Recipes
Here are some of my favorite recipes. Most of them are ones I’ve made multiple times with adaptations. I try to give “inspiration” credit to the original recipe author or source.
Roasted Carrot and Red Lentil Stew
Roasting the vegetables and using three different chili powders deepens the rich flavor of this nutrient-rich stew.
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Ingredients
- 1 ½ lbs carrots peeled and sliced in half lengthwise
- 1 ½ lbs yams peel and sliced evenly
- 1 red onion peel and sliced in quarters, spread apart
- 1 tbsp miso paste* (or balsamic vinegar)
- 1 tbsp *balsamic vinegar
- ¼ cup vegetable broth
- 1 cup lentils
- ½ tsp chili powder
- ½ tsp ancho chili powder
- ½ tsp chipotle chili powder
- 7-8 cups vegetable stock
- 1 tsp ginger* freshly grated
- ½ tsp *ginger powder if fresh ginger not available
- 1 cup frozen sweet corn kernals optional
- 1 bunch fresh cilantro chopped finely
Instructions
- Prepare Mise En Place
- Dissolve miso paste into ¼ cup vegetable broth. Alternatively, mix balsamic vinegar and vegetable broth for basting vegetables.
- Preheat the oven to 350-400 degrees. Lay the carrots in a roasting pan and brush with miso paste dissolved in vegetable broth (or vinegar-broth mixture).
- Roast for 20-30 minutes. Leave carrots and yams in if they need more time, and add the onion and roast 15 minutes, until the carrots and yams are brown and tender.
- When roasted vegetables are cool enough, cut them all in 1/4-inch dice.
- Add all ingredients into pot until bubbling, then simmer, stirring occasionally, for 30 minutes, until the lentils are falling apart. Let sit for 10 minutes to continue to meld flavors.
- Top with chopped fresh cilantro.
Notes
There are a few different steps to this recipe that you may want to chunk out. You can start by prepping all the ingredients (mise enplace). Next you can roast the carrots, yams and red onion. Then you can chop the roasted carrots, yams, and red onion. At this point, there is really only one hour to go. So if you prepare all the ingredients up to this point in advance, it’s very reasonable to make this after getting home from work (not too late). But I prefer to make it during dinner the night before, then refrigerate it and heat it up the next night. I think it tastes better the next day and even the 2nd day. I like my soup with the chopped vegetables but my husband likes to puree his with the hand mixer. He even uses it as a topping for ravioli! Did you notice that this soup has no added salt or oil? You won’t miss it! We never have leftovers from this recipe…
Adapted by Dvora Citron from: https://cooking.nytimes.com/recipes/9566-roasted-carrot-and-red-lentil-ragout
Servings: 6
Pumpkin Pie Oatmeal
Harness the nutrient-density of the seasonal star all year round!
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Ingredients
- 1 cup Organic old-fashioned rolled oats dry
- 2 tbsp Organic flaxseed ground
- 1/2 cup Organic pumpkin puree
- 2 tbsp Organic maple syrup
- 1 tsp Pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 cup Roasted walnuts or pecans chopped
- 1 Persimmon diced
- 2 tbsp oat milk
Instructions
- Cook oatmeal as directed.
- Just before finishing, add in ground flaxseed, pumpkin puree, vanilla extract, maple syrup and pumpkin pie spice and let flavors meld. Cover and let sit for a few minutes.
- Add oat milk as desired.
- Top with chopped roasted walnuts or pecans and diced fresh persimmon.
- Enjoy!
Notes
I created this recipe for Pumpkin Pie Oatmeal and boy is it delicious! I make enough for myself for the whole week and pack it with me to eat breakfast at work. It’s a great breakfast treat to make for your family during holiday break. Adjust the amounts as necessary.
Servings: 4 servings
My Main Muffins
This muffin recipe is inspired by Inspired by Esselstyn’s Badass Banana Bread. I typically substitute seasonal ingredients and mix-ins.
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Equipment
- 2 Bowls
- Measuring spoons
- Mixing spoons
- Soft spatula
- Measuring cups
- Masher
- Muffin tin (or loaf pan)
- Parchment cups (or paper)
Ingredients
Dry Ingredients
- 2 cups whole grain flour I usually use 1 cup each of two different flours, mostly Teff, Oat and Jovial Whole Wheat)
- 1 t baking powder
- ½ t baking soda
- 2 T ground flax seed
- 1 t cinammon
- ¼ t nutmeg
Wet Ingredients
- 3-4 very ripe bananas (peeled and mashed)
- ½ cup organic pureed pumpkin
- ¼ cup maple syrup
- ¼ cup water
- 1 T vanilla extract
- 1 tsp apple cider vinegar
- ½ cup "add-ins" (ex: chopped prunes, nuts or dark chocolate chips)
Instructions
- Mise en place: Always make sure you have ALL your ingredients before you start your cooking. Measure out all of your ingredients so that everything is ready before you start.Preheat oven to 400 F. Line muffin tins with parchment cups or line loaf pan with parchment paper.Combine all dry ingredients in a bowl and mix well.Mash bananas in large bowl. Combine all wet ingredients into banks and mix well.Mix dry ingredients into wet ingredients in increments of ½ cup until all ingredients are mixed well together.Fold in add-ins and mix well.Spoon batter into muffin cups or pour batter into lined loaf pan.Bake loaf for 30 minutes, muffins for 15-18 minutes until golden brown on top.
Servings: 12
Cabbage Soup
Print RecipeIngredients
- ½ medium onion, diced small
- 6 cups cabbage, cored and cut into small chunks
- 1 large carrot, peel and cut into medium dice
- 1 large can whole tomatoes (seeded), roughly chopped
- 2 medium garlic cloves, minced
- 1/4 tsp chili flakes
- 6 cups vegetable stock
- salt to taste
- 1/4 tsp black pepper, ground
- 5 sprigs thyme, fresh
- 1 bay leaf
- 1 tbsp Dijon mustard
- 2 tbsp Italian parsley, chopped
- 1 tbsp apple cider vinegar
Instructions
- Prepare mise en place. In large heated pot, add onions and carrots and dry saute for about 5 minutes until onions are translucent and carrots are small. Add small amounts of vegetable stock to deglaze pot as needed.
- Reduce heat and cook garlic and chili flakes for one minute, taking caution not to brown garlic. Add cabbage (option: with a bit of salt), and let sweat for about 10 minutes. When cabbage has softened and color has deepened, add vegetable stock and tomatoes (salt and pepper to taste) and bring to simmer.
- When soup is at a simmer, add thyme and bay leaf and continue to simmer for 15 minutes. Add Dijon mustard and simmer for another 10 minutes, making sure that carrots are tender.
- Ladle soup into bowls and top with fresh parsley.
Notes
We’ve made this soup with green cabbage and with purple cabbage. Visually, we enjoy it with the green cabbage. I recommend trying it that way first. Have you ever used an herb stripper? I use THIS ONE and highly recommend it, especially with thyme.