Asparagus and sprouted lentil tacos with peach salsa

I have really taken a liking to sprouted lentils, and find myself using them about three times a week.  They really go great in salads, soups and sautes.  Last week I decided to get a little more creative. I took an asparagus taco recipe from my dad and added sprouted lentils and it turned out amazing. This is a super quick recipe which makes it even better.

Asparagus & Sprouted Lentil Tacos
Ingredients
8 asparagus spears, diced
1/2 cup sprouted lentils
1/2 avocado
6 corn tortillas
peach salsa (store bought or homemade)
whole foods tequila lime seasoning

Method
Heat your oven to 200 degrees.  Place the corn tortillas on a cookie sheet and put them in the oven to warm.  Steam the lentils in a steamer basket for about 5 minutes.  At the same time saute the asparagus in a few table spoons water with two teaspoons tequila lime seasoning until the water steams off.  Add the lentils to the sauteed asparagus.   Fill the corn tortillas with the asparagus and lentils, add two slices of avocado and top with a tablespoon of peach salsa.  Enjoy!

Curried Lentils

I bought some sprouted lentils the other day from Magnolia Farms in Gloucester, MA. At the time I had no clue what I wanted to do with them but they just looked so good that I couldn't help myself.  Tonight after yoga I really wanted something light, yet filling and quick, seeing as how I got out of yoga at 9 p.m.  So, I steamed the lentils for a few minutes until tender. At the same time I sauteed red onion and cauliflower with coconut oil until tender.  Then I tossed in the lentils and curry powder and let that simmer for a few minutes.  The flavor packed a bit of a punch, but was so amazing.  I tossed the lentils with mixed greens, kale, and daikon radish sprouts to tame the spice- making it the perfect after yoga meal.

Pumpkin Bread

Its harvest time...which means time for pumpkin everything.  I've been using pumpkin in a ton of recipes these last few weeks....so here is a great recipe for pumpkin bread.  Stay tuned for for pumpkin stuffed french toast, and pumpkin hummus!!!!!!

Pumpkin Bread

Ingredients

2 cups cooked pumpkin (fresh is best, but canned will do)

1 cup maple sugar

1 “egg”: either 2 tablespoons flaxseeds pureed with 6 tablespoons water, or 1 egg worth of egg replacer

1/2 cup almond milk or other nut milk

1/2 cup safflower oil

1 teaspoon vanilla extract

2 cups spelt flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/2 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

(feel free to add nuts or Sunspire dark chocolate chips)

Method

Preheat oven to 350 F.

Oil one 9”x5” glass loaf pan

Combine the pumpkin puree, sugar, “eggs,” milk, oil, and vanilla extract in a mixing bowl

In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and most of the chocolate chips and nuts if reserving some to sprinkle on top

Add the wet ingredients to the dry ingredients until just combined

Fill the prepared pans with the batter

Bake for 45 minutes to 1 hour or until the top springs back when pressed with a finger

(Recipe adopted and modified from the Kind Life Cookbook)

Vegan Homemade Ravioli- DePasquale's Boston

This morning Goldie and Scott and I did a killer run/Tabata workout on the Esplanade...I am so sore I can hardly walk up and down the four stairs at the office.  After a workout like that I was feeling a hearty meal for dinner.  The North End in Boston is well known for its authentic Italian fare. When it comes to homemade pasta the North End has the best.  Unlike store bought pastas homemade pastas are typically made with eggs and milk.  DePasquale's is one of the only pasta shoppes in Boston that caters to vegans!!! And wow....they have an amazing selection.  From tofu apricot to squash to (my new favorite) cauliflower, roasted red pepper, black olive, brussel sprout you will not find a lack of creativity.  Tonight I tried the cauliflower, red pepper, olive, brussel sprout ravioli which was absolutely amazing.  I tossed it with a little truffle oil, lemon zest, and fresh oregano for a super hearty meal. I also added a side salad with dijon balsamic dressing and a slice of bread.  Just what I wanted!  So if you want some great vegan pasta check this little shoppe out...its a great place.

Jalapeno Pesto!!!!

