QUINOA WITH ROASTED EGGPLANT, KALE AND MUSHROOMS
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Dishes
1 bunch kale (about 3/4 lb)
2 small eggplants (1/2 to 3/4 lb each), peeled and cubed
Salt and freshly ground black pepper
1-1/4 cups quinoa
2 cups low-sodium chicken broth
1/3 cup water
1 cup onion, chopped
3 cloves garlic, very finely chopped
8 ounces cremini (or white) mushrooms, sliced
2 to 3 scallions, sliced
Preheat the oven to 425°F and coat a large baking sheet with nonstick spray.
Remove the stems from the kale, tear it into bite-sized pieces, wash, dry well and set aside.
Place the eggplant cubes in a large bowl, drizzle with a small amount olive oil, season with salt and pepper and toss to combine. Spread in a single layer on the prepared baking sheet and roast until tender and lightly browned, 12 to 15 minutes. Remove from the oven and set aside.
While the eggplant roasts, rinse the quinoa thoroughly in a fine strainer, drain and transfer it to a saucepan. Add the chicken broth, water, 1 tablespoon of olive oil and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the quinoa is tender and all the liquid has been absorbed, 10 to 12 minutes. Fluff the quinoa with a fork and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and cook just until fragrant, 1 minute more. Add the mushrooms and continue cooking, stirring often, until they are tender and nicely browned, 4 to 6 minutes longer.
Add the kale and cook until tender and wilted, 2 to 3 minutes. Add the scallions and eggplant, toss to combine and season to taste with salt and pepper. Stir in the quinoa and combine well. Taste and adjust the seasoning again if needed. Serve immediately.
Crunchy Apple Sprouted Salad with Lemon Creamy Dressing
For the salad:
4 red apples, sliced into thin matchsticks, (like Fuji or Gala)
0 Juice of half a lemon
1/3 cup sliced almonds
1 medium cucumber, chopped
1/2 ounce fresh mint, finely chopped
6 ounces pea shoots, or fresh chopped spinach
2 ounces alfalfa sprouts
For the lemon dressing:
1 cup Best Foods® Carefully Crafted Dressing and Sandwich Spread
1 tablespoon lemon juice, plus zest
3 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1.In a small bowl, combine the lemon dressing ingredients and set aside.
In a large bowl, combine apples and lemon—this will prevent the apples from turning brown. Add the chopped mint, sliced almonds, cucumber, and half the lemon dressing. Combine.
Arrange the pea shoots in the bottom of 6 small serving bowls. Divide the apple mixture among the 6 bowls and place over the pea shoots. Top with alfalfa sprouts and extra dressing if desired.
Mediterranean mushroom-eggplant flatbreads with cucumber salad
3 or 4 cloves peeled fresh garlic
3 ounces button mushrooms (such as cremini)
1 globe eggplant
1 teaspoon sumac
1 red onion
¼ pound cherry or grape tomatoes (see Market Watch note)
2 or 3 sprigs fresh mint
3 or 4 sprigs fresh cilantro
1 green or red fresh chile (such as jalapeño or serrano) (optional)
4 naan flatbreads
Wash produce before use
Prep the flatbread topping ingredients
Heat the oven to 400°F.
Finely chop, press, or grate enough garlic to measure 1 tablespoon (2 TBL).
Thinly slice the mushrooms.
Remove the stem from the eggplant; cut the eggplant in half lengthwise. Cut each half lengthwise into 1-inch-thick strips, the strips crosswise into ½-inch-thick pieces.
Divide the sumac into two equal portions, one for the mushroom-eggplant topping and one for garnish.
Cook the mushrooms and eggplant
In a large frying pan over medium heat, warm 1 to 2 tablespoons (2 to 3 TBL) oil until hot but not smoking. Stir in the garlic and cook until fragrant, about 30 seconds. Add the mushrooms, eggplant, ½ cup (¾ cup) water, and half the sumac and season generously with salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 10 to 12 minutes. Remove from the heat. Using a masher, fork, or the back of a spoon, coarsely mash. While the mushrooms and eggplant cook, prepare the cucumber salad.
