The Good Dirt

February 19th, 2018

Artichoke hearts and olives produce a delicious briny flavor which comes to life when mixed with the sweet Italian pairing of roma tomatoes and fresh basil. Try this contemporary salsa with baked pita chips or cut up veggies. This recipe comes to us from Patrice of Circle B Kitchen.

Serves 16

  • 1 14 ounce can artichoke hearts, drained and chopped
  • 3 roma tomatoes, seeded and chopped
  • 2 tablespoons red onion, chopped
  • 1/4 cup kalamata olives, sliced
  • 1 tablespoon garlic, chopped
  • salt and pepper, to taste
  • 3 tablespoons fresh basil, chopped
  • 1-2 tablespoon extra virgin olive oil
  • 1/4 cup grated parmesan cheese*

*optional

Mix the artichoke hearts, tomatoes, red onion, olives, garlic and basil together in a medium sized bowl. Season with salt and pepper to taste.

Stir the grated cheese into the salsa if using. Add enough olive oil so that the salsa reaches desired consistency.

Cover and refrigerate for 20-30 minutes before serving, or until flavors have melded to preference.

February 19th, 2018

Red bell peppers are roasted sweet and soft before they are tossed with French lentils, carrots, onion and celery. This bright, refreshing salad dresses the medley of lentils and veggies with tart Dijon lemon vinaigrette. This recipe comes to us from Pooja of Pooja’s Way.

Serves 6

For the lemon vinaigrette:

  • 1 tablespoon Dijon mustard
  • 2 small garlic cloves, roughly chopped
  • 1/2 teaspoon salt
  • 5 tablespoons lemon juice
  • 1 1/2 tablespoons white wine vinegar
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 cup extra virgin olive oil

For the Roasted Pepper Lentil Salad:

  • 1 1/2 large red bell peppers, halved, seeds & pith removed
  • 1 tablespoon olive oil
  • 1 cup French green or puy lentils, rinsed & picked over
  • 3 cups cold water
  • 1 small onion, diced 1/4 inch
  • 2 celery stalks, diced 1/4 inch
  • 2 carrots, diced 1/4 inch
  • 1/4 cup parsley, chopped
  • salt and pepper, to taste

To make the lemon vinaigrette:

Place the mustard, garlic, salt, lemon juice, white wine vinegar and balsamic vinegar together in a food processor or blender. Blend on high for 10 seconds. If using a food processor, slowly pour the olive oil in through the top while the processor is running. If using a blender, remove the top and add the olive oil in parts, while blending in between additions. Taste for seasoning, adjust if desired, transfer to a bowl and refridgerate.

To complete the Roasted Pepper Lentil Lemon Salad:

Preheat an oven to 400 degrees.

Place the bell pepper halves in a baking dish. Toss with the olive oil and roast for about 20 minutes, or until the bell pepper is soft and crisp around the edges. Set aside to let cool.

Place the lentils and cold water into a medium sized pot over high heat. Bring to a boil, add salt, reduce heat to low and simmer for about 20 minutes, or until the lentils are al dente. Remove from heat, drain and set aside in a mixing bowl to cool.

When the roasted peppers have cooled, dice 1/4 inch and transfer to a large mixing bowl. When the cooked lentils have cooled add them to the mixing bowl with the lentils.

Add the diced carrots, celery, onion and parsley to the lentil pepper mixture. Season with salt and pepper to taste and toss, taking care to ensure all the salad’s ingredients are evenly distributed.

Dress the salad with the reserved lemon vinaigrette to taste, divide into 6 portions and enjoy!

February 19th, 2018

Leeks are sautéed with fresh peas and lemon juice and then tossed with steamed fava beans, artichoke hearts and fresh baby spinach. This salute to spring veggies is made decadent when goat cheese and fresh mint are thrown in, all served atop a slice of toasted rye bread. This recipe comes to us from Trudy of veggie.num.num.

