Rigatoni with Ratatouille Bolognese

Rigatoni with Ratatouille Bolognese
Prep Time
45 minutes prep time
Number of Servings
4
Ingredients
  • Salt
  • 1 lb eggplant, peeled if you like and cut into chunks
  • 1 onion, peeled and cut into chunks
  • 1 fennel bulb, trimmed and cut into chunks
  • 1 zucchini, cut into chunks
  • 1 red or yellow bell pepper, cored and cut into chunks
  • 6 garlic cloves
  • [q:1/4] cup plus 2 Tbsp olive oil, divided
  • 1 cup tomato paste
  • 1 (28 oz) can crushed tomatoes
  • Pepper
  • 1 lb whole-wheat rigatoni or other cut pasta
  • [q:1/4] cup chopped fresh parsley, for garnish
Directions
  1. Bring a large pot of water to a boil and salt it. Put eggplant, onion, fennel, zucchini, bell pepper, and garlic in a food processor with [q:1/4] cup of the oil. Pulse, stopping to scrape down sides once or twice, until finely chopped but not puréed.
  2. Put remaining 2 tablespoons oil in a large skillet over medium-high heat. When it’s hot, add vegetables and cook, stirring often, until onion becomes translucent, 3 to 5 minutes. Add tomato paste, turn heat to medium-low, and cook, stirring frequently, until tomato paste caramelizes, 3 to 5 minutes. Add crushed tomatoes and sprinkle with salt and pepper. Bring mixture to a boil, and then reduce heat so it bubbles gently but steadily. Cook, stirring occasionally, until sauce thickens and vegetables are tender, 15 to 20 minutes.
  3. Add pasta to boiling water, and cook, stirring occasionally, for 5 minutes, and then start tasting. When pasta is tender but still has some bite, scoop out 2 cups cooking water, and then drain pasta.
  4. Immediately add pasta and a splash of cooking water to skillet and turn heat to medium-high. Toss to coat in sauce, adding a little more reserved pasta water if necessary to create a slightly creamy, but not soupy, sauce. Taste and adjust seasoning; then garnish with parsley and serve.
Nutrition Info
776 Calories, 26 g Protein, 131 g Carbohydrates, 14 g Fiber, 23 g Total fat (3 g sat), 1,233 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B3 (niacin), B6, C, E, K, Iron, Magnesium, Phosphorus, [nutrition:4] Vitamin B2 (riboflavin), Folate, Potassium, [nutrition:3] Zinc, [nutrition:2] Calcium, [nutrition:1] Vitamin A

Spicy Watermelon Salad

Spicy Watermelon Salad
Prep Time
40 minutes prep time
Number of Servings
serves 2
Ingredients

For the Dressing:

  • 1 small grapefruit (preferably red)
  • 1 small jalapeño, seeded and thinly sliced
  • Pinch sea salt

For the Salad:

  • 1 small bunch watercress
  • 1 small bunch arugula
  • 2 cups coarsely cubed watermelon
  • 1 medium avocado, pitted, peeled, and sliced
  • 4 mint sprigs, coarsely chopped
  • 1 Tbsp olive oil
  • Fresh lime juice
  • Slivered almonds (optional)
  • Pink Himalayan salt
Directions
  1. Make dressing: Roll grapefruit back and forth on a cutting board and then cut it into quarters. Use your hands to squeeze juice of grapefruit into a small bowl. Add jalapeño and sea salt. Set aside for at least 20 minutes to allow heat of jalapeño to infuse grapefruit dressing.
  2. Meanwhile, make salad. On a large serving platter, arrange watercress and arugula so they cover most of platter. Add watermelon and layer avocado slices on top.
  3. Gently strain grapefruit dressing over salad, reserving jalapeños, being sure to cover watermelon and avocado but not drown watercress. Place jalapeños around edges of platter.
  4. Sprinkle mint over top and finish with a drizzle of oil, a squeeze of lime juice, almonds (if using), and a pinch or two of pink Himalayan salt. Serve immediately.
Nutrition Info
387 Calories, 10 g Protein, 39 g Carbohydrates, 12 g Fiber, 26 g Total fat (3 g sat), 643 mg Sodium, [nutrition:5] Vitamin C, K, Folate, [nutrition:4] Vitamin B6, E, [nutrition:3] Vitamin A, B2 (riboflavin), Calcium, Magnesium, Phosphorus, Potassium, [nutrition:2] Vitamin B1 (thiamine), B3 (niacin), [nutrition:1] Iron, Zinc

