Lentil and Basmati Salad with Tamarind, Coconut, and Cilantro

(recipe from Food 52)

1 cup basmati rice
1/2 cup du Puy lentils (French lentils)
2 1/4 cups water
1/3 cup plus 1 Tbsp. chopped fresh cilantro, including stems
1/4 cup shredded unsweetened coconut
1/2 tsp. salt, to taste
1 1/2 tsp. lime juice

1 1/2 Tbsp. oil
1 tsp. black caraway seeds
1 1/2 tsp. tamarind paste
3 tsp. water
salt, to taste

In a small saucepan, combine rice, lentils and water.  Cover and bring to a boil, then reduce to a simmer and cook until tender and water has evaporated, about 25 minutes.  Fluff and transfer to a large bowl to cool.

In a skillet, temper dressing by heating oil over medium heat.  Add black caraway seeds and cook for about 1 minute.  Seeds should sputter a bit.  Remove from heat.  Add tamarind paste and water, stirring to combine.

Pour dressing over rice and fold to mix thoroughly.  Fold in coconut and cilantro.  Add lime juice and salt to taste.  Serve warm or at room temperature. 

Almond Nog

(recipe origin unknown)

1 1/2 cups unsweetened almond milk
2 Medjool dates, pitted
1 tsp. vanilla extract
1 ripe banana
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon
pinch of sea salt
1 cup ice

Blend everything in a high speed blender until smooth.  Serve immediately.

White Bean Soup with Escarole

(recipe from The Food Network)

2 Tbsp. olive oil
1 onion, finely chopped
2 carrots, finely chopped
1 clove garlic, minced
4 cups broth
2 (16-oz.) cans white cannellini beans, drained
4 fresh sage leaves, cut into chiffonade
8 oz. escarole (or kale!), cut into chiffonade
1/4 cup chopped Italian parsley
salt and pepper

Heat oil in a 4-quart saucepan.  Add onion and carrots, cover, and simmer 5 minutes or until tender.  If vegetables stick to saucepan, add some water, cover and continue to simmer.

Add the garlic and sauté for a moment.  Add 1 of the cans of beans and mash with a potato masher.  Add the other can of beans along with the broth and bring to a simmer with the sage.  Simmer 10 minutes or until as thick as you like it.  If too thick, add more water; if too thin, boil down until some of the liquid has evaporated.

Stir the escarole (or kale) into the pot, cover, and simmer 5 minutes or until tender.  Uncover, add parsley and adjust seasoning.

Creamy Cashew Macaroni

(recipe from Whole Foods Market)

2 cups raw cashews
3 Tbsp. olive oil, plus more for the baking dish
1/4 cup lemon juice
2 Tbsp. nutritional yeast
1 Tbsp. white miso
1 clove garlic
1/2 tsp. sea salt
1/4 tsp. paprika
1/8 tsp. freshly ground black pepper
1 lb. whole-grain elbow or fusilli pasta
1 can (14.5 oz.) no-salt-added diced tomatoes

Soak cashews with enough water to cover for at least 4 hours. Drain.

Place cashews in bowl of food processor with oil, lemon juice, nutritional yeast, miso, garlic, salt, paprika, and pepper.  Pulse until cashews are finely chopped.  With motor running, add 3/4 cup water and process until smooth.

Meanwhile, preheat oven to 350F and lightly oil a 9x13-inch shallow baking dish.  Cook pasta according to package directions.  Drain and return to pot.  Add cashew mixture and tomatoes and stir to combine.  Transfer to the baking dish and bake for 30 minutes or until heated through and golden on top.

Lemon Treats

(recipe from Whole Foods Market)

1 cup chopped pitted dates
1 cup raw walnuts
1 cup sesame seeds
1/4 cup lemon juice
2 tsp. freshly grated lemon zest
1/2 cup unsweetened dried coconut flakes

Place dates, walnuts, sesame seeds, lemon juice and zest in a food processor.  Pulse and blend until completely mixed.  The mixture will be slightly sticky.  With dampened hands, roll tablespoons of the mixture into balls.  Roll in coconut and chill until ready to serve.

Cauliflower Bisque with Roasted Red Peppers

(I don't know where this recipe is from)

3 Tbsp. oil
1 yellow onion, diced
sea salt
1/8 tsp. saffron threads, soaked in 2 Tbsp. water
2 new potatoes, unpeeled, diced
1 head cauliflower, broken into small florets
1 cup unsweetened almond milk
3 cups water
cracked black pepper
2 roasted red bell peppers, diced
2-3 sprigs flat-leaf parsley, coarsely chopped

Place oil and onion in a soup pot over medium heat.  When the onions begin to sizzle, add a pinch of salt and sauté for 2-3 minutes.  Add saffron (and soaking water) and potatoes, add a pinch of salt and sauté for 2 minutes.  Add cauliflower and stir well.  Add milk and water; cover and bring to a boil.  Reduce heat to low and cook until cauliflower is quite soft, about 20 minutes.  Season to taste with salt and pepper and simmer for 5 minutes more.

Transfer soup to a food processor and puree until smooth.  Return to the soup pot and keep soup on low.

To serve, ladle soup into bowls.  Mix roasted peppers and parsley together and use to garnish soup.

Garnet Pilaf

(recipe from sproutedkitchen.com)

1/2 cup brown rice
3 sweet potatoes (about 1.5 lbs.)
2 Tbsp. olive oil, divided
1 Tbsp. smoked paprika, divided
sea salt and pepper
1 small yellow onion, diced
1/2 cup red quinoa, rinsed
1 cup water or broth
2 Tbsp. red wine vinegar
sprinkle of red chili flakes, if you like some heat
1 bunch fresh chives, chopped (about 1/3 cup)

Preheat oven to 425F.

Rinse and cook the brown rice according to instructions.  This takes the longest, so start the rice first.

Wash and dice the sweet potatoes into 1" cubes.  Pile them on a large, rimmed baking sheet, drizzle with 1 Tbsp. olive oil, sprinkle with 1/2 Tbsp. of the smoked paprika and a few pinches of sea salt.  Toss everything together with your hands to coat and spread them all out in a single layer.  Sprinkle with a few grinds of pepper.

Roast sweet potatoes on the middle rack for 23-25 minutes, until the edges are browned and crisp.

In a pot, add a drizzle of olive oil and sauté the diced onion until just starting to brown, about 5 minutes.  Add the quinoa, a pinch of sea salt, 1 cup water or broth and bring to a boil.  Turn it down to a simmer, cover and cook for about 15-17 minutes until the liquid is absorbed.  Turn off the heat, fluff with a fork and cover it for another few minutes to finish.

When both the rice and quinoa are cooked, put them both in a large mixing bowl.  Drizzle with the remaining Tbsp. of olive oil, remaining 1/2 Tbsp. smoked paprika, red wine vinegar, chili flakes if using, and toss everything together to mix.  Taste for salt and pepper.  Top it with the cubes of sweet potatoes and a ton of fresh chives and serve.

*It may not be piping hot at the point of serving, and that is ok.  It tastes best just a tad warmer than room temperature.