Sweet Potatoes with Molasses Glaze

This is from LL Urban, a local farmers market stand in our area.

Grilled Sweet Potatoes with Molasses Glaze

Ingredients

• 3 lbs of sweet potatoes 
• 3 Tbs. molasses
• 4 Tbs. fresh orange juice
•  a pinch of allspice
• Kosher salt and freshly ground black pepper

Directions

Peel the potatoes and cut into 1/2-inch-thick slices. Transfer to a 3-quart pot, cover with cold water by 1 inch. Bring to a simmer, partially covered, then simmer until just tender. They should give with some resistance when pierced with a fork, 8 to 10 minutes. Remove the potatoes as they are done, and drain.

In a medium bowl, whisk the molasses, orange juice, butter, allspice, 1/2 tsp. salt, and 1/4 tsp. pepper.

Prepare a gas or charcoal grill for medium heat. Oil the grill rack, arrange the potatoes on the grill and cook, flipping once, until grill marks appear on both sides, 3 to 4 minutes total. Brush the tops with some of the molasses mixture, turn over and cook 30 seconds. Brush the second sides with the molasses mixture, turn over and cook 30 seconds more. Transfer the potatoes to a serving platter and season to taste with salt.

We brushed them and then broiled them 7 minutes, used no oil. We flipped, brushed, and broiled them to crisp the other side.

February PB gluten free potluck 2018

The theme is Superbowl party food (snacks and appetizers). All the food is gluten free (several of us have gluten issues whether it is celiac, gluten intolerance, IBS, or UC) and vegan. The chips and chocolate are not whole food plant based. The theme for March is using a green ingredient for St Patty's Day. The Potluck is March 3rd at 1:00.

Baked falafels with a  cashew based tzatziki

Tzatziki is often served in Greek and Persian cuisine. It is traditionally made with strained yogurt and a mix of garlic, sea salt, cucumber and herbs. Here we use cashews instead of yogurt, but the rest remains the same, creating a versatile sauce that you can use to embellish many dishes.

Makes: 1 1/ 2 cups

1 cup cashews (soaked 2– 4 hours)

1/ 4 cup filtered water (add more as needed)

1/ 3 cup lemon juice

1/ 2 tsp sea salt

1 crushed garlic clove

2 tbsp chopped dill (I used around 2- 2 ½ dried)

1/ 2 cup finely diced cucumber

Drain the soaked cashews and rinse thoroughly. Place all the ingredients except the dill and the cucumber in a blender – blend until creamy and smooth. Now fold through the dill and cucumber. Leave to rest for 1/ 2 hour before serving for the flavors of the cucumber and dill to develop in the sauce. Add more salt to taste. Keep in the refrigerator in an airtight container for up 4-5 days.

May, Megan (2015-08-10). Raw Organic Goodness (Kindle Locations 3161-3164). Fair Winds Press. Kindle Edition.

Artichoke Dip with Omega 3 crackers (from the upcoming cookbook Got Nuts)

Super Bowl Strawberries

Chips and Salsa

Kettle Vinegar and Salt Chips

Queso
The queso is the cheddar aquafaba with mango, cilantro and tomatoes

Sweet Potato and Guacamole

Quinoa Stuffed Mushrooms
ingredients
mushrooms
quinoa
carrots
tomatoes
oregano
parsley
dill

Smoky Roasted Chickpeas from Dr. Greger's cookbook How Not to Die
Ingredients
1 1/2 cup cooked chickpeas
1 TBS date paste
1 TBS nutritional yeast
2 tsp miso
1 1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp Savory Spice Blend from the cookbook

Directions: preheat oven to 375. Line a baking sheet with parchment paper. Make sure the chickpeas are dry and remove any loose skin. In a medium bowl combine 2 TBS of water with the date paste, yeast, miso, paprika and onion powder. Toss with the chickpeas. Transfer the chickpeas to the baking sheet, spreading to a single layer. Bake for 30-35 minutes, stirring every 8-10 minutes. Sprinkle the roasted chickpeas with the Savory Spice Blend. They are best eaten the day they are made.

Coconut Chickpea
Ingredients:
chickpea
coconut
cilantro
onion

Fruit platter

Curried vegetable

The recipe Five vegetable curry from India is from zliving

This healthy dish can be had on its own, or topped with almond yogurt and brown rice. We served it over brown rice.

You’ll need

• 4 Finely chopped garlic cloves
• 1 thumb knuckle of Grated ginger
• 1 teaspoon ground cumin
• 1 finely chopped jalapeno pepper
• Salt and pepper to taste
• 2 TBS broth for sauteing 
• 1/4 teaspoon ground turmeric
• 2 teaspoons sugar (we omitted)
• 1 cup broth
• 1-2 squash cubed
• 3 sweet potatoes peeled and cut
• 3 potatoes peeled and cut
• 3 cups Green beans cut into small pieces
• 1 quart of Tomatoes – seeded and chopped
• 2 tablespoons almond powder
• 2 teaspoons garam masala – you can make this by roasting cardamom, cinnamon, fennel, nutmeg, cloves, coriander seeds and cumin and blending it in a powder mix

How to

• Heat broth over medium heat till very hot. Add the garlic and ginger till both turn golden
• Add the cumin, jalapeno and turmeric. Stir a little
• Now add the broth. Let the mix come to a boil
• Next, add the squash, sweet potatoes, potatoes, green beans and tomatoes and let it cook on simmer with the lid placed on. Using a big ladle, mash the potatoes and sweet potatoes slightly. This will give the curry a nice consistency. Now add the almond powder and the garam masala
• Remove the curry from the heat and let it wait for about 10 minutes with the lid closed – this will help seal in all the flavors

Cindy's Oil Free Salad Dressing

Cindy's Oil Free Salad Dressing

ingredients:

4 garlic cloves

6 pitted mejool dates

¼ cup nutritional yeast

1/8 cup miso

½ TBS cumin

½ tsp salt

1 cup water

¼ cup pinenuts

3/8 cup lemon juice

¼ tsp turmeric

Put everything in the blender. Blend until smooth

lentil millet cakes

We altered this red-lentil-quinoa-cakes-with-basil-cream recipe to a vegan version fitting our needs. We served this with a salad and roasted purple sweet potatoes. The basil creme makes the cakes delicious.

