Wonky Fruit Tarts

Wonky Fruit Tarts
Prep Time
25 minutes
Number of Servings
12 tarts
Ingredients
  • 1 sheet pre-rolled shortcrust pastry
  • 1 (12 oz) jar raspberry jam
  • 7 oz frozen raspberries
  • Confectioners’ sugar, to dust
Directions
  1. Preheat oven to 350˚. Grease a 12-hole muffin tin.
  2. Unroll sheet of shortcrust pastry on a lightly floured surface, and use a (4 inch) round cutter to stamp out as many circles as possible. Clump any remaining pastry together and use a rolling pin to roll out again, until 12 circles total are formed.
  3. Push 1 round of pastry down into each hole of prepared muffin tin so sides come up and form a rough tart case. These look lovely if they’re a bit wonky, so don’t worry if they’re not perfectly uniform.
  4. Spoon a heaping tablespoon of raspberry jam into each mini tart case. Top with a few frozen berries. Transfer tin to preheated oven for 12 to 14 minutes, until pastry is crisp and golden.
  5. Remove tarts from oven and leave to cool slightly in tin. Use a kitchen palette knife to carefully remove tarts from tin.
Nutrition Info
1 tart: 100 Calories, 0 g Protein, 0 mg Cholesterol, 23 g Carbohydrates, 15 g Total sugars (14 g Added sugars), 1 g Fiber, 1 g Total fat (0 g sat), 14 mg Sodium, [nutrition:1] Vitamin C

Green Confetti Salad

Green Confetti Salad
with Crispy Tortilla Chips
Number of Servings
Serves 4
Ingredients
  • 8 Ezekiel 4:9 Sprouted Grain Tortillas
  • 4 cups of green cabbage, shredded
  • 2 cups of Brussels sprouts, shredded
  • 2 cups of Persian cucumbers, diced
  • 1 cup of green onions, diced
  • [q:1/2] cup of chopped fresh basil
  • [q:1/2] cup of chopped Italian flat-leaf parsley
  • 1 cup of chopped cilantro
  • 1 tsp + 1 Tbsp nutritional yeast
  • 4 Tbsp olive oil, divided
  • [q:1/4] cup of lemon juice
  • 1 Tbsp of lemon zest
  • 2 tsp garlic powder, divided
  • 2 tsp sea salt, divided
  • [q:1/2] tsp black pepper, divided
Directions
  1. Preheat oven to 400º Fahrenheit.
  2. Cut 8 Ezekiel 4:9 Sprouted Grain Tortillas into 6 equal-sized pieces. Drizzle with 2 Tbsp of olive oil and toss to coat.
  3. Season with 1 tsp of nutritional yeast, 1 tsp of garlic powder, 1 tsp of sea salt, and [q:1/4] tsp pepper.
  4. Bake in the oven until brown and crisp, about 5 minutes. Set aside to cool.
  5. Shred/chop 4 cups of cabbage, 2 cups of Brussels sprouts, 2 cups of Persian cucumbers, 1 cup of green onions, basil, cilantro, and parsley into small confetti-size pieces.
  6. Combine green salad ingredients in a large bowl. Drizzle in 2 Tbsp of olive oil, [q:1/4] cup lemon juice, 1 Tbsp of zest, 1 tsp sea salt, 1 Tbsp of nutritional yeast, 1 tsp of garlic powder, and [q:1/2] tsp of pepper, then toss to combine.
  7. Serve immediately with tortilla chips.
Nutrition Info
505 Calories, 19 g Protein, 0 mg Cholesterol, 66 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 17 g Fiber, 21 g Total fat (3 g sat), 871 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Phosphorus, [nut:3] Iron, Magnesium, Zinc, [nut:2] Folate, [nut:1] Vitamin A, Vitamin E, Calcium, Potassium

Whoopie Pies

Whoopie Pies
Prep Time
90 minutes
Number of Servings
12 pies (about [q:2 1/2]" each)
Ingredients

Cake

  • 2 cups all-purpose flour
  • [q:1/2] cup unsweetened cocoa
  • powder
  • [q:1 1/4] tsp baking soda
  • [q:1/2] tsp salt
  • [q:1/2] stick unsalted butter,
  • softened
  • [q:2/3] cup light brown sugar
  • 1 egg
  • 1 cup plain Greek yogurt
  • [q:1/4] cup low-fat milk
  • 1 tsp vanilla extract

