Barbecue Beans and Greens

This was so yummy and filling.  I listed it as a side, but I pretty much made it my meal I ate so much!
This is from the Forks Over Knives web site: 
http://www.forksoverknives.com/recipes/bbq-beans-greens/

INGREDIENTS:

water to sauté
1 yellow onion, chopped
1 entire bunch of greens (kale, chard, collards), chopped into bite-size pieces
1 can cooked pinto beans (or 1-½ cups), drained and rinsed
1 can cooked white beans (cannellini or white Northern) (or 1-½ cups), drained/rinsed

FOR THE SAUCE:

¾ cups water
5 dates, pitted and chopped
1 can (6-ounce) of tomato paste
1 can (8-ounce) of chunked pineapple, including juice (in juice, not corn syrup), or ½ cup each of juice and diced pineapple
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon ground paprika (plain or smoky flavor)
 

Instructions:

Place the pitted and chopped dates into a blender with the ¾ cups water to soften.

In a large soup pot or skillet, sauté the onion in a tablespoon or two of water, just enough so that it does not stick, for 2 minutes until soft. Turn heat to medium-low, and add the chopped greens and beans, and cook for a 3 minutes, stirring occasionally.

In the blender, add to the water and dates: the tomato paste, pineapple and juice, apple cider vinegar, mustard, granulated onion and garlic, and paprika. Blend until smooth, about 30 seconds.

Add the sauce to the pot of onions, beans and greens, and stir until evenly mixed. Cook on low for 5 to 10 minutes to incorporate the flavors, then serve.

Chef’s notes:

Spice it up: If you like a hot and spicy sauce, add ½ to 1 teaspoon cayenne pepper, or other hot-n-spicy blend of your choice.

Baked Beans: You may also transfer the finished recipe into a baking dish for “baked beans.” Bake covered for 30 minutes at 375ºF

 

 

RASPBERRY LEMON CHIA PUDDING

This recipe was found on Esther's Kitchen FB page  https://www.facebook.com/pages/Esthers-Kitchen/322435514572629

 by Esther's Executive Chef Deb Gleason

 Dip your spoon into this delicious dish and taste the raspberry explosion. Chia seeds are loaded with Omega 3s and fiber and they make awesome Esther Approved pudding possible.

 

 Ingredients:

 1 cup fresh or frozen raspberries
 1 cup plant milk (rice, almond, soy etc)
 Juice of 1/2 lemon
 4 large fresh dates (eg Medjool) or 3 Tablespoons maple syrup
 5 Tablespoons chia seeds

 Directions:

 Blend everything except for the chia seeds in a blender or food processor (I used my Vitamix) until smooth. Pour into a bowl, stir in the chia seeds and allow to sit overnight or at least 4 hours in the fridge.

Frittata

I have no idea where I found this recipe.  I'll give credit if I can figure it out.

1 tablespoon olive oil (optional)
6 cloves garlic, thinly sliced
1 bunch of red chard, rough stems removed, chopped well (about 4 cups) OR spinach
2 teaspoons dried oregano

1 pound extra firm tofu
1 tablespoon tamari or soy sauce
1 teaspoon wet mustard (whatever you have)
1/4 teaspoon turmeric (I add a bit more)
several dashes fresh black pepper
1/4 cup nutritional yeast flakes (I add a bit more)
salt to taste (I omitted)

Preheat oven to 400 F.

Preheat a large heavy bottomed pan over low-medium heat.  Add oil (or a bit of water) and garlic and cook for about 3 minutes, stirring occasionally. (add a bit more water as needed if not using oil).  What you're doing is "blonding" the garlic; it's ready when it's turned a light amber color.

Add chard or spinach, oregano, and turn heat up to medium high (add mushrooms here if using).  Sautee for about 5 min., until chard/spinach completely wilted.  Add splashes of water if needed to get chard/spinach to cook down.  Turn heat off.

While the chard is cooking, prepare your frittata base.  Give the tofu a squeeze over the sink to remove a little of the water.  Use your hands to crumble and squeeze it in a large mixing bowl, until it has the consistency of ricotta cheese (about 3 min).  Add the remaining ingredients to the tofu and mix well.  When your chard is ready, incorporate it into the tofu.  Be sure to get all of the garlic, but if there is any moisture in the pan try to avoid adding it to the tofu.  (Add sundried tomatoes to the mixture if you desire)

Lightly grease an 8-inch pie plate and firmly press in your frittata mixture.  Bake for 20 minutes until firm and lightly browned on top.  Let cool for 3 minutes and then invert onto a plate and serve.

NOTES:  You can add mushrooms to the chard/spinach when it is cooking.  You can add in some sundried tomatoes to the tofu mixture if desired.

Easy Vegan Garlic Scape Pesto

Inspired by Kalyn’s Kitchen.