Serves 4

  • 2½ cups fava beans
  • 4 tablespoons extra virgin olive oil
  • 2 small leeks, finely diced
  • 2½ cups peas
  • zest & juice ½ lemon
  • 3.5 ounces baby spinach
  • 1 10 ounce can artichoke hearts, quartered
  • 3.5 ounces goat cheese*, crumbled
  • 6 slices rye bread, toasted
  • fresh mint, for garnish

*Optional

Steam or boil the fava beans for 3-4 minutes, or until just tender. Rinse under cold water and peel when cooled.

Place 2 of the tablespoons of olive oil in a large frying pan over medium-high heat. Add the leeks and fry over a medium heat for 3-4 minutes, or until soft.

Add the fava beans and toss, coating in oil. Add the peas and continue to cook over a medium heat for 3-4 minutes, or until the peas are just tender.

Add the lemon zest, artichoke hearts and baby spinach. Toss until well mixed and thoroughly heated through.

Remove the pan from the heat. Add the crumbled goat cheese and toss to combine.

Whisk the lemon juice with the remaining 2 tablespoons of olive oil together in a small bowl. Season with salt and pepper and set aside.

Serve ¼ of the fava beans and peas on top each piece of toasted rye bread. Drizzle with the lemon juice and olive oil mixture and finish with a few fresh mint leaves.

February 19th, 2018

Butternut squash and black beans are spiced with ancho and chipotle chili powders in this hearty winter warmer, which also packs fragrant notes of garlic and cumin. This squash spin on an American classic proves the adage “if you think chili needs meat, you don’t know beans!” This recipe comes to us from Top Chef’s Fabio Viviani.

Serves 4.

  • 2 tablespoons extra virgin olive oil
  • 1 butternut squash, peeled and diced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons ancho chili powder
  • 1/2 teaspoon ground chipotle chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 cups vegetable broth
  • 2 (15 ounce) cans black beans, rinsed
  • 1 (15 ounce) can tomatoes with green peppers
  • 4 teaspoons lime juice
  • 1/2 cup chopped cilantro

Place the oil in a large pot or dutch oven over medium-high heat. Add the butternut squash and onion and cook for about 4 minutes, or until the onion softens slightly. Season with the garlic, chili powders, cumin and salt. Stir to ensure the spices are evenly distributed and cook for about 30 seconds more, or until they become fragrant.

Add the stock and bring the mixture to a simmer. Cover, reduce heat to medium-low and simmer for about 10 minutes, or until the butternut squash is tender.

Add the beans, tomatoes and lime juice to the pot. Increase heat to high and cook for about 4-5 minutes, or until the sauce has reduced slightly. Remove from heat, stir in the cilantro and enjoy!

February 12th, 2018

Envisioning a long candlelit dinner complete with a “spaghetti kiss” this Valentine’s Day but want to keep your meal meatless? These tempeh “meatballs” are the perfect dish for your romantic evening. This recipe comes to us from Nikki of Pepperoni is Not a Vegetable and is featured in our e-cookbook, We ♥ Comfort Food: Heart-Healthy Meatless Monday Recipes.

Serves 2

  • 1 package gluten-free tempeh
  • 3 cloves garlic
  • 2 tbsp. soy sauce
  • 3 tbsp. red wine
  • 1 head Romanesco*
  • Olive oil
  • Salt & pepper
  • 1/2 package (8 oz.) spaghetti (regular or gluten-free)
  • 12 ounces spaghetti sauce
  • 2 tbsp. ground flaxseed
  • 2 tbsp. water
  • 3 tbsp. polenta (optional)

*If Romanesco is not available, try substituting its cousins cauliflower or broccoli.

Finely dice the garlic. Cut the tempeh in half, and slice each half into 1/2″ slices. Place tempeh, soy sauce, red wine, and garlic in a one-quart plastic bag. Seal and shake well to cover tempeh with marinade. Place bag in fridge and chill for at least 30 minutes.

