Apricot Lentil Soup

Posted by on May 23, 2011 in Gluten-Free, Recipes, Soups, Vegan, Vegetarian | 0 comments

Apricot Lentil Soup Ingredients: 3 tablespoons organic extra virgin olive oil 1 onion, chopped 2 cloves garlic, crushed 1/3 cup dried, non-sulfured apricots 1 1/2 cups red lentils 5 cups chicken stock (or vegetable stock to make vegan) 3 roma (plum) tomatoes – peeled, seeded and chopped 1/2 teaspoon ground cumin 1/2 teaspoon dried thyme unrefined sea salt to taste ground black pepper to taste 2 tablespoons fresh lemon juice Directions: Saute onion, garlic, and apricots in olive oil. Add lentils and stock and...

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Black Bean and Couscous Salad

Posted by on May 23, 2011 in Appies & Sides, Gluten-Free, Recipes, Salads & Dressings, Vegan, Vegetarian | 0 comments

Black Bean and Couscous Salad Ingredients: 1 cup uncooked whole wheat couscous (or quinoa to make gluten-free, make as per regular directions) 1 1/4 cups water (or chicken stock if you’re not vegetarian for added flavour) 3 tablespoons organic extra virgin olive oil 2 tablespoons fresh lime juice 1 teaspoon red wine vinegar 1/2 teaspoon ground cumin 4 green onions, chopped 1 red bell pepper, seeded and chopped 1/4 cup chopped fresh cilantro 1 1/2 cups fresh or frozen organic corn kernels, thawed if frozen 2...

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Peanut Soba Noodle Salad

Posted by on May 23, 2011 in Appies & Sides, Gluten-Free, Main Courses, Salads & Dressings, Vegan, Vegetarian | 0 comments

Peanut Soba Noodle Salad Ingredients: 454 g (16 oz) package soba (buckwheat) noodles 1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segments 3/4 cup organic peanut butter 1/4 cup brown rice vinegar 2 cloves garlic, crushed drizzle of toasted sesame oil big pinch of crushed red pepper flakes 1/4-1/2 cup hot water 4 spring onions, chopped 1/2 cup peanuts, chopped 350g (12 oz) extra-firm organic tofu, cut into small cubes (I usually saute mine first in some coconut oil) unrefined sea salt to...

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Mango, Tomato and Avocado Salsa

Posted by on May 23, 2011 in Appies & Sides, Gluten-Free, Recipes, Vegan, Vegetarian | 0 comments

Mango, Tomato and Avocado Salsa There’s nothing better for a summer BBQ appie! Ingredients: 1 mango, peeled and diced 1 avocado, diced (*see below on how to easily dice an avocado) 4 medium tomatoes, diced (roma works best) 1 jalapeno pepper, seeded and minced 1/2 cup chopped fresh cilantro 3 cloves garlic, crushed 1 teaspoon unrefined sea salt 2 tablespoons fresh lime juice 1/2 small red onion, chopped 1 tablespoons olive oil Directions: In a medium bowl, combine the mango, avocado, tomatoes, jalapeno,...

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Easy Guacamole

Posted by on May 23, 2011 in Appies & Sides, Gluten-Free, Recipes, Vegan, Vegetarian | 0 comments

Easy Guacamole Ingredients: 2 ripe avocados 1/2 small red onion, finely chopped 1 clove garlic, minced 1 ripe tomato, chopped 1 lime, juiced 1/4 teaspoon cumin 2 tablespoons fresh cilantro, chopped unrefined sea salt and black pepper to taste Directions: Scoop avocados out of skin and mash in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, cumin, cilantro salt and pepper. Chill for half an hour to blend flavors.

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Farro and Roasted Butternut Squash

Posted by on May 23, 2011 in Appies & Sides, Main Courses, Recipes, Vegan, Vegetarian | 0 comments

Farro and Roasted Butternut Squash This is one of my all-time favorites, adapted from 101 cookbooks and well worth the effort of dicing the squash! 2 cups farro (Italian wheat) or barley (presoaked), rinsed and drained 2 teaspoons unrefined sea salt 5 cups water (or stock) 3 cups butternut squash, cut into 1/2-inch cubes (cut bulbous part off squash then slice skin off with knife) 1 large onion cut into bite-size strips 1 tablespoon fresh thyme, minced 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 cup...

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