Recipes Inspired by the Box!
Mon/Tues/Wed, May 23-25, 2016

At a Glance – Recipes Inspired by the Box

Tofu and Eggplant Lettuce Wraps

Customizable Panzanella Salad

Caprese Salad

Radish, Avocado, and Black Bean Salad

Roasted Chicken Soup

Cristi’s Raw Vegan Peach Cobbler with Nectarine Drizzle


Tofu and Eggplant Lettuce Wraps

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 small to medium eggplant, peeled and chopped
  • salt
  • 2 T coconut oil (or olive or canola)
  • 1 C tofu, excess water squeezed out, chopped
  • 1 chile pepper, ribs and seeds removed, diced
  • ½ C onion or shallot, chopped
  • could also add: mushrooms, bell pepper, summer squash, and julienned carrots
  • to taste salt
  • big pinch ginger
  • 1 clove garlic, diced
  • 1½ T soy sauce or liquid aminos
  • 1 T mint, chopped
  • 1 T Thai basil, chopped
  • 1-2 lettuce leaves per serving (1 if sturdy, 2 if more flimsy)
  • ½ C cucumber, diced, for serving
  • rice vinegar, for serving
  • pinch salt, for serving

Instructions:

  1. Peel and slice eggplant and sprinkle with salt. Set aside for 15 to 30 minutes to draw out some of the moisture. Rinse and pat dry. Chop as directed.
  2. Heat a skillet over medium or medium-high heat. Add oil. When oil is hot, add eggplant, tofu, chile, onion/shallot, and salt. Cook for 5-8 minutes, stirring often. Add ginger, garlic, and soy sauce/liquid aminos and cook for 1 minute more. Remove from heat and toss with herbs. Taste and adjust seasoning if needed.
  3. Take 1-2 lettuce leaves (layering 2 if desired) and lay them flat. Spoon tofu mixture in the center. Top with cucumber, a splash of vinegar, and a pinch of salt. Roll up and serve immediately.

Customizable Panzanella Salad

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 3-4 C stale bread (any kind – or could sub 2-3 C quinoa or tofu), cubed
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • ¼ to ½ C balsamic or red wine vinegar (or half vinegar half lemon juice)*
  • 1½ t dijon mustard
  • pinch cayenne (optional)
  • 2 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 2 T to ¼ C olive oil*
  • 3-4 T fresh herbs (basil, parsley, chives, oregano, thyme), chopped
  • 4-6 C any of the following (cubed, chopped, grated, or torn): summer squash, nopales, snap peas, green beans, greens, radishes, tomatoes, bell peppers, corn, eggplant, cucumbers, red onions, nuts, hard boiled eggs, nuts, chicken, beef, tuna, turkey, pork, mozzarella, parmesan, cannellini beans, garbanzo beans

Instructions:

  1. Pre-heat the oven to 400F. Toss bread with 1 t olive oil, salt, and pepper, Place on a baking sheet, bake for 10 minutes, flip, and bake for about 5 minutes more (or until they’re golden and toasty).
  2. Whisk balsamic vinegar through pepper. Stream in oil as you whisk. Taste and adjust seasoning if desired.
  3. Toss salad contents (except bread, if using quinoa or tofu, add it now) with dressing. Add bread just before serving.

Caprese Salad

Recipe by Carol Peterson

Ingredients:

  • 2 cups balsamic vinegar
  • 3 ripe tomatoes
  • 12 ounces mozzarella cheese thickly sliced
  • fresh basil
  • olive oil for drizzling
  • salt and pepper

Instructions:

  1. In a sauce pan, pour balsamic vinegar and bring to a gentle boil until reduced to a pourable thickness, about 15 minutes. Allow to cool.
  2. Arrange sliced tomatoes with a leaf of basil on top, alternating with a slice of mozzarella on a serving plate.
  3. Drizzle with the vinegar reduction. You may add some cucumbers as well.

Radish, Avocado, and Black Bean Salad

 

Recipe courtesy of Lauren of BlissfulHappenings.com
Photo courtesy of Kelsey Erin Photography

Ingredients:

  • Salad
  • 1 cup radishes from AHO, sliced
  • 1 can black beans, rinsed [preferably organic]
  • 1 avocado, diced
  • 1 ear of fresh white corn, removed from cob
  • 1 tablespoon of chopped jalapeños, optional [I didn’t because I had a guest who doesn’t do spicy, but it would be epically delicious]
  • Dressing
  • ½ cup fresh lime juice
  • 2 tablespoons brown rice syrup [you can sub honey]
  • 2 tablespoons red onion, finely minced
  • 1 tablespoon parsley from AHO, finely minced
  • ½ teaspoon of salt

Instructions:

  1. Add all the chopped veggies to a large bowl, mix the ingredients for the dressing and pour over the salad. Boom. Finished. Enjoy.
  2. It’s delish as-is, but it would also be splendid over a bed of chopped butter lettuce or even stuffed into corn tortillas.

Roasted Chicken Soup

Recipe by Carol Peterson

Ingredients:

  • 2 tsp olive oil
  • 2 medium onions, cut in half and thinly sliced
  • 8 cups chicken broth
  • ½ tsp pepper
  • ½ tsp thyme
  • 2 parsnips, sliced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 cup pasta (your choice)
  • 2 cups roasted chicken

Instructions:

  1. Cook your chicken ahead of time; this is a good use for leftover chicken.
  2. Heat the oil and sauté onions until they begin to brown.
  3. In large pot heat the broth, and seasonings, add carrots, celery, parsnips and bring to boil. Stir in pasta, chicken and onions.
  4. Cook until pasta is tender. Season according to taste.

Cristi’s Raw Vegan Peach Cobbler with Nectarine Drizzle

Recipe AHO subscriber Cristi, from Bakersfield

Ingredients:

  • 9 peaches, sliced
  • 2-3 nectarines, cut into chunks
  • 3 cartons pitted dates, divided
  • 1.5-2 cups of pecans
  • 1 T cinnamon
  • 1 pinch of salt

Instructions:

  1. Use 9-inch spring form pan with a removable bottom. Line the bottom of the pan with parchment paper so it can be removed easily.
  2. Place pecans, salt, cinnamon, and 2 cartons of dates in food processor and process until well combined and gooey.  You may need fewer nuts to achieve the gooey consistency.
  3. Press half the mixture into the bottom of your pan.
  4. Next lay peaches in a circular pattern beginning from outside to middle, covering the nut mixture.  Press the remaining nut mixture into the pan, covering all the peaches. Place another layer of peaches using the same method.
  5. In a blender, blend  nectarines and 1 carton of dates to create the drizzle.  If this is too thick, you may add water, a small amount at a time, until you reach the desired consistency.
  6. Drizzle the nectarine mixture over the top of your cobbler.  Enjoy!

Author AHO Kitchen Team

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