Buckwheat Soba with Ginger Sesame Bok Choy

*soba with bok choy

Buckwheat is totally grain free, and gluten free, it’s a fruit seed that is in the rhubarb family! It is an excellent source of protein as well as many other important nutrients which help to regulate blood sugar and keep you feeling full at the same time. This dish is super delicious and fast to prepare- these noodles are good either hot or cold. Don’t over cook them! (taste them along their journey!)

 1 pound of 100% buckwheat soba

1-2 heads of baby bok choy, washed and thinly sliced

1 clove garlic, smashed and minced

1″ fresh ginger, grated or thinly sliced

1T coconut oil

2t hot sesame oil

fresh scallions and/or fresh jalapeño to taste

1-2T tamari

1T mirin

Salt and pepper to taste

Bring a pot of salted water to a boil. Add the soba and cook until al dente. Rinse well with fresh water, then drain and set aside.

In a large skillet, heat up the coconut oil, sauté the garlic, ginger and hot pepper just until golden. Add the sliced bok choy and sauté just until bright green. Deglaze with mirin, sauté for an additional minute or so and then add in the tamari and hot sesame oil. Toss in the cooked noodles and stir through to combine everything well. Serve hot or cold.

Cheddar Cheesy Broccoli Soup

*cheddar cheesy broccoli soup

Cheddar Cheesy Broccoli Soup

1 head broccoli, medium dice, florets and stalks separated

1 onion, medium dice

1c cooked brown rice *optional

1t chipotle powder

1/2t smoked salt or pink salt

1/4t fresh black pepper

1T raw agave or maple syrup

1T coconut or olive oil

4c water

Raw Cheddar Cheesy Sauce

1/2c raw cashews

1/4c water

½ red bell pepper

1t chipotle powder

2T nutritional yeast

1T coconut oil or olive oil

1T mellow miso paste

1t brown rice vinegar

1t ume vinegar or lemon juice

Salt and black pepper to taste

In a blender or food processor, place all of the ingredients and blend until smooth.  This can be stored as a dip, a spread or as a cream base for soups!

Bring 6 cups of water to a boil (if you should need more water)

Soup Base:

In a large soup pot, add the oil and sauté the onions with the broccoli stalks until golden and soft. Add the salt, black and red pepper, sweetener and rice if using, sautéing for another 4-5 minutes. Add 4 cups of water and bring to a boil. Add the broccoli florets, reduce heat and continue to simmer until the broccoli has softened and turned bright green.  Turn the heat off. With an immersion blender or in batches in a blender, partially puree the broccoli soup; I like to see some broccoli. Add in desired amount of cheddar cheese cream- 1/4c or more and blend well. Serve immediately with more nutritional yeast.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

 

Mango Recovery Power Smoothie- Omega 3’s

*mango recovery power smoothie

Mango Recovery Power Smoothie- Omega 3’s  

1c almond milk

1T hemp seed

1T Golden flax seeds

2t raw agave or raw local honey

1T chia seeds

1 generous cup of mango- or one smallish mango

1t vanilla

1T coconut oil

1 scoop protein powder

 —

1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

*optional 1T bee pollen

Pasta Con Tanti Funghi alla Crema / Pasta with Many Mushrooms Cream Sauce

*Pasta con funghi alla crema

Pasta with Many Mushrooms Cream Sauce

I made this pasta on my birthday and I am telling you, NO ONE, unless they were crazy, would miss the dairy, butter, or cheese in this recipe. The cashews offer a super creamy, velvety texture; paired with the divine savory intensity of the mushrooms is SUPER FRICKEN YUM. Shitake, porcini, and maitake mushrooms are going to lend the most flavor, however, the combo of onion, garlic, mushroom and wine is LEGENDARY and I wouldn’t be to concerned about your selection. Clearly the above picture was prior to me getting the parsley on it- the parsley adds a level of freshness that is SO YUM, but not required.  I have even squeezed fresh lemon into the mix prior to serving- it brightens the deliciousness up but is so not necessary. You could totally make this as a fettucini or linguine, just be sure to thin the sauce a bit so that the mix isn’t too heavy for the pasta. Oh, also…crack a TON of black pepper into the mis ALL ALONG THE WAY.

HAVE FUN!!! I LOVE THIS DISH!

