by Ross Lennox
Sautéed Baby Zucchini
Ingredients:
Pinch of salt
Pinch of pepper
Oregano
1 pack baby zucchini, chopped in half
1 garlic clove, crushed
1 tbsp. olive oil
Directions:
Season baby zucchini with salt and pepper.
Meanwhile, pour olive oil in a non-stick skillet. Slide zucchini. Add in oregano. Cook for 2 minutes on each side. Add the garlic and cook for another minute before serving.
Baked Pineapple with Rice and Veggies
Ingredients:
1 1/2 Tbsp. olive oil
1 1/2 Tbsp. sesame oil, toasted
1/3 cup red onion, minced
1 large pineapple, halved, flesh chopped
3 Tbsp. tamari
3 Tbsp. sweet chili sauce
12 oz extra firm tofu, drain, sliced into cubes
4 1/2 cups brown rice, cooked
3/4 cup carrots, cooked
Pinch of sea salt
Pinch of ground black pepper
Olive oil, for greasing
Directions:
Preheat the oven to 325 degrees F. Cut out sheets of aluminium foil to wrap pineapple shells. Make sure to leave a small opening in the center.
Lightly grease the inner sides with olive oil. Set aside.
Pour olive oil in a wok. Cook tofu cubes until golden brown. Stir in red onion and sauté until translucent.
Add in sesame oil, tamari, and chili sauce. Allow to simmer. Tip in carrots, rice, and corn. Season with salt and pepper. Saute for another 3 minutes.
Add pineapples. Turn off the heat.
Place rice mixture into pineapple shells. Wrap in aluminium foil. Place shells on a baking sheet. Bake for 30 minutes.
Remove from the oven. Unwrap pineapples. Serve immediately.
Vegetable Relish
Ingredients:
2/3 cup red onion, chopped
1 garlic clove, finely chopped
1 avocado, pitted
15 oz can black beans, rinsed
¼ cup fresh cilantro, chopped
3 tbsp. lime juice
1 tbsp. olive oil
Directions:
Place red onion, garlic, avocado, black beans, cilantro, lime juice, and olive oil in a bowl. Mix until all ingredients are combined.
Cover and place inside the fridge to chill for 1 hour or until ready to serve.
Quinoa-Stuffed Bell Peppers
Ingredients:
3 red bell peppers, halved
3 green bell peppers, halved
Pinch of sea salt
2/3 tsp cayenne pepper
Olive oil
1 1/2 cups quinoa, rinsed
3 cups vegetable stock
For the Stuffing
4 1/4 Tbsp. olive oil
3 garlic cloves, minced
1 onion, minced
3 celery stalks, minced
1 carrot, minced
3/4 tsp cumin
1 1/2 tsp chili powder
1/4 cup pumpkin seeds, shelled
4 Tbsp. basil, chopped
4 Tbsp. oregano, chopped
Pinch of salt
3/4 cup vegetable stock
Directions:
Preheat the oven to 400 degrees F. Place red and green bell peppers on a baking sheet. Season with salt and cayenne pepper. Drizzle in olive oil.
Place quinoa in a saucepan. Pour vegetable stock. Bring to a boil.
Once boiling, reduce to a simmer for 30 minutes, or until the liquid is completely absorbed. Set aside.
Place bell peppers in the oven and bake for 15 minutes.
Meanwhile, heat the olive oil in a skillet. Sauté garlic, onion, celery, carrot, cumin, chili powder, and pumpkin seeds until golden brown.
Add in quinoa into the skillet. Fold in basil. Season with salt. Sauté until combined.
Coat a casserole dish with olive oil. Set aside.
Stuff peppers with filling. Place on the casserole dish. Pour vegetable stock all over stuffed bell peppers. Cover with aluminum foil.
Place inside the oven and bake for 25 minutes. Serve warm.
