Polenta Fries

Polenta Fries

Polenta Fries are crunchy on the outside and creamy on the inside, making for a delicious substitute for traditional french fries.

When entertaining, make the polenta a day ahead of time so you can spend more time with your guests!

 

 

Ingredients

1/2 cup yellow corn meal (polenta)

3 cups water

1 teaspoon salt

1 teaspoon pepper

1 tablespoon dried parsley

2 tablespoons olive oil

Directions

Bring two cups of water to a boil.  Add the 1/2 cup of yellow corn meal and simmer.  You will need to stir the mixture very frequently.  Simmer this mixture for about twenty minutes, slowly adding the last cup of water throughout.  Add the salt, pepper and parsley.  Keep stirring :)  When the polenta begins to pull away from the walls of the pot, you are done.  It should look like this.

 Now pour your polenta into a 2 x 4 glass container.  Let the polenta cool to room temperature.  Cover it and place it in the fridge for at least 2 hours and up to 24 hours.

After the polenta has cooled for at least two hours.  Remove it from the fringe and slice it into the shape of fries.  I cut them about 1/4 inch thick and 3/4 inch wide.  Slicing once from top to bottom and then cutting that piece in half.  See below.

Coat a cookie sheet with 1 tablespoon of olive oil.  Place the polenta slices on the pan and drizzle the remaining tablespoon of olive oil on top of the polenta fries.  Place the polenta fries into an oven that has been preheated to 450 degrees.  Cook for 45 minutes, flipping the polenta fries every 15 minutes.  Salt and pepper to taste.  Enjoy!

Guacamole

Guacamole

 Avocados are the star in this classic, Mexican side dish.

Place the pit of the avocado in leftover guacamole to keep it green and fresh!

 

 

Ingredients

2 avocados

1 roma tomato, chopped

1/4 medium onion, chopped

1 teaspoon lime juice

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

salt to taste (I use about 1/2 teaspoon)

 Directions

Peel the avocados and remove the pit.  Place the avocados in a bowl and smash them with a fork.  If you like your guacamole chunky, smash lightly :).  Add the lime juice, salt, garlic powder and cayenne pepper.  Mix well.  Add the chopped onions and tomatoes, mix lightly.  Serve with chips or as a topping to your favorite Mexican meals.  Enjoy!

Vegan Pancakes

Vegan Pancakes

These pancakes are light, fluffy and delicious.  They cook up quick and are ready in minutes.

Who says pancakes are a breakfast food?  These bad boys are perfect for any time of day!

 

 

  Ingredients

 1/2 cup wheat flour

1/2 cup white flour

1/4 cup apple sauce

1 teaspoon vanilla

1 cup almond milk

1 tablespoon vegetable oil

1/4 cup maple syrup

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Directions

Combine the wet ingredients in a large bowl and the dry ingredients in their own bowl.  Add the dry ingredients into the wets a 1/4 cup at a time.  Stir constantly while combining the wets and the drys.  Preheat a pan to medium heat.  Pour a 1/3 cup of batter onto the pan.  Cook until the batter starts to bubble and then flip the pancake.  Cook for an additional 2 minutes.  Top with vegan yogurt, granola and strawberries.  Enjoy!

 

White Bean Hummus

White Bean Hummus

 White Bean Hummus is creamy, delicious, and a healthy substitute for traditional sour cream based dips.

White Bean Hummus is a vegan and gluten free snack, perfect for any occasion!

 

 

  Ingredients

1-15oz can cannellini beans, drained

1/2 small garlic clove

2 tablespoons tahini

1 tablespoon lemon juice

2 tablespoons water

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1 tablespoon fresh parsley

olive oil for drizzling

Directions

 Place all of the ingredients, except the olive oil, into a blender and pulse until the hummus is smooth.  If it is too thick, add a bit more water.  Place into a bowl for serving and drizzle with olive oil.  Serve with Fresh Pita Bread and Trader Joe's Tofu Edamame nuggets.  Enjoy!

Pita Bread

Pita Bread

Warm, fluffy, and hot out of the oven, this Pita Bread is the perfect compliment to any meal.

Save extra pita bread in the freezer!