Makes 12 patties
Ingredients:
salt to taste
1 cup uncooked millet
1 2/3 cups broth  for instant pot (2 cups if using a stove and  pot)

1 cup red lentils, rinsed and soaked at least 30 minutes, drain water prior to cooking
1 tsp ground turmeric
1 tsp ground ginger
1 tsp ground cumin
1/2 tsp ground pepper
2 cups of broth

2 cups chopped onions
2 garlic cloves minced

3 TBS gluten free flour
1/2 cup aquafaba

For the basil cream:
1/2 cup almond yogurt
1/2 cup fresh basil leaves
1/4 tsp salt
2 TBS almond milk
1 tsp lemon juice

Directions:
1. place millet and broth in instant pot, set manual setting for 10 minutes. Allow natural release and allow to cool
2. In a saucepan, combine the lentils, and spices with 3 cups of broth. Bring to a boil. Reduce heat and simmer for 20 minutes. Allow to cool
3. Add 1-2 TBS broth to saute pan over medium heat to saute the onion and garlic until translucent. Allow to cool.
4. Make Basil cream: Combine all ingredients in a blender or food processor. Blend until creamy.
5. Add the cooked millet, lentils, onion and garlic to a large bowl. Combine with flour and aquafaba.
6. Preheat oven to 400. Line a cookie sheet with parchment paper
7. place a 1/2 cup of the mixture onto the parchment paper, flattening to patty shape. Cook 20 minutes, flip and cook another 15 minutes.
8. To serve 2 cakes per person topped with 1 TBS of the basil cream.

Butternut Lentil Stew over Rice

The original recipe is from Choosing Raw. We altered this to meet our dietary needs, as well as, what was in our home. We made it more as a curry stew to serve over rice. We didn't blend it. The original recipe was somewhat bland, so we added cayenne, thyme, garlic and tomatoes to give it more flavor.

Curried Red Lentil and Butternut Squash Stew with Kale 

Serving Size: 4-6

Ingredients

• 1 cup red lentils (dry)
• 1 tablespoon vegetable broth
• 1 cup white or yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tablespoon fresh ginger, minced
• 2 teaspoons mild curry powder
• 1 teaspoon turmeric
• 2 pounds butternut squash, peeled and cut
• 3 cups vegetable broth (low sodium if possible)
• 1 pint canned tomatoes
• 4 cups kale, washed, dried, and chopped
• Sea salt, black pepper and cayenne to taste
• 
  

Instructions

1. If you wish to, soak the lentils overnight (or for 6-8 hours) in enough water to submerge them completely. Rinse and drain them. This will make them cook super quickly, and it will also help to release phytates, which can impact mineral absorption. However, it's not a necessary step, and red lentils will cook quickly whether you soak them or not. If you don't soak them, simply add them dry, as instructed in step 3!
2. Heat the broth over medium heat in a large pot. Add the onion and saute until it's soft and golden (5-8 minutes). Add the tomatoes, thyme, ginger, curry, and turmeric, and mix the spices in.
3. Add the lentils and vegetable broth to the pot. Bring the lentils to a boil and reduce them to a simmer. Add the butternut squash and simmer until the pieces are fork tender and the lentils are soft (20 minutes or so).
4. Stir the kale into the warm stew and allow it to wilt down (you can add extra kale if you like things extra green!). Season soup to taste.
5. Transfer stew to bowls to top rice. Serve.

sweet potato crust quiche

We altered the recipe for this Lentil Quiche recipe to fit our needs. Our son still needs a low protein diet so we substituted purple Japanese sweet potatoes for the lentils. This was delicious, even the picky hubby liked it!!!

Minutes to Prepare: 45

Minutes to Cook: 30

Number of Servings: 6

Ingredients

1/2 cup dried green/brown lentils (2 cups baked or steamed sweet potatoes)
1 tbsp vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp lemon juice
freshly ground pepper
1 cup aquafaba
1 cup vegetable broth
1/4 tsp salt
1 tsp each dried basil, parsley, oregano    
1/2 cup gluten free flour
1/2 tsp baking powder
1 cup aquafaba cheddar
2 tomatoes, thinly sliced
2 tbsp pinenut parmesan cheese

Directions

wash and then bake or steam the sweet potatoes

In skillet, saute onions and garlic in broth over medium heat for 5 minutes or until tender. Remove from heat and add lemon juice and black pepper to taste.

In bowl, beat together aquafaba, broth, salt and herbs. Stir in flour and aquafaba cheese, but don't overmix.

Combine sweet potatoes with cooked onion mixture. Stir into batter. Line pie pan with parchment paper. Bake the "pie" shell at 425 for 20-30 minutes.

Pour the aquafaba mixture into the baked pie shell

Top with tomato slices, then sprinkle with parmesan cheese.

Bake 25 to 30 minutes at 425 F (220 C) or until center is firm when pressed.

Serves 6 for lunch or 4 for dinner.

Number of Servings: 6