2 Tbsp Extra-Virgin Olive Oil
2 large onions, diced
2 cloves garlic minced
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp sweet paprika
1/4 tsp ground cinnamon
1 1/2 tsp salt
1/2 tsp pepper
7 cups vegetable broth
1 can crushed tomatoes (I used a jar of tomato pasta sauce and 5 cut up tomatoes)
2 cups drived red lentils, washed and rinsed
pinch of red-pepper flakes
juice of 1 lemon
3 Tbsp chopped fresh flat leaf parsley
1 Tbsp chopped fresh cilantro (I opted out of this one)
- Heat olive oil in dutch oven or sauce pan on medium-high heat. Add onions and cook until tender, about 3 minutes. Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt, pepper, and cook for another minute. Add the broth and tomatoes and heat to boiling. Pour the mixture into a 5-6 quart slow cooker. Stir in lentils, cover the cooker and cook for 4-5 hours on high, or 8-10 hours on low, until lentils are tender OR use a large pot on the stove and simmer for 2 to 3 hours. (this is what I did) For the last 10 minutes, stir in the pepper flakes, lemon juice, parsley, and cilantro. Cover and cook on high for 10 minutes. Enjoy!
We loved this one topped with hot sauce. Such an awesome comfort food.
1 small carrot, diced
1/2 onion, diced
1 clove garlic, chopped fine
1 small zucchini, diced
1/2 red bell pepper, chopped
2 tbsp. oil
1.5 cups cooked black beans
1/2 cup crushed tomatoes
1/2 cup water, broth, or bean liquid if you cooked your own beans
Sauté carrot, onion, garlic, zucchini, and pepper in oil until onion is translucent and carrots are cooked through.
Add black beans and tomatoes to vegetables cook for 2-3 minutes stirring occasionally.
Mash the vegetable bean mixture until few whole beans remain.
Add enough liquid to retain some moisture (mixture should not be runny) and should resemble refried beans.
Place mixture in a crock or glass cooking dish and sit to the side.
1 cup yellow cornmeal
1/3 cup flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup flax milk or almond milk
1 tbsp. oil
1 tbsp. maple syrup
Combine dry ingredients.
In a separate bowl, combine wet ingredients.
Pour wet ingredients into dry ingredients and stir until thoroughly combined.
Top the bean mixture with the cornbread topping and put the dish in the preheated oven. Bake dish for 35-40 minutes at 400F, or until cornbread is cooked through. Cut into wedges and serve.
1 large eggplant, thinly sliced lengthwise and sweated
1 bunch fresh spinach, stems removed
1-cup cashew ricotta
2-3 cups Italian pasta sauce
To sweat your eggplant, layer the sliced eggplant on a cookie sheet and rub both sides of the eggplant generously with salt. Allow the eggplant to rest for approximately 30 minutes. Rinse the salt from the eggplant slices and pat dry.
Preheat oven to 350F. Spoon enough tomato sauce to coat the bottom of a 1-1/2 quart glass-baking dish. Place a single layer of eggplant on the sauce and spread eggplant with cashew ricotta. Top with a single layer of fresh spinach. Continue to layer sauce, eggplant, ricotta, spinach until you have at least three layers. Top the lasagna with pasta sauce and bake, uncovered, for 30 minutes or until hot and bubbly.
These can very easily be made gluten free.
2/3 cups raw cashews, soaked 6 hours or overnight
2/3-cup oat flour
1/2 tsp. vanilla
3 tbsp. maple syrup
2 tbsp. peanut butter
1 flax egg
3 tablespoons Enjoy Life chocolate chips
Preheat oven to 350F.
Cover raw cashews with water in a container and soak 6 hours or overnight.
Drain cashews after soaking.
Combine soaked, drained cashews and 1/4-cup water in a food processor or blender and puree until smooth and creamy, 2-3 minutes.
Add vanilla, maple syrup, peanut butter, and flax egg to blended cashews and combine until smooth.
Pour mixture into a bowl and stir in oat flour.
Drop cookies by the tablespoonful onto a parchment paper lined baking sheet. Top each cookie with either chocolate chips or 1/2 tsp. jam. Bake 13-15 minutes or until lightly colored and firm in texture.
Makes 1 dozen cookies.
1/3 cup Enjoy Life mini chocolate chips, melted
1/2 tsp raw cacao powder
1/4 tsp unsweetened, finely shredded coconut
1/2 tsp crushed peppermint
1/2 tsp fresh ground nut butter
Divide melted chocolate evenly between 6 mini muffin cups. Sprinkle tops of melted chocolate with topping of your choice and sprinkle with raw cacao powder. Place in freezer for at least 20 minutes until solid. Remove from wrapper and enjoy.
1 bunch kale
1 tsp oil (hemp, olive, or coconut)
1 tsp apple cider vinegar
1 tbsp. tamari
2 tiny splashes or spritzes of aminos (coconut or soy)
2-3 tbsp. nutritional yeast
Tear kale into bite sized pieces, discarding stems.
Pour oil over kale leaves and incorporate with your hands until leaves are thoroughly bruised and coated with oil. The leaves will look soft and oily.
Add vinegar, tamari, and aminos to the kale and lightly toss.
Add nutritional yeast and stir (or use your hands) until the kale is well coated.
I whipped these up this morning for my daughter before she headed out to class. They were fluffy and sweet enough we could have gotten by with no topping but a little warmed maple syrup was delicious.
1 ¾ cups sprouted whole wheat flour or oat flour
1 tsp. baking soda
½ tsp. grey sea salt
2 flax eggs or 2 chicken eggs
2 bananas, mashed
1 ½ cups almond milk or cow’s milk
Whisk dry ingredients together in a large bowl. Thoroughly blend wet ingredients in another bowl. Make a well in the center of the dry ingredients and pour in the wet ingredients. Combine with a few swift strokes. Top with maple syrup, honey, or chopped fresh fruit.
Makes about 6 pancakes