Make the cucumber salad
Peel and finely chop enough onion to measure ½ cup (1 cup).
Peel the cucumber, if desired, and trim the ends; cut the cucumber into quarters lengthwise, then crosswise into ¼-inch-thick pieces.
Cut the tomatoes in half.
Juice half the lemon; cut the remaining half into wedges for garnish. (Juice 1 lemon; cut the remaining lemon into wedges.)
Strip the mint leaves from the stems. Set aside half for garnish and coarsely chop the remaining leaves.
Set aside a few cilantro sprigs for garnish; coarsely chop the remaining cilantro.
If using the fresh chile, remove the stem, ribs, and seeds; finely chop the chile. Wash your hands after handling.
In a large bowl, toss together the onion, cucumber, tomatoes, lemon juice, chopped mint, chopped cilantro, 1 to 2 tablespoons (2 to 3 TBL) oil, and as much fresh chile as you like; season to taste with salt and pepper.
Assemble and bake the flatbreads
On a sheet pan, place the flatbreads side by side. Brush the tops lightly with 1 to 2 teaspoons (2 to 3 tsp) oil and season with salt and pepper. Spread the mushroom-eggplant topping evenly over the flatbreads, leaving a ½-inch border around the edges. Bake until the edges are lightly browned and crisp, 6 to 8 minutes. Remove from the oven and let cool slightly.
Transfer the flatbreads to individual plates and spoon on the cucumber salad. Garnish with the remaining mint leaves and cilantro sprigs, sprinkle with the remaining sumac, and serve with the lemon wedges.
Press the garlic (if you have a press).
Measure the onion.
Juice the lemon.
Strip the mint leaves.
Toss the cucumber salad.
Pear-Stuffed Baked Apples
4 large Gala apples
3 Bartlett pears, peeled, chopped
1/2 lemon, juiced
1/4 cup pecans, finely chopped
1/4 cup dried cranberries
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/3 cup light brown sugar
2 tablespoons caramel dip
Preheat oven to 425°F.
Remove tops from apples and core, leaving apples whole. Sprinkle inside with lemon juice.
Mix pear, pecans, dried fruit, cinnamon, nutmeg and brown sugar in bowl.
Tightly pack apples with pear mixture. Place in baking dish and add water to fill pan ½-inch. Bake 30-40 minutes, or until apples are soft.
Drizzle with caramel dip.
Veggies Dream Cucumber Sandwich
2 slices whole wheat bread or 2 slices rye bread, thick
2 tablespoons cream cheese, softened
6 slices cucumbers
2 tablespoons alfalfa sprouts
1 teaspoon olive oil
1 teaspoon red wine vinegar
1 tomatoes, sliced
1 leaf lettuce (or spinach)
2 tablespoons pepperoncini peppers, sliced
Spread each slice of bread with 1 tablespoon cream cheese.
On one slice of bread, arrange cucumber slices in a single layer.
Cover with sprouts, then sprinkle with oil and vinegar.
Layer tomato slices, lettuce, and pepperoncini.
Spread other slice of bread with sliced avocado.
Close sandwich and serve immediately.
WARM EGGPLANT, MUSHROOM AND KALE SALAD
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4-6 servings
Category: salad, side dish
1 1/2 tbsp olive oil, divided
1 large eggplant
1 pint cremini mushrooms
4 large leaves of kale
1/2 cup walnuts, toasted
1/4 cup goat cheese, crumbled
4 sprigs thyme, leaves removed
1 clove garlic, crushed
2 tbsp balsamic vinegar
1 tbsp olive oil
1/2 tsp honey
Freshly cracked black pepper to taste
Preheat oven to 425°F. Line 2 baking sheets with parchment or silicone baking mats.
