Vegetarian Paella

Ingredients

• 3 tablespoons olive oil , divided
• 4 cups vegetable broth , low sodium
• 1 teaspoon saffron threads (or turmeric)
• 1 medium onion , diced
• 1 red bell pepper , cut into strips
• 5 cloves garlic , chopped, minced or crushed
• 1 large tomato , diced (sub ½ cup canned)
• 1 ½ cups Bomba Rice (sub arborio rice)
• 1 teaspoon smoked paprika
• ½ teaspoon sweet paprika
• 1 teaspoon sea salt , more to taste
• Fresh cracked pepper , to taste
• 2 sprigs fresh thyme (sub 1 teaspoon dried)
• ¾ cup frozen peas , thawed

Garnish (Optional)

• Lemon wedges
• Fresh-cut parsley

Instructions

• Add vegetable broth in a medium saucepan over medium-high heat. Break up the saffron and add it to the broth. When it begins to simmer, give it 1 minute, and then lower the heat just to keep it warm.
• Heat 2 tablespoons of oil in a 12-inch Paella Pan (or something similarly sized) over medium heat. Once heated, and the onions and peppers. Sauté until softened and lightly browned, about 3-5 minutes.
• Add the garlic and sauté for 1 minute.
• Now add the tomatoes, smoked paprika, and sweet paprika. Sauté for 1-2 minutes. (if using dried thyme, add it with this step)
• Add the rice and remaining 1 tablespoon of oil to the pan. Stir to coat well. Cook for 1 minute to lightly toast the rice and incorporate flavors. Move around occasionally to prevent sticking.
• Add the fresh thyme and slowly pour in broth. Add salt and pepper. Do not stir after this point or it will release starches and cause creamier rice. Turn the heat to medium-high and bring the broth to a heavy simmer for 1-2 minutes.
• Now turn the heat down (between medium-low and medium heat) to a mild simmer. You want to see movement in the pan while the broth is cooking down (don't boil though). Simmer for 15-20 minutes until rice is al dente. Rotate the pan on the burner 1-2 times during cooking for even heat distribution.
• Once the broth is nearly cooked off, you will need to pay close attention to the socarrat forming on the bottom of the pan (the golden rice crust). You will start to hear a snap, crackle, and pop, along with smelling a nutty aroma. This should take 1-2 minutes to form. Stick a fork or spoon straight to the bottom to test if it's forming. (If it smells like it's burning, remove from heat immediately) (*see note).
• Remove the pan from the heat. Add the peas to the top of the rice (don't mix in). Cover the pan with foil and let the paella rest for 5-8 minutes. Top with fresh-cut parsley, cracked pepper and side with lemon wedges to serve. Enjoy!

Notes

• Sometimes you might not get the socarrat to form and that's ok. It all depends on the pan, fat content, heat source and experience. The more you cook paella, the better you'll get at reading the signs. I've had times where I left it too long and it burned. That is never fun, so it's better to have no socarrat than burnt socarrat. Your paella will still be delicious without it.
• Saffron gives the paella its distinct flavor which is somewhat earthy and floral. It's very subtle but really finishes the dish. It also turns the rice to a beautiful golden color. It's a little costly, so if it's not in your budget you can replace it with turmeric. It will have a different flavor, but will still be subtle and make the rice golden.
• If you don't have a paella pan, I would recommend a large stainless steel pan (don't use non-stick).

https://veganhuggs.com/vegetable-paella-recipe/

Gazpacho & Croutons

Ingredients

• 6-7 medium tomatoes the quality of the tomatoes is one of the most important factors in the taste, use vine-ripened when possible, and don’t use the green salad tomatoes!
• 1 green Italian pepper the long type, not a bell pepper (I used bell and it was delicious!)
• 1 cucumber
• ½ of a small white (or red) onion
• 1-2 cloves of garlic
• 1/4 cup Extra Virgin Olive Oil - quality is important
• A splash of Sherry vinegar Vinagre de Jerez, although red or white wine vinegar can be substituted
• A pinch or two of salt
• Optional toppings For ex: diced green apple, diced onion, diced pepper, croutons, & hard-boiled eggs

Instructions

• Cut the tomatoes, peppers, onions and garlic into your blender.
• Blend the vegetables at a high speed until it is completely pureed.
• Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.
• Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
• Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.