Filling

  • 1 cup low-fat cream cheese, softened
  • [q:1 1/4] cups powdered sugar
  • [q:1/4] cup plain Greek yogurt
  • 2 tsp vanilla extract
Directions
  1. Preheat oven to 350˚.
  2. Oil two rimmed baking sheets, or line them with parchment paper. Set aside.
  3. Whisk flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.
  4. With a hand mixer or a standing mixer, beat butter and sugar until well combined. Add egg and beat in. Add yogurt, milk, and vanilla extract until combined. Slowly add in flour mixture in three additions.
  5. With an ice cream scoop or a large spoon, create 24 mounds with the batter, placing them 2 inches apart on baking sheets with 12 mounds per sheet.
  6. Bake 10 to 12 minutes, rotating sheets halfway through cooking time, until a toothpick inserted into center of a cake comes out with just a few crumbs stuck to it. Transfer cakes to a wire rack to cool.
  7. With a high-speed mixer or a stand mixer, beat softened cream cheese, powdered sugar, yogurt, and vanilla extract until smooth. Chill filling for 30 minutes to stiffen it up for spreading.
  8. Drop a generous spoonful of filling onto flat side of one cake. Gently press flat side of a second cake over filling. Repeat until all cakes have been filled.
Nutrition Info
1 whoopie pie: 269 Calories, 7 g Protein, 38 mg Cholesterol, 41 g Carbohydrates, 22 g Total sugars (20 g Added sugars), 2 g Fiber, 9 g Total fat (5 g sat), 241 mg Sodium, [nutrition:1] Vitamin B12, Phosphorus

Mediterranean Tuna Salad Stuffed Tomatoes

Mediterranean Tuna Salad Stuffed Tomatoes
Experience the ideal summer snack.
Prep Time
15 mins
Number of Servings
Serves 2
Ingredients
  • 3 to 4 Roma Tomatoes
  • 1 Can Wild Ahi Safe Catch Tuna
  • 1 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Minced Fresh Red Onion
  • 2 Tbsp Minced Roasted Red Peppers
  • [q:1/4] cup Chopped Jarred Artichoke Hearts
  • 2 Tbsp Chopped Kalamata Olives
  • 2 Tbsp Chopped Green Olives
  • Chopped Fresh Parsley to taste
  • Salt to taste
Directions
  1. Cut your Roma tomatoes in half lengthwise and use a spoon to gently scoop out seeds and the innards to create a little “bowl”. Salt tomatoes and set them aside.
  2. Add your Safe Catch Elite tuna to a mixing dish and use a fork to flake it.
  3. Add in all remaining ingredients and mix until evenly combined.
  4. Use a spoon to scoop your tuna salad into each tomato half.
  5. Drizzle with a little more olive oil and garnish with extra herbs or salt if you prefer. Enjoy!
Nutrition Info
Made with 4 tomatoes: 197 Calories, 19 g Protein, 30 mg Cholesterol, 11 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 4 g Fiber, 10 g Total fat (2 g sat), 678 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B12, Vitamin C, Vitamin K, [nutrition:3] Vitamin B6, [nutrition:2] Phosphorus, [nutrition:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin E, Folate, Iron, Magnesium, Potassium, Zinc

Baked Pizza Pita Bites 2 Ways

Baked Pizza Pita Bites 2 Ways
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Ezekiel 4:9 Whole Grain Pocket Breads
  • 1 Tbsp pizza sauce
  • 1 Tbsp vegan pesto
  • 1 Tbsp vegan mozzarella
  • 2 tsp vegetarian sausage crumbles
  • 1 Tbsp marinated artichokes, chopped
  • [q:1/4] tsp Italian seasoning
Directions
  1. Preheat the oven to 400 degrees Farenheit.
  2. Top half of the pita pockets with a dollop of pizza sauce, vegetarian sausage crumbles, vegan mozzarella, and finish with a sprinkle of Italian seasoning.
  3. To the other half of the pita pockets, add a dollop of vegan pesto, chopped marinated artichokes, and more vegan mozzarella.
  4. Bake in the oven for 10 to 15 minutes or until cheese is melted and pita bites are toasty. Cut each pocket bread into 8 wedges and serve immediately.
Nutrition Info
With tomato sauce: 232 Calories, 13 g Protein, 0 mg Cholesterol, 31 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 4 g Fiber, 8 g Total fat (2 g sat), 608 mg Sodium, [nut:5] Vitamin B1 (thiamine), [nut:2] Vitamin B3 (niacin), Vitamin B6, Phosphorus, [nut:1] Vitamin A, Vitamin B2 (riboflavin), Iron.

