Avocado Thai Crunch Salad

This salad has it all!  Two kinds of cabbage, avocado, peanuts, carrots, cucumbers, edamame, crispy won ton skins, and two dressings that compliment each other so incredibly well.  Seriously this has so many layers of flavor, color, and texture - it truly is a feast for the senses.  It was inspired by the Thai Crunch Salad at California Pizza Kitchen, another place we used to frequent before I became more concerned about GMOs and pesticides.  Now I can say I have mastered a home version that uses only organic ingredients - Woohoo!  This does take some time to prepare, but many of the elements can be made ahead of time.  I always make this salad to have two days in a row because I love it so much.  

 Ingredients (makes 4 large entree salads)

Salad
1 head cabbage, chopped in 1/4" strips
1 head red cabbage, cored and chopped
2 large carrots, peeled and julienned
2 bunches green onions, white and light green parts chopped
1 large cucumber, peeled, seeded, and julienned
1 large bunch cilantro, chopped
2 C cooked and shelled edamame
2 cups roasted peanuts
4 avocados, chopped
1 C Cilantro Lime dressing
4 C fried won ton strips
1 C Thai Peanut Dressing

Cilantro Lime Dressing
1/4 red bell pepper, cored and chopped
1 small bunch cilantro, chopped
1 1/2 Tbsp honey
1 1/2 Tbsp white vinegar
2 Tbsp lime juice
1 1/2 tsp agave nectar
2 tsp Dijon mustard
1/2 tsp sesame oil
1/2 tsp fresh minced ginger
1/2 tsp salt
1/4 tsp pepper
1/2 C olive oil

Thai Peanut Dressing
2 Tbsp peanut butter
1 Tbsp honey
1 Tbsp rice vinegar
1 1/2 tsp water
2 tsp soy sauce
1 Tbsp sugar
1/2 tsp salt
1/4 tsp cayenne
1 Tbsp olive oil

Directions

1. Make the Cilantro Lime Dressing by putting all of the ingredients except for the olive oil into a food processor.  Process until smooth, about 1 minute.  Then, with the machine running, slowly add the olive oil.  Continue processing for 1 more minute.  Store in the fridge until ready for use. Whisk before using.
2. Make the Thai Peanut Dressing by putting the peanut butter, honey, vinegar, water, and soy sauce into a small bowl.  Whisk to combine.  Add sugar, salt, cayenne, and oil.  Whisk until fully incorporated.  
3. Assemble the salad by placing the cabbage, carrots, green onion, cucumber, cilantro, edamame, and peanuts into a large bowl.  Add the Cilantro Lime Dressing and toss to combine.  Plate the salads and top with won ton skins and avocado.  Drizzle the Thai Peanut Dressing on top and serve.  

Adapted from California Pizza Kitchen

Rainbow Smoothie

You've heard about the importance of eating a rainbow, right?  You want to make sure to eat a variety of colorful fruits and veggies every day.  Well I decided to combine a rainbow into a single smoothie!  This concoction is filled to the brim with veggies, and I tried to keep the fruit to a minimum.  I wanted to have the drink sweet enough to be tasty, but not overflowing with unnecessary sugars.  I really think I found the perfect balance.  I drink this almost every day as my main lunch.  Well, I get as much as I can because my 4 year old and 20 month old LOVE it too and insist I share it with them.  With so much healthy goodness inside, how can I not share with my babies?  :)

Ingredients

2 Tbsp ground flaxseed

2 C spinach

1 C kale 

1 banana

1 medium carrot, cut into large pieces

1/4 C frozen mango

1/4 C frozen pineapple

1/4 C frozen blueberries

1 lemon, juiced

1/2 C juice (I use Trader Joe's Green Juice)

3/4 C water

3 ice cubes

Directions

1. Place ingredients in a blender in order listed above (the weight of the fruit helps push the greens down to make for easier blending).  Blend thoroughly until no frozen fruit chunks remain.  Enjoy!!

