Garlic Roasted Endive

3 endives, sliced into quarters
3 tablespoons shredded Parmesan cheese
2 cloves garlic, minced
2 tablespoons finely chopped pistachios or other nuts
Salt, to taste
Cayenne pepper, to taste
 
Heat oven to 350 F.
 
Place the sliced endives on a baking pan. Drizzle with olive oil. Sprinkle with garlic, Parmesan cheese, nuts, and seasonings. Bake for 10-15 minutes until tender. Broil for approximately 5 minutes to crisp the top layer – watch carefully to prevent burning.
 
Serves 2.
 
From Foodie Chicks Rule blog

Note: Also delicious with very thin slices of zucchini instead of endive.

Chipotle Mango Salsa

1 ripe mango, diced
1 ripe but firm avocado, diced
1 cup cherry tomatoes, halved
1 1/2 chipotle peppers in adobo, chopped
Juice from 1 lime
1/4 cup fresh cilantro, chopped
salt to taste

In a bowl, combine all the ingredients. Taste and adjust spiciness and salt as needed.

From Half-Baked Harvest blog

Salmon Taco Bowls

For the salmon:
2 (6 ounce each) salmon filets
1/2 tablespoon olive oil
1/2 lime, juiced
 
For the taco seasoning:
1 tablespoon coconut sugar (or brown sugar)
3/4 teaspoon cumin
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (or just a pinch!)
1/4 teaspoon salt
Freshly ground black pepper
 
For the rice:
2 teaspoons of olive oil
1/4 cup very finely diced yellow onion
1/4 cup very finely diced green bell pepper
1/4 cup finely diced cilantro
2 cloves garlic, minced
1/2 cup tomato sauce
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon ground turmeric
1/4 teaspoon garlic powder
1/4 teaspoon salt
Freshly ground black pepper
1 1/4 cups water
3/4 cup uncooked jasmine or basmati white rice
 
For serving:
avocado, sliced
Greek yogurt or sour cream
Salsa or hot sauce
Cilantro
Diced green onion or red onion
Lime wedges
 
Heat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil and grease lightly with olive oil or nonstick cooking spray. Place salmon skin side down. Drizzle salmon filets with olive oil and a squeeze of lime juice.

Next, prepare your salmon seasoning mix: in a small bowl mix together the coconut sugar, cumin, chili powder, garlic powder, paprika, cayenne pepper and salt and pepper. Sprinkle your taco seasoning on the salmon. Use your fingertips to rub the seasoning in evenly all over the salmon. Set aside.
 
Next, prepare the rice: add olive oil to a medium pot and place over medium heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Sauté until onions and green peppers soften, about 2-4 minutes. Bring heat to medium-low and add in tomato sauce, cumin, coriander, turmeric, garlic powder, salt and pepper. Simmer for 2 minutes until sauce comes together. Next, add in water and bring to a boil. Once it boils, stir in rice, cover immediately and reduce heat to low and simmer for 15-20 minutes or until rice is tender. After 15 minutes, remove pot from heat, stir rice with a fork and then place cover back on. Allow rice to steam covered for another 10 minutes off the heat.
 
As soon as you put the lid on the rice (allowing it to steam), it’s time to get the salmon baking. Place salmon in oven for 15-20 minutes or until salmon easily flakes with a fork.
 
When you are done, pile rice into two bowls, then add salmon filet on the side. Serve with avocado slices, greek yogurt, cilantro, salsa or hot sauce, green onion and lime wedges.
 
Serves 2.
 
From Ambitious Kitchen blog

Thai Peanut Coconut Cauliflower Chickpea Curry

For the curry:
1/2 tablespoon coconut oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 large carrot, thinly sliced
1 small head cauliflower, broken into florets (3-4 cups)
1 bunch green onions, diced
1 15-ounce can coconut milk
1/3 cup water or vegetarian broth
2 tablespoons red curry paste
2 tablespoons natural creamy peanut butter (or cashew butter)
1/2 tablespoon soy sauce
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 red bell pepper, julienned
1 15-ounce can chickpeas, rinsed and drained
1/2 cup frozen peas
 
To garnish:
Fresh cilantro
Sliced green onion
Chopped peanuts or cashews
 
Place a large deep 10-inch skillet or a large pot over medium high heat. Add coconut oil, garlic, and ginger and cook for 30 seconds. Then add carrot, cauliflower, and green onions, and sauté for 3-5 minutes until cauliflower begins to turn a slight golden brown and green onions soften.
 
