Breakfast Mini-Frittatas 2 TBSPs extra virgin olive oil, plus additional oil for brushing muffin tins 2 cups chickpea (garbanzo bean) flour 1/4 cup nutritional yeast 1 teaspoon baking powder 1 teaspoon sea salt 1/2 teaspoon black pepper 2 cups assorted chopped veggies - broccoli, corn, bell pepper, zucchini, spinach, etc 1/2 cup green onion, thinly sliced 2 ½ cups water Yield: 18 muffins 1. Preheat oven to 400 o F. 2. Heat olive oil over medium-high heat in a skillet. Add all veggies to skillet (except for green onions) and cook until veggies cook down and begin to brown, about 7 minutes. Add green onions to skillet and cook 2 minutes more. Season with salt and pepper to taste and remove from heat. 3. Brush a standard sized 18-muffin tin oil. Divide veggie mixture between muffin cups by the heaping tablespoons. Divide any remaining veggies between cups. Using a 1/4 cup measure, fill cups with chickpea batter. Use a spoon to gently stir each cup to ensure the batter gets under the veggies. 4. Combine chickpea flour, nutritional yeast, baking powder, salt, and pepper in a bowl with 2 1/2 cups water. Whisk to combine and set aside while preparing the veggies. 5. Bake for 30-35 minutes, until a toothpick inserted in center comes out clean and frittatas are beginning to brown on top. Remove from oven and allow to cool for 10 minutes (this allows the batter to set) before removing from tin and cooling on a rack. Depending on your muffin tin, you may have to use a knife or offset spatula to gently loosen sides of frittatas before removing from tin.
Lunch Caesar Salad 2 Heads Romaine Lettuce Roasted Chickpea Crouton 1 (15-ounce) can chickpeas (or 1 1/2 cups cooked), drained and rinsed. Reserve juice for another recipe 1 tsp olive oil 1/2 tsp fine grain sea salt 1/2 tsp garlic powder 1/8 to 1/4 tsp cayenne pepper Nut and Seed Parmesan 1/3 cup raw cashews 1 small garlic clove 2 TBSP hulled hemp seeds 1 TBSP nutritional yeast 1 TBSP extra-virgin olive oil 1/2 tsp garlic powder Fine grain sea salt, to taste Homemade Caesar Dressing 16 oz. soft tofu, drained ½ cup lemon juice 6 garlic cloves, crushed 4 TBSP tahini 4 TBSP capers 1 tsp Dijon mustard Salt and pepper to taste ½ cup extra-virgin olive oil 2 TBSP fresh parsley For the Chickpea Crouton 1. Preheat oven to 400 F.
2. Drain and rinse chickpeas (save juice for another recipe). Gently pat the chickpeas with a towel to remove excess water. 3. Place chickpeas onto large rimmed baking sheet. Drizzle with oil and roll chickpeas around the baking sheet to coat. 4. Sprinkle with salt, garlic powder, and cayenne. Toss to coat. 5. Roast for 20 minutes at 400 F, then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. 6. Leftovers of these make awesome snacks for the next few days! Store in an airtight container on the counter for a few days, until stale. For the Dressing 1. In a blender or food processor, combine the tofu, lemon juice, garlic cloves, tahini, capers, Dijon mustard, salt and pepper. 2. While blending, slowly add the olive oil and process until the mixture is smooth. Add the parsley and pulse a few times. 3. This makes a lot of dressing. Store in a quart mason jar or squeeze bottle in the refrigerator for several weeks. Shake well before each use. For the Nut and Seed Parmesan 1. Soak cashews overnight in water, or at least a few hours. Drain cashews. 2. Add cashews and garlic into a mini food processor and process until finely chopped. 3. Add in the rest of the ingredients and pulse until the mixture is combined. 4. Salt to taste. For the Salad 1. Finely chop romaine lettuce to desired size. Assemble Salad 1. Combine lettuce, dressing, chickpeas and toss to combine. 2. Top with nut and seed cheese.
Dinner Butternut Squash Soup 1 large butternut squash Salt and pepper, to taste ½ tsp nutmeg ½ tsp allspice 1 TBSP Olive oil 1 medium carrot, diced 1 stalks celery, diced 1 medium onion, diced 3 cloves garlic, minced 4 cups Vegetable stock, homemade or from concentrate ½ tsp ground coriander ½ cup cashew cream (recipes in pantry) ½ cup almond milk 1. Preheat oven to 350 0 F. Cut butternut squash in half, and clean seeds and threads. 2. Season squash halves with salt, pepper, nutmeg, and allspice. 3. Roast with the flesh side down in the oven until completely tender, about 20-30 minutes. Remove from oven and allow to cool to touch. Scrape squash away from skin and reserve. Discard squash skins. 4. In a large stock stockpot, heat olive oil over medium-high heat. 5. Add carrots, celery, onion and garlic, and sweat until softened. While softening, only shake to mix avoid stirring. Add butternut squash and stir. 6. Add vegetable stock and coriander. Bring to a boil, and then reduce to a simmer for about 15 minutes. 7. In another small saucepan, combine cashew cream and almond milk on medium heat and gently stir. 8. Once tender, puree mixture with an immersion blender (or transfer mixture to a blender in batches and blend). 9. Add cashew cream. Let simmer for 10 minutes to bring all flavors together.