plus 1-2 tablespoons for finish 1 1/2 cups low-sodium vegetable

Transcription

1 Recipes by season

2 recipe guide Table of Contents Spring Creamy Coconut and Fresh Pea Mint Soup... 4 Purée of Peas with Mint and Cilantro...5 Instant Vegetable Soup... 6 Broccoli Rabe & Pea Fricassee...7 Chopped Salad...8 Avocado-Kale Caesar Salad... 9 Avo Toasts...10 Summer Sautéed Swiss Chard with Apples and Sunflower Seeds Clean Green Vegan Loaf Glazed Salmon in Mirin Lentil and Chard Ragout...16 Kale and Quinoa Tabbouleh Superfood Coconut Curry Salmon Salad...18 Spicy Shrimp Soba Noodle Salad...19 Miso-Orange Glazed Salmon...20 Banana Chocolate Chip Cookie Dough Ice Cream Fall Tahini Avocado Chickpea Dip...23 Bok Choy with Lemon Tahini Sauce...24 Cauliflower Risotto...25 Codfish in Walnut-Cilantro Sauce...26 Chickpea Crepe (Farinata) with Mushrooms and Artichokes Winter Macrobiotic Hijiki-Avocado Salad...30 Shredded Kale and Carrots with Almond Butter Dressing The Ultimate Kale Breakfast Burrito...32 Clean & Green Kale and Mushroom Frittata...33 Curly Kale with Tahini Garlic Dressing...34

3 spring

4 Spring Creamy Coconut & Fresh Pea Mint Soup Serves 4 (5 cups) 2 tablespoons EVOO 1 yellow onion, finely chopped One 16-ounce package frozen peas, thawed plus 1-2 tablespoons for finish 1 1/2 cups low-sodium vegetable broth 1 cup packed fresh mint leaves, plus additional for garnish 1/4 teaspoon sea salt 1/2 cup canned coconut milk, In a small sauté pan, warm the EVOO over medium heat. Add the onion and cook until fragrant, minutes. Remove fro heat and set aside to cool. Add the cooled onion mixture to a blender or food processor, followed by peas, mint leaves, and salt; blend to combined. Stream in the coconut milk and vegetable broth until the mixture has a nice, velvety soup consistency. Serve the soup at room temperature or chilled with extra coconut milk and mint leaves to finish. 4

5 Spring Purée of Peas with Mint and Cilantro Serves 4 1 pound frozen baby peas 1/2 cup fresh mint leaves (loosely packed) 1 tablespoon unsalted butter 1-tablespoon olive oil 1/2 cup cilantro leaves (loosely packed) 2 teaspoons chopped jalapeno peppers 1/2 teaspoon salt 1-teaspoon sugar Bring 3 cups salted water to a boil. Add the frozen peas and return to a boil, which will take 3-4 minutes. Boil gently for 1 1/2 minutes, then drain in a colander, reserving a few spoonfuls of the cooking liquid. Immediately transfer the peas to a food processor and add the remaining ingredients and up to 2 tablespoons of the reserved cooking liquid, if necessary. Process to a fine purée. Serve immediately, or reheat in microwave before serving later. 5

6 Spring Instant Vegetable Soup Jacques Pepin s Fast Food My Way Serves 4 5 cups water 1 1/2 C shredded zucchini (about 1/2 zucchini) 1 cup shredded, peeled carrot (about 1 carrot) 1 cup shredded onion (about 1 onion) 1 cup shredded white button mushrooms (2-4 mushrooms) 1/3 cup minced scallions (about 3 scallions) 2 cups (loosely packed) coarsely chopped salad greens 1 teaspoon salt 3 tablespoons instant grits About 4 teaspoons EVOO Bring the water to a boil in a large saucepan. Add the vegetables to the boiling water along with the salt. Bring the soup back to a boil and boil, uncovered, for 2-3 minutes. Sprinkle the grits on top of the soup, reduce the heat to low, and cook gently for 2-3 minutes longer. Serve in hot soup bowls with 1 teaspoon of olive oil on each. 6

