Pesto Lasagna Rolls

INGREDIENTS

• Kosher salt and freshly ground black pepper
• 12 lasagna noodles
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 large egg
• 2 cups whole milk ricotta
• One 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 2 1/2 cups shredded mozzarella
• 3/4 cup grated Parmesan 
• 1 cup store-bought pesto
• 1 tablespoon extra-virgin olive oil
• Crushed red pepper flakes, optional

INSTRUCTIONS

1. Position an oven rack to the middle position and preheat the oven to 425 degrees F.
2. Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet. 
3. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Whisk in the milk, a large pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes. Allow the bechamel sauce to cool slightly.
4. Beat the egg in a large bowl and then stir in the ricotta, spinach, 1 1/2 cups of the mozzarella cheese, 1/2 cup of the Parmesan, 1/2 cup of the pesto, a large pinch of salt and a few grinds of pepper. Stir the remaining 1/2 cup pesto into the slightly cooled bechamel sauce. 
5. Brush a 13- by 9- inch baking dish with oil. Spread 1/4 cup of the pesto-bechamel sauce on to the bottom of the dish. 
6. Lay half of the cooked lasagna noodles on a clean work surface and spread 1/3 cup of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up. As you make the rolls, transfer them to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining pesto-bechamel sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan. Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Sprinkle with crushed red pepper, if using, and let stand for 5 minutes before serving. 

Couscous and Vegetable Medley - Instant Pot

Ingredients

• 1 tbsp Olive Oil
• 2 Bay leaf (Tej Patta)
• 1/2 Onion large chopped
• 1 Red Bell Pepper large chopped
• 1 cup Carrot grated
• 1 3/4 cup Couscous Isreali
• 1 3/4 cup Water
• 1 tsp Salt or to taste
• 1/2 tsp Garam masala
• 1 tbsp Lemon juice
• Cilantro to garnish

Instructions

• Heat the instant pot in sauté mode and add olive oil to it.
• Add the bay leaves and onions. Sauté for 2 minutes.
• Add the bell peppers and carrots. Sauté for one more minute.
• Add the couscous, water, garam masala and salt. Stir well.
• Change the instant pot setting to manual mode for 2 minutes.
• When the instant pot beeps, do 10 minutes NPR. This means release the pressure manually 10 minutes after the beep.
• Fluff the couscous, it is fully cooked. Mix in the lemon juice. Garnish with cilantro and serve hot.

Notes

• Prepare with vegetables of your choice.  I used bell peppers, carrots and onions, which I had at home.  Other options are cauliflower, broccoli, edamame and green peas.  
• If you like, you can add more spices, I wanted to keep the spices light so my daughter could eat it. 

Instant Pot Chana Masala

INGREDIENTS

• 1 1/2 cups dry Chickpeas (chana)
• 3 tablespoons Oil
• 1 teaspoon Cumin Seeds
• 2 Bayleaves
• 2 Cardamom Pods
• 3/4 cup medium sized Onion, finely chopped
• 1 1/2 cups Tomatoes, finely chopped
• 1 tablespoon finely minced Garlic
• 1 tablespoon finely minced Ginger
• 2 Green Chillies, finely chopped (Serrano Peppers will work)
• 1 1/4 teaspoon Salt
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder (or Paprika Powder)
• 2 potatoes, cut into quarters
• 3/4 teaspoon Garam Masala
• 1 tablespoon Kasuri Methi (optional)
• Chopped coriander for topping

INSTRUCTIONS

1. Soak the chickpeas in enough water overnight. Or you can follow my tip to soak chickpeas in an hour in the notes below.

Instant Pot Chana Masala

1. Turn on the saute mode and heat oil in the instant pot. Add cumin seeds, bayleaf and coriander pods. Once the seeds start spluttering, add the onions and cook till they are soft (about 3-4 minutes).
2. Add the tomatoes, garlic, ginger, green chillies, salt, turmeric powder and chilli powder to the pot. Cook till the tomatoes break down and start becoming mushy (4-5 minutes). Add the chickpeas, potatoes and 2 cups water to the pot. Set manual pressure for 30 minutes and let the pressure release naturally for at least 10 minutes before manually releasing the remaining pressure.
3. Turn on the saute function again and add garam masala and kasuri methi (if using). If the gravy is too thick, add 1/4 to 1/2 cup water. Adjust salt to taste and simmer for 5 minutes before turning off the flame. Top with chopped coriander and serve hot.

