Indian-Spiced Butternut Squash with Toasted Coconut (Gluten-free + Vegan)

serves 4-6

2-3 lb butternut squash, halved and seeded, and washed - you can peel it if you'd like but it's just as delicious roasted with skin on!
1-2 tablespoons olive oil, grape seed oil or other oil
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
3 cloves garlic, minced
1 2-inch piece of fresh ginger, finely minced or grated
1 tablespoon garam masala powder (you can add more if you want the flavor to be even more powerful)
1/2 teaspoon sea salt
1/4 cup coconut milk, full-fat canned kind (almond milk will be ok if no coconut milk is available)
1/3 cup finely shredded unsweetened coconut
fresh cilantro for serving, optional

Preheat the oven 400º F.

Toss the squash with oil, salt and pepper and spread out in a single layer on a rimmed baking pan. Roast, tossing occasionally, until just tender and golden brown, about 30-40 minutes. While the squash is roasting, arrange the raw coconut in a single layer on another baking sheet. Once the squash comes out, place the coconut in, bake for about 3 to 5 minutes, toss around and then bake another 3 to 5 minutes. Watch it carefully, as it can burn quickly.

Once the squash and coconut are both ready and out of the oven, heat the coconut oil in a large saucepan over a medium heat, add in the mustard and cumin seeds, heat for a few minutes until the spices begin dancing around the pan, popping and jumping. Add in the garlic, ginger, garam masala powder and salt. Stir around for a minute or two, reduce the heat to low or off, add in the roasted squash cubes and coconut milk and mash by hand with a potato masher, until as smooth and creamy as you’d like it to be. Salt to taste, serve immediately topped with toasted shredded coconut and a little fresh cilantro, if you’d like.

Source: Indian-Spiced Butternut Squash Mash With Toasted Coconut (Gluten-Free + Vegan) | Free People Blog http://blog.freepeople.com/2012/11/indianspiced-butternut-squash-mash-toasted-coconut-glutenfree-vegan/#ixzz2RFNmJ1yg

Dinner Tonight: Red Lentil and Tofu Curry

Ingredients

• 2 tablespoons olive oil, divided
• 1 small onion, chopped
• 1 garlic clove, minced
• ½-inch piece fresh ginger, peeled and minced
• ½ cup red lentils, rinsed and drained
• 3 cups water
• ½ pound firm tofu, cut into ½-inch cubes
• 1 teaspoon cumin seeds
• 1 teaspoon curry powder
• ¼ teaspoon cayenne pepper
• 1 teaspoon salt
• 1 tablespoon fresh cilantro, chopped

Procedures

1. 1
   Pour one tablespoon of the olive oil into a medium-sized saucepan set over medium heat. Add the onion and cook until translucent and soft, about five minutes. Toss in ginger and cook until fragrant, about one minute. Then add lentils and the water. Turn heat to high and bring to a boil. Then reduce heat to low, and simmer until the lentils are soft, 15 to 20 minutes.
2. 2
   Meanwhile, dry tofu cubes on some paper towels. Place a large wok over medium heat. Add the cumin and cook until very fragrant, about one minute. Transfer to a bowl.
3. 3
   Pour the remaining one tablespoon of olive oil into the wok. When shimmering, add the tofu cubes. Stir-fry until lightly browned on most sides, about four minutes. Add the curry powder, cayenne pepper, and salt. Cook until very fragrant, one to two minutes, and then transfer contents to saucepan with lentils.
4. 4
   Let the lentils and tofu cook over medium heat for five minutes. Serve curry with rice and garnish with cilantro.

