Easy Creamy Tomato Barley Risotto
Adapted from Vegan Yum Yum Cookbook.
Yield: ~2 cups
Ingredients:
1 cup dry pot barley
1 tbsp extra virgin olive oil
1/2 tsp dried oregano
1/2 tsp dried basil
1 large garlic clove, minced
1.5 cups canned pureed/diced tomatoes (15 oz can)
1 cup almond milk (or other milk)
1/2 cup water
1/4 cup nutritional yeast (provides the cheesy/creamy taste)
1/2 tbsp Miso, mixed with 1/2 tbsp water
1/4-1/2 tsp kosher salt, to taste
Directions: Rinse pot barley in a strainer and place into medium sized pot that has a lid. Add olive oil, basil, and oregano and stir well until barley is coated with oil. Turn heat to medium until barley begins to sizzle.
Once the barley sizzles, add in the minced garlic and reduce heat to low-medium. Cook for 1 minute and then add in the tomatoes, milk, water, nutritional yeast, miso, and salt. Stir well and bring to a gentle boil and then cover and reduce heat to low.
Cook, covered (with a bit of air escaping) for 30-35 minutes, stirring every 5 minutes or so, being careful not to burn the barley on the bottom of the pot.
The mixture should be creamy, but not soupy, and the barley will be very chewy and not mushy. Serve immediately. Serves 4 side dishes and makes 2 cups worth.
Note: I read that it can take 2 hours to cook, but after just 35 minutes, I deemed it ready to eat. If you don’t want it as chewy you could always cook it longer.
Saturday, April 30, 2016
The Nourish + Glow Miracle Bowl
http://ohsheglows.com/2014/03/24/exciting-news-plus-the-nourish-glow-miracle-bowl/
2-3 cups Mixed Power Greens (or green of choice)
1/2 cup halved cherry or grape tomatoes
1/2 cup sliced cucumber
1/3 cup julienned carrots or beets
1 green onion, chopped
Half avocado, sliced
1/4 cup Sun-dried Tomato Hummus (link below)
Large scoop of Perfected Chickpea Salad (from OSG cookbook) or Flaked Almond Tuna Salad (link below)
1/2 tablespoon hemp seeds
1/2 tablespoon pepita seeds
Creamy Lemon Dill Dressing (link below)
Directions:
Add greens into a large bowl. Layer on your desired toppings and drizzle on the dressing and garnish with hemp/pepita seeds.
Read more: http://ohsheglows.com/2014/03/24/exciting-news-plus-the-nourish-glow-miracle-bowl/#ixzz47KcJ2Ix9
2-3 cups Mixed Power Greens (or green of choice)
1/2 cup halved cherry or grape tomatoes
1/2 cup sliced cucumber
1/3 cup julienned carrots or beets
1 green onion, chopped
Half avocado, sliced
1/4 cup Sun-dried Tomato Hummus (link below)
Large scoop of Perfected Chickpea Salad (from OSG cookbook) or Flaked Almond Tuna Salad (link below)
1/2 tablespoon hemp seeds
1/2 tablespoon pepita seeds
Creamy Lemon Dill Dressing (link below)
Directions:
Add greens into a large bowl. Layer on your desired toppings and drizzle on the dressing and garnish with hemp/pepita seeds.
Read more: http://ohsheglows.com/2014/03/24/exciting-news-plus-the-nourish-glow-miracle-bowl/#ixzz47KcJ2Ix9
Easiest 5-Ingredient Spelt Flatbread
Ingredients:
2 cups + 2 tablespoons light spelt flour (see note)
1/2 teaspoon fine grain sea salt
1/2 teaspoon baking soda
3/4 cup almost boiling water
1 tablespoon extra virgin olive oil
Directions:
In a large bowl, whisk together the flour, salt, and baking soda.
Stir in the hot water and oil until a shaggy looking dough comes together.
Knead the dough with your hands about 15 times, soaking up the extra flour at the bottom of the bowl as you go. If the dough is still too wet, add a touch of flour and knead again.
Shape dough into a ball and place in the bowl. Cover with a tea towel so it doesn’t dry out.
Preheat a large skillet over medium heat.
Grab a chunk of dough just larger than a golf ball. Shape into a ball and sprinkle on some spelt flour to coat lightly.
Place a large nonstick baking mat on the counter and flour a rolling pin. You can also use parchment paper instead of a nonstick mat. Sprinkle the mat with a dusting of flour.
Roll the dough all directions into a circular shape until it's paper thin. It’s ok if it’s not a perfect circle - mine usually come out all kinds of odd shapes! Drizzle the tortilla with a tiny bit of olive oil and spread it out to coat the entire surface.
