Chimichurri

Chimichurri
A Tangy Argentinean Barbecue Sauce
Prep Time
5 minutes
Number of Servings
Makes [q:2/3] cup
Ingredients
  • [q:1/4] cup extra-virgin olive oil
  • 2 Tbsp red wine vinegar
  • 1 small shallot, thinly sliced
  • 2 garlic cloves, minced
  • 1 Fresno chili, finely chopped
  • [q:1/2] cup coarsely chopped fresh flat-leaf parsley
  • 1 Tbsp finely chopped fresh oregano
  • [q:1/2] tsp fine sea salt
Directions
  1. Whisk oil, vinegar, shallot, garlic, chili, parsley, oregano, and salt together thoroughly in a small bowl.
  2. Serve over seafood, vegetables, potatoes, rice, or grilled meats.
Nutrition Info
Per 2 tablespoons: 115 Calories, 1 g Protein, 4 g Carbohydrates, 1 g Fiber, 11 g Total fat (2 g sat), 106 mg Sodium, [nutrition:5] Vitamin K, [nutrition:2] Vitamin C, [nutrition:1] Vitamin E

Saag Paneer

Saag Paneer
Prep Time
50 minutes
Number of Servings
Serves 4
Ingredients
  • 1 (16 oz) package frozen chopped spinach
  • 2 Tbsp ghee, divided
  • 8 oz paneer (Indian cheese), cut into 1-inch cubes
  • 3 cloves garlic, minced
  • 1 medium white onion, finely chopped
  • [q:1 1/2]-inch piece fresh ginger, peeled and minced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • [q:1/4] tsp ground cayenne pepper*
  • [q:1/2] cup plain yogurt
Directions
  1. Prepare spinach over the stovetop according to package directions. Set aside to cool.
  2. Meanwhile, heat 1 tablespoon of the ghee in a large nonstick or cast iron skillet set over medium heat. Add paneer cubes and cook until one side of each is browned. Flip and sauté for another minute. Remove paneer to a plate and set aside.
  3. Transfer spinach to a clean kitchen towel and squeeze excess liquid from spinach. Purée spinach in a food processor or high-speed blender until smooth. Set aside.
  4. Heat remaining tablespoon of ghee in skillet. Add garlic and sauté for 30 seconds. Add onion, ginger, coriander, cumin, turmeric, garam masala, and cayenne pepper, if using. Sauté until mixture is evenly light golden in color. (This should take about 10 minutes.) If the mixture is drying out or burning, add a few tablespoons of water.
  5. Add puréed spinach and stir well. Add [q:1/2] cup of water and salt and pepper to taste. Cook 5 minutes, stirring occasionally.
  6. Turn off heat. Slowly and gently stir in yogurt. Add paneer. Rewarm over low heat and serve.
Nutrition Info
184 Calories, 11 g Protein, 14 g Carbohydrates, 4 g Fiber, 11 g Total fat (6 g sat), 314 mg Sodium, [nutrition:5] Vitamin A, K, Folate, [nutrition:4] Vitamin C, [nutrition:2] Vitamin B2 (riboflavin), B6, Calcium, Iron, Magnesium, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B12, E, Potassium, Zinc

Cinnamon Raisin Apple Pie Panini

Cinnamon Raisin Apple Pie Panini
Number of Servings
Serves 4
Ingredients
Directions
  1. Whip together mascarpone cheese with 1 Tbsp of maple syrup. Refrigerate until it is time to craft the sandwich.
  2. Preheat your oven to 375° Fahrenheit.
  3. In a bowl, mix walnuts, ground cinnamon, melted coconut oil, and 1 cup maple syrup. Spread out on a parchment paper-lined baking sheet and bake until golden and fragrant, about 15 minutes. Let cool while you prep the rest of the panini.
  4. Core and slice the red and green apples right before you build your panini. Layer the sweet mascarpone cheese on the bottom slice of bread and stack with apple slices and toasted cinnamon walnuts. Spread the sweet mascarpone on the inside of the top slice and assemble the sandwich.
  5. Add an optional swipe of coconut oil to either side of your sandwich and place on a grill pan or a panini press until the outsides are golden brown and crisp.
  6. Slice in half and enjoy!
Nutrition Info
839 Calories, 14 g Protein, 57 mg Cholesterol, 95 g Carbohydrates, 66 g Total sugars (51 g Added sugars), 8 g Fiber, 48 g Total fat (19 g sat), 358 mg Sodium, [nut:5] Vitamin B2 (riboflavin), [nut:4] Phosphorus, [nut:2] Vitamin A, Vitamin B1 (thiamine), Vitamin B6, Calcium, Magnesium, Zinc, [nut:1] Vitamin B3 (niacin), Folate, Iron, Potassium

Kamut Soba & Vegetable Salad

Kamut Soba & Vegetable Salad
with Shoyu Ginger Dressing
Prep Time
15 minutes, plus 10 minutes cook time
Number of Servings
Serves 5
Ingredients

