Name: Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime
Yield: 8 servings
Ingredients: 2 lb pumpkin (roast, peel, and cube into bite size pieces); 1 tbsp ginger (freshly grated); 2 green or red chillis (finely chopped); 2 tbsp olive oil (extra virgin); 2 teaspoons pure maple syrup; 2 bunch cilantro (finely chop one bunch; set leaves of other bunch aside); 1 pinch sea salt and pepper (to taste); 1 cup quinoa; 1.5 cups water; 2 limes (juiced); 1 bunch mint (leaves); 1/2 cup pumpkin (pepita) seeds

Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime

November 10, 2015/in Gluten Free, Low Sodium, Low Sugar, Sides, Vegetarian Main Dish cilantro, ginger, green or red chillis, limes, mint, olive oil, pumpkin, pumpkin (pepita) seeds, pure maple syrup, quinoa, sea salt and pepper, water Main Dish, Side Dish 0 stars/by GboLey7

Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime

CourseMain Dish, Side Dish

Servings

8 servings

Servings

8 servings

Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime

CourseMain Dish, Side Dish

Servings

8 servings

Servings

8 servings

Ingredients

2 lb pumpkin roast, peel, and cube into bite size pieces
1 tbsp ginger freshly grated
2 green or red chillis finely chopped
2 tbsp olive oil extra virgin
2 teaspoons pure maple syrup
2 bunch cilantro finely chop one bunch; set leaves of other bunch aside
1 pinch sea salt and pepper to taste
1 cup quinoa
1.5 cups water
2 limes juiced
1 bunch mint leaves
1/2 cup pumpkin (pepita) seeds

Servings: servings

Instructions

Pre-heat oven to 200-400 degrees F. Combined roasted pumpkin with ginger, chilli, garlic, olive oil, maple syrup and cilantro. season with salt and pepper. Spread out on large baking sheet. Bake 25-30 minutes, turning once or twie or until the pumpkin is golden and soft through. Remove from oven and cool slightly. In small saucepan, boil quinoa in the water. reduce heat to simmer and cook for 10-12 minutes until quinoa absorbs all the water. turn off heat and keep lid on, steaming for 5 more minutes. Remove lid and fluff quinoa. In large bowl, combine pumpkin mixture and quinoa. juice lime over mixture, and add mint and other cilantro leaves. Add more salt and pepper if needed. Sprinkle top with pumpkin seeds. This dish may be served warm or cool.

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Roasted Sweet Potato and Black Bean Tacos with Goat Cheese

February 25, 2015/in Vegetarian Main Dish black beans, Cayenne Pepper, Chili Powder, cilantro, Corn Tortillas, cumin, garlic, Goat Cheese, lime, onion, salt, smoked paprika, sweet potatoes Main Course, Main Dish Mexican/by GboLey7

From Grace Dickinson at FoodFitnessFreshAir.Com

Roasted Sweet Potato and Black Bean Tacos with Goat Cheese

CourseMain Course, Main Dish
CuisineMexican

Servings	Prep Time
4	30

Servings	Prep Time
4	30

Roasted Sweet Potato and Black Bean Tacos with Goat Cheese

CourseMain Course, Main Dish
CuisineMexican

Servings	Prep Time
4	30

Servings	Prep Time
4	30

Ingredients

3 Medium sweet potatoes cubed
1/2 tsp smoked paprika
1/8 plus 1/4 tsp salt
1 Large onion diced
4 Cloves garlic minced
1/2 Tbsp Chili Powder
1/2 tsp cumin
1/8 tsp Cayenne Pepper
1 15 ounce can black beans drained and rinsed
8 Small Corn Tortillas
5 Ounces Goat Cheese crumbled
1/2 Cup cilantro chopped
1 lime cut into wedges

Servings:

Instructions

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, and place sweet potato cubes on top. Toss with smoked paprika, 1/2 T olive oil, and 1/8 tsp salt. Bake 20 to 25 minutes, or until sweet potatoes are soft. 2. Meanwhile, heat remaining 11/2 T olive oil in a large skillet over medium-high heat. Add onion and garlic and saute for 6 to 8 minutes, until onion is translucent, stirring frequently. Add chili powder, cumin, cayenne pepper, and 1/4 tsp salt, and saute for 60 seconds, until fragrant. Add beans, and reduce heat to medium-low. Cook beans for 10 minutes to let the flavors meld, stirring occasionally. Remove from heat. 3. Wrap tortillas together in aluminum foil and heat in oven for 3 to 5 minutes, or until warm. Remove and top with a spoonful of sweet potatoes and beans. Divide goat cheese crumbles between tacos, and add cilantro leaves. Finish with a squeeze of lime.