While the tempeh is marinading, preheat the oven to 350 degrees. Prep the Romanesco by removing florets from the stalk and chopping into bite-size pieces. Toss with about 2 tablespoons of olive oil, salt, and pepper. Roast at 350 degrees for about 20 minutes.

Take the bag of tempeh out of the fridge and transfer its contents to a large mixing bowl. In a small bowl or cup, mix the flaxseed and water together. Let stand for 5 minutes.

Use your hands to break down the tempeh into a crumbly mixture. Pour in the flaxseed+water, and mix well with a spoon.

Form tempeh mixture into tight, dense golfball-sized balls. Roll or coat the outside of them with polenta. Carefully set them onto ungreased cookie sheet. Bake for 20 minutes, flipping once.

While the tempeh “meatballs” are baking, start water boiling for the pasta and cook according to package directions. Heat spaghetti sauce in a small saucepan over medium heat.

Drain noodles and divide between two plates. Top with spaghetti sauce and three tempeh “meatballs.” Add half of the roasted Romanesco on the side.

You will have 6 tempeh “meatballs” leftover. Place leftovers in a 1-quart plastic freezer bag and store in freezer up to 4 weeks.

February 12th, 2018

These vegan gluten-free black bean burgers are perfect for busy weeknights when you need something nutritious and satisfying quickly. Ground oats give the burgers structure and amp up the fiber content. In the flavor department, we’ve got sweetness from a sautéed onion, smokiness from smoked paprika, and freshness from lime and cilantro. In the summer, you can serve the burgers on a crunchy purple cabbage slaw. You can also plop them on a whole grain bun with all the regular fixin’s.

This recipe comes to us from Alex of The New Baguette.

Serves 4

For the Burgers:

  • 3 tablespoons extra virgin olive oil, divided
  • 1 small yellow onion, finely diced
  • ½ teaspoon sea salt, divided
  • 2 medium garlic cloves, minced
  • 1 14-ounce can of black beans, drained and rinsed (1 ¾ cups cooked beans)
  • ¾ cup rolled oats
  • ¾ teaspoon ground cumin
  • ¾ teaspoon smoked paprika
  • ¼ teaspoon freshly ground black pepper
  • 2 handfuls cilantro leaves, roughly chopped
  • 2 teaspoons freshly squeezed lime juice

 

For the Guacamole and Salad:

  • 1 large avocado, peeled, pitted and mashed
  • 1 tablespoon minced red onion
  • 1 tablespoon finely chopped cilantro
  • Freshly squeezed lime juice, to taste
  • Sea salt, to taste
  • 2 small heads of Romaine lettuce, cleaned thoroughly, halved lengthwise and patted dry
  • About 2 teaspoons extra virgin olive oil
  • 1 ½ cups grape tomatoes, halved

 

Burgers:
1. Heat 1 tablespoon of oil in a large skillet over medium-low heat. Add the onion and ¼ teaspoon salt. Stir and cook until softened, about 4 minutes. Add the garlic and cook for another 30 seconds. Set aside.
2. Place ⅓ cup of the beans in a medium bowl and mash lightly with a fork. Set aside.
Place the oats in a food processor and grind into a fine meal. Add the cumin, smoked paprika, black pepper, cilantro, lime juice, the remaining ¼ teaspoon salt, the onion mixture, and the whole beans. Puree until smooth. Transfer the pureed mixture to the bowl with the mashed beans and stir to combine.
3. If you prefer thicker patties, divide the mixture into 4 pieces; for thinner patties, 5 pieces. Roll each piece between your palms and flatten into a patty. Place on a tray or platter.
Wipe out the skillet where you cooked the onion and heat the remaining 2 tablespoons of oil over medium heat. Cook the burgers about 4 minutes per side, until browned and crisp, flip and cook for another 4 minutes. Serve with charred romaine salad (below) or as desired.

