Wild Rice Stuffing

Higher in protein and fiber than regular stuffing, and just as tasty!

Wild Rice Stuffing
Print Recipe
Servings
10
Servings
10
Wild Rice Stuffing
Print Recipe
Servings
10
Servings
10
Ingredients
Servings:
Instructions
  1. 1. Turn oven on to 350 degrees F. Place a large pot over medium heat. Add the oil. When hot, add onions, carrots, and celery. cook, stirring occasionally, until soft, about 15 minutes.
  2. 2. Add garlic and salt. Cook, stirring frequently, for one more minute. add broth. bring to boil. Stir in wild rice and brown rice and reduce to medium-low. Simmer, covered, until the rice is tender, about 35 minutes.
  3. 3. While rice is cooking, mix the apples, pecans, cranberries, thyme and a pinch of salt in large bowl.
  4. 4. In a medium bowl, beat together the eggs, chicken or turkey stock, and oat flour. add salt if needed
  5. 5. Pour the liquid over the apple mixture and mix. Add in rice mixture when rice is tender. Pour the whole mixture into a oven safe casserole dish and bake for 1 hour. Let cool for 10 minutes before eating.
Share this Recipe
 
Powered byWP Ultimate Recipe

Mashed Turnips

Mashed turnips are a fantastic alternative to mashed potatoes. They have only 6 grams of carbohydrate per serving (mashed potatoes have around 22), and the same amount of fiber.

Mashed Turnips
Print Recipe
Servings
4
Servings
4
Mashed Turnips
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. boil diced turnips for 10 minutes. Drain. Add in all other ingredients and mash. serve warm.
Share this Recipe
 
Powered byWP Ultimate Recipe

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

Pumpkin Quinoa Dish

Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime
Print Recipe
Servings
8 servings
Servings
8 servings
Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. 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.
Share this Recipe
Powered byWP Ultimate Recipe

Moroccan Carrot Lentil Soup

Recipe adapted from http://www.acedarspoon.com/moroccan-carrot-red-lentil-soup/

Moroaccan Carrot Lentil Soup
Print Recipe
Servings Prep Time
6 20
Cook Time
45
Servings Prep Time
6 20
Cook Time
45
Moroaccan Carrot Lentil Soup
Print Recipe
Servings Prep Time
6 20
Cook Time
45
Servings Prep Time
6 20
Cook Time
45
Ingredients
Servings:
Instructions
  1. Heat 2 tablespoons in a large pot over medium heat. Saute the onion and garlic until soft. Add the carrots and saute until carrots are tender. About 10-12 mins.
  2. Add the spices and saute for an additional 2 mins.
  3. Add the vegetable broth, diced tomatoes, and lentils and stir to combine. Simmer on low heat for about 20 mins, or until lentils are tender.
  4. To create a creamy soup, use a blender and blend soup in portions or use an immersion blender.
  5. Serve soup with fresh cilantro, crushed red pepper, and fresh lemon juice.
Share this Recipe
Powered byWP Ultimate Recipe

Baked Curried Cauliflower

Baked Curried Cauliflower
Print Recipe
Open the doors to this new set of flavors.
Servings Prep Time
4-6 people 15 mins
Cook Time
45 mins
Servings Prep Time
4-6 people 15 mins
Cook Time
45 mins
Baked Curried Cauliflower
Print Recipe
Open the doors to this new set of flavors.
Servings Prep Time
4-6 people 15 mins
Cook Time
45 mins
Servings Prep Time
4-6 people 15 mins
Cook Time
45 mins
Ingredients
Servings: people
Instructions
  1. Preheat oven to 425 degrees F.
  2. Whisk together olive oil, spices, salt and pepper.
  3. Combine cauliflower and onions, then toss with oil mixture.
  4. Spread cauliflower mixture on lined cookie sheets in a single layer.
  5. Bake for 20 mins, turn and toss the cauliflower, then return to oven and bake for an additional 15-20 mins until cauliflower is tender and lightly browned. Remove from oven and serve.
Share this Recipe
Powered byWP Ultimate Recipe

