Brussels Sprouts Red Lentil Fettucine

Ingredients:

~20 small brussels sprouts

1 shallot, chopped

1 garlic clove, sliced

4 servings of red lentil fettucine (Tolerant brand!)

3-4 dried hot red peppers or 1 tbsp red chili flakes

3 tbsp walnuts (or pine nuts)

2 tbsp unsalted butter

2 tbsp olive oil

salt and pepper to taste

Topping: either parmesan cheese or goat cheese

Instructions:

1. Cook the pasta according to directions.  Save a bit of the pasta water.

2. Food process (using the slicer) the brussels sprouts after cleaning and cutting off stems.
3. Put butter and olive oil in a large pan.  Add nuts after foam subsides, and the hot pepper, shallot, and garlic clove.
4. Add chopped brussels sprouts and cook for ~4 minutes.
5. Add cooked pasta with pasta water, salt and pepper to taste.  Mix and remove.  Add topping of cheese.  

Tahini Zucchini Noodles

INGREDIENTS: 

2 medium zucchinis, cut into noodle shapes with a vegetable spiraler or julienne peeler.

2 cups kale, chopped & sautéed
(sauté kale in a separate pan, with a little olive oil, salt, pepper, lemon, cook for a few minutes over medium heat until wilted. set aside.)

1 cup baked tofu
(purchased on make your own by cutting firm tofu into cubes, drizzle with olive oil, salt & pepper. Bake in a 400 degree oven for 20-25 minutes)

tahini sauce: (this makes extra)
1 tablespoon olive oil
5 tablespoons tahini
1-2 tablespoons fresh lemon juice
1/2 clove of garlic, minced
4 tablespoons nutritional yeast
2 teaspoons maple syrup or honey
3 teaspoons soy sauce or gluten free tamari
1/2 teaspoon dried turmeric
salt & pepper, to taste
1/4 – 1/2 cup water, start with less, gradually add more

top with:
1/4 cup chopped fresh basil
1/4 cup toasted pine nuts
1/4 cup micro arugula sprouts (optional)
a few pinches of red chile flakes

METHOD: 

Blend all sauce ingredients together in a blender. Taste and adjust, keeping in mind that the flavors will dilute with the zucchini noodles. Stir in water, as needed, to create desired consistency.

Toss together the noodles, kale, tofu and sauce, starting with a little sauce, adding more as you go. Top with the rest of the ingredients, and serve at room temp.

Squash Black bean casserole

Ingredients: 

• 1 tablespoon oil
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1 jalapeño, diced (with seeds and ribs removed)
• 3 cups butternut squash, peeled and diced
• 1¼ cup salsa (I use pico de gallo, but any good salsa should work)
• ¼ cup chopped cilantro + plus more for serving
• ½ teaspoon red chili powder
• 1 teaspoon cumin powder
• ½ teaspoon coriander powder
• salt and pepper, to taste
• ¼ cup water
• 1.5 cups black beans, soaked and pressure cooked (or 1 can drained)
• 1½ cups red enchilada sauce
• 1 thinly sliced (length-wise) butternut squash (low-carb version) OR 6 tortillas, cut into 1-inch thick strips (indulgent version)
• 1½ cups monterey Jack or cheddar cheese
• 2-3 scallions, chopped
• Greek yogurt, to serve

Instructions:

1. If you are going for the no-tortilla version, then preheat the oven to 400 degrees, and spray the butternut squash (length-wise strips) with olive oil.  
2. While the butternut squash are baking, heat 1 tablespoon of oil over medium high heat in a large skillet. Add the onions and jalapeños and cook until the onions become translucent, then add the garlic and spices (chili powder, cumin powder, coriander powder). Add the cubed butternut squash, salsa, cilantro, and water, and season with salt and pepper to taste. Cover and let cook over medium-low heat for about 25-30 minutes or until the squash is tender. 
3. After you've made the mixture, your oven should be pre-heated.  Put the butternut squash strips in, let them cook for 5-10 minutes on each side.  Take out, lay aside (but leave the oven on).
4. Add the black beans to the mixture on the stove and stir to combine.
5. Place a ¼ cup of enchilada sauce on the bottom of a large baking dish. Lay the butternut squash strips side by side to cover surface.  If you'd rather an indulgent version, do the same with tortillas instead. Place half of the filling over the tortilla or butternut layer, top with half of the remaining enchilada sauce and then half of the cheese. Repeat a second layer of tortillas or butternut, then the remaining butternut squash mixture, followed by the remaining enchilada sauce and finally layer on the remaining cheese.  
6. Bake the enchilada casserole for 20-25 minutes or until the cheese is bubbly and start to brown on the stop. Top with scallions and additional chopped cilantro. Serve with greek yogurt, if desired.