Guacamole and Salad:
1. In a small bowl, stir together the avocado, onion, and cilantro. Season to taste with lime juice and salt. Set aside.
2. Heat a large skillet or grill pan over high heat. Lightly drizzle the cut sides of the lettuce with oil and place cut side down in the skillet, gently pressing down. Cook for 1-2 minutes, until nicely browned, then flip and cook for another minute. Transfer to a cutting board and set aside.
Reduce the heat to medium and add a bit of oil to the pan. Add the tomatoes and cook for 1 minute, just until softened. Set aside.
3. Slice the lettuce into thin strips and toss in a bowl with the tomatoes, lime juice, and salt to taste. Divide the salad among 4 plates and top with burgers and guacamole.

February 12th, 2018

These delectable muffins are naturally sweetened with pineapple and agave nectar. They’re freezer friendly too, so make a batch and munch on one every morning for the next two weeks. This recipe comes to us from Catherine of Weelicious.

Serves 14

  • 1 1/4 cup all purpose flour
  • 3/4 cup wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • 1/2 cup agave nectar*
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup pineapple, chopped fine and drained well
  • or
  • 1 8 ounce can crushed pineapple, drained well
  • 1 cup carrot, shredded
  • 1/2 cup walnuts**

* Agave (ah-Gah-vay) nectar is similar in taste & texture to honey but has a lower impact on blood sugar when compared other sweeteners. Agave can be found in the health food or specialty food aisle of most grocery stores.

**optional

Preheat oven to 350 degrees. Prepare muffin tins with paper muffin cups.

In a large bowl combine the flours, baking powder, baking soda and salt.

In a separate bowl combine the butter and agave using a whisk or an electric beater to combine.

Add the eggs to the butter agave mixture and whisk to combine. Add the vanilla, pineapple, carrots and walnuts to the butter mixture and stir until incorporated.

Stir the dry ingredients into the wet ingredients and mix until just combined, making sure not to over mix.

Pour the batter into regular size, paper lined muffin cups. Bake for 22-25 minutes, or until a toothpick comes out clean. Cool for 10 minutes and enjoy!

February 12th, 2018

Cutting the beet into hearts makes this salad appear time consuming, but is so simple, it only takes minutes to make. Red beets get their beautiful crimson color from phytonutrients, which also provides detoxification and anti inflammatory benefits. This recipe was created by Donna Kelly of Apron Springs.

Serves 4

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • salt and pepper, to taste
  • 4 medium beets, peeled
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 1 head butter lettuce, cleaned and torn bite size
  • 4 ounces goat cheese, crumbled
  • 1/2 cup roasted almonds

Preheat an oven to 425 degrees.

Whisk the olive oil and balsamic vinegar together in a small bowl. Season with salt and pepper to taste.

Slice the beets 1/4 inch thick and cut them into heart shapes using cookie cutters or a knife.

Transfer the beet hearts to a baking sheet. Drizzle with the canola oil, sprinkle with the salt and place in the oven. Roast for 30 minutes, or until softened.

Dress the lettuce with the balsamic vinaigrette in a large bowl, tossing to ensure the dressing is evenly distributed. Divide into 4 servings and top each with equal amounts goat cheese and almonds. Lay the roasted beet slices artistically on each salad and enjoy!

February 5th, 2018

Acorn squash is seasoned and roasted savory sweet to balance the slightly sweetened tart punch of homemade candied lemon zest. Romaine lettuce provides a refreshing base for this salad, finished with fresh basil. This recipe comes to us from Elizabeth of Sophisticated Pie.

Serves 4

  • 1 acorn squash
  • a few drizzles extra virgin olive oil
  • salt and pepper, to taste
  • 1/4 cup almonds, sliced
  • 1 lemon, zested
  • 1 teaspoon sugar
  • 1 head romaine lettuce, chopped
  • 1/2 lemon, cut into wedges
  • 4 large basil leaves, cut into julienne

Preheat an oven to 375 degrees.

