Saturday, October 21, 2017

Chickpea, Arugula, & Pickled Carrot Salad

1 c. quinoa
2/3 c. white balsamic vinegar or white wine vinegar
1/8 t. black pepper
1 t. kosher salt, divided
3 large carrots, shaved into ribbons
2 pitas, split horizontally
1/4 c. olive oil, divided
1/2 t. za'atar or dried thyme
5 oz. baby arugula
1 15-oz. can chickpeas, drained and rinsed
1/3 c. roasted, salted pistachios, roughly chopped
2 T. chopped fresh dill
2 oz. feta cheese, sliced

Cook quinoa according to package direction; set aside.

Meanwhile, whisk vinegar, pepper, and 1/2 t. salt in a large bowl. Add carrots and let stand 15 minutes.

Preheat oven to 400 degrees. Brush pitas on one side with 1 T. oil and season with the za'atar or thyme. Place, seasoned side up, on a baking sheet and bake until crisp, 5 to 7 minutes.

Drain carrots, reserving 1/4 c. picking liquid. Transfer to a large bowl with arugula, chickpeas, and quinoa. add reserved pickling liquid and remaining 3 T. oil with 1/2 t. salt; toss to combine. Top with pistachios and dill, and serve with cheese and pita.

Serves 4.

Adapted from Real Simple magazine, p. 160.

Saturday, October 7, 2017

Moroccan Red Lentil Soup

3-1/2 c. chicken or vegetable stock
2 small red bell peppers, seeded and chopped
1-1/4 c. red lentils, rinsed
1 onion, chopped
5 cloves garlic
2 T. olive oil
1-1/2 t. ground cumin
1 to 1-1/2 t. harissa paste
Salt and pepper to taste
Greek yogurt, for garnish
Chopped cilantro, for garnish (can also use mint, parsley, or chives)

In large saucepan, simmer stock, peppers, lentils, onion, garlic, olive oil, cumin, and harissa paste over medium-low heat, covered, until onions are tender, about 15 minutes. Puree in batches or with an immersion blender. Season with salt and pepper. Ladle into bowls and top with yogurt and cilantro before serving.

Serves 4-6.

Adapted from Rachel Ray Everyday magazine, p. 26.   

Wednesday, October 4, 2017

Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice

1 small red onion, diced
5 T. extra-virgin olive oil, divided
3 cloves garlic, minced
2 bay leaves
1-1/2 c. uncooked wild rice
3-1/2 c. vegetable stock
1/2 c. dried cranberries
1/2 c. maple syrup
3 T. Sriracha sauce
1-1/2 T. soy sauce or tamari
Juice of 1 lime
1 lb. Brussels sprouts, trimmed and halved lengthwise
1/4 c. chopped raw walnuts
2 T. minced fresh rosemary
Salt and pepper to taste
Chopped fresh flat-leaf parsley

Add the onion, 2 T. of the olive oil, garlic, bay leaves, wild rice, stock, and cranberries to a rice cooker and cook on the brown rice setting. (If using stove top, heat the oil in a large pot. Saute the onion until soft, then add the stock. Bring to a boil, then add other ingredients and cook per directions on rice package.)

Preheat the oven to 375 degrees.

In a large bowl, whisk the remaining 3 T. olive oil together with the maple syrup, Sriracha, soy sauce or tamari, and lime juice. Add the Brussels sprouts and toss to coat.

Using a slotted spoon, transfer the Brussels sprouts to a nonstick baking sheet and spread in a single layer. Reserve the excess liquid. Bake for 25-35 minutes or until tender and browned.

When the rice has 5 minutes of cooking time left, add the walnuts (without stirring) and allow the rice to finish cooking. Add the rosemary and season with salt and pepper.

Serve the Brussels sprouts over the rice, drizzled with the reserved maple-Sriracha mixture and a sprinkling of parsley.

Makes 6-8 servings.

Adapted from Vegan Holiday Survival Guide, p. 4.

Garlicky Mashed Potatoes

5 large potatoes, washed, peeled, and diced
14-16 cloves garlic, peeled
2 T. vegan butter or margarine
3/4-1 c. unsweetened soy milk
Salt and pepper to taste

Place potatoes and garlic cloves in a large pot and cover with water. Bring to a boil and cook for 20 minutes.

Drain and place in a bowl. Add margarine and milk, and mash until smooth. Season with salt and pepper. Serve hot.

Makes 4-5 servings.

Adapted from Vegan Holiday Survival Guide, p. 2.

Thursday, September 28, 2017

Chicken, Sweet Potato, & Corn Slow-Cooker Chowder

8 c. chicken or vegetable broth
1-1/2 lb. sweet potatoes, peeled and cut into 1/4-inch pieces
2 1-lb. bone-in or boneless, skinless chicken breasts
2 c. fresh corn kernels
2 yellow onions, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
3 stalks celery, chopped
2 t. kosher salt
1 t. black pepper
1 c. heavy cream
5 T. cornstarch
1/4 c. chopped fresh flat-leaf parsley
Hot sauce
Finely chopped chives

Combine broth, sweet potatoes, chicken, corn, onions, peppers, celery, salt, and pepper in a 6-qt. slow cooker. Cover and cook on HIGH until chicken and sweet potatoes are tender, about 4 hours. Remove chicken and shred it coarsely, removing the bones, if needed. Set chicken aside.

Whisk together cream and cornstarch in a bowl until smooth; stir into soup. Cover and cook until slightly thickened, about 30 minutes. Stir in chicken and parsley. Serve topped with dribbles of hot sauce and chives.

Serves 10.

Adapted from Southern Living magazine, October 2017, p. 123.