Categories
Mains

Lion’s Mane Mushroom Steaks with Chimichurri

Lion’s Mane Mushroom Steaks with Chimichurri

This recipe has so much flavor and wonderful texture that you may put it on frequent rotation!  And, you may find this the reason to regularly hunt down the local mushroom grower at your farmer’s market.

Makes 4 servings

Ingredients

  • 2 Lions mane mushrooms, divided into 4 steaks as directed below (or try using 4 large portobello mushrooms, stems and gills removed)
  • Avocado oil spray

Marinade ingredients

  • 4 tbsp coconut aminos (found in the Asian or international section)
  • 2 tsp olive or avocado oil 
  • 3 tsp paprika
  • 1 tsp smoked paprika (or sub with more regular paprika)
  • 2 tsp garlic powder
  • ½ – 1 tsp chili flakes

Chimichurri ingredients

  • 1 cup flat leaf parsley, about 1 large handful, finely chopped
  • 2 tbsp fresh oregano, chopped
  • 1-2 shallots or ¼ cup red onion, finely minced
  • 1 tbsp extra virgin olive oil
  • 1 garlic clove, finely minced
  • 1 lemon, juiced
  • 1 tsp apple cider vinegar (or use more lemon juice)
  • ½ tsp chili flakes, adjust based on desired spice level

Instructions

  1. Make the chimichurri by adding all the ingredients to a bowl, mix, and set aside. (This is a low-oil version, add up to 1 tablespoon more if desired.)
  2. Make the marinade by combining the ingredients in a flat-bottom pan or container, mixing until well combined. Set aside.
  3. Cook the mushrooms
    1. Divide whole mushrooms in half lengthwise (so each piece has a top and stem piece)
    2. Heat a large skillet or pan on medium heat. (We like to use a cast iron or nonstick ceramic for this.)
    3. Spray the pan with avocado oil and lay the lions mane mushrooms on their side, fitting mushrooms without crowding. Make multiple batches as necessary.
    4. Use a spatula to press down on the mushroom and cook for a few minutes. Use a second cast iron (or other heavy pan, or the back of plate) to set on top and press down the mushroom.
    5. Then flip, cooking for several minutes on each side until each is pressed into a flat steak. Spray with more avocado oil if needed.
    6. Repeat the process with the other lions mane mushroom, if needed.
  4. Marinate the mushrooms
    1. Place your lion mane “steaks” into the marinade container (one at a time, depending on the size of your mushrooms and container) spoon the marinade on each side, spreading with the back of the spoon to coat. Marinate for 15 minutes.
  5. Brown the mushrooms
    1. Heat the skillet on medium heat and add a heavy spray of avocado oil.
    2. Add the mushroom steaks back into the skillet.
    3. Cook for about 5 minutes on each side, flipping with a spatula. Once the outsides are browned and caramelized, remove and plate.
  6. Serve
    1. Top with Chimichurri sauce and enjoy!

 

 

Adapted from JustineCooksVegan.com

Categories
Family Friendly Mains Vegetables

Sorghum Stuffed Peppers

Sorghum Stuffed Peppers

This is a recipe that is family friendly, hearty, and so flavorful that you will have it on frequent rotation.

Makes 4 servings as a main, or 8 servings as a side dish.

Ingredients

  • 2 cups cooked whole grain sorghum, cooled to room temperature
  • Avocado oil cooking spray
  • 4 large red bell peppers, halved and seeded
  • 3/4 cup salsa
  • 2 cloves garlic, minced
  • 1 Tbsp nutritional yeast
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 1 cup corn kernels, fresh or frozen and thawed
  • 2 cups cooked lentils
  • 1 cup chopped spinach or kale
  • ¼ tsp salt (optional)
  • ¼ tsp pepper

Toppings

  • 1 avocado, thinly sliced and 1/4 cup plain Greek yogurt (or avocado crema – see sauces section)
  • 1/2 cup salsa
  • Fresh cilantro sprigs
  • 2 Tbsp diced red onion
  • 1 lime, sliced into thin wedges

Instructions

  1. Preheat oven to 400 degrees F and spray a rimmed baking sheet with cooking spray.
  2. In a large mixing bowl, combine cooked sorghum, salsa, garlic, nutritional yeast, cumin, chili powder, corn, spinach (or kale), and lentils. Mix until combined.
  3. Stuff peppers with mixture, distributing evenly. Place peppers on baking sheet, and cover with tin foil.
  4. Bake for 20 minutes. Remove foil and bake for another 10 minutes, or until peppers are soft.
  5. Remove from the oven. Top each pepper with Greek yogurt and avocado slices (or avocado crema), a dollop of salsa, and a sprinkling of red onion and cilantro. Serve with a lime wedge.
Categories
Family Friendly Mains Snacks

Lentil Patties

Lentil Patties

The flavors and texture are wonderful. Make larger patties for a hearty main-dish or smaller patties to tuck into naan bread for a delicious take on falafel.