Slice the top and bottom of the acorn squash to remove the stem and tip ends. Halve the squash lengthwise. Remove the seeds with a spoon and cut crosswise into 1/2-inch slices.

Place the squash slices on a baking sheet, drizzle with olive oil and season with salt and pepper to taste. Roast in the oven for 20 minutes, flip the squash to its other side and roast for 20-25 minutes more, or until the squash slices are lightly browned. Set aside to let cool slightly before serving.

While the squash is roasting, toast the almonds in a sauté pan over medium heat for 4-6 minutes, or until the almonds have lightly browned and are beginning to become fragrant.

Combine the lemon zest and sugar together in a small bowl, mix thoroughly and let sit. The longer the lemon zest sits with the sugar, the better the flavors with blend.

To serve, lay the chopped lettuce in 4 equal portions on plates. Top with the cooled, roasted squash slices. Sprinkle the squash with the candied lemon zest, toasted almonds and basil. Squeeze the lemon wedges to top the squash with lemon juice to preference and add an additional drizzle of olive oil if desired. Taste for seasoning, sprinkle with more salt and pepper if needed and enjoy.

February 5th, 2018

Pressed tofu is marinated with Dijon mustard, strawberries and honey, then breaded with flakey Panko breadcrumbs and cashews before being baked crisp in the oven. Strawberries are reduced with honey and balsamic vinegar to balance the sweet and savory in this playful dinner. This recipe comes to us from Kelly of The Pink Apron.

Serves 4

For the mustard encrusted tofu:

  • 1 14-ounce package extra firm tofu
  • 3 tablespoons Dijon mustard
  • 3 tablespoons strawberries, chopped
  • 1 tablespoon honey
  • 1/2 tablespoon panko bread crumbs*
  • 2 tablespoons cashews, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the balsamic strawberries:

  • 1/2 cup strawberries, chopped
  • 2 teaspoons honey
  • 2/3 cup balsamic vinegar

*Panko breadcrumbs are light, flakey breadcrumbs found in the breadcrumb or Japanese section of most grocery stores.

To make the mustard encrusted tofu:

Wrap the block of tofu in a clean towel, place the tofu in a colander and place the colander in the sink. Place a plate, heavy can or other weight over the towel-covered tofu and leave the weight to press the tofu for 30 minutes.

Remove the tofu from the towel. Cut the tofu crosswise into 4 slices and then cut each slice diagonally so you have 8 triangles. Set aside.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or spray lightly with nonstick cooking spray.

Place the Dijon mustard, strawberries and honey into a food processor. Process until smooth. Pour the Dijon strawberry honey mixture into a shallow plate or baking dish.

Place the bread crumbs, cashews, salt and pepper together on a separate plate.

Dip each pressed tofu slice into the mustard mixture, coating well on both sides. Then place the tofu in the bread crumbs, taking care to make sure the tofu is well coated. Place on the baking sheet.

Bake for 10 minutes per side, or until the tofu is crispy and golden on both sides.

To make the balsamic strawberries:

Place the strawberries, honey, cashews and balsamic vinegar together in a saucepan over medium heat. Bring to a boil, reduce heat to low and allow to simmer for about 5 minutes, or until the strawberries are soft.

To complete the Mustard Encrusted Tofu with Strawberries:

Divide the tofu on 4 plates, top with the balsamic strawberries and enjoy.

February 5th, 2018

Although the ingredients are simple, these tacos pack a flavorful punch with potatoes, spinach, onion and garlic. Top them off with queso fresco or feta and you have a satisfying, simple meal! This recipe comes to us from Nancy of Mexican Made Meatless.

