Coconut, Match, and Chocolate Chip Balls

Ingredients:

• 1 cup Oats, ground into flour (quick or rolled will work)
• 1/2 cup + 2tbsp Unsweetened Shredded Coconut
• 1/2 cup Almond Meal
• 1 cup Medjool Dates, pitted
• 1 tbsp Matcha Powder
• 2 tbsp Cacao Nibs or Dairy Free Chocolate Chips
• 2 tsp Moringa Powder (optional)

Instructions:

1. Pit your Dates, place them into a bowl, and cover them with hot water. Let sit for 10 minutes, then drain well.

2. In a food processor or high-speed blender, blend the Oats until they form a fine powder.

3. Add in the Coconut, Almond Meal, Matcha Powder, and optional Moringa. Pulse until combined.

4. Toss in the soaked and drained Dates into the mixture, and blend until a uniform paste is created.

5. Pulse in the Cacao Nibs or Chocolate Chips until evenly distributed.

6. Using a 1 tablespoon measure, scoop the dough out and roll it into balls. Note: it helps to have your hands slightly wet for this step!

7. Store in a sealed container in the fridge for up to 1 week, or the freezer up to two months.

Link: http://frommybowl.com/coconut-matcha-bliss-balls/

Peanut Butter Brownies

Ingredients:

• 1 1/4 cup black beans
• 1/4 cup cacao powder
• 1/4 cup buckwheat flour
• 1/4 cup rice malt syrup
• 1/4 cup powdered peanut butter
• 4 tbsp plant milk, divided (I used almond)
• 2 tbsp ground chia or flax seed
• 1 tbsp cacao nibs, or vegan chocolate chips

Instructions:

1. Preheat oven to 350F.
2. In a food processor, combine the black beans, buckwheat flour, cacao powder, chia seeds, and rice malt syrup and blend until uniform.
3. Add in the cacao nibs and 2 tbsp of the almond milk and blend once more to combine.
4. Spread the mixture into a parchment paper-lined bread pan.
5. Mix the powdered peanut butter with the remaining 2 tbsp almond milk, then spread the mixture on top of the brownie mix.
6. Bake for 20-23 minutes. Let cool completely before slicing. Enjoy!

Link: http://frommybowl.com/healthy-peanut-butter-brownies/

Coconut Quinoa Breakfast Cups

Ingredients:

• 1/3 cup Quinoa, dry
• 1 tbsp Ground Flax
• 2/3 cup + 2 tbsp Lite Coconut Milk (I used one from a carton)
• 1/4 tsp Cinnamon
• 1 cup Berries (I used Blueberries)
• 1-2 Medjool Dates, OR
• 2 tsp Coconut Sugar
• Optional Toppings: Berries, Coconut Flakes, Cacao Nibs

Instructions:

1. In a medium pot, combine the Quinoa, Ground Flax, Coconut Milk, and Cinnamon and bring to a boil.

2. Add in either the Coconut Sugar or the Medjool Dates to sweeten the mixture; if you choose to use Dates, be sure to chop them finely!

3. Cover the mixture, reduce the heat, and let the mixture simmer for 15 minutes.

4. Remove the pot from the heat and layer 1/2 of the cooked Quinoa to the bottom of an oven-safe dish. Add in berries of your choice, then top with the remaining Quinoa.

5. Broil in the oven on the highest setting for 10 minutes, keeping the door slightly ajar.

6. Top with any additional toppings as desired, and serve warm

Link: http://frommybowl.com/coconut-quinoa-breakfast-cups/

 

Stir-Fried Cabbage, Tofu and Red Pepper

Ingredients:

• 12 ounces firm tofu
• ½ cup chicken stock or vegetable stock
• 2 tablespoons soy sauce
• ½ teaspoon sugar
• 1 tablespoon rice wine vinegar or dry sherry
• 2 teaspoons sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons peanut oil, rice bran oil or grape seed oil
• 1 tablespoon minced ginger
• 2 large garlic cloves, minced
• ½ medium cabbage, chopped (about 1/2 pound, 5 cups chopped)
• 1 red pepper, cut in 2-inch long julienne
•  Salt and freshly ground pepper to taste
• ¼ cup broken walnuts
•  Cooked rice or quinoa for serving