Place the tortilla on the preheated skillet, oil side down. Cook over medium heat for around 30 seconds and then flip it with a spatula and cook for another 30 seconds or so. If you cook for too long, your tortilla might be prone to tearing or drying out, so keep that in mind.
Place cooked tortillas on a plate and cover with a tea towel to prevent drying. Repeat steps for the rest.
Store leftovers on a plate with a lightly damp paper towel spread out on top. Cover the plate with plastic wrap and place in fridge.
Tips:
Note: Other flours might work besides light spelt flour, but I haven't tested any yet. Please let us know in the comments if you try any out!
Read more: http://ohsheglows.com/2014/04/14/easiest-5-ingredient-spelt-flatbread/#ixzz47KZZqFRv
2 cups + 2 tablespoons light spelt flour (see note)
1/2 teaspoon fine grain sea salt
1/2 teaspoon baking soda
3/4 cup almost boiling water
1 tablespoon extra virgin olive oil
Directions:
In a large bowl, whisk together the flour, salt, and baking soda.
Stir in the hot water and oil until a shaggy looking dough comes together.
Knead the dough with your hands about 15 times, soaking up the extra flour at the bottom of the bowl as you go. If the dough is still too wet, add a touch of flour and knead again.
Shape dough into a ball and place in the bowl. Cover with a tea towel so it doesn’t dry out.
Preheat a large skillet over medium heat.
Grab a chunk of dough just larger than a golf ball. Shape into a ball and sprinkle on some spelt flour to coat lightly.
Place a large nonstick baking mat on the counter and flour a rolling pin. You can also use parchment paper instead of a nonstick mat. Sprinkle the mat with a dusting of flour.
Roll the dough all directions into a circular shape until it's paper thin. It’s ok if it’s not a perfect circle - mine usually come out all kinds of odd shapes! Drizzle the tortilla with a tiny bit of olive oil and spread it out to coat the entire surface.
Place the tortilla on the preheated skillet, oil side down. Cook over medium heat for around 30 seconds and then flip it with a spatula and cook for another 30 seconds or so. If you cook for too long, your tortilla might be prone to tearing or drying out, so keep that in mind.
Place cooked tortillas on a plate and cover with a tea towel to prevent drying. Repeat steps for the rest.
Store leftovers on a plate with a lightly damp paper towel spread out on top. Cover the plate with plastic wrap and place in fridge.
Tips:
Note: Other flours might work besides light spelt flour, but I haven't tested any yet. Please let us know in the comments if you try any out!
Read more: http://ohsheglows.com/2014/04/14/easiest-5-ingredient-spelt-flatbread/#ixzz47KZZqFRv
My Favourite Vegan Chili
1 1/2 tablespoons extra-virgin olive oil
2 cups (280 g) diced sweet onion (about 1 medium/large)
2 tablespoons minced garlic (about 4 large cloves)
2 medium jalapeños (80 g), seeded (if desired) and finely chopped
1 cup (115 g) finely chopped celery (about 2 large stalks)*
1 large red bell pepper, seeded and diced**
1 (28-oz/796 mL) can diced tomatoes, with juices
1 cup (250 mL) low-sodium vegetable broth
6 tablespoons (90 mL) tomato paste
1 (15-oz/398 mL) can kidney beans, drained and rinsed
1 (15-oz/398 mL) can pinto or navy beans, drained and rinsed
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 to 3/4 teaspoon fine grain sea salt, to taste
1/4 teaspoon ground cayenne pepper (optional)
1 teaspoon hot sauce (optional)
TOPPINGS:
Cashew Sour Cream
Chopped green onions
Fresh cilantro, chopped
Directions:
In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
Add the jalapeños, celery, and bell pepper and sauté for another 5 to 7 minutes or so, until softened.
Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
Add the drained and rinsed beans, along with the chili powder, cumin, oregano, and salt. Simmer the mixture, uncovered, until thickened, about 10 to 15 minutes.
Add the cayenne and hot sauce to taste, if using. Taste and season with additional salt if desired.
Serve with Cashew Sour Cream, chopped green onion, and cilantro leaves, if desired.
Tips:
* I recommend finely chopping the celery so it cooks faster.
** Try swapping the raw red pepper for jarred roasted red pepper. It makes the flavour simply out of this world!
A few of my go-to jarred or canned bean and tomato products are as follows: For canned beans I buy Eden Organics, for canned diced tomatoes I buy Ontario Natural Food Co-op, and for tomato paste I try to buy it in a glass jar whenever possible (Bioitalia is one brand I use). I try to buy glass jars for tomato sauces and pureés too.