Serves 4

  • 800 grams or 1.75 lb. of potatoes (about two large-sized potatoes)
  • 600 grams or 1.3 lb. fresh spinach
  • 1/3 cup or about half a small white onion, finely chopped
  • 4 cloves of garlic, finely minced
  • 2 tablespoons of olive oil
  • fine sea salt, to taste
  • ground black pepper, to taste
  • queso fresco, for topping (you could sub with feta if desired)
  • refried beans, as side dish
  • grilled chiles, as an optional side dish
  • corn tortillas

Prepare any side dish first as the tacos are ready in a short amount of time. Next throughly rinse the spinach to remove any and all dirt that may be trapped on the stems. Also if the stems are really long, cut most of it off. Roughly chop the spinach and set aside. Now throughly clean the potatoes and peel them too. Cut the potato into very small bite-size pieces at roughly the same size — this is important so that the potato doesn’t rip the tortilla.

Heat the oil in a very large pan, once hot add the potatoes and fry for a few minutes, stirring often to prevent burning. Next add onion and sauté until soft and translucent, then add the minced garlic, and a large pinch of sea salt. Continue to cook until the potatoes are soft and cooked through — if needed you can add a couple of tablespoons of water to the pan to prevent the potatoes from burning. Now add the roughly chopped spinach to the pan and gently stir the ingredients. Sprinkle some ground black pepper over the ingredients and stir. Continue to cook until the spinach has just begun to wilt. Additionally you may need to add the spinach in a couple of batches as it takes up a large space. Taste and if needed add more salt and/or black pepper.

Warm the corn tortillas up and scoop a couple of tablespoons into each tortilla, sprinkle some crumbled queso fresco over each taco; and if desired top with a couple of pieces of purple onion. Serve from 3 to 4 tacos per person and with side dishes of your choice. Enjoy!

February 5th, 2018

The comfort of porridge gets a summer spin when topped with fresh berries. A dollop of yogurt, a sprinkling of cinnamon and a drizzle of honey completes this refreshing way to start your day. This recipe comes to us from Trudy of veggie.num.num.

Serves 2

For the porridge:

  • 1 cup wholegrain oats
  • 1½ cups rice milk
  • 1 cup water
  • 1 pinch salt
  • 1 tablespoon honey
  • or
  • 1 tablespoon maple syrup

To top the porridge:

  • extra rice milk
  • ½ cup fresh mixed berries
  • 2 tablespoons Greek yogurt
  • or
  • 2 tablespoons dairy free yogurt alternative
  • a sprinkle of cinnamon*

*optional

To make the porridge:

Combine the oats, rice milk, water and salt together in a large pot over medium-high heat. Bring to a boil.

Turn heat down to low and add the honey or maple syrup. Cook, stirring, for 3-5 minutes, or until the oats are soft and the porridge is thick and creamy.

To complete the rice milk porridge with berries:

Spoon the porridge into warm bowls, pour over extra rice milk to cover, top with fresh berries and a dollop of yogurt and a little ground cinnamon, if desired.

January 29th, 2018

A “classic” Philly Cheesesteak can often be too much to handle, but this Philly Cheesefake is a true revolutionary hero. Protein-packed wheat gluten, also called seitan, takes the place of the traditional thinly sliced steak. This recipe comes to us from Elizabeth Fiend of SLAW.me.

  • 1 pound wheat gluten, sliced very thin
  • 2 green peppers, sliced very thin
  • 1 large onion, sliced very thin
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1 tablespoon garlic powder
  • 1 teaspoon sage
  • 1 dash cayenne pepper
  • Cooking spray
  • 8 hard rolls

Preheat oven to 350. Combine all ingredients in a large bowl and stir gently to coat evenly. Turn out onto a large baking sheet coated with cooking spray. Bake for 15 minutes, stir, then bake for another 15 minutes. Serve on toasted hard rolls topped with soy cheese or American cheese.