Traditional Pressure Cooker Chana Masala

1. Heat oil in the pressure cooker. Add cumin seeds, bayleaf and coriander pods. Once the seeds start spluttering, add the onions and cook till they are soft (about 3-4 minutes).
2. Add the tomatoes, garlic, ginger, green chillies, salt, turmeric powder and chilli powder to the pot. Cook till the tomatoes break down and start becoming mushy (4-5 minutes). Add the chickpeas, potatoes and 2 1/2 cups water to the pot. Pressure cook for 6-7 whistles or till the chana can be easily broken between two fingers.
3. Once the pressure is released, open the cooker and add garam masala and kasuri methi (if using). If the gravy is too thick, add 1/4 to 1/2 cup water. Adjust salt to taste and simmer for 5 minutes before turning off the flame. Top with chopped coriander and serve hot.

NOTES

Canned Chickpeas: If you are using canned chickpeas, drain them well before adding and reduce the time in the Instant Pot to 10 minutes; and the traditional stovetop cooker to 1 whistle. You will also have to reduce the amount of water to 1 cup

Canned tomatoes: Canned tomatoes can be used to replace fresh tomatoes. Use 1.5 cups canned tomatoes to replace fresh tomatoes

Quick and easy lentil quesadillas

INGREDIENTS

FOR THE SAUCE

• 1 28 ounce can diced tomatoes
• half a yellow onion
• 2 cloves garlic
• 1 1/2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 tablespoon oil

FOR THE QUESADILLAS

• 1 cup uncooked brown or green lentils, rinsed
• 1 cup uncooked brown rice, rinsed
• 2 1/2 cups vegetable broth
• 16 flour tortillas
• 3-4 cups shredded Pepperjack cheese
• a few tablespoons butter (optional)

---

INSTRUCTIONS

1. Sauce: Blend all the sauce ingredients together in a blender or food processor until mostly smooth.
2. Filling: Place the rice, lentils, sauce, and broth in a slow cooker. Cover and cook on high for 4-6 hours or low for 6-7 hours until soft. (Brown rice takes a long time to cook – when in doubt, let it cook longer!)
3. Assemble: Heat a skillet over medium high heat. Layer the following: tortilla, 1/4 cup cheese, 1/2 cup filling, 1/4 cup cheese, tortilla. Spread the outsides of the tortillas with butter and fry on each side for 3-5 minutes until golden brown. Remove from heat and let stand for a few minutes (they’ll hold together better). Cut and serve! 

NOTES

If you have any extra filling, it freezes really well.
If you don’t have a blender, just cut the onions and garlic into small pieces and stir all the sauce ingredients together.
If you want, you can make this on the stovetop or in a rice cooker. Just simmer or cook until the rice and lentils are soft. It took me two or three rounds in the rice cooker to get the brown rice cooked, so if you want it to be done faster, I’d use white rice.
For more spice, add a jalapeño or a chipotle pepper to the sauce! I did that a few times. Yummy.

Instant pot cauliflower and butternut squash thai curry

Ingredients:

For the curry:

• 1 tablespoon (15 mL) extra-virgin olive oil
• 1 (14-ounce/398 mL) can light coconut milk
• 1 (14-ounce/398 mL) can diced tomatoes, with juices*
• 2 cups (260 g) chopped cauliflower florets (1-inch pieces)
• 2 cups (340 g) peeled and cubed (3/4-inch) butternut squash
• 2 tablespoons (30 mL) red curry paste**
• 1 teaspoon (7.5 mL) dried flaked onion***
• 1/2 teaspoon (2.5 mL) garlic powder
• 3/4 teaspoon fine sea salt, or to taste
• 1/4 teaspoon cayenne pepper
• Lots of freshly ground black pepper, to taste
• 1/2 cup (100 g) uncooked red lentils
• 2 cups (75 g) packed stemmed and finely chopped kale or chard

Serving suggestions:

• Cooked jasmine rice or grain of choice
• Fresh chopped cilantro leaves
• Fresh lime juice

Directions:

