INGREDIENTS

• ½ cup olive oil
• 5 large onions, chopped
• ¼ cup instant espresso powder
• ¼ cup chili powder
• ¼ cup ground cumin
• ¼ cup dried oregano leaves
• 2 28-ounce cans crushed tomatoes with added puree
• ¼ cup agave syrup
• 6 large garlic cloves, minced
• 7 15-ounce cans black beans, rinsed, drained
• 2 cups water
• 1 tablespoon salt
• ¼ teaspoon chipotle chili powder or chili powder
• Large pinch of ground cinnamon

• Assorted toppings: vegan sour cream, chopped fresh cilantro, chopped green onions, sliced jalapeños, or shaved dark chocolate

DIRECTIONS

1. Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Mix in espresso powder, ¼ cup chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, agave syrup, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes. Add beans, 2 cups water, salt, chipotle chili powder, and cinnamon. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Rewarm before serving.)
2. Place toppings in individual condiment bowls. Ladle chili into bowl and serve toppings alongside. Could also be served on top of polenta or couscous.

via: Epicurious

These are easy, delicious, and also grain-free, if that’s a concern.

active time: 5 minutes
bake time: 12 minutes per pan
yield: 16 cookies

Ingredients

• 170 grams (1 ½ cups) finely ground almond flour
  
• ½ teaspoon baking powder, homemade (see recipe) or grain-free store-bought
• 100 grams (1/3 cup) dark maple syrup
  
• 2 teaspoons vanilla extract
  

Directions

1. Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
   
2. Whisk the almond flour and baking powder together in a medium mixing bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla extract. Stir until a sticky dough holds together.
   
3. Drop dough by the tablespoonful onto the prepared baking sheet, spaced about 2 inches apart. For crisp cookies, press down the dough lightly with the at bottom of a drinking glass or measuring cup. (If the glass sticks to the dough, lightly wet bottom of the glass.) For softer cookies, don’t press down the dough.
   
4. Bake until the edges are golden brown, about 12 minutes.
   
5. Allow the cookies to cool on the pan for about 3 minutes, then transfer them to a wire rack to cool completely.
   
6. Allow the baking sheet to cool, and repeat with the remaining dough.
   

via: A Way to Garden

Makes 1 ½ cups/6 servings

Ingredients:

1½ cups steamed cauliflower florets*
½ cup unflavored almond milk
2 tablespoons grapeseed oil
2 tablespoons apple cider vinegar
2 tablespoons hemp seeds
½ teaspoon Dijon mustard
¼ teaspoon garlic powder
Shot of hot sauce, to taste
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons fresh chives, minced

Directions:

Place the cauliflower in a blender, along with the almond milk, grapeseed oil, apple cider vinegar, and hemp seeds. Blend for a full minute, or until completely smooth and creamy. Add the Dijon mustard, garlic powder, hot sauce, along with the sea salt and black pepper, then blend to combine. Taste and adjust salt and pepper if needed. Add the chives and blend briefly just to incorporate, without processing the chives too much. Transfer the dip to a serving bowl or a resealable container, and refrigerate for 1 hour to chill before serving. It will keep, refrigerated, for 1 week.

Serving suggestions: This dip is especially good with fresh vegetables, particularly broccoli and carrots. It may also be enjoyed with roasted sweet potato fries or roasted carrots.

*You can also use frozen cauliflower that has been thoroughly defrosted.

via: Yahoo.com (Reprinted with permission from Superfood Snacks by Julie Morris.)

Spring is around the corner. No, seriously, it HAS to be right? Here’s a recipe for those fleeting cold days. One more hot meal and then let’s put winter to rest, OK?

INGREDIENTS

• 1 cup cubed butternut squash
  
• 2 parsnips, peeled and chopped
  
• 2 carrots, peeled and chopped
  
• 8 ounces sliced mushrooms
  
• 1 large leek, chopped
  
• 2 tablespoons olive oil, divided
  
• 3 cups vegetable broth
  
• ½ cup plain plant-based milk (I unsweetened plain almond milk)
  
• ½ cup flour (I used oat)
  
• 1 teaspoon dried oregano
  
• 1 teaspoon dried thyme
  
• salt & pepper to taste
  
• 1 (15 ounce) can chickpeas, drained and rinsed
  
• 10 sheets phyllo dough*
  

DIRECTIONS

1. Warm one tablespoon of olive oil in a large pot over medium heat then add the parsnips and carrots and cook for 3 minutes. Then add the butternut squash, pour in ½ cup of the vegetable broth, and cover and cook for 10 minutes.
   
2. Next add the mushrooms and leek and cook for another 5 minutes. Sprinkle the vegetables with ½ cup of flour, thyme, oregano, salt & pepper then stir together until vegetables are evenly coated.
   
3. Pour in the remaining 2 and ½ cups vegetable broth and ½ cup almond milk then bring to a low boil. Cook until the mixture thickens, about 15 minutes, while continuing to stir every minute or so. Add the chickpeas to the mixture, stir together and turn heat to low.
   
4. Preheat the oven to 350°F then grease a 9 x 13” dish or six, 8 ounce coquettes. Pour in the vegetable mixture and set aside.
   