Makes about 4 servings.

Ingredients:

  • 3/4 cup red lentils, dry
  • 1 ¼ cup vegetable broth (or water)
  • 1 small red or green pepper, diced
  • 1 medium onion, diced
  • 2 large cloves of garlic, minced or pressed
  • 4 Tbsp (30 g) chickpea flour, more as needed
  • 2 Tbsp ground flax seeds
  • 3 Tbsp fresh parsley, chopped
  • 1 tsp paprika
  • 3/4 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • Black pepper and red pepper flakes as desired
  • Oil for frying

Instructions:

  1. Cook the lentils:  Rinse the red lentils and drain well. Add the lentils and broth to a pan and bring to a boil. Simmer, covered for about 15 minutes, or until lentils are soft and breaking down slightly. All of the broth should be cooked off.
  2. Cook the vegetables:  While the lentils are cooking, heat a small amount of oil in a skillet over medium-high heat and add the onion and pepper. Cook for about 3 minutes, reduce heat to low and add garlic, cooking for an additional 1-2 minutes.
  3. Make the patties:
    1. Once the lentils are cooked, add them to a food processor together with the cooked vegetables, spices, parsley, ground flax, and flour. Pulse a few times until combined. The mixture should have texture. Do not overmix. Let stand for 10 minutes to firm up.
    2. You should be able to shape these into patties. If necessary, add more flour.
    3. Form 10 larger or about 18 smaller (falafel-sized) patties.
    4. Heat a small amount of oil in a pan over medium-high heat and cook patties in batches, browning for about 3 minutes on each side.
  4. Serve with the dip of your choice. If using for falafel, see our tzatziki sauce recipe. 

Adapted from ElaVegan.

Categories
Family Friendly Mains

Marinated Peanut Tempeh

Marinated Peanut Tempeh

This recipe is inspired by Minimalist Baker.  If you do not like tempeh, this recipe will change your mind.  We keep this on hand at all times to use in sandwiches, salads, summer rolls, and just about anywhere!

Makes about 4 servings

 

Ingredients:

  • 8 ounces tempeh
  • ½ teaspoon Sriracha or 1/4 tsp crushed red pepper flakes
  • 1 Tbsp sesame oil
  • 1 1/2 Tbsp creamy peanut butter (or other nut or seed butter)
  • 2 Tbsp tamari (or soy sauce)
  • 2 Tbsp lime juice
  • 2 Tbsp maple syrup

Instructions:

  1. Boiling tempeh is a method used to remove bitterness. Add slabs of tempeh to a pan, then add enough water to cover. Bring to a low boil over medium heat, cooking for 10 minutes. Rinse, pat dry, and cut into thin, bite-size pieces. Try slicing the tempeh in half lengthwise then cutting into rectangles or triangles. Set aside.
  2. Mix marinade by adding Sriracha, sesame oil, peanut butter, tamari, lime juice, and maple syrup to a small bowl, whisking to combine. Taste and adjust flavors as desired.
  3. Add the sliced tempeh to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or up to 24 hours. (The longer the more flavor is infused.)
  4. Once marinated, preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Place tempeh on the pan and bake for 22-30 minutes, brushing with additional marinade halfway through. Bake until golden brown.
Categories
Mains Soups

Braised French Lentils

Braised French Lentils

Leave it to the French to elevate the simple lentil to star status. This recipe is so easy and delicious that you will find lots of way to use it.  Consider making extra and freezing in portion sizes to eat as is or use in bowls, salads, under vegetables, or to top your morning toast with avocado.

 

Makes 6-8 servings

Ingredients

  • Olive (or avocado) oil spray
  • 1 onion, diced
  • 1 cup diced carrot
  • 1 cup diced celery (or fennel bulb)
  • 4 garlic cloves, minced
  • 1 1/2 cups dry French green lentils (or black lentils) 
  • 1 tablespoon tomato paste
  • 1/4 cup wine (sherry, red, white), optional
  • 1  teaspoon freshly squeezed lemon or red wine vinegar 
  • 4 cups vegetable stock
  • 5 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 bay leaves
  • 2 tablespoons chopped parsley, more for garnish
  • Salt and pepper to taste

