New Noshes: Recipes for the Coming Week

by Julie

(how do you store your recipes?)

I’ll be putting up recipes only for Monday – Thursday from now on (unless I hear a lot of complaints), so that Friday can remain open for end-of-the-week plans, food gatherings, and potlucks. Speaking of potlucks, this week’s recipes focus on simple, fresh dishes that can easily transition from your table to others’. Enjoy!

Monday

Avocado and White Bean Hummus Wraps

Since today is a holiday, I imagine lots of picnics and backyard BBQs. Eric and I will be on the road and at the Brown’s Orchard Harvest in Wilcox, Arizona, picking pounds and pounds and pounds of pears and apples to make all sorts of delicious treats (including hard apple cider). So this recipe is “have-anywhere/take-anywhere” food. You can store the extra white bean hummus in the fridge for up to two weeks for an easy dipping spread to serve with freshly-cut veggies.

Shopping List: 2-3 medium avocados, scooped out and mashed; 1 red bell pepper, sliced thinly; 1 1/2 cup sprouts; 1/4 medium purple onion, sliced thinly; 6 sprouted-grain, gluten-free tortillas; (for hummus): 2 cups cooked white beans, cooking liquid reserved; 2 large garlic cloves, minced; 1/4 cup lemon juice; 1/4 teaspoon each cayenne pepper, paprika, ground cumin, sea salt; 1/3 cup extra-virgin olive oil; 2/3 cup tahini

In a food processor, combine all ingredients for hummus and process until smooth. Spread hummus generously on each of the tortillas, followed by the addition of avocado spread. Pile on your veggies and fold the tortilla, tucking in the sides as you roll. Enjoy right away with a blanket spread out on the ground!

Tuesday

Grilled Kabobs on Dirty Rice (adapted from Gluten-Free Goddess)

Shopping List: Red, green and yellow bell pepper; 1/3 of a small, purple cabbage; 2 sweet onions; 4 mid-size portobellos or 2 cups mushrooms; 8 ounces baked, savory tofu; (for rice): 2 cups brown or basmati rice; 2 tablespoons or so olive oil; 3 cloves garlic, chopped; 1/2 sweet onion, diced; sea salt and pepper, and spices: cumin, red pepper, chili powder, oregano, to taste; 1 cup cooked beans (red or Aduki)

Cut all veggies and tofu into chunks and toss into a bowl with a dash of olive oil, sea salt, pepper, herbs, and balsamic vinegar. Marinate for a few minutes while the grill heats up. Skewer your veggies and tofu and cook over grill, rotating occasionally until tender but still a bit crisp.

Meanwhile, cook your rice and set aside. Heat skillet over medium heat and add oil and spices. Simmer for 2 minutes, and add the onion. Cook until the onions are translucent, then add rice and beans. Cook until heated through and serve warm with cooked veggies and tofu.

Wednesday

Lentil Salad (from My New Roots)

Shopping List: 2 ¼ cups (1 lb.) Du Puy lentils (or small, green lentils); 1 medium red onion, diced; 1 cup dried currants (you could also use raisins or other dried fruit); 1/3 cup capers; (for vinaigrette): 1/3 cup cold pressed, extra virgin olive oil; 1/4 cup apple cider vinegar; 1 Tbsp. maple syrup or agave; 1 Tbsp. strong mustard; 2 tsp. each salt and pepper; 1 tsp. ground cumin; 1/2 tsp. turmeric; 1/2 tsp. ground coriander; ½ tsp ground cardamom; 1/4 tsp. cayenne pepper; ¼ tsp. ground cloves; 1/4 tsp. freshly grated nutmeg; ¼ tsp. ground cinnamon

Can add: arugula; walnuts; fresh herbs: flat-leaf parsley, cilantro, basil; sprouts; crispy seasonal veggies; baked tofu

Thursday

Cabbage, Walnut, and Rice Salad (from Adrienneats)

Think of this recipe as a new manifestation of the Spring Rolls we made a few weeks back.

Shopping List: 1/2 head of green cabbage, thinly sliced; 1 cup cilantro, chopped; 1/2 red onion, chopped; 1 large carrot, chopped; 1 large celery stalk, chopped; 1/2 cup cooked brown rice; 1/4 cup sesame oil; 4 tablespoon rice vinegar; dash of sea salt; dash of red pepper flakes; 1/4 cup chopped walnuts

Can add: chopped green onion, sesame seeds, cucumber

Can serve with: baked tofu, black beans


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