Vegetarian Thai Green Coconut Curry (Vegan)

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

SERVES 4

Ingredients:

• 1 + 1/2 cups medium-firm tofu, cubed, OR canned chickpeas (your choice)
• 1 green [or red] bell pepper, chopped into bite-size pieces
• 1 to 1+1/2 cups chopped asparagus OR green beans [broccoli, mushrooms, watercress and lots of other ingredients can be used)
• generous handful cherry tomatoes
• 3/4 can coconut milk
• 1/2 to 3/4 cup vegetable OR faux chicken stock
• 1/2 cup fresh Thai basil OR sweet basil  [we didn't use this and it made for a sweet-savory recipe]
• Optional: 2-3 fresh or frozen kaffir lime leaves

GREEN CURRY PASTE:

• 1 stalk lemongrass, thinly sliced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)
• 1/4 can coconut milk
• 1-3 Thai green chilies OR jalapeno
• 1 compressed cup chopped coriander/cilantro, leaves & stems
• 1 shallot, chopped
• 4-5 cloves garlic
• 1 thumb-size piece galangal OR ginger, sliced
• 1 Tbsp. soy sauce
• 2 Tbsp. fresh lime juice
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. ground white pepper (available in most supermarket spice aisles)
• 1 tsp. brown sugar
• 1/2 tsp. sea salt

Preparation:

For more about lemongrass, see: How to Prepare Fresh Lemongrass.

1. Place all 'green curry paste' ingredients in a food processor or blender and blitz to create a fragrant green curry paste (you may need to add more coconut milk if using a blender).To make sauce by hand: Mince and stir all sauce ingredients together in a bowl, OR use a pestle & mortar to mash dry ingredients followed by liquid ingredients. Set aside.
2. Place a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil and swirl around, then add all the green curry paste you just made. Stir-fry 1 minute to release the fragrance.
3. Add the tofu or chickpeas. Stir-fry until well saturated with sauce.
4. Add the stock plus lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 minutes.
5. Add the coconut milk, plus vegetables (except basil) and continue simmering 5-7 minutes, or until softened.
6. Remove curry from heat and taste-test for salt and spice. If not salty enough, add a sprinkle more salt. If too salty for your taste, add another squeeze of lime juice. If too spicy, add more coconut milk. If you'd like it sweeter, add a little more sugar.
7. Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over the fresh basil (slice larger leaves into shreds). Sliced red chili can also be used as a topping, or to add more spice. Serve with plenty of Thai jasmine rice, and ENJOY!

Original from: http://thaifood.about.com/od/vegetarianthairecipes/r/vegetarianthaigreencurrynew.htm 

Kimbab (Vegetarian Sushi)

We ate out when trying to go to the Immigration Office the other day and I got Vegetarian Kimbab for lunch.  Not only did a full roll cost 1,500 Won, but it was delicious! Here's a Recipe for you from c How Divine! 

Vegetable Gimbap Recipe
Makes 4 gimbap rolls

Ingredients
4 sheets laver

Gimbap Rice*
4 cups cooked brown rice (short grain)
2 tsp toasted sesame oil
1 tsp rice vinegar (unseasoned)
1 tsp agave nectar or sugar (optional)
1/2 tsp salt

Filling*
1 carrot, julienned
5 oz. baby kale (or spinach)
4 long strips of takuan or danmuji (pickled radish)
6 oz portobello, sliced thinly
1 tsp tamari
1 tsp agave nectar or sugar
salt and pepper
canola or grapeseed oil for the pan

1. Sauté carrots until crisp tender. Add a pinch of salt and mix well. Set aside. Sauté kale until it just wilts. Add a tablespoon or two of water to speed up the process. Add a pinch of salt and mix well. Set aside.
2. Sauté mushrooms until lightly browned. Add a pinch of salt, teaspoon of tamari, and teaspoon of agave nectar. Mix well. Remove from heat once all of the liquid has been absorbed. Set aside.
3. Spread out the rice in a thin layer to let it cool until it’s comfortable to touch. Once cooled, mix the rice and the rest of the ingredients for the gimbap rice in a bowl. Mix gently being careful not to crush the rice.
4. Place a piece of dried laver on a bamboo mat. Spread out 1 cup of the gimbap rice over 3/4 of the laver, leaving the 1/4 of the laver farthest from you empty. Place a layer of carrots, kale, mushroom, and pickled radish. Try to stack the filling ingredients on top of one another. Roll away from you by pulling up on the edge of the bamboo mat closest to you, and folding the rice and laver over the filling. Squeeze and roll again creating a nice round cylinder, peeling back the bamboo mat as you roll. Roll tightly. It’s kind of like rolling a cigar (well, not as tightly). Repeat with rest of the rice and laver.
5. Cut the gimbap into 1/2-3/4 inch pieces with a sharp knife. Wipe the knife as necessary with a paper towel soaked in some oil. Serve on a plate or in a bento box. Enjoy your gimbap! You will have some filling ingredients left over. If you do, make some bibimbap or bibim guksu with them with some gochujang sauce.