With pesto sauce: 281 Calories, 9 g Protein, 0 mg Cholesterol, 42 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 5 g Fiber, 10 g Total fat (2 g sat), 610 mg Sodium, [nut:3] Phosphorus, [nut:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Iron, Magnesium, Zinc

Roasted Carrot Hummus

Roasted Carrot Hummus
Prep Time
25 minutes
Number of Servings
Serves 8
Ingredients
  • 1 lb carrots, cut into 2-inch slices
  • 6 Tbsp olive oil, divided
  • [q:1/4] tsp salt, divided
  • [q:1/4] tsp ground black pepper, divided
  • [q:1 3/4] cups low-sodium canned chickpeas, drained and rinsed
  • 1 garlic clove, crushed
  • 2 Tbsp freshly squeezed lemon juice
  • 1 tsp ground cumin
  • [q:1/2] tsp smoked paprika
  • [q:1/2] tsp chili powder
Directions
  1. Preheat oven to 425°.
  2. In a medium bowl, combine carrots, 2 tablespoons of the olive oil, [q:1/8] teaspoon of the salt, and [q:1/8] teaspoon of the pepper; toss to coat. Transfer carrots to a baking sheet in a single layer.
  3. Bake carrots until slightly browned, about 15 minutes. Remove from oven and let cool slightly.
  4. In a blender, combine roasted carrots, chickpeas, garlic, lemon juice, cumin, paprika, chili powder, remaining [q:1/8] teaspoon salt, and remaining [q:1/8] teaspoon pepper. Blend on high speed until smooth. With blender running on low speed, slowly add remaining olive oil and pulse until smooth.
  5. Transfer to a dip bowl and serve immediately, or store in an airtight container in refrigerator for up to 4 days.
Nutrition Info
282 Calories, 10 g Protein, 0 mg Cholesterol, 34 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 7 g Fiber, 13 g Total fat (2 g sat), 128 mg Sodium, [nutrition:5] Vitamin A, Folate, [nutrition:2] Vitamin B1 (thiamine), Vitamin B6, [nutrition:1] Vitamin B2 (riboflavin), Vitamin E, Vitamin K, Iron, Magnesium, Phosphorus, Potassium, Zinc

Guacamole

Guacamole
Prep Time
15 minutes
Number of Servings
Serves 6
Ingredients
  • 5 avocados, peeled, pitted, and cubed
  • 2 Tbsp lime juice, plus more for topping
  • [q:1/2] tsp kosher salt
  • [q:1/2] tsp ground cumin
  • [q:1/4] tsp cayenne pepper
  • 2 Roma tomatoes, seeded and diced
  • [q:1/2] onion, chopped (optional)
  • 2 Tbsp chopped fresh cilantro
  • 1 Tbsp seeded and chopped jalapeño pepper
  • 1 tsp minced garlic
Directions
  1. In a large bowl, combine avocado and lime juice.
  2. Add salt, cumin, and cayenne. Mash avocado mixture using a potato masher or the back of a spoon.
  3. Fold in tomatoes, onion, cilantro, jalapeño, and garlic.
  4. Add additional lime juice over top to help keep guacamole from browning.
  5. Serve with tortilla chips.
Nutrition Info
280 Calories, 4 g Protein, 0 mg Cholesterol, 17 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 12 g Fiber, 25 g Total fat (4 g sat), 171 mg Sodium, [nutrition:3] Vitamin B6, Vitamin K, Folate, [nutrition:2] Vitamin C, Vitamin E, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Magnesium, Phosphorus, Potassium, Zinc