4c mixed fresh mushrooms (shitake, maitake, crimini, portobellos, button), thinly sliced

3T extra virgin olive oil

1 medium onion, thinly sliced

2 cloves garlic, smashed and minced

1c white wine

1t smoked salt *optional (can use reg pink salt)

1t smoked chipotle powder *optional or 1/2t red pepper flakes

Fresh cracked black pepper- LOTS OF IT

1/4c fresh parsley, minced- reserved for end

1c raw cashews

2T nutritional yeast

1 clove garlic

1T mellow miso paste

1t ume vinegar

1t brown rice vinegar

1-2c water

1-pound gluten free pasta- rigatoni, linguine or farfalle- cooked al dente

tossed in 1T vegan butter or olive oil

In a large, heated, skillet or cast iron pan, over medium heat, add the olive oil, hot pepper and onions and sauté until they onions begin to soften. Add the minced garlic and the sliced mushrooms and sauté until the mushrooms have a golden crust on the edges. Add the wine and sauté and move the mix quickly around the pan. Season the mushroom mixture with salt and pepper to taste. Remove about 1 cup of the mushrooms and set aside.

In a blender, add the cashews, garlic clove, miso, vinegars and about a ½ cup of water to get the mix blended. Process until smooth and taste- it should be on the saltier side, you will be adding more water to the sauce.

Add about another cup of water to the cream mixture to thin it out. Add the cream to the mushrooms remaining in the skillet and over medium low heat, incorporate the mushrooms into the cream sauce., add water if it seems to thick, if it seems to watery, let some of the water cook out, gently stirring frequently.

Add the cooked pasta into the skillet of cream sauce and cook just until heated through. Finish with a little bit of vegan butter or olive oil and add in the fresh parsley. Serve immediately. FRICKEN UNBELIEVABLY DELICIOUS.

Sticky Sesame Ginger Tempeh

*sticky tempeh

This is so delicious, fast and easy to make. I eat this with sprouted quinoa or brown rice with a big side of fresh or sautéed greens.

SO FRICKEN YUM.

Sticky Sesame Ginger Tempeh

1 package of tempeh, cut in half, then evenly into slices

1large clove garlic, smashed and minced

3T extra virgin olive oil

2” piece of fresh ginger, grated

2T unhulled sesame seeds black or white

 2T shoyu or tamari

1t hot sesame oil

3T grade B maple syrup or agave

In a large cast iron skillet or frying pan, heat up over medium heat, add the oil and the garlic and distribute the garlic around the pan- add in the tempeh, face down neatly in the pan.

Pan fry for about 2-3 minutes or until browned, then flip- add more oil if the pan is dry, and continue to pan fry until the 2nd side is golden brown.

Add in the sesame seeds, grated ginger, and the hot sesame oil and turn the heat up to medium high and then deglaze the hot pan with the shoyu/tamari- toss the tempeh in the pan until the pan is dry and all of the sauce is coating the tempeh. Add the maple syrup all over the top and toss quickly to coat. Cook only until the maple syrup begins to caramelize and thicken, about 1-2 minutes. Turn out into a serving dish.

CAREFUL NOT TO TASTE OFF OF ANY SPOONS! CARAMEL IS REALLLLLY HOT AND STICKY!

Red lentil Dal with Spinach

*red lentil dal with spinach

I made this tonight- SO delicious..I steamed white basmati rice with cumin seeds and it was a perfect whole, quick, satisfying meal. I had a 1/2 of a fresh tomato left over that needed to be used so I added it to the mix- could use more tomato for sure or omit entirely. Totally gluten free.

I highly recommend. XO

Red lentil Dal with Spinach

1  onion, small dice

1” fresh ginger, grated

2T fresh green curry paste

1t mustard seeds

1t cumin seeds

1t ground cumin

1/4t cayenne pepper or 1 pepperonicini

3T olive oil

1t turmeric powder

1/2t pink salt

1/4t black pepper

1c red lentils, uncooked

3T fresh cilantro, chopped *opt

1 fresh tomato, medium dice *opt

2c fresh spinach, cleaned and trimmed

4c water- boiled

In a large pot, heat up the spices; cumin, mustard, turmeric, dried pepper (red and black) until fragrant. Add the olive oil and sauté the onion with the ginger in the olive oil just until golden. Add the tomatoes and lentils and  cover with the boiling water. Bring to a boil and then reduce the heat and simmer for 20-25 minutes uncovered or until the lentils have softened.  Add the spinach and mix in, cover for 5 minutes. Adjust the seasonings. Serve over white or brown basmati rice.

Kichari (Lentil Rice DELICIOUSNESS)

*kichari gluten free

Ellen’s Kichari (lentil & rice porridge)

 Kichari means mixture, usually of two grains. “Kichari may well be the most perfect therapeutic recipe of all because it detoxifies the entire system, while kindling the body’s digestive fires called agni.” This recipe is nourishing and easy to digest, and can literally be paired down to just the rice and beans and still be utterly satisfying. It can be eaten more on the soupy side or as a thicker porridge. SO.SIMPLE.SO.GOOD.