5. Roll out the 10 layered sheets of phyllo dough so that it is a long rectangle and then place it on top of the 9 x 13” dish to create a crust. If you’re using individual coquettes, use a pizza cutter to cut the dough into separate squares large enough to cover the tops of each. Brush the tops of the dough with olive oil or melted vegan butter and bake in the oven for 35 minutes, until the top is light golden brown. Allow to cool for 5-10 minutes then serve.
   

Notes

If storing for left overs, try to keep the phyllo crust separate from the filling. Otherwise, it will become soft and doughy. Phyllo dough is much lighter than your typical pot pie crust so if you prefer something a little thicker, you can always top it with a homemade crust or use a puff pastry instead.

via: Making Thyme for Health

“This deeply savory, slightly tangy, and aromatic condiment can be folded into or sprinkled onto your food for a big hit of flavor. It’s 100% vegan and designed to take the place of Parmesan in a pasta dish, but it’s also great sprinkled on salads, sandwiches, roasted meats, grilled fish, burgers, or pizza.

Why this recipe works:

• Olives, rosemary, miso, and lemon zest combine salty, aromatic, and tangy/funky flavors to bring a big boost to savory dishes.
  
• Dehydrating the ingredients not only concentrates their flavor, but also improves shelf life, creating a condiment that can be stored at room temperature for months.”
  

Ingredients:

• 1 pound (500 grams, about 3 cups) high quality pitted green olives (such as Manzanilla), drained and dried on paper towels
  
• 2 ounces (60 grams, about 5 tablespoons) white miso paste
  
• 1 ounce (30 grams, about 4 tablespoons) fresh zest from 3 to 4 lemons
  
• 1 ounce (30 grams, about 3 sprigs) fresh rosemary leaves
  

Directions:

1. Adjust oven rack to center position and preheat oven to 225°F. Combine all ingredients in a food processor and pulse until a very rough puree is formed, about 15 short pulses, scraping down sides as necessary. Transfer mixture to a parchment or Silpat-lined rimmed baking sheet and spread in a thin, even layer.
   
2. Transfer to oven and cook until fully dehydrated and crackly, 4 to 6 hours. Let mixture rest in the oven with the door left ajar until completely cool, about 1 hour.
   
3. Transfer mixture to a food processor and process until a rough powder is formed. Store mixture in a sealed container in a dark, cool place for up to 2 months.
   

via: Serious Eats

Ingredients:

• 2 medium turnips, cut into ½-inch cubes (about 8 ounces)
• 4 ounces fresh shiitake mushrooms, stems removed and tops slivered
• 1-inch piece fresh turmeric, peeled and grated (or 1½ teaspoons dried ground turmeric)
• 4 cups filtered water
• 4 to 5 tablespoons mellow yellow miso paste (preferably non-GMO)
• 1 package 100 percent buckwheat soba noodles
• 1/3 cup green onion or scallions, finely chopped
• A few handfuls microgreens, to serve

Directions:

Place the cubed turnips, sliced mushrooms, and turmeric in a large soup pot; cover with 4 cups filtered water and bring to a boil. Reduce heat and bring to a simmer; cook for roughly 15 to 18 minutes (until turnips are tender, but still have a bit of a bite).  Add 4 tablespoons of miso paste to a bowl, ladle 1 cup of the broth into the bowl and whisk until dissolved. Return mixture to soup pot; taste and adjust by adding more miso if need be.

Bring roughly 3 quarts of water to boil in a large pot; add soba noodles and cook according to instructions on the package.  Drain and rinse with cold water, use your fingers to separate noodles if need be. 

To serve, divide the noodles among soup bowls and ladle the vegetables and broth over top.  Finish with a sprinkling of sliced onions and microgreens.  

To store, combine leftover soup and noodles in a container with a fitted lid.  To reheat, gently bring to soup to desired temperature. (If heated too fast, on too high of a flame, miso can loose some of its nutritional integrity.) 

Makes 4 to 6 servings

via: Gardenista

Ingredients:

• 1 large can (46 oz) V8 juice
• 10 whole tomatoes, peeled and cored (about enough to fill a 1-gallon freezer bag, whole)
• 2 cups soy or almond milk
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 tablespoon vegetable base
• ¼ cup white onion, chopped
• ½ teaspoon cayenne pepper (more or less to taste)
• Juice of ½ lemon
• ¼ teaspoon nutmeg
• 6 or 7 large basil leaves
• Salt and pepper to taste

Directions:

1. Begin by sauteeing the chopped onion and the minced garlic in the olive oil. When they are softened but not brown, add the tomato/vegetable juice and the tomatoes (frozen is fine — no need to defrost if they are just out of the freezer).
2. Let that simmer until the tomatoes are warm and beginning to break down in the tomato juice.
3. Add the vegetable base, lemon juice, salt, pepper and cayenne, and simmer for 20 minutes. Finally, add half of the basil, chopped, and the soy or almond milk. With an immersion blender, puree until smooth. 
4. Serve with another sprinkling of basil on top.

via: Lawrence.com