Pasta Salad

INGREDIENTS:

• 1 box (13.25 oz.) whole grain rotini
• 1/3 cup red wine vinegar
• 2 tablespoons organic extra virgin olive oil
• 2 tablespoons Dijon mustard
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bag (16 oz.) frozen peas
• 4 medium carrots, shredded
• 2 medium cucumbers, seeded, quartered and sliced
• salt and pepper

METHOD:

• While pasta is cooking according to package directions, pour frozen peas into a colander
• In a blender, combine red wine vinegar, olive oil, mustard, basil and oregano
• When the pasta is finished cooking, pour with cooking water into colander on top of peas; stir to distribute peas so they thaw while cooling the pasta
• Once peas have thawed, finish cooling pasta by rinsing with cold water; drain well
• Pour pasta and peas into a large bowl
• Add carrots and cucumbers
• Pour dressing over pasta and vegetables and stir well
• Season with salt and pepper
• Refrigerate at least 2 hours before serving

Sweet Potato and Oat Dog Biscuits

Recipe from Righteous Bacon

INGREDIENTS:

• 1 sweet potato
• 3 1/2 cups old fashioned oats, divided
• 3 eggs
• 1/4 cup flax seed

METHOD:

• Wash, puncture and microwave sweet potato until tender, 8-10 minutes, cool and remove skin
• Pulse 3 cups oats in food processor to make coarse oat flour (I found I needed 4 cups so would vary depending on size of sweet potato); set aside in bowl
• Pulse 1/2 cup oats in food processor to make course oat flour; set aside for use in rolling out biscuits
• Pulse eggs, flax and sweet potato in food processor
• Add oat flour and combine in until ball forms
• Using reserved 1/2 cup of oat flour, roll out dough and cut into shapes
• Arrange on parchment lined cookie sheet
• Bake at 350 for 12 minutes
• Reduce heat to 170 and continue baking 40 minutes longer until mostly dried

Yukon Gold and Sweet Potato Mash

Adapted from Eating Well

INGREDIENTS:

• 1 pound Yukon Gold potatoes, peeled and diced
• 1 pound sweet potatoes, peeled and diced
• 1/2 vegetable bouillon cube dissolved in 1/2 cup water
• 2 tablespoons Earth Balance margarine
• 1 tablespoon chopped garlic chives

METHOD:

• Boil potatoes and sweet potatoes until tender; drain
• Mash potatoes with bouillon and margarine
• Stir in garlic chives

Napa Cabbage with Mushrooms

Edit

Adapted from Nom Nom Paleo

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 10 ounces mushrooms, sliced
• 1 - 7 ounce box Tempeh Smoky Maple Meatless Bacon, diced
• 1 head Napa cabbage, sliced
• 1/2 cup water
• 1/2 vegetable bouillon cube

METHOD:

• Heat oil in large pot
• Add meatless bacon and saute a few minutes
• Add onions and saute until translucent
• Add mushrooms and saute until tender
• Dissolve bouillon in water
• Add cabbage and bouillon, cover, lower heat to medium low and simmer about 5-10 minutes, stirring occasionally, until cabbage softens.
• Season with salt and pepper

NOTES:
Went well with boiled parslied potatoes or Yukon Gold and Sweet Potato Mash

Kale Chips

Adapted from The Healthy Eating Site

INGREDIENTS:

• 1 bunch kale
• 2 tablespoons organic extra virgin olive oil
• 1 tablespoon nutritional yeast
• 1 teaspoon organic apple cider vinegar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon tumeric
• 1/2 teaspoon sea salt (maybe a little less since it seemed a little too salty)
• dash cayenne pepper

METHOD:

• Remove kale stems, tear leaves into chip-size pieces, wash and dry in salad spinner
• Combine all other ingredients
• Pour over kale pieces and combine evenly with hands
• Spread kale as evenly as possible on dehydrator sheets
• Dehydrate at 115 degrees for 4-6 hours

Spiced Red Lentil, Tomato and Kale Soup

Adapted from Oh She Glows

INGREDIENTS:

• 1 tablespoon oil
• 1 sweet onion, diced
• 4 cloves garlic, minced
• 2 1/2 teaspoons ground cumin
• 4 teaspoons chili powder
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 9 Roma tomatoes, peeled and diced
• 8 cups water
• 3 cubes vegetable bouillon
• 2 cups red lentils, rinsed
• 1 large bunch kale leaves, sliced

METHOD:

• In a large soup pot, saute onion in oil until translucent
• Add garlic and saute a few minutes longer
• Stir in spices
• Stir in tomatoes with juice, water, bouillon and lentils
• Bring to boil, reduce heat and simmer for 20 minutes until lentils are tender
• Stir in kale and continue cooking a few minutes until kale is wilted and tender

Spiced Sweet Potato and Rutabaga

Adapted from Vegetarian Times

INGREDIENTS:

• 2 rutabagas, diced
• 4 carrots, diced
• 2 sweet potatoes, diced
• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon tumeric
• 1 teaspoon ground coriander
• 3 teaspoons ground cumin
• 2 teaspoons lemon juice
• 1/2 cup raw sunflower seeds

METHOD:

• Bring large pot of salted water to a boil
• Add diced rutabaga, carrots and sweet potatoes and boil for 5 minutes
• Drain, reserving 1/2 cup cooking liquid
• In the same pot, heat oil and add onion and garlic; cook stirring often, 3-4 minutes
• Add spices and combine
• Add reserved cooking liquid and lemon juice, stir to combine
• Add drained rutabaga, carrots and sweet potatoes, toss to combine
• Transfer tp 9 x 13 baking dish, cover and bake for 30 minutes at 400 degrees
• Sprinkle sunflower seeds over top, cover and bake 10 minutes longer or until vegetables are tender