Wheat-free, Gluten-Free

1c red lentils or yellow (dahl), washed and drained

1c white basmati rice

1 medium onion, diced

1t turmeric

1T fresh ginger, sliced or grated/ or 1t dried

1t mustard seeds

1t cumin seeds or 2t ground cumin

1/2t black pepper

1t pink salt

3T extra virgin olive oil

6c boiling water

1t salt or to taste

Bring 6c of water to a boil, more if needed

 In a large soup pot, toast the spices (cumin, mustard seeds, pepper, turmeric, salt and ginger- if using dried) until aromatic. Add the olive oil and sauté the onions, and fresh ginger until golden and soft. Add the rice and coat well in the spice mixture. Add in the lentils and cover with the hot water. Bring to a boil and reduce heat and simmer for 30-40 minutes, uncovered, adding additional water if needed and or desired, stirring occasionally. In the last 10 minutes of cooking.

Adjust the seasonings before serving. If there is excess water, cover the pot to allow it to be absorbed. Serve optionally with fresh cilantro.

The City’s Gone Nuts Granola

*Granola

I first made this recipe while I was living in NYC for my blog Slow Food In A Fast City, in a teeny tiny kitchen; I made it in my toaster oven. It is a super straight forward awesome granola recipe that is easy to modify by varying the nuts, adding dried fruits, and spices. This is my favorite taste combination, something about the almonds, cinnamon and vanilla that keeps me coming back to the original. I used black sesame seeds to add color contrast.

City’s Gone Nuts Granola

4 c GF rolled oats

1/3c coconut oil

1/3c maple syrup

1T ground cinnamon

1/2t sea salt (or less if desired)

1c almonds, coarsely chopped

2T black or white sesame seeds

2t vanilla

Preheat the oven to 350 degrees.

In a bowl, combine all of the ingredients and stir until well incorporated and the oats are coated.

Pour out onto a baking sheet (I had a super small convection oven so I did this in two batches- you could either do what I did, or ½ the recipe- unless of course you have an oven!)

Bake for 20-25 minutes or until golden brown and aromatic. Remove from oven and let cool on a rack. The granola will crisp up as it cools. Store in a cool dry place. DELICIOUS served with cashew nut milk as a cereal with fresh berries.

Raspberry Shallot Vinaigrette

*raspberry shallot vinaigrette

You could definitely omit the fruit or add in another fruit of your choosing but the raspberries give this dressing a beautiful pink color. I ate this over spring greens with raw dehydrated sunflower seeds and cubed gluten free smoked tofu.. #DELICIOUS

Raspberry Shallot Vinaigrette

 1/2c extra virgin olive oil

1/4c red wine vinegar or lemon juice

2T apple cider vinegar

2T Dijon mustard

5 fresh raspberries

1T real maple syrup or raw agave

1 shallot, smashed and minced

salt and pepper to taste

Add all of the ingredients into a blender except the olive oil. Blend well. While the motor is running, drizzle in the olive oil. This will cause the dressing to emulsify. Season to taste.

Curried Moong Dal Soup (Yellow Split pea)

*curried moong dal soup

Moong Dal is a traditional Indian pulse, it is a yellow split pea with the hull removed. It has a sweet and nutty flavor to it and makes a perfect addition to any vegan, gluten free diet as a quick cooking source of vegetable protein. This is one of my most favorite of the lentils. The soup cooks relatively fast and has a tremendous amount of flavor.

CURRIED MOONG DAL SOUP

 Wheat-Free, Gluten-Free 

1-1/2c moong dal, (yellow split peas) washed and drained

1 large onion, coarsely chopped

2t chipotle powder

1/4t black pepper

1/2t cayenne pepper

1 vegetable bouillon cube (or veggie broth to replace the water)

3T extra virgin olive oil

4c boiling water

1T mild curry powder

2t cumin powder

1t turmeric

1t salt or to taste

1/2c fresh cilantro, minced

Bring 6c of water to a boil in case you need more water

In a large soup pot, add the olive oil and sauté the onions until golden and soft. Add the salt, chipotle powder, black and red pepper and the other spices. Add the split peas, mixing them into the vegetables. Add the boiling water, the bouillon cube (or broth). Bring to a boil and reduce heat and simmer for 30-40 minutes. In the last few minutes of cooking, add in the fresh cilantro.

Serve with fresh cilantro sprinkled on top.

At this point, the soup is delicious as is or can be pureed to make a lovely, smooth, soup.

FOR PUREED SOUP:

In batches, in a blender or vitamix*, puree the split pea soup. Adjust the seasonings before serving.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.