2 tablespoons grapeseed oil
1 medium yellow onion, chopped
3 medium chile peppers, chopped
4 cloves garlic, chopped
2 teaspoons garam masala
2 (15-ounce) cans garbanzo beans (chick peas),* drained and rinsed
1/2 cup dried red lentils
1 (28-ounce) can pureed diced tomatoes
2 cups vegetable stock
1/4 cup pitted black olives
1/2 cup coconut milk
Sauté garlic and onion with 2 t. chili powder, 2 t. cumin. Add 1 C. brown rice, sauté a bit. Add juice from large can of diced tomatoes plus 1 C. water and 1 T. tomato paste. Stir and bring to boil, reduce heat, simmer until done. Cook diced sweet potatoes. Fill tortillas with rice mix, sweet pot, 2 Cans black beans and wrap… top with Salsa and bake for 15 minutes at 375.
Chickpea Curry:
*skip if using canned* 1 bag dried Chickpeas, 8 C. water bring to a boil for 2 min. Remove from heat and let stand for 1 hour. Drain and Rinse. Refill with 6 cups water, simmer 2 hours. Drain & Rinse Place chickpeas in a pot... cover with water add 2 t. salt & 2 bay leafs. Cook until Tender. Sauté cooked chickpeas, 1 T. Oil, 1 Onion (chopped), 3 Cloves Garlic, 2 t. powdered ginger, ½ t. turmeric, coriander, cumin, cardamon Fry a few seconds then add 2 large tomatoes or canned tomatoes Cover and simmer 20-30 min. then add 1 T. Lemon juice Server over Rice
Chunky Vegetarian Chili:
Sauté 1 large onion, ½ chopped green pepper, ½ chopped yellow pepper & 2 cloves garlic in 1 T. oil. Add 1 T. brown sugar, 1 ½ T. Chili powder, 1 t. cumin, 1 t. dried oregano, ½ t. salt, ½ t. pepper, 2 cans diced tomatoes, 2 cans black beans, 1 can kidney beans, 1 can pinto beans & 1/3 C. salsa. Bring to boil and reduce heat and simmer for 30 min. Serve over rice or rice pasta
Cilantro Rice & Beans:
Heat 1 tablespoon of the oil in a medium pot over medium high heat. Add 2 C. wild or brown rice and cook, stirring often, until opaque, about 2 minutes. Carefully add 3 C. water and salt, then reduce heat to medium low. Cover pot and simmer, without uncovering or stirring, until rice is almost tender and liquid is just absorbed, about 25 min. Set aside.
Heat remaining 3 tablespoons oil in a large skillet over medium high heat. Add 4 tablespoons of the cilantro, garlic, 1 chopped onion, ½-1 red pepper, and salt and pepper and stir well. Cook, stirring often, until golden brown, 8 to 10 minutes. Add reserved rice, beans and 1/3 C. of the bean liquid. Stir gently to coat, and cook, stirring occasionally, until hot throughout, 2 to 3 minutes more. Stir in remaining 4 tablespoons cilantro and top with tomatoes and avocado.
Pasta Primavera:
Preheat oven to 450, start a large pot of water for penne pasta
In a bowl, toss 1 sliced squash, 1 sliced zucchini, 2 sliced carrots, ½ red bell pepper, ½ pint grape tomatoes, 1 C. green beans, and 6 asparagus spears – cut into pieces, with 2 tablespoons grapeseed oil, salt, pepper, ½ T. lemon juice, and Italian seasoning. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.
In skillet heat grapeseed oil, sauté ½ chopped onion and garlic until soft. Add to cooked pasta, add in roasted veggies, top with 1/3 C. chopped basil, 1/3 C. chopped parsley & 3 T. balsamic Vinegar. Top with grated Romano cheese if you’d like.
Green Pea Pesto Pasta:
Cook wheat or rice pasta, drain and rinse. 1 C. green peas, 1 C. packed parsley leaves, ½ C. packed basil, 2 T. lemon juice, 1/3 C. olive oil, salt & pepper to taste. Toss with pasta and top with chopped walnut pieces, toasted.
**this is the first time I had made this, next time I would add a little bit more basil, add pine nuts to the pesto and a little bit more olive oil. But it was DELISH! A great alternative to cheesy pesto... which we love!
Week ONE grocery list:
ENJOY! And please feel free to let me know if you have any questions!
