Recipes Inspired by the Box! Fri/Sat, Oct 11-12

At a Glance – Recipes Inspired by the Box

Vegan – Apple Avocado Wraps with Walnut Pesto

Soup of the Week – Minestrone 

Spotlight on the Herb – Quick and Creamy Tomato, Carrot, Poblano and Sage Soup

Foodie Focus – Grilled Eggplant with Roasted Red Pepper Sauce

Something for the Sweet Tooth – Vegan Kale Spice Cake

Quick and Easy – Hempseed Cucumber Salad

Vegan

Apple Avocado Wraps with Walnut Pest

Recipe via Joyous Health

See original recipe here

Ingredients:

1 cup walnuts (or you could use almonds, pine nuts or sesame seeds)

½ raw garlic clove

1 cup fresh parsley

2 tbsp olive oil

4-5 collard greens, lettuce, or kale leaves

1 apple, thinly sliced

1 avocado, thinly sliced.

Directions:

Combine walnuts through olive oil in a food processor till almost smooth. Set aside.

Wash greens and cut the tough ends off. Or you could score the middle of the stem so it’s easier to fold. There is no right or wrong way to fold the wraps.

Place a spoonful of pesto on to the underside (less shiny side) of your wrap. Then place 4 to 5 apple slices and a few slices of avocado. Fold and enJOY!

Soup of the Week

Minestrone

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

1 lg. onion, chopped

3 cloves garlic, chopped

1/2 to 1 C green beans, chopped

1/2 to 1 C daikon radishes, chopped

1 summer squash, chopped

1/2 to 1 C squash, chopped

2 C kale/spinach, chopped

1/2 C crushed or diced tomatoes

3-4 C chicken or vegetable stock

5-6 C water

4 T olive oil

1/2 t cumin

1/4 t all spice

pepper

1 1/2 T dried basil

2 sprigs thyme, leaves removed, stems discarded

1 T fresh oregano, chopped (opt.)

1 T fresh parsley, chopped

1 sprig fresh rosemary, removed from stem

1 t fresh sage, chopped

1 1/2 C garbonzo or canelini beans

1/4 C balsamic vinegar

1 t honey

1/4 C red wine (or red wine vinegar)

1-2 C rotini rice pasta, uncooked

Directions:

Add oil to hot soup pot (I use a cast iron pot), add onions and cook 2 minutes. Add garlic and cook 1 minute. Add remaining veggies (except kale or spinach) and cook until softened, about 10 minutes over medium heat.
Add wine and stir around to deglaze the pan. Add tomatoes, herbs and spices (except parsley).
Add stock and water; bring to a boil. Reduce to a simmer. Add balsamic vinegar, honey and beans. Cook 30 minutes.
Add pasta, parsley and kale/spinach. Cook 10 – 15 minutes more, or until pasta is cooked to your liking.
Serve topped with parmesan cheese, alongside your favorite crostini or crusty bread.

Spotlight on the Herb

Quick and Creamy Tomato, Carrot, Poblano and Sage Soup

Recipe via Kristen Staggs

Ingredients:

2-3 large tomatoes or any tomatoes you have in kitchen to equal about 2 cups)

1 Poblano Chili (cut off stem)

1/4 cup chopped carrots

3/4 cup Soy milk

1/4 cup cashews

Sm. pinch of sage

1/8 tsp sea salt

1/2 tsp fresh ground pepper (or to taste)

Directions:

Blend all ingredients in blender until very blended.

Put blended ingredients in a saucepan on stove and heat until warm.

Enjoy!

Foodie Focus

Grilled Eggplant with Roasted Red Pepper Sauce

Recipe via My Recipes

See original recipe here

Ingredients:

1 whole garlic head

2 large red bell peppers
Cooking spray
1 teaspoon cumin seeds, toasted
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided

2 pounds eggplant, cut lengthwise into 1/2-inch-thick slices (about 2 large)

Directions:

Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic in foil. Place garlic over left burner; grill 40 minutes. Remove from heat; let stand 10 minutes. Separate garlic cloves; squeeze to extract garlic pulp. Discard garlic skins.
Cut bell peppers in half lengthwise; discard seeds and membranes. Flatten bell peppers with hand. Lightly coat grill rack with cooking spray. Arrange bell peppers, skin sides down, over right burner, and grill for 15 minutes or until bell peppers begin to blacken. Place bell peppers in a paper bag; fold to close tightly. Let stand 5 minutes, and peel.
Place toasted cumin seeds in a mini food processor, and process until finely ground. Add garlic pulp, grilled bell peppers, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; process until smooth.
Lightly coat eggplant slices with cooking spray; sprinkle with remaining 1/4 teaspoon salt and remaining 1/2 teaspoon black pepper. Arrange eggplant slices over right burner; grill 5 minutes on each side or until tender. Serve eggplant with pepper sauce.
Something for the Sweet Tooth

Vegan Kale Spice Cake

Recipe via Culinary Adventures

See original recipe here

Ingredients:

6 tablespoons Flax Seed

3/4 cups Warm Water

1 bunch Kale (washed, stalks removed and chopped)

1 cup Applesauce

1 1/2 cup Sugar

2 1/3 cups Flour (I use my favorite gluten-free version)

1 teaspoon Baking powder

1 1/2 teaspoon Baking Soda

2 teaspoons Cinnamon

1 teaspoon Nutmeg

1 teaspoon Ginger (fresh, grated or ground)

1/2 teaspoon Salt Powdered Sugar (to garnish)

Directions:

Preheat oven to 350 degrees and grease a 9-inch spring-form pan. In a small bowl, stir together flaxseeds and water; set aside.
Place kale, applesauce, and sugar in a food processor and blend until smooth. In a large bowl, combine flax mixture, kale mixture, and remaining ingredients except powdered sugar until smooth.
Pour into prepared pan and bake for 40 to 45 minutes until a toothpick comes out clean. Cool on a rack. Dust with powdered sugar to serve.

Quick and Easy

Hempseed Cucumber Salad

Recipe via Joyous Health

See original recipe here

Chop up raw carrots, cucumber, green cabbage and red pepper (could also use: lettuce, kale, and tomatoes).
Toss with spinach and hemp seeds in a large bowl.
Dressing: Mix together dijon mustard, balsamic vinegar, maple syrup and hempseed oil. Pour over salad. Chill out!

Author Rachel Oberg

More posts by Rachel Oberg

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