7 Spring Broccoli Rabe & Pea Fricassee Serves 4 1 1/4 cups broccoli rabe (10 cups lightly packed) 1/4 cup good olive oil frozen baby peas 1/2 teaspoon salt 1 large elephant garlic cut into flakes with a vegetable peeler (about 1/3 cup) 1/2 teaspoon crushes red pepper 1 (10-ounce) bag baby Cut off the bottom 4 inches from the stems of the broccoli rabe. Peel them to remove the tough, fibrous outer layer. Using a small pairing knife, grab the skin at the end of one stem and pull; it will come off easily. Go around each stem in this manner. Cut the broccoli rabe into 2 1/2 inch pieces, wash, and drain in colander. Heat the olive oil in a large skillet over high heat. When it is hot, sauté the garlic and crushed red pepper in the oil for 30 seconds. Add about 1/3 of the broccoli rabe, still wet from washing, and stir so the garlic comes to the top of mixture, instead of burning underneath it. Add the remaining broccoli, cover, and cook over high-heat for about 5 minutes, or until broccoli is tender. Add the peas and salt, and cooked uncovered for 5 minutes longer, or until most of the moisture is gone and peas are hot. Serve immediately or cool, cover, and refrigerate. Reheat in a microwave. 7

8 Spring Chopped Salad Serves cups romaine hearts, chopped 1 cup of cooked chickpeas (or 1 15-ounce can, strained and rinsed) 3 tablespoons combination of sunflower and sesame seeds, lightly toasted 2 tablespoons flax oil 2 tablespoons white balsamic vinegar Sea salt, to taste Black pepper, to taste 3 tablespoons chopped parsley Combine all ingredients in a bowl, toss gently, and serve 8

9 Avocado-Kale Caesar Salad Serves 4 1 bunch kale, ribs removed and leaves torn 1/2 Fuji apple, halved and thinly sliced into half moons 1 avocado, cut into 1-inch cubes 2 tablespoons hulled hemp seeds Light Caesar Dressing 2 tablespoons olive oil mayo 1 tablespoon Dijon mustard 2 tablespoons fresh lemon juice 1/4 teaspoon freshly ground black pepper 1/4 teaspoon sea salt 1 tablespoon Worcestershire sauce (optional) Prep the veggies for the salad. In a large bow, whisk together the mayo, mustard, lemon juice, pepper, sea salt, and Worcestershire sauce. Add the chopped kale and apple slices to the bowl and toss well to coat with vinaigrette. Plate the salad and top with avocado cubes and hulled hemp seeds. 9

10 Spring Avo Toasts Serves 1 2 slices of your favorite sprouted grain or GF bread avocado lime Red pepper flakes, to taste Coarse sea salt, to taste Freshly ground black pepper, to taste 1. Toast bread slices. Slice a ripe avocado in half. Squeeze the meat of the avocado into the toasted bread and spread evenly. 2. cut the lime in half and gently squeeze the juice over the avocado on your slices of toast. 3. sprinkle red pepper flakes, sea salt, and black pepper to taste. 10

11 summer

12 Summer Sautéed Swiss Chard with Apples and Sunflower Seeds Serves 4 A pound swiss chard, stem ends trimmed 1 tablespoon EVOO 1 tablespoon fresh lemon juice 1/4 cup sunflower seeds 1 small red onion, halved and thinly sliced 1/2 teaspoon salt 1 Fuji apple, cored and thinly sliced Place the washed Swiss chard on a cutting board. Using a sharp knife, cut the colorful stems from the leaves. Slice the stems crosswise into 1/4-inch pieces and places them in a bowl. Stack the green leaves, roll them into a thick cigar shaped, and slice them crosswise into 1/4-ince wide ribbons. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and salt and cook, stirring often, until the onion softens, about 3-4 minutes. Stir in the chard stems and apples and cook until they start to soften, about 4 minutes. Add the greens and cook, stirring often, until they begin to wilt, about another 4 minutes. Finish with the lemon juice and turn the greens out onto a serving plate. Sprinkle with the sunflower seeds and serve hot. 12

