Sweet Potato Lentil Stew

This is a delicious lentil soup recipe for the fall or wintertime since sweet potatoes are in season. I found it in Alicia Silverstone's wonderful, "The Kind Diet" cookbook. I always serve with a slice of Ezekiel bread with Earth Balance butter.

Ingredients
1/4 cup olive oil
1 onion, sliced
2 tomatoes, diced
1 tsp ginger, minced
1 1/2 tsp turmeric
1 tsp cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/8 tsp cayenne
sea salt
3 sweet potatoes, peeled and cut into 3/4″ cubes
7 cups vegetable broth
1 cup brown lentils

Directions

1. Heat oil in large, deep pot. Add onion and stir until it starts to soften, about 2 minutes.
2. Stir in tomatoes and ginger. Cook for about 3 minutes.
3. Stir in turmeric, cumin coriander, cinnamon, cayenne and a pinch or two of sea salt.
4. Cook and stir for 2 minutes. Add more salt if necessary.
5. Next, add sweet potatoes, broth and lentils.
6. Bring to a boil over high heat.
7. Cover and simmer for 40 minutes or until the lentils and sweet potatoes are soft.

Butternut Squash Enchiladas

I found this recipe on the Vegetarian Times website while looking for a veggie enchilada recipe.

Ingredients
1 tbs olive oil
1 butternut squash, halved and seeded
1 onion, diced
1 chipotle chiles in adobo sauce, drained and diced, plus 1 tbs sauce
1 tsp clove garlic, minced
3 oz. reduced-fat cream cheese
1 tsp ground cumin
1/2 tsp ground nutmeg
3 green onions, chopped
2 16-oz. cans red enchilada sauce
6 whole-wheat or corn tortillas
1 cup shredded reduced-fat Cheddar cheese

Directions

1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Roast 45 minutes, or until soft.
2. Cool until easy to handle. Scoop squash into bowl, and mash.
3. Heat oil in saucepan over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft.
   
4. Add chipotle, adobo sauce, and garlic. Cook 1 minute, stirring often.
5. Stir in mashed squash, cream cheese, cumin, and nutmeg. Cook 3 minutes more, or until heated through.
   
6. Remove from heat, and fold in green onions.
7. Preheat oven to 350°F. Lay tortillas on baking sheet, and warm 3 minutes in oven to soften.
   
8. Spread 1 cup enchilada sauce over bottom of 13- x 9-inch baking dish.
   
9. Divide filling among tortillas, and roll loosely.
   
10. Place filled, rolled tortillas in baking dish.
    
11. Top with remaining enchilada sauce and Cheddar cheese.
    
12. Bake 30 minutes, or until top begins to brown and sauce is bubbly.
    

Super Hippie Granola

I really want to try this recipe on a weekend so that I can grab a quick breakfast throughout the workweek morning.

Ingredients
1 1/2 cup old-fashioned rolled oats
1/2 cup raw Brazil nuts, coarsely chopped
1/2 cup raw shelled sunflower seeds
1/2 cup raw whole almonds, coarsely chopped
1 tsp ground cinnamon
1/2 tsp fine sea salt
2 tbs melted unrefined coconut oil
1/2 cup pure maple syrup
1/2 cup brown rice syrup
2 tbs water
1 tbs vanilla extract
1/4 cup dried apricots, diced
1/4 cup dried goji berries
1/4 cup dried Hunza mulberries
1/4 cup golden raisins


Directions

1. Position a rack in the middle of the oven and preheat the oven to 300F.
2. Line a large, heavy baking sheet with parchment paper.
3. Mix the oats, Brazil nuts, sunflower seeds, almonds, cinnamon, and salt in a large bowl.
4. Heat the coconut oil in a small, heavy saucepan over low heat.
5. Add the maple syrup, rice syrup, water, and vanilla, and whisk just until blended and heated through.
6. Drizzle the syrup mixture over the oat mixture, and stir with a whisk to coat.
7. Spoon the granola mixture evenly over the prepared baking sheet.
8. Bake the granola for about 40 minutes, or until it is golden brown and clusters form.
9. As the granola bakes, gently stir it about every 15 minutes with a fork to ensure it cooks evenly but being careful not to break up the clusters.
10. Add the dried apricots, goji berries, mulberries, and raisins and continue baking for 10 minutes longer.
11. Set the granola aside to cool (it will become crunchy when cool).