*Cook’s Note: When making gimbap, make sure the rice you are using is short grain. Short-grain rice is stickier which is necessary for the sushi to keep its shape. Some markets carry “sushi rice,” which is just short-grain, white rice. If in doubt, “sushi rice” is a safe way to go. And you can use as much or as little vegetable fillings as you want. It’s up to you. However, if you are a novice at this, it will be easier to roll with less filling. Additionally, you can add avocado slices.

Raw Samoa Cheesecake

Adapted from Fragrant Vanilla Cake: 

Raw Samoa Cheesecake
Makes one 6 inch cake

Crust:
1/2  cup raw macadamia nuts, soaked and dried

1/2 cup sprouted buckwheat, dried in the dehydrator (or macadamia nuts)

1/2 cup dried finely shredded coconut

1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped
1 tsp pure vanilla extract

Filling:

1 1/2 cups raw cashews (preferably soaked overnight and drained)

1 1/2 cups young coconut meat (or additional soaked cashews if unavailable)

1/2 cup coconut water (or filtered water)

1/2 cup raw coconut nectar, raw agave nectar or raw honey

1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid)

1/2 teaspoon sea salt

1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)

1/4 cup raw cacao powder
1/4 cup finely shredded coconut

Caramel:
15 medjool dates, pitted
3 Tbsp coconut butter
1/4 cup raw coconut nectar, raw agave nectar or raw honey
1/4 tsp sea salt
1 Tbsp coconut oil
2 tsp pure vanilla extract
1/4  cup water (or as needed)

1/4 cup finely shredded coconut 

Raw Chocolate:
1/4 cup raw cacao powder
1/4 cup raw coconut oil
2 Tbsp raw coconut nectar or agave nectar
a pinch of sea salt

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process macadamias, buckwheat and sea salt in a food processor until the nuts are fine crumbs, then add the dates and vanilla and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.  

To make the filling, drain the cashews and combine them with coconut water, agave nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended.  Remove half the filling from the food processor and place in a bowl stir in 1/4 cup shredded coconut, and add the cacao powder to the remaining half in the processor.  Process until well blended and place in another bowl. Set aside while you prepare caramel.

To make the caramel, combine all ingredients in the food processor and process until smooth (adding more water by the Tbsp if too thick), then press through a fine meshed strainer to remove any date bits (optional, but makes for a smoother caramel).  Divide the caramel into 2 bowls, stirring 1/4 cup shredded coconut into one.

To assemble cheesecake, pour the vanilla coconut filling into the crust.  Drop half the caramel without the coconut onto the top of it in tspfuls, and swirl with a knife.  Pour the chocolate filling over and drop the remaining caramel without the coconut over in the same fashion you did with the rest of it.  Swirl with a knife.  Place the cheesecake in the freezer to firm up for about 4 hours.  Once it is firmed up, spread the caramel with the coconut over the top.  

To make the chocolate, whisk together all ingredients in a bowl until well combined. Drizzle over the cheesecake (it is easier if you put it in a plastic bag and cut the tip off to drizzle it). Place the cake in the freezer for about 5 minutes to harden the chocolate. Serve!

Creamy Hummos!

1 can (15 or 16 oz.) of chickpeas (garbanzo beans)

3 cloves garlic, roasted or raw (raw preferred for holistic purposes)

Juice of one lemon

2 tablespoons tahini (sesame seed butter)

2 tablespoons of olive oil

1 tsp cumin

Salt and pepper to taste (I used 1/2 tsp rock salt dissolved in 1/8 cup water) 

Rinse and drain the chickpeas. In a food processor or blender, process chickpeas with garlic, lemon juice and tahini until blended. Add olive oil slowly while processor is running until hummus is thick and smooth. Blend in salt and pepper to taste.