13 Summer Clean Green Vegan Loaf Serves 6-8; yields one 8-inch loaf Coconut or olive oil cooking spray for loaf pan 13/4 cups uncooked red lentils 51/2 cups water 2 tablespoons EVOO 1 yellow onion, finely chopped 3 garlic cloves, minced 1/4 cup tomato paste 3 cups cremini mushrooms (first measure as whole, then finely chop) 3 tablespoons balsamic vinegar 3 tablespoons Bragg Liquid Aminos 3/4 cup flaxseed meal 1/2 cup raw walnut pieces 1/2 cup organic rolled oats 1/4 cup chopped fresh oregano, or 2 tablespoons fried Preheat the oven to 350 degrees F. Lightly coat an 8-inch pan with coconut or olive oil spray and set aside.... In a large stockpot, combine the lentils and water and bring to a boil. Reduce the heat and simmer for about 35 minutes, or until the lentils are a little mushy and slightly overcooked. Strain the lentils if needed. You re looking for them to be soft, and not too firm you ll be mashing them later. In a separate large stockpot, warm the EVOO over medium-low heat. Add the onion and minced garlic and cook for about 8 minutes, or until fragrant, do not let the garlic brown. Add the tomato paste and cook for 3 minutes, stirring with a wooden spoon. Add the chopped mushrooms and cook over medium-low heat until liquid evaporates, about 6-8 minutes, then turn the heat off. Add the lentils to the pot and then fold in well. Using a potato masher, slightly mash the lentils into the mixtures. Let the mixture cool slightly, then add the balsamic, Bragg Liquid Aminos, and flaxseed meal. Fold in the oats, walnut pieces and oregano.... continued >> 13

14 Summer clean green vegan loaf... Continued Transfer the mushroom-lentil mixture to the prepared loaf pan and cover with foil. Bake for 30 minutes, or until completely set and cooked through. Remove the foil and bake for an additional 20 minutes. Remove from the over and let cool. Once the loaf is completely cool, transfer it to a clean work surface and slice into 11/2 -inch pieces. Serve, topped with chutney or BBQ sauce. Save the loaf in an airtight container and refrigerate. 14

15 Summer Glazed Salmon in Mirin Serves 4 Marinade: 1 1/2 tablespoons mirin 1 tablespoon soy sauce 1 teaspoon brown sugar 1 teaspoon Tabasco sauce 4 salmon steaks Lemon Dressing: 2 tablespoons EVOO 1 tablespoon fresh lemon juice 1 teaspoon dark sesame oil 1/4 teaspoon salt 1/4 teaspoon Tabasco sauce 2 teaspoons sesame seeds, toasted in a nonstick skillet For the marinade and the fish - Combine all the ingredients in a small bowl. Pour the marinade into a plastic zipper-lock bag. Put the salmon steaks into the bag, seal the bag, and marinate the steaks in the refrigerator for at least an hour. For the dressing When ready to cook the salmon, whisk all the ingredients together in a small bowl and set aside. Heat a large nonstick skillet until hot. Remove the salmon steaks from the marinade and arrange them in the hot skillet with the marinade on top. Cover and cook over medium to high heat for about 2 minutes, or until the bottoms of the steaks are nicely browned and the tops are cooked through. The steaks should be slightly rare in the center. Serve the salmon steaks with the lemon dressing drizzled over and around, and the sesame seeds sprinkled on top. 15