January 29th, 2018

Pack some nutrition into your party fare! These quinoa chili fries skip the meat and cheese in favor of nutrient-packed quinoa and beans, which pack in both fiber and protein. Baking the potatoes leaves them crispy and delicious while using less oil than frying. This recipe comes to us from Gin of Eat Healthy Eat Happy.

Serves 6

  • 1 cup dried quinoa, cooked according to package
  • 3 Tbs olive oil (or your favorite cooking oil)
  • 2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1 tsp smoked paprika
  • pinch red pepper flakes
  • a few twists fresh black pepper
  • 4-5 cloves garlic, chopped
  • 1 bunch (8 or so) green onions, chopped (save tops for garnish)
  • 1 poblano pepper, seeded and chopped
  • 1 red or orange bell pepper, seeded and chopped
  • 1 15 oz. can or 1½ c cooked red or kidney beans, rinsed and drained
  • 1 15 oz. can or 1½ c cooked black beans, rinsed and drained
  • 1 Tbs low sodium soy sauce or tamari
  • 2 15 oz. cans diced no salt added tomatoes
  • 1 6 oz. can no salt added tomato paste
  • 1 Tbs maple syrup (or your favorite sweetener)
  • 2 Tbs red cooking wine
  • 1/2 tsp salt
  • 1 c water
  • 4 russet potatoes

Cook the quinoa and set aside. Prep the veggies while the quinoa cooks.

In a large, lidded pot combine the oil, chili powder, cumin, paprika, red pepper flakes and black pepper. Raise the heat to low and let the spices bloom for 2-3 minutes.

Add the garlic and onions. Raise the heat to medium low and saute 5 minutes. Add the peppers, raise the heat to medium and saute 5 minutes.

Stir in the cooked quinoa and saute 3-4 minutes. Stir in the rest of the ingredients, cover loosely, turn the heat to low and let the chili simmer while you make the fries.

To make the fries, heat the oven to 465F. Cook 2 small or 1 large potato per serving. To cook 2 servings: cut the potatoes into fries. Combine 1 Tbs oil and sprinklings of chili powder, paprika, onion and garlic powder in a large bowl. Just eyeballing is fine. Toss the potatoes in the oil and spice and arrange in a single layer on a cookie sheet. Bake 15 minutes, flip them over and bake another 10 minutes. Top with chili and serve.

January 29th, 2018

Let’s face it, half the appeal of buffalo wings is the spicy, vinegary, garlicky sauce. So why not give veggies the same treatment? Here, cauliflower florets are doused in hot sauce and breaded with Panko bread crumbs, which stay crispy and help to deliver the same crunch you’d expect from a chicken wing. This recipe comes to us from The Saucy Southerner.

Serves 6

  • 1 small head cauliflower, separated into bite-sized florets (about 5 cups)
  • 4 tablespoons butter, melted
  • 5 tablespoons hot sauce, such as Frank’s Hot Sauce
  • 1 tablespoon white vinegar
  • ½ teaspoon garlic powder
  • salt and ground black pepper, to taste
  • 2 cups Panko crumbs

Preheat the oven to 375° F.

Prepare a baking sheet lined with parchment paper.

In a small bowl, add the melted butter, hot sauce, white vinegar, garlic powder, salt and pepper.

Stir to combine.

Place the Panko crumbs in a small, shallow bowl.

Make an assembly line with the cauliflower florets, the sauce and the Panko crumbs.

Use one hand to dip the florets into the sauce then drop it into the crumbs.

Using the other hand, coat the floret well with the crumbs and place it on the baking sheet.

Once all of the florets are coated, use a very light spray of cooking oil to coat the tops. This will help hold the crumbs in place, as well as aid in their browning.

Place the baking sheet into the preheated oven and bake for 20-25 minutes, or until the crumbs are golden brown.

Remove the baking sheet from the oven.

If you have any remaining sauce, that can be lightly brushed onto the tops of the florets.

Serve hot with Ranch or Blue Cheese dressing, carrot and celery sticks.