Lentil Mint Salad

lentil

Adapted from kalynskitchen.com

Lentil Mint Salad
Print Recipe
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Lentil Mint Salad
Print Recipe
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Ingredients
Servings: people
Instructions
  1. Rinse the lentils over running water and pick out the broken ones or any small stones. Put the lentils in 3 cups of water and bring to a boil. Simmer gently, until tender, about 25-30 minutes.
  2. While lentils cook, very finely mince fresh garlic cloves. Heat 2 Tbsp of olive oil in small frying pan, add garlic, and saute over low heat for about 7-8 mins.
  3. While garlic cooks, finely chop your desired amount of fresh herbs, mint and parsley.
  4. In a small bowl whisk together lemon juice, the other 2 T of olive oil, ground cumin, and ground allspice.
  5. When lentils are tender, drain well and return to the pan. Turn heat back on under pan with the garlic and add lemon dressing mixture to heat for about 1 min.
  6. Pour heated dressing over the lentils, then gently stir in fresh herbs. Season with salt and pepper.
Share this Recipe
Powered byWP Ultimate Recipe

Black Bean Hummus

bean dip

Adapted from eatplaybe.com

Black Bean Hummus
Print Recipe
Here is a fun dip for your next appetizer.
Servings Prep Time
6 10 mins
Servings Prep Time
6 10 mins
Black Bean Hummus
Print Recipe
Here is a fun dip for your next appetizer.
Servings Prep Time
6 10 mins
Servings Prep Time
6 10 mins
Ingredients
Servings:
Instructions
  1. Rinse black beans thoroughly and drain. Place black beans, artichoke hearts, tahini and garlic in a food processor. Slowly drizzle in olive oil as you blend the ingredients to desired consistency. Add salt to taste.
  2. Serve with fresh veggies, pita chips, or your favorite dipper.
Share this Recipe
Powered byWP Ultimate Recipe

Ginger Sesame Roasted Chickpeas

Maria Tadic,RD, is a Stone Soup blogger and author of beanafoodie.com

Ginger Sesame Roasted Chickpeas
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
40 minutes
Ginger Sesame Roasted Chickpeas
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Recipe Notes

1.  Lightly coat cookie sheet with olive oil. Place rinsed beans on cookie sheet in oven.  turn oven to 425 and set timer for 6 minutes.

2.  While oven is warming up and beans are drying in oven,  combine all other ingredients in medium size bowl.

3.   Transfer beans to mixture in bowl and coat evenly.  Spread onto cookie sheet, and place in oven for 30 minutes.  Check and toss every 5-10 minutes.  Chickpeas are done when golden brown and crunchy.

Share this Recipe
Powered byWP Ultimate Recipe

Apricot and Almond Buckwheat Pilaf

Apricot and Almond Buckwheat Pilaf
Print Recipe
Servings
6
Cook Time
30 minutes
Servings
6
Cook Time
30 minutes
Apricot and Almond Buckwheat Pilaf
Print Recipe
Servings
6
Cook Time
30 minutes
Servings
6
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. In a large skillet or saucepan, heat the olive oil over medium to medium low heat. Add the onion and cook for about 5 minutes until golden brown. Stir in the kasha, almonds, apricots, paprika, and pepper. Stir until the buckwheat is coated with the oil and the almonds are slightly toasted, about 1 minute. Carefully add the broth and bring to a gentle boil. Cover, reduce heat to a simmer, and cook for 10 minutes. Remove from the heat and let sit 5 minutes. Fluff with fork before serving.
Share this Recipe
Powered byWP Ultimate Recipe

Moroccan Tajine

Moroccan Tajine
Print Recipe
Servings Prep Time
6 people 30 Minutes
Servings Prep Time
6 people 30 Minutes
Moroccan Tajine
Print Recipe
Servings Prep Time
6 people 30 Minutes
Servings Prep Time
6 people 30 Minutes
Ingredients
Servings: people
Instructions
  1. 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.
Share this Recipe
Powered byWP Ultimate Recipe