Mini Savory Turmeric Pancakes with Avocado Cream
- 1/2 cup natural almond meal
- 2 tsp organic tapioca our
- 1 tsp organic coconut our
- 1/2 tsp baking powder
- 1/4 cup coconut or plant-based milk (I used Pure Harvest Organic Golden Quench)
- 1 tbsp. mashed cooked pumpkin*
- 2 tsp organic dried herbs
- 1 spring onion, chopped
- Pinch salt & black pepper
- Pinch organic turmeric & nutmeg Olive oil for frying
- 1/2 avocado
- 1 tbsp. unsweetened coconut yo- ghurt
- 1 tsp lemon juice
- In a small mixing bowl combine dry ingredients; almond meal, tapioca our, coconut our, baking powder, dried herbs, pepper, salt, nutmeg and turmer- ic. Mix to combine.
- Add milk and mashed pumpkin. Mix to combine well. (If your mixture is too wet, allow to stand for a few minutes).
- With your hands gently shape table- spoon portions of the mixture into 6 mini patties.
- Cook on a heated and oiled frying pan for approx. 2 minutes each side or until lightly golden.
- To make avocado cream, mash avoca- do with coconut yoghurt and lemon juice until combined.
- Serve avocado cream on top of warm pancakes.
- *Pre-cook pumpkin; steam until soft. Drain well and mash until smooth.
Sweet Potato and Black Bean Tostadas
Roasted Sweet Potatoes
- 1 3/4 pounds sweet potatoes (about 3 medium), peeled and sliced into 3/4” pieces
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 teaspoon chili powder
Refried Black Beans
- 1 tablespoon Extra Virgin Olive Oil
- 2 cloves garlic, pressed or minced
- 1 teaspoon ground cumin
- 2 cans (15 ounces each) Black Beans, rinsed and drained
- 1/2 cup water
- 1/2 teaspoon sea salt grinder, more to taste
Crispy Baked Tortillas
- 8 corn tortillas (certified gluten free) or Gluten free tortillas
- 1 tablespoon Extra Virgin Olive Oil, for brushing
Crisp Lime Salad and Garnishes
- 18 ounces romaine lettuce, roughly chopped
- 3/4 cup nely chopped red onion, divided
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons fresh lime juice (about 1 lime)
- Sea salt grinder to taste, if necessary
- 2 ripe avocados, pitted and thinly sliced
- Small handful of fresh cilantro leaves, chopped
- Hot sauce or salsa, for serving
- To roast the sweet potatoes: Preheat the oven to 400 degrees Fahrenheit with two racks placed near the middle of the oven, leaving a few inches in between the racks. Line two large rimmed baking sheets with parchment paper to prevent sticking.
- Place the sweet potatoes on one of the prepared baking sheets, then drizzle the olive oil on top and sprinkle with the chili powder and several dashes of salt. Toss until the sweet potatoes are lightly and evenly coated with oil and spices.
- Bake until the sweet potatoes are tender and caramelized on the edges, about 30 to 35 minutes. Set aside, but leave the oven on for the crispy tortillas.
- Meanwhile, to cook the refried beans: In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the garlic and cumin and cook, while stirring constantly, until fragrant, about 30 seconds.
- Add the drained beans, water and salt. Let the mixture come to a simmer and cook for 10 minutes, stirring often, and reducing heat as necessary to maintain a gentle simmer. Remove from the heat and mash the beans with a potato masher, pastry cutter or fork until the mix- ture is thick and spreadable. Cover and set aside.
- To prepare the crispy tortillas: On the remaining prepared baking sheet, brush both sides of each tortilla lightly with oil. Clear o the other baking sheet by transferring the roasted sweet potatoes to a serving bowl, but reuse the parchment paper. Arrange 4 tortillas in a single layer across each pan. Bake for 10 to 12 minutes, turning halfway, until each tortilla is golden and lightly crisp. Set aside.
- To prepare the salad: In a medium serving bowl, combine the chopped lettuce, feta, about 1/2 cup of the red onion (reserve the rest for garnish), olive oil and lime juice. Toss to combine, and add a pinch of salt if the avors don’t quite sing yet. Divide the salad between 4 low, wide salad bowls or dinner plates.
- To assemble the tostadas, spread black beans over each tortilla, and place each one on a bed of salad. Top each tortilla with a few slices of avocado, followed by the sweet potatoes, and a sprinkle of red onion and cilantro. Serve with your favorite hot sauce or salsa on the side.
- Tostadas are best consumed promptly. If you have leftovers, store individual components separately, if possible. Leftover black beans make a good side, and they’re also a great quesadilla filling.
Mediterranean Spaghetti Squash Bowls
- Spaghetti squash and filling:
- 2 spaghetti squash
- 2 tablespoons + 1 teaspoon extra-virgin olive oil, divided
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
- 1 red bell pepper, chopped
- 1/3 cup chopped red onion (about 1/2 small onion)
- 1/4 cup thinly sliced Kalamata olives
- 2 tablespoons chopped fresh basil and/or parsley, plus extra for garnish
- 1 clove garlic, pressed or minced
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- Sprinkle nutritional yeast in place of parmesan cheese
- 1/4 cup pepitas (hulled pumpkin seeds) *
- 1/2 cup packed fresh basil leaves
- 1/2 cup packed fresh at-leaf parsley leaves
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1/4 teaspoon salt
- 1/4 cup extra-virgin olive oil
- To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Use a very sharp chef’s knife to cut o the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and slice through it from top to bottom to divide it in half. Repeat with the other squash.
- Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle each squash half with 1 teaspoon olive oil and rub it all over the inside and outside of the squash, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet. Bake for 40 to 60 minutes, until the interiors are easily pierced through with a fork.
- Meanwhile, to prepare the chickpea salad, combine the chickpeas, bell pepper, onion, ol- ives, chopped basil and/or parsley, garlic, lemon juice, remaining 1 tablespoon olive oil and salt. Stir to combine. Taste, and add more lemon juice and/or salt if necessary. Set aside.
- To prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant and making little popping noises, about 5 minutes. Pour the pepitas into a food processor and let them cool for a few minutes. Then, add the basil, parsley, lemon juice, water and salt. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the pepitas have broken down to create a smooth sauce. Transfer the pesto to a small bowl for serving.
- To assemble, use a fork to u up the squash and make it easier to eat. Then divide the chickpea salad between the squash “bowls” and top each one with a generous drizzle of pesto. Finish with a sprinkle of chopped herbs and cheese, if desired. Serve immediately. Leftovers keep well for about 3 days; if you plan to have leftovers, store the pesto separately and top the squash with it just before serving.