Fiery Butternut Squash Ketchup

Fiery Butternut Squash Ketchup
Number of Servings
About [q:2/3] cup
Ingredients
  • [q:5 1/2]  oz leftover roasted butternut squash
  • 1 tsp harissa paste
  • Juice of [q:1/4] unwaxed lemon
  • Pinch of sea salt flakes
  • 2 tsp plain soy yogurt
Directions
  1. Add roasted squash, harissa paste, lemon juice, and salt with scant [q:1/2] cup of cold water to a blender. Or, alternately, blend in a bowl with a hand blender and blitz until smooth.
  2. Swirl through yogurt and serve as a dip.
Nutrition Info
Per serving (serves 2): 41 Calories, 1 g Protein, 10 g Carbohydrates, 2 g Fiber, 150 mg Sodium, [nutrition:4] Vitamin A, [nutrition:2] Vitamin C, [nutrition:1] Vitamin B6

Carrot Fries with Cinnamon Salt

Carrot Fries with Cinnamon Salt
Prep Time
30 minutes prep time
Number of Servings
serves 2 generously
Ingredients
  • 6  carrots, peeled and cut into [q:1/2] x 2-inch batons
  • 4 Tbsp sunflower oil
  • [q:1/2] tsp fine sea salt
  • Pinch of ground cinnamon
Directions
  1. Preheat oven to 425°. 
  2. Arrange carrot batons in a single layer on two baking trays, and then rub over oil. Bake for 13 to 14 minutes until softened.
  3. In the meantime, mix together salt and cinnamon.
  4. Remove carrot fries from oven and scatter liberally with cinnamon salt. Serve hot alongside Fiery Butternut Squash Ketchup (recipe follows).
Nutrition Info
Per serving (without ketchup): 318 Calories, 2 g Protein, 18 g Carbohydrates, 5 g Fiber, 28 g Total fat (4 g sat), 490 mg Sodium, [nutrition:5] Vitamin A, E, [nutrition:2] Vitamin B6, K, [nutrition:1] Vitamin B1 (thiamine), B3 (niacin), C, Potassium

Blueberry-Almond Paleo Porridge

Blueberry-Almond Paleo Porridge
Prep Time
10 minutes
Number of Servings
Serves 2
Ingredients
  • [q:1/2] cup raw unsalted almonds, chopped
  • [q:1/2] cup unsweetened shredded coconut
  • 1 Tbsp raw unsalted sunflower seeds
  • 2 Tbsp almond flour
  • 1 tsp ground cinnamon
  • [q:1/4] cup boiling water
  • 1 Tbsp maple syrup
  • 1 cup blueberries
Directions
  1. Process almonds, coconut, sunflower seeds, almond flour, and cinnamon in a food processor until finely ground, taking care to not overblend.
  2. Transfer mixture to a heat-proof bowl. Pour the [q:1/4] cup of boiling water over and stir to combine.
  3. Transfer porridge to two serving bowls. Drizzle with syrup and top with blueberries.
Nutrition Info
438 Calories, 11 g Protein, 32 g Carbohydrates, 10 g Fiber, 34 g Total fat (14 g sat), 10 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin), B6, E, K, Calcium, Iron, Magnesium, Phosphorus

Cashew Sour Cream

Cashew Sour Cream
Prep Time
10 minutes prep time + soaking and fermenting time
Number of Servings
makes 2 cups
Ingredients
  • 7 oz raw cashews, soaked overnight or soaked for 1 to 2 hours in hot water
  • [q:1 1/2] Tbsp natural plant-based (coconut or soy) yogurt
  • [q:1/2]  to 1 tsp salt (optional)
Directions
  1. Drain and rinse cashews and put them in a high-speed blender. Pour in [q:3/4] cup water and blend until cashews are very smooth (so no lumps or grains are left). If you need to add a bit more water, start with 1 tablespoon at a time. However, mixture should not be too watery. Add yogurt and blend briefly.
  2. Pour mixture into a clean glass container—a mason jar is ideal. Jar should be a bit bigger than amount of cream you have. Once you’ve poured in the cream, it must have some room to expand during fermentation.
  3. Cover jar with a piece of cheesecloth or muslin and secure it with a rubber band or some kitchen twine. Place jar on counter out of direct sunlight. Let it ferment for 6 to 24 hours. As it ferments, you should see small air pockets appear. This is absolutely normal. The amount of time it needs depends on the season. On a warm day it will be ready after 6 to 10 hours, but on a colder day it needs at least 12 hours. The taste should be pleasantly tangy and refreshing.
  4. When cashew sour cream is done, stir in up to 1 teaspoon of salt, if desired. Store in fridge with a lid on. The cream will keep for 4 to 5 days.