Classic Coleslaw

I have to admit another food I have missed since becoming a vegetarian.  I grew up having KFC occasionally, and I always LOVED their coleslaw.  But I have to tell you, there really isn't a reason to go to KFC as a vegetarian.  Because of that, I haven't had it for years.  I have tried a variety of coleslaws and this one is the closest I have found to the taste I adored.  I know, it is a mayo-based version, so it isn't the healthiest.  But you know what?  Sometimes you just want the real thing.  This is the perfect side dish for a family picnic, BBQ, or just about anything.  :)

Ingredients

1 small red bell pepper, chopped
2 green onions, chopped
1 large carrot, chopped
1/4 C parsley, chopped
1/2 large cabbage head
1/2 C mayonnaise
1/2 tsp seasoned salt
2 Tbsp sugar
1/2 tsp lemon pepper seasoning
1 Tbsp white vinegar

Directions

1. Place the bell pepper, green onion, carrot, and parsley in a food processor and pulse until finely chopped being careful not to over process.  Cut half the cabbage into chunks and add to the processor.  Pulse a few times, again being careful not to over process.  
2. Slice the remaining cabbage thinly and place in a large bowl.  Add the processed vegetables and mix together.  In a small bowl, whisk together the remaining ingredients and allow to stand for 3-5 minutes.  
3. Combine the dressing with the vegetables and toss to evenly coat.  Allow to chill for at least 1 hour.

Adapted from Paula Dean

Superfood Soup

This soup is perfect for cold days or whenever you are feeling under the weather.  Ann at Sumptuous Spoonfuls was the inspiration for this power-packed meal.  If you haven't checked out her site, you must.  She has great recipes!  This soup has the trifecta of super leafy greens - spinach, Swiss chard, and kale!  If that's not going to boost your health, nothing will!  Add in some heat with as much Sriracha as you like, and it will ease any congestion you have.  My kids love it and so do we.  Pair it with a simple garden salad and you have a wonderful meal the entire family will enjoy.

Ingredients

3 C potatoes, cubed
1 C carrots, chopped
1 onion, chopped
6 garlic cloves, quartered
1 bay leaf
4 C Imagine No-Chicken Broth
2 C swiss chard, chopped
2 C kale, chopped
2 C spinach, chopped
1/3 C herbs (I use rosemary and parsley)
1 C plain Greek yogurt
Sriracha to taste
freshly grated Parmesan cheese

Directions

1. Place the potatoes, carrots, onion, garlic, bay leaf, and broth in a large pot and bring to a boil.  Reduce heat and simmer for about 25 minutes until the potatoes are very tender.  
2. Remove the bay leaf and stir in the chard, kale, and spinach.  Continue cooking for a few minutes until the greens are wilted.  Add the herbs.
3. Transfer the soup to a blender (or use an immersion blender), add the greek yogurt, and blend until smooth.  Serve hot with Sriracha and grated Parmesan.  Enjoy!

Broccoli Cheddar Soup

I am loving that the weather is changing and getting cooler, which means...SOUP!  Seriously, is there anything better on a cold night than a hot bowl of soup?  I don't think so!  This soup is comfort in a bread bowl.  The combination of broccoli, carrots, garlic, onion, and cheese is to die for!  The whole family loved it and can't wait to make it again.  If you are looking for a delicious soup for a cold evening, look no further! 

Ingredients

5 Tbsp, butter
1 onion, chopped
3 cloves garlic, minced
2/3 C flour
1 1/2 C half and half
1 1/2 C milk
1 qt Imagine No-Chicken Broth
3 carrots, grated
1 pound broccoli
1/2 tsp nutmeg
1/2 tsp cardamom
8 oz sharp cheddar, grated
8 oz Colby jack cheese, grated
4 oz pepper jack cheese, grated
salt and pepper to taste

Directions

1. Melt the butter in a large stock pot over medium heat.  Add the garlic and onions and saute until tender.
2. Add the flour and whisk until evenly combined.  Add in milk, half and half, and broth.  Bring to a light boil.  Add broccoli and carrots.  Reduce heat and simmer for 20 minutes.
3. Season with nutmeg, cardamom, salt and pepper.  Stir in cheeses.  Cook an additional 10 minutes. Serve immediately.

Adapted from Sugarcrafter

Spiced Pumpkin Soup

Is there a better comfort food during fall than soup?  And what says "fall" more than pumpkin?  Here is the ultimate fall comfort food - Spiced Pumpkin Soup!  I am still relatively new to making my own soups, and I am constantly surprised how easy it is!  This was a winner with the adults and kids in my family.  You could use canned pumpkin, but I decided to roast my own to make pumpkin puree.  I loved being able to eliminate another need for a canned food.  Want to warm up on a cold fall evening?  Give this delicious soup a try!