Mushroom and Swiss Chard Quesadillas

Mushroom and Swiss Chard Quesadillas
Served with Avocado Salad
Prep Time
75 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/2] cup extra-virgin olive oil, divided
  • 1 onion, chopped fine
  • 1 lb white mushrooms, trimmed and sliced thin
  • [q:3/4] tsp table salt, divided
  • [q:1/2] tsp black pepper, divided
  • 3 garlic cloves, minced, divided
  • 2 tsp ground coriander
  • [q:1/4] tsp red pepper flakes
  • 1 lb Swiss chard, stemmed, leaves sliced into [q:1/2]-inch-wide strips
  • 4 tsp lime juice, divided
  • 8 oz Monterey Jack cheese, shredded (2 cups)
  • 4 (10-inch) flour tortillas
  • 2 avocados, halved, pitted, and cut into  [q:3/4]-inch pieces
  • 3 radishes, trimmed and sliced thin
  • [q:1/4] cup fresh cilantro leaves
Directions
  1. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add onion, mushrooms, [q:1/2] teaspoon of the salt, and [q:1/4] teaspoon of the pepper. Cover and cook, stirring occasionally, until mushrooms have released their moisture, 8 to 10 minutes. Uncover and continue to cook, stirring occasionally, until liquid has evaporated and mushrooms are well browned, 8 to 10 minutes.
  2. Stir in two-thirds of the garlic, the coriander, and pepper flakes. Cook until fragrant, about 30 seconds. Add chard, cover, and cook until wilted but still bright green, 1 to 2 minutes. Uncover and cook, stirring often, until liquid evaporates, 4 to 6 minutes. Off heat, stir in 1 teaspoon of the lime juice. Let mixture cool slightly, and then stir in Monterey Jack.
  3. Lay tortillas on a counter. Spread vegetable filling over half of each tortilla, leaving a [q:1/2]-inch border around edge. Fold other half of tortilla over top and press firmly to compact.
  4. Whisk 3 tablespoons of the oil, remaining 1 tablespoon of the lime juice, remaining [q:1/4] teaspoon salt, remaining [q:1/4] teaspoon pepper, and remaining garlic together in a medium bowl. Add avocados and gently toss to coat. Transfer avocado mixture to a serving platter. Top with radishes and cilantro.
  5. Heat 2 tablespoons of the oil in now-empty skillet over medium heat until shimmering. Place 2 folded quesadillas in skillet and cook until browned and cheese has melted, about 2 minutes per side. Transfer to a cutting board. Repeat with remaining 1 tablespoon of oil and remaining 2 quesadillas; transfer to cutting board. Cut into wedges and serve with avocado salad.
Nutrition Info
707 Calories, 26 g Protein, 50 mg Cholesterol, 46 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 12 g Fiber, 50 g Total fat (16 g sat), 1,154 mg Sodium, [nutrition:5] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Vitamin K, Calcium, Folate, [nutrition:4] Vitamin B1 (thiamine), Vitamin B6, Vitamin E, [nutrition:3] Iron, Magnesium, Potassium, Zinc, [nutrition:2] Vitamin B12

Japanese Potato Salad

Japanese Potato Salad
Tired of the same old classic?
Prep Time
65 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1 1⁄2] lbs medium potatoes, unpeeled
  • [q:1⁄2] large carrot ([q:3 1⁄2] oz), scrubbed and cut into [q:1⁄2]-inch dice
  • [q:1⁄2] large onion ([q:3 1⁄2] oz), cut into [q:1⁄2]-inch dice
  • [q:1 1⁄2] tsp flaky sea salt, divided
  • 10 slender green beans ([q:1 3/4] oz)
  • [q:3/4] cup (6 oz) Soy Milk Mayonnaise
  • [q:1⁄2] tsp freshly ground black pepper
  • 1 medium bunch (7 oz) green or purple mizuna
Directions
  1. Place unpeeled potatoes in a steamer basket set over a large wok filled three-quarters with boiling water. Steam until centers are soft, about 30 minutes. Peel while hot by rubbing in paper towels or a clean kitchen towel. Place potatoes in a medium bowl. Smash while still hot with a potato masher.
  2. Lay a sheet of unbleached parchment paper in steamer basket and strew carrot and onion on paper. Sprinkle with [q:1⁄4] teaspoon of the salt. Cover and cook over rapidly boiling water for 3 to 5 minutes, until soft. Remove steamer basket from wok, set on a large dinner plate, and let vegetables cool to room temperature.
  3. Bring a medium saucepan of water to a boil over high heat. Add green beans and blanch for 1 to 3 minutes, depending on thickness. Drain, refresh under cold running water, and pat dry in a clean tea towel. Slice off stem ends and cut beans crosswise into [q:3/4]-inch pieces.
  4. Add cooled carrot, onion, green beans, mayonnaise, remaining [q:1 1⁄4] teaspoon salt, and the black pepper to smashed potato. Fold together until ingredients are evenly incorporated.
  5. Cut top 2 inches of mizuna leaves off. (Save bottom portion for another dish). Scoop a generous portion of potato salad into a serving bowl and mound a handful of mizuna leaves next to salad. Serve family-style or as a side dish. (Alternatively, serve individually on four salad plates.)
Nutrition Info
313 Calories, 8 g Protein, 0 mg Cholesterol, 39 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 7 g Fiber, 15 g Total fat (1 g sat), 757 mg Sodium, [nutrition:5] Vitamin B6, Vitamin C, Vitamin K, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), Magnesium, Phosphorus, Potassium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Calcium, Folate, Iron
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