Cut eggplant into uniform 1 inch cubes. Toss with 1/2 tbsp of the olive oil and spread onto one of the cookie sheets. Wash mushrooms and cut each in half. Toss with 1/2 tbsp olive oil and add to cookie sheet with eggplant.
Roughly chop kale into uniform pieces and toss with 1/2 tbsp of olive oil. Spread onto other cookie sheet.
Roast kale 10 minutes or until crispy but not burned. Roast eggplant and mushrooms 20 minutes, stirring every 5 minutes or so. Let vegetables cool slightly before handling.
Meanwhile, prepare the dressing: In a small saucepan, and garlic, balsamic, oil and honey. Heat on low until thickened, about 10 minutes. Remove garlic cloves and stir in cracked pepper to taste. Set aside.
In a large bowl combine roasted vegetables, dressing, walnuts, goat cheese, and thyme. Gently stir and serve immediately.
Roasted Beet and Apple Salad
2 cups flaked hazelnuts , (filberts)
1 lb. beets
1/3 cup olive oil , divided
1/4 cup white balsamic vinegar , divided
1 tbsp finely chopped shallots
1/2 tsp honey
1/2 tsp salt
1/4 tsp coarse black pepper
6 cups torn crisp lettuce , such as romaine or little gem
2 Pink Lady apples , quartered, cored and thinly sliced
1/2 cup flat-leaf parsley
Preheat oven to 350F.
Place hazelnuts on a baking sheet in a single layer and bake for 8 min, or until lightly toasted. Set aside.
Turn oven up to 425F. Place beets on a sheet of aluminum foil, drizzle with 1 tbsp olive oil, then fold foil over top and pinch ends together to fully enclose. Bake for 50 min to 1 hr,or until tender when pierced with a fork. Let cool to room temperature.
Trim stem end and rub skins from cooled beets. Cut into thin wedges and sprinkle with 1 tbsp vinegar. Set aside.
Combine remaining 3 tbsp balsamic vinegar, shallot, honey, salt and pepper in a small bowl and whisk in remaining 5 tbsp olive oil.
Combine lettuce, apples and parsley in a serving bowl; drizzle with dressing. Add sliced beets and sprinkle with toasted hazelnuts
Chocolate Apple Beet Cake Recipe
2 apples, peeled and chopped 2 beets, peeled and chopped 1 1/4 cups flour 1 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1/2 cup butter, softened 1 cup sugar 2 eggs 1 tsp vanilla extract 2 tbsp. cocoa powder 1/2 cup milk chocolate chips (optional)
In pot, place peeled and chopped beets and apples and enough water to cover. Bring to a boil and simmer until soft. If using fresh beets (like I did) this will take approx. 30-45 minutes. If using canned beets, this will take approx. 15 minutes.
Drain and puree using blender, food processor or hand held blender. Set aside until cool.
In bowl, gently stir flour, baking soda, baking powder and salt until combined (I just use a fork).
Beat in eggs, apple and beets puree, vanilla, and cocoa powder.
Slowly beat in dry ingredients until smooth.
Stir in chocolate chips (if using).
Pour batter into 8x8-inch square pan lined with parchment paper and bake in pre-heated 350F oven for 45 to 50 minutes.
Cool cake in pan on cooling rack for 10 to 15 minutes.
Carefully remove cake from pan, peel off parchment and continue to cool on rack.
When cake is completely cool, sprinkle with desired amount of icing sugar and enjoy!
Chickpea Pasta with Mushrooms, Kale, Eggplant and Cauliflower
1 cup cauliflower cut into florets
1 cup eggplant cubed
2 cups shitake mushrooms
2 cups sliced kale leaves
1 diced large shallot
3 tbsp almond flour
3 cups almond or cashew milk
¼ tsp nutmeg
1 tsp salt
¼ tsp freshly ground black pepper
Extra salt and pepper to taste
6 tbsp organic grass-fed unsalted butter or ghee
1-2 boxes of Banza Chickpea Pasta
Preheat oven to 400 degrees.