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Moroccan Tajine

February 18, 2015/in Vegetarian Main Dish Carrots, Cauliflower florets, celery, cilantro, cinnamon, coriander, Diced Tomatoes, garlic, ground cumin, Harissa Sauce, honey, lemon, olive oil, onion, Pine nuts, salt, Tempeh- Original or Wild Rice Flavor, turmeric, Turnip/by GboLey7

Moroccan Tajine

Servings	Prep Time
6 people	30 Minutes

Servings	Prep Time
6 people	30 Minutes

Moroccan Tajine

Servings	Prep Time
6 people	30 Minutes

Servings	Prep Time
6 people	30 Minutes

Ingredients

2 tbsp olive oil
1 tbsp cinnamon
1 tsp ground cumin
1 tsp coriander
1/2 tsp turmeric
1 large onion Diced
4 cloves garlic Minced
1 8 ounce package Tempeh- Original or Wild Rice Flavor Cubed
2 14.5 ounce cans Diced Tomatoes
3 Large Carrots Cut in 1/4 inch coins
3 Stalks celery Cut in 1/2 inch pieces
1 Large Turnip Peeled, cut in 1/2 inch cubes
1 lemon Sliced in rounds
2 Cups Cauliflower florets
1 tbsp honey
salt To Taste
2 tbsp cilantro Minced
3 tbsp Pine nuts Lightly toasted
Harissa Sauce To Taste

Servings: people

Instructions

1. Coat a large Dutch oven with olive oil and place at low heat. Add cinnamon, cumin, coriander, and turmeric. Stir spices until fragrant, about 3 minutes. Add onion, garlic and ginger; increase heat to medium and sauté about 3 minutes. (cover if vegetables start to stick). 2. Meanwhile, place enough water in a small saucepan to cover the cubed tempeh. Boil water, then add tempeh. Cook 5 minutes. Drain well. 3. To the Dutch oven, add tomatoes, carrots, celery, turnip,and lemon slices. Cover and simmer about 10 minutes. Add the cauliflower and tempeh; simmer 10 to 15 minutes, until all vegetables are tender. Remove and discard lemon rounds. Add honey and salt to taste. Garnish with cilantro and pine nuts; serve with harissa sauce. Note- Serve it over fruited cous-cous or quinoa.

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Roasted Beet Dip

January 22, 2015/in Sides beets, black pepper, cilantro, coriander, cumin, garlic, lemon, olive oil, salt, serrano chili pepper/by TN57gb0

Roasted Beet Dip

Great with raw veggies, sweet potato chips, or pita chips!

Servings	Prep Time
8	1 hour 20 min

Cook Time

1 hour

Servings	Prep Time
8	1 hour 20 min

Cook Time

1 hour

Roasted Beet Dip

Great with raw veggies, sweet potato chips, or pita chips!

Servings	Prep Time
8	1 hour 20 min

Cook Time

1 hour

Servings	Prep Time
8	1 hour 20 min

Cook Time

1 hour

Ingredients

4 lbs beets fresh, whole
1/4 cup olive oil extra virgin
1/2 tsp salt table, iodized
1 tsp black pepper ground
3 cloves garlic fresh
1 ea serrano chili pepper
3/4 tsp cumin seeds
3/4 tsp coriander seeds
1/3 cup cilantro leaves, fresh
1 ea lemon fresh, medium

Servings:

Instructions

Roughly chop or quarter beets, depending on their size. On baking pan, lightly coat beets with 1/8 cup olive oil, salt, and pepper. Roast for 40 minutes. Chop garlic and chili pepper. Add to beets, along with the cumin and coriander. Roast another 20 minutes or until beets soften. Cool for 10 minutes. In food processor, combine all roasted ingredients and squeeze in lemon juice from lemon. While processer is running, slowly add in the rest of the olive oil. Chop Cilantro. Mix in and serve.

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Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime

Roasted Sweet Potato and Black Bean Tacos with Goat Cheese

Moroccan Tajine

Roasted Beet Dip

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