Instructions

  1. Spray a large heavy-bottomed pot or Dutch oven with oil spray and heat over medium-high heat. Add onion, celery, and carrots, cooking and stirring 4-5 minutes. Reduce heat to medium. Add garlic, tomato paste, and lentils. Cook, stirring for 4 minutes.
  2. Add the wine and cook down for about 4 minutes.
  3. Pour in the stock, stir to combine, and bring to a simmer. Add the bay leaves and thyme, cover and gently simmer on low heat for 15-25 minutes or until lentils are tender.
  4. When the lentils are tender, uncover and remove the thyme sprigs and bay leaves. Cook off excess liquid (or drain), if desired.
  5. Add splash of lemon or red wine vinegar to brighten the flavor. Stir in the chopped parsley. Taste, adjusting flavors and adding salt and pepper if needed.
  6. Serve, topping with extra parsley for garnish.
Categories
Mains

Vegetable Korma

Vegetable Korma

A classic comforting Indian dish featuring lots of veggies and the anti-oxidant powerhouse, turmeric. Don’t forget to add the black pepper as it increases the absorption of the active ingredient in turmeric (curcumin) by 2000%!

Makes 6 servings 

Ingredients:

  • 1 cup cashews
  • 6 small red or yellow potatoes, diced
  • 3 small carrots, sliced
  • 1 small head cauliflower, cut into florets
  • 1 cup green beans, cut in 1-inch sections (optional)
  • 1 onion, coarsely chopped
  • 1 (14 oz) can canned fire-roasted tomatoes, undrained
  • 1 cup canned coconut milk
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon powdered ginger
  • 1 teaspoon coriander
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 cup frozen peas (optional)
  • Cilantro and additional chopped cashews for garnish (optional)

Directions:

  1. Boil 1 1/2 cups water in microwave or on stovetop and add the cashews, allowing to sit for 15 minutes to soften.
  2. Add the potatoes, carrots, and cauliflower to a large pot. Add 2 cups water, cover and steam for 10 minutes, or until the vegetables are tender. If using green beans, add them halfway through the cooking time. Drain and set aside.
  3. While the vegetables are cooking, add the onion, fire-roasted tomatoes, cashews and coconut milk to a blender, and blend until smooth.
  4. Add the olive oil to the now empty pot over medium heat. Add the spices (garlic through turmeric) to the pan, stirring and warming until fragrant. Be careful not to scorch.
  5. Pour the tomato mixture into the pot, stirring to combine. Simmer the sauce on medium-low for about 20 minutes, covered, adding water as needed to keep a thick soup consistency.
  6. Add the drained, cooked vegetables, salt, pepper (and the frozen peas if using) to the pot and warm through, about 5 minutes.
  7. Taste, adjusting seasonings as desired.
  8. Serve with rice, naan or other flatbread. Top with cilantro and chopped cashews before serving, if desired.
Categories
Family Friendly Mains

Lentil Sweet Potato Loaf

Lentil Sweet Potato Loaf

This loaf (adapted from a recipe by Dreena Burton on Veg News) will satisfy your meatloaf cravings and makes a great main dish for a meat-free holiday meal. Leftovers are great in sandwiches or wraps. Also, this recipe can be used to make delicious meatballs.

Makes 6 servings.

Ingredients:

  • 2 cups cooked brown lentils, divided 
  • 1 cup cooked sweet potato flesh, cooled 
  • 2 cloves garlic, pressed or minced 
  • ¼ cup tomato paste 
  • 3 tablespoons tamari (or soy sauce)
  • 3 tablespoons dried onion flakes 
  • 2 tablespoons ground flax seeds 
  • 1 tablespoon balsamic vinegar 
  • 1 tablespoon tahini (or other nut or seed butter)
  • 1 teaspoon dried oregano 
  • ½ teaspoon dried thyme 
  • ½ teaspoon celery seed 
  • ¼ teaspoon black pepper 
  • 2 cups rolled oats 
  • ¼ cup pumpkin seeds 
  • 4 tablespoons ketchup or barbecue sauce, for topping (best is a combination of both!)

Instructions:

  1. Preheat oven to 375 degrees F. Lightly grease a loaf pan and line with parchment paper, letting paper overhang sides of dish (so that you can lift the loaf out later).
  2. In a food processor, combine 1 cup of lentils, potatoes, garlic, tomato paste, tamari, onion flakes, flax, balsamic, tahini, oregano, thyme, celery seed, and black pepper. Pulse until well combined and coarsely blended.
  3. Add remaining 1 cup lentils, oats, and pumpkin seeds and pulse a few times, scraping down bowl as needed, until mixture is combined but still has lots of texture. With the blade removed, mix a few more turns by hand.
  4. Transfer mixture to the prepared loaf pan and smooth out the top. Spread ketchup or barbecue sauce on top. 
  5. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 8 minutes, until topping is set. Remove from oven and let cool in pan for 10 minutes. Lift loaf out of pan (using parchment) and transfer to a serving dish. Slice and enjoy.
Categories
Mains

Garlic Eggplant & Tofu

Garlic Eggplant & Tofu

This is a lightened-up version of a traditional Vietnamese dish with all of the outstanding flavor.  Serve over brown rice, oat groats (shown here) or any other favorite grain. 