16 Summer Lentil & Chard Ragout Serves tablespoon olive oil 1/2 cup finely diced shallots or onions 6 roasted garlic cloves or 3 raw cloves, minced 1 1/2 cups beluga lentils or green lentils 1/2 cup cooking sherry wine or marsala wine 3 cups vegetable stock, low sodium 4 cups well-cleaned and coarsely chopped chard 1 cup fresh or frozen peas 2 tablespoons nutritional yeast 1/2 teaspoon red pepper flakes (optional) 3 tablespoons lemon zest 1/4 cup chopped parsley 2 tablespoons minced thyme 1/2 tablespoon sea salt Freshly ground black pepper, to taste 2 tablespoons Earth Balance or other vegan butter 1. in a large saucepan on medium heat, add the oil, shallot, and garlic. Cook until shallots and garlic are translucent and golden. 2. Add lentils and sherry to deglaze the pan. 3. Add the vegetable stock and cover. Bring to a simmer and cook for about 20 minutes, until the lentils are fork tender. (If using green lentils, they may take longer to cook). 4. Add chard, peas, nutritional yeast, red pepper flakes, lemon zest, parsley, thyme, and salt, and cook for an additional 3-4 minutes on low heat. 5. Finish with cracked pepper and 2 tablespoons of butter. Fold the mixture well to melt the butter and serve. 16

17 Summer Kale & Quinoa Tabbouleh Serves 6 2 cups uncooked quinoa 3 1/2 cups water 2 cups lacinato kale, touch ribs removed, finely chopped 1 small cucumber, unpeeled, cut into cubes 1/4 cup chopped fresh mint leaves 1/4 red onion, finely chopped Lemon Olive Oil Dressing: 1/4 cup plus 1 tablespoon fresh lemon juice 1 teaspoon finely grated lemon zest 1 1/2 teaspoons granulated garlic powder 2 tablespoons reduced-sodium tamari soy sauce 2 tablespoons EVOO Place the quinoa in a fine-mesh strainer and rinse well with cold water. In a medium saucepan, combine the quinoa and water and bring to a boil over medium-high heat. Reduce the heat to medium and cook, uncovered, until all of the water has been absorbed and the quinoa ifs fluffy, about 15 minutes. St aside to cool. Prep the remaining salad ingredients. In a large bowl, whisk together the lemon juice, lemon zest, garlic powder, tamari soy sauce, and olive oil. Add the shopped kale, cucumber, mint, and red onion to the bowl and toss well to coat with the dressing. Add the cooked quinoa and mix all the ingredients together. Serve chilled or at room temperature. 17

18 Summer Superfood Coconut Curry Salmon Salad Serves 4 Coconut or olive oil cooking spray Salmon Marinade: 1 pound wild salmon fillet 1 tablespoon EVOO 1/2 teaspoon curry powder 1 tablespoon fresh lemon juice 1 teaspoon dried oregano, or 2 tablespoons fresh 2 teaspoons reduced-sodium tamari soy sauce Coconut Curry Dressing: 1 tablespoon unrefined coconut oil, at room temp 1 teaspoon curry powder 3 tablespoons fresh lemon juice 1 teaspoon raw honey 2 tablespoons reducedsodium tamari soy sauce Salad: 2 cups kale, finely chopped 2 cups cooked quinoa 1/4 red onion thinly sliced Preheat the oven to 350 degrees F. Coat a 9 x 13-inch baking dish with oil cooking spray and set aside. In a medium bowl, whisk together the olive oil, curry, lemon juice, oregano, and tamari soy sauce. Place the salmon into a nonreactive container or baking dish with a lid, and pour the marinade over the top. Using a cooking brush, baste the salmon with the marinade and put into the fridge for about 30 minutes. Remove the salmon from the fridge and transfer to the prepared baking dish on the middle rack, for about 15 minutes. Remove from the oven and let cool salmon should feel slightly firm to the touch. Meanwhile, in a large bowl, whisk together the coconut oil, curry powder, lemon juice, honey, and soy sauce until well combined. Add the kale, quinoa, and onion to the bowl and toss gently to coat with dressing. Flake in the cooked salmon with a fork, and toss to combine. 18