Read more: http://ohsheglows.com/2014/02/05/my-favourite-vegan-chili-with-homemade-sour-cream/#ixzz47KWx8emk
2 cups (280 g) diced sweet onion (about 1 medium/large)
2 tablespoons minced garlic (about 4 large cloves)
2 medium jalapeños (80 g), seeded (if desired) and finely chopped
1 cup (115 g) finely chopped celery (about 2 large stalks)*
1 large red bell pepper, seeded and diced**
1 (28-oz/796 mL) can diced tomatoes, with juices
1 cup (250 mL) low-sodium vegetable broth
6 tablespoons (90 mL) tomato paste
1 (15-oz/398 mL) can kidney beans, drained and rinsed
1 (15-oz/398 mL) can pinto or navy beans, drained and rinsed
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 to 3/4 teaspoon fine grain sea salt, to taste
1/4 teaspoon ground cayenne pepper (optional)
1 teaspoon hot sauce (optional)
TOPPINGS:
Cashew Sour Cream
Chopped green onions
Fresh cilantro, chopped
Directions:
In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
Add the jalapeños, celery, and bell pepper and sauté for another 5 to 7 minutes or so, until softened.
Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
Add the drained and rinsed beans, along with the chili powder, cumin, oregano, and salt. Simmer the mixture, uncovered, until thickened, about 10 to 15 minutes.
Add the cayenne and hot sauce to taste, if using. Taste and season with additional salt if desired.
Serve with Cashew Sour Cream, chopped green onion, and cilantro leaves, if desired.
Tips:
* I recommend finely chopping the celery so it cooks faster.
** Try swapping the raw red pepper for jarred roasted red pepper. It makes the flavour simply out of this world!
A few of my go-to jarred or canned bean and tomato products are as follows: For canned beans I buy Eden Organics, for canned diced tomatoes I buy Ontario Natural Food Co-op, and for tomato paste I try to buy it in a glass jar whenever possible (Bioitalia is one brand I use). I try to buy glass jars for tomato sauces and pureés too.
Read more: http://ohsheglows.com/2014/02/05/my-favourite-vegan-chili-with-homemade-sour-cream/#ixzz47KWx8emk
Thai-Inspired Cucumber Salad with Roasted Spiced Chickpeas
Thai-Inspired Cucumber Salad with Roasted Spiced Chickpeas
Email, text, or print this recipe
Yield: about 3 portions
Dressing:
1/2 cup seasoned rice vinegar
1.5-2 tablespoons natural cane sugar, to taste
1/2 teaspoon fine grain sea salt
Salad:
2 medium field cucumbers
1 red pepper, diced
1 cup diced red onion
1/4 cup roughly chopped cilantro
1/4 cup chopped roasted peanuts, for garnish
1 tomato
Roasted spiced chickpeas (recipe follows)
1. Whisk dressing ingredients together in a small bowl and adjust to taste. Feel free to add more sweetener if you prefer. Set aside.
2. Peel cucumbers, slice off the ends, and slice in half lengthwise. Scoop out the seeds with a small spoon (see photo in post if necessary). Slice halves into 1/8-inch “half moons” and toss into a large bowl. If your cucumbers are really big you can slice the half-moons in half as well.
3. Dice the red pepper and red onion and add into bowl. Roughly chop cilantro and add into bowl. Pour in all the dressing and toss to combine. Let this salad sit for about 30 minutes in the fridge, tossing every 10 minutes or so to help the dressing soak in.
4. Meanwhile, prepare the roasted chickpeas (if desired). Recipe follows.
5. Portion into bowls and top with peanuts and optional roasted chickpeas. Serve immediately.
Read more: http://ohsheglows.com/2013/06/05/thai-inspired-hydrating-cucumber-salad-with-roasted-spiced-chickpeas/#ixzz47KST2EmN
Email, text, or print this recipe
Yield: about 3 portions
Dressing:
1/2 cup seasoned rice vinegar
1.5-2 tablespoons natural cane sugar, to taste
1/2 teaspoon fine grain sea salt
Salad:
2 medium field cucumbers
1 red pepper, diced
1 cup diced red onion
1/4 cup roughly chopped cilantro
1/4 cup chopped roasted peanuts, for garnish
1 tomato
Roasted spiced chickpeas (recipe follows)
1. Whisk dressing ingredients together in a small bowl and adjust to taste. Feel free to add more sweetener if you prefer. Set aside.
