534. Parsnip fries
serves 2 as a snack or light lunch
4 medium parsnips
1 cup chopped parsley
1 cup cooked chickpeas
1/4 cup sliced kalamata olives
2 tablespoons capers
1 cup diced cucumber
pine nuts, for topping
tzatziki dressing
1/2 cup sunflower seeds, soaked at least 4 hours
1/4 cup fresh squeezed lemon juice
1/4 cup quality extra virgin olive oil
1/2 teaspoon fine sea salt
few dashes of black pepper
2 heaping tablespoons fresh dill
1 tablespoon white cucumber balsamic
1 teaspoon raw honey
2 tablespoons purified water, to thin
Preheat the oven to 400F and line a baking sheet with parchment. Scrub the parsnips under running water to remove any dirt and pat dry with a towel. Trim an inch from the top and bottom of each parsnip, slice in half, and cut into 1/2 inch sticks. Toss with a drizzle of extra virgin olive oil and a few pinches of salt and pepper. Spread the fries evenly on the lined baking sheet, giving each at least an inch of space between the other. Bake for 20 minutes, then flip each fry and return to the oven to bake for another 8 minutes. Fries are done when they are brown and crispy.
While the fries are baking, combine the parsley, chickpeas, olives, capers, and cucumber in a mixing bowl. Toss together and set aside.
Rinse and drain the soaked sunflower seeds. Add them to a blender with the remaining ingredients. Blend on high until smooth and creamy, adding an additional teaspoon of water at a time to thin to your desired consistency. Taste and adjust seasonings if needed.
Plate the fries and top with plenty of parsley salad. Drizzle your desired amount of tzatziki dressing on top and sprinkle with pine nuts. I find these to be eaten best with a fork, and plenty of dressing on the side.
Store leftover tzatziki dressing in an airtight container in the fridge for up to 5 days. Store leftover parsley salad in an airtight container in the fridge for up to 3 days.
533. Sushi bowl & ginger miso dressing
INGREDIENTS >>>
1 cup cooked cauliflower rice (or sub cooked rice/grain of your choice)*
4 ounces protein of your choice (see notes for how to cook wild-caught salmon)**
1/2 cup edamame
1/2 cup grated carrots
1/2 cucumber, cut into matchsticks
3 tbs green onion, chopped
1/2 small watermelon radish, sliced thin
1/4 avocado
1 sheet of dried nori (cut into strips and rehydrated with a bit of water)
Optional condiments/toppings:
Pickled ginger (look for the kind that doesn’t contain added food coloring or dye, like this one)
Wasabi
Sriracha sauce
For the Ginger Miso Dressing
Yield: 6 servings
2 1/4 tbs organic miso paste (I use this one and find it at my local market)
3 tbs rice wine vinegar (it’s fine to sub another basic vinegar if you don’t have rice wine)
2 tbs honey
2 tbs fresh grated ginger root
2 tbs sesame oil
2 tsp fresh squeezed lime juice
1/2 tbs coconut aminos (can also substitute with gluten-free tamari or
soy sauce)
METHOD >>>
- Prepare ingredients as outlined and arrange as you see fit in a bowl.
- For the dressing, whisk all ingredients together and drizzle 1/6 of dressing over your bowl.
- Add garnishes and enjoy!
NOTES >>>
* For the cauliflower rice, use my basic recipe here. If you want to use the pre-riced cauliflower from Trader Joe’s that’s totally fine, too. I love using it when they have it in stock, which is rarely because it’s such a popular item at our TJ’s!
For rice or other grains, use 1/4 cup dry per serving and be sure to rinse well before cooking. To prepare, simply add rice, 1/2 cup water (double the water according to the amount of grain used), and a pinch of sea salt to a pot and bring to a boil. Once boiling, cover tightly with a lid and turn the heat down as low as it will go. Cook covered for another 10-15 minutes. Fluff with a fork and serve.
532. Miso oats + roasted strawberries
Ingredients
Pepper Jelly Roasted Strawberries
- 8 strawberries, cut in half length-wise
- 1/2 tbs blackberry pepper jelly (feel free to substitute whatever you have on hand. Balsamic vinegar, sugar, and red pepper flakes work wonderfully in this recipe).