Tips:

• For a very cold gazpacho, refrigerate for a few hours before serving. You can also add ice instead of water if you prefer a quick fix!
• If you want your gazpacho to be completely smooth, make sure to strain it through a fine-mesh strainer or chinois strainer.
• Don’t worry if the gazpacho separates when in the fridge. This is normal and you get need to give it a good stir or shake before serving.

https://spanishsabores.com/recipe-gazpacho-andaluz/




INGREDIENTS

• 1 loaf of bread (about 12 ounces), cut into 3/4-inch cubes
• 1/4 cup olive oil
• 2 teaspoons Italian seasoning, homemade or store-bought
• 1 teaspoon garlic powder
• 3/4 teaspoon fine sea salt
• dash of black pepper

INSTRUCTIONS

• Preheat oven to 375°F. Line a large baking sheet with parchment paper; set aside.
• In a large bowl, evenly drizzle the olive oil over the bread chunks. Then evenly sprinkle the Italian seasoning, garlic powder, salt and pepper over the bread. Toss gently until well-combined.
• Spread the bread cubes out in a single layer on a baking sheet.
• Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons. Cooking time will depend on the thickness of the cubes, so watch to be sure that they do not burn. (Mine generally take between 15-20 minutes.)
• Remove from oven, and let cool completely. Use immediately, or store in an air-tight container for up to 1 week.

https://www.gimmesomeoven.com/how-to-make-homemade-croutons/

Banana Bread Muffins

Ingredients

• 1 ½ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup sugar
• 1 cup mashed bananas about 3 medium
• 1 large egg room temperature
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup semi-sweet chocolate chips
• ¼ cup milk chocolate chips

Instructions

• Preheat oven to 375°F. Line a muffin pan with paper liners.
• Combine flour, baking soda, and salt in a small bowl. Stir in chocolate chips.
• Combine sugar, bananas, egg, oil, and vanilla in a medium bowl.
• Add dry ingredients and mix just until combined.
• Pour into prepared muffin tin and bake 18-20 minutes or until a toothpick comes out clean. Do not overbake.
• Cool 5 minutes in the pan before removing and cooling on a baking rack.

Recipe Notes

• For mini muffins, bake 14 to 16 minutes
• For regular-sized muffins, bake 18 to 20 minutes

https://www.spendwithpennies.com/banana-chocolate-chip-muffins/ 

Spanish Flan

INGREDIENTS

• 1.5 cups sugar
• 4 large eggs (room temperature)
• 2 cups 480ml milk (full fat)
• 2 teaspoons 10ml vanilla extract

INSTRUCTIONS

• Preheat the oven to 300°F
• Start by preparing the ramekins (you could also use one larger mold if you prefer): put six of them (3/4 cup volume) on a 13-inch baking dish. Fill the dish with hot water (use a kettle or the hottest water from the tap). The warmth is important here, since it will keep the ramekin warm when the sugar syrup goes in and stop it from hardening.
• Cook 1 cup of the sugar over medium-low heat for about 10 minutes until it liquefies and turns a light golden brown color. You'll need to keep a watchful eye on the sugar here, to stop it from burning.
• Take it off the heat and quickly pour it into the ramekins. If it starts to harden midway through, put it back on the heat and stir until it’s smooth again. Set aside while you make the rest of the flan.
• In a large mixing bowl, gently mix together the eggs with the remaining 1/2 cup of sugar until creamy.
• Add the milk and vanilla and stir until well-combined.
• Divide the flan mixture evenly among the six ramekins, pouring right on top of the caramel. Cover each ramekin with aluminum foil and tightly seal. Bake in the oven for 40 minutes to one hour, or until it wobbles and jiggles when you lightly shake the ramekin. If making small ramekins you will likely only need 40 minutes. If making a large mold you may need the full hour. Quickly check and jiggle when unsure.
• Take the ramekins out of the water-filled baking dish and set aside to cool to room temperature. Then place in the fridge covered with foil and chill for at least 6 hours (preferably overnight).
• To serve, take a butter knife and run it around the inside of the ramekin. Quickly (and gently!) flip the ramekin over the plate. The caramel should run out to coat it as a sauce. If any of the caramel has hardened and stuck to the ramekin, just leave it!