2. Peel cucumbers, slice off the ends, and slice in half lengthwise. Scoop out the seeds with a small spoon (see photo in post if necessary). Slice halves into 1/8-inch “half moons” and toss into a large bowl. If your cucumbers are really big you can slice the half-moons in half as well.
3. Dice the red pepper and red onion and add into bowl. Roughly chop cilantro and add into bowl. Pour in all the dressing and toss to combine. Let this salad sit for about 30 minutes in the fridge, tossing every 10 minutes or so to help the dressing soak in.
4. Meanwhile, prepare the roasted chickpeas (if desired). Recipe follows.
5. Portion into bowls and top with peanuts and optional roasted chickpeas. Serve immediately.
Read more: http://ohsheglows.com/2013/06/05/thai-inspired-hydrating-cucumber-salad-with-roasted-spiced-chickpeas/#ixzz47KST2EmN
Roasted Spiced Chickpeas
http://ohsheglows.com/2014/08/26/back-to-school-21-portable-allergy-friendly-snack-recipes-vegan-gluten-free-with-nut-free-options/
Roasted Spiced Chickpeas
Email, text, or print this recipe
Yield: 1.5 cups chickpeas or 3 (1/2 cup) servings
Ingredients:
1 (15-oz) can chickpeas (or 1.5 cups cooked)
1/2 teaspoon olive oil
1/2 teaspoon fine grain sea salt
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground ginger
1/4 teaspoon cumin
1/8 teaspoon ground turmeric
1. Preheat oven to 400F and line a medium baking sheet with a couple pieces of paper towel.
2. Rinse and drain the chickpeas and place onto paper towel. Add a couple paper towels on top and roll the chickpeas around until completely dry. This helps them crisp up in the oven.
3. Add the chickpeas into a medium mixing bowl and stir in the oil until coated. Now stir in the rest of the seasonings.
4. Discard paper towel and line baking sheet with parchment paper. Add chickpeas back onto the baking sheet.
5. Roast at 400F for 20 minutes. Give the pan a gentle shake to stir the chickpeas and roast for another 15-20 minutes, until golden and lightly charred on the bottom. I roast for a full 40 minutes because I like them on the crispy side, but keep an eye on them as oven temps vary.
6. Cool for 5 minutes or so and then top on your salad. They will lose their crispness quickly so these are best enjoyed immediately. You can also freeze the chickpeas once fully cooled and reheat them in the oven for 5 minutes or so to bring back the crispness.
Read more: http://ohsheglows.com/2013/06/05/thai-inspired-hydrating-cucumber-salad-with-roasted-spiced-chickpeas/#ixzz47KSJ3VgG
Roasted Spiced Chickpeas
Email, text, or print this recipe
Yield: 1.5 cups chickpeas or 3 (1/2 cup) servings
Ingredients:
1 (15-oz) can chickpeas (or 1.5 cups cooked)
1/2 teaspoon olive oil
1/2 teaspoon fine grain sea salt
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground ginger
1/4 teaspoon cumin
1/8 teaspoon ground turmeric
1. Preheat oven to 400F and line a medium baking sheet with a couple pieces of paper towel.
2. Rinse and drain the chickpeas and place onto paper towel. Add a couple paper towels on top and roll the chickpeas around until completely dry. This helps them crisp up in the oven.
3. Add the chickpeas into a medium mixing bowl and stir in the oil until coated. Now stir in the rest of the seasonings.
4. Discard paper towel and line baking sheet with parchment paper. Add chickpeas back onto the baking sheet.
5. Roast at 400F for 20 minutes. Give the pan a gentle shake to stir the chickpeas and roast for another 15-20 minutes, until golden and lightly charred on the bottom. I roast for a full 40 minutes because I like them on the crispy side, but keep an eye on them as oven temps vary.
6. Cool for 5 minutes or so and then top on your salad. They will lose their crispness quickly so these are best enjoyed immediately. You can also freeze the chickpeas once fully cooled and reheat them in the oven for 5 minutes or so to bring back the crispness.