Ingredients

2 Tbsp olive oil

1 large onion, chopped

1 Granny Smith apple, peeled, cored, chopped

2 medium carrots, chopped

salt

1/2 tsp ground ginger

1/4 tsp ground cumin

1/4 tsp ground coriander

1 qt. Imagine No Chicken Broth (or vegetable/chicken)

3/4 C light coconut milk

15 oz pureed pumpkin

dash of cayenne peper 

sour cream to garnish

croutons, if desired

Directions

1. In a large pot, heat the olive oil over medium heat.  Add onion, carrot, apple and 1/4 tsp salt.  Cook until vegetables are just tender, about 10 minutes, stirring often.  Add other spices, stir and cook an additional minute.
2. Whisk in broth, coconut milk, and pumpkin into pot.  Bring to a low boil.  Reduce heat and simmer for 20 minutes until reduced slightly.  Add cayenne.
3. Either use an immersion blender in the pot, or allow to cool and use a blender to puree the soup.  If cooled, return to pot to and heat on medium-low until hot.  Serve with croutons and a dollop of sour cream.

Adapted from Good Housekeeping 11/12

Farm Fresh Marinara

You should know right off the bat that this sauce has ruined me for pre-made marinara.  Nothing tastes quite as good as homemade, does it?  This recipe is full of fresh local tomatoes, carrots, and onions.  The most time intensive part of the process is peeling the tomatoes.  I have to admit, it took me a while to really get the hang of it, but now it is no big deal.  

I make this sauce several times during tomato season and freeze it for easy or last-minute meals.  I only use this recipe for stuffed pastas like ravioli, cannelloni, or stuffed shells because it is a pretty thin sauce.  It isn't really hearty enough to carry just noodles but it cannot be beat when paired with a delicious spinach and cheese stuffed pasta.  :)

I usually don't make this on the night I plan on using it.  I just allocate some time on an easy cooking day or a day I have off from cooking entirely to throw this together.  It keeps in the freezer for 3 months, so it can be enjoyed well after tomato season has ended.  Just heat and serve!

Once the tomato prep is complete, the sauce comes together very easily.  The rest of the veggies get minced in a food processor before cooking, so there isn't even a ton of chopping, YAY!  Active time over the pot is about 15 minutes and there is 40-45 minutes of simmering to allow the flavors to really develop.   I have tried this with both fresh and dried herbs, and I have to say, I strongly prefer using dried herbs.  They just add so much flavor without turning the sauce green from the sheer volume of fresh basil, oregano, and thyme I would need for the same flavor impact.

Ingredients (Makes about 5 cups)

5 pounds of tomatoes
5 cloves garlic
2 small carrots, coarsely chopped
1 medium onion, coarsely chopped
3 Tbsp olive oil
1/2 C red wine
1 Tbsp dried basil
1 1/2 Tbsp dried oregano
1 1/2 Tbsp dried thyme
1 tsp sea salt
1/2 tsp pepper
dash of red pepper flakes
sugar as needed

Directions

1. To peel the tomatoes, bring a large bot of water to a boil.  Have a large bowl with ice water nearby and a large empty bowl as well.  Working in batches, submerge the tomatoes and let cook until their skin begins to split, usually about 2-4 minutes.  Once the skin has split, remove the tomato and submerge in the ice bath to cool.  Once cooled, move to the empty bowl.  Continue until all the tomatoes are done.  
2. Once cool, cut around the top and remove the base of the stem.  The skin will easily peel off the entire tomato.  Place all peeled tomatoes in a largo bowl.  Using your hands, crush the tomatoes to the desired consistency for your sauce.  I like to keep my tomato pieces pretty small so they are easy for my young daughter to eat. 
3. Place the garlic, carrot, and onion in a food processor and pulse until minced scraping the side of the bowl as needed.
4. Heat the olive oil in a large pot over medium heat.  Add the onion mixture and cook until soft, about 10 minutes, stirring frequently.  Add the wine and continue to cook until reduced slightly, about 3 minutes. 
5. Add the tomatoes and their juices, basil, oregano, and thyme.  Bring to a boil.  Reduce heat and simmer for 40-45 minutes.
6. Add the salt, pepper, and red pepper flakes.  Taste for acidity.  If needed, add 1-2 Tbsp of sugar.
7. If not using immediately, allow to cool before storing or freezing.  

Adapted from Myra Goodman's Food To Live By

Hawaiian-Style Mac Salad

The plate lunch is a staple in Hawaiian food.  It consists of a protein element (chicken katsu, mahi mahi, breaded teriyaki beef, shoyu chicken, and the like), 2 scoops of rice, and mac salad.  This is not like the macaroni salad you probably make for your summer BBQ.  It has a unique flavor all its own.  It may not be a health food, but I feel it is important to expose my children to food from various parts of the world.  