1. Add all of the curry ingredients (except the red lentils and kale/chard) to the Instant Pot and stir until combined. 
2. Add the red lentils on top of the mixture and gently press them into the liquid (do not stir the lentils into the mixture as this can result in a burn notice in some machines).
3. Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.
4. Press the “Pressure Cook” button (or “Manual”, on some machines) and set the cook time to 5 minutes on high pressure. After 5 seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun! You can now go do something fun for about 10 to 15 minutes while the curry cooks.
5. You’ll hear a few beeps when the timer is up. Immediately do a “Quick Pressure Release” to avoid overcooking the curry. I stand back and use a wooden spoon handle (never my hand!) to shift the Steam Release Handle to the “Venting” position to release the pressure. Once all of the pressure has been released, the float valve will sink and you won’t hear steam anymore.
6. Carefully open the lid and stir the curry. To achieve a thicker texture, I like to mash a bit of the curry with a potato masher, simply pulsing about 4 or 5 times around the pot. You can also blitz it for a second or two with an immersion blender.
7. Stir in the chopped greens until thoroughly combined and secure the lid. Set the Instant Pot to the “Keep Warm” setting and allow the greens to wilt for about 5 minutes in the curry. Press “Cancel” to turn the heat off and release the steam again, if necessary, before removing the lid.
8. Serve over rice or grain of choice, if desired, and garnish with cilantro and lime. The lime juice gives it a lovely brightness, but avoid using too much as it can overpower. I always add a sprinkle of salt and pepper before serving too.

Vegan Coconut Lentil Soup

1 large onion
6 garlic cloves
1 3-inch piece ginger
 2 tablespoons virgin coconut oil
 5 teaspoons curry powder
½ teaspoon cayenne pepper
1 13.5-ounce can unsweetened coconut milk
1 cup split red lentils
½ cup unsweetened shredded coconut
2 teaspoons kosher salt, plus more
1 10-ounce box frozen spinach, thawed
1 15-ounce can crushed tomatoes
Plain whole-milk or non-dairy yogurt (for serving; optional)

Steps
1. Peel 1 onion and chop. Smash 6 garlic cloves with the flat side of your knife. Peel, then finely chop. Peel 3" piece ginger with a small spoon, then finely chop.
2. Heat 2 Tbsp. oil in large Dutch oven over medium. Add onion and cook, stirring often, just until translucent, 6–8 minutes.
3. Add garlic and ginger and cook, stirring often, until garlic is starting to turn golden, about 5 minutes.
4. Add 5 tsp. curry powder and ½ tsp. cayenne and cook, stirring constantly, until spices are aromatic and starting to stick to bottom of pot, about 1 minute.
5. Add 13.5 oz. coconut milk and stir to loosen spices, then stir in 1 cup lentils, ½ cup shredded coconut, 2 tsp. salt, and 5 cups water.
6. Bring to a boil over medium-high heat, then reduce heat to medium-low to keep soup at a gentle simmer. Cook, stirring occasionally, until lentils are broken down and soup is thickened, 25–30 minutes.
7. Meanwhile, remove 10 oz. thawed frozen spinach from packaging and squeeze between your hands over sink to remove excess water. Transfer to cutting board and coarsely chop.
8. Add spinach and 15 oz. tomatoes to pot and stir to combine. Taste and season with more salt. Simmer just to let flavors meld, about 5 minutes. Taste and season again with more salt.
9. Ladle soup into bowls. Top with yogurt, if desired

Quick & Easy Italian Farmhouse Vegetable Soup - Instant Pot

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, diced
• ¼ teaspoon of salt
• ½ long red chilli, sliced
• 2 celery sticks, sliced
• 2 medium carrots, peeled, halved lengthways and sliced
• 6 large button mushrooms, sliced
• 4 cloves garlic, diced
• A handful of dried porcini mushrooms (forest mushrooms, optional)
• 3-4 oz. / 100 grams cavolo nero/kale leaves (medium bunch of kale), leaves removed from the hard stems and sliced roughly
• 1 small zucchini, diced
• 1 cup tinned chopped tomatoes or tomato passata
• 1 litre (4 cups) vegetable or chicken stock
• 1 bay leaf
• Lemon zest and chopped parsley for garnish

Instructions

1. Turn the Instant Pot on and press Sauté function key, the pot will start to heat up.
2. Add coconut oil, onion, salt, celery and carrots and stir through. Cook for about a minute or two, while slicing the mushrooms.
3. Add the chilli, mushrooms, garlic, and dried porcini mushrooms and stir through. Cook for 2 minutes on Sauté, while preparing cavolo nero/kale leaves and zucchini.
4. Add the kale, zucchini, tomatoes, stock and bay leave and stir through. Press the OFF function key. Close and lock the lid of the Instant Pot. Check that the the lid knob is turned to Sealing. Press Manual key, High Pressure, and set to 10 minutes.
5. After 10 minutes, allow the pressure to release naturally for a couple of minutes and then use the quick release method to let the rest of the steam out. Serve in bowls with grated lemon zest and chopped parsley on top.
6. If you eat dairy, feel free to grate some Parmesan cheese over the top.