Add coconut milk, water/broth, curry paste, peanut butter, soy sauce, turmeric, cayenne pepper, and salt, and stir well to combine. Stir in bell pepper and chickpeas; simmer over medium-low heat for 10 minutes. Taste and adjust seasonings as necessary.
 
Before serving, stir in frozen peas and simmer an additional minute. Garnish with cilantro, green onion, and chopped peanuts/cashews.
 
Serves 4.
 
From Ambitious Kitchen blog

Black-Eyed Pea Soup with Herbs and Garlic

1 pound (500 grams) black-eyed peas, picked over and rinsed
1/4 cup olive oil
1 large onion, chopped
6 cloves garlic, thinly sliced
1/2 cup dry white wine or marsala
4 cups chicken or vegetable broth
2 tablespoons tomato paste
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 bay leaves
Salt and freshly ground pepper

Put the black-eyed peas in a bowl with water to cover and soak for at least 4 hours or up to overnight. Drain.

In a large heavy pot, warm the oil over medium-high heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the wine and cook for 3 minutes. Add the black-eyed peas, 4 cups broth, and tomato paste and stir to combine. Bring the soup to a boil. Reduce the heat to low, add the herbs, and simmer uncovered until the peas are tender, 45-55 minutes. Alternatively, cook in pressure cooker for 12 minutes under pressure.

Season with salt and pepper and serve.

Serves 8-10.

From Soup of the Day by Kate McMillan

Harissa-Spiked Lentil Soup with Crispy Kale and Toasted Coconut Flakes

3 tablespoons extra virgin olive oil
200 grams red split lentils
1 medium white onion, finely chopped
2 cloves garlic, minced
1 medium carrot, peeled and diced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander 
1 tablespoon tomato puree
4 cups vegetable stock
2 tablespoons freshly squeezed lemon juice
1 tablespoon harissa 

Crispy Roasted Kale
Toasted Coconut Flakes

Heat the olive oil in a soup pot over medium heat. Sauté the onion and a pinch of salt gently in the oil for 8 minutes. Add the minced garlic and diced carrot and cook for 3 minutes more. Add the spices and cook for 2 minutes more.

Add the tomato paste and cook until a darker shade of brown, about 3 minutes. Add the red lentils and vegetable stock, stir well, then cover the pot but not completely. Simmer for 15-20 minutes, until the lentils are soft. Add the lemon juice and harissa, stir, and season with salt to taste. Scoop out a few ladlefuls and blend until smooth, then return the puree to the rest of the soup. 

Serve with crispy roasted kale, toasted coconut flakes, and additional harissa if desired. Can also serve with yogurt and sourdough bread.

Crispy Roasted Kale:
Dress kale leaves in olive oil and salt, and roast at 350 F for 10-15 minutes or until crispy.

Toasted Coconut Flakes:
Toast coconut flakes in a dry pan until lightly browned, stirring frequently.

Serves 2.

From Soph's Plant Kitchen on Instagram

Sweet Lassi

1 1/2 cups plain whole-milk yogurt
4 large or 8 small ice cubes
3/4 to 1 cup whole milk, depending on how thick or thin you prefer the lassi
4 tablespoons plus 2 teaspoons cane sugar, or to taste
3 tablespoons heavy cream or half-and-half
 
Add all ingredients to a blender. Blend on high speed until smooth and no longer icy, about 1 minute. It'll naturally become frothy on top.
 
Taste and add sugar for sweetness, ice for coolness, or 1 to 2 tablespoons of yogurt for tartness. Serve immediately or refrigerate, covered, for 1 to 2 days.

Makes 2 servings/4 cups.

From Tea for Turmeric blog