Cauliflower Crust Pizza

1 small to medium sized head of cauliflower, cut into florets.
1/2 teaspoon dried basil
1/2 teaspoon dried oregano 
1/4 cup shredded parmesan cheese
1 egg
Desired amount of sauce, cheese and other toppings.

Place a pizza stone into the oven and preheat to 450 degrees.  On a cutting board, place a large piece of parchment paper brushed with a bit of olive oil.

Pulse the florets in a food processor until the cauliflower is finely ground and resembles couscous; you should end up with about 3 cups. Transfer the cauliflower to a bowl and microwave for 4 minutes. Remove and allow the cauliflower to cool a bit before pouring onto a tea towel or cheesecloth and wring out as much moisture as you can.

In a bowl, mix the cauliflower with the parmesan cheese, oregano and basil. Give it a taste and add salt if needed. Now add the egg and mix away. 

Press the cauliflower mixture into a circle on the oiled parchment paper. Using the cutting board, slide the parchment paper onto your hot pizza stone in the oven. Bake for 8-10 minutes, or until golden brown. Remove from the oven. Give it a minute to cool and flip the crust over.

Reduce oven temperature to 425 degrees. Top the pizza with sauce, cheese and desired toppings. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes, or until the cheese is melted and the pizza golden.

Spanakopita with tzatziki sauce

Spanakopita:
1 large onion
2 bunches or bags of fresh spinach
most of a block of feta cheese (leave about 1 square inch)
1/2 container of cream cheese
salt and pepper to taste
1 handful fresh parsley (optional)
1 inch of a block of tofu (optional)
1 egg
1 box of phyllo dough (defrosted)
1 stick of melted unsalted butter

Add the first 4 ingredients to a food processor in the order written. Then add salt and pepper according to taste, and then add the parsley and tofu and taste again.  If it tastes delicious, add the raw egg.  Meanwhile, take a pastry brush and add butter to the top of one phyllo dough sheet, and then add another on top.  Repeat until you have four sheets.  Cut the sheet into four long sections (with kitchen scissors).  Spoon one tablespoon of the spinach mixture onto the bottom of a section, and then  fold the right-hand corner up to the left side of the spoonful. Continue to fold into triangles, adding butter to help the dough stick and do the same until you're out of mixture!  Stick in the oven at 350 degrees, and turn over once the color starts to change.  Depending on your oven, it should take around 15 minutes to complete.  Eat with tzatziki sauce (recipe below).

For tzatziki sauce, mix the following ingredients:
1 sq inch of feta cheese, crumbled
1 cup plain yogurt
1/2 grated cucumber (drain after grating)
3 cloves of garlic (pressed)
small amount of chopped fresh dill
lemon juice (optional)
salt, pepper to taste (optional)

Fig Salad with Goat Cheese Croquettes

Ingredients:


Grilled or pan-fried figs (cut in half, lay with flat side down only, add a little butter)
Goat cheese (cut into 1/2 inch thick slices)
Bread crumbs (add salt and pepper to taste)
1/2 tbsp maple syrup (or honey)
1 tbsp balsamic vinegar
olive oil
salt and pepper
1 bag mixed greens
1/2 cup toasted walnuts

Directions:
Preheat oven to 375 degrees. Brush goat cheese slices with a little olive oil, then toss in bread crumbs. Add to center of oven, and let bake for 5-6 minutes. Then take out and let cool.

Add balsamic, maple syrup, salt and pepper, and olive oil to a separate bowl and whisk.  Toss field greens, walnuts and more salt and pepper if you'd like.

Place figs and goat cheese croquettes on the tossed greens and enjoy! 

Honey-Jalapeno Soba Noodles

12 ounces soba noodles or green tea noodles (found at Japanese grocery stores)
2-3 jalapenos, seeds removed
1/3 cup honey
1/4 cup chopped fresh cilantro leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 to 3 tablespoons water
2 teaspoons olive oil
1 package firm tofu sliced into long thin pieces
3 tablespoons soy sauce
2 teaspoons sesame oil
1/4 cup chopped scallions, green part only
2 tablespoons pickled ginger

Directions:
Cook soba noodles according to package directions. Drain and set aside (or refrigerate until later in the week).

In a food processor, combine jalapenos, honey, cilantro, and 1/2 teaspoon each salt and black pepper and puree until smooth. Add 2 to 3 tablespoons of water to the mixture until all ingredients are relatively smooth and equal in consistency. Pour the 2 teaspoons of olive oil into a preheated skillet. Add the tofu first, saute for a while until becomes more firm, and then add blended sauce and cook until heated through.

In a medium bowl, combine cooked soba noodles, soy sauce, sesame oil, scallions, and pickled ginger. Toss and then transfer to serving bowl. Pour heated tofu and sauce over noodles. Serve!

Recipe adapted from Ai Hirashiki. She makes it with shredded chicken or seitan instead of tofu.