Thai Peanut Pasta ~ adapted from Dinner Then Dessert

1 lb whole wheat thin spaghetti
3 T sesame oil, divided
1 head napa cabbage, shredded and divided
2-3 large carrots, trimmed and grated
5 cloves garlic, minced fine
1 T fresh ginger, peeled and minced fine
1/4 c natural peanut butter
1/4 c honey
1/4 c soy sauce
3 T rice vinegar (unseasoned)
1 1/2 T Sriracha sauce, more or lest to taste
1/4 c dry roasted unsalted peanuts
fresh cilantro, for garnish

Heat large pot of water to boiling. Add 1/2 t salt and pasta. Cook until al dente, approximately 9 minutes. Drain pasta and place in large bowl. Toss with 2 T of the sesame oil and set aside.

Return pot to stove and add remaining 1 T sesame oil, carrots, half shredded cabbage, garlic, and ginger. Sauté over medium heat until cabbage begins to wilt and garlic becomes fragrant, approximately 3 minutes. Add peanut butter and stir until melted. Add honey, soy sauce, vinegar, and Sriracha. Stir until incorporated. Return pasta to pot and toss to coat.

Top with peanuts and cilantro. Serves 6.

Chef's Note: Serve over additional half head of cabbage instead of pasta for a delicious low carb meal.

Lentil Salad with Mint and Bell Pepper ~ adapted from the kitchn

3 c cooked lentils, approximately 1/2 lb dried lentils, prepared
3 red bell peppers, seeded and diced
1 c walnuts
1 c dry packed sun-dried tomatoes, not packed in oil, chopped
1 c fresh mint leaves, chopped
1 c fresh Italian parsley, chopped
1/2 c boiling water
1/4 c olive oil
1 lemon, zested and juiced
2 T good quality balsamic vinegar
3 cloves garlic, minced
2 t kosher salt
2 oz Parmesan, micro-planed
Freshly ground black pepper, to taste

Place dried tomatoes in heat safe dish, cover with boiling water and set aside to steep approximately 5 minutes.

Place walnuts in cold heavy skillet, preferably cast iron. Heat over medium high heat just until walnuts become fragrant and slightly browned, 1-2 minutes maximum. Remove from pan, cool slightly and chop coarsely.

In large mixing bowl, add lentils, walnuts, tomatoes, parsley, mint, and lemon zest. Mix well.

In separate bowl or measuring cup, whisk together leftover liquid from steeped tomatoes, olive oil, lemon juice, vinegar, garlic, and salt. Pour over lentil salad and toss well to combine. Season with pepper and additional salt if desired. Add Parmesan just prior to serving. May be served at room temperature or refrigerated for up to 3 days.

Crock Pot Madras Lentils ~ adapted from Peas & Crayons

1/2 lb dried lentils
1 14 oz can no sugar added tomato sauce
1/2 c unsweetened coconut milk
6-8 small yellow potatoes, cubed
4 T butter
3 cloves garlic, minced
1/2 t salt
1/2 t dried oregano
1/2 t cumin
Fresh ground black pepper, to taste
Optional garnish: greek yoghurt, fresh cilantro, red pepper flake
Water for cooking lentils, plus salt to taste

Bring 4 c salted water to a rapid boil, add lentils and cook 25 minutes. Transfer to crock pot and add remaining ingredients except garnish. Cook on high 4 hours or on low 8 hours. Serve over rice with optional garnish.

Vegetarian Lettuce Wraps

6 oz extra firm tofu
1 T canola oil
2 cloves garlic, minced
1/4 c hoisin sauce
1/2 t fresh ginger, grated
1/4 c water chestnuts, diced
2 T soy sauce
Green onions, diced (optional)
1 head iceberg lettuce

Place chunks of tofu in food processor and pulse until roughly chopped. In a medium skillet, heat oil over medium heat. Add tofu and stir-fry until dry and no longer shiny. Add garlic and cook until golden, 2 to 3 minutes. Add hoisin sauce, ginger, and water chestnuts and stir well. Remove from heat and stir in soy sauce. Serve with leaves of lettuce for wrapping and diced green onion.

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Cheesy Cauliflower Bites ~ adapted from The Table

1 raw medium cauliflower, cut into florets (aprox. 2 cups)
1 egg
1 egg white
1/2 c plain Panko bread crumbs
3/4 c mild cheddar cheese
1 t minced garlic
1 t dried basil
1/2 t dried oregano
1/2 t dried parsley

Preheat oven to 400.

Place 1/2 inch water in a medium pot and bring to boiling. Add cauliflower, cover and reduce heat to a simmer for 5 minutes. While cauliflower is cooking, place remaining ingredients in large bowl.

Drain cauliflower and transfer to food processor. Pulse until finely chopped, but not puréed. Add cauliflower to bowl and mix well to combine. Scoop cauliflower mixture with small cookie scoop or spoon and place on baking sheet.

Bake 20-25 minutes or until lightly golden. Remove from baking sheet and sprinkle with salt, if desired. Serve with ketchup or ranch dressing. Makes 25 cauliflower bites.


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Roasted Carrots

4 large carrots, trimmed
1 T olive oil
Sea salt

Preheat oven to 400. Line a baking sheet with aluminum foil and set aside.

Halve carrots lengthwise, then cut into quarters to resemble French fries. Place carrot spears in bowl. Toss with olive oil and spread on foil lined sheet in a single layer.

Roast in oven 20-25 minutes or until soft, stirring occasionally. Remove to drain on paper towel, sprinkle with salt while hot.


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Location:Roasted Carrots

Fruit and Nut Muffins

Dry Ingredients:
3 c raw organic almonds
1 1/2 t baking soda
1/4 t sea salt
1 t cinnamon
1 t ginger powder

Wet Ingredients:
1 ripe banana
8 dates, pitted
3 eggs
1/2 c coconut oil, melted
1 T vanilla

Folded In:
1 Granny Smith apple, peeled, cored, finely chopped
1 lg carrot, trimmed and grated
1 c golden raisins

Preheat oven to 350. Thoroughly grease regular muffin tin with extra coconut oil or low fat cooking spray. Set aside.

Place almonds in food processor and grind to the consistency of corn meal. Transfer to large bowl and add remaining dry ingredients. Place wet ingredients in a blender and liquify until smooth and creamy.

Add wet ingredients to dry and mix thoroughly. Fold in apple, carrot and raisins. Divide batter evenly in muffin tin, bake 15-20 minutes until set. Cool in pan 5 minutes, run table knife around muffins to release from pan. Store refrigerated in airtight container. Makes 12 muffins.


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