 

 

 Ingredients

3/4 teaspoon active dry yeast

1 1/2 cups whole wheat flour

1 1/2 cups white flour

1 1/4 cups warm water

1 tablespoon olive oil

1 teaspoon salt 

Directions

Pour the warm water into a large bowl and sprinkle the yeast on top.  Stir to dissolve.  Add the olive oil and stir.  Add the whole wheat and white flour, 1/4 cup at a time, stirring after each addition.  (I like the balance of using half whole wheat flour and half white flour.  Using all whole wheat flour makes for a denser pita and using all white flour will make your pita super fluffy, though not as nutritious.)  Knead the dough for 10 minutes.  Let it rise for 90 minutes.  *If you have a bread machine, this recipe is even easier!  Place the water and oil in the bread machine first, followed by the yeast, both flours, and salt.  Set the bread machine to knead for 10 minutes and rise for 90 minutes.*

At this point, the dough will have doubled in size.  Divide the dough into 8 equal pieces.  Roll out each piece to about a 7 inch diameter.  Make sure not to press down too hard as you roll out each pita, this will ensure that you get a perfect pocket every time.  Place two pitas on a baking sheet and place in a 450 degree oven.  Bake for 5 minutes.  Repeat until you have baked all of your pitas.  Enjoy!

Caramelized Vegetable Flatbread Pizza

Caramelized Vegetable Flatbread Pizza

 

Take care of your pizza craving with this healty and hearty Flatbread Pizza.  Caramelized Vegetables make for the perfect topping on the low fat Flatbread crust.  Top with Mozzarella cheese and enjoy!

Substitute whatever cheese and veggies you like, to personalize your pizza.

 

Ingredients

Flatbread 

  1/2 medium onion chopped

3/4 cup corn

1 tomato

2 tablespoons balsamic vinegar

1 cup mozzarella cheese

1 table olive oil

salt and pepper to taste

Directions

This recipe is another great way to utilize your homemade Flatbread.  Maybe you even have some left in the freezer from the last time you made it :)  For the purposes of this recipe, I'm going assume that you have your Flatbread, made and ready to go.

Start by preheating a pan to medium heat.  Add the olive oil to the pan, followed by the onions and corn.  Cook them until they have a brown coloring, hence the caramelization.  Salt and pepper the veggies to taste.  Chop your tomatoes, shred your cheese, and we are ready to assemble the pizza.  Start by drizzling the balsamic vinegar onto the flatbread.  Now evenly distibute the corn, onions, and tomatoes over that.  Top with the mozzarella cheese.  Place the flatbread into a 400 degree oven and bake for about 5 minutes.  Everything is already cooked, so this is really just to get the cheese melty and the crust crispy.  Enjoy!

Marinara Sauce

Marinara Sauce

There is nothing better than homemade marinara sauce to top your favorite pasta.  This sauce cooks up fast so you can spend more time doing what you really love... eating!

Make a large batch and keep the leftovers in the freezer for a quick weeknight meal.

 

 

 Ingredients

3 cups canned tomatoes

1 - 6oz can tomato paste

2 garlic cloves, chopped

1/2 medium onion, chopped

1 tablespoon olive oil

1/4 cup fresh basil

1/4 cup freshly graded Parmesan cheese

1 Parmesan cheese rind (optional)

1 teaspoon garlic powder

salt and pepper to taste

Directions

Place the olive oil, chopped garlic and chopped onions in a cold sauce pan and turn the heat to medium.  Starting these ingredients in a cold pan, will allow for the flavors of the garlic and onions to fully infuse into the olive oil, making for a more flavorful sauce.  Bring these ingredients to a sizzle and cook for two more minutes.  Add the canned tomatoes and stir.  Cook this for about 5 minutes or until the sauce is simmering.  Add the tomato paste, garlic powder, Parmesan cheese, and Parmesan cheese rind.  (The parmesan cheese rind is optional, but this is a great way to get even more flavor into your sauce.)  Add your salt and pepper to taste.  I like a slightly sweeter sauce, so I only add about 1/2 teaspoon of salt and pepper.  Simmer this for 10 more minutes.  Remove the remainder of the Parmesan cheese rind and add the fresh basil.  Serve over your favorite pasta.  Enjoy!