I went to town today making fresh pesto to freeze for later this winter!!! I made three types: jalapeno, original, and artichoke.  I love fresh pesto! Since I had so much I decided to get some homemade pasta from DePasquale's in the North End.  I love this amazing little pasta shoppe because because they cater to vegans! I picked up some fresh black pepper fettuccine, and some vegan cauliflower, roasted pepper, black olive and brussel sprout ravioli. (The raviolis are for another night-they also make an amazing tofu and apricot ravioli).  For an appetizer I figured I would make one more yellow heirloom tomato and avocado caprese before the heirloom season ends.  For a side, on the advice of Jamie Jenney (chef extraordinaire of L'Apogee in Steamboat, CO) I made some grilled broccoli tossed with EVOO, balsamic vinegar, and S&P!! For our entree I tossed the fettuccini with some of my fresh artichoke pesto and had some bread to dip in my jalapeno pesto!

Jalapeno Pesto
Ingredients
1/2 cup pine nuts
1/4 sunflower seeds
1/4 fresh basil
1/4 cup EVOO
1 tsp minced jalapeno
1 clove garlic
squeeze of lemon

Method
Put all ingredients into a food processor and blend away!!! Add more or less jalapeno, garlic, or lemon to taste!!! Make it your own!

Breakfast in Breckenridge

While in Colorado last weekend I found this great little place for breakfast called Clint's!! This gem is perfect for dining with a group of friends....I'm definitely coming here this winter.  Upstairs is the coffee shop.  They offer lots of dairy free alternatives like soy, almond, and rice milk.  I am overly appreciative of coffee shops that offer almond milk because it is my absolute favorite.  When it comes to food, downstairs there is a little cafe.  They have a great selection of bagels and they make amazing bagel sandwiches.  You can get homemade oatmeal and dried fruit coconut granola!  I got the granola with fresh banana and almond milk. It was sooooo good. So, if you make it to Breck any time soon you must go to Clint's!

Harvest Dinner

As the seasons begin to change we see summer vegetables fall out of season and an abundance of winter harvest vegetables fill the shelves at farmers markets and grocery stores.  To welcome this change my girlfriends and I decided to have a harvest themed dinner to inspire ourselves as we move through the changing seasons. Winter meals tend to be very hearty and warm however, because it is only the beginning of the fall season we decided it would be best to incorporate winter vegetables into a lighter meal promote a slow transition of the seasons. I made a spiced carrot puree, root vegetable soup with fresh chives and truffle oil, roasted butternut squash, and a grilled fig salad with toasted walnuts and a citrus mint vinaigrette. The meal was amazing. It was so filling but still left you feeling light.



Carrot Puree

Ingredients
5 fresh carrots, diced
2 cloves garlic
1 tsp grated ginger
squeeze of fresh lemon
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp paprika
1 pinch cayenne
sea salt, to taste
1/2 cup vegetable stock
3 tbs olive oil

Method
Boil the carrots until very tender.  Blend the carrots with the next 9 ingredients. Drizzle the olive oil over the top and a dash of paprika for presentation.

Root Vegetable Soup

Ingredients
3 carrots
1 turnip
1 small onion
3 parsnips
1 yellow potato
4 cups vegetable stock
3 tbs olive oil
sea salt, to taste
black pepper, to taste
fresh chives
truffle oil

Method
Dice the vegetables. Saute the onion in a large sauce pan with the olive oil until translucent. Add the remaining vegetables and saute for 5 minutes.  Add the stock, and bring to a boil. Turn the heat down to medium and simmer until the vegetables are tender.  Add the salt and pepper.  With an immersion blender or a regular blender puree the soup. Top with fresh chives and a drizzle of truffle oil. 

Grilled Fig Salad

Ingredients
fresh arugula
black mission figs
walnuts
2 tbs mint, minced
2 tbs olive oil
2 tbs fresh orange juice
1 tbs white wine vinegar




Method
Toast the walnuts in a skillet until just browned.  Set aside.  Cut the figs in half and grill until tender. In a small bowl mix the olive oil, vinegar, orange juice and mint.  Toss the dressing with the arugula and the figs and walnuts.