Recipe: Kale / Brussels Sprouts Caesar Salad (Gluten-Free + Paleo + Vegan)

Hello people, I hope you’ve all had a lovely weekend. This week’s recipe is a healthy take on a classic Caesar salad packed with protein, iron, omegas 3 and 6, and some iodine. It’s not complicated, but it does require either a food processor or blender to make the crumble and dressing. It works great as a main dish or as a side with some Italian food! Enjoy.

Ingredients

1/2 c raw almonds

1/4 c + 1 1/2 t hulled hemp seeds

3 T nutritional yeast
2 t paprika

Himalayan pink salt
 (or regular sea salt) to taste
1/2 avocado, pitted and peeled

1 garlic clove

2 T + 1/3 c olive oil

2 T fresh lemon juice

1 1/2 T dijon mustard


1 1/2 t chia seeds

1/2 t dulse granules*
fresh ground pepper to taste
2 lb brussels sprouts, trimmed and thinly sliced or shredded
5 oz container baby kale

Lemon wedges for serving


*Dulse is a red seaweed that kind of tastes like… bacon. It’s a great source of iodine. This is the kind I use.

clockwise from top: chia seeds, paprika, dulse granules, Himalayan pink salt, freshly ground pepper
hulled hemp seeds

Instructions

  1. In a food processor or small blender, pulse almonds
, 1/4 c hulled hemp seeds
, 2 T nutritional yeast, paprika
, and sea salt 
until mixture resembles fine crumbs.
  2. Transfer crumble to a small bowl, set aside, and wipe out food processor.
  3. In food processor, puree 1 1/2 t hulled hemp seeds
, 1 T nutritional yeast, 1/2 avocado, garlic
, 2 T olive oil
, 2 T lemon juice
, 1 1/2 T dijon mustard
, 
1 1/2 t chia seeds
, 1/2 t dulse granules, sea salt, and fresh ground pepper.
  4. Transfer dressing to a small bowl, set aside, and rinse out food processor. I promise this is the last time.
  5. Preheat oven to 450°F. In a large bowl, toss brussels sprouts with 1/3 c olive oil, sea salt, and pepper. Spread brussels sprouts on two rimmed baking sheets and roast for about ten minutes. Remove from oven and let cool slightly.
  6. In a large bowl, toss brussels sprouts with kale, dressing, and crumble.
  7. Serve with lemon wedges.
crumble
dressing
rinsed, trimmed, and ready to roll
crisp in some places, still tender in others is what you’re going for

Serves 4-6.

Adapted from Kale–and–Brussels Sprout Caesar Salad
.


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Recipe: Roasted Garlic Lemon Broccoli

I promise I will lay off the broccoli for a while after this week – I know you’re probably over there like Is this Bummed Out Baker or Bummed Out Broccoli, amirite? But if you are in fact like oh waw I love broccoli, here’s another recipe: Shredded Broccoli Salad. I just like it a bunch.

Keeping with last week’s theme of super easy, quick, and tasty, here’s a way to revitalize your roasted broccoli go-to.

Ingredients

2 heads of broccoli, chopped into florets of similar size
2 t olive oil
1 t sea salt
1 t black pepper
2-3 garlic cloves, minced
1 T lemon juice

Instructions

  1. Preheat oven to 400°F.
  2. Toss broccoli, oil, salt, pepper, and garlic together in a large bowl.
  3. Spread broccoli in an even layer on a baking sheet.
  4. Bake for 15-20 minutes, depending on the size of your florets (longer for bigger). Remove from oven and transfer to a serving bowl.
  5. Squeeze lemon juice over broccoli before serving.
  6. Optional: top broccoli with lemon zest for extra tang.

Serves four as a side dish.

Adapted from Roasted Garlic Lemon Broccoli.


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Recipe: Cauliflower Queso

Howdy! If you’ve visited or hail from the great state of Texas, you know that queso is a Tex Mex staple. If you don’t know, queso is Spanish for cheese and is also a liquidy, cheesy heaven of a dip. I’m here with a cauliflower(!) version so you can indulge your craving without guilt.