Miso Oats
- 1/2 rolled oats (not instant)
- 1 cup water
- 1 tbs plus 1/2 tbs white miso paste
Directions
First preheat your oven to 350°F. Add strawberries and blackberry pepper jelly to a bowl and gently toss until coated. Scatter strawberries onto a parchment lined baking sheet and put them in the oven for 20-25 minutes until soft and cooked down slightly. While strawberries are in the oven, get stared on the oats. Put one cup of water in a pot over medium heat, once it comes to a simmer add 1 tbs of miso paste, stir to combine. Add in oats and stir until it thickens up, about 5 minutes. Try not to let this mixture boil to hard during this time, it will kill any of the live probiotics in the miso. Once thickened, remove from heat, taste, and add in remaining miso paste according to taste. I stirred in a 1/2 tbs of miso paste after the oats were finished cooking to give it some extra oomph, but different brands of miso taste differently. Some are stronger than others. So be sure to give it a try, and doctor it up accordingly.
Put the oats in a bowl, top with roasted strawberries, serve immediately.
531. Patatas bravas
FAT FREE PATATAS BRAVAS
INGREDIENTS
- 1 pound white potatoes (500 g)
- ¼ cup water (65 ml)
- 2 cloves of garlic, sliced
- ½ onion, chopped
- 1 red chile, chopped
- 2 fresh tomatoes, chopped
- 3 tbsp tomato paste
- 2 tbsp tamari or soy sauce
- 1 tsp sweet paprika
INSTRUCTIONS
- Preheat the oven to 355ºF or 180ºF.
- Wash the potatoes, don't peel them and cut them into cubes.
- Bake them for about 30 minutes or until golden brown.
- Precalienta el horno a 180ºC ó 355ºF.
- In the meantime, place the rest of the ingredients in a saucepan (except the sweet paprika) and cook over medium heat for about 10 minutes.
- Blend the sauce in a blender and pour it into the saucepan again. Add the paprika and cook for 15 minutes more over medium heat.
- Serve the potatoes with some sauce on top.
530. Vegan garlic alfredo w asparagus & peas
VEGAN GARLIC ALFREDO WITH ASPARAGUS & PEAS
- 5-6 cups cauliflower
- 3 cloves garlic, minced
- 1½ tbsp olive oil
- 2 cups vegetable broth
- 1 cup almond milk
- 3 tbsp nutritional yeast
- ¾ tsp salt
- black pepper, to taste
- 1 box fettuccine noodles
- 1 tbsp olive oil
- 1 cup asparagus, cut into ½" long pieces
- 1 clove garlic, minced
- 1 cup frozen peas, prepared
- Bring a large pot of salted water to a boil. Add cauliflower florets and boil until fork tender, approx. 8-12 minutes. After draining cauliflower, immediately bring another pot of fresh salted water to a boil to cook the pasta.
- In a skillet, heat olive oil over medium heat and add minced garlic. Cook until translucent and set aside.
- Combine boiled cauliflower, sautéed garlic and olive oil, ½ of the vegetable broth, Silk Unsweetened Original Almondmilk, nutritional yeast, salt and pepper. Blend on high until smooth and creamy. Adjust the consistency with the remaining vegetable broth (typically you should end up using all of the broth, but only add a little at a time and adjust in increments.) Set aside.
- Cook pasta according to package instructions. Do not rinse, immediately coat with sauce after cooking.
- In a skillet, heat 1 tbsp olive oil over medium-high. Add asparagus and garlic and cook until asparagus is tender. Add peas and season with salt and pepper. Combine cooked fettuccine noodles, vegetables, and sauce in a skillet. Top with fresh herbs and cracked pepper.
This dish reheats easily, just pop it in the microwave or heat it over medium on your stovetop.
529. Stew of green vegetables
- 3 mini lettuce Roman
- 250g green peas
- 250g broad beans
- 3 spring onions
- bunch of dill
- A bunch of mint
- 30ml olive oil
- 15ml extra virgin olive oil
- 0,75ml vegetable stock
- Salt and pepper to taste
Preparation:
- In a wide pan, hot oil zeszklij chopped spring onions.
- Then add the halves lettuce and fry a moment, trying not to blush vegetables.
- The whole water the broth and season to taste with salt and pepper. Bring to a boil. Simmer for 5 minutes, until just tender lettuce.
- Add peas and peeled broad beans.
- After a while most add chopped herbs. Leave the rest for decoration.
- Before serving, sprinkle the dish with a spoon of olive oil quality and sprinkle with remaining dill and mint.
528. Paleo hummus
527. Raw carrot falafel
