Cashew Crusted Cod
Prep Time: 10 minutes Cooking Time: 20 minutes Yields: 4 people
Ingredients
4 6-oz cod fillets2 tablespoons silken tofu
4 tablespoons chives, chopped
1 teaspoon horseradish
Grated zest and juice of 1 lemon
Sea salt and black pepper
1/2 cup cashews, very finely chopped
Directions
1. Preheat oven to 425 degrees.
2. Place cod in a lightly greased, shallow baking dish.
3. In a small bowl mix the tofu, chives, horseradish, lemon zest and juice.
4. Season mixture with sea salt and pepper.
5. Cover cod evenly with mixture.
6. Top with cashews.
7. Bake for 18-20 minutes or until the fish is done and the crust is golden and crunchy.
Veggie Chili
Prep Time: 15 minutes Cooking Time: 30 minutes Yields: 8 people
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 tomatoes, diced, (or one can organic diced tomatoes)
1 carrot, cut into quarter moons
1 tablespoon chili powder
1 teaspoon ground cumin
3 cups cooked or canned red, black or kidney beans
1 cup water
2 tablespoons organic tomato paste
1 teaspoon sea salt
Directions
1. Heat oil in a large heavy pan and sauté onions and garlic for 3 minutes.
2. Add tomatoes, carrots, chili powder and cumin and sauté for 5 minutes.
3. Slowly add beans, water, tomato paste and salt.
4. Cook on low to medium heat for 20 minutes.
Notes: Add as many veggies as you like such as bell peppers, zucchini and corn kernels.
Red Lentil Soup
Prep Time: 10 minutes Cooking Time: 30 minutes Yields: 4 people
Ingredients
1 tablespoon olive oil
1/2 small onion, diced
1/2 teaspoon cumin powder
1 carrot, rustic cut
1 burdock root, rustic cut
1 cup red lentils
4-5 cups water or stock
A few splashes umeboshi vinegar
Directions
1. Heat oil in a deep pot.
2. Add onion and sauté for 3 minutes.
3. Add cumin and cook, stirring for 30 seconds.
4. Add carrot and burdock and sauté for 3 minutes.
5. Add lentils and water or stock and cook 20 minutes until lentils and roots are soft.
6. Add a few splashes of umeboshi vinegar, stir and taste.
Lentil Burgers
Prep Time: 10 minutes Cooking Time: 60 minutes Yields: 8 people
Ingredients
3 cups water
2 cups lentils
1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup fresh cilantro, finely chopped
2 tablespoons tamari soy sauce
1 tablespoon umeboshi vinegar
Directions
1. Boil water.
2. Add lentils, reduce heat to simmer and cook uncovered for 40 minutes until lentils become soft and lose their shape.
3. While lentils are cooking, sauté onion and garlic in olive oil for 10 minutes.
4. Add garlic and continue sautéing another 5 minutes.
5. Remove from heat and set aside with remaining ingredients.
6. Preheat the oven to 400 degrees.
7. When the lentils are finished, transfer to large mixing bowl and cool in freezer for 10 minutes.
8. Remove from freezer and add all other ingredients and mix well.
9. Form into patties, 4 inches in diameter and 3/4-inch thick.10. Place patties on a lightly oiled cookie sheet and cook 10-15 minutes in the oven.
Black-Eyed Pea Salad
Prep Time: 10 minutes Prep Notes: Bean Soaking Time: 4-8 hours
Cooking Time: 40 minutes Yields: 6 people
Ingredients
1 cup black-eyed peas
3 cups water
1 tablespoon whole grain mustard
Juice of 1 lime
1 tablespoon apple cider vinegar
1/2 teaspoon sea salt or more to taste
1/4 cup olive oil
1/4 cup sun-dried tomatoes
1/2 bunch parsley
Directions
1. Rinse and drain beans.
2. Add beans and water into a pressure cooker and bring to pressure. Cook for 30 minutes.
3. If cooking in a pot, bring to a boil, lower to a simmer, and cook until soft for about 1 hour.
4. Drain beans.
5. The dressing: whisk together mustard, lime juice, vinegar, salt and oil in a bowl.
6. In a large bowl combine beans, sun-dried tomatoes and parsley.
7. Pour dressing over salad and mix well.
Creamy Red Lentil Soup with Lemon Tahini Drizzle
Prep Time: 15 minutes Cooking Time: 40 minutes Yields: 4 people
Ingredients
Soup:
2 tablespoons olive oil; more to drizzle at end
1 large yellow onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon sea salt, or more to taste
Freshly ground black pepper to taste
Pinch of smoked paprika
Pinch of cayenne pepper, to taste
1 quart chicken or vegetable broth
1 cup red lentils, picked through for stones and debris
1 large carrot, peeled and diced
Juice of 1 lemon, or more to taste
1/4 cup chopped fresh cilantro (optional)
1/4 cup snow pea shoots (optional)
Dressing:
1/4 cup Tahini
2/3 tbsp lemon juice
1 garlic clove, minced
salt and pepper to taste
Directions
1. Pour olive oil into a large pot on medium high heat. When the oil is hot, add the garlic and onions. Cook until golden and translucent, but not browned - about three to four minutes.
2. Stir in the tomato paste, cumin, smoked paprika cayenne, salt and pepper and cook for another two minutes.
3. Add the broth, water, the lentils, and the carrot. Bring to a boil, and then partially cover the pot with a lid and reduce the heat to maintain a gentle simmer.
4. Once the soup is simmering, combine the ingredients for the dressing and whisk until incorporated. Set aside. After about 30 minutes, the lentils should be soft and creamy, the carrots tender. Taste, salt if necessary, and then, once cooled slightly, carefully pour into a blender. Do this in batches, and cover the lid of the blender with a towel before turning it on. Don't worry about getting the soup completely smooth - the chunkiness will give it character.
5. Return to the pot, reheat if necessary, add the lemon juice and stir.
6. To serve, pour into bowls, sprinkle optional snow pea shoots and cilantro, a drizzle of good olive oil and a drizzle of the tahini lemon dressing.
Credit: Adapted from Liesl van Eeden