Ingredients

1/4 c raw cashews, soaked in hot water for one hour
2 T organic Earth Balance
1 yellow onion, diced
2-3 garlic cloves, minced
2 jalapeños, seeded and minced
1 large cauliflower head, chopped
1/2 c vegetable broth
1/3 c + 2-3 T coconut milk
2 sun-dried tomatoes
1/2 c nutritional yeast
1/2 t cumin
1/2 t chili powder
1/4 t turmeric
1/2 t sea salt, more to taste
tortilla chips or crudité for serving

Instructions

  1. Poor boiling water over cashews and allow to soak for one hour. Drain, rinse, and set aside.
  2. In a large skillet heat butter over medium heat. Add onions, garlic, and jalapeños and sauté for about six minutes, stirring occasionally. Then, remove about half of the onion/jalapeño mixture and set aside.
  3. Stir cauliflower and vegetable broth into the remaining half of onion/jalapeño mixture, cover, and reduce heat to low. Cook for about 15 minutes, stirring occasionally, until cauliflower is tender.
  4. Add cauliflower mixture to a food processor or high-powered blender along with remaining ingredients, including cashews. Blend mixture until smooth. If too thick, add additional milk 1 T at a time until desired consistency is achieved.
  5. Taste queso and add more sea salt, if desired.
  6. Transfer queso to a large bowl and stir in remaining onions and jalapeños. If desired, top with fresh jalapeños or cilantro.
  7. Serve immediately with tortilla chips or crudité.

This recipe creates a vat of cauliflower queso. I advise freezing most of it in small portions and, when ready to eat, move from freezer to fridge 24 hours in advance and then reheat on the stove. Consume unfrozen queso (or incorporate it into another recipe calling for cheese sauce) within one week.

Super into cauliflower? Buy too much cauliflower for this recipe? Try one of these recipes:

Spiced Cauliflower with Feta
Roasted Garlic Cauliflower

Adapted from Vegan Cauliflower Queso.


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Recipe: Borscht Topped With Sour Cream

Normalizing psychiatric care is vital and there are some things everyone should know.

Stigma

Look, not all of us with mental health issues are blatant, eating other people’s faces on the side of a highway in Florida. Most people who seek or are in need of psychiatric care are average folks you interact with regularly: your colleague, your grandchild, your mail person, your stepdad, the person two people behind you in line at the grocery store, yourself.

Unfortunately it’s common for a lot of people to suffer in silence and confusion. Not only do they need care, but they also often have no idea where to begin in terms of finding the right doctor, are overwhelmed by the expense and, most unnecessary of all, have to deal with the crippling stigma attached to mental health issues.

I think a lot of de-stigmatizing begins with open, judgement-free discussion. There is no shame in seeking mental health care you need, just like there is no shame in having to use a crutch, getting braces, having LASIK, etc. There is no shame in getting help with or correcting something in order to have better quality of life. Empathy and understanding surrounding mental health are paramount. Let’s start today.

Now… borscht!


Borscht is a fabulous, flavorful soup (stew?) that is a staple to the good people of frickin’ freezin’ Russia. So, if you’re weathering frightful weather this February this is a good option. If it’s not cold where you are this soup is A) red and therefore on brand for the month of February and B) a good excuse to pair a meal with vodka. * shrug *

Ingredients

Borscht:
1 T coconut oil
1/2 yellow onion, thinly sliced
1 t caraway seeds
4 carrots, thinly sliced
3 beets, peeled and diced
3 russet potatoes, peeled and diced
4 c red cabbage, shredded
6 c vegetable broth
1 T apple cider vinegar
sea salt to taste
black pepper to taste
cashew sour cream
fresh dill, chopped
fresh parsley, chopped