Nutritional value serving (two Tbsp.): 60 calories, 60mg sodium, 2 grams of protein, 4 grams of fat, and 0 grams of saturated fat.

Cravings!

Via naturopathyworks.com

If you crave this…	What you really need is…	And here are healthy foods that have it:
Chocolate	Magnesium	Raw nuts and seeds, legumes, fruits
Sweets	Chromium	Broccoli, grapes, cheese, dried beans, calves liver, chicken
	Carbon	Fresh fruits
	Phosphorus	Chicken, beef, liver, poultry, fish, eggs, dairy, nuts, legumes, grains
	Sulfur	Cranberries, horseradish, cruciferous vegetables, kale, cabbage
	Tryptophan	Cheese, liver, lamb, raisins, sweet potato, spinach
Bread, toast	Nitrogen	High protein foods: fish, meat, nuts, beans
Oily snacks, fatty foods	Calcium	Mustard and turnip greens, broccoli, kale, legumes, cheese, sesame
Coffee or tea	Phosphorous	Chicken, beef, liver, poultry, fish, eggs, dairy, nuts, legumes
	Sulfur	Egg yolks, red peppers, muscle protein, garlic, onion, cruciferous vegetables
	NaCl (salt)	Sea salt, apple cider vinegar (on salad)
	Iron	Meat, fish and poultry, seaweed, greens, black cherries
Alcohol, recreational drugs	Protein	Meat, poultry, seafood, dairy, nuts
	Avenin	Granola, oatmeal
	Calcium	Mustard and turnip greens, broccoli, kale, legumes, cheese, sesame
	Glutamine	Supplement glutamine powder for withdrawal, raw cabbage juice
	Potassium	Sun-dried black olives, potato peel broth, seaweed, bitter greens
Chewing ice	Iron	Meat, fish, poultry, seaweed, greens, black cherries
Burned food	Carbon	Fresh fruits
Soda and other carbonated drinks	Calcium	Mustard and turnip greens, broccoli, kale, legumes, cheese, sesame
Salty foods	Chloride	Raw goat milk, fish, unrefined sea salt
Acid foods	Magnesium	Raw nuts and seeds, legumes, fruits
Preference for liquids rather than solids	Water	Flavor water with lemon or lime. You need 8 to 10 glasses per day.
Preference for solids rather than liquids	Water	You have been so dehydrated for so long that you have lost your thirst. Flavor water with lemon or lime. You need 8 to 10 glasses per day.
Cool drinks	Manganese	Walnuts, almonds, pecans, pineapple, blueberries
Pre-menstrual cravings	Zinc	Red meats (especially organ meats), seafood, leafy vegetables, root vegetables
General overeating	Silicon	Nuts, seeds; avoid refined starches
	Tryptophan	Cheese, liver, lamb, raisins, sweet potato, spinach
	Tyrosine	Vitamin C supplements or orange, green, red fruits and vegetables
Lack of appetite	Vitamin B1	Nuts, seeds, beans, liver and other organ meats
	Vitamin B3	Tuna, halibut, beef, chicken, turkey, pork, seeds and legumes
	Manganese	Walnuts, almonds, pecans, pineapple, blueberries
	Chloride	Raw goat milk, unrefined sea salt
Tobacco	Silicon	Nuts, seeds; avoid refined starches
	Tyrosine	Vitamin C supplements or orange, green and red fruits and vegetables

Best Tasting Pancakes Ever! Vegan or Otherwise

Ingredients (use vegan versions):

    1 teaspoon vanilla
    3/4 banana
    1 cup nondairy milk (I use soy)
    2 tablespoons applesauce
    1 cup gluten free flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    3 tablespoons maple syrup     

Directions:

1. Mix wet ingredients in a medium sized bowl.  Mix dry ingredients in a larger bowl.

2. Pour wet ingredients into dry; mix well until smooth consistency.

3. Drop ladlesful onto medium heat (preheated) pan.  Flip over when each pancake begins to bubble on top.

Serve with vegan buttery spread (if desired) and maple syrup.


Adapted from:  http://vegweb.com/index.php?topic=16252.0