Read more: http://ohsheglows.com/2013/06/05/thai-inspired-hydrating-cucumber-salad-with-roasted-spiced-chickpeas/#ixzz47KSJ3VgG
10-Spice Vegetable Soup
FOR THE SOUP:
3/4 cup raw cashews, soaked
6 cups vegetable broth, divided
1 tablespoon extra-virgin olive oil
3 large cloves garlic, minced
2 cups diced sweet onion (about 1 medium)
1 heaping cup peeled and chopped carrots (about 3 medium)
1 red bell pepper or 1 cup jarred roasted red pepper, chopped
1 1/2 cups peeled and chopped sweet potato, regular potato, or butternut squash
1 heaping cup chopped celery (about 2 stalks)
1 (28-ounce/796-millilitre) can diced tomatoes, with their juices
1 to 2 tablespoons Homemade 10-Spice Mix, to taste
Fine-grain sea salt and freshly ground black pepper, to taste
2 to 3 cups baby spinach or destemmed torn kale leaves
1 (15-ounce) can chickpeas or other beans, drained and rinsed
HOMEMADE 10-SPICE MIX (MAKES 1/2 CUP):
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon dried basil
2 teaspoons dried thyme
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons fine grain sea salt
1 teaspoon white pepper (optional)
1 teaspoon cayenne pepper
Directions:
Place cashews in a bowl and add enough water to cover. Soak the cashews overnight, or for 8 hours. For a quick-soak method, soak the cashews in boiled water for 30 to 60 minutes. Drain and rinse the cashews.
In a blender, combine the soaked and drained cashews with 1 cup of vegetable broth and blend on the highest speed until smooth. Set aside.
In a large pot, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. Season generously with Herbamare or sea salt.
Add the carrots, bell pepper, potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth, and 10-Spice Mix. Stir well to combine . Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and black pepper.
Simmer the soup uncovered for at least 20 minutes, stirring occasionally, until the vegetables are tender. Season with salt and black pepper. During the last 5 minutes of cooking, stir in the cashew cream, spinach (or kale), and drained beans. Add more 10-Spice Mix, to taste.
To freeze, ladle the soup into containers (leaving 1 inch for expansion), cool completely, secure lid, and place in the freezer for up to 6 weeks.
Tips:
If you don’t wish to make the 10-Spice Mix, feel free to use your favorite store-bought Cajun or Creole seasoning mix and add to taste.
You will have leftover spice blend. Store it in a container and keep it handy anytime you want to spice up a dish! It's great in pasta sauces, soup, as a tofu seasoning, in a stir-fry, and more.
When thawed, this soup's broth looks a bit grainy, but rest assured when it's heated up again it will return to its former smoothness. Regardless, it'll taste just as good!
Read more: http://ohsheglows.com/2014/10/02/10-spice-vegetable-soup-freezer-friendly-vegan-gluten-free/#ixzz47KPdpdtQ
3/4 cup raw cashews, soaked
6 cups vegetable broth, divided
1 tablespoon extra-virgin olive oil
3 large cloves garlic, minced
2 cups diced sweet onion (about 1 medium)
1 heaping cup peeled and chopped carrots (about 3 medium)
1 red bell pepper or 1 cup jarred roasted red pepper, chopped
1 1/2 cups peeled and chopped sweet potato, regular potato, or butternut squash
1 heaping cup chopped celery (about 2 stalks)
1 (28-ounce/796-millilitre) can diced tomatoes, with their juices
1 to 2 tablespoons Homemade 10-Spice Mix, to taste
Fine-grain sea salt and freshly ground black pepper, to taste
2 to 3 cups baby spinach or destemmed torn kale leaves
1 (15-ounce) can chickpeas or other beans, drained and rinsed
HOMEMADE 10-SPICE MIX (MAKES 1/2 CUP):
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon dried basil
2 teaspoons dried thyme
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons fine grain sea salt
1 teaspoon white pepper (optional)
1 teaspoon cayenne pepper
Directions:
Place cashews in a bowl and add enough water to cover. Soak the cashews overnight, or for 8 hours. For a quick-soak method, soak the cashews in boiled water for 30 to 60 minutes. Drain and rinse the cashews.
In a blender, combine the soaked and drained cashews with 1 cup of vegetable broth and blend on the highest speed until smooth. Set aside.
In a large pot, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. Season generously with Herbamare or sea salt.
Add the carrots, bell pepper, potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth, and 10-Spice Mix. Stir well to combine . Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and black pepper.
Simmer the soup uncovered for at least 20 minutes, stirring occasionally, until the vegetables are tender. Season with salt and black pepper. During the last 5 minutes of cooking, stir in the cashew cream, spinach (or kale), and drained beans. Add more 10-Spice Mix, to taste.
To freeze, ladle the soup into containers (leaving 1 inch for expansion), cool completely, secure lid, and place in the freezer for up to 6 weeks.
Tips:
If you don’t wish to make the 10-Spice Mix, feel free to use your favorite store-bought Cajun or Creole seasoning mix and add to taste.
