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.