*The granola can be store in an airtight container for up to 2 weeks.

Red Bean and Seasoned Tempeh Chili

This recipe was found in Ann Gentry's "Vegan Family Meals: Real Food for Everyone" Cookbook.

Ingredients
2 tbs olive oil
1 onion, finely diced
2 carrots, peeled, 1/2-inch dice
1 tbs + 2 tsp garlic, minced
2 celery stalks, 1/2-inch dice
1 red bell pepper,
1/2-inch dice
1 small jalapeno chile, minced
1 15-oz. can red kidney beans, with liquid
1 14-oz. can whole tomatoes, with juices, pureed
2 cups water
2 tsp dried oregano
2 tsp ground cumin
1 1/2 tsp chili powder
1 1/4 tsp fine sea salt
2 8-oz. packages tempeh
1 tsp crushed red pepper
1 12-oz. bottle pale ale beer
2 tsp pure maple syrup
1/2 cup fresh cilantro, chopped

Directions
1. Heat 1 tbs of oil in a heavy pot over medium heat.
2. Add the onions, carrots, and 1 tsp of the garlic and sauté until the onion is tender, about 5 minutes.
3. Add the celery, red bell pepper, and jalapeño chili. Sauté until the bell pepper is crisp-tender, about 5 minutes.
4. Add the canned bean and their liquid, pureed tomatoes, water, oregano, cumin, 1 teaspoon of the chili powder, and 1 tsp of the salt.
5. Cover and simmer, stirring occasionally, until the vegetables are tender and the flavors blend, about 5 minutes.

6. Meanwhile, using a cheese grater, grate the tempeh.
7. Toss the grated tempeh in a medium bowl with the remaining 2 tsp garlic, 1/2 tsp chili powder, 1/4 salt, and crushed red pepper.

8. Heat the remaining 1 tbs oil in a large, heavy sauté pan over medium-high heat. Add the tempeh mixture and sauté until golden brown, about 8 minutes.
9. Add the beer and stir to scrape up any bits from the bottom of the pan.

10. Stir the tempeh mixture into the chili beans. Add the maple syrup.
11. Bring to a simmer over medium heat.
12. Decrease the heat to medium-low and simmer gently, uncovered and stirring occasionally, until the mixture thickens and the flavors blend, about 1 hour.
13. Stir in the cilantro and serve.

*This chili can be made 2 days ahead. Let cook, then cover and refrigerate. It will thicken overnight, so add a little water to it while rewarming it in a saucepan over medium-low heat.

Chocolate Chip Cookies

These cookies are the most delicious "healthy" chocolate chip cookie recipe I have found. They are sugar free, wheat free, and vegan. I found this recipe on Ann Gentry's "Real Food Daily Cookbook."

Ingredients
1 3/4 cups barley flour
1 1/3 cups oat flour
3/4 cup brown rice flour
1/2 tsp baking soda
1/2 cup pure maple syrup
1/3 cup canola oil
1/4 cup date purée*
3 tbs brown rice syrup
2 tsp plain soy milk
1 1/2 tsp vanilla extract
1/2 tsp sea salt
1 1/4 cups semisweet chocolate chips
3/4 cup toasted walnuts, coarsely chopped (optional)

Directions
1. Preheat the oven to 375°F. Line a heavy large baking sheet with parchment paper.
2. Whisk the barley flour, oat flour, rice flour, and baking soda in a bowl to blend.
3. Whisk the maple syrup, oil, date puree, rice syrup, milk, vanilla, and salt in a large bowl to blend.
4. Add the flour mixture and stir just until moistened.
5. Stir in the chocolate chips and walnuts.
6. Using an ice cream scoop, scoop about 1/3 cup of dough for each cookie onto the prepared baking sheet, spacing 1 inch apart.
7. Flatten the cookies slightly.
8. Bake for 18 minutes, or until the cookies puff and crack and become golden brown.
9. Using a metal spatula, transfer the cookies to a rack to cool slightly. Serve warm or cool completely.

Note: The cookies will keep for 1 day, stored airtight and at room temperature.

*To make date purée, simple pit 3-4 dates and cover them in a pot with water. Simmer for 10 minutes or until soft. Blend dates until paste consistency, add cooking water if needed.