19 Summer Spicy Shrimp Soba Noodle Salad Serves 6 1-pound medium uncooked shrimp, thawed, peeled, and deveined, tails removed One 8-ounce package soba noodles, cooked, cooled, and drained 1 cup organic edamame (if using frozen, thawed) 1 cup fresh baby arugula 2 scallions, finely sliced on the diagonal Marinade: 2 tablespoons rice vinegar 2 tablespoons reducedsodium tamari soy sauce 1 teaspoon maple syrup or honey 1/4 to 1/2 teaspoon cayenne pepper 1 teaspoon peeled and grated fresh ginger 1 tablespoon toasted sesame oil Dressing: 2 1/2 tablespoons reducedsodium tamari soy sauce 1/4 tablespoons plus 2 tablespoons rice vinegar 1 tablespoon toasted sesame oil 1/4 to 1/2 teaspoon cayenne pepper Topping: 2 tablespoons whole fresh mint leaves 2 tablespoons fresh cilantro leaves (optional) 1 tablespoon toasted sesame seeds Rinse the shrimp under cool water and pat dry with paper towels. In a medium nonreactive container, make the marinade. Whisk together the rice vinegar, soy sauce, maple syrup or honey, cayenne, and grate ginger until the marinade is well combined. Add the shrimp and toss gently to coat. Cover the container and place in the refrigerator to marinade for about 20 minutes, turning as needed at 10 minutes. Remove the shrimp from the fridge. Place a large sauté pan over medium-high heat, add the marinated shrimp to the hot pan, and sauté until cooked through, about 5 minutes. Remove the shrimp from the heat and set aside. In a large bowl, whisk together the ingredients for the dressing. Gently add the cooked and cooled soba noodles and edamame and toss well to coat with dressing. Mix in the arugula and scallions. Top with mint leaves, cilantro, toasted sesame seeds and shrimp. Enjoy immediately, and even a few days later this salad holds up fabulously well overnight in the fridge. 19

20 Summer Miso-Orange Glazed Salmon Serves 4 Marinade: Coconut or olive oil cooking spray 2 tablespoons miso paste 2 tablespoons rice vinegar 3 tablespoons fresh orange juice, preferably from whole orange 3 tablespoons finely grated orange zest 2 teaspoons sesame oil 1 tablespoon reduced-sodium tamari soy sauce Four 5-ounce, 1-inch thick salmon fillets, skin on 1 tablespoon toasted sesame seeds, for garnish 2 scallions, trimmed and thinly sliced on the diagonal, for garnish Cooked brown rice or sautéed greens, for serving Preheat the oven to 350 degrees F. Lightly coat a 9 x 13-inch baking dish with oil cooking spray and set aside. In a medium bowl, whisk together the miso paste, rice vinegar, orange juice, 2 teaspoons orange zest, toasted sesame oil, and tamari soy sauce for the marinade. Place the salmon fillets, skin side down, in a shallow dish or resealable container and brush with about half the marinade. Cover and place in the refrigerator to marinate for about 20 minutes. Remove the salmon from the refrigerator and brush with the rest of the marinade. Transfer to the prepared backing dish and bake until the salmon is opaque at the edges and the center is still pink, about minutes. Remove from the oven and let cool for 5 minutes. 20

21 Summer Banana Chocolate Chip Cookie Dough Ice Cream Yields about 2 cups 3 ripe, frozen bananas, peeled (peel and freeze ripe bananas the night before) 1/2 cup almond meal 1/4 cup almond and coconut milk blend Topping: 1/4 cup mini chocolate chips or 1/4 cup dark dairy-free chocolate, chopped (use carob chips if vegan or dairyfree) 1 teaspoon ground cinnamon 2 teaspoons organic vanilla extract Combine all the ingredients for ice cream in a blender and blend until smooth. You are looking for an extra thick smoothie or soft-serve consistency. Sprinkle in the chocolate chips and serve immediately. For a firmer texture, double the batch and pour into an 8-inch loaf tin, cover, and freeze until ready to serve! This cookie dough ice cream keeps for up to 1 week in an airtight container in the freezer. 21

22 fall

23 fall Tahini Avocado Chickpea Dip Serves 6 1 avocado, pitted, peeled and cubed 1 can chickpeas, rinsed and drained 3 tablespoons tahini paste 2 teaspoons Bragg Liquid Aminos In a medium bowl, mash the chickpeas with a fork or potato masher. Add the avocado and continue mashing until the chickpeas and avocado are combined. Stir in the tahini paste and Bragg Liquid Aminos and mix to incorporate. Serve alongside crudités, toasted bread, or rice crackers. Add a squeeze of fresh lemon to brighten it up after refrigeration. 23