Ingredients:

• 3 garlic scapes, rinsed and chopped a few times to break up
• 1.5 cups of my 3-minute parmesan cheeze   (I made a different version and didn't use the whole 1.5 cups) You will be adding the vegan cheese in 1/2 cup at a time.
• Juice of 1/2 a fresh lemon (approx 2 tbsp)
• 1/4 cup extra virgin olive oil
• handful of fresh spinach

Directions: Put into processor garlic scapes and fresh lemon juice and process until fine. Add the vegan parmesan slowly in 1/2 cup increments, alternating with the extra virgin olive oil. Process until smooth or desired consistency. As a final step take your rinsed spinach and throw in and process. It will turn into a lovely green colour. Serve and enjoy! Makes 1.5-2 cups.


Read more: http://ohsheglows.com/2010/06/12/easy-vegan-garlic-scape-pesto/#ixzz3570kjbqf

Creamy Cauliflower Alfredo

A creamy, dairy free sauce that's perfect over noodles or vegetables.
From:  Detoxinista.com

Ingredients:
2 teaspoon olive oil or coconut oil
4 cloves garlic, minced
1 head of cauliflower, cut up into florets
2 cups water
1 teaspoon salt
black pepper to taste

Instructions:
1. Saute the minced garlic in the oil in a small saucepan over low heat.  Allow to cook for a few minutes, until the garlic is tender and fragrant, but not browned.

2. Add 2 cups water to the saucepan along with the cauliflower and bring to a boil (the water will not cover the cauliflower...that's ok).  Once boiling, reduce heat to simmer, cover the pot for 8-10 minutes until cauliflower is fork-tender and very soft.

3. Transfer the entire contents (I allowed mine to cool a bit) into a blender or food processer and season with salt and pepper.  Process until very smooth and creamy. (Always be careful when blending hot liquids-the steam pressure can blow the lid off your blender!)

4. Season with additional salt and pepper if desired and serve hot.

Notes:  Keep in mind that this sauce will need additional salt if served over pasta or steamed vegetables as the flavor will get diluted. (This is a note from the original author.  As I'm not a big salt person, I didn't add extra).

After making this the first time, I thought adding some parsley in would be a nice touch.  I'll try that next time.

ENJOY!

Vegan Crockpot Lasagna

Ingredients:

1 container soft (silken) tofu
1 container firm or extra firm tofu
1/4 cup soy milk (I used almond milk)
1/2 tsp. garlic powder
2 tbsp. lemon juice
3 tbsp. fresh basil, chopped
1 tsp. salt
2 - 10 oz. packages frozen spinach, thawed and patted dry
4 cups tomato sauce (I used more)
1- 10 oz. box lasagna noodles

Preparation:
1. In food processor or blender (I used Vitamix), combine the two kinds of tofu, non-dairy milk, garlic powder, lemon juice, basil, and salt.  Process until smooth.
2. Add spinach to mixture.
3. Place about a cup of tomato sauce in bottom of crockpot.
4. Place 1/3 of noodles on top of sauce and 1/3 of tofu/spinach mixture on top of noodles.
5. Repeat layers, being sure to end with sauce on top.
6. Cook on low for 6-8 hours or until noodles are soft.

Makes 6 servings

NOTE:  The first time I made this it looked like a disaster, but it turned out very good!

Tuscan White Bean Soup

1 pound white navy beans
2 tablespoons extra virgin olive oil
3 leeks, white and tender green parts, cleaned well and chopped
1/2 onion, diced
5 celery stalks, diced
3 carrots, diced
3 garlic cloves, minced
5 cups water
5 teaspoons vegetable base (such as Better than Bouillon brand), or bouillon cubes
1 1/2 teaspoons fresh rosemary, minced
1/2 teaspoon ground black pepper
juice of 1/2 lemon
minced fresh rosemary, lemon wedges, and grated fresh parmesan cheese, for serving (optional)

Sort the beans and place them in a medium heavy pot.  Add enough water to cover the beans by two inches.  Bring to a boil and cook for 1 minute.  Turn off the heat and let the beans sit for 1 hour.  Drain and rinse the beans; set aside. 

In the same pot, heat the olive oil over medium heat.  Add the leeks and onion and cook for 5 minutes, stirring often.  Add the celery, carrots, and garlic and cook for 10 minutes more, stirring often.  Add the beans and water.  Bring to a boil, then reduce the heat to a simmer and cook for 30 minutes.  Add the vegetable base, rosemary, and pepper, and cook for 40 minutes more, until the beans are soft. 

Carefully transfer 3 cups of the soup to a blender.  Puree and return to the pot.  Stir in the lemon juice.  Add salt and pepper to taste. 

Sprinkle each bowl with a pinch of extra rosemary and serve with a lemon wedge.