Protein

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Plant Based Power Smoothie

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Sometimes all I want in the morning is a power packed smoothie.  Sometimes it’s a mid-day snack or a evening dessert.  Either way, this smoothie I concocted is packed full of greatness!

INGREDIENTS:

2 cups unsweetened almond milk

2 cups pre-made from scratch cinnamon flavored oatmeal

1 banana

1 cup of power greens (spinach, mizuna, kale, and chard)

2 Tbsp. almond butter

3 Tbsp. organic dutch processed unsweetened cocoa powder

1 Tbsp. of chia seeds

1 Tbsp. raw local honey

8-10 ice cubes

DIRECTIONS:

Place all ingredients in a blender and blend until smooth.

* almond butter for protein, oatmeal for fiber, banana for potassium, power greens for vitamins, cocoa for antioxidants, chia seeds for calcium, almond milk & honey for the vitamins and natural sweetener.

 

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Quinoa Tabbouleh Salad

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I cannot take the credit for this wonderful salad. I would first give my brother credit, as he is the one who shared it with me. However, I don’t think it originated from him either. It is one of those recipes, that I am sure has been passed around time and time again.  I wish I did know where credit was owed.  But, regardless, I know you’ll love this light yet hearty salad.

INGREDIENTS:

2 cups cooked quinoa

1/4 cup currants

1/4 cup raw almonds

1/4 cup currants

1/2 cup chopped carrots

1/4 cup chopped mint

1/4 cup diagonally cut scallions

1/4 cup parsley

, 1/4 cup fresh squeezed lime juice

1 tsp. agave syrup

1/2  tsp. cumin

1 tsp. sea salt

1/2 cup olive oil

DIRECTIONS:

Place all ingredients into a bowl and mix.  Allow to chill for 20 minutes before serving.

 

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Ricotta & Lentil Phyllo Triangles

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This was a total experiment gone right.  These Ricotta & Lentil Phyllo Triangles are wonderful alongside Garlic Roasted Brussel Sprouts and Grilled Polenta with a light Coconut Curry Sauce.

RICOTTA

(yield: 1/2 cup)

Ingredients:

4 oz. extra firm tofu.

1/2 Tbsp. yellow miso

1/2 Tbsp. tahini paste

1/2 tsp. umeboshi paste

1/8 cup nutritional yeast

Directions:

1. Add all the ingredients into a bowl and mash with a potato masher until lightly chunky and the ingredients are well mixed. Set aside.

LENTILS

(yield: 2 cups)

Ingredients:

1 cup dried lentils

1 vegetable bouillon cube

2 cups water

Directions:

1. Pick through and wash lentils before cooking. Place lentils and bouillon cube into a pot along with water.  Boil for 5 minutes and them simmer until tender; about 25 minutes.

TRIANGLES

(yield: 12 triangles)

Ingredients:

parchment paper

1 1/2 rolls of phyllo dough, room temp.

1/2 cup olive oil + 1/2 cup more for brushing on phyllo

1/4 of a white onion, diced

1 Tbsp. dried basil

2 cloves garlic, diced

2 Tbsp. crushed walnuts

1 Tbsp. sea salt

Directions:

Preheat oven to 350 degrees.

1. Saute onion and garlic in 1 Tbsp of olive oil until tender.  Add basil, crushed walnuts, and sea salt. Saute for 5 more minutes.  Add ricotta to this mix along with cooked lentils.

2. If you have never used phyllo, you want to make sure you keep it covered while working with it, with a piece of parchment or plastic wrap so that it does not dry out.  I like to take the 1 roll and unroll it completely flat.  I then cut it horizontally in half so that I have two halves to work with . I keep the one half covered while working with the first half.

3.  Take 2 layers of phyllo and brush with olive oil. Take 1 1/2 Tbsp of lentil mix and then begin to fold like you might an american flag, constantly forming a triangle as you go. If there are pieces not completely fitting, it is forgiving. Just tuck those in the best you can and then lay the completed triangle on a piece of parchment on a sheet pan with the fold side down. Lightly brush the triangle with olive oil with a pastry brush and a sprinkle of salt. Repeat this 11 more times.

4. Bake on a parchment lined sheet pan for 15-20 minutes or until golden brown in color.

* I mentioned that I served this with curried coconut sauce.  It also goes well with pesto.