Lemon Asparagus Artichoke Quinoa

So this is a recipe I just made up off the top of my head and it turned out amazing. Most of the measturments are just off of the top of my head

• 1C Quinoa
• 1 3/4C water
• 2 Tbs EVOO
• 1-2C chopped asparagus ( i used half of a bunch)
• 1/2 of an onion, chopped
• 3 garlic cloves, minced
• An 8 oz jar of marinated artichokes KEEP THE LIQUID FROM THE JAR
• 2-3 Tbs lemon juice
• salt, pepper, a few dashes of Italian seasoning, 

Add quinoa and water to a pot and bring to a boil
While bringing quinoa to a boil, add EVOO asparagus, onion, and garlic to a pan and cook on medium untill onions are translucent, about 5 minutes.
When quinoa is boiling and onions are translucent, add the asparagus mixture to the quinoa. Add jar of artichoke, artichoke marinade, lemon juice, and seasonings. Cover and simmer for about 15 minutes to 20 minutes
You will know when it is done when all the liquid is gone.



Seriously my best invention ever. It is a must try. Wish I had a camera to take a picture of its awesomenss

Pumpkin Spice Hippie Cakes

Via The Pursuit of Hippieness

Ingredients

• 1 cup oat flour (GF oats ground in food processor)
• 1 ¼ cups of almond milk
• ½ cup dates, pitted
• 4 heaping tbsp pumpkin puree
• 2 tbsp ground flax
• 2 tbsp cinnamon
• ½ tsp ground cloves
• ½ tsp orange zest (optional)
• pinch of salt
• 1.5 tsp baking powder
• 1 tbsp vanilla
• handful of walnuts (optional)

Instructions

• Preheat oven at 350 degrees. In a medium bowl, mix oat flour, flax, cinnamon, cloves, orange zest, salt, and baking powder, put aside.
• In a blender, puree the dates and almond milk until smooth.
• Add the pumpkin puree and blend. Pour this wet mixture into the bowl of dry ingredients and mix until smooth.
• Add the vanilla and walnuts if using; mix. Pour into greased muffin tin (should fill about 9 of them).
• Bake for 15-20 minutes, or until slightly browned and firm to touch.
• Let cool in tin, remove carefully and enjoy!

Low Fat Maple Banana Granola

Via K's Veg

Ingredients:

• 2 cups oats
• 1 teaspoon cinnamon
• scant teaspoon salt
• 1 tablespoon oil
• 1/2 small/medium mashed banana, very ripe
• 1/8 cup agave syrup
• 1/8 cup plus 1 teaspoon maple syrup
• 1/4 cup light brown sugar
• 1 teaspoon vanilla extract
• Optional: nuts, dried fruit...

Directions:

Preheat oven to 325 F

Mix together oats, cinnamon, and salt.

In seperate bowl mix together oil, banana, syrups, sugars, and extract. 

Add wet to the dry and mix until coated.

Line baking sheet with parchment paper and transfer the mix, forming clumps with your hands if desired, but spreading over sheet. 

Cook for 15 minutes and then gently flip granola and cook for another 15 minutes

Repeat if needed. Should be golden brown.

Allow to cool 10-15 minutes and transfer to air tight container.

Notes - The less you toss the mix around, the more it will stay in bigger clumps, they will be failry soft if you keep the clumps too big.

Mushroom Olive Lentil Burgers

From Post Punk Kitchen
I love these!!

Ingredients:

• 1-2 tablespoons olive oil
• 1 small onion, diced
• 1/2 pound mushrooms
• 3 gloves garlic, minced
• black pepper
• 1/2 teaspoon thyme
• 1/4 teaspoon tarragon
• 1/2 cup olives (use any kind you'd like. I used black)
• 1 1/4 cup cooked lentils
• 1 cup breadcrumbs
• 2 tablespoons soy sauce

Directions:

Preheat oven to 350 F

Preheat large nonstick pan over medium heat. Saute onions for about 3 minutes. Add mushroom, garlic, pepper, and herbs, and saute for 7-10 minutes, until mushroom is cooked.

While mushrooms are cooking, place olives in food processor and process until finely chopped not pureed. Remove from processor and set aside.

When mushrooms are done, add mixture to food proccessor. Add all the other ingredients EXCEPT for 1/2 cup of breadcrumbs. Pulse until smooth and transfer to large bowl

Add the rest of the bread crumbs along with the olives until combined

Divide into 6 burgers, or as many as you like 

Spray cooking sheet with oil and bake for 15 minutes. Flip and bake for another 10-15 minutes until nicely browned.

They are reeally good with red pepper hummus. 

I had a lot so I froze the left overs for lunches and stuff. 

Coconut Chickpea Curry

Recipe from here

Ingredients:

• 2 onions
• bit of oil
• 2 medium potatoes, chopped into cubes
• 1 can chickpeas (or 2 if you love chickpeas!)
• 1 cup peas
• 2 cans coconut milk
• 2 tablespoons turmeric
• salt and pepper to taste

Directions:

Saute onions in oil in the pan you will be making your curry in, then and potatoes and saute for a few more minutes.

Add in coconut milk and turmeric and stir. If you aren't getting a bright yellow color then add a bit more turmeric.

Add salt and pepper.

Add in chickpeas. The liquid should be just enough to cover all of your goodies. 

Bring the curry to a boil, and let simmer at the lowest heat setting for about an hour, stirring occasionally (you could cook it for less time, just make sure the potatoes are done.)

Serve over brown rice 

Cajun Roasted Cauliflower Steaks

These are so amazing! Even my meat eating family loves these

Ingredients:

• 1 head cauliflower
• 2 teaspoons olive oil (or more?)
• Cajun Seasoning (if not using salted then sprinkle salt of them)

Directions:

Preheat oven to 425 degrees Fahrenheit. Prepare steaks by turning head of cauliflower over so the stem is facing up. Slice into lines (flat so they are like little steaks) If this doesn't work out then just make nuggets. 

Arrange steaks on baking sheet and drizzle olive oil on top. Sprinkle with seasoning and cook for 15minutes. Remove from oven and flip steaks. Sprinkle and bit more seasoning and cook for  10 more minutes.

I like to make some quinoa pilaf with this. Or a salad. 

Chickpea Cutlets

Adapted from 86lemons with my changes

Enjoy over salads, sandwiches, pasta, or on their own.

Ingredients: 
wet -

• 3 cups chickpeas (2 15oz cans)
• 4 tablespoons EVOO
• juice of a small lemon
• 4 large garlic cloves, minced
• 1 to 3 tablespoons tamari 

dry -

• 1 cup whole wheat flour
• 2 teaspoons thyme
• 2 teaspoons sage
• 1 teaspoon paprika
• sprinkle of chipotle powder

Directions:

1. These can be baked or fried. If baking, preheat over to 350 degrees Fahrenheit and coat with non stick spray or parchment paper. If frying skip step 2.

2. Mix the wet ingredients Mash chickpeas in a large bowl. Microwave for a minute if they are too difficult to mash. Mix in liquids. There should still be some chunks of chickpea.

3. In seperate bowl combine dry ingredients

4. Combine wet and dry and mix well. Texture is kind of like cookie dough so mix with your hands if you'd like.

5. Form them into whatever shape you would like

If baking
Bake for 15 minutes. Flip and bake for 15 more minutes

If frying
Choose a skillet with lid. Heat some oil in skillet over medium heat. Arrange cutlets, cover with lid, and check every 5 minutes. When they are browned on the bottom flip, and continue cooking.