Everyday Lentil & Spinach Dal

http://flavorrd.com/2015/05/instant-pot-lentil-spinach-dal/

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 6

2 Tbsp coconut or olive oil

1 large onion (red or yellow), chopped

3 cloves garlic, minced

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

1/4 tsp dried cayenne pepper

1.5 cups of red lentils or yellow split peas (or a combination of both)

3 cups water

1/2 tsp salt

1 large tomato, cut into 6-8 wedges

several big handfuls of spinach (about 4 cups)

1/4 cup fresh cilantro, chopped (optional)

2 tsp butter (optional - this gives a richer flavor, but leave it out to keep it lighter/vegan)

 

To serve:

plain yogurt

fresh cilantro

cooked brown rice or naan

Add the coconut or olive oil to the pressure cooker to cook over medium heat (press the 'Saute' button to begin cooking at medium saute heat). When the oil is hot, add the chopped onions and cook until they soften and become translucent. Stir in the garlic, and cook for another minute until fragrant. Turn off the heat (hit the 'Cancel' button), then add the cumin, coriander, turmeric and cayenne and mix well to combine.

Add the lentils, water, salt and tomato wedges and stir into the onion mixture. Cover the Instant Pot with the lid, and be sure that the valve is in sealed position. Press the 'Manual' button and adjust cooking time to 10 minutes. After the program is finished, press 'Cancel' to turn off warming mode, and wait 10 minutes before opening the valve to release pressure. 

Remove and discard the tomato skins, and whisk together the lentils to emulsify, smashing the tomato wedges against the side of the pot if needed. Add the spinach, along with cilantro and/or butter if desired, and stir to combine. The residual heat will wilt the spinach quickly.

Serve over brown rice or with naan, topped with plain yogurt and fresh cilantro.

Shahi Cauliflower Curry Recipe

• Prep time: 15 minutes
• Cook time: 20 minutes
• Yield: 6 servings

INGREDIENTS

• 1 head cauliflower (about 1 3/4 pounds)
• 3 medium Yukon gold potatoes (about 1 1/4 pounds)
• 1 1/2 cups water
• 1 medium onion, coarsely chopped
• 1 poblano chili pepper, seeded and coarsely chopped
• 1 2-inch piece fresh ginger, sliced
• 1 teaspoon ground turmeric
• 2 teaspoons garam masala
• 1/2 teaspoon salt, or to taste
• 2 tablespoons olive oil
• 1 cup frozen green peas
• 12 cherry tomatoes, halved
• 1 cup plain yogurt
• 3 tablespoons chopped fresh cilantro
• 2 limes, quartered, for garnish

Special equipment:

• Blender or food processor

METHOD

1 Bring a large pot of salted water to a boil.

2 While waiting for the water to boil, prepare the cauliflower and potatoes: Cut the potatoes into 1 1/2-inch cubes. To prepare the cauliflower, use a chef's knife to cut a deep cross into the base of the cauliflower. Place your thumbs into the crevice and pull the head apart into 4 quarters Stand each quarter upright, and slice off and discard the core and outer leaves. Break or cut the cauliflower into bite-size florets.

3 Cook the potatoes and cauliflower: Carefully transfer the potatoes into the boiling water and cook for 4 minutes. Add the cauliflower and cook for 10 minutes longer, or until the vegetables are tender. (Total cooking time is 14 to 15 minutes) Drain into a colander.

3 Make the curry sauce: In a blender or food processor, combine the water, onion, chili pepper, ginger, turmeric, garam masala, and salt. Puree until smooth.

4 Cook the curry sauce: Warm the olive oil in a large pot over medium heat. Add the sauce and cook for 2 minutes. Stir in the cooked cauliflower and potatoes. Taste and add more salt and garam masala, if you like.