https://spanishsabores.com/spanish-flan-recipe/ 

Cashew Alfredo Sauce

INGREDIENTS

• 1 cup raw cashews, soaked 1 hr in boiling water, drained and rinsed
• 3/4 cup water
• 2 garlic cloves
• 1/2 tbsp lemon juice
• 1/2 cup diced onion
• 2 tbsp nutritional yeast (or parmesan cheese)
• 1 tsp salt
• 1/4 tsp dried rosemary
• 1/4 tsp black pepper

INSTRUCTIONS

• After the cashews have soaked, drain and rinse them.
• Add the cashews and all other ingredients to a high-powered blend and blend until smooth.
• Use immediately in a recipe or store in a sealed container in the fridge

https://downshiftology.com/recipes/vegan-alfredo-sauce/ 

Confetti Pasta with Lemon Vinaigrette

Ingredients

• small pasta (like elbows)
• colorful vegetables like: tomatoes, bell peppers, cucumbers, carrots (slightly steamed), broccoli (slightly steamed)
• fresh mozzarella (or shredded)

Dressing

• 1/4 cup fresh lemon juice
• 1 small garlic clove, grated
• 1 teaspoon Dijon mustard
• 1/4 teaspoon sea salt, more to taste
• Freshly ground black pepper
• 1/2 teaspoon honey or maple syrup, optional
• 1/4 to 1/3 cup extra-virgin olive oil
• 1/2 teaspoon fresh or dried thyme, optional

Spaghetti with Lentils & Marinara Sauce

 

INGREDIENTS

Lentils

• ½ cup dry lentils (French green lentils or regular brown lentils), or 1 ½ cups cooked lentils
• 1 bay leaf
• 1 large garlic clove, peeled but left whole
• ¼ teaspoon salt
• 2 cups vegetable broth or water

Everything else

• 2 cups marinara sauce
• 8 ounces whole-grain pasta (or 12 ounces, if you like your pasta less saucy than mine)
• Optional garnishes: grated Parmesan and/or chopped fresh basil

INSTRUCTIONS

1. To cook the lentils, first pick through the lentils for debris and then rinse them in a fine-mesh colander. In a small saucepan, combine the lentils, bay leaf, garlic, salt and broth.
2. Bring the mixture to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Simmer until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes, depending on the age and variety of the lentils. Drain the lentils, discard the bay leaf and garlic, and set the pot aside, uncovered.
3. Meanwhile, bring a large pot of salted water to boil. Cook the pasta until al dente, according to the package directions. Drain, then return the pasta to the pot and set it aside.
4. Stir the marinara into the lentils and warm them together over medium heat. Divide pasta into bowls, top with warm marinara and lentils, and garnish with Parmesan and/or chopped fresh basil, if you’d like. Serve warm. Leftovers will keep well, covered and refrigerated, for up to 4 days.

From Cookie & Kate

Daddy's Cornbread

INGREDIENTS

• 1 1/4 cups all-purpose flour
• 3/4 cup corn meal
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt (optional) 
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg (beaten)

INSTRUCTIONS

• Heat oven to 400
• Lightly coat cast iron skillet with oil
• Combine dry ingredients
• Stir in milk, oil and eggs, mixing just until dry ingredients are moistened
• Pour into prepared pan
• Bake 20-25 minutes or until light golden brown and a toothpick comes out clean
  
  
  
  

Crispy Baked Tofu

 INGREDIENTS

• 1 block (12 to 15 ounces) organic extra-firm tofu
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon tamari* or soy sauce
• 1 tablespoon cornstarch or arrowroot starch

INSTRUCTIONS

1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
2. To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
3. Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
4. Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
5. Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

From Cookie and Kate

Granola

 

INGREDIENTS

• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
• 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
• 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
• ½ teaspoon ground cinnamon
• ½ cup melted coconut oil or olive oil
• ½ cup maple syrup or honey
• 1 teaspoon vanilla extract
• ⅔ cup dried fruit, chopped if large (I used dried cranberries)

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
3. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
5. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

From Cookie & Kate

Edamame Salad

Ingredients:

• Edamame (slightly cooked in pan)
• Corn (slightly cooked in pan)
• Grapes
• Black beans
• Avocado
• Mandarin oranges
• Tomatoes (optional)

Dressing: lemon vinaigrette or Orange Dressing (OJ, balsamic, olive oil, salt, pepper)