24 fall Bok Choy with Lemon Tahini Sauce Serves 4 1 large or 2 small heads of bok choy 1 tablespoon toasted sesame oil 1 tablespoon umeboshi plum vinegar 1 tablespoon fresh lemon juice 1 small onion, sliced 2 cloves garlic, chopped 1/2 cup tahini 3/4 cup hot water 1. chop the bok choy into bite-size pieces and rinse in a colander. 2. Warm a sauté pan and add the oil. Toss in the onion and garlic and sauté until translucent, about 2-3 minutes. Add the bok choy and mix well with the onions and garlic. Sauté another 5 minutes or until tender. 3. To prepare the lemon tahini sauce, pour the tahini, water, vinegar, and lemon juice into a food processor and whip until creamy. 4. pour the lemon tahini sauce over the bok choy in the sauté pan and cook until thickened and warmed through. 24

25 fall Cauliflower Risotto Serves 4-5 Cauliflower Purée: 2 tablespoons Earth Balance or other vegan butter 3 shallots, coarsely chopped 3 cloves garlic, chopped 1/2 head cauliflower, chopped 2 cups vegetable stock Freshly ground black pepper, to taste Risotto: 1 1/4 cups cauliflower, divided 2 tablespoons olive oil 1/4 cup minced shallot or white onion Juice of 1/2 lemon 1 1/2 tablespoons truffle oil (optional) Sea salt, to taste Freshly ground black pepper, to taste Garnish (optional): Sprig of parsley 1. prepare the Cauliflower Purée In a small pot, add the butter, shallots, garlic, cauliflower, veggie stock, and black pepper. Bring to simmer and cook 8-10 minutes. Remove from heat, pour full mixture in high-speed blender, and blend until smooth. Set aside. 2. prepare Risotto In food processor, pulse 3/4 cup cauliflower until finely minced to a rice consistency. Cut the remaining cauliflower into small florets (3/4 in to 1/2 in in size). Set aside. 3. in sauté pan on medium-high heat, add olive oil and shallots, cooking shallots until golden. 4. Add florets for 3 minutes, stirring frequently. Make sure not to overcook. 5. Add 1 cup Cauliflower Purée, lemon juice, truffle oil, salt and pepper, and cook for an additional 3 minutes. 6. Add the minced cauliflower and remove from heat. Mix well. Season with more salt and pepper if needed. Garnish if desired. 25

26 fall Codfish in Walnut-Cilantro Sauce Serves 4 Walnut-Cilantro Sauce: 1 cup walnut pieces 1/2 teaspoon ground cumin 3 garlic cloves 1/4 teaspoon salt 1 small jalapeno pepper, seeded and cut into 1-inch pieces 1 tablespoon apple cider vinegar 1/2 cup V8 juice or other vegetable juice 1/2 cup water 1/4 cup finely chopped fresh cilantro leaves Cod: 4 codfish fillets 1 tablespoon EVOO 1/2 teaspoon sea salt For the sauce Heat the oven at 400 degrees F. Spread the walnuts on a cookie sheet and toast for 7-8 minutes, until they are lightly browned. Put the walnuts and the remaining sauce ingredients except the cilantro in a mini-chop or blender and blend until the mixture is creamy. Transfer to a bowl and stir in cilantro. Cover and refrigerate until serving time. For the cod About 15 minutes before serving time, heat the oven to 400 degrees F. Line another cookie sheet with aluminum foil. Arrange the fish fillets on the foil, spoon the olive oil on top of them, and turn the fillets over so that they are oiled on both sides. Sprinkle the fillets with salt and roast for about 10 minutes, or until they are just cooked through. Spoon 2-3 tablespoons of the sauce into the center of each of the four dinner plates and place the cooked fillet on top of the sauce on each plate. Add another dab of sauce on the top of the fillets and serve immediately. 26