5 Finish the dish: Stir the peas and tomatoes into the pot. Heat for 2 to 3 minutes, or until hot. Just before serving, stir in the yogurt and reheat gently (do not let it boil, or the yogurt may curdle.)

Transfer to a serving dish and sprinkle with cilantro. Serve with lime wedges.

Chili and Garlic Roasted Napa Cabbage

• 6 cups of shredded Napa cabbage (about 1 medium head)
• 2-3 gloves of garlic, sliced
• One fresh chili pepper, sliced*
• 1/4 cup of vegetable oil
• 1 teaspoon of toasted sesame seeds
• Salt and pepper to taste

Preheat your oven to 400 degrees Fahrenheit

In small skillet, heat the oil on low. Add the garlic cloves and and sliced chili pepper; cook for about 15 minutes. Do not let the garlic brown. The goal here is to infuse the oil with the garlic and chili taste. Remove from heat. Toss the shredded cabbage in the oil then place it on a baking sheet. Add a pinch of salt and pepper. Bake for about 15 minutes or until the tops of the cabbage pieces are browned. Sprinkle the sesame seeds on top and serve hot.

*You can substitute a teaspoon of crushed red pepper

Lentil, sweet potato and coconut curry

Author: Detoxinista.com

Serves: 4

 

An easy and filing vegetarian curry dish, featuring lentils and sweet potato.

INGREDIENTS

• 1½ tablespoons coconut oil
• 1 cup diced onion
• 1 cup dried red lentils (<--i also="" green="" lentils="" li="" used="" which="" worked="">
• 1 medium sweet potato, cut into 1-inch cubes
• 1 large carrot, sliced lengthwise and chopped
• ½ teaspoon ground turmeric
• 1 tablespoon mild curry powder
• 1 teaspoon ginger powder
• ½ teaspoon sea salt
• Freshly ground black pepper
• 3½ cups vegetable broth or water
• ½ cup coconut milk

INSTRUCTIONS

1. Heat the oil in a large pot over medium heat. Saute the onion until it's turning a little golden. Add the lentils, potato, carrot, and spices/seasonings, and stir to combine everything.
2. Add the water or broth and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender. Stir in the ½ cup of coconut milk. Serve.
3. Curry will keep for up to 4 days in the fridge. Leftovers can be frozen.

Creamy polenta with garlic and basil butter

1 bulb of garlic

olive oil

200 ml milk

200 g polenta

1 large bunch of fresh basil

125 g butter

1 whole nutmeg , for grating

75 g Parmesan cheese , plus extra to serve

Method

1. Preheat your oven to 200ºC/400ºF/gas 6.
2. Peel away all but one of the papery layers from the garlic bulb, then slice off the top centimeter, revealing a cross-section of the cloves.
3. Place the garlic on a sheet of tinfoil, drizzle with oil and rub it into the bulb. Wrap it up, pop it on a baking tray and roast in the oven for 30 to 35 minutes, removing the foil after 20 minutes, until it’s soft. Leave it to one side to cool a little.
4. Pour the milk into a large, heavy pan along with 800ml of water and 1 teaspoon of sea salt and bring it to the boil.
5. Pour in the polenta in a thin stream, whisking all the time so it thickens as you go. Keep whisking for 2 to 3 minutes over a high heat.
6. Turn down the heat to the lowest setting and cook it for about 40 minutes, or until the polenta starts to come away from the pan, stirring every 5 minutes to stop it sticking.
7. Melt the butter, then pop half of it into a blender with the basil. Squeeze all of the garlic cloves out of their skins (discarding these) and add them to the basil, along with a good grating of nutmeg.
8. Blitz to a vibrant green butter, then pour it into a small pan. Warm it through gently over a low heat, then set aside.
9. When the polenta is ready, finely grate in the Parmesan and stir in the remaining butter. Serve immediately with the basil butter drizzled over the top, finished with an extra grating of Parmesan.