One of the secrets to make this dish is overcooking the noodles.  Sounds crazy, right?  But that is how they get that Hawaiian texture.  It isn't soggy, but it is not al dente.  It is quintessential Hawaiian mac salad!  It is a huge hit with the entire family and makes our plate lunches a true taste of the islands.

Ingredients

8 oz macaroni
1 C whole milk
1 C mayo
1 tsp brown sugar
1/4 tsp salt
1 tsp pepper
1/4 C cider vinegar
3 scallions, very thinly sliced
1 large carrot, finely grated
1 celery rib, chopped very fine

Directions

1. Make dressing: whisk together 3/4 C milk, 1/2 C mayo, sugar, salt, and pepper in a bowl.  
2. Cook pasta: Bring a pot of water to a boil and add pasta.  Cook for 15 minutes until very soft.  Drain pasta and return it to the pot.  Add vinegar and stir until absorbed.  Transfer to a large bowl and let cool for 10 minutes.  Add dressing and stir to coat.  Allow to cool completely.
3. Assemble the salad: Add scallions, celery, carrot, remaining milk and remaining mayo.  Stir to combine.  Cover and refrigerate for at least 1 hour.  

Adapted from rickleadem

Food Fun: Pumpkin Harvest Bites

Here is a super fun snack idea for fall!  It is so simple.  Just begin by slicing a carrot into about 1/2 inch rounds.  Then take a toothpick and pierce any green herb you might have.  We used parsley but chives would also be cute - whatever you have on hand!  Finally, pierce the side of a carrot.  Place all the "pumpkin carrots" on a bed of hummus!  What a delicious, healthy, and fun snack for kids of all ages!

Pot Pie Pizza

OK.  This may be the coolest thing ever.  If you haven't guessed, I love pizza.  It is, hands down, my favorite food.  I love that you can make so many different variations, and as a vegetarian, one of the foods I miss is chicken pot pie.  It has such great flavors and is just so comforting.  Now, I have found a way to enjoy that same experience in a PIZZA!!  This was so much fun!

If you wanted to make it super simple, you could use a bag of frozen mixed veggies, but since my local organic farm had all but the peas available, I decided to use their fresh veggies.  I prepped them and steamed them to make my own veggie medley for this pizza and it was really easy - and don't they look beautiful?  :)  And what a great way to get kids to eat more veggies!

Instead of pizza sauce, you make a simple broth thickened with a basic roux.  If you are not a vegetarian, feel free to use chicken broth, but if you are a vegetarian I would really suggest using Imagine No Chicken Broth.  Vegetable broth would work, but the No Chicken broth takes it to the next level.  It truly tastes like chicken pot pie!!  I thought about adding cooked and shredded Gardein chicken, but opted against it this time.  Next time I think I will give it a try.  It's so good, it might be a part of my next vegetarian Thanksgiving dinner!  :)

Ingredients (makes 1 pizza)

3/4 C finely chopped carrots
3/4 C peas
1/2 C green beans, trimmed and chopped into 1/2 inch lengths
1/2 cob of corn, kernels removed
1 pizza crust
1 Tbsp butter
1 Tbsp flour
2/3 C Imagine No-Chicken Broth
1/2 tsp ground sage
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
4 oz shredded mozzarella
1/3 C freshly grated parmesan

Directions

1. Using a steamer, steam the green beans for about 1 min, then add the carrots and peas and steam until crisp tender (about 5 mins).
2. Set aside to cool and add the corn kernels to the veggie mixture.
3. Heat the oven to 475 degrees with the pizza stone inside.
4. Melt the butter in a medium saucepan over medium-high heat.  Add the flour and whisk until smooth.  Cook for 1 minute.  Add the broth and whisk constantly for 2 minutes until it thickens and begins to bubble.  Whisk in thyme, sage, salt, and pepper and cook for 1 minute more.  Remove from heat and let cool for 10 minutes.
5. Prepare the pizza crust.  Spread the sauce evenly over the crust leaving a 1 inch border.  Top with mozzarella.  Layer the mixed vegetables evenly over the pizza.  Sprinkle with parmesan.
6. Bake until crust is golden and cheese just starts to brown (about 15 minutes).  Let cool about 5 minutes before serving.  Enjoy!!

Adapted from - Family Fun September 2012

Quinoa Tabbouleh

We have been suffering through a very uncomfortable heat wave here in southern California.  There is nothing worse than turning on your stove or oven in 90+ degree weather!  During the summer, I love finding recipes that use fresh veggies and ZERO cooking!  This is one of my go-to recipes.  It is full of fresh summer vegetables and hearty quinoa.  This is a wonderful side to any meal, and leftovers make a healthy lunch!