Mung Beans and Tomato Lettuce Wraps
Ingredients:
2 tbsp. olive oil
2 garlic cloves, diced
1 tomato, diced
1 red bell pepper, sliced
¼ cup mung bean sprouts
1 ½ Tbsp. pumpkin seeds, crushed
½ Tbsp. apple cider vinegar
3 lettuce leaves
1 ½ Tbsp. lemon juice, freshly squeezed
Directions:
Heat olive oil in a non-stick skillet. Once hot, sauté garlic, tomato, bell pepper, mung bean sprouts, and pumpkin seeds. Squeeze in lemon juice. Stir well.
Pour apple cider vinegar into the sprouts. Cook until the garlic is fragrant. Turn off the heat.
Spread lettuce leaves out. Place an equal amount of the veggie mix among them. Roll up lettuce leaves. Serve.
Baked Zucchini with Mint
Ingredients:
2 tbsp. fresh mint leaves
¼ cup lemon juice
1 red onion, sliced thinly
1 tbsp. olive oil
1 tbsp. lemon rind, grated
4 zucchini, halved lengthwise, chopped
Directions:
Preheat the oven at 220 degrees F.
Put together olive oil, onion, zucchini, lemon rind, and lemon juice. Season with salt and pepper.
Toss to combine. Place inside the oven and roast for 20 minutes until tender. Place mint leaves on top. Serve.
Toasted Sesame Kale
Ingredients:
1 1/2 tsp sesame oil, toasted
3 tsp. olive oil
1 1/2 tsp. garlic, minced
1 1/2 Tbsp. ginger, minced
2 bunches kale, stems chopped off, minced
1 1/2 Tbsp. tamari
1 1/2 Tbsp. sesame seeds
Directions:
Heat sesame and olive oils in a wok set over medium flame. Sauté garlic and ginger for 2 minutes.
Stir in chopped kale stems. Sauté until tender. Add in chopped kale leaves. Sauté until the leaves are wilted. Pour tablespoons of water to prevent kale from burning.
Add in tamari and sesame seeds. Stir well. Serve right away.
Chilli Sweet Potatoes
Ingredients:
3 sweet potatoes, cubed
2 tbsp. olive oil
¼ tsp cayenne pepper
2 tbsp. brown sugar
1 tsp chilli powder
½ tsp salt
Directions:
Preheat the oven to 400 degrees F.
Place sweet potatoes and olive oil in a sealable bag.
Season with cayenne pepper, brown sugar, chilli powder, and salt. Toss well to coat well.
Transfer mix to the baking dish. Place inside the oven and bake for 45 minutes, uncovered. Stir mixture every 15 minutes. Serve.
Pickle and Potato Wraps with Miso Tahina Sauce
Ingredients:
1 onion, diced
3 garlic cloves, chopped
¾ tsp. garlic powder
1 potato, sliced into cubes
3 cups cauliflower florets, chopped
1 ½ Tbsp. tamari
¼ tsp. ground coriander
¾ tsp. cumin
1/3 cup vegetable broth
Pinch of sea salt
1/3 tsp. ground black pepper
Cayenne pepper, to taste
Sweet paprika, to taste
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For the Sauce
1 garlic clove
¾ tsp. dried onion flakes
¾ Tbsp. white miso paste
1/3 tsp. cumin powder
Cayenne pepper, to taste
1/3 cup tahini
3 Tbsp. water
1 ½ Tbsp. apple cider vinegar
¾ Tbsp. lemon juice, freshly squeezed
Freshly ground black pepper, to taste
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3 whole wheat tortillas
1 ½ cups romaine lettuce, chopped
3 dill pickle spears
1 ½ Tbsp. flat leaf parsley, chopped
Directions:
Preheat the oven to 425 degrees F.
Combine onion, garlic, garlic powder, potato, cauliflower, tamari, coriander, cumin, and vegetable broth. Season with salt, black pepper, cayenne, and sweet paprika in a mixing bowl. Mix well.
Spread mixture in a baking dish. Place inside the oven and bake for 40 minutes, stirring once after 20 minutes.
To make the sauce, garlic, dried onion flakes, white miso paste, cumin powder, cayenne pepper, tahini, water, apple cider vinegar, lemon juice, and black pepper in a food processor. Blend until smooth. Set aside.