Soba & Vegetable Salad

  • 8 ounces EDEN Kamut Soba, 1 package (or any EDEN Soba)
  • 1 cup broccoli florets, blanched 2 minutes
  • 1 cup cauliflower florets, blanched 2 minutes
  • [q:1/4] cup carrots, julienned, blanched 1 minute
  • [q:1/4] cup red radishes, sliced into thin half-moons, blanched 1 minute
  • [q:1/4] cup snow peas, blanched 1 minute
  • [q:1/4] cup red onions, sliced into thin half rings, blanched 1 minute
  • 8 ounces organic extra firm tofu, cubed and marinated 30 minutes in:
    • [q:1/4] cup shoyu
    • [q:1/4] cup water
    • a dab of fresh grated ginger root

Shoyu Ginger Dressing

Directions
  1. Cook soba as package directs. When done, rinse under cold water and drain.
  2. Place in a mixing bowl with the blanched vegetables and marinated tofu.
  3. Prepare the dressing by mixing all ingredients together in a glass jar and shaking vigorously.
  4. Pour over the soba and vegetables several minutes before serving. Toss frequently to evenly mix.
Nutrition Info
262 calories, 7 g fat (23% calories from fat), 14 g protein, 36 g carbohydrate, 4 g fiber, 0 mg cholesterol, 294 mg sodium

Feisty Tofu with Broccoli, Chile & Nuts

Feisty Tofu with Broccoli, Chile & Nuts
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 3 Tbsp tamari or soy sauce, divided
  • 2 Tbsp water
  • 12 oz extra-firm organic tofu, cut into [q:3/4]-inch cubes
  • 1 Tbsp pure maple syrup
  • 1 tsp toasted sesame oil
  • 2 Tbsp extra-virgin olive oil
  • 7 dried red chiles, stemmed and
  • thinly sliced
  • 3 or 4 handfuls of broccoli florets
  • 3 cloves garlic, chopped
  • 1 Tbsp peeled and minced fresh ginger
  • [q:1/2] cup raw cashews or peanuts
Directions
  1. In a wide, shallow dish, stir together 2 tablespoons of the tamari and the water. Toss tofu with tamari mixture. Let tofu marinate for at least 10 minutes, but really, longer is better, even overnight.
  2. In meantime, combine remaining 1 tablespoon tamari, the maple syrup, and sesame oil in a small bowl.
  3. Heat olive oil in a large skillet or wok over medium-high heat. Add chiles and cook for 20 to 30 seconds, until they’re fragrant and darken slightly. Transfer chiles to a plate, leaving oil behind in skillet.
  4. Add marinated tofu to skillet and cook for 2 minutes, until golden on all sides. Transfer tofu to plate with chiles.
  5. Add broccoli, garlic, ginger, and tamari-maple mixture to skillet. Stir well and cook, covered, for 1 to 2 minutes, until broccoli brightens. Uncover pan and stir in nuts, tofu, and chiles. Cook for another minute or two, long enough for nuts to toast a bit. Serve immediately.
Nutrition Info
288 Calories, 16 g Protein, 15 g Carbohydrates, 5 g Fiber, 21 g Total fat (3 g sat), 800 mg Sodium, [nutrition:5] Vitamin C, K, [nutrition:3] Folate, Phosphorus, [nutrition:2] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, E, Calcium, Magnesium, [nutrition:1] Iron, Potassium, Zinc

Extra-Chocolate Lava Cakes

Extra-Chocolate Lava Cakes
Prep Time
40 minutes
Number of Servings
8 Cakes
Ingredients
  • 3 Tbsp liquid coconut oil, plus more for greasing pan
  • [q:1/3] cup cacao powder, plus more for dusting pan
  • [q:3/4] cup unsweetened nondairy milk, at room temperature
  • 1 tsp apple cider vinegar
  • 1 cup dairy-free dark chocolate chips
  • [q:3/4] tsp pure vanilla extract
  • [q:1/2] cup coconut sugar
  • [q:3/4] cup unsweetened applesauce
  • 1 cup gluten-free oat flour
  • [q:3/4] teaspoon baking powder
  • 8 (1oz) squares dairy-free dark chocolate
Directions
  1. Preheat oven to 350°. Grease 8 cups of a 12-cup muffin pan with a bit of coconut oil and then dust cups with cacao powder.
  2. In a large bowl, combine nondairy milk and apple cider vinegar. Let mixture sit for about 5 minutes.
  3. In a small saucepan, melt chocolate chips over medium-low heat. Stir until completely melted. Remove from heat.
  4. Add coconut oil, vanilla, coconut sugar, and applesauce to milk and vinegar, and mix well with a whisk or electric hand mixer. Add cacao powder, oat flour, and baking powder and mix again until there are no lumps. Stir in about half of melted chocolate.
  5. Fill each prepared muffin cup with [q:1/4] cup of batter and place a square of chocolate in middle of each cup, gently pushing it down into batter. Top with rest of batter, making sure chocolate squares are covered.
  6. Bake until a toothpick inserted in side of cake comes out clean (inserting it in center will not work since toothpick will prick melted chocolate square), 15 to 17 minutes. Let cakes sit for about 5 minutes.
  7. Invert a large baking sheet over muffin pan, carefully flip pan over, and lift it off to release. Top with remaining melted chocolate and serve immediately. Leftover lava cakes will keep in fridge for 5 days.
Nutrition Info
480 Calories, 7 g Protein, 50 g Carbohydrates, 8 g Fiber, 29 g Total fat (18 g sat), 64 mg Sodium, [nutrition:4] Iron, Phosphorus, [nutrition:3] Magnesium, [nutrition:2] Zinc, [nutrition:1] Vitamin B1 (thiamine), B12, Calcium, Potassium