27 fall Chickpea Crepe (Farinata) with Mushrooms & Artichokes From Kris Carr s Crazy Sexy Kitchen Serves 4-5 Artichoke Aioli: 1 cup raw cashews, soaked in water for 4 or more hours to soften 1/2 cup water, to blend 1 tablespoon olive oil 1 1/2 teaspoons apple cider vinegar 2 1/4 teaspoons lemon juice 1 1/2 teaspoons agave 1 clove garlic Farinata Batter: 1 1/2 cups water 1/2 cup olive oil 1 teaspoon sea salt Freshly ground black pepper, to taste 1 1/3 cups chickpea flour 2 tablespoons chopped fresh rosemary Missing Roasted Tomato & Mushroom Mushrooms: 2 tablespoons Earth Balance or other vegan butter 1 1/2 cups loosely packed wild mushrooms, preferably chanterelles, or baby bellas 2 garlic cloves, minced 2 tablespoons minced fresh chives 1/2 teaspoon sea salt 1/4 cup jarred artichoke hearts, coarsely chopped 2 tablespoons chopped tarragon 2 tablespoons chopped parsley 1 1/2 tablespoons minced shallot 1 tablespoon lemon zest Roasted Tomatoes: 8 ounce cherry tomatoes (on-the-vine is best) 3 sprigs fresh thyme Sea salt, to taste Freshly ground black pepper, to taste... continued >> 27

28 fall Chickpea Crepe (Farinata) with Mushrooms & Artichokes... Continued 1. prepare Artichoke Aioli In a high-speed blender, blend cashews, water, olive oil, vinegar, lemon juice, agave, garlic, and salt until smooth. Add water as needed to reach desired thick, mayotype consistency. Move mixture to a bowl and whisk in artichoke hearts, tarragon, parsley, shallots, and lemon zest. 2. Preheat over to 300 degrees F. 3. prepare Farinata Batter In a blender, combine water with the oil, salt, pepper, and chickpea flour. Blend until smooth. Add more flour, if necessary, until the mixture is the consistency of pancake batter. Lastly, add the fresh rosemary and pulse, to ensure there are pieces of rosemary scattered in the batter. Set aside. 4. prepare Roasted Tomatoes Put the tomatoes and thyme on a baking dish and drizzle with a bit of oil. Season with salt and pepper to taste, and toss to lightly coat the tomatoes. Roast in over for about 10 minutes, until the tomato skins crack. 5. prepare Mushrooms Place a large sauté pan over medium heat. Melt the vegan butter, being careful not to let it burn. Add the mushrooms and garlic and sauté until the mushrooms have released their liquid and the pan is almost dry (about 4 minutes). Gently stir in chives and remove from heat. 28

29 winter

30 Winter Macrobiotic Hijiki-Avocado Salad Serves 3 1 cup soaked hijiki seaweed, drained (measure 1/4 cup + 1 tablespoon dried hijiki with 3/4 cup water) 2 cups cooked quinoa One 15-ounce can adzuki beans, rinsed and drained 1 ripe avocado, pitted and cut into cubes Dressing: 2 tablespoons Bragg Liquid Aminos or reduced-sodium tamari soy sauce 1/4 cup rice vinegar 1 tablespoon toasted sesame oil In a medium bowl, soak and reconstitute 1/4 cups, plus one tablespoon dried hijiki in 3/4 cup water for about minutes. Drain all excess liquid. In a large bowl, whisk together the dressing ingredients. Add the reconstituted hijiki, quinoa, and beans to the dressing, and toss to coat. Top with avocado cubes and serve immediately. 30