Instructions:

1. Cut the tofu into dominoes and drain between paper towels. In a small bowl or measuring cup combine the stock, 1 tablespoon of the soy sauce, the sugar, rice wine or sherry, and the sesame oil. Remove 1 tablespoon to a small bowl and stir in the cornstarch. Stir until it has dissolved. Have all the ingredients within arm’s length of your pan.
2. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and stir-fry until golden, about 3 minutes. Add 1 tablespoon soy sauce (or to taste), toss together for a few seconds, and transfer to a plate.
3. Swirl in the remaining oil, add the garlic and ginger to the wok and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute, or until it begins to soften, and add the cabbage and walnuts. Stir-fry for 1 minute, add salt and pepper to taste, and stir-fry for another 1 to 2 minutes, until crisp-tender. Return the tofu to the wok, stir in the walnuts and the stock/soy sauce mixture and stir-fry for another minute, until it has just about evaporated. Stir in the cornstarch mixture and stir-fry until the ingredients are lightly glazed. Remove from the heat and serve with quinoa or rice.

Spring Ramen Bowl and Snap Peas

Ingredients:

FOR THE RAMEN:

• 8 ounces asparagus, preferably thick stalks
• 4 dried shiitake mushrooms
• 2 plump garlic cloves, smashed
• 4 2-inch squares kombu, or 2 longer sticks
• 2 tablespoons white or yellow miso paste
• 1 teaspoon fine sea salt, more to taste
• 4 ounces sugar snap peas
• 8 ounces dried or 12 ounces fresh ramen noodles
• 2 2-inch squares toasted nori
• 4 large hard-boiled eggs, semi-firm or firm yolks (optional)
•  Zest of 1/2 to 1 lemon, to taste
•  Freshly grated ginger, to taste
•  Toasted sesame oil, for garnish

FOR THE FRIZZLED SCALLION GARNISH (OPTIONAL):

•  Neutral oil, such as canola or grapeseed
• ½ bunch scallions, trimmed and cut into 3-inch matchsticks
•  Fine sea salt

Instructions:

1. Snap off the tough ends of the asparagus and set the top parts aside. Combine the tough asparagus ends, mushrooms, garlic and 9 cups water in a stockpot or saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Add kombu, remove from the heat, and let stand for 30 minutes. Strain out and discard the solids and return the broth to the stockpot.
2. While the broth is simmering, prepare the frizzled scallions, if using: Heat 1/2 inch of oil in a small skillet or saucepan over medium heat. Test temperature by adding a piece of scallion; it should sizzle on contact. Add scallions and cook, stirring frequently, until brown all over but not burned. Use a spider or slotted spoon to transfer to a paper-towel-lined plate. Sprinkle with salt and allow to cool. (Use within a few hours.)
3. In a tall glass or measuring cup, combine miso and a ladleful of hot broth. Purée thoroughly with an immersion blender until smooth. (Alternately, carefully purée in a blender.) Pour mixture back into the stockpot and bring to a bare simmer. Add salt and taste, adding more if necessary. Keep covered over low heat until ready to serve.
4. Use a vegetable peeler to shave the asparagus spears into ribbons. (It’s easiest to do this by laying them flat on a cutting board, and using a Y peeler.)
5. Bring another saucepan of salted water to boil and prepare an ice bath. Remove the fibrous strings from the snap peas. (To do so, pinch one end and pull along the straight edge of the pea as if it’s a zipper.) Once the water comes to a boil, add snap peas and blanch for 90 seconds. Use a slotted spoon to transfer peas to the ice bath. Reserve the boiling water.
6. Add noodles to the boiling water, in a strainer or the pasta insert that comes with a stockpot, and cook until tender, usually 4 to 7 minutes for dried or 60 to 90 seconds for fresh. Lift out the noodles, reserving the cooking water, and rinse the noodles thoroughly under cold running water. Quickly dunk them back into the hot water to reheat. Divide among four bowls.
7. Just before serving, wave the nori squares over the flame of a gas burner a few times, until the corners curl and they turn crisp, or roast under a broiler, flipping periodically. Slice into thin strips with a chef’s knife or crumble with your fingers.
8. Arrange asparagus, snap peas and egg halves, if using, over the noodles in each bowl. Add a pinch of lemon zest and a few gratings of ginger to each bowl, then cover with the piping hot broth. Divide frizzled scallions on top, if using, then garnish each serving with a few drops of sesame oil and the nori. Serve immediately.

