¼ teaspoon crushed red pepper flakes

2 garlic cloves, minced

3 tablespoons tamari

1 tablespoons apple cider vinegar

3 tablespoons toasted sesame seeds

1.3 cup chopped onions

1/3 cup chopped cilantro

1 cup frozen shelled edamame, cooked according to package directions

Directions:

Preheat oven to 375 degrees F.  Cut squash in half lengthwise and scoop out the seeds – toss them or save them to make roasted squash seeds.  Place squash cut side down in a large baking dish.  Roast until flesh is easily pierced with a fork – about 35 minutes.  Set aside to cool while you prepare the rest of the dish.

Heat sesame oil over medium heat and add ginger, red pepper flakes, and garlic.  Sauté until really fragrant – about 3 minutes.  Remove from heat and set aside.

Using a kitchen towel to hold the skin side of the squash (it will still be really warm) use a fork to scrape the strands of squash (stem to base) into a serving bowl.

Poor sesame mixture over the squash and add tamari, vinegar, sesame seeds, green onions, cilantro, and edamame

PCC Hijiki Salad

I found this amazing seaweed on one of my favorite local pages, PCC Market! Its a super simple way to enjoy this amazing nutrient dense food!

Hijiki (hiziki) is a seaweed, similar to arame. Hijiki is a black, slightly bitter-tasting seaweed and is sold dried in short, coarse strips. Like other seaweeds, hijiki is a rich source of iron, protein, calcium, zinc and iodine. 

SALAD:

         1/4 pound hijiki, reconstituted and drained well

         2 pounds organic carrots, rinsed and grated

         2 green onions, thinly sliced on the bias

DRESSING:

         1/4 cup toasted sesame oil

         1/4 cup mirin

         1/4 cup tamari or soy sauce

         2 tablespoons rice vinegar

         1/2 cup minced fresh ginger

Soak dry hijiki in cool water until thoroughly reconstituted (about 30 minutes). Drain thoroughly and combine with the grated carrots.

Whisk the dressing ingredients until completely mixed. Combine with the carrots and hijiki. Garnish with the sliced green onions and serve immediately. If you plan to make ahead of time, keep the dressing separate from the carrots and hijiki until ready to serve.

Original Recipe: http://www.pccnaturalmarkets.com/pcc/recipes/hijiki-salad?utm_source=taste%20magazine&utm_medium=editorial&utm_content=url&utm_campaign=recipes