Toss cauliflower and eggplant with olive or coconut oil, salt and pepper and roast on baking sheet for about 30 min. or until just starting to brown. Set aside.
Prepare a large pot of lightly salted water to a boil. Cook pasta according to pkg directions. Drain and set aside.
In a large sauté pan, melt 3 tbsp butter or ghee over medium-high heat. Add mushrooms and shallot, stirring occasionally; cook for 10 – 12 minutes until most of the liquid is absorbed. Add kale, stirring until wilted and slightly tender, about 3 minutes.
Meanwhile in pasta pot melt 3 more tbsp. of butter or ghee over medium heat. Add almond flour and cook for 2 min. Pour in milk in a thin stream, whisking constantly. Bring to a simmer and cook about 7-8 minutes, until thickened, stirring occasionally. Stir in 1 tsp salt, ¼ tsp black pepper and ¼ tsp nutmeg.
Stir in mushroom-kale mixture, eggplant, cauliflower and pasta into sauce and serve.
Greens, Orange, and Beet Salad
author steve albert
yield 6 servings
12 small or medium beets
5 Moro blood oranges or 2 or 3 navel oranges, depending on size
¾ pound lettuce of your choice—butter lettuce, red leaf, or a combination of baby lettuces with cresses, radicchio, mizuno—or add spinach or arugula; be sure to wash and dry the greens completely with a dish towel
3, 4, or 5 radishes depending on size to add a peppery flavor to taste
Raw onion slices to taste
Preparing Beets. Cooking beets brings out their sweetness. Beets can be boiled half covered or just covered in salted water. Boil beets with their skin on—the skin will hold the juices in during cooking. Scrub the beets in advance of cooking with the root and stem attached. Cover the pan with a lid and simmer until the beets can be just pierced with a fork, ½ to 2 hours depending on the size of the beets. Drain and cool; the skin will slip right off when you give each beet a little squeeze at the stem end. Slice each beet in eights to retain the roundness of the whole beet.
Preparing Oranges. Peel each orange so that the outside of the orange has no pith or white; cut off the top and bottom of the orange with a serrated knife so that a circle of orange flesh is exposed. Set the flat side down then cut away a section of peel in a circular motion following the outline of the orange, removing the skin and white pith. Cut away remaining sections of peel following the line where the orange meets the white. Turn the orange over and trim off any remaining peel or pith you may have missed. Slice the orange crosswise into rounds.
Mixing Greens, Beets, and Oranges. To maintain the crisp freshness of the greens, do not combine them with the beets and oranges until the last minute.
Dressing. There are many dressing options for this salad:
Oil and vinegar, start with a tablespoon or two, toss well—there should not be a puddle of dressing at the bottom of the bowl
Vinaigrette: mix orange zest, 3 tablespoons of orange juice, 1 teaspoon of vinegar—let sit ½ hour then whisk in ¼ cup olive oil—adjust flavor to taste adding salt or a bit more orange juice.
A touch of sugar
A couple of spoonfuls of maple syrup; add room-temperature maple syrup to the beets and oranges to lightly coat before mixing with greens.
Colorful Vegetable Summer Rolls
TAILOR TO YOUR TASTE
Vegetarian fillings (choose whatever you like, trying to balance colour and texture): carrots, beets, avocado, alfalfa sprouts, watercress, pea shoots, bean sprouts, cucumber, basil leaves, lettuce, tofu, cilantro, chives, mango, peppers, mint leaves, shredding purple cabbage.
Other fillings: hummus, rice vermicelli, quinoa
Sauces: peanut sauce, hoisin, Thai sweet chili sauce, vinegar dipping sauce
Skip the beet juice and use plain coloured wrappers (or make half pink, half white).
TIPS ON HOW TO MAKE COLD VEGETABLE SUMMER ROLLS
Buy Rose Brand wrappers if you can (Chef Sasi says they are the best).
Find wrappers and rice vermicelli in Asian supermarkets or some larger grocery stores.
Use 2 rice paper wrappers per roll if you’re a newbie at making summer rolls (they will be less likely to tear).