Two-Bean Spicy Chili Cornbread

Two-Bean Spicy Chili Cornbread
Prep Time
15 minutes, plus 25 minutes cook time
Number of Servings
8 Servings
Ingredients

Chili

Cornbread

Directions
  1. Preheat the oven to 400°.
  2. Mix the beans, carrot, pepper, onion, corn and shoyu together and pour into a 9 x 13 inch baking dish. Smooth out the mixture with a spoon.
  3. To prepare the corn bread, mix all the wet ingredients together in a measuring cup and let stand for 5 minutes.
  4. Mix all dry ingredients and the parsley together.
  5. Combine the wet and dry ingredients, mix well and pour evenly over the top of the bean mixture. Do not stir.
  6. Bake, uncovered, for 30-40 minutes until the beans are hot and the corn bread is done. Test if the corn bread is done with a cake tester or fork.
Nutrition Info
287 calories, 5 g fat (15% calories from fat), 11 g protein, 51 g carbohydrate, 11 g fiber, 0 mg cholesterol, 472 mg sodium

Twice-Baked Butternut Squash with Gorgonzola

Twice-Baked Butternut Squash with Gorgonzola
Number of Servings
Serves 4
Ingredients
  • 2 medium butternut squash, halved lengthwise and seeded
  • Sea salt and freshly ground black pepper, to taste
  • 1 tbsp avocado or olive oil
  • [q:10 1/2] oz plain Greek yogurt
  • 8 oz Gorgonzola, divided
Directions
  1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
  2. Place the halved butternut squash, cut side up, onto the prepared sheet pan and season with salt and pepper. Drizzle with the oil and use your fingers to spread it over the squash.
  3. Transfer the pan to the preheated oven and bake for 40 to 50 minutes, or until fork-tender. Once the squash is done, remove from the oven and let it cool slightly, or until easy to handle.
  4. In a large bowl, scoop out the flesh of a squash half with a spoon, leaving the skin intact to create a boat. Leave at least a [q:1/4]-inch border around the squash skin so it will retain its shape. Repeat with the remaining halves.
  5. To the squash flesh, add the Greek yogurt, salt, pepper and 6 ounces of the Gorgonzola. Mix until well combined. Spoon the mixture back into the squash boats. Top with the remaining 2 ounces of the Gorgonzola.
  6. Place the squash back in the preheated oven and bake for another 8 to 10 minutes, or until the cheese is melted and the squash is golden-brown on top. Set the oven to broil and cook for 2 to 3 minutes, or until the tops are golden.
Nutrition Info
Made with avocado oil: 397 Calories, 22 g Protein, 46 mg Cholesterol, 33 g Carbohydrates, 9 g Total sugars (0 g Added sugars), 5 g Fiber, 22 g Total fat (12 g sat), 879 mg Sodium, [nutrition:5] Vitamin A, Vitamin C, [nutrition:4] Calcium, Phosphorus, [nutrition:3] Vitamin B6, [nutrition:2] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B12, Vitamin E, Folate, Magnesium, Potassium, [nutrition:1] Iron, Zinc

Soba Noodles in Dashi Broth

Soba Noodles in Dashi Broth
Prep Time
10 minutes, plus 20 minutes cook time
Number of Servings
Serves 4
Ingredients
Directions
  1. Cook pasta per package directions, rinse, drain and set aside.
  2. Place 4 cups water, kombu, and shiitake in a medium saucepan. Cover and bring to a boil. Reduce heat to medium-low and simmer 4 to 5 minutes.
  3. Remove Kombu, set aside for soup stock or discard. Cover pan and simmer 10 minutes.
  4. Reduce the heat to low, add shoyu, and simmer 2 minutes.
  5. Place the cooked soba in serving bowls, ladle the hot broth over, and garnish each with gomasio and scallions.
Nutrition Info
255 calories, 3 g fat (11% calories from fat), 12 g protein, 51 g carbohydrate, 11 g fiber, 0 mg cholesterol, 490 mg sodium

Bean & Olive Tapenade with Toasted Ciabatta

Bean & Olive Tapenade with Toasted Ciabatta
Prep Time
15 minutes, plus 5 minutes cook time
Number of Servings
Serves 6
Ingredients
Directions
  1. Mix the beans, red onion, parsley garlic, tomatoes, lemon juice, lemon zest, salt and pepper together in a medium mixing bowl.
  2. Toast the ciabatta. Spread the tapenade on each slice and top with the bean mixture before serving.
  3. Great as an appetizer for parties or tapas bar.
Nutrition Info
144 calories, 2 g fat (14% calories from fat), 6 g protein, 25 g carbohydrate, 4 g fiber, 0 mg cholesterol, 320 mg sodium
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