Take baking dish out of the oven. Set aside.
Warm whole wheat tortillas. Spread sauce. Divide vegetable filling among tortillas. Add dill pickle spear and scatter parsley on top. Roll up. Serve right away.
Arugula, Endive, and Radicchio Salad with Garlic Dressing
Ingredients:
1 bunch arugula
1 head endive
1 head radicchio
4 tsp. vegetable oil
1 garlic clove, minced
1/2 cup of plain yogurt, fat-free
1 tbsp. apple cider vinegar
1 tbsp. organic honey
1/2 tsp. salt
Pinch of ground pepper
Directions:
In a platter, place arugula, endive, and radicchio.
To make the dressing, combine vegetable oil, garlic, yogurt, apple cider vinegar, honey, salt, and pepper in the blender. Process until smooth.
Drizzle dressing all over salad. Garnish with chives before serving.
Barley Vegetable Soup
Ingredients:
1 Tbsp. olive oil
1 onion, chopped
1 carrot, sliced
1 celery rib, chopped
½ cup barley, uncooked
7 oz. diced tomatoes
¼ cup garbanzo beans
¼ tsp. dried parsley
¼ tsp. dried thyme
Pinch of sea salt
Pinch of ground black pepper
4 cups vegetable stock
1 bay leaf
Directions:
Pour olive oil in a soup pot set over medium heat. Sauté onion, carrots, and celery for 3 minutes or until tender.
Add in barley, diced tomatoes, garbanzo beans, dried parsley, dried thyme, salt, black pepper, vegetable stock, and bay leaf.
Bring mixture to a simmer, covered for 20 minutes. Discard bay leaf.
To serve, ladle soup in bowls.
Sweet Potato Casserole
Ingredients:
4 cups sweet potato, cubed
2 eggs, beaten
4 tbsp. butter, softened
1 cup packed brown sugar, divided
½ tsp salt
½ tsp vanilla extract
½ cup milk
1/3 cup Buckwheat flour
½ cup pecans, chopped
Directions:
Preheat the oven to 325 degrees.
Place sweet potatoes in a saucepan. Pour water. Cook until the potatoes are fork tender. Drain and then mash.
Put together eggs, butter, mashed sweet potato, half of the sugar, salt, vanilla and milk. Whisk until smooth. Transfer to a baking dish.
Combine Buckwheat flour and brown sugar in a bowl. Add in butter. Stir mixture until coarse. Fold in pecans.
Spread on top of the sweet potato. Place inside the oven and bake for 30 minutes.
Roasted Squash with Cranberries
Ingredients:
1 butternut squash, peeled, halved, seeds removed, sliced into cubes
1 1/2 Tbsp. olive oil
1/4 tsp ground nutmeg
1 tsp. sea salt
1/4 tsp ground black pepper
1/4 tsp dried sage
1 onion, sliced into wedges
1/4 cup dried cranberries
Non-stick cooking spray
Directions:
Preheat the oven to 400 degrees F. Lightly grease a baking sheet with nonstick cooking spray.
Drizzle in olive oil over squash. Sprinkle with nutmeg, salt, black pepper, and sage. Add in onions. Toss well.
Spread squash on a baking sheet. Roast for 30 minutes, stirring often to prevent burning.
Remove baking sheet from the oven. Add in cranberries. Serve right away.
Spiced Stir Fry Eggplant
Ingredients:
1 eggplant, sliced
Pinch of sea salt
2 tsp. rice vinegar
1/3 cup vegetable broth
1 Tbsp. organic soy sauce
1 ½ Tbsp. Chinese cooking wine
2 Tbsp. olive oil
1 garlic clove, chopped
½ tsp. ginger, grated
½ Tbsp. chili bean paste
½ tsp. light brown sugar
Directions:
Place eggplant slices in a colander. Sprinkle salt all over. Toss. Let sit for 30 minutes.
Blot eggplants with paper towels. Set aside.