Read more at http://www.jamieoliver.com/recipes/cheese-recipes/creamy-polenta-with-garlic-and-basil-butter/#8ja1eZpkBt6zYqEv.99

Spiced Lentil Soup

Ingredients:

• 1 1/2 tablespoons extra-virgin olive oil

• 2 cups (280 grams) diced onion (1 medium/large)

• 2 large garlic cloves, minced

• 2 teaspoons ground turmeric

• 1 1/2 teaspoons ground cumin

• 1/2 teaspoon cinnamon

• 1/4 teaspoon ground cardamom

• 1 (15-ounce/398 mL) can diced tomatoes, with juices

• 1 (15-ounce/398 mL) can full-fat coconut milk*

• 3/4 cup (140 grams) uncooked red lentils, rinsed and drained

• 3 1/2 cups (875 mL) low-sodium vegetable broth

• 1/2 teaspoon fine sea salt, or to taste

• Freshly ground black pepper, to taste

• 1 (5-ounce/140-gram) package baby spinach

• 2 teaspoons fresh lime juice, or more to taste

Directions:

1. In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.

1. Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.

1. Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Stir to combine. Increase heat to high and bring to a low boil.

1. Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.

1. Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.

Read more: http://ohsheglows.com/2016/04/03/glowing-spiced-lentil-soup/#ixzz49ZiJarKz

Crispy baked tofu

Crispy baked tofu

• 1 (15 ounce) block of organic extra-firm tofu
• 1 tablespoon olive oil
• 1 tablespoon reduced-sodium tamari or soy sauce
• 2 teaspoons arrowroot starch or cornstarch

1. To prepare the tofu: Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds so you have three ½-inch slabs. Transfer the tofu to a plate lined with a lint-free tea towel or paper towels. Fold the towel over one tofu slab, then place the other slab on top, then repeat with the last slab. Top with more towel and place something heavy on top (like a cast iron skillet) to help press the water out of the tofu.
2. To bake the tofu: Transfer the drained tofu to a cutting board. Slice each slab into four columns and four rows. Whisk together 1 tablespoon olive oil and tamari, then drizzle it over the tofu and toss to coat. Sprinkle 1 teaspoon arrowroot starch over the tofu, then toss the tofu until the starch is evenly incorporated. Repeat with 1 more teaspoon arrowroot starch. Arrange the tofu in an even layer on the baking sheet. Bake for 30 to 35 minutes, tossing halfway, until the tofu is crisp and deeply golden.

Vegetarian Masaman Curry

85g unsalted peanuts (optional)
400ml can coconut cream 
4 tbsp massaman curry paste 
1/2 cup red and green pepper
1/2 cup green beans
1/2 cup sliced carrots
1 cup cauliflower 
1 package extra-firm tofu
1 large sweet potatoe, cut into 2½ cm chunks 
1 onion, cut into thin strips
4 kaffir lime leaves 
1 cinnamon stick 
1 tbsp tamarind paste 
1 tbsp palm or soft light brown sugar 
1 tbsp fish sauce
1 red chilli, deseeded and finely sliced, to serve 
jasmine rice, to serve 

Method

1. Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
2. Heat 2 tbsp coconut cream in a large wok with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
3. Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.

Baked Pesto Risotto Balls

Ingredients:

• Leftover Pesto Risotto (2 cups risotto with 1/2 cup pesto)
• 1/2 Cup of Italian Bread Crumbs, plus 1/8 of a Cup
• 1/2 Cup of Grated Parmesan Cheese
• Salt and Pepper
• 1 Egg
• Non-Stick Olive Oil Spray

Directions:

• Preheat your oven to 375 degrees.
• Add your egg, 1/8 cup of your Italian bread crumbs, and 1/4 cup of Parmesan cheese to your leftover risotto and combine well by mixing with your hands.
• In another bowl combine your 1/2 cup of Italian bread crumbs, 1/4 cup of Parmesan cheese, and salt and pepper.
• Roll your risotto mixture into bite size balls and then roll them in the bread crumb mixture.  
• Place onto a cooling rack that is sitting on top of a baking sheet to ensure that all sides of the risotto balls get crispy.
• Spray thoroughly with the non-stick spray.
• Bake for about 20-30 minutes until the risotto balls have browned nicely.
• Optionally, you can broil for the last 5 minutes to ensure good color.
• Serve with your favorite marinara sauce and fresh basil.

Slow Cooker Sweet Potato and Chickpea Curry

Ingredients

• 2 tablespoons coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 1/4 teaspoon sea salt
• 1 tablespoon curry powder
• 2 medium sweet potatoes, diced
• 1 cup vegetable stock
• 1 cup tomato puree
• 1 cup cooked chickpeas
• 1 cup coconut milk
• Juice of 1 lime
• 1/4 cup fresh chopped cilantro
• 1/2 cup plain yogurt 
• 2 cups brown rice, for serving

Directions

Heat a skillet over medium heat. Add the coconut oil and the onion and cook until soft. Add the garlic and ginger and cook for 1 minute. Stir in the salt and curry powder and cook for another minute. Transfer to a slow cooker pot. 