Ingredients

2 C water

1 C uncooked quinoa

1/4 C olive oil

1/4-1/2 tsp salt

1/4 C lemon juice

4 tomatoes, diced

1 large cucumber, diced

3 green onions, diced

3 carrots, finely grated

1 C fresh parsley, chopped

Directions

1. Combine the water and quinoa in a small saucepan and bring to a boil.  Reduce heat, cover and simmer for 15 minutes.  Remove from heat and allow to cool.
2. In a large bowl, combine the rest of the ingredients.  Stir in cooled quinoa.  Best if given at least 30 minutes to chill before serving.

Roasted Carrots

Carrots are a great snack.  They are even sweet enough for most children to enjoy eating raw.  Kids can crunch on plain carrot sticks or snack on them with a myriad of dips.  For a change of pace, try roasting them.  It is so easy!  Like the kale chips, there are very few ingredients and kids will love to help.  These are one of my daughter's favorite snacks.  I love how simple and versatile they are.

These carrots are great hot out of the oven, but equally delicious cold out of the fridge for days!  Once cooked, they are an easy addition to a variety of foods from quesadillas to salads.  These have become one of the staples I almost always have in my fridge and I hope they will become that for you too!  

Ingredients

carrots, cut into strips

olive oil

salt

pepper

Directions

1. Preheat oven to 425 degrees.
2. On a baking sheet, drizzle enough olive oil over carrots to thinly coat.  Toss to ensure they are evenly coated.  Season with salt and pepper (easy on the pepper if intended for children).
3. Bake for approximately 20 minutes stirring once, or until carrots are tender when pierced with a fork.  

Russian Mushroom Potato and Leek Soup

I know what you're probably thinking.  "Soup?  In the summer?"  But here in Southern California, we have weather we call "June Gloom".  It is cool and often overcast in the mornings and evenings, so for me, it is still good soup weather!   When I started thinking about how to cook leeks for the first time, I knew I wanted it to be in a soup.  This soup is nice and hearty with the mushrooms and potatoes, and other than the chopping prep, there is nothing to it!  My three year old just LOVED it!  The veggies were the perfect size for her, and she got a kick out of spooning them one-by-one out of the bowl.  If you're looking for a great soup, give this a try!

Ingredients

5 Tbsp butter, divided

2 leeks, chopped

2 large carrots, sliced

6 C reduced sodium vegetable broth

2 tsp dried dill weed

2 tsp salt

1/2 tsp pepper

1 bay leaf

2 lb of potatoes, peeled and diced

1 lb fresh mushrooms, sliced

1 C half and half

1/4 C flour

 Directions

1. Melt 3 Tbsp butter in a large saucepan over medium heat.  
2. Add the leeks and carrots.  Cook for 5 minutes.
3. Pour in broth.  Season with dill, salt, pepper, and bay leaf.
4. Add the potatoes.  Cover and cook for about 20 minutes or until potatoes are tender but firm.
5. Remove and discard the bay leaf.
6. Melt the remaining butter in a skillet over high heat.  Saute the mushrooms for 5 minutes, or until lightly browned.  Add to the soup.
7. In a small bowl, whisk the half and half with the flour until smooth.  Stir into the soup to thicken.
8. Adjust seasoning as needed. 

Adapted from DTeresa

Lasagna Roll Ups

We've had pretty warm weather here lately, so I really wanted a no fuss dinner this week.  I had a few carrots and zucchini left over from last week and wanted to use them up, so I decided to try an interesting new wrap using lasagna noodles!  My daughter thought they were the coolest thing!

You can cook the lasagna noodles ahead of time, coat them in olive oil to prevent sticking, and seal them in the fridge until ready to use.  I decided to make them fresh.  The roasting of the bell peppers took the longest of all the prep work.  If your kids are a bit older, they can help with the assembly.  These would also make a great lunch!

Ingredients
8-10 lasagna noodles
2 small zucchini, thinly sliced lengthwise (I used my mandoline)
2 carrots, shredded
2 roasted red peppers, peeled, seeded, and chopped
goat cheese, softened

Directions

1. Cook lasagna noodles as directed.  
2. Cut the length of the lasagna noodles in half, giving you two shorter pieces
3. Spread the goat cheese on top of the noodle.  Layer with a slice of zucchini, some shredded carrot, then red pepper.
4. Roll and enjoy!

From BHG, May 2012