Grilled Peaches with Ginger Cream & Walnut Praline

Grilled Peaches with Ginger Cream & Walnut Praline
Prep Time
25 minutes prep time + time to make cashew sour cream
Number of Servings
4
Ingredients
  • [q:1 1/2] cups Cashew Sour Cream or coconut yogurt
  • 2 tsp grated fresh ginger
  • [q:1 1/2] tsp ground cinnamon
  • [q:1/2] tsp freshly grated nutmeg (optional)
  • [q:1/2] tsp vanilla powder
  • Pinch of salt
  • [q:1/4] cup maple syrup or gluten-free brown rice syrup
  • 6 ripe but firm peaches, halved and pitted

For the Praline

  • 1 cup walnuts
  • 2 Tbsp maple syrup
  • Pinch of salt
Directions
  1. Combine Cashew Sour Cream or coconut yogurt, ginger, cinnamon, nutmeg (if using), vanilla, and salt in a bowl. Set aside. (You can do this in advance; cover and refrigerate until ready to use.)
  2. Toast walnuts in a dry nonstick or cast-iron pan over medium heat, stirring frequently, for 3 to 4 minutes, until golden brown. Add the 2 tablespoons of maple syrup and salt and stir to coat. Cook for a minute more, and then tip walnuts out of pan and spread them on a sheet of parchment paper. Once walnuts are cool, roughly chop them.
  3. Heat a grill pan over high heat or preheat a panini press according to manufacturer’s instructions. (The pan must be really hot before you start to grill the peaches.) Lay fruit cut-side down on pan and cook for 3 minutes, or until grill marks appear. Serve with ginger cream, the [q:1/4] cup of maple syrup, and walnut praline.
Nutrition Info
417 Calories, 10 g Protein, 55 g Carbohydrates, 6 g Fiber, 21 g Total fat (3 g sat), 445 mg Sodium, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), Magnesium, [nutrition:2] Vitamin B1 (thiamine), Zinc, [nutrition:1] Vitamin B3 (niacin), B6, C, E, K, Iron, Potassium

Chanterelle Toast with Poached Eggs and Kale

Chanterelle Toast with Poached Eggs and Kale
Prep Time
40 minutes
Number of Servings
serves 2
Ingredients
  • 2 handfuls kale, stalks removed and leaves torn into bits
  • [q:3 1/2] oz chanterelle mushrooms, or mixed wild mushrooms, torn into chunks
  • 1 Tbsp cold-pressed rapeseed oil or olive oil, plus a little extra for drizzling
  • 1 garlic clove, very finely chopped
  • Salt and freshly ground black pepper
  • 1 small handful of parsley, roughly chopped
  • 2 large eggs
  • 1 Tbsp white wine vinegar
  • 2 slices sourdough bread
Directions
  1. Bring a large pan of water to boil. Blanch kale for a minute or two. Remove with a slotted spoon and drain, squeezing out any excess water. Keep water simmering while you tear mushrooms.
  2. Heat oil in a large saucepan and add mushrooms, taking care not to overcrowd them. Fry for 4 to 5 minutes until golden and softened.
  3. Add garlic to pan and fry for a minute until no longer fragrant. Add kale and stir through for a minute or two until all water has evaporated and leaves starts to crisp up, about 5 minutes. Season with salt and pepper and sprinkle in most of the parsley.
  4. Meanwhile, crack eggs into a couple of ramekins or cups. Add vinegar to the pan of simmering water and swirl with a spoon to create a whirlpool. Hold ramekin close to surface of water and quickly tip one egg into swirling water. Increase heat slightly and poach egg for 2 minutes until set. Remove and set aside while you repeat with other egg.
  5. Toast sourdough and drizzle with a little more oil. Divide mushrooms and kale between toasts. Top with poached eggs. Sprinkle with a little more parsley and a good grinding of pepper.
Nutrition Info
229 Calories, 11 g Protein, 18 g Carbohydrates, 5 g Fiber, 13 g Total fat (2 g sat), 344 mg Sodium, [nutrition:5] Vitamin K, [nutrition:2] Vitamin B2 (riboflavin), B3 (niacin), D, Iron, Phosphorus, [nutrition:1] Vitamin A, B1 (thiamine), B6, B12, C, E, Folate, Magnesium, Zinc