Sour Cream:
1 c cashews
1/2 c water
1 T lemon juice
1 t apple cider vinegar
1/4 t sea salt
1/4 t Dijon mustard

Instructions

Borscht:

  1. Heat oil over medium heat in a large pot. Add onions and sauté until translucent, about five minutes.
  2. Stir in caraway seeds, cooking for about 30 seconds.
  3. Add carrots, beets, potatoes, and cabbage to pot, stirring to combine.
  4. Pour in vegetable broth and bring mixture to boil. Reduce heat to a simmer for 30 minutes until vegetables are tender. (I found beets to be the last to cook and the best veggie to test for doneness.)
  5. Stir in apple cider vinegar, sea salt, and pepper.
  6. To serve, top with cashew sour cream, fresh dill, and parsley.

Sour Cream:

  1. Cover cashews in boiling water and let sit for an hour. Then, drain and rinse.
  2. Combine cashews, water, lemon juice, vinegar, sea salt, and mustard in a blender and blend until mixture is smooth and creamy.
  3. Top each bowl of borscht with a generous dollop. Store leftover sour cream in an airtight container in fridge.

Serves 6-8.

Adapted from Vegan Borscht and Vegan Sour Cream.


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Recipe: Twice-Baked Potato Skins with Cheese Sauce

I don’t wanna brag here but I grew up in Arlington, Texas in the era of the Dallas Cowboys dominating the NFL, and my main takeaway has always been that the best thing about Super Bowl Sunday is… the food. Ha!

I have but a mild understanding of football and am suspicious of the brain damage, BUT! that doesn’t stop me from eating good food with loved ones. It just so happens to be in the same vicinity as a loud TV on this particular day of the year. These twice-baked potato skins are the bomb, secret vegetables in the shape of special treats. Break them out for Super Bowl Sunday, football fan or not.

BONUS VEGAN TRICK! Offer an unsuspecting, meat-eating game-watcher one of these in the middle of a tense play. They will eat it, love it, and ask no questions except whether they can have more. BONUS VEGAN TRICK!

As I write this, these potatoes are already gone. Eaten, consumed, enjoyed, disappeared. I miss them really badly. Remember the good times we had together, potatoes?

Ingredients

Cheese Sauce:
1 russet potato, peeled and diced
2 small carrots, sliced
1/4 white onion, diced
1 c vegetable broth
1/2 c raw cashews
4 T nutritional yeast
1 T lemon juice
1 t sea salt
1/2 t garlic powder
pinch of paprika
pinch of cayenne pepper

Loaded Potatoes:
3 russet potatoes, scrubbed
1/4 c almond milk (or other dairy-free option)
1 T Organic Earth Balance Butter
2 T Organic Vegenaise
1 t sea salt
1 t garlic powder
1 t paprika
1 t onion powder
Cheese Sauce to drizzle on top (see above)
Cilantro
Chives

Instructions

Cheese Sauce:

  1. Bring potatoes, carrots, onion, and three cups of water to a boil in a medium pot and allow to cook until veggies are tender, about 10-15 minutes. (Cooking time will vary depending on size of chopped pieces.)
  2. When tender, drain vegetables and place in blender.
  3. Add all remaining ingredients and blend until smooth.

Loaded Potatoes:

  1. Preheat oven to 400°F and bake three potatoes until tender, about 40 minutes depending on potato size. Remove potatoes from oven and allow to cool.
  2. Slice potatoes in half “hot dog style” to make shallow boats. Scoop out potatoes, leaving about 1/4″-1/2″ around the edges. Place the potato insides into a medium bowl.
  3. Add milk, Vegenaise, butter, sea salt, pepper, garlic powder, onion powder, and paprika to potato in the bowl and mash together.
  4. Fill potato skins with potato mixture.
  5. Drizzle potatoes with Vegan Cheese and place back into the oven for eight minutes.
  6. Remove from oven and top with chives and cilantro.
nothing says “football” like stuffing your face w cheese

Adapted from Loaded Vegan Potato Skins.


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