Tuesday, October 25, 2011

Turkish Lentil Salad

Serves 6-8
2 cups dried lentils (Green or Brown Lentils will work best)
6 T olive oil
3 T fresh lemon juice
salt and pepper to taste
1 onion, chopped
1 or 2 cloves of garlic, crushed or minced
2 t ground cumin
4 T fresh mint and/or fresh flat-leaf (Italian) parsley
quartered or sliced tomatoes (optional)
sliced or quartered hard boiled eggs (optional)
black olives (optional)
crumbled feta or fresh goat cheese (optional)

1.  Rinse the lentils and place in a saucepan. Add cold water to cover and bring to a boil. Reduce the heat to low and simmer gently, uncovered until the lentils are tender, but not falling apart. The timing will depend on upon the age of the lentil; begin testing after 15 minutes. Some lentils may take up to an hour. Drain lentils and transfer to a bowl.
2.  While the lentils are warm, dress with 4 T olive oil and lemon juice. Season with salt and pepper.
3.  Warm the remaining 2 T olive oil in pan over medium heat. Add onion and cook for 3-4 minutes. Add garlic and cumin and cook for 2 minutes.
4.  Fold onion mixture into the lentils, then fold in the parsley and/or mint. Let stand 1 hour, then adjust seasoning. Garnish with optional ingredients. Serve at room temperature.

Moroccan Chicken with Lemon and Olives

Serves 4 
3 - 3  1/2 pounds chicken on bone
1 onion, chopped
2 garlic cloves, crushed or minced
2 t paprika
1 t ginger
1/2 t ground cumin
1/4 t ground turmeric
4 T fresh cilantro, chopped
1 t salt
1/2 t freshly ground black pepper
1/4 cup olive oil
4 T fresh flat-leaf (Italian) parsley, chopped
1 - 1 1/2 cups water
peel from preserved lemon, cut into narrow strips
1 cup green olives, pitted
juice of 1-2 lemons

1.  In a large pan over medium heat, combine chicken, onion, garlic, paprika, ginger, cumin, turmeric, parsley, salt, pepper and oil. Warm, gradually stir ingredients in oil for a few minutes, then add water to cover the chicken. Bring to a boil, reduce heat and simmer uncovered, occasionally turning the chicken in the sauce till almost tender, 30-40 minutes.
2.  Add preserved lemon, olives and lemon juice and continue to cook until the chicken is very tender, about 15 minutes longer. Taste and adjust the seasonings. If sauce is too runny, remove chicken and reduce sauce over high heat.  

Thursday, October 6, 2011

Pumpkin, Spice and Chocolate Mini Muffins

I found this recipe on Tasty Kitchen , altered it slightly and made it today. My version is dairy-free, egg-free and gluten-free and absolutely delicious!

½ cups Pumpkin Puree 
2 eggs worth of Energy Egg Replacer
½ cups Honey or Maple Syrup
4 Tablespoons Coconut Oil
2 teaspoons Vanilla Extract
2-½ cups Gluten-Free Flour
½ teaspoons Baking Soda
¼ teaspoons Salt
1-½ teaspoon Cinnamon
½ teaspoons Nutmeg
¼ teaspoons Cloves
¼ teaspoons Ginger
¼ cups Enjoy Life Mini Chocolate Chips 


1.  Preheat oven to 325ºF. Grease a mini muffin pan.
2.  In a large mixing bowl, combine the pumpkin, eggs, honey, oil and vanilla.
3.  Mix together the flour, baking soda, salt and spices together. 
4.  Add the flour mixture to the wet ingredients and mix till well combined, with no visible lumps.  Stir in the chocolate chips.
5.  Pour batter into muffin pan. Bake for 15 minutes or until golden brown and a toothpick comes out clean.

Wednesday, October 5, 2011

Vegan Chili

Serves 10-12

  • 1/2 cup dry kidney beans or black beans, soaked overnight
  • 1/2 cup dry black eyed peas, soaked overnight
  • 1/2 cup dry French lentils, soaked overnight
  • 6 cups chopped fresh tomatoes
  • 6 cups water
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 cup zucchini, chopped 
  • 1/2 cup carrots, chopped
  • 1/4 onion, chopped
  • 1/4 red onion, chopped
  • 3 garlic cloves, crushed or chopped
  • 1 spicy chili pepper, chopped
  • salt to taste
  • black pepper to taste

1.  Drain and rinse beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender. Drain water and rinse beans once they are cooked.
2.  Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
3.  Stir the tomatoes into the beans and add zucchini, green bell pepper, red bell pepper, carrots, celery, onions, garlic and chili peppers. Season with salt and pepper. Add additional crushed red pepper if needed. Simmer for 2-3 hours. 

Corn Bread

1 cup gluten-free flour
1 cup cornmeal
1/4 cup sugar
1 T baking powder
1/2 t salt
2 egg substitutes (I used Energy Egg Replacer)
1 cup almond or coconut milk
4 T olive or canola oil

Preheat oven to 400 degrees.
Mix dry ingredients together. Mix wet ingredients together and then add the wet to the dry ingredients till moistened.
Bake 20-25 minutes till cornbread has a golden brown and crisp top.

Monday, October 3, 2011

Roasted Root Vegetables

One of my favorites this time of year!

Serves 4-6
ingredients: (option: substitute any of your favorite root veggies...parsnips, turnips...)
2 sweet potatoes, cut into 1" cubes
2 red potatoes, cut into 1" cubes
2-3 beets , cut into 1" cubes
1-2 carrots, chopped
1 handful cherry tomatoes
1 onion, sliced
1 t. rosemary
1 t. basil
1 T olive oil
salt and pepper to taste

Preheat oven to 400 degrees.
Mix all ingredients together in a big bowl, then spread over two cookie sheets. Roast for about 40 minutes till desired tenderness.
Enjoy with a fresh salad, baked chicken or your favorite fall soup.