Link: https://cooking.nytimes.com/recipes/1018013-spring-ramen-bowl-with-snap-peas-and-asparagus?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=6

 

Quinoa and Greens Burger Recipe

Ingredients:

• 1 bunch beet greens, stemmed and washed (1/2 to 3/4 pound)
• 2 cups cooked quinoa, preferably rainbow quinoa
• 2 to 3 tablespoons extra virgin olive oil, as needed
• 2 teaspoons minced fresh ginger
• ⅔ cup finely chopped carrot
• ⅔ cup finely chopped onion
•  Salt to taste
• 1 teaspoon cumin seeds, lightly toasted and crushed in a mortar and pestle or spice mill
• 2 garlic cloves
• 1 can chickpeas, drained and rinsed
• 1 to 2 tablespoons fresh lemon juice (to taste)
• 1 egg (optional)
•  Freshly ground pepper

Instructions:

1. Preheat the oven to 375 degrees. Either steam the beet greens for 2 minutes above 1 inch boiling water, or blanch in salted boiling water for 1 minute. Transfer to a bowl of cold water, drain, squeeze out excess water, and chop medium-fine. Place in a large bowl with the cooked quinoa.
2. Heat 1 tablespoon of the oil over medium heat in a heavy skillet and add the onion and carrot. Cook, stirring often, until vegetables are just about tender, about 3 minutes, and add the ginger and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant, and add the cumin and the garlic. Cook, stirring, for another minute, and remove from the heat. Stir into the quinoa mixture.
3. In a food processor fitted with the steel blade, or in a bowl using a fork or a potato masher, purée the chickpeas with the lemon juice and, if using, the egg. Add to the quinoa mixture and stir everything together. Season to taste with salt and pepper.
4. Begin heating a heavy ovenproof skillet over medium-high heat. Seasoned cast iron is good, and so is a heavy nonstick pan that can go into the oven. Moisten your hands lightly and shape 4 large or 6 smaller patties. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 1 to 2 minutes on one side, until nicely browned. Carefully turn the patties over and place the pan in the oven. Bake 10 to 15 minutes, until the patties are lightly browned; if they fall apart you can patch them together with some pressure from the spatula. Remove from the heat and serve, with or without buns, ketchup and the works.

Link: https://cooking.nytimes.com/recipes/1015440-quinoa-and-greens-burger?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=5

Grilled Pizza with Grilled Eggplant and Tomatoes

Ingredients:

• 1 large or 2 long Asian eggplants, cut into rounds 3/4¾ -inch thick rounds
•  Vinaigrette dressing
•  Extra virgin olive oil (about 3 tablespoons)
•  Salt
• 3 10-inch pizza crusts (1 recipe)
•  3/4¾ cup marinara sauce
• 1 box cherry tomatoes, cut in half along the equator
•  Hot red pepper flakes
• 1 tablespoon fresh thyme leaves or dried oregano
• 3 ounces crumbled feta, 2 ounces freshly grated Parmesan, or 5 ounces mozzarella, shredded if fresh, sliced if low-moisture
• 1 bunch fresh basil, torn into pieces or cut into wide strips if the leaves are big

Instructions:

1. Prepare a hot grill. If you wish, marinate the eggplant slices in a vinaigrette dressing for 15 minutes before grilling (this is an optional step). Oil the hot grill rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it. Brush the eggplant slices lightly with olive oil and season with salt. Place on the hot grill, not quite directly over the hottest heat, and grill for about 5 minutes, until charred. Turn the pieces over and grill for another 5 minutes. If they are getting too black too quickly, move away from the direct heat. They need to cook long enough so that they’re charred on the outside and creamy and soft in the middle. Remove from the heat and cut into bite-size wedges. Set aside.
2. Place a round of dough on a lightly dusted baker’s peel or rimless baking sheet. Slide the pizza dough from the peel or baking sheet onto the grill rack. If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel. Close the lid of the grill – the vents should be closed —– and set the timer for 2 minutes.
3. Lift up the grill lid. The surface of the dough should display some big air bubbles. Using tongs, lift the dough to see if it is evenly browning on the bottom. Rotate the dough to assure even browning. Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks. Watch closely so that it doesn’t burn. When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill. Cover the grill again.
4. Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom. Brush the top lightly with oil, then top with a thin layer of marinara sauce (no more than 1/4¼ cup). Arrange eggplant pieces and cherry tomatoes, cut side up or down, on top of the marinara sauce. Sprinkle with hot red pepper flakes and thyme or oregano. Season with salt and pepper if desired. Dot with feta or mozzarella or sprinkle with Parmesan. Drizzle on a little more olive oil.
5. Slide the pizza back onto the grill. If using a gas grill, reduce the heat to medium-high. Close the lid and cook for 2 to 3 more minutes, until the bottom is brown. Open the grill and check the pizza; the top should be hot. If you feel that it needs more time but the bottom is getting too dark, move the pizza to a cooler part of the grill and close the top. Use a spatula or tongs to remove the pizza to a cutting board. Cut into wedges and serve. Repeat with the other two crusts.

Link: https://cooking.nytimes.com/recipes/1014840-grilled-pizza-with-grilled-eggplant-and-cherry-tomatoes?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=4

Tomato Watermelon Salad

Ingredients:

• 4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes
• 1 small seedless watermelon, cut into 1 1/4-inch cubes
• 1 teaspoon kosher salt
• ¼ cup extra-virgin olive oil
• 2 tablespoons sherry vinegar
•  Kosher salt and freshly ground black pepper to taste
• 1 cup feta cheese, torn into large crumbles

Instructions:

1. Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.
2. Whisk together the oil and vinegar and season with salt and pepper to taste.
3. Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.

Link: https://cooking.nytimes.com/recipes/1014851-tomato-and-watermelon-salad?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=3

Kale, Tomato, Mozzarella Sandwich

Ingredients:

• 1 bunch kale
• Tomato
• Mozzarella
• Pesto (homemade)
• Sourdough Bread

Instructions:

1. Stem the kale and wash the leaves in 2 changes of water (not necessary if using bagged, cleaned and stemmed kale). Bring a large pot of water to a rolling boil, add salt to taste and the kale. Blanch for 3 minutes, then transfer to a bowl of cold water to stop the cooking, and drain. Take the blanched kale up by the handful and squeeze hard to expel excess water, then chop fine.
2. Assemble Sandwich
3. Heat Sandwich until golden brown in pan (heat until cheese has melted.)

Coconut Granola Bars

Ingredients:

• ¼ cup canola oil, plus additional for the pan and for your hands
• 7 ounces (2 cups) rolled oats
• 1 ½ ounces (1 heaped cup) flaked coconut
• ½ teaspoon cinnamon
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon salt (optional)
• ½ cup mild honey, like clover or agave nectar
• 1 teaspoon vanilla
• 4 ounces (1 cup) lightly toasted nuts, like almonds and pecans, coarsely chopped

Instructions:

1. Preheat the oven to 325 degrees Fahrenheit. Place the oats in a bowl and toss with the oil until thoroughly coated. Line a baking sheet or pan with parchment and spread the oats in an even layer on the parchment. Place in the oven and toast for about 20 minutes, stirring halfway through, until the grains are lightly toasted. They should have darkened slightly and should smell toasty. Remove from the oven, return to the bowl, and add the coconut, spices, salt and nuts. Stir together. Turn the oven down to 300 degrees.
2. Place the honey and vanilla in a saucepan or container that can accommodate at least three times the volume of the honey, and bring to a boil over medium heat. Reduce the heat to low and simmer 5 minutes. Remove from the heat and pour over the oat mixture. Stir until the oat mixture is evenly coated with honey.
3. Oil a 9-by-13-by-2-inch pan and line with parchment. Oil the parchment. Scrape the granola mixture into the pan and spread in an even layer. Place in the oven for 25 minutes, until just golden. Do not allow to become too brown, or the bars will be too hard. Remove from the heat and allow to cool completely, then cut into 2-inch squares. Some of the mixture may crumble when you do this, but crumbles are tasty little morsels! Store in a tin or container.

Link: https://cooking.nytimes.com/recipes/1013862-coconut-granola-bars?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=1