Add the sweet potatoes, stock, tomato puree and chickpeas. Stir and cover. Cook on low for 6-8 hours. Stir in the coconut milk and lime juice. 

Serve over the brown rice, topped with the cilantro and yogurt.

Spiced red lentil, tomato, kale soup

Yield: 5.5- 6 cups

Ingredients:

• 1 tsp coconut oil (or other oil)
• 2 large garlic cloves, minced
• 1 sweet onion, diced
• 3 celery stalks, diced
• 1 bay leaf
• 1 & 1/4 tsp ground cumin
• 2 tsp chili powder
• 1/2 tsp ground coriander
• 1/4-1/2 tsp smoked sweet paprika, to taste
• 1/8th tsp cayenne pepper, or to taste
• 14-oz can diced tomatoes
• 5-6 cups vegetable broth, more if desired
• 1 cup red lentils, rinsed and drained
• fine grain sea salt and pepper, to taste
• 2 handfuls torn kale leaves or spinach

1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more.
2. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer.
3. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.
4. Stir in kale or spinach and season to taste adding more spices if you wish.

Read more: http://ohsheglows.com/2012/11/07/spiced-red-lentil-tomato-and-kale-soup/#ixzz3uUzbtL3z

Lentil Salad with Spinach, Walnuts and Parmesan Cheese

Serves 4 to 6

Ingredients

• 1 cup green lentils, picked over and rinsed
• salt and pepper
• 6 1/2 cups water
• 2 cups low sodium chicken broth
• 5 garlic cloves, lightly crushed and peeled
• 1 bay leaf
• 12 ounces spinach
• 5 tablespoons extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 1/2 cup toasted walnuts, chopped
• 1 large shallot, minced
• 1 1/2 ounces coarsely grated Parmesan cheese + more for garnish

Directions:

1. Place lentils and 1 teaspoon salt in a bowl. Cover with 4 cups warm water (about 110 degrees) and soak for 1 hour. Drain well. (Drained lentils can be refrigerated for up to 2 days before cooking).
2. Adjust oven rack to middle position and heat oven to 325 degrees. Place drained lentils, 2 cups water, broth, garlic, bay leaf and 1/2 teaspoon salt in medium saucepan (we used a Le Creuset). Cover and bake until lentils are tender but remain intact, 40 to 60 minutes.
3. While lentils are cooking, place 12 ounces of spinach and 1/2 cup water in bowl. Cover and microwave until spinach is wilted and volume is halved, 3 to 4 minutes. Remove bowl from microwave and keep covered for 1 minute. Transfer spinach to colander; gently press to release liquid. Transfer spinach to cutting board and roughly chop. Return to colander and press again. Set aside.
4. Whisk oil and vinegar together in a large bowl. Set aside.
5. Drain lentils well; remove and discard the garlic and bay leaf. Add drained lentils, spinach, walnuts, shallot and Parmesan cheese to oil and vinegar dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving dish and top with slices of Parmesan cheese (I used a vegetable peeler to get the larger slices).

Crock Pot Chickpea, Butternut Squash and Red Lentil Stew

Ingredients:
1 yellow onion, chopped
1 tbsp olive or canola oil
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced
2-3 tsp garam masala
1 butternut squash (about 3 lbs--average sized), peeled and chopped
1 28-oz can diced tomatoes in tomato juice
1 quart vegetable broth
1 cup red lentils
2 15-oz cans chickpeas, drained and rinsed
1-2 tsp sea salt (to taste)
fresh minced cilantro for serving

Directions:
Heat the oil in a large skillet over medium high heat. Add the onion, carrot and jalapeno and saute for about six minutes. Add the minced garlic and saute for 30 more seconds, and then add the garam masala, stirring well to coat. Take off heat.

Place the chickpeas, butternut squash, canned diced tomatoes, red lentils, vegetable broth and onion mixture in your slow cooker. Turn the heat on LOW and cook for 8-10 hours...the longer you cook, the thicker your stew will be.

Season with sea salt to taste and serve. This stew freezes extremely well and will keep in the fridge for up to five days.

Time:
10 hours