You will have leftover spice blend. Store it in a container and keep it handy anytime you want to spice up a dish! It's great in pasta sauces, soup, as a tofu seasoning, in a stir-fry, and more.
When thawed, this soup's broth looks a bit grainy, but rest assured when it's heated up again it will return to its former smoothness. Regardless, it'll taste just as good!
Read more: http://ohsheglows.com/2014/10/02/10-spice-vegetable-soup-freezer-friendly-vegan-gluten-free/#ixzz47KPdpdtQ
Crispy Smashed Potatoes with Avocado Garlic Aioli
2 to 2 1/2 pounds Yukon Gold potatoes (or try red or new potatoes)
2 to 3 tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper, for seasoning
Garlic powder or granules, for sprinkling on top
1/3 to 1/2 cup fresh parsley, minced
FOR THE AVOCADO GARLIC AIOLI:
1 large avocado, halved and pitted
1 large or 2 small garlic cloves
1/2 tablespoon fresh lemon juice, or more to taste
1/4 cup soy-free Veganaise (or vegan mayo of choice)
Fine sea salt and freshly ground black pepper, to taste
Directions:
Add potatoes into a large pot and cover with water (do not peel the potatoes). Turn the heat to high. When the water starts to boil, reduce heat slightly, and simmer the potatoes uncovered for 20 to 25 minutes, until fork tender.
When there is about 10 minutes left of boiling the potatoes, begin preheating the oven to 450°F.
When the potatoes are fork tender, drain in a colander and cool for 5 minutes or so.
Place the potatoes on a large, lightly greased baking sheet. (Skip the parchment paper for this recipe, as an oiled baking sheet with produce crispier potatoes.) With the base of a mug or metal measuring cup, "smash" (press down on) each potato until each one is mostly flattened. Some potatoes might break apart a little, but this is totally fine!
Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.
Roast the potatoes in the oven for 25 to 33 minutes until crispy, golden, and browned on the bottom. Keep an eye on them as cook time will vary depending on the size of your potatoes. I love to roast these until the skins become a deep golden brown and crispy—they are so delicious to eat!
Meanwhile, prepare the Avocado Garlic Aioli: Add garlic into food processor and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed.
Remove the potatoes from the oven and sprinkle each with chopped fresh parsley, more sea salt, and pepper. Serve immediately with avocado aioli (piped or dolloped on) and watch them go lightning fast!!
Tips:
If you have any leftover potatoes, they can be reheated in an oven on a greased baking sheet at 400°F for 6 to 12 minutes, until warmed throughout. The Avocado Garlic Aioli doesn't heat well (it tends to brown), so I don't recommend heating it, but serving fresh whenever possible.
Read more: http://ohsheglows.com/2014/10/15/crispy-smashed-potatoes-with-avocado-garlic-aioli/#ixzz47KOHXMV5
2 to 3 tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper, for seasoning
Garlic powder or granules, for sprinkling on top
1/3 to 1/2 cup fresh parsley, minced
FOR THE AVOCADO GARLIC AIOLI:
1 large avocado, halved and pitted
1 large or 2 small garlic cloves
1/2 tablespoon fresh lemon juice, or more to taste
1/4 cup soy-free Veganaise (or vegan mayo of choice)
Fine sea salt and freshly ground black pepper, to taste
Directions:
Add potatoes into a large pot and cover with water (do not peel the potatoes). Turn the heat to high. When the water starts to boil, reduce heat slightly, and simmer the potatoes uncovered for 20 to 25 minutes, until fork tender.
When there is about 10 minutes left of boiling the potatoes, begin preheating the oven to 450°F.
When the potatoes are fork tender, drain in a colander and cool for 5 minutes or so.
Place the potatoes on a large, lightly greased baking sheet. (Skip the parchment paper for this recipe, as an oiled baking sheet with produce crispier potatoes.) With the base of a mug or metal measuring cup, "smash" (press down on) each potato until each one is mostly flattened. Some potatoes might break apart a little, but this is totally fine!
Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.
Roast the potatoes in the oven for 25 to 33 minutes until crispy, golden, and browned on the bottom. Keep an eye on them as cook time will vary depending on the size of your potatoes. I love to roast these until the skins become a deep golden brown and crispy—they are so delicious to eat!
Meanwhile, prepare the Avocado Garlic Aioli: Add garlic into food processor and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed.
Remove the potatoes from the oven and sprinkle each with chopped fresh parsley, more sea salt, and pepper. Serve immediately with avocado aioli (piped or dolloped on) and watch them go lightning fast!!