Meanwhile, put together rice vinegar, vegetable broth, soy sauce, sugar, and Chinese cooking wine in a bowl. Whisk. Set aside.
Pour olive oil in a wok. Sauté eggplant slices until tender. Drain on paper towels. Set aside.
In the same wok, sauté garlic, ginger, chili bean paste, sugar, and broth mixture.
Put back eggplant into the work. Cook for 2 minutes until the sauce is thickens.
Transfer to a serving dish. Serve.
Potato and Cauliflower Kadahi
Ingredients:
1 potato, sliced into chunks
1 Tbsp. coconut oil
2 green chili peppers, sliced
2 garlic cloves, crushed
1 onion, thinly sliced
½ cup cauliflower florets, chopped
½ cup vegetable broth
¼ cup cilantro, chopped
1 ½ Tbsp. lemon juice, freshly squeezed
½ tsp. black mustard seeds, crushed
½ tsp. cumin seeds
4 curry leaves
Pinch of sea salt, to taste
Directions:
Place potato chunks in a saucepan. Bring to a boil until fork tender. Drain. Set aside.
Pour coconut oil in a wok. Sauté green chili peppers until fragrant. Remove and discard.
Add onion into the chili oil followed by curry leaves, cauliflower, mustard seeds, and cumin seeds. Sauté until fragrant.
Stir in garlic, ginger, potatoes, vegetable broth, chili powder, and lemon juice. Allow to simmer until the liquids are reduced.
Season with salt and cilantro. Stir fry until heated through.
Transfer vegetables to a serving dish. Sprinkle remaining cilantro on top.
Tofu Frittata
Ingredients:
1/2 lb extra firm tofu, drained, crumbled
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp turmeric
2 Tbsp. nutritional yeast
3/4 tsp Dijon mustard
Pinch of sea salt
Pinch of ground black pepper
1/2 cup fresh mixed vegetables of choice, chopped
Non-stick cooking spray
Directions:
Preheat the oven to 400 degrees F. Lightly grease a baking pan. Set aside.
Place crumbled tofu in a bowl. Mix in onion and garlic powders, turmeric, nutritional yeast, and Dijon mustard. Season with salt and ground pepper. Mix.
Fold in the chopped vegetables, then pack the mixture into the prepared baking pan.
Bake for 20 minutes or until firm.
Remove from the oven. Transfer to the cooling rack for 3 minutes. Flip over on a platter. Serve.
Fish Recipes
Egg Noodle Tuna Casserole
Ingredients:
7 oz can tuna, juices reserved
4 oz mushrooms, drained
&nbs
p; ½ cup celery, finely chopped
¾ cup evaporated milk
10 ¼ oz can cream of celery soup
1 tsp. black pepper
½ onion, chopped finely
1 cup cheddar cheese, grated, divided
½ cup mayonnaise
8 oz egg noodles
Directions:
Cook the noodles in salted water until it is al dente. Drain it and keep warm.
Set the oven at 325 degrees. Combine the ingredients in a large dish. Make sure to reserve ½ cup of cheese for topping.
Spread the cheese generously on top.
Bake it for 30 minutes then serve hot.
Mediterranean-Style Tuna Salad
Ingredients:
15 oz. albacore tuna in oil, drained, crumbled
¾ cup red peppers, roasted, diced
1/3 cup green olives, quartered
1 ½ Tbsp. capers, drained
1 ½ cups feta cheese, crumbled
¾ cup extra virgin olive oil
1/3 cup fresh parsley, chopped
1 ½ Tbsp. lemon juice, freshly squeezed
Pinch of fine salt
Pinch of ground black pepper, to taste
Dash of red pepper flakes
1 ½ cups endives, leaves separated
Directions:
Place crumbled tuna, roasted red peppers, green olives, capers, feta cheese, olive oil, parsley, and lemon juice in a bowl. Mix well.
Season with salt, pepper, and red pepper flakes. Stir.
To serve, divide equal amounts of salad in airtight containers. Add in endive leaves. Place inside the fridge, sealed for 30 minutes before serving. This can keep fresh in the fridge for 3 days.