hummusjpgZa’atar-Flaxseed Hummus

Recipe by Jackie Topol, MS, RD, CDN
Serves 8

Ingredients:

1 tablespoon ground flaxseed
1 15 oz can low-sodium chickpeas, rinsed
1 garlic clove, minced
1/4 cup water
2 tablespoons sesame paste (tahini)
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
2 teaspoons za’atar*
1/2 teaspoon sea salt
1/8 teaspoon black pepper

Directions:

Place all ingredients in a food processor and blend until smooth.  (Add 1-2 tablespoons more water/lemon juice for thinner consistency)

*Za’atar is a Middle Eastern spice found in specialty grocery stores.  If you have trouble finding it, you can also use a combination of 1 teaspoon cumin, 1/2 teaspoon dried oregano, and 1/2 teaspoon of dried thyme instead.

kale chipsKale Chips

Recipe by Jackie Topol, MS, RD, CDN
Serves 2

Ingredients:

1 bunch curly kale, ripped into chip-size pieces
1 tablespoon olive oil
1 tablespoon tamari (or light soy sauce)

Directions:

  1. Preheat oven to 375 degrees.
  2. After washing kale, place in a salad spinner to make sure that it is completely dry.
  3. Place kale in a large mixing bowl and drizzle olive oil and tamari all over.  Using your hands, gently massage the olive oil and tamari into the kale until each piece is coated well.
  4. Arrange kale on a baking sheet in one layer, making sure that no pieces are overlapping.  If necessary, use a second baking sheet.
  5. Place baking sheet in the oven for about 7-10 minutes until kale is crispy.  Serve immediately.

cauliflower leek soup

Cauliflower Leek Soup

Recipe by Jackie Topol, MS, RD, CDN
Serves 6

Ingredients:

1 tablespoon extra virgin olive oil
1 tablespoon non-hydrogenated margarine, like Earth Balance
3 medium-sized leeks, diced small
1 cup chopped yellow onion
½ teaspoon sea salt
3 cloves garlic, minced
1 large cauliflower, broken down into small florets
4 cups low-sodium vegetable broth
1 tablespoon fresh rosemary, finely chopped
2 tablespoons nutritional yeast
freshly ground black pepper

Directions:

  1. Heat a large pot over medium-high heat and add the oil and margarine.  Add the leeks, onion, and sea salt and sauté for about 5 minutes, stirring often, until the onion begins to turn translucent.  Add the garlic and stir well.  Cook for 1 more minute.
  2. Add the cauliflower, vegetable broth, and rosemary, cover with lid, and bring to a boil.  Reduce heat to a simmer and cook for about 25 minutes, until the cauliflower is soft and mashable.
  3. Remove the soup from the heat, stir in nutritional yeast and let cool for 5 minutes.  Carefully use an immersion blender to blend the soup in the pot until smooth. Add pepper to taste and serve immediately.

carrot soupCurried Carrot Soup

Recipe by Jackie Topol, MS, RD, CDN
Serves 6

Ingredients:

1 tablespoon olive oil
1 tablespoon non-hydrogenated margarine, like Earth Balance
1 tablespoon minced ginger
1 large shallot, finely chopped
8 large carrots, chopped (tip: local, organic carrots have more flavor!)
4 cups vegetable stock (I like Imagine’s No-Chicken Stock)
1 cup light coconut milk
1  teaspoon curry powder
1/4 teaspoon cayenne pepper (omit if you want to keep it very mild)
1/2 teaspoon salt

Directions:

  1. Heat oil and Earth Balance in a medium-sized soup pot or Dutch oven for about 2 minutes.
  2. Add ginger and shallot and sauté for about 3 minutes.  Add carrots and sauté for another 3 minutes.  Add vegetable stock, coconut milk, curry powder, cayenne, and salt, and stir well and cover with lid.
  3. Once soup has been brought to a boil, lower heat to simmer for 15 minutes, or until carrots are very tender.  Let cool for at least 5 minutes.  Carefully, use an immersion blender (aka stick blender) to puree the soup until you have reached the desired consistency, add more salt if desired, and serve immediately.

Homemade Balsamic Vinaigrette

Recipe by Jackie Topol, MS, RD, CDN
Makes ~3/4 cup

Ingredients:

1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 1/2 tablespoons Dijon mustard
2 teaspoons honey
salt & pepper to taste

Directions:

Whisk the vinegar, mustard, and honey together in a bowl.  Stream in the olive oil and whisk rapidly so that all of the ingredients will come together (emulsify).  Add salt and pepper to taste and whisk once again.  Place vinaigrette in a jar with a tight fitting lid and store in the fridge.

rosemary quinoa pilafLemon-Rosemary Quinoa Pilaf

Recipe by Jackie Topol, MS, RD, CDN
Serves 6

Ingredients:

1 cup quinoa
2 cups low-sodium vegetable broth
1 tablespoon olive oil
1 cup finely chopped yellow onion
¼ teaspoon salt
1 tablespoon chopped fresh rosemary
1 cup grated carrots
zest and juice of 1 lemon, separated
¼ cup raw pumpkin seeds

Directions:

  1. Rinse the quinoa using a fine mesh strainer and then transfer to a medium sized pot.  Toast quinoa for a few minutes until you smell a nutty aroma.  Next add about broth and bring to a boil.  Once the quinoa has been brought to a rolling boil, lower the heat.  Cook the quinoa about 15 minutes, until just soft but slightly tender.  Take off the heat and transfer to a bowl.
  2. In a medium sized non-stick skillet, warm the oil over medium heat.  Add the onion and salt and cook for 5 minutes.  Then add the rosemary, grated carrot and lemon zest, and cook for 3 more minutes.
  1. Incorporate the vegetable mixture with the quinoa.  Add lemon juice and more salt to taste if desired.  Gently mix and set aside.
  2. Using a paper towel, wipe out the skillet, then heat on a medium-high flame.  Place the pumpkin seeds in the pan and dry toast until they start to pop, making sure to stir often. Top the quinoa with the toasted pumpkin seeds once they are just lightly browned.

choc mousseVegan Chocolate Mousse

Recipe by Jackie Topol, MS, RD, CDN
Serves 8

Ingredients:

1 package soft silken tofu
10 oz. semi-sweet dairy-free chocolate chips
1 tablespoon maple syrup
2 tablespoons agave nectar
1 container raspberries

Directions:

  1. Place tofu in a food processor and blend until smooth for < 30 seconds.  (Do not blend for longer than this.)
  2. Melt the chocolate in a double broiler.  (You can also microwave the chocolate in a microwave-safe bowl; microwave the chocolate at 30 second increments, stirring after every 30 seconds.)
  3. Add melted chocolate, maple syrup, and agave nectar to tofu and blend again until ingredients are incorporated well, < 30 seconds.
  4. Transfer mousse to a serving bowl (or 8 small ramekins for individual portions) and refrigerate for at least 30 minutes.  Top with raspberries just before serving.

 

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