Notes:
Ingredients:
3 ripe bananas
1/4 cup oil
1 cup raw sugar
2 cups whole wheat flour
1 tsp salt
1 tsp baking soda
1 cup chopped walnuts
Directions:
Preheat oven to 360.
In a large bowl mash the bananas until soft.
Add the oil, sugar and mix together.
In another bowl mix the flour, salt, and baking soda.
Combine and mix with banana mixture.
Stir in walnuts.
Line muffin pans and fill 2/3 full with batter.
Bake for about 25 minutes.
Source: Unknown.
Notes: We both thought this was just so-so. I was trying to clear out the fridge so I served it with what we hand on hand, fried potatoes and roasted brussels sprouts.
Ingredients:
1½ cup walnuts
4 Tbsp. olive oil
1 head cauliflower, broken up into small florets (about 1½ pounds)
½ tsp. chili powder
1 tsp. turmeric
1 Tbsp. garam masala
¼ tsp. cayenne pepper
1¼ cups vegetable stock
3 Tbsp. tomato paste
¼ tsp. kosher salt
Directions:
Preheat oven or toaster oven to 350°. Spread walnuts on a sheet tray and toast until fragrant, 6 to 8 minutes. Cool, then roughly chop and set aside.
In a medium skillet, heat olive oil over medium-high heat. Lightly brown cauliflower, stirring frequently, then remove from skillet and transfer to a bowl. Add chili powder, turmeric, garam masala, and cayenne pepper to the hot pan and toast lightly, about 30 seconds. Immediately add the vegetable stock, tomato paste, and salt; mix well. Stir in cauliflower and simmer for 2 minutes. Garnish with ground walnuts and serve.
Notes: Pictured with Maple Glazed Brussels Sprouts. I liked it better than Nova did. She not a big fan of quinoa.
Ingredients:
1 cup quinoa
3 cups water
1 pinch salt
3 tablespoons olive oil
3 cloves garlic, minced
1 red bell pepper, chopped
1/2 cup corn kernels
1/2 teaspoon cumin
1 teaspoon dried oregano
salt and pepper to taste
2 green onions, chopped
Instructions:
Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, drain a mesh strainer, and set aside.
Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.
Notes: It was just ok. I forgot to include the corn.
Directions:
2 zucchini, sliced lengthwise
1 cup Wild Rice
1/2 onion, diced
1/2 cup frozen edamame (thawed)
1/2 cup shredded carrots
1/2 cup corn kernels
1/2 cup diced mushrooms
2 tsp. low sodium tamari
Instructions:
Preheat oven to 350.
Scoop out middle of each zucchini half.
Place zucchini cut side down in a pan filled with 1 cup water into 350 degree oven for 12-15 minutes.
Meanwhile, combine the rest of the ingredients in a bowl. Scoop equal amounts into zucchini.
Place back in oven for another 10 minutes.
Top with nuts.
Notes: We both thought this was really good. I added 2 seeded and diced Jalapenos also. Served with Valentina hot sauce on top and baked tortilla chips on the side.
Ingredients:
1 large onion, chopped
3 – 4 cloves garlic, minced
1 green bell pepper, chopped
1 1/2 cups vegetable broth
1 14-ounce can diced tomatoes (I used fire-roasted)
15 ounces fatfree refried beans
15 ounces black beans, cooked
1 cup frozen corn kernels
1 teaspoon cumin
1 1/2 teaspoon smoked paprika
1/8 – 1 teaspoon chipotle chili powder (to taste)
1 teaspoon hot sauce (or to taste)
1/2 teaspoon Mexican oregano (optional)
salt and pepper, to taste
Instructions:
Heat a large, non-stick pot and sauté the onion until it begins to brown. Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until the flavors blend, 20-30 minutes.
Source: uknown
Recipe at MyWholeFoodLife.com.
Ingredients:
1 24-ounce tube of polenta
Spray oil
Directions:
Pre-heat oven to 450 degrees
Spray or line a cookie sheet
Slice polenta in half cross-wise then cut the halves in to fry like strips
Place on the cookie sheet and spray the top of the fries
Bake for 25 – 30 minutes flipping the fries part way through.
Based loosely on the recipe at My Whole Food Life. I used sherry and rice vinegar as that’s what I had on hand. It was better than we thought it was going to be.
Source: My Whole Food Life
Notes: I guess this is an Indian dish. We both thought this was pretty good. Not quite as much flavor as we were expecting.
Ingredients:
2 cups cooked pinto beans (or 1 can)
3 cups cooked wild rice
1/2 yellow onion diced
1 potato diced and boiled until soft
1/2 tsp garam masala
2 T coconut oil
1/2 tsp cumin
1 large garlic clove minced
1 cup green peas
salt to taste
Instructions:
Boil the potatoes for about 5-7 just to soften them.
In a saute pan, cook the onions and garlic on medium high to soften them. About 7 minutes.
Reduce heat to medium and add the rest of the ingredients, including the spices, and cook for another 5 minutes.
As leftovers the following day.