Ingredients:

Sauce:

  • 1 cup water
  • 1 tablespoon olive oil
  • 5 cloves garlic, pressed or finely minced
  • 2 tablespoons coco-aminos (found near the soy sauce)
  • ½ teaspoon Sriracha chili sauce (or more to taste)
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • 1 tablespoon freshly squeezed lime juice

Additional:

  • 2 Japanese eggplants, sliced lengthwise and then crosswise in 3/4 inch slices
  • 12 oz. firm tofu, cut into 3/4 inch cubes
  • Salt to taste
  • Black sesame seeds or sliced chives, optional for garnish

 

Instructions:

  1. Add all sauce ingredients to a large pan over medium-high heat.
  2. Add eggplant to pan and cook covered for 5 minutes.
  3. Add tofu, basting with sauce and arranging eggplant and tofu in a single layer as much as possible.
  4. Continue to cook uncovered until sauce is mostly cooked down and the bottom layer of tofu and eggplant is browned, about 10 minutes. Taste and adjust seasonings.
  5. Serve immediately garnishing with black sesame seeds or sliced chives.
Categories
Family Friendly Mains

Easy Pizza & White Sauce

Easy Pizza & White Sauce

Easy Pizza Crust with White Sauce

Makes one 10-inch pizza crust that will serve two.

For time savings, double or quadruple the recipe, freezing extra crusts after the first baking for a quick meal option in future.

Pizza Crust

Ingredients:

  • 1 cup cassava flour (100g)
  • 1/4 cup coconut flour (31g)
  • 1 teaspoon salt
  • 2 teaspoon dried garlic powder
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 flax egg (1 tbs flax meal plus 3 tablespoons) or one regular egg
  • 1/2 cup of water

Instructions:

  • Preheat oven to 350F.
  • If using a flax egg, mix the tablespoon of ground flax seeds with 3 tablespoons of water. Set aside for a few minutes so that it has time to thicken.
  • Add all the dry ingredients to a large mixing bowl and stir to combine. Add oil, water, and flax egg (or one regular egg) and stir to form a thick pliable dough that holds together. If the dough is crumbly and breaking apart, add more water, one tablespoon at a time.
  • Gather the dough into a ball and roll it out between two pieces of parchment paper, forming a 10-inche round crust. Remove the top paper and transfer crust on bottom parchment to a baking sheet and bake at 350F for 10 -15 minutes, or until golden. (At this point, you can cool and freeze or refrigerate for later use.)
  • Increase oven temperature to 425F.
  • Add toppings of your choice. (Such as a red sauce or the white sauce recipe below, then sprinkle with spinach, red onions, mushrooms, artichoke hearts, red or green bell peppers, etc.) Place finished pizza back in the oven for about 20 minutes to allow the toppings to cook and crust edges to crisp slightly. Cool for 5 minutes, cut and enjoy.

 

Pizza White Sauce

This garlicky white sauce firms-up to a luscious, creamy, cheese-like consistency.

Ingredients:

  • 1 cup cashews
  • 2 garlic cloves
  • 1/4 teaspoon salt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons cassava or tapioca flour (not optional)
  • 1 tablespoon ground flax seed (optional)
  • 1 cup water (more if needed)

Instructions:

  • Add all ingredients to a blender (starting with 1/4 tsp salt and adding more if needed) and blend until smooth and creamy. (If you do not have a powerful blender, you will need to soak the cashews in warm water for at least 30 minutes prior to blending.) Add additional water 1 tablespoon at a time to create a smooth creamy sauce.
  • This will make more than you need for one pizza.  You can freeze extra. If you make smaller amounts, it will be too little for the blender to mix adequately. 
  • This can be used alone as your pizza sauce, or can be thickly drizzled over red pizza sauce.
  • Bake your topped pizza as above.
Categories
Mains

Health Bowls

Health Bowls

It doesn’t get any better than this. Creating “bowls” is an easy way to layer your favorite healthy ingredients into one tasty meal.  For example, start by layering these first four ingredients into a microwave-safe bowl:

  • chopped greens, like kale, spinach, and Swiss chard
  • brown rice
  • tofu or edamame
  • lentils and other beans or proteins

Now heat this tasty foundation in your microwave.  Next, layer on your favorite additional foods from your health target list (or add your own choices):

  • sliced red cabbage
  • chopped tomatoes or salsa
  • sliced avocado
  • chopped or sliced nuts
  • your favorite herbs
  • your favorite dressing or sauce

Amazing colors, textures, and tastes all in one bowl!