Vegan Sloppy Joes

Vegan Sloppy Joes
Number of Servings
Serves 4
Ingredients

  • Sloppy Joe Mixture

    • 2 tablespoons preferred Olive Oil
    • 1 medium onion, finely chopped
    • [q:1/2] red bell pepper, seeded and finely chopped
    • 1 pound tempeh, roughly crumbled
    • 3 garlic cloves, minced
    • [q:3/4] cup ketchup
    • [q:3/4] cup beer, vegetable broth, or water
    • [q:1/2] teaspoon black pepper

  • Coleslaw

    • 1 large avocado, pitted and diced
    • 2 tablespoons lime juice
    • [q:1/2] teaspoon fine sea salt
    • 1 garlic clove, chopped
    • 3 cups finely shredded green cabbage
    • [q:1/2] cup chopped cilantro

  • To Serve

Directions
  1. In a large skillet heat oil over medium. Add onion and bell pepper and saute until softened, 6 to 8 minutes. Add tempeh and garlic and cook 5 minutes more. Stir in ketchup, beer, broth, or water, and pepper. Bring to a simmer and cook until thickened, about 5 minutes.
  2. In a food processor or blender combine avocado, lime juice, salt, garlic, and [q:1/4] cup water. Process or blend until completely smooth. If needed, add more water to reach a smooth consistency. In a large bowl combine cabbage, cilantro, and avocado dressing.
  3. To serve, divide tempeh mixture between buns and top with slaw.
Nutrition Info
Made with low-sodium vegetable broth: 636 Calories, 30 g Protein, 0 mg Cholesterol, 70 g Carbohydrates, 19 g Total sugars (4 g Added sugars), 7 g Fiber, 33 g Total fat (5 g sat), 1,044 mg Sodium, [nut:5] Vitamin B6, Vitamin C, Vitamin K, Phosphorus, [nut:4] Vitamin B2 (riboflavin), [nut:3] Vitamin B3 (niacin), Magnesium, [nut:2] Vitamin E, Calcium, Folate, Iron, Potassium, [nut:1] Vitamin B1 (thiamine), Zinc

Fresh Grilled Corn Salad

Fresh Grilled Corn Salad
Prep Time
40 minutes
Number of Servings
Serves 8
Ingredients
  • Oil, for greasing grill

  • Salad

    • 8 medium heirloom carrots, washed, tops and bottoms trimmed, and halved lengthwise
    • Salt
    • 4 ears corn, shucked
    • 5 firm peaches
    • 2 bunches fresh baby arugula
    • [q:1/3] cup toasted sunflower seeds

  • Basil Tarragon Vinaigrette

    • [q:1/4] cup fresh tarragon, packed
    • [q:1/4] cup fresh basil, packed
    • [q:1/4] cup extra-virgin olive oil
    • 3 Tbsp apple cider vinegar
    • [q:1/4] tsp salt
    • [q:1/8] tsp black pepper
    • 1 garlic clove
    • 1 tsp Dijon mustard
    • 1 Tbsp fresh lemon juice
Directions
  1. Heat a grill pan or outdoor grill to medium-high heat and grease with oil.
  2. Place carrots on grill in a single layer and season with salt. Grill 6 to 8 minutes per side, until cooked but still crunchy. Remove to cutting board to cool.
  3. Grease grill with more oil and add corn. Sprinkle with salt. Grill for 10 minutes, rotating to cook on all sides. Remove to a cutting board to cool.
  4. Cut each peach into 2 halves and remove pits. Grill flat side of peaches for 4 minutes and remove to a cutting board to cool.
  5. In a blender, add all Basil Tarragon Vinaigrette ingredients and blend until smooth.
  6. Cut corn off cob and place in a large bowl. Cut carrots on bias into bite-size pieces and add to bowl. Cut peaches into bite-size half-moon slices and add to bowl. Add arugula and sunflower seeds and toss with dressing. Serve immediately.
Nutrition Info
230 Calories, 6 g Protein, 33 g Carbohydrates, 6 g Fiber, 11 g Total fat (1 g sat), 287 mg Sodium, [nutrition:5] Vitamin A, K, [nutrition:2] Vitamin B6, C, E, Folate, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Calcium, Iron, Magnesium, Potassium, Zinc
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