Buy the large 8 1/2 inch round wrappers which makes tucking in the ends of the rolls easier.
Pat veggies dry if there is a lot of moisture on them.
For easier rolling, some chefs roll the fillings in lettuce first, then in the wrapper. The lettuce holds things together.
Store leftovers by wrapping rolls in plastic and sealing them in a ziploc bag or container. Then refrigerate. Bring to room temperature before serving.
Here’s a video on how to make the rolls.
Healthy Apple Pear Cake
2 cups flour
1⁄2cup white sugar
1 tablespoon baking powder
1⁄2teaspoon baking soda
2 teaspoons cinnamon
1⁄2cup pecans, Chopped
1 cup milk
3 medium apples, Peeled, Cored and Chopped
3 medium pears, Peeled Cored and Chopped
1 tablespoon brown sugar
2 teaspoons powdered sugar, for dusting
Pre-heat oven to 350.
Spray 9 x 13 Glass Baking Dish with Pam.
Put first 6 ingredients in a large bowl and use a whisk to mix together.
Add milk and mix.
Stir in Pecans, Apples and Pears.
Pour into prepared 9 x 13 Baking Dish and spread out evenly.
Using your fingers sprinkle Brown Sugar on top.
Bake at 350 degrees for 30 minutes.
Test with toothpick to see if it is done.
Let it cool for 15 minutes and then dust with powdered sugar.
Roasted Mushroom Quinoa Risotto with Baby Beets and Kale
2 cups baby bella or shiitake mushrooms, stems removed and reserved
1 tsp onion powder
1 tsp salt + a few pinches extra
1 1/2 cups cooked quinoa (3/4 cup dry + 1 1/2 cups water)
1 1/2 tbsp coconut oil, divided
4 green onions
2 tbsp sherry
1 1/2 tsp tamari
3 large kale leaves
1 bunch baby beets, green tops removed and reserved
1. Remove mushroom stems and bring to a boil in 2 cups water with 1 tsp onion powder and 1 tsp salt. Reduce to a simmer and cook for ~30 minutes. If you're cooking your quinoa (as opposed to having it prepared in advance), put it on to boil now. Bring to a boil in 1 1/2 cups water, reduce to simmer and cook covered for 15 minutes until water is absorbed.
2. While stock and quinoa boil, preheat oven to 350F.
3. Slice your mushrooms and place on a baking sheet with a drizzle of oil. Bake for ~30 minutes until slightly shriveled.
4. Wash and prep your veggies. Remove beet tops, wash and slice into 1/2" ribbons.
5. Heat coconut oil in medium pot over medium heat. Add green onions and sautee 3 minutes until aromatic.
6. Add beet tops and sautee another minute.
7. Add quinoa, tamari, sherry and a pinch of salt. Stir to combine then reduce heat to medium-low.
8. Add 1/2 cup mushroom broth (straining out mushroom stems). Stir. Allow these to cook together for 2 minutes, or until broth is absorbed. Add another 1/2 cup of broth every 2 minutes or so, until quinoa reaches a slightly creamy consistency. Remove from heat and cover.
9. While quinoa cooks, heat remaining coconut oil in another skillet and sautee kale ~4 minutes. When kale is nearly crispy, add beets to half the pan and cook. Remove from heat when kale slightly browns on the edges and beets are slightly softened.
10. Remove mushrooms from the oven and slice thinly.
11. Serve quinoa risotto topped with mushrooms, with kale and baby beets on the side.
Cucumber Pear Green Smoothie
1 pear, cored
1 cup kale, packed. Remove stems for smoother blending.
1/2 cucumber, peeled
1 tbsp lemon
1/4 tsp vanilla powder or extract (optional, skip this if you are using vanilla protein powder)
1 serving vanilla protein powder (optional)
1 cup water
4 to 5 ice cubes
For extra fiber add 1 tbsp chia seeds.
Put all ingredients into a blender and blend until smooth.