Gather all ingredients and equipment.
Heat a saute pan over medium heat. When the pan is hot add the oil.
Once the oil is warm, add the green beans and saute for one minute.
Add 2-3 Tbsp of water and cover the pan.
When the green beans are fork tender, increase the heat to high and add the garlic. Stir to combine.
Cook for 2 more minutes on high.
Serve.
Gather all ingredients and equipment.
There are two methods to grilling the pepper:
1. On the grill:
Place whole pepper on preheated grill and char on all sides, about 10-15 minutes.
Remove from grill and place in a covered bowl to cool.
Once cooled, gently rub off the charred skin.
Cut open to remove the stem and seeds.
2. In the oven:
Set the oven to broil and adjust rack to the highest level.
Cut peppers in half.
Place cut side down on a sheet pan lined with aluminum foil.
Place under broiler.
When pepper is completely charred, remove from oven.
Carefully fold the foil around the pepper, creating a sealed pouch.
Allow to cool.
Once cool, gently rub off the charred skin.
To make the sauce
Pulse the red bell pepper, tomato paste, garlic, almonds, parsley, vinegar, smoked paprika, and salt in a food processor until very finely chopped.
With the processor running, slowly drizzle in the olive oil; process until smooth.
Store in an airtight container in the refrigerator.
Julienne the onions.
Heat a saute pan over mediium heat. When the pan is hot add the oil.
Add the onions. Keep the onions moving in the pan so that they do not burn.
The onions will soften, lose volume, and release some moisture.
Continue cooking for 45 minutes to 1 hour, stirring every few minutes.
If at any time the onions start to burn or stick to the pan, add 1 Tbsp water to realease them and reduce the heat.
Cook until the onions reach the desired deep brown color.
For the Whole Wheat Pizza Dough
Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended. Let the mixture stand for about 5 – 7 minutes until foamy.
Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.
Continue to mix by hand until a dough ball forms and all the flour is well blended.
Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 – 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.
Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.
For the Pizza
Place a large skillet in the oven and preheat to 375°F.
After it is hot add the oil.
Add the eggplant and onion to the pan and toss well.
Return the pan to the oven.
Roast the veggies for about 30 minutes. Remove the pan from the oven about every 7 minutes and toss the veggies.
When the eggplant is soft but not mushy remove the pan and place the vegetables in a medium mixing bowl.
Preheat the oven to 500°F.
Pizza is best baked on a pizza stone (see Pizza stone – Recipe No. xx) but a cookie sheet will work as well. Place the baking stone or cookie sheet in the oven and allow it to heat at least 15 – 20 minutes.
While the baking surface is heating, cut each clove of roasted garlic into quarters.
Add the garlic, tomatoes, olive oil, vinegar, salt and pepper to the bowl with the roasted eggplant and onions.
Add the crumbles of goat cheese and fold together gently.
Using 1/4 of the pizza dough recipe (for each pizza) gently stretch into 8-inch rounds. Don’t work too hard to get a perfectly round shape.
Once the dough is formed, place it on the hot pizza stone and top with 1/4 of the roasted vegetable mixture per pizza.
Bake for 8-10 minutes.
Remove the pizzas from the oven and grate the Parmigiano over the pizzas. Return to the oven for 2 minutes or until the Parmigiano is melted.
Remove from the oven and let it cool for about 90 seconds, slice and serve.
For the Pizza Dough
Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended.
Let the mixture stand for about 5 to 7 minutes until foamy.
Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.
Continue to mix by hand until a dough ball forms and all the flour is well blended.
Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 to 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.
Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.
For the Pizza
While the pizza dough is proofing place the water in a medium sauce pan over high heat.
Add the potatoes and cook for 30 minutes until a knife slips easily into the potato.
Remove and let the potatoes cool.
Slice the potatoes about 1/4 inch thick.
Preheat the oven to 500°F.
Sprinkle 1 tablespoon cornmeal on a large cutting board.
Place 1/4 of the pizza on the cutting board and shape into a disc about 6 to 8 inches in diameter.
Repeat for the remaining pizza dough for 4 small pizza rounds.
Spread the dill pesto evenly across the 4 pizza rounds.
Place the potato slices on top of the dill pesto.
Sprinkle the shredded mozzarella evenly across the top of the pizzas.
Bake in the oven on a cookie sheet for 10 minutes.
Sprinkle the grated parmesan across the top of the pizza.
Bake for another 3 to 5 minutes.
Serve.
Place the olive oil in a medium stock pot over medium heat.
Add the garlic and onion and cook for about 7 to 10 minutes until softened.
Add the tomatoes, chipotle peppers, oregano, cloves, allspice, cinnamon, cumin, chili powder, salt, preserves, cocoa and water.
Reduce the heat to medium-low and simmer for 2 hours. Stir occasionally.
Add the baker’s chocolate and cook over low heat for another 10 minutes until the chocolate is melted.
After the sauce has cooked to the point where the onions and tomatoes are very soft remove from the heat and let cool for about 15 minutes.
Using a stick blender (or conventional blender in batches) puree until smooth.
Add the black beans and cook for another 15 minutes.
Serve over Brown Rice.
Place the water in a medium sauce pan over high heat. When the water boils, add the quinoa.
Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone, the quinoa is done. Place the cooked quinoa in a large mixing bowl and refrigerate until cool.
When the quinoa is cool, add the zucchini, celery, pepper, tomatoes, olives, mozzarella, olive oil, vinegar, salt, pepper and basil.
Fold together until well blended. Chill, then serve.
Preheat the oven to 400°F (200°C).
Cut potatoes in half and place on a microwave safe plate or bowl. Cover and microwave until potatoes begin to soften, about 5-10 minutes.
Wrap sweet potatoes in tin foil and place in preheated oven. Bake until tender, about 20 minutes.
Remove the sweet potatoes from the oven and cut open lengthwise. To serve, top half of a potato with 3/4 cup of chili and 1 tablespoon of cheese. Top with yogurt and chives and serve warm.
Use mesh strainer and rinse the quinoa under cold water until the water runs clear.
Set aside.
Heat olive oil in a large skillet over medium high heat.
Once the oil is hot, add the onions and garlic.
Cook for about 3 minutes. Stir frequently.
When the onions are soft, add the stock, diced tomatoes, tomato paste, cumin, red pepper flakes, salt and pepper.
Stir to combine and bring to a simmer.
Once simmering, add the quinoa and chickpeas.
Stir to combine, reduce to a simmer, and cover.
Cook the quinoa until the liquid is absorbed and grains begin to visually “sprout,” about 15 to 20 minutes.
Slice green onions thinly and and dice the avocado.
Once the quinoa is cooked, stir in the lemon juice.
Top with green onion and avocado and serve. (Also great chilled!)
Gather all ingredients and equipment.
Remove leaves from cauliflower and cut into large pieces.
In a food processor, pulse large pieces of cauliflower until it resembles grains of rice.
In a large saute pan or wok, heat sesame oil over medium high heat.
Add riced cauliflower, carrots, and green beans. Cook until tender and slightly browned (about 10 minutes).
Add garlic, ginger, and cilantro. Saute until aromatic (about 1-2 minutes).
Mix together soy sauce, scallions, rice vinegar, and sriracha in a small bowl to make your sauce.
Add your sauce into the pan with your vegetables. Cook until all liquid is absorbed (about 2 minutes). Serve.
Protein per recipe: 12.65g – Protein per serving: 2.53 g
Phe per recipe: 420mg – Phe per serving: 82mg