Tips:
If you have any leftover potatoes, they can be reheated in an oven on a greased baking sheet at 400°F for 6 to 12 minutes, until warmed throughout. The Avocado Garlic Aioli doesn't heat well (it tends to brown), so I don't recommend heating it, but serving fresh whenever possible.
Read more: http://ohsheglows.com/2014/10/15/crispy-smashed-potatoes-with-avocado-garlic-aioli/#ixzz47KOHXMV5
Golden Red Lentil Dal with Cilantro-Speckled Basmati
2 tablespoons virgin coconut oil or grapeseed oil
1 1/2 cups diced onion (about 1 medium onion)
3 large or 4 medium garlic cloves, minced
2 tablespoons freshly grated ginger
1 1/2 cups peeled and finely diced carrots (about 2-3 large)*
2 teaspoons curry powder, or to taste**
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 1/2 cups dried red lentils
1 (14-ounce/398-millilitre) can light coconut milk
2 cups low-sodium vegetable broth, plus more if desired to thin the broth
1/2 to 1 teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
Cayenne pepper, to taste (optional)
1 teaspoon cane sugar (optional)
1 (5-ounce) package baby spinach
FOR THE RICE:
1 cup dry basmati rice
1 tablespoon virgin coconut oil or vegan butter
1 3/4 cups low-sodium vegetable broth, or as needed
1 cup loosely packed fresh cilantro, large stems removed and finely chopped***
Fine sea salt and black pepper, to taste
Squeeze of fresh lime juice, to taste
SUGGESTED TOPPINGS:
Green onions, thinly sliced
Fresh cilantro leaves, chopped
Toasted pepita seeds (shelled pumpkin seeds)
Squeeze of lime juice (optional)
Directions:
For the curry: Add the oil in a large pot and increase heat to medium. Add the onion, garlic, and a pinch of salt. Stir to combine. Sautée over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
Stir in the ginger and carrots, and continue sautéing for another few minutes over medium heat.
Add the curry powder, cumin, and turmeric. Stir well. Cook for a minute, until fragrant.
Pick over and rinse the lentils in a fine mesh sieve. Stir in the entire can of coconut milk, red lentils, broth, and salt. Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for about 15 to 20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Stir in a touch more broth if you'd like a slightly thinner consistency. After cooking, stir in all of the spinach until wilted. Stir in the black pepper, cayenne (if using), and sugar (if using). Taste and adjust salt, if desired.
Meanwhile, prepare the rice. Add the rice into a medium pot along with the oil and broth. Increase heat to medium-high and bring to a simmer. Reduce heat to medium, cover with a lid, and cook for 12 to 16 minutes, until the rice is soft and tender. Fluff with a fork and stir in the cilantro. Season to taste with salt and lime juice. Keep the lid on until ready to serve.
Add a generous scoop of rice on a plate or bowl and top with a couple ladlefuls of curry. Add your desired toppings and serve immediately. Leftovers will keep in an air-tight container in the fridge for up to 4 to 6 days. The curry can also be frozen for up to 4 weeks, possibly longer. For easy freezer storage, add the cooled curry into a freezer-safe bag, press out the air, and freeze on a flat surface. Thaw overnight in the fridge, or simply leave on the counter until mostly thawed.
Tips:
* The smaller you dice the carrots, the faster they cook! I opt for thinly sliced carrots here to hasten cook time.
** Be sure to use a good-quality curry powder (one you enjoy the taste of) as a poor-tasting one can throw the flavours off. I am quite fond of Simply Organic curry powder.
*** Not a cilantro fan? Simply leave it out and prepare the rice without it. No biggie!
Read more: http://ohsheglows.com/2015/10/12/golden-red-lentil-dal-with-cilantro-speckled-basmati/#ixzz47KLQzh3B
1 1/2 cups diced onion (about 1 medium onion)
3 large or 4 medium garlic cloves, minced
2 tablespoons freshly grated ginger
1 1/2 cups peeled and finely diced carrots (about 2-3 large)*
2 teaspoons curry powder, or to taste**
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 1/2 cups dried red lentils
1 (14-ounce/398-millilitre) can light coconut milk
2 cups low-sodium vegetable broth, plus more if desired to thin the broth
1/2 to 1 teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
Cayenne pepper, to taste (optional)
1 teaspoon cane sugar (optional)
1 (5-ounce) package baby spinach
FOR THE RICE:
1 cup dry basmati rice
1 tablespoon virgin coconut oil or vegan butter
1 3/4 cups low-sodium vegetable broth, or as needed
1 cup loosely packed fresh cilantro, large stems removed and finely chopped***
Fine sea salt and black pepper, to taste
Squeeze of fresh lime juice, to taste
SUGGESTED TOPPINGS:
Green onions, thinly sliced
Fresh cilantro leaves, chopped
Toasted pepita seeds (shelled pumpkin seeds)
Squeeze of lime juice (optional)
Directions:
For the curry: Add the oil in a large pot and increase heat to medium. Add the onion, garlic, and a pinch of salt. Stir to combine. Sautée over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
Stir in the ginger and carrots, and continue sautéing for another few minutes over medium heat.