31 Winter Shredded Kale and Carrots with Almond Butter Dressing Serves 4 Almond Butter Dressing 1/4 cup almond butter 1/2 teaspoon lemon juice 1/4 cup dates, pitted 1/2 cup purified water 1 clove fresh garlic 1/4 teaspoon sea salt 1 teaspoon cardamom powder 1/4 teaspoon black pepper Kale & Carrot Salad 1 bunch lacinato (dinosaur) kale 1 1/2 carrots 1/2 cup sliced celery 3/4 cup hemp seeds 1/4 thinly sliced scallions 1/2 cup tightly packed fresh parsley, minced 1/4 cup tightly packed fresh cilantro, minced 1/4 cup tightly packed fresh mint, minced 1/4 cup raisins 1. prepare the Almond Butter Dressing Place all ingredients in a high-speed blender such as a Vitamix, and process on high until the dates have fully broken down into a thick, smooth, and creamy dressing. 2. prepare the Kale and Carrot Salad In a food processor fitted with the slicing disc, run whole leaves of washed and dry-spun kale through the machine, stem and all. 3. switch out slicing disc for shredder disc and process carrots. 4. serve Place all ingredients in a bowl along with 3/4 cup dressing. Massage and toss gently until dressing is evenly distributed. 31

32 Winter The Ultimate Kale Breakfast Burrito From Candice Kumai s Clean Green Eats Serves 4 2 tablespoons EVOO 1/2 yellow onion, finely chopped 2 cups cremini mushrooms, thinly sliced 1 cup lacinato kale, tough ribs removed, finely chopped 6 eggs 1/4 teaspoon sea salt 1/4 freshly ground black pepper 1 teaspoon granulated garlic powder 4 large black rice tortillas Toppings 1 ripe avocado, thinly sliced Sriracha sauce (optional) In a large sauté pan, warm the olive oil over medium-low heat. Add the chopped onion and sauté for 5 minutes, or until translucent. Add the sliced mushrooms and sauté for an additional 3 minutes, or until the liquid from the mushrooms has cooked off. Reduce the heat to low and add the kale. Cook until kale has withered slightly. Transfer the mushroom-kale mixture to a small bowl and set aside to cool. In a medium bowl, using a fork, whisk together the eggs, salt, pepper, garlic powder. Pour the egg mixture into the sauté pan over low heat. Using a spatula, scramble the eggs just until set; they should be slightly undercooked. Then fold in the mushroom-kale mixture. 32

33 Winter Clean & Green Kale and Mushroom Frittata Serves 6-8 Coconut or olive oil cooking spray for the pie plate 1 tablespoon EVOO 1/2 yellow onion, finely chopped 2 cups thinly sliced cremini or button mushrooms 6 large eggs, beaten 1/2 teaspoon sea salt 1 teaspoon granulated garlic powder 1 tablespoon flaxseed meal 1/2 teaspoon spirulina powder (optional) 1 cup finely chopped lacinato kale leaves Fresh basil Sriracha sauce (optional) Preheat the oven to 350 degrees F. Lightly coat an 8-inch round pie plate with cooking spray. In a medium sauté pan, warm the EVOO over medium-low heat. Add the chopped onion and sauté until fragrant, about 8 minutes. Add the mushrooms and sauté until just softened, about 4 minutes. Reduce the heat to low and cook until the veggies are soft and the moisture has evaporated. Remove the pan from the heat and transfer mixture to a small bowl to cool. In a medium bowl, using a fork, whisk together the eggs, salt, garlic powder, flaxseed meal, and spirulina, if using. Fold in the finely chopped kale. Gently add the cooled onion-mushroom mixture and stir to combine. Pour the frittata mixture into the pie plate and place on the middle rack of the oven. Bake for minutes. 33

34 Winter Curly Kale with Tahini Garlic Dressing Serves 4 5 cups curly kale, stems removed, leaves roughly chopped into bite-sized pieces Tahini Garlic Dressing: 1/4 cup plus 1 tablespoon tahini paste 2 teaspoons Bragg Liquid Aminos or reduced-sodium tamari soy sauce 1 garlic clove, finely minced 3 tablespoons fresh lemon juice 2 tablespoons raw apple cider vinegar 1 tablespoon nutritional yeast Put all the ingredients for the dressing into a blender or food processor and blend until smooth. Pour the dressing into a large bowl and add the chopped kale. Toss to coat with your hands, massaging the dressing into the kale. 34