Add the curry powder, cumin, and turmeric. Stir well. Cook for a minute, until fragrant.
Pick over and rinse the lentils in a fine mesh sieve. Stir in the entire can of coconut milk, red lentils, broth, and salt. Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for about 15 to 20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Stir in a touch more broth if you'd like a slightly thinner consistency. After cooking, stir in all of the spinach until wilted. Stir in the black pepper, cayenne (if using), and sugar (if using). Taste and adjust salt, if desired.
Meanwhile, prepare the rice. Add the rice into a medium pot along with the oil and broth. Increase heat to medium-high and bring to a simmer. Reduce heat to medium, cover with a lid, and cook for 12 to 16 minutes, until the rice is soft and tender. Fluff with a fork and stir in the cilantro. Season to taste with salt and lime juice. Keep the lid on until ready to serve.
Add a generous scoop of rice on a plate or bowl and top with a couple ladlefuls of curry. Add your desired toppings and serve immediately. Leftovers will keep in an air-tight container in the fridge for up to 4 to 6 days. The curry can also be frozen for up to 4 weeks, possibly longer. For easy freezer storage, add the cooled curry into a freezer-safe bag, press out the air, and freeze on a flat surface. Thaw overnight in the fridge, or simply leave on the counter until mostly thawed.
Tips:
* The smaller you dice the carrots, the faster they cook! I opt for thinly sliced carrots here to hasten cook time.
** Be sure to use a good-quality curry powder (one you enjoy the taste of) as a poor-tasting one can throw the flavours off. I am quite fond of Simply Organic curry powder.
*** Not a cilantro fan? Simply leave it out and prepare the rice without it. No biggie!
Read more: http://ohsheglows.com/2015/10/12/golden-red-lentil-dal-with-cilantro-speckled-basmati/#ixzz47KLQzh3B
Glowing Spiced Lentil Soup
1 1/2 tablespoons extra-virgin olive oil
2 cups (280 grams) diced onion (1 medium/large)
2 large garlic cloves, minced
2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1 (15-ounce/398 mL) can diced tomatoes, with juices
1 (15-ounce/398 mL) can full-fat coconut milk*
3/4 cup (140 grams) uncooked red lentils, rinsed and drained
3 1/2 cups (875 mL) low-sodium vegetable broth
1/2 teaspoon fine sea salt, or to taste
Freshly ground black pepper, to taste
1 (5-ounce/140-gram) package baby spinach
2 teaspoons fresh lime juice, or more to taste
Directions:
In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Stir to combine. Increase heat to high and bring to a low boil.
Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.
Tips:
* I tried a version using light canned coconut milk and one using full-fat canned coconut milk, and I greatly prefer the full-fat coconut milk version (shocker, I know). I recommend following suit, but if all you have on hand is light canned coconut milk that’ll work in a pinch—it just won't be as rich and creamy.
http://ohsheglows.com/2016/04/03/glowing-spiced-lentil-soup/
2 cups (280 grams) diced onion (1 medium/large)
2 large garlic cloves, minced
2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1 (15-ounce/398 mL) can diced tomatoes, with juices
1 (15-ounce/398 mL) can full-fat coconut milk*
3/4 cup (140 grams) uncooked red lentils, rinsed and drained
3 1/2 cups (875 mL) low-sodium vegetable broth
1/2 teaspoon fine sea salt, or to taste
Freshly ground black pepper, to taste
1 (5-ounce/140-gram) package baby spinach
2 teaspoons fresh lime juice, or more to taste
Directions:
In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Stir to combine. Increase heat to high and bring to a low boil.
Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.
Tips:
* I tried a version using light canned coconut milk and one using full-fat canned coconut milk, and I greatly prefer the full-fat coconut milk version (shocker, I know). I recommend following suit, but if all you have on hand is light canned coconut milk that’ll work in a pinch—it just won't be as rich and creamy.
http://ohsheglows.com/2016/04/03/glowing-spiced-lentil-soup/
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